Friday, July 27, 2012

Healthier Alfredo Sauce

I guess I'm on a cooking roll this week! I have yet another great recipe for you today. If you want to add some body to yesterday's summer pasta dish or just feel like cooking up a creamy pasta sauce without all the guilt, try this sauce.

Healthier Alfredo Sauce
Ingredients:
3/4 cup nonfat or lowfat milk
4 oz (1/2 a block) reduced fat cream cheese
1/2 cup grated parmesan cheese
1/4 teaspoon garlic salt
salt and pepper to taste

Directions:
1. Combine all ingredients in a saucepan over medium heat.
2. Cook for about 5 minutes, until the cream cheese is melted and the sauce is smooth.
3. Serve the sauce over cooked pasta for a healthier creamy pasta dinner!


Thursday, July 26, 2012

Summer Vegetable Pasta

This pasta dish was inspired by all the fresh produce available during the summer, so feel free to mix up the veggies and use whichever ones you like the best! Some other good ones would be broccoli, peppers, yellow squash, green beans, or asparagus. Feel free to add cooked shrimp, chicken, or whatever other protein you'd like for a more balanced meal.

Summer Vegetable Pasta
Ingredients:
1 lb box pasta
2 ears corn
3 small zucchini (just over 1 lb)
2 tablespoons olive oil
2 cups chopped tomatoes (or 1 can diced tomatoes, drained)
1 heaping cup freshly grated parmesan cheese (don't use the pre-shredded stuff that looks like little sticks, they won't melt!)
fresh basil
salt and pepper, to taste

Directions:
1. Heat the oven to 400 degrees F. Line a baking sheet with foil or a silicon baking mat, then spray with cooking spray.
2. Remove the corn kernels from the cob and dice the zucchini. Spread the vegetables on the baking sheet and sprinkle with salt and pepper.
3. Bake the vegetables for about 30 minutes. Meanwhile, cook the pasta according to the box directions, then set the cooked and drained pasta aside.
4. In the same pot you used to cook the pasta, add the olive oil, roasted vegetables, tomatoes, and pasta.
5. Toss the pasta to coat it with the olive oil and mix it with the vegetables. Stir the parmesan into the pasta until it's mixed evenly and melted slightly.
6. Top the pasta with chopped fresh basil and season to taste with salt and pepper.




Wednesday, July 25, 2012

Lemon Blueberry Greek Yogurt Muffins

My interest in blogging started about three years ago, with a google search for "greek yogurt muffins." I came across a blog, MegaNerdRuns, which is unfortunately no longer running. I made Megan's recipe for greek yogurt muffins, loved it, and checked back on her blog every few days for updates and more recipes.
 I then started checking out blogs of her friends, which she mentioned in her posts. After a few months, I had a routine habit of reading posts from several different bloggers, all posting healthy recipes and lifestyle tips. It was amazing to see that there were so many people who loved creating healthy recipes as much as I do, and I was able to access all their recipes, experiences, tips, and photos by visiting their blogs.
Within about a year, I was hooked into the blogworld and tried creating my own blog. It took a few months to get going, but when I finally decided to dedicate most of my cooking time to creating new recipes, I fell in love. I was finally one of the girls who (hopefully) someone would come across through a recipe search and end up following for months!
I know I don't have a ton of followers, and I'm pretty sure my blog doesn't even come up on google if you search "Healthy Teen Foodie," but I really love blogging. It's such a fantastic creative outlet and has brought me a million times farther along in my love of cooking, nutrition, and creativity. Thank you toth everyone who follows my blog, I really do think of you all with every recipe I create (don't worry Mrs. Chism, I'll get back to gluten-free baking soon enough!) and I love fulfilling special requests. So PLEASE if there is anything you want to see on the blog, leave a comment and I'll be overjoyed to work at it.

Now that I'm done with my speech, I'll get back to the muffins...

They're super yummy, but also pretty healthy! Plus they're loaded with greek yogurt, which has tons of protein, whole grains, delicious lemon flavor, and sweet, juicy blueberries. Perfection, if you ask me.

Lemon Blueberry Greek Yogurt Muffins
Ingredients:
1 1/2 cups whole wheat flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 1/2 cups plain nonfat greek yogurt
6 tablespoons milk (skim or almondmilk)
1 teaspoon vanilla extract
1 tablespoon lemon juice
zest of one lemon
1 egg white
1 teaspoon canola oil
1 cup (or more) fresh blueberries

Directions:
1. Heat oven to 350 degrees F. Line a muffin tin with 12 muffin cups.
2. Combine the dry ingredients (flour through salt) in a large bowl.
3. Combine the wet ingredients (yogurt through oil) in a medium bowl.
4. Stir the wet ingredients into the dry ingredients, then fold in the blueberries.
5. Divide the batter evenly among the muffin cups, then bake for 20 minutes.





Again, I'm sorry about the state of the recipe page. I'll have it updated as soon as possible, but it'll take me a while to enter over 100 recipes into the new database. Please check back often!

Don't forget to leave a comment if you have any requests!

Sunday, July 22, 2012

Banana Cranberry Baked Oatmeal Bars

These oatmeal bars are super filling, dense, and soft. They're perfect for on-the-go breakfasts because they are basically just a bowl of healthy, hearty oatmeal wrapped up into a square you can take with you on the go! Make sure you use toasted nuts, they add great flavor and crunch to the bars.

