Mexican Ravioli
Created by The MDM Team, Monday, December 17, 2007
It's a Mexican-Italian culinary creation when you serve these enchilada-inspired raviolis. This family favorite requires little effort but packs a meaty punch.
Ingredients
1 (25 oz.) pkg. frozen beef ravioli
1 (10 oz.) can enchilada sauce
1 (8 oz.) jar salsa
2 cups shredded Monterey Jack cheese
1 (2.25 oz.) can sliced ripe olives, drained
Methods/steps
Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli; add to sauce and top with cheese and olives, Cover and cook over low heat for 3-4 minutes or until cheese is melted.
Additional Tips
Prep time 5 min
Cook time 15 min
Ready in 20 min
February 28, 2009
Recipe: Marinated Tomato and Sardine Salad
Marinated Tomato and Sardine Salad
1 Serving
This low-carb salad is particularly good when plump, garden-fresh tomatoes are in season. Serve it at room temperature for best flavor. We're providing the nutritional information for the salad using 1/2 can of water-packed sardines. Feel free to use a whole can for one serving if you're less concerned with calories than with healthy eating. Sardines are rich in omega-3 fatty acids and are surprisingly low in sodium and saturated fat.
Ingredients:
1 large ripe tomato (preferably organic)
1/2 can sardines (water-packed)
1/4 cup basil leaves, finely chopped
1 tsp quality extra virgin olive oil
1 tsp balsamic vinegar
1 tsp garlic, finely chopped
Instructions:
You can use the tomato as is (unpeeled and with seeds) but the salad is better if you peel the tomato after plunging it briefly in boiling water, and then remove the seeds. This reduces the water in the finished salad. Cut the tomato pulp into large chunks.
Mix together the dressing ingredients (olive oil, balsamic vinegar, fresh garlic) and stir in the chopped basil leaves. Add the drained sardines and the tomato chunks.
Serve at room temperature, on a bed of salad greens or spinach.
Nutritional Information:
Per serving:
219 calories
12 g total fat (3 g sat)
28 mg cholesterol
21 g carbohydrate
13 g protein
9 g fiber
94 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
This low-carb salad is particularly good when plump, garden-fresh tomatoes are in season. Serve it at room temperature for best flavor. We're providing the nutritional information for the salad using 1/2 can of water-packed sardines. Feel free to use a whole can for one serving if you're less concerned with calories than with healthy eating. Sardines are rich in omega-3 fatty acids and are surprisingly low in sodium and saturated fat.
Ingredients:
1 large ripe tomato (preferably organic)
1/2 can sardines (water-packed)
1/4 cup basil leaves, finely chopped
1 tsp quality extra virgin olive oil
1 tsp balsamic vinegar
1 tsp garlic, finely chopped
Instructions:
You can use the tomato as is (unpeeled and with seeds) but the salad is better if you peel the tomato after plunging it briefly in boiling water, and then remove the seeds. This reduces the water in the finished salad. Cut the tomato pulp into large chunks.
Mix together the dressing ingredients (olive oil, balsamic vinegar, fresh garlic) and stir in the chopped basil leaves. Add the drained sardines and the tomato chunks.
Serve at room temperature, on a bed of salad greens or spinach.
Nutritional Information:
Per serving:
219 calories
12 g total fat (3 g sat)
28 mg cholesterol
21 g carbohydrate
13 g protein
9 g fiber
94 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 28
February 28, 2009
Quote of the Day
"Life is what we make it. Always has been, always will be."
– Grandma Moses
Quote of the Day
"Life is what we make it. Always has been, always will be."
– Grandma Moses
February 27, 2009
Recipe: Squash Pie
Squash Pie
8 Servings
The glowing colors and the smooth texture of cooked squash are evocative of winter feasts, home and the holidays. These sturdy gourds have been around since long before the Pilgrims shared their first Thanksgiving with Native Americans. Squash is believed to have been eaten as long ago as 5,500 BC. The winter squash family boasts a bewildering number of varieties, from acorn to Hubbard, the most recognizable of which is probably the pumpkin. But despite great differences in shape, size and the external color of their hard skins, most can be treated the same in the kitchen -- baked, pureed, or as a component of soups and stews. Perhaps best of all is the rich nutritional value they have in common. Beta carotene, potassium and fiber are just some of their most notable assets. With a nutty and often sweet taste and a smooth texture, squash is good and good for you any time of the year.
Ingredients:
1 recipe for Easy Pie Crust (two 9" crusts, available on My Optimum Health Plan)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped
Instructions:
1. Preheat oven to 400 degrees F.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash purée, sugars, brandy, and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature. Nutritional Information:
Per serving:
200 calories
6 g total fat (1 g sat)
0 mg cholesterol
34 g carbohydrate
3 g protein
3 g fiber
- Recipe reprinted with permission of DrWeil.com
8 Servings
The glowing colors and the smooth texture of cooked squash are evocative of winter feasts, home and the holidays. These sturdy gourds have been around since long before the Pilgrims shared their first Thanksgiving with Native Americans. Squash is believed to have been eaten as long ago as 5,500 BC. The winter squash family boasts a bewildering number of varieties, from acorn to Hubbard, the most recognizable of which is probably the pumpkin. But despite great differences in shape, size and the external color of their hard skins, most can be treated the same in the kitchen -- baked, pureed, or as a component of soups and stews. Perhaps best of all is the rich nutritional value they have in common. Beta carotene, potassium and fiber are just some of their most notable assets. With a nutty and often sweet taste and a smooth texture, squash is good and good for you any time of the year.
Ingredients:
1 recipe for Easy Pie Crust (two 9" crusts, available on My Optimum Health Plan)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped
Instructions:
1. Preheat oven to 400 degrees F.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash purée, sugars, brandy, and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature. Nutritional Information:
Per serving:
200 calories
6 g total fat (1 g sat)
0 mg cholesterol
34 g carbohydrate
3 g protein
3 g fiber
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 27 (WOW, it's almost gone!)
February 27, 2009
Quote of the Day
"There is no medicine like hope, no incentive so great, and no tonic so powerful as expectation of something tomorrow."
– Orison Swett Marden
Quote of the Day
"There is no medicine like hope, no incentive so great, and no tonic so powerful as expectation of something tomorrow."
– Orison Swett Marden
February 26, 2009
Daily Inspiration - February 26, 2009
February 26, 2009
Quote of the Day
"When you have a great and difficult task, something perhaps almost impossible, if you only work a little at a time, every day a little, suddenly the work will finish itself."
– Isak Dinesen
Quote of the Day
"When you have a great and difficult task, something perhaps almost impossible, if you only work a little at a time, every day a little, suddenly the work will finish itself."
– Isak Dinesen
Recipe - Roasted Salmon with Stir-Fry Vegetables
Roasted Salmon with Stir-Fry Vegetables
2 Servings
This is a low-calorie, low-carbohydrate recipe because it doesn't contain a traditional "starch" item. Stir fries generally use rice, but water chestnuts make a great stand-in when you want a lower calorie meal. Water chestnuts are readily available in the Chinese food section of most supermarkets. You can also try canned bamboo shoots.
