Nicci Morris

Posts Tagged ‘Balance’

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Prepping for Thanksgiving

In Fashion/Style, Food, Holiday on November 19, 2010 at 2:01 pm

Photo by Evgeni Dinev / FreeDigitalPhotos.net

The road from October 31 to January 1 can be tough for those of us who have to work a bit harder to maintain a healthy BMI. During this period, Smarties and minature candy bars beckon, egg nog and hot apple cider find their way into your glass, Grandma’s turkey and dressing magically appear on your plate, and pies haunt your dreams…

Hey… This is me. I get it. But we can make it through this and we can do so with grace and deliciousness.

You don’t have to give up all of your favorites during the holidays. And although it’s a fun low-calorie novelty, ThinkGeek’s Thanksgiving Dinner Gumballs (left) probably won’t take the place of dinner next Thursday.

I’m down four pounds putting me at 175, still ten away from my preferred weight. I’ve gone back to cutting way back on “white foods,” decreasing portions overall, and I’ve increased cardio and weight training. Nothing else works for me. I’m hosting Thanksgiving so it’s basically planning two dinners: One for everyone else and what I’m going to allow myself to eat. I’ll likely have a plate of turkey breast, baked sweet potato, and greens…

Here are some great ways to cope with the holiday season and avoid holiday heft. Stick with me and you’ll be able fit into your clothes when you’re standing in your closet to figure out what to where to a New Year’s Eve party next month.

Avoid office snack traps

Work can be a minefield of fat-, sugar- and calorie-laden treats during the holidays. Whether it’s the homemade cookies or the sinfully delicious rum balls your colleague brings in every year, it can be tough to resist all of the goodies that crop up in cubicles and office kitchens this time of year.

Instead of being a double-fisted eater, be sure you have a pen or a book with you when you go survey the goodies. That will make it a little bit easier to resist puttng a cookie in each hand. If you do indulge, make it worth every calorie and only do it once. Have the wedding cookie, but not five. Enjoy a slice of pie, but make sure it’s not two or three servings.

Get creative with your workout

I know you’re busy and there are days when it doesn’t seem to be any time to juggle it all. But you can sneak in workouts throughout the day, even if you can’t make it to the gym. Do squats in your office while you’re on a conference call. (Yes, I’ve done that. Yes, people might stare. They’ll get over it and your rump will be fab.) Take an exercise ball into work and sit on that throughout the day. Doing so will engage your core, burn calories and even help you improve your posture.  When you go to the mall, park as far away from the store and powerwalk your way across the lot. Every step counts.

On the weekends or to prep for guests, crank up your favorite playlist and get moving while you clean. I think I burn more calories when I clean than I do when I hit the gym. If you weight 150 lbs, you can burn 238 calories mopping the floors in your home. Not too shabby.

Don’t overdo the drinks

Many people forget about all of the calories they consume in beverages. It’s as if they don’t think it counts if you don’t have to chew. One serving of egg nog can have 343 calories, 19 grams of fat and 34 grams of carbs (with 21 of those being sugars).

Go easy on the creamy, chocolatey drinks and stick to low-calorie options like wine spritzers, vodka (or gin) and diet cranberry ginger ale, or red wine.

Spoil your appetite

That’s right. I’m suggesting that you eat before you go to a holiday party or dinner party. Low-fat, low-calories options such as vegetable soups, crudite or whole grains can fill you up keep you from rushing the antipasti and dessert trays when you get to the party. (Avoid anything that will make you bloated though. You still want to look nice and feel comfortable.) Plan ahead and it will be easier to make healthy choices when you get to the party. It’s kind of like having the Debbie Downer with you when you go out with your girlfriends. Debbie is handy because she doesn’t mind watching your purse while you dance and she keeps the creepy guys at bay. A healthy, filling snack before you head out does the same thing for your waistline.

Do you have more tips to stay svelte this season? Comment and tell us what works for you!

Photo by Evgeni Dinev / FreeDigitalPhotos.net

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Zaftig-approved goodies…

In Lifestyle, Nic's Picks, Zaftig-Approved on November 13, 2009 at 6:07 pm

Zaftig-approved Goodies - by Nicci Morris

Whether you want to lose weight or you’re at the point in your Zaftig journey where you are maintaining your curves, the fact is you have to eat and you have to move to get the results you desire.  Getting to and staying at a healthy weight does not require deprivation and you don’t have to give up snacking. On the contrary, grazing throughout the day while remaining mindful of your nutritional and caloric intake can actually rev up your body’s metabolism. That means you’ll have better results, more energy, and you’ll feel and look better than if you were restricting calories too much. Bottom line: Eating and weight loss/maintenance go hand-in-hand.

