Recipe: Pumpkin Spice Overnight Oats

You guys might think I'm pumpkin spice crazy, but, be honest, you like it! I got a few requests for instructions on how to make this so here you go! [youtube=http://youtu.be/ZRsyn8Dh674]

Ingredients

1/3 cup rolled oats

1/3 cup pumpkin puree

1/3 cup plain yogurt

1/3 cup milk

1 tablespoon chia seeds

1-2 tablespoon apple butter

1/8-1/4 teaspoon ground cinnamon*

1/16 teaspoon ground ginger*

1/32 teaspoon ground nutmeg*

1/32 teaspoon ground clove*

1/32 teaspoon ground cardamom*

Almonds and raisins to taste

*This is more to show how little I use rather than as a true measurement. I never actually measure the spices. Basically, I do a little sprinkle, especially with the ginger, nutmeg, clove, and cardamom. You just don't want to overdo it.

Recipe: Pumpkin Spice Cookies

Today's post is in keeping with the typical fall theme of pumpkin spice.  When making these cookies, I made sure to work with real ingredients, as usual. One thing I can't stand is those recipes (that you often see on Pinterest) where the image says something like "Easy Recipe With Only 2 Ingredients." It sounds interesting until you click and realize that one of the "ingredients" is a box of cake mix. Cake mix is not an ingredient people! I mean, it actually confuses me a bit. How hard is it to measure out flour, baking powder, baking soda, and spices? The boxed stuff just doesn't seem that much more convenient to me, especially when you consider the quality of ingredients that are typically used.

Now that that's out of the way, on to the good stuff! These cookies are almost like baby cakes, as they have a delicate, fluffy texture. They're like soft, pillow-y clouds of pumpkin spice goodness. They're dessert, but not sickly sweet, and they are going fast at our house. :)

Pumpkin Spice Cookies

makes 36 cookies

Ingredients

2.5 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground cardamom

1/2 cup butter

1.25 cups unrefined can sugar, such as Sucanat

1/4 cup maple syrup

3/4 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, clove, cardamom, and salt in a bowl. Set aside.
3. Cream together butter and sugar with a mixer.
4. Add maple syrup to butter and sugar mixture and mix until incorporated. Then add pumpkin, egg, and vanilla extract and mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until fully incorporated.
6. Drop batter in heaping tablespoons onto ungreased baking sheets. Baked for 15-18 minutes, or until done.

What kind of cookies do you prefer? Soft, chewy, or crunchy? Share in the comments below!

What We Ate: 10.14.13

So today's post was supposed to be a cookie recipe. However, as I was working on it this weekend, this happened:

Needless to say they are not blog-ready yet.

So, instead, I thought I would share a yummy eggplant recipe with y'all that I recently found. Now, eggplant is not a favorite in our house, mostly because it's hard to find eggplant recipes out there that are any good. There are a few, but most of them fall into the "edible" category. If you watched my farmers market haul, you know that we had quite a few eggplants to use up. I just had to figure out what to do with them.

This week, while I was planning our meals, I had no idea how I was going to incorporate the rest of that eggplant. I turned to my trusty friend, the Google, and, with a quick search, came across my most favorite eggplant recipe ever. It's Eggplant Parmesan Rollatini and it is incredible! Eggplant slices stand in for pasta, are filled with cheesy goodness, and covered in tomato sauce and more cheese. I've seen lasagna made with zucchini slices, so I'm not sure why I didn't think to use eggplant in this way before.

This is great for those who aren't huge pasta fans (me and Jasen), anyone who needs to count carbs, or any vegetarians out there.  Even if you don't fall into one of those categories, it's tasty, satisfying, and is another way to enjoy those veggies. This is something that is going to become a permanent member of our dinner rotations fo sho. Try it! I know you're gonna love it!

Are you an eggplant fan? Have any great eggplant recipes? Share in the comments below!

Recipe: Just Apple Butter

Ever since I can remember, apple butter has been one of my favorite fall foods. However, most versions involve quite a bit of sugar. Now, I understand that the sugar does have a preservation quality, but eating traditional apple butter is so sweet it can give me a headache. Plus, as fast as I eat this stuff, there's no need to be worried about it going bad. In my version, I keep the peels on because peeling a poor fruit or vegetable when that peel is edible is just sad (and more work)! This obviously isn't as sweet as the apple butter you're used to, but I like it much better. With this recipe I can eat all I want with no worries.  Plus, the smell of the apples cooking is heavenly. It alone is reason enough to try this out.

I'll warn you, this apple butter is pretty intense in the spice department. I love cinnamon and all its friends, so I think it's perfect, but it might be wise to start with half the amounts listed for the spices and increase from there. Try it on toast (alone or with a nut butter) or mixed into oatmeal or yogurt.