Ingredients:
12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
Half lemon
1 tbsp dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 tbsp fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
2 cups cherry tomatoes, halved
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed (see Ingredient Tip)
Instructions:
Preheat oven to 350 degrees.
Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.
While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.
If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.
Nutritional Information:
Per serving:
332 calories
13 g total fat (2 g sat)
88 mg cholesterol
17 g carbohydrate
37 g protein
2 g fiber
160 mg sodium
- Recipe reprinted with permission of DrWeil.com
2 Servings
This is a low-calorie, low-carbohydrate recipe because it doesn't contain a traditional "starch" item. Stir fries generally use rice, but water chestnuts make a great stand-in when you want a lower calorie meal. Water chestnuts are readily available in the Chinese food section of most supermarkets. You can also try canned bamboo shoots.
Ingredients:
12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
Half lemon
1 tbsp dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 tbsp fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
2 cups cherry tomatoes, halved
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed (see Ingredient Tip)
Instructions:
Preheat oven to 350 degrees.
Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.
While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.
If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.
Nutritional Information:
Per serving:
332 calories
13 g total fat (2 g sat)
88 mg cholesterol
17 g carbohydrate
37 g protein
2 g fiber
160 mg sodium
- Recipe reprinted with permission of DrWeil.com
February 24, 2009
Recipe - Quick Breakfast Quesadilla
Quick Breakfast Quesadilla
1 Serving
This is a quick fix for mornings when you just can't face another bowl of porridge or whole grain cereal. These little quesadillas also make good lunches or afternoon snacks for children. As always, you can enhance the nutritional content by adding in any finely chopped vegetable or a handful of baby spinach leaves.
Ingredients:
1 egg
1 ounce grated low-fat cheese or Parmesan cheese
1 tablespoon salsa
1 small flour tortilla (preferably whole wheat)
Instructions:
Preheat the oven to 350 degrees. Scramble the egg quickly in a small skillet. Fold in the salsa and cheese. Put the tortilla on a lightly oiled cookie sheet. Put the egg mixture on one half and fold over the other half to cover. Bake for 5 minutes or until the tortilla is crisp.
Nutritional Information:
Per serving:
234 calories
12 g total fat (5 g sat)
202 mg cholesterol
18 g carbohydrate
15 g protein
1 g fiber
460 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
This is a quick fix for mornings when you just can't face another bowl of porridge or whole grain cereal. These little quesadillas also make good lunches or afternoon snacks for children. As always, you can enhance the nutritional content by adding in any finely chopped vegetable or a handful of baby spinach leaves.
Ingredients:
1 egg
1 ounce grated low-fat cheese or Parmesan cheese
1 tablespoon salsa
1 small flour tortilla (preferably whole wheat)
Instructions:
Preheat the oven to 350 degrees. Scramble the egg quickly in a small skillet. Fold in the salsa and cheese. Put the tortilla on a lightly oiled cookie sheet. Put the egg mixture on one half and fold over the other half to cover. Bake for 5 minutes or until the tortilla is crisp.
Nutritional Information:
Per serving:
234 calories
12 g total fat (5 g sat)
202 mg cholesterol
18 g carbohydrate
15 g protein
1 g fiber
460 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 24
February 24, 2009
Quote of the Day
"The world stands aside to let anyone pass who knows where he is going."
– David Starr Jordan
Quote of the Day
"The world stands aside to let anyone pass who knows where he is going."
– David Starr Jordan
February 23, 2009
Recipe - Eggplant-Walnut PatÃ
Eggplant-Walnut PatÃ
8 Servings
Traditional patÃs are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with whole grain crackers.
Ingredients:
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon quality extra-virgin olive oil
1/8 teaspoon ground allspice
Salt and hot pepper sauce to taste
Instructions:
1. Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth.
4. Add the ground walnuts and allspice, and process until smooth.
5. Season to taste with the salt and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Nutritional Information:
Per serving:
98 calories
8 g total fat (1 g sat)
0 mg cholesterol
6 g carbohydrate
2 g protein
2 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com.
8 Servings
Traditional patÃs are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with whole grain crackers.
Ingredients:
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon quality extra-virgin olive oil
1/8 teaspoon ground allspice
Salt and hot pepper sauce to taste
Instructions:
1. Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth.
4. Add the ground walnuts and allspice, and process until smooth.
5. Season to taste with the salt and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Nutritional Information:
Per serving:
98 calories
8 g total fat (1 g sat)
0 mg cholesterol
6 g carbohydrate
2 g protein
2 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Daily Inspiration - Feb 23
February 23, 2009
Quote of the Day
"Forgiveness is the economy of the heart.…forgiveness saves the expense of anger, the cost of hatred, the waste of spirits."
– Hannah More
Quote of the Day
"Forgiveness is the economy of the heart.…forgiveness saves the expense of anger, the cost of hatred, the waste of spirits."
– Hannah More
February 22, 2009
5 Questions With: Kirk Cameron
5 Questions With: Kirk Cameron
"Marriages have been rescued from divorce because of the movie."
His role as cool-guy wiseacre Mike Seaver on 'Growing Pains' made Kirk Cameron one of the hottest young stars of the late '80s and early '90s. But since the show went off the air in 1992, Cameron has steered clear of the spotlight, devoting his time to raising his six kids with wife Chelsea Noble, acting as a Christian evangelist and founding Camp Firefly, a charity that sponsors camping trips for terminally ill children.
But all that changed in 2008 when Cameron tackled the role of Caleb Holt in 'Fireproof.' The $500,000 film, about a firefighter on the verge of divorce who takes a 40-day faith-based challenge in a last-ditch attempt to save his marriage, became a gargantuan hit. The movie grossed north of $33 million to become the most profitable independent film of the year; the book featured in the film, 'The Love Dare,' was a top-seller on Amazon.com; and fans heralded the Christian-themed drama as a life-changing, marriage-saving experience.
With his star on the rise once more, Cameron chats about getting back in the acting saddle, what it's like to save marriages and whether the 'Growing Pains' gang will ever join forces for another reunion movie. -- By Tom DiChiara
1. It had been three years since your last acting gig when 'Fireproof' hit theaters. What was it about the movie that enticed you to act again?
Well, I've got a big, full, busy life with my wife and my six kids and all the other stuff that we do. And so this was a movie that really caught my attention. I had seen a movie that these producers [Alex Kendrick and Stephen Kendrick] did before called 'Facing the Giants.' That was a little independent film that did really well, and so I got to know them. They were starting their next movie called 'Fireproof,' and I just loved the script -- just a killer script -- about marriage, about a firefighter on the brink of divorce who can save perfect strangers but can't even rescue his own marriage from going up in flames. So I read the script, auditioned for the role, they gave me the part ... and we did it. [I] did a little firefighter boot camp stuff in Los Angeles and in Georgia. And put on about 15 pounds of good muscle weight so I could look the part and pull of some of the stunts and stuff, so that was kind of a manly man thing to do -- lots of fun.
