Links to a Healthy Weekend

I have had a very eventful week. There was my trip back to Brazil, a week of eating great food in Curitiba and now we are celebrating my husband’s birthday. Happy Birthday to my best friend!!

I managed to keep up with some reading this week and here are some posts that I enjoyed. I hope you have a wonderful weekend!!

The Salty Cod made an outstanding King Cake for Mardi Gras. She incorporated the recipe for a Sour Cream Almond Pound Cake. Yum!

Have Cake, Will Travel gives us another way to incorporate beans into our desserts with her Chickpea Blondies.

Intent.com had a good post about the Top 10 Things to Give Up or Add for Lent. I am Catholic so this is a common practice for me. However, I feel personal sacrifice, as explained in this post, can be beneficial regardless of your spirituality or religion. Giving up things we have come to take for granted can help us to simplify our lives. Devoting time to meditation or prayer can improve our mental wellbeing and reduce stress. If you've give up something for Lent or simply to better yourself, I'd love to know. Leave me a comment.

Lesley posted about how to make Greek yogurt. Hooray! So glad she shared it with us. If you haven’t seen it yet, head over there and check it out.


You've got two more weeks to enter the Great Peanut Butter Exhibition #5. I can't wait to see what you come up with!

French Influences

It started in high school. My French teacher would have breakfast for us one Friday each month. She always brought in buttery croissants and a jar of Nutella. Super authentic, I know.

That is where my love of all things French began - the country, the culture, the language and the food. I took a break from my French obsession throughout college, but I find myself returning to it as an adult.

Maybe it was my reading of books focused on French eating practices or, what husband attributes his interest, the intrigue with No Reservations and Anthony Bourdain. I’m not quite sure the reason, but it is back. Oh yes, it is back.

We haven’t been to France yet, we are thinking about it for next year. I have a lot to learn about French cooking. Right now I know that when it comes to this particular cuisine I truly enjoy when someone else makes it for me.

And this brings me to my point. Last night we dined at the French bistro L’ Épicerie in Curitiba. Before I go on, I should mention that when dining out where we live in Brazil we often find ourselves ending the meal with the phrase, “That was good….for Brazil.”

You see, our small town does Brazilian cuisine very well, of course. However, when it comes to cuisines of other countries there is much room for improvement. This is why I love coming to Curitiba so much – the food. There is much more of a melting pot here and it shows through in the dining scene.

My husband was actually referred to this place by a man he met on a flight. This gentleman is from Curitiba and having been to Paris several times, made it clear that he actually liked this bistro better.

Quite a hefty standard to live up to, so we thought we should give it a try.

The meal was absolutely outstanding. Period. There is no “for Brazil” added to the end of that sentence. It was foodie heaven.

I had the Salmon with Ratatouille and the Gratin Potatoes as my side. The salmon was perfectly seared leaving a light crunch to the outside and immersed in a citrus glaze. The vegetables were perfectly seasoned and arrived in the cutest little Le Creuset pot. The potatoes were so rich and buttery they melted in my mouth.

My husband had the Duck Breast with a demi-glacé and apples and the julienned vegetables as his side. This meal was no less perfect. The duck was full of flavor complemented nicely by the sweet apples. The vegetables were tiny strings molded into a symmetrical mound on the plate. They were still firm and full of flavor.

For dessert we went with Crème Brule, glad we had chosen to share one as it was quite large. Crispy sugar on the top followed by a creamy vanilla center. One of the best I have had.

In a few short days I’ll be back to making my own creations. Not that this is a bad thing, but I am taking full advantage of dining out. L’ Épicerie was an outstanding find and a great lesson regarding the fact that it can be to your benefit to strike up a conversation with the person sitting next to you on the plane.

Lunch and Learn

I arrived back in Brazil on Tuesday and instead of heading to Maringa, my husband and I decided that we would spend some time in Curitiba (one of my favorite cities) for him to work a few days and for us to celebrate his birthday this weekend. So I met him here on my way from the US. I’ve been working from the hotel room or coffee shop with the occasional exploration since.

I headed out for lunch today, not quite knowing what sounded good. I finally determined that I wanted a true Brazilian lunch. This typically means a meat, rice, another starch and beans. (Although this time mine was without beans.)

This is unusual for me as I simply can’t get accustomed to the heavy lunches here, but it was a cloudy, cool day and comfort food, or what I consider more comfort food, was in order.

