HOTSTUFF: Onion Goggles - they're not only for Halloween

Ugly? Yes.  Forgettable? Never.

I don't know about you, but my love/hate relationship with onions has been downright painful; I teared up, winced in pain, had to take mid-cooking eye-rinse out breaks, and even resorted to omitting onions from my recipes...that is, until I got my onion goggles. My onion goggles are a superior alternative to the saran wrap solution I once tried; they block out all irritants, allow me to see clearly, and unlike the swimming goggles I tried to wear through a particularly long onion dicing session, they don't hurt!  I bought mine on Amazon a few years back (Sur La Table also carries them if you want to try these puppies on before buying), and I haven't looked back once.  Your friends and significant other may snicker, but who cares so long as you're tear/pain free!

HOTSPOTS: Napa for Non-Drinkers

As a native-Californian, it's embarrassing to admit, but my first trip to Napa was today.  I previously avoided the Napa Valley, because I was convinced there was nothing here for non-drinkers. I was definitely wrong; in fact, here's what I enjoyed on my day trip:

Sterling Vineyards Gondola, Calistoga - I enjoyed awe-inspiring views of Sterling Vineyards and surrounding vineyards as I took the gondola ride up from the vineyards to the estate.  While at the estate, I took the self guided tour, where I learned A LOT about wine production 

• Culinary Institute of America, St Helena - This beautiful building, formerly owned by Greystone Cellars, offers a few opportunities for fun: take a self-guided or guided tour of the non-profit school (including the awe-inspiring Viking Kitchen, where visitors can watch students practice their culinary arts), browse the Spice Islands Marketplace (and new chocolate bar) , watch cooking demonstrations and tastings at the De Baun Theatre, and finally enjoy amazing food at the Wine Spectator Greystone Restaurant (I highly recommend sitting at the bar where you can watch the all-student chef crew prepare your food - try their appetizer tastings, OlivetoLive olive oil tasting, and don't leave without having their Lava Cake)

Bouchon Bakery - Do not leave Napa before grabbing coffee (including macchiato served the right way), Parisian macaroons (love pistachio, but have to admit that Patisserie Phillipe's in SF are far better), and their amazing "Chantilly" eclair 

While I only had about five hours in Napa Valley; I certainly had an alcohol-free blast, and can't wait to return to check out the hot springs, Ad Hoc, and all the other goodies the Valley has to offer.

HOTSTUFF: Stainless Steel French Press

For those of you who aren't coffee maker fans - I highly recommend the Bodum Arabica Stainless Steel French Press.  After years of dropping and breaking fragile glass french presses - this press is a dream come true; plus, it keeps my coffee warm for at least 20-30 minutes longer than its glass cousin.  I bought mine at Williams-Sonoma (http://tinyurl.com/292uyyo), but they are available online at multiple retailers.

DINNER: Easy, Low Fat Fettucine Alfredo

Fettucine Alfredo is my all-time favorite Italian dish, but it has traditionally been on my list of foods to avoid - not so with this super easy, nutritious recipe.

Serving Size: 3-4

Ingredients:

• 1 package mushrooms (crimini or standard white mushrooms work)
• 10-12 ounces whole wheat fettucine 
• 1 pound sliced thigh filets, fat removed, and sliced into thin pieces (you'll find that this tastes far better than breast meat)
• 2-4 tbsp olive oil
• 1 tbsp chopped basil (dried or packaged works)
• 1 tsp black pepper
• 2 cups skim milk
• 1/4 cup whole wheat flour (white flour works as well)
• 2-3 cloves crushed garlic (or 1 tbsp garlic powder if you don't have fresh garlic)
• 1 tsp cayenne pepper
• 1/2 cup parmesan cheese (Trader Joe's has a good bottled version, although fresh grated is always preferable)

Instructions:

• Boil pasta while preparing chicken - try to time it so that upon straining you can put it straight into the parmesan sauce
• Pour 1-2 tbsp of olive oil into a pan and quickly pan fry chicken, all spices, garlic, and mushrooms
• In a large saucepan - create a roux with the milk (this gives you the thickness of a cream, but without the fat): heat 2-3 tbsp of olive oil and dust the oiled surface of the pan with whole wheat flour until it browns - pour in the milk and mix well until you have a relatively thick sauce.  Add additional flour as needed (sparingly).
• Add chicken and mushrooms to the heated sauce
• Add in drained pasta and ensure that pasta and sauce are mixed well (make sure all pasta is coated with the sauce)
• Add in parmesan cheese
• Serve and enjoy.

DESSERT: Chipmunk Chip Cookies - Easy, low-fat Chocolate Chip (and Peanut Butter) Cookies

These chocolate cookies are ridiculously easy to make, very tasty, relatively high in fiber, and low-fat.  You can add peanut butter (unsweetened or sweetened) for an extra kick.

