This summer I and a few of my Nutrition bitties wrote for “the Healthy Professor” blog in the Times Union.
Special thanks to my advisor/ Chair of nutrition department for inviting us to share our thoughts on her blog!
A range of topics were covered including portion control, juicing, and food culture.
Okay, so technically it’s my second day and upstate New York is being very gracious with te warm summer sun.
I’m taking Medical Nutrition therapy and Media in Society on Mondays/Thur.
I have advanced food science and macronutrients on Tue/Fri.
Wednesdays I have current issues in nutrition.
Work at the farmers market on Saturdays, work at the schools fitness center as an exercise “coach” ( haven’t come up with a title yet). I start a Culinary internship at the Market Bistro in Price Chopper in October.
Oh, I’m President of nutrition club for this year and a student liaison for the Academy.
Gonna be a CrAzY aWeSoMe year:)
Workout time; squats + lunges yesterday so doing back today. Pull-ups and rows. Maybe some abs, too.
Another rainy day here; perfect weather for staying home and rocking a pair of sweats. Except today I had to attend a meeting for my summer job but I’d much rather be home baking or reading. It’s been a few days since I’ve been able to conquer a new recipe, although I have spent plenty of time making my egg white omelets and protein shakes; my staple meals.
a strawberry mousse cake.
A paticular strawberry mousse cake that she had come across during a Pinterest-inflicted hypnosis. If you don’t know what the hypnosis is, you must be one of the few who have yet to discover the amazing website. Never the less, she picked the cake and the deal was done. Friday evening I spent time with Dolores, and she and I crafted a decadent, [should have been four but our cake holder wasn’t tall enough] three-layer cake.
I followed this recipe. It’s from Myrecipes.com and the strawberry-mousse filling is really what caught my mom’s attention, and surely it did not disappoint and it was very easy to make!
This is not a figure-friendly dessert; lots of butter lots of sugar but hey at least there are strawberries!
This is what I used, (plus the extracts and baking powder)! I found it was easier for me to assemble the ingredients I was going to use for the cake first. This is was just white cake that called for:
1 1/4 cups of softened butter (2 and a quarter sticks)
2 1/4 cups of white sugar
7 egg whites
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoons almond extract
Helpful tips: Crack the egg whites before, and pre-measure the dry ingredients!
and don’t forget to PREHEAT THE OVEN TO 350
TO MAKE THE BATTER:
2) Alternating with 1 c. of water : Gradually add a sifted mixture of the baking powder and cake flour. Start and end with the flour mix while beating the batter.
3) Stir in the extracts. Then, into four well-greased 8 inch round cake pans, pour the batter.
*Some behind the scenes info : I only had three, so i had to use a 9 inch as the fourth, it didn’t matter anyway. As I mentioned before my cake carrier wasn’t tall enough for four layers plus the mousse and frosting!
Rookie mistake trying to cram all four on one rack. They cooked fine, but I’ll change this for the next cake!
Now ’twas time for the strawberry mousse that snuggled in between the light and fluffy white cake layers. The best part of the cake if you ask me!
The Mousse Ingredient List: Short and sweet, like a strawberry
1 Pack of unflavored gelatin
2 cups fresh strawberries, sliced
1/4 cup sugar
1 cup heavy whipping cream
TO MAKE THE MOUSSE:
1) Sprinkle the packet of gelatin over 1/4 cup of water, let sit for 5 minutes
2) Process/Blend the strawberries and sugar together. Scraping down the sides if need be.
3) Transfer the strawberry sugar mixture to a small saucepan and bring it to a boil over a medium-high heat. Remove then add gelatin to sauce pan stirring until the gelatin dissolves.* Let this cover and chill for about 30 minutes, stirring occasionally.
4)Beat heavy whipping cream at low speed until foamy. Gradually increase the speed, beating the liquid until stiff peaks form. STOP WHEN YOU SEE THE PEAKS or else :
Yup. That’s butter you’re looking at; and this is not what you want to get. So save yourself from the mistake and stop when you see the peaks! Don’t second guess it!
