Food Friday: I want naan of it

Leave it to my culinary husband to offer an incredibly thought-provoking, astute review of dinner.

"It tastes just like the stuff at Taj but it's different. Like, crunchy."

Wow. Thanks. ... I think.

Mark is usually pretty heavy on the compliments when I cook (I think it's because he wants to keep eating) so anything that's not "Oh my gosh, this dinner is excellent. The chicken is moist. I love the complex flavors in the pasta. I am so glad I married you" is cause for concern.

And clarification. Thankfully, he liked it. A lot.

By the way, "it" happened to be the naan of our Chicken Tikka Masala Naan Pizza. Inspired by our favorite Indian dish and courtesy of the kind folks at Stonefire, it features tikka masala simmer sauce (thank you, Target), grilled chicken, sauteed red onions, mozzarella cheese and peas. Yes, peas. They're awesome. I swear. I put it all on the naan, baked it for 12 minutes at 400 degrees, taking it out when the cheese was melty and the crust was crisp.

Hence, Mark's observation of "crunchiness."

I could give you more of a recipe but that would insult your culinary stylings and make me write more about this delicious meal, the lovely flavor of the naan and welcome break from heavy holiday meals. The latter not necessarily a bad thing but I'm completely ravenous after an early a.m. Turbo Fire session and a mid-morning Real Ryder class, and I might start scavenging soon.

Or driving to my house for naan.

◊ ◊ ◊

If you'd like to try Stonefire, the company is hosting a giveaway on Facebook that ends Dec. 24. The winner will receive a Calphalon Stainless Steel Cookware Set and a variety pack of Stonefire authentic flatbreads. Share with friends for extra entries!

Food Friday: Tale of two slow cookers

Once upon a time, in a land not so far away, lived a girl with striking red hair and the desire to live healthy. She was busy, though - maybe even too busy but she always tried to do the best she could.

One day, she wanted to make fajitas with all the proper accoutrements for dinner - peppers, onions, guacamole, sour cream and beans. The day would be busy, she feared, and dinner would be rushed and uninspired. She threw her head wearily onto the counter in defeat.

Crash. Bang. Thump.

The girl looked down and saw a pair of blue eyes and a mischievous grin. Her toddler was playing in a cabinet where she stored cutting boards, ice cube trays and slow cookers. The trays had clattered to the floor and a tiny arm made his way to a shiny glass object.

"No! Not my slow cooker!" she gasped, swooping in to take the lid from the boy. Just as it almost struck the floor, she was struck with an idea. Her dinner woes could be solved by the slow cooker and his little friend, too.

In the big slow cooker, she layered a sliced bell pepper, red onion and 8 ounces of mushrooms. Chicken breast went on top followed by a seasoning mix of cumin, chili powder and salt. While the recipe suggested fresh lime juice, the girl found she was out. With new found motivation, she was undeterred and added a sprinkling of True Lime before splashing in some chicken broth. The shiny silver pot was turned on low for eight hours. With a bing, dinner was as good to go as she could do.

With visions of re"fried" black beans dancing in her head, she added dry beans, water, bay leaves, cumin and chipotle chili powder to the white slow cooker. It might have been the less impressive, small and non-digital, but the crock was going to hold the night's most prized dish.

She skipped off to work, proud of what she had accomplished. Little did she know that the clouds had rolled in, darkened and the universe was ready to rain on her parade.

Tiny little trolls invaded her kitchen and turned the dinner upside down. The vegetables she so hoped would be cooked but definable became a mush at the bottom of the crock. The seasoning mix became an unpleasant crust on the chicken. Tiny little bones started to appear in the meat. The beans were turned to low instead of high - an egregious error as they had been unsoaked.

When the girl returned, her red hair bouncing with excitement as she walked through the door, walked hurriedly to the kitchen. Fajitas and salads were ready to be made and the bellies of her men were grumbling with hunger.

She took lid off crock No. 1 and gasped. The fajitas were an ugly mess and almost looked inedible. She was not deterred, shredding the meat and mixing it with the vegetables for burritos instead. It's all the same with re"fried" black beans.

Gasp.

Her loss of breath was audible as the girl opened the second crock. The beans were a sunken mass swimming at the bottom of a murky pool of water. She poked them with a fork, hopeful but discovered the trolls had dashed her visions. The beans couldn't be stabbed with a fork much lass mashed for re"fried" beans.

Her dinner was not to be, she resolved, and threw up her hands.

And then those hands turned the small crock to high. Beans might not be for dinner but with another four hours on high, they can make for a delicious lunch the next day and breakfast the day after that.

How's that for a fairy tale ending?

Food Friday: A man's perspective

Allow me (Mark) just to first state that I don't know what the hell I'm talking about (my History of Art professor in college told me so), so don't take offense. I certainly can't lay claim to the kind of intense devotion that Kim shows to her love of all things fitness. With that being said, the product that I tasted, enjoyed, spit-up and sat down to write about appears below. Enjoy.

