Pizza with Style

The theme of my week was pizza....but not just any pizza...and definitely not take out or delivery.  I had flatbread thin crust pizza at two trendy restaurants in Calgary.  I was first thinking...what a delicious week!  Two fabulous pizza places in three days!  Then I thought....what would my answer be if someone asked me "which do you prefer...Posto or Without Papers?"  Hmmmmmmm...lets take a closer look.

Tuesday night, some we went to Posto, which is featured as a Pizzeria and Wine Bar

Fig and gorgonzola at Posto

Their pizza was scrumptious and they had about 10 different kinds, including a spinach and chanterelle mushroom with a yummy fancy cheese, chicken and almond pesto with goat cheese and a fig and gorgonzola with radichio.  The ingredients were fresh, it was a trendy atmosphere, and we shared a yummy salad filled with caper berries, romaine, pancetta...need I say more?  

Today, I went to one of my favourite pizza places in Inglewood with a good friend (who was also at Posto) and her adorable daughter.  We both love this place as well, and again, the pizza is simply wonderful...thin crust with mouth watering flavours. Our favourite pizza there, hands down is the Shroom....mushrooms (imported of course), truffle cream, arugula.....so goooood....   Many places I have been to have tried this same pizza, and while they were good, none compare to this one.  They also have a buffalo mozzarella appetizer that is to die for.   

So what's the verdict? Both offer a trendy atmosphere, reservations, and good wine.  Both have amazing food and in both places you can share (or not!). And both offer a selection of meats and cheeses (formaggi e salumi).   I found Posto to have a bit more variety on their menu including pan seared scallops and ham hock, green apple and pistachio,  Oh my.  But...then there is the shroom...which for me, trumps everything.

I cannot choose!  Both are amazing!  But....if I did HAVE to choose....it could be Without Papers as they have that Shroom that I adore.  On the other hand, those seared scallops were amazing....ah...back where I started.     

The solution is simple.  Visit both in the same week, and just sit back and enjoy (both).

http://posto.ca/

http://www.wopizza.ca/

To Juice or Not to Juice....That is the Question.....

An alternative title to this post would be "Lets Eat Kale instead of Squeezing It!".    As it is January, many of us want to cleanse out all the poisons from the holidays.  Not only do we feel that our insides need a good bath, but some of us want fast results with our own personal health goals.  Juicing has become quite popular of late for a variety of reasons.  Even in the Calgary Herald this week, there was an article about juicing and as a professional it left me with more questions about why people are so obsessed with this craze?

When I think of juicing, sure its great that people can go buy juicers (so many kinds!) and make their own. And fresh squeezed orange juice (or fresh squeezed anything) tastes much better than store bought, but at the end of the day, it is just juice.  The concept of juicing everything from apples and oranges to kale, lettuce and spinach makes me question why not just eat the whole food and get all the nutrition benefits including the fibre and roughage (and what does the juicing-population do with all that waste???).  When people start to consume this juice AND eliminate other foods in their diets and call it a cleanse,  I feel that they are misinformed.  Eliminating grains from our diets, for example can be dangerous, as it is the key macro-nutrient that provides us with energy.  All in the name of cleansing.

Cleanse.  The word sounds amazing.  Renew.  Refresh.  Rejuvenate.  There is nothing wrong with wanting to make a changes in the way you live.  But why not strive for balance instead of the latest fad?  Including foods from all food groups, and ensuring you have a good sources of whole grains, fruits and vegetables and protein (including calcium rich sources too!)  is really the easiest way to reset yourself and get you on track.  Rather than eliminating key nutrients, include a variety of foods to give you adequate fibre, vitamins and minerals.

 I don't know about you, but I would rather eat a delicious kale salad with fresh pear and goat cheese any day over kale and lettuce juice mixed with extract of spinach and apple.  I guess that's just the foodie in me talking!  Bottom line...lets eat our fruits and vegetables instead of squeezing them!



juicing-craze article from the Calgary Herald...
http://www.calgaryherald.com/health/diet-fitness/cleansing+craze/9391975/story.html

Healthy New Year!

So it's January once again.  Clean slate.  Fresh start.  Detox.  Holiday weight.  Ugh.

We were away this year down in Florida, and as usual, I gained my typical 4 lb (or so).  I wanted to weigh myself as soon as I got home, but my husband put a stop to it, and told me that our bathroom scale is only good for one thing....weighing our luggage before a trip.  Well, I have to agree, but today I did it.  I stepped on that frickin' scale.  I am not sure why I was surprised, as it was exactly where I thought that vile number would be.  The good news is that I have probably lost a little of my holiday weight by doing simple things (i.e., not consuming alcohol every day, resuming my 6 am bootie camp, not having dessert on a daily basis, etc..).  But the problem is, there always seems to be a.....Cling-on (no, not Klingon) that won't go away.  Every time I gain, there is a little bit that clings.  Even looking at the definition, it seems icky....attach oneself to, hang on to....

