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 July 10, 2012 at 11:20 am , by Karla Walsh
This week, the spotlight is on the Best Inspirational Blogs!
- 27, New York City
This marathoner and fitness fan is gearing up to rock the New York City Marathon this year and is ready to take you along for the ride! Her site, Ali on the Run, inspires us to get moving as well. Ali’s energy and positivity is infectious, and her discussions about Crohn’s disease (an inflammatory bowel condition she was diagnosed with at age 7) are honest and educational.
My Motivation Secret “When I work out, I sweat. When I sweat, I feel happy. When was the last time you went to a great indoor cycling class and said, ‘Man, I wish I hadn’t done that?’ Right, never.”
Go-to Breakfast “One-Minute Quaker Oats are so easy to throw on the stove to prepare. I add cinnamon and a few—OK, a handful—of semi-sweet chocolate chips.”
My Home Gym Star “I can’t live without my beloved foam roller. I use it at least twice a day to ease my sore, bratty muscles.”
Written on May 11, 2012 at 9:00 am , by Colleen Moody
Want to spoil Mom this weekend with some breakfast in bed? Devin Alexander, author of The Biggest Loser Cookbook and The Most Decadent Diet Ever shared two of her favorite recipes with us to treat her taste buds without the side of guilt. Try one of these this weekend for a better-for-you brunch. Don’t forget to tell her to share with the cook!
Chocolate Chip Pancakes
Devin Says: These pancakes are chock full of chocolate chips, so I prefer them without butter. If you like a more buttery taste with just a hint of chips, use only 1 tablespoon of chips and spread 1 teaspoon of light butter over the top of each pancake. You’ll add 17 calories and 2 g of fat per teaspoon. You’ll also notice that the recipe calls for very little syrup. Each teaspoon has 17 calories and 0 g of fat. And remember–pancakes have much more sodium than most people realize. If you get even a half stack at your local pancake house, you’re probably eating more than half of your sodium allowance for a day. That said, I usually eat only one or two pancakes for breakfast as a treat to follow an egg white dish instead of eating a big plate of them. You may want to do the same, since pancakes require baking soda and salt to rise, and thus I couldn’t reduce the sodium much here.
- 1 egg white, lightly beaten
- 1/2 cup low-fat buttermilk
- 1/2 cup whole-grain oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 tablespoons water
- 2 tablespoons mini chocolate chips
- Butter-flavored cooking spray
- 4 teaspoons pure maple syrup, divided