Apples to the left of me, strawberries to the right of me!

While shopping at our local grocery store, I eyed a display of strawberries. Strawberries! Big red delicious, succulent strawberries, piled high into the sky! True enough! Even though strawberry season officially begins in June and runs through mid-August, new farming methods extend its season from now (right now) till mid-December!

So … I grabbed a few crates and then some apples, too. A few other ingredients, and I was good to go. When I got home, I whipped up the best 8-ingredient dessert ever! Guiltless dessert. Healthy dessert. Oh me-oh-my I heart dessert!
Strawberry and Apple Crumble

Ingredients:
1 lb. cooking apples
1 1/2 cups strawberries
2 tablespoons organic granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons orange juice

Ingredients for the ‘Curative’* Crumble
3 tablespoons plain wholemeal flour
2/3 cup oats
1/4 cup butter or margarine, softened
*Curative; cause crumbles always make me smile. And smiling is always a good, good thing to do!

Instructions:
Preheat the oven to 350 degrees.
Peel, core and slice the apple.
Halve the strawberries.
Toss the apples, strawberries, sugar, cinnamon and orange juice.
Gently place into a ovenproof dish.
Set aside!

Mix the wholemeal flour, oats and softened butter with a fork.
Sprinkle the crumble evening over the fruit.

Bake for 40 minutes, until golden brown and bubbling.
Serve warm.

Sounds yummy, doesn’t it? And easy and healthful too!
Enjoy. Feel free to share your favorite yum delish, healthful recipes below!!!!

Spread the word … NOT the icing,

Janice Taylor
wise * fun * utterly useful

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Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
1/2 pound onions, very small wedges
5 carrots, peeled and chopped into bite sized pieces
1 large head cabbage, cut into small wedges

Alternate spices
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt

Instructions
Place corned beef in large pot or Dutch oven and cover with water.
Sprinkle the spice packet that came with the corned beef. (If you purchased a corned beef without the spice packet, don’t panic!!! See ‘Alternate spices.’)
Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound or until tender. (In this case approx. 2.5 hours!)
Add whole potatoes, onions and carrots. Cook until the vegetables are almost tender.
Add cabbage and cook for another 15 minutes.
Remove meat and let it rest, breathe, cool on the counter for about 15 minutes before slicing!

Tips
Slice meat across the grain!
For a pretty presentation, serve on platter with the vegetable circling the sliced corned beef.
Save the liquid and use as a ‘gravy.’ Drizzle over veggies!

While perusing the Internet, in search of delish recipes that this Dysfunctional Chef (or any dysfunctional chef for that matter) can manage to cook up without turning into a culinary disaster, I stumbled upon the Asparagus. I not only uncovered an incredible recipe, but some facts and folklore to boot!

First, the fascinating facts that make for most excellent “Table Talk.” Followed by the recipe – Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. So – when eating – please consider slowly down and appreciating its journey!

FACTS and FOLKLORE
Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problems.

Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.

Asparagus derived it’s name from the Ancient Greek, who used the word to refer to all tender shoots picked and savored while very young.

White asparagus is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.

Asparagus growing takes patience. Crowns are planted in the Spring and then are set to permanent fields when they are about 1-1½ years old. It takes them about 4 years to produce a sizable crop.

This Spring vegetable loves the sun and water. An asparagus spear can grow as much as one inch (or more) in an hour when weather conditions are just right. The stalks reach about 7-7 ½ inches when they are cut or snapped around ground level.

CHICKPEAS and ASPARAGUS with MINT
Chickpeas, also known as garbanzo beans, are a protein-rich way to enjoy a meatless meal. Roasted with asparagus and finished with mint, this golden crisp dish will make for a hearty lunch or light dinner. (Source: Asparagus Recipes [dot] net)

Ingredients:
1 pound asparagus, cut into ½ -inch pieces
1 (15-ounce) can chickpeas, dried and soaked
2 tablespoons olive oil
1 teaspoon sesame oil
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons chopped fresh mint
1 tablespoon lemon juice

Directions:
1. Preheat oven to 400°F.
2. In a large bowl, toss asparagus and chickpeas with oils, salt, and pepper to taste.
3. Spread evenly on a baking sheet and place on the center rack of the oven for 10 minutes.
4. Stir, flip, toss, etc. the vegetables and put back in the oven for another 5 or 10 minutes or until the asparagus is tender but not mushy and the chickpeas have started to caramelize.
5. Remove and toss with fresh mint and lemon juice.

6. Enjoy!!!

Spread the word … NOT the icing,

Janice Taylor
wise * fun * utterly useful

Yes, you are on a healthy living Adventure (with a capital “A”).  With a little willingness to experiment and a roll of duct-tape (huh? See video below) … you too can cook up the most amazing dishes that are more delish and satisfying than you ever imagined.

So drop the negative “boo-hoo, poor-me, I can’t have this or that” and get on the “whoopee, I can have” bandwagon!

End the pity party, spit out that pit-fall and right now, write down10 things that you can have that you love!  Here’s my list.

