Grilled Pear and Lamb Flatbreads

pear and ground lamb flatbread with fresh mint

Pears and meat are a winning combination. We often think of pork and chicken with fruit, but let’s not overlook lamb. That robust flavor is deliciously complemented by sweet, aromatic charred pears hot off the grill, and both partner perfectly with Middle Eastern flavors. Here we have a complete meal cooked almost entirely on the grill. A very simple dough is rolled out to make homemade flatbreads that get cooked right on the grill, and then topped with sliced grilled pears and red onions, spiced ground lamb, charred halloumi cheese, and an addictive yogurt-tahini sauce. Think of these flatbreads as a pizza of sorts, perfect for a patio party, and they’re as delicious hot as they are at room temperature.

Serves 6

Dough
1 cup unbleached all-purpose flour, plus more for dusting
1 cup whole-wheat flour
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 cup plain yogurt (not Greek)

Toppings
1 cup yogurt
1/3 cup tahini sauce
Juice of 1 lemon
1 large garlic clove, crushed
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 pound ground lamb
1 1/2 teaspoons ground fennel seed
1 1/2 teaspoons ground cumin seed
1 1/2 teaspoons ground coriander
1/2 teaspoon dried chile flakes
3 USA Green Bartlett Pears, halved, cored, and cut into 8 wedges each
1 red onion, cut into 1/2-inch-thick disks (each layer kept together)
8 ounces halloumi cheese, cut into 3/4-inch-thick slabs
Pine nuts, for topping
Handful torn mint leaves, for topping

To make the dough: In a large bowl, whisk the flours, salt, sugar, and baking powder. Add the yogurt and fold it in with a rubber spatula, just until blended. Dump the dough onto a work surface dusted generously with flour. Knead the dough gently until smooth, about 30 seconds, then cut it into 6 equal portions. Using a well-floured rolling pin, roll each portion of dough into an imperfect oval, about 1/8-inch thick. Add more flour to the surface or the pin as needed, as the dough will be rather sticky. On a large baking sheet, stack the dough between sheets of parchment paper, and cover loosely with plastic wrap while you prepare the toppings and preheat the grill, or for up to 1 hour.

To make the toppings: In a small bowl, whisk the yogurt, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Taste and adjust the seasoning, then cover and set aside.

Heat the oil in a skillet over medium-high heat. Add the lamb, fennel seed, cumin, coriander, chile flakes, and season with 1 teaspoon of salt and several grinds of pepper. Cook, stirring often, until the liquid has evaporated, and the lamb browns and becomes slightly crispy in the rendered fat, 7 to 9 minutes. Remove the pan from the heat and set aside.

Prepare a fire in a charcoal or gas grill. For charcoal, when the coals are ready, distribute them and preheat the grate. Wait until they’ve reached medium-high heat, or when you can hold your palm about 3 inches above the grill grate for 3 to 5 seconds. If using a gas grill, preheat on high, covered, for about 15 minutes, then adjust the burners as needed throughout cooking.

Brush the pears, red onion, and halloumi with a light coating of olive oil, and season the pears and onions with salt and pepper. Arrange them on the grill and cook, turning occasionally, until all are tender and nicely charred on both sides, 5 to 7 minutes for the pears and halloumi, and 8 to 10 minutes for the onions. Remove the toppings from the grill as they are done and collect them on a large rimmed baking sheet.

Brush the grill grates clean. Grill the flatbreads, two or three at a time, until puffy and charred in spots, 1 to 2 minutes per side.

To assemble the flatbreads, top each with a generous smear of the yogurt spread, dividing it evenly. Pull apart the onion rings and tear the halloumi and divide them amongst the flatbreads. Scatter the lamb over the top, followed by the pears and pine nuts. Finish with the mint leaves. Cut the flatbreads into triangle-shaped slices and serve warm or at room temperature.

Beat the Heat!

