Blueberry Crumb Cake

I seem to feel the need to bake on long weekends! Something about wanting to do a little something extra for my family to make breakfast more than just our normal routine. This weekend, I tried a new recipe for a lightened-up blueberry crumb cake and it did NOT disappoint! Blueberries are so perfectly in season right now and I was staring at the huge carton I couldn't resist buying and then I found this recipe...

The test of a good crumb cake for me is threefold:

1- Is it moist?
2- Is the crumb topping crumbly (not soggy) and sweet (but not TOO sweet)?
3- Does it hold up for a few days so I don't feel compelled to find people who can eat the whole thing in one day?

This one, I'm happy to report, passed the three part test with flying colors. Beyond that, it comes in at under 300 calories per serving so you can have your cake and eat it too (so to speak). Enjoy your Memorial Day weekend...and hopefully a piece of this cake as well!.

Blueberry Crumb Cake
From Perfect Light Desserts by Nick Malgieri & David Joachim

serves 12

Cake batter:
6 Tbsp. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
2 large eggs
1 tsp. baking powder
1/4 tsp. each baking soda and salt
1 1/4 c. all purpose flour
1/2 c. low-fat buttermilk
3 c. blueberries, rinsed, drained, picked over

Topping:
3/4 c. all purpose flour
1/3 c. packed light brown sugar
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened

1. Heat oven to 350. Coat a 9" springform pan with baking spray.

2. CAKE: In large bowl, with electric mixer, beat butter and sugar on medium speed until lightened, about 2 minutes. Beat in vanilla and zest, then eggs, 1 at a time, beating until smooth after each addition. On low speed, beat in baking powder, baking soda, and salt, then half the flour. Beat in buttermilk, scraping down sides of bowl, then remaining flour, until batter is smooth. Stir in 2 cups of the blueberries; scrape batter into prepared pan. Scatter remaining berries over top, lightly pressing them in.

3. TOPPING: Combine flour, sugar and cinnamon in a small bowl; add butter and rub together with your fingers until mixture is evenly moistened and clumpy; evenly scatter crumbs over top of cake batter.

4. Bake 55-60 minutes or until a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove sides of pan; cool cake completely on rack.

Do You Have the Energy for Life's Possibilities?

Note: I've been encouraged to do more blogging about the wellness and life topics I often delve into with my clients at Nourish instead of focusing more narrowly on food. I'm up for it! It's all part of the Decadently Healthful life I try to live and that we at Nourish work with clients to achieve. So in this blog, while I'll continue to write frequently about food and healthful eating, I'll also dip into the broader subjects of health and wellness and living a vibrant, abundant LIFE! I'd love to hear from you through comments as I continue to evolve this blog so that it most thoroughly stimulates your thinking and inspires your personal journey to your own decadently healthful life. So here goes....

I've been biting off a lot lately - maybe more than I can chew - maybe not. With the arrival of warm weather, a growing business, an incremental consulting opportunity, two preschoolers at home all day, and a new baby arriving in six weeks, there is simply a lot going on that excites me these days! I'm one of those people who is prone to overdoing it. I always believe I have it all under control and that I can manage my life through rigorous scheduling and self-discipline and careful planning...but the truth, in the wise words of Deepak Chopra, is that "Even when you think you have your life all mapped out, things happen that shape your destiny in ways you might never have imagined.” Or as my father-in-law often quips, "If you want to make God laugh, tell him your plans."

Sometimes the "things that happen" are small. Last night my 2 year old woke up at midnight with a stomach bug and he and I spent most of the night huddled on the bathroom floor with him whimpering or vomiting or napping and me stroking his head and whispering soothing motherly words while wondering how on earth I'd have the energy to get through the jam-packed upcoming day. And yet here I am. Getting through it with some reserve of energy that presented itself just when I needed it.

