Zucchini "Fettucine" with Tomato Sauce

Zucchini noodles aren't new to me but the vegetable spiraler is! A friend posted about hers recently and as much as I wanted one I had to remind myself that I have more cooking gadgets than I can fit in my kitchen cabinets.

Then I happened to see one at William Sonoma when I was shopping for a bridal shower gift last weekend and - oops - it somehow ended up coming home with me.



If you aren't ready to invest in a vegetable spiraler you can purchase a Julianne peeler for much less and create zucchini noodles as described here.

Ingredients: (serves 4-6)
4 large zucchini or yellow squash
5 vine ripened tomatoes
1/4 cup extra virgin olive oil
1/2 clove garlic, chopped
1 tsp chopped jalapeño pepper
1/4 cup pine nuts
1/4 cup chopped fresh basil
1 tsp chopped fresh oregano

Directions:
Trim and peel the zucchini, then use a vegetable spiraler or Julianne peeler to create "noodles". Transfer to a colander and toss with 3/4 tsp salt; let drain in the sink. If serving cold remove and pat dry. If serving hot steam for several minutes and, this step is very important, press moisture out with a towel.
Meanwhile, peel the tomatoes using a sharp vegetable peeler. Puree 1 tomato with the olive oil, garlic, jalapeño, and 1/4 tsp each salt and pepper in a food processor or blender.
Roughly chop the remaining 4 tomatoes and combine with puree in a mixing bowl. If serving hot combine in a saucepan and simmer for several minutes.
Divide the zucchini among bowls and top with the tomato sauce + pine nuts, basil, oregano and salt to taste.

Chia Seed Pudding

I discovered chia seeds a couple years ago but wasn't quite sure what to do with them. From time to time I would put them in my smoothies but it seemed like a hassel and not worth what I assumed was a very minimal benefit.

However, after doing some research I've learned that chia seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals and fight aging. They also contain significantly more protein than whole grains, and have an extremely high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber (40% of your daily value!), which will keep you feeling full and satisfied while improving digestion. Just be sure to drink LOTS of water or they will have the opposite digestive effect ;)

Ingredients: (makes two)
4 tablespoons chia seeds, 1 cup coconut milk, 1/4 teaspoon vanilla extract, a pinch of salt
2 tablespoons honey/agave

In a small bowl or jar combine the first four ingredients. Give it a good stir and refrigerate for at least one hour. After the first thirty minutes give the mixture a stir, so it doesn't clump together. Once you're ready to eat, stir in the honey (add more if you don't think it's sweet enough) and top with your favorite fruit or chopped nuts.

Super Green Frittata

I love vegetables. And not in the I-just-discovered-them-and-they're-actually-not-that-bad or the I-can-choke-down-green-juice-if-I'm-on-a-cleanse kind of way. I genuinely love them and have since childhood. My mom was never able to explain why, while my younger brother was requesting meatloaf and chicken fingers for dinner, I was asking for brussels sprouts and artichoke hearts. Ha. Strange child. Healthy, but strange.

Of course all these years later I'm glad I developed a taste for vegetables early in life. I have many friends who either turn their nose up at them or are open to eating them but have no idea how to cook them.

The vegetables in this recipe include a ton of vitamins, nutrients and insoluble fiber (good for digestion!) plus protein from the eggs. It's basically the perfect meal. And if you're dining solo you will have plenty leftover.

Ingredients:
3 small zucchini, thinly sliced
1 small stalk broccoli, stems
trimmed, finely chopped
1 large spring onion (scallion), finely sliced
1 bunch parsley, finely chopped
1/2 cup fresh basil, julienned
8 large organic eggs
1 cup almond milk
Olive oil to drizzle
Salt and ground black pepper to taste
Serving SuggestionServe with macadamia pesto and a drizzle of maple-balsamic dressing.


Directions:
Preheat oven to 325 degrees F
Mix all the greens and vegetables -- except for the zucchini -- in a large bowl then transfer them to a baking dish and arrange them in a single layer.
Beat the eggs with the almond milk and pour over the ingredients in the baking dish. You may need to press the vegetables down with your hands so that they are evenly soaked with the egg.
Arrange the zucchini slices over the top of the frittata and drizzle with olive oil, season with salt and pepper. Bake in the hot oven until firm, about 20 to 25 minutes.

