I stole this idea from my friend Tori. She is the genius behind The Shiksa In The Kitchen. And if you watch the morning news, anywhere in America, there is a chance she cooked up something special on your TV. She is a big hit in New York and San Francisco especially, but can you blame them? She’s gorgeous, smart and nicer than you could ever expect.
Even when the inevitable day comes when she gets her own cooking or travel show, she will be the girl who sits in the airport terminals between flights and answers your cooking question via twitter, because she’s that nice.
We met over crayons and wide ruled paper in Mrs. Newets 4th grade class room. We lost touch when I moved to Eastern Washington, because we are both older than the internet, but met up again through blogging. Which is one of the reasons I love blogging. And why I love when my friends in the computer, become real life humans who call me on the phone and invite me to have lunch with Mario Batali.
I’m going to show you how to make these watermelons into stars for that I Heart America holiday that is rapidly approaching, but you’ll have to go over to her blog to find out how to put booze in them
Make sure you do, because whats more American than produce and booze? Good Bless the USA.
Lay the rings on a flat surface and cut out as many stars as you can with a Star shaped cookie cutter. You should be able to get two or three stars out of each ring. If the stars are too fat, cut them in half width wise to make two thinner stars. Be sure to reserve the watermelon "scraps."
Step Three:
I know this is a little skeevey, but bear with me, use the cap to a Chapstick tube to cut out a hole in the center of your star. It’s odd that I’m asking you to go find a tube of Chapstick to add to your kitchen equipment, but if you are anything like me, you have handfuls of those things in every drawer and purse in your house.
Just push the cap all the way through the center of the star. The hole is the perfect size for a large blueberry.
Step Four:
Place a blueberry in the hole in the center of the star.
Step Five:
Press a six inch skewer into the watermelon and through the blueberry.
Step Six:
Go to Tori’s site and she will tell you how to turn these suckers into boozy treats!
What to do with all those leftover Watermelon scarps:
I’m not going to sit here and pretend that these are as good as the real thing. Those potato skins loaded up with bacon, sour cream and cheese that are somewhere around 62 calories per bite. But these make a great lunch durring my "I am GOING to lose those final 3 pounds" week. And they reheat really well, so you can make a batch on Sunday, and reheat them through out the week for lunch. With a side of this salad.
I’ve run the numbers and have come up with 62 calories each potato half, but that completely depends on the size of your potato and the amount of flesh you scoop out of it.
My Husband added fat free sour cream and shredded cheese. If you add a tbs of fat free sour cream and a tsp of shredded part skim mozzarella cheese, it will about double the calories in the potato. But, if you like it more and that will make you eat less, it may be worth it.
Also, this dish is:
Gluten Free
Vegan
Kosher for Passover
Skinny jeans friendly
Skinny Potato Skins
4 large red potatoes
1 large red bell pepper, thinly sliced, stem removed
1 large yellow bell pepper, thinly sliced, stem removed
Pierce the potatoes a few times with a fork and microwave on high for 5-7 minutes or until cooked through. Remove and allow to cool until enough to handle. Cut in half and scoop out most of the insides, leaving about 1/4 inch of the walls in tact. You can save the potato middles for mashed potatoes or potato cakes.
Place thinly sliced bell peppers, mushrooms, and garlic on a baking sheet. Spray lightly with olive oil cooking spray and sprinkle with fajita seasoning (or the homemade blend) and toss to coat.
Roast the vegetables in the oven for 15 minutes or until soft and the mushrooms have browned, tossing every 5-8 minutes with a heat safe spatula.
Place the skins on a baking sheet and brush the insides with melted smart balance light, sprinkle with salt. Bake at 400 for 10 minutes, allow to cool slightly.
Fill each potato skin with fajita veggies and top with Pico De Gallo.
The night after I joined the Bone Marrow Donor registry I had a dream that I was a Bone Marrow match for a little boy who was dying of Leukemia. But in my dream, I had joined the registry one month after he died of the disease. I had the lifesaving cure just walking around in my body and I had no idea until it was too late.
Horrible, I know. But It happens, I’m sure. This morning, when I woke up, I got an email for the registry, and whenever that happens I have a flicker of hope that I am one of those people who has the opportunity to donate. I want to. I want to use the marrow I grow so easily in my bones to save the life of someones else’s Tater, because I would want you to do that for me, if she is ever in need. Of course, if I ever am a match, I’m sure the news won’t come via email so as you have probably suspected the email was just an update about the progress being made by the Be The Match foundation.
Now that I have this platform, I want to use it to reach out. To help save the life of someones baby. What if it is you. What if you are the one who holds the key to a cure inside your bones.
Here was how simple it was for me to get on the list:
Go to a donation center, give blood, sign a form.