And sometimes the things are big. An unexpected turn of events that radically reshapes the plans we had for the rest of our tomorrows. The reserves we require to navigate these changes are far more significant and require more careful cultivation to have available when they are needed. It doesn't matter if the unexpected event is catastrophic or overwhelmingly joyous - it calls upon us to deliver energy we never knew we had. I've had a few of these show up lately too - fortunately all of the joyful variety - but they require energy in order to say "YES" to them!

I often talk to my clients about the idea of creating energy for life's possibilities. When we dream together about what their very best life would look like and they immediately articulate a clear vision and their path to get there (trust me - sometimes it happens!), I try to get them to leave room in that vision for the unexpected. For the husband's new job in another city. For the birth of another child. For the blossoming of a hobby into a passion. For an accelerated promotion. For illness or injury or winning the lottery!

When we hold tightly to control over our original plans (and yes, I'm absolutely prone to do this, too) we can miss the even bigger things the world has planned for us. Staying open to the wonder of possibilities - living the questions so to speak - allows for a much richer life.

Yet, to take advantage of those opportunities, we need to have energy in reserve. If life shows up with a big, beautiful, wrapped present and we're too tired to open it, we simply miss out. There's rarely a second chance to say YES when life offers us an opportunity.

It's why I feel so strongly about living a vibrant, energized life and about NOT walking around in a chronic state of depletion. Moments of depletion? Normal. (Just ask the woman who was up all night on the bathroom floor!) But a life of depletion? Daunting! Finding ways to replenish ourselves in small everyday ways (a walk outside at lunchtime, a killer iPod mix for the morning run, a jar of sun tea on the patio) and through bigger, more intentional actions (a spa day, sending the kids to Grandma's for a weekend, a family summer vacation, a sabbatical or leave of absence) funnels energy into our reserve so it's there when we most need it. These activities also clear our minds enough to SEE the possibilities set before us. In our daily head-down, fast-paced, don't-get-in-my-way lives we rarely pick our heads up long enough to see the big gift that may be sitting in front of us. It shows up as a distraction or an obstacle rather than as a possibility.

If you're living in a state of depletion, you can feel it. Ask yourself why you're allowing this to happen. What would have to be true to find moments of replenishment? What would it take to carve out a real chunk of time for more intense renewal? What's stopping you? Your best life is waiting for you to be ready to take it on....

Lime-Cilantro Chicken with Avocado Salsa

There are some nights when I like to keep my life (and my dinner prep!) really, really easy. But even on those nights, I don't want to sacrifice flavor...or texture...or the satisfaction of really fresh ingredients. I just want something that delivers a filling, fresh, simple meal without a lot of hassle. This is for one of those nights.

The photo and recommendation from Cooking Light (where I found the original version of this recipe) pairs this chicken with saffron rice. Just to mix things up, I plated it over a bed of grilled slices of red potato instead (see recipe below). Either way, you have a complete meal in less than half an hour so you can catch up with your family at the table instead of while you are cooking!

This recipe really showcases the creaminess of a Hass avocado. If you've never worked with a whole avocado before, here's a guide explaining how to handle it. Separately, if you've always shied away from avocados because you've heard that they are high in fat or calories, remember that they are composed almost entirely of unsaturated (aka "good") fat and that 1/4 of a medium-sized avocado is only about 60 calories. Trust me, the texture and flavor that an avocado can add to a dish is well worth those few added calories and grams of "good" fat!


Lime-Cilantro Chicken with Avocado Salsa
Adapted from Cooking Light April 2010 issue
Photo credit: CookingLight.com

serves 4

Chicken:
2 Tbsp. minced fresh cilantro
2 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. olive oil
4 (4-6 oz) boneless, skinless chicken breast halves
1/4 tsp. salt

Potatoes:**
8-12 small red-skinned potatoes, sliced into 1/4" thick rounds
olive oil
salt and pepper

Salsa:
1 c. chopped tomato
2 Tbsp. finely chopped red onion
2 tsp. fresh lime juice
1 Hass avocado, peeled and finely chopped
sprinkle of salt and pepper

Directions:
Heat grill to medium high.

