Time for a Snack! - Chocolate Popcorn Trail Mix

I love popcorn! The fluffy and crunchy kernels make an easy snack to curb the mid afternoon munchies.  A big bowl of warm popcorn is the perfect thing to curl up with while watching a movie (sorry Honey).  Popcorn a fantastic blank canvas to turn savory or sweet and can calm many a craving.

Before we started losing weight I would frequently suggest a movie date in order to make a large bag of theater popcorn my dinner entre. I still love theater popcorn just in much smaller portions.  I also love fresh kettle corn when we find it at fares or farmers markets.  The crunchy sweet and salty little morsels that are slightly smokey from the open flame cooking method make me super happy.  Most often we make popcorn at home with our air popper.

I love to experiment with ways to season popcorn and frequently pull items from my spice cupboard adding a dash of this and that to see what works.  Popcorn's mild flavor allows many flavors to shine but not all, sorry bacon salt.

Some of my go to flavors include:
A couple of teaspoons of roasted garlic or regular olive oil and salt
A couple teaspoons of melted Smart Balance or Butter
Pam Spray - Butter or Olive Oil
Pretty much any seasoning blend tossed together
Kernel Seasons Popcorn Seasonings (so far I like white cheddar)
Nutritional Yeast
Vogue Instant VegeBase

Inspiration struck a couple weeks ago when I was eating lunch and had the t.v. on.  I caught the end of The Chew and a segment on food myths.  Co-host Daphne Oz suggested swapping traditional trail mix for one made with popcorn.  Then she suggested sprinkling in a few chocolate chips to keep that salty sweet mix that is so tempting in trail mix.  Oh it was like a gift from the heavens!

I immediately thought of the granola I made the week before and thought that if I toasted the nuts and popped the corn at the same time I could quickly toss in some mini chocolate chips while everything was still warm and get a nice even coating of chocolate on all the ingredients.  So I did and Chocolate Popcorn Trail Mix was born!

Chocolate Popcorn Trail Mix
Whip up a crunchy, salty, sweet, gourmet snack in just a few minutes.  Simple enough for any day but just the right amount of pizzaz to take to a party or package up as a gift.

Ingredients

1/2 c unpopped air popped popcorn
(use whatever combo of nuts and dried fruit sounds good to you but it will change the nutrition information provided below)

15 whole almonds
10 pecan halves
1 TB raw sunflower seeds
3/4 c. dried fruit (cranberries, cherries, blueberries, raisins, chopped apricots, etc.)
1/4 c. mini semi-sweet chocolate chips
salt - to taste

Directions

Pre-measure all the ingredients before starting.

Air pop 1/2 cup of popcorn into a large bowl. While corn is popping toast the pecans and almonds so they will be warm when the corn is all popped.

Once the corn is popped toss the chocolate chips and toasted nuts into the popcorn. It helps to use two wooden spoons or spatulas. Sprinkle a bit of salt on top and toss in the dried fruit. Continue tossing until most of the corn has some chocolate on it.

If needed - pour the ingredients into a baking pan and warm briefly in a medium oven to melt the chocolate.

Allow the trail mix to cool completely before serving, otherwise it is very messy!

Serving Size: makes about 6 2c. servings

Approximate Nutrition: Calories 204; Fat 6g; Carbs 32g; Fiber 3.5g; Protein 2.2g

*You know who else likes popcorn?  The Popcorn Board and they have a fun website with recipes, activities for kidlets, nutrition information, and more.  Check it out!  www.popcorn.org

Recipe Exchange and Potluck

I have discovered one of the most frustrating things about blogging is - time.  There are so many ideas popping around in my head but finding the time to turn them into printed words can be challenging.  This post is a month later than I hoped it would be but still tasty!


Last month my husband and I extended an invitation to all of our fellow Weight Watchers' to join us in our home for a recipe exchange.  I had participated in one before and it was so much fun I thought it would translate well to our group.  The theme, of course, was recipes that would be easy to make and low in points.


Our group was about a dozen people, a perfect fit for our kitchen.  I couldn't have designed a better menu for our lunch together.  I made the, now famous, Triple Chocolate Brownies and a simple vegetarian chili. Between the rest of the gang we had several main dishes, some sides, a few desserts, and even a breakfast casserole.  Everyone went around serving up tastes of the various dishes.  Over our meal we traded tips, cook books titles, other quick meal ideas, and shared more of our own stories.


After participating in the same Weight Watchers meeting for over three years it was really fun to see everyone away from our meeting room.  I think we can feel a little obligated to share things that are exclusive to the company when we are at our weekly meeting.  This private event allowed us to get excited about all the other tools we utilize to help us become healthier people.


The day was crisp and sunny and our kitchen was bright and cozy.  After a few hours everyone packed up happy to have tried so many new foods but I don't think anyone left stuffed.  We were all so good about having little tastes and staying on track, there were more leftovers from this potluck than any I had been to before.  Even the desserts were throughly enjoyed but only about half eaten!

