Holiday Celebrations and Cuisine


For Christmas Eve I prepared this salad and dressing. It brought cheer to everyone’s taste buds.
Spinach and Red Pear Salad
with Pomegranate Vinaigrette
Salad:
Organic baby spinach
1/4 sliced red onion
sprinkle 0f blueberries (optional)
1 red pear, sliced into pieces
toasted walnuts
blue cheese
Dressing:
1/2 C pomegranate juice
3 T sugar, could try honey
3 T balsamic vinegar
1 T canola oil
1 tsp grated orange rind
Combine all ingredients in a small bowl or jar and whisk/shake together until blended.
calories for 3 T serving of dressing: 96grams

Quinoa, Couscous and Cranberries (recipe another day)


Mom made these feta, tomato, and cucumber kabobs for NYE. So light and delish!
Just soak the tomatoes and cucumber in a little olive oil and balsamic vinaigrette and viola…a super easy appetizer!
Dad splurged and surprised Mom with an edible arrangement….I loved the chocolate covered granny smith apples!
Christmas at the Schwertfeger’s
the kids sharing the Christmas story before presents, so we can all remember what it is truly about

Anna sporting her Hawkeye jersey, complete with shoulder pads
Christmas at the Boisen’s
Emmerson, Peyton, and their cousin Isla (far left)

Peyton passing out the presents


Emmerson scored on the ISU gear!


and Ironman/triathlon swag!


Peyton shows off her gifts….

and other people’s gifts

Some attire from myself and Baby S.
Two things that I hold dear to my heart….veggies and the Cyclones!
NYE at the Schwertfeger’s
with the Boisens and the Browns
fun games, good food, great company
Until next time…
look good, feel good, do good

Egg Salad Sandwiches

I LOVE egg salad sandwiches! In fact, egg salad is one of the items J and I often make on Supersized Sundays so we can have an easily prepared and healthy lunch throughout the week.

The first step to making superb egg salad is how to cook the PERFECT hard boiled egg.

Today I am going to let you in on the secret….

Gently place eggs in saucepan. Fill pan with water till it is about 1/2 an inch above the eggs. Turn heat to high and wait for water to boil. When water starts to boil (no earlier or later) set timer for 10 minutes. In the meantime prepare ice bath in medium bowl.
When timer dings remove pan from heat. Carefully remove eggs from the water with tongs and place in ice bath.

Once eggs are cooled, peel and admire their perfection.

Now you’re ready to make Egg Salad…
another loosely adapted recipe from my crossfit buddy Katie…thanks!
Egg Salad Sandwiches

Ingredients:
6 eggs – use omega 3 eggs for an added health benefit!
1/4 cup Greek yogurt or plain (I use my homemade yogurt)
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1 lemon
1/4 cup chopped green onions and/or chives
2 tsp pickle juice or relish
dill (optional)
sea salt and fresh ground pepper to taste

Instructions:
In a medium bowl, stir together the yogurt, Dijon mustard, yellow mustard, pickle juice, dill and green onions/chives. Add a squeeze of lemon juice. Chop the eggs into chunks and mix gently with the dressing. Season with salt and pepper.
Place salad covered in fridge for an hour or two so flavors can fuse.

My open faced sandwich with vinegar cucumbers & J’s sandwich with extra yellow mustard and spinach. I also like egg salad on a whole wheat cracker smeared with laughing cow cheese. YUM! Try WASA crackers, Triscuits or good ol’ (wheat) saltines.

Until next time…
look good, feel good, do good

Dill & Vinegar Cucumbers

As many of you know I did a news segment on KCCI Wednesday night about buying fresh and local.
I decided I would post another of my favorite recipes for using local produce.
Today’s star veggie is cucumbers!
Dill & Vinegar Cucumbers
Ingredients:
1/2 c white vinegar
1/4 c plain or Greek yogurt (I use my homemade yogurt)
1/2 tsp dried dill
1 T sugar
2 cucumbers, thinly sliced
Instructions:
Rinse cucumber in water. Take a fork and score the sides of the veggie (this makes for a pretty presentation). Slice thinly. Mix all ingredients above and add sliced cucumbers. Cover each slice well with vinegar mixture.
Place lid over bowl and refrigerate for a couple hours. Enjoy!
I eat them like chips, on top of leafy green salads or on sandwiches.

Until next time…
look good, feel good, do good