Brace yourselves Healthy Strides readers. I often get home to find my porch inundated with an assortment of products that I routinely assume to originate from Kim's blog/giveaways/corporate agreements/etc. I also assumed that Kim was either overworked, going insane (or both) when she approached me with an opportunity to review one of the many aforementioned products that often adorn my front doorstep. With nervous trepidation, I accepted Kim's generous offer to grace my writing skills on her blog.

Really, I'm not generous. I simply found the caloric content of the products (280+ for a bar) to be outside my comfort zone. 

 

Unboxing Premier Nutrition's Premier Protein bars and shakes was an uplifting and pseudo-patriotic experience. The inside of the box was wrapped like a finely-crafted gift from Macy's footwear department. Unfortunately, half of the bars I tried tasted like they came from there, too. The wrapping was red, white and blue, and even the photo of the happy, fit man jogging was wearing the same colors. (Perhaps you're patriotic if you eat these things?)

 Reading the directions on a product is always a good thing, so, of course, I neglected to do so when I tried first Premier Protein's “Original Chocolate Shake.” I know that these shakes are intended for fitness-minded individuals, and that they won't exactly resemble what you'd drink during happy hour at Steak-N-Shake, but I couldn't even finish this protein shake.

 “It wasn't properly chilled, Mark,” said an always astute Kimberly.

True, fair enough, so I braved on to try their other variety of shake called “Original Vanilla.” Being a bigger fan of vanilla over chocolate anyway, I thought this would turn out better. Having been chilled appropriately for over 24 hours, and consumed on the way to work in the morning, well, um, it wasn't any better. The shake tasted, well, bland, like it was entirely crafted from artificial this and artificial that. I spit it out about halfway through.

Word to the wise, from Kim: I drank the vanilla shake, blended with a frozen banana and cinnamon, and I found it to be enjoyable. Sweet but good. 

My tasting experience with Premier Protein products not quite thorough enough (hey, I'm dealing with Kim here), I decided to test my luck with two varieties of their protein bars, Double Chocolate Peanut Butter and Yogurt Peanut Crunch Bar. The double chocolate variety was bland, and smacked of the same mediocrity that the aforementioned shakes had. I couldn't finish it. I mean, if the world was suddenly overcome with the walking dead and I was forced to consume immediate calories to stave off starvation, pass me a bar. Other than that, I can't see myself going out of the way to ever eat one again.

 Fortunately, my blog is not all piss and vinegar, as their yogurt variety of protein bar was not just tasty, but extremely satisfying. I'd like to think that I used a scale to rate their products' quality; “1” being just tastier than a steaming dog turd, and “10” being a Snickers Marathon Energy Bar, I would give the Premier Protein Yogurt Peanut Crunch Bar an “8.” I would highly recommend them for extra calories before, during or after an athletic event. Even if you're a couch potato, I'd recommend them over their less-than-healthy candy bar or nutri grain bar alternatives.

 Thanks, Kim, for giving me a concrete deadline and forcing me to write again.

Food Friday: All Greek to me {+ giveaway}

There were two things I missed when I was limiting dairy during marathon training: cheese and ice cream.

Wait. Make that three things. I missed cheese, ice cream and Greek yogurt.

Whether it's topped with berries and nuts or the occasional granola, stirred into oatmeal or a topping pancakes, it's a delicious snack or breakfast. And healthy, too. Greek yogurt has more protein than traditional yogurts, fewer carbohydrates and less sodium.

But of course you already knew that.

There's a dizzying array of Greek yogurt brands - Chobani, Fage and Oikos (my first foray into Greeks) - and more traditional yogurt brands such as Dannon and Yoplait have come out with their own versions. It's a $5 billion business {source}, with each brand trying to create its own niche. Chobani has a loyal following in the blogosphere and Fage has its own group who appreciate its tang.

But Yoplait is targeting someone else. Someone who can't afford to "spend" 150+ calories on the sugary concoctions of other producers. Someone who budgets snacks. Someone who is busy and needs a quick snack on the go.

Yoplait's Greek 100 is 100 calories and just 2 Points Plus if you follow Weight Watchers. It has 10 grams of protein for staying power and 9 grams of sugar (there are artificial sweeteners in this yogurt). And though it has no fat, it still has a thick consistency that Greek yogurt fans enjoy.

I sampled a bit of this yogurt during the summer, and I found it to be good. A tad sweet but good. It's something easy you can throw into your purse .... I mean lunch bag ... for a quick snack at work without having to worry about calories or portions.

And I do mean you. The folks at Yoplait have generously offered to send a case of the new yogurt to five - yes, 5! - readers.

Happy snacking.

a Rafflecopter giveaway
The giveaway is open to U.S. residents only and will end on Sunday, Nov. 18. Winners will be selected at random and announced on the blog Monday, Nov. 19. Winners have 72 hours to claim their prize (by emailing hlthystrides at gmail dot com) or new winners will be selected.

Food Friday: No tricks, just treats

I was the witch of the neighborhood last Halloween.

Instead of passing out candy like a normal person, I decided that I was not - in no way, shape or form - going to contribute to the obesity epidemic in the United States. I was not going to give children chocolate and sugar just because they looked cute and were wearing costumes. I was not going to add their bags of fat and processed goods. I just wasn't.