Just Apple Butter

adapted from Jam It, Pickle It, Cure It by Karen Solomon

makes about 2 cups

Ingredients

3 pounds apples

1 tablespoon fresh squeezed lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground cardamom

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Quarter and core apples. Arrange in a single layer on lightly oiled baking sheets or ones lined with parchment paper.
3. Roast apples for 2 hours, making sure to switch and rotate the baking sheets halfway through for even cooking.
4. Place cooked apples in a blender or food processor along with all other ingredients. Blend until smooth.

5 Fall Recipes

Just like everyone else, I'm super excited for fall! Today, I thought I would share five recipes that are on my list to try out. I've also created a Pinterest board dedicated to this topic, so I'll keep adding recipes as I find them. :)

1. Baked Butternut Squash Chips. A fun way to use all of that fall squash!
2. Maple Roasted Chickpeas. I've been wanting to try a roasted chickpea recipe for a while, and this sweet version might just be the first one.
3. Beef Chili and Soaked Cornbread. Fall weather also means warm and cozy soups and stews. Since the tomatoes are gone for the year (sad face) I'd switch out the ones in this recipe for canned.
4. Maple Pumpkin Butter. Maple + Pumpkin = Fall. The end.
5. Caramel Apples Without Corn Syrup. This would be a great Halloween option for people who don't think you are trying to poison their child.

I hope you guys enjoy trying out these recipes as much as I will!

What is your favorite fall recipe? Share in the comments below!

How To Make Yogurt at Home

Today I have something super exciting to share with you guys! For the past month or so I've ventured into the world of yogurt making and, let me tell you, it's amazing! Now, if you know me well, you know that I'm a big fan of making things yourself. Store-bought foods usually don't stand up in terms of flavor or what's good for your health. Despite this, yogurt making seemed a little too daunting for me. I mean, super weird people make their own yogurt right? Well I'm here to prove that wrong! Or to prove that I'm super weird. I'll let you decide. For the past couple years, as I've gotten deeper into the real/whole foods world, I've seen things about people making their own yogurt. Some used special yogurt machines and others took a "try this, it kinda works, cross your fingers" type of mentality. Neither of these appealed to me. I'm not into specialty, one-purpose equipment. It takes up space and doesn't give a great value in terms of versatility. Also, the type A and food safety side of me thought that approximate recipes for something that involves GROWING BACTERIA simply wouldn't cut it.

Since Jasen and I got married I've been cooking more than ever (another extra-hungry mouth to feed) and I've been more aware of our food budget. Somehow, the idea of yogurt making came back to the front of my mind. I mean, it had to be doable. Grocery stores are a new thing in the context of human history. Making this stuff yourself was once the normal thing to do. Plus, most store bought yogurt contains an additional ingredient, pectin, to make it thicker. Oh, and did I mention making it yourself is also cheaper? Sign me up! After some perusing on the internet, I've found a method that works well (I've made 4 or 5 batches) and doesn't make me worry about our safety. Plus, it's really not that hard at all! All you need is some milk and a little plain yogurt to start you out. Then, you can use your own yogurt as the starter for subsequent batches.

You simply pour your milk into a pot (I use a non-homogenized milk from this creamery) and get it heating up. A slow and steady heat would probably be best, but sometimes I'm impatient and put it on high. Use a thermometer to monitor the temperature. I prefer a candy thermometer that clips on the side of the pot for convenience.

A skin can form on top, especially if you're using a non-homogenized milk. Some people throw this out, but I'm not trying to waste stuff, so I just stir frequently to prevent the skin from forming in the first place. Once, your milk reaches 185 degrees Fahrenheit (this kills other bacteria that could compete with your culture), take it off the heat and let it cool to 110 degrees Fahrenheit.

Then it's simply a matter of adding your culture (aka yogurt), mixing well, and putting in your oven to do its thang. Make sure you don't add the yogurt before the milk is cooled, or you could kill the bacteria you're trying to grow. Wrap your pot in a towel and turn on the oven light. This creates enough heat in the closed oven to incubate the yogurt. I let it sit over night so it can work undisturbed.

When it comes out, it'll look like this! Mine is yellow on top because the fat in the non-homogenized milk has risen to the top.

Then I simply give it a stir and put it in some jars to be refrigerated. It's super yummy and there is something so satisfying about knowing you made it yourself!

Homemade Plain Yogurt

makes 2 quarts

Ingredients

1/2 gallon of milk

1 tablespoon plain yogurt

Directions

1. Pour milk into a large pot with a thermometer attached or near by.
2. Heat milk until it reaches 185 degrees Fahrenheit, stirring often to prevent a skin from forming.
3. Allow milk to cool to 110 degrees Fahrenheit, stirring often to speed up cooling and (again) prevent a skin from forming.
4. In a glass or liquid measuring cup, add the yogurt and some of the warm milk. Mix until the yogurt is completely incorporated. Pour this mixture into the pot and mix with a spoon to distribute it throughout.
5. Place pot in the oven uncovered, wrap in a towel, and turn on the oven light. Close the oven and allow to sit for 10-12 hours.
6. Remove pot from oven, transfer yogurt to containers, and refrigerate.
7. Feel awesome about how cool you are that you just made your own yogurt!

