9 Ways to Eat Healthier in 2010

A new year means a new start – especially with food! To kick things off for 2010 we brought in our friend and nutrition expert, Ann Pierce, from Pierce Whole Nutrition. Ann switched careers to pursue her passion and a Masters in Nutrition Therapy. Her fabulous blog has tons of great nutrition tips and recipes.

A New Perspective on Eating Healthy and the Easiest Diet Ever
I read something on Kratomystic.com recently stating that over 50% of New Year’s resolutions involve losing weight. This may or may not be on your list for 2010, but even if it’s not, chances are you’ve tried at least one or two “fad” diets in the past few years: Atkins, South Beach, cabbage soup, etc. These diets may help with short-term weight loss, but they’re rarely sustainable. You’ll find yourself losing energy and muscle tone, your skin can become dry or blemished and you may even experience headaches, irritability or anxiety.

I don’t make New Year’s resolutions anymore. Maybe that’s why I still bite my nails, still don’t have my family finances in an organized spreadsheet and still eat a touch too much sugar. But I’m committed to a diet that increases my quality of life. It’s made me more innovative in the kitchen, my husband and I have avoided any type of flu or cold so far this winter and I have more energy.

It’s surprisingly simple: Eat whole foods.


What are whole foods?
Whole foods are high-quality (organic and local whenever possible) poultry, lean meats and seafood; nuts and seeds, fresh fruits and vegetables, whole grains, beans and legumes, eggs and dairy, spices and herbs, and natural sweeteners (like honey, blackstrap molasses and real maple syrup). What is NOT whole foods is anything processed, such as fast food, most prepackaged baked goods; many salad dressings; white bread; prepackaged puddings, chips or candy.

Whole foods are packed with vitamins and minerals that are essential for your health. Those who eat a whole foods diet at least 90% of the time are more likely to have clear skin, shiny hair, smooth nails, brighter eyes, more mental alertness, lower body fat and more lean muscle. Their bodies are less likely to be acidic, which means things like cancer and other diseases are less likely to thrive. Immunity is increased so they get sick less frequently. They are happy and full of energy. Doesn’t this sound like a great way to start out the new year?!

9 Ways to Switch to a Whole Foods Diet:
1. Start with a kitchen cleanse: remove processed foods from your cabinets and go grocery shopping to stock up on whole foods.
2. Use honey as a sweetener in your coffee or tea.
3. When baking, try to replace sugar with maple syrup, honey or blackstrap molasses; replace white four with whole wheat flour.
4. Instead of buying white bread, buy fresh whole grain bread from your local bakery. Slice it yourself at home to make the loaf last longer.
5. Eat hard-boiled eggs for snacks in place of pretzels, chips or granola bars (and don’t skip the yoke – it’s where all the nutrition is!).
6. Instead of buying low-fat sugary yogurts, buy a tub of plain, all-natural yogurt. Add fresh, dried or frozen fruit; honey; nuts and seeds; or cinnamon to enhance the taste AND the nutrients (plus it saves you money!).
7. Make your own salad dressings by whisking together ingredients like olive oil, lemon juice, balsamic or red wine vinegar, ginger or garlic.
8. Commit to making your baby and toddler food at home. Prepare in bulk and freeze individual servings in ice cube trays. This will save you money and protect your child from the hidden “natural flavors” (this can mean MSG) found in jarred baby foods.
9. Prepare brown rice or quinoa in large quantities and freeze according to appropriate serving size (small bags if you’re an individual or cooking for two; larger bags if you have kids to feed).

Start Slow, It’s Ok!
Keep in mind: all of this takes time. Maybe you only make one or two changes this year and next year add a couple more. That’s great! Better to approach it slowly and stay committed than to attempt a lifestyle overhaul that is bound to fail. By sticking to this diet 90% of the time, you’ll see a difference in more things than just your weight: your looks, your mood, your energy, your happiness, your overall health will improve. Plus you can enjoy the occasional slice of pizza or cookie knowing that the majority of the time, you’re eating things that promote health and happiness.

Some other great sources of information are Body + Soul and Eating Well magazines and www.whfoods.com.

Thanks to Anne, Katie and Stef for inviting me over to HAP today. I have been a fan since Day 1 and am honored to be guest blogging! I only wish I lived closer so that I could hire them as my party planners and interior decorators!

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Happy New Year!

It’s hard to believe another year has come and gone.  The ladies at HAP have much to be thankful for as we look back at 2009.  We want to thank all of our amazing readers for making Haute Apple Pie such a success.  If you are a regular reader or just stop in from time to time, Thank You!  We can’t tell you how much we appreciate your support.

HAP has a lot of fun planned for 2010 and we are looking forward to sharing more amazing recipes, decorating ideas, parties and, of course, giveaways!  We also have a few tricks up our sleeves, so stay tuned.