And so, last year, I went to Universal Merchandise (a bulk party store of sorts in Fort Wayne), and I stocked up on spider rings, pirate tattoos and pumpkin erasers. Things that were fun. Things that were not edible.

I sat outside with Mark, Miles and Denali, and I handed out those things (along with a single teeny-tiny Tootsie Roll). Some of the little kids were appreciative; others, the older ones and the homeless man, were ... shall we say ... skeptical. I was ... shall we say ... embarrassed. My plan meant well but it just wasn't any fun. Halloween should be fun.

Even if it means passing out a treat or two.

This year, I'm ditching the rings and my stainless steel bowl is going to be filled with goodies -- ones that I can feel good about passing out.

Snyder's Of Hanover Pretzels Mini Snack. Sure, they are processed and salty but it's a low-fat alternative with one mini bag containing less than 50 calories. I have found these on sale at Target and CVS, and I have paid about 10 cents per unit - comparable in price to fun-size candy bars.

Teddy Grahams. Who doesn't like something sweet? Teddy Grahams have less sugar than candy with just 7 grams and offer at least a bit of staying power. These are great for younger children, like Miles, who might go trick-or-treating but can't/don't eat candy. If you want to do me one better, I saw mini bags of Annie's bunnies but they were a bit more than I wanted to spend.

Fruit snacks. I was happy to see that Target's Market Pantry brand had Halloween fruit snacks - 100 percent juice - for less than 10 cents a unit. Fruit snacks aren't as good for younger toddlers but I haven't met a kid who hates fruit snacks. Just be sure they brush well as the gummis can get stuck and lead to cavities.

Unreal Candy (if I can find it). I liked the Unreal candy so much when I had the chance to try it, and it is something I can feel good about - no corn syrup, GMOs or hydrogenated oils. I heard rumors from PR folks that mini sizes should be available at Target and CVS but I have yet to find it. These would be great for the older kids who should be able to decide how to ration candy and limit portions.

And while I am super amped to hand out treats this year, Miles will be making his trick-or-treat debut.

We'll probably just take him to a few houses around us to show him off to neighbors and maybe score some sugar (for me) to keep me going through the excitement. After all, trick-or-treating is for the parents. Right? Right!

Addendum

My friend on Facebook posted this note, and I think it's important to keep in my mind to make sure everyone has fun on Halloween. 

With Halloween upon us, please keep in mind, a lot of little people will be visiting your home. Be accepting. The child who is grabbing more than one piece of candy may have poor fine motor skills. The child who takes forever to pick out one piece of candy may have motor planning issues. The child who does not say "trick or treat" or "thank you" may be non-verbal. The child who looks disappointed when they see your bowl, might have an allergy. The child who isn't wearing a costume at all might have a sensory issue (SPD) or autism. Be nice. Be patient. Its everyone's Halloween. ~Borrowed from "I Love Being A Mom & Wife"

Food Friday: Eating, lately

I've done something magical: I've trained (nearly) for a marathon, and I haven't gained weight. In fact, I've even dropped a couple pounds.

OK, it's really not all that magical. Weight loss is about calories in and calories out. Simple as that. There's plenty of calories out during training but there's also the tendency to put a lot calories in. The trick is to make the calories good stuff as the gorgeous Kim (the other one) pointed out.

Van's Lite Waffles with Razzle Dazzle PB Crave and blackberry jam. Love Van's. Love PB Crave.

Taco Lentils with Garden of Eatin' Sweet Potato Corn Tortilla chips, red onion and just a sprinkle of cheese - it's like nachos gone healthy. The chips were sent to me for review, and I am loving them. I like them more as just a snack, a few in the afternoon to quell the salt fix, but there are nice with both my lentils and black bean chili.

Unreal candy. Have you guys seen this in the store? They have it at my CVS (yes, it's mine), and it's candy without the "junk" or so they say. There's no corn syrup, partially hydrogenated oils, artificial ingredients, GMOs or preservatives. So, obviously, it is healthy. Duh. OK, maybe not but it is better for you and the varieties I've tried (UN 54, UN 5, UN 8, UN 77) all tend to have fewer calories than their "junked" counterparts.

Pad Kai Mao. I had a rare evening by myself last night, and I decided to treat myself to dinner. I couldn't decide what I wanted, though, and I randomly found myself at Ma Hnin Asia Restaurant, a local place that serves Burmese and Thai food.

Fun fact: Fort Wayne has one of the largest, if not largest, populations of Burmese people outside of Myanmar.

I've always wanted to try Ma Hnin but the place is a bit suspect looking. Then again, all the best places are. I got a chicken-noodle dish that featured fresh, handmade noodles and lots of veggies. I got just a little bit spicy, which was more than enough (especially after I bit right into a pepper). It was delicious and I loved ... all the bites I could eat. It's all about portion control, my friends.

Ice cream. So I skip dairy ... most days. On long run days, though, once the miles are logged, I have a treat or two.

I'm apparently unable to enjoy time by myself because after I painted my nails and watched two episodes of "Grey's Anatomy," I called Mark to see if he and Miles wanted to meet me for ice cream before coming home. It was probably the last warm night of the year and the last time we'll visit for the season. Baby cone for Miles, black raspberry shake for Mark and chocolate sundae for me.