2. What was the best part about filming the movie and what was the toughest?
The toughest part was -- it was a real big acting stretch for me. There were, you know, scenes in there that were really challenging -- some of the fighting scenes, some of the crying scenes. There was just a whole lot of emotion in there. And to just bounce back and forth from one to the other was pretty challenging. But it was great. That's what I love to do. I'm an actor, and so I love to give it my best shot with that kind of stuff. I think the best part about the movie was just the responses from people after seeing it. It wasn't just, "Hey that was cool, that was fun," or you know, 'Good story." People were saying things like: "You don't understand. That was exactly like watching my own marriage up on the big screen. That's what's going on in my house." Or, you know: "We went out and got 'The Love Dare,' and my husband and I have canceled our divorce hearing. We've been married for 30 years, and our marriage is finally getting back on track because of this movie." So marriages have been rescued from divorce because of the movie and the book 'The Love Dare.' So that's the best part.
3. Were you surprised at all that the movie became a huge hit and the book was one of Amazon's top sellers?
We had high hopes for it, but we never dreamed that it would get this kind of a huge response -- I mean, both of them. I can say this to compliment the writers because I didn't write the movie or the book, but the movie ended up being the most profitable independent movie of the year, surpassing all other independent films ... and then the book sold over 1.5 million copies. So it did extremely well.
4. Did you enjoy all the fame you received at such a young age for 'Growing Pains,' or was it a lot to handle?
Yeah, it was a lot to handle. But, you know, for me I couldn't compare it to anything else. It was the only life I knew. I started 'Growing Pains' when I was 14, and it all just kind of happened so quickly. It was fun. A lot of it was great; some of it was not so great. In the end, I ended up meeting my wife, we got married -- things turned out great. I'm thankful for the whole experience. No regrets for being on 'Growing Pains.'
5. You did a 'Growing Pains' reunion movie in 2000 and another one in 2004. Think you'll ever do another one? And do you still keep in touch with the rest of the Seavers?
I don't think so. I don't think they're going to do another one. I don't know how many 'Growing Pains' movies you can do. But who knows? Maybe they will. ...Yeah, we do keep in touch. In fact, I talked to Jeremy Miller the other day. He plays Ben. And actually I was in touch with Joanna [Kerns] too. We're all friends. We like getting together every once in a while. Everything's good with the Seaver family.
PermalinkComments (55)Email thisIM thisShare
Posted » Jan 27th 2009 6:00AM by Thomas DiChiaraFiled
"Marriages have been rescued from divorce because of the movie."
His role as cool-guy wiseacre Mike Seaver on 'Growing Pains' made Kirk Cameron one of the hottest young stars of the late '80s and early '90s. But since the show went off the air in 1992, Cameron has steered clear of the spotlight, devoting his time to raising his six kids with wife Chelsea Noble, acting as a Christian evangelist and founding Camp Firefly, a charity that sponsors camping trips for terminally ill children.
But all that changed in 2008 when Cameron tackled the role of Caleb Holt in 'Fireproof.' The $500,000 film, about a firefighter on the verge of divorce who takes a 40-day faith-based challenge in a last-ditch attempt to save his marriage, became a gargantuan hit. The movie grossed north of $33 million to become the most profitable independent film of the year; the book featured in the film, 'The Love Dare,' was a top-seller on Amazon.com; and fans heralded the Christian-themed drama as a life-changing, marriage-saving experience.
With his star on the rise once more, Cameron chats about getting back in the acting saddle, what it's like to save marriages and whether the 'Growing Pains' gang will ever join forces for another reunion movie. -- By Tom DiChiara
1. It had been three years since your last acting gig when 'Fireproof' hit theaters. What was it about the movie that enticed you to act again?
Well, I've got a big, full, busy life with my wife and my six kids and all the other stuff that we do. And so this was a movie that really caught my attention. I had seen a movie that these producers [Alex Kendrick and Stephen Kendrick] did before called 'Facing the Giants.' That was a little independent film that did really well, and so I got to know them. They were starting their next movie called 'Fireproof,' and I just loved the script -- just a killer script -- about marriage, about a firefighter on the brink of divorce who can save perfect strangers but can't even rescue his own marriage from going up in flames. So I read the script, auditioned for the role, they gave me the part ... and we did it. [I] did a little firefighter boot camp stuff in Los Angeles and in Georgia. And put on about 15 pounds of good muscle weight so I could look the part and pull of some of the stunts and stuff, so that was kind of a manly man thing to do -- lots of fun.
2. What was the best part about filming the movie and what was the toughest?
The toughest part was -- it was a real big acting stretch for me. There were, you know, scenes in there that were really challenging -- some of the fighting scenes, some of the crying scenes. There was just a whole lot of emotion in there. And to just bounce back and forth from one to the other was pretty challenging. But it was great. That's what I love to do. I'm an actor, and so I love to give it my best shot with that kind of stuff. I think the best part about the movie was just the responses from people after seeing it. It wasn't just, "Hey that was cool, that was fun," or you know, 'Good story." People were saying things like: "You don't understand. That was exactly like watching my own marriage up on the big screen. That's what's going on in my house." Or, you know: "We went out and got 'The Love Dare,' and my husband and I have canceled our divorce hearing. We've been married for 30 years, and our marriage is finally getting back on track because of this movie." So marriages have been rescued from divorce because of the movie and the book 'The Love Dare.' So that's the best part.
3. Were you surprised at all that the movie became a huge hit and the book was one of Amazon's top sellers?
We had high hopes for it, but we never dreamed that it would get this kind of a huge response -- I mean, both of them. I can say this to compliment the writers because I didn't write the movie or the book, but the movie ended up being the most profitable independent movie of the year, surpassing all other independent films ... and then the book sold over 1.5 million copies. So it did extremely well.
4. Did you enjoy all the fame you received at such a young age for 'Growing Pains,' or was it a lot to handle?
Yeah, it was a lot to handle. But, you know, for me I couldn't compare it to anything else. It was the only life I knew. I started 'Growing Pains' when I was 14, and it all just kind of happened so quickly. It was fun. A lot of it was great; some of it was not so great. In the end, I ended up meeting my wife, we got married -- things turned out great. I'm thankful for the whole experience. No regrets for being on 'Growing Pains.'
5. You did a 'Growing Pains' reunion movie in 2000 and another one in 2004. Think you'll ever do another one? And do you still keep in touch with the rest of the Seavers?
I don't think so. I don't think they're going to do another one. I don't know how many 'Growing Pains' movies you can do. But who knows? Maybe they will. ...Yeah, we do keep in touch. In fact, I talked to Jeremy Miller the other day. He plays Ben. And actually I was in touch with Joanna [Kerns] too. We're all friends. We like getting together every once in a while. Everything's good with the Seaver family.
