Meatless Monday: Healthy Cocoa-Date Truffles

May 13, 2013 by · 5 Comments

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I was talking to Mr. Prevention on my way home from Chicago yesterday. I was reciting my to-do list as he was recapping the fact that I currently have a lot of balls in the air with freelance writing, cookbook #2, a very demanding job, and of course, continuing to cook, photograph, and blog. I also must make time to continue ice hockey and running regularly, and the juggling act can be tiresome at times. It takes planning and organization – two things I do not naturally excel at.

Weekends away, as much as I enjoy them, don’t leave me with the time to recharge, re-energize, and prepare fully for the week ahead. My weekend with my mom and my family, it was the best, however.

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I pulled into the garage, threw in a load of laundry, and realized I was starving. I opened the fridge to find these Healthy Cocoa-Date Truffles that I has whipped together last week…and had not yet photographed. I snacked on a few of them while taking the photos and then made out my grocery list for the week…after struggling over what to make. I never even got the chance to look through the latest Cooking Light for ideas.

I decided on my Weekly Menu, adding a few veggie dishes that will be in my cookbook for dinner last night.

I grocery shopped in record time and for at least the 10th time in the past year, had a discussion with my checker about cilantro being an ingredient you either love or hate. Obviously, I love it…but I find the repetitiveness of this same conversation with various employees every time I buy cilantro to be truly perplexing. Anyways.

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I came home to finish up laundry, make dinner, and hear Mr. Prevention complain about how these truffles contained coconut while I shuffled around the kitchen in my usual haste of not-so-organized chaos. I tried deterring him with, “But they’re made of dates…you don’t like dates.” But he seemed to think he was missing out.

Which he was. But I won’t tell him that.

More for me!

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Healthy Cocoa-Date Truffles from Bon Appetit, as see on Alida’s Kitchen

8 oz pitted dates (approx 1 1/2 cups)
3 Tbsp unsweetened cocoa powder
3 Tbsp unsweetened flaked coconut
1 tsp espresso powder
1/4 cup unsweetened flaked coconut, for rolling

Directions:

Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful.

Scoop mixture by the scant tablespoonful and form 1-inch balls. Roll balls in remaining coconut.

Chill/store in refrigerator in an air-tight container until ready to enjoy.

Yield: 20 truffles

Nutrition Information (per truffle): 46 calories; 1.15 g. fat; o mg. cholesterol; 10 mg. sodium; 9.5 g. carbohydrate; 1.4 g. fiber; 0.45 g. protein; 7.7 g. sugar

Result: These couldn’t be easier, or healthier, and yet, they come off as truly indulgent. Filled with (few) good-for-you calories, these are a handy thing to keep in your refrigerator for an on-the-go snack or quick dessert. Enjoy!

 Busy day, busy week…here we go!

Be well,

sig4

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Filed Under: 50 calories or less, carb-controlled, fiber, fruits and vegetables, gluten-free, guilt-free, kid-friendly, low-carb, recipe, reduced-calorie, snack, Uncategorized, vegan, vegetarian ·

Watermelon Cupcakes {A Virtual Baby Shower for Krystal!}

May 6, 2013 by · 13 Comments

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When I was in Minneapolis a few weeks ago, the van that drove was a solid few hours behind those of us who flew. Unfortunately, the traveler who had booked our hotel rooms was in the van and we were stuck in the hotel lobby for several hours…just hanging out. We’re talking Holiday Inn Express, no where with a bar or an actual place to sit and wait.

We sprawled out on the few pieces of furniture they did have while watching the Boston Bomber coverage on CNN. To break up the sadness of watching, I vividly recall our random conversation on fruit flavored candy.

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We compared which gummy bear flavor we enjoyed best (red!), then Starbursts (pink!), then Skittles (depended on whether it was Tropical or original…), and then Jolly Ranchers (watermelon…I love watermelon everything!). It’s funny how everyone has different preferences and as it ends up, no 2 of us liked the same flavors best of the various candies. I guess we should buy a variety and divvy them up accordingly!

When the cupcake theme was decided for my dear friend Krystal’s baby shower, I was so excited! Not only because their name for the baby while he was “baking” was “cupcake” (too cute!), but also because baked goods, especially those with what is supposed to be beautiful decoration, are outside my scope. I love a great reason for sweets! Despite the less-than-impressive frosting job, they tasted faaabulous!

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Krystal (who blogs over at Mrs. Regueiro’s Plate) and her husband, Eric, are welcoming a baby boy into the world any day now. Their beautiful daughter just turned 1 and my gosh, she may just be the happiest baby on earth judging by Facebook updates you can’t help but smile at. Their family is contagious with their smiles! I wish them all the best and many blessings as they bring their second bundle of joy into this world!

For an amazing mom, friend, and foodie…Krystal, these are for you!

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Watermelon Cupcakes slightly adapted from Bird on a Cake

Cupcakes:
1 box white cake mix
1 (3 oz.) box of watermelon Jell-O powder (reserve 2 teaspoons for frosting)
1/2 cup watermelon puree
1/2 cup water
1/2 cup canola oil
4 eggs
red food coloring

Frosting:
6 oz reduced fat cream cheese, softened
6 Tbsp unsalted butter, softened
3 cups confectioners’ sugar
1 1/2 tsp watermelon puree
2 tsp reserved watermelon Jell-O powder
green food coloring

Directions:

Preheat oven to 350 degrees. Line a cup cake tin with 18 liners.

