Low-Fat Pumpkin Pancakes

Try them with low-fat Greek yogurt and raisins

What could be better than a hearty, delicious, HEALTHY fall breakfast?  A breakfast of the usual buttermilk pancakes + syrup can leave you hungry shortly after you've downed a stack because it's full of only simple carbs (aka no fiber or protein) . That's why I love weekend pancake makeovers. I hope this low-fat, fiber-rich, tasty recipe will leave you satisfied and in a happy autumn mood!

The Nutrition Rundown: 

• Whole wheat flour for fill-you-up fiber
• Applesauce subbed for butter to reduce fat and calories



A crowd pleaser!

• Pumpkin for fall flavor and vitamin A (healthy skin and immune system!) 

Pumpkin Pancakes

Serves 4

(8 medium pancakes or 4 large)

Ingredients

1 ¼ cups whole wheat flour

2 Tbs raw turbinado sugar (white sugar works if you don’t have this)

2 tsp baking soda

1 tsp cinnamon

½ tsp ground ginger

½ tsp salt

¼ tsp nutmeg

¼ tsp ground cloves

1 cup skim milk

¼ cup canned pumpkin puree (not pumpkin pie filling)

2 Tbs unsweetened applesauce

1 large egg, beaten

Oil or pan spray

Directions

The recipe's nutrition facts

1.  Combine all dry ingredients (flour through spices) in medium mixing bowl. Whisk together to combine.
2.  In separate bowl, whisk together milk, pumpkin, applesauce, and egg.
3. Fold wet ingredients into dry until well mixed.
4. Heat griddle or skillet over medium heat. Coat/Spray with cooking oil.
5. One pan is pre-heated, pour ~1/4 cup batter per pancake onto pan for 8 pancakes, or ~1/2 cup batter for 4 large pancakes. Once top bubbles, flip and heat on other side.

Serve with butter and maple syrup or try with applesauce, Greek yogurt and raisins for something different!  

Pumpkin Gingersnap Ice Cream

Another great use of the ice cream maker! Last time turned out so well, I decided to try a fall-themed concoction. I loved this recipe for Pumpkin Ice Cream because it didn't involve making a stove-top custard first like many recipes require. Just pour ingredients into the ice cream maker and turned it on. Then add the crushed gingersnaps for the last few minutes of churning.

If you don't have an ice cream maker, grab some store-bought pumpkin ice cream (like Graeter's...yum!) and gingersnap cookies. Eat as-is or make mini ice cream sandwiches.

The Nutrition Rundown: The real deal! Good enough to satisfy in a small, delicious portion :)

Fresh Pick of the Week: Summer Squash

Before fall fully hits, get in some of the season's last summer squash! Both yellow squash and zucchini are grouped in this summer squash category. While most of us eat it cooked (like on the grill, pictured), I also love it raw- use a veggie peeler to make ribbons to add to a salad or to this recipe :) Get these squashes before cooler weather and fall flavors come out in full force!

Honey Apple Cake

Tonight I made Honey Apple Cake for Rosh Hashanah. I love the dates and walnuts that make this LA Times recipe a little different from standard honey cakes.

For my changes, I used a tad less sugar and honey and substituted whole wheat flour for all-purpose. Using Granny Smith apples also helped prevent overbearing sweetness that is characteristic of many honey cake recipes. I'm looking forward to trying out this batter to make muffins later this fall- it would make an excellent breakfast treat :)

L'shana tova!

Summer Vegetable Bruschetta Sandwiches

Last week, with a refrigerator full of farmer's market vegetables and a bit of an itch for ratatouille, I decided to experiment. The result was Summer Vegetable Bruschetta (recipe below!) that were turned into sandwiches (pictured) with the help of some andouille sausage and a hot grill. If you'd like to make these delicious sandwiches, just add about 3 pieces of andouille sausage, cooked and sliced lengthwise, to the recipe below. Instead of serving open faced for bruschetta, form the Ciabatta back into sandwiches and slice each large Ciabatta into 3's (the recipe below makes 12 appetizer portions, but would make about 6 sandwiches with the sausage).

