Infographic Obesity and Cancer | American Institute for Cancer Research (AICR)

Infographic Obesity and Cancer | American Institute for Cancer Research (AICR)

Pumpkin Spice Popcorn and Dessert

It has been a while since the last posting.  I finally finished my PhD so I can now get back to whipping up some of my favorite fall recipes and share them with you.  I will be featuring 2 of my favorite fall recipes--pumpkin spice popcorn and microwave pumpkin spice "baked" apple inspired by the kitch and allrecipes.  If you haven't noticed already, we really love the flavor of pumpkin spice!

Pumpkin Spice Popcorn

The pumpkin spice popcorn came about because I wanted some popcorn for my movie date night.  However, I simply do not have the time to run out to Trader Joe's to get some olive oil based popcorn and I am not willing to settle for store brand popcorn filled with palm oil and other unknown, but "organic" ingredients.  I decided then to make my own.  So I searched the Internet and found the kitch recipe and "jazz" it up a bit for my flavor loving husband.  Hopefully you will enjoy it as much as we did!  This has become one of our movie night stables.  

Ingredients:  

1/4 cup popcorn kernels

1/2 tsp pumpkin pie spice

1/4 tsp olive oil (optional)

Salt and Pepper to taste (optional)

Materials:  

Brown lunch paper bag

Microwavable plate (to contain the oil that is leaking through the paper bag)

Directions:

1. In a mixing bowl, mix the pumpkin pie spice, olive oil (optional), and salt/pepper (optional)

2. Pour in the popcorn kernels and mix the kernels well with the above ingredients 

3. Place the brown lunch paper on a microwavable dish.

4. Pour the mixture into the brown lunch paper bag

5. Roll the brown lunch paper bag approximately 3 times to close the top

6. Place the brown lunch paper bag with the microwavable dish into the microwave

7. Microwave 2:30 to 4:00 min on high power depending on your microwave

Note:  Be sure to stand around the microwave the first time you try it and listen to the popping sound.  When the popping slows down, that is when you will need to stop the microwave to avoid burnt popcorn. 

8. Enjoy! 

Microwave Pumpkin Spice "Baked" Apples

Pumpkin pie and apple pie have been popping up everywhere--at work, at community functions, and at potlucks.  In order to keep our waistline in check during the fall season, we decided to make something that is not as calorie dense as a pumpkin pie and an apple pie.  This guilt-free indulgence is inspired by the allrecipes and is helping us fight off our sweet tooth urges.  I hope it will help you too!

Ingredients:

2 whole apples, cored

2 tsp of non-alcoholic vanilla extract

1 tsp pumpkin pie spice

1 tsp cinnamon spice

1 tsp agave (optional)

Material:

Deep microwave dish (for example:  Pyrex dishes)

Directions:

1. Wash the apples well.  Core the apples.  We used Golden Delicious because that is what we have in our fridge, but you can use other apples too 

2. Place the cored apples in a deep microwave dish

3. Mix the vanilla extract, pumpkin pie spice, cinnamon spice, and agave (optional) in a mixing bowl

4. Split the mixture in 1/2 and pour 1/2 into the middle of each cored apple

5. Put some water underneath the apple (about 3 Tbsp)

6. Microwave 4 to 5 min on high power depending on your microwave

7. Enjoy!  

Farm to Work Treats: Pictures of "Recipes" to Come...

Giving you a sneak peek at the recipes that are coming in the next few weeks...for now, I have to get back to my dissertation.  

  

Sauteed Beet Greens and Gardein's Beefless Tips 

Oven Roasted Root Vegetables (Rainbow carrots, baby turnips, baby beets, and potatoes)

Farm to Work Treats: Spring Parsley Salad

I have been in the fresh produce heaven for the past two days!  I have not been this adventurous with fresh produce for a very long time.  Moving from Davis, CA to Houston, TX, my biggest complaint used to be that I cannot find flavorful fresh produce in the supermarket that easily.  However, that is no longer true thanks to the Farm to Work program our school began to pilot this past Thursday.  Check out the wonderful fresh produce!

In my opinion, this type of program is much easier to participate in than the traditional Co-Op.  Unlike the Co-Op plans, you are not required to purchase a box of fresh produce every week.  You can decide to order or not based on the content.  The following is one of the many recipes I will be sharing within the next few weeks.  These were all inspired by the various produce we received in our box of goodies.

First up, we have a parsley dish.  I have never thought of using parsley as the main salad ingredient, but we got so much parsley and I don't want to waste it.  Boy, after tasting this salad, I have to say that I was wrong about not using parsley as the main green vegetable in a salad.  I now have a brand new appreciation for parsley.  Give it a try and let us know your thoughts.  

