Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Archive for the ‘Food’ Category

A Zucchini Post

Posted by terrepruitt on November 15, 2017

I could have sworn I posted about shredded zucchini before but I can’t find that I did. I was looking through my ideas on things to post and I came across this picture of chicken and shredded zucchini in a tortilla. I just snapped it really quick thinking I could share it somewhere, but that I had already written about shredded zucchini. But I guess I have not. Could be because there really isn’t that much to write about it. It is just a different way to prepare zucchini. Instead of slicing it into rounds and steaming it or roasting it, shredded it with a cheese grater. Then you can add it to whatever you want. I know there are a lot recipes for zucchini cakes, like crab cakes. I just found one in my recipe folder that I want to try. But this is even less complicated. Just shred the zucchini and cook it.

I normally cook it in a pan with either oil or butter and garlic salt. I often add it to pasta. That is my favorite way to use it. It kind of gives the pasta a creamy texture. Or sometimes as you can see, I add it to chicken and put it in a tortilla. It is just another way for us to consume vegetables.

Ahhh, I found it. Instead of “shredded zucchini” I called it “grated zucchini”. More accurate, I’d say. Well, in that post (Grated Zucchini is GREAT) I talked about grated zucchini in rice (YUM!) and I added to a turkey concoction. Doesn’t sound like I liked the concoction all that much.  I liked the turkey and zucchini, but not what I made with it. So this is just another way to use the grated zucchini . . . with chicken.  There is also a post Zucchini Has Antioxidants and Vitamins, in case you are interested.

Yum. Making me hungry.

Is there a veggie that you like to grate/shred and use in your cooking?

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Posted in Food, Vegetables | Tagged: , , , , , | 2 Comments »

The 5th Of November Eggs In Toast

Posted by terrepruitt on November 6, 2017

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“Remember, remember, the 5th of November
The Gunpowder Treason and plot;
I know of no reason why Gunpowder Treason
Should ever be forgot.”

Perhaps you have seen the movie V For Vendetta? The only reason I have heard of Guy Fawkes.

Well, in the movie featured twice is what they call Eggy In A Basket. Since the bread is not really shaped like a basket and there are so many recipes where you put something – sometimes bread, sometimes meat, sometimes hashbrowns, etc. – in a muffin tin and actually make a sort of basket, I don’t feel like calling them that. But . . . I did feel like trying to make them. In the movie they make them in a pan. And my husband has made them in a pan. But I was on my way to teach a Nia class, but I wanted to feed my husband, so I needed to do it in a way that I could leave it to cook while I was “doing”. So I used the oven. You know, my favorite cooking appliance.

Anyway . . . here is what I did to make it.

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1 egg
1 piece of bread
butter
1 tablespoon of grated cheese
salt
pepper

Line a baking sheet with foil and place it in the oven. Preheat the oven to 400° F.

Using a circular cookie cutter or a glass cut a hole in the middle of the bread. Butter both sides of the bread.

Take the hot pan out of the oven and place the bread on the foil. Put a little oil, butter, or non-stick cooking spray on the foil where the hole is. Then crack the egg into the hole. Sprinkle the cheese on the egg and bread. Sprinkle on the salt and the pepper.

Then put the pan into the oven for about 15 mins. CHECK on it in 7 to 10 minutes. If you decide you want your egg less cooked take it out sooner than 15 minutes.*

*for two, as you see in the pictures, double ingredients.

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As you can see from the pictures I used a wine glass to make the circle in the bread. The rim of the glass has to be thin enough to “cut” the bread. The one glass we have that has a thin rim was too small. The other glasses that were the right size have to thick of a rim. This wine glass was perfect. It had a thin rim and was the perfect size.

I don’t eat fried eggs and to me a baked egg is pretty much fried, so I didn’t have it. But my husband said it was good. It was easy, so I’ll probably make it again if he wants it.

This, to me, would also make a good thing to make for a small crowd.  It was really easy and it would be easy to make a dozen.  Say for a brunch party.

 

 

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Posted in "Recipes", Food | Tagged: , , , , , , | 4 Comments »

More Fruit With Salad Greens

Posted by terrepruitt on October 4, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIt seems like we are starting to be rid of our really hot weather. YAY! I love wearing my warm fuzzy socks around the house. The weather got cool, but then it did got hot again.  But not so hot that it never cooled down. I think I saw some predictions of temps in the 80° for this week, which is hot for me, but as long as it cools down at night, it is bearable. When it was still really hot we were eating fruit on our salad greens – Cool Summer Salads. For me it is basically the same thing . . . fruit on greens. But there are some interesting flavor combinations. I am finding that I really love lavender with the fruit. Here are two more ways we had fruit on our salads.

