Greek Pesto Pizza made with Health One Meal Replacement

A new discovery was made today - Quorn. Quorn is a maker of meat-free frozen foods (think meat substitute - vegetarian - not vegan). They've been around in the UK since 1985 and in the US since 2002. Not sure why I just discovered their product; but, it was definitely worth the wait. I've never been a big fan of many of the meat substitutes. But this product intrigued me. So I decided to use it as a topping on my Greek Pesto Pizza made with Health One Meal Replacement.  

The base ingredient of Quorn products is mycoprotien - also known as mushrooms. One cup of the Chik'N Tenders is only 80 calories and 10 grams of protein...not that I'm going to be eating one cup. This recipe calls for only 1/8 cup - 10 calories.  And best of all - it really did taste like cooked chicken breast.  This ingredient is completely optional; but, I love chicken with pesto!

Calories - One Serving
Meal Replacement - 160 calories
Additives - 75 calories (NOTE: all of the flour is included in the additive calories; however, most of the flour will remain on the board.  So you're actual additive calories will be about 10 calories less)


Please Note:  Ingredients are for ONE pizza...my taste-tester wanted their own pizza so I made two.  

Pizza Dough Ingredients

• 1 Potato Soup Meal Replacement
• 1 tablespoon Jiffy Pizza mix
• 1 teaspoon Land O' Lakes Parmesan and Herb (I also added some Greek Oregano)
• 3 tablespoons Hot Water
• 1 tablespoon flour - (this is just to keep the dough from sticking)
• Olive Oil Cooking Spray

Pizza Dough Instructions

• Mix dry ingredients.
• Slowly stir in hot water (you may need a little more or a little less).
• Cover dough and let set for 5 minutes – this allows the yeast in the mix to activate.

• Sprinkle flour onto a cutting board or other smooth surface.  Knead the dough a few times in the flour.  The gluten in the flour helps the dough to become more elastic.
• Spread the dough to about 1/4 inch thick on the cutting board.  Make certain to have flour underneath so that it doesn't stick.

• Spray olive cooking oil spray onto a baking sheet.  I use parchment paper for easier clean up.
• Slide the dough onto the baking sheet.
• Spray the top of the dough with olive oil cooking spray.

Topping Ingredients

• 1/2 teaspoon dried pesto mix (this mix will be found where seasoning packets - like gravy - are located in the grocery store)
• 1 teaspoon water
• 6 sliced Grape Tomatoes
• 1 canned Artichoke Heart - sliced thin (make certain that it has been packed in water - NOT marinated)
• 4 sliced rings Baby Sweet Pepper (if you are using a large bell pepper, just use one sliced ring and chop it up)
• 2 fresh Basil Leaves torn
• Optional - 1/8 cup of thawed Quorn Chik'N Tenders (meatless and soy free)
• 1 tablespoon Fat-Free Feta Cheese

Topping Instructions

• Mix dried pesto mix with 1 teaspoon of water - it will thicken as it sits.
• Using a pastry brush, spread pesto over pizza dough

Place toppings on pizza crust


Bake at 350 degrees for 15 minutes

enjoy!

Oh - if you like pizza, check out my Pizza Margherita recipe!

Baked Apple Pancakes with Health One Meal Replacement

This recipe for Baked Apple Pancakes made with Health One Meal Replacement definitely took some perfecting.  My initial efforts were to create an apple pancake that was cooked in a skillet on top of the stove like a regular pancake. Although "Pancake Prototype #1" tasted yummy, the batter did not cook through.  Then in an effort to finish cooking the batter, the pancakes became very brown (i.e. black). So after some thought, a decision was made.  Bake the pancakes! The Baked Apple Pancakes turned out wonderful!  My taste-tester loved them and so did I!  What a wonderful breakfast for a lazy morning!


1 Serving
Meal Replacement - 160 calories
Additives - 36 calories

Ingredients:

• 1 Vanilla Meal Replacement
• 1/2 teaspoon Cinnamon (I'm a cinnamon fan - so you may want to reduce the amount)
• 1/4 teaspoon Splenda
• 1 teaspoon Bisquick
• 3 tablespoons Water (add a little at a time so that it doesn't get too thin)
• 4-5 Apple slices - cored and sliced 1/4 inch thin
• 1 tablespoon sugar free Mrs. Butterworth's Syrup (optional)

Instructions:

• Mix Meal Replacement, cinnamon, Spenda and Bisquick
• Stir in water - should be a little thicker in consistency than pancake batter.  

