With the New Year literally just around the corner, I've been taking some time to reflect on the past year. I think one of the most important lessons I've learned this year is that good health is paramount - you really shouldn't take it for granted. All the other stresses in life - jobs, mortgages, kids, pets, parents, debt, etc. - will pale in comparison to being faced with a major health concern. Nutrition is such an important part of keeping your body healthy. It really can't be an afterthought. We give so much time to our careers, families, friends, etc., why is it so difficult to take time to plan healthy, nutritious meals and some time to exercise?
I know, easier said than done. To that end, here are two new products I've found that I adore, along with two super-simple, healthy recipes to ring in the new year. Here's to good health and prosperity in 2010!
Gardein Products - These are meatless meals that heat up in the microwave in minutes and are very yummy considering they are made from tofu. While I like most healthy foods, tofu has been a bit tough for me to warm up to...the texture and flavor can range from decent to downright disgusting, so for me to actually enjoy eating this stuff really says something. They are starting to crop up in most grocery stores in the produce section (usually near the tofu-type stuff) or in the frozen food section. My favorite is the Santa Fe Good Stuff - basically a tofu "chicken breast" stuffed with corn and black beans in a slightly spicy red sauce. Microwave for 2 minutes for a quick and easy lunch that is meat-free but has 19 grams of protein. Tastes like chicken - I swear! http://www.gardein.com/products.php?t=fresh
Cedar's Fresh Mediterranean Salads - I LOVE the Black Bean and Chick Pea salads. A mix of beans and veggies that can be used as a salsa on crackers, tossed with whole wheat pasta, or straight out of the container on a spoon. http://www.cedarsfoods.com/taboulesalad.html
Here are new recipes to ring in a healthy New Year (both courtesy of Bon Appetit - Jan 2010 and Dec 2009, respectively):
Arugula Salad with Oranges and Caramelized Fennel
2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 5-ounce packages baby arugula
Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
My Tips:
I skipped making the fancy dressing and just tossed the greens, fennel and oranges with olive oil, red wine vinegar, and some salt and pepper and it was quite good. Very nice combination of flavors.
Barley Stew with Leeks, Mushrooms, and Greens
1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
My Tips:
I love love love this recipe. It is so great for cold winter nights...healthy and so hearty you don't even miss the fact that there is no meat in this dish. And - bonus!!! - you only use one pot which makes clean up nice and easy. Here are some of the tweaks I've made (I've already made this 3 times since I found the recipe in mid December).
- I use less rosemary than called for because I find that the flavor of rosemary can be quite overwhelming sometimes.
- I use chicken broth instead of vegetable broth. I like the flavor better and the amount of fat and calories it adds is negligible.
- It takes longer and more broth to cook the barley until tender than indicated in the recipe, unless you prefer your barley waaay on the al dente (aka crunchy) side.
- You can use whatever greens you like - I've used kale, broccoli rabe (the greens, not the florets), and spinach.
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