Blue Moon Ice Cream

I recently stayed overnight at the Grand Geneva Resort in Lake Geneva, WI and enjoyed a sweet treat I haven’t tasted since, well, since the last time I was in Lake Geneva about 6 years ago . . . Blue Moon ice cream!!!  Apparently, it’s only available in upper areas of the Midwest – Michigan, Minnesota and Wisconsin.  As I sat moaning too loudly and savoring the indulgence, I attempted to identify just what is Blue Moon ice cream.  Coupled with its refreshing sky blue hue, it has a hard-to-describe taste all its own.  After happily testing my analysis over and over and over again, I decided it definitely had a hint of lemon with a touch of raspberry.  When I returned home, I frantically searched online and discovered the “original” recipe is a secret but there are two recipes out there that come close.  I dug out my ice cream maker, tried the one I’ve listed below and – sure enough – it is VERY close!!!   Oh . . . and I was right about the lemon and raspberry!!

Blue Moon ice cream = blue tongues! Fun!

This is definitely a repeater in my house.  The blue color is a refreshing pretty touch!  For next year’s 4th of July party, I’ll serve this in tall clear ice cream dishes with fresh raspberries and homemade whipped cream on top.  Voilà – a deliciously indulgent red, white and blue treat!!

Blue Moon Ice Cream

1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup half-and-half
1/2 teaspoon vanilla extract or vanilla oil (I used extract)
1 1/2 cups whipping cream
1/8 teaspoon blue food coloring
3 teaspoons vanilla pudding mix
1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed (I pureed fresh raspberries)
1 teaspoon lemon flavored oil or lemon extract (I used fresh lemon juice)

Directions:
-1/2 Cup of milk scalded in pan.
-add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved
-add 1/2 cup of half and half.
-add 1 1/2 cups of heavy whipping cream.
-add vanilla, raspberry, lemon flavoring.
-add blue food coloring.
-chill in fridge till very cold.
-put in ice cream machine for about 20 minutes and devour!

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Who doesn’t love brownies?!  I’m famous for these at work.  If I don’t make them at least twice a year, I lose tenure!    My dear friend, Mary, gave this recipe to me six years ago.  I’ve been making them ever since.  WARNING:  These are ooey, rich and gooey – addiction is imminent.

I apologize to my clean-eating followers.  This is NOT an eat-clean dessert.  Hey, we have to splurge once in a blue moon . . . especially around the holidays.  More GG exercise tips will be coming soon; so, we’ll make up for it!

Mint Chocolate Brownies!!!

These are richly delicious!!! Make them for Christmas & St. Patrick's Day!

Ingredients ~

* Brownie Mix

* 1 ½ stick butter (I use unsalted)

* 3 Tbs. Crème-de-Menthe

* 2 Cups Powdered Sugar

* 1 Cup Chocolate Chips (or Mint Chocolate Chips)

* 1 package Andies thin mint candy

Brownies:
Bake and cool your favorite brownie mix according to package instructions. (13 x 9 pan) I like Duncan Hines

Cool completely before spreading the crème-de-menthe layer.   DO NOT CUT.

Crème-de-menthe layer:
Beat ½ cup room temperature butter. Add 2 cups powdered sugar and 3 Tbs. green crème-de-menthe liquor. Spread over brownies.  Let this set before spreading the chocolate glaze.

Chocolate glaze:
Stir 1 cup semi-sweet chocolate chips (or mint chocolate chips for more mintness!) and 6 tbs. butter in a saucepan over low heat until melted and smooth. COOL. Pour over crème-de-menthe layer and spread evenly.

Before glaze sets, sprinkle with coarsely chopped Andies candy. Enjoy!!

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I made this last night for tonight’s dessert.  It is actually good for you while tasting indulgently yummy!  I can’t take the credit for this concoction.  I stumbled upon the recipe in the November/December 2009 issue of Clean Eating – GG’s favorite cooking magazine, by the way!!!  It took me all of five minutes to mix all the ingredients in my blender.  This is my “good dessert” for the evening:

Spiced Pumpkin Mousse

Serves 10 (I cut this recipe in half.)

This luscious dessert contains 35% of daily rec for manganese and 15% for fiber!

