Recipe: Creamy Tomato Goat Cheese Pasta with Green Peppers and Mushrooms

This was one of those "on the fly" recipes which turned out surprisingly good. For those who aren't tomato fans, I'll let you in on a secret: I'm actually not a fan of them, either. However, I've found that if I buy cherry or grape tomatoes and quarter them, they cook down and become more of a sauce than actually pieces of tomato.  When the goat cheese mixes in, the resulting sauce is reminiscent in texture and color to a vodka sauce, but its much lighter and has a delightful "tangy" flavor that's absolutely addictive.

Ingredients:

• 2 oz dry pasta
• 1 cup cherry or grape tomatoes, washed and quartered
• 1/2 green pepper, sliced into thin strips (or color of your preference)
• 1 cup white mushrooms, sliced
• 1 oz creamy goat cheese (I'm using Vermont Creamery)
• salt/pepper/garlic powder -- to taste

To Make:

1. Cook pasta according to package directions.
2. Spray a pan with non-stick spray, and saute pepper, mushrooms and tomatoes until tender. The tomatoes should break down. Season with salt/pepper/garlic.
3. Add pasta to pan with sauteed vegetables. Add goat cheese and mix to fully incorporate. 
4. Remove from heat and serve.

Servings: 1

Per Serving: 333 Calories, 60 g carbs, 6 g fat, 15 g protein, 9 g fiber; 9 WW Pts

I Dreamed a Dream.... of Chopped?!

A few nights ago, I had a dream I was a contestant on Chopped. I honestly don't remember what ingredients were in my appetizer and entree baskets, but my dessert needed to include:

• Chocolate
• Mango
• Orange
• Celery

Honestly, if I'd been given these ingredients in real life and told to create in 30 minutes, I don't know what I would do. But in the dream, I decided to make "Dessert Nachos".

First, I went to the pantry for flour tortillas, which I cut up, salted, and threw in the oven to crisp up into chips. Then I chopped up the chocolate and put it on a double boiler to melt. Finally, I chopped up the mango, orange, and celery and marinaded them with fresh mint, tequila, and a bit of rum -- so that the end result was a salsa of sorts. Finally, I took my tortilla chips out of the oven, and drizzled my melted chocolate over the chips. 

Before everyone gets too excited, I woke up before I finished the dream -- so I don't even know if my plates were done by the time the buzzer sounded. I like to think I won, though.

To be honest, I almost want to try to make my dish in real life, just to see how it would've tasted. Any willing guinea pigs out there?

Recipe: Spiced Pumpkin Soup

One thing I love about being on Weight Watchers -- the recipes!!! This one my meeting leader shared on her Facebook, and I'm sharing it with all of you!

Fall is pumpkin season, but before you reach for a pumpkin spiced latte (5 WW Points for a tall!) -- try this soup to warm you up.

Spiced Pumpkin Soup

Ingredients:

• 1 TBS canola oil
• 1 small onion, finely chopped
• 1 tsp minced garlic
• 1 tsp curry powder
• 1/4 tsp cardamom
• 1/4 tsp salt [or salt substitute]
• 1/4 tsp black pepper
• 2 cups reduced sodium, fat free broth (chicken or vegetable)
• 1 (15 oz) can pumpkin
• 1 (12 oz) can evaporated fat free milk
• 6 TBS plain fat free Greek yogurt

To Make:

1. In a large pot, heat oil. Add onion and cook for 3 minutes, or until soft. Add garlic and cook for 1 minute. Stir in the rest of the spices, salt and pepper.
2. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Add milk and simmer for 2 minutes.
3. Using an immersion blender, puree soup until smooth. For thinner texture, add more broth. 
4. Ladle into bowls and garnish with yogurt.

Servings: 6

Each Serving: 104 calories, 14 g carbs, 3 g fat, 7 g protein, 3 g fiber, 3 WW Points Plus

Recipe: Roasted Asparagus & Ricotta Pasta with Red Pepper Flakes

This is a simple vegetarian meal, with -- added bonus -- just a few ingredients.

Ingredients:

• Bundle fresh asparagus
• 4 oz dry pasta (any variety)
• 1/2 cup fat free ricotta
• 1 TBS olive oil
• Red pepper Flakes
• Salt and pepper (to taste)

To Make:

• Pre-heat oven to 375 degrees F. Clean and prep asparagus on a sheet pan, coated with non-stick spray. Season asparagus with salt, pepper and 2 tsp olive oil. When oven is preheated, roast asparagus for 20 minutes, or until tender.
• Cook pasta according to directions on box
• Serve roasted asparagus on top of cooked pasta. Flake ricotta cheese onto pasta/asparagus mixture. Drizzle remaining olive oil over pasta, ricotta and asparagus. Top with red pepper flakes and serve.