1. Watermelon, Cantaloupe, Galia Melon … any melon!
2. Vitalicious Chocolate Muffin Tops (all flavors are divine)
3. Mushroom Ragu on top of pasta
4. Ezekiel Cinnamon Raisin Sprouted Grain Bread
5. Marinated Artichoke Hearts
6. Greek Yogurt w. Honey (OMG!)
7. Thin Crust Pizza
8. Roasted Organic Chicken
9. Sweet Potato Baked Chips (homemade)
10. Broccoli Rabe, heavy on the garlic!

Nothing to pity here, hey?

For your entertainment, here’s the video! Dysfunctional Chef

Spread the word … NOT the icing!
Janice

Whether you are following the Mediterranean Diet or not, have I got a hummus recipe for you! Yes, it’s healthy, delicious and easy to whip up! And it make a great dip for chips or carrots or even a super breakfast that satisfies. Good for a dip for chips and carrots or a super breakfast that satisfies!

I lost 3 pounds this week, eating hummus!
I’ve been enjoying a 1/2 a pita stuffed with hummus for breakfast, and it’s got me burning fat, fast.

Tush Kickin’ HUMMUS from the Kick in the Tush Club kitchens

Ingredients:
2 cups dry chick peas (garbanzo beans) – about 5 cups cooked (save water)
1/2 to 1/3 cup Lebonese tahini (sesame paste)
3/4 cup freshly squeezed lemon juice
5 cloves garlic, peeled
1/4 cup water (use chickpea cooking water)
3 tablespoons olive oil
salt to taste 

Instructions:
Place all ingredients – except olive oil – in a blender and blend into a thick paste. Add water (chick pea water) as needed.
Put it in a pretty bowl.
Using a spoon, press the center down.
Then drizzle the olive oil into the center!
Serve at room temperature or refrigerate.

Pitas: If you want to eat as a sandwich, get a great piece of whole wheat pita and stuff it!

Spread the word … NOT the icing!
Janice

Here follows 13 Good Luck! It’s Summer, and YES, I Gotta Lose Weight Tips that will help you to Calm Down, Get Real and Survive Wearing a Bathing suit!

1. Walking Meditation. Tune Into Yourself! A walking meditation is your basic slow, run-of-the-mill walk, with awareness. It invigorates the tired soul!!

How to: Stay mindful of your step – your rhythm, the sound. If your mind wanders (and it invariably will), gently bring your attention back to your walking. Ahhhh ….

2. Turn the Air-Conditioner Off at Meal Times. During the summer months, our bodies naturally crave more liquids than food. So, by turning off your air-conditioner at mealtime, you will automatically eat less, conserve energy and lower your electric bill! It’s a win, win, win!

3. Keep a Summer Weight Loss Scrapbook – In addition to tracking your food (statistics show that those who, lose faster), you can add quotes, recipes, and fun summer time photos. It will keep you focused on the positive, get your ‘upward spiral’ in motion and at the end of the summer, you will have an amazing memento of the best summer ever!

4. Shoot for Last. There seem to be more ‘dining out’ challenges during the warm months. A good way to eat less is to wait until everyone else is served before you start eating. And then, chew slowly, making sure that you are the last one to finish! Make it a part of your summertime strategy! Eat less. Lose More!

5. Focus on What Your Body Can DO! Instead of zeroing in on your self-perceived flaws, how about engaging in some fun physical activities, such as golf, tennis, badminton or even croquet, so that you can begin to appreciate what your body can do! Do you get it? Your body is amazing!

6. Get Dirty … and Stress Less. To improve your stress level, plant a small garden. If space is limited, try a few flower pots – either outside or on your windowsill.

Putting your hands in soil is “grounding,” and it can help relieve both physical and mental stress.

7. Be Kind to Your Eyes. When outdoors, wear sunglasses that block at least 99% of ultraviolet A and B rays. Sunglasses can help prevent cataracts, as well as wrinkles around the eyes.

8. Develop Your Own Summertime Style. Just for the fun of it (fun being the operative word), why not ‘try on’ a new style this summer. Experiment with colors that you wouldn’t normally wear, and styles too. Hey, you never know! A new you may step forward.

9. Toss a Healthy Snack in Your Bag! Since you’re likely to be out more during the summer, you might find yourself in need of a healthy snack. Just as I always toss my keys, cell phone, and lipstick in my bag, so goes a piece of fruit! Make it a healthy habit!

10. Beach Time Visualization. Imagine the stress of the day, week and month along with anything else that might be weighing you down, going out with the tide. Breathe in experience; breathe out poetry!

11. Bathing Suit Trauma. How to buy and wear a bathing suit; feel good and strut your stuff.

Do NOT Go with the Latest Style. Mix and match and find what works best for you!

You Look Better Than You Think. I promise, you do! Most of us have an inaccurate read on how we look.

Wrap It. If you are truly uncomfortable, wrap your waist in some fashionable cover-up.