How do you guys feel about making your own yogurt? Have you ever tried it before? Share in the comments below!

Recipe: Classic Hummus

I love hummus. It's great for dipping vegetables and also the secret to a killer veggie sandwich. I've tried a lot of brands in the grocery store (and I definitely have my favorites), but I've been on the search for a good homemade recipe for a while. You guys know I like to make everything myself that I can, plus homemade things usually taste better right? On my hummus search I've tried a few recipes and none were inedible, but they still never tasted quite as good as what I could buy in the store. Part of me said just suck it up! It's cheaper and better for you and it doesn't taste bad, just not great. Stop being whiny! But, when you're already doing a lot of cooking, it can be hard to find the motivation to put the time into making something that doesn't even taste that amazing. So, after some experimenting, I've come up with a recipe that, in my opinion, in the best one out there.

Classic Hummus

makes approximately 2 cups

Ingredients

3/4 cup dried chickpeas or 15oz can (if you canned, start with step 4)

1/3 cup chickpea cooking liquid or water

4-5 tablespoons sesame tahini

2 cloves garlic

Juice of 1 lemon

1/2 teaspoon cumin

1/2 teaspoon salt (or to taste)

1-2 tablespoons extra virgin olive oil

Directions

1. Soak dried chickpeas in water overnight.
2. Drain chickpeas, add to a sauce pan, and cover with fresh water. Bring to a boil for 5 minutes, then simmer partially covered for 30-45 minutes, or until chickpeas are tender.
3. Drain cooked chickpeas, reserving 1/3 cup of the cooking liquid
4. Add chickpeas, half of reserved cooking liquid/water, tahini, garlic, lemon juice, cumin and salt  to a blender or food processor and blend. Gradually add the remaining liquid and continue blending until you reach your desired consistency (sometimes the chickpeas hold on to more water, so adding the water gradually ensures you don't end up with runny hummus). Taste for salt and adjust if needed.

1. Stir in olive oil or drizzle it on top for serving. Enjoy!

Watch the video below to see me make this recipe and hear about some possible variations.

[youtube=http://youtu.be/2rtpO7UJk4k]

Have you ever struggled to recreate a favorite food or recipe? Let me know in the comments below!

Recipe: Layered Melon Popsicles

Since I purchased the popsicle mold I mentioned here, I've been enjoying my healthy frozen treats often, as a snack or after-dinner dessert. This recipe uses one of my favorite fruits, the watermelon. I can eat and eat and never get tired of it. In college, my roommate once said "You know you live with a dietetics major when you find watermelon seeds in the couch cushions." It's just soooo gooood! In addition to highlighting this beloved food, I'll teach you how to make layered popsicles. They look super fancy and really aren't all that difficult to make. It takes a little more time and patience, but you're already in for some waiting if you're making popsicles anyways. Mine ended up a little uneven on this batch, but I like to just call that "rustic." The amounts in this recipe are specific to my mold, but you can easily adapt it to whatever mold you have, even if that's just an ice cube tray.

My mold. It makes 10 pops and has a handy lid to keep the sticks in place. You can learn more about it here. The great thing about melon is they liquefy easily. No worries about having to get in a fight with your blender. The key to these is freezing the layers separately so they don't mix. Into the freezer we go! This is the other melon I used. I got it at the market, but I don't know what it's called. Let me know if you have any guesses! I love the contrast between pink and green melon. Cantaloupe would be nice too if you're a fan of the pink/orange combo. I added the final layer and this is the result! These look so pretty I almost don't want to eat them. Almost. Check out the recipe below.

Layered Melon Popsicles

makes 10 servings

Ingredients

3 cups cubed watermelon, seeded 1.5 cups cubed honeydew or other similar melon

Directions

1. Put your watermelon in a blender and process until liquefied. Transfer liquid to a measuring cup.
2. Pour watermelon liquid into molds until 1/3 full.
3. Place lid on mold and insert popsicle sticks. Freeze until solid, approximately 6 hours.
4. When ready to add next layer, repeat steps 1-3 with honeydew, minus the part about the popsicle sticks because they're already in place.
5. Once honeydew layer is frozen, finish off your pops with the rest of the watermelon liquid and freeze in the same fashion.
6. Once pops are frozen, remove from mold and enjoy!

Recipe: Slow-Cooker Butternut Squash and Chickpea Soup

Goodness knows I love the slow cooker. Every time I come home to a house full of delicious smells and dinner ready to eat, I'm in heaven. However, I never use it as much as I should. In my effort to better utilize this incredible tool, I came up with this soup that is perfect for warming up on a fall or winter night. Ingredients can be prepped the night before so, in the morning, you can just toss everything in the pot before you head out the door. Use it as a side dish/first course or as your main meal.

Slow-Cooker Butternut Squash and Chickpea Soup

makes 6-8 servings

Ingredients

1.5 cups dried chickpeas or approximately 2 cups cooked

1 medium onion, chopped

1 teaspoon coconut oil

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

28 oz canned diced tomatoes

1 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon chili powder

1/2 teaspoon tumeric

1/2 teaspoon salt

1/2 tablespoon fresh ginger, minced or 1/2 teaspoon ground ginger

3-4 cloves garlic, minced

3 cups vegetable stock

Directions

The night before!

