The Fat Girl's Guide to Living

My friends, today is World Nutella Day. A day all about decadence. Decadence and Nutella, that wonderful hazelnut spread that makes people all over the world* swoon in delight. Perfectly nutty and chocolatey, I can eat the stuff straight from a spoon. I try not to though (okay, not much) and, instead, channel my Nutella love into something at least a bit more nutritionally responsible. A teeny, tiny bit.

These Nutella oatmeal thins are a nice balance of yummy decadence and portion control. They’re light and thin, so they don’t pack a gazillion calories in each bite; but they’re also wonderfully rich with just the right combination of chewy and crispy, so I know I’m indulging in something great!

The cookies are easy to pull together, but do require just a little bit of patience. They’re quite soft fresh out of the oven and need to cool on the baking sheet for 10 or so minutes to firm up before being removed to a wire rack to cool completely. Using multiple pans will definitely make your life easier (and get you to the finished product more quickly)! Store the finished cookies in an airtight container and they’ll be great for several days after you bake them. Want to take it to a whole other level? Pair them up with some vanilla ice cream!

*I’ve heard rumors that there are people among us who’ve never had Nutella and, therefore, don’t understand its joy. If you are one of those people, I beg you…try it! Can’t find it? Don’t want to indulge in processed foods? Make your own! Come on over to Culinography later today for a great recipe!

Nutella Oatmeal Thins
(recipe courtesy of Baking Bites)
1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.

Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit). Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread. Bake for 10 minutes, until cookies are set.

Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: 6-7 dozen cookies

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

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

Don’t try this at home. But do try some of these recipes.

It all started on Facebook, when an acquaintance mentioned making the shrimp-stuffed poblanos recipe in the latest issue of Cooking Light for dinner. I was entering my grocery list onto my iPhone and added “Cooking Light,” since I’ve yet to meet a poblano I didn’t like, and I hadn’t read the magazine for years. Why? I’d grown tired of all things “diet” and “light” and “fat free” and “artificially sweetened” and “blast your butt” and “tone your abs” and all of the other promises of perfection made in bright, bold fonts at the checkout stand. I wanted to learn how to cultivate a sensible relationship with food and to make good eats using real and tasty ingredients, and I started doing just that.

Fast forward to my post-grocery-shopping reading, and you may now color me impressed and inspired by Cooking Light magazine. It’s not only for people watching their weight; the recipes are just plain good and emphasize moderation over artificial sweeteners or crazy substitutions. Many of the meals could easily pass Michelle’s muster for a Foodie Fridays entry. Like Fettucine Alfredo with Bacon, Roast Chicken with Balsamic Bell Peppers, and Chocolate-Cherry Heart Smart Cookies.

Then came the kicker: the January/February issue features 10 rules for eating in 2010 that read like a FGG laundry list of mindful decadence: “try something new,” “cook more often,” “eat more whole foods,” “indulge adventurously.” I also loved the “Dinner Tonight” section that ends with – be still my menu-planning, grocery-listing heart – a food shopping list for each recipe! Swoon.

This just goes to show that not all things labeled “light” will leave you feeling deprived or spin you into “diet” mode. Bravo, Cooking Light!

Got a favorite food-related read? Share it in the comments.

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

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

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

Did you see the news today? It snowed in south Texas! I don’t live in Texas, but I’m jealous that they got the snow for which I’ve been not-so-patiently waiting. So, in honor of the big snow in the South, I thought today was the perfect occasion to drag out the recipe card for a fantastically decadent drinking chocolate.

What is drinking chocolate? Think ‘hot cocoa taken to a whole new level.’ In its luxurious, rich shadow, regular hot cocoa will seem thin and sort of weak. This recipe can be made with three or four simple ingredients and a little will go a long, long way to satisfying your sweet tooth.

Most of us have powdered hot cocoa mixes hanging out in our pantries — I think I’ve got two boxes stashed away in my kitchen for emergency chocolate fixes. It works in a pinch and even tastes pretty good. But have you looked at the ingredient list for that stuff? Sure, it has your usual suspects: sugar, whey, cocoa, nonfat milk, and sugar. But many of the powdered mixes also contain hydrogenated coconut oil (trans fat alert!), salt (amounts of which you’re unable to control), artificial flavors (such as?), and carrageenan (which has been accused by some of causing intestinal inflammation and possibly inflammatory bowl disease). Not the ingredients I want to build a long-term relationship with. So, if you’re looking for something a little more simple and certainly more tasty, give drinking chocolate a try.

This one’s easy to personalize, too. Add more milk to make it a bit thinner. Omit the peanut butter if it’s not your thing or if you have nut allergies. (If you do, consider adding just a pinch of salt to the recipe.) Try it with dark chocolate, milk chocolate… or any chocolate combination that strikes your fancy!

As written, this recipe makes six to eight small servings (remember – a little goes a long way!). Scale back the recipe to half if you’d like, or you can do what I do and keep any extra covered in the refrigerator for up to a week. Just reheat slowly and re-blend before serving. Perfect for on-demand chocolate therapy!

Peanut Butter Cup Drinking Chocolate
3 cups whole milk
8 ounces good quality semisweet chocolate, finely chopped (chocolate chips are okay, too)
2 tablespoons brown sugar
4 tablespoons creamy peanut butter

Warm 1 1/2 cups of the milk with the chocolate, peanut butter and brown sugar over medium heat, stirring until the chocolate is completely melted. Whisk in the remaining milk and heat until very warm (do not boil). Using a hand-held immersion blender or a whisk, mix the drinking chocolate until completely smooth. Serve warm.

Yield: 6-8 servings

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