My Secret Cranberry Relish Recipe

When I was growing up, no Thanksgiving meal was complete without cranberries. Unfortunately, it was canned cranberry sauce. And "sauce" isn't the right word. It was actually more like cranberry gelatin. Yuck. (If you like it, that's fine, you can have my share of it.)

This is real cranberry relish. Fast and easy, healthy and delicious. Give it a try!

Cranberry Relish
Serves 6-8
1 pound fresh cranberries, washed
1 apple, quartered and cored
1 navel orange, peeled
Sweetener, to balance tartness. Depending on the sweetness of the apple and orange, this may not be needed.

Place all ingredients in food processor. Process until evenly chunky. Chill and serve.

Nutritional data (per half-cup serving)0
Calories:        44
Fat:               0.1g
Sat fat:             0g
Chol:                0g
Sodium:     1.1mg
Carbs:         11.6g
Fiber:               3g
Protein:         0.4g

A variation is adding one jalapeno pepper for a nice southwest flavor.

My Secret Thanksgiving Stuffing Recipe

(Photo to be added later.)

Poultry Stuffing
Makes 12 portions (approximately 4 ounces by weight, about 2/3 cup by volume)

This looks like a scary long recipe, but it is really very simple.

18 slices Healthy Life bread (or any preferred bread.)
2 tablespoons olive oil
1 large yellow onion, diced
4 stalks celery, diced
2-4 clove garlic, mashed and minced
Spices and herbs (rubbed sage, garlic powder, onion powder, black pepper, celery salt or anything similar.)
Chicken stock (approximately 2 cups) warmed, but not boiling

1. Preheat oven to 425F
2. Lay bread slices on counter. Spray lightly with cooking spray.
3. Sprinkle lightly with sage, onion, garlic, pepper and celery salt.
4. Lay on cookie sheets in oven, until beginning to brown and are dry (about 30 minutes).
5. When toasted, cut into small cubes. Set aside in a large bowl.
6. In a large non-stick skillet, heat over med-high.
7. Add olive oil. When hot (the oil should shimmer) add onion and celery.
8. Saute until the onion begins to turn translucent (2-4 minutes.)
9. Add garlic. Saute for 1 minute.
10. Add 1 teaspoon rubbed sage, 1/4 teaspoon each celery salt (or powder) and black pepper. Saute for 1 minute.
11. Pour onion-celery mixture over bread cubes.
12. Pour half the chicken stock, gently mixing. Add more stock as needed. Mixture should be evenly moistened, but not soupy. (If you add more stock, and it doesn’t get absorbed, that is too much. Pour it off.)
13. If you still need more liquid, you can use hot water, or any preferred liquid for added flavor: beer, wine, apple juice/cider.
14. Preheat to 350.
15. Put stuffing a 2 quart casserole, sprayed with cooking spray for easy clean up.
16. Bake uncovered until hot (30-45 minutes.)

Nutritional data:
Calories:       80
Fat:              2.4g
Sat fat:         0.3g
Chol:           0mg
Sodium:  109.mg
Carbs:        14.7g
Fiber:           3.4g
Protein:        3.3g

A few notes:
I use my own homemade chicken stock, which has no added salt. That accounts for the low sodium numbers in this recipe. You can use commercially prepared stock, but it will have more sodium. On the other hand, you can find fat free chicken stock, which will result in even lower calories per serving because mine isn’t fat free. (Everything is a trade-off.)

Use your favorite herbs and spices. Penzey’s Spices makes incredible mixes. Their Sunny Paris is excellent in this.

Instead of Healthy Life bread, use your favorite bread. Whole wheat makes a much more robust version (and needs more liquid). Cornbread is sweeter and more delicate.

Add hot peppers if you like a spicy version.

If you want a sweeter variation, add 2 chopped apples or pears to the onions and celery.

Mushrooms work well in this (I like fresh baby bellas.)

Add meats (bacon, chicken/turkey trimmings, sausage, burger, oysters/clams, chorizo, Andouille, bratwurst or anything) if you want. It will add calories, but also add more flavors.

I don’t like to stuff turkeys. It slows the cooking time on the birds, increasing the risk of dried breasts while you wait for everything to cook. That is why I make it in a casserole separately.

Five Secret Tricks to Regain Control of Your Eating (Part 5)

This is the final step of our journey of finding more self-control.

In the first four steps, we've covered how to use our dinner plates effectively for improved weight management and weight loss, and have gained self-control while grocery shopping, at the office, and in restaurants.

The last place can sometimes be the most difficult.

At home.

We are going to apply three of the previous lessons here.  

First, I want you to treat your dining area as if it is a restaurant. Plate your first serving in kitchen, and do not forget to use the “Half Plate Habit” that we learned in Part One. 

But additionally, here we are going to divide all the food in the kitchen, just like we do on our plate. After we serve ourselves, bring the veggies, lettuce salads, fruits and milk to the table. Leave the entrees and starches in the kitchen.