PermalinkComments (55)Email thisIM thisShare
Posted » Jan 27th 2009 6:00AM by Thomas DiChiaraFiled
Daily Inspiration - Feb 22
February 22, 2009
Quote of the Day
"The tragedy in life doesn't lie in not reaching your goal. The tragedy lies in having no goal to reach."
– Benjamin Mays
Quote of the Day
"The tragedy in life doesn't lie in not reaching your goal. The tragedy lies in having no goal to reach."
– Benjamin Mays
Recipe ~ Sesame-Almond Cookies
Sesame-Almond Cookies
4 Dozen
Almost everyone loves cookies. Most store bought varieties, though, are filled with partially hydrogenated oils and other undesirable ingredients. These tasty little cookies are actually made with olive oil and a host of other wholesome additions like tofu and chopped almonds. Enjoy a cookie with a cup of hot green tea to make you feel that life is really worth living!
Ingredients:
3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sesame seeds, toasted
3/4 cup raw almonds, coarsely chopped
4 ounces silken tofu
1/2 cup light olive oil
3/4 cup light brown sugar, packed
1 tablespoon almond extract
Instructions:
1. Preheat oven to 350 degrees F.
2. In a bowl, stir together the flours, baking powder, and salt. Mix in the sesame seeds and chopped almonds.
3. In another bowl, mash the tofu and combine with the olive oil, sugar, and almond extract. Mix well.
4. Using a rubber spatula, fold the wet ingredients into the flour mixture. Roll the mixture into one-inch balls, flatten between your palms, and place them on ungreased baking sheets. Bake the cookies about 10 minutes, until the edges begin to brown. Remove from the cookie sheet and cool on a rack.
Nutritional Information:
Per serving:
86 calories
6 g total fat (1 g sat)
0 mg cholesterol
7 g carbohydrate
1 g protein
1 g fiber
- Recipe reprinted with permission of DrWeil.com
4 Dozen
Almost everyone loves cookies. Most store bought varieties, though, are filled with partially hydrogenated oils and other undesirable ingredients. These tasty little cookies are actually made with olive oil and a host of other wholesome additions like tofu and chopped almonds. Enjoy a cookie with a cup of hot green tea to make you feel that life is really worth living!
Ingredients:
3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sesame seeds, toasted
3/4 cup raw almonds, coarsely chopped
4 ounces silken tofu
1/2 cup light olive oil
3/4 cup light brown sugar, packed
1 tablespoon almond extract
Instructions:
1. Preheat oven to 350 degrees F.
2. In a bowl, stir together the flours, baking powder, and salt. Mix in the sesame seeds and chopped almonds.
3. In another bowl, mash the tofu and combine with the olive oil, sugar, and almond extract. Mix well.
4. Using a rubber spatula, fold the wet ingredients into the flour mixture. Roll the mixture into one-inch balls, flatten between your palms, and place them on ungreased baking sheets. Bake the cookies about 10 minutes, until the edges begin to brown. Remove from the cookie sheet and cool on a rack.
Nutritional Information:
Per serving:
86 calories
6 g total fat (1 g sat)
0 mg cholesterol
7 g carbohydrate
1 g protein
1 g fiber
- Recipe reprinted with permission of DrWeil.com
February 21, 2009
Recipe - Turkish Spinach Salad
Turkish Spinach Salad
4 Servings
This garlicky salad is a nice way to eat spinach and a great way to get a nutritional boost. Use the best extra-virgin olive oil you can afford. Serve it with lentil soup for a simple, delicious supper.
Ingredients:
1 pound fresh spinach, washed, stems removed
2 fresh tomatoes, sliced
6 scallions, trimmed and thinly sliced
5 tablespoons plain nonfat yogurt
2 tablespoons quality extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
Salt and black pepper to taste
Instructions:
1. Dry the spinach, tear it into large pieces, and combine it with the tomatoes and scallions in a bowl.
2. Combine the yogurt, olive oil, minced garlic, and thyme, adding salt and pepper to taste.
3. Add the yogurt mixture to the vegetables and mix well. Season to taste with salt and pepper.
Nutritional Information:
Per serving:
118 calories
8 g total fat (1 g sat)
1 mg cholesterol
10 g carbohydrate
5 g protein
4 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
4 Servings
This garlicky salad is a nice way to eat spinach and a great way to get a nutritional boost. Use the best extra-virgin olive oil you can afford. Serve it with lentil soup for a simple, delicious supper.
Ingredients:
1 pound fresh spinach, washed, stems removed
2 fresh tomatoes, sliced
6 scallions, trimmed and thinly sliced
5 tablespoons plain nonfat yogurt
2 tablespoons quality extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
Salt and black pepper to taste
Instructions:
1. Dry the spinach, tear it into large pieces, and combine it with the tomatoes and scallions in a bowl.
2. Combine the yogurt, olive oil, minced garlic, and thyme, adding salt and pepper to taste.
3. Add the yogurt mixture to the vegetables and mix well. Season to taste with salt and pepper.
Nutritional Information:
Per serving:
118 calories
8 g total fat (1 g sat)
1 mg cholesterol
10 g carbohydrate
5 g protein
4 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 21
February 21, 2009
Quote of the Day
"Men, like nails, lose their usefulness when they lose direction and begin to bend."
– Walter Savage Landor
Quote of the Day
"Men, like nails, lose their usefulness when they lose direction and begin to bend."
– Walter Savage Landor
February 20, 2009
Recipe - Stuffed Potatoes
Stuffed Potatoes
6 Servings
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
Ingredients:
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
1 tablespoon quality extra-virgin olive oil
1-2 tablespoons rice milk or soy milk
2 tablespoons grated Parmesan cheese
Instructions:
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Nutritional Information:
Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com
6 Servings
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
Ingredients:
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
1 tablespoon quality extra-virgin olive oil
1-2 tablespoons rice milk or soy milk
2 tablespoons grated Parmesan cheese
Instructions:
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Nutritional Information:
Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 20
February 20, 2009
Quote of the Day
"Never let life's hardships disturb you…no one can avoid problems, not even saints or sages."
– Nichiren Daishonin
Quote of the Day
"Never let life's hardships disturb you…no one can avoid problems, not even saints or sages."
– Nichiren Daishonin
February 19, 2009
Recipe ~ Potato-Rosemary-Crusted Fish Fillets
Potato-Rosemary-Crusted Fish Fillets
2 Servings
This simple fish dish is quite elegant with its subtle flavor of rosemary. Don't worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.
Ingredients:
12 ounces thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon quality extra-virgin olive oil
Instructions:
1. Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.
2. Peel the potato and grate on the large holes of a grater. Squeeze excess water out of potato by pressing between sheets of paper towel.
3. Season the potato with salt, pepper and rosemary and press it around the fish.
4. Heat a nonstick frying pan over medium-high heat and add olive oil. Gently slide the fish into the pan. Cook for 3 to 5 minutes. Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.
