Add Some Authenticity to Your Cinco de Mayo Celebration

Cinco de Mayo is around the corner, which begs the question -- how do you like your tequila?

I like a good añejo (aged), and I like to sip it straight. If I can chase it with a sip of sangrita (not to be confused with sangria), even better.

Sangrita is a partner to a shot of straight tequila (sort of like a palate cleanser to complement the flavor), traditionally made with tomato juice, fresh lime and orange juice, and chili peppers.  In English, the literal translation is "little blood." I was introduced to it earlier this year during a visit to JW Marriott Cancun Resort & Spa. They make a mean one, and I fell in love. 

Thought you'd enjoy adding a bit of authenticity to your Cinco de Mayo fiesta, so you'll find JW's recipe is below. Try something new, save hundreds of calories by forgoing the sugary margaritas, and have less of a hangover. It falls on a Sunday this year. 

Read on for the recipe. 

Sangrita
Serves: 4
Ready in: 5 minutes

Ingredients:
1 ounce freshly squeezed orange juice
2 ounces freshly squeezed tomato juice
1 ounce freshly squeezed lime juice
dash worcestershire sauce
1/2 ounce grenadine
dash of salt
dash of pepper
dash of Tabasco, or to taste

Preparation:
To prepare, mix all of the ingredients together in a container and let stand a few minutes; cooling is recommended. 

Recipe courtesy of Omar López, Bar Manager at JW Marriott Cancun Resort & Spa.

And coincidentally, this is where I'll be spending Cinco de Mayo this year!

I've been really busy with my new job and haven't had much time to post a new recipe, so I thought I'd let my good friend David Berry show the blog some love... literally! You may already know him as a fitness pro, but he's also a very talented and extremely savvy writer who focuses on a topic we can all relate to - relationships! And we can all use a little insight there, too...

The Healthy Dating Plan
by David Berry

We’re a month into 2013, if you can believe it, and that means that our New Year’s Resolutions have already been challenged – or ditched altogether. And I’m not talking about food, either. I’m talking about guys, girls!

If you’re a reader of The Fit Cook, then you’re obviously awesome; and keen on taking care of yourself. Well, consider me The Fit Dating Guru. And for the sake of simplicity, I’ve got three things to share with you regarding you and your love life in 2013.

One. Keep your standards high. Dating isn’t like picking between one or two-ply sheets of toilet paper, so why are you still wasting your time on assholes? You know who you are; you know what you have to offer. And just because you haven’t found ‘him’ yet doesn’t mean that you should start compromising your core beliefs just to fill an imaginary void in your heart. Be confident in yourself and wait it out. You’ll be glad you did.

Two. Give him a chance. I don’t know who ‘he’ is, but give a guy a chance to prove you wrong. Okay, he’s short *cough*cough*. Or maybe he’s a bit nerdy. Guess what? That doesn’t make him any less capable of being an awesome guy. He might not end up being ‘the one,’ but he might surprise you. And in the process, he might open your eyes to a world of guys you never noticed.

Three. Be the best version of ‘you’ that you can be. I can’t speak for all guys, but I can speak for quite a few when I say that the most attractive woman is the one who’s living a life filled with passion and purpose. Whatever it is that defines ‘you,’ go out and do it, either professionally or for fun. If you do? You won’t need a guy to complete you – but you’ll want one to join you. And what’s better than that?

I’m under no illusion that these three tips will revolutionize your dating life and land Mr. Right on your doorstep, but it’s a start. And let’s be honest – you kind of deserve it. Go out and get the love that’s coming to you this year. And visit me on www.iamdavidberry.com to check out more of my blogs.

Exiting day! I'm a featured chef in KIND's New Year, New You social media campaign. My two cents? Healthy never has to be boring! I always play with condiments and spices to make dishes interesting, regardless of how healthy they are.

Thank you KIND (whose products I really, enjoy... for real!) for including me, and for all that you do!

Download or print my poster here: 
http://bit.ly/NYNYDAY18

xo,
Luisana

Join me tonight, Jan. 8th at 9pm EST, as I host a Twitter party with Torani, makers of flavored syrups and sauces. Our theme? A flavorful 2013... who doesn't love that?

We'll be chatting for an hour live, beginning at 9pm EST. I'll be joined by fellow blogger Shelley from The World According to Eggface. 

Follow us @luisanacooks, @eggface and @torani to join the conversation. Torani is giving away prices including a Mr. Coffee coffee maker and Torani products.


Use hashtags #flavorful2013 #lowcalflavor and #zerocalflavor

Get excited! Talk to you tonight!

xo
Luisana

In my {big, fat, Venezuelan} family, we ring in the new year wearing yellow undies for good luck and hold money in our hands for wealth, we eat 12 grapes right before midnight, then eat a cup of lentil soup first thing after midnight for prosperity, and in our grand finale, we run around the block with luggage hoping it brings travel... it's all totally normal.

