Happy Pride Day LA. I wish all of my friends a beautiful and safe day celebrating out in West Hollywood CA. Remember, we are all one connected to the core that is our humanity.
I have decided to bake today, and in honor of LA Pride I baked a Berry Coffee Cake and renamed it Rainbow Berry Coffee Cake.
I bought Trader Joe's Multigrain Baking and Pancake Mix, and inspired by their recipe on the box made my own version with some healthy changes.
You will need:
Trader Joe's Multigrain Baking and Pancake Mix, or another brand if you please Use 2 1/2 cups
1 egg
1 cup low fat buttermilk, I substituted low fat milk
3 tablespoons oil, I used extra virgin oil because that is all I had, but you can use vegetable oil
1 bag Trader Joe's frozen mixed berries no additional sugar (I used most of the bag)
1/2 cup raw sugar, or sugar or agave
Preheat oven to 350 degrees
In a large bowl mix together 1 egg, 1 cup low fat milk and 3 tablespoons oil. Stir in 2 1/2 cups Trader Joe's Multigrain Baking and Pancake mix and 1/2 cup sugar. Fold in almost a full bag of frozen berries but make sure to thaw the bag first. I used most of the full bag, I wanted tons of berries.
Mix well and spray a glass pie pan with cooking spray. Spread evenly in pan and bake for 45-50 minutes or until the top is golden brown and a wooden toothpick inserted in the center comes out clean. Let cool for ten minutes and serve this not so decadent treat with your favorite coffee or tea. I am of course practicing self control over the portion size. It was oh so delicious.
This recipe is very low cholesterol, low fat, low sugar, high fiber and whole grain. It is a little higher in sodium than I usually eat but it is an occasional treat.
It was the perfect Sunday accompaniment for some quiet reflection on life before I have to get moving and work out. No rest for the weary, but who is weary anyway? I love working out,yoga, meditation and dancing, and I forgot how I much I love to bake and cook. Sundays are a great reminder to slow down and smell the roses and LA Pride is a reminder to wear your colors with confidence. Be you, your best authentic self always; critics be damned.
Gotta love life.
Love, Light to all.
Namaste'
After all Namaste' means we are all one
Rose
My evenings have been very busy with yoga and working out, and walking for an hour a day. I do not always have time to cook daily like I did before, so I look for meals that can last more than a day. I love to cook one pot soups, especially as autumn approaches. One of my favorite go to soups is my Mom's Vegetarian Split Pea. It is a pot of delicious healthy soup, and so simple you could probably cook it in your sleep. You can add whatever extra vegetables you like to the soup, to make it your own. It is high in protein and fiber and low in fat. I do not puree' it, I like the texture in its natural state. I love to have a few crackers with it, it warms me up from the inside out.
This recipe first came to me from my lovely Mother, for years when I lived in Cleveland, Ohio I was a vegetarian and she would whip up meals for me that would work for my lifestyle. This is one I have learned and adapted as my own, one of many. I am blessed to have such an amazing Mother and teacher, and my husband reaps the benefits as well.
Enjoy!!
Namaste'
Love and light
Rose
You will need
I bag dried split peas
2 carton of low sodium vegetable broth
1 Mirepoix mix from Trader Joe's ( Chopped up celery, carrots, and onions) If you cannot find Mirepoix mix use one medium onion, 5 celery stalks, and 5 carrots, chopped.
Garlic cloves, I use 5 chopped
Sea Salt
Ground pepper
dried basil
2 tablespoons of extra virgin olive oil
This is really the easiest soup.
Warm the extra virgin oil for a few seconds in a large pot. Add the Mirepoix mix and the garlic and saute' until translucent. I like mine cooked so I saute' mine for at least five minutes. I flavor the veggies with a bit of sea salt, a generous does of ground pepper and basil. You can add whatever vegetables you like. Sometimes I add kale to my soup.
After the veggies cook, I add the 2 cartons of vegetarian broth, the whole bag of split peas, and I bring it to a boil.
