Tali

planning a thin thanksgiving: agave cranberry sauce with apple and spices.

Posted in a thin thanksgiving!, American, Our Favorites!, sides, Tali, vegetarian on November 23rd, 2009 by tali – Be the first to comment

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Making your own cranberry sauce is a great way to infuse your thanksgiving meal with personality, and it's also a great way to cut some of your thanksgiving sugar intake.  There's no reason not to make your own cranberry sauce; it takes all of 20 minutes and your home will smell amazing as guests start arriving!

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Using agave nectar (a natural sweetener from the agave plant) instead of sugar allows you to cut the sugar in cranberry sauce by about half.  That's because agave nectar tastes sweeter than sugar, even though it's lower on the glycemic index.  Adding apples and some orange juice not only makes the flavor/texture more… continue reading planning a thin thanksgiving: agave cranberry sauce with apple and spices.

planning a thin thanksgiving: delicious whole-grain stuffing.

Posted in a thin thanksgiving!, American, casseroles, cooking and recipes, sides, Tali, vegetarian on November 20th, 2009 by tali – 2 Comments

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It isn't thanksgiving without stuffing.  When you think about it though, traditional stuffing really is a bunch of empty calories.  The base is usually white bread, and there's usually a ton of butter involved.  There's no reason why stuffing needs to be unhealthy.  This stuffing is made with whole-grain bread, a ton of veggies, a bit of olive oil, spices and some granny smith apple, which gives it an amazing kick and totally balances the flavors.  

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I absolutely love this stuffing just as it is, but if you'd like to use this recipe as a healthy base and personalize it with your favorite stuffing ingredients, I'm sure it… continue reading planning a thin thanksgiving: delicious whole-grain stuffing. | 2 Comments

planning a thin thanksgiving: healthy pear galette.

Posted in a thin thanksgiving!, dessert, Tali, vegetarian on November 19th, 2009 by tali – 8 Comments

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A galette (or crostata, in Italian) is a rustic tart.  I love it when foods are described by the word "rustic," because that basically means that they don't need to look perfect, but somehow, they still come out looking elegant and incredibly appealing.  A galette looks so pretty, but because it's a rustic tart, it can be put together quickly and easily.  I think that makes it perfect for entertaining, when there's a ton going on in the kitchen.

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The nice thing about this galette recipe (besides the fact that it's partially whole-wheat, contains no butter, and very little sugar...) is that it's so versatile.  While I made a… continue reading planning a thin thanksgiving: healthy pear galette. | 8 Comments

planning a thin thanksgiving: “candied” yams.

Posted in a thin thanksgiving!, American, cooking and recipes, Tali, vegetarian on November 16th, 2009 by tali – 2 Comments

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Thanksgiving is a time for family, friends, and delicious food.  Eating great food over the holidays is something we all look forward to.  But it's the feeling after eating all that great food that we dread.  That "I have to start my diet" feeling, or wondering "why did I eat so much, AGAIN?!?"

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With Thanksgiving just around the corner, Tudy and I decided to do a healthy Thanksgiving recipe each day until the holiday.  Of course, it's hard to replace all of your family favorites with healthy alternatives, and we're not suggesting that you do.  We do think it's pretty reasonable to work in a few healthy dishes, and… continue reading planning a thin thanksgiving: "candied" yams. | 2 Comments

easy, whole grain, butternut squash risotto.

Posted in cooking and recipes, Italian, Our Favorites!, Tali, vegetarian on November 11th, 2009 by tali – 7 Comments

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Risotto is one of those amazing Italian dishes that's been made in a very specific way for a very long time.  There really is a method to the madnes.  First, only certain types of rice can be used - short grain rice that gives off the most starch during cooking (traditionally, carnaroli or arborio).  The rice grains need to be coated by a fat (oil or butter) and toasted with the fat to enhance the flavor and ensure that each grain of rice cooks evenly.  Then, wine must be added and absorbed into the rice grains.  The rice is then cooked very slowly over very low heat, adding one ladle of broth at a time and stirring almost constantly… continue reading easy, whole grain, butternut squash risotto. | 7 Comments

rosemary olive oil cake.

