Recipe Redux: Spring Fever | Apricot Bread with Fresh Basil

Posted on March 21, 2013 by Diane Boyd

 

Have you caught spring fever? Do the sights of sprouts poking out of the ground excite you? Are you coveting your gardeners’ seed catalog? Does it just make you happy to shed some layers and show some skin?  All of the above trigger my spring fever, and so does this months Recipe Redux theme, Green with Envy, Fresh Herbs. With the abundance of  fresh green herbs in local markets,  it’s the perfect season for bringing these flavors into your kitchen. Our challenge was to use any fresh green herb in a nontraditional way.

Although I  am no stranger to fresh herbs, and I  use them in a myriad of ways (from meats to marinades),  I am rather traditional. So today, my herbs and I are heading to where we’ve never been before. I will attempt to prepare a homemade bakery item with a fresh green herb. Hmmm,… not only is this my first time,… but I can’t recall eating many bakery goods prepared with fresh green herbs.  Can you?

Unsure of what to bake feeling completely lost, I though it best to  brainstorm about all of the delicious baked goods that scream SPRING:  strawberry shortcake, key lime pie, lemon bars. It was then that it hit me, apricot bread is to spring as pumpkin bread is to fall. Apricots are both sweet and tangy and I have enjoyed some extraordinary dishes (both sweet and savory) made with them. Many of them also included basil so I know these flavor profiles should pair well. That my friends,  is how my apricot bread with  fresh basil evolved.

As you can see from my photos, the bread came out of the oven looking delicious.  But as the saying goes, the proof of the pudding in the tasting. In other words, we aren’t sure it’s good unless we taste it. My daughter took a bite a proclaimed, “Mom, I’m soooo proud of you.” (A little dramatic, but I’ll take it!) This bread is  moist, light, not too sweet,  and let’s face it, this is not your mother’s apricot bread! If  you are ready to blow off the winter blues and serve your family and friends something that tastes like spring,  give it  a try!

Don’t forget to check out all of the other links at the bottom of this post for more delicious springtime recipes using fresh green herbs in nontraditional ways!

Nutrition Profile (1 slice): 144 calories, 25 grams carbohydrate, 1 grams sugar, 5 grams protein, 3 grams fat, 1 gram saturated fat, 31 mg cholesterol, 195 mg sodium

What are your experiences baking with fresh herbs?  How are you blowing off the winter blues and welcoming in spring?

Apricot Bread with Fresh Basil

by Diane @ Cape Fear Nutrition

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients (8 slices)

  • 3/4 cup dried apricots
  • 1/2 cup skim milk
  • 3 T low fat Greek yogurt
  • 1 Tablespoon butter
  • 1/2 cup sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1  1/4 cup flour, sifted
  • 1 teaspoon baking powder
  • 3 Tablespoons fresh basil, chopped

Instructions

Preheat oven to 350 degrees F.

Chop apricots and heat in milk on low heat. DO NOT BOIL! Add butter. Set aside to cool. Once cool add low fat Greek yogurt and mix to combine. In a separate bowl, beat egg and add sugar, salt and baking soda. Add apricots and milk mixture. Stir and add to flour and baking powder. Add chopped fresh basil and mix to combine. Pour into a 8-1/2″ x 4-1/2″ loaf pan sprayed with cooking spray. Bake at 350 degrees F for 45 minutes or until an inserted toothpick comes out clean. Let cool in pan on a wire rack 10 to 15 minutes.

 


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Pamper Someone with Brunch in Bed: Vegetable Frittata

Posted on March 15, 2013 by Diane Boyd

 

Ditch the humdrum and do something extraordinary this spring; pamper someone with brunch in bed!  Brunch is a festive meal perfect for many  springtime events such as  Easter,  Passover, Mother’s Day,  graduation and wedding celebrations.  But even if you don’t have an event  to commemorate,  brunch in bed can be the perfect way to give someone a little extra tender lovin’ care!