Season it a bit more, and cover and bring the temperature to low and simmer for 45 minutes to 1 hour. Boom, you have soup. It is that easy. Serve with crackers or some warmed whole grain bread from the oven. I skip the bread since I am working so hard on my My Change For a Ten weight loss and I may not be able to have just one slice.
This soup lasts only two days in my house, because my husband eats three bowls at a time.:-)
Manga'
When we are born our first bout with individuality is when our parents bestow upon us the gift of a name. What is in a name? Does a name define who we are or how we are perceived by others? What about those souls who are lost to their families, perhaps they ended up homeless and one day when their time was up they couldn't be identified? They are just as much a human as anyone else but because their "name" was not known they were coldly stamped John or Jane Doe.
This is a subject that is near and dear to my heart and one of the reasons I have chosen to assist The Monday Night Mission on my My Change For A Ten project when I lose my first ten pounds. I am so close, at nine pounds at the moment. I am hoping to make the ten pound loss Tuesday and then I will set the date when I will visit and assist The Monday Night Mission.
WALK IN EMPATHY
Step into my worn shoes,
How would you feel?
When People walk by,
Forgetting you are real.
Beyond your reach,
The hopes of a warm meal;
Or a place to lay your head,
To let your weary body heal.
Your spirit is broken,
Yet your head held high;
Only to be ignored,
By oblivious eyes.
A face with no name,
Is what they see;
Unloved, forgotten,
Throughout society.
Such lonely solitude,
Unanswered prayers;
Hopelessness and sorrow,
But no one cares.
Who will miss you
When it’s your time to go?
Will anyone remember,
Your name is not John Doe.
© Rose Bruno Bailey
The name Rose has caused many a remark from people when they first meet me. Usually it is the standard " that is my great great grandmother's name;" thanks a lot pal, for making me feel ancient. Or sometimes it is the cheesy "oh Rose, the name of beauty, the flower, by some guy dripping in too many chains and men's cologne." When the movie Titanic premiered I got lots of "never let go Rose." When I first met my husband he actually believed I gave him a fake name.
My husband and I bought a cooler, beach chairs and other things because we want to start having picnics at the beach. I know it is late in the season, but this is Southern California and we can picnic at the beach pretty much any time of the year. I was trying to figure out healthy sandwiches for me to take, that are not full of all the sodium that comes with cold cuts from a deli. This is what I thought would be the perfect beach sandwich for me and my healthy lifestyle.
That brings me to the origin of the Sandwich. It was named after John Montague, 4th Earl of Sandwich, he was an 18th-century English aristocrat. Apparently he requested his valet bring him his meat inside two slices of bread. He was playing cards and wished not to get his hands greasy. Soon others followed suit requesting to have what Sandwich had.
Many sandwiches over the years have gained individual names of their own. The BLT, The French Dip, The Dagwood, The Club Sandwich to name a few.
This inspired me to make my favorite sandwich to take on my autumn picnics for my outings to the shore. Malibu breeze and a delicious light sandwich to feed my senses. I first had this unusual yet simple sandwich at my friend Marguerite's house back in Cleveland, Ohio. Marguerite was French,world traveled, sophisticated, and whimsical. She sliced a french baguette, and spread some Dijon mustard on both sides. Then she topped it off with thinly sliced green apples and sharp cheddar cheese. My version is a bit more gourmet, but in honour of my long lost friend. I have decided to name it THE MARGUERITE. A whimsical, sophisticated sandwich with a french origin just like it's name sake.
You will need for one MARGUERITE
A good french baguette or whole grain baguette
Extra virgin olive oil.
One green apple, sliced thin.
Brie cheese, enough to spread on both sides of the baguette. I use a small portion for mine.
Arugula, a generous handful
Toasted pecans( lightly spray cooking spray on a cookie sheet. Place pecans on sheet,and toast for five minutes in an oven set at 350 degrees for about five minutes). Just a few on mine, I have to watch portions.