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Arugula
Plums
Walnuts
White onion
Fig Balsamic Vinegar
Basil Olive Oil
Lavender Salt

 

A couple of handfuls per serving. Cut up a plum (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Chop up a handful of walnuts per serving. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up plum and chopped walnuts. Mix in the chopped onion. Drizzle with the fig balsamic Vinegar and basil olive oil. Then sprinkle with lavender salt.

 

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I love the lavender salt so much I bought some lavender. I thought it would be good to add to salads since I use the lavender salt. Plus I want to make some lavender salt, I am almost out.

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Arugula
Mango
White onion
Balsamic Vinegar
Olive Oil
Lavender
Salt

 

A couple of handfuls per serving. Cut up a mango (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Just like the plum. Grind the lavender up a little bit. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up mango. Mix in the chopped onion. Drizzle with the Balsamic Vinegar and olive oil. Then sprinkle with crushed lavender and salt.

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I love the sweetness of the fruit with the spiciness of the rocket.  Then the layer of gentle sweetness from the lavender is so nice.  There is also the little kick from the onions.  I didn’t think I would like onions and fruit, but it turns out I do.

So what do you add to your salad when you put fruit on the greens?

Posted in Food, Fruit, Vegetables | Tagged: , , , , , , , , , , | 4 Comments »

Dang! I Love Pumpkin For Dinner

Posted by terrepruitt on September 27, 2017

It is that season! YAY! Stuffed pumpkins for dinner!!!! YUM!  I posted this recipe in 2013 in my post Pumpkin For Dinner. But I was cleaning up my desktop a bit and I found these pictures from 2015 which are so much better than the ones from 2013. So I wanted to share them.

My poor friends on Facebook get oodles of stuffed pumpkins pictures during the season!

This is one of my favorite meals and this is the time of of year!  Now I am so hungry for a stuffed pumpkin!

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Have you tried it yet?

Posted in Food | Tagged: , , , , , | 14 Comments »

Baked Avocado Fries

Posted by terrepruitt on September 25, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitYou probably know that avocados are a source of unique fat.  Not just good fat, but unique fat.  Not too long ago I made my husband some avocado fries. Ya know, anything that is cut lengthwise and breaded is called a fry even if it is baked. But basically it is just breaded avocado slices. But he liked them. I make them again last night. I had bought the avocado on Friday and meant to do it then, but something came up. So by Sunday the avocados were softer than I would have liked. I had bought two, not sure if I had planned on making them both, but by the time I got around to it one of them was too soft. But the process is really simple, as long as you don’t mind getting avocado on your hands and under your nails. I do, but . . . whatever.

 

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Baked Avocado Fries

One firm avocado*
flour (1/2 – 3/4 cup)
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milk (1/2 – 1 teaspoon)
bread crumbs (3/4 to 1 cup)
seasonings**
olive oil
parchment paper

Options for dipping:

sour cream
ketchup
ranch

 

I used brown flour, panko bread crumbs, season salt, and garlic salt

**season salt, salt, garlic salt, pepper, cayenne pepper, use whatever you want

Preheat the oven to 350° F. Cover a baking sheet with parchment paper. Sprinkle a little olive oil on the paper/pan.

Put the flour in a dish that allows you to put a few (or all) of the avocado slices.  Sprinkle some of your seasonings into the flour.  In a separate dish scramble the egg with a little milk. Sprinkle some of your seasonings into the egg.  Put the bread crumbs in a dish that allows you to put a few (or all) of the avocado slices. Sprinkle some of your seasonings into the breadcrumbs.  Slice the avocado lengthwise, then cut off the skin. Dip each slice in the flour, then dip each slice in the egg, then coat each slice with bread crumbs.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPlace the floured-egged-breaded avocado slices on the pan. Space them apart so that they can get crispy.  Sprinkle some olive oil onto each slice.

Put the pan with the slices on it in the oven for about 10 minutes. After 10 minutes check on the “fries”. Take them out and turn each one over. Then put the pan back in the oven for 15 or 20 minutes.

Once the coating is crispy. Take them out and serve them with your favorite dipping sauce.

This second time I made them my husband used just plain sour cream to dip his “fries” into.  I do not remember what he used the first time . . . I don’t know what that orange stuff is (pictured).  I bet it was left over from something.  So not something we bought, just something we had on hand.

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*You can use a very ripe avocado, it just makes the dredging and dipping a little more challenging.  The avocado needs to be firm enough that the slices will hold.  As I said, the avocados I bought ended up more ripe than I would have liked, but it worked.