Today’s post is a recipe  I reserve for some of life’s  sporadic occasions, even if they are simply ‘brunch in bed.’  When I think of brunch, I think of quiche. It’s so delicious. I have taken a treasured quiche recipe and adapted it to my very own frittata. A frittata is an Italian dish, similar to an omelet. It’s is excellent for brunches since it can be served at room temperature (unlike an omelet) and I especially like that it can be made a day ahead and reheated.

This  recipe serves six, so use leftovers  for wonderful Lent meal, lunch for meatless Monday,  or serve ‘ breakfast for dinner’.

Vegetable Frittata

by Diane Boyd 

Ingredients

  • 1 – 9oz. bag fresh spinach
  • 1 large sweet onion, sliced
  • 1 large baking potato, sliced lengthwise into paper thin slices ( I use the  de Buyer  Kobra adjustable slicer)
  • 8 fresh mushrooms, sliced
  • 9 eggs
  • 1/4 cup skim milk + 2Tablespoons
  • 1/4 cup Greek low fat yogurt + 2 Tablespoons
  • 8 oz. Swiss cheese, grated
  • 2 teaspoons olive oil
  • 1/2 teaspoon sea salt, divided
  • cracked black pepper to taste
  • 2 Tablespoons fresh herbs (parsley, chives, dill)

Instructions

for steamed spinach

Clean spinach and pull off woody stems. Add 2 Tablespoons of water to a deep pot with a lid. Add spinach and place pot over low heat so the spinach cooks gently for about 5 minutes. Drain cooked spinach in colander and press out excess water.

for frittata

Preheat in oven to 350 degrees F.  Thinly slice raw peeled potatoes lengthwise with a slicer to get uniform paper thin slices. (I use the de Buyer Kobra adjustable slicer.) Slice onions and mushrooms.

Saute onions and mushrooms in oilve oil, until they have released liquid. Drain.

In a large bowl combine eggs, low fat Greek yogurt, skim milk, salt, pepper and fresh herbs. Set aside.

Spray square (8×8) glass baking pan with cooking spray. Add a layer of paper thin potatoes followed by a layer of each of the following: onions, spinach, mushrooms. Lightly season with pepper and sea salt. Sprinkle with 1/4 cup cheese. Pour 1/3 of egg mixture on top. Add a second layer starting with paper thin potatoes, onions, spinach mushrooms, salt and pepper, 1/4 cup cheese. Pour 1/3 egg mixture on top. Repeat. You should have 3 layers . Top with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes, until potatoes are tender.

Let cool for at least 10 minutes before cutting. Serves 6.

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Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Southeast United Dairy Association. I am eligible to win prizes associated with the content. I was not compensated for my time.


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America’s Healthy Food Discovery and Latest Chobani Flavors and Products

Posted on March 10, 2013 by Diane Boyd

What food offers a conveniently fast way to get protein, is low in fat, tastes great and is a source of probiotics?  Greek yogurt! And, I think it’s safe to say, it’s America’s most recent healthy food discovery. In 5 years (2005-2010), sales of this dairy aisle item grew 2500%!

I was recently one of 200 nutritionists surveyed by Healthy Aperture and Spry Living on what foods I always keep in my refrigerator. One third of  the respondents answered :  yogurt (especially Greek). What’s my favorite flavor? Mango.  Well, until last Friday when I received a care package from Chobani with their latest flavors and newest product offerings.   Today I want to share information about these products which  are suitable for snacking and adding to your own recipes and dishes for a  unique taste experience.

So back to my favorite Greek yogurt flavor, the new Chobani pear is numero uno in my book. I have never added pears to yogurt, but I keep asking myself,  ”Why didn’t I think of this?” Delicious in it’s own right, but I’m planning on blending Chobani Nonfat Pear Greek yogurt with apple juice and ice for a  refreshing recovery drink. Hello summer!

Chobani bite  is a new 3.5 oz container of Greek yogurt that meets my two criteria for a  snack:  It has between 100 and 150 calories (each container has 100 calories) and it provides some protein for staying power, or satiety (each container provides 8 grams of protein). The two flavors I sampled were both divine:  Coffee with Dark Chocolate Chips and Raspberry with Dark Chocolate Chips.  I think the coffee junkie in me is feeling the former as my perfect afternoon pick up!

