ice

Refreshing Strawberry Lemonade

This recipe is a fun twist to traditional lemonade and makes it a true thirst-quencher and summertime favorite. Ingredients

  • 2 cups water
  • 1 cup organic sugar
  • 1 tablespoon freshly grated organic lemon peel
  • 1 cup freshly squeezed organic lemon juice
  • 1 pint fresh organic strawberries, hulled and halved
  • 2 cups cold sparkling water
  • Ice
  • Whole organic strawberries and sliced lemons for garnish

Method

In a medium saucepan, bring the water and sugar to a boil.

Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.

Add the lemon peel, lemon juice, stir, and remove from the heat.

Let cool completely, then strain into a clean pitcher.

Puree the strawberries in a blender and add to the pitcher with the lemon juice.

Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well.

Pour over glasses filled with ice and serve, garnished with mint, lemon slices and strawberries.

Now, grab a good book, snuggle up in a nice cushy chair and enjoy.

Healthy Eating Part II

As Busy women, it is possible, with small changes, to eat healthy and avoid the weight gain that so easily happens while we entertain through the holidays?

Rule # in Healthy Entertaining - Always Have options

By no means am I saying to cook a multitude of things, but think about small changes you can do for health conscious guest (or yourself) yet give “bulk” to those hungry guests.  Providing bread, larger salads fruit, a simple vegetable, as opposed to a casserole, are options to pick and choose how to fill one’s plate.

One main dish as the main course is definitely the way to go. It is easy to control portion sizes by either more or less and is usually something you can quickly make an extra meatless portion if you have vegetarian guests. The key for serving dessert is to provide different size plates as an optio  It is very scary for those who are watching their weight to be offered a dessert, yet want to be gracious for the meal.  It can also be a let down for those who come expecting a fantastic dessert only to learn they have strawberries as their end to a meal J. Have something with a variety of toppings or ice cream as a choice.  By serving different toppings with different serving plates, you and your guest will have many options to choose from while being a part of the party.

The biggest challenge for busy women, who entertain as the cook, is self-sabotage. While healthy options are good, avoid serving multiple appetizers, especially with crackers, chips, dips and sauces.  Feeling like you need to provide an abundance of choices leads to additional stress (we do not need ) and mindless snacking by eating cracker after cracker. Never skip meals the day you are preparing for a party and void getting to the point of starvation that can lead to continual tasting, snacking and unwanted calories while cooking. Chew on gum to give you the “chew” factor.  I’ve learned that cookie batter does not taste good with mint gum.

You can entertain and provide a healthy delicious meal with minimal stress; just remember to keep the rules in mind

  1. Keep it Simple
  2. Never try anything new and stick with what you do well
  3. Always have options

 

So if you are coming to my house for a meal it will probably look like this:

  1. Fresh bowl of fruit with cantaloupe, watermelon, grapes and strawberries - Simple
  2. Large salad with a mix of green lettuce such as spinach and romaine, fresh tomato, cucumbers, raw squash or zucchini and choice of toppings such as almonds, croutons and a variety of salad dressing – Simple with bulk and variety
  3. Cheesy Pasta Delight – Simple, I know it well and is always a crowd pleaser

1 cup of celery, chopped

1 cup of bell pepper, chopped

1 cup onion, chopped

¼ cup pareley, chopped (or 3 TBSP, dried)

2 TBSP reduced calorie margarine

1 cup of evaporated milk

1 tsp cornstarch

1 tsp of chicken bouillon

½ cup water

1 tsp Creole seasoning

1 TBSP lemon juice

3 oz of Velveeta light cheese

1 lb raw shrimp or crawfish

3 cups of cooked linguini

4 TBSP fat free parmesan cheese

Melt margarine in a 10” skillet.  Add celery, bell pepper, onion, garlic and parsley. Sauté till wilted.

Combine evaporated skim milk, cornstarch and chicken bouillon in measuring cup.  Add vegetable mixture along with water, seasoning, and cheese.  Stir until melted.

Add raw shrimp or crawfish and cooked linguini

Spray 9x2x2” glass dish with non-stick spray.  Transfer contents of skillet to baking dish.  Sprinkle with parmesan cheese.

Bake 20 minutes in 350 oven

Yields 6 servings

310 Calories

5.4 gms of fat

4. Betty Crocker fudge brownies with my favorite home made icing. Of course served pre-cut with small plates available and small bowls for those who want ice cream to go with it - simple with a homemade feel and options

                Icing

Melt 1 oz chocolate or 3 TBS of cocoa with 1 TBSP of butter.  Stir in 1 cup of powder sugar and 1 TBSP of milk.  Add 2 TBSP of boiling water and 1 tsp of vanilla.

To learn more about how to devise your own Wellness Plan and have your own personal certified Wellness Coach in exercise, nutrition, weight management or stress management, contact me at 409-550-7606 or Crystal@crystalclearchange.com. Let’s get ready for the New Year.