Thursday, April 28, 2011


I've always been skeptical of people who eat muffins for breakfast. Buttery scones and biscuits are all very good and well. So are French Toast or even chocolate pancakes.


But these muffins have me convinced. After all, they are make with three different whole grains, plus some dried fruit. They don't have very much sugar at all, and I suspect you could replace it with maple syrup. So they've got to be good for you. 


I don't claim to be a nutritionist but I can tell you this: these guys taste healthy. And good. A great way to start my day.

Great Grains Muffins, adapted from Baking: From my Home to Yours
Makes a dozen muffins; 30 minutes prep time

Ingredients
  • 2/3 cup white flour
  • 2/3 cup whole wheat flour
  • 1/3 cup cornmeal
  • 1/3 cup oats
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 stick butter, melted and cooled slightly
  • 3/4 cup dried fruit (I used a mix of dried cherries, raisins, and chopped prunes)

Directions

  1. Preheat the oven to 400*. Line a muffin tin with paper cups.
  2. Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
  3. Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
  4. Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
  5. Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.
Prep Time: 20 min Cook Time: 10 min Ready in: 30 min




Read my fellow bloggers' recipes over at Baking with Dorie!
Linking this up to Weekend Bloggy Reading and Craft Schooling Sunday

Posted on Thursday, April 28, 2011 by Rivki Locker

8 comments

Thursday, April 21, 2011


I'll keep this short and sweet. (Ha. No pun intended.) I feel somewhat uptight about posting this recipe on my Healthy Eating site. I mean to say, they are loaded with sugar. But they're nuts, right? And you gotta live a little, right?

These are a basic staple for me. I snack on them and add them to salads. I always keep a batch in the pantry.

Candied Pecans
1/2 hour prep; makes 2 cups

1 egg white
1/4 teaspoon coriander
1/4 teaspoon cardamom
a dash of cayenne or aleppo pepper
1/2 cup brown sugar
2 cups pecan halves

Preheat the oven to 325*. 

Place the egg white, spices and brown sugar in a small bowl. Use a fork to beat them for a minute or two till well mixed. 

Gently stir in the pecans. 

Spread the mixture evenly over a large aluminum baking sheet. (Don't use non-stick.) Make sure it's in a single layer. 

Bake for about 20 minutes, stirring occasionally. Let the nuts cool completely before transferring to a container. (They'll last up to 2 weeks, if you let them.) 

Use as a snack or in your favorite salad that calls for pecans. (My favorites: Winter SaladSimple Salad with Honey Mustard Vinaigrette, and Spinach Salad with Beets and Pecans, and Green Salad with Fuyu Persimmons.) 

Posted on Thursday, April 21, 2011 by Rivki Locker

11 comments

Sunday, April 10, 2011


DISCLAIMER: I am not a nutritionist. Far from it. I indulge in chocolate chip cookies on a regular basis. I eat red meat on occasion and I have been known to eat too much ice cream during the summer. Way Too Much.


But one of the best things I have done for my health is to start eating a wide range of fruits and vegetables. I don't hesitate to pay top dollar for good quality produce when I have to (especially in the winter), and I make sure to choose a variety of colors and types. I eat obscene amounts of greens, and at least 3-4 fruits daily. They fill me up so I'm less likely to indulge on things that are less righteous. And, although I'm not a nutritionist and can't tell a Vitamin A from a Vitamin B, C, or D, I do know that fresh produce makes me feel good and provides me with loads of vitamins and good stuff.


This week on Eat. Live. Be, we're talking about the vitamins and supplements that we take for health. Uh. I don't take any. Like I said, I am not a nutritionist or health expert. I just choose to fuel myself with the 'real stuff' because it feels right to me. I figure that if I eat enough greens, reds, purples, and yellows, my body's getting all the good stuff just the way nature intended.


Works for me. What about you? Do you take any supplements? Please read on for one of my favorite simple ways to prepare vegetables.

Simple Sauteed Snap Peas
Serves 4; 15 minutes total time

2 tablespoons olive oil
2 cloves garlic, sliced thin
1 lb. snap peas
1/4 cup good dry white wine (don't skimp!!!)
salt to taste

Put the olive oil and sliced garlic into a large, preferably cast iron, frying pan. Heat it over medium-low heat till the garlic is softened and beginning to let off a lovely aroma, about 3 minutes. Be sure the heat's low enough that the garlic doesn't burn.