Nutritional Information:
Per serving:
307 calories
12 g total fat (2 g sat)
13 mg cholesterol
13 g carbohydrate
34 g protein
1 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
2 Servings
This simple fish dish is quite elegant with its subtle flavor of rosemary. Don't worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.
Ingredients:
12 ounces thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon quality extra-virgin olive oil
Instructions:
1. Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.
2. Peel the potato and grate on the large holes of a grater. Squeeze excess water out of potato by pressing between sheets of paper towel.
3. Season the potato with salt, pepper and rosemary and press it around the fish.
4. Heat a nonstick frying pan over medium-high heat and add olive oil. Gently slide the fish into the pan. Cook for 3 to 5 minutes. Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.
Nutritional Information:
Per serving:
307 calories
12 g total fat (2 g sat)
13 mg cholesterol
13 g carbohydrate
34 g protein
1 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration ~ Feb 19
February 19, 2009
Quote of the Day
"Discontent is the first step in progress. No one knows what is in him till he tries, and many would never try if they were not forced to."
– Basil Maturin
Quote of the Day
"Discontent is the first step in progress. No one knows what is in him till he tries, and many would never try if they were not forced to."
– Basil Maturin
February 18, 2009
RECIPE ~ Barley and Vegetable Soup
Barley and Vegetable Soup
6 Servings
Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that. Like other cereal grains -- wheat, millet, oats, corn and rye -- barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup. Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. Grains like barley keep well. Their bulk and comparative cheapness make them a useful staple, especially at this soup-worthy time of the year, so be sure to keep some in your cupboard.
Ingredients:
3/4 cup medium pearl barley
11 cups vegetable stock
2 tbsp vegetable oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley
Instructions:
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with some chopped fresh parsley.
Nutritional Information:
Per serving:
203 calories
5 g total fat (0 g sat)
0 mg cholesterol
34 g carbohydrate
7 g protein
5 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
6 Servings
Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that. Like other cereal grains -- wheat, millet, oats, corn and rye -- barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup. Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. Grains like barley keep well. Their bulk and comparative cheapness make them a useful staple, especially at this soup-worthy time of the year, so be sure to keep some in your cupboard.
Ingredients:
3/4 cup medium pearl barley
11 cups vegetable stock
2 tbsp vegetable oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley
Instructions:
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with some chopped fresh parsley.
Nutritional Information:
Per serving:
203 calories
5 g total fat (0 g sat)
0 mg cholesterol
34 g carbohydrate
7 g protein
5 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 18
February 18, 2009
Quote of the Day
"Don't let other people tell you what you want."
– Pat Riley
Quote of the Day
"Don't let other people tell you what you want."
– Pat Riley
February 17, 2009
Daily Inspiration - Feb 17 (DIGITAL TV Day! Did you get your converter box?!)
February 17, 2009
Quote of the Day
"Let me listen to me and not to them."
– Gertrude Stein
Quote of the Day
"Let me listen to me and not to them."
– Gertrude Stein
RECIPE ~ Pancakes and Waffles
Pancakes and Waffles
12 Servings
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
Nutritional Information:
Per serving:
151 calories
3 g total fat (1 g sat)
3 mg cholesterol
27 g carbohydrate
5 g protein
3 g fiber
- Recipe reprinted with permission of DrWeil.com
12 Servings
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
Nutritional Information:
Per serving:
151 calories
3 g total fat (1 g sat)
3 mg cholesterol
27 g carbohydrate
5 g protein
3 g fiber
- Recipe reprinted with permission of DrWeil.com
February 16, 2009
RECIPE - Escarole and Chickpeas
Escarole and Chickpeas
2 Servings
Greens and beans is an Italian classic. If you are using canned chickpeas or garbanzos, rinse them well to remove most of the salt. Try sprinkling this with a bit of balsamic vinegar.
Ingredients:
1 tsp quality extra-virgin olive oil
1 small head escarole
2 cloves garlic, minced
1 cup chickpeas
Balsamic vinegar, lemon juice or salt and pepper to taste (optional)
2 tsp grated Parmesan cheese (optional)
Instructions:
Wash the escarole and pat dry. Tear into pieces and set aside. Heat the olive oil in a medium skillet. Add the garlic and chickpeas. Cook, stirring constantly for about 2 minutes or until garlic just begins to turn golden. Add the escarole and continue to cook until the escarole is limp but still bright green. Season to taste and sprinkle with grated Parmesan cheese, if using.
Nutritional Information:
Per serving:
272 calories
14 g total fat (2 g sat)
0 mg cholesterol
29 g carbohydrate
9 g protein
8 g fiber
231 mg sodium
- Recipe reprinted with permission of DrWeil.com
2 Servings
Greens and beans is an Italian classic. If you are using canned chickpeas or garbanzos, rinse them well to remove most of the salt. Try sprinkling this with a bit of balsamic vinegar.
Ingredients:
1 tsp quality extra-virgin olive oil
1 small head escarole
2 cloves garlic, minced
1 cup chickpeas
Balsamic vinegar, lemon juice or salt and pepper to taste (optional)
2 tsp grated Parmesan cheese (optional)
Instructions:
Wash the escarole and pat dry. Tear into pieces and set aside. Heat the olive oil in a medium skillet. Add the garlic and chickpeas. Cook, stirring constantly for about 2 minutes or until garlic just begins to turn golden. Add the escarole and continue to cook until the escarole is limp but still bright green. Season to taste and sprinkle with grated Parmesan cheese, if using.
Nutritional Information:
Per serving:
272 calories
14 g total fat (2 g sat)
0 mg cholesterol
29 g carbohydrate
9 g protein
8 g fiber
231 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration - Feb 16 - Happy President's Day!
February 16, 2009
Quote of the Day
"When I do things without any explanation, but just with spontaneity… I can be sure that I am right."
– Federico Fellini
Quote of the Day
"When I do things without any explanation, but just with spontaneity… I can be sure that I am right."
– Federico Fellini
February 15, 2009
Daily Inspiration ~ Feb 15
February 15, 2009
Quote of the Day
"We each need to let our intuition guide us, and then be willing to follow that guidance directly and fearlessly."
– Shakti Gawain
Quote of the Day
"We each need to let our intuition guide us, and then be willing to follow that guidance directly and fearlessly."
– Shakti Gawain
RECIPE ~ Frozen Banana Cream
Frozen Banana Cream
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Nutritional Information:
Per serving:
92 calories
0 g total fat (0 g sat)
0 mg cholesterol
23 g carbohydrate
1 g protein
2 g fiber
1 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Nutritional Information:
Per serving:
92 calories
0 g total fat (0 g sat)
0 mg cholesterol
23 g carbohydrate
1 g protein
2 g fiber
1 mg sodium
- Recipe reprinted with permission of DrWeil.com
February 14, 2009
RECIPE ~ Tuna, Asparagus and Feta Salad
Tuna, Asparagus and Feta Salad
1 Serving
This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.
Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon quality extra-virgin olive oil
1 Tablespoon balsamic vinegar
Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.
Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon quality extra-virgin olive oil
1 Tablespoon balsamic vinegar
Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration ~ Feb 14
~*~*~HAPPY VALENTINE'S DAY!~*~*~
February 14, 2009
Quote of the Day
"It is only by following your deepest instinct that you can lead a rich life."
– Katherine Butler Hathaway
February 14, 2009
Quote of the Day
"It is only by following your deepest instinct that you can lead a rich life."
– Katherine Butler Hathaway
February 13, 2009
RECIPE ~ Steamed Kale
Steamed Kale
Kale is often just used as a garnish on salad bars. It is, however, delicious when cooked and a rich source of calcium and antioxidants.
Ingredients:
1 lb kale
1 tsp quality extra-virgin olive oil
2 cloves garlic, minced
1/2 cup water
1 tsp cider vinegar
Salt and pepper to taste
Instructions:
Wash the kale well by submerging it in clean water a couple of times. Use a sharp knife to cut out the ribs of the kale and coarsely chop the leaves. In a large skillet with a lid, heat the oil. Saute the garlic until it just begins to turn golden. Add the kale and the water. Stir briefly and cover. Cook on medium until the kale is tender but still bright green. Sprinkle with vinegar, season to taste and serve.
Nutritional Information:
Per serving:
69 calories
2 g total fat (0 g sat)
0 mg cholesterol
12 g carbohydrate
4 g protein
2 g fiber
49 mg sodium
- Recipe reprinted with permission of DrWeil.com
Kale is often just used as a garnish on salad bars. It is, however, delicious when cooked and a rich source of calcium and antioxidants.
Ingredients:
1 lb kale
1 tsp quality extra-virgin olive oil
2 cloves garlic, minced
1/2 cup water
1 tsp cider vinegar
Salt and pepper to taste
Instructions:
Wash the kale well by submerging it in clean water a couple of times. Use a sharp knife to cut out the ribs of the kale and coarsely chop the leaves. In a large skillet with a lid, heat the oil. Saute the garlic until it just begins to turn golden. Add the kale and the water. Stir briefly and cover. Cook on medium until the kale is tender but still bright green. Sprinkle with vinegar, season to taste and serve.
Nutritional Information:
Per serving:
69 calories
2 g total fat (0 g sat)
0 mg cholesterol
12 g carbohydrate
4 g protein
2 g fiber
49 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration Feb 13
February 13, 2009
Quote of the Day
"When a man is sufficiently motivated, discipline will take care of itself."
– Sir Alexander Paterson
Quote of the Day
"When a man is sufficiently motivated, discipline will take care of itself."
– Sir Alexander Paterson
February 12, 2009
Roasted Red Peppers, White Beans and Pesto
Roasted Red Peppers, White Beans and Pesto
2 Servings
This is a quick pantry dish with intense flavors.
Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto
Instructions:
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
2. Stir in pesto and serve.
Nutritional Information:
Per serving:
266 calories
4 g total fat (1 g sat)
0 mg cholesterol
43 g carbohydrate
17 g protein
11 g fiber
497 mg sodium
- Recipe reprinted with permission of DrWeil.com
2 Servings
This is a quick pantry dish with intense flavors.
Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto
Instructions:
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
2. Stir in pesto and serve.
Nutritional Information:
Per serving:
266 calories
4 g total fat (1 g sat)
0 mg cholesterol
43 g carbohydrate
17 g protein
11 g fiber
497 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration ~ Feb 12
February 12, 2009
Quote of the Day
"When you cannot make up your mind between two evenly balanced courses of action, choose the bolder."
– William Joseph Slim
Quote of the Day
"When you cannot make up your mind between two evenly balanced courses of action, choose the bolder."
– William Joseph Slim
Golden Milk Recipe to help you sleep better
Golden Milk Recipe
Submitted By: Spirit Trainers
Preparation Time: 7-10 Minutes
Cooking Time: 2-3 Minutes
Serving Size: 2 Servings
The Golden Milk Recipe is one of our favorites to calm both the mind and the stomach. It's a soothing warm tea ideal for the winter months.
The rhizome (root) of turmeric has been used for ages in the east (Asia/India) as traditional medicine to help with gastrointestinal upset, arthritic pain, and "low energy". Laboratory and animal research has demonstrated anti-inflammatory as well as other beneficial properties of turmeric (and its constituent curcumin).
1/8 teaspoon Turmeric
1/4 cup water
1 cup milk
2 tablespoons almond oil (organic oils are always best)
honey or your favorite sweetener to taste!
Step 1: Boil 1/8 teaspoon Turmeric in about 1/4 cup water for 7-10 minutes – until it forms a thick paste, adding water as needed.
Step 2: While this mixture is boiling, bring 1 cup milk and 2 tablespoons almond oil (organic oils are always best) up to a gentle boil.
Step 3: Immediately when it begins to boil (do not scorch the milk!) take it off the stove and combine it with the Turmeric mixture.
Step 4: Add honey or your favorite sweetener to taste!
Submitted By: Spirit Trainers
Preparation Time: 7-10 Minutes
Cooking Time: 2-3 Minutes
Serving Size: 2 Servings
The Golden Milk Recipe is one of our favorites to calm both the mind and the stomach. It's a soothing warm tea ideal for the winter months.
The rhizome (root) of turmeric has been used for ages in the east (Asia/India) as traditional medicine to help with gastrointestinal upset, arthritic pain, and "low energy". Laboratory and animal research has demonstrated anti-inflammatory as well as other beneficial properties of turmeric (and its constituent curcumin).
1/8 teaspoon Turmeric
1/4 cup water
1 cup milk
2 tablespoons almond oil (organic oils are always best)
honey or your favorite sweetener to taste!
Step 1: Boil 1/8 teaspoon Turmeric in about 1/4 cup water for 7-10 minutes – until it forms a thick paste, adding water as needed.
Step 2: While this mixture is boiling, bring 1 cup milk and 2 tablespoons almond oil (organic oils are always best) up to a gentle boil.
Step 3: Immediately when it begins to boil (do not scorch the milk!) take it off the stove and combine it with the Turmeric mixture.
Step 4: Add honey or your favorite sweetener to taste!
February 11, 2009
Daily Inspiration - February 11, 2009
February 11, 2009
Quote of the Day
"The most important things to do in the world are to get something to eat, something to drink, and somebody to love you."
– Brendan Behan
Quote of the Day
"The most important things to do in the world are to get something to eat, something to drink, and somebody to love you."