So...what's the answer?  I can't just lose some of the holiday weight...I have to lose all of it (and then some???) or all those Cling-on's will add up!  I have to try and get back to my best weight for me (and also come to terms with the fact that my best weight post 2 kids at age 44 is NOT 130 lb).   I wish it could be, but it just can't.  I would love 155, but may have to be okay with with 160-ish.  The reason I say that is I know that in the past few years, I was able to get down to 161, and felt great, but it was very difficult to maintain there.  I ended up consistently around 165 and have more or less been able to maintain this weight.

Then I think...all these numbers.....arg!   Just ditch the numbers, eat healthy, be healthy, mind, body and soul!  I work out 2 times per week at my bootcamp (which I have stuck with for over a year!), I eat healthy (mostly), drink moderately (sometimes), and do not eat fast food (that's the honest truth!).  Shouldn't that be enough?  I do have temptations though...cheese, cheese and cheese (and the occasional piece of cheese).  So....I guess there's that (and wine, and appies with friends, etc...).

Or the answer lies somewhere in between.  Weighing myself could be deflating, as we know that it is more than just the number on the scale, but weighing can also keep me on track, and make me accountable.

So here it is...the truth.

Today, January 13, 2014 my buck-naked morning weight was 169 lb.  My plan....eat healthy, make good choices most of the time, watch my portion sizes (my least favourite thing to do), exercise in a way I enjoy, and to above all else, to be good to me, and to love my body no matter what (not as easy as it sounds).

That is my pledge.  I will weigh in and report (from time to time).

Meal Planning 2014 -- Creamy Cauliflower Soup

Happy New Year!   Here's to Meal Planning in 2014!!

I love slow cooker meals in the fall and winter.  They are easy, and bring delicious comfort to any meal.  My daughter gave me this book for my birthday this year, and I finally tried a recipe from it tonight.   It was "soup and sandwich night" for us, nothing fancy, just good old fashioned comfort.

The meal choice was based on what I had on hand:  1 head of cauliflower in my fridge, celery, fresh garlic, potato, and the kicker...I had made and frozen some chicken soup broth last month and had it ready to go in the deep freeze. All the makings of my cream of cauliflower soup.

It has no dairy, but what makes it creamy is that after it has cooked all day, you blend it (note if using a blender, make sure you vent it, or she's gonna blow!).  I have a little hand blender (one of those old Braun ones) and just put it right in the slow cooker and it worked like a charm.   The result was absolutely delicious for three out of four of us at the table tonight, which is pretty good.

 And not to worry, the boy didn't starve...he just opted for the sandwich part of the meal (he did try it though!).  




Creamy Cauliflower Soup

1 head of cauliflower
4 cloves of minced garlic
2 chopped and peeled baking potatoes (I used the red russets)
4 ribs of celery with leaves, chopped
3- 4 cups of  chicken broth (make batches of this way ahead of schedule and you are all set!)
2 tsp lemon juice

Chop up cauliflower, potato, celery and add minced garlic.  Put in slow cooker and cover with broth.  I used 3 cups, but probably should have put 1 more cup.   Add some salt and pepper (just a bit) and cook on low for 7 hours.  Mine cooked longer, as I left at 8 am and was home by 6:30...so a bit longer but still was yummy.   

Once you are home, it may not look the best in the crockpot (I honestly thought I had ruined it!).  But when you blend it up, it is amazing.   Once blended, add the 2 teaspoons of lemon juice.  No need for heavy cream to make it creamy...it is simply delish!  Top with aged shredded cheddar (cheese fixes everything) and serve with sandwiches...which was tuna tonight for us.

We were home at 6:30 and were eating well before 7!  

Chicken Marbella Anyone???

Mixed brown and white rice, chicken marbella and
wilted kale salad with hot balsamic dressing

As a Dietitian, I am constantly talking about food.  When I am not talking about food, I am usually eating food or thinking about food, meal-planning,  recipe-searching or just wishing I was eating more food.  I have really tried to get into the habit of meal-planning for our week to make things a bit easier on our time and our wallets (less chance of eating out if something is planned at home!)

Mondays is usually "slow-cooker-Monday" as our daughter has piano, and usually there is at least one ice time.  The rest of the week will be me cooking three times, leftovers or pull-something-from-the-freezer two times, and then one meal where we just leave open and it could be anything from our Finger Food Friday meal, to soup and sandwiches

What's on the menu this week?

Chicken Marbella....marinated in prunes, figs,
garlic, wine, olives, capers....

