Quinoa Almond Joy Bites

What's your favorite candy, of all time?  If you can't guess mine, I'll tell you; Reece's Peanut Butter Cups, hands down.  This is followed by Snickers and then Milky Way (Payday might be tied with Milky Way).  Like I said the other day, I think I have Halloween on the brain...I need candy!  Of course, I'm trying to stay healthy, practice what I preach, and keep my weight normal as I creep deeper into my 30s (and you know, the whole fertility thing is important too), so when I get candy cravings I need to come up with another plan, hence today's post.

You might be thinking it's strange that I chose Almond Joys as my candy to "Recreate" today, since it wasn't even on my top five favorite candy list, but, I love Almond Joys and they happen to be on my husband's top five (maybe even top three).  I'm such a good wife. I know, I know.

Almond Joy Quinoa Bites

Source: SkinnyMs.com

Makes: ~18

Ingredients

1/3 cup dry quinoa

2/3 cup water

12 whole dates (or 14 prunes or 14 figs) - no sugar added variety

1/2 cup whole almonds, with skins **

1/3 cup grated sweetened coconut **

1/4 cup mini dark chocolate chips
Optional: 1 tsp. coconut oil

** NOTE: If you are following a low FODMAPs diet be aware that coconut and almonds contain FODMAPs, but the amounts called for in this recipe should not cause any problems (as long as you stick to 1-2 bites in a sitting).  For most people 1/4 cup coconut and 12 almonds is the max recommended amount to consume if sensitive to FODMAPs.

Directions

1.  Add quinoa and water to a small saucepan, cover and bring to a boil.  Allow to simmer for ~15 minutes (or until water is all absorbed).  Cool to room temperature and refrigerate at least 2 hours (or put in the freezer for ~30 minutes, which is what I did).

2.  Using a food processor, add dried fruit and pulse until the fruit forms a ball.  Remove the fruit and place in a bowl.  Add almonds to the food processor and pulse until finely minced.  Be careful not to turn the almonds into mill.

3.  Add fruit, almonds, coconut and quinoa to the food processor and pulse until ingredients are well combined (add optional coconut oil here too).  Return the ingredients to the mixing bowl and mix well.  Add the chocolate chips and combine with the rest of the ingredients (**or, alternatively you can go on to step 4).  Start making small bites (~2 Tbsp each) and place on a baking sheet.

** 4.  If you did not add the chocolate chips to the bites, go ahead and melt them in a double boiler.  Once melted, drizzle over the bites, or dip the bites directly into the chocolate.  Set the bites back on the sheet and put in freezer for at least 1-hour.  Then, enjoy!

Quite honestly these bites were great even without the chocolate.

However.....I don't know about you, but I have to have some chocolate!  They wouldn't be "Almond Joys" without the chocolate.

If you're wondering why the coconut oil was "optional" it's because not everyone has a jar of coconut oil, and let's be honest, it aint cheap!  The first time I made these I didn't use coconut oil, and they were just fabulous. The second time I did use the oil and they were also wonderful. So, you choose.

Estimated Nutrition Facts for 1/18th of recipe
(without coconut oil)

Source: CalorieCount.com

Nutrition Highlights:  Under 100 calories, lower in sugar (and most of the sugar is from the fruit).

QUESTION:  I gotta ask, what's your all-time favorite candy??

HAppy Friday, and have a wonderful weekend everyone.  Thanks for reading!

The Candid Rd

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Two Simple Homemade Dressings (Cucumber Yogurt and Creamy Parmesan)

It's truly been wonderful having a back yard filled with some of my favorite herbs; basil, mint, rosemary and dill.  I just walk outside, pick whatever I want, and add it to my marinades, smoothies, and salads.  I wish summer never ended.  I guess I could move to Florida or something, but truth be told, I enjoy the changing of the seasons here in Ohio.  After all, fall is right around the corner and while I will no longer have fresh herbs, soon enough it will be OSU FOOTBALL SEASON!!  I'm giddy with excitement.

Ok, I just got off track.......

As you already know I follow a special diet for IBS-control.  The diet isn't so bad, most of the time, but there are two ingredients that are incredibly difficult to avoid; garlic and onion.  I've looked high and low for a low FODMAPS salad dressing, and while I've found about two, I still prefer making my own.  I found these two recipes not too long ago and both were already low FODMAPs, without me having to make any modifications.  They were both simple, and honestly, delicious.  What I'm saying is, even if you can eat garlic and onion endlessly with no side-effects (lucky duck!) you will still want to print these recipes and save them in your files (or just Pin them, since that's what we do these days).

