Plants never tasted so good.


Asparagus & Mushroom Stuffed Whole Wheat Crepes

Posted by Sinfully Nutritious


I was watching Food Network while working, and I was inspired by crepes.  I would say these were a 9 and could have been a 10 if I would have not been lazy.  I did not feel like traipsing out to our camper to get my little cast iron crepe pan, big mistake. It was much harder to make these in a regard 10” cast iron pan.  They may not be as pretty as they could, but they were pretty delicious.  Simple filing, just skillet sautéed mushrooms and frozen asparagus spears.  I have been eating a lot of these Trader Joe’s frozen asparagus spears, they are so tender, juicy and sweet. It was a medley pf earthy and buttery flavors. Nothing overpowered, just super simple deliciousness!

The batter was so simple, I found it on squidoo, here it is:

Basic Dinner Crepe Recipe

This is the basic recipe for the crepes themselves. Some suggested filling ideas can be found below it.

Basic Dinner Crepe Recipe
1 cup whole wheat flour or all purpose flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Optional - Try adding fresh or dried herbs to the batter.
Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.



Grilled Cheeze and Homemade Tomato Soup

Posted by Sinfully Nutritious


What could be more comforting on a chilly day than tomato soup and a grilled cheese sandwich?  Mya only eats tomato soup if it is made from scratch.  Her favorite recipe is “Lava Soup” from her Shrek cookbook.  It is also one of my favorites.  I followed the exact recipe, but, I love a thick soup, so in the last 5 minutes cook time, I added about 2 cups frozen cauliflower.  Once the soup is done, just ladle it into the blender and mix until smooth and creamy. 

For the grilled cheeze, I started with fresh whole wheat bread from the bakery, then I layered in 2 kinds of veggie cheese, mozzarella style on one side, cheddar on the other and tomato and onion in between.  I grilled these up on my favorite griddle until they were crisp outside and melted inside.


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Diner Night

Posted by Sinfully Nutritious
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In an effort to really clean out the freezer of some ingredients that will be reduced in my meal plans for January, I decided on a Diner Night.
Juicy veggie burgers topped with vegan cheddar, sloppy special sauce, tomato, shredded romaine and sweet onions minced all on a whole wheat bun.  The side instead of fries was sweet potato “tater tots”.  I love these sweet crispy little guys.  If that isn’t diner enough, super healthy strawberry shakes to wash it down. 
It is a meal reminiscent of the diner scenes in my all time favorite movie, Grease!  There is something about poodle skirts, saddle shoes,  and checkered floors that make a burger, fries and a shake seem like a perfect meal.  I am getting hungry again just talking about this meal.  Andy commented that is may have been my best burger.  He said it was better than any burger he has had out, beef or vegan.  Now that is a compliment.  There was not a crumb, drop of ketchup, or drip of shake left on a plate or glass.  Now that is good!  Even though it was heavenly and not totally unhealthy, I am really looking forward to next week’s cleanse. 
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Breakfast Scramble

Posted by Sinfully Nutritious


I am trying to get back to my normal eating after the holidays.  I thought a breakfast scramble would be a perfect start.  I am actually craving fresh veggies after a few days of “junk” food.  Even though I may make healthier versions of party junk food, it is still junk food in my body.

I have spent the last two days working on a New Year New You diet/life plan.  Lots of fruits and veggies.  I cannot wait to start.  I have complied my grocery list and will do a whole new shop before the end of the week.  I love the idea of detox, but I find more people binge after detoxing.  So, I am creating a whole living plan that works off all that I have learned in nutrition school.  I am very excited to put my pan into action.  Andy is too.  I even had Mya sit down and help me devise a new lunchbox plan for the coming year.  She came up with some really great ideas. I can’t believe how a well taught, aware, eight year old could know how to create a balanced lunch and snack plan.  She wow’s me everyday!  I look forward to sharing our journey with you.  I even put my whole January workout schedule in writing, on the calendar.  I hope 2012 will be our healthiest, happiest year yet.  That is also my wish for all of you.



