Healthy Eats: Anti-Inflammation & Pan-Seared Mushrooms

Maybe I heard it via Gwyneth’s goop, or maybe it was via Ayesha Curry’s instagram, or maybe it was even via one of my many lifestyle blogs on my reader – but recently I came across the anti-inflammatory cooking movement and wanted to check it out.

Anti-Inflammation? Really?

But seriously, the thought that major diseases like cancer are caused by something as simple as inflammation just seemed too simple to me and I was baffled and curious to learn more. Enter Amanda Haas (aka @amandahaascooks to Ayesha’s followers) and her cookbook The Anti-Inflammation Cookbook. I picked up a copy of the cookbook from my local library to investigate more and to dive in and get started. Please note: while you can’t learn everything about a potential lifestyle change from a cookbook, you can learn about healthy choices and habits you can start to make in an effort to reduce inflammation in your body (and remember your doctor/physician is your best reference).  

The book and the diet haven’t really been a huge culinary overhaul for me, my diet already consisted of leafy greens, gluten free legumes and grains and fish (thanks Blue Apron!) and I eat relatively healthy when I do make an effort. But the book has forced me to look a little closer when I’m grocery shopping and to start making the smarter choice (versus the cheaper one). After all, the end goal is to reduce pain and diseases, and if it ends up helping some of the more vain traits of mine (cough skincare cough) well then that’s just gravy.

I will admit that I’ve used the reference pages of this cookbook more than I’ve used the actual recipes.  The section about prioritizing organics based on the pesticides used on fruits & veggies with skins is invaluable, as is the sections that continually reinforce the health benefits of avocados, citrus fruits, and eggs. And for those of us with a sweet tooth, Amanda shares just what kind of chocolate is actually good for you (!!!) and the best natural sweeteners for when you need some extra flavor.

As for the rest of the book, the recipes just aren’t all that appetizing and quite frankly, I’ve seen a bunch of them before (I just didn’t know they were anti-inflammatory). But there are some seriously great tips in here that are worth sharing (ex: dress your kale with dressing for at least 30 minutes) and a great meatless recipe for an easy weeknight dinner.

If you’re interested in Amanda’s book purchase it here or reserve from any of Columbus’ many libraries here.

PAN-SEARED MUSHROOMS with caramelized shallots and thyme

(via Amanda Haas)

The key to the flavour here is the sear of the mushrooms – it seriously makes all the difference.

Tip:  save some cash by purchasing your mushrooms from the bulk mushroom area of your produce section.

Ingredients:

2 tbsp extra-virgin olive oil

4 cups sliced mushrooms (cremini, shiitake and other “meatier” varieties work best)

2 tbsp minced shallots (1 large)

1 tbsp lemon juice

2 tsp thyme leaves

Pinch red pepper flakes

Kosher salt

Freshly group black pepper

Directions:

1. Heat 1 tbsp extra virgin olive oil of medium-high heat in a non-stick skillet. Once the oil starts to smoke, add the slides mushrooms and a generous pinch of kosher salt.
2. Sear the mushrooms until they've browned on one side (approximately one minute) then stir the uncooked mushrooms to the bottom of the pan.
3. Cook mushrooms about 3 to 4 minutes or until their liquid has started to evaporate. 
4. Add the shallots and cook for a minutes, then stir in the lemon juice, thyme and red pepper flakes. 
5. Allow the lemon juice to evaporate for the 30 seconds and then remove the pan from the heat.
6. Add 1 tbsp extra virgin olive oil to the mushrooms and stir, then add salt and pepper to taste.

Serve immediately.

To keep the meal meatless these mushrooms pair well with a quinoa salad or even a hearty green salad. They'd also be a great side alongside a ribeye for an at-home steakhouse meal. 

Bananas: easy breakfast muffins

If every year’s New Years resolution is to eat healthier (among other things), overconfidence in the produce section of the grocery store is usually a result. The voice in your head says yes, I’ll eat salad for lunch every day this week, or broccoli is great and filling for dinner, to I’ll just have a banana for breakfast.

I’m more of a fan of bananas as a snack during the workday, but still, there’s always the last one in the bundle that’s turning yucky brown by the time Friday rolls around. But it turns out; overripe bananas freeze beautifully, and once thawed, come out soft and almost liquid – perfect for baking. And if there’s real bananas in baked goods, they have to be healthy, right?

I’ve been eating these banana chocolate chunk muffins for years – the recipe I adapted below is based on one from my pre-school cookbook – and they’re the perfect combination of breakfast and dessert. Small and chocolaty, they’re super portable for breakfast during your commute, or while you’re perusing emails upon arrival at the office.

I halved this recipe (and only used two bananas), decreasing the potency of the banana flavor, and adding a teaspoon of cinnamon for some warmth. And for extra chocolate-ness, I used Trader Joes semi-sweet chocolate chunks, instead of your typical semi-sweet chocolate chips.

Enjoy!

Banana Chocolate Chip Muffins

Ingredients:

3/4 cup sugar 3/4 stick unsalted butter, melted 1 cup mashed overripe bananas (about 2) 2 large eggs 1 1/3 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 cup mini chocolate chips (6 ounces)

Directions:

1. Preheat the oven to 350° . In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
2. Spoon the batter into the prepared muffin cups (I used a non-stick muffin pan and cooking spray instead of these). Bake for about 20 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

6 Tips for Staying Warm this Winter

Images via 01 | 02 | 03 | 04 | 05 | 06 

The temps have finally lowered to the 30s, snow is kind of on the ground – it’s finally winter!

Call me crazy – but winter is my favorite season of the year. Pink cheeks, cozy fires, amazing aromas and more, the cold really does bring everyone together.

Just how do I stay toasty during these upcoming winter months? Here are six of my tips for staying cozy during the winter months:

1. A great pair of sweatpants & slippers: I am VERY biased here, but there’s a reason Roots sweats are classics, they’re easily the warmest, coziest loungewear out there. Add in a great pair of shearling slippers and you’re set for a day cozying up inside.
2. A warm blanket or throw. I love a faux fur throw for keeping me toasty, they're keep in the warmth because they don't have the holes an afghan does, and they provide a great look and texture to your lounging space. Warm and stylish - a perfect combo.
3. A mug of something warm. Whether its cider, tea, or something with an extra kick, a warm beverage in a mug is perfect for staying warm. The key is the mug, not only does it heat your beverage, its perfect for curling around your hands and cozying up on the couch.
4. A winter scent. Candles are fantastic ambience creators and I love burning them most months of the year. During the winter months I avoid anything super floral when trying to stay warm, instead sticking to balsam, firewood, leather, and more masculine scents to add an extra snuggle to the house.
5. TV and movies you love: winter is great time to re-watch favorite old classic movies and tv shows, or dive into something thrilling that will keep you glued to you seat. As long as you’re distracted with your favorite entertainment, you’ll stay nice and cozy all day long.
6. Something simmering on the stove: outside of a large sauté pan, the pot that gets the most use on my stove in the winter is my dutch oven. Just it’s presence on my stovetop means that something warm and delicious is simmering away, often for hours at a time. From kale sausage stew, to chili, to my favorite soup, a warm bowl of delicious is perfect for beating the winter chill.