Whipped cream is what you desire. Once achieved, fold it into the strawberry mixture (might wanna do this in a bigger bowl, depending on the size of your saucepan) , let cover and chill for about 30 minutes.
When ready, spread the mousse between the layers. In the mean time, now is a good time to make the frosting!
A strawberry frosting to blanket this fluffy cake… and hide the blemishes! * I’ve read if you freeze the cake layers before applying frosting , it will be easier. I have yet to try this myself but if you have let me know if it really works!
Strawberry Frosting Ingredients:
3/4 cups of butter ( 1 and a half sticks)
5 cups powdered sugar
3/4 cup finely chopped strawberries
TO MAKE THE FROSTING:
Beat the softened butter until fluffy, about 20 seconds. Gradually add the powdered sugar then the strawberries. Mix it till it’s creamy then lather it on the cake.The recipe took a package of strawberries for both the mousse and frosting, but I had some extra in the fridge to use as garnish !
Today’s my mama’s BIRTHDAY .
Happy birthday Mama Bear! If I could take her to back to Port Charlotte I would, but we’ll have to stick it out in NY for now…
BUT hopefully breakfast in bed will make the sting of the cold damp weather up here a little less sharp. Last night before I went to bed I was trying to plan on what I would make for her. I wanted it to be a treat but still still keep it somewhat healthy; no need to stray away from my principles and with so many awesome blogs out there with divine recipes that fit the criteria.
She likes fruit and ’tis the season for strawberries and blueberries…*GASP* BLUEBERRY PANCAKES . Yes I will look for a blueberry pancake recipe that’s not only delicious but good for her too. Instantly I thought of one of my favorite blogs Chocolate-Covered Katie, that woman is a genius! She makes such tasty recipes that aren’t sugar/butter-laden recipes. For the pancakes I used this recipe.
I started a little out of order beginning with the 2 TBSP of rolled oats first. No particular reason why, that’s just the dry ingredient that was closest.Next I added the cinnamon. Salt & baking soda. I love the science of these ingredients. I’ll be sure to make a post about it sometime for all the Nerdy Foodies out there like me
The recipe calls for a pure vanilla extract, and Watkins Pure Vanilla Extract is a solid choice, but I’m sure an imitation would suffice. Or even an almond extract mmmmm…. or since it’s a fruity recipe maybe an orange extract?This step was optional, and i opted to add in the sugar to make a sweeter pancake. Just one packet of Truvia !My boy Bob and his awesome flours. A plethora of them to choose from and great substitutes for white/all-purpose flour.
These guys cooked on a medium-high heat for about 3 minutes per side.
The final product. I added a layer of Chobani Peach flavored Greek Yogurt in between each cake and to top it of a dollop of homemade peach preserves, made from fresh Georgia peaches my dad bought on our way home from Florida.
Breakfast was a success and even better than breakfast was having my niece over Baby girl was a little under the weather so she couldn’t stay at day care…certainly I’m not glad she had a sinus infection but it made me ecstatic to spend the afternoon with her before work! I even postponed my workout till later in the day to be with her.Lovin’ her antibiotics!I’ll be seeing her again this upcoming Saturday when we celebrate my mom’s birthday at my sister’s. Don’t know what she’s making for dinner yet but I’m making a dessert. unfortunately my mom’s first choice will have to wait for I have no time to make it (5 hour cake made from scratch!) but when she decides her second choice I’ll be sure to post it!
A few months ago Paula Deen was on Dr. Oz so obviously i just had to watch it! I love that woman, and shame on the haters who gave her crap for having diabetes. Granted some of her recipes are not so figure-friendly, and will rapidly spike your blood sugar but anyone who has tried her recipes knows that they’re damn delicious! And she’s awesome to watch on the Food Network. I love her cooking show and as obsessed as I am with cooking shows there are some cooking shows i don’t care to watch.But not Paula’s. I could watch a marathon of those southern meals, and I’d probably adopt her accent for a while just for fun haha.
If you did happen to watch the Dr. Oz episode I hope you found it as amusing as me, if not oh well…
One of the questions he asked her was “What is your favorite cooking appliance?” “MY DEEP FRYER!”😮 …Gotta love Paula for being up front with the heart surgeon!