Summer Vegetable Bruschetta

Serves 6

Ingredients

2 Tbs olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 medium zucchinis, diced

1 Japanese eggplant, diced

1 Tbs dried basil

2 tsp dried oregano

½ tsp salt

½ tsp freshly ground black pepper

½ tsp crushed red pepper flakes

1 8 oz can diced tomatoes with juice, or 1-2 medium tomatoes diced

¼ cup balsamic vinegar

2 large Ciabatta rolls

¼ cup freshly grated parmesan cheese

Directions

1. For topping:  In large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic, bell pepper and sauté until soft, about 5 minutes. Add zucchini, eggplant and spices to pan, stir and cover. Remove cover as needed to stir frequently. Cook about 7 minutes, until vegetables browning and softened. Add tomatoes and vinegar. Continue cooking covered another 10 minutes, stirring as needed. Add additional spices to taste. Cook last 2-3 minutes uncovered, allowing juices to evaporate. Cool to room temperature.  Topping can be made up to 1 day ahead of time. Store in refrigerator. Bring to room temperature before spreading and heating.
2. Slice Ciabatta lengthwise. Drizzle lightly with olive oil. Toast in oven or on grill. Spread toasted bread with bruschetta topping. Sprinkle cheese. Heat about 2 more minutes in oven or on grill to warm topping and melt cheese. 

Kabob Dinner Party

I recently hosted a few friends for a relaxing Friday night dinner. With both vegetarians and meat-eaters in attendance, I decided to use a refrigerator full of vegetables, one large pineapple, as well as some shrimp and tofu for kabobs. Because this entree was so easy to assemble and cook- just chop, stack, grill- they were an excellent way to allow for ample time with friends. 

Directions:

1. Marinate cubes of firm, dried tofu and/or large shrimp. 

For tofu, marinade ~10-15 minutes in Sriracha, spices, mustard and garlic. For shrimp, sprinkle just before stacking on kabob with lime juice and chili powder.

2. Chop bell peppers, onions, and pineapple into evenly-sized pieces. Stack fruit, vegetables and tofu/shrimp on skewers. 

3. Once assembled, lightly oil, salt, and pepper kabobs before grilling. 

Hope you enjoy this late-summer dinner treat as much as I did! 

Fresh Pick of the Week: Cabernet Sauvignon Grapes

I've been an absentee blogger recently due to a few amazing weeks off from reality. Those weeks included a trip to Napa Valley where I spent one afternoon at Volker Eisele Family Estate getting a detailed tour and explanation of the grapes they grow and the wines they produce from their crop.


These Cabernet Sauvignon grapes are grown in the warmer areas of the still cool vineyard, and make up the majority of the grapes grown at Volker Eisele. These little red grapes also make up the majority of the winery's complex yet easily drinkable (almost too drinkable!) Cabernet Sauvignon bottles, which also include Merlot and Cabernet Franc grapes to round it out. The thought of their wines and the experience at the vineyard makes me wish I was more articulate in the ways of wine-tasting, but alas you may just have to experience the family-run, organic vineyard for yourself by visiting or buying a bottle to enjoy!

Peachy Ice Cream Social

Monday night, we had a back-to-school ice cream social as some friends enter their (hopefully) final year of grad school. The plan: I provided ice cream and it was BYO-topping. I used my ice cream maker and made use of seasonal sweet peaches. The Fresh Peach Ice Cream paired perfectly with one friend's homemade caramel sauce and ginger snaps, and we also feasted on (store-bought) cookies and cream with peanut butter cups, chocolate sauce, and bananas. I can't wait to use the ice cream maker again--a Monday night tradition just might take off here...

Almond, Plum and Peach Pie for a BBQ

I found this recipe for Almond, Plum and Peach Pie and decided to use some of this season's best fruits  to test it out! I substituted whole what flour for all purpose and used all butter instead of part vegetable shortening (I also substituted a wine bottle for a rolling pin...but that worked just fine!). The ingredient swaps caused the crust to be much too crumbly for a lattice pattern on top, so I added oats and brown sugar to what was meant to be the top crust and crumbled it over the fruit filling. Despite not achieving the perfectly-woven pie crust look, it turned out delicious and was a hit at last weekend's BBQ!

Fresh Pick of the Week: Peaches

Fuzzy-skinned yellow and white peaches grow in the summer months in many parts of the country. Here in Southern California, they're available May-September. The smell is delightfully overwhelming at the farmer's market and grocery store when they are at their peak season, letting you know they are just right to have as a snack, chop into salsas, or use for sweet summertime desserts--a great recipe to come!

Fresh Pick of the Week: Fresh Dates

You may be used to seeing dried dates available in grocery stores year-round. These sundried, sweet and caramelized versions are in the tamr stage (meaning ripe and sundried).  Now is the short harvest season for dates, meaning you can enjoy   fresh dates from Southern California or Arizona farmers markets in their ripe, sweet and crunchy khalal stage. I tasted my first fresh date a few days ago (a gift from a co-worker!) It resembled and crunched like a miniature apple and was quite delicious! If you live in Southern California or Arizona, go out and grab some while you can at your local farmer's market over the next few weeks.