I settled on a little place that is popular with the office workers around the city. It is a bit small and honestly resembles more of a pub. I’ve had my eye on it the past couple visits, but had never stopped in.

I had thought my lunch would not warrant much to write about, but happily I was proven wrong.

The daily special was frango ao molho de maracujá, chicken with passion fruit sauce. I adore sauce of passion fruit. I first had it on salmon here and whenever I see it on a menu I can hardly resist. It is basically the pulp of passion fruit, cooked down with some sugar. The crunchy seeds are left in it and it still maintains a bit of a tart taste. It is excellent with salty meat, similar to the way pineapple is often used with pork in the US.

Despite the tasty main attraction, it wasn’t the most interesting part. I noticed on the menu that a puree of mandioquinha was included. Adding the inha in the Portuguese language occurs all the time. It basically means little. So I automatically thought this meant little mandioca, or manioc, or yucca which I talked about in my post on Moqueca.

It did turn out to be a puree like a mashed potato, but it had a bright yellow color. The taste was outstanding! I’m sure it had a ton of butter in it, but it was so rich and smooth, even better than many mashed potatoes I have had.

I did some research on mandioquinha and learned that it is actually a root vegetable different from mandioca. It is also called arracacha, batata baroa and the Peruvian parsnip. It is smaller like a carrot with a brighter yellow color than a basic white potato and a richer flavor as well. They are native to the Andes and are grown and used in many countries in South America. I haven’t seen these at our farmer’s market, but I will be looking more closely for them from now on.

I found this old blog post which will give you an idea of what they looked like before they were mashed up on my plate.

So lunch turned out to be more of a culinary learning experience than I was expecting. Tonight we are headed to a French bistro so hopefully I’ll have some more interesting finds for you tomorrow.

Book Review: First in Thirst

If you participated in any sport as a kid, are involved in them now or take part in more vigorous exercise there is no way you escaped the influences of Gatorade. I just recently finished reading the book First in Thirst: How Gatorade Turned the Science of Sweat into a Cultural Phenomenon by Darren Rovell.

It is a short, to-the-point book about the history of Gatorade including its creation and marketing throughout the years. My husband read it first and knowing my conflicting views of the product encouraged me to read it.

I don’t mean conflicting to be negative. I’ve always felt the drink had its purpose, however, in many of the publications I’ve written, especially, those about physical activity in youth, I’ve felt the need to identify just when it is necessary and when it isn’t. For example, I, and many other nutrition professionals I know, feel that for exercise less than one hour water is sufficient to rehydrate the body. For exercise lasting more than an hour a drink, such as Gatorade, that replenishes and restores electrolyte balance can be beneficial.

The book provides an eye opening account of the marketing of the product. While certain characteristics are necessary for promoting and selling a drink, Gatorade has remained relatively true to their original purpose, although things have changed and progressed throughout the years. According to the book, it is important to keep the drink only in the sports arena and not open it up as a casual beverage such as a soft drink or fruit drink. I personally find this pretty respectable considering how they may be able to increase sales by promoting the drink to the general public in addition to athletes and exercisers.

Upon finishing the book my husband asked me right away what I now thought of Gatorade. He drinks it during his long runs, especially in the intense heat we experience in Brazil. He knows my concern with processed, fake foods and how I’m trying to eliminate packaged goods from my diet. My response has remained the same – Gatorade serves a purpose in the exercise and athletic world.

My main concern, which was addressed in the book, is with the calories. I’m talking about the average exerciser who puts in a 30 minute session a few days a week and wishes to lose weight. Drinking back your calories isn’t beneficial in this type of situation. However, when you are working up a sweat through hours of training, the few calories the drink adds isn’t going to matter much. Again, it has its purpose.

I think this book is a good read for anyone who is an avid exerciser or athlete. The book provides the positive details of the brand, but also covers concerns of critics. I am big believer in learning more about what we put into our bodies and this book is a good resource for doing just that.

If you’ve read the book or have an opinion about sports drinks, I’d love to hear about it.

Update: Okay, I knew I had read this somewhere and Andrea brought it up in the comments. Liquid Gatorade in the US now contains HFCS. I searched for this post by a Life Less Sweet, but couldn't find it when I was doing my research for this post. There is no HFCS in what we buy in Brazil and the powdered does not contain it. I'm definitely not going to promote something with HFCS (not that I'm promoting the drink at all), but if you are going to drink it go for the powdered....or buy it in another country. Just kidding.

