Monday, February 18, 2008

Eat your Guac!

While farmer's markets in our area are struggling to offer much variety in the winter, we can all be rest assured that spring marks the beginning of avocado season in California! Avocado is probably my favorite food- fruit that is. Yes, it's a fruit. And did you know that the fat in avocados is monounsaturated? That means the good kind that actually helps to lower bad cholesterol and prevents your blood from clumping. This kind of fat also keeps you feelin' full, which results in eatin' less. They provide lots of vitamin C and E, calcium, iron, and tons o' fiber. So have your guac and eat it too.

I always have avocados hanging around my kitchen. If they're not crazy ripe yet in the store, I'll bring them home and wait for them to ripen. Try smashed avocados on your next turkey sandy instead of mayonnaise. You'll save tons of calories and fat. And trust me, it's goooood.

My "go-to" snack (literally just ate this) is Avocado Toast, inspired by one of my fav places in Nolita, Cafe Gitane. Man! I could eat this at every meal!

Avocado Toast
1/2 ripe avocado
2 pieces good seven grain bread
course salt
red pepper flakes
olive oil

Toast the seven grain bread to your liking. Half and pit the avocado. Using a fork, scoop out one half of the avocado and spread evenly on the two pieces of toast. Drizzle with olive oil. Sprinkle with salt and red pepper flakes.

Saturday, February 16, 2008

Little Fish, Big Flavor

This week in the kitchen...

Baked Cod with Turkey Sausage and White Beans

1 tsp extra-virgin olive oil
1 shallot, chopped
2 ounces turkey sausage
1 tsp chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine
1 15-ounce can cannellini beans
1/2 tsp salt
1 1/4 lbs cod, cut into 4 pieces
Freshly ground black pepper to taste

Preheat oven at 425 degrees.  Coat a baking dish with cooking spray.

Heat oil in a medium saucepan over medium to high heat.  Add shallot, turkey sausage and thyme and cook until turkey sausage is cooked through. Add tomatoes and 1/4 cup of wine. Cook, stirring occasionally, 2 to 4 minutes.  Stir in beans and 1/2 tsp of salt and remove from heat.

Sprinkle fish with the remaining salt and pepper and place in the baking dish.  Top each piece of fish with equal amounts of the tomato mixture. Pour remaining wine into the pan and cover with foil.  Bake until the fish is just cooked through, 15 to 20 minutes.

Cod is a white, mild flavored fish that is available throughout the year and is an excellent low-calorie source of protein. Along with turkey sausage and burst of flavor from the juicy tomatoes, this dish is hearty but low in fat and high in protein!  Enjoy!

Monday, February 11, 2008

The Little Cookie That Could

Welcome to my world.  I love food, flavor and yes, fitness. I eat food, cook food, heat, boil and bake. I wine. I dine. I nibble. I nosh. 

I'm a foodie residing in the heart of the West Village in New York City who just spent the past three years working for top restauranteurs. I have to dedicate my passion for fine dining and good eats to these higher-ups.  Ironically I came to New York for dance and also care about health.  It is these two things- my love for delectable dishes and my passion for fitness- that has led me to write this blog.  I have found a way to eat well AND enjoy food.  

Currently at the height of the audition season, I am an instructor at Physique 57  and running a cookie business.

Come back and visit my blog for more to chew on...