Southern Protocol

Nothing is better than having an easy dinner recipe that you can go to again and again – one that looks impressive, and tastes even better! That’s what I’ve found in this DELICIOUS Linguine with Avocado and Arugula Pesto. What’s even better, is that the recipe makes so much of the pesto – meaning you can use it as a dip, a sandwich spread, or even on a toasted crostini (which we did for a girls’ night the other week. Just add some diced tomatoes on top! Festive!)

The fresh, creamy avocado paired with the spicy bite of arugula is amazing, and good for you, too!

Linguine with Avocado and Arugula Pesto (courtesy of Giada diLaurentiis, serves 4)

1 pound linguine pasta
2 medium avocados, halved, peeled and seeded
3 cups baby arugula (you can always use baby spinach, too!)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice
2 cloves garlic, peeled and smashed
Big drizzle of extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup grated Parmesan
1/2 cup sliced almonds, toasted

To toast the almonds: arrange in a single layer on a baking sheet. Preheat oven to 350 degrees F, and toast for 6-8 minutes or until lightly toasted. Let cool before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh of the avocados and place in a food processor. Add the arugula,basil, lime juice, garlic, olive oil, salt and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding pasta water as needed to loosen the sauce.

Enjoy!

My roommate and I both love cooking – which means at least once a week there’s something (hopefully) fabulous going on in our kitchen. Especially this time of year, with ingredients so fresh and perfect, there are millions of healthy recipes that we’re dying to try out. A great example? This salmon en papillote with a papaya, mango and avocado salad! While the original intention of eating fish last night was to use some of our rapidly-growing dill plant (I really have never seen an herb plant so gargantuan), the second I stumbled upon this recipe on Food Network’s website, I couldn’t turn back.

Cooking fish “in paper” (en papillote) is one of the healthiest, easiest, freshest ways to eat fish year round. Toss in whatever fish you love, some veggies, olive oil, and even some orzo, and it’s a meal in a big – which also means easy cleanup! Pairing the citrus-sweet papaya and mango (with the creaminess of avocados) under the salmon in this dish is a flavor combo to die for. Definitely something we’ll be trying out again!

Salmon en Papillote (yields 3 servings)
-3 salmon filets
-Zest and juice of 1 lemon, plus juice of 1 lemon for dressing
-Zest and juice of 1 lime
-Kosher salt, to taste
-2 Anaheim pepper, finely chopped, divided
-1 bunch fresh cilantro leaves, chopped
-2 cups mixed greens
-1 avocado, halved, pitted, peeled and cubed
-1 small papaya, peeled, pitted and cubed
-1 mango, peeled, pitted and cubed
-1 fennel bulb, thinly sliced
-1/2 cup extra-virgin olive oil
-1 tablespoon sesame seeds
-1 tablespoon poppy seeds
-Parchment Paper

Preheat the oven to 350 degrees F. Cut a large piece of parchment paper; fold in the center, and cut half of a heart (just like kindergarten arts and crafts on Valentines Day! How romantic!). Repeat two more times for other two filets.*

In a large bowl, gently toss the salmon filets with the zest and juice of the lemon, zest and juice of the lime, and a pinch of salt. Place 1 salmon filet on one side of the opened parchment heart. Top each filet with equal parts chopped pepper and cilantro; drizzle with olive oil and salt. Roll the edges of the parchment closed, enclosing the salmon into a pocket. Place the packages onto a baking sheet and bake for 10-15 minutes.

Meanwhile, to assemble the salad: in a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, remaining peppers, poppy seeds and sesame seeds. Season the salad with salt and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.

Remove the salmon filets from the parchment and place on top of salad – preferably right after the salmon is done cooking.

Enjoy!

*As you can see, the picture for this recipe has a different folding method for enclosing the fish en papillote; I’ve found that the heart-shaped route is much easier, but you’re welcome to try the twisting option!

It’s amazing how vast and varied the blog world is today. I was just talking with a friend about how even three years ago, when we both lived in London for the summer, no one even thought about keeping a blog to let friends and family know how things were going on the other side of the pond; now everyone that I know makes daily entries about their worldly travels.