(Cross-posted at Charity Mile)

The Great Peanut Butter Exhibition #5

Sweet, salty, smooth, crunchy – my love for peanut butter exceeds that of most other foods combined. Breakfast, lunch, dessert or post workout snack, it is a food that gives me a nutritional boost while making me feel like I’m getting a decadent treat that elicits happy childhood memories.

In recent, years I’ve moved away from the standard variety to more natural peanut butter to decrease the hydrogenated fats and improve on the nutritional content. I do still crave that old fashioned sweetness though.

I never realized how fortunate I was to have peanut butter (and other nut butters) in my life until I moved abroad. Our tasty PB is very much a US thing. While there are peanuts everywhere in Brazil, peanut butter is rare. Occasionally you can find some imported brands and there is one Brazilian brand that sometimes shows up in the supermarket, but I’ve been warned it can’t compare.

I guess it is no surprise that each time I make the trip back to the States, a jar or two goes back with me in my luggage to Brazil. We savor every last ounce in that jar!

Given all this, you can imagine my excitement over being a host of the Great Peanut Butter Exhibition #5! In conjunction with For The Love of Peanut Butter , The Peanut Butter Boy and ZestyCook, we are proud to invite you to enter this recipe roundup and competition!

This time the theme is “Sandwich”. What classifies a peanut butter sandwich? Traditionally it’s a slab of peanut butter between two slices of bread, but let’s see some creativity here. How about some peanut butter lettuce wraps or Peanut Butter Sushi? Any method of eating peanut butter that is all-inclusive and portable should do.

Personally, I challenge you to go fake food free with your entry. Use natural ingredients and few, if any, pre-prepared or processed foods, with the exception of the PB, of course. However, if you want to make your own, feel free.

PS. You can use any nut butter! I can imagine some almond butter ideas are already churning!

To enter, submit your best peanut butter sandwich recipe below, following the guidelines. The deadline is March 15th @ Noon (PST) which gives you a full 3 weeks to brainstorm, develop and create the ultimate peanut butter sandwich! Stock up on peanut butter and get ready, read on for details.

Judging Criteria:

Peanut Butter Weight, Creativity, Portability and Preparation Time

Rules:

One entry per person so choose wisely! Pictures are highly recommended but not required. Due to peanut allergies, you may use any nut butter in your recipe since nut butters are easily interchangeable. Also, please link back to this page to indicate that you are entering the recipe into this contest and to spread the word. Feel free to use any of the logos, including the following, to do so:

Blogless? Don’t worry if you don’t have a blog, you can still submit your winning recipe. Fill out the same form but provide the “Recipe” instead of a “Recipe Permalink” and feel free to email a picture to “pbe (at) peanutbutterboy (dot) com” to go along with the recipe!

Submission:

Click here to submit your recipe online. Alternatively, email “pbe (at) peanutbutterboy (dot) com” with “PBE #5″ as the subject and the following information:

Name
Email
Recipe Title
Recipe or Recipe Permalink

Prize:

All recipes will be listed but the judges will vote for the Top 3. All 3 winners will receive a winning badge to place on their site but the first place winner will receive the Peanut Butter & Co. Cookbook, one of the books that was the inspiration for The Peanut Butter Boy.

Happy creating and cooking! We can't wait to see your entries!

Logos courtesy of the talented Kristina Sacci.

Links to a Healthy Weekend

I hope this weekend finds you well! I came across so many good reads this week. I was fortunate to have the time to catch up. Here are a few of my favorites. Enjoy the rest of your weekend!

Verda Vivo gave us 14 reasons why we should stop drinking soda. Such a great post and I love that she backs up her writing with scientific research. I’ve pretty much given up soda/diet soda except for the occasional set back, usually with Mexican food or pizza. This post reminded me to pass on it when I’m tempted. (This post was actually from last week, but who’s paying attention.)

Café Nilson had a tasty Artichoke Chicken Casserole recipe. I can’t wait to try it. I love the tartness of artichoke hearts, but seldom find an opportunity to incorporate them.

Eat. Drink. Better. had a post that actually made me want to go back to school. (Eeek! I swore I’d never say that!) Montana State University has an undergraduate degree program in Sustainable Food and Bioenergy Systems. The description sounds like so much fun! Where were these degrees when I was in college? Then again, I’ve gained a lot of knowledge since then. I probably wouldn’t even have known what they were.