Combine first 4 ingredients (cilantro through chicken) in a large bowl and let marinate for 3-5 minutes. Remove chicken and sprinkle with salt.

Slice potatoes** and toss with olive oil, salt and pepper. Spread potatoes on a piece of aluminum foil.

Grill chicken directly over medium high heat until cooked through (about 10 minutes). Place potatoes (on the foil) onto grill, turning once during cooking until done (also about 10 minutes).

While chicken and potatoes cook, prepare salsa. Combine tomato and next 4 ingredients in a medium bowl. Add avocado; stir gently to combine.

To plate, arrange 1/4 of potato slices on each dish. Top with a piece of chicken and about 1/4 cup of salsa.

**Note: If you prefer to serve this with saffron rice, simply start the rice when you heat the grill, following package instructions. Then omit the potatoes.

Let's Move! Chefs Move to Schools

I've been following the Obama administration's "Let's Move" campaign for a while now. Led by First Lady Michelle Obama, it's the effort to end childhood obesity within a generation - no small task given our trends in America! I signed up to receive email updates on the work and the headline below came through on Friday.

Essentially, the First Lady is calling on chefs to offer their services to local schools to help improve the taste, variety, and healthfulness of food served in schools while working within the schools' dietary guidelines and budgets.

My reaction? BRAVO! This initiative reapplies the successful Jamie Oliver Food Revolution idea which I've blogged about here, in an incredibly smart way. I love how this leverages the local presence and often extreme local influence of chefs to help community schools, just like Jamie did in Huntington, West Virginia. The program will be run by the US Department of Agriculture but its success really rests upon the active participation of an eventual ARMY of chef volunteers. I am so hopeful that chefs will step up to serve their communities in this meaningful way. Don't you just wonder which fabulous local chef will assist YOUR child's school in this effort?

The fact is, more than 31 million students participate in the National School Lunch program and more than 11 million in the National School Breakfast program - for many children, the bulk of their nutritional needs must be met through this no cost or low cost school-provided food. Amping up the nutritional quality as well as the taste of those meals could go a long way toward rebuilding a nation of people who understand and appreciate fresh, quality food. And of course, the healthier school food is, the bigger impact it can have on reducing childhood obesity in the near term.

i can't wait to see how this idea plays out across the country!

Here's the text of the email from the Let's Move office...would love to hear what YOU think!

Announcing "Chefs Move to Schools"

Posted May 14, 2010

By Sam Kass, White House Assistant Chef and the Food Initiative Coordinator

Since the groundbreaking of the White House Kitchen Garden more than a year ago, local students have spent time on the South Lawn of the White House planting seeds, harvesting vegetables and learning about health and nutrition along the way. Through the garden, the First Lady started a discussion on the role food plays in living a healthy life. The discussion grew into the Let’s Move! campaign and like the garden – we just keep on growing.

Today, I’m excited to announce the “Chefs Move to Schools” program – an opportunity for chefs around the country to adopt a local school to help solve the childhood obesity epidemic within a generation. In the words of the Mrs. Obama:

We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! Campaign.

“Chefs Move to Schools” will pair chefs with schools in their communities to bring fun to fruits and vegetables, and teach kids about food, nutrition and cooking in an engaging way. And by working with school food service employees, administrators and teachers -- chefs can help deliver these messages from the cafeteria to the classroom. After hearing fifth graders cheer for broccoli, I know firsthand that chefs can have a huge impact on kid’s health and well being.

Chefs and schools that are interested in participating can sign up here or through www.LetsMove.gov.

Avocado Salad with Carrot-Ginger Dressing

Photo credit: SmittenKitchen.com

You know that fabulous ginger dressing you're always served with your small salad at a Japanese restaurant? The one that is so fresh and tastes so amazingly perfect on the few simple greens it's covering? This is even better than that.

Apparently, it originated in one of Gwyneth Paltrow's GOOP.com newsletters...and then was adapted by one of my favorite food bloggers (whom you can check out at SmittenKitchen.com) ...and now here it is from me to you!

