Baked Corn Dogs

In honor of the Iowa State Fair today’s recipe is for CORN DOGS!  You heard me right!  However, instead of the fried dough and not so natural hot dogs, this recipe offers all the goodness your kids…and maybe you love 🙂 and none of the icky.

Baked Corn Dogs
1 1/2 C whole grain yellow cornmeal
1 1/2 plus 1/3C whole wheat or white whole wheat flour
3 T sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp onion powder
1/2 tsp ground cayenne pepper
4 T unsalted butter, frozen
1 C low fat buttermilk
10 all natural uncured nitrite-free beef hot dogs (I used Applegate Farms’ The Super Natural Uncured Beef Hot Dog)
2 large egg whites
10 wooden skewers, soaked in water for 30 minutes
Instructions:
In a large bowl, whisk cornmeal, 1 1/2 C flour, sugar, baking powder, baking soda, onion powder and cayenne  With the large holes of a box grater, shred the butter over the top of the flour mixture, stopping 2 or 3 times to toss flour over butter to prevent clumping.  Stir until combined, breaking up any large clumps.  Add buttermilk and stir until just moistened.  Turn dough onto lightly floured surface and knead briefly with floured hands just until dough forms a ball.  Divide into 2 equal pieces and press each into a thick disk.  Wrap each loosely in plastic wrap or parchment paper and freeze for 10 minutes.  Do no freeze for more than 10 minutes.  
Preheat oven to 400F.  Meanwhile, pat the hotdogs dry with paper towels and stick a skewer 2 to 3 inches into 1 end of the dog.  On a large plate add remaining flour.  In a wide, shallow bowl lightly beat egg whites.  Remove 1 dough disk from freezer and transfer to floured surface.  Roll into a 13 inch wide and 1/4 inch thick oval.  Cut into 4- 3 1/4 inch wide strips that are about 2 inches longer than the hot dog.  Dip 1 hot dog in flour, shaking off excess, then dip in egg whites.  Transfer to 1 dough strip and wrap with dough, gently pushing seams together to seal.  Pinch off excess dough from ends to completely cover tip, leaving a 1/4 inch of hot dog exposed at skewer end.  Transfer to a greased pan.  Repeat with the remaining dogs and dough.  Bake until bottoms are golden brown and dough is cooked through, about 15 minutes.

Obviously, this recipe takes a little more time and love so save for a special occasion…like fair week!

Until next time…
look good, do good, feel good
Sara B.

Watermelon & Goat Cheese Salad

One of my great loves of summer is ice cold cut watermelon!  During a non-pregnant summer it is my go-to after a hot, sweaty run….nothing is more refreshing.
Watermelon Salad & Goat Cheese Salad
adapted from food.com

(just in case you are wondering what the secret ingredient is in the picture…
a tortilla chip 🙂  Not sure how that snuck in there.
Ingredients:
1 lb seedless watermelon, cut into chunks
6 ounces fresh goat cheese crumbled 
1/4 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
chopped basil
sea salt & freshly ground black pepper to taste
Instructions:
Place chilled, cubed watermelon in bowl. Sprinkle all over with the orange zest, goat cheese and basil. In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper. Drizzle the dressing over the watermelon and goat cheese and serve right away.

Until next time…
look good, feel good, do good
Sara B.

 

Bacon, Lettuce, Tomato

Summer = BLT’s!  As a kid I remember preparing BLT’s for the six of us by layring piles of toast with mayo, lettuce, bacon, and the key Summer ingredient…. fresh tomatoes from the garden!

Today I put a little twist on the traditial bacon, lettuce, tomato. 
Bacon = turkey bacon from Trader Joes (nitrate free, antibiotic free & sooo tasty!)
Lettuce = Romaine or homegrown compliments of my parents garden
Tomato = if you have forgotten how a real, juicy, red tomatoe is suppose to taste, head to your local farmer’s market ASAP!
Avocado = secret ingredient! 
Mayo = olive oil mayo
Bread = toasted whole wheat bread (I usually like Ezekial sprouted grain but is a little hard to assemble a BLT with this)

Pair your BLT with slices of tomato, corn on the cob, watermelon, or strawberry salad…..
awwww, doesn’t say Summer much more than that meal!

