Low Calorie Red Velvet Cupcake Recipe

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I LOOOOOOVE cupcakes. Especially yummy ones under 200 calories, totally snackable :o

Note: Adapted from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien. Lillien writes, "You'd have to be insane to not flip over these brightly colored little cakes."

Frosting

6 tablespoons Jet-Puffed Marshmallow Creme

1/4 cup fat-free cream cheese, at room temperature

1 tablespoon granulated Splenda No Calorie Sweetener

6 tablespoons Cool Whip Free, thawed

In a medium mixing bowl, combine the marshmallow creme, cream cheese and sweetener and mix well. Fold in the Cool Whip and refrigerate, covered, until the cupcakes are ready to be frosted. This makes about two-thirds cup frosting.

Cupcakes and assembly

1/4 cup mini semi-sweet chocolate chips, divided

2 (25-calorie) packets diet hot cocoa mix

1/2 cup boiling water

1 cup cold water

1 cup moist-style devil's food cake mix ( 1/4 of an 18.25-ounce box)

1 cup moist-style yellow cake mix ( 1/4 of an 18.25-ounce box)

1/2 cup fat-free liquid egg substitute

1 tablespoon red food coloring

1 teaspoon granulated Splenda No Calorie Sweetener

1/8 teaspoon salt

Nonstick cooking spray, optional

Frosting

1. Heat the oven to 350 degrees.

2. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add the boiling water and stir until the chips and cocoa mix have dissolved. Add the cold water and mix well.

3. Pour the cocoa mixture into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, food coloring, sweetener and salt. Whisk until smooth and blended, about 2 minutes. The batter will be thin, but don't worry -- your cupcakes will puff up once baked!

4. Line a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute the batter among the cups. Bake in the oven until puffed and shiny and the cakes spring back lightly when touched, 15 to 20 minutes.

5. Cool the cupcakes completely, then evenly distribute the frosting over the tops.

Each cupcake: 149 calories; 4 grams protein; 25 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 262 mg. sodium.

via LA TIMES

Feel like makin love

Bar Refaeli in GQ Italy, love the sunlight in these pictures... Have you ever been awakened to someone wanting to take pictures of you in the morning sunlight? It's the sweetest thing in the world... Just have to rise above your insecurities.





Tanya Dziahileva in Mixte 62, Beaute. I'm into hair updos as of late...


Can't wait for fall....



Natalia Vodianova
“Like A Painting” Ph: Paoli Roversi
Vogue Italia September 2006




Iekeliene Stange in Muse August 2009.

Eskuche headphones

They're only $60 bucks

I need this bathing suit...
Obsessed with Photos from Weegee's World

Love these new Kain Label side drape tanks, Kain can do no wrong.

I want to lie in this bed all day long....

Beach life...


Hide and seek?

What to do with preserved lemons....


MOTT THE HOOPLE -- Love my British rock bands...





Baby, when I think about you
I think about love
Darlin, dont live without you
And your love
If I had those golden dreams
Of my yesterdays
I would wrap you in the heaven
till Im dyin on the way

Feel like makin
Feel like makin love
Feel like makin love to you

Baby, if I think about you
I think about love
Darlin if I live without you
I live without love
If I had the sun and moon
I would give you both night and day
Of satisfyn

Feel like makin
Feel like makinlove
Feel like makin love to you

And if I had those golden dreams
Of my yesterdays
I would wrap you in the heaven
til Im dyin on the way

Feel like makin love
Feel like makin love
(repeat many times)
Feel like makin love to you

Tofu stuffed with Preserved Lemons and Green Olives, Couscous, Broiled Zucchini with Balsamic Vinegar

We (finally) made a batch of preserved lemons about a month ago, using the recipe in Claudia Roden's "The New Book of Middle Eastern Food," and used them for this meal.

Much like the technique used for the tofu l'orange, we vacuum-sealed the six tofu cutlets (with a slit cut in the middle for stuffing) with a mixture of the preserved lemon juice (which already has salt added) and pepper and refrigerated them for six hours.