It's hard to believe that Miles couldn't hold the cone or sit on the bench like a big boy for our first trip this year.

What have you been eating lately?

Food Friday: Snack finds

I've been snacking. A lot lately, so it seems. And while I have my go-to snacks - sliced cucumbers, fresh fruit, 100-calorie packs of almonds - I've come across some new (to me) things that I thought I'd share.

Seapoint Farms Dry-Roasted Edamame,  Spicy Wasabi flavor. I first discovered dry-roasted edamame in a Go Picnic! pack but have since seen it at Marshall's and niche grocers. I love it as a salty snack alternative to nuts or crackers with a punch of protein. A quarter-cup serving has 130 calories, 4.5 grams of fat and 14 grams of protein. And if you get the Spicy Wasabi flavor, I promise you that it has enough POW! that you won't be going back for seconds. I am a wasabi lover - it's a good part of the reason I like sushi - and this did not disappoint. Some pieces can have more wasabi powder than others so if you have a sensitive tummy, I would go with the traditional flavor.

Yoplait Greek 100. Greek yogurt for a dairy free gal? I know, I know. The company had contacted me before my decision to limit my dairy so when it came to my door, I thought I should at least give it a try.

{what I love about it} It's only 100 calories, still thick like fuller fat Greek yogurts and just 2 Points Plus if you are following Weight Watchers. I had a hard time finding plan-friendly yogurts when I was regularly attending WW and it's even tougher with Points Plus. It's also a bit more affordable than some of the other brands such as Chobani and Fage.

{what I didn't like about it} It is sweet. Almost sickeningly sweet. So much so that I felt an insane sense of mother's guilt giving Miles bites of it. I will say that I had been accustomed to eating Fage 0%, which I get ridiculously cheap at my butcher, and has about 16 grams of sugar from fruit. Yoplait Greek 100 is sweetened with sucralose (brand name Splenda), which explains the sweetness.

Earl Grey Latte with soy. OK, it's not so much a snack as a beverage - sue me. I picked up one of these the other day at Starbucks, and I fell in love.

Since I got my Keurig Vue, I've been obsessed (to say the least) with coffee, and I'm trying to balance it with something I can pretend is a bit better for me. The tea latte is just that. I got mine unsweetened (later added stevia) and was singing its praises for the three-block drive to work as I listened to a podcast of "This American Life" (also an obsession). It is a bit of a calorie-buster at 140 for a tall but it's a nice treat.

Snack drawer. I made a pit stop at Target this week to replenish my snack drawer (that's my reason, and I'm sticking to it), and I picked up a few things for the afternoon munchies - mandarin oranges in light syrup, 100-calorie packs of raisins and Fiber One Strawberry PB&J bars.

And maybe some fun-size Snickers Almond. Maybe ...

Anything else you would add to the drawer? I may or may not need another reason to hit up the Target.

Food Friday: Dairy Free Diet

Saying something and doing something are two entirely different things as we all have learned on this little journey called life.

My decision to go dairy free has been no different. It's easy to say, "Cow - I only want you for your meat." It's not so easy to pick up dinner on you way home from working late when your go-to meals are pizza (hello, cheese!) and bucket o' chicken with a side of mashed potatoes (butter and milk).

For the record, when this happened two weeks ago, I picked up Little Caesar's - only thinking of filling my belly and not my latest diet experiment.

However, I've been able to manage fairly well with only the slightest of caution thrown to the wind. Here's a sample of what I've been eating.

Breakfast
 

Long gone are the days of overnight oats and cereal. Wait. There were never days of overnight oats and cereal. Breakfast is an egg with ham or a pancake for one (made with almond milk.)

Lunch

I felt inspired this week, and I made Taco-Spiced Lentils served over brown rice with golden baby tomatoes, avocado and cilantro. The lentils were made like the Indian-spiced variety except with homemade taco seasoning. Very good though it's true that some cheese or sour cream would have tasted pretty good.

Snacks

Nothing Earth-shattering - chocolate (my dairy downfall), vegetables with hummus and the random salad. The one thing I discovered-slash-realized is that a lot of salad dressings have dairy and the ones that do are my favorites. Ranch? Dairy. Blue cheese? More of the same. I had my salad with Greek dressing, which, sadly, had a scary ingredient list.

Dinner

I've been rather uninspired to cook lately (lentils aside). I seriously couldn't plan a menu for the life of me last week, and everything has been a hodge podge of crap. This week, we went out to "celebrate" the first day of school and had pasta at my in-laws. I did manage to make chicken burgers and calzones (no cheese for me).  Riveting, I know.

Dessert

Fruit bars. My saving grace. Oh, and vegan cookies from a downtown bakery - not really saving (at least calorie-wise) but delicious all the same.

Food Friday: Take flight

180 calories and 39 grams of sugar.

That's how much a grande Caffe Vanilla Frappuccino Light will cost you. Well, 180 calories, 39 grams of sugar and about $5.

But you don't have to spend so much.