Do you like avocado “fries”?

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Posted in "Recipes", Food | Tagged: , , , , , , | 10 Comments »

Mexican Chicken Salad

Posted by terrepruitt on September 11, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWe recently went through an extremely hot spell. This is the San Francisco Bay Area, so we are not really accustomed to having EXTREMELY hot weather. Many homes in this area don’t have air conditioning. Most often when we do have hot days, we get cooler nights so it makes the hot days somewhat bearable because the night air has cooled everything down. But with this last heat wave there was no reprieve from the heat of the day at all. So it was hot and it stayed hot for days. Record breaking temperatures were recorded all over. So the idea of making dinner was really unappealing. And the idea of using anything that created heat was just unthinkable. I was trying to come up with something we could eat that wouldn’t require heat at all. The only thing I could think of was Chicken Salad. Now this was all I could think of without me having to go to the store. But I thought that was kind of average because when I make chicken salad I use mayonnaise, pickles, and garlic salt. Not just that, but that is the basic idea. But I wanted a different flavor. I was thinking I could give it a Mexican flavor and we could put it on a tortilla with a little cheese and salsa on top. Had we had avocado and sour cream that would have gone on top, too, for my hubby. So here is what I came up with.

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1 can of chicken
1 can of corn
1/4 cup of chopped white onion
1/4 cup of chopped red onion
1 teaspoon minced garlic
2 teaspoons garlic salt
1 teaspoon coriander
1 teaspoon cilantro
1 teaspoon cumin
Sprinkle of pepper
Half of a green bell pepper
– – – –
2 teaspoons white vinegar
2 teaspoons lime juice
Flour tortillas
Shredded cheese
Salsa

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Chop the bell pepper. Mix the chicken, corn, onion, garlic, garlic salt, coriander, cilantro, cumin, pepper, bell pepper vinegar, and lime juice together. Let it chill for at least an hour, to let the flavors meld together a bit.

Then spoon the mixture onto a flour tortilla and top with shredded cheese and salsa. Roll it up to eat it like a burrito.

As I said, if you have avocado and/or sour cream you could put that on top.

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I like this because it is chicken salad without mayonnaise. So this means we can have chicken salad twice as often because it won’t be the same ol’ same ol’ chicken salad.

This was even better two days later when the flavors REALLY had time to settle in. So you can make it a day or so before you want to eat it.

Do you like chicken salad? What do you put in your chicken salad?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | 4 Comments »

Hubby’s Moscow Mule Recipe

Posted by terrepruitt on August 30, 2017

Ever since we fell in love with Moscow Mules I have talked to a few friends and we were all under the same belief: Moscow Mules have a lot of ingredients and are complicated to make. But ever since we fell in love with Moscow Mules my husband did research so we could make them ourselves and they do not have a lot of ingredients and they are not complicated. They only have four ingredients and one of them is ice, so that could not even count! As with many things – maybe all recipes – you start with a basic and then figure out what works best for you. So with our 16 ounce mugs my husband as decided upon the following recipe.

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Moscow Mules

3 shots of COLD vodka
1 cup of cold ginger beer
1 ounce of lime juice
ice

 

Fill the shaker with ice.  Measure and pour all of the ingredients in a shaker. Then shake. Serve the cocktail in a chilled copper mug!*

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How you make it also depends on the ginger beer you buy. At first I bought Fevertree and loved it. When I bought Bundaberg, it was too spicy for me. But then, one time the store was out of Fevertree so I bought Bundaberg again and it was too sweet. I bought Fevertree again and it was not gingery enough. I really think that the ginger beer is not an exact science . . . . at least from the batches of beer I have bought because they are never consistent tasting. Regardless, my first choice is Fevertree. In my post about ginger beer not having alcohol Stoli’s ginger beer is pictured. I just tried that because they were out of Fevertree. I won’t be buying it again. I like the other choices better.

I was just having a conversation with a friend who thought they were complicated to make — I don’t know where we all got that idea — so I told her my hubby’s recipe. There you have it. Easy peasy. If you ever wanted to try making a Moscow Mule now you know how easy it is.

Very tasty and very refreshing in the heat.

*See hubby’s comment below.