Servings: 2

Per Serving: 325 calories, 50 g carbs, 8 g fat, 15 g protein, 8 WW Points Plus

Jenny Craig pivots away from celebs in ads

This article was originally featured in USA Today on August 13, 2013. I have reposted because I'm curious to hear everyone's thoughts. Feel free to comment below.

JENNY CRAIG PIVOTS AWAY FROM CELEBS IN ADS

Bruce Horovitz, USA TODAY
 August 13, 2013

JENNY CRAIG WANTS TO ZIG WHERE OTHER WEIGHT-LOSS SPECIALISTS ZAG, BY CUTTING WAY BACK ON THE USE OF CELEBRITY ENDORSERS IN ITS ADS.

Quick: Which weight-loss company has featured actress Valerie Bertinelli in its ads?

Or Jennifer Hudson? Or Mariah Carey? Or, ugh, big, bad Charles Barkley?

If you're not sure, you've got plenty of company. That's one major reason why Jenny Craig, which uses Bertinelli, announced that it will feature far fewer celebs going forward and, instead, will roll out a new animated advertising campaign that comes without the big celebrity endorsement fees.

(If you're keeping score, Hudson and Barkley have starred for Weight Watchers and Carey for Jenny Craig.)

At issue: Can consumers remember which highly paid celebs hype which products? Or, even more central: Are celebrity endorsers worth all the dough? According to the folks at Ace Metrix, spokes-celebs may be doing a lot more to help their own bottom lines than the products they hype.

Overall, ads without celebrities rate slightly better with consumers than ads with celebrities, according to a recent study by Ace Metrix, a syndicated ad testing specialist. While the average Ace Metrix score of all celebrity spots in the study was 515, the average score for ads without celebs ranked slightly higher, at 529.

"Celebrities can be very polarizing," explains Peter Daboll, CEO of Ace Metrix. So, if half the consumers love the celeb in a spot — and half hate the star, he says, "you're cutting off half of your potential audience."

Among the most polarizing celebs, he says: Tiger Woods, Kim Kardashian, Justin Bieber and Sarah Jessica Parker.

When clients ask Daboll whether to use a celeb in a spot, he says he offers one word of advice: don't. "A good story always works better than just slapping a celebrity in an ad."

But celebrity broker Noreen Jenny Laffey, president of Celebrity Endorsement Network, says it's not that simple — particularly with weight-loss ad campaigns. "The problem isn't the celebrity," she says, but the fact that celebs in weight-loss ads all pretty much do and say the same thing: I used this product, and I lost weight.

That's not only boring — but also confusing. "It's hard when you have competitive products using celebrities to basically say the same thing," she says. The cola and sneaker giants face these same problems, she notes. "You need to do something totally different that stands out."

Not easy. So Jenny Craig's new marketing chief, Leesa Eichberger, turned to the ad agency Havas Worldwide New York for something different. The new, animated ads will focus on the company's food and its one-on-one support. Gone: all the bright lights, celebrity spokespeople and requisite "before and after" imagery, Eichberger says.

Daboll, the numbers-crunching CEO at Ace Metrix, says it has a decent shot at working — if only because it's not just another overweight celebrity bragging about losing some tonnage. "I'd suggest it's a smart move."

Does Weight Watchers really work?

A few months ago, I asked if any of my readers could share their experiences with Weight Watchers. I'd been plateaued with my own weight loss for several months and was thinking of switching from counting calories, to counting points.

I'm pleased to announce that I have been a member of Weight Watchers and have lost 8 pounds in 2 months.

I'd like to give my critique of the program, and why I think it's been working for me.

Instead of counting calories, people on WW count points. A point number is given to you during the registration process -- depending on your weight, height, age, and gender. I have 28 points to consume each day. In addition to your daily points limit, WW'ers are also given 49 "anytime" points each week to use for special cheats and splurges. It's also possible to earn "activity" points by exercising.

I have 28 points a day. Every food's given point value is based on its macro nutrient values -- specifically the protein to carb to fiber to fat ratio. 

As a previous calorie counter, It was a shift in thinking when I switched to counting points. I find that I care less about calories -- and more about the quality of food that I'm putting in my body. 