5 Sparrows, a Montana-based company, offers sugar-free drink mixes that include Snow Ghost Frappe (vanilla), white hot chocolate, hot chocolate and chai. Sweetened with stevia, the mixes have between 35 (frappe) and 110 calories (chai). They are also gluten- and dairy-free.

When the company offered me the chance to try them, I couldn't resist.

About the company:

For us, coffee is as much a way of life as an occupation. For eight years, we owned and operated a specialty espresso business on the beautiful west shore of Flathead Lake in Northwest Montana. We evolved into devoted baristas. We found great pleasure in working with our hearts, our minds and our hands as a means to connect with people. It was out of this earnest dedication that 5 Sparrows was born. 5 Sparrows is the result of passion, a manifestation of our desire to offer an experience over a product. Our skills as baristas have allowed us to design our formulas specifically for handcrafted beverages. Furthermore, our café products line is comprised of superior ingredients, methodically prepared and routinely tested to ensure perfection. At 5 Sparrows, you will find a family of individuals invested in our vision and ready to help you achieve yours. From product application to marketing, sales or shipping we are committed to finding new ways to defy convention and bring you an unparalleled experience.

Sounds pretty awesome, right? If you aren't so sure, I can assure you that it is.

Over the past few weeks, I've tried all four varieties and have been nothing but pleasantly surprised. We all know that sugar-free products often taste, well, sugar free. And while the 5 Sparrows products don't taste like getting a hot chocolate with whole milk from Starbucks, they don't taste like the diet Swiss Miss that I have to doctor just to drink. I found the Snow Ghost Frappe to be very creamy and the only thing that could have made it better was for me to use strongly brewed coffee rather than the day old coffee I had. The white hot chocolate was rich and tasty, especially made with half coffee, half almond milk.

My favorite, though, had to be the chai.

Chai is a favorite indulgence of mine, and I don't often drink it because the low-sugar varieties don't taste good and I don't think the Starbucks Tazo is worth the calories. The 5 Sparrows chai, made with soy, was spicy and sweet but not overly so. And rich. Definitely rich.

Feeling generous, I offered some samples to my co-workers who had nothing but praise for the drink. Even the ones who don't drink sugar-free products. They said that you could tell it wasn't from a barista but didn't mind. It was hot and satisfying - perfect with fall around the corner.

A big thanks to 5 Sparrows for letting me try the products - be sure to check them out.

And speaking of checking things out ... hello, 98 Degrees on "The Today Show."

Visit NBCNews.com for breaking news, world news, and news about the economy

The sound quality sucked and the dance moves seemed a bit ridiculous for men nearing middle age but I grew up in Cincinnati, where Nick and Drew Lachey call home, so I've always had a soft spot in my heart for them.

Food Friday: Squash that

It's true I was drinking.

I was tired, Miles was cranky and we were out in the yard for  "witching hour" play time. I was relaxing with a small glass of red, watching Miles watch the dog, when I decided to check on the garden.

The garden has been less than prolific this year (thanks, drought) but I've consistently had zucchini - two or three a week - and I knew I had three doing their thing. I didn't think any would be ready to pick but I like to  keep an eye on them.

Lo and behold, one of three seemingly doubled in size overnight. Not only was it ready to pick, it was ready to share. I'm pretty sure that one squash could feed the eight kids next door.

Or serve as a play thing for Miles. Whatev.

I'll admit that I'm a bit daunted by the giant squash but I will make use of it. Mel's Kitchen Cafe posted a recipe for Cheesy Zucchini Rice this week, and I had it bookmarked before the discovery. Served with a simple grilled chicken, it should make for an easy weeknight meal and a new way to eat one of my favorite vegetables.

It's a good vegetable to have as a favorite. Zucchini contains fiber; vitamins A, B, C and K; minerals maganese, magnesium, potassium, copper, phosphorus, zinc and calcium; protein; and omega-3 fatty acids. (Source). It's also low in calories and carbohydrates - 20 calories and 4.2 grams carbs for 1 cup.

Zucchini is great grilled or sauteed with onions and mushrooms but there are so many ways to prepare it. Here's how we've been enjoying our harvest (if you can call it that):

Skinny Taste's Zucchini Tots. These were a great way to get Miles to eat a vegetable that's not green beans or broccoli. And hey, I liked them, too.

Faux fried zucchini. The fried cheese booth at the big festival the other week had another offering: fried vegetables. While I'm not about to pass up my annual treat, I did decide to make the breaded bites myself.

Hummus plate. One of my favorite restaurants has an antipasto-like hummus plate with fresh vegetables, including raw zucchini. A plate with zucchini - raw or blanched - as well as carrots, red pepper strips, olives, hummus and feta is great to have out while you're making dinner or entertaining friends.

Zucchini bread. There's nothing new here. You can find a million and one recipes for zucchini bread and its muffin counterparts. But I ask you this: Have you ever made French toast with zucchini bread? If you haven't, I dare you to do it. I made this dish with a lower sugar, low fat zucchini bread and a batter made with egg whites, cinnamon and almond milk. Delish.

Need more ideas? I found this article on Health.com. Grilled zucchini with herbs and cheese? Yes. Please.