This reinforces three previous tricks: “Half Plate Habit”, “Out of Sight, Out of Mind” and the “Six Foot Rule.”

You will always eat what is easily obtained, so make sure the vegetables and fruit are always prominent. And this applies not just during a meal. Have a bowl of fruit out on the counter and hide the chips, cookies and crackers in the pantry (or get rid of them altogether.)

Make sure that everyone has water in a glass waiting for them on the dining table. Again, if it is already in front of them, it will more like be consumed.

Make the dining experience enjoyable, not rushed. Do what most of the nicer restaurants do to make people satisfied with the environment. Dim the lights a little to help people bring focus to the food. Soft music in the background is excellent. 

And turn the TV off. Television is a distraction and leads to mindless eating, instead of what we are trying to do here, which is mindful eating. And everyone stays at the table until everyone is done eating. Make dinner a social event something to be enjoyed rather than rushed through.

Those are the five “secret” tricks to gain control while eating, whether you are at home, in the restaurant, at work or anywhere. When you use these simple actions, you will begin experiencing controlled eating. You will start enjoying those Simple Small Successes. And that will give you the confidence to make other changes to your eating habits.

And you will enjoy life more than before.

By now, you may have already read the five secret tricks, but if you want to listen to me as I talk about them, here is the podcast episode http://makeyoursomedaytoday.com/5Tricks.

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Again, I want to acknowledge Dr. Brian Wansink and both of his excellent books, “Mindless Eating” and “Slim By Design”. His research and more importantly, his well-written and easy to read books were the source of these suggestions. You can buy these books using the affiliate links within the show notes.

Five Secret Tricks to Regain Control of Your Eating (Part 4)

Welcome back to this series of life-changing tips which are very simple to use!

To recap, we use going to use the “Half Plate Habit” everywhere, chew gum while shopping, and move temptations at the office out of sight.

But many of us eat one or more meals away from home and office. What about when we eat at a restaurant? How can you use the “Half Plate Habit” when you are not in charge of plating your food?

I will offer a few simple actions. Oh, I know, you already know the trick about having the server pack up half the entrée before they even bring it to the table. That will prevent you from eating the entire meal without thinking.

(Do you do that? I don’t. I should, but I don’t.)

And we probably should order all those “heart healthy” foods. You know, those foods with the little heart logo. But do we? Not usually. Sometimes those foods just don't look appetizing, or the portions seem too small, but for whatever reason, we ignore those options.

So what can we do? I have three simple suggestions.

• One is seating location. Ask for a seat near a window or a well-lit location. When people sit in a booth, in the far corner, dark and isolated, people tend to order more and then eat more. Sitting near a window or on the outdoor patio, generally helps people make healthier choices. When you can be seen, you will usually do what you “should do.”

• The second step is when you order a meal, remember to use the “Half Plate Habit”. Instead of a starchy side dish, ask for extra vegetable or a side salad. And when the server arrives, immediately ask for a glass of water with a lemon or cucumber slice, and ask him or her to not bring the dinner roll basket.

• Lastly, you should try to limit alcohol consumption. Not only is alcohol empty calories, but one of the first effects of alcohol is to put our “decider brain” into a deep sleep. That is why we tend to eat when we drink. But if you are sitting near the window you probably will also not be sitting near the bar, so that decision will be easier. 

If you really want to throw caution to the winds, and bypass everything we've learned so far, order food while sitting at a dimly lit bar, during double-bubble happy hour, and with 2 televisions going.

But if you really want to do that, we will need to have a one-on-one session.

And just a reminder, if you do not want to wait, you can listen to last week's podcast, where I list all five suggestions. The show is about 30 minutes long, and you can find it here. You can also subscribe to my podcast in iTunes (for users of Apple products) or Stitcher (non-Apple devices.)

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I want to acknowledge Dr. Brian Wansink and both of his excellent books, “Mindless Eating” and “Slim By Design”. His research and more importantly, his well-written and easy to read books were the source of these suggestions. 

Five Secret Tricks to Regain Control of Your Eating (Part 3)

If you just found this blog, I am giving five tricks (they really are not secret) for learning how to gain control over your eating habits.

On Monday, we learned a new method of portion control. It does not require weighing or measuring your food, nor do you need to record what you eat. It is called the "Half Plate Habit." Yesterday, we went grocery shopping and learned a simple (and tasty) tip for keeping your buying habits under control while at the grocery store or market.

What about at work? Oh, that is a major challenge, right? I know coworkers who always have a bowl of candies on their desk. In fact, I have a bowl of candy in my cubicle, too.

There are two saying that could apply here. One is “Absence makes the heart grow fonder.” But the saying which really applies is “Out of sight is out of mind.”