It can be even easier for you. You can click here, fill out a form online and order your cheek swap kit through the mail. It’s so easy.
It took about twenty minutes. Although it did cost me about $50 at the time, I can now put my mind at ease that I am doing what I can. $50 is a lot, more to some people than to others, but it was worth it for me know that I wasn’t the reason that someone was dying. That I wasn’t caring the lifesaving cure inside of me while someone was dying, over a mater of $50.
Click here to find out how you can get on the list of Bone Marrow Donors.
Here are some simple facts about Bone Marrow Donation and how and why to get on the list:
Q: If I join the Be The Match Registry, how likely is it that I will donate to someone? A: On average, one in every 540 members of Be The Match Registry in the United States will go on to donate bone marrow or peripheral blood stem cells to a patient. We cannot predict the likelihood that an individual member will donate because there is so much diversity in the population. However, if you are between the ages of 18 and 44, you are 10 times more likely to be called as a marrow donor than other members of the Be The Match Registry. That’s because research shows cells from younger donors lead to more successful transplants.
Every person who joins the registry gives patients hope, and new patient searches begin every day. You may never be identified as a match for someone, or you might be one of a number of potential matches. But you may also be the only one on the registry who can save a particular patient’s life.
Q: How do I become a bone marrow donor? A: The first step to become a bone marrow donor is to join the Be The Match Registry. Doctors around the world search our registry to find a match for their patients. If a doctor selects you as a match for a patient, you may be asked to donate bone marrow or cells from circulating blood (called PBSC donation).
Q. Does bone marrow donations involve surgery?
A: The majority of donations do not involve surgery. Today, the patient’s doctor most often requests a peripheral blood stem cell (PBSC) donation, which is non-surgical.
Q. Is Donating painful or involve a long recovery?
A: There can be uncomfortable but short-lived side effects of donating PBSC. Due to taking a drug called filgrastim for five days leading up to donation, PBSC donors may have headaches, joint or muscle aches, or fatigue. PBSC donors are typically back to their normal routine in one to two days.
Q. Is donating dangerous or weaken the donor?
A: There are rarely any long-term side effects. Be The Match® carefully prescreens all donors to ensure they are healthy and the procedure is safe for them. We also provide support and information every step of the way.
Q. Once you have been chosen as a match do donors have to pay to donate?
A: Donors never pay to donate. We reimburse travel costs and may reimburse other costs on a case-by-case basis.
Q: Does race or ethnicity affect matching? A: Racial and ethnic heritage are very important factors. Patients are most likely to match someone of their own race or ethnicity. Today, there simply aren’t enough registry members of diverse racial and ethnic heritage. Adding more diverse members increases the likelihood that all patients will find a life-saving match.
Members of these backgrounds are especially needed:
Black or African American
American Indian or Alaska Native
Asian, including South Asian
Native Hawaiian or other Pacific Islander
Hispanic or Latino
Multiple race
This in no way relates to Chipotle Hummus. Except that maybe those lazy summer days, hanging out with friends, enjoying a spicy dip, are gifts that you maybe able to give another person, if you are a match. And if you get on the registry, and get to donate marrow and save someones life: I will be really jealous.
Chipotle Hummus
15 ounces garbanzo beans
1/4 cup tahini
3 chipotle chilies in adobo sauce
1 tsp garlic powder
1/2 tsp cumin
2 tbs olive oil
1/4 cup lemon juice
1-3 tbs water
salt and pepper to taste
Crudites for serving
In a food processor, add the garbonzo beans, tahini, chilies, garlic, cumin, olive oil, lemon juice and process until smooth. Add the water until you reach the consistency that you prefer, more water will equal a creamier hummus. Salt and pepper to taste.
I find that this dip tastes best with the cool crunch of fresh vegetables such as cucumber slices, sliced peppers and carrot sticks.
In 1985 AIDS had formed the perfect storm of mass hysteria. A catastrophic cocktail of ignorance, death and wild-rumors-routinely-reported-as-fact on the Nightly news had whipped the world in to a wide eyed, froth mouth frenzy. We were all going to die, it was air born now, right? It was piped into the water supply by the communists, wasn’t it? It’s the bubonic plague of this generation and will surely swallow up one third of civilization. As I entered the second grade, the loud cries of the public were largely muted by my bubble of Care Bears and Fraggle Rock, until AIDS walked into my elementary school in the form of a five year old boy named Ryan Thomas.