Pumpkin Chili with Ground Beef

I'm still on my squash kick. Funny given that, aside from two or three days back in December, it has been neither cold nor "wintery" in la.

Of course this recipe is brought to you by the girl who made a special trip to Starbucks to get a pumpkin spice latte on this year's season opener. Even though that day was about 80 degrees and she had to get it over ice.

The same girl will also take any opportunity she can get to smoother something in cheese. So there you have it....pumpkin chili. With cheese.

Ingredients:
olive oil
1 lb ground beef
1 medium onion, diced
1 tbsp minced garlic
1 tbsp ground cumin1 tbsp chili pepper
1 tsp dried oregano
3 cups beef stock
1 15oz can red kidney beans
2 15oz can black beans
1 15oz can pumpkin puree
2 14.5oz cans diced tomatos with juice
grated cheese for serving
low fat sour cream or greek yogurt for serving

Directions:
Heat a small amount of oil in a large heavy frying pan. Add ground beef, season with salt and pepper, and cook until the beef is well browned.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, cumin, chili powder, oregano and saute a couple minutes more. Set aside.
Drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. Add bean sto the mixture. Add canned pumpkin, diced tomatoes with juice & beef stock.
Stir the mixture to combine the ingredients, then return to heat. Once the mixture begins to simmer lower heat and cover. Cook for about one hour on low.
Serve hot, topped with grated cheese and sour cream if desired.

Butternut Squash Enchiladas

If you follow my blog you know I love tortillas. So much so that I scoured the internet for a grain/gluten free recipe so I could continue to eat and cook with them. Of course you can use store bought tortillas which is much easier and requires less ingredients. They key here is the butternut squash (and the fact that they're meatless which vegetarians will appreciate:)
Enjoy!

Ingredients:
1 cup red enchilada sauce
1 tsp olive oil
2 1/2 cups peeled and diced butternut squash
1 small onion, 3 cloves garlic diced
1 jalapeno, seeded and diced
10 oz can tomatoes + green chilies
1 1/2 cups reduced sodium canned black beans, rinsed and drained
1/4 cup cilantro (optional)
1 tsp cumin
1/2 tsp chili powder
8 medium flour tortillas


1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions, for garnish
reduced-fat sour cream or greek yogurt, for serving (optional)

Directions:
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and sour cream/greek yogurt.

The Year(s) in Fitness....

If it's possible to set a "PR" for fitness & athletic endeavors 2013 is definitely the year my record was set!

I started the year by becoming a group fitness instructor at a Los Angeles studio gym called Elliptifit and helped many reach their fitness goals (while having fun doing it:) I wish there were more locations so I could recommend a class but if you have access to a machine you can create your own elliptical workout.

I also became an active member of the LA Tri Club and it has been an incredibly rewarding experience. Never did I imagine I would wake up at the crack of dawn to swim in the freezing cold ocean or bike hill repeats until I was so exhausted I could hardly keep my bike upright (and one time failed to do so - oops). But these are activities I not only engaged in but looked forward to every week for weeks on end. Proof that a workout buddy or buddies can sometimes motivate you far more than you could have or would have motivated yourself. 

Other 2013 highlights included learning to stand up paddleboard, or, SUP (and eventually combining SUP with yoga), investing in a surfboard and improving my surf skills and (finally) learning to ride the toe edge of my snowboard. 

My immediate fitness goal for 2014 is to train for and race my longest triathlon to date - the Wildflower Long Course. I will be racing two legs of the course - the 1.5 mi swim and 13.1 mi run (and passing the baton to my dad for the 56 mi bike ride.) Beyond that I will look to the list below for inspiration and hope you will too:)

New sports/activities to try in 2014:

Stand Up Paddleboarding (SUP) - if you don't live near the water combine this one with a vacation! California and Hawaii are two great SUP destinations.

