Cherry Vanilla Ice Cream

I LOVE cherries.  I LOVE ice cream.  Combined, they are absolutely magical.  I tend to be pretty big on seasonal eating and flavors so I am especially partial to the idea of fresh fruit and home made ice cream on a hot summer's day.  Lucky for me, my craving for cherry vanilla ice cream hit towards the beginning of fall when there are still fresh cherries available at the super market without having to resort to the frozen ones. 

For some reason, it's damn near impossible to get decent, pure cherry vanilla ice cream around here.  Either it's made with maraschino cherries - which is all sorts of fake, corn-syrupy, oversugariness that I can't stand - or it's combined with chocolate chips - which I HATE in ice cream (not a popular opinion, I'm a huge weirdo, I know).  And then of course there's the issue of health.  I love ice cream but that's usually accompanied by way too much sugar and fat.  If you go with a "diet" ice cream, it's more often than not loaded with artificial sweeteners and way less flavorful or creamy.  I don't particularly think there should be a trade off between health and flavor.  That's why I set to create a pure cherry vanilla ice cream (I used a Cuisinart ice cream maker) that maintains its creaminess and flavor without throwing you off track if you're trying to lose weight and/or eat better and cleaner. 

I have to say, I was impressed with the results.  Fat free vanilla Greek yogurt gives the ice cream a sweet tangy flavor and a thicker consistency.  I've been on a mission to up the amount of protein I eat per day so both the yogurt and the fat free cottage cheese are great sources for that.  Even if you're not into cottage cheese - seriously trust me on this one and add it anyways.  The cottage cheese blends smooth and there's NO weird discernible cottage cheese flavor.  As mentioned, I'm a protein nut so I also added a scoop of vanilla whey protein I got from Whole Foods.  I pit and slice the cherries myself and after "marinading" in the ice cream, the ice cream takes on a pretty pink color and the cherries develop a slightly vanilla taste. 

So, there you go.  An ice cream low in fat, high in protein, and high in antioxidants and anthocyanins (fights inflammation) courtesy of the cherries (total super fruit) - all with ingredients you can pronounce.   I've been replacing my morning smoothie with this and I must say - any day that starts off with ice cream for breakfast is destined to be a good one :)  Enjoy!

Ingredients (8 servings at 1/2 cup pp):

• 1 cup fat free cottage cheese
• 2 cups fat free vanilla Greek yogurt (I used Trader Joe's)
• 1 cup skim milk
• 1/4 cup sugar
• 1 scoop designer vanilla whey protein (I used Whole Foods)
• 2 cups pitted cherries 
• a couple of drops of almond extract

Recipe:

1. Pit the cherries and coarsely chop them.  I prefer to have BIG cherry chunks in my ice cream.
2. Follow the directions on your ice cream maker (I use one by Cuisinart)
3. Combine all the ingredients save for the cherries and pour into the ice cream maker.
4. Mix for about 30 minutes.
5. In the last 10 minutes, add the cherries.
6. Enjoy immediately and freeze the rest :)

Approximate Nutritional Info per Serving:

• Calories: 122
• Carbs: 21g
• Fat: 0g
• Protein: 10g

Black Bean and Corn Soup

Fall is here in New England, the temperature has dropped (seemingly overnight), and we're making the first fire of the season in the fireplace.  Totally perfect night for a hot soup and snuggling in front of the TV and obviously avoiding homework.

This is a creamy, spicy, chili-esque, black bean soup with corn and a variety of other vegetables that's so easy, you'll have it prepped and on the table in a half hour TOPS.  The best part is that besides all the awesomeness that is the ease of operation and flavors and whatnot, this soup is jam packed with all sorts of crazy health benefits - low fat, high fiber, high protein, vitamin A and C, and a GREAT source of iron (55.1% per serving!).  I ate mine topped with some shredded cheddar, fat free sour cream, and a slice of avocado and - let me tell you - I was in heaven. 




Ingredients (6 servings):

• 2 cans black beans drained and rinsed
• 1 can of whole kernel corn
• 1/4 of a red bell pepper diced
• 1/4 of a white onion diced
• 1 cup fresh baby spinach
• 1 1/2 cups low sodium chicken (or vegetable) broth
• 1 1/2 cups salsa (ex. Trader Joe's Salsa Autentica)
• 1 clove garlic minced

   
Recipe:

1. In a blender add 1 can of black beans, the bell pepper, the onion, spinach, salsa, garlic, and broth and puree until smooth.
2. Add the mix to a medium pot over medium heat.
3. Add the remaining can of black beans and corn.
4. Add salt and pepper to taste.
5. Serve immediately with your choice of toppings (ex. cheddar cheese, sour cream, avocado, cilantro, tortilla chips, etc.)

 Approximate Nutritional Info per Serving:

• Calories: 187
• Carbs: 28g
• Fat: 0.9g
• Protein: 9g

Summer Lobster Roll Revamped

If there's one thing that's absolutely summer embodied here in New England, it's our lobster rolls.  I just came back from spending the weekend in Cape Cod for the Pan Mass race with my boyfriend and I took this as the perfect opportunity to get my fill of fresh lobster rolls.  Unfortunately, I've still found myself craving them upon my return to Real Life.