I recently started following @Gaiam on Twitter which lead me to their blog and this week’s round up of stories. My favorite is the one about the Georgia Aquarium using Beluga whales as inspiration for yoga class. Very cool!

Cucumber, Ginger and Pineapple

While in Jamaica we stumbled upon a very interesting juice combo. You know I love making my own juice and the inexpensive fruits of Brazil allow me to live on a diet full of great combinations. I know there is a lot of talk about not getting enough fiber in juice, but if you drink (fresh) juice in addition to, not instead of, whole fruit it provides a lot of benefit.

This juice combo was cucumber and ginger. I was intrigued. I’ve tried making juice with cucumber before and I wasn’t thrilled with the flavor, although, I love cucumber infused water. I wasn’t brave enough to try this combo on its own so I mixed it with a bit of fresh pineapple juice to add sweetness.

An amazing juice combination was born. Well, maybe not born. I'm sure someone out there has done this combo before, but it was new to me. I tried it myself when we came back from our trip and it will become a regular in my juice line up.

I’ve been fortunate to be exposed to some of the freshest ginger possible. I never bought it in the States because all I could ever find were dried up little pieces at the very top shelf in the produce section. However, I have learned that fresh ginger is better. It contains more of the active gingerol which gives ginger its anti-inflammatory properties. Ginger is also linked to the relief of gastrointestinal problems such as gas and bloating, and is well known for its reduction of the symptoms of motion sickness.

Pineapple is full of vitamin C, an antioxidant, anti-inflammatory component and an aid in the function of a healthy immune system. This fruit is also an excellent source of manganese which plays a role in antioxidant function and energy production. In addition, pineapple gives you a nice dose of thiamin also important in energy production.

The cucumber adds a light and refreshing flavor to the juice. With cucumber you will get vitamin C, molybdenum, silica (important for connective tissues), potassium, magnesium, manganese, vitamin A and folate; quite a nutritional punch for such a low calorie food. Do pay special attention to the skin. It is the part that contains many of these nutrients, but often comes waxed with substances that may or may not be natural. I find the unwaxed variety at our farmer’s market.

Okay, so that is enough of the nutrition stuff. You get the idea. It is a great combo of a lot of different, important nutrients. Grab your juicer and toss in:

One unwaxed cucumber
About 1 cup fresh pineapple
1 small piece (about ¼ to ½ in) fresh ginger

Raspberries - The First Sign of Summer

For a long as I can remember raspberries have represented a preview of all that is to come of summer produce. Among the blackberry bushes that line my parent’s property, there were always a few raspberry plants. While I would have to wait until mid-summer for the blackberries, the raspberries ripened for just a few weeks in the spring to early summer.

It was a quick harvest and I often ate more off the vine than we actually brought into the house for baking. However short lived, though, they always marked the start of the garden bounty.

A few days after I arrived back in the States for this visit I was given the challenge of using up some of the frozen raspberries that are taking up space in my parent’s freezer. You see, this past summer my Dad decided to experiment with new varieties of raspberries and more plants that peak at different parts of the season.

The raspberries were falling off the vine from spring through early autumn. I’m not complaining, I loved it during my visits. However, after giving away what they could and selling some at the local farmer’s market, the rest ended up in multiple bags in the freezer. We are talking a whole freezer door full!

Well, I took up my raspberry challenge last night and turned to one of my favorite recipes. This recipe comes from the web-site of Bryant’s Blueberries which is located just outside of Louisville, KY. If you are ever in the area, stop by. This place makes for a fun u-pick afternoon.

I’ve played with this recipe on several occasions using different berries and this time I, of course, used raspberries. I made it according to instructions, but by substituting unprocessed sugar, honey or maple syrup and whole grain flour it would be easy to turn these into more of an energy bar than a dessert.

These bars were often my go-to item when I took treats into my office. They are incredibly simple, incorporate fresh ingredients and everyone always loves them.