Hence, this is the first installment of “Zaftig-approved” goodies. If a goodie is “Zaftig-approved,” you can count on a few things:

  1. You’ll probably like the way it tastes and it will be satisfying. No sense in eating something that’s full of empty calories, devoid of nutrition AND you’re still hungry 30 minutes later! Zaftigs don’t do the calorie wasting thing… We know better. While we’re never going to all agree on what’s delicious and what’s not, I know you’ll love most of the picks. (No, I won’t give you your money back if you buy something I recommend and you hate it. Keep your receipt, love!)
  2. I’ll tell you all about how and where to find the goodies. I hate when someone tells me how great something is and then I have to hunt down the brand to find the nearest retailer. Part of why I’m here is to share deliciousness with you, and I plan to do just that.
  3. Finally, because we know good health is all about balance and moderation in everything we do, Zaftig-approved goodies won’t always be food. A goodie is anything my fellow Zaftigs would find appealing (a great beverage, fabulous workout gear, dreamy shapewear, great walking/running shoes, a great deal at a gym, can’t-miss exercise videos or equipment, lotions, makeup, a book you can’t put down, etc…)

If you want to send me suggestions for items, please feel free to do so! And I definitely look forward to you guys weighing in with your own opinions of all the Zaftig-approved goodies to come!

Love,

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What’s your manna?

In Food, Lifestyle, Recipes on September 25, 2009 at 2:57 pm
Main Entry: man·na
noun
Etymology: Middle English, from Old English, from Late Latin, from Greek, from Hebrew mān
Date: before 12th century
1 a: food miraculously supplied to the Israelites in their journey through the wilderness b: divinely supplied spiritual nourishment c: a usually sudden and unexpected source of gratification, pleasure, or gain (from www.m-w.com)I was talking to a friend recently about manna, not in the literal sense, but the concept. I have been in search of it (literally and figuratively) for sometime now. I was hoping to discover it in a new restaurant, but I ended up going where I knew for a fact that I would find it: Empress Taytu, an Ethiopian Restaurant in Cleveland.

What’s my manna when it comes to eating? Soul food. Injera (seen above) wrapped around just about anything edible (and spicy) in an Ethiopian restaurant. Thai food. Indian food. And (wait for it) sauerkraut mixed with mashed potatoes. What can I say… This is what happens when you love food and your family is a hodgepodge.

I am still in search of that spiritual nourishment and the unexpected pleasure, but I’m working on it.

What foods (cuisines or specific dishes) bring you pure pleasure? If you haven’t tried Ethiopian, see if it brings you joy. Here are two fundamental parts of Ethiopian cuisine: Injera, the bread that also serves as a utensil in this communal dining experience, and niter kebbeh, a clarified butter, rich with spice and flavor.  Don’t be scared of the injera recipe. It’s just like making pancakes. And teff is more widely available than ever before. Try Bob’s Red Mill which is carried by many major retailers.


Injera

3/4 cup teff, ground

3 1/2 cups water

salt

sunflower or other vegetable oil

Mix teff with water and let stand in a bowl covered with a dish towel, at room temperature unti it sours. This may take 2-3 days. Once fermented, the teff mixture be the consistency of pancake batter.

Stir in salt. Lightly oil a griddle or a large skillet. Using medium-high heat, proceed as you would with a normal pancake or crepe. Pour in just enough batter to cover the bottom of the skillet. Use more batter than you would for a crepe, less than you would for a pancake. Cook until holes form in the injera and the edges lift from the pan. Remove and let cool. Makes 10 to 12 8-inch pieces of injera.

Niter Kibbeh

2 cups butter
1/4 cup chopped onions
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1/2 teaspoon turmeric
4 whole cardamom seeds
1 cinnamon stick
2 whole cloves
1/4 teaspoon ground nutmeg
1 teaspoon dried basil

Melt butter in a small saucepan over very low heat until bubbling. Add onions, garlic, ginger, turmeric, cardamom, cloves, nutmeg and basil, and simmer for 45 minutes. Butter will be translucent and solids will be at the bottom of the pan. Strain through cheesecloth into a heat-resistant container. Discard spices and butter solids.

Cover tightly and refrigerate for up to 2-3 months. Use this spiced butter as you would cooking oil to saute and season vegetables and meat.

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What’s for dessert? Simply Thee Best Peach Cobbler

In Love/Relationships, Nic's Picks, Recipes on September 23, 2009 at 2:47 am

Photo by Suat Eman

Photo by Suat Eman

Some of my favorite childhood memories are linked to my maternal grandmother and the time we spent together in her kitchen. Dear, as my cousins and I call her, did lots of little things in the kitchen that meant the world to me, leaving an indelible impression on my budding little foodie mind. Like the time when she baked sweet potato pies for church, only to find (right as she was about to pack them up to leave) that the crusts on each one had been systematically pinched off. I didn’t even get in trouble. She just laughed her throaty laugh, kissed my crumb-covered face and playfully swatted me on my rear. But my favorite memories from her kitchen are the times when she would bake cobblers, fruit pies or tarts and use the leftover dough, filling and a miniature pie tin to make an individual version of the same thing just for me. I don’t think a child can feel more special than I did back then with my “Nicci pie” and tiny fork in tow.

