Archives for January 2013

French Onion Meatloaf

January 9, 2013 · by Ari ·

Warm, comforting, and healthy meatloaf stuffed with 2 sweet, caramelized onions and topped with bubbly gruyere cheese. This is the ultimate in comfort food, yet still low in calories and fat, and packed with protein!

Can we just talk about beef for a second? I mean, not too much, because honestly it’s not nearly as interesting as something like FRO YO, but I do want to talk about how it can, in my opinion, be a lot healthier than people think. When I started my weight loss journey, one of the first things I did (after cutting out fast food) was cut out red meat. I don’t want to go into toooo much detail here, but I don’t “cut out” foods anymore; however, it was incredibly beneficial in the beginning when I was literally learning how to eat healthily.

For years, I was very strict and I would only consume ground turkey, but one day I read the nutrition label of my lean ground turkey and compared it to lean ground beef. They were practically identical. If you choose 99% lean ground turkey breast, it is the leanest and the healthiest, but 96% lean ground beef is pretty great too. If you buy ground turkey, it usually comes in several varieties with the leanest being 93% and 99%.

93% lean ground turkey has 170 calories, 8 grams of fat, 2.5 grams of saturated fat, and 21 grams of protein per serving.
99% lean ground turkey breast has 120 calories, 1.5 grams of fat, .5 grams of saturated fat and 26 grams of protein per serving.
96% lean ground beef has 140 calories, 4 grams of fat, 2.5 grams of saturated fat and 24 grams of protein per serving.

So, yes, ground turkey breast is clearly the healthiest, (especially if you compare it to the 80% lean ground beef I see most often at the store that contains 290 calories, 23 grams of fat, 9 grams of saturated fat and 19 grams of protein per serving) but they’re all great options, and ground turkey breast can be expensive, and many people consider it dry. I love it, and I think it works great for tacos and meat sauce, but for things like burgers and meatloaf, I think extra lean ground beef is the way to go.

So my point is, not all red meat is “bad” and not all turkey is “good”. I won’t bore you with more numbers, but check that nutrition label of the less expensive 85% lean ground turkey. Okay, enough nutrition talk, let’s talk about this meatloaf because it is bordering on life changing. First of all, please tell me you love French onion soup as much as I do??? Sweet caramelized onions in a savory beef broth with tons of bread and cheese overflowing the top of the bowl–what’s not to love?

This dish takes all of the best aspects of French onion soup and puts them together in a healthy, hearty meatloaf. It is FILLED with 2 whole onions worth of caramelized onions, bound by oats instead of crusty bread (I promise you can’t even taste them!), and topped off with melty, bubbling gruyere cheese. It’s also incredibly easy (and fun!) to assemble, making it perfect for any time!

French Onion Meatloaf

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: 6 servings

French Onion Meatloaf

Ingredients

1 tbsp olive oil
1 tsp balsamic vinegar
3 cloves garlic, minced
2 large sweet onions, sliced
salt and pepper
2 egg whites, lightly beaten
1/3 cup unsweetened almond milk
1/3 cup low sodium beef broth
1/2 cup raw oats (if you care about that sort of thing, use gluten-free oats)
1 lb 96% lean ground beef (if I haven't sold you on the beef thing, ground turkey works too 😉 )
2-3 oz gruyere cheese, sliced or freshly shredded

Instructions

Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.
In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat. Season with salt and pepper. Cook until soft and caramelized, about 40 minutes.
Meanwhile, whisk together egg whites, almond milk and beed broth in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes, then add onions, oats and beef to the egg white mixtures. Add salt and pepper if desired (I didn't). Use your hands to incorporate all ingredients until combined. You don't need to overmix. The mixture may appear liquidy at first, but just keep lightly tossing with your hands, and it will come together.
Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove tinfoil from pan and transfer to a baking sheet. Gently remove tin foil from the sides of your meatloaf, and flatten onto baking sheet (this allows the cheese to ooze down). Top with cheese. Turn your oven to broil and cook for and additional 3-5 minutes until the cheese is melted, browned and bubbly to your liking. Let rest for 5 minutes, then enjoy.

https://arismenu.com/french-onion-meatloaf/

White Chocolate Marshmallow Cookie Bars

January 8, 2013 · by Ari ·

Sweet, soft and chewy sugar cookie bars topped with smooth white chocolate and gooey, browned marshmallows. Secretly healthy and whole grain, but you’d never know!