– Brendan Behan
RECIPE ~ Cornbread (vegan alternative)
Cornbread
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
Ingredients:
1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 1/2 cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
Nutritional Information:
Per serving:
198.5 calories
5 g total fat (0.4 g sat)
0.0 mg cholesterol
34.2 g carbohydrate
3.8 g protein
1.6 g fiber
- Recipe reprinted with permission of DrWeil.com
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
Ingredients:
1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 1/2 cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
Nutritional Information:
Per serving:
198.5 calories
5 g total fat (0.4 g sat)
0.0 mg cholesterol
34.2 g carbohydrate
3.8 g protein
1.6 g fiber
- Recipe reprinted with permission of DrWeil.com
February 10, 2009
RECIPE ~ Vegetarian Chili
Vegetarian Chili
6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.
Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons quality extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas
Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
Nutritional Information:
Per serving:
351 calories
6 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
17 g protein
21 g fiber
450 mg sodium
- Recipe reprinted with permission of DrWeil.com
6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.
Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons quality extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas
Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
Nutritional Information:
Per serving:
351 calories
6 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
17 g protein
21 g fiber
450 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration ~ Feb 10
February 10, 2009
Quote of the Day
"We taste and feel and see the truth. We do not reason ourselves into it."
– William Butler Yeats
Quote of the Day
"We taste and feel and see the truth. We do not reason ourselves into it."
– William Butler Yeats
February 09, 2009
Do you need more Christ in your day?
Interested in more Godly/Christlike verses and such? Follow me over to "MyChurch", http://www.mychurch.org/PhyllisAdelleSherer, join, find your church while you're there signing up, add me as a friend, and read my daily postings there as well as here!
Have an awesome day!
Phyllis Adelle
Have an awesome day!
Phyllis Adelle
Daily Inspiration ~ February 09, 2009
February 09, 2009
Quote of the Day
You desire to know the art of living, my friend? It is contained in one phrase: make use of suffering.
– From Henri Frederic Amiel
Quote of the Day
You desire to know the art of living, my friend? It is contained in one phrase: make use of suffering.
– From Henri Frederic Amiel
RECIPE ~ Garlic Broth
Garlic Broth
4 Servings
Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb.
Ingredients:
6 cups vegetable stock
1 1/2 tablespoons quality extra-virgin olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste
Instructions:
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.
3. Strain. Good as is, or use as a base for soups.
Nutritional Information:
Per serving:
110 calories
6 g total fat (1 g sat)
11 g carbohydrate
5 g protein
0 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
4 Servings
Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb.
Ingredients:
6 cups vegetable stock
1 1/2 tablespoons quality extra-virgin olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste
Instructions:
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.
3. Strain. Good as is, or use as a base for soups.
Nutritional Information:
Per serving:
110 calories
6 g total fat (1 g sat)
11 g carbohydrate
5 g protein
0 g fiber
150 mg sodium
- Recipe reprinted with permission of DrWeil.com
February 08, 2009
RECIPE ~ Curried Greens
Curried Greens
6 Servings
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information:
Per serving:
103 calories
3 g total fat (0 g sat)
0 mg cholesterol
19 g carbohydrate
4 g protein
4 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com
6 Servings
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information:
Per serving:
103 calories
3 g total fat (0 g sat)
0 mg cholesterol
19 g carbohydrate
4 g protein
4 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com
Daily Inspiration ~ February 08, 2009
Happy 12th Birthday to my son, Zach! :)
February 08, 2009
Quote of the Day
"If one scheme of happiness fails, human nature turns to another; if the first calculation is wrong, we make a second better."
– Jane Austen
February 08, 2009
Quote of the Day
"If one scheme of happiness fails, human nature turns to another; if the first calculation is wrong, we make a second better."
– Jane Austen
February 07, 2009
RECIPE ~ Mango Cream
Mango Cream
1 Serving
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango
1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.
Nutritional Information:
Per serving:
121 calories
4 g total fat (2 g sat)
14 mg cholesterol
19 g carbohydrate
4 g protein
2 g fiber
54 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango
1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.
Nutritional Information:
Per serving:
121 calories
4 g total fat (2 g sat)
14 mg cholesterol
19 g carbohydrate
4 g protein
2 g fiber
54 mg sodium
- Recipe reprinted with permission of DrWeil.com
RECIPE ~ Green Salad
Green Salad
1 Serving
Choose mixed salad greens whenever you can. Or mix romaine lettuce with spinach or any other dark green variety. Romaine by itself is fine, but the darker the greens, the more antioxidants they contain. If you find balsamic vinegar too strong for your taste, pick a milder vinegar like apple cider.
Ingredients:
2 cups salad greens
1 tsp quality extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Italian or other seasoning mix
Instructions:
Whisk the dressing together and toss with the greens. Add any chopped vegetables you have on hand.
Nutritional Information:
Per serving:
58 calories
5 g total fat (1 g sat)
0 mg cholesterol
4 g carbohydrate
2 g protein
2 g fiber
9 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
Choose mixed salad greens whenever you can. Or mix romaine lettuce with spinach or any other dark green variety. Romaine by itself is fine, but the darker the greens, the more antioxidants they contain. If you find balsamic vinegar too strong for your taste, pick a milder vinegar like apple cider.
Ingredients:
2 cups salad greens
1 tsp quality extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Italian or other seasoning mix
Instructions:
Whisk the dressing together and toss with the greens. Add any chopped vegetables you have on hand.
Nutritional Information:
Per serving:
58 calories
5 g total fat (1 g sat)
0 mg cholesterol
4 g carbohydrate
2 g protein
2 g fiber
9 mg sodium
- Recipe reprinted with permission of DrWeil.com
RECIPE ~ Wild Rice and Mushrooms
Wild Rice and Mushrooms
6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium
- Recipe reprinted with permission of DrWeil.com
6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium
- Recipe reprinted with permission of DrWeil.com
RECIPE ~ Poached Salmon
Poached Salmon
2 Servings
Those of you who are familiar with My Optimum Health Plan will know that one of the initial dietary changes I ask you to make is to start eating fish -- particularly oily, cold-water fish. Of the varieties that fall into this category (mackerel, kippers, sardines and wild Alaskan salmon) my favorite is salmon. It's a leading source of omega-3 fatty acids, essential fatty acids that contribute to brain growth and development and may help reduce the risk of cardiovascular disease, high blood pressure and cancer. Salmon is often available fresh, and it also scores points as a food that's easy to cook but looks and tastes like the elegant work of a gourmet chef. Try this and my other salmon recipes; they're easy enough for everyday dining, fine enough for a special occasion, and guaranteed to set you on the road to good health. Enjoy.
Ingredients:
Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon
Instructions:
1. Cut the salmon filets into individual portions if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
3. Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 5 minutes.
