Tag Archives: vegetable

What is a serving size?

A Healthy Living Blog, , , , , , , , , , , , , , , , , , , , , , , , , , ,

What exactly is a serving size?

How much is just right?  Everyone has heard by now that, whether dining out or eating at home, the average American’s plate is often filled with over-sized portions. But what exactly is a proper serving size? Here is a handy, quick guide comparing  single-sized  food portions to everyday items:

3 ounces of poultry, beef or fish ~ a deck of cards, or a checkbook

2 tablespoons peanut butter ~ a golf ball

an ounce of nuts ~ about a handful

1 cup cereal ~ a baseball

1 cup pasta ~ a tennis ball

1 dinner roll ~ a yo-yo

1 baked potato ~ a computer mouse

1 cup green salad ~ 1 baseball

1 serving of fruit (1/2 cup) ~1/2 a baseball, or a standard ice cream scoop

1 serving of vegetables (1/2 cup) ~ 1/2 a baseball, or a standard ice cream scoop

1 ounce cheese ~ a pair of dice

1 teaspoon butter ~ 1 “Scrabble” game tile

Another way to roughly estimate portion sizes is by using your hand (of course, make adjustments accordingly if you are way above or below average-sized!):

About one cup~ your fist

About 1 ounce meat or cheese~ your thumb

About 1 tablespoon ~ your thumb tip

About 1 teaspoon~ your fingertip

Make sure to take the “What to Eat: Personalized” quiz to learn exactly how many servings from each food group (Meats and Beans, Grains, Fruits, Vegetables, and Dairy) is right for you.  Knowledge is power.

Happy healthy eating!


4-3-2-1 Scallop Cheviche

Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Fruit, Multi-Veggie, Raw Food, Salad/Side, , , , , , , , , , , , , , , , , , , , , , ,

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo


Root Vegetables Roasted Red

Dairy-Free, Gluten-Free/Wheat-Free, Salad/Side, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , , , , , , ,

Root Vegetables Roasted Red

Red beets really give this dish a great look since, as the dish roasts, the red color transfers onto the edges of the other vegetables. If you don’t like beets, you can omit them (of course, then the dish will not live up to its “Roasted Red” name.) I do suggest cutting the sweet potato into larger sized pieces than the other vegetables since its cooking time is less. I also suggest wearing gloves when handling the beets so your fingers are not red during dinner.

INGREDIENTS:
2 medium Beets, red, peeled, diced medium
2 medium Carrots, peeled, diced medium
2 medium Parsnips, peeled, diced medium
2 medium Sweet potatoes, peeled, diced medium-large
4 small Red Potatoes, diced medium (skins on)
1 medium Onion, peeled, sliced into 12 wedges
12 cloves, large Garlic, peeled
1/3 cup Olive oil
1/3 cup + as needed Vegetable Stock
1 tb Herbs de Provence
1/8 tsp White pepper
1/2 tsp Sea salt, smoked

PREPARATION:
Preheat oven to 350 degrees.

Place diced beets in large mixing bowl along with the carrot, parsnip, sweet potato, onion, garlic cloves, olive oil, Herbs de Provence, pepper and salt. Toss everything together to mix.

Place vegetable mix in a roast pan along with the 1/3 cup of stock. Roast vegetables until tender (but not mushy), about an hour, making sure to toss vegetables occasionally during cooking and add more stock, 1/4 cup at a time, as needed.

Season with to taste and serve warm.

Serves 8


Sundried Tomato Ketchup

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , ,

Sundried Tomato Ketchup

This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).

Try it, and say good-bye to processed ketchup!

INGREDIENTS:

1/2 cup Sundried tomatoes

1/3 cup Water

4 Plum tomatoes, Concassee

2 tb Apple cider vinegar

1 tb Honey

2 tsp White miso

1 tb Canola oil

3/4 tsp Sea salt

1/8 tsp Onion powder

PREPARATION:

Soak sundried tomatoes in fresh water until soft, about 20 minutes.

In a blender, process the sun-dried tomatoes with the concassee tomatoes, soak water, vinegar, honey, miso, oil, salt, and onion powder until smooth. Keep refrigerated.


Veggie Quiche with Potato Crust

Breakfast, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , , , , , ,

Veggie Quiche with Potato Crust

Veggie Quiche with Potato Crust

This dish is great for any brunch or lunch; serve it alongside a small salad of mixed greens. For a variation, substitute whatever veggies you enjoy in place of any or all of the ones suggested. It’s a great way to utilize any leftovers at the end of a week.