Naturally that means there’s a lot of low quality “journalism” out there, which is why I LOVE when friends introduce me to blogs that are just fabulous! Yesterday a foodie friend from Chicago clued me into Love and Olive Oil - an amazing, wonderful, makes-you-hungry-even-if-you-just-ate food blog written by a lovely Nashville-based husband and wife team. They love to cook, and love to try out new recipes; what’s better, they’re always cost-and health-conscious. I think it’s so great that food blogs end up giving you so much more than recipes… you seriously feel like you know Lindsay and Taylor even after reading just a few entries (how precious is this picture, above, from their wedding!?).

Pictured above is their quesadillas with onion-cranberry salsa, that I may or may not be making for dinner tonight Check out the blog today, and I guarantee you’ll print out tons of new additions for your recipe books!

It is truly amazing the things you can find on the internet – I can’t fathom what it was like pre- “I’ll just google it!” One of my favorite things to look for online are new recipes; which is why I was so excited when my mom sent me a link to Kitchen Daily, a great site with all kinds of tips and tricks!

My favorite article on there at the moment? A list of 6 delicious (no, seriously, they look really yummy) 100 calorie pick-me-up snacks. Usually calories boasting this calorie count are tasteless are too little to leave you satisfied – but not Kitchen Daily’s! Below are two that looked most tempting to me!

Lemon-Parm Popcorn
Whisk 2 teaspoons extra virgin olive oil, 1/2 teaspoon lemon pepper and a pinch of salt in a small bowl. Drizzle over 3 cups air-popped popcorn and toss to coat. Sprinkle with 1 tablespoon freshly grated Paremsan cheese adn serve immediately.
Makes: 2 servings, 1.5 cups each. Per serving: 99 calories. What you get: Fiber

Chocolate-Banana Graham
Break 1 graha cracker square into 2 rectangles. Top each piece with Nutella (or other chocolate-hazelnut spread), a slice of banana and a sprinkling of toasted shredded coconut.
Makes: 1 serving. Per serving: 71 calories. What you get: Potassium

I may also make this mouth-watering chicken dish tonight for dinner – I’m telling you, Kitchen Daily is a GREAT resource!

Do y’all ever go through phases where you are SERIOUSLY craving one type of food? I’m going through a huge Thai and Asian kick right now… I am not satisfied unless I’m eating sushi, udon noodles or something with a cilantro-soy-sauce kick.

Which is why (once again, thanks to my handy food processor!) I made this amazing (and healthy!) Thai Steak Salad last week… and am contemplating making the dressing again just to have on hand. I could honestly drink this stuff, it’s so good. This is one of my favorite dishes that my mom made, and one of the first that we made together when I finally decided to take the plunge and start cooking for myself. The bite of the cilantro, saltiness of the soy sauce, and happiness of the honey all join together to create the BEST dressing. In the world. Ever.

Enjoy!

Thai Steak Salad (serves about 4… or less if I’m with you!)
2 large cloves garlic
1/2 cup coarsely chopped green onion
1/4 cup cilantro
1 teaspoon grated lime peel
2 tablespoons lime juice
1/3 cup olive oil
1/4 cup white wine vinegar
1/4 cup honey
1/4 cup soy sauce
1 pound beef flank stead or London broil
3 packages ramen noodles (flavor doesn’t matter)
5 ounces spinach

Process garlic til finely minced. Add green onion, cilantro and lime peel and process until it’s like paste. In another bowl, combine lime juice, oil, vinegar, honey, and soy sauce. With machine running, pour mix through fill tube until well blended. Rsserve about 1/2 cup to use for dressing. Marinate the meat with the rest. Grill the meat, let cool, then slice into thin strips. You can do the meat ahead of time if needed!

Cook the ramen without the seasoning packet. Drain and toss with 3 or so tablespoons of the reserved dressing. Toss remaining dressing with spinach. Arrange spinach in individual bowls, top with noodles and steak.