5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Nutritional Information:
Per serving:
245 calories
10 g total fat (2 g sat)
76 mg cholesterol
0 g carbohydrate
22 g protein
0 g fiber
50 mg sodium
- Recipe reprinted with permission of DrWeil.com
2 Servings
Those of you who are familiar with My Optimum Health Plan will know that one of the initial dietary changes I ask you to make is to start eating fish -- particularly oily, cold-water fish. Of the varieties that fall into this category (mackerel, kippers, sardines and wild Alaskan salmon) my favorite is salmon. It's a leading source of omega-3 fatty acids, essential fatty acids that contribute to brain growth and development and may help reduce the risk of cardiovascular disease, high blood pressure and cancer. Salmon is often available fresh, and it also scores points as a food that's easy to cook but looks and tastes like the elegant work of a gourmet chef. Try this and my other salmon recipes; they're easy enough for everyday dining, fine enough for a special occasion, and guaranteed to set you on the road to good health. Enjoy.
Ingredients:
Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon
Instructions:
1. Cut the salmon filets into individual portions if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
3. Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 5 minutes.
5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Nutritional Information:
Per serving:
245 calories
10 g total fat (2 g sat)
76 mg cholesterol
0 g carbohydrate
22 g protein
0 g fiber
50 mg sodium
- Recipe reprinted with permission of DrWeil.com
RECIPE ~ Tempeh Chili
Tempeh Chili
4 Servings
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains) it's a great substitute for ground meat. You can substitute any canned beans for the kidney beans.
Ingredients:
2 tsp quality extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh), chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Instructions:
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it. Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:
341 calories
5 g total fat (1 g sat)
2 mg cholesterol
41 g carbohydrate
26 g protein
16 g fiber
460 mg sodium
- Recipe reprinted with permission of DrWeil.com
4 Servings
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains) it's a great substitute for ground meat. You can substitute any canned beans for the kidney beans.
Ingredients:
2 tsp quality extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh), chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Instructions:
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it. Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:
341 calories
5 g total fat (1 g sat)
2 mg cholesterol
41 g carbohydrate
26 g protein
16 g fiber
460 mg sodium
- Recipe reprinted with permission of DrWeil.com
RECIPE ~ Marinara Sauce
Marinara Sauce
4 Serving
Every cook needs a good recipe for marinara sauce. This one can be prepared in less than an hour and used in many ways. It is traditionally served over pasta, but is equally delicious with polenta or rice. It also makes a wonderful sauce for grilled vegetables or baked tempeh or tofu. Tomatoes cooked with oil provide a source of lycopene, one of the carotenes linked to protection from prostate cancer.
Ingredients:
2 tablespoons quality extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste
1 large can (28 ounces) Italian tomatoes, crushed
1 large can (16 ounces) tomato paste
1 teaspoon sugar (optional)
1 bay leaf (Turkish)
2 tablespoons dried whole basil
1 teaspoon dried whole oregano
Scant pinch fennel seeds
1/4 teaspoon ground allspice
4 cloves garlic, mashed Salt to taste
Instructions:
1. Heat the olive oil in a large pot (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrot and saute until the onions are translucent.
2. Add the salt and red pepper flakes, then the tomatoes and tomato paste. Mix well, bring just to a boil, lower heat, and continue to cook at a simmer.
3. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes, stirring occasionally.
4. Add the garlic, and continue to simmer for 30 minutes more or until desired thickness. Add salt to taste. Remove the bay leaf.
Nutritional Information:
Per serving:
146 calories
8 g total fat (0 g sat)
0 mg cholesterol
20 g carbohydrate
4 g protein
4 g fiber
804 mg sodium
- Recipe reprinted with permission of DrWeil.com.
4 Serving
Every cook needs a good recipe for marinara sauce. This one can be prepared in less than an hour and used in many ways. It is traditionally served over pasta, but is equally delicious with polenta or rice. It also makes a wonderful sauce for grilled vegetables or baked tempeh or tofu. Tomatoes cooked with oil provide a source of lycopene, one of the carotenes linked to protection from prostate cancer.
Ingredients:
2 tablespoons quality extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste
1 large can (28 ounces) Italian tomatoes, crushed
1 large can (16 ounces) tomato paste
1 teaspoon sugar (optional)
1 bay leaf (Turkish)
2 tablespoons dried whole basil
1 teaspoon dried whole oregano
Scant pinch fennel seeds
1/4 teaspoon ground allspice
4 cloves garlic, mashed Salt to taste
Instructions:
1. Heat the olive oil in a large pot (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrot and saute until the onions are translucent.
2. Add the salt and red pepper flakes, then the tomatoes and tomato paste. Mix well, bring just to a boil, lower heat, and continue to cook at a simmer.
3. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes, stirring occasionally.
4. Add the garlic, and continue to simmer for 30 minutes more or until desired thickness. Add salt to taste. Remove the bay leaf.
Nutritional Information:
Per serving:
146 calories
8 g total fat (0 g sat)
0 mg cholesterol
20 g carbohydrate
4 g protein
4 g fiber
804 mg sodium
- Recipe reprinted with permission of DrWeil.com.
RECIPE ~ Easy Huevos Rancheros
Easy Huevos Rancheros
1 Serving
This is a good brunch or lunch dish. Look for a brand of canned, low fat and low sodium all natural refried beans. (Or, make your own.) Most of the fat in this dish is "good fat" from the avocado; if you're trying to lose weight, you might skip the avocado or substitute apple or pear.
Ingredients:
1 whole wheat flour tortilla
1/4 cup low fat, all natural refried beans
1 egg (preferably organic)
2 tbsp salsa
1/4 avocado
Instructions:
Heat the tortilla in the oven briefly until it is slightly crisp. In the meantime, fry the egg and heat up the refried beans in the microwave. Assemble the dish by putting the beans on the crisp tortilla and topping with the fried egg. Garnish with salsa and avocado slices.
Nutritional Information:
Per serving:
297 calories
15 g total fat (3 g sat)
187 mg cholesterol
32 g carbohydrate
13 g protein
7 g fiber
386 mg sodium
- Recipe reprinted with permission of DrWeil.com.
1 Serving
This is a good brunch or lunch dish. Look for a brand of canned, low fat and low sodium all natural refried beans. (Or, make your own.) Most of the fat in this dish is "good fat" from the avocado; if you're trying to lose weight, you might skip the avocado or substitute apple or pear.
Ingredients:
1 whole wheat flour tortilla
1/4 cup low fat, all natural refried beans
1 egg (preferably organic)
2 tbsp salsa
1/4 avocado
Instructions:
Heat the tortilla in the oven briefly until it is slightly crisp. In the meantime, fry the egg and heat up the refried beans in the microwave. Assemble the dish by putting the beans on the crisp tortilla and topping with the fried egg. Garnish with salsa and avocado slices.
Nutritional Information:
Per serving:
297 calories
15 g total fat (3 g sat)
187 mg cholesterol
32 g carbohydrate
13 g protein
7 g fiber
386 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Daily Inspiration February 07, 2009
February 07, 2009
Quote of the Day
"Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will."
– George Bernard Shaw
Quote of the Day
"Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will."
– George Bernard Shaw
February 05, 2009
I'm back :)
I have my phone and internet back, so I will be posting daily again!
I missed you all!
Have a great weekend!
Phyllis
I missed you all!
Have a great weekend!
Phyllis
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