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RECIPES

RECIPES

Home Cookin’: Homemade Healthy Pumpkin-Vanilla Ice Cream

Pumpkin-Vanilla Ice Cream

Strange, but true fact about me: I am obsessed with pumpkin, so much so that 100% pure canned pumpkin ranks among my favorite pantry staples.  Low in calories and packed with both fiber and vitamin A, canned pumpkin can be used in everything from soup, to homemade pasta, smoothies, or your morning oatmeal.  I also frequently use it as a healthy swap for eggs and oil in baked goods (see my post on using canned pumpkin for fudgey brownie bites here).

So, clearly when I bought my ice cream maker this summer, pumpkin ice cream was on my shortlist of recipes to whip up.  Inspired by another Boston blogger, Healthy Food For Living’s, recipe for Vegan Maple Pumpkin Ice Cream, I tweaked to incorporate another ingredient obsession of mine, Whole Foods Vanilla Soymilk and added a bit more spice.  The result…divine, spicy pumpkin-ness.

Homemade Pumpkin-Vanilla Ice Cream

Ingredients:

Pumpkin-Vanilla Ice Cream Mix

-1 can of 100% pure pumpkin puree (NOT pumpkin pie mix)
-1.5 cups of vanilla soymilk (I like Whole Foods 365 brand)
-1/2 cup honey (I used clover, but it’s up to you)
-1 tsp. ground cinnamon
-1 tsp. ground nutmeg
-1 tsp. pumpkin pie spice
-1 tsp. pure vanilla extract

-In a medium bowl, mix the pumpkin puree and soymilk. Once incorporated, add in honey and vanilla extract.
-Slowly add in the spices one tsp. at a time. I recommend using a whisk to ensure that they are incorporated evenly. The mix will be slightly thicker than the consistency of water and that’s normal.
-Cover with plastic wrap and chill in the refrigerator for two hours.
-Place in ice cream maker and make according to your model’s specifications (mine took 20 minutes).

If making for a dinner party, I would recommend making that night, because this recipe is best served freshly made.  Because of the low fat content, once it’s in the freezer for awhile the consistency is more like an ice cream-y Italian ice.  Nevertheless, the taste is still delicious!  Hope you will enjoy as much as I do.

For more of my recipes, click here.

RECIPES

A Little Love From The Washington Post’s Lean & Fit eNewsletter

Liberté Yogurt by Jessica Gioglio

You don’t have to be from Washington, D.C. to enjoy the Washington Post’s weekly Lean & Fit eNewsletter.  In addition to featuring helpful nutrition and fitness tips and recipes, the newsletter allows readers to submit their food-related questions.  I recently sent in a response to a reader’s question about yogurt suggestions that were fat-free AND low in sugar (yet delicious).  A tall order, right?

Well, imagine my delight when my savvy tip made the cut:
I find Greek yogurt a bit too tart, so I prefer plain Liberté yogurt, which isn’t non-fat (2 percent milk), but for 6 ounces it only has 9 grams of sugar and has a rich, luxurious taste. The only ingredients are milk and yogurt cultures. I typically buy it at Whole Foods – hopefully they also have it at their DC stores. – Jessica

Thanks again to Jennifer for including my yogurt obsession in this week’s Lean & Fit eNewsletter.  If you’re interested in subscribing, please click here to do so.  Note that you are required to register for The Washington Post’s website first, which is free.

BOSTON, RECIPES

Sweatin’ in the City: How I’m Trying to Beat the Heat

Christian Science Center Plaza Fountain by Jessica Gioglio

Hot.  Sticky.  Humid.  Oppressive.  Unbearable.  Just a few words that I have been abusing this week.  In between sucking down water and fighting my urge to jump into the Charles River, here’s how I’ve been beating the heat this week:

Sip: Coconut Water. Sweating depletes both sodium and potassium, making this lightly sweet beverage a nice way to refuel.  Offering more potassium than two bananas, sodium and sugar for energy, I’ve been sipping on one per day to replenish.  Though there are many brands available, I’m partial to Vita Coco.

Stay: Air-Conditioned Office Building: I’ve never loved my office so much.  Usually I complain about the overly cold air conditioning, but this week, the temperature feels just right.  I’ve actually found myself staying a bit later than usual to postpone going back to my heat box of an apartment.  Don’t work in an office building?  If I didn’t, I’d be spending my time in public buildings, like the Boston Public Library, Prudential Center, movie theatre and local museums.

Splash: Christian Science Center Plaza Fountain: While there are several great fountains around the city, this one has attracts both locals and tourists equally.  Though a shorted power cable temporarily disabled the fountain yesterday, it’s now back up and running.  It’s not only little kids that can shriek in delight while running through the spiral streams of water!  Who’s dashing through with me!?

Savor: Summer Soups. My friend Gabi has a fantastic food blog with oodles of soups, slaws, salads and salsa recipes perfect for cooling off after a hot day.  I can personally attest to going gaga for her Summer Gazpacho and slurping the wine-infused Chilled Watermelon Soup with delight.

Splurge: Double Shot Affogato. When this Health.com recipe popped into my inbox this week, I was instantly taken back to Italy, where I first tried this yummy espresso and coffee ice cream dessert drink.  Why didn’t I think to try and re-create this at home sooner?   Click here for the recipe.

With scorching temperatures scheduled to run through the weekend, how have you been keeping cool this week?

RECIPES

Home Cookin’: Parmesan “Breaded” Chicken

Parmesan Chicken

Ideal for a busy professional, this easy entree can be prepped the night before.  Start by coating four boneless, skinless chicken breasts with dijon mustard (Annie’s Naturals is yummy).  Preheat the oven to 350 degrees and coat a cookie sheet or baking dish with nonstick spray.

On a clean plate, spread a thin layer of finely ground parmesan cheese (Whole Foods has a fantastic store brand one) and top with ground black pepper, crushed red pepper, ground or freshly minced garlic, dried or fresh rosemary.  Do NOT top with salt, as the cheese is already salty.

Coat both sides of the chicken breast in the parmesan cheese and spice mix and place in the baking dish.  Continue the process until all four chicken breasts are evenly covered.  If popping into the refrigerator overnight, make sure the chicken is at room temperature before placing in the oven.  Bake for 20-30 minutes depending on the size of the breasts.  Cook until the insides are tender, but not pink.

The result is a juicy, flavorful piece of chicken with hints of cheese and kick of spice from the crushed red pepper.  Serve with a side salad, or green beans and brown rice.

For more of my recipes, click here.

BOSTON, ENTERTAINING, RECIPES

Easy Entertaining: The Cocktail Club

Bloody Mary Cocktail Club Event

With new roommates come new traditions.  Instead of hosting a typical dinner party each month, my new roommate and her friends take turns hosting “The Cocktail Club.”  Created as a way to taste and learn how to make classic cocktails outside of a bar, the monthly host selects a signature drink and pairs it with a suitable entree.

Last month’s cocktail club was inspired by brunch.  A Bloody Mary bar allowed guests to learn how to mix their own drinks as spicy or mild as they desired.  Only half of the guests had tried a Bloody Mary before, making it a great opportunity to expand their mixologist skill set.

Ellie Krieger's Blueberry Almond French Toast Bake

The dish of the night was Ellie Krieger’s Blueberry Almond French Toast Bake.  Perfect for busy professionals, the recipe must be prepared the night before and can be popped into the oven as guests arrive.  In contrast to the spicy Bloody Mary, the french toast bake was sweet, yet filling.  To round out the meal, serve fresh fruit and a veggie platter for guests to nosh on in advance of the main entree.  To view the recipe from the Food Network’s website, click here.