For those not from the area, a traditional New England lobster roll consists of fresh cooked lobster mixed with mayo and sometimes accompanied by celery or a bed of lettuce and served in a toasted, buttered hotdog bun. 

In short, it's awesome.

The lobster roll I'm posting here is a variation on the traditional characteristic recipe that was inspired by a Lobster Bruschetta recipe I saw some time ago.  Since it really is so associated with summer, I've combined fresh lobster meat (knuckles, claws, and tail) with seasonal vegetables and flavors - corn, red bell pepper, shallot, scallion, and avocado.  Instead of using mayo as a binder, the veggies are cooked with heavy cream until its thickened and then combined with the lobster.  The result is a sweet and creamy mix of all sorts of summery awesomeness.

Ingredients (5 servings - about a 1/2 cup per roll):

• 8 oz. cooked lobster meat (I used previously cleaned knuckles, claws, and tails) diced small
• 8.5 oz sweet corn 
• 3/4 of a red bell pepper diced small
• 1 1/2 shallots diced small
• 1/4 cup chopped scallions
• 1/4 cup heavy cream
• 2 tbs fat free sour cream
• 1/2 tbs garlic
• 1/2 ripe avocado
• hot dog buns (I used wheat - I'm sure any sort of small yummy role will do)
• olive oil

Recipe:

1.  Dice lobster, pepper, shallots, and scallions
2. On medium heat, sautee the peppers shallots and garlic in a little olive oil until tender.
3. Add the heavy cream, lower the heat, and stir while the cream thickens.
4. Add the lobster, sour cream, and scallions and mix while removing from heat.
5. Toast the hot dog bun, add a slice of avocado to the bottom, and top with 1/2 cup of the lobster salad.
6. Enjoy!

Approximate Nutritional Info per Serving (one bun with 1/2 cup lobster salad):

• Calories: 258
• Carbohydrates: 30g
• Fat: 9g
• Protein: 15g

Apple Chicken Salad

After having been gone for the past two weekends and relying heavily on take-out this past week, it feels so good to finally have some home-cooking again!  This last weekend I spent in Paris, Kentucky meeting my boyfriend's family and exploring their 95 acre horse farm.  I had a great time but it is clear, more than ever, that I could never live down South.  It was very slow paced (I'm a million miles an hour 24/7) and to be honest, the sprawling farms were beautiful but the huge amount of space in between homes felt kind of lonely to me. 

One thing they DO have going for them south of the Mason-Dixon line is some ridiculously decadent, killer food (and apparently an obesity epidemic to match).  At this one restaurant in Winchester (Hall's On the River), I was introduced to what could possibly be the most shamefully unhealthy meal I have ever consumed - the Hot Brown.  Even better is that it came with a side of macaroni and cheese.  Needless to say, I'll be kicking my own ass at the gym all week just to make up for that one item of food alone. 

So, since the past week and a half has been spent chowing down on all sorts of naughty things, I figured I'd start this week with something fresh and light to get back on track.  This apple chicken salad is phenom - filling, colorful, tasty, and incredibly low cal/low fat.  It's great on its own or over a bed of field greens or, as I enjoyed it, as a toasted sandwich with brie.  I had marinaded my chicken breast in garlic, salt and pepper, lemon, and a little Italian dressing overnight prior to grilling it so I didn't feel like the salad needed any spices or any additional salt and pepper added - although I guess it comes down to personal taste.  The sweetness and crunch of the apple and bell pepper work perfectly to offset the savory taste of the grilled chicken and onion.  I think this makes a great summer dish - although I can see it working in the fall with fresh seasonal apples as well.  Either way, enjoy guilt-free :)

All the fruits and veggie prior to adding the chicken, sour cream, and mayo.  Love the colors!

Ingredients (4 servings - about a cup/pp):

• 2 cups shredded grilled chicken (mine was marinaded in garlic, salt and pepper, and a little Italian dressing)
• 1 apple diced
• 3 grape tomatoes sliced
• 1/3 cup of sweet bell pepper 
• 1/3 cup of purple onion
• 1/4 cup scallions (green onions)
• 1/4 cup fat free mayo
• 2 tbs fat free sour cream
• lemon juice

 

Recipe:

1.  Dice the apple, squirt with a little lemon juice (to prevent browning) and add to a large bowl.
2. Shred the grilled chicken (make sure it is somewhat cooled post-grilling) and add to the bowl.
3. Add the onions, scallions, pepper, tomatoes, mayo, and sour cream to the bowl.
4. Mix everything together and serve however you like (alone, over field greens, as a sandwich/panini with brie or cheddar, etc.)

Approximate Nutritional Info per Serving:

• Calories: 106
• Carbohydrates: 13g
• Fat: 2g
• Protein: 11g

Skillet Cheesy Pasta and Sauce

It's a rainy, stormy day and I'm in the mood to just stay in and watch the thunderstorms with Rocky while munching on some comfort food.  I wanted something simple and quick - and to be very honest, this is the ultimate in lazy girl meals.  The whole recipes takes less than a half hour total from start to clean-up and I'm sure would be fabulous with a salad and some crusty bread if you had some sort of last minute hostessing crisis or whatever. 