I had a very festive night last night, finally carving pumpkins and eating fall-ish treats with friends. My pumpkin was embarrassingly much smaller and simpler than the rest, as I waited until the last moment to purchase (who knew Harris Teeter only replenished their pumpkin stock in the mornings, and not late at night?!), and my attention span is too short for the elaborate carvings. I was perfectly content sipping wine and the amazing butternut squash soup one of our hostesses made. What’s even better, is that it was healthy! So it was offsetting all the candy corn… right?

The recipe hails from Shape magazine last fall, and could not be a more satisfying fall treat. They also have a recipe with it for a fontina crostini, to add a bit of crunch and cheese. Enjoy!

Butternut Squash Soup (serves 6)
-2 tablespoons extra virgin olive oil
-1 medium onion
-1 carrot, peeled and cut into 1/2 inch pieces
-3.5 pound butternut squash, peeled, seeded, and cut into 3/4 inch pieces (about 7 cups)
-6 cups low-sodium chicken stock or broth
-1/4 cup chopped fresh sage
-Kosher salt and freshly ground black pepper

Heat oil in an 8-quart stockpot over medium-high heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until onion is soft. Add garlic and cook for 30 seconds more or until aromatic. Add squash and stock/broth and bring to a boil. Add sage and continue boiling for about 20 minutes, or until vegetables are tender.

Turn off heat. Using an immersion blender, blend the mixture until smooth. (OR puree in batches in a food processor or blender until smooth) Season with salt and pepper. Keep the soup warm over low heat until you’re ready to serve!

Fontina Crostini
-1/2 whole wheat baguette, sliced diagonally in 1/2 inch-thick slices
-Extra virgin olive oil
-1 cup grated Fontina cheese
-Kosher salt

Make the crostini while keeping soup warm over low heat. Turn oven to 400 degrees F. Arrange bread slices on a baking sheet. Drizzle with oil and sprinkle with sage. Top with Fontina cheese and season with salt. Bake for 6-8 minutes, or until cheese is melted and bread is a light golden brown.

Ladle soup into bowls and garnish with crostini.

With the Susan G. Komen Race for the Cure this weekend on Daniel Island, I’ve been inspired by all things breast cancer awareness; October is the big month for that after all. While the cause of cancer – outside of genetics – is still a mystery, there are things doctors recommend you do the decrease your risk. One of those things? Eating healthier and staying active. The first recipe below is from KitchenDaily.com, and I found it via another website listing numerous recipes that help you stay strong and healthy (check out the nutrition facts).

The second recipe, well… it’s just a little something fun(ny) to enjoy.. or make a statement at your next party.

Creamy Garlic Pasta with Shrimp and Vegetables (serves 4)
-6 ounces whole-wheat spaghetti
-12 ounces peeled and deveined raw shrimp
-1 bunch asparagus, trimmed and thinly sliced
-1 large red bell pepper, thinly sliced
-1 cup fresh or frozen peas
-3 garlic cloves, chopped
-1 1/4 teaspoons kosher salt
-1 1/2 cups nonfat or low-fat plain yogurt
-1/4 cup chopped flat-leaf parsley
-3 tablespoons lemon juice
-1 tablespoon extra virgin olive oil
-1/2 teaspoon freshly ground pepper
-1/4 cup toasted pine nuts

Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2-4 minutes more. Drain well.

Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Boobie Cookies (original recipe for sugar cookies here)
-3 cups sifted all-purpose flour
-1.5 teaspoons baking powder
-1/2 teaspoon salt
-1 cup white sugar
-1 cup butter (softened at room temp)
-1 egg, lightly beaten (at room temp)
-3 tablespoons half and half
-2 teaspoons vanilla extract
-Store bought pink icing in a tube

Preheat oven to 400 degrees F. Sift together all-purpose flour, baking powder, sugar and salt. Cut in butter and blend in pastry blender until mixture is crumbly.

With a fork, stir in lightly beaten egg, vanilla and half and half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for 15 minutes.

Place small balls of dough on cookie sheet covered with parchment paper. Sprinkle with sugar. Bake for 6-7 minutes, or until lightly brown.