Serving Size: 1.5 Dozen Cookies

Ingredients:

• 1 egg
• 1 cup whole wheat flour
• 1 cup apple sauce (unsweetened)
• 1/2 tsp baking soda
• 1 tsp vanilla
• 2-3 tbsp peanut butter (optional)
• 1/4 - 1/2 cup agave or brown sugar (optional)

Instructions:

• Beat egg
• Add in flour, vanilla, and apple sauce
• Add in all remaining ingredients
• Mix until smooth
• Add in additional flour or apple sauce depending on whether you want a more moist or dry cookie
• Bake cookies @350 for 10-20 minutes - check cookies at 10, 15, and 20 minute marks - the drier your cookie, the less baking time you will need

DESSERT: Vanilla (or Vanilla-Lime) Cream Cheese Frosting

This low-fat cream cheese frosting tastes amazing, can easily be flavor-modified (see my lime suggestion below), is easy to make, and is superior option to full-fat frostings.

Serving Size: Frosts 1 Dozen Cupcakes or 1 Small Cake

Ingredients:

• 4 ounces low-fat cream cheese (or tofu cream cheese), softened
• 3/4 cup agave
  
• 1/2 teaspoon vanilla extract 
• 1/2 lime (or lemon), juiced (medium size) - Optional

Instructions:

• In a small mixing bowl, beat all ingredients until smooth (try using a whisk)
• Refrigerate, and spread on cupcakes or cake when cool

DESSERT: Shimmy Shimmy Cocoa Pop Cupcakes

If you're a fan of chocolate cupcakes, try this amazing low-fat cocoa cupcake recipe: low-pudge, chocolaty, any pure yum.

Serving Size: 1 Dozen

Ingredients:

• 3 cups all purpose or whole wheat
• 1.5 cups agave(or brown sugar)
• 1/2 cup unsweetened cocoa powder
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.5 cup fat-free plain yogurt
• 1 cup skim milk
• 8 egg whites
• 2 teaspoons vanilla extract

Instructions:

• Preheat oven to 400 degrees
• Beat egg whites
• Mix in other wet ingredients
• Mix dry ingredients seperately
• Slowly pour egg mixture into flour mixture
• Scoop mixture into cupcake cups (3/4 of the cup height - in muffin pan or stand alone on a pan) 
• Bake @400 for 20 minutes

Patriotic Pillows...just in time for the 4th

Texas native, Christin Morgan, represents for all states in her line of super fun, hand-stitched felt pillows.  Grab yours now in time for the 4th: http://www.etsy.com/shop/lovecalifornia

I recently caught up with the California transplant who has plans for greenness and goodness: recycled felt and non-profit donations are on the way...

DESSERT: Frosty the Cupcake-man

This vanilla frosting is a great basic, and you can use it on cake, cupcakes, or on your french toast...yum.  Refer to my notes on butter substitutes before you begin, and be sure to use a mixer.

Serving Size: Frosts 1-2 dozen (double the ingredients if you want thick frosting) cupcakes or a small cake

Ingredients:

• 1/2 cup low-far butter
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 1/2-4 cups ground brown sugar or stevia (substitute for confectioners sugar, but you must be sure to grind the sugar well)
• 1/4 cup skim milk

Instructions:

• Beat the butter until it is fluffy
• Add in the sugar and continue to beat the butter and sugar together
• Add in the milk, extract, and salt
• Continue to beat until your mixture is light and fluffy
• You're done - enjoy!

DESSERT: Pistachio (Rose) Cupcakes to Write Home About

The last flavor people think of when they bake cupcakes is pistachio, but the truth is, this lovely green cupcake should be higher on the list of cupcake possibilities.  A few notes before you begin: first, stevia may be used, but only if you can deal with the aftertaste.  I recommend that you do half or three-quarters agave and 1/4 or 1/2 stevia.  Second, I highly recommend a mixer for this recipe, it's very thick.  Third, you can replace butter with one of three items: 1) apple sauce: 1:1 ratio, 2) low-fat butter: try the french brand they sell at trader joes (it comes in a little white container), 3) substitute half the butter with low-fat vanilla yogurt - do not do a 1:1 substitute. Fourth, you do not have to integrate the rose - some people just can't get down with this flavor - it's ok!

Finally, be sure to frost these cupcakes!

