Podcast 94: Stress Busting, Health-Boosting Tips for Moms (and Dads) … and a Cookbook Giveaway

by The Meal Makeover Moms on February 24th, 2010

Today’s Cooking with the Moms radio podcast is dedicated to YOU … all of our busy mom and dad friends out there who run ragged from morning till night taking care of everyone else but themselves. Sound familiar? For the show, we spoke with Joe Sweeney, lifestyle guru at the fabulous Rancho La Puerta spa in Tecate, Mexico, and author of I Know I Should Exercise, But …. Joe teaches a class there called Taking the Ranch Home, where he offers realistic tips for fighting stress while incorporating fitness, relaxation, and good nutrition into everyday lives.

But before we share Joe’s strategies, we have to tell you about our latest giveaway. To help you eat a healthier diet packed with delicious, seasonal meals, one lucky blog reader (or podcast listener or Facebook fan) will win a copy of Cooking with the Seasons at Rancho La Puerta. This beautiful cookbook was written by spa founder, Deborah Szekely, and it features a bounty of delicious-sounding recipes — Corn, Cilantro, & Arugula Salad with Yogurt Dressing, Lasagna Azteca, and Chocolate Banana Bread. We have cooked quite a few recipes from the book including Squash-Apple Soup with Thai Red Curry and Mexican Red Rice, which you’ll find further down in this post.

To enter our Cooking with the Seasons cookbook giveaway all you have to do is post a comment on this blog post or on our Facebook fan page with your best tip for how you squash stress, relax, or fit fitness and nutrition into your day. The giveaway ends on Friday, March 5 at noon.

We Will Enter You into the Giveaway Multiple Times if you do any or all of the following (just be sure to leave us a new comment every time you do one of these things):

> Tweet about our giveaway on Twitter.
> Tell your Facebook friends about it with a link back to this blog post.
> Become a Facebook Fan.

We hope many of you will enter the giveaway and listen to this week’s podcast, and we certainly hope you’ll read on for Joe Sweeney’s realistic tips … that really do work.

Address Your Stress:
> Schedule at least 10 minutes of relaxation daily.
> When you’re in stressful situations, breathe deeply to calm yourself down.
> Worry for 10 minutes every day. After 10 minutes, no more worrying permitted.
> Look for the humor in life. Begin by taking yourself more lightly.
> Exercise to relax: stretching, yoga, birdwatching, easy walking, easy bicycling.

Make Time for Exercise:
> Make exercise fun. Select activities you enjoy, and frequently vary your workouts.
> Start small and build gradually to at least 30 minutes of exercise every other day.
> Plan to move. Schedule your exercise for the upcoming week by adding it to your calendar in red ink.
> Take active vacations such as spas, walk or bike tours, raft trips, or environmental vacations.
> Make exercise a priority by committing to it for 30 days. After that, it will become a habit.

Other Tips from Joe:
> Switch your weight loss obsession to healthy habits.
> The worst thing for weight loss is to try to lose weight. Instead, focus on gaining health (we really LOVE this tip).
> Don’t give up your favorite foods. Instead, eat less of them.
> Location, location, location: Pack healthy snacks and plan ahead.
> Write down specific and realistic health goals, find a friend to do the same thing (a “goalmate” if you will), and touch base every two weeks to offer support and encouragement.

Below, are two recipes from Cooking with the Seasons at Rancho La Puerta. We consider these recipes more on the adult friendly side than kid friendly (especially the soup since it’s got a bit of heat from the Thai curry paste). Let us know what you think.


Squash-Apple Soup with Thai Red Curry

Makes 6 Servings

  • 2 teaspoons olive oil (we used 1 tablespoon)
  • 1 small butternut squash, peeled, seeded, and cut into cubes (we used a 1 pound, pre-peeled/sliced squash)
  • 1 apple, cored, peeled, and diced
  • 2 leeks, white part only, washed and sliced
  • 1 small carrot, peeled and sliced
  • 1/2 stalk celery, finely chopped
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons thai red curry paste
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon brown sugar
  • 2 teaspoons sea salt, or more to taste (we used 1 teaspoon kosher salt)
  • Thinly sliced chives
  • Thin strips of orange zest, optional

1. In a 4-quart saucepan, heat the oil over medium heat. Add the squah, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown (this took about 15 minutes). Add the curry paste and cook, stirring constantly, for 1 minute. Add the stock, water, brown sugar, and salt. Simmer for 45 minutes, or until the vegetables are very soft.