Wishing all of you a very happy, healthy and prosperous New Year! And thank you for helping to make 2012 a memorable year - I am very grateful for your support!

Last Sunday I was lucky to work at and attend a live chocolate cooking demo by one of Miami's most talented chefs, Eating House’s Giorgio Rapicavoli.

Using Tierra Nueva Fine Cocoa’s “Cruz Chocolates” and “Coffee Thins” to prepare two original, chocolate-inspired dishes, Rapicavoli, who earlier this year became Miami’s first winner on Food Network’s “Chopped,” took the stage with chef and partner Henry Hané. Together they prepared a dish of seared scallops over a turnip puree infused with Tierra Nueva white chocolate and finished with brown butter powder, followed by a “Tierra Misu” made with Tierra Nueva’s Coffee Thins, a chocolate-free bar made with a blend of 100% natural coffee.

Photos courtesy of The Cuban Art Project.

Published in Aventura Magazine, November 2012

Sweet melon balls wrapped in salty prosciutto di parma; melt-in-your-mouth capicola delicately stuffed with soft, homemade mozzarella; fresh bib lettuce lightly tossed in fruity extra virgin olive oil; six assorted cheeses, including the creamiest of Gorgonzolas; and bottomless baskets of crusty Italian bread. It’s all paired with crisp Itynera Prosecco. Dessert is a warm apple crostata with a scoop of vanilla gelato, the sweetness perfectly complemented by a glass of chilled Moscato d’Asti.    

Italians call the above an “informal” lunch. At MGM Mondo del Vino winery in Priocca, a municipality in the Province of Cuneo in the Italian region of Piedmont, they pause midday to eat like this almost every day.

Adjacent to the winery’s administrative office building, where lunch is savored and conversations are merry, MGM is keeping up with the production demand that comes with being one of the leading exporters of Italian wines, producing and distributing 25 million bottles to more than 40 countries worldwide. Ricossa Antica Casa, a brand that dates back to the end of the 1800s, has the strongest presence in the U.S.

The winery is impressive for its magnitude, modern machinery, cleanliness, green practices and the barrique cellars that smell of oak and sweet fermentation, although its splendor is not in the amount of cases they ship each year. The real beauty is in the pasione that propels the entire process, starting with the growers who tend daily to their vineyards.

Piedmont, which literally means “foot of the mountain,” is a region in Italy that lies at the foot of the stunning Alps. It’s the second largest region in Italy, and a testament to the country being nicknamed “the garden of Europe.” The conditions here are favorable for cultivating grapes – warm, humid, and with plenty of sunlight to beam on the vines according to their positioning among the rolling hills, the exposure ultimately deciding the tasting notes of the end product. In Piedmont, and surely anywhere else the earth lends itself for winemaking, grapes are a way of life.

For 37-year-old Maurizio Marino, winemaking is in his blood. His vineyard, named Muraj, is located in Valdivilla, a municipality of Santo Stefano Belbo. It has been in his family for about 100 years. Its vines are spread on either sides of a hill, where the sunlight beams more on the southern side to produce juicy, sweet Moscato Bianco grapes, and less on the northern side where the same kind of grape renders bitterer. The end product is Ricossa’s Moscato d’Asti, a semi-sweet, lightly sparkling wine that is usually paired with dessert. Maurizio, however, is equally pleased to treat visitors to a chilled glass of the delightful drink on sight, a bearing of the small cooler in the back of his truck that is kept stocked with plenty of ice and half bottles of Moscato d’Asti. Discussing irrigation levels while enjoying the fruits of his harvest is all in a day’s work.

Further north, a one-century-old vineyard near the village of Agliano Terme is perfectly positioned on the slope of a hill. It is home to the Barbera grape, whose vines, caressed by a light breeze, receive just the right amount of sun to cultivate this variety of grape.

Owner Enzo Gerbi explains that the Barbera is one of the world’s most indigenous grapes, first picked on sight as long as three centuries ago. For almost a third of that amount of time, 91-year-old Emma Bianco, who was born in the big, charming villa that sits atop the hill, has been looking after the vineyard. Day after day, she walks the land, examining the canopies as they ripen, looking out for any irregularities that can be detected on the clusters and leaves. Otherwise, she keeps watch from her front porch. She is grateful for decades of rich harvests, and with the caring demeanor of a typical nonna, she invites visitors into her home for a glass of water and an amaretti cookie.

Direct agreements with producer cooperatives like Maurizio and Enzo who are honestly committed to their crop enable the possibility of consistently yielding a quality product that is not compromised for the sake of quantity. Without the first, there could not be the latter, showing that each glass of wine is only as good as the love that goes into the production of it. 