1. If using dried chickpeas, place in a bowl, cover with water, and soak overnight in refrigerator.

2. Heat coconut oil in small skillet over medium heat. Add onion and cook until browned. Remove from pan and refrigerate.

3. Prep all other ingredients, including chopping and measuring, and store accordingly overnight.

In the morning:

1. Add all ingredients to slow cooker and cook on low heat for 8-12 hrs, or until chickpeas are soft. Serve and enjoy!

Recipe: Roasted Eggplant and Chickpea Stew (and an update!)

Today's recipe celebrates some of the best veggies of summer that won't be around much longer. I figured it's time to give them a nice farewell as we start to move closer to fall. But, first things first, I wanted to give a little update about what I've been up to. Over the past few weeks I've been in the process of preparing, moving, and getting settled for my dietetic internship. Yippee! I'm super excited for what the year has in store and know that I'm going to learn so much during that time. I just can't wait to get started! Also, I somehow misplaced my camera in the move, so, until I find it, we're going to be working with cell phone pictures. Not the best, but do-able. Now, back to the recipe. First, I have a confession: I messed up when I made this. You see, I am a severe onion-crier. I've read that cold onions don't make your eyes tear up as much, so I usually put however many onions I need in the freezer when I start cooking and save them to chop last. Well, this time around, I totally forgot the onions in the freezer, so I had two frozen onions and no onions in the oven. Oops. However, the end product still tasted incredible and I'm sure it tastes even better if the onions are included! This veggie packed, vegan dish uses flavor packed basil and cilantro to season some summer super stars, including eggplant and tomatoes. They all bake together to create a delicious dish that has definitely made itself a place on my list of favorite recipes.

Roasted Eggplant and Chickpea Stew

adapted from Local Flavors by Deborah Madison

serves 4-6

Ingredients

1.5 pounds of waxy potatoes sliced 1/2-inch thick

2 large red or yellow bell peppers

Olive oil

1 cup packed basil leaves

1 cup packed cilantro leaves

3 large cloves garlic

3 tablespoons olive oil

1/2 teaspoon ground cumin

2 large onions, peeled and cut into eighths

1 pound eggplant cut into 3-inch x 1-inch wedges

2 or 3 large meaty red tomatoes, seeded and diced

1.5 cups cooked chickpeas

Salt and pepper

Directions

1. Preheat the broiler. Prepare a steamer basket by bringing water in lower-pot to a boil. Steam potatoes until fork-tender.

2. Halve the peppers lengthwise, press to flatten them, then brush with olive oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half, Set the oven temperature to 350°F.

3. Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with the olive oil, cumin, and 1/2 teaspoon salt.

4. Toss all the vegetables with 1 teaspoon salt, pepper to taste, and herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to a large casserole dish. Rinse out the herb container with 1/2 cup water and pour it over all. Cover tightly with foil and bake for 1.5 hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving. Serve alone or over brown rice, whole wheat couscous, or quinoa.

Recipe: Memorial Day Edition! Yogurt Marinated Chicken and Vegetable Kabobs

I'm happy to say that grilling season is officially here! The sun is shining, the pools are open, and everyone wants to do some outdoor cooking. One of my favorite things to make on the grill are kabobs. Not only do they cook quickly, but they are quite versatile and make it easy to create a large spread with something to please every palate. I like to make mine using a product called the Fire Wire. The long wire allows you to pack lots of food on to one skewer and they have a handle at the end that you can grab with your hand (burn-free) when it's time to flip. They are also nice if you have a round grill because you can snake them around, giving you a much more efficient use of the cooking space. I find they work better with meats than veggies, as the vegetables tend to spin around when it's time to flip, but it's still doable.

Now for the food! I cooked chicken, zucchini, yellow squash, red bell peppers, red onion, and pineapple. The pineapple was cubed and grilled au naturale. For the veggies, I brushed them with a little olive oil and sprinkled with salt and pepper. Both simple and simply delicious. The chicken was cubed and marinated in a mixture of yogurt and spices which gave it lots of moisture and great flavor. Try this out at your next cook-out or for dinner with the family and you won't be disappointed. I know I"ll be making it all summer long!

Yogurt Marinated Chicken Kabobs

serves 2-4 people

Ingredients

1.25 lbs boneless, skinless chicken breast, cubed (thighs would also work, if you prefer)

1/2 cup organic, plain yogurt

Juice of 1/2 lemon

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon salt

Pepper to taste

Skewers

Directions

1. Combine yogurt, lemon juice, garlic, cumin, chili powder, salt, and pepper in a bowl or measuring cup and mix thoroughly.

2. Place chicken in a shallow dish or large plastic bag and add yogurt mixture. Mix well to ensure the marinade is completely incorporated. Cover (or close the bag) and refrigerate for 3-6 hours.