I’m a proud big sister! My brother graduated this winter with 2 associate degrees! He is the hardest worker I know, and I am unbelievably proud.

Charlie is a, um…picky eater. He has the oddest tastes of anyone I’ve ever met. He’s not always super into sweets, but he does clear my pantry out of any white chocolate and marshmallows I may have on hand pretty much every time he comes over. They are his two favorite things, and they are definitely two things I can get behind!

To celebrate his accomplishment, I made a simple dessert putting his favorite things together. The cookie layer is thick and soft, then it’s topped with melty white chocolate and browned marshmallows for a winning combination of flavors and textures.

And the best part? They’re health(ier) in the sneaky, secret kinda way that no one will ever guess!

White Chocolate Marshmallow Cookie Bars

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 16 bars

White Chocolate Marshmallow Cookie Bars

Sweet, soft and chewy sugar cookie bars topped with smooth white chocolate and gooey, browned marshmallows. Secretly healthy and whole grain, but you'd never know!

Ingredients

1 and 1/4 cups white whole wheat flour
1/4 tsp baking powder
dash salt
1/4 cup apple butter
1/2 cup brown sugar, packed
1 egg white
1 tbsp nonfat Greek yogurt
1 tsp vanilla extract
3/4 cup white chocolate chips
1 cup mini marshmallows

Instructions

Preheat oven to 375. Spray a 9x9 pan with cooking spray.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat together apple butter, sugar, egg white, Greek yogurt and vanilla until well combined. Slowly, add in flour mixture and continue beating until incorporated.
Transfer dough to prepared pan and use a greased piece of parchment paper to gently and evenly press dough into the pan.
Bake for 10-12 minutes until golden and set in the center. Evenly sprinkle white chocolate chips on top, followed by marshmallows.
Broil for 2-3 minutes until marshmallows are browned and puffy. Pay close attention during this step--they can burn quickly if left in too long. Cool completely, and serve.

https://arismenu.com/white-chocolate-marshmallow-cookie-bars/

Noodleless Chicken “Pad” Thai

January 7, 2013 · by Ari ·

My vacation is over. Wahhhhh. It’s been so incredibly nice having the last two weeks almost completely off. I’ve actually been cooking dinner again! You may have noticed that I actually post recipes of “real food” instead of just cookies lately (although, if you ask me, cookies are totally a suitable dinner). This is because I finally have time to cook dinner, and I haven’t been living off Chipotle and those Trader Joe’s frozen black bean and corn enchiladas. It’s been awesome.

I think Steve has been enjoying it too. In fact, I’ve been all kinds of domestic. Last week, I took out the entire contents of my kitchen and pantry, and then reorganized and cleaned ALL OF IT. If you haven’t been to my house, it’s possible you don’t understand what I project that was. Also, if you don’t know me, and know how much I HATE cleaning, this may not seem that odd, but it was completely out of character.

Steve came into the kitchen and the first words out of his mouth were “Where are you hiding the crack?” If by crack you mean coffee, then it’s on the counter….

So I cracked out on my kitchen, and I cooked things. It was a pretty productive two weeks for me. Also, there’s something else you need to know about me: I almost never make a meal twice. If I do, it’s either super ridiculously easy, or one of my very favorites, or both. I make this one a lot. In fact, the recipe has been up here for a while, but it’s an oldie that needed a serious update.

Chicken Pad Thai is one of my very favorite meals in the world. I know I’ve told you guys about how I used to think I hated Thai food, then discovered I loved it and someone told me that it was “healthy” so I believed them, and ate it like 4 x per week, but then I realized how calorie dense it is, and never ate it anymore. It was so sad. Don’t worry though, my story has a happy ending!

No, not that kind of happy ending. Or maybe your brain didn’t even go there? Sorry, mine did. Anyway….ever since I first made this dish, I’ve been in love. Everything you love about the bold flavors of chicken pad Thai–spicy with a slight sweetness, peanut sauce with lime and cilantro–perfection. This dish proves the true magical powers of spaghetti squash. Seriously, any meal you love that includes noodles or pasta, just sub in some spaghetti squash, and you will be hooked!

