All I Do Is Juice...

I am obsessed with the juicing trend. I can't get enough. I know I posted a recipe for Green Juice earlier, but I have found so many other recipes that I love more than the original and they come with their own benefits. These recipes target different things so I can't wait to try them all! I absolutely feel better through out my day and my body craves this. I have become so intertwined that I panic if I know I will be out of town, away from my Bella Juicer and can't live my favorite morning ritual.

Skin Revival- Helps keep skin fresh, bright and great for summer!

- Grape, Cucumber, Romaine, Radish, Lemon, Mint and Ginger

Immune  Boost- Boosts Immune system, promotes gentle cleansing and gives you energy to start your morning.

-Cucumber, Apple, Celery, Kale, Romaine, Parsley and Lemon

So Long Hangover- Rehydrates, detoxifies and settles an upset stomach.

-Orange, Pineapple, Cucumber, Mint and Lime

Veggie Blast- Days worth of leafy greens and antioxidant rich Veggies. Salty and packed with amino acids to give you strength and power.

-Tomato, Spinach, Kale, Celery, Carrot, Cilantro,  Green Onion, Lemon, Garlic and Sea Salt

Clean Genes- Detoxifying, Reduce inflammation, and support fast recovery.

-Apple, Carrot, Beet, Celery, Lemon, Ginger

Heart Healthy- Boost Immune System and strengthens your heart.

- Orange, Spinach, Apple, Cilantro, Lime and Jalapeno


I didn't include measurements because everyone has their own tastes. When I read these I know I would do the following ratios according to the ingredients: I will always put 4 stalks of celery, 1 cucumber, 1 apple, 1 Tbsp of Ginger, 1 beet , 1 lemon, 4 stalks of Kale, Two huge handfuls of Spinach/Romaine, 3-4 Carrots, or no carrots if I want to limit the sweet tastes, 1 Lemon and 1 Lime (2 Limes if I want more tart taste). I also love tons of Parsley so I am sure I would include tons of Cilantro.

But to each their own:) I hope you all get into the juicing trend because I am in love and obsessed. I'd like to thank my mother for buying me a juicer for Christmas! 

Calzones

I have been on a diet for a few weeks now. I have been meticulously watching what goes into my food and what I choose to shove in my mouth. Let's ignore the alcohol I still consume for the purposes of this blog. I allow myself a cheat day and a few weeks ago my cheat day came on the First Friday of the month which also coincides with the First Friday festival held in Downtown Las Vegas. Now First Friday always has AMAZING food trucks and I always go to the Pocket Pie Truck.. I'm going to tell you I bit into the Pepperoni Pocket Pie and it was like heaven burst in my mouth. Take that as you will. The dough was so amazing and the cheese was so ooey-gooey that I about fell out of my folding chair. The fact that I have been living off of Salad, Yogurt, Coffee and Granola bars may have contributed to my mental state, might have added to the experience and taste of this God of foods, but it got me thinking.. How can I make this for myself without hating my life and waist line later on.. This recipe is one I found that I am OBSESSED with.  Biting into this was definitely a GGA (Good God Almighty) moment for me... Now these are low fat/ low calorie Calzones.

I use whole-wheat flour, for obvious reasons or you can always purchase whole-wheat pizza dough as a time saver.

 As for the filling this recipe uses turkey, spinach, mushrooms and roasted red peppers. The recipes for this vary but you can use a reduced-fat ricotta, a small amount of a stronger-flavored feta cheese for flavor. But I like reduced fat Mozzerella. I think cheese is a preference thing.

Ingredients:
Dough: 1 1/2 cups warm water
1 tablespoon honey
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 tablespoon olive oil
3 1/4 cups whole-wheat flour
Filling:
8 ounces lean turkey breast
8 ounces white button mushrooms, sliced
2 cups roasted red peppers, sliced
1 pound fresh spinach, steamed and drained, or 10-ounce package frozen spinach, thawed and drained
1/2 cup chopped fresh basil
3/4 cup Cheese
2 cups marinara sauce (serve on the side for dipping)


Instructions:
1. In a large bowl, combine water, honey and yeast. Stir until dissolved then set aside for about five minutes to let the yeast mature.
2. Stir in the salt and oil. Then add flour one cup at a time, mixing in between additions. You may need to use your hands by the fourth cup.
3. On a floured surface, knead the dough by hand for five to 10 minutes until it develops elasticity.
4. Return to the bowl and cover with a clean, damp tea towel. Place in a warm location until the dough doubles in size (about 45 minutes).
5. Preheat oven to 450 degrees F.
6. Punch down the dough and divide into four balls. Roll each ball separately until dough is about one-eighth of an inch thick.
7. Layer turkey, mushrooms, roasted red peppers, cheese, spinach and basil on half of one side.
8. Wet the outer edges of the circle and fold over half the dough to form a half crescent. Press the edges to seal. Slit the top once or twice to let out steam.
9. Bake for 30 minutes.
10. Serve with marinara sauce for dipping.
Serves: 8

Stuffed Mushrooms from Heaven

My cousin makes these stuffed Mushrooms for every family get together and I am OBSESSED.

They are so amazing, you can never just eat 10. It is super easy to make these and they are a hit at every party I have taken them to. I just eye ball everything, so I am just going to include what you will need without specific measurements.. You can change things around depending on your own personal tastes!

YUMMMMM-

White Button Mushrooms

Green Chilies

Jimmy Dean Sausage

Cream Cheese

Cheddar, Mozzarella shredded Cheeses.

•  Put Sausage in large skillet and cook on medium.  (I usually use EVOO so meat doesn't stick to the bottom)
• While the Sausage is cooking mix the Cream Cheese, Chilies ( minced) , and Mozzarella together in a small bowl. ( I use fresh Green Chilies that I mince myself!)
• Set your oven to 400 degrees.
• Pull out all the steams of mushrooms and clean the insides out.
• When the Sausage is brown and crumbling, remove from heat and drain off the excess grease.
• While the Sausage cools down a bit, Set the caps into a large pan with sides.
• Mix the Sausage in with Cream Cheese mix.. Place spoonfuls in the Mushrooms.
• Sprinkle the Cheddar Cheese on top and cook till the  Mushrooms are soft!
• - I usually cook for 15 to 20 minutes because I like my mushrooms not terrible soft, you can cook to your liking!
• Scoop them out of the pan with a (slotted) spoon as they will lose water while in the oven and arrange them on a plate.
• Serve warm. They reheat well, so you can make them ahead of time.
• *VARIATION : Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.

Now I usually cut bigger holes in the mushrooms to fit more mix in and I usually buy 2-3 packages of Mushrooms since the Sausage packs and Cream Cheese makes a lot of mix!

- I use Jimmy Dean Sausage and Philadelphia Fat Free Cream Cheese and low fat cheeses..