I do have two critiques though. First, because exercise is counted in points, I don't think you get as "much" back when you work out. For instance, 50 minutes on the elliptical could easily burn around 550 calories, right? That's the caloric equivalent of a Big Mac from McDonald's. That same intense 50 minute elliptical workout is only going to get me about 4 activity points -- which is the equivalent of just ONE of the following: 2 slices wheat bread, 4 oz chicken, 2 eggs, or a glass of wine. That being said, I never feel unsatisfied, because I do have my anytime points that I can dip into if I choose to.

The other critique is the alcohol factor. I'm a big wine drinker, so when I was counting calories, I'd make sure that I had about 300 calories left for two glasses of wine if I went out on a date or out with girlfriends. 300 calories is not that much of a sacrifice - when I was counting calories, I'd simply plan ahead and go to the gym to put in a half an hour of cardio. However, Alcohol in WW tends to be rated much higher because it lacks protein or fiber...... so a glass of wine is 4 points. 2 glasses is 8 -- that's how many I get for lunch! 

The bottom line is I really do like and support the program. I think it's easy to follow, and really forces you to say, "Do I really want that," and "Is it worth it" -- you know? I also believe the program encourages you to think of weight loss and healthy eating on both the daily and weekly platforms, because you do have to plan ahead. Also the meetings are an amazing support. 

Recipe: Oven Roasted Corn

Summertime is prime corn season here in Jersey. Corn on the cob is great, but sometimes its nice to switch it all up.

I eyeballed the spice measurements, so use your judgement.

Ingredients:

• Fresh Corn on the cob
• 1 TBS Olive oil
• Salt Substitute
• Lime
• Cayenne Pepper

To Make:

1. Cut kernels off the cob.
2. Coat sliced-off kernels with olive oil and roast at 450 degrees -- until they start to brown, between 10-15 minutes
3. Add salt, lime, and some cayenne pepper

Other variation: Try Chili Power, Italian Seasoning, Cumin, or anything in between. Corn is a great canvas for flavors, so go crazy!

Hey, Fat Girl!

I found this post at flintland.blogspot.com, and had to steal it. This is by far the most motivating thing I've read in a very long time.

Hey, Fat Girl.

Yes, you. The one feigning to not see me when we cross paths on the running track. The one not even wearing sports gear, breathing heavy. You’re slow, you breathe hard and your efforts at moving forward make you cringe.

You cling shyly to the furthest corridor, sometimes making larger loops on the gravel ring by the track just so you’re not on it. You sweat so much that your hair is all wet. You rarely stay for more than 20 minutes at a time, and you look exhausted when you leave to go back home. You never talk to anyone. I’ve got something I’d like to say to you.

You are awesome.

If you’d look me in the eye only for an instant, you would notice the reverence and respect I have for you. The adventure you have started is tremendous; it leads to a better health, to renewed confidence and to a brand new kind of freedom. The gifts you will receive from running will far exceed the gigantic effort it takes you to show up here, to face your fears and to bravely set yourself in motion, in front of others.

You have already begun your transformation. You no longer accept this physical state of numbness and passivity. You have taken a difficult decision, but one that holds so much promise. Every hard breath you take is actually a tad easier than the one before, and every step is ever so slightly lighter. Each push forward leaves the former person you were in your wake, creating room for an improved version, one that is stronger, healthier and forward-looking, one who knows that anything is possible.

You’re a hero to me. And, if you’d take off the blaring headphones and put your head up for more than a second or two, you would notice that the other runners you cross, the ones that probably make you feel so inadequate, stare in awe at your determination. They, of all people, know best where you are coming from. They heard the resolutions of so many others, who vowed to pick up running and improve their health, “starting next week”. Yet, it is YOU who runs alongside, who digs from deep inside to find the strength to come here, and to come back again.

You are a runner, and no one can take that away from you. You are relentlessly moving forward. You are stronger than even you think, and you are about to be amazed by what you can do. One day, very soon, maybe tomorrow, you’ll step outside and marvel at your capabilities. You will not believe your own body, you will realize that you can do this. And a new horizon will open up for you. You are a true inspiration.

I bow to you.

Recipe: Stephanie's Dark Chocolate "World Domination" Mousse

Happy National Chocolate Mousse Day!! Statistics show that chocolate mousse is THE most delectable dessert in the entire cosmos. 

Therefore, I present to you my "no-longer-secret" recipe for the world's most amazing dark chocolate liqueur mousse. 