 

Posted in "Recipes" | Tagged: , , , , , , , | 2 Comments »

Strawberries

Posted by terrepruitt on August 14, 2017

I think I might have mentioned that I am not a strawberry fan. I will eat them, but I don’t go all gaga for them. Usually if they are in a fruit salad I will give them to my hubby. But we were invited to a Fourth of July party at the last minute and I didn’t know what to bring. I didn’t think about the Champagne Strawberries, but even if I had it was so last minute that would not have worked. I wanted to bring something cool since it had been hot and I wanted to bring something colorfully patriotic. And, of course, since it was the last minute I wanted to bring something easy. So I opted for strawberries, raspberries, yogurt, and blueberries. Red, white, and blue. Basically using the yogurt like a dip and dipping the fruit into it. Well, a little out of character (I’m usually running late), we arrived right on time. Which is always a bit shocking for hosts. There wasn’t much food out at the time because no one else was there. I thought I would try a strawberry in the yogurt (I like raspberries and blueberries even less than strawberries). Much to my surprise I liked it. I really liked it. The yogurt was Honey flavored Greek yogurt. Then this past weekend I was going to go to a friend’s so I bought some strawberries and yogurt thinking we could snack on that. But then I didn’t end up going. But, I did end up eating the strawberries and yogurt. So it got me thinking about the nutritional value of strawberries. I had thought I had heard something about them having a lot of fiber.

Of course one place I found information on strawberries was Wiki. Wiki says botanically the strawberry is not even a berry because the actual fruit (flesh) doesn’t come from a plant’s ovaries.

Several sources state that strawberries may help prevent heart disease. The World’s Healthiest Foods, says: “Research on the antioxidant content of strawberries is providing us with stronger and stronger evidence about their ability to lower risk of cardiovascular disease.” One website mentioned a study showed that young and middle-aged women’s risk of heart attack was reduced by 32 percent by regularly consuming one of the flavonoids found in strawberries. In animal studies, the anti-inflammatory flavonoid, quercetin, showed to “reduce the risk of atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.”

They may also help lower blood pressure with their high potassium and polyphenol content. High potassium, might help lower the risk of strokes. Their antioxidants might help lower the risk of strokes and cancer. The anti-inflammatory flavonoid, quercetin – as mentioned before – might even help with some allergy symptoms.

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Nutritional breakdown of strawberries according to the United States Department of Agriculture

Serving Size: 1 cup halves fresh strawberries (152 grams)

Calories: 49
Protein: 1.02 gram
Carbohydrates: 11.67 grams
Sugar: 7.43 grams
Dietary fiber: 3 grams
Calcium: 24 milligrams
Iron: 0.62 milligrams
Magnesium: 20 milligrams
Phosphorus: 36 milligrams
Potassium: 233 milligrams
Vitamin C: 89.4 milligrams
Vitamin A: 44.82 international units

So many people love strawberries. And they can be eaten so many different ways. They can be eaten fresh and all by them selves or added to any variety of dishes. They can be cooked, canned, preserved . . . so many ways.  I normally don’t like fruit in my yogurt, but I liked dipping the strawberries in it.

Do you like strawberries? Were you aware of the many perceived health benefits of strawberries? How do you like to eat them?

 

Posted in Food, Fruit | Tagged: , , , , , , , , , , | 2 Comments »

Cool Summer Salads

Posted by terrepruitt on August 2, 2017

We are in a little heat wave. I just don’t like it. If it is over 75° F, I am uncomfortable. Today it is in the high 90’s.  Maybe it is even hotter, it was in the 90’s the last I looked.  I wish I would have planned for it. The last time I was home and we had super high temps I decided that we would be eating salads. Something I think of as “Summer Salads” although I had never done it before. I have heard about a salad where you mix onions and watermelon but I have never done it. In my last produce box we got a watermelon so I thought I would put some watermelon on our salad greens and we would have a summer salad. I did this even though I know my hubby does not like watermelon. I don’t know many people who don’t like watermelon, but he does not. But I don’t know of many things he really DOES NOT LIKE. He just doesn’t like it. As in he doesn’t go ga-ga over it like I do, or many people I know. So, I figured he would eat it, but he might not love it. I didn’t do the salad that I had mentioned, because when I say watermelon and onions, I mean just watermelon and onions . . . maybe something else, I don’t know, I looked it up so long ago . . . because I couldn’t believe it when I first heard about it. But I don’t remember if it was something else too. I have never risked making it and “wasting” watermelon. But this time I was really wanting something cool and refreshing because it was soooo hot. So I used watermelon and made a summer salad.