• 2 15 oz. cans 100% pure pumpkin purée (not pumpkin pie filling)
• 1 1-lb pkg silken tofu, drained well
• 1/2 cup pure maple syrup (I used sugar-free)
• 1 1/2 tsp cinnamon, ground
• 3/4 tsp ginger, ground
• 1/4 tsp nutmeg, ground
• 1/4 tsp cloves, ground
• 1/4 tsp sea salt (I eliminated this ingredient)
• 1/2 cup nonfat plain Greek-style yogurt (I used my very fave 0% Fage!)
• 1 oz dark chocolate, cut into thin shards

In the bowl of a food processor (I used my blender), combine pumpkin and tofu.  Process until combined, about 30 seconds.  Add maple syrup, cinnamon, ginger, nutmeg, cloves and salt.  Process until combined, about 30 seconds more.

Transfer mousse to a resealable container, cover and refrigerate for at least 4 hours.

Drain any water that has accumulated from mousse.  Give it a quick stir and scoop 1/2 cup mousse into each of 10 small glasses or ramekins.  Top each serving with 2 tsp yogurt and 1 tsp chocolate.  Keep refrigerated until ready to serve.  (for those extra sweet tooths, fat free Cool Whip works well too)

This tastes like a very gooingly good pumpkin pie without the crust and more of the scrumptious filling!!

Now, my daughter’s palate does not yet appreciate consistently clean eating as I’ve grown to love; her younger metabolism can afford more cheats.  Soooo . . . being the wanting-to-please everyone cook that I strive to be, I’m making this “bad dessert” tonight as well:

Thank you to my very kitchen-capable bro who introduced me to this easy sweet treat!

Pizzookies!

Serves 4

• 1 package Nestle Toll House Chocolate Chip Cookie Dough
• Vanilla or Caramel Cheesecake ice cream

Place the cookie dough as one sheet in an 8 X 8 pan.  Bake according to package directions.

Immediately warm out of the oven, divide the cookie into four parts.  Place each warm “cookie” in a large bowl.  Scoop the ice cream on top and serve immediately!  Hmmmmmm . . . . .

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This is one of my favorite desserts of the fall and winter seasons. Pumpkin is so good for you! Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, but it’s also a good source of vitamins C, K, and E along with lots of minerals including magnesium, potassium, and iron. Wooo . . . that’s alot of punch to this bright orange veggie.  My mom has been making these cookies for as long as I can remember; she, however, makes the delectable original version.  Here’s my “doctored” version that tastes just as sinful.  Hehe . . if she reads this, she’s probably going to exclaimingly question what I’ve done to her cookies.  I better have her taste my version first.

Old Fashioned Soft Pumpkin Cookies

Mmm, one of my faves of the season!

• 1 ½ cup whole wheat flour, 1 cup unbleached all purpose flour (original 2 1/2 cups flour)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup butter, softened, 1/4 cup Olivio (original 1/2 cup butter)
• 1 can (15 ounces) pumpkin
• ¾ cup sugar substitute such as Truvia or Stevia (original 1 1/2 cup sugar)
• 2 egg whites (original 1 egg)
• 1 tsp vanilla

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Mix butter, pumpkin, egg and vanilla in another bowl. Beat until light and creamy. Mix dry ingredients until well blended with the pumpkin mixture.

Drop by rounded tablespoons onto a greased cookie sheet. Smooth tops of cookies.

Bake at 350 degrees for 15-20 minutes.

Cool on wire racks.

**Drizzle with your favorite homemade vanilla frosting recipe.

( I combine skim milk (about ½ cup), Olivea (about 4 Tsp), powdered sugar (about 2 cups), and vanilla (about a teaspoon). I don’t have specific amounts. I blend these to taste.

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I found this in a past issue of Women’s Health and made it the other night so that I wouldn’t have to worry about making lunches for the week.  I just savored my last portion for lunch.  I hunt for recipes like this that don’t taste as “clean” as they are.  The spices coupled with the fresh veggies and tender beef make for a satisfying meal that provide the right ratio of protein, carbs and fat.  This can also make for a perfect post-workout meal or delicious dinner.

An A+ Dinner

NUKE-AND-EAT ASIAN STIR-FRY  

Time-saving Tip: Make this recipe on Sunday, then freeze it in single-serving portions—you’ll have a healthy “fast-food: meal ready anytime you want it.

(I modified to make it even cleanier by eliminating extra salt, replacing one egg with two egg whites, and using low-sodium soy sauce.)

