Terre Pruitt's Blog

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

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

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

    Stretch: Thurs at 10:30 am

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

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Posts Tagged ‘onions’

Savory French Toast Sandwich

Posted by terrepruitt on January 30, 2019

One day I was making something to eat. I was debating about having French Toast or scrambled eggs. I usually put milk into my egg for French Toast and I usually put milk and garlic salt or season salt in my scrambled eggs. I had decided on French Toast, but perhaps I wasn’t really firm in my decision and clearly I was not focusing on the task at hand because I stirred up the eggs and seasoned them with season salt then put the bread in it. As I was flipping the bread to coat the other side I realized my error. Sigh. So I decided to make a grilled sandwich with the egg coated bread. It was delicious.

I cooked the oddly seasoned French Toast like I would regular French Toast. I always have a bit of egg left over after making two pieces of French Toast. One egg is never enough to coat two pieces of bread and two eggs is always too much. I cooked up the rest of the egg mixture and pan fried some lunch meat for the sandwich.

It was such a yummy accident, I think I have had it a couple of times since.  Here is my “recipe”.  (I say “recipe” because there are no measurements or exact cooking times.  It’s more of an idea than a recipe.)

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Savory French Toast SandwichDance 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, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

butter
2 eggs
season salt
milk
two pieces of bread
slice of cheese
lunch meat
onions

Put some butter in a pan and turn on the heat. Scramble the two eggs adding the season salt and a splash of milk. Dip the bread in the egg mixture. (Here is where you decide if you like a lot of egg on your bread or not. I usually just dip the bread quick.) When the pan is good and hot add the egg coated bread to the pan and proceed to cook as you would French Toast. I like my French Toast browned.

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, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDIf you have room in the same pan as the bread you can cook any remaining egg you may have, along with the lunch meat. Or you can use another pan to cook the remaining egg and the lunch meat.

At one point you might want to put the cheese on the bread so it can start to melt . . . again . . . it all depends on whether you want melted cheese.

Once the toast is cooked to your liking, the extra egg is cooked, and the lunch meat is browned you can assemble the sandwich. I added some raw onions on my sandwich.

___________________________________________

This was so good I am finding my mouth water as I am typing this up.  I can see myself having this again in the next couple of days!

 

Probably not a new thing to some – savory French Toast – but it was a complete and delicious accident to me!  What do you think?

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, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

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

Do You See What I See?

Posted by terrepruitt on October 21, 2016

My third Friday Photo

Hopefully you see what I see, otherwise it is just onions on the edge of my plate.  🙂

 

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, SJCityFit

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My List Of Foods Containing Quercetin

Posted by terrepruitt on August 30, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesI was looking in a catalog of supplements . . . one of my Nia students gave it to me after class.  We didn’t even have a chance to discuss it because she handed it to me as she was leaving, so I didn’t even realize it was a catalog of supplements until I flipped through it and saw every other page was an advertisement for a supplement.  Anyway . . . it had an article in it about the flavonoid, quercetin.  It reminded me of the information stating that it has been proven to be an anti-inflammatory and an antihistamine.  Since I primarily mention eating onions, apples, and citrus fruit in my two posts, An Apple a Day and Allergy Relief, I thought I would look up some information regarding what other foods contain this interesting plant component.  I found two sites with the same list.  I went through the list and found the things that I eat or would eat.  Some of the foods listed I didn’t even know what they were, such as Bog wortleberries, dock leaves, and lovage leaves.  Some I wouldn’t eat because they are peppers, such as ancho peppers and hot green chili peppers.  But I would eat some of the items listed.  I DO eat some of the items listed.  I could increase my consumption of some of them.

Here is my list.

Food Chart

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesThis is a food chart showing fruits, vegetables, nuts and grains rich in quercetin.
mg/100 g.
Apple, raw with skin        4.42
Apricot, raw                    2.55
Blueberries, raw             3.11
Broccoli, cooked            1.06
Broccoli, raw                  3.21
Butterhead lettuce         1.19
Cherries, raw                 1.25
Cherry tomatoes, raw     2.77
Green beans, raw           2.73
Kale, raw                        7.71
Plums, raw                     1.20
Red grapes                    3.54
Red onion, raw             19.93
Spinach, raw                  4.86
Tea, black brewed          2.07
Tea, decaf brewed         2.84
Tea, decaf green brewed    2.77
Tea, green brewed         2.69
White sweet onion, raw      5.19

I love apples.  I could easily eat more of those.  I don’t experience apricots that much, but I like them ok.  I think you know how I feel about blueberries, but I did discover I like them in a green smoothie.  I LOVE cherries!  Not so sure about eating green beans raw, but I just had kale in a green smoothie this past week.  I have received plums and grapes in my produce box.  But I don’t eat them often.  I eat onions pretty much every day in a green salad.  It is good to know that quercetin is in tea.

