strawberries – TV Dinner — healthy recipes for RA by Jamie Stelter

açai bowls with nuts and seeds

jamiestelter — Tue, 14 Jul 2015 10:28:58 +0000

Saturday mornings are my favorite because it’s the only morning each week that Brian and I wake up together. I’m obviously up and out the door way before him Monday through Friday to report the traffic, and on Sundays he’s up and out early for his show.

So I like to spoil him on Saturdays, as best I can, with a solid, homemade breakfast. Sometimes I make eggs and bacon, sometimes I make smoothies — I try to vary it up a bit — but this past weekend I made us acai bowls.

I’ve made acai at home before using these delicious frozen packets, but this time I added goat milk yogurt, almond butter, and strawberries to the base… and topped it with raw almonds, chia seeds, and hemp seeds. Chia seeds are great for extra fiber and omega-3 and hemp seeds are a complete protein. They have a natural blend of omega-3 and -6, as well as other antioxidants, amino acids, fiber, iron, zinc and magnesium — pretty good for something that doesn’t have much of a taste. (Read: throw them in and on everything!)

Brian had no idea all the goodness he was eating, and he actually licked his bowl clean — well before I did, too — which made me so happy.

Healthy homemade breakfast with my husband and the travel section of The New York Times? Dreamy.

dark chocolate-covered strawberries (with jimmies!)

jamiestelter — Mon, 08 Jun 2015 11:18:45 +0000

There is no easier, sweeter, or prettier dessert than chocolate-covered strawberries.

I made them just moments before we went to our friends Noah and Marissa’s place for dinner Friday night, and everyone loved them. I bet his 8-month-old daughter Eden would have loved ’em too, should she have tried. Maybe in a few years.

All you need is about 15 minutes, some strawberries, dark chocolate and butter. If you wanna be wild (like me), sprinkle some jimmies on top, too… cause the only thing better than dark chocolate-covered strawberries are dark chocolate-covered strawberries with jimmies on top.

Dark Chocolate-Covered Strawberries

SERVES FOUR

Ingredients

1 box of strawberries (keep stems on!)
1 3.5oz dark chocolate bar (I always use at least 85% cacao)
1 TBSP grass-fed butter

Instructions

Line a baking sheet with parchment paper and make sure there is room in the freezer for it, for when it’s time.
Melt the dark chocolate and butter together over low heat. Low and slow. Helps to use a spatula.
Transfer melted mixture to a bowl and begin dipping each strawberry, holding the stem/leaves, into the chocolate. Lay each one down on the parchment paper as you go.
When all strawberries are dipped, put the baking sheet into the freezer for 5 minutes, until chocolate hardens.
Take them out of the freezer and either start eating them then (!), or transfer baking sheet to the fridge to keep cold until serving.

Notes

If you’re going to add jimmies, do so before putting the baking sheet into the freezer. And if you have leftover covered strawberries, it’s best to store them in tupperware in a cool place, outside the fridge.

A Recipe From Jamie Stelter | www.thetvdinner.com

strawberry, pea, almond salad

jamiestelter — Thu, 13 Jun 2013 20:13:25 +0000

Peas really don’t get the love they deserve. I always see them in the market and think – huh, peas, I should eat you. But what can I put you with to make you a little more interesting? Enter the latest issue of Bon Appetit, which I read on the plane ride home from vacation, in which I found this recipe that looked as delicious as it did easy. The latter, easy, was the key this week, since getting back into the routine after two weeks off has been a bit harder than I anticipated.

But here we are, back home, ready to get cookin’ again. What better way to get back in the groove than with this salad, which is so simple and so healthy? Bon Appetit suggested a mustard vinaigrette (which I’m sure is divine) but since I was adding tilapia on top, it seemed like one too many flavors. Instead I went with good ‘ol olive oil and red wine vinegar. Feel free to try their dressing and/or add whatever protein you like on top. I’m sure avocado would be a perfect addition to this salad as well. Or keep it as is from my recipe below. Either way, hope you enjoy!