Serving Size: 12 (1 Dozen Cupcakes)

Ingredients:

• 1 cup whole wheat flour
• ½ cup pistachios, very finely ground
• 1 ½ tsps baking powder 
• ½ tsp salt
• ½ cup skim milk (or soy milk)
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 2 large egg whites, room temperature
• 4 tsps low-fat butter (see substitution notes above)
• ½ cup agave (see substitution notes above)
• 1 tsp rose essence (optional)

Instructions:

• Preheat oven to 350º
• Insert cupcake liners (try foil ones instead of paper) in muffin pan or prepare liners on a flat tray (you don't need the muffin pan but do note that if you use the liners by themselves on a tray, your cupcakes will be a bit wider)
• In a medium bowl, whisk together the flour, pistachios, baking powder and salt; set aside. 
• Stir extracts into the milk; set aside.
• Beat the egg whites until fluffy
• In a large bowl, beat the butter and agave (or stevia) until it is light and fluffy
• On low speed, gradually add flour mixture. 
• Slowly pour in milk-extract combination, and beat until mixed - avoid over-beating
• Fold in the beaten egg whites. 
• Evenly spoon batter into prepared muffin pan or liners. 
• Bake for 20 minutes, or until a toothpick inserted comes out clean.

Free Nobu? I'm in!

Nobu is one of my favorite sushi joints ever, and the chance to win a free trip to Nobu NYC compliments of AT&T is even better...enter the contest here: http://www.ypmobilewin.com/?or=tasb

DESSERT: Easy Agave-Sweetened Dark Chocolate Buttermilk Mousse

Servings: 5-7

Ingredients:

• 1 Ghirardelli 100% Cacao Unsweetened Baking Bar (or 4 oz of 72% Cacao or greater dark chocolate)
• 4 tbsp agave nectar
• 2-3 tbsp pure vanilla extract
• 3 tbsp brown sugar
• 3 large eggs
• 2 cups buttermilk (try Trader Joe's lowfat buttermilk)

Instructions:

• Heat buttermilk in a medium sized saucepan for 3-5 minutes, stirring frequently (don't worry if the milk seperates)
• Beat the three eggs until slightly frothy
• Add agave to the egg mix
• Add the egg mixture to the buttermilk and stir constantly for at least 4-5 minutes; keep the mixture over low-medium heat
• Once the mixture thickens, remove from heat and allow to cool for 4-5 minutes
• Stir in chocolate and sugar (you can omit the sugar and just up the agave)
• NOTE: because the recipe uses buttermilk instead of cream, the mixture may look somewhat lumpy - utilize a hand blender to quickly stir and create a more homogeneous mixture
• Pour mixture into a mixing bowl (stainless steel is best) 
• Add in vanilla extract
• Set mixture aside to cool for 3-5 minutes
• Allow mixture to set in the fridge for at least three to four hours
• Serve plain or with a garnish (try a dollop of whipped cream, mint, and berries)

SIDES: Skinny Blue Cheese Dip

Servings: 10-15

Ingredients:

• 3 cups of low-fat or non-fat cottage cheese
• 1/2 cup blue cheese crumbles
• 1/4 tsp ground cumin/coriander (or just parsley)
• 1/4 tsp black pepper

Instructions:

• Blend all ingredients in food processor
• Serve with carrot and celery sticks - enjoy!

SIDES: Killer, Spicy Hummus

Servings: 10-15

Ingredients:

• 2 cans of garbanzo beans
• 5 tbsp tahini
• 4 tbsp lemon juice
• 1 tbsp water
• 3 cloves garlic
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp pepper, salt, and paprika
• 2-3 tbsp olive oil

Instructions:

• Blend garbanzo beans 1/2 cup at a time in the food processor - use lemon juice and olive oil to soften the mix
• Blend all ingredients together
• Serve with pita chips and enjoy

SIDES: Spinach Risotto with Brown Rice

Servings: 15-20 (Scale down according to the size of your party)

Ingredients:

• (2) 10-ounce packages of frozen, chopped spinach
• 3 cups brown rice
• 10 cups of water
• 1/3 cup Bragg's Liquid Aminos
• 3 cups onions, finely chopped
• 6 tbsp olive oil
• 8-10 mushrooms, finely chopped
• 1/2 cup parmesan cheese, grated
• 1/2 cup low-fat buttermilk

Instructions:

• Cook spinach over medium heat until the spinach is fairly drained - set aside
• Bring 4 cups of water and 1/3 cup of Bragg's to a boil and then allow to simmer
• While water is boiling, in a separate (large pot), saute onions in oil until softened (7-10 minutes)
• Stir in rice; make sure each grain is coated in oil
• Pour in 3/4 cup of broth and wait until the rice absorbs the broth, continue to pour in until 1/2 of the broth is left
• Add spinach and mushrooms
• Pour in the remaining broth and allow rice to simmer for another 20-25 minutes until all of the broth is absorbed
• Add in buttermilk and stir throughout rice

DINNER: Chicken Parm 2

Servings: 4-5

Ingredients:

• 3 eggs, beaten
• 1.5-1.8 pounds chicken breast, cut into filets
• 3/4 cup parmesan cheese
• 1 cup breadcrumbs
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 bottle marinara sauce (or for a spicy kick try Trader Joe's Arrabiata Sauce)

Instructions:

• Preheat oven to 350 degrees
• Beat eggs mix in black pepper and set aside in bowl
• Mix parmesan and breadcrumbs and set aside on a plate or bowl
• Spread oil across the base of two baking sheets or bakeware
• Dip chicken pieces in egg mixture and then proceed to dip into paremesan/breadcrumb mix and finally onto the baking sheet
• Spoon marinara sauce over breaded chicken
• Bake and enjoy!

