- Downsize your dinnerware. Eat from appetizer or bread
plates rather than pizza sized dinner plates.
- If you bit it, write it. Keeping logs of food & drink will help
avoid mindless eating.
- Eat a protein packed breakfast. Those who eat protein rich
breakfasts consume fewer calories all day.
Archive for December, 2013
- Rethink your drink. Beverages don’t contribute to fullness like foods. The # 1 contributor to weight gain is alcohol consumption.
- Up your exercise intensity. One of the best ways to make your body more resistant to extra calories is to get more exercise.
After browsing the latest Bon Appétit & Eating Well I found myself feeling the pressure to go into a baking frenzy. Everywhere you look from the Internet to grocery store magazine shelves, decadent, delicious (not to mention) festive cookies are calling your name. Normally I would feel the pressure to make every single one of them, but this year, I am going to stick to my tried and true favorites. Always a tradition, my Hazelnut Biscotti marks the beginning of the holiday season in my house. I wish I could tell you this biscotti recipe spans generations in my Italian blooded family, but alas, that would be a fable. I actually spotted this recipe years ago in a now defunct vegetarian magazine. Though it didn’t come from my Italian roots, at least I know my favorite Italian aunt, Zia Patty will enjoy these tasty bites with her morning coffee.
Hazelnut Maple Biscotti
Hazelnuts (a tree nut) are a good source of folate & dietary fiber. Consuming tree nuts may even reduce the risk of dying from heart disease.
½ cup pure maple syrup (not pancake)
½ cup hazelnut butter (I ground my hazelnuts which is actually pretty simple)
¼ cup butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 tablespoon hazelnut liquor (optional)
3 cups whole wheat pastry flour
½ cup brown sugar
½ teaspoon baking powder
½ teaspoon salt
½ cup lightly toasted hazelnuts
Semi-sweet or Bittersweet Chocolate for drizzle
|Preheat oven to 325. Line cookie sheet with parchment or silpat). In a medium bowl, cream together maple syrup, hazelnut butter and butter. Add eggs, vanilla and liquor, blending well. In a larger bowl, combine flours brown sugar, baking powder and salt. Stir to blend. Make a well into dry ingredients, add egg mixture and mix until incorporated. Add nuts. (Knead by hand if necessary). On a lightly floured board, divide dough into half and roll into 2 14-inch logs. Place logs on prepared sheet, then flatten about 1 inch high. Bake for 25 minutes or until loaves spring back when touched lightly. Remove from oven and let cool completely. Reset oven to 300. Slice cookies on the diagonal. Place slices flat on baking sheet, and bake for 25 minutes (a lot of this process is trial and error; I like my cookies crisp so I bake longer). Remove from oven and let cool. Drizzle with chocolate (or dip in chocolate) if desired.|
Makes 12 cupcakes
¾ c – heavy whipping cream
6 T – unsalted butter
1 ½ T – cocoa powder
1 ¼ lb – high quality semi sweet chocolate, small pieces
3 – lg eggs
7 T – granulated sugar, plus extra for dusting tins
6 c – peppermint ice cream
2 c – hot fudge sauce, warmed
- Preheat oven to 350°
- Melt cream, butter, cocoa powder & chocolate in double boiler, medium heat Combine eggs & sugar, whip until fluffy & lemon yellow in color, about 10 minutes
- Slowly drizzle melted chocolate into egg mixture, whisking briskly
- Spray cupcake tins heavily with vegetable spray, coat tins with sugar
- Fill cupcake tins to just below top Bake @ 350°F, 12-15 minutes, until tops just begin to crack
Serve with peppermint ice cream & warm hot fudge sauce
- Add new species to your diet – plants, animals & fungi
- The “dazzling” diversity of foods offered in supermarkets is deceptive – most come from corn, soy & wheat seeds (rather than leaves)
- Diversify the species you eat
Source: Michael Pollan Food Rules