Obviously, I am.

Noodleless Chicken “Pad” Thai

1 large spaghetti squash, split length wise and seeds removed
2 tsp olive oil, divided
1 large sweet yellow onion, chopped
3 cloves garlic, finely chopped
2 zucchinis, chopped
1 red bell pepper, chopped
1 cup snow peas or sugar snap peas
1 lb boneless skinless chicken breast, cubed
1 1/2 tbsp peanut butter
1 tbs reduced sodium soy sauce (if you don’t eat gluten, use gluten-free)
1 1/2-2 tsp chili paste
1 tbsp lime juice
handful fresh cilantro, chopped
1 small bunch green onion, sliced
salt and pepper to taste
Sriracha for topping (optional)

Directions:

Preheat oven to 400. Drizzle inside of spaghetti squash with 1 tsp olive oil and rub in with fingers. Season with salt and pepper. Transfer face down to a large roasting pan. Roast spaghetti squash for 45-60 minutes until tender.
Meanwhile, in a large wok pan over medium heat, drizzle remaining 1 tsp olive oil and add yellow onion, garlic, zucchini, red pepper and snow peas. Cook 5-10 minutes until tender. Add chicken and season with salt and pepper. Continue cooking until all pieces of chicken are cooked throughout.
In a small bowl, whisk together peanut butter, soy sauce, chili paste, and lime juice. Set aside.
Use a fork to remove the insides of cooked spaghetti squash and transfer into wok pan. Pour sauce into pan, add lime juice and cilantro and toss all ingredients together for 2-3 minutes. Serve and top with green onions and Sriracha if desired. And if you’re like me, add even more cilantro 😉

RnR AZ 2 Weeks to Go

January 6, 2013 · by Ari ·

Hey, remember how I used to actually talk about my marathon training? Those were the good ol’ days. Then I just stopped for 3 weeks. Well, I haven’t been writing because there hasn’t been too much to report, other than working really hard to fight off injury and sickness. I could feel really down in the dumps about it, and decide that my training has been ruined forever (that’s pretty typical over in these parts), but actually, I’ll take it now rather than at the starting line. And I haven’t missed a single long run, so I’m honestly not that worried. I mean, I’m a nervous wreck, but I’m no more nervous than if I had done every run exactly as planned. I’ve been training for 7 months. I can run this marathon. Umm, I just accidentally typed “marathong” which I’m guessing is something completely different. Moving on…

In the last 3 weeks, I’ve probably run 6 times. Right when I decided I wanted to push to make it to 1,000 miles for 2012, I woke up the day after a 14 mile run with a scary knee pain I had never felt before. There was definitely some freaking out, and crazy texts and calls to Coach Susan, my nurse friend Laurel, and anyone else who would listen. Susan told me to take at least 3 days off, and said most injuries can be prevented if you just listen to your body and take time off immediately. I’m not usually very good at that, but as I told EVERYONE about a million times, I can’t not run another marathon. So I listened. I took an entire week off running (WHO AM I??), went to the gym and lifted weights one of the days (more shocking news), and did a 55 mile bike ride on Christmas which was awesome except for the fact that I am pretty sure I need a different seat, like, yesterday. It was pretty painful in all the wrong ways, but I was happy to be doing something “endurancy” and “athletic”.

After my week hiatus, I came back and ran the best freaking 21 miles of my life.

READY TO RUN!!!

Actually, I’d never run 21 miles before, so I have nothing to compare it to, except for the fact that I did it in less time than it took me to run 20.5 the last time, so that’s a good sign. I actually still can’t get over how much better I felt this time. The last time, after mile 18, it seriously felt like there was glass inside my joints, and every step felt like I was just going to break. It was so incredibly difficult, but this time, I just felt…right. I mean, it was ridiculously tough, but more in an “I’m exhausted, where is the ‘finish line’???” type of way than a “Are you sure there are not shards of glass in my ankles?” type of way. I finally got to run the route I had planned out the first time with Nicole, and she kept me so positive in the middle miles (around 15-17) where I was struggling. By the end we were so pumped that we ran the final mile in something ridiculous like 8:30. I really doubt that will be happening at mile 26, but even after we were finished, I felt energized and I couldn’t believe how great it went.