• 2 egg whites, beaten
• 4 Tbsp low-sodium soy sauce
• 1 lb beef sirloin, sliced into 2″ strips
• 1 Tbsp sesame oil
• 1 Tbsp cornstarch
• 1/2 tsp crushed red pepper
• 1 Tbsp chopped garlic
• 2 tsp grated fresh ginger
• 2 carrots, sliced into 2″ strips
• 1 8 oz can sliced water chestnuts, drained
• 1 medium onion, sliced
• 1 bunch scallions, sliced into 2″ strips
• brown rice (you can make a batch of this ahead of time as well and portion it along with the stir fry)

In a bowl, combine the egg whites and 1 Tbsp of the soy sauce, and stir well. Then add the sirloin strips and set aside to marinate. Next, heat the oil in a large nonstick skillet while you mix the remaining soy sauce, the cornstarch, and the crushed red pepper in a bowl—this is your sauce, to be used later. Once the skillet is hot, stir-fry the garlic and ginger for about 30 seconds, stirring constantly. Then, at 30-second intervals, individually add the carrots, water chestnuts, onion, and scallions. Next, remove all the vegetables from the skillet and place them in a bowl. Put the beef-marinade mixture in the skillet, cook for 2 to 3 minutes, then pour in the sauce, stirring and cooking until it’s thick and bubbly. Finally, add the vegetables back to the skillet, and cook everything together for a couple of minutes, or until hot.

Let it cool, then place individual portions in plastic containers and freeze. When you’re ready for a quick lunch, microwave the stir-fry for 3 minutes or until hot and serve with one serving of the brown rice. Makes 3 servings

Per serving: 486 calories, 42 g protein (2.2 g leucine), 45 g carbohydrates, 16 g fat, 7 g fiber

GG’s Tip:  You can substitute with other veggies you have on hand . . . broccoli, cauliflour, red peppers . . .

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An A+ Dessert

A reader asked me why I only post healthful (not healthy) recipes so I decided to post a more decadent dessert that only seems un GG-like.  This is actually fat free despite its creamy richness.  So go ahead, we all need to splurge once in a while.  Everything in moderation . . . including moderation. 

I love all things cherry – I eat marochino cherries out of the jar, cherry lifesavers are my favorite candy, and I pop bing cherries like popcorn.  My mother’s Cherry Delight dessert may have been the dish that started it all.  I fondly recall racing my dad to the fridge for the last piece of this no-bake treat.  I was working out yesterday, of all things, and was trying to think of a way to give this dish an “eat clean” makeover.  I had a taste for it and can’t remember the last time I enjoyed it.

Using fresh cherries rather than canned cherry pie filling cuts out the sugar.

GG sits before you now exclaiming that the experiment worked.  I have to say it tastes more sinful than it is.  This is a great warm weather dessert that’s always been a crowd pleaser in our family.  If you like sweet, if you like creamy, and if you like cherry, check this out.  It’s real simple and quick to whip up (unless you’re feeling the urge to make your own angel food cake, like I did):

Cherry DeLIGHT

• Angel Food cake, cut into small cubes (homemade or store bought) ****Don’t forget, there are no egg yolks in angel food cake.  That means no fat!!***
• 2 packages sugar-free vanilla instant pudding mix (original recipe calls for regular vanilla instant pudding mix)
• approx. 2 cups of pitted Bing cherries (original recipe calls for 2 cans of cherry pie filling) **my favorite cherry pitter is from Williams Sonoma
• 1 cup non-fat plain Greek yogurt (original recipe calls for one pint sour cream)

In a 9 x 13 pan, spread half of the cubed Angel Food cake on the bottom.  Make the pudding according to package directions (use skim milk).  Mix the yogurt with the pudding.  Layer half of the pudding mixture on top of the broken cake in the pan.  Place the second half of the cake cubes on top of the pudding.  Layer the second half of the pudding on top of that.  Place the cherries on top.  Refrigerate for at least 4 hours.  That’s it!

There you have it ~ a family recipe made over into a non-fat decadent dessert!!!!

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An A+ Panini to make in my panini press!