We wish you and your family a happy and healthy 2010!

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New Year’s Eve Cocktails – Part III

When it comes time for New Year’s Eve, I always feel, the less fuss the better. Making a big bowl of punch is an easy way to quench the thirsts of a big crowd. This following recipe should come with a warning, it is delicious and goes down easy. Very easy. But be careful! It will catch up to you…

If you’re looking for a crowd pleaser, try: Champagne (packs a) Punch

Ingredients:
1 C. Triple Sec
1 C. Brandy
1/2 C. Chambord
2 C. Unsweetened Pineapple Juice
1 qt. Ginger Ale
2 Chilled Bottles Dry Champagne

In bowl, combine Triple Sec, Chambord, Brandy and pineapple juice. Chill covered 4 hours or overnight.

In a large punch bowl, combine cooled mixture, champagne, ginger ale and ice cubes.

Serves 10-25 people (depending on how much is poured!)

A great way to spice up a punch bowl is to add an ice ring with some color. Pour some fresh cranberries into a round Jell-O mold. Add water and freeze overnight and you have instant decor to your bowl!

If you are pregnant, try: Blood Orange Sparkling Juice

This year, I have to go for a slightly less potent drink. For those of you out there who are in my situation, or prefer a non-alcoholic beverage, try Gavioli’s Blood Orange Sparkling Juice. It will give you your bubbly fix and something to sip on for the evening.

Please remember, if you are going to partake in any of these delicious beverages this New Year’s Eve, have a designated driver.

Wishing everyone a safe and Happy New Year!

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New Year’s Eve Cocktails

If you’re looking to indulge, try: Bailey’s Irish Cream in a Chocolate Shot Glass

This is decadence at its best!  I was served one of these delicious shots at a family party many years ago and it has become a special event staple for me ever since.  First you take the shot, then you eat the glass!  If you have a specialty chocolate store in your area, chances are they sell these chocolate dessert cups.  If not, you can purchase them here.


Bailey’s Irish Cream in a Chocolate Shot Glass

1 shot Bailey’s
1 Chocolate Dessert Cup

Fill the chocolate shot glass to the top with Baily’s Irish Cream.  Drink, Eat, Enjoy!

If you’re looking to sip bubbly, try: Champagne with Pear Liqueur

This champagne cocktail is the perfect way to add variety to your New Year’s Eve Champagne.  The pear flavor is subtle, but still adds a little elegance and flavor.  For a special touch, add a fresh slice of pear.


Champagne with Pear Liqueur

1-2 tablespoons pear liqueur
Champagne or sparkling wine
1 ripe pear, thinly sliced

Pour 1-2 tablespoons of pear liqueur into a champagne flute. Top each glass with champagne or sparkling wine. Finally, place pear slice gently into the glass.


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New Year’s Eve Cocktails!

The holidays are almost over and we hope you had a great time with friends, family and food. But there’s still a little more celebrating to be done before the resolutions kick in!  This week we’ll be serving up some tasty cocktail options to help you ring in 2010, no matter what your New Year’s Eve plans are.

If you’re looking to relax, try: Cucumber Lime Gin & Tonic
I fell in love with Hendrick’s gin one late night in Vegas last summer. I used to despise gin but have gradually come to love its fresh, clean taste.  Hendrick’s is a craft gin from Scotland with hints of rose, cucumber and of course, juniper.  It’s quirky taste fits perfectly with the quaint apothecary bottle it comes in.  It may not be for everyone but this G & T upgrade is a perfect spa-like splurge for a relaxing NYE at home.

Hendrick's Gin & Tonic

Cucumber Lime Gin & Tonic
2 oz Hendrick’s gin
splash tonic
splash ginger ale (*optional)
1 lime wedge
1 slice cucumber
ice

Fill a lowball glass half way with ice.  Add gin and a splash of tonic and/or ginger ale.  Squeeze in a lime wedge and garnish with lime wedge and cucumber slices.

PS: Hendrick’s web site has tons of tasty looking recipes that I can’t wait to try!

If you’re looking to liven up a party, try: Strip & Go Nakeds
Although the name sounds scandalous, this recipe originally came to me via my mother from my grandmother’s friend who is a nun! A staple among my friends at many a college party and summer BBQ, Strip & Go Nakeds are refreshing but pack a big punch. Alternate this one with a less boozy drink (or water!).

Lemonade Vodka Cocktail

Strip & Go Nakeds
1 can frozen lemonade concentrate, partially thawed
1 concentrate can filled with vodka
2 light lager beers

In a large pitcher, pour one can of partially thawed lemonade concentrate.  Fill the concentrate can with vodka and add to pitcher.  Pour in two light lagers (this is one time when I would recommend a cheap light beer) and mix well.