Spring Parsley Salad 

(Inspired by Alton Brown)

Prep time:  15 minutes

Serves:  approximately 8 people at 1 cup each

Calories:  To Be Determined

Ingredients:

2 bunches Fresh Parsley

1-1/2 Tbsp Olive Oil

1-1/2 tsp Sesame Oil

1/2 tsp Italian Seasoning

1/4 tsp Garlic Powder (optional)

1/4 tsp Agave

8 oz Mandarin Oranges (Packed in its own juice)

16 oz Low sodium Cannellini Beans (AKA white kidney beans)
2 Tbspo Almonds, sliced

Directions:  

1. Wash the parsleys well.

2. Cut most of the stems off until you reach the leafy part.

3. Roughly chopped up the remaining parsley into small pieces.

4. Whisk the olive oil, sesame oil, Italian seasoning, garlic powder and agave together in a measuring cup/bowl.

5. Drain the can of cannellini beans

6. Place the parsley, mandarin oranges, and cannellini beans in a salad bowl

7. Lastly add the whisked content and toss the salad

8. Add the sliced almonds on top of the tossed salad

9. Voila, now you get to enjoy a big plate of bright and refreshing salad. 

  

Cruciferous Vegetable Feast: Oven Roasted Brussels Sprouts, Cauliflower, and Broccoli

During the hot summer months I rarely like to stand in front of the stove cooking, so I tend to gravitate towards cooking my vegetables either in a steamer or in the oven.  In anticipation of the warmer weathers ahead, I thought I would share the oven roasted Brussels sprouts, cauliflower, and broccoli recipe with you.  This is one of our favorite recipes I adapted based on a recipe from my aunt. 

Besides saving me from standing in front of the stove cooking, the following is also a recipe that my husband loves and requests frequently.  Of course, as a wife who is constantly on his case for not eating enough vegetables, I happily obliged!  

On a side note, this is also one of the recipes where you can have some "messy" fun with kids and enjoy the wonderful aroma together while patiently wait for the final product.

Oven Roasted Brussels Sprouts, Cauliflower, and Broccoli

Prep time:  5 minutes

Cook time:  30 minutes

Serves:  approximately 8 people at 1 cup each

Calories:  To Be Determined

Ingredients:

3 lb mixture of Brussels sprouts, cauliflowers, and broccoli

2-3 tbsp olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried basil

1/2 tsp Italian seasoning

1/2 tsp dried parsley

Canola oil spray

Optional:  Salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Line 2 oven pans with foil and lightly spray the foil with canola oil.

2. Wash all vegetables thoroughly.

2. Cut the Brussels sprouts in half and cut the broccoli and cauliflowers into smaller pieces if needed.  

3. In a large mixing bowl grind up the spices--dried basil, Italian seasoning, and dried parsley.

4. Add the the garlic powder and onion powder next.

5. Add the Brussels sprouts, cauliflowers, and broccoli into the bowl.

6. Add the 2 tbsp of olive oil on top.

7. Mix thoroughly (note:  this is where the kids can have some messy fun!)

8. Place the mixture onto the lined oven pans.

9. Bake for 30-35 minutes.  

10.  Enjoy!

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Sherlock Holmes of Food, Brian Wansink, is 2014 Le...

MICHAEL & SUSAN DELL CENTER for HEALTHY LIVING: Sherlock Holmes of Food, Brian Wansink, is 2014 Le...: Think you’re immune to the wide-range of subconscious cues that cause us to “mindlessly” overeat? Think again. Or I should say, “don’t t...

A Taste of Tropical Treat--Avocado and Mango Smoothie

This winter has not been kind to many of states this year.  Hopefully this tropical treat will brighten up the mood a bit as we get ready to welcome the spring and summer heat.

Avocado and Mango Smoothie
Serves:  2
Cook Time:  10 minutes

Ingredients:

1/4 cup Mango Juice  (You can also substitute this with pineapple juice)

4-6 oz Fage Greek Nonfat Yogurt

2 tsp non-alcoholic vanilla flavor

1/2 of banana

1/2 of avocado

1/2 cup of Nonfat milk or 1% milk (Vegan:  use soy/almond milk)

1-2 Tbsp Agave or other natural sweetener (optional)

Instructions:

1. First, place Mango juice and milk in the blender

2. Next, add yogurt, vanilla flavor, banana, avocado, and agave into the blender

3. Cover, blend, and enjoy!!!