The Fat Girl's Guide to Living

Most nights, a couple of hours after dinner, I find myself thinking about dessert. Scavenging around the kitchen looking for something sweet, I discover I have a few choices: skip dessert, grab a big glass of water, and try to distract myself; sniff out the nearest chocolate bar or bowl of ice cream and indulge just a little, or find something in between – balancing sweetness with responsibility.

Depending on the day, any of these options are perfectly acceptable in my world, as long it’s a conscious decision rather than mindless eating (my downfall). However, I try to choose the middle road and throw together something that satisfies my sweet tooth and might even provide a little nutritional benefit, too.

One of my fast favorites for a reasonable dessert option is actually also something that’s a breakfast favorite – a yogurt parfait. For about the same calorie intake of a half cup of ice cream, I can have organic yogurt with a punch of protein and antioxidants, and get a little more fruit into my day. Win-win? Yep… and I’ll save the chocolate bar or the ice cream for a day when I really need it.

Blackberry and Granola Yogurt Parfait
1/2 cup lowfat, organic vanilla yogurt, divided
1/4 cup blackberries (fresh or frozen, unsweetened – thawed)
1 tablespoon granola
4-6 raw almonds

In a small bowl, layer in 1/4 cup of yogurt, blackberries, another 1/4 cup of yogurt, granola and almonds. Relax and enjoy!

Yield: 1 serving

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

I spent six days traveling recently, and I realized just how far we can wander from our normal eating habits while away from home. We dash from meeting to meeting or tourist stop to tourist stop, grabbing a coffee and a bagel here and an antipasto platter there, all while trying to pass these things off as “meals.” About midway through my trip, I realized that I was feeling run down and not quite myself, and I knew that the foods I was eating (or, more appropriately, the foods I wasn’t eating) had a lot to do with it.

I upped my water intake. I made better meal choices, even when they weren’t the most convenient, and I made sure that I was getting plenty of veggies. Next thing I knew, I felt my energy levels picking up and I was back in the game. Inspired by this not-so-subtle reminder about how important “real” food can be to your diet, I came home and made some homemade comfort food with a nutritious kick: roasted cauliflower.

I love all roasted vegetables, but I think cauliflower is my hands-down favorite. It’s also loaded with good things like fiber, potassium and folic acid. It pairs nicely with so many things, from chicken to fish–even tossed into a little whole wheat pasta. Or you can just eat the florets all by themselves. That’s what I did!

Roasted Cauliflower
1 head cauliflower, trimmed into florets
2-3 tablespoons extra virgin olive oil
3 cloves garlic, minced
salt & pepper to taste

Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil for easy clean-up.

Place florets in a single layer on the cookie sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with garlic, salt, and pepper.

Roast 20-25 minutes until tender, crispy and golden, turning once. Devour.

Yield: 2-4 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Breakfast: the most important, and often most unappreciated, meal of the day. I’m usually the first to bring out the old excuse that I “don’t have time” to cook myself a decent breakfast during the week. Too much going on, too many hits applied to the snooze button, too many people to get out the door, whatever. All empty excuses. Because what you see pictured above is a more than decent breakfast, and it only takes 15 minutes to make. Slow-cooked does not always mean time-consuming and labor-intensive, and trust me when I say that this is oatmeal is light years better than the instant, add-water-and-nuke variety that comes in a rip-open packet.

Even if you don’t have an extra 15 minutes during your weekday mornings, I know you have at least that much time over the weekend – the perfect opportunity to make a double batch! Though best freshly made, this oatmeal keeps fine in the fridge (we portion ours out into individual “grab and go” servings), making it just as easy as anything else you could choose for breakfast. It’s also versatile for those of us who get bored easily. You can switch up the fruits, the sweetener, the flavorings and the nuts to suit your mood or, if you’re me, what’s in your kitchen.

No more excuses for skipping breakfast when there’s such an easy, filling solution that also packs a great one-two punch of fiber and protein. Join us in the comments section and share your favorite ways to customize your bowl of oatmeal!