To decorate, outline the edge of the cookie with the pink icing, then place a dot in the middle.

You can serve these individually at a party, or wrap them up with a pink bow to sell for breast cancer awareness fundraisers And if you’re in a rush and don’t have the time to make the cookies from scratch, the break and bake ones work just fine – it’s the decor details that make the statement!

You never know who you’re going to run into during a night out on the town in Charleston. This means that you must always 1. Look very cute, and 2. Be on the lookout for people to network with.

I had the pleasure of randomly meeting a Miss Neita at Halls Chophouse the other weekend, and was absolutely ecstatic when I found out she owned a local company that sells homemade vinaigrettes and marinades! Neita’s Vinaigrettes are all heart healthy, come in quality glass bottles with adorable labels, and sound incredibly delicious: Garlic, Red Wine, and Sugar Free Citrus. And just how homemade are they? The recipes belong to her mother.

Seeing as how I put vinaigrettes on everything I was excited from the get-go, so when I found out that Neita frequently sells gift-wrapped bottles for wedding gifts, bridal party gifts, and hostess gifts, I couldn’t wait to spread the news. Every beautifully wrapped present comes with a recipe card that uses the vinaigrette or marinade.

Neita’s Vinaigrettes can be purchased on her website, or at any of the following national and local hot spots (it’s an impressive list!!): Whole Foods, Caviar and Bananas, Dean & DeLuca, EarthFare, Viking Culinary, Charleston Cooks!, Coastal Cupboard.. I mean the list goes on and on!

As noted earlier, the extra pounds that result from football season are NOT just from the early morning, sugary mimosas and carb-heavy beers. The excess calories also hit the belly in the form of dips, burgers and other addicting little bites. Enter Hungry Girl cookbooks – a very health savvy lady took all the recipes we all love and tweaked them here and there to completely change the awfulness of their nutrition. Some of my favorites for gameday below!

Spinach Dip (makes 8 servings*)
Per serving (3 heaping tablespoons): 72 calories, 1 g fat, 310 mg sodium, 9 g carbs, 1 g fiber, 4 g sugar
One 10-ounce package frozen chopped spinach, thawed and drained thoroughly
4 ounces canned sliced water chestnuts, chopped
4 ounces fat-free block cheese (any kind)
3 tablespoons plus 1 teaspoon reduced-fat Parmesan-style grated topping
1.3 cup plus 2 teaspoons fat-free mayo
1.4 cup fat-free sour cream
1 ounce light soymilk
2 tablespoons minced shallots
1 teaspoon minced garlic
Salt and black pepper, to taste

Preheat oven to 325 degrees F. Cook garlic and shallots over medium heat in a pan sprayed with nonstick spray, until softened but not burned (a minute or two). Set aside.

In a medium saucepan, melt block cheese over a low flame with the soymilk, stirring occasionally. Once cheese has melted and the mixture is well blended, add mayo, sour cream, and Parmesan. Stir until thoroughly mixed (still over low heat).

Next, add garlic, shallots, and water chestnuts and stir. Add spinach to the pot and mix thoroughly.
Spoon dip into a medium casserole dish and bake in the oven for 20-25 minutes. Season to taste with salt and black pepper.
*I always wish that I doubled the recipe – it’ll get eaten quick!

Portobello Skinny “Skins” (makes 4 servings)
Per serving (1 mushroom): 67 calories, .5 g fat, 404 mg sodium, 6 g carbs, 2 g sugar, 10 g protein
4 large portobello mushroom caps
2 slices (about 1 ounce) extra lean turkey bacon
2.3 cup shredded fat-free cheddar cheese
1 small tomato, chopped
1 tablespoon minced scallions
1.4 teaspoon salt
1.8 teaspoon black pepper

Preheat oven to 450 degrees F. Over medium heat, cook bacon strips, in a pan sprayed with nonstick spray, until crispy (about 5 minutes). Once cool enough to handle, crumble bacon into small pieces and set aside.