2. Cool for 30 minutes, then in a blender or in the bowl of a food processor, puree until absolutely smooth.

3. Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and the orange zest, if desired.

Print Recipe

Mexican Red Rice

Makes 6 Servings

  • 1 teaspoon olive oil
  • 1/2 small white onion, peeled and cut into 1/4-inch dice, about 1/2 cup
  • 1 clove garlic, peeled and minced
  • 1/2 small green bell pepper or anaheim chile, seeded and cut into 1/4-inch dice (we used half a red bell pepper)
  • 1/2 cup minced carrots
  • 1 teaspoon ground California chili (we used chili powder)
  • 1 cup long-grain brown rice
  • 1 teaspoon sea salt (we used kosher salt)
  • 1 medium tomato pureed with 2 cups water
  • 1/2 cup cooked green peas or cooked edamame, optional

1. In a 2-quart saucepan, heat the oil over medium heat. Cook the onions, garlic, green pepper, and carrot for 5 minutes, stirring often. Add the rice, chili powder, and salt and cook for 1 minute.

2. Add the tomato puree to the pan and bring to a boil. Cover the pan and reduce the heat to low. Simmer for 40 minutes, or until all the liquid is absorbed.

3. Remove from heat. Fluff the rice with a fork and stir in the peas or edamame if desired. Replace the lid and let the rice steam for 10 minutes.

Print Recipe

For all of our Rancho La Puerta photos, visit our flickr page.

| |
31 Comments | Filed Under CulinaryAdventures, Giveaways, Grains, Podcast, Sides, Soups/Stews, Sustainability, Vegetables, Vegetarian 

Podcast 91: Rancho La Puerta Adventure

by The Meal Makeover Moms on February 3rd, 2010

We recently returned from a magical one-week visit to Rancho La Puerta, a destination spa in Tecata, Mexico. Just one hour south of San Diego, “The Ranch” is dedicated to health and wellness for the mind, body, and spirit. The meals were fabulous (60% of the food is grown on Rancho La Puerta’s six-acre organic farm), and we enjoyed a dizzying array of activities ranging from early-morning sunrise hikes and yoga to dance classes and jewelry making.

We were invited to Rancho La Puerta as guest instructors. We gave an evening lecture on The Secrets to Healthy Meal Makeovers, and we held a hands-on cooking class for guests at La Cocina Que Canta (translation: The Kitchen that Sings).

Our menu was based on seasonal ingredients. In fact, before the class, participants walked through the garden and picked arugula, salad greens, and even edible flowers (marigolds on your salad, anyone?). Our menu included the following:

> Shrimp Quesadillas with Pineapple Salsa
> Skinny Fish Chowder
> Bibb & Arugula Salad with Grapefruit, Avocado & Goat Cheese
> Braised Kale & Cranberries
> Lemony Red Quinoa with Butternut Squash
> Grilled Salmon with Avocado Cilantro Sauce
> Almond Agave Cheesecake

Grilled Salmon with Avocado Cilantro Sauce

Makes 6 Servings

  • 1 ripe avocado, pitted and peeled
  • 1/3 cup 0% fat Greek-style or plain yogurt
  • 2 tablespoons fresh lime juice (juice of 1 lime)
  • 2 tablespoons extra virgin olive oil
  • 12 fresh cilantro leaves
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon lime zest
  • 1/2 of a small clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • Freshly ground black pepper
  • Six 6-ounce skinless salmon fillets
  • 1 ½ tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave nectar
  • Kosher salt and freshly ground black pepper

1. Place the avocado, yogurt, lime juice, olive oil, cilantro, honey, lime zest, garlic, salt, chili powder, and a few turns of pepper in a food processor and process until smooth.   Scrape down the sides as necessary. Set aside.

2. Preheat the grill to high and lightly oil the grate.  Combine the olive oil and honey and brush on both sides of the salmon.  Sprinkle with salt and pepper.  Place the salmon on the prepared grill and cook until easily flaked with a fork, 4 to 5 minutes per side.

