One Simple Change

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Because sometimes it’s the simplest things that can make the biggest difference. Congratulations to my friend Winnie Abramson for her new delightful book, One Simple Change. It’s a petite powerhouse of great ideas and insights on how to make easy changes that can change your life. Just imagine how wonderful it would be if each week we did one small easy thing for ourselves! As Winnie describes it:

One Simple Change takes a holistic approach. It will help you discover how to live in a way that will make you feel great while you decrease your risk for a number of chronic diseases. In addition making the simple changes suggested in this book with benefit not just your personal health but the health of our planet as well.

As you can see from my page markers there are tons of wonderful ideas that resonated with me right off the bat. Start the day with a glass of water, eat real food, and one of my favorites- cook more. Winnie writes with an easy personal voice that offers gentle support without being preachy. Each chapter is short and succinct, making it easy to read in those off moments of the day.

Might I suggest, you can become one of the cool kids on the morning train. This gem sports a sleek design and gorgeous orange cover which will look chic when you pull it out of your handbag, (like my pal Maggie Batista at Eat Boutique does). This is the sort of book that makes for a great Holiday gift. Think stocking stuffer, Secret Santa. Or even better, get a bunch of copies for the office and get everyone in on making One Simple Change together!

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With Winnie’s permission A Healthy Hunger will be running a regular column on this concept. I’ve done a more extensive review of the book, which you can read here. The first installment is A Healthy Breakfast. I’m including the recipe here, but please pop over and read the full post on why and how to make this a part of your day.  

EggandGrits

Poached Eggs and Grits with Spinach and Smoked Salt
This is a bowl of goodness that can be easily transformed into different taste profiles. The scallions, sesame oil and smoked salt give this version an Asian flair. Add salsa and beans for a Mexican touch!
Print
116 calories
7 g
186 g
6 g
7 g
2 g
298 g
534 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
298g
Servings
4
Amount Per Serving
Calories 116
Calories from Fat 55
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 534mg
22%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
3%
Sugars 0g
Protein 7g
Vitamin A
34%
Vitamin C
8%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup Grits, quick cooking
  2. 3 cups water
  3. 1/4 tsp salt
  4. 4 eggs, large, preferably organic
  5. 1-2 tablespoons white vinegar
  6. 2 cups baby spinach leaves
  7. 1 scallion, sliced
  8. 1 teaspoon toasted sesame oil
  9. 1/2 teaspoon smoked salt
Instructions
  1. Set a medium sauce pan with 2" of warm water with the vinegar on the stove to boil. Reduce to a simmer and carefully crack each egg into the water. The vinegar will bind the egg so it will contain itself.
  2. Gently simmer the eggs for 4 minutes, or until desired doneness.
  3. Meanwhile, in another saucepan, warm the 3 cups of water with 1/4 teaspoon of salt and bring the the boil. While stirring add the grits. Lower the heat and cover. Cook for 5 minutes, stirring occasionally until thickened.
  4. Divide the grits between 4 bowls, sprinkle the spinach leaves on top, add the egg. Finish the dish with the sliced scallion, a few drops of sesame oil and a sprinkling of smoked salt.
Notes
  1. A double batch of grits can be made and refrigerated to be reheated another day. Use within 3 days.
  2. Personal note: I sometimes make my grits in my rice cooker. This relieves me of having to watch the pot and I find it easier to clean than a pan.
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calories
116
fat
6g
protein
7g
carbs
7g
more
A Stack of Dishes http://www.astackofdishes.com/

Chocolate Oat Cookies: and a visit to NYC

Chocolate Oat Cookies~A stack of dishes.comI needed me a fix. I needed some grit and grime and short attention spans. I needed to walk briskly down sidewalks that required stealth navigation, and I needed the outrageous roar of the subway. I needed a dose of NYC.

Not desiring or requiring anything particular as a gift for my upcoming birthday, I requested a ticket to take me back to the concrete canyons, so that I could spend a long weekend hanging with my kids, and getting my fix on.

My beautiful wife joyfully indulged me.

A Stack of Dishes.com

I love both of these sentiments!