Food Friday: South of the border

Once upon a time, when not a lot of people read this blog, I made a summer barley salad. It wasn't anything remarkable so to speak but it was good - and a good way to use up the bounties of a prolific summer garden, which, incidentally, I did not have at the time.

And while my garden has yet to fill my fridge with zucchini and cucumbers, I found myself thinking of that salad as I wondered what to do with my beautiful squash. I ended up making Skinny Taste's Zucchini Tots (thumbs up from Mom and Miles) but still found myself thinking of barley ... and salad ... and barley and salad together.

I dug into the depths of my pantry and I pulled out the Ball jar full of barley. Sitting right next to it happened to be a can of black beans. I'm sure they were destined for greatness once upon a time but were now taking up quality shelf space.

Could I ... should I ... black beans in a barley salad?

The answer is yes. Definitely yes.

Joined with other fresh vegetables that you might be lucky enough to score at a farmers market, the black beans and barley came together for a flavorful, Mexican-inspired salad that could work well as a side or as a main course.

I made it in the beginning of the week and took it for lunch, serving it with a Golden Corn VitaTop though it would be nice with a tortilla soup, gazpacho or just some blue corn chips.

South of the Border Barley Salad

1 cup barley, uncooked
1 can black beans, rinsed and drained
Pint grape tomatoes, halved
1 cup corn, frozen or off the cob
1 orange or yellow pepper, diced
1/2 jalapeno, seeded and diced (optional)
1/2 red onion, diced
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 cloves garlic, roughly chopped
1/4 ripe avocado
Kosher salt
1/4 cup canola oil
Handful fresh cilantro, stems removed

Cook barley according to the package directions; cool. In a bowl, toss together barley, beans, tomatoes, corn, bell pepper, jalapeno and onion. In a blender, combine lime juice, vinegar, garlic, avocado and salt. Blend until all ingredients are combined. With the blender on, add the canola oil in a thin stream; add cilantro and process until the leaves are chopped but visible. Add the dressing to the salad and toss lightly. Refrigerate for an hour or until ready to serve.

Food Friday: Lunch lately (+giveaway of sorts)

To say July has been busy might be the understatement of this summer.

We went to Boulder to visit baby Zoe.

We celebrated Miles' first birthday.

There was a little trip to New York.

The fabulous Kelly Benton took Miles' 1-year photos the same weekend that we went to the zoo, the Three Rivers Festival and hung out with my brother, who was in town for a convention.

This weekend, I will head to Cincinnati to see my best girlfriend and next weekend Mark and I are hoping to squeeze in a date night.

While I would like to think I can do it all - be a jet-setter, runner, mom and healthy eater - it's just not possible. Something has got to give, and this month what gave was my meal prep for lunch.

In my ideal world, I plan my lunches a week out and buy any ingredients I need during my weekly grocery trip. I prefer to make one big dish that I can portion out but sandwiches and wraps are a nice change of pace, as well.

I have been stressed trying to find dinner ideas and so I forwent planning, much less prepping, lunch in favor of meals at the hospital, leftovers and whatever else came my way.

Thankfully, the folks at Quorn came to my rescue.

The company that makes all-natural, meat-free frozen foods recently launched a line of frozen entrees and offered me the chance to try them.

About the new entrees:

Perfect for the on-the-go family, a working lunch, or a quick snack, Quorn’s entrées are the meatless alternative we’ve been waiting for. The all-natural, mycoprotein-based entrées satisfy vegetarians and meat-lovers alike as they are an excellent source of protein and fiber but have less fat and fewer calories than their meat-based rivals. The ready to serve meatless Entrées: Kung Pao Chik’n, Spaghetti & Meatless Meatballs and Chilli, will be available nationally in natural food stores and in the natural food section of selected mass retailers. The burritos, Chik’n & Tomato Roasted Corn Salsa and Chipotle Lime Chik’n & Bean, will be available nationally in natural food stores and in the natural food section of selected mass retailers  

I was sent one of each new entree and happily gobbled them up when going out wasn't in the budget and Mark ate the leftovers.

What I thought:

Anytime I try something new, especially something with faux meat, my first bite is always with a bit of trepidation. How fake is it going to taste? Is it going to taste too healthy?

The answer to those questions was not fake and not healthy - in a good way, of course. I really enjoyed just how much flavor the entrees had. The Kung Pao Chik’n, Chilli and the burritos had a lot of kick, and the Spaghetti & Meatless Meatballs was filled with herbs. My favorite was probably the chili, especially topped with a bit of cheese and plain Greek yogurt.

The portion sizes are what you would expect with a frozen meal, especially those with less than 300 calories. While they are protein-packed (a good thing!), I had to supplement them with a little extra. A corn VitaTop with the chili, salad with the spaghetti and soup with the burritos. It does sort of take away from the ease of a grab-and-go meal but I always take a BAG of food to work so it was no biggie to me.

My one complaint about the entrees lies with the burritos. The burritos are hefty in calories, to me at least, coming in close to 400. I try to keep my entire lunch to 400 calories and supplementing it with soup and a small treat, I went well over my daily budget. The products are full of natural ingredients and the spaghetti featured wheat noodles but I think the burritos may have been white flour. I like white flour tortillas but part of me expected wheat.