3. Prepare your grill and heat on medium-low. When chicken is done marinating, remove from refrigerator and put on your favorite skewers. If using wooden skewers be sure to soak them in water for 30 minutes before adding the chicken and fill them completely, limiting the amount of exposed wood. This will help prevent a flaming skewer or the skewer burning and breaking into pieces.

4. Place chicken skewers on hot grill and cook, flipping once. A good rule of thumb it not to flip the meat until it pulls away from the grill freely. Don't be the person that moves the food around constantly. Place it on the grill and be patient. The results will be much better, I assure you.

5. When chicken is cooked, remove from grill and serve with grilled vegetables.

What is you favorite food to grill in the Summer? Tell me in the comments below! : )

NNMC Picking Protein: Chipotle Black Bean Burgers with Avocado-Yogurt Sauce

Ok y'all, this is possibly the best thing I've come up with to-date. The burgers are moist and flavorful and the avocado-yogurt sauce brightens it up and adds a creaminess without being too heavy. This is going to be a go-to dinner for me from now on and I hope it will be for you too! It's not just something you make for the vegetarian in your life. You'll be fighting them to get your hands on one.

Chipotle Black Bean Burgers

serves 4

Ingredients

3 cups cooked black beans, mashed

1/2 cup sweet potato puree

1/2 cup corn meal, plus more for dusting

1 chipotle in adobo, minced (comes in a can, freeze the rest)

2 cloves of garlic, minced

1/2 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon cumin

1/2 teaspoon salt

1 teaspoon extra-virgin olive oil

1 head green leaf lettuce

Directions

1. Combine all ingredients except oil and lettuce in a large bowl and mix until well combined (I use my hands).

2. Divide into 4 equal portions and form into patties, about an inch thick.

3. Heat oil in a medium pan over medium-high heat. Dust top side of burgers with cornmeal and put in the pan, cornmeal side down. Cook for about 2 minutes, dust exposed side with cornmeal, flip, and cook for another 2 minutes.

4. Serve on lettuce leaves with Avocado-Yogurt sauce (recipe below).

Avocado-Yogurt Sauce

makes approximately 1 cup

Ingredients

1 avocado, pureed

1/4 cup plain, organic yogurt

2 tablespoons fresh cilantro, chopped

1/4 teaspoon salt

Directions

1. Combine all ingredients in a small bowl and serve.

You can also serve the burgers on whole wheat buns, but I find that, because the burgers are bean based, it ends up being too starchy. Plus, using the lettuce adds a nice crunch. Also, the avocado yogurt sauce would be great on pretty much anything. I dipped my fries in it with delicious results.

NNMC Picking Protein: Lemon-Herb Roasted Chicken

Roasting a whole chicken is a delicious way to get dinner on the table that is also economical. Plus, you can use leftovers to make new dishes like soup or, in my case, quesadillas. Don't forget to save the carcass to make some homemade stock!

Lemon-Herb Roasted Chicken

serves 4-6

Ingredients

4 lb. organic chicken

1 lemon, quartered

6 sprigs each of fresh sage, thyme, and rosemary

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Pepper to taste

Kitchen twine

Directions

1. Preheat the oven to 425°F.

2. Pat the chicken dry and place on a cutting board used for meats. Remove any organ packets that may be in the cavity. Then, stuff the cavity with lemon wedges and half of the herb sprigs.

3. Mince the remaining herbs and combine in a small bowl with olive oil, salt, and pepper. Rub some of this mixture under the chicken's skin into the breast, leg, and thigh meat.

4. Truss the chicken to maintain a compact shape for even cooking. This video from Alton Brown gives great instructions (it's how I learned). He's using a turkey, but you get the idea.

5. Now, spread the rest of the herb/oil mixture onto the skin of the chicken, rubbing it in and ensuring even coverage.

6. Place chicken in a roasting pan on a wire rack. Distribute you favorite veggies in the bottom of the pan for roasting or add a little water or stock to prevent any drippings from burning and setting off your smoke detector. Cook for 1-1.5 hours, until the internal temperature reaches 165°F.

7. Allow the chicken to rest for 20 minutes and then slice for serving. Enjoy!

NNMC Whole Grains: Try Grain Salads

Making a grain salad is a versatile method for preparing and serving your favorite whole grains. They can include fruits, vegetables, spices, herbs, beans, and meats and can be served hot or cold. Also, you can use them as your main dish or a side and they work great as leftovers because the flavors meld together even more while it hangs out in fridge. I came up with this recipe as my last hurrah for winter, incorporating some of my favorite cold weather veggies. Enjoy!