Just understand, dear readers, how much of a sacrifice to you this one is.... as now that I have given it to you, I can no longer use it in my campaign to take over the world. Yes, it's THAT good.

Oh, and there will be no nutrition facts posted. It's decadent chocolate mousse..... Do you actually want to know what you're consuming?

Stephanie's Dark Chocolate "World Domination" Mousse

Ingredients:

• 6 eggs
• 8 ounces good quality bittersweet chocolate
• 1 ounce butter (or margarine, if you're making this recipe parve)
• 2 TBS black coffee
• 2 TBS of the liqueur of your choosing -- I recommend orange, berry, coffee, or chocolate flavors

To Make:

• Separate 6 eggs. Discard 1 yolk, so that you are left with 6 whites, and 5 yolks.
• Place chocolate and butter in a double boiler. As they begin to melt, add coffee.
• Whisk egg whites until they form stiff peaks
• Once the chocolate and butter have melted, turn off the heat.
• Stir egg yolks and liqueur together in a separate bowl.
• Temper a bit of the chocolate/butter/coffee mixture into the egg yolks, (stirring so that eggs do not scramble). Then add the egg yolk mixture back to the rest of the chocolate mixture, stirring well.
• Once the chocolate and egg yolk mixtures are completely incorporated, fold in egg whites gently. Be careful not to over-mix or beat at this stage.
• Pour chocolate mousse into serving dishes and refrigerate until set.

Enjoy!

Recipe: Black Bean Chicken Salad with Cumin Vinaigrette

I found this recipe and (with most of my recipes) tried to cut down on the fat, salt, etc. This recipe originally had 3/4 cup of olive oil in the dressing -- which added an additional 477 calories to the recipe. I cut the oil down to half a cup, and I encourage you to cut it down further if you want to experiment further.

Ingredients:

• 3-4 boneless, skinless chicken breasts, cooked and cubed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 bunch scallions, chopped
• 1 cup chopped celery
• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice
• 2 tsp Dijon mustard
• 2 tsp ground cumin

To Make:

• Combined cubed chicken, black beans, scallions, and celery
• Mix together olive oil, lemon juice, Dijon mustard, and cumin, and pour over chicken and bean mixture.
• Stir together and chill for at least an hour before serving

Serves: 8

Each Serving: 281 calories, 10 g carbs, 16 g fat, 24 g protein

I Crave Brussels Sprouts like a Pregnant Woman

I’m coming clean: I love Brussels sprouts. Actually, that’s a bit of an understatement. I have cravings for Brussels sprouts. I eat them 4-5 times a week. I know, I am a nutter.

That being said, I am CONVINCED that the reason people don’t like Brussels sprouts, (or think they don’t) is because they have never had the opportunity to try Brussels sprouts that have been cooked CORRECTLY!

Michael Symon serves a fried Brussels sprout salad at his restaurant, Lolita, in Cleveland, and they are [apparently] a must-try! I’ve also tried caramelized Brussels sprouts on pizza with portabella mushrooms, and a roasted red pepper pesto at VeggiePlanet, in Cambridge, MA – that was easily one of the best vegetarian meals I’ve ever had. Personally, I roast my Brussels sprouts, because it’s easy, and I can cook them while I do homework. Here’s how I prep them:

• Preheat oven to 350°F
• Toss clean Brussels sprouts in olive oil, and add salt, pepper, and garlic to taste

As you all know, I’m very health conscious –instead of olive oil, I lightly spray my sprouts with Pam, and toss them in a salt substitute to cut down on the fat and sodium content of this dish. I also buy them frozen, because it’s cheaper and easier than buying fresh.

• Place sprouts (and additional vegetables, if you feel so inclined) in roasting pan and put into oven
• Turn frequently until the sides of the sprouts are golden brown and crispy. (Between 40-50 minutes)
• ENJOY!

Maybe I’m just a freak with weird cravings, but I’ll stand on my soapbox until I’m blue in the face. Brussels sprouts aren’t inherently those over-boiled, mushy horror stories from our childhoods! They can be delicious – and a great way to change up mealtimes. And don’t even get me STARTED on the health benefits!

So give Brussels sprouts another try! Saute them whole in some Balsamic vinegar. Or break off individual leaves to cook up with bacon, leeks, and garlic.

Who knows – you might even become an addict like me!

Recipe: Roasted Balsamic Strawberries

Happy Valentine's Day, loves! Here's a recipe that tastes indulgent, but is low in calories. Top with Ricotta, or light whipped cream for a satisfying dessert to share with your loved ones!