Happy Holidays

Posted by Sinfully Nutritious


Wow, what a couple of days.  I barley left the kitchen.  It was so much fun.  Family, food and fun.  Nothing on Earth is better.  I hope you all had a wonderful holiday.

I am going to share some of the images from Christmas Eve and Christmas Day.  These are just some of the foods we had.  I cooked 90% from scratch, both days. We had a menu of snacks and goodies for Christmas Eve while watching the Eagles. Christmas day was a classic Italian lasagna and salad and some warm h’orderves and a few sweet desserts.


Stromboli’s on Christmas Eve:



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Baked Russet Steak Fries


Seven Layer Dip



Vidalia Onion Rings with Spicy Remoulade P1030280

Savory Apple Sage “Sausage” Stuffed Mushrooms




Everyone wanted the recipe for my…

Chocolate Kahlua Marble Amaretto Cheese-less Cheesecake


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and for Christmas Breakfast…

Quiche made from cashews and white beans that was so decadent tasting….


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Christmas Dinner

Lasagna layered with tofu/cashew ricotta cover with a thick and creamy béchamel sauce , grilled zucchini, and a sweet and spicy Bolognese sauce.



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Busy, busy, busy…need easy pizza lunch!

Posted by Sinfully Nutritious


It has been a crazy week around here at the bread delivery business, so I have had limited posting time.  Today, I had a lot to do in the kitchen to get ready for the holidays.  I was starved by lunch, making food and not eating it… no fun.   As long as I have a pack of Trader Joe’s Middle Eastern Flatbreads around, I can easily say, “Let them eat pizza”. 

I heated up by griddle and sautéed some mushrooms, peppers, onions, and spinach, all separately. I pre heated the oven to 400 and then put the flat breads in on pizza pans with holes.  I let them cook about 4 minutes before removing them from the oven and topping them with everyone's favorites.  I had a six pack, and we ate them all.  The best part, each flatbread, before topping is only 160 calories, and they are a whole grain!  A few tablespoons of sauce, one ounce vegan cheese and lots of veggies.

I am preparing for Christmas Eve and the Eagles game in which we are having:

2 kinds of Italian Stromboli's

Baked Russet Potato Steak Fries

Onion Rings

Assorted Chips and Dips and Olives

I also made tomorrow’s dessert today….

Chocolate Kahlua & Amaretto Marble Cheezecake in a Chocolate Crust…YUM … it looks heavenly, I will post pictures when we cut into it tomorrow.

I hope you all have a great holiday!!!!!!!!


Getting ready…



Food Drive

Posted by Sinfully Nutritious


No meal pictures today.  Today is owed to all the generous people who were a part of the 16th Annual Law Enforcement Food Drive benefitting the Salvation Army. 

Every year I have been able to share in the drive in some way.  My mom (red sweater and Santa hat) has been a coordinator of the drive since its inception.  She spends much of December making calls and getting people motivated to do their best and make the food drive a success.  It takes a lot of work from a lot of people to make this event happen.  It is an important day to the Salvation Army, it produces much of their pantry food for the coming year.  Many people are fed as a result of the people who donate food and the volunteers who put so much work into collecting all the food and getting it to the Salvation Army.  The parade of food is loaded the night before at the PAL Center by many volunteers. The following morning it is led to the Salvation Army, in the heart of Norristown, by a caravan of the Police Officers. Those Officers come together each year to get food and toys from their townships and make it a group effort to be a part of feeding those in need in their community.  I was happy to bring Mya to be a part of the parade and see how generous so many people can be.  She really enjoyed seeing all the festivities.

Volunteers organize donated food that will be transported to the Salvation Army as part of the 16th annual Lt. Patty Simons Law Enforcement Holiday Food Drive Tuesday, Dec. 20, 2011. The food and toys will be loaded onto a trailer and taken to the Norristown Salvation Army the following day. Photo by Gene Walsh / Times Herald Staff









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