Farro Salad with Sweet Potatoes and Brussels Sprouts

serves 4-6 as main dish, 8-12 as side dish

Ingredients

2 cups dry farro

5 cups water

1.25 lb sweet potatoes, peeled and cubed

2 teaspoons extra-virgin olive oil

6 oz Brussels sprouts, trimmed and shredded*

1 teaspoon organic, pastured butter

3/4 cup raw almonds, chopped

Juice of 1 lemon

1 teaspoon cumin

1 teaspoon cinnamon

3/4 teaspoon salt

Pepper to taste

Directions

1. Preheat oven to 400°F.

2. Add farro and water to a large pot and bring to a boil. Cover and reduce to a simmer until cooked, about 30 minutes.

3. Meanwhile, toss sweet potato cubes with extra-virgin olive oil. Arrange on a baking sheet in a single layer and roast in oven for 30 minutes, or until softened.

4. Add butter to a medium pan and heat on medium high heat. Cook Brussels sprouts until browned, 5-10 minutes.

5. Strain excess water off farro and add to a large bowl. Then add the sweet potatoes, Brussels sprouts, almonds, lemon juice, cumin, cinnamon, salt, and pepper. Mix together and serve.

*To shred the Brussels sprouts, I trimmed the ends, cut each sprout in half, and then thinly sliced from the trimmed end to the top.

NNMC Whole Grains: Switch Your Flour

Using whole grain flours in your cooking isn't as difficult as many people think. I have found, in most cases, that you can simply substitute in the whole grain version with great results! When it comes to wheat flour, use regular whole wheat flour in heartier products like bread and biscuits. If you're making a more delicate food, like waffles, cookies, or a cake, opt for whole wheat pastry flour. It's made from a softer wheat variety, giving the flour a softer texture. Also, be sure to store your flour in the refrigerator or freezer to keep it from spoiling, because whole grain flours are not as shelf stable as refined flours.

In this recipe, I use spelt, an ancient strain of wheat. If you can't find it or want to make it with traditional whole wheat pastry flour I'm sure it would work just as well.

Apple Spice Spelt Pancakes

makes 8-10 pancakes

Ingredients

1 cup whole spelt flour

1 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground clove

3/4 cup organic milk

1 large egg, beaten

1/2 tablespoon honey

1 apple, unpeeled and grated

Directions

1. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and clove. Mix with a whisk to distribute ingredients.

2. Create a well in the dry ingredients and add milk, egg, and honey. Whisk slowly, starting from center, until ingredients are mixed and there are no large lumps. Be careful not to over-mix.

3. Carefully fold grated apple into batter.

3. Oil a griddle or large frying pan and warm over medium heat. Once the pan is hot, add batter using a 1/4 cup measuring cup. Cook on one side until the tops are bubbly and the edges are dry. Then, flip and cook the other side until browned.

4. Serve with your favorite toppings like maple syrup, fresh fruit, or nuts*.

*If everyone you're serving can agree, feel free to add your favorite chopped nuts, such as walnuts or pecans, to the batter before cooking.

NNMC Increase Produce: Stuff Your Omelet

Breakfast is one meal where most people don't get in a ton a veggies, if any at all. An easy way to remedy this is to make an omelet that is chock full of your favorites. You can put whatever you like in yours, but here is the recipe for my typical omelet.

Vegetable Stuffed Omelet

serves 1

Ingredients

2 teaspoons extra virgin olive oil

1/4 cup onion, diced

1/3  cup white button mushrooms (about 3), chopped

1.5 cup spinach, chopped

2 eggs, beaten

1 tablespoon grated parmigiano reggiano cheese

Pinch of salt

Pepper to taste

Salsa and/or hot sauce

1/4 avocado, chopped

Directions

1. Heat oil in a small pan on medium heat. Add onion to pan and cooked until soft and slightly browned, about 2 minutes.

2. Add mushrooms to pan and cook until soft, about 2 minutes. Then, add spinach to pan and whilt, about 2 minutes more. Spread vegetables to cover bottom on pan.

3. Mix cheese into eggs. Poor mixture into pan over vegetables. Cook until eggs begin to set up, then add salt and pepper. Once eggs are no longer runny, fold omelet or (if you're like me) flip to cook other side.

4. Plate omelet and cover with your favorite hot sauce and/or salsa. Top with chopped avocado and enjoy!

NNMC: Toss the Junk: Skip Soda

Quitting soda is one of the quickest ways to improve your diet and your health. First off, they are basically sugar-water with a few chemicals thrown in and have no redeeming qualities at all. Second, your body doesn't register liquid calories as well as food calories, so it's not going to fill you up the way an equivalent amount of food would. Third, they push out other healthful beverages in your diet like water and tea. To add insult to injury, they are most often sweetened with high-fructose corn syrup which is highly processed and made from GMO corn.  Also, while diet sodas may be calorie-free, they still are in no way healthy and, in my opinion, are just as dangerous as their full-calorie counterparts. Bottom line: the soda has got to go.

However, getting rid of soda is easier said than done. Many people find themselves gripped by these beverages, especially the caffeinated ones. At one time, I myself was hooked on Diet Coke. It's lack of calories was seductive and it kept me awake at a time in my life when I was getting far too little sleep. I know how it feels, but I want to tell you that you can do it. And, trust me, once you make it to the other side, you'll be so glad you did.