 Banana Cranberry Baked Oatmeal Bars















Ingredients:
2 cups old-fashioned oats
1/4 cup ground flaxseed
1/4 cup chopped toasted walnuts
1 teaspoon ground cinnamon
3 bananas, mashed (about 1 cup)
1/2 cup craisins
1 tablespoon honey
1 tablespoon canola oil

Directions:
1. Heat the oven to 350 degrees F.
2. Spray a loaf pan with cooking spray and set aside.
3. Mix all ingredients in a large bowl until well combined, then spread the mixture into the prepared pan. 4. Bake for 20 minutes, then allow to cool slightly and cut into bars.

In other news...
-Healthy Teen Foodie now has a twitter! follow @HealthyTeenFood for more of Healthy Teen Foodie.
-I'm in the middle of transferring my recipes into a new application so that they're easier to access. So please excuse the lack of sufficient recipe page for a little while!

Monday, July 9, 2012

Pistachio Kettle Corn

After I discovered that I could pop popcorn in the microwave with just a paper bag, I immediately wanted to make my own kettle corn. My mom and I could eat our way through a huge bag of kettle corn with no problem, so this delicious homemade kettle corn didn't last long in my house!

Pistachio Kettle Corn
Ingredients:
1/4 cup popcorn kernels
2 tablespoons granulated sugar
1 tablespoon water
1/2 cup chopped roasted and salted pistachios

Directions:
1. Place the popcorn kernels in a paper bag, fold the top over twice and microwave the bag on high power for 2-3 minutes, until there is a 2-3 second break between pops.
2. In a large bowl, mix the remaining ingredients, then add the popcorn and stir to coat it.
3. Spread the popcorn on a baking sheet lined with parchment paper or a silicon baking mat and bake for 10 minutes in a 350 degree F oven.
4. Allow to cool for a few minutes, then break the popcorn up and serve.



Monday, July 2, 2012

Back at Home

At long last, I'm back in the United States. It feels great to be back to normal, but I can't say I don't miss walking around Paris all day. I wanted to share a few of my favorite (food) pictures from my trip and leave you all of with a fantastic recipe I created there with inspiration from the incredible markets!

 One of my favorite bakeries, which always had fresh, hot baguettes, in Place Maubert

 The wonderful market in Place Maubert (with a view of my dream future apartment building)

 Some delicious souffles I enjoyed at La Cigale Recamier, a restaurant known for its fabulous selection of savory and sweet souffles. I had the Strawberry souffle with red fruit sorbet and the vegetable souffle with tomato coulis, both of which were fantastic!

 As you can see, a lot of sorbet-eating happened (not all of it is pictured...), but some of my favorites were the rose-shaped raspberry sorbet and frozen yogurt from Amorino, the cassis sorbet from La Cremaillere in Montmartre, and the Melon sorbet in Versailles. I can't leave out the amazing pear sorbet and fig sorbet from Berthillon, the famous ice cream and sorbet shop from Ile St. Louis!

 I really, really enjoyed snacking on those fresh, hot baguettes with cheese. Which you can probably tell from my face here...

This was a delicious burrata mozzarella cheese that we got from a market one morning. It's extremely cool--it has a firm mozzarella shell and is super creamy and mild, almost gooey, on the inside. It was great on a simple salad with balsamic vinaigrette.

Finally, we move on to my favorite homemade dinner in Paris, inspired by every fresh vegetable I bought at the markets:

Vegetable Stuffed Round Zucchinis

 Ingredients:
2 round zucchinis
1 large leek
about 3 cups chopped mushrooms
about 1 1/2 cups chopped tomatoes
1/4 cup breadcrumbs
salt and pepper
2 tablespoons chopped fresh basil
olive oil

Step-By-Step Directions:

1. Cut off the tops of the zucchinisabout an inch from the top, but do not discard the tops. Using a spoon, hollow out the zucchinis, leaving about 1/2 an inch around the edges. Discard the insides of the zucchinis.

2. Chop the white and light green parts of the leek by slicing it lengthwise in quarters and then crosswise in small pieces. Rinse the leek pieces to remove any sand and dirt.

3. In a large pan over medium high heat, saute the leeks in a drizzle of olive oil until they are soft and just barely browning.

4. Add the mushrooms (measured roughly, as you can see) to the pan and saute for another 4 minutes or so, until the mushrooms are cooked down and browned.


5. Add the chopped tomatoes (also roughly measured) and cook for a few minutes, until the tomatoes no longer wet and the mixture holds together slightly.


6. Add the breadcrumbs, basil, and salt and pepper to taste. I used this cool salt with mushrooms that we found in Paris, but just regular salt will do as well.

 7. Fill the hollowed zucchinis with the filling. Use any extra filling as a bed for the zucchinis in a foil-lined baking dish.

 8. Bake the stuffed zucchinis in a 350 degree F oven for 40 minutes or so, until a knife can be easily inserted and removed around the botton of the zucchini.


We had these zucchinis with a delicious, traditionally French salad with warm goat cheese. To make this, just place thick slices of rinded goat cheese (chevre) on slices of baguette, season with salt and pepper, and broil until the cheese is golden and melting. Place these cheese toasts on a simple salad dressed with oil and vinegar and you have a fantastic side dish!