Monthly Archives: November 2013

Healthy Thanksgiving Cooking Ideas

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So today is all about Thanksgiving. It’s wonderful to give Thanks always but it’s also nice to have a day that you for sure need to stop and give Thanks for what’s in your life!

Kinda like Valentines you can or do tell your other half that you love them all the time and show gestures of love throughout the year but when that day comes you know you just have one more excuse that you need to do something cute or special for them because it’s the international day where everyone shows love to one another so why not take advantage of this day!

With that being said it does seem that as soon as Thanksgiving comes around the corner, so do all the holiday parties, dinners, Christmas, New Years and so on… (here in Italy we have other Holidays throughout that time), but it does seem like there are endless events to attend and tons of reasons to eat! I love eating but I’m also one of those people that just don’t have the stomach to eat all these heavy dishes, I feel like my body starts rejecting and starts asking me to give it something green, healthy and not too heavy.
Click on these links below for my tips on how to:

I love to indulge, but my indulgences also consist of more simple things like wine, cheese, bread, pie and maybe some baked goods or one of my favorite Panettone.
I don’t like stuffing, casseroles, creamy salad dressings, fried foods, frosting or icing, candy, chocolate (except the occasional 70-80% and generally only on Easter), sweet cocktails, sodas, or any of that stuff. I guess I wasn’t raised with it so my taste buds never acquired a liking to them.

So I guess what I am trying to say is that it might be easier for me to eat too much when it comes to cheeses, wine and that sorta stuff and although not as unhealthy as say maybe fried foods still too much of anything is not good. So, I always incorporate an array of veggie side dishes anytime I cook; especially on events such as these ones coming up this way I fill up on greens vs. pie.

I am glad about the lifestyle that I was raised with because eating and loving food the way I do is easier for me and I am able to stay on track because of the foods that I truly crave are after all not really that bad for me.

I know you’re thinking that this is a load of crap or that I’m strange how can I not crave french fries, or a huge burger with bacon & cheese, or sausage muffin, a chocolate sundae, a blizzard, coke, a bloomin’ onion, deep dish pepperoni pizza, fried chicken and waffles, etc…. well I had a tough time writing those down just because honestly those don’t come to mind when I’m hungry or craving something. I think truly it’s the human body what it’s accustomed to and what really wakes up your taste buds and mine are on a whole other array of foods.

Listen I’m not saying that you are a bad person if you eat these things, but what I am saying is that you have to really watch for these things because they aren’t good for you, they have to be occasional indulgences, especially living in the USA where they are so readily available. If you are a person that craves those things then I have to say that I am absolutely proud of the fact that you manage to live a clean healthy life with these occasional indulgences. You’re awesome! I’m not saying I don’t crave unhealthy stuff c’mon we are all humans and what I crave might not be what you crave.
But I have learned to satisfy my ‘cravings’ generally with one or three bites i.e. Cinnamon Rolls from Cinnabon; oh yes I went there they are delicious but also super high in calories, fat and carbs, I can’t generally finish a whole one on my own and generally take about 2 days to digest it so I know that if I order one I generally will be able to eat 1-2 bites and the rest will have to go I used to be able to finish it but now I can’t I have tried to make simpler yeast-free versions (recipe here) but I still don’t make them all the time because I know that I shouldn’t eat them all the time so I avoid. You see you have to learn to listen to your cravings but also be wise enough to know that you can stop and always go back for more another time. It’s not like you have to eat as much all in one seating. Space these cravings out throughout the year this way you won’t hate them and your body won’t hate you!

This is one of those things that I am thankful for: Being able to live a healthy lifestyle and sharing it with others. So others can learn to be happy about themselves and live a longer, happier, healthier, sexier life!

Now for my healthy cooking ideas.
For Low-fat cooking Ideas Click Here.

If you are having trouble trying to figure out what to make for sides here are some options I posted with a lot of recipes: (click on any of the links below)

Or maybe some healthier dessert options: (click on any of the links below)

And there you have tons of ideas for this lovely Thanksgiving Day. I wish you all a wonderful Thanksgiving full of love, happiness and most of all Thankfulness.
With Much love from Mythineats! XO

Happy Thanksgiving

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Light & Clean Meal: Salmon & Green Beans

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Let’s talk and make something healthy, light and nutritious.

It’s definitely getting colder outside, the heat is on and I don’t know if where you live they are putting up Christmas decorations but they definitely are here in Italy. All the shops, city centers, coffee shops and even the grocery stores are decorated and selling all things Christmas. I do love Christmas but I think that it might just be a bit too early for me to start decorating the house.

I feel like we recently just stopped going to the beach; wait actually I was at the beach the last week of October in my bikini, so yeah we did just end summer. Either summer ended late (which actually it did because it started late) but hold-your-horses I still want fall. I have mentioned this before and I will mention it again….I love Fall. With that being said there are some dishes I find to be perfect for both summer & winter. They are not too light or too heavy they are at that perfect in-between that is perfect year round.

Just like I change out my closets, I change my style in the kitchen. I tend to go for lots of salads, grilled veggies and lean proteins (which mainly consist of chicken and lots and lots of fresh seafood of all sorts), frittata’s, white wine, espresso and lots of raw veggies and homemade parfaits in the summer.

I generally cook lots of soups, roasted vegetables and chicken, fish al cartoccio, slower cooked winter stews such as Chicken Cacciatora, Chicken Adobo, all-vegetable stew, stuffed vegetables, cappuccino’s, red wine and lots of steamed vegetables and healthy baked treats in the winter.