Spiced Oatmeal with Fruit and Nuts
2 cups old-fashioned rolled oats
3 1/2 cups water
1 cup raisins, dried cranberries, dried mixed berries, etc.
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
3 tablespoons dark brown sugar, firmly packed
1 cup low-fat milk, divided
1 cup pecans or almonds, toasted and roughly chopped, divided

Combine oats, water, fruit and salt in a medium saucepan over medium-high heat. When mixture reaches a boil, reduce heat to low and simmer, stirring occasionally, for 4-6 minutes, until oats are tender. Remove oats from heat and stir in vanilla, cinnamon, nutmeg and brown sugar. Once spooned into serving bowls, top each with 1/4 cup milk and 1/4 cup nuts. Sprinkle with a little more cinnamon if desired and serve immediately.

Yield: 4 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

I hope you all had a great time welcoming in the new year, whether as a quiet evening at home, a big night on the town, or something in between. On the first day of the new year (or, okay, the first weekend of the new year), why not invite a little good luck into your world? If that invitation comes in the form of food, you can rest assured that even if the luck doesn’t come along (and let’s hope it does), at least you’ve had a good meal.

There are many foods that are considered “lucky” for one reason or another, but probably the most popular of all are legumes. According to our friends over at Epicurious, legumes including beans, peas, and lentils are symbolic of money. Their small, seed-like appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind.

Never one to turn down a chance at good luck-especially if it might come disguised as a winning lottery ticket-I highly recommend giving lentils a try. A nice change from the old standby of black-eyed peas, they’re not only easy to prepare, they’re a great source of protein, fiber, iron, and vitamin B. Pair them with a nice Italian sausage, salad, and a little hunk of bread, and you’ve got a hearty winter meal that just might also bring some good luck your way.

Wishing you all many wonderful things in 2010. Happy New Year!

Sausage with Garlic Lentils

(adapted from Rachael Ray)
1/2 pound lentils
1/2 small onion, peeled and halved
chicken stock
4 large cloves garlic, grated or minced
1/3 cup plus two teaspoons extra-virgin olive oil, divided
4 mild Italian sausages (turkey sausage works great)
Salt and freshly ground black pepper

Cover lentils by 2 inches with chicken stock, add onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

In a shallow bowl, combine the garlic and1/3 cup extra-virgin olive oil and let stand 15 minutes.

While lentils stand, place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Remove bay and onion from lentils and garlic from olive oil. Toss hot lentils with garlic oil, and salt and pepper to taste. Serve with a sausage on top.

Yield: 4 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Hopefully everyone’s still off enjoying the day, but I wanted to share with you a quick and easy recipe (I wish I could remember where it came from) that’s great for the cold, snowy weekend that many of us are experiencing. I think these lasagna rolls are easier than regular lasagna and — bonus — they’re easily portioned out. They pair wonderfully with a salad and a piece of crusty bread… and maybe a glass of wine if you’re so inclined.

You can also double the recipe and make a second pan to give to a friend or to freeze for an easy dinner on another night. Enjoy!

Lasagna Rolls
6 lasagna noodles (whole wheat works great)
1 teaspoon olive oil
1/2 pound ground turkey breast
1 onion, chopped
1 yellow bell pepper, seeded and finely chopped
16 ounces marinara sauce, your own or pre-made
1/3 cup water
1 cup fat-free ricotta cheese
1/2 (10-ounce) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package. Drain and rinse noodles, lay flat on wax paper.

Heat oil over medium-high heat. Add turkey, onion, and bell pepper. Cook, stirring frequently, until pan juices evaporate and turkey browns (about 10 minutes). Stir in marinara sauce and water; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened and flavors blend (about 5 minutes).

Preheat oven to 375. Meanwhile, combine ricotta, spinach, basil, Parmesan, egg, and nutmeg in medium bowl. Spread ricotta mixture over the length of each noodle and roll up from one short end.

Spread 1/2 the turkey mixture in the bottom of an 8 x 12 inch baking dish. Add the rolls. Top with the remaining turkey mixture. cover with foil and bake for 30 minutes. Remove foil, sprinkle with mozzarella, bake until heated through and the top is golden (about 10 minutes).