Add the snap peas and saute for about 5 minutes, stirring frequently.

Add the wine and cook for about 5 minutes longer. Be sure to stir from time to time so they cook evenly. When the peas are just warmed through and still bright green, remove the pan from the heat. Serve immediately or set aside at room temperature for later.





Here's a list of other bloggers participating in the Eat. Live. Be. ChallengeSarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.


Linking this up to Pennywise Platter Thursday.

Posted on Sunday, April 10, 2011 by Rivki Locker

15 comments

Thursday, April 7, 2011


I used to teach first graders and always planned a special activity for the first day of school, to break the ice and get to know the children. One of my favorite first day activities was asking them what fruit or vegetable they most resembled. We had loads of apples and pickles (what is it about kids and pickles?), quite a few tomatoes and carrots, and even an occasional lettuce or spinach.


But there was never a single radish. Not once did any of my students express a desire to be a radish. Not a white one or a red one. Not a round one or a long one. Why? Because radishes are lowly and humble. They're unexciting and boring. Sure, they pack a punch and can clear your sinuses like few other vegetables can. But they are certainly a side show in my kitchen and at my table.

That's all changed for me now that I've discovered Braised Radish. Just a quick saute followed by a braising with some aromatics is enough to elevate the lowly radish to something elegant. Something worthy of starring in any show. This radish can easily take front stage. I'd be happy to be a radish like this one any day.

Simple Braised Radish
Serves 2-4; 30 minutes prep

1 tablespoon canola oil
2 scallions, white and light green parts, sliced thin
1/4 teaspoon grated ginger
1 12-oz bag of radishes, trimmed and rinsed
2 tablespoons sake wine
1 tablespoon soy sauce
2 tablespoon water

Heat the oil in a large cast iron frying pan. Add the scallions and ginger, and saute for a few minutes, stirring frequently, till soft. 

Add the radishes, wine, soy sauce and water. Cover, bring to a boil, and then lower the heat. 

Cook for about 20 minutes (time will vary based on the size of your radishes), stirring from time to time to distribute the flavors. When the radishes are cooked to your liking, uncover the pan and cook for another few minutes so the juices get more concentrated. 

Serve warm or at room temperature. 


Linking this up to Frugal Food Thursdays

Posted on Thursday, April 07, 2011 by Rivki Locker

13 comments

Monday, April 4, 2011


I struggle with lots of things along my path towards healthy living. Exercising is tough. Avoiding chocolate is tougher. And stopping after just one slice of bread is toughest.


But when it comes to eating fruits and vegetables, I'm very fortunate. I LOVE produce in just about any form. Raw. Steamed. Sauted. Roasted. Naked. Dressed.


This recipe showcases one of my favorite ways to eat vegetables. Adorned with fruits, nuts, cheese, and a simple dressing. And served in a super pretty bowl.

Simple Salad with Honey Mustard Vinaigrette 
Serves 2-4; 10 minutes prep

1 tablespoon dijon mustard
2 teaspoons honey
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon fresh nutmeg
salt and pepper to taste
2 heads of romaine lettuce, cleaned and cut coarsely

a handful of toasted pecans
a handful of dried cherries or cranberries 
2 tablespoons crumbled goat cheese (optional)
2 hard boiled eggs, sliced (optional)

First, combine the mustard, honey, oil, vinegar, nutmeg, salt and pepper in a small jar. (If you're as lucky as I was this week, you'll have an almost empty mustard jar you can use. So simple!) Shake well to combine. 

Place the lettuce on a serving platter or in individual bowls. Sprinkle the pecans and dried fruit over the lettuce. Top with the cheese and/or eggs, if using. 

Pour about half the vinaigrette over all, toss, and serve. (Reserve the rest of the dressing for another use. It keeps in the fridge for at least a few days.) 




Here's a list of other bloggers participating in the Eat. Live. Be. ChallengeSarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.


Linking this up to Pennywise Platter Thursdays, Ultimate Recipe Swap and another Ultimate Recipe Swap.

Posted on Monday, April 04, 2011 by Rivki Locker

15 comments