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Christmas Morning Stollen

Every year on Christmas Eve, my dad runs to the nearby bakery to pick up a Christmas stollen. Stollen is basically a German fruitcake, made with dried fruit, nuts and spices. When eaten fresh, it’s a tasty treat. But beware, it can dry out in a few days and then you are cursed with a hard brick of a loaf that no one wants to eat.

This year, I have decided to surprise my Dad, go back to my German roots and make my very own Christmas Morning Stollen.   

Ingredients:

  • 1 package of mixed golden raisins and cherries
  • 1/2 C. Cherry Juice
  • 2 TBSP rum
  • 1/2 C. slivered almonds
  • 2/3 C. whole milk
  • 6 TBSP unsalted butter
  • 1/3 C. sugar
  • Grated zest of 1 orange and 1 lemon
  • 3 C flour
  • 1 envelope rapid rise yeast
  • 1/2 tsp salt
  • Pinch of nutmeg
  • Pinch of cinnamon
  • 2 large eggs, lightly beaten
  • Powdered sugar for dusting

Combine dried fruit, cherry juice and rum in saucepan and bring to a boil. Turn off heat and stir. Cover and let sit overnight until fruit is plumped. Toast almonds on a baking sheet at 350 degrees for 5 minutes. Turn off oven.

Place milk, 4 TBSP butter and sugar in a microwavable bowl. Microwave for 3 minutes. Remove from microwave and add orange and lemon zest. Stir to dissolve sugar. Set aside to cool. 

Butter large mixing bowl and set aside. In a stand mixer, or large bowl with electric hand mixer, mix 2 C. flour, yeast, salt, nutmeg and cinnamon until blended. Gradually add milk mixture, mixing on low setting. Slowly add eggs until soft dough forms. Turn off mixer. Add fruit, leftover juices and almonds. Continue to mix on low. Add remaining cup of flour until soft dough forms. Turn out dough on lightly floured surface and knead until smooth. Place in buttered bowl and cover with plastic wrap. Let rise for one hour. 

Line a baking sheet with parchment paper. Punch out dough. Divide into three portions. Roll each dough out into oval and fold lengthwise to create crescent shape. Cover. Let rise one hour. 

Preheat oven to 350 degrees. Bake 30 minutes or until golden brown. Melt 2 TBSP of butter and brush over hot loaves. Transfer to wire cooling rack, cool completely. Dust heavily with powdered sugar before serving. Can be served with butter or jam. 

I hope my dad enjoys this home-baked German treat! 

Merry Christmas everyone! Or as they say in Germany, Frohe Weihnachten!

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Holiday Traditions

I think one of the hardest things about getting married is trying to work out how to split the holidays.  My husband’s family lives in Illinois and we alternate every year where we spend Christmas.  Although it is hard to be away from my family every other year, I find that one of the best parts of this set up is adopting new holiday traditions.

My mother in law does an amazing job at Christmas time.  The decorations are beautiful, the food is to die for and there is always plenty of time spent around the fire.  But of all their traditions, I think my favorite is the present we all receive after Christmas Eve dinner.  Everyone is sent to their rooms to find gift bags sitting on their beds.  In these bags are Christmas Eve PJ’s!  The family spends the rest of the evening playing games and running around in their new get-ups.  Who doesn’t  love getting new PJ’s?  And it helps the kids even more excited for Christmas morning.  I know this is one traditions that I will adopt and pass down to my children.

What are some of your favorite holiday traditions?

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Last Minute Holiday Gift Wrap Ideas

Calling last minute shoppers!  I’m usually running down to the wire on my Christmas shopping but even with the time crunch I still like to make my presents look pretty.

Christmas wrapping paper

My favorite wrapping paper is actually kraft paper, sometimes called postal mailing paper. It may seem ho-hum but I love it because it’s a rustic looking blank canvas for you to dress up with whatever pretty things you have laying around.

Since I’m a sucker for the beautiful (but expensive) papers from Milwaukee paper store, Broadway Paper, I usually buy one or two sheets and trim them into strips to create ribbon to get more bang for my buck. They look great if you mix and match patterns and some are even reversible, like the ones from Smock.

Brown paper packages tied up with string

Then I used fluffy white yarn that reminded me of snow, leftover gold ribbon from my holiday wreath and chandelier and sprigs of boxwood or fir (snipped from my tree!) as finishing touches.