In the week following I organized all the recipes so our leader could email them to everyone, even those who were unable to attend.  Community is so important to achieving success in our weight goals and this was a really fun and easy way to share an experience with our weight loss community.  I highly recommend hosting a recipe exchange to get some new ideas, build friendships, and break out of the ordinary.


I am going to post several of the recipes from our potluck on the Our Lady of Second Helpings Facebook page.  Head on over there and click on the "notes" link to browse through these and other recipes I have posted.

The Potluck Gang - Happy, Healthy, and Full of Life!

Blogs Doing Good - Will Bake for Food Recipes

I have been looking forward to today for weeks.  I am going to join with around 50 or 60 other food bloggers from the Seattle area to put on a good old fashion bake sale.  I am really excited and totally nervous to be offering my treats alongside all of these creative and accomplished blogger bakers.  I hope my heathier cookies and brownies will look tempting next to the full fat versions.  Fingers crossed.

I am also very grateful to have a way to put back into the community.  This bake sale today is going to collect food and money to help provide hungry people with healthy food to nourish them body and soul this winter and beyond.  I find it incredibly frustrating that junk food is so cheap and available to low income families.  I sincerely hope that by participating in this event our local food programs will be able to access more healthy options for families in need.  Yes a large pizza for $5 can feed a family but a $5 pot of chili will go a lot farther and do their bodies so much more good.

In case you are in the area and need a little temptation to come out and support this event or perhaps you are further away and want to make my treats your self.  Here are the two items I will be bringing:

Pumpkin Oatmeal Cookies.  If you have been following me on twitter (@OurLadyof2nds) or like my facebook page (facebook.com/OurLadyofSecondHelpings) you may have seen me posting about searching for the best pumpkin oatmeal cookie recipe.  Well after a few weeks and many many cookies I think I found it.  I was looking for one that delivered on flavor, texture, and came in at 2 or less Weight Watchers Points Plus per cookie.  The recipe I put together was inspired by a few different cookies I came across online and tips from several friends who bake and eat healthily.  The edges have a nice crispness, the center is a little fluffy, and the flavors are a little sweet, a little spicy, and a little nutty.  I really like this cookie, it is a little fussier than I normally make, but the end result turned out to be well worth the extra ingredients.

My second treat is one that has become an old stand by in our house.  Triple Chocolate Mini Brownies!  I was forwarded the recipe by an online friend shortly after joining Weight Watchers.  These are the ultimate guilt free treat and taste the best if kept in the freezer and warmed in the microwave one of two at a time.  They come out warm, soft, fudgey after about 30 seconds of heating.  My one complaint about these would be their tendency to be sticky.  Something about the low fat content, I think, makes them quite moist on the outside.  Storing them in the freezer eliminates that issue and helps keeps them out of reach of impulse snacking.

I hope you try these yummy treats, they could be just the ticket to get through the coming holiday sugar fest.  Bring these to share at a party or turn down other treats knowing there is something waiting at home that you like and won't derail your efforts to be healthy.

Happy Baking!

Triple Chocolate Brownies

Pay no attention to the healthy ingredients in this recipe, these babies are all chocolate!

Ingredients

3 c. Kellogg’s Original All-Bran

2 1/2 c. water

1 box Betty Crocker Low Fat Fudge Brownie Mix

1/2 c. Unsweetened Cocoa Powder

3 TB mini semi sweet chocolate chips

1 1/2 tsp baking powder

1. Preheat oven to 350 degrees and spray muffin tins with non-stick cooking spray
2. In a large mixing bowl, combine bran cereal and water and let soften for 5 minutes.
3. Once the cereal has soften give it a couple stirs to turn it creamy and fold in the remaining ingredients being careful to mix well.
4. Fill regular sized muffin tins with a scant 1/4 cup of batter or approximately 1 tablespoon for mini muffins.
5. Bake for 16-20 minutes but do not over bake.

These little keep great in the freezer for a couple of months.  Take out one or two and microwave for about 20 seconds for an indulgent chocolatey treat!

Recipe yields approximately 30 regular or 50 mini brownies.

Nutrition per 1 large or 2 mini brownies: Calories: 77; Fat 2g; Carb 16.5; Fiber 3.5g; Protein 2g

Pumpkin Oatmeal Cookies

The combination of pumpkin, cranberry, orange, and pecans makes these light little cookies a perfect autumn bite!

Ingredients

1 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

2 tsp fresh orange zest, finely diced

1 3/4 c. old fashioned oats

1 3/4 c. all-purpose flour

3/4 c. packed brown sugar

3/4 c. sugar

1/2 c. Smart Balance 67%

1/2 c. unsalted, butter

1/2 c. nonfat, plain greek yogurt

1 large egg

1 c. canned pumpkin

1 tsp vanilla extract

1/2 c. chopped pecans

3/4 c. dried cranberries, chopped

1. Preheat oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, zest, & salt in a medium bowl.
3. In a large mixing bowl, beat butter and smart balance with sugars until light & fluffy. Mix in yogurt, egg, vanilla, & pumpkin.
4. Stir in dry ingredients until fully incorporated then fold in cranberries and pecans.
5. Drop scant tablespoonfuls of batter onto lined pans and bake 13-16 minutes until tops are lightly browned and edges are slightly crisp.
6. Let sit for 1 minute and then cool completely on a wire rack.  Cookies will keep for several days in an airtight container. Yield approx.: 60 cookies

Nutrition per cookie: Calories: 79; Fat 3.4g; Carb 13.5; Fiber 1g; Protein 1.3g

Last Call For Soup!