So what about you?  Do you know what a Bog wortleberry is?  It has a lot of quercetin in it but not as much as canned capers or dock leaves.  Since I don’t know what dock leaves are I don’t know if you would eat a 100 grams of them, but I can’t imagine someone eating 100 grams of capers.  So, I guess it is good that they have so much quercetin in them.  You can still get some from a smaller amount.

I am sure there are a lot of people who eat a lot more than is on my list.  The peppers alone.  I know many people who love peppers.  Anything on my list that you eat?  Anything you might think of increasing consumption of?  What about the full list? 

Posted in Food, Fruit, Vegetables | Tagged: , , , , , , , , , , , , , , , | Leave a Comment »

For The Love Of Onions

Posted by terrepruitt on August 29, 2013

Since I recently posted a recipe with Green Beans, Walnuts, and Onions, I have been posting about the three main ingredients separately, for Green Beans click here and for Walnuts click here.  I like onions.  I like sweet onions, red onions, white onions, yellow onions, and green onions.  I have actually grown to like them more as I get older.  When I was younger I liked the flavor, but not the onion itself.  I would pick them out of anything and off of anything.  And I used to never eat them raw.  I still don’t like to eat a lot of cooked onions and will often leave them on my plate if they are cut large enough and it is easy to move them out of the food I am eating, but I do actually eat them now.  Also I will include raw onions in my salad.  It all depends.  When I eat them raw they have to be so teeny tiny you would probably laugh.  Onions, however, are more than just for flavoring.

Onions contain flavonoids.  Flavonoids are what give the plant its pigment and have been linked to terms such as “cancer-fighting” and a lot of “anti-s” – antioxidant, anti-inflammatory, anti-cancer, anti-biotic, anti-allergic, anti-microbial, and anti-diarrheal activities.  Onions store the flavonoids primarily in their skin.  So the less you peel off the better.  There is the red in a red onion (to me it is actually purple, but whatever) and the yellow in a yellow onion.  The white has flavonoids too, but not as many as the red.

According to PubMed, study was done that concluded the consumption of onions had a “beneficial effect on bone density in perimenopausal and postmenopausal non-Hispanic white women 50 years and older.”  Wow.  So it could be that eating onions helps with bone density . . . who would have thought.

Onions should not be refrigerated, except for the green ones (scallions).  We keep our onions in the fridge.  I should change that.

To me, onions are good in pretty much any type of savory dish.  I don’t think onions go to well with sweet things, but sometimes it works, but usually the onion needs to be a sweet onion or a red onion.  My husband does not mind onions with his sweet.

The following nutritional information is from the National Onion Association’s website:

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaOnion Nutrition Facts

Serving Size 1 cup (160g)  The Percent (%) is for the Daily Values*

*Percent (%) Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.

Calories    64    3%
Total Carbs    14.9 g    5%
Total Fat    0    0%
Cholesterol    0    0%
Dietary Fiber    2.7 g    11%
Sugars            6.8 g
Protein         4.9 g
Vitamin A    3.2 IU    0%
Vitamin C    11.8 mg    20%
Vitamin B6    0.2 mg    10%
Folate     30.4 mcg    8%
Calcium   36.8 mg    4%
Iron           .3 mg    2%
Magnesium    16 mg    4%
Phosphorus    46.4 mg    5%
Potassium    234 mg    7%
Sodium    6.4    0%

Many people have strong feelings about onions.  They either LOVE them or HATE them.  Where do you stand?  Do you love them?  Do you hate them?  Do you like them cooked?  Do you like them raw?  Did you know they had such great health benefits?

Posted in Food | Tagged: , , , , , , , , , , , , , , | 7 Comments »

Beans I Like

Posted by terrepruitt on August 20, 2013

I recently received green beans in the organic produce box we get.  I made Green Beans, Walnuts, and Onions.  LOVE THAT.  So this past weekend I bought some green beans at our Farmers Market.  I plan to make that again.  It is so good.  My husband even mentioned after I made it that he doesn’t care for green beans nor walnuts, but he loves that . . . what did I tell you?  I like green beans.  I don’t make them often because . . . well, you know.  Sometimes, if I am not making the previously mentioned recipe, it is probably because I don’t have walnuts, so I just sauté the green beans.  I don’t typically boil vegetables.  I just sauté them cooking them only slightly.  I like them to still have crunch when I bite into them.  I don’t like soggy beans.  I cook them basically the same as if I am cooking them for the recipe. Green beans are good healthy vegetable.