Another fruit I used was peaches. Now, I am the odd man out here . . . I don’t like peaches. I am like my hubby. I can eat them. And sometimes I do, but I don’t go ga-ga over them. I don’t seek them out. I will avoid them for the most part. My husband loves them. So I used peaches in my next “Summer Salad”. They were very yummy salads.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitAnother thing my husband does not like is balsamic dressing. Because he doesn’t like it, most of the time, when I use it I don’t put it on his salad, but with the watermelon one I felt like it really needed it. He has given me permission to use it when I think it really needs it. So I did, I just didn’t put that much on his. With the peach one, I put even less, because I didn’t think it was as important on the peaches as I did the watermelon. I figured with the watermelon one I was already “torturing” him with watermelon why not just make it the way it “should” be and put the balsamic on it.

I think he enjoyed both salads. I know I did. Now here I am on this hot, hot, hot, hot day wishing I had salad greens and some yummy fruit to make a nice salad. I think I will be going to the store tomorrow. Here are two versions of summer salads.

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Watermelon With Greens Salad

Watermelon
Arugula
Onions
Shredded Parmesan Cheese
Balsamic Vinegar
Olive Oil
Salt
Pepper

Cut the watermelon into bite-sized pieces. Chop up some onion . . . you decide how much you want to put on each salad. Put a couple of handfuls of arugula in each bowl, then top with fruit, and chopped onions. Sprinkle with some parmesan, the balsamic vinegar, olive oil, salt, and pepper.

 

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPeaches With Greens Salad

Peaches
Red Leaf Lettuce
Arugula
Onions
Balsamic Vinegar*
Olive Oil
Salt**
Pepper

Cut the peaches into bite-sized pieces. Chop up some onion . . . you decide how much you want to put on each salad. Chop up the leaf lettuce. Put some leaf lettuce and a handful of arugula in each bowl, then top with fruit, and chopped onions. Sprinkle with the balsamic vinegar, olive oil, salt, and pepper.

*I actually used Fig Vinegar with , but balsamic would be just as yummy

**I actually used lavender salt, but regular salt will do the trick

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How about you? Do you put fruit on your greens? What kind of fruit? Do you put dressing on?

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Turkey Hash

Posted by terrepruitt on May 29, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitAs you know if you have looked at any of my recipes . . . . I cook with ground turkey a lot.  I also cook with onions and garlic – a lot.  I just throw stuff together, but primarily flavor it with onions and garlic.  I am sure that I have stated this before because it is what I do.  Every once in awhile when I branch out . . . I am sure I have posted about it.  And, I am sure I have posted about me wanting to use different flavors.  I DO use different flavors, but onions and garlic is my default.  But the other night I wanted a different flavor.  This recipe does contain onions AND garlic, but they are not the predominant flavor.  As I was cooking this I had a thought and I think it turned out to be true.  My hubby doesn’t like corn-beef hash.  Half way through cooking I thought, “Oh no!  This is sort of “hash flavored” is he not going to like it?”  Well, it was not his favorite.  When he likes something he comments on it.  I was the only one complementing the chef that night.  AND the next night when we had it for leftovers.  So while I LOVED this, my hubby was ok with it.  So unfortunately this might not become a staple . . . although I will cook it every once in a while.

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Turkey Hash

olive oil
1/4 of an onion
1 pound red skin potatoes
2 teaspoons basil
1 teaspoons parsley
1 bay leaf
2 teaspoons garlic salt
1 teaspoon coriander
1/2 C water
1 teaspoon powdered mustard
1 pound ground turkey
1 teaspoons salt
sprinkle of garlic salt
1 green bell pepper
black pepper (optional)

Pour some olive oil in a pan.  While the oil is heating chop the onion.  Put the onions in the pan, while they are heating cube the potatoes.  When the onions are translucent . . . or if you like them a little caramelized, add the potatoes.  Stir the potatoes. While they are cooking add the basil, let them cook.  Then add the parsley and bay leaf, let them cook some more.  Sprinkle the garlic salt on the potatoes.  Add the coriander.  Cook the potatoes until they start to brown.  Then add the water and powdered mustard.  Cook until the water evaporates.  Brown the potatoes some more, then add the turkey.  Add the salt . . . sprinkle on the garlic salt.  While all of this is cooking chop the bell pepper.  If you like your bell pepper cooked then add it well before the turkey is cooked.  If you are like me and you like it raw, then add it when the turkey is pretty much cooked.  If you like black pepper, add it.

Serve.

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So, I really liked this, but my hubby not so much.  But he is a good sport and he will eat it when I make it.  Thankfully he eats pretty much whatever I cook.  Whew!

The next night, I added corn to the left overs.  That was interesting . . . potatoes and corn.  Actually the potatoes were pretty much gone.   I liked the different flavor the corn added.  I don’t often cook with corn.

Do you like corn-beef hash?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

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