They were pan-fried in canola oil until golden on both sides -- about 5-7 minutes on medium heat.) Then splashed with a tablespoon of tamari at the end of cooking and cooked for an additional 1-2 minutes per side.



Next they were stuffed with a mixture of chopped green olives, preserved lemons, garlic, salt and pepper and roasted in a 350F oven for 15 minutes.



The simple zucchini and balsamic idea came from watching Eric Ripert, subbing nutritional yeast for the parmesan and breaking out the 25-year-old balsamic. The couscous had currants and was molded using a small glass bowl.



via What The Hell Does A Vegan Eat Anyway?

I wonder what the view is like...


Bartlett House, Huntington Lake, Fresno
Architect: Beverly (David Thorne)
1962

Lemon Cucumber Tofu Salad Recipe

Tonight was a "may-jah" experiment. And I'm proud to say that it turned out relatively well... I didn't have all of the ingredients, and after a trip to TWO stores, I still didn't pick up all the ingredients... Due to other things on my mind. The temperature goes up and so does my libido.

Anyway, I made Heidi Swanson's Lemon Cucumber Tofu Salad, atop Soba noodles... Minus the pine nuts, and with a regular cucumber not a lemon cucumber. This was filling and DELICIOUS, perfect summer evening meal... I also made myself a glass of carrot/ginger juice. Perfectly satiated. I intend on making this probably twice more this week, the PROPER way of course.

Recipe: Pizzeria Mozza's Marinated Beets with Horseradish

I've had this at Pizzeria Mozza, so when I saw the article in LA Times, I was a tad bit beyond ecstatic (doesn't take much folks). I LOVE BEETS.


** I used store bought creamy horseradish...


"Tender roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavored and bright with color. Serve it on its own, or alongside a rich beef or lamb entree."

Mozza's marinated beets with horseradish

Total time: 1 hour, 10 minutes, plus cooling time

Servings: 6 to 8

Note: Adapted from executive chef Matt Molina of Mozza

2 pounds beets

5 sprigs fresh thyme

1/4 cup extra-virgin olive oil

Salt

Freshly-ground black pepper

1/4 cup apple cider vinegar

1/2 cup freshly-grated (or puréed) horseradish

3 tablespoons Dijon mustard

1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.

2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.

3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.

Each of 8 servings: 124 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 366 mg. sodium.

Hodgepodge Veggie Juice

Saturday is always a crap shoot... I go to the Wednesday Santa Monica Farmers Market and the Sunday Hollywood Farmers Market. So on Saturdays, I try to use up all the random fruits/vegetables and herbs I have around.

This morning my juice consisted of: beetroots and leaves, watermelon, romaine lettuce, carrots, ginger and basil. I threw the basil in at the last second... I had visions of Watermelon and basil sorbet in my head.

Taste pretty good! Looks like it's straight beet juice (wouldn't mind having nail polish/lipstick the same color) which is actually a huge no-no.







* drinking straight beet juice is not advised as it can cause your vocal chords to become temporarily paralyzed as well as other adverse side effects.

Another Lovely Bryant Terry Recipe

Yes, I'm obsessed.

Blackened Cajun Tofu, Succotash Salsa, Swiss Chard and a Roasted Sweet Potato

Bryant Terry

I had the pleasure of meeting Bryant Terry at the Hollywood Farmers Market yesterday. He conducted a sweet demo... Satueed Swiss Chard and golden raisins. Nice to meet someone talented, with a sunny disposition.




For the Swiss Chard

2 large bunches Rainbow Swiss chard, rinsed and drained

Coarse sea salt

1 tablespoon Extra-Virgin Olive Oil

2 Garlic Cloves, minced

2/3 cup Raisins

1/3 cup fresh orange juice

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt and dissolve. Add the chard and cook, uncovered, for 1 minute, until softened.

While blanching the chard, prepare a large bowl of ice water to cool the chard.

Remove the chard from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain.

In a medium sauté pan add the olive oil and the garlic. Turn on the heat to medium-high, and sauté the garlic for 1 minute. Add the chard, raisins and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (chard should be bright green). Season with additional salt to taste if needed and set aside.

