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What Do You Wish You'd Known at 13?

9/29/2010

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Last evening in my nightly travels across the Internet (i.e. checking in on the blogs that I read, getting some updates from Facebook and looking for recipes), I stumbled across Dove's Movement for Self-Esteem.  Basically it's Dove's campaign to educate young women about their value and self-worth.  I'm a little bit of a social media junkie, so I really liked that they've launched a blog and have encouraged women to send them messages answering the question, "What Do You Wish You'd Known at 13?" 


Thirteen.  Do you remember being 13?  It's such a strange age, and I have to be honest, sometimes when I'm walking home through Astoria Park on my way home from work - and I see the young girls sitting on park benches whispering to each other and tugging at their clothes self-consciously, there's a little part of me that wants to stroll over and tell them that life isn't what they think it is.  They're 13, they have no frame of reference.


So how does this fit into this blog (I know what you're thinking - more recipes, less talk)?  Well, I think that a lot of our adulthood habits (eating habits included) grow from how we feel about ourselves when we're 13 (especially for girls).  I also think that at 13, most of us decide how we feel about our bodies...and those feelings travel with us for the rest of our lives.  Which is kind of weird - why would we trust a 13 year old's take on anything, let alone the way we feel about ourselves and our health?


So, if I could walk over to those girls in the park - I would tell them:
1.  He's not as important as you think he is (because seriously, when you're 13 there's ALWAYS a guy involved)
2.  It doesn't matter what your friends think
3.  Do the things that you want to do (join clubs, dance and sing, be in a book club), like I said, it doesn't matter what your friends think
4.  At 13 you're not even half way to what you are going to become (so don't worry so much)
5.  Your value is not tied to the way you look (when you're a grown up, people will love you for the person that you are)

6.  Take care of yourself.  Eating well and being physically active will make you feel better
7.  Your parents aren't your enemies (when the chips are down, you'll always want to turn to them)
8.  Always do what you know is right (and you know what's right)
9.  Be kind to others
10.  Be kind to yourself


What am I trying to say?  I'm saying that we've all come a long way from being 13.  Let's remember how far we've come, how far we have to go and to remember that 'healthy-ish' is't just about the food that you put into your body, it's about the thoughts that you allow into your head.

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All The Single Ladies (and Gentlemen)....

9/13/2010

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I cannot take credit for this photo (thank you cookinglight.com via Randy Mayor))
You know when you're dating someone...and you do the first date (maybe a drink, to see if you like each other), and then a second date (possibly doing dinner, maybe a movie), perhaps a third date (something a little more casual but still romantic because now know you actually like each other) and then, inevitably someone is going to invite someone over for a home-cooked meal.  

Ahhh, the dinner date at home...your chance to buy a nice bottle of wine and impress your date with your skills in the kitchen.  But it's a challenge, what should you make?  You have to rule out something with too much garlic or onion (kiss-ruining ingredients), anything too spicy and anything too 'out there.'  My rule for the dinner-at-home date?  Make pasta.

Everyone loves pasta and its carby-goodness.  In my opinion you should pick a pasta recipe that allows your date to help you in the kitchen and is simple enough that you can sip wine and chat while you work.  

So where am I going with this?  

Well, you can thank me later because I've found the perfect date night recipe.  Linguine carbonara my friends (AND it's healthy-ish! Score!).  This recipe tastes impressive - the sauce is creamy and rich, and the pancetta takes it over the top.  I also love the way the parsley cuts through the richness and adds a really fresh flavor.  The onions and garlic season this perfectly (without requiring you to need a mint afterwards) and you won't feel overly full (especially since the recipe makes exactly two servings).  This recipe is a lightened up version of a carbonara sauce (which often has more cheese and egg and more pancetta)...plus it's quick and fun to make.

This dish needs to be served as soon as it's ready, so don't make it in advance.  You can ask your date to help you chop and stir and then enjoy the meal together.  Now get out there and get your romance on - let me know how it goes!