Raspberry Oat Bars
Modified from Blueberry Oat Bars, Bryant’s Blueberries New Salisbury, IN

Crust
1 ¾ cups old fashioned oats
1 ½ cups flour
¾ cup packed brown sugar
½ cup chopped nuts (I used pecans and walnuts)
½ tsp baking soda
¾ cup unsalted butter, melted

Fruit Filling
2 cups fresh or defrosted raspberries
½ cup sugar (I usually cut this way back for sweet berries)
3 tbsp water
2 tbsp cornstarch
2 tsp fresh lemon juice

Preheat oven to 350 degrees F. Combine the crust ingredients and mix well until crumbly. Reserve ¾ cup of the mixture and set aside. Press the remaining mixture into an 11x7 inch baking pan. Bake for 10 minutes.

Combine the fruit, sugar and 2 tbsp of water in a saucepan. Bring to a boil then simmer, covered, for about 2 minutes. Stir to break up berries. Mix the remaining water, cornstarch and juice. Pour into the berries and cook about 30 seconds or until thickened.

Pour the berries onto the crust leaving about a ¼ inch of crust around the edges. Sprinkle the remaining topping over the fruit. Bake 18 to 20 minutes until edges are browned. Cool and cut into bars.

Yogurt Revisited

Several months ago I did a short post on yogurt and the difficulty of finding varieties that are free of chemicals, yet affordable. I have come to the conclusion that the best variety would be one you make yourself. I have the recipe from French Women Don’t Get Fat, but I still haven’t ventured out to make it.

A few months ago I read about Rachel’s Wickedly Delicious® yogurts and have wanted to try it ever since. I finally got the chance this past week when a local grocery store in my hometown started carrying the brand. I stocked up on Pink Grapefruit Lychee, Pomegranate Açaí, Plum Honey Lavender and Vanilla Chai.

The company has an interesting history of dairy farms in Wales passed down through generations. Rachel’s (both a company and a person) was a brand started in the UK in 1984. The company was launched in the US in 2007.

What I like:

The flavor is wonderful. I like tart yogurts and these meet that description. They are made from non-fat milk (without artificial growth hormones), evaporated cane juice, the actual fruit for which the variety is named and even vegetable juice is used to create color. The web-site states that no artificial flavor, preservatives and sweeteners are used. Finally, at just over a dollar around here, so I consider this yogurt affordable.

Things I’m still deciding on:

I have a feeling this kind of category is going to be a growing trend on my blog. I just finished Omnivore’s Dilemma, which I loved! It has me taking a closer look at companies.

If you’ve been a regular follower of my blog you know that I am not a "jump on the bandwagon" kind of person when it comes to organic. Local, naturally (old school) organic, and the respect of animals – that I like. This book reiterated for me that we have to pay attention to the source of our foods for ourselves and not just follow the crowds.

Case in point for me is industrial organic – not a big fan. They might be better than industrial products in some ways, and in others they might be about equal. I can’t say I’ll never buy these products, but I won’t exactly seek them out either.

In the US, Rachel’s is part of WhiteWave Foods. I’m not saying this is a bad thing at all. I’m just saying that I haven’t done enough research on the practices of this group so my support and spreading the word about one of their products is something I’m still deciding on. If you have an opinion please let me know in the comments.

I’m so glad I had the opportunity to try the yogurt. At this point, it is a great alternative for me versus some of those brands with fake ingredients I grew up on. It is one step closer to a more natural yogurt for me. I will make my own eventually though.

Another Short Break

I'm sorry for my absence of posts the past few days. I’ve been taking another short break from blogging. My Grandfather passed away over the weekend and I decided once again to travel back to the US for a couple of weeks. This happens just three short months after the death of my Grandmother so life is a bit, well, strange right now.

This week has been a time of pondering all the wonderful memories of my grandpa, Pop, as we called him. I will miss him greatly. He had a sweet tooth that could be rivaled by few. I have no doubt that my own comes from him. I always had someone to eat the products of my hard work when I was back home and baking. I shared a lot of my baking with him over the holidays and he absolutely loved the Fruitcake Cookies I made and he was often the recipient of my Mom’s Caramel Corn that I shared with you last fall.

These are a few of the many things that will always make me think of him.

I’ll return to blogging (and reading your blogs) by next week. I've noticed I have several new readers in the comments and I want to say Thank You! I appreciate all my readers and each and every comment I receive. I will be back soon!

Links to a Healthy Weekend

Great stuff out there this week. I’ve noticed there is a slight trend among food blogs towards all things chocolate. I wonder what holiday is coming up that would encourage that? I’m really looking forward to all the Valentine’s Day posts that are sure to come this week!