Yield: 6 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Many of us have a lot to be thankful for this holiday season. We here at FGG are thrilled to have the opportunity to get to know our community of new friends, and we hope you’re having as much fun as we are! As the year comes to a close and we take stock of our good fortune, it’s also important to remember that there are many people in our communities who are struggling through difficult times and need a little help. That’s why this year I chose to get involved with a great non-profit called Drop In & Decorate (more on my party tomorrow over at Culinography).

Drop In & Decorate was founded by a fellow food blogger, Lydia Walshin. Their mission is to help people build bridges of caring and respect between groups within their own communities . . . with cookies! Set aside a little time, gather a few co-workers, kids, friends or family, and before you know it, you’re ready to donate cookies to a nonprofit agency serving basic human needs in your community. What a great way to send a little good out into the world–during the holidays or any other time of year!

This experience has given me something I’d been missing out on until this year: the joy of decorating sugar cookies. I’m amazed at the fun I was missing. Not only are sugar cookies easy to whip up (and using things most of us have in our kitchens), but you can also let your creativity run wild with the shapes, icing colors, and decorations. Each one can truly be an original work of art.

Why not spend a little time this weekend decorating cookies? And, if you’re so inclined, consider making someone’s day a little brighter by donating some or all of your creations as part of the Drop In & Decorate initiative. And have fun making, savoring, and sharing your goodies!

Sugar Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup (2 sticks) unsalted butter
1 egg
2 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F.

Combine the flour, baking powder and salt; set aside. In a large bowl/bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the egg and vanilla and mix until fully combined. Add the flour mixture in three parts and beat until just combined, scraping down the bowl occasionally.

Roll out dough on a floured surface to approximately 1/4 inch and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack to cool completely.

Yield: 3-4 dozen cookies, depending on size

Royal Icing
(courtesy of Lydia @ The Perfect Pantry)
1 lb + scant 1/4 cup confectioners’ sugar
5 Tbsp meringue powder
1/2 cup cool water (add more, a teaspoon at a time, if needed for desired consistency)
A few drops of paste food coloring

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine first three ingredients and mix on low speed until glossy and fluffy, 7-8 minutes. To color, place some icing in a small bowl or plastic cup, and stir in a few drops of food coloring until desired shade is reached. Royal Icing hardens quickly when exposed to air, so use immediately, or transfer to an airtight container; it will keep overnight at room temperature. Beat well before using.

Yield: 2-1/2 cups, enough for one batch of large cookies.

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Sometimes… the world conspires against me. I had big plans to share a great little cookie recipe with you this week. But then, I got careless. And then? Cookie fail. So, instead of happy holiday cookie goodness, we’re gonna talk turkey.

We’ve been trying to branch out a bit with our dinner options lately. In the past, we’ve eaten lots (LOTS) of chicken. And while  I’ll always be a big fan of chicken, sometimes you just want a little something different. This recipe has become one of our go-to alternatives ( another recipe from The Biggest Loser 30-Day Jump Start). Normally made with lamb, turkey’s a little easier to find and certainly easier on the budget, and the kebabs are still tasty and easy. Give these a try for dinner… or make the smaller version to serve with hummus as an easy appetizer!

Oh… and next week? Be ready for holiday cookies!

Lebanese Kebabs
1 1/4 pound lean ground turkey
1/2 cup chopped yellow onion
1 tablespoon chopped garlic
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon salt

Preheat oven to 400 degrees F. Place all ingredients into a large mixing bowl and mix until combined. Form the mixture into 12 large or 36 small meatballs. Thread 3-4 meatballs onto each skewer, leaving 1/2″ between each. Place skewers onto a non-stick baking sheet so that they don’t touch. Bake 15-20 minutes for large meatballs or 8-10 minutes for small meatballs, until no longer pink.

Serve over whole wheat pasta and with a side of sliced cucumbers/tomatoes and hummus.

Yield: 4-6 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com