Another Bryant Terry Recipe

Ya get used to Vegan Soul Kitchen, I'm makin my way through the book, so here's another one.

Anyways, I went to bed late for me last night, was woken up in the middle of the night by someone that had a lot to say, then I woke up early this morning and went to the Wednesday, Santa Monica Farmers Market. It was raining this morning so strange, so I came back home, putzed around a bit, hid under the covers from the Thunder outside and napped until 7:00 pm.

So when I woke up I was hungry and too lazy to do anything complicated. I settled on blanched garlicky Black Kale and Roasted Sweet Potatoes with Coconut Milk.

The Kale is something a friend (Nero) taught me to do.

I take an Organic bundle of Black Kale (my favorite varietal) remove must of the stems and cut with scissor kitchens width wise. Then I place it in water salted and at a rolling boil, leave it in there for about 1 minute that's it. Pull it out and use a tablespoon of olive oil and fresh garlic (1-2 cloves you decide).

Love the rippled texture of Black Kale.



For the Roasted Sweet Potato Puree with Coconut Milk -- from Vegan Soul Kitchen



4 pounds of sweet potatoes, peeled and cut into 1 inch chunks
4 tablespoons of agave nectar
6 tablespoons of coconut oil
1/2 teaspoon of coarse sea salt
1/2 cup canned coconut milk, warmed, add more as needed

Preheat oven to 400 F.
In a large bowl, combine the sweet potatoes, agave nectar, coconut oil and salt, toss well.
Transfer the sweet potatoes to a parchment lined baking dish or roasting pan and roast for 40 minutes, stirring every 10 minutes.
Puree the sweet potatoes with 1/2 cup of warmed coconut milk, adding additional coconut milk for your desired consistency and serve.

Roasted Vegetable Fajitas

They were yummy :) Oh and the view wasn't bad either.

Bryant Terry Recipe from Vegan Soul Kitchen

I'm way obsessed with this book, my family is from the South and while I love the food, it tends to not be very healthy. When I discovered Bryant Terry I was elated, it was like I dreamed him into life. He incorporates all the flavors, veggies, fruits etc that I love into practically indescribable feasts. It's not the same as my Grandmother's but it magically reminds me of her food, without me hearing my thighs and heart enlarging. I love it.

Anyways, I have ADHD in the kitchen AND I'm a germ-phobe. This recipe is actually very quick, but I get distracted. My crackberry goes off, I go check it, wash my hands, get back to work. I want to change the music, go fiddle with my ipod, wash my hands, get back to work. My crackberry goes off again... you get the point.

Today I made Chilled Heirloom Tomato Soup with Cucumber Salsa and Toasted Peanuts.

I love love love Heirloom tomatoes and couldn't be happier that they're just coming into season. This will no doubt be my favorite recipe this summer, easy to transport to the sand too.

I'm thinking I will play with this all summer, I can use meyer lemons instead of a standard lemon, a sweet onion instead of a red, maybe do a mango salsa. I will definitely experiment with different heirloom varities :)

Buy the book. You will be so inspired.

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine


Cucumber Salsa



1 large cucumber peeled, seeded and diced.
1/2 cup diced red onion
1 garlic clove, minced
2 teaspoons of fresh basil, minced
Juice of 1 lemon
1/4 teaspoon coarse sea salt
1/2 teaspoon paprika
2 teaspoons of extra virgin olive oil

Combine all ingredients in a bowl, set aside.

Chilled Heirloom Tomato Soup

3 1/2 pounds of heirloom tomatoes (preferably a single variety), cut into 1 inch slices
2 teaspoons of coarse sea salt

In a large bowl toss the tomatoes with 2 teaspoons of salt to enhance their flavor and help release their juice. Cover and set aside for 30 minutes. Then add the tomatoes to a blender and puree, then chill.



Toasted Peanuts



1/2 cup toasted peanuts for garnish
heat on baking sheet in oven at 325 for 5-7 minutes



To serve, ladle the soup into bowls, transfer a heaping tablespoon of cucumber salsa to each bowl and finish off with a heaping tablespoon of peanuts for garnish.