Did you notice the difference with my candy bowl? Mine is not on my desk. I keep it in a cabinet drawer, locked, behind my chair. I only use it when I know I am meeting with students, especially at the end of the semester. I unlock the candy, and place it out just before the students arrive, and when they leave, I immediately lock it back up.

The time it takes to unlock my cabinet is just enough for my “decider brain” to kick in and remind me that I really do not want nor need that candy. Another option is to put the candy in a covered bowl (ideally not a clear bowl) and moving it a mere six feet away. Just six feet! Those few steps are enough to get your “decider brain” active and in control. Candy in sight and within reach is candy that will be eaten.

Something else to do at work is to lock you purse or wallet in another drawer. That will prevent the random wander past the vending machines or cafeteria. The other tip for the work place is to bring your own food from home. When you pack your food, you are in control of everything. You know exactly what you packed, and how much you have. (Remember, you will still use the “Half Plate Habit” even when packing your food.)

Don’t sit at your desk and eat. Go to the cafeteria or go outside and eat while enjoying the sun. But don’t bring your money with you, so that will eliminate the temptation of buying some food there. Enjoy your time away from your desk. Enjoy your food. Recharge your mind away from your desk.

And just a reminder, if you do not want to wait, you can listen to last week's podcast, where I list all five suggestions. The show is about 30 minutes long, and you can find it here. You can also subscribe to my podcast in iTunes (for users of Apple products) or Stitcher (non-Apple devices.)

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I want to acknowledge Dr. Brian Wansink and both of his excellent books, “Mindless Eating” and “Slim By Design”. His research and more importantly, his well-written and easy to read books were the source of these suggestions. 

Five Secret Tricks to Regain Control of Your Eating (Part 2)

Yesterday, I talked about a new approach to weight management. Specifically, I gave you the idea of  the "Half Plate Habit."

Using the Half Plate Habit whenever you eat from a plate will help you regain control over your eating. It is an easy method of teaching self-control, and costs nothing to implement. That's right. A free new method to assist weight management and possibly weight loss.

While the Half Plate Habit can be used anywhere, the next suggestion is location-specific. Another place where you encounter food is at the grocery store. We all know that shopping on an empty stomach is a bad idea (but we still do it all the time). 

However, studies show that it is not that we are hungry when we shop, but rather that our good memory and imagination kicks in to tempt us. We walk past broccoli, cabbage and onions with no imagination input, but walk past the delicatessen, the aisle full of potato chips or the bakery with its fresh doughnuts, and we start remembering how good those donuts taste, we remember the sound of crunching those chips, and we revel in the memory of the last time we ate those warm onion rings (at the last football game, right?)

(Side note: as I sit here and write this section, my stomach is growling and my salivary glands are working overtime. And I do not have anything in front of me other than my laptop. It is all my imagination and memory creating this physiological response, just as if I were standing in front of an endless sea of sweets.)

How can we short-circuit our imagination and memory? We are going to give it something else to focus on:

Gum

It could be Bubbliscious, Juicy Fruit, or Bazooka Joe, but when we chew gum while shopping, it is more difficult to imagine the taste of those onion ring and sweet rolls. Please give this a try. This is the only suggestion that will cost you any money, and the price of gum will probably be offset by the savings when you don’t buy that bag of Cheetos.

That's it for today's tip. Tomorrow will be a suggestion for simple changes on the job.

And just a reminder, if you do not want to wait, you can listen to last week's podcast, where I list all five suggestions. The show is about 30 minutes long, and you can find it here. You can also subscribe to my podcast in iTunes (for users of Apple products) or Stitcher (non-Apple devices.)

--------------------------

Again, I want to acknowledge Dr. Brian Wansink and both of his excellent books, “Mindless Eating” and “Slim By Design”. His research and more importantly, his well-written and easy to read books, were the source of these suggestions.

Five Secret Tricks to Regain Control of Your Eating (Part 1)

Let’s start with the beginning. 

Most people are overweight in the US. Recent studies show more than 60% of people 12 and older are overweight, and about half are clinically obese. It’s not getting better over time, it is getting worse.

But everyone already knows that, or if you don’t know that, I’m not sure where you are living. The US is big.

That was the origin of my blog and podcast. I wanted to help people reach their goals—all goals—including weight management. And my constant refrain is “calorie counting and move more than you used to.”

I still believe that to be the foundation of any successful weight management program. I use LoseIt to easily count my calories and my Fitbit to keep reminding me to walk more.

But, that is not enough. Or rather, maybe that is too much, at least in the beginning. Learning to eat the correct number of calories, and then log them all, and then create a new habit of walking more are three very large goals. They are worthy goals, but it is possible they are too large, too aggressive, and too monumental to talk all at once.

I am working with a weight loss client. Let’s call him “John”. We connect about three times a week with email, video mail and Skype calls. Last weekend we were talking about his strategy, and a phrase came to me. I told him that while his goal is large, we are going to focus on "Simple Small Successes". Small goals that can build on each other, creating a succession of successful actions. We are going to set John up for success, because each goal has a very simple threshold. Success breeds success. As we move further into his program, the goals will continue to be simple, but eventually they will result in very large changes to his eating and living habits.