Holiday gift wrap ideasgold gift wrap

You could also use:
Pinecones
Small ornaments
Cinnamon sticks
Sequins or paper punches
Multi-colored ribbons
spray painted branches

Extending my obsession with metallics this winter, I snatched up into two rolls of gold paper on sale at Michaels, which also work as a good neutral base for adornments.

pretty wrapping ideas

Want more ideas?? Check out these sites:
Martha Stewart Gift Wrap Center
How About Orange Magazine Bow
Tip Junkie Gift Wrap Ideas
Modern Vintage It’s a Wrap

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Christmas Treats with Mom

Every year as a child, I, like most of you, looked forward to baking christmas cookies and treats with my mom around the holidays. If you ask anyone on the northwest side of Chicago, they will tell you my mom makes some of the best baked treats around. She is never afraid to, what we call in my family, “fuss.” 

So this year, my mom made a trip up to Wisconsin and we spent the day making a few extra Christmas treats that will spice up any holiday cookie platter. These bite sized desserts are easy to make and require very little baking. You can make as many or as little as you want. They are great to fill out a holiday platter or wrap individually to give as a heartfelt Christmas gift, just as Anne suggested in her recent post.

I’ve added them to a cookie platter filled with my Vanilla Spritz Press Cookies, Lemon Ginger Snowballs and Nutmeg Yule Logs. 

Turtle Pretzels


Ingredients:

  • Snyder’s Pretzel Snaps
  • Rolos
  • Whole Pecans

Place pretzel snaps on a foil-lined baking sheet. Place Rolo on top of the pretzel. Bake in oven at 250 degrees for 4 minutes. Immediately press pecans on top of chocolate. Set in refrigerator.

Christmas Mice


Ingredients:

  • Maraschino cherries
  • Hershey’s Kisses
  • Melted milk chocolate
  • Slivered almonds
  • Black and white gel icing

Pat cherries on paper towel. Dip in chocolate and place cherry on its side on a foil-lined baking sheet. Immediately place unwrapped Hershey’s Kiss as the head of the mouse. Set in refrigerator until chocolate hardens. Using black gel icing, attach slivered almonds to top of Hershey’s Kiss to create mouse ears. Use white gel icing for eyes. 

Chocolate Dipped Meringues


Ingredients:

  • Vanilla meringues
  • Milk and/or white chocolate, melted for dipping
  • Christmas sprinkles

Dip store-bough vanilla meringues in chocolate. Immediately dip in shallow bowl of holiday sprinkles of your choice. Set on foil-lined baking sheet in refrigerator until chocolate hardens. 

M&M Chocolate Pretzel Rings


Ingredients:

  • Pretzel rings
  • Milk and/or white chocolate, melted for dipping
  • Holiday M&Ms

Place pretzel rings on foil-lined baking sheet. Using small spoon (my mom using one of my old baby spoons!), drop chocolate into pretzel ring. Immediately place M&M, “M” side down, on chocolate. Set in refrigerator until chocolate sets. 

Mom’s Chocolate Melting Tips:

  • Using chocolate squares or chips, place in microwave safe bowl for one minute. Stir. 
  • Don’t let any water get into the bowl – the chocolate will harden and will not go back!
  • Don’t over heat. After one minute, stir. Use 15 second  increments to get to desired consistency. Stirring is the key!
  • Place a 1/2 teaspoon of shortening in with the chocolate before melting to even out the consistency.

From my mom’s kitchen and my kitchen to yours – Merry Christmas!

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Shortbread Cookies

Is this what your kitchen looked like last weekend?

It is that time of year when I decide to bake cookies and bread for all of my friends and neighbors. On Saturday I made 12 loaves of Amish Friendship Bread and 4 batches of shortbread cookies. I always get about half way through this process and question why in the world I am doing so much baking.

Instead of making many different kinds of cookies this year, I decided to make 4 batches of shortbread and added ingredients to make each batch a little different.  I then packaged these up in basic white candy boxes and tied them with sweet red ribbon.  Simply stated, but still something all of my friends and neighbors will enjoy receiving.

Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup confectioners’ sugar

My optional additions: mini chocolate chips, chopped and toasted pecans, grated orange zest with chopped dried cranberries

Directions

Preheat oven to 325 degrees.  Butter an 8 1/2-inch round cake pan or a 8 inch square pan.  Sift together flour and salt in a small bowl. In a large bowl cream butter until whipped, 3 to 5 minutes. Add sugar, and continue to beat until fluffy, being sure to scrape down the sides of the bowl.  Beat for about 2 minutes more.

Add flour mixture a little at a time and beat on low until flour is fully incorporated and dough sticks together when squeezed.  Pat dough into pan and prick all over with a fork. Bake until firm in the center and just starting to turn light brown, about 50 minutes.

Take out of the oven and let cool for 15 minutes.  Cut into desired size.  Let cool 15 mins more and then remove the shortbread from the pan and place on a cooling rack.

Cookies will keep, in an airtight container at room temperature for 3 weeks.

Happy Baking!

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