Rosemary Berry Biscuits

These biscuits take less than 30 minutes to make and are a great addition to dinner. I served them with White Chicken Chili; they'd also be great alongside a big salad, or with a veggie egg white omelette. 

The Nutrition Rundown: At 200 calories each and made with real butter, these biscuits are a delicious, hearty starch, best served alongside a vegetable-rich, low-fat dish for nutritional balance. 

Rosemary Berry Biscuits

Makes 10 Biscuits

Adapted from KitchenAid Baking Basics

Ingredients

2 cups whole wheat flour

2 Tbs sugar

4 tsp baking powder

½ tsp salt

1 Tbs chopped fresh rosemary

½ cup unsalted butter, cold and cut into pieces

1 cup skim milk

½ cup dried mixed berries, chopped

Directions

1.   Preheat oven to 425 degrees.
2. In bowl of electric standing mixer with paddle attachment, combine flour, sugar, baking powder, salt and rosemary. With mixer on low, cut in butter until mixture resembles coarse crumbs.
3. Stir in ¾ cup of the milk. Add remaining ¼ cup as needed to form sticky batter. Stir in dried berries.
4.  Move dough onto lightly floured surface. Pat into 1” thickness. Cut into circles using biscuit cutter (or the top of a glass).
5. Place biscuits 1” apart on ungreased baking sheet. Bake until golden brown, ~15 minutes. Cool on wire rack.

Hike Heaton Flats Trail

Last weekend, three of us hiked Heaton Flats Trail in Angeles National Forest, just north of Los Angeles (about an hour away from West Hollywood without traffic). This 6-mile hike is a steady elevation climb, offering great views and a great leg-burn. From the same trailhead, there are also 3.6 mile and 15 mile options depending on how adventurous you're feeling. This hike is well worth the trip! Check here for a more thorough terrain description and directions.   

Free Spinning App

I recently discovered an amazing, free iPhone app by Global Fitness Apps: Global Cycle Coach. Though no workout compares to the vigor of a live spin class, this app makes excuses to miss a great spin session null and void. The app is free, and you are free to spin whenever your schedule permits.
Here's how the app works:

• Pick a coach. From beginning to advanced, there are great descriptions to help you choose. 
• Buy a class from the coach you selected. Each 40 minute class costs about $0.99, and once you've purchased the class, you own it! You can do that same workout as much as you'd like. 
• Select the music. Choose either your coach's or use your own iTunes to pick songs (I'm currently working on a new spinning playlist, and you can always give this one a try). 
• Get moving! 

Fresh Pick of the Week: Parsnips

Parsnips are at their best now through March. They grow in chilly weather, so you can find them locally in most parts of the country. Just one 9" parsnip gives you one third of your daily vitamin C to help boost immunity, one fourth of your daily folate to help reduce heart-disease risk, and 6 grams of fiber to keep you full and regular. Enjoy them in soups, pureed, or roasted like the recipe below!

Roasted Parsnip Oven Fries

Serves 4

Ingredients
10 parsnips
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder

Directions

1. Preheat oven to 425 degrees. 
2. Wash parsnips and trim ends. Create equally-sized parsnip wedges: cut parsnips in 2 pieces, separating larger portion from the thin end; quarter or half the larger ends lengthwide to create wedges; leave thin ends intact or cut lengthwise in half.
3. In large bowl, toss parsnips in olive oil and spices. Spread evenly onto cookie sheet. Bake for ~20 minutes, turning halfway through. 

Butternut Squash Soup

This soup is a great starter or side dish to your meal. I recommend making it a meal alongside a delicious salad (like kale, red pepper, goat cheese, and almonds).  It also freezes well, stored in an airtight container, for up to 2 weeks to make a quick, reheat meal. 