BTW my favorite olive oil is local, Adam's Ranch, he has lots of varietals, I pick it up at the Wednesday, Santa Monica Farmers Market.



*All the veggies/herbs I used were organic and bought at the Hollywood Farmers Market yesterday.

Cold Borscht Soup

There are so many varietals of tasty beets at the Farmers Market right now. Man I love Spring, it's warm in LA, windy, scary wildfire weather. I had to make Cold Borscht.

Ingredients:

• 1 medium onion, finely chopped
• 1 tsp. salt, plus more to taste
• 6 cups fat-free chicken or vegetable broth
• 4 medium beets, peeled and shredded on a large-hole grater
• Freshly ground black pepper
• Yogurt, sour cream, or creme fraiche (optional)
• Dill or chervil (optional)

Preparation:

1. In a large pot over medium heat, cook onion and salt with 1/4 cup broth until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add remaining chicken broth and beets and bring to a boil. Reduce heat to simmer and cook until beets are very tender, about 15 minutes.
3. Optional: For a creamy soup, whirl soup in a blender or food processor or with a hand-held/immersion blender until smooth.
4. Add salt and pepper to taste. Serve hot or chilled and garnish with yogurt, sour cream, creme fraiche and/or herbs, if you like.

Makes 6 servings Chilled Beet Soup.

Natural Hangover Remedy

So yesterday was Cinco de Mayo and I had about cinco margaritas. This morning my head felt like there were cinco weights on it. Uhhhhhhh. Anyway, a small price to pay for revelry.

I went to the Wednesday Santa Monica Farmers Market this morning, it's awesome and picked up veggies/fruit for juicing.


My hangover buster juice is : Swiss Chard (or Kale), beets (for your LIVER), ginger (for your tummy), meyer lemon, carrots and apples.

For lunch I had half an avocado, just scooped it right from the shell, a handful of Gaviota Strawberries (they're the best tasting you'll ever have, with a slight floral essence) and a dried persimmon.

Back to bed, until the LAKERS tonight.

Hollywood Farmers Market

I didn't expect to be in town today; however, I decided to try and get over myself and went to the Farmers Market very early this morning, and forgot all about my attitude problem.

In my very discerning/experienced Farmers Market opinion... The Hollywood Farmers Market (Ivar/Selma 8:00 am to 1:00 pm) is the best in LA. It can be a bit overwhelming, there's so many vendors. But once you get the hang of it, you pick your faves and you're all good.

My buddy Jon Zack, took these amazing photos this morning at the market. I felt this was the perfect time to share corresponding recipes.

I'm making Roasted Heirloom Tomato Soup, as I type! Thanks JZ

Ingredients:

• 3 pounds of ripe Heirloom Tomatoes
• 1/4 cup of olive oil
• 1 tablespoon of kosher sea salt
• 1 1/2 teaspoons of freshly ground black pepper
• 2 yellow onions, chopped
• 2 tablespoons of unsalted butter
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups of fresh basil leaves
• 1 tablespoon of sugar
  
• 1 quart of chicken stock or water
• 1/2 cup whole milk

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, sugar and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes until the onions start to brown. Add the canned tomatoes, basil and chicken stock. Add the milk and oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use a food processor or blender to obtain the consistency you want. Taste for seasonings. Serve hot or cold.

Honey Ginger Carrots

Ingredients:

• 1 pound carrots, sliced
• 1/4 cup butter
• 2 1/2 tablespoons honey
• 1 pinch ground ginger
• 1 tablespoon lemon juice, or to taste

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Golden Beet and Pomegranate Salad

• 3 golden beets
• 1 cup diced red onion
• 1/4 cup red wine vinegar
• 1/4 cup chicken broth or vegetable broth
• 3 tablespoons Triple Sec or other orange-flavored liqueur
• 1 tablespoon sugar
• 1/2 teaspoon grated orange peel
• 1 cup pomegranate seeds
• Salt
• 2 cups arugula and butter lettuce leaves
• 1/4 cup crumbled feta cheese

Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.

In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.

Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.

via Simply Recipes