Until next time…
look good, feel good, do good
Sara B.

Roasted Red Pepper Dip

Looking for a great app for your next dinner invite or party!? Look no further! This dip ROCKS and is so fresh with seasonal summer squash as dippers.



Roasted Red Pepper Dip

with Veggie Crudites

Ingredients:

1 C olive oil mayo

1 8 ounce 1/3 fat cream cheese (I used half fat free, half reduced fat), at room temp

1/2 C roasted red pepper in oil, drained and chopped

2 cloves garlic, pressed

1/4 tsp cayenne pepper

1 tsp black pepper

1/2 to 1 tsp sea salt

3 green onions with tops, thinly sliced

1/4 C chopped basil (optional)

Instructions:

In a food processor, pulse the mayo, cream cheese, red peppers, garlic, cayenne, pepper, and salt until blended. Add onions and if desired, basil and process briefly. Serve at room temperature with veggies or toasted baguettes.

Option: this can be made in to a Sun-Dried tomato dip by simply replacing the red peppers.

Zucchini Bread



For those of you who have a garden…have you started your stock pile of zucchini? Did you let some grow too big and not quite sure what to do with it all? Look no further…

Zucchini Bread

I love this recipe and so does everyone else I share it with.

Helpful hint: grate zucchini and freeze in Ziploc bags so you can make this bread all year long!

Ingredients:

2 (up to 2 .5) cups zucchini, grated, juices NOT removed (1 large zucchini or 2 small)

1 cup canola oil or half unsweetened applesauce/half oil

3 eggs, beaten

2 teaspoons Watkins vanilla extract

1 1/4 cups sugar or organic evaporated cane juice, Stevia, OR you could try honey?!?

1 1/2 cups unbleached all-purpose flour + 1 1/2 cups white whole wheat flour if you can find OR regular whole wheat flour (Sift flour together with the baking powder/soda/salt/spices for a lighter texture.)

1/2 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3 teaspoons cinnamon

1/8 teaspoon nutmeg

Instructions:

Combine zucchini, oil, eggs and vanilla. Stir in sugar. Stir in flour with baking powder, baking soda, salt, cinnamon and nutmeg until combined. This is easier when done in batches. If the batter looks thick, don’t panic! Place batter into two loaf pans that have been sprayed with cooking spray, and bake for 1 hour at 350 degrees. Enjoy!

Good quote: “If we only address the symptoms and not the causes, the same problems will come back again.” Dean Ornish, M.D. founder and president, preventative medicine research institute



Until next time…

look good, do good, do good

https://davissportsnutrition.com/




Summertime Orzo Salad


This is the perfect salad to bring to all your summer picnics. I first published it last summer here: Orzo Salad, but had to let it shine again.
Summertime Orzo Salad
Ingredients:

1 pound dry orzo pasta
1/2 cup olive oil
2 cups fresh spinach, torn, best to buy organic
4 ounces crumbled feta cheese
1/2 cup dried cranberries
8 fresh basil leaves, torn, gentle with these as they bruise easily
1/2 cup toasted pine nuts, no pine nuts? Try walnuts!
3 tablespoons lemon juice
1 & 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 carton cherry tomatoes, halved
Instructions:
Cook orzo in a large pot of boiling salted water, stirring occasionally, for 8 to 10 minutes or until tender but still firm to the bite. Drain pasta and spread on a large baking sheet to cool. Transfer cooled orzo to a large serving bowl. Add all remaining ingredients and toss gently to combine. Serve chilled.
Until next time…
look good, feel good, do good
https://davissportsnutrition.com/