Brigadeiros

These are bite sized Brazilian chocolate candies. Normally made with chocolate "jimmies" (or as we call them, sprinkles). I didn't have any, so I just sprinkled on some powdered sugar. They're very sweet and satisfy that oh-my-gosh-i-need-chocolate-NOW craving. One suggestion I would use for myself and for anyone else making these would be to make sure the cocoa is sifted, to avoid any clumps. Oh, ps, these are so easy and only have three ingredients!

Enjoy!

INGREDIENTS:
-1 can sweetened condensed milk
-2 tbsp cocoa
-1 tbsp butter

1. Stir all ingredients together in a pot and bring to a boil. Lower heat to low, continuing to stir.
When all ingredients are totally incorporated, take the pot off the heat.

2. Allow mixture to cool, until it's thick enough to mold.

3. Butter hands (yup, put butter allll over your hands!) and roll into balls. Top with sprinkles, powered sugar, coconut, etc.

Garlic Turnip Salad

Never have I ever eaten turnip...that I can remember at least. As far as I know, these aren't very popular vegetables, but I was pretty excited to learn to use them. I was visiting with a friend at her parent's house, who have their own vegetable garden. They gave me a big ole bag of turnips, so I needed to figure out a good way to use them!

Looking at them, they're not the prettiest little buggers:

From what I've heard, they are used in the same way potatoes are used. I decided to do just that: make a healthier version of a potato dish (fat-laden potato salad). Each serving of this dish, if you divide into 4 servings (for a nice, hearty side dish), is only about 12o calories. It appears to be one of those naughty, cream side dishes, but with turnips instead of potatoes, you cut down on a lot of extra calories and carbs. Tangy and flavorful. Enjoy!






INGREDIENTS (makes about 4 servings):
-6 turnips, peeled and cubed
-20 oz chicken broth
-2 small or 1 large yellow onion, peeled and diced
-4 cloves garlic, minced
-2 tbsp olive oil
-1/2 cup sour cream (I used light, to lower calories)
-1/2 cup chopped kale (for color!)
-Salt and pepper to taste

1. Heat oil in a large pot, and brown garlic.

2. Add in broth, onions and turnips. Let boil until turnips are tender and onions begin to become translucent. (about 15 minutes).

3. Drain any extra water that may be left and stir in sour cream and kale. Serve warm, or refrigerate and serve as a traditional "salad".

Swedish Apple Cake

Although I don't have the typically blond hair and blue eyes associated with Swedes, I am actually half Swedish. My maternal grandmother and grandfather moved to the US from Sweden, so it's nice to connect to that part of my heritage (mainly through food and decorating my entire apartment in Ikea...). This is an extremely simple cake, (a Dorie Greenspan recipe), which reminds me of a hybrid of a sugar cookie and a white cake. It's much denser than a cake, but still a little lighter than a cookie. Not the prettiest, frou frou cake, but still yummmm.


Enjoy!

Ingredients:
1 stick butter, melted and cooled
3/4 cup all purpose flour
1 tsp baking powder
pinch of salt
1 large egg plus 1 egg yolk
3/4 cup sugar
1/2 tsp vanilla extract
1 apple, peeled and cut. (I used plain ole red delicious)

1. Preheat oven to 350

2. In one bowl, mix flour, baking powder, and salt. Set aside.

3. In a separate bowl, whisk together sugar and eggs. Add vanilla and butter, and mix until smooooth!

4. Combine wet and dry ingredients, and pour into cake pan. Place apples in a swirl, leaving room in between each piece.

5. Bake for 30-40 minutes, or until inserted toothpick comes out clean.

Ultimate low-fat high-protein omelette

Usually omelets are used for breakfast, but I would recommend this particular one for lunch or dinner. I'll admit, I've eaten it two days in a row because (a) it's not too heavy so I can eat it after a long run and (b) it's full of protein and just enough fat to satisfy me. Because of that, I thought it might be worth sharing! There are no egg yolks (gasp!), but you won't miss them! I put them on some toast to get some good carbs in, but it would be filling as is. The whole recipe is less than 200 calories and loaded with protein!

Super fast, super easy! (Who am I, Rachel Ray?) :)

Enjoy!

Ingredients:
3 egg whites
1/3 cup shredded chicken
1 plum tomato, sliced thin
2 tbsp shredded asiago cheese
fresh cracked black pepper
sea salt
(optional) red pepper flakes (I decided to add a little spice!)

1. Heat a small pan to medium and put either 1/2 tbsp of olive oil or butter on the pan to heat, or use a non-stick spray (I used the non-stick to cut back on unnecessary fat)
2. Crack eggs and separate whites. Layer whites, tomatoes, chicken, cheese and seasonings and cover. Let cook for 3-5 minutes, depending on temperature of the pan, until whites have become opaque.

Chicken and white bean soup

'Tis the season for snow...and soup! Tennessee has gotten about 4 inches of snow the past few days, which is quite unusual for us. Therefore, it's a good opportunity for a comforting, hot soup. This is more of an experimental throw-everything-in-a-pot meal, but after simmering for an hour, the flavors came together for a really nice, balanced flavor.

I added bacon and cheese on top to give it a little more fattiness, because the beans, chicken, and broccoli all have little fat. My husband and I both had a big bowl, and there was definitely a full serving left over.

One thing I didn't have on hand that I wish I did was some nice crusty bread for dipping.

Enjoy!

Ingredients:
1 cup shredded chicken
1 can great northern white beans
3 cups chicken broth
Florets of 1 broccoli head
5 strips bacon
2 tbsp corn starch, mixed with 1/4 cup water
Cheese for garnish
Freshly cracked black pepper

1. Stir chicken, broccoli, white beans, and 3 strips of bacon (shredded) into the broth. Bring to a boil and add corn starch/water mixture. Let simmer for at least an hour.

2. Garnish w/ remaining bacon, cheese and pepper.