I started to think about how I can help more people. I’d love to be able to meet with all of my readers and listeners as I do with John (and it is possible for some) but until I am able to become a fulltime consultant and coach, I will give your advice here.

There are five areas that affect our eating habits, five locations that we can make very small changes to help you make better choices.

You will not need to buy different food, cook differently, or eat at different restaurants. You will not count calories, do special exercises, and go to meetings. In fact, there is only one thing you will need to purchase, and it will cost you only some spare change! But we will get to that in a bit.

But before I give you my ideas, I want to give full credit to Dr. Brian Wansinck. He is the author of two books about the habit of eating. “Mindless Eating” is an excellent discussion of our bad habits while eating. And we all have them. His newest book, “Slim By Design” takes his first book and adds many actions that will help the reader change their life. So to be clear, none of these ideas are mine. I am using his ideas. My words. His ideas.

We encounter food in four general places: home, the grocery store, the work place and restaurants. I am going to give you specific steps for each of those places. Remember, I am focusing on Simple Small Successes and each one of these ideas are free, simple and effective.

What are they?

Let’s start with the first idea, which can and should be used anywhere. Let’s consider the plate you use to eat.

How much of eat group are you supposed to eat? And what size plate?

The USDA has a complicated definition of how much of eat type of food to eat. And if you want to follow that, you will eat very healthy. But it is not simple, and remember this is all about “Small Simple Successes”.

This is what MyPlate looks like on my actual plate.

So instead of the USDA plate with its four categories, I suggest an easier approach. It is simply eating with a “Half Plate Habit.” Take your plate—any plate—and visually divide it in half. That is easy enough, right?

Then—here comes the easiest part—when you eat, fill one half with fruits, vegetables and green leafy salads. Tuna pasta salad and potato salad do not count here. But all the steamed, roasted, grilled and raw veggies you like, your favorite fruits, and a nice salad with fresh greens, that will be how you fill half your plate.

Easy enough?

The other half? Anything you want.

Seriously.

Anything you want, but with two rules: the food cannot extend over the edge, and you cannot pile food on top of other food. But otherwise, pizza, spaghetti, macaroni and cheese, BBQ ribs, quinoa salad can all go on this half. This is where the tuna pasta salad and potato salad will go, along with the onion rings, French fries, and brownies.

Wait a minute! Do I really think this will help you gain control over eating? It sounds like I am suggesting that pigging out is the answer to being overweight.

Yes. It will help. Think about it. First off, you only have half a plate to fill with the “pig out” food, and I limit it to not extending over the edges, and not piled high. So the reality is you will not get a lot on that plate. But the other half is full of the really good food, the healthy food. The fruits have sugars, which will satisfy your sweet tooth (and we all have one) while the veggies and their fiber help fill our stomach with bulk but not many calories.

But the real magic happens when you decide you want that extra piece of pizza. When you get up to go get it, you then remember that you will also need to eat a half plate of fruit and veggies, too. Many times, you will decide that maybe you really do not want that pizza that badly, and you will stop eating, and very likely eat much less than you normally would have eaten.

What happens if you cheat and take the pizza but not the fruit and veggies? Well, yes it is cheating, but the only person who loses is you. This “Half Plate Habit” will only work if you really want it to work. It will be the most difficult of my five suggestions, but it is the most important, because you will be able to use this everywhere: at home, at a family gathering, at an all you can eat buffet, and at work.

This one habit will be the first habit to propel you to success.

That is my first "secret" trick to gain control over your eating habits. This trick can be--should be--used everywhere you eat.

Tomorrow we will go to a specific place of food, and give you a simple and extremelt inexpensive trick to help you maintain control.

If you do not want to wait for the next blog post to reveal and explain the next tip for control, you can listen to my podcast http://makeyoursomedaytoday.com/5Tricks and hear all of them.

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Note: the links to LoseIt and Fitbit are my affiliate links. That means if you click on those and buy one (or all) I will receive a small commission. It does not change your cost at all, but it will help me continue to provide recipes and advice here and in my podcast Make Your Someday Today. That is the only firm of payment I have here, or in the podcast. I tell you about tools that worked for, and if you belief they can help you, your purchase keeps my work going. And for that, I thank you!

Two Side Dishes

Sweet Potato Fries and Three Bean Salad
These recipes feel a little like cheating. They are so easy that I almost think I should not include them here, but I don't want people to overlook these.

Sweet Potato Fries

I bought a small electric fryer (This is not exactly the model I found at my local Aldi, but it is very similar and for a similar price.) It is just large enough to make one potato's worth of fries. (Or as my friends from Great Britain would say, "chips".)

Peel the sweet potato (and of course, these instructions are true for white potatoes.) Cut them into slice 1/4-1/2 inch thick, then cut them again at the same size to make the fries.

