New Vitamin Flavors

For anyone who is using Bariatric Fusion Vitamins they have two new flavors available: Wild Cherry and Tropical (not exactly sure what 'tropical' means but they have a picture of a Kiwi with the new bottle so somehow there is probably that flavor in it :) )

If you want to order Bariatric Fusion Vitamins - click on the link above left and shop to your heart's desire!

Groupon - Milestone in Wellesley, MA

63% off a dinner at Milestone Mediterranean food in Wellesley, MA. For $35 dollars you will get a 3 course meal:

Choose between the following options:
For $35, you get a three-course dinner for two (up to an $88 value).
For $65, you get a three-course dinner for four (up to a $176 value).
Each diner orders one of the following from an exclusive chef's menu devised for Groupon customers:
One appetizer (up to $11 each)
One soup or salad (up to a $9 value each)
One entree (up to a $24 value each)

View the Groupon Offer - offer can be purchased through 8/31

St Cecilia Punch

Seeing as how peaches are in full swing right now, what better way to enjoy them (since you may be sick of eating them by now) then in an adult style punch (duh - read alcoholic oasis here).

Please note: this is a 300 year old recipe which I found in one of Adam Ried's columns - I take no credit for the recipe except to pass its deliciousness on to you :)

Makes 3 1/2 thirst-quenching, quarts

1 lemon, washed and thinly sliced
2 ripe peaches, pitted and thinly sliced
1 1/2 cups dark or amber rum
1 cup sugar
4 green tea bags
1/2 a medium, ripe pineapple, peeled, cored, and cut into 1/4" thick slices
1 cup brandy
1 750mL bottle cold prosecco, cava or other sparkling wine
1 quart cold sparkling water

1. In a medium "nonreactive bowl" (read: glass, ceramic, glazed pottery - NOT metal), submerge peach and lemon slices in rum. Cover and refrigerate for 3 hours.
2. Bring 1 1/4 cups water to barely a simmer and add sugar, stirring to dissolve.
3. Remove from heat and add tea bags for a 3 minute steep. Remove tea bags - do not squeeze, cover the tea infused syrup and refrigerate.
4. Time to serve? In a chilled punch bowl, mix rum soaked fruit and the rum of course, with the tea infused syrup, pineapple, brandy, sparkling wine and sparkling water. Gently stir. Add a block of ice and serve immediately!

Enjoy with good company in some fancy glasses on the final days of summer!

Power Muffins

This is a low fat muffin recipe which is nice and sweet and full of vitamins and iron!

Makes 16 muffins

1 cup whole wheat flour
1 cup unbleached flour
½ cup protein powder or wheat germ
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
2 ripe bananas or ½ cup unsweet applesauce
¾ cup soy or almond milk
¼ cup vegetable oil
¼ cup blackstrap molasses
¼ cup pure maple syrup
2 teaspoons apple cider vinegar
1 cup raisins or chopped dates or walnuts (or a mix!)

1. Heat oven to 350 – spray a 12 cup muffin tin
2. Mix ingredients 1-6 in large bowl
3. Mash bananas separately then mix milk, oil, molasses, syrup, vinegar
4. Combine wet ingredients into the dry ones – stir in dried fruit
5. Fill muffin cups and bake for 17-20 minutes – muffin will start to pull away from the side of pan when done

You can add walnuts or pecans if you like or replace the bananas with chopped apples!

ENJOY!

Pesto Sauce - Big Ter's Famous Recipe

Big Ter's pesto is always a hit due to its bright green color, cheesy-garlic flavor and lack of oiliness that plagues store bought varieties. Like any other housewife recipe, there leaves room for interpretation (IE she says to me "well if I don't like the taste I will add more garlic" or "I use more then 1/2 a cup of pine nuts but never fill it to 2/3 full"). Never fear though, I have made it off of her directions and it comes out just fine! Try to get the basil from a farmers' market, you will get more for your money and it will be fresher and more flavorful!

Enjoy on pasta or spread on sandwiches!

You will need a food processor with at least a 4 cup bowl.

3 cups packed, washed, basil leaves
1/2 cup grated Parmesan cheese (she actually just uses the Kraft)
1/2 - 2/3 cup pine nuts
7-8 grinds of black pepper
pinch of salt (no more then 1/8 teaspoon)
4 cloves of garlic
1 cup of olive oil (we don't use the extra virgin for this recipe)

1. Add all ingredients into the food processor except the oil.
2. Turn on food processor, and as it is grinding, stream in all the oil.
3. Allow processor to run until pesto is completely pureed (you will actually hear the processor change gears, when this happens, pesto is done!)
4. Store in pint or half-pint containers, with some olive oil drizzled on top. You can freeze the extra containers of pesto to use later, as this recipe will yield more then 1 pint sized container.

ENJOY!!

Lobster Rolls

I, like more then a few people, can't stand mayo, so last night when we were making lobster rolls for dinner I grabbed an uncanny item to use for the sauce - chunky guacamole!! When making the guac to snack on, I had left the red onion and tomato in slightly larger then ideal chunks which made the finished guacamole awkward for scooping up with chips, but a great addition atop my steamed chunks of lobster meat instead! This is a great way to enjoy your lobster with some healthy fats from the avocado (and sans the nastiness of mayo) and it adds some summer fresh vegetables to the dish for vitamins and fiber!

1 hot dog bun, toasted
1/2 - 2/3 cup steamed lobster meat
2 heaping tablespoons guacamole (recipe listed below)

Guac:
1 avocado
1 tomato, chopped
1/2 cup red onion, diced
salt and pepper
1 teaspoon lime juice

ENJOY!!

Ratatouille

Great vegetarian (its even actually vegan!) dish, now that all the summer vegetables are fresh and in full swing!! Lentils can be left out, but they add protein, fiber, iron, folate and a different texture :)

1 large eggplant, diced
1 medium zucchini, diced
1 12 oz can diced tomatoes
1 red bell pepper, diced
2 portabella mushroom caps, diced
½ cup brown or yellow lentils (cooked separately ahead of time)
1 clove garlic, minced
1 shallot, sliced
¼ cup golden raisins
1 tablespoon olive oil
¼ teaspoon dried oregano
¼ teaspoon dried basil

1.Heat oil in sauce pot over medium heat. Add garlic and shallot, when they become fragrant, add everything else – EXCEPT LENTILS - stir well
2.Cover and let cook on medium-low for about 20 minutes stirring occasionally to prevent burning on bottom until all vegetables are soft (volume will be reduced by about 1/3)
3.Stir in lentils – cook 5 minutes more

ENJOY!! (with some fresh crusty bread)

August Lix Fix is out!

JP Licks August flavors:

Yogurt X (remember its 29calories/oz, full of probiotics, fat free and low sugar) = Peach

Other flavors:
Fresh Peach
Mocha Chip
Peanut Butter Oreo
Cow Trax
Fresh Lumpy Primate
Raspberry Lime Rickey Sorbet
Triple Berry Sorbet
Sangria Sorbet
Fudgsicle Sorbet
Sugar Free Vanilla
Lactose Free Black Raspberry
Red Raspberry Low Fat yogurt

also new for a limited time - PRETZEL CONES!!