Road Trip Eating

Memorial Day weekend is finally here!!  I'm on my way to Montana to visit friends but I'm sure most of you, if you're taking trips, will be taking a road trip.  So how to make healthier choices while on the road?

Remember to check the calories either on the menu when ordering or on your smartphone before ordering!  This sounds silly but those high calorie choices can add up fast!!  Remember those numbers on the menu aren't just for shock value! They are there to help you make healthier choices so use them!!  

Remember, just because you're on vacation does not mean you don't have to take care of your body and feed it what it needs!  Make sure you're getting your 5 fruits and veggies in each day!

Enjoy your long weekend!

Whole Wheat Italian Bread

I make this probably once a month or once every other month depending upon whether I'm having company over or not.  It makes 3 loaves of bread which is great because you can freeze two of them and take them out as needed as long as the loaf as 1 day to defrost in your refrigerator.

Start with:

1 tsp sugar

3 cups warm water

1 tbsp yeast

Allow this mixture to sit and get foamy. 

Then stir in:

2 cups of all purpose flour

2 cups of whole wheat flour

Allow this mixture to rest for 15 minutes

Add:

1 tbsp of salt

2 cups of all purpose flour

1 cup of whole wheat flour

Knead until smooth (about 5 minutes)

I used my dough hook for mixer

Allow dough to rise in a lightly greased bowl.  I've tried in the oven with the oven light on as I've heard that provides a great temperature for rising and I've also tried setting it aside on the counter covered and I have not noticed a difference.  Allow dough to sit for a good hour.

then divide into 3 sections and shape into football-sized loaves.

cover pan with a kitchen towel and allow loaves to sit for another 30 minutes

Mist loaves with water and then bake in preheated oven for about 30-40 minutes at 450 degrees F

You can continue to mist with water while in the oven and flip the loaves.  I've tried this but I have not noticed a huge difference.

You know your bread is done when you get a hollow sound if your knock on the outer crust.

Baked Rosemary Steak Fries

These are so flavorful and yummy!  I'm not a fan of steak fries.  I love crunchy and crispy fries and steak fries are usually too fat for me, however these I loved!

Start by washing your potatoes.  I used red potatoes but this will work with any kind you prefer.

When in a rush (like I usually am!) you can wrap these up in paper towels and microwave for a few minutes to start cooking the potatoes.  I put these 5 potatoes in the microwave for about 5 minutes.  Just enough time so they are slightly cooked but not mushy.  They need to still have some firmness or you'll make a mess when you cut the fries!  

Cut each potato in half and from there cut your steak fries!

Once sliced, put in a large bowl and season with a drizzle of olive oil, about 1-2 tsp of salt and a little bit of freshly ground pepper.  

Now you're ready to add your rosemary!  I cut 2 sticks of rosemary from my garden

It's easy to get the rosemary off the stem.  Just hold the top of the stem and run your hand down the stem in the opposite direction the rosemary grows.  You don't have to pick each rosemary leaf off individually!

Then chop the rosemary up and add it to the bowl & mix

Line a cookie sheet with tin foil with the shiny side facing up and spread out the potatoes evenly on the tin foil

Bake in our preheated oven at 375 degrees F for about 15 minutes.  Continuously checking on them and flipping them.  Towards the end of the cooking time (last 5 minutes or so) turn your broiler on (low if close to the broiler and high if your oven rack is farther away from your broiler).  Continue to flip the potatoes while under the broiler so both sides get nice and browned.  Once at desired browness your potatoes are ready to be served!

Enjoy!

Grilled Artichokes

As promised, here is the recipe just in time for all of our Memorial Day BBQs!!  Start off the summer healthy with this quick and easy one!

Start by boiling a pot of water on the stove

Then wash your artichokes then chop of the stem and trim the tips of the leaves.

