We've Moved

Hey everyone! Thanks so much for following my recipes and inspirations over the last year! I've moved this blog to a cooking website, www.LindseyCrouch.com. Connect with me there! Or on my Facebook page!

Thank you everyone for your support over the last year! Let's keep cooking delicious and healthy meals together, shall we!


Keeping Tight through Turkey Day - Starting with a Tight Tush

Today we launched a new "Get Healthy Texas" Series..."Keeping Tight through Turkey Day" and invited viewers to stop what they were doing and join us for three minutes while we do some exercises for the buns! We invite you to do the same! Just grab a pillow from the bed, couch or your office chair :) for your knee, and let's get our bodies movin' and muscles tight!!!

We all know that starting a new diet during the holidays is bad idea... so that's why we're starting this series now, to get some great habits ingrained in your daily routine!

You need a small pillow and a chair/couch/short ledge of some sort to hold onto for the second exercise.

Watch here:

Join us each Thursday as we show you a new exercise or recipe to help you keep tight through Turkey Day!!!
Lindsey & Daniel

Grilled Apples, Pears & Plums with Cinnamon-Walnut Greek Yogurt Sauce

Grilled fruit is one of my favorite desserts! It's the all-natural, zero refined carb, guiltless dessert you can enjoy year round! I've found it's like having a fresh, homemade fruit pie without all of the sugar, flour, refined carbs and tasteless crust! Hello, everything I want and nothing more! I like you!

Then when you serve it with my Cinnamon-Walnut Greek Yogurt Sauce, you'll think you're enjoying a Pie a la Mode- but better! Way better! For dessert, you're eating healthy, vitamins, nutrients and protein, which your body needs to rebuild muscles and tissues!!! See, I told you this was getting good!

Here's the last part, you can make it anytime of year, or day for that matter, on your indoor grill pan on your stove top. (Calphalon is my favorite grill pan; I use it for everything.)

So hallelujah to not being limited to outdoor summer grilling!

Grilled Apples, Pears & Plums with Cinnamon-Walnut Yogurt

Makes 4 Servings (about 2 slices of each fruit with 3/4 cup Yogurt)

1 Organic Apple
1 Organic Plum
1 Organic Pear
1/2 tablespoon Olive Oil
3 cups 0% or 2% Fage Greek Yogurt
1 tablespoon Cinnamon
1 teaspoon Xilytol (Found at Whole Foods, Central Market or Health Stores)
3/4 cup Toasted Chopped Walnuts
Squeeze of Fresh Lime Juice

1. Slice each apple, plum and pear into 6 to 8 pieces (picture apple slices at school type of pieces). Very lightly drizzle with olive oil.

2. Put your grill pan over medium heat, spray with non-stick cooking spray. Lay each piece of fruit with one flesh side down on grill pan, cover and grill for about 3 minutes. Flip and grill other side for about another 3 minutes, until grill marks appear and fruit starts to carmelize.

3. In a medium bowl, mix well Greek yogurt, cinnamon, Xylitol, toasted chopped walnuts and lime juice.

4. Serve grilled fruit in a pretty flower-like design on top of the yogurt in a small dessert bowl. Or lay the grilled fruit on a dessert plate and drizzle with the yogurt.

This dessert was featured on CBS11 Get Healthy Texas "Healthy Dessert Ideas" Segment. Watch here:

Bon Appetit!

Lighter Shepard's Pie with Cauliflower Mash

Shepard's Pie reminds me of my childhood. It was one of my favorite meals, served piping hot with melted cheddar cheese on top of mashed potatoes, ground meat and veggies. Here I take this American meal, keep the comfort but forfeit the starchy potatoes and some of the fat.

Lighter Shepard’s Pie with Cauliflower Mash
By Lindsey Crouch
Makes 4 to 6 servings

1 head organic cauliflower, cut or broken into small chunks
1 pound lean ground turkey (Jenni-O, 93% lean is my fave) 
2 teaspoons olive oil
1 medium sweet Vadalia onion, chopped

1.5 to 2 cups cooked/steamed bite-sized mixed vegetables

Herbs and/or spices to taste
1/2 cup beef broth

1 teaspoon Worcestershire sauce

1 pat natural buttery spread (Earth Balance, soy free) 

2 tablespoons Fage 2% Greek Yogurt

1-2 tablespoons Grated Parmesan Cheese
Salt and black pepper
1/2 cup grated 2% sharp Cheddar cheese

1. Preheat oven to 400 degrees F.
2. In a large saucepan, bring water to a boil over medium-high heat. Add cauliflower (with enough water to cover). Return to a boil. Reduce heat to medium-low and let simmer. (8 to 10 minutes, or until cauliflower is fork tender.
3. While cauliflower cooks, in a large skillet over medium heat, sweat onions about 5 minutes, or until softened and beginning to turn translucent (onions should not brown—if they start browning, reduce heat). Crumble raw ground meat into skillet and cook until meat is no longer pink. Drain off all fat, and return to skillet. Season with salt, pepper, herbs/spices to taste. Add vegetables, beef broth, and Worcestershire sauce. Let liquid come to a boil, then reduce heat and simmer.
4. In a food processor or blender, combine cauliflower, butter, greek yogurt and parmesan cheese. Blend until pureed with no lumps. Season with salt and pepper.
5. Transfer meat and veggie mixture to a 3-quart casserole or baking dish. Spoon mashed cauliflower on top. Spread to cover evenly, but leave surface of cauliflower rough (adding texture with fork). Bake 30 minutes or until cauliflower has browned nicely (golden brown). Sprinkle cheddar cheese over top after about 20 minutes of cooking.
Let stand about 10–15 minutes before serving.

Bon Appetit!

Broccoli Beef

Most of my recipes are all American type dishes made healthy. But who says Chinese can't be healthy too?! Just like the meal you'd order at a Chinese restaurant, minus the fried rice and fortune cookie. But I can read your fortune from here without that little sugary cookie...Keep eating healthy and you live a long, lovely life!!! ;)

Broccoli Beef
By Lindsey Crouch

3/4 pound sirloin or flat iron steak, sliced thinly across the grain
3/4 pound organic broccoli florets
1 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, very finely minced
1 teaspoon arrowroot, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon arrowroot
1/8 teaspoon freshly ground black pepper

For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 tablespoon soy sauce
1/4 cup chicken broth

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. Cover with ice and cold water to stop the cooking.

4 Heat a wok (or a large skillet will do, too) over high heat until a bead of water sizzles. Add the olive oil and sesame oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef cook undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. Add the blanched broccoli, pour in the sauce and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Wishing you good fortune always!