Then of course there are those foods (and there  are quite a few) that I eat year round to name a few: risotto, pasta, pizza, cheese (parmigiano, pecorino & mozzarella my favorite), salads, tuna, fruit, nuts, ice-cream (occasionally but sometimes I crave it more in the winter than the summer), nut butters, and in this case Salmon.

Salmon is wonderful. It tastes fantastic both steamed, baked, grilled, smoked and even as a carpaccio. So it really doesn’t matter what the temp is outside your body will always welcome it.

Full of Omega 3, DHA & EPA Salmon has a whole bunch of amazing benefits for your body, mind and being. It boosts brain function, reduces inflammation, supports cardiovascular health, protects your eyes, increases bone density & strength, and about 3-6oz of Salmon can supply you with a days worth of Vitamin D crucial to maintaining optimal health. Plus many more benefits.
It’s so good for you and can be eaten both summer and winter and you won’t mind!

Your best bet is to consume wild or organically farmed fish to avoid any additional pesticides, fungicides and excessive omega-6 consumption (which leads to inflammation) found in conventionally farmed fish.

Here’s my light, healthy, toxic-free dinner to keep you in good health and shape.

Ingredients:

Serves 2

For the Salmon you’ll need:

  • 2 sheets of Aluminum foil
  • 2 6oz Salmon Filets
  • 1 Lemon
  • Salt & Peppercorns to taste
  • Chili Flakes (optional)

For the Green Beans you’ll need:

  • 3 cups Green Beans, end cut off
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Lemon juice, fresh squeezed
  • Salt & Pepper to taste

Method:

Preheat your oven @ 350

Place a medium pot half filled of water to boil.

Grab salmon filets and place each on at the center of the aluminum foil sprinkle with salt & peppercorns. Slice your lemon and place 2 slices over each filet. Get your foil and lightly wrap creating sort of a pocket or bag; you don’t want it touching the top of salmon. Make sure no open areas around the filets, place on a baking tray and bake for about 15 minutes.

Your water should be boiling by now so through in your green beans allow to boil until turns bright green about 6 minutes or desired doness. I like mine just a bit crunchy.
Prepare a bowl of cold water with some ice cubes. Drain your green beans and quickly place them in the bowl of cold water. This allows them to stop cooking instantly and preserves the vibrant color of the vegetable. Drain place in a bowl and drizzle the EVOO, Lemon juice, salt and pepper mix thoroughly and set on table.

Your Salmon should be ready remove from oven be careful when you open the pockets as some steam may come out (it burns).
Serve with Green beans and Enjoy!

You won’t Believe it’s Healthy; The Perfect Carrot Cake

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It’s been 2 years since I’ve started this blog and it’s been so wonderful, you’ve all been so wonderful! I feel so happy & grateful at all the amazing response I’ve gotten from all you (mythineaters & followers) about this blog, my recipes and advice. Thank you for all the support and awesome-loving feedback. You guys rock!

It’s also November one of my favorite months out of the year because it’s bringing you into the winter festivities, where you start to spend more time in the kitchen cooking, baking & experimenting recipes for the Holidays; and if you like to cook this is just a wonderful part of the year. With this being said I have been making a lot of healthy alternatives or replacing ingredients in the baking atmosphere and whats more there have been some really delicious turnouts and I could not be more happy. I seriously wonder why not everyone makes healthy substitutes all you’re giving up on is the unhealthy ingredients but the flavor is better, the moistness is there and it hits the spot in all the right places.

I really wanted to share this recipe with you. I would suggest it to be perfect for breakfast, an afternoon snack with your tea or coffee, and then of course a delicious dessert that you could also serve on Thanksgiving day or Christmas Eve. Which ever you pick just know that you are going to love it and every bite you take.
Don’t forget that you will cutting down the amount of calories you take in and it will be a nutritious dessert so forget the guilt and start enjoying this joyous season!! I’ll include the cream cheese icing at the bottom but I think that it tastes fantastic alone as well. Ciao

Ingredients:
Makes 9in cake

2 cups Kamut Flour*

1 cup Cane Sugar

2 Eggs

2 Egg Whites

1/2 cup Sunflower Oil**

1/2 cup Lactose-free Milk

2 tsp. Baking Soda

2 tsp. Baking Powder

1 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger, ground

1 tsp. Vanilla Extract

3 cups Carrots, grated

1/4 cup Walnuts, chopped

Preheat oven at 350°F (180°C)

Grease and Flour you cake pan.

In a bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger mix and set aside.

In a large bowl with the mixer on medium speed beat eggs & egg whites until smooth. Beat in sugar for about 2 minutes. Add in oil, milk and vanilla, once incorporated start mixing in the flour mixture, then carrots and walnuts. Pour into prepared pan and bake for about 40 – 50 min or until toothpick inserted comes out clean.

*I used Kamut Flour an ancient wholegrain flour kept in its most natural state, highly digestible and light but you can use AP flour or whatever you like.

**You can use flax oil, pumpkin oil, extra virgin olive oil or also coconut oil, you see.

Lighter Cream Cheese Icing:

175 gr. Light Cream Cheese

3/4 cup Powdered Sugar

1 tsp Lactose free Milk

1 tsp. Vanilla Extract

1/4 cup Walnuts, chopped

In a bowl with a whisk Cream Cheese until smooth, add in your powdered sugar until completely smooth, add vanilla and milk once all smooth and silky pour over cake and spread out evenly. Sprinkle your walnuts on top and now take a bite of your delicious cake.

Cream Cheese icingThe Icing is a little lower in fat but not exactly Healthy….then again who cares eat it if you want. Ta-Ta!