Mushroom Crepes

If you are a product of the late 70s or early 80s you may have been lucky enough to inherit a crepe maker from your parents. However, you won't need that high tech kitchen appliance for this recipe because these are not your mother's crepes:)

The batter can be used for a variety of crepes from sweet to savory. I have chosen mushroom since they are a great weight loss food. Mushrooms are over 80% water and very low in calories. They are also loaded with valuable nutrients like potassium and riboflavin and are a good source of vegetable protein.

This recipe makes 4-6 servings but extra filling can be stored in tupperware in the fridge and extra crepes can be kept in the freezer separated by sheets of wax paper. The crepes only take a few minutes to thaw out and the filling is easily microwavable so you will have leftovers for your next meal.

Ingredients and Directions for Batter:

1 cup whole wheat flour
1 egg
2 cups plain almond milk
1/2 cup water
1/2 tsp sea salt
1/4 cup coconut oil

Combine flour, egg and sea salt in medium bowl. Add water, almond milk and coconut and mix until there are no lumps. Cover batter and chill for at least two hours.

Spray skillet with non-stick cooking spray and place over medium heat. Remove batter from fridge and stir well. Pour the batter into the pan and immediately tilt the skillet to let the batter fill the flat area. Cook until underside is browned and top side is no longer runny and flip, about six or seven minute per side.

Ingredients and Directions for Filling:

1 onion, sliced
1 clove garlic
2 cups mushrooms, sliced
2 tbs olive oil
1 tbs whole wheat flour
1 cup vegetable broth
1/2 cup plain almond milk

Heat two tbsp of olive oil in a medium skillet. Saute garlic and onions, stir in mushrooms. Saute about 5 minutes or until mushrooms are lightly browned. Take mushrooms off head and fill the crepes. Mix vegetable brother, almond milk and flour in a small saucepan. Bring to a boil and add salt and pepper. Take off heat and pour over crepes. 

Batter:

Sashimi Salad

When I signed up for Tone It Up I knew I would be getting over a hundred pages of nutrition and recipes. What I didn't realize was that I would be getting hundreds more via the blog, facebook page, and Tone It Up community. I got the below recipe from another member. It's not only delicious, it's the most filling salad I have ever eaten. (Hours went by before I was hungry again!) It also makes a perfect meal three for those doing the Tone It Up 7 day slim down. Enjoy!

Ingredients:
Mixed greens
One can of salmon or imitation crab
1/2 bell pepper, tomato, cucumber
Roasted seaweed snacks (trader joes)
2 pieces sashimi (tuna, salmon, yellowtail)
Sesame ginger dressing

Directions:
Finely chop bell pepper, tomato and cucumber to create a "salsa." Cover a plate of mixed greens with crab or salmon and salsa. Crumble seaweed snacks and sprinkle them over salad. Top with sashimi and drizzle with sesame ginger dressing.

Baked Spaghetti Squash

I didn't think it was possible to love spaghetti squash more than I already do but this is hands down the best preparation I have come across.

It's low in calories and fat and filled with veggies which provide the only carbs. I thought about doing without the cheese but I think it's necessary to keep the filling from bubbling over the sides of the squash. In any case one serving of this delicious dish is a mere 300 calories so it's "comfort food" we can feel comfortable with!


Ingredients:
1 large or 2 small spaghetti squashes
One 14.5 can creamy tomato soup
1/2 chopped garlic
1/2 tbsp dried minced onion*
1 tsp Italian seasoning
1/2 tsp black pepper
3 wedges of The Laughing Cow Light Creamy Swiss Cheese (this is available at Trader Joes but it's not refrigerated. I found it by the wine)
One 10 oz package frozen chopped spinach, thawed and squeezed dry*
One 7 oz can sliced mushrooms, drained*
1/4 cup chopped fresh basil
1 cup shredded skim mozzarella cheese

*I sauteed fresh onion, spinach and mushrooms instead

Directions:
As with all spag squash recipes I microwave instead of baking in the oven, It is MUCH quicker. However if you prefer to bake cut the squash in half lengthwise, remove seeds, and place cut sides down in 1/2 inch water in a baking pan. Bake on 375 for 40 minutes
-Otherwise- Poke holes in squash(es) and microwave for 10 minutes. Once squash has cooled, cut in half lengthwise, remove seeds.
Scrape the strands out with a fork and transfer to an extra-large bowl.
In a medium sized bowl combine soup, garlic, dried minced onion, Italian seasoning, pepper and cheese wedges. Stir thoroughly until almost smooth.
Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms and basil and mix thoroughly.
Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.
Place on the pan and bake until filling is hot and mozzarella cheese has melted (15-20 minutes)

Enjoy!

Butt Busting Elliptical Workout

When you hear "cardio" the first thing that comes to mind is probably running the treadmill or maybe indoor cycling.  I admit, those are the only types of cardio I did for a really long time. And while I enjoy both I knew I had to vary my routine to stay motivated and continue to challenge myself.