Final thoughts:

I would definitely eat these again, especially if they were on sale as the entrees have a suggested retail price of $4.99. I sometimes feel guilty eating processed frozen meals but I felt good about the Quorn products. The company touts using all natural ingredients, and I could see chunks of vegetable in the burritos and liked the wheat spaghetti noodles. They were high in fiber and protein, low in fat and reasonable in calories.

Of course, you don't have to believe me.

The folks at Quorn were kind enough to share the love with y'all and sent me some coupons. OK, not just some - a lot. I have 25 envelopes sealed, stamped and return addresses on them, each with two coupons for a free Quorn product and four $1 off any Quorn product coupons.

Want me to send you one? I'll make it easy on you ... sort of. Email me at hlthystrides at gmail dot com, sharing with me which entree you'd most like to try and your address. The first 25 to send an email get an envelope.

Food Friday: I tried it - Arctic Zero

Forgive me, readers, for I have sinned.

Cardinal Sin No. 1: I went grocery shopping without a list.

Cardinal Sin No. 2: I went grocery shopping hungry.

Cardinal Sin No. 3: I went grocery shopping while Miles was at daycare thus giving me the freedom to cruise up and down the aisles at the slowest pace possible, looking at anything and everything my heart desired.

While I'm proud to say that I did manage to stick within the budget (sort of) and I passed up the Diet Coke (Fanta Orange Zero and Diet Barq's instead), I failed to resist the temptation of something new to my Kroger and old in the blog world.

Arctic Zero "ice cream"

Called a "protein shake in ice cream form,"  the company website says, "Arctic Zero is a high quality frozen dessert that is all natural, gluten free, suitable for lactose intolerants, and low glycemic. Like 'super foods,' we like to call it a 'super dessert' since it feeds the muscle and starves the fat due to the high quality whey protein concentrate and low calorie/low carb formula."

Of course, that's not what they put on the label. The packaging touts that its a frozen dessert with 150 calories per pint. Yes, the entire carton has the same amount of calories that one serving of low-fat ice cream does.

Coming off my "I'm on vacation" sugar buzz, I found myself reaching for a container of Mint Chocolate Cookie and putting it in the cart - despite its $5+ price tag.

I got home, excited to try my new find, but waited until after dinner. I pulled out the pint and grabbed a spoon, ready to dig in. And I dug. And dug some more. After what seemed like quite a bit of effort, I finally got a bite.

"Hmm," I thought. "Not very creamy. More icy than anything but it does taste minty."

I struggled to get several more bites to put on a graham cracker, which turned out to be an epic fail. Arctic Zero is not meant to be the middle of an ice cream sandwich. I sort of just ate the graham crackers and licked the zero. It was a "meh" experience.

The next day I decided to try Arctic Zero the way it was meant to be enjoyed - pint in one hand, spoon in the other. I did defrost it a bit in the microwave to make it more scoopable. First bite, OK. Second bite, ick - whey. Third bite, I guess I can keep eating it. I ate about half - or 75 calories worth - before offering Mark a taste.

He sat there for a moment. Then wrinkled his nose. Then he stuck out his tongue as if to spit out the taste.

"What do you think?" I asked.

"It tastes like (insert very crude statement about bodily functions)," he replied.

Final verdict: OK but not worth the price. If you need a frozen treat lower in calories, pick up a box of sugar free fudge pops. If you feel the need to eat an entire pint of ice cream, it's possible that you might have portion-control issues that need more than just Arctic Zero. (Note: Previous comment made with all sincerity.)

Food Friday: Peanut Butter Banana Pancakes

I would like to think that it's all about me. Me, me, me. But the truth is, it's not. Not even a little bit.

And not at all this past weekend. It was Father's Day weekend, and I wanted to do my best to make it all about Mark. Or at least 75 percent about him. I took him out on a date Friday night. Dinner! In a restaurant! Without a baby! I made him a Spanish-inspired menu on Saturday night, complete with Sangria.

When Sunday arrived, I knew I had to do it right. Even though I was sweaty and tired after my first long run, I asked Mark what he wanted for breakfast. Anything he wanted, I told him (secretly hoping that he'd pick the Greek diner down the road).

Wait it wasn't about me. It was about him. And him wanted some Peanut Butter Banana Pancakes.

When I've made these for him in the past, it was because I had leftover peanut butter chips from a recipe. I would make a basic pancake recipe, add chopped bananas and the chips and voila! - peanut butter banana pancakes.

I had no such chips this weekend but I wasn't going to be the one to let down Mark on Father's Day. He deserved those Peanut Butter Banana Pancakes (especially because he baby wrangled while I finished my long run).

With the help of my BFF Google and a fair share of tweaking, I think we did OK. Actually, more than OK. Those pancakes have been requested more than once and a big batch were put in the freezer for easy thawing/quick breakfasts.