In a large bowl, combine cake mix and Jell-O. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add watermelon puree and beat until blended. Add red food coloring a little at a time, until you reach desired color.

Fill cupcake liners two-thirds full and bake 20-22 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Meanwhile, beat cream cheese and butter together in the bowl or a stand mixer. add sugar, watermelon puree, and reserved Jell-O powder. Mix until smooth, about 2-3 minutes. Add food coloring enough to achieve desired shade of green.

Frost each cupcake with about 1 1/2 to 2 tablespoons of frosting.

Yield: 18 frosted cupcakes

Nutrition Information (per cupcake): 320 calories; 14.9 g. fat; 58 mg. cholesterol; 235 mg. sodium; 44.8 g. carbohydrate; 0.6 g. fiber; 3.05 g. protein; 36.1 g. sugar

Result: Heavenly! Perfect for kids, but my co-workers fought over these when I brought them in. Mr. Prevention begged that I not take them all to work…he was a huge fan! Hope your frosting skills are better than mine! :-D

 Be sure to check out the FULL cupcake line-up (bring your insulin!) over at Eva Bakes! Congrats, Krystal – love you!

Be well,

sig4

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Filed Under: 350 calories or less, fruits and vegetables, kid-friendly, recipe, snack, Uncategorized, vegetarian ·

Pistachio Artichoke Hummus

May 1, 2013 by · 11 Comments

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Then men in my life can be slightly high-maintenance at times.

This weekend, Mr. Prevention was upstairs playing with a new remote control model plane — a hobby of his that could not interest me less. One of our bedrooms is filled with my step-son, the albino corn snake named Pinky, and about about 4 model planes. Sore subject. I knew Mr. Prevention had just received a NEW model plane and was tinkering around with it while I was cooking/baking something (what exactly I can’t recall). All of a sudden, he comes rumbling down the stairs holding a rag over his forearm saying, “I cut myself like really, really bad on the propeller…”.

He took the rag away for a moment and without going into detail (food…blood…I get it), it was possible that he could’ve needed stitches. (FROM A MODEL PLANE?!?!?) Instead, however, I cleaned and bandaged him up and we’ve been doing a lot of that ever since. I have learned that his tolerance for pain…is not high.

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Monday night, I had made a meal, per Mr. P’s request. At least in part. I’ve been wanting to make lamb burgers and to accompany the burgers, he requested bell peppers, zucchini, red onion, and mushrooms on the grill. I was happy to oblige and as I was pulling dinner off the grill, I knew we’d both be thrilled with our super healthy, first grill meal of the season.

…and then his work phone rang. I ate dinner solo and he reheated dinner 30 minutes later. #angrywife

Then, we get to last night. I was allllll excited about the dinner I had planned to make: Buffalo Chicken Quinoa Salad. Normally, I can add “buffalo” into the title of a recipe and he’s all over it like white on rice. Last night, I caught grief over “quinoa,” never mind the “buffalo” portion of the recipe. Impossible to please, I tell you!

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This recipe? Mr. Prevention NOR my father would touch this with a 10-foot pole. Mr. Prevention is not a hummus fan and my dad, well, he makes verbal noises of disgust upon even hearing the WORD “hummus”.

“It’s BIRD FOOD, Nicole…I just don’t like it!”

Husband…father…listen up. You’d like this, I can (almost) guarantee it. What’s not to love about pistachios, Parmesan cheese, and artichokes? Get over the chickpeas already, alright?

Love,

Yours Truly

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Pistachio Artichoke Hummus from Weekly Bite

1 (15 oz) can garbanzo beans, drained and rinsed
12 oz marinated artichokes (do not drain the marinade)
1/2 tsp pepper
1/2 tsp kosher salt
1/2 cup pistachios
1/3 cup grated Parmesan
juice of one lemon

Directions:

Pour the pistachios into a food processor or high speed blender. Blend until pistachios are crushed. Add the garbanzo beans, artichokes (with marinade), and the juice of on large lemon. Process until all ingredients are blended and smooth. Add salt and pepper to taste.

Yield: 2 1/2 cups (10 servings, 1/4 cup each)

Nutrition Information (per 1/4 cup): 103 calories; 5.2 g. fat; 3 mg. cholesterol; 265 mg. sodium; 8.1 g. carbohydrate; 4.7 g. fiber; 4.8 g. protein; 1.3 g. sugar

Result: Mmmm! I love this twist on hummus – nuts and artichokes?! Swoon. I was concerned the liquid from the marinated artichokes would be way too much…but it was the perfect amount. I kept this on hand all week to nosh on. I served mine with cucumber slices and malba crackers – deeelish!

Half way to Friday! May 1…crazy!

Be well,

sig4

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Filed Under: 100 calories or less, carb-controlled, fiber, fruits and vegetables, gluten-free, low-carb, recipe, snack, Uncategorized, vegetarian ·