• Dip apple slices into batter - covering both sides.
• Place onto a parchment paper covered baking sheet that has been sprayed with butter flavored cooking spray.
• If needed, spread batter evenly on top of apple slices with a rubber spatula.
• Bake at 350 degrees for 15 minutes (watch closely and remove sooner if needed).

Enjoy!

Taking Time...

Climb the mountains and get their good tidings.  Nature’s peace will flow into you as sunshine flows into trees.  The winds will blow their own freshness into you and the storms their energy, while cares will drop off like autumn leaves.  ~John Muir~

The words of John Muir always inspire me.  One of the many things that I admire about him was his ability to be alone and enjoy his own company!  

View from the yurt - Emigrant Lake is visible at a distance.

Learning to be in touch with who I am and recognizing my spiritual and emotional needs has been a big part of my journey of wellness and healthy living.  For me it is important to retreat from my everyday world and daily rigors to renew my spirit.  On a regular basis I spend time alone; and like John Muir, I enjoy my own company.  Most often, this takes place at home during the evening or weekend or a break during work - even if just for 15-30 minutes. But on occasion, I visit nature. Sometimes traveling a distance.  Sometimes closer to home like my backyard or a local park. It really doesn't matter.  The key is to still my mind and experience the moment.

In my last post I mentioned heading out for an extended weekend to Ashland in Southern Oregon. Ashland is known for Lithia Park with water fountains that pour forth natural lithia mineral water with an unfortunate smell of sulfur.  Ashland is also known for a reverence of the Bard - home of the Oregon Shakespeare Festival.  There is year-round theater, amazing restaurants and shops.  But my weekend was about being quiet...so through photographs join me and my little Scottish terrier Molly while we spend some time enjoying our own company.   The one thing you won't see is the time that we sat in silence and enjoyed our surroundings (my favorite part of the trip). NOTE: I really was there...I'm just not in any photos since I was the photographer. J



Saturday, May 22, 2012

Our yurt.

Arrival at our abode in Ashland - a yurt!


Many folks are curious about a yurt - so I am including a lot of pictures.  


A yurt is basically a permanent circular tent. Most are rather primitive. This yurt definitively had many creature comforts! 

Molly making herself at home in front of the fire.

The kitchen

The table and view

The bed - talk about comfy!!!

Entrance to the Oregon Caves

Sunday, May 23, 2012

A lesson in flexibility.

Our first day-trip was a visit to the Oregon Caves. Up early and on the road by 6:30 a.m. It was a beautiful 2.5 hour drive which would allow me to take the 9:30 a.m. tour while it was still brisk outside. Unfortunately, the earliest tour available was not until 11:30 a.m. Definitely too late in the day for Molly to take a nap in the car while I did a little spelunking - even though the day was cool and we were parked in the shade - my little girl's safety is priority #1.  So instead we enjoyed a short hike and then headed down the mountain.

Molly checking out the Upper Duck Pond

Sunday afternoon found Molly and me visiting Lithia Park in Ashland. Lithia Park is beautiful and huge - 93 acres. Molly definitely had fun!

Overlooking Ashland Creek which runs through Lithia Park

Levi Strauss advertisement in Jacksonville, Oregon.

Monday, May 24, 2012
A visit to Jacksonville, Oregon.  Jacksonville is designated a historic district and has some great "Old West" buildings.  It was fun to walk down the main street with Molly.


My favorite building had an old Levi Strauss ad painted on it!

Molly running so fast she is a blur!

The early evening brought another visit to Lithia Park; but, this time a hike.  Oh my goodness - Molly was having such fun.  I only wish I could go as fast as her short little legs do!

Slowing down to enjoy the view.

Tuesday, May 25, 2012
Back to Salem.  There is nothing like being away from my daily routine to renew my spirit and make me appreciate that place that calls me...home!  


Next post?  A new recipe!