Fresh Pick of the Week: Corn!

I live for corn season! It reminds me of growing up in Indiana: toward the end of each summer, the sweetest, most melt-in-your-mouth corn was available at almost every meal and available for unwrapping at the state fair. I might be biased, but I have yet to have a cob in any other part of the world quite as extraordinary as what I experienced in my hometown. Whether east, west or somewhere in the middle, I still delight at the coming of this season each summer, when a favorite grain is available at its best and for quite cheap. Grab some at the grocery or farmers market. It's great boiled, grilled (my favorite!), or you can  get creative with it. ENJOY!

Fizzy Basil Tom Collins

What a weeknight treat! These fresh, fizzy cocktails were simple to make (and even simpler to drink). Fresh basil added a new twist on an old favorite. Here's the recipe:

Fizzy Basil Tom Collins

Fresh basil, lightly muddled

1 part gin

2 parts freshly squeezed lemon juice (I had one ENORMOUS one from a friend's tree to use, and that worked too)

Fill remainder of glass with sparkling water and dash of simple syrup, honey or agave

Add ice and a sprig of basil for garnish

Outdoor Movie Picnic

This past weekend I headed to Hollywood Cemetery's outdoor movie. A group of us grabbed sandwiches from Mendocino Farms, some of LA's best beer, and some blankets to join tons of fellow movie watchers. It was the perfect summer way to enjoy good company, tasty food and drinks, and a movie.

Interested in checking it out? Get advanced tickets and a parking pass to avoid the long line. Get there as early as you can to get a good view of the film. 

Fresh Pick of the Week: Pluot

Pluots (pronounced ploo-aught) are in season! This fruit, also called "Dinosaur Eggs", grows from July-September in California. Pluots are a plum-apricot hybrid and have a smooth, plum-like skin with a sweet, red, juicy (delicious!) interior. Great on their own, sliced in yogurt or salads, or used for baking or jamming. Pick some up at your farmers market or grocery store and enjoy.

Strawberry Rhubarb Crumble for Two

Smelling and tasting the strawberries at the Farmers' Market this weekend was the inspiration for this weeknight dessert. With one of the three pints I purchased, I decided to slice them up and combine with tart rhubarb from a Farm Fresh box for a delicious crumble. Prep it just before dinner, then throw it in the oven while you eat. It'll be ready to share (or not!) when you're finished with your meal. 

Need more convincing? Here are 3 great things about crumbles: 

1. Measurements are less important than with other baked goods
2. A crumble is a simple but super impressive dessert for a night with a dessert guest or a full dinner party
3. With so many great fruits in season all summer long, you can reduce the sugar you add to your dessert quite a bit and let summer naturally sweetness shine! 

My suggestion, as always, is to get creative. I used pistachios in the topping and strawberry-rhubarb filling. But try different kinds of nuts and whatever fruits you love. Enjoy! 

 Strawberry Rhubarb Crumble for 2 

Serves 2

Ingredients

The crumble:

3 Tbs whole wheat flour

1 ½ Tbs turbinado sugar

¼ tsp salt

1 ½ Tbs butter, cold

2 Tbs old fashioned oats

2 Tbs pistachios, toasted and coarsely chopped

½ tsp vanilla extract

The filling:

1 pint strawberries, hulled and sliced

1 stalk rhubarb, ends removed and thinly sliced

1 tsp turbinado sugar

1 tsp vanilla

Directions

1.  Make crumble topping. Whisk together flour, sugars and salt. Add butter and mix together with fingers until resembles large, coarse crumbs. Add oats, nuts, and vanilla and toss with fingers until just combined. Cover and refrigerate until ready to bake dish. Can be covered and refrigerated up to 1 day in advance.
2. Preheat oven to 375 degrees. Make filling. Combine all ingredients in 2 small ramekins or 1 small baking dish. Add topping. Bake at 375 degrees for 20-30 minutes, until top is golden brown and fruit juices are bubbling at edges.
3. Allow to set after baking about 5 minutes before serving. Serve alone, or topped with vanilla ice cream and mint. 

Shrimp Zucchini "Linguine"

In this light, summery dish, zucchini strands take the place of pasta. I love using vegetable peelers like these to strand vegetables for texture in salads, or dishes like Shrimp Zucchini "Linguine". I served this dish over quinoa for some whole grain goodness to make a satisfying (and still low calorie) dinner. Next time I'll try it with a glass of Sauvignon Blanc...