Hiking - though the idea of hiking usually conjures images of dirt paths and babbling brooks this is one you can do almost anywhere from a hilly residential neighborhood to the stairs of a metropolitan city. I'm excited to try "urban hiking" as it has become increasingly popular Los Angeles. 

Surfing/ Snowboard - it's never too late to learn! There are adult lessons available for both sports. Beginner lessons are so easy you start by learning to keep your balance on the board (before the board is moving!)

Studio gyms - Large chain gyms can be overwhelming and intimidating. Instead try one of these small gyms that provide group instruction focusing on a particular activity such as kettlebell, TRX, or spin. I found this gym just before the new year and it's a killer ->

Racing - if you enjoy running, or even if you don't, consider training for a 5k. Races like mud runs, color runs, and electric runs are so fun that they will keep your mind off the fact that you're running three miles. If you are a seasoned runner consider adding a a second or third sport (duathlon/triathlon.) If the idea of an open water swim terrifies you start with a pool swim:)

Happy New Year! Hope you all achieve your fitness goals!

Twice Baked Butternut Squash

I was looking to try something totally different when I chose this recipe but I now realize it's basically the same thing I've been doing with spaghetti squash and zucchini. Ha. Guess I've found myself in a bit of a squash phase. Luckily it's healthy and delicious. Especially this recipe which is so rich and decadent you'll feel like you're eating desert. (I finished less than half but as you can tell from the picture mine were HUGE.)

I should also add that I didn't actually bake my squash twice, at least not in the same night. I followed the instructions until the point at which you take the squash out of the oven and lower the temperature to 400. However, instead of lowering it I turned it off, wrapped the squash in foil, and put it in the fridge. Tonight I finished the job by scooping the squash out, mixing with the other ingredients, stuffing the shells and baking a second time. Easy and stress free :)

Ingredients: (Serves 4-8)

2 regular, or 4 small butternut squash

salt and pepper 

⅔ cup uncooked quinoa 

⅔ cup pecan halves roughly chopped 

2 tsp. olive oil 

1 small shallot minced 

½ tsp. dried oregano 

¼ tsp. salt 

¾ cups panko breadcrumbs 

3 Tbsp. unsalted butter, melted 

4 oz. (115g.) parmesan cheese 

Directions:

Preheat the oven to 450 degrees F. Wash the outside of the squash. Cut the squash in half lengthwise and scoop out the seeds using a spoon or mellon baller. Place the squash halves cut-side up in a large baking dish. Sprinkle the surface of the squash with salt and pepper. Pour ¼ inch of water in the bottom of the pan and cover the pan tightly with foil. Bake the squash until it is tender when pierced with a fork, 30-50 minutes depending on the size. 

Meanwhile, cook the quinoa by bringing 1 and ⅓ cup water to boil in a small pot. Add the quinoa, reduce to a simmer and put a lid on the pot. Simmer for 15 minutes. Remove the pan from the heat. Heat a skillet over medium heat. Toast the pecans until fragrant, about 5 minutes. Set aside. In the same skillet over medium heat, combine the olive oil and shallots.  Cook, stirring frequently, until the shallots soften, about 5 minutes.

After squash is cooked, remove it from the oven, discard foil, and allow to cool. Reduce oven temperature to 400 degrees F.* 

Using a spoon or an ice cream scoop, gently scrape the flesh out of the roasted squash halves, leaving a layer of about ¼ inch of squash remaining in the shell. (Leave the squash shells in the baking dish.) In a large bowl combine the squash, cooked quinoa, pecans, shallot, oregano, and salt. In another small bowl whisk together the panko breadcrumbs and butter. Finely grate the parmesan cheese. Add 2 Tbsp. of the cheese to the panko. Add the remaining parmesan to the squash mixture and stir to combine all of the ingredients. Gently spoon the squash mixture into the squash shells. Sprinkle the panko and parmesan over the top. Return squash to the oven and bake, uncovered, until the tops are golden brown, 20-25 minutes.**

*Or shut the oven off, wrap the squash in foil, and put it in the fridge.
** If the squash has been in the fridge it may need to be cooked longer.