Cucumber Yogurt Dressing

Slightly modified from a Nutrition Action Health Letter recipe

Makes 8 servings (2 Tbsp/serving)

Ingredients

1/2 cup English cucumber, chopped

1 cup plain fat free Greek yogurt

1 tsp. red wine vinegar

2 Tbs. chopped fresh dill

2 Tbsp. chopped fresh mint

1/2 cup crumbled reduced fat feta cheese

Directions

Blend well in a blender, Magic Bullet, Food Processor, etc.  Add 1-serving (~2 Tbsp) to 3-4 cups of lettuce to make a salad, and top with your favorite add-ons.

**NOTE:  If you are following a low FODMAPS diet you will be happy to know that this is low FODMAPs!  Also, if you are following a gluten free diet, be sure to use gluten free oats.

Estimated Nutrition Facts for 2 Tbsp.
Source: CalorieCount.com

I poured this dressing over romaine and added pepper, and feta cheese.  Sometimes simple is the way to go.

Next up, my all time favorite (of course, the one with more calories, go figure).

Creamy Parmesan

Slightly modified from a Nutrition Action Healthletter recipe

Makes 8 servings (2 Tbsp/serving)

Ingredients

1/2 cup chopped basil leaves

1/4 cup chopped chives

1 Tbsp. fresh lemon juice

1/4 cup grated parmesan cheese

1/2 cup fat free Greek yogurt

1/3 cup extra virgin olive oil

1/4 tsp. sea salt

Directions

Blend well in a blender, Magic Bullet, Food Processor, etc.  Add 1-serving (~2 Tbsp) to 3-4 cups of lettuce to make a salad, and top with your favorite add-ons.

**NOTE:  If you are following a low FODMAPS diet you will be happy to know that this is low FODMAPs!  Also, if you are following a gluten free diet, be sure to use gluten free oats.

Estimated Nutrition Facts for 2 Tbsp.
Source: CalorieCount.com

Again, a simple salad with romaine, dressing, and homemade croutons (I basically baked some stale whole grain bread in the oven and sprayed some Tuscan olive oil on top prior to baking).

There you go, two new dressings for your Pinterest board (or recipe files).   I hope you enjoy them as much as we did.

QUESTION:  What's your favorite dressing, of all time?  For me it's balsamic vinaigrette.  But of course, I can never find one without garlic or onion.

Thanks for reading, and enjoy your weekend!

The Candid Rd

Kiwi Basil Smoothies

I was at a wellness event the other day and was looking at the smoothies they were selling, for six-dollars each!  I could have made them all myself, for less than two-dollars (and they provided the recipes for each one of these smoothies....so of course I took a copy to-go).  Since we've been gardening I've been searching high and low for good smoothie recipes with fresh herbs. I've been "experiminting" (haha) lately with mint because our mint has already started growing out of control (get ready for some seriously minty posts!).  I've also been experimenting with basil, because even though ours hasn't grown much yet, I want to be ready when it does.  Are you one of those people who buys a bunch of fresh herbs for one recipe, only to throw the remaining away because they don't get used?  This happens to me a lot, especially with basil (hence the reason I'm growing my own).  Now, I know I could make pesto, and I often do, but what about a basil smoothie?  I realize that I can add just about any herb to a smoothie, but I recently found out basil is not only tasty, but absolutely delicious in smoothies!  So, don't waste your remaining basil...use it in your smoothies.

Kiwi Basil Smoothies

(Modified version of this recipe)

Serves 1or 2

Ingredients

2 kiwis

1/2 banana

Juice from 1 grapefruit **

1 packet sweetener (caloric or non-caloric, I used a brand of stevia)

1/4 cup fresh basil

1/2 cup crushed ice

Directions

Blend well in a Magic Bullet, Nutribullet, or blender of your choice.

** NOTE:  If you are following a low FODMAPs diet you don't want to use grapefruit for your citrus.  You could try orange juice instead, or another citrus like lemon or lime.

Here are some more basil recipes to choose from, in case you're not sold on the smoothie or pesto idea.  Basil is full of nutrition (ie: vitamin K, iron, calcium, and fiber). Don't let it go to waste!

Estimated Nutrition facts for 1 smoothie (entire recipe)
Source: CalorieCount.com

Estimated Nutrition Facts for 1/2 of entire recipe (if you make 2 servings out of this recipe)
Source: CalorieCount.com

QUESTION: Do you have any good herb-infused smoothies to share? Did you know that Monday was National Herbs and Spices month?!  Yeah, that's right!

Stay tuned for a mint chocolate chip protein smoothie I'm trying to invent.  I have the idea in my head, now I just need to produce something fabulous.  Have a wonderful Thursday everyone!

Thanks for reading.

The Candid Rd

Simple Summer Gazpacho (Thrifty Thursday!)