Butternut Squash Soup

Serves 6

Ingredients

½ stick unsalted butter

1 medium yellow onion, diced

1 tsp salt

1 tsp freshly ground black pepper

1 large butternut squash, peeled, seeded and cubed

1 Granny Smith apple, peeled and cubed

1 Tbs curry powder

2 tsp all-spice powder

2 Tbs fresh thyme leaves

1 Tbs fresh rosemary, chopped

6 cups low sodium vegetable stock

Directions

1. Melt butter in large pot. Add onion and cook until translucent.  
2. Add butternut squash, apple and remaining herbs and spices to pot. Stir and cook about 5 minutes.
3. Pour vegetable stock into pot. Bring to boil then reduce heat to simmer. Cover with lid. Simmer until squash is soft, about 10-15 minutes. Turn off heat.
4. Puree using either emersion blender or standing blender. Heat soup before serving. ***If using a standing blender, first allow soup to cool COMPLETELY or you will have hot soup all over. Add cooled soup in small batches to puree and return to pot to warm before serving.***
5. Serve with dollop of sour cream and sprinkle of fresh thyme (optional). 

Fresh Pick of the Week: Butternut Squash

Check out this picture's home here

This winter squash gets darker orange in color and sweeter as it ripens in the cold winter weather. You can roast, steam, or puree it for the perfect starch with your meal. That rich orange color is from the beta-carotene (vitamin A), an antioxidant to help build up immunity, which we all need especially this time of year. Butternut squash makes a great starch for your meal if you're trying to cut calories: 1 cup has about 60 calories versus potatoes which have over twice that.

Holiday Shortbread Cookies

It's a cookie-filled time of the year. These shortbread bites are full of all the pepperminty, chocolatey, sweet and salty goodness I crave from a Christmas cookie.

The Nutrition Rundown: These buttery treats made with whole wheat flour and antioxidant-rich dark chocolate are best enjoyed in petite portions to prevent overindulgence. Cut small and individually wrap a couple for each of your friends.

Holiday Shortbread

Ingredients

2 sticks butter

¼ cup granulated sugar

½ cup confectioners’ sugar

2 cups flour

1 tsp salt

 9-12 oz bittersweet chocolate

4 candy canes, broken up

1. Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. 
2. Press into a buttered 8-inch square pan. Chill 30 minutes. Bake 35-40 minutes at 300 degrees. Leave in pan to cool.
3. Once shortbread is baked and cooled, melt chocolate over double boiler on stove. Spread on shortbread and sprinkle crumbled candy canes on top. 
4. Allow to cool 1 hour before serving. Cut into small squares or pieces.

Zucchini Latke Recipe

For full Hanukkah enjoyment, last Sunday I cooked up these potato, zucchini latkes to enjoy alongside a friend's homemade applesauce and great company. The basics of the recipe are below, easy to alter based on how many people you're serving. It's much faster with a food processor, though the shredding can also be done with a box grater.

The Nutrition Rundown: Zucchini and onion cut down on the calories and carbs a bit. But don't be fooled, these fritters are fried up in lots of oil, so watch your portion. Try serving as an appetizer or side dish.

Zucchini, Onion and Potato Latkes

Ingredients

2 parts potatoes (like Russet or Yukon Gold), peeled and shredded 

1 part white onion, shredded

1 part zucchini, shredded

1-3 eggs (depending on amount of vegetables used- about 1 egg for every 4 potatoes)

Flour (~1/4 cup per egg used)

Salt and pepper

Canola oil

Applesauce and sour cream for serving (optional)

Directions

1. Place shredded vegetables in strainer and pat dry with clean towel, tossing and repeating until as much moisture is removed as possible. 

2. In large bowl, mix vegetables and egg(s). Add flour until mixture is "scoopable" consistency. Mix in salt and pepper. 

3.Lay out paper towels or paper grocery bags on counter.  Heat large skillet over medium heat. 

4. Add oil to cover ~1/4" of pan and heat about 1 minute (do not let oil smoke). Using ice cream scoop, place dollops of potato mixture into frying pan and flatten them. Allow to fry about 4 minutes before turning with metal spatula. Once both sides are golden brown, remove from pan and let cool on paper (this soaks up excess oil). 