Mirror. When you are looking in the mirror, zero in on a favorite part of yourself. Maybe it’s your eyes, or your lips … your soul! No beating up of self allowed.

12. On Vacation? Opt for a condo or efficiency apartment vs. a hotel room … one that has a kitchen! You’ll save calories, money and mental stress! Even if you eat one meal there, and pack lunch and/or snacks for the road, you’ll be ahead of the game!

13. Did I say Game? Setting yourself up for success can be the best game ever! And think of the progress you’ll make!

And NOW… for the summertime recipes!

Spread the summertime word … NOT the icing!
Janice

Corned Beef and Cabbage
faToid: 3 ounces of corned beef is approximately 210 calories / 70 calories per ounce.

Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
1/2 pound onions, very small wedges
5 carrots, peeled and chopped into bite sized pieces
1 large head cabbage, cut into small wedges

Alternate spices
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt

Instructions
Place corned beef in large pot or Dutch oven and cover with water.
Sprinkle the spice packet that came with the corned beef. (If you purchased a corned beef without the spice packet, don’t panic!!! See ‘Alternate spices.’)
Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound or until tender. (In this case approx. 2.5 hours!)
Add whole potatoes, onions and carrots. Cook until the vegetables are almost tender.
Add cabbage and cook for another 15 minutes.
Remove meat and let it rest, breathe, cool on the counter for about 15 minutes before slicing!

Tips
Slice meat across the grain!
For a pretty presentation, serve on platter with the vegetable circling the sliced corned beef.
Save the liquid and use as a ‘gravy.’ Drizzle over veggies et al!

And NOW for your GREEN DESSERT MOCKTAIL … Smoothie!
Strawberry-Kiwi Smoothie

Ingredients
1 Cup Strawberry-Kiwi HINT (Hint is a water drink that comes in a variety of flavors)
1 Scoop lime sherbet
1 Generous Pinch of mint leaves
1 Strawberry
4 Kiwifruits, peeled and halved (very high in potassium!!! and delicious)
1 Cup crushed ice

Instructions
Blend the following ingredients in a blender and serve.

Spread the word … NOT the icing!

Janice

The You Don’t Have to Be Einstein Tune Casserole
from All Is Forgiven, Move On: Our Lady of Weight Loss’s 101 Fat Burning Steps on Your Journey to Sveltesville (Required Reading!)

Ingredients:  8 ounces wide egg noodles * 2 cans tuna in spring water, drained * 1/2 cup low fat yogurt, plain * 1/2 cup sliced black olives * 1/4 cup green olives * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1/8 cup butter * 1 cup breadcrumbs * 1/4 cup Parmesan cheese * paprika * additional black olives for garnish

Instructions:  Preheat the oven to 350 degrees * Boil and drain noodles * In a medium sized bowl, mix together the noodles, tuna, yogurt, black olives, green olives, salt and pepper. * In a small bowl, melt butter. * Add the bread crumbs and cheese. * Pour the breadcrumb mixture over the noodle mixture. * Sprinkle with paprika. * Bake the casserole uncovered for 35 minutes. * Garnish with black olives.

Enjoy!!!

It’s playtime at the Kick in the Tush Club!

This week, Janice Taylor, Weight Loss Artist, Coach – she who makes weight loss fun – offers up platters full of Pomegranate Hearts, Rosemary Capellini, Sage Advice and more!

Get Jiggy JigSaw: “Pomegranate Hearts,” is inspired by St. Valentines Day. As you click through and put the pieces together, think about love … all types of love. Love for family, for friends and neighbors; the love and appreciation of the color of the sky, the cold air, the warm air, the fog, the rain; love the sound of the train choo-choo’in on by. Just love plain n’ simple. First and foremost, however, love thyself!

And then … whip up this fabulous dish …
Capellini Rosemary inspired by The Goddess of Love, Aphrodite!

Rosemary …

* when placed under your pillow it promotes pleasant dreams,
* when steeped in tea, it calms frayed nerves, and
* when the scent is present during certain amorous adventures, future hints of the heady bouquet will evoke a “Pavlovian call to love!” *Slightly thinner variation of recipe from “InterCourses: an aphrodisiac cookbook”

Rosemary, an aphrodisiac, can be found in early depictions of the Goddess of Love, Aphrodite, clutching or wearing a sprig of the fragrant herb.

BEGIN the love fest:
Start your evening with a hot soak in a bath scented with a few drops of rosemary essential oil will improve circulation to the skin and sensitivity to touch.

AND Then SERVE UP:
Capellini Rosemary a la Aphrodite, Goddess of Love, heavy on the aphrodisiacs

Ingredients:
6 cloves garlic, minced
1/4 cup olive oil
1/2 cup chopped rosemary
1/2 cup chopped parsley
1/2 cup chopped chives
1 pound capellini
salt n’ pepper to taste

Instructions:
Heat garlic in olive in a skillet until nice n’ brown. * Stir in herbs and heat. * Cook the pasta until al dente. * Drain and toss with the herb mixture.

Spread the word … NOT the icing,
Janice