Line a baking pan with foil and spray lightly with nonstick spray. Wipe mushrooms clean with a moist paper towel and let them dry. Spritz caps lightly with nonstick spray (mist both sides as well as mushroom edges). Sprinkle the flat side with salt and black pepper, and then place, rounded-side down, on the baking pan.

Divide cheese among mushroom caps. Bake for 10 minutes in the oven or until cheese melts and edges begin to brown. Remove pan from oven and sprinkle bacon, tomato, and scallions over mushrooms.

Return pan to oven and cook for an additional 5 minutes or until mushrooms are thoroughly heated.

We’re still on our healthy food kick here at Southern Protocol, because let’s be honest – as good as heavy, creamy meals taste, we all want to feel light and fit during the warm bathing suit months!

This particular feel-good salad hails from the Southern Living All Time Favorites cookbook… and I can guarantee it will become a favorite of yours and your family. The sweetness of the fruit and balsamic vinegar make you forget you’re eating something so healthy!

Summer Salad with Blueberry Vinaigrette (makes 6-8 servings)
8 cups mixed salad greens
1 pint fresh or frozen blueberries, thawed
1 pint fresh strawberries, halved
2 nectarines, sliced (can substitute peaches or chopped cantaloupe if you don’t have nectarines)
Blueberry vinaigrette (recipe follows)
1/2 cup sliced almonds, toasted

Combine first 4 ingredients in large bowl. Cover and chill 1 hour.

Drizzle with 1/3 cup of Blueberry Vinaigrette, tossing to coat. Sprinkle with almonds.

Blueberry Vinaigrette (makes 1.5 cups)
1/2 cup blueberry fruit spread
1/4 cup balsamic vinegar
1/4 cup minced onion
1 tsp salt
1/2 tsp pepper
2/3 cup vegetable oil

Whisk together first 5 ingredients. Gradually whisk in oil until blended. Refrigerate leftover vinaigrette for up to two weeks.

Enjoy!

I’m sure most of you Charleston readers have all experienced the delight of the Marion Square Farmer’s Market crepes (obviously I’m still on the Farmer’s Market kick I was on last week….). While those are such a lovely treat on Saturday mornings, sometimes I feel like they’re a bit greasy and leave me feeling less than swimsuit-ready for the rest of the day. So I researched for a crepe recipe that is light and refreshing, using tasty summer flavors… I stumbled across this particular one from EatingWell.com and my mouth is literally salivating right now…

Summer Vegetable Crepes (4 Servings)
1/3 cup reduced fat sour cream
1/2 cup fresh chopped chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready to use” crepes (either in the produce section, or near the tortillas)

Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, green beans, and corn, and cook until beginning to brown; about 6-8 minutes. Reduce heat to low and stir in ricotta, Monterey Jack, remaining 1/4 cup chives, and remaining half teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.

To roll crepes, place on sheet of parchment or wax paper (or leave it on the piece of plastic in the crepe packaging used to separate each crepe). Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help roll the crepe around the filling. Place the crepe seam-side down on the plate. Repeat with remaining crepes and filling. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.

Extra fun facts: Each serving only has 302 calories, 17 g of fat (mostly good fat!), and 15 grams of protein… plus it’s rich in calcium and vitamin C! Enjoy guilt-free!

We’re getting closer and closer to warm weather, meaning we’re also getting closer and closer to beach season and light clothing. So we figured we’d start your week off with a healthy, delicious, filling salad. At the risk of sounding like Ina Garten on Food Network’s Barefoot Contessa, it’s a relatively simple, low-prep recipe – so be sure to use the best quality of ingredients to make it truly mouthwatering.

Argulua and Pear Salad with Toasted Walnuts (4 servings)
1 tablespoon minced shallots
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced
1/4 cup chopped walnuts, toasted

Combine first 6 ingredients in a large bowl; whisk to combine. Add arugula and pears to bowl; toss to coat. Place about 1.5 cups salad on each of four plates, then sprinkle with toasted walnuts.