HOTSPOT: N'ice, N'ice Baby

Ice Cream makes me happy.  N'ice Cream on Abbot Kinney in Venice makes me happier because I don't have to worry about burning 300-400 calories and 30-40 grams of fat before it hits my behind.

Go here if you 1) love gelato, 2) appreciate high quality, fresh gelato, and 3) find 120 calories/<6grams of fat per serving gelato to be nothing short of a miracle!

DESSERT: Healthy and Easy Gajar Ka Halwa

Early in the evaporation phase

Note: Gajar Ka Halwa ("Sweet of Carrot") is a traditional Indian/Pakistani dessert - the standard recipe calls for ghee (clarified butter) and a ton of sugar - this recipe eliminates all the bad stuff so you can really taste the great ingredients.  The traditional method involves grinding the carrots and a series of complicated steps, which have also been eliminated in this recipe. 

Servings: 10-15

Ingredients:

Late in the evaporation phase

• 1/2 gallon non-fat or low-fat milk (substitute: soy milk)
• (2) 1 1lb bags of whole carrots, peeled and chopped into thirds
• 5 cardamom pods, peeled and ground finely (substitute: 1/4 tsp ground cardamom powder)
• 1/4 tsp cinnamon powder
• 1/4 cup honey (substitute: agave or no sugar and use vanilla soy milk instead of regular milk)
• 1/2 cup almonds, cut into small pieces (with peels on)
• OPTIONAL ALTERNATIVE: peeled and cut into small pieces - you can easily remove the peels on almonds by placing them in boiling water for 5-10 minutes, removing them from heat, and then peeling them as soon as they are cool enough to be handled



Halwa is ready - milk has evaporated

• Saffron (optional)

Instructions

• Option 1
• Quickly grind carrots in a food processor (just so that they're in pieces)
• Place carrots into a large pot with milk
• Bring milk to a boil
• Once the milk comes to a boil. immediately bring it down to a simmer - now proceed with remaining steps
• Option 2
• Place carrots into a large pot with milk
• Bring milk to a boil
• Once the milk comes to a boil. immediately bring it down to a simmer
• Once the carrots are soft, use a potato smasher tool to mash the carrots
• Keep heating mixture until the milk evaporates entirely (this can take more than an hour)
• Add almonds once most of the milk evaporates
• Once the milk evaporates, add cardomom, cinnamon, and sweetener
• Keep the mixture over low heat until it becomes thick
• Add a pinch of saffron
• Enjoy!

FITNESS: Super Gym Deal: 24 Hour Fitness Memberships at Costco?!

I have been a member of a great, but seriously overpriced LA gym until a recent shift required me to change gyms.  I came across an amazing deal at Costco: $299 for a two year, all-club (except the Super Sport and Ultra-Sport) 24 Hour Fitness membership.  This works out to $12.50 a month - I was paying almost seven times that at my old gym.  I got my membership today, and it was a total breeze.  I went in to a local 24 Hour Fitness, showed the membership representative my id, and was on my way. Whether or not you go for the prepaid Costco card,  I highly recommend visiting the Sherman Oaks Galleria location and signing up with Brady, he's super nice, funny, and doesn't try to upsell you on anything...oh, and supposedly Britney Spears stalks him...

DESSERT: Waist-Conscious Chocolate/Vanilla Trifle

Servings: 12-15

Ingredients:

• 1 large container strawberries, cut into small cubes or slivers
• 2 peaches, cut into small cubes or slivers
• 3 packages instant chocolate pudding (try the Trader Joe's version - it's low fat, gelatin-free, and easy to make - you can also use the Jello brand low-fat instant pudding mix as well)
• 1 (8 oz) container of low-fat or non-fat vanilla yogurt (Trader Joe's Non-fat French-Village Vanilla and Mountain High Low-Fat Vanilla are both good options )
• 1 small box graham crackers (you will only use about 20-30 crackers max)
• Optional: Carob Chips or Mini Semi-Sweet Chocolate Chips

Instructions:

• Prepare pudding and put aside to chill for at least five minutes
• Use a large, clear, glass serving bowl (or a footed trifle bowl if you have one) 
• Cover base of bowl with a solid layer of graham cracker
• Layer on ingredients - 2" of vanilla, strawberries, crushed graham cracker,  2" of pudding, then peaches
• Repeat your layering pattern 
• Top with remaining fruit, graham crackers, and any optional ingredients
• Let chill in the refrigerator for at least one hour
• Enjoy!