My grandmother instilled within me a love for family and food and the many ways the two go hand in hand. Tonight I made a peach cobbler, inspired by the scores of deliciously simple recipes (and lessons in love) she’s given me over the years.

Fresh peaches are wonderful in this, but if that’s not an option, Margaret Holmes Osage Peaches are the perfect alternative. They are definitely one of Nic’s Picks. Once you have tasted a raggedy freestone Georgia peach, I doubt you’ll ever want a California cling peach again. This recipe falls squarely in the indulgent category and should be enjoyed sparingly. You cannot eat this all the time and live in Zaftig Zen.

I took pictures of it, but it is beyond difficult to make peach cobbler look good without professional lighting. Trust me when I tell you the pictures do it no justice, so I’ll spare you.

I feel very lucky that my grandmother passed the good-cook gene on to me and that I can share it with you. And I consider myself exceedingly blessed because I can still call her and thank her for it. In fact I think I’ll do that right now…

Simply Thee Best Peach Cobbler

Filling:

2-29 ounce cans of Margaret Holmes Osage Raggedy Ripe Peaches, drained and sliced

1/2 cup peach juice, reserved

1 cup sugar

1 ½ teaspoons cinnamon

½ teaspoon good vanilla extract (it makes a world of difference)

¼ teaspoon lemon extract

¼ teaspoon ground cloves

2 tablespoons cold butter, cut into tiny cubes

*Crust:

2 cups flour

2 tablespoons sugar

Pinch of salt

½ cup shortening

4 tablespoons ice water (temperature matters)

1/3 cup melted butter

2 tablespoons sugar

½ teaspoon cinnamon

Preheat oven to 350 degrees.

For the filling:

In a medium bowl, combine all ingredients except for butter. Mix gently and set aside.

For the crust:

Combine the flour, sugar, and salt in a mixing bowl. Cut shortening into the flour mixture. When you see it has a mealy texture, gradually add ice water, stirring, just until the dough holds its shape. Roll out on a floured board. Cut half of it and tear it into two large pieces.

Pour the filling mixture into the prepared baking pan. Dot the filling with the remaining butter. Tear one of the halves of the dough into 8-10 smaller pieces and tuck them into the filling. Take the other half of the dough and tear it into 4-5 large pieces and lay on top of the filling. Sprinkle with sugar and cinnamon and bake for 30 minutes or until the crust is golden brown and the filling is bubbly.

*Yes, you could cheat and use a prepared pastry dough… I’ve done it. The filling is so good no one will care.

Enjoy…

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Striking a balance…

In Food, Recipes on September 4, 2009 at 10:09 pm

Balance is at the center of my lifestyle. That, of course, includes my diet. I belive everything in moderation (even moderation) is the most enjoyable and healthful way to live and to eat. Eating a wide variety of foods, both raw and cooked in many different ways, keeps you satisfied. And when you are satisfied, you are less to overindulge or skip meals, both of which can lead to poor food choices and take a toll on your overall health.

As I outline in my cookbook (the release date is coming!), eating insanely delicious food and good health go hand in hand. There are times when you want to indulge, when you want to eat light, and when you want something that falls in the middle of the road. Striking a balance between these three will help you feel and look amazing, inside and out. It truly is a no-guilt way to live and to eat. I’ll show you how to enjoy all manners of deliciousness while keeping your curves and your wits about you along the way.

Here is one of my favorite recipes from the lighter section of my cookbook. It’s full of flavor and crunch and packed with nutrients and fiber. If you’re feeling adventurous or have other goodies on hand, you can add any combination of fruit, vegetables, nuts and seeds that you enjoy. I’ve also made it without the olive oil and the fat-free version is also delicious. I like to keep a bowl of this in my refrigerator at all times. You will be amazed at how just a small bowl of it curbs even the worst craving for sweets.

By Nicci Morris

By Nicci Morris

Sweet and Sour Broccoli Slaw

1 bag broccoli slaw (find it in the pre-washed salad section)

¾ cup dried, unsweetened cranberries

1 Granny smith apple, cored and cut into matchsticks

For the dressing:

½ cup extra virgin olive oil

¼ cup vinegar (either rice wine or apple cider works well)

1 teaspoon of organic agave nectar

Sea salt and fresh ground black pepper to taste

In a large bowl, combine salad ingredients. (Cut the apple just before adding the dressing to prevent it from browning.)

In a separate bowl or measuring cup, mix ingredients for dressing. Blend well with a whisk or fork. Pour over salad and toss well. Best if chilled for at least an hour before serving.

Enjoy…

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