The first time I made this I didn't have miso in the house - so I used tahini instead. It turned out to be "just okay" - it was a little heavy, not very bright. I was looking for more zing. I didn't want to give up until I'd tried it as written and I'm SO glad I didn't! This is really, really delicious. The recipe specifies a combination of vegetables over which to serve it but I've been dolloping it on any salad combination I can think up and it hasn't disappointed me yet. So if you are not an avocado fan, fear not! Use your culinary imagination for the salad itself, but DO try this dressing.

Miso, in case you are wondering, is a traditional Japanese seasoning that comes in a thick paste. You can find it in the refrigerated section of Whole Foods or other grocery stores (usually within the organic section). It is most often made by fermenting soybeans but many other grains can be used as well. Miso soup is eaten daily in most Japanese households and miso makes its way into lots of other foods that are Japanese in origin. And as for this dressing? Don't make it without it!


Avocado Salad with Carrot Ginger Dressing
As posted on SmittenKitchen.com

Serves 4+

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 Tbsp. roughly chopped fresh ginger
2 Tbsp. sweet white miso
2 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1/4 c. grapeseed or another neutral oil (I used canola)
2 Tbsp. water

1 small/medium head of lettuce or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered (or cut into small chunks)

Mix the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine is running, slowly drizzle in the neutral oil and water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

The Spice(s) of Life

True confession. I've become a little obsessed with spices.

There are still a lot of nights when my old standby of "salt, pepper, and olive oil" cover the bases for our family dinner, but the fact is that changing up the way a routine meal is seasoned can completely change its character. Consider the following four entrees:

Asian Rubbed salmon
Cajun Blackened salmon
Rosemary Scented salmon
Citrus Peel Oak Planked salmon

All "just salmon", right? But simply changing up the spices creates a completely different flavor profile - what fun!

Any grocery store has a wide selection of spices you can peruse to find inspiration for dinner, but a company called Penzeys has really made me into a spice evangelist.

The company was founded in 1957 in Milwaukee, WI and by 1986 had established an expanding mail-order business. Their growth continued through the 80's and 90's as Americans became more and more enamored with cooking from other cultures, and in 2000, they started opening physical stores around the country. Lucky for me, one of them is a 5-minute drive from my husband's sister's home in Columbus, OH. The stores are rustic and homey and stocked with an incredible array of spices for baking, cooking and gift giving. Even if you aren't lucky enough to have one nearby, you can shop online at Penzeys.com. You can also request a catalog through the website which includes recipes and images of some of the spices.

A few of my favorite Penzeys concoctions are:
Northwoods Seasoning - delicious on salmon, also great on other fish dishes and chicken
Fajita Seasoning - great on pork tenderloin or chicken when making fajitas or to give a Southwestern flavor to meat or vegetables in a snap
Parisien Bonnes Herbes - makes wonderful roast chicken but very versatile in a variety of dishes
Chicago Steak Seasoning - a little smoky for me, but my husband loves it - great robust flavor on red meat

We all get into ruts of cooking the same things over and over...try some new spices on those old stand-bys and your family can experience an entirely new repertoire of dinner ideas!

Fontina, Asparagus and Leek Strata

It's that time of year when you may be called upon to whip up a brunch for Mothers Day...or a Bridal Shower...or a Baby Shower...or a Graduation party...or any number of other late-spring and early-summer celebratory occasions. Or maybe you're in the habit of making brunch for your family "just because!" I have a lot of favorite brunch recipes, but this one is a healthy choice and works beautifully at this time of year when asparagus (and leeks!) are in season at last.

I had this for the first time when my Godmother made it for me at her home when I was visiting and it's been in my repertoire ever since. It's a nice alternative to the heavier sausage and cheese brunch casseroles that are so prolific and I like to pair it with something homemade and sweet and a delightful bowl of fresh fruit to round out the meal. It might also pair nicely with some turkey sausage now that I think about it!

Enjoy all your upcoming brunch occasions!