3. Top each salmon fillet with a dollop of avocado sauce or serve on the side.

Nutrition Information per Serving:   370 calories, 19g fat (3g saturated, 2.0g omega-3), 230mg sodium, 8g carbohydrate, 2g fiber, 39g protein, 10% vitamin C, 10% iron

Print Recipe

The key to the Rancho La Puerta experience is that no two visits are the same.  As a guest, you can spend the week relaxing with yoga, meditation, and contemplative hikes, or you can focus your energy on action-packed classes — cardio boxing, circuit training, and pilates. The element that brings everyone together, however, is the glorious meals shared in the main dining room or outside under the mountain-desert sun.

Lunch begins with a farm-fresh Citrus Salad with Caramelized Walnuts and Black Pepper Dressing

A naturally sweet dessert after dinner of Butternut Squash Pie with Pear Crisp

Janice’s Favorite Rancho Moments:

> The Food: The variety was amazing, and everything I ate was fresh, flavorful, and beautifully presented.  I was worried at first that I’d be hungry with the “spa” portions (hey, I love to eat!), but there was always enough food to comfortably fill me up.

> Sunrise Hikes: There’s something so nice about getting outside before the sun comes up.  I enjoyed talking to different people on the trail, and it sure made me hungry for breakfast!

> Stretch Class. For years, I’ve wanted to add stretching to my regular weight-training routine. It felt great to have an expert guide me through various stretches, and I now plan to do them at home.

> The People:  I loved meeting new people at every meal.  I hope to keep in touch with some of my new friends. Two of the many amazing women we met during our trip were Debbie Travis, host of several TV shows including From the Ground Up and Face Lift and Louann Brizendine, M.D., author of the soon-to-be released book, The Male Brain (we know what you’re thinking! …).  Since my daughter wants to study neuroscience in college next year it was fun to pick Louann’s brain!

> Spa Treatments. What can I say?  The treatments were great, and I was particularly surprised by how much I loved the hot stone massage; it was so relaxing.  I could definitely get used to weekly massages!

Liz’s Favorite Rancho Moments:

> Yoga: Almost every day, I took a Yoga Fundamentals class. I’m a yoga newbie for sure, but after just a few short days, I could feel the positive effects in my neck and lower back. My usual aches and pains miraculously disappeared.

> 100,000 Steps: Experts recommend we all walk 10,000 steps a day which has always been a tough goal given my work and family commitments. During my seven-day Ranch visit, I clocked over 100,000 steps. There was a pedometer in our room when we arrived, and I wore it the entire time.

> Art Appreciation:  On the third day of our trip, I decided to take a break from the exercise with a two-hour Mexican folk art and sculpture walk. I learned about the tree of life, a popular form of folk art in Mexico, and the gorgeous sculptures that dot the Rancho landscape.

> Dance with Yuichi Sugiyama: Dancing to Broadway tunes is definitely out of my comfort zone, but that didn’t stop me from taking this high-energy class, led by Yuichi, an L.A.-based choreographer. I smiled the whole time!

> The Meals: It’s hard to say which meal I loved the most. But if I had to pick three dishes, I would choose the Vegetarian Lasagna with Roasted Baby Vegetables & Putanesca Sauce, Oriental Brown Rice with Mini Spring Roll & Edamame Bean, and Chocolate Flan with Macerated Strawberries & Roasted Guava. Yum.

Our plan is to keep the spirit of Rancho La Puerta burning bright, so we have set individual fitness and mind/body goals that we vow to follow for the next month (it takes about 20 days to form a new habit). On February 24th, we’ll devote a podcast and blog post to tips for “bringing the Ranch home” (something everyone can do), and we’ll offer an update on our progress (hint: Liz is going to find a yoga studio and take a class twice a week and Janice will be adding stretching and deep breathing to her workout routine). We’ll also have an exciting giveaway to share, so stay tuned!

For all of our Rancho La Puerta photos, visit our flickr page.

| |
7 Comments | Filed Under CulinaryAdventures, Podcast, Seafood 

New Grant Brings Fruit & Vegetable Gardens to Schoolyards!

by The Meal Makeover Moms on January 16th, 2010

Welch’s is one of our blog sponsors, and when they told us about their new Harvest Grants program, we were eager to share the news with all of you. In conjunction with Scholastic Parent & Child Magazine, Harvest Grants aims to help schools across the U.S. plant and grow fruit and vegetable gardens.