Crunchy peanut butter, nutty brownies, artichoke hearts, avocado, and gazpacho soup.  What do they all have in common?  I used to hate them all when I was growing up.  Yes, it's true, I despised crunchy peanut butter, but now I beg for more peanut pieces (the crunchier the better!) and I used to detest anything that contained guacamole or avocado, but now I add it to anything and everything.  As for cold soup, well, I'm still not completely sold on the idea, but this recipe from last summer was a real winner.

You see, cold soup to me always tasted like chunky salsa.  And of course, when I was young I also hated salsa.  Now, you guessed it, I love it!  Of course it's impossible to find a low FODMAPs salsa, but this soup is certainly low FODMAPs, and tasted great with a hearty piece of whole grain bread with a bit of butter smeared on top.  It's the perfect meal or side for any summer outing.  I just love soup, any time of the year, and it's nice to know that my taste buds can finally enjoy a cold soup in the summer!

And like I said, now that I know how delicious avocado is, I add it to whatever I can.  It tasted great sliced on this gazpacho soup (despite containing FODMAPs....).

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It's super red, no? That's how you know you're getting a good dose of heart-skin-and prostate health-promoting lycopene.

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This soup was as easy as throwing ingredients into a blender, pressing start, waiting a few seconds, then pouring the result into bowls.

I took a photo of this recipe, rather than typing it out.  Yes, I got lazy.  This just highlightss how easy this recipe is (hence while I'm posting it on "Thrifty Thursday"...it's thrifty on time and price, only about $1 per serving!)

Source:  Nutrition Action Healthletter ----- the best newsletter in the world. No joke

*Note: If you follow a low FODMAPs diet you'll be pleased to know this is a low FODMAPs recipe!  The avocado, however, is not low FODMAPs.  I still eat a few slices because sometimes I just can't say no!

Estimated Nutrition Facts for 1-serving (1-cup)
Source: CalorieCount.com

Nutrition Highlights:  Under 100 calories, good source of vitamin A and iron, excellent source of vitmamin C.

And like I said, I now add avocado to anything and everything.  Sadly it's not low FODMAPs, but if I stick to a small portion, ie less than 1/4th cup, I seem to be just fine.

QUESTION:  Do you like cold soup?? If the answer is no, will you try this to see if maybe your taste buds jump for joy like mine did?!

Thanks for reading.

The Candid Rd

Gluten Free Zucchini Cakes with Greek Yogurt and Chives

Today is Monday and I'm in a hurry to get out the door (Mondays are always a rush day for me, what about you?  And the strange thing is, I worked yesterday, so this is more like a Tuesday!). I couldn't leave without posting this wonderful recipe, which I actually made last year at this time and is on my list of "first things to make with our homegrown garden zucchini".  I can still remember the first hot and cheesey bite, bursting with flavors in my mouth.  Yes, I'm saying this recipe was a huge success and a must-make this season.  Sure, it's hot, but serve it with a cold salad and a cold beer, you'll be fine.

I typically only post food that I really enjoy, but sometimes I post things that I didn't necessarily enjoy, but that I know others might.  This recipe is not one of those.  This is one that I enjoyed so much that I almost ate the entire batch in one day (yes, dietitians have "binge"-like episodes every once in a while too!).

Zucchini Cakes with Greek Yogurt and Chives

(Modified from a recipe found in the Columbus Dispatch)

Makes: 18 cakes

Serves: 6 (each person gets about 3)

1 pound zucchini, trimmed, coarsely grated

1 teaspoon salt

1/4 cup garbanzo bean flour (or brown rice flour) **

2 tablespoons grated Parmesan cheese

2 tablespoons minced onion **

1 large egg

1 large egg white

1/2 teaspoon ground pepper

Olive oil for pan-frying

1/3 cups plain Greek yogurt

Chopped fresh chives**

**NOTE:  If you are following a low FODMAPs diet, omit the onion and add more flavor by using garlic-infused olive oil for the pan frying.  Also beware that the garbanzo bean flour may not be the best choice because of the oligos (the "O" in FODMAPs), so switch to brown rice flour, or your favorite gluten-free flour, if you can.  Also, note that chives are actually a type of onion that are free of FODMAPs!  They are indeed safe to eat.  And lastly, if you are intolerant to lactose, don't add the Greek yogurt (although most people shouldn't be too bothered by the parmesan and Greek yogurt because they are both very low in lactose).**

1. Place zucchini in a colander set over a bowl. Sprinkle with salt. Toss to coat. Place a small plate atop zucchini to weigh it down. Let stand 30 minutes to drain.

2. Wrap zucchini in clean kitchen towel. Squeeze out as much liquid as possible. Transfer zucchini to a bowl. Mix in flour, Parmesan and onion. Whisk egg and egg white together. Add to zucchini mixture along with pepper.