There is a charming, antiquated chapel, also three centuries old, in the region of Alta Langhe. It sits on the apex of a hill with panoramic views of vineyards, villages and the great Alpes. It’s the perfect setting for an impromptu mid-morning picnic with tume cheese and salami from the Murazzano Penta factory at the foot of the hill. A glass of Ricossa’s Barolo, a wine known as the “King” of Italian wines, defines the experience.

Never mind that spontaneity calls for such prestigious wine to be consumed from plastic cups – the wine still pleads to be enjoyed, and this is just how the winemakers intended it. After all, in Piedmont, the livelihood that is winemaking is less defined by expensive and extravagant than it is by the subtle “ah” that is born from a sniff, swirl and swig. To the winemaker as much as to the consumer, wine is an experienced to be fully enjoyed, by everyone, and as often as possible, and that in itself is worth raising a glass to.

If said glass is raised over an exquisite meal, even better. Across vineyards, villages and picturesque towns, the cuisine of Piedmont is up to the interpretation of chefs, or “cookers.” In Italy, food is a language. Be it the aforementioned (and much underrated) informal lunch or a four-course meal cooked by one of the region’s top chefs (Piedmont is home to several Michelin star restaurants), Italians speak through their food. Meals are made to be enjoyed with great pleasure. And what is good food without good wine?

Stefano Pagano, Executive Chef at the Magliano Alfieri castle, serves raw Fassona, a top-quality variety of veal specific to the region, over homemade apricot puree. He tops the meat with seasonal fruit – blueberries, watermelon, and peaches. Dressed lightly with soy sauce and extra virgin olive oil, the dish pairs beautifully with Gavi, a white wine made from Cortese grapes. 

Chef Pagano’s fresh, handmade agnolotti is delicately filled with hazelnut butter and mascarpone cheese, and finished with baby asparagus cooked in a light cream sauce. Barbera D’Asti, made from Enzo’s precious Barbera crop, is a harmonious pairing.

Papa Giuseppe, founder of La Corte di Canobio, a nearly 50-year-old hazelnut confectionary in Cortemelia, puts his heart and soul into making Torta di Nocciola, Baci, Segreto della Dama, and Gelato di Nocciola. Moscato d’Asti and Malvasia Casorzo both elevate every sweet bite.

What can only be sweeter, perhaps, is the Italian tradition of wine in itself, and what the good vino represents. Whether rosso or bianco, sweet or dry, for the winemaker especially, a glass of wine symbolizes sweet livelihood achieved by an honest process and the opportunity to relish in its sweet victory in the perfect company of family and friends. This, and the optimism of eternal rich harvests, begs for the delightful clink of glasses and the cheerful sound of “Cin Cin!”

Introducing Guest Blogger #2, my good friend and biggest fan (although he will never admit it!), David Berry. David is here to introduce the fitness element into The Fit Cook blog, because pairing a healthy diet with a consistent exercise routine always equals awesome results! If you have any questions for David, write them in the "Comments" area below and David will be sure to get back to you in a timely manner, or else! ;) 


How to Begin an Exercise Routine...
and Stick to It!
By David Berry, NASM Certified Personal Trainer

Congratulations! If you’re reading Luisana’s blog, you’ve likely chosen healthy eating as a key element to living a healthy life. So why am I here? To talk about another major element – exercise!

I know, I know. ‘I hate doing cardio’ or ‘I don’t have time to go to the gym’ are knee-jerk reactions when it comes to exercise. Or maybe you’re actually a wannabe fitness nut but aren’t sure how to get started. What should you do?

My name is David Berry, and I’m a certified personal trainer with the National Academy of Sports Medicine (NASM). Day in and day out, I work with individuals from all walks of life, in all levels of fitness. And I help them make positive changes that work for the long term. Not just a week or a month, but years down the line. I’m talking about total lifestyle change.

Just as it is with eating, it’s important to set small, incremental goals. Losing 30 pounds may be your long term goal, but if you think in all-or-none terms, you’re a lot more likely to get discouraged along the way – and fall off the wagon altogether.

Instead, start with daily goals. For example, if you want to begin walking, set a simple goal that you know you can achieve. For day one, commit to walking for 10 minutes. That’s it. Can you walk for 10 minutes? Of course you can. And that’s how it all starts!

From daily goals, move on to weekly goals. Instead of committing to walking 10 minutes in one day, you can focus on walking for 10 minutes three times per week. It might not seem like much, but it’s 30 minutes a week of exercise that didn’t exist in your life before. And progress is progress, no matter how slow or how small.
 

1) What is your favorite fit meal to make at home?
Egg whites with vegetables and blueberry Greek yogurt. Boring on its face, but eggs pack some of the purest protein you can find in food, and the Greek yogurt is a healthy yett delicious treat to look forward to at the end.