Two K-8 schools in every state will receive a Welch’s Harvest Grant:  Welch’s will award 100 garden packages, together valued at $35,000, to the winning schools.  Five schools will receive $1,000 packages; 25 schools will receive $500 packages; and 70 schools will receive $250 packages. Each package will be filled with a variety of tools, seeds, and educational materials that will help students connect with nature and better understand the origins of their food supply.

Between leaders like Michelle Obama whose White House Garden ignited the public’s interest in backyard vegetable gardens and chefs like Alice Waters who founded the Edible Schoolyard, there is no doubt in our minds that the popularity of fresh produce straight from the backyard garden is growing (even Liz, a self-professed plant killer, sowed her first backyard garden last spring with her family).

Getting kids out of the classroom and into the dirt teaches children about sustainability and where their food comes from, and it motivates them to eat nutritious fruits and veggies. They learn as they dig, and it’s fun!

If this sounds like something you think YOUR school would be interested in starting (or if they already have a garden that you think could use a little nurturing), tell your children’s teachers about the Grant (they’re the ones who can apply). Entries will be judged by experts at the National Gardening Association, and the deadline for submission is February 6, 2010. For all the details and the official rules go to the Scholastic Harvest Grants page. By the way, our friends at Welch’s tell us the application will only take 10 minutes to fill out!

| |
1 Comment | Filed Under CulinaryAdventures, Fruits, GivingBack, Vegetables 

Podcast 85: Gourmet Magazine Tribute

by The Meal Makeover Moms on December 16th, 2009

gourmet-cover-1941It’s hard to believe Gourmet, The Magazine of Good Living, has closed its doors after nearly 70 years. Published in 1941, Gourmet was the first magazine devoted to food and wine. To pay tribute to this illustrious foodie publication, Liz’s Gourmet “Cooking” Group recently enjoyed a holiday-inspired menu with recipes exclusively from Gourmet.

We hope you’ll tune into this week’s Cooking with the Moms podcast as we dish about Gourmet and Liz’s favorite recipes from the feast — Porcini Mushroom Soup and Gingered Carrot Latkes (read on for the recipes).

The Gourmet Group “Tribute to Gourmet Magazine” Menu

> Roasted Red Pepper and Eggplant Dip with Pita Wedges
> Hazelnut and Olive Rugelach
> Porcini Mushroom Soup
> Persian Style Chicken with Onions and Pomegranate Sauce
> Short Ribs with Vegetable Stew
> Buttered Brussel Sprouts & Chestnuts
> Gingered Carrot Latkes
> Chocolate Tangerine Roulade
> Glittering Lemon Sandwich Cookies

Porcini Mushroom Soup (Gourmet Magazine, December 2008)
Serves 8

Cynthia made this recipe, and it was the number-one hit at the dinner.

  • 3/4 ounce dried porcini mushrooms (1 cup)
  • 6 cups tepid water plus 2 cups hot water, divided
  • 1 medium onion, finely chopped
  • 1/2 stick unsalted butter
  • 2 celery ribs, finely chopped
  • 1 medium carrot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 ½ pounds white mushrooms, sliced or quartered
  • One 15-ounce can diced tomatoes, drained
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped dill

1. Soak porcini in 2 cups hot water 15 minutes.

2. Cook onion in butter with 1 tsp salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

3. Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 tsp salt and 1/2 tsp pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes.

4. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.

5. Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

Cooks’ note: Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.

Print Recipe

Gingered Carrot Latkes (Gourmet Magazine, December 2004)
Makes about 15

These easy-to-prepare, wonderfully flavored latkes were prepared by gourmet cook, Jane.

  • 6 cups coarsely grated peeled carrots
  • 6 tablespoons all purpose flour
  • 1 ½   teaspoons salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground black pepper
  • 7 teaspoons finely grated peeled fresh ginger
  • 3 large eggs, beaten to blend
  • Canola oil (for frying)

1. Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.

2. Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds.

3. Pan fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes. Serve latkes with relish and salsa.

Serve with option of Celery & Cilantro Relish or Apple, Green Onion, and Jalapeno Salsa.

Print Recipe

Do you have any fond memories of Gourmet? Do tell.  Here are several more photos from the dinner!  Enjoy.

| |
2 Comments | Filed Under CulinaryAdventures, Dinner, Podcast, Sides, Soups/Stews 
Next Page »