Rinse under cold water, then place in a bowl. Fill with water and ice. Let them chill for 30min to overnight.

Get the oil hot, 325F/162C. Use an oil that remain liquid at room temperatures (canola, corn, safflower or peanut work very nicely.) Drain the water off the potatoes, and using a clean cotton towel, get the fries as dry as possible. Carefully place in the oil. Let let cook for 6-8 minutes. They will start to get limp. Remove them from the oil and let drain. set them aside to rest.

Turn the heat up to 350F/175C. When hot, place the fries back in the oil for 1 minute. they will quickly get golden brown. Serve immediately.

Three Bean Salad

Makes approximately 8 portions (1 cup each)

2 cans cut green bean

1 can cut wax (yellow) beans

1 can kidney beans, drained and rinsed until clear

1 medium onion, slice thinly.

apple cider vinegar 

sugar (or I used Splenda)

Salt and pepper to taste

Place everything in a non-reactive bowl (glass is best). I try to find low sodium versions of the vegetables. That way, if you need to add a bit more, you are in control of how much is added.

Mix the dressing (equal parts vinegar and sweetener.) I make it in small amount ata time until I get enough. How much is enough? Hard to say, but after placing all the vegetables in the bowl, you want to add enough dressing to come about 3/4 of the way to the top. It's okay if not everything is submerged. The onions will get soft and collapse, and the beans will give off their own juice. 

Mix together, season as needed, cover and refrigerate overnight. This is a salad that tastes better a few days after making it.

Nutritional data (using Splenda, and no-salt-added vegetables)

Calories:       149

Fat:                     0g

Sat fat:                0g

Chol:                0mg

Sodium:    295.6mg

Carbs:            32.6g

Fiber:               6.7g

Protein:            6.7g

Most of the calories and carbs are from the kidney beans.

I served these sides with burgers, fresh off the grill. I dressed my bun with Vidalia onion and avocado slices (on the bottom bun) with a dollop of coarse German mustard on top of the meat.

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Note: the link to Amazon is an affiliate link. That means if you click on it and buy one, I will receive a small commission. It does not change your cost at all, but it will help me continue to provide recipes and advice here and in my podcast http://MakeYourSomedayToday.com

Marsala-Poached Figs

Fresh Figs, Poached in Marsala
Serve 6

1/2 cup sweet Marsala
1 cinnamon stick
3 black peppercorns
1 tablespoon honey
6 Figs, stems removed and halved
Walnut halves for garnish

1. Combine first four ingredients in a medium saucepan. 
2. Bring to a boil. Cook 7 minutes or until syrupy. 
3. Add figs. Cook another minute, or until thoroughly heated.

Nutritional data (2 fig halves and approximately 1 tablespoon sauce)
Calories:           64
Fat:                 0.2g
Sat fat:              0g
Chol:             0mg
Sodium:      1.4mg
Carbs:             13g
Fiber:             1.5g
Protein:          0.4g

Don't forget to listen to my podcast, Make Your Someday Today! It is a motivational podcast, featuring interviews with musicians, athletes, artists, entrepreneurs and weight loss success stories from around the world. I also answer listener questions, and beginning with Episode 49, I give my "Recipe of the Week!"

If you go to the website http://makeyoursomedaytoday.com/ and click on the yellow VARSITY SQUAD button, you can join the Varsity Squad of listeners, who receive advance notice and huge discounts on future events and products.

BLT Pasta Salad

BLT Pasta Salad
Serves Approximately 16 (one cup portions)

1 pound shell pasta
8 slices of thick-cut bacon (ideally, low sodium)
1 pound cherry tomatoes, halved (or quartered)
2-3 cloves garlic, minced
5 ounces fresh arugala
1 bunch green onions, sliced, greens and whites

1. Bring a large kettle to a boil. Salt the water. When boiling, add the pasta and cook until "al dente", 8-10 minutes.
2. While the pasta boils, fry bacon until crispy. Chop and set aside. 
3. Pour off all but 2 tablespoons bacon grease.
4. Return the skilletto stove over medium heat. Add the garlic and tomatoes, and cook over medium-high heat until the tomatoes begin to soften (2 minutes.)
5. Drain the pasta, saving 2 cups of the pasta water.
6. Return the hot pasta back to the kettle. 
7. Add the arugala and stir gently.
8. Add the tomatoes and garlic, the green onion and one cup of the reserved water. Stir to mix.
9. Top with bacon, and more pasta water if you think it needs it. 
10. This can be served warm or cold.

Nutritional data for one cup:

Calories:         103
Fat:                 2.3g
Sat fat:            0.6g
Chol:              3.8g
Sodium:        47.9g
Carbs:           17.2g
Fiber:              1.3g
Protein:           4.4g

You can increase the health benefits by using a high fiber pasta, but Tammy and I don't eat pasta that often and we simply prefer the "regular" white pasta.