Then cut the artichokes in half and soak the cut halves in a water and lemon juice mixture to prevent browning

Once the water on the stove is boiling add your artichokes along with some of the lemon water mixture

While those boil (with the lid on) prepare your grilling mixture:

                                                        1/2 cup extra virgin olive oil

                                                        2-4 garlic cloves

                                                        1/2 tsp of salt

                                                        1 tsp ground pepper

I also included the juice from the other 1/2 of my lemon

once the leaves are about ready to fall off of the artichoke (about 20 minutes) drain them in a strainer then brush your grilling mixture on and they are ready to go outside on your grill

Don't forget to continuously brush the grilling mixture over the artichokes as they grill

Grill until they appear crispy on the outside.  

(about 10-15 minutes)

Enjoy your healthy summer BBQs!

Garden update 1

This past week not much has happened.  We watered and watched the dogs to make sure everything survives! Our not so little puppy did have to make sure he walked through every planter!

Eggplant Parmesan

My grandma taught me how to make this a long time ago and it is one of my favorite meals!  I made it the "true way" for this blog but there are some healthier things you can do when preparing this meal so I will provide those options as well.  I/m not going to lie this one is a little time consuming so do it when you have time and make a lot of it at once and freeze the extras!

First wash the eggplant and cut off the stem end

Then peel (you don't have to peel it but especially if this is your first time trying eggplant I'd suggest you peel it!)

Once peeled you'll slice the eggplant into thin slices.  The thinner, the better.  This is one of the most time consuming parts and if you have a mandolin you're in luck but if not you're stuck doing it by hand like me!

  

you will end up with a lot! (as you can see, I started with 2 eggplants)

once everything is sliced you will want to set up 3 containers, 1 for flour, 1 for egg and water mixture, and 1 for Italian seasoned bread crumbs

First cover your slice of eggplant in the flour

Then cover the flour covered slice in the scrambled egg and water mixture

Then take that same slice and cover in the Italian bread crumbs

Put some olive oil in a large pan.  Not too much olive oil just enough to coat the bottom of the pan

once all of your slices have been coated with the three mixtures place them in the heated oil.  For the healthier version you can bake your breaded slices in the oven on a cookie sheet.

Flip each slice with a fork by stabbing one edge or with a spatula.  Once both sides are done place on a plate lined with a paper towel.  Keep layering paper towels and eggplants on the plate until finished

Line an oven safe pan with some spaghetti sauce first and then place eggplant slices over it, covering the entire bottom of them pan.  Cover the eggplant with spaghetti sauce and then mozzarella cheese and continue to layer until the pan is full

Cover with tin foil (shiny side down) and bake at 375 degrees F until you can see the sauce boiling through the top layer of cheese.  You may want to take the foil off towards the end of baking the dish

If you make extra dishes and freeze then (which you can) you want to put saran wrap over the pan and then tin foil before freezing.  Remember before actually baking it to take the saran wrap off!!  You can also take your extra slices after making this dish and put them in a freezer bag and freeze them that way.  Either way works in the freezer!  Serve with a side of pasta and some Italian bread (recipe for that will be posted soon!)  Left overs are great in a sandwich!

Baked Broccoli Chicken

This is a great way to change up a usual, chicken & broccoli.  It's also easy and quick for a yummy week night dinner!

Start with a head of broccoli, wash and then cut into florets

 

You end up with a giant stem

Don't throw this away!  Chop it up and put in a small mixing bowl

Add some feta cheese, 1 minced garlic clove, and some freshly ground pepper and mix

Then cut your chicken breasts into thinner pieces

Using a meat tenderizer, flatten each piece and then top with some of the broccoli stem mixture.  

Then roll up and secure with a toothpick and place in a lightly greased (I spread some olive oil on the bottom and edges of the pan with a paper towel) pan

Top with your broccoli florets.  I also added the rest of my broccoli stem mixture.  If you have a lot left over save it and use it for an omelet on the weekend!

Cover with foil (shiny side down!) Bake at 375 degrees F until chicken read 165 degrees F with a meat thermometer

All you need is some sort of cooked whole grain like brown rice or quinoa and your meal is complete!

Enjoy!