I use this bad boy everyday, sometimes twice or even three times a day! Sure she’s not a top-of-the-line blender like the Ninja or the Vitamixer, but the job gets done to satisfaction each and every time! If you don’t have a blender GET ONE!
…anyone catch my change in male to female pronoun….haha. ANYWAYS
I use this primarily for Protein Shakes to fuel me up after my workouts and there are 1209828508479 different ways to make a protein shake. To me there’s nothing better than finishing an intense workout and coming home to a cool refreshing and super replenishing shake; the ultimate post-work out meal
Today I had a simple yet tasty StrawBerry Protein Shake after my HIIT Cardio workout
That’s it, just those ingredients. And your liquid of course. I kept it simple so I just used water and threw in some icecubes
I love how I can get so much substance in my belly keeping the calories low but the nutrients super high, and that is the very definition of nutrient density
At about a half of a cup of kale, 3/4 c. strawberries and 1 scoop of protein this baby clocks in at around
15 g Carbs
3g of Fiber ** But to my knowledge this might be lower due to the chopping up of the kale& berries, but don’t quote me. I’ll have to do some research
YES EGGS and PB/Banana CAN GO TOGETHER
And i’m not just talking baked goods here!
I snapped this photo of him on our trip to Sanibel Beach in Florida.
Boy do I miss that Sunshine State! There’s was nothing like waking up to 82 degree weather and sitting on the patio watching the love bugs do what they do…make more love bugs! Being the early-ish riser I had the time to fix myself my staple breakfast dish, and enjoy every last bit all while my love bug was still sleeping.
Lucky for him, he woke up to breakfast in bed almost everyday that week and one of the days I made for him a Peanutbutter Banana Omelette.
2 egg whites + 1 whole egg
a dash of cinnamon
all natural peanut butter ( roasted peanuts was the only ingredient …that’s how i prefer my nut butter!)
1.Combine the two egg whites and the whole egg in a bowl and mix in the cinnamon
-Feel free to omit the yolk entirely but you may way to add another egg white to give the omelette some body!
2.In a non-stick skillet (or a pan lightly misted with cooking spray) add the egg/cinnamon mixture and cook it at a medium/high heat and let it sit till the edges are cooked but the top’s got some wiggle!
3. Slice up the half of the banana so you make little banana coins, placing them on one half of the omelette, and once you can easily lift up the egg, fold it in half and let the rest of the egg cook.
4. Meanwhile heat up peanut butter in a microwave so it can spread easily onto the omelette. Once it’s cooked serve and Enjoy!
Depending on your sweet tooth you may wish to add another sugar element, but even Zack was pleased by the flavor and he’s not nearly as “clean” of an eater as me.
If you like this , you might like a Chocolate Omelette too!
I WANNA KNOW: Do you want something sweet in the morning? Or do you craaave salty?!
Gum? why the heck would i post about gum?
CAUSE I’M AN ADDICT THAT’S WHY….truly, it’s a bad habit i developed the summer of 2011.
Working as a lifeguard, sitting in the chair for 30 minutes can suuuuure get boring. Yea the view of Lake George is pretty, and the sun is nice and warm (not as often as I’d like) but something about chewing gum, blowing bubbles and doing the “white girl snap”…that is a white girl thing right?… i dunno. ANYWAYS it just seems to make the time go by faster.
And today to conclude a lovely shopping excursion with Mama Bear at Wal-Mart I impulsively purchased Trident Layers SWEETCHERRY+ISLAND LIME…. must have had lingering cherry thoughts since my last post.
Not too shabby of a gum, and certainly those marketers sure know what they’re doing! Putting the little “pick-me-ups” at the counter so you’re just tempted to buy something. As a health-nut i wonder why is it always candy? You never see apples on the shelf or any other shelf-stable fruit. Just sugar-coated saturated fat bars–i meant candy bars (Sorry candy companies but you just don’t have a place in my heart like fruits and veggies do).
That’s all for now about my rant on gum!