Drizzle of balsamic vinegar, and extra virgin olive oil, and a teaspoon of a good Dijon mustard.
Drizzle olive oil on baguette and place on a cookie sheet in a pre-heated oven set at 400 degrees.Bake baguette for about ten minutes til crusty.
Spread Dijon on both sides of the baguette.
Spread a generous amount of brie on each side of the baguette.
Top brie with a handful of the toasted pecans, spread them in the brie so they are firm in the sandwich.
Place thin slices of apple on one side of the baguette in a uniform line.
Top it off with a generous handful of fresh arugula.
Drizzle balsamic vinegar on the arugula,and a bit of sea salt and ground pepper.You may wish to use a bit more olive oil, the choice is up to you. I think the olive oil on the baguette suffices but again individuality comes first. It is your Marguerite Sandwich.
Close tightly, slice in half, and enjoy this distinctive yet delish sandwich which is reminiscent of walking barefoot in a field in Paris during springtime in a Monet painting.
Oh la la c'est marveilleux
It is almost autumn, and cooking seems to go with the lush of the season. I am loving experimenting with vegetarian products even though I am not a vegetarian at the moment, and I have been converting some old stand byes. I was craving my Mother's Beef Stew and decided to personalize it vegetarian style. With the help of Trader Joe's this is what I came up with, and it was amazing. My husband could not get enough of this cool weather dish. Served with warm whole grain rolls, this is a true stick to your ribs recipe and should please even the fussiest of eaters all while keeping it lower calorie, lower fat and of course low cholesterol. The sodium is a bit high from the beef-less strips so this is a healthy yet splurge item for me.
Try my stew and you will swear you are dining at your grandmother's house. Even though this is a vegetarian dish, it has all the components of those traditional home-made memories you remember from your childhood. Enjoy, and remember cooking is much more fun when you do it for someone you love.
Love and Light
Namaste'
Rose
You will need:
3 tablespoons extra virgin olive oil
2 bags mini potatoes
1 bag pearl onions
1 yellow onion, diced
1 bag baby carrots
1 bag crimini mushrooms
6 celery stalks, diced
1 head of garlic, chopped fine or pressed in a garlic press
2 packages Trader Joe's beef-less strips
1 box low sodium vegetable stock
1/2 cup Cabernet wine
vegetarian Worcestershire sauce, a few tablespoons
1 small can tomato paste
2 tablespoons cornstarch for thickening at the end
salt, pepper, dried basil
In a large pot heat extra virgin olive oil.
Add diced onions, celery, garlic, and mushrooms and saute' until soft and caramelized
Stir in 1 small can of tomato paste
add 1/2 cup red wine,3 tablespoons vegetarian Worcestershire sauce, salt, pepper, and basil. Mix well.
Add vegetarian beef-less strips and break up into smaller pieces, cooking for a few minutes so the veggie beef soaks up the flavor of the Worcestershire sauce, wine and vegetables.
Stir in 1 box vegetable stock, carrots, potatoes, pearl onions and mix well. Season with a bit more salt, pepper, and dried basil.
Depending on your tastes, you may wish to add a bit more of the Worcestershire sauce for flavor. I was heavy handed, but everyone is different.
Cook stew uncovered for 45 minutes over a medium heat, until the carrots and potatoes break apart with a fork. Stir frequently as your stew cooks.
After the stew is finished, add a few tablespoons of cornstarch for thickening, it should have a gravy consistency and be brown and rich in color.
Happy Sunday to all. Autumn is right around the corner, and here in California that does not mean the same thing as it does back east but you still sometimes get a little hint of the season. Football returns, and some of the trees here actually do change hues. To me there is nothing like walking outside on a California night and having a cool breeze kiss my face. I get inspired to cook more in the Autumn. Soups are a simple, healthy and amazing staple in our diet and perfect for sharing with friends and family come Fall. Perfect for staying on track with my My Change For A Ten program.