Photo of Ryan and his Father, (from www.aclu-sc.org)
The youngest of three boys, Ryan had contracted the virus from a blood transfusion shortly after birth, arguably the worst time in history to do battle with the AIDS monster and what it had created in and around Santa Rosa Road Elementary school. His presence at the school had thrown the surrounding public and all of its housewives into a polo shirt clad lynch mob. They wanted him out. How dare a 5 year old want to go to kindergarten?! A line of station wagons pulled their kids out of school so fast only a trail of checkered Vans was left. “Mom, is it a vacation day? Why is the school so empty?” I asked from the back of our 12 passanger van as we pulled in to the lot on what I thought would be a typical fall morning. She threw the shifter bar on the steering column into park, swiveling around to look at us. “There is a Kindergarten boy named Ryan how has a disease. There isn’t a cure for it, so he will die. There are only a few ways to get it, like a blood transfusion, and that is how he got it.” She explained that we couldn’t get it from playing with Ryan, using the bathroom or drinking fountain after him and that it was OK to hug him. That morning I learned that the very thin and pale boy, Richard, who sat next to me in class, was Ryan’s big brother. Our teacher announced that Richard had a presentation for us and asked us to keep our minds and hearts opens, disregarding anything that we had heard before. Richard pushed his tiny frame out of his yellow metal desk and dragged the weight of the world to the front of the class. “I want to talk about AIDS, my brother has it.” The class was frozen on the words that came out of his burdened old soul. I’m sure I heard a lot of words spoken from the front of the class that year, but his were the only ones I remember. Later that day the playground was full of chatter about this grown-up topic. Debates about what Richard had said, what other teacher and parents said ("Better safe than sorry!") and who was right. My mom was right, Richard had reinforced that, and no one would sway my mind. That evening, my sister who didn’t have the gift of the Old Souls teaching lowered her fork to her diner plate, “Mom, the other kids moms are saying to leave Ryan alone, like we should be scared of him.” My mom hardly looked up from the highchair that currently had her attention, to speak the wisest sentence of 1985, “You should be much more afraid of ignorant housewives than of Ryan Thomas.”
Ryan Thomas died Thanksgiving Day, 1991 at the age of ten.
I have no idea what happened to his family, or his brother Richard. But I would love for him to know how much his words impacted me. Helped me to stand up to fear and ignorance. Helped me to see through mass hysteria, right to the truth.
I almost didn’t post this. But this afternoon I read an article about a 13-year-old boy who was denied admission to school because he is HIV possitive. The world needs more Richard Thomas’s.
Teach your kids how to be like him. I’m gonna do my best.
Because this is a food blog:
In honor of Ryan, and kids everywhere with HIV and AIDS, here are 4 healthy treats. Perfect for all kids.
I get asked a lot of questions as a food blogger. Some are about food. Some are about blogging. Some are more personal. But one of the most common questions I get asked is, "How do you stay so skinny when you cook so much food?!"
First, it’s hard. Really.
Work, being a mom, a wife, a blogger. AND trying to stay in shape is a lot of work.
A lot.
Here are some of the rules that I use to a balance food blog and skinny jeans:
1. I don’t eat fast food. It is a really rare occasion when I do, and never, ever, ever for dinner. More of a road trip occasion, or an I’m running late so I’m going to grab the one sandwich under 400 calories at Quiznos occasion. And no chips, and an unsweetened iced tea.
2. I always eat breakfast. Once in a while I have fatty things, like that french toast I still can’t stop thinking about. But 5 out of 7 days, its 2 slices of reduced calorie whole wheat toast (or whole wheat english muffin) with 1/2 tbs peanut butter each. For breakfast, you want the trifecta: low cal, high protein, good carbs.
3. I read ALL the labels of everything I put in my mouth. And just assume that you will have more than the serving size. For instance: most cereal puts a "serving size" of 3/4 a cup. Really? That’s less than my cup of coffee. You will probably have more like 2 cups. So that cereal that you think is only 175 calories. It’s probably more like 430. Thats like eating a burger. But at least the burger is worth it. Bottom line, if you are counting calories, measuring your food is a BIG part of that.
4. Snack well. I like to get the most food possible for the least amount of calories. It’s like a game. But I don’t eat a lot of processed foods, and even when I did, those 100 calorie packs aren’t really a calorie bargin. I want 2, and if I’m going to eat 200 calories, I’d rather have a snickers. This is one of my go to snacks: 1 cucumber, peeled and sliced, drizzled with lemon juice, sprinkled with salt and chili powder. It’s like 15 calories. I also do that to radish slices. Crispy and salty. Like chips, but good for you.
5. Know your weaknesses. I know I like to cook big breakfast on the weekend, and eat more for dinner when I get to cook for other people. So on the weekdays, I eat a low dairy, high plant, low fat diet. Such as: Salads with low-cal dressing (or just balsamic vinegar) or even my favorite salsa instead of dressing, non-dairy soups, roasted veggies with skinless chicken.