On to the links…

Savor the Thyme had a recipe for Almond, Flax & White Chocolate Nutella Dessert Pizza. You don’t even need to see the recipe or a picture to know that has to be amazing!

Passionate Eater had some beautiful pictures and information on where to get good eats in Zurich, Switzerland. Even if you have no plans to go there, you have see the pictures of the food! You might just book yourself a trip.

What Does Your Body Good? brings up an excellent topic this week – using rather unhealthy ways to raise funds for health-focused organizations. Stop over and tell her what you think.

Next week is Random Acts of Kindness week. How will you celebrate?

If you are looking for some new reads 100 Best Health and Nutrition Blogs for Athletes should give you plenty.

I also wanted to give a shout out regarding Twitter. I love it and it has become a substitute for office mates since I started working from home. Aside from some pretty hilarious people that make me laugh, I get great leads on posts and information.

I also like to share when I find great posts – like yours! If you are on Twitter please leave your info in the comments so I can follow you. Or, if you are so inclined you can follow me at http://twitter.com/lori1329 and I will reciprocate.

Enjoy your weekend!

Balsamic Pasta and Rodizio Dining

I haven’t been a fan of balsamic vinegar for very long. I used to find that its flavor was too sour, too intense. As time has gone on, I am realizing that it was more the quality I was buying that was causing the problem rather than the actual vinegar itself.

I find that I almost crave it now. I use it on my salads with olive oil all the time and my most recent discovery - balsamic vinegar with pasta.
Let me back up a little bit.

There is a type of dining here in Brazil called rodizio (hoe-dee-zee-oh). If you’ve been to a Brazilian steakhouse you somewhat get the idea, but the style extends way beyond this. Basically, you sit down to your meal and servers bring food around to you and you select as much as you want.

At a steakhouse the food of choice is meat, however, you can eat rodizio pizza, seafood, sushi and pasta in Brazil. There is a place in town that serves rodizio pasta here. I had heard that the chef was a very experienced gentleman who has lived in many cities in the world working for a Brazilian airline and their associated hotels. Lucky for us he then move to Maringa and opened his pasta rodizio restaurant.

Let me first explain that gourmet dining or anything remotely close is a rarity here. There are few nice restaurants in town, but most of them serve meat after meat after meat. There isn’t much variation or what I would call culinary skill involved. I’m not saying it doesn’t take skill to make good meat, but that is a cultural thing here. Almost all men know how to make it well. However, culinary art remains at only a couple restaurants in town.

Before I go on I must also fit in a quick aside. A few weekends ago in my links I mentioned that we eat out here much more than we did in the US because the prices are so incredibly reasonable. This meal is a perfect example. This buffet of excellent pastas served to you in a dimly lit, date-night atmosphere came in at R$15 per person. That’s U$ 6.58 a person at the current exchange rate.

Here is a bit of a photo tour of some of the dishes before I explain my balsamic dish.

First there was a salad of greens topped with a pickled eggplant and, of course, rice. I have yet to be to a restaurant here focusing on any type of cuisine that did not serve rice.

A sweet coconut flan-type cup sitting in a spoonful of an herb and pepper sauce. A very interesting contrast of flavors.

Pasta with a sauté of chopped pears and cinnamon.

The unique award went to our dessert – Chocolate Gnocchi. It was traditional homemade potato gnocchi served in a hot chocolate sauce with hot pepper. The sweet flavor with a very subtle heat in the back of the throat was perfect. I would love to try and recreate this.

There were many other things like lasagna scented with cinnamon, spaghetti with garlic and oil, and sweet potato dish with a honey mustard topping and chicken, but I will stop there.

About half way through the meal the waiter brought out this dish. I could tell right away from the smell that it contained balsamic vinegar so I gladly accepted.

It was a tortellini-like pasta fill with a strong cheese in a balsamic vinegar. Seems too simple to be exciting, but the contrast of the flavor of the cheese with the tartness of the vinegar was excellent.

I was in the kitchen the other deciding on a lunch. I had zucchini that needed to be used and then I noticed a small bowl of left over cheese tortellini from a previous meal. They sell a variety of fresh pastas in the supermarket it here and it’s an easy go-to dinner on the nights I don’t feel like putting forth much effort. So I took my leftovers and set out to recreate the dish similar to the one from the restaurant.

I was thrilled with the results and I can’t wait to make it again! I went heavy on the veggies so I would need less pasta. It is delicious, but also a bit heavy and high in calorie.