I went to the grocery store to pick up a few items, and I noticed yellow split peas were on sale for only 59 cents. I have never made yellow split pea soup but I decided I would give it a whirl, I cannot pass up a bargain. I have decided to add some curry to spice things up a bit, and top it off with some Greek yogurt or light sour cream. I am new to the spice curry and I find the satisfying creaminess of the yogurt or sour cream adds richness to the savory soup.
You will need
One bag of dried yellow split peas
A few tablespoons of garlic infused extra virgin olive oil
Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from Trader Joe's, it is already pre-cut
If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped fine.
One cartons of vegetable stock 32 fl oz. I use trader joes. You can use regular or low sodium, I have tried both.
One carton of water.
Sea salt, ground pepper, a few tablespoons of curry spice.
Greek yogurt or light sour cream to garnish.
Saute, onion, celery, and carrots in garlic infused extra virgin olive oil for a few minutes til the onion carmelizes and the vegetables cook down.
Salt and pepper as you are cooking the vegetables.
Add full bag of yellow split peas, one carton of vegetable stock, one carton of water.
Add a bit more sea salt, ground pepper, and curry spices for flavor and stir.
Bring to a rolling boil, then simmer on low for 45 minutes covered. Some people prefer to puree' their split pea soup, but I like to leave it au' natural for more of a bean soup experience; the choice is up to you. That is what makes cooking so much fun, creative license to change the rules as you go along and make it your own. Individuality found in one delectable dish. Top it off with a dollop of Greek yogurt or light sour cream for added richness of flavor.
This is amazing with warmed whole wheat pita. It is simple, just take some delicious pita and slice in triangles and place on a cooking sheet that has been sprayed with no-stick spray. Drizzle a little extra virgin olive oil over the wedges of pita and if you wish you can spread a little chopped garlic to spice it up. Be sure to dip the pita wedges in the soup, it just makes it taste better.
Hurry go buy some curry and make a big pot of my Yellow Split Spicy Pea Soup, you will not be sorry!!
Namaste' Love and light
Happy Sunday
Rose
I remember when my whole family went to Boston for my cousin Joseph's big Italian wedding to Nicole, and my husband and I drove from Connecticut to join them. When we arrived my Mother had cooked Pasta Fagioli in my Aunt Terri's kitchen, and tasting it brought back so many lovely memories of home and family. My Mother is always in my heart, even though miles are between us. Cooking her recipes makes me feel a bit closer to her and cooking Italian food seems to be in my soul. I am on a quest to recreate all the traditional Italian meals I grew up on, healthy style of course.
Since I began My Change for a Ten I have not been cooking as often, and cooking a one pot meal is a seamless way to make a delicious meal. Pasta Fagioli is simple, fast, and healthy and great for sharing with loved ones. One thing my Mother always taught us, there is always enough food if someone shows up hungry on your doorstep. Sharing was always a given in our household.
This soup is delicious and you can always splurge with a little Italian bread warmed in the oven, or garlic bread. It is super easy and healthy, except the Parmesan cheese; but I will be watching my portion size so I should be fine. Sometimes a little splurge is ok as long as you do not eat two or three bowls, which my husband always does and he does not need to lose weight. Go figure.
You could even drizzle a bit of extra virgin olive oil on a whole garlic head, wrap it in foil and roast it on 400 degrees for about thirty minutes. That is absolutely delicious on Italian bread. I like to dip my Italian bread in garlic infused extra virgin olive oil with Parmesan cheese, but I am being good as of late so I will skip that little indulgence. After all I weigh in tomorrow. I will only have once cup. :-)
Here is the fantastic recipe, simply divine. I make this all the time.
You will need:
1 large onion
Cloves of garlic, I use tons!!
2 large cans crushed tomatoes plus one can hot water
2 regular cans white cannelini beans, do not drain.