The next day, I got sick. So then I took more time off, then I ran again and my knee kinda hurt, blah blah blah. Sooooo, I’m just trying to embrace the taper. I felt an injury come on during taper last time, and Susan told me that it really wouldn’t hurt me to take it easier during that time, so that’s what I’m doing. I’ve been training for 7 months, and never missed a long run. My body knows what to do. Sorry, I have to keep reminding myself as well.

So, there you have it friends. Two weeks to go, and I’m feeling the taper craziness in full force, but I know that by this time on January 20th, it will all be worth it. I will finally be able to call myself a marathoner, and more importantly, I will be able to rewrite my thank you notes (I wrote them after NY, but I hated how pessimistic they sounded, so I decided to wait until after the journey was complete and I could thank everyone who donated for helping me to become a marathoner), and I will be able to feel the reward of crossing the finish line after 26.2 miles. I can’t freakin’ wait.

Honey Roasted Peanut Butter

January 4, 2013 · by Ari ·

If there’s anything I’ve learned since entering the blog world, it’s that sometimes the simplest recipes are best.

I knew ever since I saw this little gem that it was going to be a must try in my house. I’ve almost entirely stopped buying nut butter as the store because, well, there’s just no need to anymore. I’m so in love with the ones I create at home, and this peanut butter is no different.

The sweet simplicity of honey roasted peanuts ground up to creamy, slightly crunchy, sweet perfection. You will love the natural, subtle crunch. It’s not like where they chop up more peanuts, fold them in, and call it “crunchy”; it’s like a caramelized, toffee tasting crunch if that even makes a little bit of sense? It makes sense to me. 😉

I don’t think I’ve been this obsessed with a peanut butter since I discovered PB&Co. And I’m not the only one. My whole family has resolved to stop buying the store bought stuff, and just eat this forever and ever.

And as if the universe was working just for me, all of the sudden honey crisps are back!! Is this just where I am? I thought they were gone for the year, but they’ve come back to all of my stores, and I can’t stop eating them with a huge helping of this peanut butter to dip them in. Best.Snack.Ever.

I only wish I could take credit for this brilliance, but that is all this girl. Click over to see her awesome step by step photos and instructions.

Lemon Coconut Cupcakes {vegan}

January 2, 2013 · by Ari ·

Hi. There’s cupcakes. But first, can we please talk about Les Miserables for a hot minute? My poor, sweet, perfect husband ~~got forced~~ volunteered to go with me to see it. When I first saw the trailer, I was convinced it was going to be horrible, but as time went on, the hype got bigger and bigger, and I started to believe I was actually going to love it.

And I’m really sorry, because if you saw it, I’m sure you probably loved it too. But we walked out and Steve said “My favorite part was when he jumped off the bridge because that meant he couldn’t sing anymore.” Spoiler alert: Javert jumps off a bridge. Spoiler #2: I kind of agree. I don’t want to talk about everything that was wrong with the movie, because flaws and all, I still enjoyed all 2.5 hours of it. Well maybe like 2 of them, but what was sooooo funny was listening to Steve go on and on and ON about it the whole car ride home. I’ve never seen him hate a movie so much!

His other finest quote was “No wonder they couldn’t get anything done in that French revolution! They had to sing about everything first!” If you didn’t love the movie, you should really ask him about it, but if you’re one of the people who cried in the theatre, then it’s probably a subject best left untapped. Okay, musical theatre snobbery is over. Let’s talk about cupcakes!

You guys know how I’m always talking about perfect flavor combinations. I’m not one to just have one flavor. I like variety. I get bored easily, and I need a lot going on in order to stay interested. I hadn’t ever had lemon and coconut together before (that I can remember), but I had a hunch it was going to be pretty great, and it may not be peanut butter and chocolate, but it is definitely a contendor for my secret mental list. 😉

The light, citrusy flavor of the lemon complements the rich, creamy coconut flavor in these soft and fluffy cupcakes. They are definitely dessert, but not too sweet, and that slightly tart lemon glaze is the perfect finishing touch. And I promise, the best part is not when they jump off a bridge. Unless the bridge is your hand and they are jumping into your mouth. Worst joke ever?