Don't forget to listen to my podcast, Make Your Someday Today! It is a motivational and weight loss podcast, featuring interviews with musicians, athletes, artists, entrepreneurs and weight loss success stories from around the world. I also answer listener questions, and beginning with Episode 49, I give my "Recipe of the Week!" 

Grilled Prosciutto-Wrapped Fresh Figs

Grilled Prosciutto-Wrapped Fresh Figs
Serves 4

4 fresh figs
2 ounces very thinly sliced prosciutto (approximately 8 slices)

Wrap each fig with the prosciutto, and secure with toothpicks. (If you can't find prosciutto, you could try very thinly sliced bacon.)

Preheat your grill on high for 5 minutes.
Place the figs on the grate. Turn often so that all side cook, but not become burned.

Serve warm.

So easy. So elegant. The grill intensifies the sugars, and makes the fig softer, but not mushy. The prosciutto adds a velvety texture from the fat as it melts into the fig, and the meat is lightly smokey. The contrast between sweet and savory is wonderful.

Make these while you can still find fresh figs!

Nutritional data (per fig):

Calories:         67

Fat:                 1.7g

Sat fat:            0.5g

Chol:         12.5mg

Sodium:  230.5mg

Carbs:            9.6g

Fiber:             1.5g

Protein:          4.4g

These would be incredible as a starter or a dessert. I think that since this is a sweet and slightly fatty dish, a semi-dry sparkling wine (possible a Moscato d'Asti) would be a nice match.

Chicken Pot Pie

Chicken Pot Pie
Serve 6 (8 ounces per portion)

1 tsp olive oil
1/2 cup onion, diced
2-4 cloves garlic, minced
12 ounces cooked boneless/skinless chicken, diced
1 can (approximately 12 ounces) cream of chicken soup (you can also use cream of celery or mushroom)
1/2 cup wine (your choice, I used a sweet Marsala for this)
12 ounces frozen mixes vegetables, thawed
1 prepared pie cust (homemade or store bought)

Preheat oven to 400F.
Heat large non-stick skillet over med-high heat.
Add oil, onion and garlic. Saute for 2-3 minutes.
Add diced chicken. Saute for another 2-3 minutes.
Add soup and wine. Mix together.
Add vegetable. Reduce heat and let it simmer. Everything should be hot when you out this in the oven.
Spray a 9" round baker (or 8X8 square) with cooking spray.
When the oven is ready, pour chicken/veggie mixture into dish.

Carefully lay pie crust over the top. Trim edges. Cut two slits into the crust, to allow steam to escape.

Bake for 8-12 minutes, or until the crust browns.

Serve immediately, or the next day.

Nutritional data:

Calories:         305

Fat:                 11.1g

Sat fat:              3.1g

Chol:            62.6mg

Sodium:     269.1mg

Carbs:             13.3g

Fiber:                1.5g

Protein:           11.9g

Baked Eggs in Ham "Flowers"

Baked Egg in Ham "Flower"
Serves 1

1 ounce shaved ham (2-4 slices)
1 egg
Cooking spray

Preheat oven to 400F
Spray muffin tin with cooking spray.
Line the tin with ham slices.

Carefully crack egg into the ham flower.

Bake for 15-18 minutes, or until the egg is set. Remove before it is fully cooked, it will continue to cook for about 3 minutes after removing.

When done the yolk should be thick and hot, but still fluid.

I served it on a toasted whole grain English Muffin, topped with a slice of horseradish cheddar and a drizzle of coarse German mustard.

Awesome!

Nutritional data (as I served it):
Calories:       373
Fat:             20.5g
Sat fat:          9.8g
Chol:         416mg
Sodium:    855mg
Carbs:         14.3g
Fiber:               2g
Protein:       31.7g

Artisan Bread (with less than 10 minutes of work!)

We are all busy. It's unfortunate, but true. However, few people are truly too busy to make this bread. It takes less than 5 minutes on day 1, and then less than 5 minutes on day 2 to make this bread. (Of course, additional time is needed for rising and baking, but those happen without you even needed to be in the kitchen.

It is almost automatic bread. And it is absolutely delicious. Bread this good might be illegal in some jurisdictions!

My Homemade Artisanal Bread
Makes 10 slices, each approximately 1.5 ounces.

My recipe (for 4 one-pound loaves)

Whisk together:

3 cups tepid water (95-105F)

1 tablespoon yeast (any dry yeast)

1 tablespoon salt (any type)

Stir in 6.5 cups of flour. Any flour works, but 100% whole wheat is a challenge. Mixing white with whole wheat and/or rye work well. I usually use at 4 cups general purpose white with 2.5 cups of whole wheat. As long as you use a total of 6.5 cups of flour, you will end up with bread.

Stir just until everything is wet and combined. Do not knead--ever. Cover loosely, and let rise on the counter for 2-3 hours (if you forget overnight, don’t worry, it will not ruin the bread.) Place in the refrigerator overnight.

