I first heard of this fantastic organization about a year ago. I was smack dab in the end-of-the-year craziness in the slow cooking challenge, and instead of jumping in to help, I merely bookmarked the website.

This year is different. This year I look forward to making a bunch of plain cookies, and working with our Girl Scout Troop to decorate them for a good cause. I used to run a child care center that served homeless families, and Im looking forward to bundling our cookies up to bring to some very deserving children and families.

There are very few rules, which is why I really, really like this project. You dont need to bake (unless you want to). You dont need to make your own icing (unless you want to). All you need is a few of your favorite friends, and an open and giving heart.

My friend, Lydia, started Drop in and Decorate in 2007. It has grown phenomenally. Heres a bit of background on this not-for-profit organization:
My girls are quite excited to participate in this event. While I type this, theyre looking over my shoulder and would like to do it twice---once with the girl scouts, and again with friends and family.

Thank you to Lydia for this fantastic way to give back to the local community, and for providing a beautiful opportunity to make a difference while creating family memories.

PS. Today (November 15) at 5pm pacific, the $200 Best Buy Gift Card give-away over on my review blog will finally end. Its your last chance to throw your name in the pot.

xoxo steph

Once in a while I like choosing a vegetable that not many people are familiar with thats in season. I do it because a varied diet is very important just like a varied training program is. In addition, vegetables are packed with antioxidants (compounds that help us fight "toxins" in the body) as well as other important minerals and vitamins. I dont want you to miss out, especially if you are avoiding it because you have no idea what to do with it.

Today I chose one of my favorite vegetables, the eggplant. Egg what?! Yes eggplant.

             

Eggplant, also called aubergine, is a night shade vegetable originally from India (eggplant is actually classified as a fruit but we treat it like a vegetable). It comes in multiple shapes and colors but the most common one in north America is dark purple and oval shaped on the outside but cream colored on the inside. It is used in many cuisines including: Italian, Indian, Turkish, Greek, Thai and more. Eggplant is eaten cooked, not raw.

Nutritionally it is low in calories and carbohydrates, fat free and cholesterol free. It is a very good source of fiber and contains a phytonutrient called Nasunin thats located in the peel of the eggplant. The peel also contains phytonutrients called anthocyanins. Nasunin and anthocyanins are potent antioxidants that help us fight inflammation and some cancers as well as help us protect multiple cells including brain cells and heart cells. Eggplant is a good source of potassium, manganese, copper and several B vitamins. B vitamins are important for metabolism and the minerals help with multiple functions in the body including bone health, electrolyte balance and wound healing just to name a few.
Eggplant can be used as an appetizer, side dish or even as part of the main dish. Here are some ideas of how to experiment with this fantastic vegetable:

Baba Ganoush - Middle Eastern eggplant spread

Ingredients
1 Medium size Eggplant
2 Tbsp Tahini Paste
1 tsp Minced Garlic
2 Tbsp Lemon juice
Salt & Pepper for taste
2 Tbsp Cilantro chopped fine (Garnish)

1. Heat oven to 450 degrees F. Cover eggplant with aluminum foil and bake until completely soft (20-25 minutes). Alternatively you can roast on the grill (about 10 minutes) until soft and peel is charred. If roasting on the grill, aluminum foil is not needed (for the smokey flavor).
2. Let cool for 15-20 minutes.
3. Cut eggplant in half lengthwise and with a spoon take out all the pulp and move to medium bowl.
4. Depending how smooth you like it, you can smash the pulp with a fork or put in the food processor for a smoother texture.
5. Add the tahini, garlic, lemon juice, salt and pepper to the eggplant pulp and stir.
6. Garnish with cilantro and serve.
Note; this tends to taste even better after it sits in the fridge for a while. Serve with crackers or pita bread.