Churros with Health One Meal Replacement

Molly, my Scottish Terrier and I are getting ready to head to Ashland, Oregon for an extended weekend. A yurt in Ashland will be our home-base as we head out to do some spelunking in the Oregon Caves, visit Jacksonville, Oregon with their wonderful pioneer museum and most of all spend some time in quiet retreat and reflection snuggling by the fire (yes, it will be chilly).  But, before I go, I wanted to leave you all with a new recipe to try. Churros made with Health One Meal Replacement!  These are so yummy!

p.s. I'll have pics of my travels to share next week.

Two servings
Calories per serving
Meal Replacement - 160 calories
Additives - 44 calories

Ingredients

2 Vanilla Meal Replacements
2 tablespoons Jiffy Pizza Mix
3 tablespoons Hot Water
1 teaspoon Flour
Splenda
Cinnamon
Butter Flavored Cooking Spray

Instructions

Add water a little at a time, stirring in between to make certain that the dough does not get too wet (you may need a little less or a little more water – just add it slowly).  The dough needs to be moist, but firm.






Cover dough and let set for 5 minutes – this allows the yeast in the mix to activate.


Sprinkle flour onto a cutting board or other smooth surface.  Knead the dough a few times in the flour.  The gluten in the flour helps the dough to become more elastic.  Chill the dough for 30 minutes.




Now - the challenging part.  The vanilla meal replacement has a much stickier consistency than the potato soup meal replacement.  So you will need to make certain that you have enough flour on the board and the rolling pin so that it does not stick.  Roll out the dough into a rectangle about 1/4 inch thick.  The rectangle should be approximately 7x10 inches.

Spray the top of the dough with butter flavored cooking spray.


Sprinkle the dough with cinnamon and Splenda.  I premix the cinnamon and Splenda and keep a container of it available in the cupboard.








Roll the dough into a log. I had to use a knife in some places to separate the dough from where it stuck to the board.













Cut the log into two pieces, then cut each piece down the middle.










Twist each piece of the cut log and place on a baking sheet with parchment paper that has been sprayed with butter flavored cooking spray.









Spray tops of churros with butter flavored cooking spray and the sprinkle with premixed cinnamon and sugar.

Bake at 350 degrees for 10 minutes.

Enjoy!

The Benefits of Growing Herbs with Greg Wilson

Since beginning No Longer a Grim Girl, I have met some new friends.  One of my new friends is Greg Wilson with Health Nutrition Technology - the makers of Health One Meal Replacement. When asked if he would be interested in being a guest blogger, I received a resounding "YES!"  And his next words were, "How about herbs?"  What a perfect topic!  Herbs are such fragrant little friends.

So, it is with much excitement that we welcome our guest blogger, Greg Wilson with Health Nutrition Technology.

The Benefits of Growing Herbs

Greg and Hannah Wilson's Herb Garden

When I was a kid, learning how to cook in my mother’s kitchen, I thought cooking was all about picking the right spices.  I thought that old cupboard full of intense smells, colors and exotic names was where the magic all happened.   And to an extent, that version of cooking has held up to the scrutiny of years.  To an extent, it hasn’t. 

It wasn’t really until I started growing and using fresh herbs that I started to rethink what flavor was.    Dried herbs and spices have a proud position in culinary tradition, especially in dishes that can withstand the “volume”.  But if you’re looking for simple and fresh, you really don’t need an alchemist’s training.  A few simple herbs, picked fresh, and added at the final stage to a summer meal- that’s as delicious as it is easy.   Start with some easy and rewarding classics like common thyme, Greek oregano, or Berggarten sage.

Step One:   

The beauty of herb gardening is that many of them are hearty, and some are both cold and draught tolerant.  If you’re picking a fussy herb, you can always plant in a pot- that way it’ll be mobile until you find the right amount of sun and heat for it.  A great resource for Westerners to decide on which plant is right for your specific climate is the Sunset Western Garden:  http://www.sunset.com/garden/climate-zones/
(NOTE:  the Sunset website offers climate zone information for the entire US).

Step Two:  

Get hungry.  The beauty of cooking with fresh herbs is that you can make a simple and healthy meal taste like something rich and full.  Fresh herbs can add aroma, visual contrast, temperature (e.g. the cooling effect of mint), flavor and complexity to a dish.  How plain is baked chicken breast compared to chicken roasted with lemon and thyme?