The next day, cut 1/4 of the dough out. Dust with flour. Working quickly, form the dough into a ball. 

For the greatest ease, place the formed loaf of a corn-meal dusted pizza peel.

                                                        

                                            Picture from Amazon. I use this exact Pizza Peel. 

Let the dough rise for 40 minutes. These make free-form round loaves, not rectangles.  Do not bake in traditional bread pans.

Preheat oven and baking stone to 450. Boil 2 cups of water, and pour into an oven safe dish and place in the oven while pre-heating. (The water creates steam to help develop a very crunchy crust. It will work without the steam, but the crust isn't as nice.)

When the dough has risen, make several shallow cuts in the surface of the dough. Sprinkle corn meal on baking stone and place dough on the corn meal. Bake for 35 minutes.

The dough will keep in the fridge for up to 14 days and as it ages, the flavor develops into more of a sour dough character. When the last of the dough is used, do not wash the container. Immediately refill with the ingredients for more bread (this will quickly develop that wonderful sour dough flavor.

Nutritional Data:

Calories:         66

Fat:                0.4g

Sat fat:           0.1g

Chol:              0mg

Sodium:  117.2mg

Carbs:          14.2g

Fiber:             2.4g

Protein:          2.7g

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Finding simple ways to enjoy life, and yet stick to both a financial and calories budgets are common themes on my Make Your Someday Today podcast, We all want the best of all possible options. When you take a little time to make your own, you get the best results.

Baked Eggs in Potato Cups

Baked Eggs in Potato Cups
Serve 2

This is a great way to use a leftover baked potato. If you don't have any left, you can easily microwave a potato in about 5 minutes, while getting your morning coffee ready.

1 large potato
2 eggs
1 slice of cheese
salt and pepper as needed
Sriracha sauce (or your preference)

Preheat oven to 450F
Cut baked potato in half the long way.
Scoop out most of the potato, leaving less than a 1/4 inch of potato.

Season with salt and pepper (if needed).
Crack an egg into the potato cup. You may not have room for all of the white (depends on the size of the potato.

Place 1/2 slice of cheese over egg.
Bake for 8-12 minutes (8 will be very soft-cooked and 12 minutes will be fully hard cooked.)
Drizzle with Sriracha and let cool for a couple minutes.

Nutritional data (approximate, as different sized potatoes, scooped out more or less will change this):

Calories:            187

Fat:                   8.9g

Sat fat:              3.9g

Chol:          199.5mg

Sodium:       93.3mg

Carb:               15.4g

Fiber:                1.4g

Protein:           11.4g

Tuna Tacos

Tuna Tacos

1-2 tuna steak, 10-12 ounce each, approximately 1 inch thick
The juice of 1 lime
2 tablespoons olive oil
Chili spices

• Combine juice and spices in a shallow dish.  
• Lay the tuna steak on the sauce. 

• After 10 minutes, flip over.
• Prepare a non-stick skillet over med-high heat.
• When hot, spray with cooking spray. 
• Remove steak, blot dry, and place in skillet. 
• Turn after 1-2 minutes.
• Steak is done in another 1-2 minutes. Properly cooked, it should be deep pink to red in the center.
• Slice it into ¼ slices.

• Assemble with your preferred ingredients (lettuce and tomato, onion and cilantro, or with a Cabbage/Lime/Jalapeno slaw.)

Nutritional data will depend on your specific ingredients and how much of each you add to the tacos. Those are choices you will make for you and your family.

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Choices are a common theme on my Make Your Someday Today podcast, because we all make choices every day, all the time. Who we become is a recult of our choices. Who do you want to become?

Cabbage, Lime and Jalapeno Slaw

Cabbage, Lime and Jalapeno Slaw
Approximately 10 portions, 1/2 cup each

This recipe combines all the great food experiences. It has the creaminess of the sour cream, the tang of fresh lime juice and lime zest, and the heat of the jalapeno. And you can pump the heat up by using a habanero instead of jalapeno, or adding Sriracha for another layer of flavor. It is a perfect paring with seafood, especially a meaty fish like tuna, or with smoky BBQed pork ribs, or a battered and fried chicken. Such delicious foods, such a versatile side dish!

½ cup sour cream (or plain Greek yogurt)
2 tablespoon mayo
The juice of one lime
The zest of one lime
1 bag of pre-shredded cabbage (9-12 ounces by weight)
1-2 fresh jalapeno, minced
4-6 green onions, sliced, white and green parts
Salt and pepper to taste

1. Mix together first four ingredients
2. Mix in the cabbage, onion and jalapenos
3. Season with salt and pepper as needed.
4. This is better if you make it one day in advance.