Shrimp Zucchini “Linguine”

Ingredients

2 large zucchinis

¼ teaspoon salt

¼ - ½ pound large shrimp, shelled and deveined

1 garlic clove

2 teaspoons crushed red pepper

2 Tablespoons olive oil, divided

½ cup 0% Greek yogurt

Juice of 1 lemon

2 Tablespoons fresh tarragon, chopped

1 Tablespoon fresh chives, chopped

(Based on dish without
optional serving suggestions.)

Directions

1. Using vegetable peeler or mandolin, slice zucchini into thin strips. Place in strainer over bowl with salt, allowing water to drain out for about 10 minutes. Discard water.
2. While zucchini drains, sauté garlic, crushed red pepper and shrimp in 1 Tablespoon olive oil over medium heat until shrimp is pink and cooked through.
3.   Make yogurt dressing. In large bowl, whisk together yogurt, lemon juice, tarragon, chives, and remaining Tablespoon olive oil. Discard water from strained zucchini, and add drained zucchini strands to yogurt sauce. Add cooked shrimp and toss.
4. Serve hot or cold, with (optional) side of quinoa, brown rice, or bread of choice.  

Corn on the Cob

Growing up in Indiana, summer means corn! In preparation for its mid-summer peak season, I recently made this delicious corn-on-the-cob concoction, inspired by two restaurants (Ms Lily's and Cafe Habana) that serve it up indulgently as appetizers. I served it as a truly delectable (if I do say so myself) side dish alongside green salad, caramelized cauliflower, and grilled chicken. Though summertime corn straight off the cob, no additions necessary, is delightful, I'm definitely going to give this jazzed up version another go before the summer is over. Enjoy!

Cheesy Corn on the Cob with Spicy Aioli 

Serves 2 (or 4 appetizers)

2 ears of corn
2 Tablespoons mayonnaise
1 Tablespoon Sriracha sauce
2-3 Tablespoons grated sharp cheddar cheese
Salt and pepper

1. Boil corn until done (fork tender).
2. Make spicy aioli: mix mayonnaise, sriracha, and dash of salt and pepper.
3. Spread aioli over warm corn and sprinkle with cheese.

Summer Lovin' Smoothies

Nothing gets your day (or metabolism!) revved up quite like a  healthy breakfast. Finding a delicious, easy, and nutrition-packed solution is key. A few summers ago, I made the blender a summertime counter-top staple in order to easily whip up these tasty, healthy Greek yogurt fruit smoothies. Packed with protein from the yogurt, fiber from your fresh/frozen fruits of choice, and an added sweetness (without much sugar) from the coconut water--they're a light, tasty morning boost!

These summertime smoothies are great really any day or time of year. I find them to be a wonderful pre-brunch  breakfast. While I love meeting friends for brunch on the weekends, sometimes the meeting/dining time makes it more of an eggs-for-lunch situation than any resemblance of my "morning" meal. So I get started with a small smoothie to keep me from being overly hungry/cranky beforehand.

See below for one of my recipes, but get creative with whatever fruits are looking and smelling their best this summer!

Summertime Greek Yogurt Smoothies
Makes 4 small smoothies

1 cup frozen cherries or berries
1 cup fresh juicy peaches
1 cup coconut water
1 cup 0% or 2% plain Greek Yogurt

Blend and enjoy!

Northern Spy Food

It's been open a little over 2 years now. Northern Spy Food continues to be at the top of my list of restaurants to take friends. Delicious local ingredients help them create a rotating menu of seasonal comfort food. Portions are perfectly suited for sharing a variety of starters and mains; trust me, you'll want a taste of as much as possible once you see/smell/taste what's coming out of the kitchen. 

Another reason I love this place? They do vegetables BEAUTIFULLY. For me, there is nothing better than a touch of meat/cheese/decadence with a heaping plate of the healthy stuff. Last night we ordered Kale Salad, Marinated Beets with Goat's Yogurt, Crispy Gnocchi and the Hudson Valley Pork Special, which was pork belly with black-eyed peas and greens. With copious wine and dessert, the whole evening was only $60 a person. Reasonable for such a high quality, delicious meal! 

Kale Salad with Almonds, Butternut
Squash and Pecorino

Golden and Red Beets with Goat's Yogurt--
goat's yogurt was pleasantly surprising

Crispy Gnocchi is a great shared indulgence!