Peanut Butter Banana Pancakes

1 cup whole wheat flour
1/2 cup white flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon (or less depending on taste)
1/2 cup peanut butter
1 very ripe medium banana, mashed
1 1/2 cups milk, divided
1/2 teaspoon vanilla extract

In a large bowl, whisk together flours, baking powder, salt, sugar and cinnamon. In a small bowl, whisk together peanut butter, banana and 1/2 cup milk until smooth. You might need to slightly warm the peanut butter to get a smooth consistency (though I did not). Add peanut butter mixture to dry ingredients, mixing gently until crumbly. Add remaining milk and vanilla, whisking until just combined. Set aside. (Don't skip this step! I've found it's important for the batter to rest a few minutes. It helps the pancakes rise.)

Heat a large skillet or griddle over medium to medium-high heat. Add canola oil and/or butter. Wait until the oil is hot before adding batter. Spoon batter onto skillet or use a small scoop - about 1/4 cup per pancake. Wait until the edges of the pancake are dry and there are bubbles in the middle before flipping, about 3 to 4 minutes. Flip gently and cook another 2-3 pancakes. Makes 15 pancakes.

To freeze: Place cooked pancakes on a cookie sheet and stick in the freezer for an hour. Transfer from sheet to zip bags.

Food Friday: The rule of Caesar

It was the summer I was 21. I had hoped to have an internship at a fantastic newspaper but instead I found myself shacking up with Grandma and working at a (relatively) nearby country club. I bused tables and poured water. I made chicken salad and scooped Graeter's ice cream. On a rare occasion, I even made a Bloody Mary or two.

But it was a night in the kitchen, preparing salads, that scarred me. A server (and drinking buddy) came back with a dry vodka martini.

"Not time to start," I told her.

"It's not for you," she said with a laugh. "I need you to put a couple anchovies in it."

Anchovies? In a martini?

I could barely stomach the idea of anchovies as a garnish on the club's Caesar salad but putting them in a martini made my stomach turn. From that day on, I had to look away as a gloved hand adorned an otherwise tasty salad with the slivers of salty fish.

I also had to turn off my brain when I found myself eating the occasional Caesar salad or making pulled chicken Caesar salad sandwiches. The dressing is defined by the inclusion of anchovies but in my mind, I was eating "special" ranch.

However, I was going to have to (wo)man up if I was going to make a dish I knew Mark and I would love: Clean Salmon Caesar Pita Pockets.

The recipe, in the "The Eat-Clean Diet Vegetarian Cookbook" by the clean-eating maven Tosca Reno, starts off innocently enough. You have plain low-fat yogurt and then there's a clove of garlic. But, listed third, is anchovy paste. Anchovy paste.

Not only was it the fish I so despised but it was in a tube, all ground up and stuff.

But I was committed. I was going to get over my fear and I bravely added a 1/4 teaspoon to the food processor along with the other ingredients and gave it a whirl. I bent down, took a whiff and was overwhelmed with goodness. The local basil that I had gotten in my Green BEAN delivery smelled so sweet and so good that I no longer cared that there was ground up fishies in the dressing.

Feeling satisfied, I went ahead with the dish. I chopped lettuce and vine ripe tomatoes (again from Green BEAN), sliced wheat pitas and grilled the ever gourmet Aldi salmon on the Weber.

 In less than 15 minutes, the meal was ready. I barely had time to roast the broccoli that I planned on serving with it!

Note: Also served with sea salt and black pepper kettle chips - for color, of course.

Mark and I really enjoyed this dish. The dressing definitely felt more basil than Caesar but, as my husband loves to say, the flavors really complemented each other. The best part, though, was this is a meal you can feel good about eating. I don't think the entire plate hit 500 calories (even with the chips), and it was full of fresh vegetables, whole grains, lean protein and omega 3s!

Clean Salmon Caesar Pita Pockets

For the dressing:
½ cup plain, low-fat yogurt (<---- don't use non-fat; I did and it was a bit runny)
1 large clove garlic
¼ teaspoon anchovy paste or minced anchovy
1 handful basil leaves
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
Dash hot sauce, such as Tabasco
Pinch each sea salt and freshly ground black pepper

1 tsp extra virgin olive oil
4 (4-ounce) wild salmon filets, skin and pin bones removed
Pinch each sea salt and freshly ground black pepper
4 whole wheat pitas, halved to create “pockets”
4 cups romaine lettuce, cut into 1-inch pieces
2 to 3 tomatoes, sliced

Add all dressing ingredients to a food processor or blender and whirl until thoroughly blended. Transfer toa a bowl or container and set aside. You will have extra dressing, which will keep in the fridge for up to one week.

Heat olive oil in a large nonstick skillet on medium high. Season salmon with a pinch of salt and pepper and place in skillet. Cook for about 3 minutes on each side for medium-rare to medium, or longer for more well done. Salmon that is left a little pink in the center (medium-rare to medium) will be more moist and tender and is safe to eat, but cook to your desired doneness. When salmon is finished cooking, remove and transfer to a cutting board.

Stuff pita pockets with romaine and tomato slices. Cut salmon filets in half, and nestle them into pitas. Drizzle 1 to 2 tablespoons dressing into each pita pocket. Serve immediately.