Here is a quick recipe for you that may help if you're trying to get off soda, but are craving something a little more interesting than water. The key is to make sure you get 100% cranberry juice, not cranberry juice cocktail. Pure cranberry juice is low in sugar and calories but just a little bit really packs a tart punch.

Guilt-Free Cranberry Drink

Ingredients

2 tablespoons 100% cranberry juice

8 oz water

Lemon slices

Directions

1. Mix cranberry juice and water in a glass.

2. Add lemon slices to taste.

NNMC Toss the Junk: Ditch Trans Fat

You've likely heard about the danger of trans fats on the news or seen products that proudly display "0 grams of trans fat per serving" on their packaging. But what are trans fats and how bad are they really? First, we need to start with a little chemistry. Fatty acids can either be saturated or unsaturated. These terms refer to the carbon-hydrogen bonds in the fatty acid chain. When a fatty acid is saturated, each carbon in the chain has the maximum number of bonds (4) while unsaturated means that there are less than 4 bonds, resulting in double bonds. So, saturated fats are holding all of the hydrogen they can and unsaturated fats are not. These differences impact the structure of the fat and, therefore, the way it is processed in the body. Trans fats occur when the hydrogens in an unsaturated fat are across from each other rather than next to each other. While this does occur naturally in minimal amounts, the man-made kinds are the ones that have been found to be harmful. In fact, research published in the New England Journal of Medicine has shown that a 2% increase in calories from trans fat increases your risk of heart disease by 23%!

Man-made trans fats are created though a process known as hydrogenation. Oils are pumped with hydrogen to create solid fats, resulting in the production of trans fat. This is beneficial to food companies because trans fats are much more stable than other fats. This means that a product can last on the shelf for a longer period of time, reducing waste and saving money. This is, however, at the detriment to our own health.

So how do we avoid these unhealthy fats? Obviously, if you're eating whole foods this shouldn't be much of an issue. However, packaged foods are a whole different story. This is due to labeling regulations that can really mess you up. If a product has less the 0.5 grams of trans fat per serving, it can be listed on the label as having 0 grams of trans fat. So, if you eat 2 or 3 servings of one of these foods or eat several different foods throughout the day that fall into this category, you could be getting a significant amount of trans fat in your diet. Scary right? The way to avoid this is reading the ingredients list. This is where the true identity of a product always comes through. If you see the words "hydrogenated" or "partially hydrogenated" this is your sign that trans fats are present and you need to just step away.

Whipped topping that is "cool" and comes in a tub (you know what I'm talking about) is one product that contains trans fat. This is most frustrating because it is often marketed as healthy choice due to it's low calorie content. This is a perfect example of where is is important to remember that calories aren't everything when it comes to health and ingredient reading is important. Instead of using this product, I recommend making your own homemade whipped cream. Yes, it is high in calories, but if you use it as an occasional treat and don't go overboard, you should be fine. Plus, it will fill you up pretty quick due to the high fat content.

Homemade Whipped Cream

Ingredients

1 cup organic heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Directions

1. Add cold whipping cream to a bowl.

2. Whip cream with electric beaters (or by hand if you want a workout!) until it starts to thicken.

3. Add sugar and vanilla extract and beat until stiff peaks form.

Pizza Party!

Yes, you heard me right. But this isn't the typical pizza party you're thinking of with a delivery man knocking on your door and the post-pizza guilt after you've had one-too-many slices. Instead, imagine homemade 100% whole-wheat dough divided into individual portions, a simple sauce, and a toppings bar with something for every palate.

We hosted a "make-your-own" pizza party at my house recently and, needless to say, it was a big hit. We provided the dough, sauce, and mozzarella, along with our own personal toppings and our guests contributed any topping they liked. Whether you're hosting a party like ours or just making this as a fun family dinner, you won't be disappointed with the results.

Whole Wheat Pizza Dough

makes 5 personal pizzas

from Whole Grain Breads by Peter Reinhart

This process involves a delayed fermentation method that takes place over two days. You will start with two doughs, the "soaker" and the "biga." Later, these will be combined to make the final dough.

Soaker Ingredients

1 3/4 cups or 227 grams whole wheat flour

1/2 teaspoon or 4 grams salt

3/4 cup plus 2 tablespoons or 198 grams water

Soaker Directions

1. Mix all ingredients in a bowl by hand until a ball of dough forms and no dry spots remain, about 1 minute.

2. Cover loosely with plastic wrap and leave at room temperature for 12-24 hrs or refrigerate for up to 3 days (remove 2 hours before final mixing).

Biga Ingredients

1 3/4 cups or 227 grams whole wheat flour

1/4 teaspoon or 1 gram instant yeast

3/4 cups plus 2 tablespoons or 198 grams water at room temperature (70 °F)

Biga Directions

1. Mix all ingredients together in a bowl by hand until a ball forms. With wet hands, knead the dough in the bowl for 2 minutes, ensuring there are no dry spots and ingredients are mixed well. The dough should feel very tacky. Allow the dough to rest for 5 minutes, then knead with wet hands for an additional 1 minute. The dough will be smooth but still tacky.