You can add the balsamic vinegar at any point during the cooking process. The heat will cook out the acidity making it sweeter. If you don’t like a strong flavor add it early. I like to add it after the dish is cooked because of the tartness and this most closely resembles the original dish.

Balsamic Vegetable Tortellini
Makes 1 serving

Olive oil
Small zucchini, chopped
¼ onion, sliced
1 clove garlic, chopped
½ to ¾ cup fresh cheese tortellini
2 Tbsp balsamic vinegar

Put just a bit of oil in your skillet and sauté veggies until they reach your desired consistency. I like mine still a bit crunchy. Add pasta to heat through. Toss with vinegar and serve.

The Green Hypocrite

Being a hypocrite was a topic in one of my readings this week. That word always makes me cringe. I hate the thought of it, but I think many of us have filled the role at one point in our lives. Sometimes it can turn into a rewarding and humbling experience, other it’s just plain embarrassing.

I’ve learned that the more you speak out about your passions the more transparent you are and at risk for being labeled a hypocrite. Hypocrisy is a huge issue when it comes to health, but there is only one topic I can think of that beats it – being green.

I struggle with this a lot. When it comes to my green practices I typically do what I can without saying too much about it or getting on a soap box to say this or that is a good idea.

Why? Well, because often it feels like I am doing one green thing only to cancel it out by another green thing I’m not doing.

I unplug my chargers, but have been known to go over the speed limit. I may try to choose a more eco-conscious travel accommodation, but then I’m taking a plane to get there. I recycle and try not to do any excessive printing from the computer, but how long was my shower?

Green living seems to open the opportunity for being a hypocrite. There is always more you could be doing differently to help. Lately the media is giving us list after list of changes we need to make. You can’t help but feel guilty when you don’t do every one.

My practices have changed a lot since moving abroad. My favorite change, if you can call changes favorites, is the use of reusable shopping bags. When I got to Brazil and came home carrying 10 plastic bags for 8 items I knew this was the place to start bringing my own.

Aside from the environmental impact I love carrying them because I can pack the food in myself and they are so much easier to carry on my shoulder for 7 blocks. I will say I was surprised that I rarely saw anyone with their own bags when I was in my hometown in the US over the holidays. The bags are for sale everywhere, but no one seems to be using them.

My first encounter with the benefits of bringing your own bag came several years ago on my first trip to Europe. If you haven’t been, most grocery stores in major cities charge you for your bags. I recently read that Ireland charges 33 cents per bag and has reduced plastic bag consumption by 95 percent.

This made me remember that small changes make a big difference. I think this is key in protecting our resources for future generations and saving the polar bears. I am so sensitive to the influence our choices have on wildlife. Among other things, I couldn’t imagine a world without polar bears!

So I’ll continue to do what I can, but you won’t catch me as one to shout at the hilltops about actions you need to take to be greener. Why, because it is likely there are several I’m not doing myself.

Are you satisfied with the green changes you’ve made? Do you ever feel like a hypocrite when you do something that doesn’t fit the list of suggested changes?

Pre Football Food: Pita Bread Salad

In an effort to prepare what was sure to be football food overload on Sunday, I made sure Saturday night was salad night. I found this recipe in Rachael Ray’s magazine a few months ago and finally had to chance to try it.

It is filled with veggies and so easy to make. You can find the original recipe here. I made a few changes based on availability.

They included:

Using lime instead of lemon (we don’t have lemons here)
Didn’t add the herbs - I’m not a big herb fan in salads, except for maybe cilantro
Used red onion instead of scallions
Skipped the bell pepper
Cut the recipe a bit to make it two dinner size servings

After all that, this is how the recipe turned out. I think I now might need to make it again as a recovery to football food!

Pita Bread Salad

Adapted from EveryDay with Rachael Ray

2 pita breads, baked until crispy
¼ cup olive oil
Juice of 2 to 3 limes
1 clove of garlic, chopped
Salt and pepper to taste
1 small cucumber, chopped
1 to 2 tomatoes, chopped
¼ of a large red onion, sliced
5 cups of mixed lettuce, roughly chopped

In a bowl whisk oil, juice, salt and pepper. Stir in cucumber, tomatoes and onion. Pour over lettuce and toss to combine.

Slice pita into small wedges and toss in the salad. If you want the pita to stay firm, just top each salad with the wedges and don’t mix in the dressing.