Archive for August 3rd, 2009

What’s with the “Going”?   Remember pledging that Fraternity or Sorority and they gave you some funny piece of chocolate?   Yeah…right. Chocolate my foot!   It was EX-LAX! ExlaxMax_48

That wasn’t funny!  Who remembers that? Come on..were you a giver or receiver?  I’d love to hear your story.   😀

Don’t get nervous because I didn’t use “EX-LAX chocolate chips” in these cookies.   The reason for the title is because I simply added dried plums (prunes by any other name) to the recipe.  Don’t start going ohhhhh….yuck…..awful….icky!   Because they are delish and good for you as well!  

Dried Plum(Prune) Facts:  Antioxidant protection.  Provides friendly bacteria to the large intestine which results in maintaining a healthy colon.  In 1/4 cup, offers the following  RDA’s:  Vitamin A=over 15%. Dietary Fiber=over 10%. Potassium For Cardiovascular Health approximately 9%.  All that for only 101 calories.


The original recipe was from Lovemyphilly  and they did NOT use plums.  They used chopped dates.  I didn’t have any dates so I substituted and the cookies are yummy PLUS fiber.   So grab a cookie and….ah hem …GO!

Fruit and Nut Cookies (original recipe “Fruit and Nut Drops” can be found at LoveMyPhilly)

  • 4 oz PHILADELPHIA cream cheese, softened
  • 2 1/2 sticks unsalted butter, softened
  • 2/3 cup packed, dark brown sugar
  • 1 whole egg
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chopped dried plums 😉
  • 3/4 cup diced walnuts
  • 1/2 cup candied cherry halves (cut in quarters)

Preheat oven to 375 F.  Beat the cheese, butter and sugar until fluffy.  Add the egg and beat well.  Make a hole in the center of mixture and add the flour, baking soda, salt and mix on low speed until well incorporated.  Stir in fruit and nuts.

Drop by round TBS onto a greased baking sheet. Bake 10 – 12 minutes.  Cool completely before removing from sheet.


Grab the newspaper and GO… no really, they don’t do that. They’re just good cookies.  Oh Stop!   🙄


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It seems the latest reporting on line and in hard copy media is about portion allotment on ones dinner plate.  Think of it like a clock and divide the appropriate nutrition requirements within “15 minute intervals”.  This was one of the presentations I came across and was provided by “Runner’s World” magazine.  Protein and grains/starches (carbohydrates) each get about 15 minutes or from 12:01 to 6:00.  Vegetables and fruits are designated to fill the 6:01 to 11:58 slot.  That would be about 20 minutes for veggies and the rest for fruit.  Note the greatest amount of space on your plate should be from vegetables.  That little bit of time, the last 2 minutes, is for healthy fats such as Omega 3’s, nut oils or your olive oils, etc.   Just a “good-to-know” tid bit to start your day. 🙂

As for starting the day, it was chest and bicep day, beginning with 20 minutes of sprints on the treadmill and ending with a 3.25 mile run with Shane.   It was a smelly run – not good for lung health.  The garbage truck passed us twice and we smelled a skunk.  While running through the MVCC campus, we saw the little stinker but he saw us as well and turned the other way.  My biggest fear in the AM is sneaking up on a skunk.  PeeeeEwwww!  :mrgreen:

And now …. about that Lentil Quiche

I was reading a wonderful blog post the other day by Jeena of JeenasKitchen.  Make sure to check it out.  She offered a great Vegan Lentil Quiche recipe and it had some wonderful spices in the ingredient list.  I made my adaptation of her recipe omitting the buckwheat pastry crust and using EggBeaters, Egg Whites, and whole eggs.  The result was a unique quiche. The flavors were very mild, in fact I probably should have doubled the spice quantities, and the texture was fluffy and almost “cake” like.  

Here is my recipe corrected for flavor intensity.

DSC_0351Serves 6

  • 1 cup Red Lentils
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • (1) 15 oz canned Petite Peas – drained and rinsed
  • 2 cloves garlic, diced
  • 1/2 tsp Ginger powder
  • 2 tsp coriander powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp Epazote (or use tarragon but 1/2 tsp)
  • Salt and pepper to taste
  • 1 TBS EVOO
  • 1/2 cup EggBeaters
  • 1/2 cup Egg Whites
  • 4 whole eggs, beaten
  • 1/4 cup milk
  • 1/2 cup grated Gruyere cheese

Rinse the lentils and check for stones or bad ones.  Cover with 2 cups water, bring to a boil and simmer for 25 minutes.  Drain and set aside.

Saute the onions in 1 TBS EVOO for 3 minutes.  Add the peppers and continue for 2 minutes.  Add the garlic, peas and spices and continue for 2 minutes – stir constantly.  Remove from heat and cool.

Line a 10″ spring form pan bottom with foil. Make sure your foil is flat and flush.  Spray with non-stick.  Preheat the oven to 375 F.

Mix the lentils with the sauteed vegetables in a bowl.  Mix, in a separate bowl, the eggs and milk. Beat for 2 minutes.*NOTE:  Another way to try this is to put the lentils on the bottom to act as your base instead of mixing in with the veggies.  Then the filling would be the veggie and egg mix (to top the lentils).  If you try it that way, let me know how it turns out.  

Making sure your mixtures are cool enough, add the egg-milk mixture to the lentil-veg. and stir. Pour into prepared spring form. Top with the Gruyere cheese.  Put into the oven immediately and bake 50 – 55 minutes.  Allow to cool for 5 – 10 minutes before serving. 




This dinner needed a bit more flavor, maybe adding salsa. But I think the changes I made (reflected above in the ingredient list), should empart  a lot more taste.  

We had the quiche with a puree of broccoli and carrots laced with lemon.



You guys have been asking about Shane. He’s great.  Yesterday, after a 7 1/2 mile run, he was STILL up for some frisbee…

What a dog!
What a dog!

Have a terrific Monday.

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