2. Transfer dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for 8 hrs-3days.

3. Remove from refrigerator about 2 hours before mixing final dough.

Final Dough Ingredients

Soaker

Biga

7 tablespoons or 56.5 grams whole wheat flour

5/8 teaspoon or 5 grams salt

1 1/2 teaspoons or 5 grams instant yeast

2 1/4 teaspoons or 14 grams honey

3 tablespoons olive oil

Final Dough Directions

1. On a lightly floured surface, use a metal pastry scraper to chop the "soaker" and "biga" into 12 pieces each (sprinkle flour over the pre-doughs to prevent the pieces from sticking back together).

2. Using a stand mixer*, put the dough pieces in the bowl with the flour, salt, yeast, honey, and 2 tablespoons of olive oil. Mix with the paddle attachment on low-speed for 1 minute, or until the ingredients come together into a ball. Switch to the dough hook and mix on medium low-speed for 2 minutes, scraping down the sides as needed, until the dough is completely mixed. Add flour or water as needed until the dough is soft and slightly sticky.

*I prefer the stand mixer, but you can use your hands as well. Simply knead the dough with wet hands for 2 minutes, until all ingredients are evenly distributed.

3. Roll the dough on a lightly floured surface to coat., then knead by hand for 3-4 minutes, until the dough is soft and very tacky, verging on sticky. Form the dough into a ball and let it rest for 5 minutes. Meanwhile, line a sheet pan with parchment paper or silicon mat, then oil it with the remaining 1 tablespoon of olive oil.

4. Knead the dough for 1 minute to develop the gluten. It should be soft, supple, and very tacky, verging on sticky. Divide the dough into 5 equal pieces. Form each piece into a tight ball by flattening into a square, pulling the corners together, and pinching the seams closed (this side is the bottom). Roll the balls in the oil to coat the entire surface of each, then cover the pan loosely with plastic wrap. Allow to rise for 1 hour.

5. Preheat the oven to the highest temperature. If cooking on a pizza stone, allow it to preheat in oven for 1 hour while

the dough is rising. Otherwise, cook the pizzas on the underside of a sheet pan. Shape the pizza dough into your desired shape and then top with sauce and your favorite toppings. For the sauce recipe we used, click here.

6. Slide the topped pizzas onto the stone or baking sheet. Bake for 5-8 minutes.

7. Remove pizza from oven and transfer to cutting board. Allow pizza to rest for 3-5 minutes before slicing. However, if you're like us, you just might not be able to wait that long.

Recipe: Wheat Berry-Black Bean Chili

It seems like it's been forever since I've posted on here. Sorry for the delay. The end of the semester was pretty rough for me, but, now that it's over and grades are in, I have lots of time to rest, relax, workout, and, most importantly, cook! Now, let's get to the good part: the food. This recipe is one of my favorites, especially when it's cold out. Chili can be a nutrient packed meal or a diet destroyer depending on how you make it. An emphasis on meat (usually grain-fed beef), too few vegetables, and loads of heavy toppings like sour cream and cheese can really throw off your healthy lifestyle, not to mention your digestion (you know what I'm talking about). In this recipe, beans and whole grains take a starring role along with some veggies, flavorful spices, and creamy avocado. I've adapted it from the original recipe to use dried beans instead of canned. The result is a less processed and lower sodium chili as well as fewer dollars spent at the cash register.

Wheat Berry-Black Bean Chili

adapted from EatingWell.com

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 large bell pepper, chopped (whatever color you like, organic if possible)

5 cloves garlic, minced

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dried black beans

2 14-oz cans diced tomatoes (choose brands with BPA free linings such as Muir Glen or jarred varieties)

1-2 canned chipotle peppers in adobo sauce, minced (freeze left-overs)

2 cups water or vegetable stock

1 cup wheat berries

Juice of 1 lime

1/2 cup chopped fresh cilantro

1 avocado, diced

Directions

1. The night before, rinse dried black beans and cover with water. Allow beans to soak overnight in the refrigerator. The next day, drain beans and place in a pot covered with 2-inches of fresh water. Bring to a boil and skim off any foam that develops. Then, reduce heat to simmer, cover beans, and cook for 1 - 1.5 hours, or until beans are tender.

2. To cook wheat berries, rinse and then place in pot with 3 cups of water. Bring water to a boil,reduce heat to simmer, and cover. Cook for 1 hour, or until tender, and then drain away excess liquid.

3. Heat oil in a Dutch oven or soup pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and pepper. Cook until tender, stirring occasionally, about 5 minutes.

4. Add beans, tomatoes, chipotle and water/broth. Bring to a boil over high heat, reduce heat to simmer, and cover. Cook for 25 minutes.

5. Stir in cooked wheat berries and heat through. Stir in lime juice. Serve with garnish of cilantro and avocado.

This chili is great as left-overs too, maybe even better, because all of the flavors and spices meld together. If you can't find canned chipotle in adobo, no need to fret. I've made it without many of times and it is still delicious.

What's your favorite food on a cold day?