PS - need a wine to pair with this?  Try a red wine with a high acidity (to cut through the creaminess of the sauce), but not too heavy or if you like white, try a Sauvignon Blanc. Personally, I think you should go full throttle and drink champagne ;).


Linguine Carbonara (from Cooking Light)

Yield: 2 servings (serving size: about 1 1/4 cups)

Ingredients
  • 4  ounces  uncooked linguine
  • 1/2  cup  1% low-fat milk
  • 3  tablespoons  grated fresh Parmesan cheese
  • 1  tablespoon  chopped fresh parsley
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • Cooking spray
  • 1/3  cup  chopped pancetta (about 1 1/2 ounces)
  • 1/4  cup  finely chopped onion
  • 1  garlic clove, minced
  • 1  large egg

Preparation

1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.

3. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.

4. Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.

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Guest Post: Results of a Google Search for "Healthy Prosciutto..."

9/11/2010

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Note:  This post is brought to you by my handsome boyfriend Jared, who is the true embodiment of the phrase, "when in doubt....ask the Internet."

How often do you find yourself opening the fridge to the sight of perishable ingredients used in meals from earlier in the week but the recipe didn't call for all of it?  It especially happens when you're only cooking for 2 or even just yourself.  This happens to us all the time and since I have the stronger stomach, I end up being the one sitting on the ground with a garbage bag finding last months expired milk or a carton of eggs that are now older than the chicken that laid them.  The internet is a great place to turn to prevent (or prolong) this adventure in refrigerator discoveries.

Last week Katie found a great recipe that called for only 1.5 ounces of prosciutto...I went to the deli to pick up the meat and thought to myself, I don't want to take a number, wait in line and then ask this guy for 4 slices of prosciutto.  So I ended up getting a quarter pound, because hey, italian meats can be used in anything.  We had a great meal but a couple of days go by and the prosciutto still sat there waiting in the fridge.  Since this is Healthy-ish.com, every one of the recipes that we make starts with the word "Healthy", and italian meats aren't usually part of that lexicon.  Google is a great place to turn to when you're looking for ideas and this is where I found a super easy, very tasty meal for "Healthy Prosciutto".  Credit and thanks goes to healthyfoodforliving.com for this recipe for 2 that used up the rest of the meat and a bag of mixed greens.  The pork stays tender and the prosciutto gets crispy, then the salad and pears/cheese go great together.

Prosciutto-Wrapped Pork Chops with Caramelized Pear Salad
Ingredients:
  • Extra Virgin Olive Oil
  • 2 boneless 4-6 oz pork chops, trimmed of any excess fat
  • 4 slices paper-thin prosciutto
  • Kosher salt and freshly cracked black pepper
  • 1 ripe Anjou pear, cored and sliced thin
  • 4 cups mixed greens, such as baby romaine and spinach
  • 1 tsp Dijon mustard
  • 4 tsp pure maple syrup, divided
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp crumbled goat cheese or blue cheese
Preparations:

  1. Lay two slices of prosciutto, slightly overlapping lengthwise, on a cutting board. Place one of the pork chops at one short end of the prosciutto, and roll it up so that the chop is fully wrapped. Repeat with the other slices of prosciutto and pork chop.
  2. Heat a drizzle of olive oil in a skillet oven medium-high heat. Add the prosciutto-wrapped pork chops to the skillet and cook 4-5 minutes per side, or until almost done. Remove to a plate and cover with foil (pork will continue to cook).
  3. Reduce stove heat to low. Add the pear slices to the skillet along with 2 tsp maple syrup, and saute until pears are caramelized and slightly soft, about 3-4 minutes.
  4. Meanwhile, whisk together the mustard, remaining 2 tsp maple syrup, cider vinegar, and a generous pinch each of salt and pepper. Toss dressing with the greens and top with the pear slices and cheese.
  5. Slice pork width wise and serve with salad.

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    Katie Creaser

    I'm a healthy foodie...well, who am I kidding?  I'm a partially healthy foodie.


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