Ingredients:

• 6 cups fresh strawberries
• 1/4 cup balsamic vinegar
• 1 TBS fine sugar

To Make:

• Preheat oven to 400 degrees
• Wash and cut the tops off of the strawberries
• Toss strawberries in balsamic vinegar and place on a baking tray
• Sprinkle strawberries with sugar
• Bake for 15 minutes

Strawberries can be served warm or cooled. Enjoy!

Each 1 cup serving has: 60 calories, 15 g carbs, 1 g fat, 1 g protein

World's Largest Hips, Self Love, and Obesity

I was watching The Talk at my office a few days ago-- I work in Public Relations, and we have various news and consumer programs on during the day to find media opportunities for them -- and the ladies at The Talk were also discussing this woman.

Source: Daily Mail

This is Mikel Ruffinelli, a 39 year old woman with "The Largest Hips in the World." She weighs 420 pounds, has a 40 inch waist, and measures 100 inches around the hips. That's more than 8 feet, folks.

Mikel has said in articles that she must buy two airline seats to accommodate her hips, and often has trouble getting around. Another video circulating the internet shows Mikel manipulating her body to walk through the halls of her house, or having to stand sideways to fit in her shower.

I applaud everyone who feels great in their skin -- if you're big and beautiful -- You are a rockstar of self esteem and confidence, and I look up to you as you've achieved something I still struggle with. However, I do believe that 420 pounds is not a healthy weight for anyone. For context, I also think that 92 pounds is also an unhealthy weight.

If she's healthy, then I have nothing to say -- may her self esteem seep into other women around the world. However, interviews features her children admitting that Mikel cannot stand for very long, a feat which a healthy woman should be able to do.

I think it comes down to a health issue. Being obese does not make this woman ugly. She is not ugly. She is beautiful. However, having that excess weight may be extremely unhealthy -- and that's something to consider and rethink, I believe.

The ladies of The Talk ended their segment with the following:

Do you see 85 year old people who weigh 400 pounds? 

I'm curious to hear people's thoughts on this issue and their comment.

Recipe: Zucchini Sauté

This recipe is a modified form of a zucchini sauté from the 17 Day Diet cookbook -- I love how the lemon brightens up the dish. 

Ingredients:

• 2 medium zucchini
• 1/4 cup pine nuts
• Zest from 1 lemon
• Cooking spray
• 1/2 tsp. garlic powder
• 1/2 tsp. salt substitute
• 1/2 tsp. pepper
• 3 TBS Parmesan cheese

To Make:

• Put pine nuts into a dry skillet and heat over a low flame, stirring occasionally for 3 minutes. Careful not to burn them! Once they are done, set aside.
• Grate the zucchini and use a strainer to squeeze out the excess water.
• Spray the skillet with nonstick spray and put over medium heat until the surface of the skillet is warm.
• Add the grated zucchini and cook, stirring often, for about 3 minutes. 
• Stir in salt substitute, pepper, and lemon zest, and garlic powder. Continue cooking for another 1-2 minutes. 
• Transfer zucchini to serving dish and stir in pine nuts and cheese. 

Serves: 4

Each Serving: 80 calories, 5g carbs, 6g fat, 4g protein, 614mg potassium, 67mg sodium

Variations:

• If you slice the zucchini into longer strips instead of grating it, the dish takes on more of a "spaghetti" texture.
• My friend suggested that this dish begs for a bit of a cream sauce. If you choose to do so, I would recommend no more than 1-2 TBS of light sour cream, just to mimic an Alfredo sauce.

Products I Love: Laughing Cow Wedges

I try to have a few "meals" a day. I eat breakfast, a mid-morning snack, lunch, [sometimes] an afternoon snack, and then dinner.

My snacking goes in phases. There are weeks on end, where I am completely satisfied with a Greek yogurt, or a granola bar. Lately, I look forward to my new favorite snack: A light Swiss Laughing Cow cheese wedge, with exactly 6 Ritz crackers.

Calories: 131
Carbs: 13g
Fat: 7g
Protein: 3g

I know it's not the healthiest option in the world, but it's not awful either, and it hits the spot. I'd also be willing to try the Laughing Cow wedge on other "cracker" options like rice cakes or whole wheat toast. Either way, they get my stamp of approval! My only complaint is that there's only 8 in a package, and around me, they cost $3.99 -- which I think is quite expensive.