1 large Parmesan cheese
sea salt
fresh ground pepper
dried or fresh oregano
Half of box of ditalini pasta cooked al dente' and drained. I like to find whole grain pasta if possible but once in a while it is ok to have the white stuff. :-)
Saute' onion and garlic in a large pot in olive oil. I always season my veggies as they are cooking. Cook until the onions caramelizes.
A few minutes later add 2 large cans of crushed tomatoes plus a can of hot water and simmer covered for forty minutes. Season with salt, pepper and oregano.
Add the 2 cans of cannelini beans and simmer another twenty minutes.Do not drain.
After simmering, mix in the Parmesan cheese, using most of the can. Then mix in the cooked pasta with a bit more salt, pepper and oregano and voila you have my Mother's Pasta Fagioli. This soup is a big pot of Italian goodness. Mangia!!
Looking at bright fresh flowers when you are cooking makes the experience much more lush. Food, flowers, music, it all feeds our creative senses. I found this little pitcher and it was just shouting for come colorful stems to marry. Mission accomplished, thanks to Trader Joe's. I play some swing music and my whole apartment looks, feels and sounds festive.
Just because I am dieting does not mean I cannot enjoy the pleasures of life. I am seeking balance as I continue on this quest to change myself and help others in the process. I totally believe you can achieve a mind and body connection.
I am overflowing with gratitude for life and loved ones, and the opportunity to live La Dolce' Vita, the sweet soulful life. I wish you the same abundance and more. Happy Sunday
Namaste'
Love and Light
Rose
It is Sunday, and lazy Sunday it is. I am doing well on my journey to lose weight and get fit. Tomorrow is my first weigh in, so I probably will make a nice light, low sodium meal for Sunday dinner. One of my staple recipes is my Italian Style Lentil Soup. I make it almost every week, we love it and it is super healthy.
I am great at making delicious vegetarian soups. I have become quite savvy at reinventing recipes to be healthy or vegetarian. I am no longer vegetarian but I eat that way most of the time. I hope you get the chance to make my simple yet wonderful Italian Style Lentil Soup. It is easy, inexpensive and oh so hearty. Serve it with some warmed crusty whole grain bread and you will sure win over even the most die-hard meat eaters of your family and friends. It is a big pot of deliciousness for all to savor and share, especially on a cool evening. I admit though, I also make this on a hot summer night. This soup is so healthy, and high in protein and fiber. A great way to eat a fulfilling meal and still stay on track.
ITALIAN STYLE LENTIL SOUP
You will need
One bag of dried lentils
A few tablespoons of olive oil ( I use two to three)
Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from Trader Joe's, it is already pre-cut and I just add my own garlic. I use about six garlic cloves.
If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped fine.
Two cartons of vegetable stock 32 fl oz. I use trader Joe's. You can use regular or low sodium, I have tried both. I usually use the low sodium vegetable broth.
One large can of diced tomatoes in juice.
One small can of tomato paste
Sea salt, ground pepper, dried basil.
Parmesan cheese to garnish
Saute garlic, onion, celery, and carrots in olive oil for a few minutes til the onion caramelizes and the vegetables cook down. Salt,pepper, and add some basil as you are cooking the vegetables. After they cook down mix in one small can of tomato paste.
Add full bag of lentils, 2 cartons of vegetable stock, and whole can of tomatoes with juice. You may need to add a little bit of water to fill pot up.
Add a bit more salt, pepper, and dried basil for flavor and stir.
Bring to a rolling boil, then simmer on low for 45 minutes covered.
When finished you can sprinkle Parmesan cheese and mix it in for more flavor.
I once sauteed some kale and added it to the soup right before it was finished cooking. It made it richer and more stew like.
I serve this with warmed whole grain bread from the bakery. It is absolutely delicious.
I hope you try and enjoy my Italian Lentil Soup Recipe. I love it and sometimes it is difficult to only have one bowl. Love and light to all from my west coast home to yours. Ciao for now.
Namaste'
Rose