Step Three:  

Have fun.  Growing herbs can turn into anything from a landscape design passion to an exploration in cooking tradition.  It’s exercise, it’s cheap, and it can provide a whole new inspiration to your quest for healthy living.  Now go get planting!

Carrot Cake Muffins with Health One Meal Replacement

While we patiently wait for the bounty of seasonal vegetables, let's not forget our faithful veggie friend who is always there for us. Bright orange, crunchy carrots.  These cute little guys who were regulars in our childhood lunchbox add wonderful flavor and moistness to baked goods - like Carrot Cake Muffins made with Health One Meal Replacement.

Carrots have so many nutritional benefits, it's no wonder that they are often referred to as a "superfood."  In addition to all of the wonderful nutrients, carrots also have great weight loss property - soluble fiber.  A few of carrots nutritional attributes are:

~ Very low in saturated fat ~

~ No cholesterol ~

~ Very high in dietary fiber ~

~ High in manganese ~

~ High in niacin ~

~ Very high in potassium ~

~ High in thiamine ~

~ Very high in vitamin A ~

~ High in vitamin B6 ~

~ Very high in vitamin C ~

And don't forget...they also help you see in the dark.  At least that's what my mother always told me!  J

Servings 2 (6 small muffins per serving)

Calories per Serving
Meal Replacement:  160 calories

Additives:  64 calories
NOTE:  the white cake mix adds a richer flavor and some leavening; however, you may reduce the recipe by 40 calories by not using it.  So if you are wanting to minimize your additives, by all means, omit it.

Ingredients:

• 2 Vanilla Meal Replacements
• 2 tablespoons white cake mix (dry)
• 1 tablespoon baking powder
• 1 teaspoon Splenda© brown sugar
• 1 teaspoon Splenda© white sugar
• 1 teaspoon cinnamon
• Optional:  1/8 teaspoon nutmeg
• 1/2 cup finely shredded carrots ßfor added nutrients, do not peel
• 1 teaspoon vanilla
• 2 tablespoons Egg Beaters©
• 2 tablespoons water

Instructions:

• Mix dry ingredients.
• Toss shredded carrots into dry ingredients.

• Stir in vanilla, Egg Beaters© and water – it should be the consistency of a thick cake batter. 

• Spray the muffin tin with Pam©.
• Divide the batter between 12 small muffin cups.
• Bake at 350 degrees for 12-15 minutes.

Enjoy!

Strawberry Cream Turnover with Health One Meal Replacement

Driving home from my nutrition class this evening I was inspired by all of the wonderful and healthy foods that are available.  But sometimes, it is just so easy to get into a rut - especially when we are on a weight management program.  So tonight I was determined to come up with something new with things that I already had in the kitchen.

Oh my goodness - this idea was a first time success!  Such a wonderful blend of tastes and textures...the vanilla pastry crust that tastes like a buttery sugar cookie and the fresh strawberries surrounded by cream cheese is heavenly.  Who says that we can't have variety while using Health One Meal Replacements?  Not me - this is amazing!  Yes, this treat was a bit of effort; but, definitely worth it!

So without further ado - intoducing a Strawberry Cream Turnover with Health One Meal Replacement!

Calories - 1 serving
Meal Replacement - 160 calories
Additives - 61 calories

Photo includes all ingredients

Filling Ingredients:

• 1/4 cup chopped fresh Strawberries
• 1 teaspoon Splenda
• 1 tablespoon fat-free Cream Cheese

Filling Directions:

• Sprinkle Splenda over Strawberries and stir - let sit for a few minutes to draw juice
• Mix in fat-free Cream Cheese (cream cheese will be a bit lumpy)
• Set aside

Pastry Ingredients:

• 1 Vanilla Meal Replacement
• 1 teaspoon Baking Powder
• 1 teaspoon Splenda
• 1 teaspoon Vanilla
• 1 tablespoon of LIQUID Butter Buds ßthis is the Butter Buds that come in packages that are mixed with hot water – when mixed it is like melted butter.
• 1 teaspoon Water
• 1 tablespoon Flour

