Monday, March 30, 2015

French Onion Soup


While the soup is simmering away, let's do some exercise! Consider putting on some music and dancing or doing some strength training exercises. Enjoy the way the smell of the onions penetrate your home.


You'll Need
  • 1 medium sweet onion, thinly sliced
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons flour
  • 2 quarts chicken stock
  • 2 Tablespoons (about) Emmenthal or Swiss cheese per person
  • 1 baguette toast round per person

In A Skillet
  • Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
  • Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.

By the Way

As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste. Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.

Ready the Remaining Parts

  • As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
  • Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.

Play With Your Food!

There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.


Friday, March 20, 2015

Strawberry Smoothie


Here is another option for those days when you are craving fresh squeezed juice or a smoothie. This also works perfectly with frozen berries so it can be made all year round.

You’ll Need


  • 8 Ounces of strawberries (approximately 8 strawberries) frozen or fresh (if using frozen make sure they are thawed)
  •  ¾ Teaspoon vanilla
  • ¾ Cup milk
  • 1 Teaspoon honey


Directions

  • Place all of the ingredients in a blender or food processor. Process until smooth consistency is reached.
  • At this point you can chill or store it in refrigerator or serve over crushed ice.


Play with your food

  • Leave out the vanilla and add lemon juice instead.
  • Use less milk and add plain yogurt. This will slightly change the consistency to yield more of a thicker drink.
  • Try different types of honey.






For more information: Click here to visit Will Clower's website.
Will Clower Articles

Wednesday, March 18, 2015

Citrus Shake



J is for Juicing! Juices and smoothies both offer a light fare breakfast.  A smoothie and a few nuts could do the trick to start your day.

You'll Need
  • 2 Grapefruit
  • 1 cup peeled and diced ripe mango or peach
  • 1 medium banana
  • 8 oz peach yogurt
  • 2 Tbsp honey
  • 1 cup crushed ice
  • 1/2 tsp vanilla extract

Directions
  • In a blender, juice grapefruit until you get 1 1/3 cups of juice.
  • Add the mango, banana, yogurt, honey, ice and vanilla extract.
  • Blend until smooth and enjoy!







Tuesday, March 10, 2015

Alaskan Salmon Bake with Pecan Crusted Coating


The week we focus on getting our nutrients from whole foods first. Omega-3 fatty acids are wonderful for your heart health. And salmon is one of the best sources of this!

You'll Need:
  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • 1/2 cup fresh bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges
Directions:
  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  • Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  • Bake for 10 minutes per inch of thickness (measured at thickest part), or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.





For more information: Click here to visit Will Clower's website.
Will Clower Articles

Tuesday, March 3, 2015

Black Bean Salsa

Nutrition Boosters and Busters is the topic for the week. Vitamin D helps in the absorption of calcium and egg yolks are a great source of Vitamin D. Incorporate them into your diet because they will help you boost your calcium absorption.  

You’ll Need
  • As many hard boiled eggs as you would like
  • Lemon juice
  • Olive oil
  • Salt
  • Pepper


Directions
Mash eggs and mix in lemon juice, olive oil, salt and pepper to the ratio of your liking.





For more information: Click here to visit Will Clower's website.
Will Clower Articles

Monday, March 2, 2015

Egg Salad


Nutrition Boosters and Busters is the topic for the week. Vitamin D helps in the absorption of calcium and egg yolks are a great source of Vitamin D. Incorporate them into your diet because they will help you boost your calcium absorption.  

You’ll Need
  • As many hard boiled eggs as you would like
  • Lemon juice
  • Olive oil
  • Salt
  • Pepper


Directions
Mash eggs and mix in lemon juice, olive oil, salt and pepper to the ratio of your liking.






For more information: Click here to visit Will Clower's website.
Will Clower Articles