6. Know your calories. I have the Lose It app on my phone (it’s free) and I try to stay under 1,600 calories a day during the week. Give up calories where you can, but don’t feel like you have "earned" an extra slice of pie. That just ruins all the work you did. The truth is, unless you are an Olympic swimmer who burns 14,000 calories a day, you will never reach your goal weight with exercise alone. Never. You have to get your eating in check. Can you indulge? Sure, once in a while, but make sure you make up for it but eating lots of plants. Don’t starve yourself, it makes your body store everything as fat. So you are hungry and still gaining. That sucks. Think of calories like you think of money. You only have so many (probably around 1,700 a day if you’re a girl) to spend before you go "into debt" (meaning: gain weight). Is that mediocre lunch really worth half of your calorie budget? Do you like that White Chocolate Mocha from Starbucks 600X more than a regular cup of coffee? Because that’s how many more calories are in it (a venti White Chocolate Mocha, with whip has 620 calories, a plain cup of coffee has about 5 calories). Spend where it counts, cut when it doesn’t.
7. Find the WHY. I have a Masters Degree in Psychology. Did you know that? It’s true. The mental part is hard. Probably harder than being hungry, is being unmotivated. Write a list of WHY you want to stay (or get) in shape and post it everywhere, and keep updating it. And talk yourself down when you do want to grab for that bad stuff. Oh, and don’t keep in the house, it just makes it that much more difficult for yourself.
(pretty much my WHY for everything good in my life)
8. Replacement behaviors. This is an important part of therapizing yourself. Find your bad habits and replace them with good ones. For me: 3pm candy jar. My coworkers all have them, and I do as well. Instead of wandering around chatting with the intention of snacking, I walked my office building for 15 minutes, stairs and all. Now, my candy jar is filled with candy I don’t like and I’m not even tempted to eat, just for those people who come to visit with the intention of snacking.
9. Just have one. If you really want to try a new recipe for cupcakes, pie, cookies, thats OK. Try and plan to make them when you can give the rest away. For me, most of the fun of cooking is having a recipe in my head and trying to figure out how to make it work in the kitchen. But most of my food, the sugary, high fat stuff, is given away. Take it to the office, or to a friends house, or let your husband take it to his office. Find a charity, like a women’s shelter, that might want it. Or throw it out. It sucks to waste food, but is it really doing any good taunting you from the fridge? Or, you can make a half or a quarter of the original recipe using an online site like Half Recipe.
10. Move a lot. Even though exercise doesn’t burn as many calories as we would like, it’s still important to move. For me, it’s spin class. Because it’s the most amount of calories I can burn in the least amount of time. If I really push myself, do everything that spin guy is yelling at me to do, I can burn nearly 700 calories in an hour. Thats a lot. Do that 3 times a week and thats 30 lbs a year. Find something that you will actually do, and do it. A lot. Spoil yourself with dance class, then treat yourself to shrimp cocktail (fairly low cal treat).
11. Water is essential. Get a water bottle and carry it around like a security blanket. First, it flushes out your body. Second, the human thirst reflex is so weak, it is often mistaken for hunger. Drink a lot of water and you will eat less and glow more.
Now onto the recipe. This makes 2 large entree sized portions, at about 330 calories each, or 4 side salad portions at about 165. If you want a little more, you can add 3oz grilled skinless chicken.
Sweet Potato Quinoa Salad
1 large sweet potatoes, peeled and diced
1 cup cooked quinoa
1 tsp fresh sage, minced
1 1/2 cups fresh kale, chopped
1/3 cup dried cranberries
1 large roasted red bell pepper, chopped
2 tbs shallots, minced
2 tbs balsamic vinegar
2 tsp raw honey (sub agave for vegan)
1/4 tsp salt
1/2 tsp black pepper
Boil the sweet potatoes in a large pot of lightly salted, boiling water until fork tender, about 5-8 minutes. Remove from water with a slotted spoon, allow to drain. I did a guest post of Eating Rules about the proper way to cook quinoa, if you are interested.
In a large bowl, combine the quinoa, sweet potatoes, sage, kale, cranberries, and red pepper. In a small bowl, add the shallots, balsamic, honey, salt and pepper, stirring to combine. Drizzle over the quinoa salad, tossing to coat.
Legal Disclaimer: I am not a nutritionsinst. The ideas presented here are just what works for me.
So, what do you do when you roast 4 pumpkins and end up with several containers FULL of homemade pumpkin puree? AND you have a husband that "Isn’t really crazy about that whole pumpkin flavor"? Besides the Pumpkin Pie With Bourbon Whipped Cream I made, and the Pumpkin Cranberry Cookies, I made hummus. Hummus, cookies and pie that I had the sole responsibility of consuming, which also turned into a few extra, much needed, workouts and spin classes. Totally worth it.
This hummus also became the "dressing" on my salad for lunch, and the schemer for my ham sandwich at lunch the next day. So many yummy uses.