The Chobani flip is like having the Chobani SoHo (the one of a kind Mediterranean yogurt bar located in NYC’s SoHo neighborhood)  brought right to you. This product is authentic strained Greek yogurt with a side portion of artisanal ingredients to mix in! If you love a key lime pie as much as I do,  you’ll enjoy the Key Lime Crumble; key lime low fat yogurt with graham crumble and white chocolate. If you’ve gone coconut over one of the hottest tropical flavor trends, you must try the Almond Coco Loco; Coconut lowfat yogurt with dark chocolate and sliced toasted almonds. It tastes as good as it sounds!

Finally there are the Chobani Champions Tubes. I have never eaten yogurt this way, but the grab and go Greek yogurt in tubes is perfect for kids.  I did enjoy the strawberry champion tube and I think parents will appreciate having convenient portions of healthy snack options.

Have you tried any of the newest Chobani products and/or flavors? What are your favorites?

Sharing my Chobani bites.

Disclosure: Chobani sent me complimentary samples of their new products and flavors. I was not expected to post a review, nor am I  being compensated for doing so. Opinions are honest and my own.

 

 

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Nutritional March Madness

Posted on March 3, 2013 by Diane Boyd

 

National Nutrition Month is my March madness. Yep, when most people are wrapped up in Men’s Division I Basketball, I (along with other members  of the Academy of Nutrition and Dietetics)  get wild with efforts to spread the news about the importance of  good nutrition! This year’s mantra is one I personally embrace, ‘Eat Right, Your Way, Everyday’ .

The 2013 theme highlights the individuality of food choices and the understanding that one ‘size’ does not fit all.  There are many ways to enjoy healthy food! I aim (along with other RDs) to  personalize nutrition plans for individuals of all ages, with varied goals and a myriad other considerations including:

Photo credit www.lifefitness.com

We know more about nutrition now then we ever have and there are far more choices and information available to consumers. Yet, one in three adults are obese. Furthermore, more than half of Americans (52%) believe it’s easier to  figure out their taxes than to figure out what they should be eating!!!

If you find food choices overwhelming and/or need help sorting out the “dos and don’ts” you hear from the media and your friends, ask a registered dietitian. Click here to find one in your zip code.

What’s important to YOU when considering how to nourish yourself and your family? 

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Upbeat Messages During Eating Disorders Awareness Week & Beyond

Posted on February 24, 2013 by Diane Boyd
Image from the National Association of Anorexia Nervosa and Associated Disorders

Image from the National Association of Anorexia Nervosa and Associated Disorders

Eating disorders drive self hatred! That’s a strong statement. Because this week, February 24 – March 4,  is Eating Disorders Awareness Week, I am posting on the subject. Although eating disorders  affects both males and females,  NIMH-funded research concludes they are more common in females. Thus, my focus today is  women and eating disorders. I doubt anyone will argue with me when I mention the importance of refraining from  judging others by  their body habitus.  Yet this type of behavior is NOT uncommon in our society. Just last year, Chanel designer Karl Lagerfeld  publicly criticized the amazing, talented female vocalist Adele for being “too fat”.  In  my opinion, that was a sad comment. Hello!  Women are not their bodies. This week, and throughout the year, practice taking women seriously for the talents they have, the contributions they make, and accomplishments they achieve.

But reminding each other to stop the ‘fat talk’ isn’t enough . Our children need positive role models and affirmative messages. Pondering about what to say to  girls today, I remembered a video of Katie Couric speaking at the Girl Scouts’ 100th anniversary. In the beginning of this video, Katie talks about the people who have influenced her. It is the  second part of this video  I especially like; Katie’s message to girls is precisely  what I  hoped to say.  Yes, we all want to look good and there’s nothing wrong with that, but please don’t forget about your brain and your heart. Work on the things that lie within you to become the strongest, most productive and intelligent version of the amazing woman you are. Take a look, and if you have a daughter, please share with her:

(note this video best viewed in Firefox or Chrome)

 



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