Creamy pear popsicles with chunks of kiwi and yellow sticks

Summer is my favorite season, because of the social gatherings, barbecues, picnics, and summer treats that satisfy my sweet tooth. I pay attention to my calorie intake carefully – especially during the hot summer when cold, decadent treats are everywhere. So, what is a dietitian to do? Make popsicles, of course! Anything that can be made into juice or a smoothie can also be made into a delicious popsicle that fulfills that sweet craving, cools you off, and packs in nutrients without unnecessary calories.

Making popsicles is very easy, in fact it’s a fun activity for the whole family. And you don’t need any molds or special equipment, paper cups and popsicle sticks will suffice. For this method, place the cups on a tray, fill them ¾ full, cover the cups with saran wrap, and press the sticks through to keep them in place. Once frozen, just peel off the paper cup. No blender? No problem! Slice or dice fruit into small pieces, place in molds or paper cups, and fill cups ¾ full with juice.

So, what makes a delicious popsicle? I skip the added sugar and go straight to the fruit. A basic recipe might be a sliced, cored, ripe pear blended with enough water to make smoothie consistency. I like the sweetness and texture of blended Bartlett or very ripe Anjou pears for my popsicles. Then try simple additions, such as other fruits, 100% fruit juices, coconut water, dairy or alternative milks, and maybe some herbs or favorite extracts. Maybe you’re craving a creamier, more decadent treat? Try blending pears with yogurt, a banana, or an avocado. Popsicles are great for entertaining, too. If you really want to impress your guests, unmold your frozen popsicles, drizzle with chocolate sauce, dust with nuts or sprinkles, and place back in the freezer before serving.

Indulgences don’t have to be elegant, and treats that beat the heat can be just as satisfying! Want more inspiration? Try this recipe for creamy pear popsicles with kiwi and lime.

Vacation, all I ever wanted!

RoadVacation is my favorite word. I love adventure, new places and activities, and enjoying time with friends and family: The problem is keeping your health goals on track while traveling. I will be driving across the country this summer to help a friend move and I find road trips make for the most challenging way to travel healthfully. Gas stations, convenience stores, fast food… How do you make smart choices with limited options?

For starters, plan ahead. Pack healthful snacks, including fruits, veggies, nuts, seeds, and plenty of water — enough for the number of days you’re travelling. When you do stop for refreshments or fuel, avoid the candy and chip aisle at the gas station; however, if temptation is too strong, perhaps allow yourself one indulgence each day on the road. If you know the cities you’ll pass through, locating restaurants with mixed options ahead of time may allow more flexibility. Then, aim for adding veggies as a side or an appetizer, splitting meals, or having fruit for dessert. Likewise, staying active may help offset some indiscretions. Many hotels offer exercise facilities, or even better, get out on foot and explore new people and places!

Small changes go a long way on the road, but remember that enjoying yourself is number one. Give yourself a break, relax, and have fun!

Grilled Stuffed Pears

Pears grilled and stuffed with quinoa and cheeseWhen it comes to summer grilling, pears are often overlooked. But the fact is their hardy texture is ideal for standing up to the intensity of the grill, and as they cook, their delicious flavor is enhanced by the smoky flames. Grilled pears can be prepared in both sweet and savory ways: think grilled pear halves topped with a scoop of vanilla ice cream for dessert, or sliced grilled pears tossed in a summery salad. Here they are cooked on the grill until just tender and juicy, with a quinoa salad stuffing that evokes flavors of the Mediterranean. Extra-virgin olive oil, Spanish-style chorizo, and fresh mint add a bold, summertime flare, while white balsamic vinegar adds a sweet, fruity tang to complement the flavors found in the grilled pears. Serve these at your next backyard barbecue, for an outside-the-box appetizer or entrée.