Monday: Spaghetti (cooked on weekend, froze it, and dumped it in the slow cooker on low yesterday...yummmmmmy!)

Tuesday:  New recipe, and the inspiration for this blog post...Chicken Marbella......

Wednesday:  Sausage and pasta with broccoli coleslaw (simple, quick, everyone will eat it, done.)

Thursday:  Quick Moo Shoo Pork (from Canadian Living a few months ago...delicious!)

Friday....Finger Food Friday up in Sherwood Park as we are going to visit the in-laws!

Tonight's meal was inspired by a friend of mine who gave me some to try....I died and went to heaven in that moment...it was just so tasty!   It is a recipe from a series of cookbooks called "Whitewater Cooks" (and coincidentally, these cookbooks are on my Christmas Wish List).  This recipe is super easy as you mix it all up the night before in a casserole dish, and then pop it in the oven when you get home from work!


Chicken Marbella
1 large pack of chicken thighs, boneless and skinless (my pack was about 3 - 4 lb)

Marinade
6 cloves of minced garlic
1 TBSP dried oregano
1 tsp salt
2 tsp ground pepper
1/4 cup red wine vinegar **
1/4 cup olive oil
1/2 cup pitted prunes, chopped
1/2 cup dried figs, quartered
1/2 cup chopped green olives (I did very few of these as I have an "olive-hater" in my house)
1/4 cup capers with a bit of the caper juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine

Place thighs in a 9x13 glass casserole dish.  Combine all the marinade together. ** I did not have any red wine vinegar, but substituted some old red wine that was demoted to cooking wine, and threw in a bit of apple cider vinegar that I had.   Once all combined, mixed, chopped, etc...pour over chicken, cover and place in fridge to let the flavours infuse.   Note that this recipe needs to be done the night before to let those flavours sit.  Once ready to cook, bake for about 45 - 50 min at 350 convection uncovered.   Turn the chicken once during baking, basting with the juices.  Once golden brown...its done! Serve with rice and salad.  

It was so delicious, even my "olive-hater" enjoyed it!!

Cheese Glorious Cheese.....

I heard something wonderful today!  As it is Wednesday, I had my 6 am bootcamp (which I now almost look forward to...).  One of the gals today told me that "cheese is the new kale".   My heart almost stopped.  Cheese?  The new kale?  What could be better news than that?  Don't get me wrong...I love kale....whether it is in the form of chip, or baby kale in salad....de-lish...but I LOVE cheese!   Just looking at this picture gives me goosebumps!

Here are just a few of the nutritional benefits of cheese (and yes, kale is also healthy, but we are talking about CHEESE!)

• Great source of calcium and protein.   Calcium is needed for bones and teeth, but also for much more within the body.    Calcium also plays a role in keeping our heart, muscles and nervous system healthy.  

• Helps prevent cavities!  Cheese is high in calcium AND low in lactose (the natural sugars found in milk).  The more aged the cheese, the lower the lactose content.  Eating cheese after a meal or as a snack can help prevent tooth decay! (Cheese for dessert!  YUM!)

• Cheese is a great source of riboflavin and B12 for energy production, and also contains zinc and vitamin A to help our immune system.

So lets hear it for cheese!   Hurray!

Family Dinner on a Cold and Snowy Night....

Winter has begun....right on cue.  Though yesterday was warm and beautiful, we were warned that we would wake up to cold blowing snow.

While I don't like the cold, I do love having some good old fashioned comfort food on these types of days.  One of my favourite meals when I was young was roasted chicken and macaroni pie.  Tonite I did cheat a little and bought the "flattened and seasoned" chicken from Co-op (still had to cook it!).  But boy oh boy was it delicious!  And my macaroni pie.....soooo gooood, and so easy breezy!  I used a modification of my one pot mac and  cheese recipe (see below) and just added 2 eggs and milk and topped with crushed soda crackers.

Both kids had ice times today, and when they got home, they were greeted by the smell of roasted chicken, hot macaroni pie, baked tomatoes, peas, and raw carrots.  What a great Sunday meal!

One pot mac and cheese

2 cups of Macaroni
2 cups of water
1 cup milk
1 tbsp of butter

Add all the above to a pot and boil for 15 minutes.  Watch that it does not boil over (mine always does!).  Once all the liquid has boiled off, add 1 cup of shredded cheddar (more if you want!).  

**Macaroni Pie Variation...place the macaroni in a baking dish and add 2 eggs and 1 cup of milk (maybe more...i don't measure).  Mix well, and pour over top of the macaroni.  I also added some ricotta cheese as I had that in my refrigerator, and it was delicious!   Top with crushed crackers or Panko bread crumbs and bake.   

It really is comfort food at its best!