The recipe, courtesy of Myrecipes.com, even comes with nutritional info:
168 calories
12.5 g of fat (all good fat!)
2.6 g of protein
15.1 g carbs
3 g fiber

(To toast your own walnuts: Preheat oven to 350 degrees F. Place walnuts in single layer on baking sheet, bake for 5-10 minutes. Halfway through, shake pan a bit. Remove and chop into desired size pieces!)

Enjoy!

I am constantly on the lookout for recipes that are not only delicious, but healthy, too! It can be a bit challenging, especially if you’re not willing to break the bank on all varieties of extreme health-nut ingredients, but when I find one it’s a big thrill.

Cooking Fish en Papillote, or fish in parchment, is not only healthy and yummy, but easy as anything for preparation and clean-up. It’s also a dish that has literally thousands of variations, allowing it to be a staple meal without ever getting boring! It usually consists of some kind of seafood (white fish, like cod, scallops and shrimp are the best), an assortment of fresh veggies, a grain (like orzo), and a bit of olive oil and seasonings to top it all off. Below is a recipe I came up with using a Viking cooking class recipe as a base; meaning I used the instructions and seasoning inspirations from the official recipe, but substituted in flavors and ingredients I enjoy.

Cod en Papillote (serves 2)
-1/2 cup orzo, uncooked
-Variety of herbs: basil, oregano, whatever you like!
-2 filets white cod
-6 medium asparagus spears, ends trimmed, cut into 1/2 inch lengths
-1/2 cup sundried tomatoes
-1/2 cup sliced baby portabella mushrooms
-1/2 medium red onion, cut into thin strips
-One lemon, for zesting and juicing
-Extra virgin olive oil
-Salt and pepper, to taste

For the orzo: In a medium stock pot, bring the water and salt to a boil; add the orzo and stir to prevent sticking. Cook ~5-7 minutes, drain thoroughly. Toss the cooked orzo with the olive oil, a bit of lemon juice, and some herbs of your choice. Season with salt and pepper, then set aside until needed.

Preheat the oven to 450 degrees F. Cut two lareg heart shapes from two 11X17-inch pieces of parchment paper (make SURE you cut your parchment big enough to fit all your ingredients inside!).

Place half of the prepared orzo  in the center of the right half of the parchment heart. Top the orzo with half of the asparagus, red onion, mushrooms and sundried tomatoes; season lightly with salt and pepper. Sprinkle lemon zest over the cod, then season lightly with salt and pepper. Place the fish on top of the orzo and vegetable mixture. Drizzle with a bit of extra virgin olive oil, herbs of choice, and salt and pepper. Place 1 teaspoon of butter on top before sealing each parcel.

Fold the heart in half from left to right; starting at the top left curve of the heart, seal by crimping in 1-inch sections until the packet is completely sealed. Repeat the process with the remaining ingredients for your other parcel. Brush the tops of the packets lightly with oil.

Place the parchment packets on a baking sheet, and cook until the packets are puffed and brown; about 10-15 minutes. Remove from the oven and serve immediately.

The presentation of this dish is quite cool, too: a steaming, unbelievably-smelling display of food from a browned parchment. How gourmet! Added bonus: the actual meal’s clean-up is a breeze… just wad up the parchment and throw in the trash. Enjoy!

Even for a girl who’s not huge on sweets, I can even admit that it’s pretty hard to completely give them up. In the past for just a quick treat I’ll keep some Andes mints in the freezer, but lately I am completely obsessed with Skinny Cow desserts!

Under the advice from the fantastically addictive book Eat This, Not That I added some Skinny Cow chocolate truffle bars to my shopping cart at the beginning of the summer. These delicious ice cream bars – chocolate with a heavenly drizzle of dark chocolate on top – are only 100 calories and 2 grams of fat! That plus the relatively low sugar content, gluten-free stamp and yummy taste makes for a perfect late night treat.

Now I’m on to the mint ice cream sandwiches. At 140 calories and a bit more sugar (still on 2 grams of fat!) they’re a tad worse…but please! 140 calories for a scrumptious dessert! Now you can keep an eye on your waistline and still enjoy the sweeter things in life. Check out the Skinny Cow website for all their products and nutrition information!