Most vegetables lose some nutrients in the cooking process.  Also for most vegetables the less they are cooked the better.  According to several sources on the internet one cup (100 grams) of raw green beans yields:

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12.20 mg of Vitamin C
14.40 mcg of Vitamin K
690.00 IU of Vitamin A
0.14 mg of Vitamin B6

211.00 mg of potassium
2.70 g of Fiber
33.00 mcg of folate
37.00 mg of Calcium
1.83 g of protein
0.07 g of omega-3 fats

Green beans are a great source of anti-oxidants such as Vitamin C and Beta-carotene.  In addition to the anti-oxidants; Vitamin C and Beta-carotene, the rich color of green beans provide phytonutrients like carotenoids, another anti-oxidant.  As a reminder antioxidants help the body reduce the inflammation.  More and more studies are linking disease with chronic inflammation.  You know my theory . . . food that can help our body reduce inflammation is something we want to add to our diet.

Green beans can be eaten raw.  Just munch on them like you would a carrot or a slice of bell pepper.  Green beans also make a great addition to a salad.  Cut them up and throw them in a green salad or a pasta.  I love vegetables that can be eaten cooked or raw.  When they can be eaten both ways it is almost as if they will be eaten more often because of the variety in which they can be eaten.  I would eat them a lot more if my husband liked them.  I don’t really like to make him eat stuff he doesn’t like even though it is good for him.

It really is funny because these used to be the only kind of beans I like.  Now I somewhat like garbanzo beans, and I eat kidney beans in certain recipes like my bean salad or red beans and rice (For Bean Salad recipe click here / For Red Beans and Rice recipe click here).

So do you like green beans?  Do you like to eat them raw?  How do you like to cook them?  Have you tried the Green Beans, Walnuts, and Onions?

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

Green Beans, Onions, and Walnuts

Posted by terrepruitt on August 10, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYoI have shared before about how wonderful it is to cook for my husband because he pretty much likes whatever I cook.  He is not a picky eater.  When I first met him he did not care for walnuts at all.  I also think he is not a big fan of green beans.  But being the trooper he is he tolerated one of my favorite dishes.  And now, even though he does not care for walnuts or green beans he likes this dish.  I feel it kind of says a lot about how yummy it is.  We received green beans in our produce box yesterday.  I had just bought walnuts so I thought it was the perfect opportunity to make this recipe.  We actually have not had this dish in a long time.  It seems I usually have beans and not walnuts or walnuts and not beans.  Since I had them both, somewhat in an unplanned fashion I thought, “YAY”.  I like walnuts.  I like green beans.  Especially fresh not canned or frozen.  But this recipe will work with whatever type of green beans YOU and your family likes.

In our box we received a half a pound of green beans.  So this recipe is based on that amount of green beans.  I would normally like to cook more, but I only received a 1/2 pound.  As with all recipes adjust as you see fit.  This is a guide to help you on your way.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYoGreen Beans, Onions, and Walnuts

1/2 pound of green beans (cut into bite size pieces)
1/2 cup of minced onion
1 cup of chopped walnuts
1 – 2 tablespoons olive oil
1 – 2 tablespoons butter
garlic salt to taste

Heat up the onions in the oil in a pan.  Cook them until they are just starting to turn translucent.  Then put in 1 tablespoon of butter.  Let the butter melt.  Add the walnuts.  Cook the walnuts to just when they are starting to get light brown from cooking (I know they start out brown so when you see them staring to be toasted).  Then add the green beans.  Add more butter.  Then add the garlic salt.  Cook your green beans to your liking.  I like mine still crunchy.  Serve.

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Oh this is such an easy yet yummy side dish.  The butter and walnuts add a richness.  Of course, you adjust all ingredients to your liking.  I would suggest cooking the walnuts less before you add the green beans if you like to really, really cook your green beans.  The idea is to toast the walnuts not burn them.  And it could be that if you cook the green beans for a long time the walnuts will get over cooked.

Also you can see that I like my ratios to be about even.  You might want a higher bean to walnut ratio.  So please . . . play with it and find what works best for you.  This could be your starting point.

