Diets, Healthy Eating & Pineapple Orange Smoothies

This this is what I’ve been drinking this week – a fresh and sweet pineapple orange smoothie that takes about five minutes to whip up and goes so well with all the nice Spring weather we’ve been having. We’ve been a little more conscious about what we’re eating lately and combining that new healthy eating mindset with some much needed evening walks, which is so good for our moods, our souls, and our waistlines (go figure!). So much of what I love is wrapped up in butter, cream, and other delectable ingredients so I’ve tried to strike a good balance lately — a few indulgent treats a week (which I happen to share with all of you) and the rest of the time a bit more, how should I say… reasonable. Hence, this pineapple orange smoothie.

This new healthy outlook coincided nicely with post from Michael Rhulman this week. In Everything We Eat he encourages all of us to find a diet that is sensible, reasonable, and nutritious. This can mean different things to different people and, for me, it means everything in moderation. I can have my butter, cream, and red meat as long as I’m balancing it out with fresh fruits, vegetable, whole grain, and healthy fats. So, in short, I don’t feel guilty making my way through the five mother sauces because I’m not eating rich heavy sauces every day. A few calorie-laden meals a week isn’t that bad and my goal is to make good choices most days of the week. Although, some weeks are better than others, but you get my drift.

Speaking of dieting, I really hate diet food. I really don’t like buying fat-free, lightened-up, reduced calorie anything. I’d rather use the real stuff in my recipes because I think it’s more satisfying and just tastes better. I’m not, however, opposed to creative substitutions that still taste great, but pack less of a calorie punch. Like this penne rosa with shrimp that I’ve made many times – greek yogurt takes the place of cream, yet it still feels indulgent.

Most of the time, for Steve and I, healthy eating means whole foods prepared in simple ways. Last summer I made these grilled marinated steak kabobs - so easy, delicious, and a great excuse to fire up the grill (although an indoor grill pan works, too!). I’m also seriously considering a spiralizer – you know, that kitchen gadget that turns veggies into noodle shapes? Then I could make these amazing-looking garlic butter “zoodles” with herbs, these spiralized sweet potato latkes, and a big bowl of zucchini spaghetti, crispy proscuitto, and roasted cauliflower.

Lately, healthy cooking inspiration seems to be everywhere so this week I’ve started using Yummly, which is a easy to use online recipe box. I’ve started collecting all sorts of tasty inspirations. There are thousands of recipes available on the site like these low-carb blender pancakes that I made earlier this week. I’ve also started using the bookmarklet so I can “yum” recipes as I discover them – I save them in my recipe box plus they get shared with all the other Yummly users. There’s nothing better than swapping great recipes – caring is sharing especially when it comes to cooking.

With a new month ahead there’s lots to look forward to in the kitchen – I have some ideas rattling around for easy chicken recipes, light and fresh pasta dishes, and, of course, the continuation of my Better Know Mother Sauce series (check out parts 1, 2, and 3 in case you missed them!). So here’s to Spring, good health, and good eating!

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