Blissfully Domestic: Creating~ Crafting

Today Tabitha ( age 6) is Blissfully Domestic

Last week my 6 year old daughter was rushed to the ER once again. Her sneezing and coughing tends to go into her chest right away and she has trouble breathing. They used to call it croup when she was under age 5 but now they are leaning towards Asthma. So, the nurse told her, no school for you today and eat lots of ice cream. Well she held me to that. We went easy on the ice cream; dairy is not the best when you have a cold but we did the no school thing! We left out the 3 R's in our home school routine and let her play all day. My sweet little girl has a lot of energy and does not play sick well. She wants to play.

I needed her to stay mellow so we got the bright idea to pull out the sewing machine. Those of you who know me, stop laughing! Be nice! I don't sew. Heather is the creative genius in our Blessed Nest family and sent Tabi and me a sewing machine last year. The only problem is that my studio is in Southern CA and her studio is in Lawrence , KS. She can't pop on over and give us a lesson. I did manage to remember how to thread the thing so my daughter had fun creating and crafting on her sick day.

Tabi did all the sewing. She had so much fun. This is what she created. I'm so excited for her! All though she was sick, she had the energy to pose with her new purse!

 

Remember it's a complaint free week around here.

Love To the Moon and Back,

I am Blissfully Domestic~A few traditional recipes & healthy tips for your Passover & Easter Celebrations