I know that I have used frozen green beans before and it is just as yummy.  I am sure that whatever green bean you like to eat will work.

What type of green bean do you like?  

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Shopping Step to help Dinner Prep

Posted by terrepruitt on July 16, 2011

You know how Rachael Ray says to clean your veggies when you get home from shopping?  Well that doesn’t work for me, because although I LOVE the idea of the veggies being all ready to go when I want to use them, I think they start to go bad faster once they are washed and prepped. I don’t do that.  I really like the idea, but I don’t do that.  One thing my husband and I do after shopping that helps with dinner prep though is marinate the meat.  I do not like steak or pork that has not been marinated.  I figured out that this is why I thought I didn’t like steak, often steak in a restaurant has not been marinated it is just seasoned.  I like it to have soaked in the flavor.  So when we bring home steak we make up a bag of marinade and put the steak in it then freeze it.  Marinating the meat seems to add a step to shopping, but helps with preparing dinner.

Sometimes we have a big hunk of meat so my husband trims off the fat and cuts it up and we make some sauce then bag it up.  Sometimes he wants to have steak on hand for his beef stroganoff so he will chop it up in little bite size chunks.  We will put the chunks in a bag of sauce and freeze that.  When we need to use the steak we take it out to defrost and it is already marinated.  It has soaked in the juices while it was freeze and while it is defrosting.  Instead of defrosting THEN marinating, it is doing both at once.  AWESOME.

A little while ago he decided he wanted to do that with pork too.  We don’t buy bone on pork chops, my husband buys the thick chops.  I just remembered a funny story, one day he came home with steak and pork and told me to “make up” x number of bags.  He said some of the bags were for pork and some of the bags were for steak.  Not that he minded, but I could tell the difference when we cooked them he had put the steak in the pork marinade and the pork in the steak marinade.  It turned out ok, just a little different.  We always marinate the steak and we marinate the port most of the time, but sometimes we want to cook it another way so we don’t put it in bag with marinade.

As I was sitting here trying to think of something to post, I was thinking, “I didn’t learn anything this week.”  I know that is not true but I couldn’t think of what I learned so I decided to share something I already knew.  I was smelling the grilling my hubby was doing and it made me think of what a time saver the marinade in the freezer is and I thought, “Huh.  Maybe I could share that.”  So I am.

We use zip lock bags and I put whatever we have on hand in it; sherry/wine, teriyaki sauce, soy sauce, worcestershire sauce, onions, garlic, marjoram, parsley, garlic, whatever.   Then we squeeze out as much air as possible and freeze it until we are ready to use it.  Cool.  I love that.  When I go into the freezer to get out something for dinner and there is meat in there already marinated I am so happy.  I think we should try it with chicken too, what do you think?

I know you can by meat that is already marinated but you never really know what is in those pre-made ones and for me .  . . one who cannot tolerate any kind of spicy heat, they normally are too hot.  This way you are in control of the flavor you get.

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Veggie Topped Tortilla

Posted by terrepruitt on May 17, 2011

 

 

I love tortillas.  I love that they come in so many different flavors and ways.  Depending upon your nutritional needs and health goals you can pretty much get almost any kind of tortilla you want.  There are corn tortillas.  They can be white corn, yellow corn, or corn with flavors.  There are flour tortillas, wheat, whole wheat, multi grain, or white.  There are low carb tortillas, low fat tortillas, spinach tortillas, tomato tortillas, fortified tortillas, high fiber tortillas, gluten-free tortillas, low-sodium tortillas, and the list goes on I am sure.

There are probably as many tortillas as there are ways you can cook with them.  I think I have proclaimed my love for them before.  Here is one of my favorite ways (why yes, yes I do have MANY favorite ways to eat a tortilla.  And this is ONE!  🙂 )  This is a tortilla that I had warmed in the oven, then I put cheese, onions, and grape tomatoes on it.  Then I heated up until the cheese was melted.  Then I put the spinach on it.  Then I put the mushrooms on it that I had cooked.

This is actually what my husband ate.  Mine was not as colorful as I did not have the tomatoes or onions.  And I cooked my spinach a little so it was wilted and wilted spinach does not make as pretty of a picture was the non-wilted kind.

Love this.  Just looking at it I want to go have one.  To me this is an easy meal.  Put a bit of cheese and load a tortilla with veggies. Have more veggies on the side.  Yay.  Perfect!

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