Written on May 10, 2013 at 9:24 am , by Karla Walsh
There are few better ways to show mom how much you care than breakfast in bed. That tray of goodies—perhaps pancakes with sausage or Eggs Benedict—sure tastes great, but may not be too nice for her health, though.
New research found that a meat-free diet can cut risk for heart disease by 32 percent, so the two vegan recipes below from The China Study Cookbook, will keep mom’s heart happy, too. By the way, all of the dishes in the book are not only vegetarian, but vegan!
Scrumptious Apple-Filled Turnovers
- 3½–4 cups whole-wheat pastry flour
- 1 tablespoon Sucanat
- ½ teaspoon sea salt
- 2½ teaspoons instant (fast rise) yeast
- 1½ cups warm water
- 3 cups apples, diced finely
- ½ cup walnuts, chopped
- ¾ cup raisins
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- Mix all the turnover ingredients together in a bowl. Knead with your hands for 8–10 minutes, until smooth and elastic. Separate into 8 balls; cover, and let rise for 40 minutes.
- Once turnovers are covered, prepare filling by mixing all ingredients in a medium-sized bowl and set aside.
- After 40 minutes, roll out each ball to a diameter of about 3 inches. Place one heaping tablespoon of filling into the center. For each turnover, fold the edges together to form a half moon. Pinch the edges together with a fork so there are no openings.
- Preheat oven to 425˚F.
- Let your turnovers rise on the counter for 15 minutes, then place turnovers on nonstick baking sheet.
- Bake at 425˚F for 20–25 minutes.
Written on April 2, 2012 at 4:04 pm , by Karla Walsh
Last week, FITNESS advisory board member and super chef Rocco DiSpirito made me breakfast. This was strictly (delicious) business, though! He hosted a group of editors to teach us how to make a low-calorie, well-balanced morning meal with ideas from his Now Eat This! Diet book and new recipes created with Coffee-mate’s recently-released Natural Bliss creamers.
It was all really tasty (and a huge step up from our usual weekday grab-and-go), so we asked DiSpirito to share two of his favorite recipes so we can all recreate them at home.
Vanilla Ricotta-Stuffed Crepes With Orange Maple Syrup
- 6 tablespoons Natural Bliss Low-fat Vanilla
- 4 teaspoons egg white powder
- 8 ounces light ricotta cheese
- 1 navel orange, 1/2 teaspoon of zest removed with fine grater, then peeled
- 1/2 cup calorie-free pancake syrup
- Olive oil cooking spray
- 4 sprigs fresh mint (about 8 leaves), torn into small piece
- Preheat the over to 350° F. Pour all but 2 teaspoons of the Natural Bliss in a small mixing bowl and whisk in the egg white powder until fully dissolved; set aside.
- In another bowl, mix the ricotta cheese with the remaining 2 teaspoons of Natural Bliss and 1/4 teaspoon of the orange zest set aside.
- With a sharp knife, cut the sections of orange flesh out from the white membrane that encases them in the orange. Place the orange sections, remaining 1/4 teaspoon orange zest and the pancake syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave on high until the mixture simmers, about 2 minutes. Carefully remove the plastic wrap on one side to vent but keep warm, and set aside.
- Spray a 10-inch nonstick skillet with one second of cooking spray and place over medium heat. Pour one-fourth of the Natural Bliss and egg powder mixture into the warm pan and swirl the mixture so it forms a thin even layer on the bottom of the pan. Put it over the heat until you can see browning at the edges, about 20 seconds, and then place in the oven and bake about 30 seconds or until it has full cooked. Pull the crepe out of the pan, cover with plastic wrap or parchment paper and set aside. Repeat these steps to make three additional crepes.
- Place a dollop of the ricotta mixture in the center of each crepe and spread it out evenly over the crepes. Fold crepes in half and then in half again and place one crepe each on four plates. Spoon the warm orange syrup over each crepe and garnish with mint leaves.
Nutrition information per serving (one crepe): 108 calories, 4 g fat
For a super sip, click below.
Written on March 2, 2012 at 2:44 pm , by Karla Walsh
This week’s fit links from around the web:
- We thought yoga was about tuning in to your body and finding zen, but a new take on the practice (with medals?) may draw in competitive athletes. — USA Today
- Sometimes, you just have to appreciate the little things in life. — The Wannabe Athlete
- How healthy and happy is your home state? — Gallup
- Heat up the kitchen this weekend. We’re already dreaming of these as a brunch treat! — Peas and Thank You
- It is possible to build a well-balanced breakfast on the road. — Healthy Tipping Point