We spent our time walking the streets like tourists, an act I never fully enjoyed as a full time citizen. We wandered flea markets, perused specialty stores, nibbled and drank. My “kids” are all in their 20’s now- beautiful grown adults. It was a marvel simply to move with them, observe them taking in the world as whole people. We laughed and told stories, walked with arms linked or around waists, and took it all in together. Of course I still felt like mother duck parading along with my littles in tow, and what a delicious feeling that is. [Read more…]

Spinach+Scallion Savory Torte

 

savory spinace torte, torte recipe, savory tart recipe, quiche, a stack of dishes

Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic. 

Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my black counters. Not only that, but these days I try to shy away from things that are made with so much butter or fats. Using polenta as the base and layer of the torte not only is snap easy, it’s also so much more nutritionally rich than standard crust. 

I really like the dense corn-y layer of polenta, it gives this dish a little more heft, making it a perfect dish for a Sunday Brunch, a luncheon or a light supper. And look how pretty! Because it’s also made with skim milk and light goat cheese, it’s not a bad thing to make for your lunch this week and pack off to work with you. Certainly this is far more appealing than that bologna sandwich you had in mind. {go ahead, make your co-workers jealous}

 

savory tart, savory torte, savory tart recipe, spinach, eggs, a stack of dishes

 

 

 

I don’t have any co-workers since I toil in solitude most days- but that’s about to change. I am juuuuuuuust about finished with all my school work, and just now tidying up all the loose ends for my graduation in May. These last 3 months have been nose to the grindstone (more like eyes squinting at my computer screen), and now I can finally start to ease up on the gas. My dear ol’ pal, Canon 5D, is back from the shop, better than ever. Soon I will be purchasing myself a delicious graduation gift- the new Canon 6D. 

The new camera will have some bells and whistles that I am looking forward to playing with, but I also am looking forward to creating some videos in the near future. My older camera with be “Camera B”, and together I think my two babies and I can do some quick spots for you that I hope you’ll enjoy. So you see, I NEED both cameras. Anyway, fun stuff coming up, so stay tuned for that.

polenta tart, savory tart, savory tart recipe, quiche

Spinach+Scallion Torte
This polenta lined torte is quick and easy to make and much healthier for you. This dish reheats beautifully making it great for getting a jump on a party, or for having on hand in your fridge to take off slices for your lunch or supper. Serves 8
Print
145 calories
15 g
143 g
6 g
9 g
2 g
215 g
424 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
215g
Servings
8
Amount Per Serving
Calories 145
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 143mg
48%
Sodium 424mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 1g
Protein 9g
Vitamin A
88%
Vitamin C
22%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup polenta or fine corn meal
  2. 3 cups of water
  3. .5 teaspoon salt
  4. 1 large bunch of fresh spinach leaves, about 6oz, washed
  5. 4 scallions, greens and whites, sliced thin
  6. 6 large eggs
  7. .5 cup skim milk
  8. .5 teaspoon salt
  9. .25 teaspoon pepper
  10. 2 ounces reduced fat goat cheese
Instructions
  1. Preheat the oven to 350 degrees, and prepare an 8" springform pan with cooking spray.
  2. In a large pot bring 3 cups of water to the boil. Stir water with a whisk to create a whirlpool and slowly stream in the polenta. Keep stirring as the polenta thickens for another 2-3 minutes.
  3. When the polenta is thick and starts to pull away from the pan, pour into the prepared springform pan.
  4. Using a spoon, spread the polenta evenly along the bottom and up the sides of the pan to the top. This will create the shell for the custard filling to rest in.
  5. Arrange the spinach leaves evenly, but without too much fuss, on the top of the polenta.
  6. In a medium sized bowl combine the milk, eggs, salt and pepper and whisk to thoroughly combine. Pour over the spinach, then sprinkle the scallions on top.
  7. Lastly, crumble the goat cheese in large chucks evenly over the top.
  8. Place the torte in the middle of the oven and bake until the center is set and springy to the touch. Mine took about 40 minutes.
  9. Allow to cool for about 10 minutes before removing from the pan and serving.
  10. Enjoy!
Adapted from from Donna Hay
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calories
145
fat
6g
protein
9g
carbs
15g
more
Adapted from from Donna Hay
A Stack of Dishes http://www.astackofdishes.com/