There is nothing I don’t love about fall. Pumpkin everything. Last week we enjoyed a pumpkin walnut cranberry loaf. This week it’s brown butter pumpkin cupcakes. How did I know these would be such a slam dunk with my husband, you ask? Well I didn’t–but when I handed him a beater, and then he followed me back to the kitchen to clean the bowl, and then turn my icing bag inside out to clean.. well I knew we had a winner. The recipe for these Brown Butter Pumpkin Cupcakes, originally Fine Cooking’s Layer Cake, can be found here.
Besides baking we had a great time in Chattanooga this weekend. Any excuse for a roadtrip to see the leaves changing color across Tennessee. It really is the most beautiful time of year here. We did a little hiking, took in the downtown food scene, fell in love with the art district, reminded me of Seattle–and on the way back I saw my first cotton field! I thought the cotton was really cool. Grant.. not so impressed, but he still pulled over so I could photograph it (and pull some off to pay with).
I hope you had a great weekend. Anything fun, exciting, or delicious to report?? Do tell!
The bounty of summer leaves me with too many combinations to try and too little time. This recipe is a must-try though for anyone who apprizes fresh summer produce the way that I do. No other time of year is avocado so luscious–and you may be surprised to learn what a nutritional powerhouse this meal is!
With summer squash in its prime, and temperatures too hot for turning on the oven, this simple salad makes for a light dinner or side dish. I first saw a version of this in a Martha Stewart magazine. It was so pretty with the light, ribbon-like squash, that I knew I had to try it–but I forgot. So today I was running at the gym (avoiding the heat) when I came across a similar recipe in Bon Appetit. This time I knew I had to try it. And Grant approved.
There is nothing genius about this so-called recipe. It’s fish. And it’s pesto. I must say though, the combination is Earth shattering–which is why I felt compelled to share it with you…
It’s summertime. A season when some of us lean toward less gym time and more happy hours. Not a good recipe for staying in shape though. Did you know that alcohol itself has calories? I know it seems like a silly question, but it never occurred to me until college (nutrition 101, not the freshman 15). Yes, we know about sugary cocktails and carb-heavy beers, but I’m talking about the common denominator in all adult beverages: alcohol. It has calories– 7 per gram to be exact. So the next time you’re looking for a low-cal drink, start with the the source. I found a good article here that breaks down the calories in liquor depending on the proof. The higher the proof the higher the calories.
Read on for more alcohol FYI and tips for maintaining your figure while being a summer socialite!
Yet another irresistible summer salad. It happens to be my favorite–light, creamy and summery when tossed with fresh fruit. Grant would say it needs more punch, but that’s because he is a put-cumin-in-everything kind of guy. (I’ll share his favorite grain salad next week)! This is simple and earthy, and that’s what I love about it.
Baking was a great way to end the weekend. Friday, Grant and I enjoyed a day of pontooning. So. Much. Fun. A floating patio with an upper sun deck–especially good for cannon balling into the lake. Saturday we had a few friends over to break in our new place, and yesterday we recharged. I have been dying to do something with peaches. Something indulgent. And since tonight we meet with our small group, I decided baking a peach treat and sharing would definitely cut down on calories. Pie doesn’t last long in this house.
Hi Friends!! In order to share more great recipes and nutrition news I created a Facebook page. There are simply way too many topics to cover and recipes to share all on my own. Here you will find links to hot topics in nutrition and delicious foods I find on the web. Please like my page to keep up with FTI happenings. Thanks for following!!
I love, love, love summer salads; right up there with sauvignon blanc and barbecue, but green gets a little old. My favorite salads are grain-based–wild rice, bulger, quinoa, and in this case, barley. Whole grains, plus a modge-podge of fruits and vegetables, fresh herbs, homemade dressing and you have got yourself the perfect one-dish meal!
Barley is really filling, a great source of fiber and selenium, and can be dressed up in so may ways. So toss this heart healthy, immune strengthening, waistline slimming grain into your menu this week!
Once upon a time we had milk. And that was it. Now we’re faced with soy milk, coconut milk, rice, hemp, and almond “milks”–making a trip to the grocery store quite complicated. So lets discuss what everyone really wants to know: which is healthiest?
Food trends can drive consumers into a spiral of confusion, along with ever-changing nutrition recommendations that develop from the latest scientific findings. For example, cow’s milk is rich in protein, vitamins and minerals, but only in the last 30 years have we discovered that saturated fat is a huge precursor to heart disease. All cow’s milk, except for skim, has saturated fat. It is the unfortunate common denominator that makes dairy products the bad guy–i.e. cheese, butter, ice cream.
The real deal. High in protein, rich with calcium, and fortified with vitamin D to assist with absorption of calcium. Low-fat and fat-free milks are great choices. All the calories in skim-milk come from protein and natural milk sugars called lactose. Instances where real dairy would not be a good choice would be for someone who is lactose-intolerant, has dairy allergies or is vegan. In these cases, plant-based milks are a great alternative.