Fontina, Asparagus, and Leek Strata
adapted from Cooking Light circa 1999

6 generous servings

1 Tbsp. butter
5 c. sliced asparagus in 1" pieces (about 1 1/2 pounds)
2 c. thinly sliced leeks - whites and light green parts (about 3 small)
1/2 c. water
3 Tbsp. chopped fresh parsley
2 tsp. grated lemon rind
1/2 tsp. salt
1/4 tsp. black pepper, divided
12 (1-ounce) thin slices dense whole wheat bread
1 c. (4 oz.) shredded fontina cheese, divided
2 1/2 c. skim or 1% lowfat milk
3 large eggs
1 large egg white
1 1/2 c. fresh breadcrumbs (about 3 slices, diced)
cooking spray

Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, lemon rind, salt, and 1/8 teaspoon pepper.

Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.

Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.

Preheat oven to 400°.

Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.

Put Your Own "Happy" in the Meal

I had a major mothering moment last week after my daughter's dance class. For a number of weeks, she'd been asking me (or my mom, if she had driven her that day) to go to McDonald's after class. As an occasional lunch indulgence for her, I'm fine with a trip to McDonald's, but the requests seemed to have become excessive and I just couldn't put my finger on why! For some reason, on that day, the answer came to me.


"Are you really hungry, sweetie? You had lunch an hour ago!"

"Yes. I'm starving."

"What would you order if we went to McDonald's?"

"Chicken nuggets, french fries and milk. Or I'd get apples if you think that's a better choice."

Sigh. "Hmm. Well, what if...." (EPIPHANY OCCURS HERE) "we order those things to eat but don't get a Happy Meal this time?"

SILENCE.

"Sweetie?"

"Well....ummmm....the thing is.....then I wouldn't get a toy, right?"

Smiling. "That's right. But you'd have food in your belly so you wouldn't be hungry anymore. Does that food sound good to you?"

PAUSE. "Not really."

"So really, what you want is a toy?"

"Well....yes!"

"Okay, then what about this idea? What if we go to Target and you can choose something from the dollar aisle and then when you are hungry you can choose some food from home that actually sounds GOOD to you? You know, you don't have to order junk food like chicken nuggets and french fries JUST to get a toy. We can find a toy you REALLY like (and that you can pick out instead of taking whatever they give you) at another store and you can have whatever healthy food sounds good to you when you are really hungry!"

"Really?! That would be AWESOME!"

Driving through town, I could not believe that I hadn't pieced this all together sooner! It was never really about the food....it was about that little plastic TOY! Of course, food marketers and restaurants have known this for years...and I've studied it as a marketing tactic in multiple classes...but as a parent I just didn't see it for what it was! In truth, I was relieved after this discussion. I felt like even at five, she'd really understood and, in fact, was a little perturbed that a company would make her order certain foods just to get their toy when OTHER companies would sell the toys by themselves! I was excited about helping her disentangle her desire for the toy from her desire for the food.

When we got home later that day I started googling Happy Meal just to see the latest buzz. I was surprised and really encouraged to read about a law passed (coincidentally, also LAST WEEK) in a California county banning food marketers from offering toys to children unless the meals meet specific nutritional guidelines. That's brilliant!

Separately, I found this NY Times Article outlining the effect of televised food ads on children's eating habits. We've all had the experience of our child seeing a commercial and immediately begging for the product or food that is advertised - it's unreal! And it's tough to fight as a parent.

Nonetheless, it is my belief that as parents, we hold the ultimate responsibility for educating our children by exposing advertising and promotion tactics for what they are - persuasive tactics designed to influence our purchase behavior. How easily we can forget as we fall victim to the same tactics when they are applied to the latest shade of lipstick, the designer bag, or the miracle face cream.

It's only been a week since our discussion, but I'm pleased to report that there haven't been any requests for McDonald's this week! I only wish I could say the same for my own advertising-induced purchases...there is the matter of that Nars lipstick I just bought at Sephora at the recommendation of the kind editors at InStyle. But, hey, at least I didn't have to buy fried chicken to get it!