If you follow my blog you know I've tried various other forms of cardio from rowing to swimming. My latest endeavor is Elliptifit™, a new fitness studio/class in west la. If you're a member of a "fitness factory" (my term for gym chains such as 24 Hour and LA Fitness) you've no doubt used an elliptical, probably as a 15-20 minute warmup for weights or circuit training. As a bonus, you may have even caught up on the daily news while fiddling with your ipod or browsing the web on your smartphone. How do I know this? Because it's how I "worked out" in my past life:)

This class is NOTHING like that. It's 35 minutes of heart pumping cardio that will leave you with an empty water bottle and a sweaty towel. No phones and no talking heads. (Well, except for the instructor.) Since these classes aren't offered everywhere I have included a sample workout below. House music and neon lights not included.  *SPM = Strides Per Minute

Bunless Ostrich Burgers

Yes you read right. OSTRICH burgers. It sounded just as crazy to me when I stumbled upon the recipe in a Paleo cookbook. But after doing a bit of research I understand why dieticians, health professionals and organizations like the American Heart Association endorse it.

Ostrich is technically "red meat" and tastes very similar to beef. It is extremely high in protein but low in fat, calories, and cholesterol. Like other red meat Ostrich is high in Iron but is even lower in fat grams than skinless chicken or turkey(!) and is easy to digest.

I thought it tasted great but Dave said that it needed A-1 sauce. Not having grown up eating red meat I had to google A-1 sauce to determine exactly what it is. Verdict: If you enjoy adding corn syrup and xantham gum to your burgers have at it! (Although that version of the recipe probably doesn't belong on my blog;)

Ingredients:
4 ostrich steaks
2 tablespoons Worcestershire sauce (see below for Paleo modification.)
1/4 teaspoon garlic salt
1/4 teaspoon salt

Directions:
Preheat grill. Coat ostrich patties with Worcestershire sauce and sprinkle with garlic salt, salt and pepper. Place on grill and cook about 4-5 minutes per side. Ostrich steaks will be done when the juices run clear and the meat has reached an internal temperature of 150F for medium. 

For Paleos, cook the burgers with just the seasoning for  4-5 minutes on the first side. Flip and cook for 4 mins, then pour 2 tsp of brandy on each burger.

Burgers are shown served over kale sauteed in onions. The salad is mixed greens, diced tomatoes, walnuts and Gorgonzola cheese. (Hold the cheese if Paleo.)

Salmon and Fuji Apple Wrap

I've never been a fan of wraps. I think it's because I like my sandwiches toasted and when you buy a wrap at the grocery store, or even a restaurant, the ingredients have often leaked through the tortilla making it soggy and mushy.

Nevertheless this recipe was tempting as it includes some of my favorite things (Fuji apples and red onions) and not so favorite things (salmon...sigh.) If you follow my blog you know I like to prepare salmon in "creative" ways to mask the fishy flavor. That mission is definitely accomplished here. In addition, if you bring the filling to work in tupperware, and tortilla in aluminum foil, you can make it seconds before you eat it and avoid the mush factor.

Directions:
In a bowl, mix 1 can (5 oz) skinless, boneless wild salmon, 1/4 cup each chopped Fuji apple and chopped celery, 2 tbsp chopped red onion. In another bowl, combine 2 tsp balsamic vinegar, 1 tsp olive oil, 1 tsp honey; season with black pepper; toss with salmon salad. Spread salad on an 8-inch whole-wheat wrap; top with 1/2 cup chopped lettuce; roll up.

Farmers Market Feast

I am loving my weekly trips to the farmers market, even more so now that I live within walking distance. However, they have started to get a little predictable. Chard? Check. Kale? Check. Beets? Check. This time I decided I to buy the strangest looking vegetable I could find and figure out what to do with it when I got home. The winner? Kohlrabi.

The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. It can be eaten raw, peeled, sliced and added to a salad, or cooked... most often in Indian cuisine.

I've heard Indian food is difficult to cook which is why I have avoided it thus far. Cooking yogurt without curdling it is half the battle (don't ask me how I know;) But once you master that it's only moderately difficult. And totally worth it!

Ingredients:
2 kohlrabi, peeled and cubed (much easier to peel with a paring knife than vegetable peeler)
½ tsp black pepper corn (ground or cracked)
½ tsp Turmeric
Salt to taste

2 cups plain greek yogurt

For the kalan gravy
1 cup grated coconut
2-3 Green chillies
1 tsp Cumin seeds
Combine in the food processor and set aside

For seasoning
2 tbsp oil (preferably coconut oil)
1 tsp mustard seeds
1 tsp red chili powder
black pepper
Curry leaves to garnish

Directions:
Cook the cut vegetables in 2-3 cups of water in a saucepan along with turmeric powder, black pepper and salt. Cook until "fork-soft" but not mushy. Empty vegetables into a colander preserving 1/2-1 cup cooking water.
In the saucepan heat yogurt on very low heat until warm but not hot. (Do not let it separate and especially don't let it curdle.) Now add the coconut-cumin-green chili paste to the above mixture and stir. Add a bit of the preserved cooking water until it's the desired consistency. Add vegetables.
Heat oil in a frying pan on medium heat, add red chilli, mustard seeds, and black pepper. Allow mustard seeds to sputter and remove from heat. Pour the seasoning over the vegetables and garnish with curry leaves.