Here is a great eggplant parmesan recipe

Baked Eggplant - A tasty and easy side

Ingredients
2 Eggplants cut into rounds
2 Tbsp Olive Oil
3 Tbsp of Fresh Rosemary (can use 2 Tbsp dried)
0.5 tsp Kosher Salt
0.5 tsp Pepper
1 tsp Garlic Powder

1. Heat oven to 375 degrees F.
2. Spread eggplant on baking sheet.
3. Brush the eggplant with oil
4. Sprinkle the rosemary, salt, pepper and garlic evenly as you can
5. Bake until soft and brown (about 20-30 minutes)
6. Serve as a side for fish, steak or chicken

Press here for more easy eggplant recipes.

Make sure that next time you go to the grocery store you pick yourself an eggplant and try one of these tasty recipes. Feel free to post here how it came out.
Happy Eating!

Source: http://www.designinfographics.com/health-infographics/the-guide-to-healthier-fast-food-in-toronto

Brussels sprouts have numerous health benefits! Follow Foods For Long Life on FACEBOOK .

Delicious, Healthy and one of my Favorites!
I adore Brussels sprouts. They are a family favorite. Even my husband, who resisted them when we first got married, has grown to love them. They are not only delicious, but they have numerous health benefits! Whats not to like?


Brussels sprouts have one of the highest glucosinolate contents of all the cruciferous vegetables which means they help us fight cancer. Other healthy cruciferous vegetables that have these cancer-fighting properties include broccoli, kale, cabbage, mustard and turnip greens as well as cauliflower. 

1 cup of Brussels sprouts has only 38 calories. They are high in fiber and very low in fat. Brussels sprouts are a very good source of vitamins A,C & K, B6, folate, potassium and manganese.

Soffritto or Mirepoix?
The slow cooking of onions, carrots and celery, to add rich flavor and aromatics to your dish, is call soffritto in Italian cuisine. Soffritto comes from the Italian verb, "soffriggere" which means "to fry slowly".  In French cuisine, the combination of these vegetables is called mirepoix. Italians generally use olive oil while the French typically use butter to cook the vegetables. And, of course, Italians often toss in some garlic too.
Most soffritto recipes call for more oil and a longer cooking time but  I use a modest amount of oil, and a shorter cooking time. 

Soffritto or Mirepoix is a combination of onions, carrots and celery. Italians often add garlic to the mix. They should be diced a bit smaller than this but I was lazy!

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Brussels Sprouts 
Vegan, Gluten Free
[makes 6 servings]

1 large Rapunzel vegetable bouillon cube
1 1/2 cups hot water
1 tablespoon extra virgin olive oil
1 medium onion, diced very small 
1 large carrot, peeled, diced very small 
1 large stalk of celery, diced very small
Pinch of salt 
Fresh black pepper to taste
2 cloves of garlic, minced
1/4 cup white wine
1 packed teaspoon fresh thyme
1 pound Brussels sprouts, trimmed and cut in half

Make vegetable broth by dissolving the bouillon cube in the hot water and set aside. 

Heat the oil in a 5-quart Dutch oven and add the onion, carrot, celery, garlic salt and pepper. Cook on low heat, stirring occasionally, until the vegetables soften and brown slightly, about 8 to 10 minutes or longer.

Make the "soffritto" or "mirepoix"

Add the wine and cook for another 2 to 5 minutes.

Stir in the thyme and Brussels sprouts to coat. Add the vegetable broth and stir to combine. 

Add the Brussels sprouts

Bring to a boil. Reduce the heat to medium and cook, covered, on a medium simmer until the Brussels sprouts reach the desired tenderness, about 8 to 10 minutes. 

Remove the cover and turn up the heat to reduce the broth, stirring occasionally, about 5 minutes.

Serve.

Per serving: 78 calories, 5 g total fat, 2 g saturated fat, 94 mg omega-3 and 282 mg omega-6 fatty acids, 0 mg cholesterol, 4 g protein, 10 g carbohydrates, 4 g dietary fiber and 373 mg sodium.