In the future, I would like to use my own sauce instead of going prepackaged - maybe something with ground turkey to up the protein content a bit.  I used Dreamfields pasta - anything else will probably alter the nutritional content and skyrocket the carbs a bit.  I used all lowfat/skim cheeses - however I'm sure anything a little more full-body will up the awesomeness factor.  All in all, the end result of this particular recipe is an incredibly creamy, gooey, tasty pasta dish that has definitely satisfied my craving for comfort foods on this rainy day.  Enjoy!

Ingredients (6 servings - about a cup/pp):

• 6 oz. elbow macaroni (I used Dreamfields)
• 3/4 cup tomato sauce (I used a jarred four cheese sauce)
• 14.5 oz. drained diced tomatoes (Italian)
• 1 tbs minced garlic
• 1/2 cup skim ricotta
• 1/2 cup shredded part-skim mozzarella
• 1/4 cup parmesan
• 1 large onion
• 1 red/orange bell pepper
• fresh basil leaves (I used about 5)
• olive oil
• salt and pepper to taste

Recipe:

1. Boil pasta according to instructions and set aside.
2. Dice the onion and pepper and sautee in a large skillet until tender and somewhat translucent.
3. Add the garlic and cook for about 2 minutes.
4. Add the diced tomatoes, pasta sauce, chopped basil leaves.
5. Stir well and allow to thicken for about 3 minutes.
6. Add the pasta and mix well.
7. Add the 3 cheeses and mix well until melted and evenly distributed.
8. Serve immediately and enjoy :)

Approximate Nutritional Info per Serving:

• Calories: 192
• Carbs: 26g
• Fat: 6g
• Protein: 10g

Shrimp and Quinoa Caprese Salad

I have been on a huge caprese kick lately.  Maybe it's the summer weather, maybe it's my need to try something new, or maybe it's just so awesome being able to use home grown tomatoes and basil rather than go to the supermarket.  Who knows.  Either way, I've been playing around and incorporating caprese into meals at least a couple of times a week - from sandwiches to bruschetta to pasta, I am officially obsessed.

Since I had some extra shrimp and quinoa left over from last night's dinner, I decided on trying a caprese-themed shrimp and quinoa cold salad.  I have to say, I'm really happy with the way it came out.  I used grape tomatoes since they're a bit sweeter than other varieties, have less/smaller seeds, and are generally less goopy.  I also added red onion for a bit of extra flavor.  The tomatoes, onion, and mozzarella get marinaded in balsamic vinegar and then added to the salad instead of being poured directly in which ensures that you don't end up with a soggy quinoa mess.  All in all, very light, flavorful, and a perfect dish for summer.

Ingredients (6 servings):

• 1.5 cups cooked quinoa (about 0.5 cup dry)
• 1 cup grape tomato sliced
• 1/2 cup diced red onion
• 10 basil leaves
• 8 oz buffalo mozzarella
• 4 oz cooked shrimp
• 3 tbs balsamic vinegar
• 2 tbs olive oil
• salt and pepper to taste

Recipe:

1. Cook the quinoa according to the directions on the package.  Typically thats done by bringing a 2:1 ratio of water and quinoa to a boil and then allowing it to simmer until the water has been absorbed.
2. Set aside and allow to cool to room temperature.
3. While the quinoa is cooling, slice the tomatoes, onions, and mozzarella and combine with the balsamic vinegar.
4. Slice the basil leaves into thin strips.  
5. I suggest using pre-cooked shrimp for the easiness factor but if you prefer not to - peel and devein the shrimp and sautee until pink.  Allow to cool to room temperature.
6. Drain the excess vinegar from the bowl used to hold the tomatoes, onion, and mozzarella and combine with the cooled quinoa and shrimp.  Add the basil and olive oil and toss well.
7. Serve and enjoy :)

Approximate Nutritional Info per Serving: 

• Calories: 238
• Carbohydrates: 16g
• Fat: 15g
• Protein: 14g

Superhero Cupcakes

 

Today's post pays homage to what might be the coolest tutorial ever on cupcake decorating, found at Sugar Swings! Serve Some.  To some, it may not seem very advanced - but for me, my mind is blown.  I never ever even once thought that it could be so easy to handmake candy toppers for cupcakes, but alas, it is.  All you do is place a design outline underneath a piece of parchment paper (nonstick and see-through), and pipe melted Wilson Candy Melts over the design.  Pop them in the fridge for about 15 minutes so they harden and you're done.  They slide off the parchment paper super easy.

With mine, I made Spiderman, Batman, Green Lantern, and Superman cupcakes.  Each one has a candy topper except for the Spiderman ones - those got icing piped directly onto the frosted cupcake.  All frosting was white vanilla and dyed to match.  I absolutely LOVE the results and this was super easy, quick to make, and opens up all sorts of avenues for future cupcake decorating :)

Piping the black candy part of the Batman logo

Batman finalized

Superman

Spiderman

Green Lantern