Grilled Peanut Butter Sandwich

My main motivation for posting this recipe is to get the last post off the front page :) (though my moon cup arrived in the mail today. Do I dare try it out?)

This is a delicious recipe I got from Cooking Light magazine. I've adapted it a bit, but the main idea is the same.

Ingredients:
2 slices whole-wheat bread
peanut butter
jelly
sliced bananas
sliced strawberries
chocolate chips
butter or cooking spray

Directions:
Heat a non-stick pan over medium heat (I like to coat with cooking spray before heating)
meanwhile, assemble the sandwich. Spread some peanut butter on one slice of bread, some jelly (or jam, marmalade, etc) on the other slice. Layer the bananas, strawberries and chocolate chips in the middle. Grill in the pan a couple of minutes on each side. The outside should be brown and crisp like a grilled cheese sandwich, and the chocolate should be melted. Sometimes I cover the pan for a bit to get the chocolate to melt. It's divine.

Here's my super slacker version for a quick snack:
toast some bread. Spread with peanut butter, jam and nutella. Slice bananas (and strawberries, if on hand) and put in the middle. Enjoy.

To quell the speculation

Okay, I was going to wait until I had tried it out to blog about the alternative to tampons, but I might as well do it now. I am NOT going to make my own tampons. But it did order a moon cup. A friend first told me about something like this about ten years ago, but I was too chicken to give it a go. In retrospect, this would have been really handy to have on my mission, since I had to be really undercover about tampon use (many people felt that tampons were vulgar and that a woman was no longer a virgin after using one, but that's another story for another day). Anyway, it should get here before my next cycle, so I'll let you know. A lot of the reviews I read say there is a learning curve and that you really need to give it three months before passing judgement.

Another alternative I read about was to use actual sea sponges--you're supposed to just rinse them out and put them back in each time, but I don't think I could handle that.

Anti-Antiperspirant

I finally took the plunge. My friend Shelly had great success with this recipe, so I decided to give it a go. She made me some while I watched. I put it in my old antiperspirant container for easy application (I washed it first). Result: it works better than the store bought stuff I used to use. I actually sweat less now (though this still might be more than many of you are used to). And I'll be glad to be rid of the stains on the underarms of all my clothes.

I've been gradually weeding out toxins in my life, and decided that I should do something about the two biggest offenders: antiperspirant and tampons (more on this later).

High-Protein Waffles

I got this recipe out of the March 2010 Runner's World Magazine, which has some fabul-astic recipes for pre-/post-workout meals. But I can testify that they are just as good eaten parked right on the sofa watching TV before bed. Just to add to the versitility here. Seriously, though these would make some great breakfast ideas for kids as they are healthy, filling, and they look like dessert. Which goes a long way, as far as I'm concerned.

First you're going to want to start with some toaster waffles, because ladies, we are all about convenience. If it isn't easy in the morning I don't even want to look at it as a remote breakfast possibility. However, PLEASE do yourself a favor and get whole grain. It not only tastes better (in my humble opinion), but getting the white version could make or break this as a healthy meal. I prefer Vonns brand from Harmons, but Harmons is a bit of a drive for me, so I got these at WalMart, which cost wise is a way better deal.

You will also nead some vanilla yogurt. I try to use soy whenever possible because of a flawed digestive tract, but regular works fine for most un-flawed alimentary canals. Please enjoy your dairy on me...I'm not bitter.

Some frozen berries. Hopefully they look more appealing than this icky-sicky photo of my perfectly-fine-in-real-life berries.

Nuts, if that's your thing.

The rest is not rocket science. (this is breakfast, remember) Place frozen berries on plate. Nuke for 30, stir, nuke for 20-30 more.

Toast waffles according to package directions.

 Place on plate. Do not burn fingers.

Pour yogurt over the top.

 Marvel at how deliciously your creation already looks like waffles topped with whipped cream.

Wipe up drool. (no one likes drool in their breakfast)

Arrange berries in an asthetically pleasing arrangement over yogurt.

Top with nuts (if that's your thing)

Next (and this is the fun part) try to keep it away from your kids by saying things like...no, this is mommy's  breakfast. You have Lucky Charms. (which, of course only makes them want yours more).  And when the whining and reaching and pleading have reached a fevered pitch, you reluctantly hand them a waffle and turn your back to hide your smile as you shuffle away knowing that you just fed your kids a healthy, protein-filled breakfast.

Pat self on back.

You can't resist it, can you...

EAT ME!

Next up I will take more bad photos, and reveal much more about myself than you ever wanted to know while intruducing you to the Island Smoothie.

Mahalo.

Israeli Couscous Salad

This recipe is so delicious and slightly addicting. You've been warned.

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

Recipe courtesy of this blog.

Quinoa Bean Salad

Hello, Run and Not Be Weary, I am Erika. I should warn you that I am not nearly as clever or brilliant as my cousins, Shauna and Lara. I am, however, just as interested as they are in tasty food! Here is one of my latest finds. It is completely satisfying, healthy, and it holds up as a delicious leftover for days.

Quinoa Bean Salad

Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.

This lovely recipe was plucked from my friend Marci's blog. Marci is a certified dietitian/nutritionist as well as a kick in the pants!

**This salad is a lot tastier than my photo might lead you to believe.

Not your typical oatmeal cookies

This recipe is loosely based on one I got from my friend Leonor. She gets all the credit for the dried blueberries.

1 stick of butter
1/2 C applesauce
1/2 C brown sugar
1/4 C pure maple syrup
1/4 C agave
2 eggs

cream together, then add
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

after mixed in, add
1 1/2 C whole-wheat pastry flour
3 C oatmeal
additional all-purpose flour, if necessary
stir in 1 C dried fruit (blueberries, strawberries, cherries, or combination)
if you're feeling slightly naughty, add in 1/2 C or so chocolate chips

Bake a 400 for 8 minutes, or until the peaks are golden brown
cool on a rack.

Sauteed Vegetable Pasta

I got some asperagus from the food co-op I belong to, and threw this dish together for a quick Sunday dinner.

1 package of penne pasta, prepared
1/2 bunch of asparagus, cut into 1-inch pieces
2 handfuls of sun-dried tomatoes. mine are not oil packed, but some of those would probably work
1/2 tablespoon minced garlic
olive oil
salt and pepper to taste

I started the pasta cooking, then heated the oil over medium-high heat. I threw in the vegetables and sauteed until the pasta was nearly ready. Then I added the salt and pepper and a bit of shredded parmesan cheese.

It was good, as well as easy.