This week Dr. Joanna is Blissfully Domestic

Finally, the spring holidays are here!  Traditionally Passover and Easter are holidays that are surrounded by family and FOOD!  Both are equally as difficult to handle when we are trying to watch our diets or trying to be healthy.        Passover foods include unleavened bread such as matzoh (1oz, 112 calories), matzoh brie, egg matzoh, macaroons (coconut cookies) (1 small, 160 calories), brisket (5oz, 415 calories), matzoh kugel, beitzah (roasted egg), roasted turkey or chicken, roasted lamb shank (4oz, 350 calories), gefilte fish (2oz, 100 calories), matzoh ball soup (8oz, 180 calories), roasted potatoes (1/2 cup, 110 calories), wine (6oz, 160 calories), dried fruit compote and a myriad of cakes and cookies.  Practically all of these foods are high in fat and calories.          Easter also includes many family traditions from Good Friday to Easter Sunday.  Colored hard boiled eggs are probably the first food that comes to mind when we think about Easter but there are many more foods that are typical.  Many make fish dishes, hot cross buns (1oz bun, 100 calories), sweetbreads (1oz, 125 calories), croissants (1medium, 280 calories), Danish pastries (3oz, 320 calories), flat loaves with eggs, soft pretzels (3oz, 290 calories), roast lamb (4oz, 350 calories), lean lamb chops (4oz, 250 calories,  and ham (4oz, 200 calories).       Whatever your tradition may be, we all face the same problems when it comes to being healthy during the holidays.  Here are some tips to how to handle the food fest!   Some Calorie Saver Tips! 1)  Think small sample sizes. Allow yourself to taste a small amount of each dish served.  By limiting your portion size, you can try many different dishes.  2)  Modify unhealthy and fattening dishes. Modify unhealthy and fattening dishes to a lower fat, lower calorie recipe while keeping the flavor.  Try the recipes below or go online to find many different low-calorie Passover and Easter dishes. 3)  Bring fruit for dessert. After indulging in a special holiday meal, limit your dessert calories.  Bring your hostess a fruit platter for dessert (even if you aren't asked) so you can ensure a healthy dessert option. 4)  Only eat special fattening dishes. Don't waste calories on foods you can eat anytime.  Save your calorie indulgences for the special foods you only eat on Passover or Easter.  Skip the mashed potatoes and eat a (small) serving of Matzoh kugel.  This ensures that you get your 'taste' of the holiday. 5)  Don't forget to get extra exercise.  Burning extra calories from exercise can mean all the difference when it comes to weight management.  Make every effort to continue your usual exercise routine and try to keep moving as much as possible.   Here are a few traditional recipes that I have modified for you to enjoy as you celebrate Passover and Easter. Feel free to enjoy these foods but remember to limit your portions. Matzo-Lemon Sponge Cake Makes 12 servings Ingredients: · 8 egg whites · 4 egg yolks · ½ cup lemonade · 1 ½ cups sugar · ½  tsp salt · Grated rind and juice of 1 lemon · 1 cup sifted matzo cake meal · Strawberries (optional)   Preparation: 1. Preheat oven to 350-degrees. Line just the bottom of 10-inch springform pan with parchment or waxed paper (or line the bottom of 2 loaf pans). 2. Beat egg whites until stiff and set aside. Beat egg yolks and lemonade until light. Add sugar and beat for a minute. Add salt, lemon juice and rind, and the matzo cake meal, and beat on low until blended. On low speed, gently beat in the egg whites (or fold in with a spatula). 3. Once well mixed, pour into prepared pan(s) and bake until golden (about 45 minutes for the springform pan or around 20 minutes for loaf pans). 4. Invert pan until cake is cool. Use knife to cut around edges and remove cake from pan. Cut with serrated knife into layers if desired. Serve with strawberries between the layers if desired.   Nutritional Information per Serving (not including strawberries): 171 calories, 1.8 g fat   Lemon and Herb Lamb Chops Makes 4 servings Ingredients: · 4 extra-lean lamb loin chops (3 ounces each) · 1/4 cup fresh lemon juice · 1 tsp dried oregano · 1 tsp dried thyme · 1 tsp freshly ground black pepper · Pinch of salt   Preparation: 1. Trim chops of all visible fat. Place in a glass baking dish with the lemon, oregano, thyme and black pepper. Turn to coat and marinate for 15 minutes. 2. Coat a heavy nonstick skillet with olive oil cooking spray. On a medium-high heat, cook chops 4-5 minutes each side depending on thickness and desired doneness.   Try serving with minted new potatoes, baby carrots and asparagus.   Nutrition Information (per lamb chop): 165 calories, 6.7 g fat Spinach and Mushroom Bake Makes 9 servings   Ingredients: · 1 cup chopped onion · 2 cups sliced mushrooms · 2 cups grated or diced carrots · 1 cup diced zucchini · 2 (10-ounce) boxes frozen, chopped spinach (gently squeezed to eliminate excess water) · 1/2 cup Matzo Meal · 3 large eggs, lightly beaten · 3/4 cup egg substitute · 1/4 teaspoon salt · 1/4 teaspoon black pepper · 2 teaspoons low-sodium chicken broth powder   Preparation: 1. Preheat oven to 325 degrees. Coat a 9 x 9-inch or 8 x 8-inch baking pan with cooking spray. 2. Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned. 3. Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly. Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).   Nutritional Information per Serving: 104 calories, 2.6 g fat  Roasted Garlic Potatoes Makes 12 servings   Ingredients: · 1 teaspoon salt · 2 teaspoons dried dill weed · 1 whole garlic bulb · 3 tablespoons no-or low-trans-fat margarine   Preparation: 1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl, tossing to coat the potatoes well. 2. Pour mixture into a 9 x 13-inch baking dish and use a scraper to scrape all the margarine and seasonings from the sides of the bowl, drizzling over the potatoes in pan. 3. Bake for about 1 ½ hours or until potatoes are cooked throughout and lightly browned.   Nutritional Information per Serving: 121 calories, 2.2 g fat   Low-Fat Easter Carrot Cake Makes 16 Servings   Ingredients: · 1 cup all-purpose flour · 1 cup whole-wheat flour · 2 tsp baking soda · 1 tsp ground cinnamon · ½ tsp all-spice · ¼ tsp nutmeg · 4 egg whites · 1 ¼ cups firmly packed brown sugar · 1 cup unsweetened applesauce · ½ cup low fat buttermilk · 1 tsp vanilla extract · 1 8-ounce can crushed pineapple, drained · 2 cups shredded carrots · ½ cup raisins · ¼ cups chopped walnuts · ¼ cup light cream cheese · ¼ cup fat-free cream cheese · 2 cups powdered sugar · 1 tsp lemon juice · ½ tsp vanilla extract   Preparation: 1. Preheat oven to 350 degrees; spray a 13-inch x 9-inch baking pan with non-stick fat free cooking spray. 2. Combine flours, baking soda, cinnamon, all-spice, and nutmeg in a large bowl and stir with a whisk.  In another bowl, beat egg whites until soft peaks form.  Beat in sugar slowly, followed by applesauce, buttermilk, and vanilla; add this to the flour mixture and stir until it is just moist.  Stir in the pineapple, carrots, raisins, and walnuts. 3. Spoon the batter into the baking pan and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.  Cool on a wire rack before frosting.    Preparation: 1. Beat cream cheeses together with lemon juice and vanilla.  Add in powdered sugar until you get to desired consistency.  Spread over cooled cake, and cut into 16 squares.    Nutritional Information per Serving: Calories: 269, Total Fat: 3.3 grams Low-Fat Easter Angel Food Cake Makes 16 Servings   Ingredients: · 1 cup cake flour · ¾ cup + 2 tablespoons Splenda or other low-calorie sweetener · 12 large egg whites · ¾ cup sugar · 1 ½ teaspoons cream of tartar · ¼ teaspoon salt · 1 ½ teaspoons vanilla · ½ teaspoon almond extract   Preparation: 1. Use a two-piece angel food cake pan and do not oil or grease the pan!!! 2. Heat oven to 375 degrees Fahrenheit 3. Sift 1 cup of cake flour and ¾ cup + 2 tablespoons of sugar and set aside 4. Combine the extracts in a small bowl and set aside 5. Beat the egg whites, cream of tartar, and salt until it forms peaks; add the ¾ cup of sugar slowly, then beat on high until stiff peaks form. 6. Beating on low, add flour mixture and extracts slowly.  Make sure you fold in the sides and bottom of your mixing bowl.  Spoon into an angel food cake pan.  Move a knife through the batter to remove air pockets. 7. Bake 30-35 minutes or until top springs back when touched lightly with finger.   Nutritional Information per Serving: Calories: 16, Total Fat: < 0 grams

Be Well,  Joanna Dolgoff, MD Dr.Dolgoff's Weigh Visit Dr. Joanna at her web site Find Dr Joanna blogging here