Pastry Instructions

• Mix dry ingredients
• Blend in Vanilla and Butter Buds
• Slowly add water - you may add a bit more, but make sure the dough is stiff
• On floured board, knead some flour into the pastry dough a little at a time - the flour will add some gluten
• NOTE:  due to the baking powder, the dough consistency has a puffy feel, so knead gently
• Chill pastry dough in the fridge for about 15 minutes 
• On a floured board, gently roll the dough into a circle - the dough will be approximately 1/4 inch thick
• ANOTHER NOTE:  make certain to keep adding flour to the rolling pin and the board to keep from the dough from sticking - the main thing is take your time

• Place a piece of parchment paper or aluminium foil on the baking sheet and spray with cooking spray
• Place the circle of dough on the oiled parchment paper
• Place the filling on one half of the circle of dough - leaving room to seal the turnover

• Using the parchment paper, fold the dough over the filling to form a half moon - again, take your time, this dough pulls apart easily
• Gently seal around the edge with your fingers and lightly press with a fork for decoration
• Poke a few slits in the top with a paring knife
• Sprinkle a little Splenda on top
• Bake at 350 degrees for 10 minutes

Remember to eat warm...the pastry crust may become tough as it cools.

Enjoy!

Greek Spanakopita Roll with Health One Meal Replacement

Living in Chicago about 10 years ago I became acquainted with Greektown, Greek food and my favorite restaurant the Greek Islands.  At the Greek Islands the waiters would spontaneously (or at least it seemed that way) break into dance and shout "opa."  The unfamiliar sights, sounds, smells, and yes, tastes were such a fun experience!


Well, tonight I was craving Greek food.  What to do? Make Greek Spanakopita Rolls (pronounced Span A Ko Pee Ta).  Let's be honest.  This recipe is not going to be made with light and fluffy phyllo puff pastry.  We are going to use Health One Creamy Potato Soup Meal Replacement.  The crust will have a very different texture from Spanakopita served in Greektown.  But the flavor is wonderful.  The fat-free feta cheese and lemon juice provide such a tangy and unique taste.  My taste tester gave it a thumbs up!  I did too!  If you're unsure of the feta and lemon - skip them and use parmesan or mozzarella cheese.

Calories

Meal Replacement - 160 calories
Additives - 42 calories

Photo includes ingredients for Crust and Filling

Crust Ingredients

• 1 Potato Soup Meal Replacement
• 1 tablespoon Jiffy Pizza Mix
• 1 teaspoon Oregano (I used Greek Oregano that I grew and dried last year)
• Sprinkle of Garlic Powder
• Salt and Pepper to taste
• 2-3 tablespoons hot water
• 1 tablespoon flour

Crust Instructions:

• Mix potato soup meal replacement and Jiffy Pizza Crust mix.
• Add hot water a little at a time, stirring in between to make certain that the dough does not get too wet (you may need a little less or a little more water – just add it slowly).  The dough needs to be moist, but firm.
• Cover dough and let set for 5 minutes – this allows the yeast in the mix to activate.
• Sprinkle flour onto a cutting board or other smooth surface.  Knead the dough a few times in the flour.  The gluten in the flour helps the dough to become more elastic.
• Roll the dough into a rectangle - about 8x5 inches - use plenty of flour so that the dough doesn't stick.

Filling Ingredients:

• 1 cup fresh Spinach
• 1 tablespoon finely chopped Onion
• 1-2 finely chopped Basil leaves
• 1 tablespoon Lemon juice
• Sprinkle of Garlic Powder
• Salt and Pepper to taste
• Olive Oil cooking spray
• 1 tablespoon fat-free Feta Cheese

Filling Instructions:

• Spray pan with Olive Oil cooking spray.  I use a very small sauce pan (see "cooking small").
• Saute Onion and Basil over medium heat

• Add Spinach and Lemon Juice (I really enjoy lemon juice, but you may want to use a bit less the first time)
• NOTE:  I am really not a giant (see the photo to the right) - I am just cooking with a very tiny pan.  J

• Cook Spinach just until wilted
• Set Aside

Now the fun!  Building our Spanakopita Roll!

• Spray Olive Oil cooking spray on dough
• Spread the Spinach mixture over the dough
• Sprinkle the Feta Cheese over the Spinach mixture

• Roll up (gently) and folding ends
• Place on baking pan sprayed with Olive Oil cooking spray (I use parchment paper on my baking pan)

• Sprinkle with a few flakes of oregano
• Bake for 18-20 minutes at 350 degrees (be sure to keep an eye on it and adjust time accordingly)

Opa!