INGREDIENTS:

1/4 cup Sun-dried tomatoes

1/3 cup Water, warm

2 tsp Olive oil

1/2 medium Onion, peeled and chopped

1 clove Garlic, peeled and chopped

1 cup Asparagus, trimmed and chopped

1 cup Mushrooms, stems removed and sliced

1/2 cup Red Bell Pepper, seeded and minced

3/4 cup Artichoke hearts, sliced in eighths

1/8 cup Parsley, fresh, chopped

1 tb Basil, fresh, chopped

1/4 tsp Nutmeg, fresh grated

1/4 tsp Sea salt

1/8 tsp White pepper

1/8 tsp Chili flakes

2 medium Potatoes, red, washed and sliced very thin

1/3 cup Emmental Cheese, fresh grated

3 each Eggs, whole, large

5 each Eggs, large, whites only

1/2 cup Sour Cream, low-fat, organic

1 large Tomato, seeded and sliced thin

2 tb Asiago cheese, fresh grated

non-stick spray

PREPARATION:

Preheat oven to 375 degrees.

Pour water over the sun-dried tomatoes until fully covered, and allow to soak for about 30 minutes, or until they become soft and plump. Strain liquid off , reserving a 1/4 cup of the liquid and discard the rest. Coarsely chop the tomato.

Heat olive oil in a large saute pan. Add onions and garlic and saute on medium heat until onions are soft and translucent, about 5 minutes. Add asparagus, mushrooms, red pepper, artichoke hearts, parsley, basil, nutmeg, salt, chili flakes and white pepper and cook for another 3 minutes. Remove from heat.

Spray a 9-inch pie pan lightly with non-stick spray. Lay the potato slices on the bottom and sides of the pan, making sure to overlap them slightly and cover pan completely.

In a large bowl whisk together the whole eggs, egg whites  and water to combine.  Add the sun-dried tomatoes, Emmental cheese, sour cream, and whisk another 30 seconds.  Add the  sauteed vegetables and mix until everything is fully coated with the liquid egg mixture; pour into pie pan on top of arranged potato slices. Top quiche with the tomato slices; sprinkle tomato slices with the asiago cheese.

Bake quiche for one hour, or until very firm. Cover the top with aluminum foil after about 45 minutes, or once the top is browned. Rest quiche 10 minutes before slicing and serving.

YIELD: 8 SERVINGS


Basic Vegetable Stock

Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Stock, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , ,

Basic Vegetable Stock

A Healthy Kitchen Essential- always have some on hand!

INGREDIENTS:

1 tablespoon Oil

4 large Carrots with tops, washed, rough chopped

8 medium Celery stalks, washed, rough chopped

2 large Onions, peeled, rough chopped

2 large Leeks, washed, trimmed, rough chopped

3 medium Garlic cloves, sliced

1 cup Wine, white (or substitute water)

3/4 cup Parsley stems

5-7 sprigs Thyme, fresh

2 each Bay leaves

8-10 each Peppercorns, white, whole

15-18 cups Water, cold, filtered

PREPARATION:

Heat oil in a large stockpot on medium-low heat. Add the carrot, celery, onion, leeks and garlic to pot, stir a few times; cover pot with a lid to sweat the vegetables (about 5-8 minutes).

Turn heat up to medium. Add white wine and reduce it by half, while stirring the vegetables.

Add the cold water to vegetables (water should reach 2-3 inches above vegetables; adjust water amount accordingly).  Turn heat up to high and to the pot add the parsley, thyme, bay leaves, and peppercorns. When stock is to a boil, reduce heat and let simmer until proper flavor is achieved, usually about 40-55 minutes. While simmering, DO NOT STIR STOCK.

Strain stock and cool. Label date and refrigerate. Keeps two weeks in refrigerator; two months in freezer.

YIELD: about a gallon of stock

Tip: Try to use organic vegetables whenever possible to increase the nutrient content, as well as the good flavor.

Tip: Fill ice cube trays with cooled stock and freeze. Keep frozen stock cubes in labeled and dated containers in the freezer- that way you always have stock in measured portions ready for use.

Tip: Use stock in place of place water when cooking grains, vegetables, sauces and soups for an extra boost of flavor.

Tip: Carrot top greens are loaded with nutrients and are a great inclusion in your stock. If you cannot find carrots with tops, you can still make stock using carrots without tops.