2) What is your favorite meal to cook for a girl?
Cooking for a girl is tough, especially when you're not a great cook (oops!). With that said, I think I've mastered the preparation of baked chicken and grilled vegetables. I add some sodium-free seasoning and hope that she's impressed that I was health and taste conscious!

3) Favorite on-the-go snack?
My favorite snack on the go is a granny smith apple and a scoop of chocolate protein powder. I've got a weak spot for granny smith apples. Not a bad combo for an energy boost and a quick fill-up without a lot of calories.

4) Favorite class to teach?
Team Xtreme. It's got a little bit of everything - battle ropes, kettle bells, body bars, etc. It's got variety and it's intense. I love the energy of group exercise classes and watching other people feed off of it, too. But this one is tough!

5) And for the less Xtreme? i.e., those just getting into the groove of things?
On occasion, I teach a class called Body in Balance. No weights, just you. It's a total-body stretching class that also focuses on core and abdominal strength. It provides a great foundation for building proper movement patterns and basic functional strength. If you're at home, stretch all of your parts - arms, legs, hips, etc. - for 20 seconds at a time in each stretch. Planks are also used extensively and may be one of the best core strengthening exercises around - all without ever lifting a weight.

Staying Fit with the Freedom
By Brianna Collins

Upon entrance into college, I became starkly aware of the new freedoms that came along with living away from home. With the lack of curfew and supervision, came a surprising new freedom I hadn't thought about before: food. 

There were no longer family meals to attend to or homemade lunches to bring to school. My meals were consistently made by restaurant equipment rather than hands of conscious of health. Nights were later and schedules were less defined.

I knew I needed some help. I had no idea where to start. So I called in a good friend who I've known since kindergarten, a friend who happens to be a nutrition major. She cooks with a purpose. She is also an extremely busy college student like the rest of us and understands that time is rarely on our side. 

These recipes are as painless to make, as they are tasteful to eat. Planning ahead can be the difference between a week full of fast food and a series of healthy and feel good meals. 

About Me: I’m a Texas Longhorn with an appetite for learning new things, experiencing the world around me, and communicating with all types of people. I expect to graduate in May 2013 with a degree in Multimedia Journalism and a minor in Sociology. I am currently writing on related topics for restaurant equipment by shortorder.com. Get to know me more and view my work at b-collins.com. Follow me on twitter @BriannaCCollins!
 

Baked Banana Oatmeal

Ingredients: 
2 cups rolled oats
1 teaspoon baking powder
¼ teaspoon kosher salt
1 egg
3 bananas
1 ½ cups skim milk
1 teaspoon vanilla
1 tablespoon brown sugar.

Preparation:
1. Preheat the oven to 375 degrees. In a large bowl, combine 2 cups rolled oats, 1 teaspoon baking powder and 1/4 teaspoon kosher salt.
2. In a separate bowl, combine 1 egg (beaten), 1 mashed banana, 1 ½ cups skim milk, and 1 teaspoon vanilla.
3. Pour the wet ingredients into the dry ingredients, and mix well. Thinly slice 2 bananas and set aside.
4. Line an 8″ baking dish with parchment paper (for easy removal and cutting!). Layer half of the sliced bananas on the bottom, pour the batter over them, then top with remaining sliced bananas.
5. Bake for 25 minutes, and change the oven setting to broil. Sprinkle 1 heaping tablespoon of brown sugar over the oatmeal and place under the broiler for about 3 minutes. 
 

Healthy Baked 
Chicken Nuggets

Ingredients:
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko breadcrumbs
2 tablespoons grated parmesan cheese
2 large skinless boneless chicken breasts, cut into even bite-sized pieces
olive oil spray

Preparation:
1. Preheat oven to 425°.
2. Put the olive oil in one bowl, and the Italian breadcrumbs, panko and parmesan cheese in another.
3. Season the chicken with salt and pepper, then add it to the bowl with the olive oil. Mix well so the olive oil evenly the chicken.
4. Add a few pieces of chicken into the breadcrumb mixture, toss to coat, then place on a baking sheet that’s been lightly coated with olive oil spray. Repeat until all of the chicken is coated and on the baking dish Lightly spray the chicken with extra olive oil.  
5. Bake 8 to 10 minutes on one side. Remove the baking sheet from the oven and turn the chicken pieces over. Cook another 4 to 5 minutes, or until the chicken is cooked through.

 

Avocado Yogurt Dip 

Ingredients:
3/4 cup plain fat-free yogurt
1/2 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon salt
3 ripe avocados, coarsely chopped
1 garlic clove, minced

Preparation
Place all the ingredients in a food processor or blender, and process until smooth. Serve with fresh crisp bell peppers, celery, or pita chips.