3. Brush a nonstick skillet with olive oil. Heat over medium-high heat. Working in batches, drop zucchini mixture into skillet by tablespoonfuls. Use a spatula to flatten cakes to 2-inch rounds. Cook until golden about 2 minutes a side.

4. Transfer zucchini cakes to platter. Top with dollop of Greek yogurt. Sprinkle with chives and serve.

This was one of those recipes that I wasn't sure I would actually like as much as I did.  My first bite sort of threw me off......they were so delicious I was actually shocked.  I think the secret was the parmesan cheese.  There wasn't a whole lot in the recipe, but it was just enough to make the flavors just pop in my mouth.  I highly recommend using a good parmesan cheese, rather than that from a canister that is tiny and powdered (ie: Kraft).  I mean, I love that type of parmesan cheese, don't get me wrong, but this recipe needs some good fresh parmesan!

Estimated Nutrition Facts for 1-serving (3 cakes)
Source: CalorieCount.com

You can use these as appetizers, or a side dish (the Columbus Dispatch, where I found the recipe, recommended dressing them up with some slices of smoked salmon, if you desire.  Yum!).   You could also have a couple more and make it a meal, why not?!  Imagine; add some fruit on the side and a cup of milk or dairy alternative, and voila, a nice balanced plate.  I can't wait to make these again!

Enjoy your Monday everyone, and thanks for reading.

The Candid Rd

Simple Zucchini with Lemon Basil Pesto (Meatless Monday)

Sometimes all I want for dinner is a big bowl of veggies.  Do you ever feel that way? If you're like Nick, you might be making a face right now.....for him he could eat a big bowl of veggies, but only if it comes with two large slices of buttery bread.  Anyway, I actually made this recipe last summer, but never got to post it.  When we planned what to plant in our garden this year I went back to last year's recipes to see which ingredients I used most.  Basil and zucchini were my top two ingredients, therefore they are currently being planted in our garden (I'll be posting about this year's garden soon).  The pictures I took last year aren't amazing, but the recipe was, so I knew I had to post it anyway.  I will definitely be making this recipe all spring and summer long.  It was that good.

Simple Zucchini with Lemon Basil

Source: Clean Eating Magazine

Low FODMAPs

Serves 4

Ingredients

2 tsp. Extra Virgin Oil (or use a garlic-infused oil if you'd like)

3 zucchini, halved and cut into 1-inch thick pieces

1 lemon, zested and juiced

1 packed cup fresh basil leaves

2 Tbsp. toasted unsalted pine nuts

1/4th tsp. sea salt

1/4th tsp. fresh ground pepper

Directions

1.  Preheat oven to 425 degrees.  Brush a large baking sheet with 1 tsp. oil and spread zucchini in a single layer on sheet.  transfer to oven and roast for 20 to 25 minutes, until just tender and beginning to brown.

2.  Meanwhile, in a blender (or Magic Bullet!), combine remaining 1 tsp. oil, lemon zest and juice, basil, nuts, salt and pepper.  Blend, stopping to scrape down sides of blender if necessary, until smooth.  Transfer to a medium bowl, add zucchini and toss to coat.

** NOTE:  If you are following a low FODMAPs diet this recipe needs zero modifications!

Estimated Nutrition Facts for 1/4th of recipe

Nutrition Highlights:  Under 100 calories (I think this 70 calorie estimated is slightly off, but either way I think the recipe is less than 100 calories per serving), low sodium, good source of vitamin A and excellent source of vitamin C.

This pesto would be delicious with whole wheat pasta, on a whole wheat pizza crust, or really on top of any of your favorite vegetables (I've had it with steamed broccoli and carrots once. Yes, random, but so tasty).  It's really just a great pesto recipe. Simple, and delicious. Want another idea?  Next week this pesto will be used on portobellos mushrooms.  

QUESTION:  What's your favorite way to use pesto??

So, this week has been rough.  Basically I'm having one of those "mindless eating" attacks every single day.  I find myself just leaning on food lately to heal; stress, loneliness, sadness, and anxiety (I've got a lot going on, and on top of that my laptop finally broke two days ago.  I am beyond sad about that).  I don't want to start recording my calories again, because that's just not fun and I don't think it's necessary, but instead I'm going to start journaling what I eat and how I feel when I do eat.  I'm going to try some of these mindful eating strategies.  I hope I can find a good journal at Barnes and Noble. This has just got to stop!   After all, bathing suit season is approaching, and I'm just feeling bloated.  Ugh.  

Anyway.......  have a great week everyone.  And as always, thanks for reading!

The Candid Rd