Yes it is nearly summer and soup season is over until the fall, but I really wanted to sing the praises of this soup.  I tried to come up with some nerdy content about the goodness of yellow peas and how they are different from green peas but I didn't find much, so, let me just take a moment to highlight peas in general.  They are such cute little veggies!

As a kid I, remember frequently being served peas at dinner and trying to fit one on each tine on my fork; time consuming but fun when you are seven.  They are entertaining to chase around the plate and a great occupier for an early eater to practice hand, eye, and mouth coordination.  Our neighbors grew peas when I was little and we used to go and pick them right off the vine and eat them in the back yard, oh they are so good fresh!

Peas are a starchy vegetable and therefore hold up well in cooked dishes or to top off a salad.  I always keep a bag of frozen peas on hand to toss into pasta, rice or canned soups that need more vegetables.  You could even float them in gelatin for a fun and festive - wait never mind don't do that, I got carried away there.  This summer make sure to grab them fresh when they are in season.

I always liked green pea soup, but I discovered awhile back that IKEA serves a really delicious yellow pea soup.  We had always gone there for the meatballs (flat-pack furniture optional), but when I began looking for healthier options I gave the soup a try.  It does go a little heavy on the salt but is still quite a satisfying bowl of goodness.  I think one of the appealing things about pea soup, in general, is the texture; it is thicker, more chowder-like in consistency than a broth based soup and therefore has a more hearty, filling effect.  I may be slimming down, but darn it, sometimes I just need to feel like I ate something!  

I started working on my own version of the soup because a trip to IKEA from my house is a bit of a trek for lunch.  So far I am getting very pleasing results with a few basic ingredients.  I bought a bag of yellow split peas a month or so ago, and on a grey day last week, pulled them out and whipped up a batch.  It took about 30 minutes to prep and then about 2 to 3 hours of simmering for the flavors to come together.  Aside from the flavor I like to make soup from scratch, because the recipe can be tweaked to fit the ingredients I have on hand, the result is low fat, much less salty when I make it at home, and the house smells good while it is cooking.

Another highlight of this soup is the cost.  Assuming you keep some herbs and oil on hand this soup costs very little to whip up. The peas were around 65 cents and the veggies were a few dollars.  From one pot of soup we will get a couple of dinners and several lunches.  It also freezes well so you can eat half now and half when you need a quick meal option.  I wanted to point this out because I truly believe it is possible to eat healthy even when you are budgeting time and money.

The recipe below is my latest rendition.  I rarely make a recipe the same way twice, partly because I like to try new things and partly because I cook based on what ingredients I have on hand.  The quantities I list below are fairly accurate but I didn't measure everything before tossing it into my pot.  I apologize to those of you who are more comfortable with a more scientific approach but I encourage everyone to cook to their own taste.  In that vein I would suggest if it appeals to your palate to try swapping the dill I list below for curry or even some cumin.  Toss a bit in and taste, then add more to suit your taste preference.

Keep trying new things and have fun with your food.  Don't be a slave to healthy eating; love it, live it, and pass it along!

Yellow Pea Soup - A Work in Progress:

1 bag (1 lb) of dry yellow split peas

Veggies Sweating

5 stalks of celery with leaves if available

5 carrots

1 yellow onion

3-4 garlic cloves

2-3 Tablespoons Olive Oil

1 Tablespoon Dry Dill

1 Tablespoon of dried herb blend (i.e. Herbs de Province or Italian Herbs)

8 cups water

2 1/2 Tablespoons of veggie base or chicken bouillon*

Salt and Pepper to taste

Approximately 1 1/2 cups of ham cubes (optional)*

• Rinse the dry peas in a mesh strainer and set aside.
• In a large soup pot drizzle 2 - 3 Tablespoons of olive oil and set on medium heat.
• Peel and mince the garlic cloves.
• Wash and dice the onion, celery and carrots to around 1/2 or 3/4 inch pieces.
• Add the vegetables to the soup pot and allow to sweat for a few minutes until the onions begin to turn translucent.  Stir a few times.
• Pour in the water and add the veggie base or chicken bouillon, stir.
• Add the herbs and salt and pepper.
• If including the ham cubes add them now and give the pot one final stir. 
• Turn the heat to low, pop on the lid, and allow the soup to simmer for 2 to 3 hours (stir occasionally).
• The soup is done when the vegetables are soft all the way through.  It will have a rustic texture.

Makes approximately 16 cups of thick soup.  For a thinner soup just add a few cups more water.  When reheating leftovers I recommend adding a bit of water to loosen up the texture.

*If you are serving both vegetarians and omnivores use veggie base and heat the ham separately to serve on the side.