Posted in a thin thanksgiving!, cooking and recipes, dessert, Tali, vegetarian on November 8th, 2009 by tali – 8 Comments

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I have a small obsession with olive oil and rosemary desserts.  I always love how moist olive oil cakes are, and I love the subtle savory flavor that rosemary gives a dessert.  So, when I was making dessert this week (my mom was in town, so it had to be a good one!) I thought of making a healthy olive oil and rosemary cake.

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My favorite olive oil cake recipe is from Giada De Laurentiis, so I was a bit scared to mess with it.  But I did.  A whole lot.  I used half whole wheat flour, substituted in egg whites, added rosemary, took out the whole milk… continue reading rosemary olive oil cake. | 8 Comments

get “egg”cited about this caesar salad!

Posted in cooking and recipes, salads, Tali, vegetarian on November 4th, 2009 by tali – 4 Comments

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I generally dislike salads without tomatoes.  But since it's fall, and tomatoes aren't in season (and they're so much tastier when they are in season), I've been forced to get creative.  I've been making a non-fat yogurt based caesar salad dressing for a little while now (as Tudy's blogged before, non-fat plain yogurt really is the best diet secret - we both use it so much!), but wanted to think of a way to make the plain ol' caesar salad a little more exciting. "Sun dried tomatoes?" I asked Jordan, to which he immediately replied "Eew."  So, I knew I needed to come up with something a bit more true to the traditional caesar salad. Well, traditional caesar… continue reading get "egg"cited about this caesar salad! | 4 Comments

“like buttah” crostini.

Posted in a thin thanksgiving!, cooking and recipes, snacks, Tali, vegetarian on October 31st, 2009 by tali – 1 Comment

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Pumpkin butter, that is.  This post was totally inspired by Sydnee, who told me that at her cooking class last week, she made parmesan crackers and topped them with pumpkin butter.  Sounded totally delicious to me (salty, sweet, spicy), but since parmesan crackers usually have a lot of real "buttah" in them, I decided I'd get the same flavor by making little pumpkin butter and parmesan crostini. Pumpkin butter is generally a healthy snack - usually very low fat (if any fat) and low calorie, but it can also be pretty pricey - making it at home is so simple and costs about 1/3 of the price!  It's delicious on toast, crackers, pretzels, and even swirled into oatmeal for breakfast… continue reading "like buttah" crostini. | 1 Comment

grilled fall salad.

Posted in a thin thanksgiving!, cooking and recipes, salads, Tali, vegetarian on October 30th, 2009 by tali – 4 Comments

DSC02069To be honest, for a vegetarian, I'm very picky when it comes to salads.  I can only eat them when I'm craving them (usually during the warmer months), and I generally crave a very specific type of salad (no lettuce, lots of tomato, cucumber, olives, lemon juice, salt and pepper - to be exact).  Well, for the past week, I've been craving salad - and as usual, a very specific one.  This time, I was craving a fall salad - and not just any fall salad, a grilled fall salad.  I finally made it today, and it really was everything I was hoping for and more.

This salad screams fall - just looking at it, the colors remind… continue reading grilled fall salad. | 4 Comments

pumpkin swirl cheesecake.

Posted in a thin thanksgiving!, American, cooking and recipes, dessert, Our Favorites!, Tali, tofu, vegetarian on October 27th, 2009 by tali – 10 Comments

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I love love love pumpkin pie, but since it isn't thanksgiving yet, I thought that a pumpkin swirl cheesecake would be more appropriate.  It's so easy to make thanks to the prepared graham cracker crust I used (I keep finding great ones - only 100 calories per serving in this one and no bizarre artificial ingredients) - using a prepared crust saves so much time!   This is much lighter than regular cheesecake, and you get protein from the tofu and vitamin A from the pumpkin.  Also, don't tell anyone that there's tofu in this - you really won't taste it!  I think this is my favorite dessert I've made in a long time - it's sweet and yummy but… continue reading pumpkin swirl cheesecake. | 10 Comments