Lemon Coconut Cupcakes

yield 1 1/2 dozen cupcakes

2 cups white whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
dash salt
1 1/2 tbsp cornstarch
1/2 tsp coconut extract
2/3 cups sugar
zest of 1 extra large lemons
1/3 cup unsweetened applesauce
1 2/3 cups canned light coconut milk
reduced fat unsweetened shredded coconut and yellow sprinkles for topping (optional)

For the glaze:

½ cup powdered sugar
dash lemon extract
1-2 tbs hot water

Directions:

Preheat oven to 350F. Line 18 muffin tins with paper liners. Set aside
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cornstarch. Set aside.
In a large bowl, beat together sugar and lemon zest until fragrant. Add applesauce and coconut extract and beat until combined. Slowly pour half of the coconut milk and beat until well incorporated. Add half of the flour mixture, beating until incorporated, followed by remaining coconut milk. Beat until smooth, then add remaining flour mixture, and continue beating until well incorporated, scraping down the sides of the bowl when necessary.
Evenly divide batter between cupcake tins (they should be about 2/3 full) and bake for 18-25 minutes until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool completely.
To make the glaze, in a small-medium mixing bowl, whisk together powdered sugar, lemon extract and 1 tbs hot water. Slowly continue to add more water (and I mean very slowly. A little bit of liquid goes a long way with powdered sugar) until desired drippy consistency. Spread onto cooled cupcakes, and top with sprinkles and coconut if desired.

Buffalo Chicken Salad

January 1, 2013 · by Ari ·

HAPPY NEW YEAR!!! I made you a present.

Whenever I’m coming out of a self imposed sugar coma, I always want flavors that a bold, flavorful and spicy. My palet gets used to too much sugary goodness, and I need equally strong and delicious flavors to combat my cravings. And if I don’t have to put too much effort in, well, that’s just an added bonus. 😉

Have I shared my undying love of buffalo sauce? It’s on my menu scanning list. Please tell me you have one of those too? You know, you sit down at a new restaurant, open the menu, and scan for your favorites which, if you’re me, include goat cheese, avocado, roasted red peppers, bleu cheese, cilantro, and buffalo sauce. Two menu scanners in one recipe. Also, fresh crumbled blue cheese would be AWESOME on this when served, especially if you make it into a sandwich.

But let’s be honest. This only actually ever made it to sandwich form for this photo. The rest of the time it was lucky if it made it onto a plate, and wasn’t eaten straight out of the container. What can I say? I’m kind of a gross human. And I’m lazy, but I swear I have lots of redeeming qualities. I do really great impersonations.

And I make chicken salad. Chicken salad that is bold and spicy without being overpowering. It breaks all the chicken salad rules using no mayo and fresh, fall-off-the-bone rotisserie chicken combined with zesty ranch seasonings, crisp celery, and fresh cilantro. You will love how quickly and easily this meal comes together. It is perfect for make ahead lunches, or serving a large group. It is the ultimate taste-good-feel-good kinda meal. Just the way I like it!

Buffalo Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8

Buffalo Chicken Salad

Healthy, bold and spicy buffalo chicken salad with no mayo. A super addicting and easy make ahead lunch or dinner.

Ingredients

2/3 cup nonfat plain Greek yogurt
2/3 cup buffalo sauce (I recommend Frank's Red Hot)
pinch freshly ground pepper
1-2 tsp ranch seasoning
1-2 tbs chopped fresh cilantro
meat from 1 rotisserie chicken, skin removed
1 cup chopped celery

Instructions

In a small bowl, whisk together yogurt, buffalo sauce, pepper, ranch seasoning and cilantro. Set aside. Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined. Eat immediately, or store in refrigerator for up to 7 days.

Notes

**Note: I would call this a medium on the spice level. If you'd like to make it more/less spicy, just adjust the yogurt/buffalo sauce ratio.

https://arismenu.com/buffalo-chicken-salad/