One of the best kitchen appliances I invested in so far is my Breville panini press.  I use this at least twice a week to press paninis, grill veggies, or create the best burgers I’ve made yet.  It leaves the food with that authentic barbeque-lined look along with the grill-enhanced flavor.  The following recipe came in the little recipe book included with my Breville press.  I can’t get tired of this panini.  For those bored with the usual turkey sandwiches, this offers a nutrituous yet delicious twist to the traditional sandwich.  An added perk – it’s eeeeasy to make:

Perfect Pepper Panini

2 red bell peppers, cut in half lengthwise, cored and seeded
3 oz low fat feta cheese (sliced or crumbled)
1 tsp. dried oregano
1 tsp finely grated lemon zest
1/4 cup olive oil
2 tbs balsamic vinegar (I usually eliminate this part)
2 tbs pesto sauce
2 pieces of foccacia, cut in half horizontally (I replace this with whole wheat Naan bread . . . less calories and carbs and delish!!)
small handful of red chard leaves (I usually use spinach leaves instead)
pepper to taste

1.  Place peppers cut side up in a small roasting pan (I use a square casserole dish) and place the feta inside each half.  Scatter with the oregano and lemon zest and season well.  Drizzle with the olive oil and balsamic vinegar and cook in a preheated 350° oven for 25-30 minutes, until the peppers are softened and starting to blacken around the edges.  Remove and set aside to cool.

2. Spread the pesto over the bases of the naan bread and arrange the spinach leaves on top. Layer the peppers over the spinach and top with the lids.  Toast in a sandwich grill for 3 – 4 minutes, until the bread is golden and the leaves are wilted.

Mangez, mangez!

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Two A+ Energizing Snacks

As I illustrate in my post on healthful eating shortcuts, I make as many meals and snacks from scratch as I can to avoid unneccesary additives and preservatives. But who has time to spend hours in the kitchen?  Working all day, devoting a couple of hours in the evening to a workout, and spending quality time with my daughter leaves little time for much else.  I’m forever looking for easy, quick recipes that don’t require a lot of labor.  Here are two of my new favorites that I happened upon in one of my favorite fitness magazines, Oxygen.  I made these last week, they satisfied my appetite between meals, and they helped to fuel my workouts.  These are “repeaters,” as my daughter would say.

TLC’s Trail Mix

1/4 cup raisins
1/4 cup dried cranberries
1/2 cup banana chips
1/2 cup apple chips
1/2 cup almonds
1/4 cup cashews
1/4 cup walnuts
1/2 cup sunflower seeds
1/4 cup carob chips (optional . . . I didn’t have these last time I made this, and it was just as yummy)

Combine all ingredients in a large mixing bowl and divide into 1/4 cup servings.

Makes 12 servings

Energy Bars

1 cup natural peanut butter (I used reduced fat)
1 cup honey
1 cup old-fashioned oatmeal
1/2 cup walnuts
1/2 cup almonds
1 cup dried apricots, chopped

1. Combine peanut butter and honey in a large nonstick pot and heat on low until runny. Mix in the oatmeal, apricots and nuts, stirring until all ingredients are well coated.

2. Line a 9 x 9 inch pan with waxed paper. Press the mixture into the pan. Let cool, then cut into 16 bars.

Makes 16 servings

Both of these snacks taste more sinful than they are!!!

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GG’s Power Protein Shake = A+

I make this at least three mornings a week.  It’s my favorite Saturday breakfast right before going to the gym for a nice long weekend workout.  It tastes much more sinful than it is.   It only takes a couple of minutes from start to clean up too.  I’ve also varied this with frozen strawberries and a scoop of strawberry whey protein for a different treat.    Go ahead ~ put that blender to use.

GG’s Power Protein Shake

1 frozen banana
1/3 cup oatmeal
2/3 cup water
1 scoop vanilla or cookies n cream protein powder
1 tbs oat bran
1 tbs flaxseeds
1 tbs wheat germ
A small scoopful of ice

Blend all ingredients in a blender until smooth. Breakfast in a blender!

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GG’s Hummus = A+

Yes, I gave myself an A for my own recipe. You’ll taste why when you try this. Want a guilt-free dip that is actually very good for you? This is soooo easy to make.  I whip this up in about one minute.  I never buy store-bought hummus anymore because, honestly, this is way better . . . creamier and all natural ingredients!  Try it and let me know what you think. 

GG’s Hummus to Hum About

1 (15 ounce) can chickpeas (drained and rinsed)

3 cloves garlic

1 tsp Mexican seasoning

¼ cup fresh lemon juice

1/3 cup olive oil

1 – 2 (jarred) roasted red peppers

Puree all ingredients in a blender until smooth. Enjoy with pita pieces or baby carrots.

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