5. Repeat step 4 until all latkes are golden and delicious. Serve with sour cream and/or applesauce. 

Challah Recipe

This past weekend, I made challah in honor of Hanukkah celebrations. I found a terrific traditional recipe from a Fleischmann's cookbook and doctored it up a little to be more in line with my modern day kitchen. Though yeast breads take time (and patience!) to prepare, they're not difficult and highly impressive to family and guests. I enjoyed this one toasted with jam and coffee, as dinner bread, and pretty much all meals until it was devoured. Can't wait to make it again!

The cookbook that inspired the loaf!

The Nutrition Rundown: ~Half whole grain for more fiber. A perfect, hearty treat of a side for the holidays- enjoy it as your meal starch!

Braided Challah

Ingredients
3 cups bread flour, divided
2 Tbs sugar

1 1/2 teaspoons salt
1 package Active Dry Yeast (I used Fleischmann's, obviously)

2 cups whole wheat flour
1/3 cup butter, softened
1 cup very warm tap water (120-130 degrees F)
4 eggs, room temperature
1 tsp cold water

Directions

1. In bowl of electric mixer, sift together 1 1/4 cups bread flour, sugar, salt and undissolved active dry yeast. Add butter. 
2. Put mixer with bread hook on medium speed. Gradually add warm water and beat for 2 minutes, scraping bowl occasionally. Add 3 eggs + 1 egg white (reserve yolk for later in recipe). Continue beating with bread hook, and slowly add remaining bread and whole wheat flour until a soft dough forms. Allow mixer to run about 4-5 more minutes. 
3. Turn out dough lightly floured surface. Knead about 1-2 minutes, until smooth and elastic. Place dough in grease bowl, turning to grease all sides. Cover with clean towel and let sit in warm, draft-free place until doubled in bulk (about 1 hour). 
4. Punch dough down and turn onto lightly floured surface. Divide into 6 even pieces. Roll each piece into long rope, about 15" thick. 
5. Place the 6 strands in a row. Pinch tops together (may require a touch of water to seal). Begin braiding:

• Move outside right strand over 2 strands
• Move 2nd strand from left to far right
• Move outside left strand over 2 strands
• Move 2nd strand from right to far left
• Repeat with outside right strand until all strands are braided.
• Pinch ends together, using a bit more water if needed to seal them.

6. Beat egg yolk wit 1 tsp cold water. Brush over loaf. Let rise in warm, draft-free place about 1 hour longer.

7. Bake at 400 degrees for 20-25 minutes on baking sheet. Remove from baking sheet and cool on wire rack. 

Fresh Pick of the Week: Brussels Sprouts

Brussels sprouts are available year-round, though at their peak season September-February. Like itty-bitty cabbages (and from the same family), this vegetable is packed full of fiber to make you feel full and keep your digestive tract healthy as well as vitamin C, especially important to help with immunity in cold and flu season. More importantly, Brussels sprouts are delicious! They may have gotten a bad rap during years of icky overcooking, which releases their sulfur-taste (and makes your house stink). Cooked properly, they taste slightly sweet and make a perfect, low-calorie, nutrient-dense side dish. Try them sliced in half, tossed with olive oil, salt and pepper and roasted at 425 degrees, or give the recipe below a try.

Steamed Brussels Sprouts with Dijon Sauce

Ingredients

Brussels sprouts- as many as you can eat :)
~2 Tbs Olive oil
~1/4 cup Dijon mustard
Salt and pepper to taste

Directions
1. Wash Brussels and slice off stem ends. Steam in pot of boiling water- leave lid off for first 2 minutes of cooking to release the enzymes that will otherwise cause them to become an UGLY green color.
2. Remove Brussels from pot and add oil, mustard, salt and pepper. Whisk to combine. Add back in Brussels sprouts and toss together.
Enjoy this dish warm!