Nutritional data:

Calories:       29

Fat:               1.4g

Sat fat:          0.8g

Chol:         4.2mg

Sodium:   15.1mg

Carbs:           3.6g

Fiber:            1.1g

Protein:         0.9g

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My Make Your Someday Today podcast is committed to helping people achieve success, in any goal: weight loss, physical fitness, business, happiness. Part of that is finding good foods that will support your health, reduce your workload, and still taste delicious!

Soft Shell Shrimp Tacos

Soft Shell Shrimp Tacos

Remember that Red Hot Relish from a couple days ago? Here is a fantastic use for it. I sauteed some shrimp, warmed some soft flour tortillas, and added fresh cilantro and avocado. (Of course, you could use this relish on a pork, chicken or beef taco, too!)

BOOM! A very simple dinner that is healthy and delicious!

(Nutritional data will vary with the tortillas, how much avocado is used and if you add anything else.)

Life is easier when you can combine simple, healthy and delicious. You are more likely to make good decisions when you don't have to sacrifice one of those characteristics. Planning, prioritization and presentations are key topics in my podcast Make Your Someday Today, where I talk to successful people about how they achieved success and how you can do it, too!

Baked Cod, Garlic Sauteed Spinach and Baked Fries

Baked Cod with Garlic Spinach and Baked Fries

This is an easy meal, that will be ready to eat about 45 minutes after you put the potatoes in the oven. Meals like this are healthy, easy, inexpensive (especially if you buy frozen fish when it is on sale) and are convenient as the potatoes and fish cook at the same temp, at the same time. Using bagged baby spinach makes this quick. Just don't use pre-chopped garlic from a jar. That tends to be old and bitter.

We talk about planning ahead and making good choices like this on my Make Your Someday Today podcast. When you take the little time to make plans in advance, you are able to save more time, live healtier, lose weight and save money! What a great combination!

You can make this with any white fish (cod, haddock, pollack, flounder are all good choices.) In general, place the fresh (or thawed) fish in an oven safe pan, drizzle a hint of olive and then sprinkle dill, salt and pepper as needed. (Garlic or onion powder are also good options. Another excellent option is Penzey's Sunny Spain.) Bake at 450 for 8-12 minutes, dependingon thickness of the fillets. The fish is done when it begins to flake it you lift an edge with a knife.

Garlicky Sauteed Spinach

Serves 2-4, depending on how much everyone likes spinach.  In our case, this made three servings.

15 ounces baby spinach  

1 tablespoon olive oil

6 large cloves garlic, sliced thin

1. Prepare all ingredients, but don't start cooking this until the fish and potatoes are done. This only takes about 4 minutes once the pan is hot.
2. Heat your non-stick skillet (large, 11-12 inches).  Add olive oil.
3. Add garlic, stir until it begins to brown (1-2 minutes.)
4. Add half the spinach, tossing frequently for 1 minute. It will begin to wilt.
5. Add remaining spinach, tossing constantly until the spinach is uniformly wilted (another 60-90 seconds.)  
6. Serve immediately.

Nutritional data:

Calories:       83

Fat:             5.3g

Sat fat:        0.8g

Chol:           0mg

Sodium:   119mg

Carbs:         7.4g

Fiber:          3.4g

Protein:       4.7g

Baked Fries

Serves 4

2 large Russet (baking) potatoes

2 tablespoons oil

Salt and pepper

1. Preheat oven to 450F
2. Wash  potatoes.
3. With skins on, cut potatoes into 1/2" thick fries.
4. Place in bowl. Drizzle oil, toss and season as desired.
5. Place on baking pan and bake for 40-45 minutes. Turn and toss every 15 minutes.
6. After 30 minutes, place the pan with fish in the oven. The fish and fries will finish at about the same time. 
7. When the fish is done, remove from oven and cover with foil to keep warm. Do not cover the fries or they with steam and get soft/soggy. When done, they should be brown and crisp.

Calories:     205

Fat:             7.2g

Sat fat:        1.0g

Chol:           0mg

Sodium:  20.9mg

Carbs:       32.1g

Fiber:          3.4g

Protein:       3.9g

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My podcast, Make Your Someday Today is a twice-weekly show, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. I hope you give it a listen! 

Scotch BBQ

Scotch BBQ
Serves 1

Sometimes you need to try something new for an occasional cocktail. The successful life is all about making good choices, a topic that is common in my podcast, Make Your Someday Today.

2 ounce blended Scotch (do not use a high-end single malt for this)
1/2 ounce real maple syrup
1 teaspoon white balsamic vinegar
1/4 teaspoon liquid smoke

1. Add to mixing cup with ice. Shake until cold. Serve in a rocks glass over fresh ice. 
2. Optional: add 1-2 drops Sriracha or Tabasco sauce.

A strong cocktail, but different than most. Despite the maple syrup, it is not sweet, nor is it tart from the vinegar. They balance, with the syrup lending a soft, almost velvet texture. The liquid smoke adds a little bite. It is quite like drinking the aroma of a good BBQ.

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.