Serves 4 as a main course, or 8 as an appetizer

4 USA Anjou pears
Salt and freshly ground black pepper
2/3 cup quinoa, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white balsamic vinegar (sometimes labeled “golden” balsamic vinegar)
1/3 cup chopped dry-cured Spanish chorizo
1/4 cup sliced or coarsely chopped almonds, toasted
1/4 cup thinly sliced scallions
2 tablespoons chopped fresh mint
1/2 cup crumbled feta
8 cups baby arugula

Put the quinoa in a small saucepan and add 1 1/4 cups water and 1/2 teaspoon salt. Bring it to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove the pan from the heat and set aside, still covered, for 5 minutes. Uncover and fluff the quinoa with a fork. Drizzle in the olive oil and vinegar, and sprinkle with salt and pepper to taste. Toss the hot quinoa to coat evenly, then spread it out on a platter to cool to room temperature. Once cooled, add the chorizo, almonds, scallions, and mint and gently toss to incorporate. Taste and adjust the seasoning.

Prepare a hot fire in a gas or charcoal grill, or preheat a stovetop grill pan until smoking hot. Grease the grill grates with oil.

Meanwhile, cut the pears in half. Using a round metal spoon, such as a tablespoon-sized measuring spoon or a melon baller, remove the core plus a little extra flesh. Rub the pears on all sides with a light coating of olive oil and sprinkle them with salt.

Grill the pears on the cut sides until deep grill marks appear, 3 to 5 minutes. Turn the pears over and fill them with the quinoa stuffing, piling it on in a big heap in the center of each one. Sprinkle the tops with the feta. Close the grill lid and continue grilling until the pears are tender when pierced with a fork and the feta topping is lightly browned, 10 to 15 minutes, depending on the ripeness of the pears. If they seem to be cooking too quickly on the bottom before they become tender within, simply move them to a cooler part of the grill and continue grill roasting, with the lid closed, until they are cooked through.

Serve the hot grilled pears over the arugula, finished with a drizzle of olive oil over the pears and greens.

Be empowered to shift your perspective around food and your body!

woman cooking in the kitchenAs the summer months quickly approach, the buzz around diets and weight loss become more and more prevalent. This summer, try shifting your focus from deprivation and that elusive “bikini body,” which you already possess, and take the opportunity to slow down. It’s so easy to get caught up in the “shoulds” and “wants” that you may forget to glorify the little things that make your life rich on a day-to-day basis. Be empowered to shift your perspective around food and your body! When you breathe, slow down and harness food gratitude, you’ll be pleased to learn that eating can be an extraordinarily joyful experience.

Eating requires that you engage all your senses, which cause your brain to release feel-good chemicals, elevating your mood and evoking feelings of trust, enjoyment and relaxation. Let’s try it!

Take in and embrace what you see. From vibrantly colorful produce stacked at the market to a beautifully plated meal, our eyes act as a gateway to appreciating the food we eat. This is a great time to consider where your food came from and how it was grown, and if you’re eating a meal, you can reflect on the work that went into preparing it.

Try this: Hold a pear or two in your hands. Note the differences that are present between one pear and another from shape and texture to size and color variations. Currently in season are the Red Anjou and Green Anjou, which have been taking a nice long rest in cold storage since late last fall (they don’t ripen on the tree) and are now ripening perfectly!

Savor each bite. We often choose our foods based on the way they taste and the flavors we enjoy, but we rarely take the time to truly savor each bite. Chew mindfully and pay attention to the experience and the way the flavor and texture of your food changes. By savoring each bite, you can enjoy less quantities of food – and still feel satisfied.

Try this: Take a bite of a ripe pear. Note the texture, level of sweetness and juiciness this particular pear possesses. There are ten varieties of USA Pears, each with its own distinctive features – from taste to texture to color – so have fun to trying the different qualities that each variety embodies.

Inhale. Scent evokes memories and emotions, which you can use to enhance the enjoyment of a meal. How a food smells is directly related to your perception of how that food tastes.

Try this: Cut into a juicy pear and take a moment to embrace the sweet aroma. Does this evoke any emotions or excitement? Take note of your thoughts.

You may give this a go once in a while or incorporate a few of these tips on a daily basis, but either way, the act of engaging yourself in all that your food is offering will allow you to celebrate your plate in a way that takes the emphasis off dieting and deprivation. Happy Summer!

Stop Shoulding on Yourself!

arefree happy woman lying on green grass meadow on top of mountaShould is a nasty word; it implies you’re doing something wrong. We all think it, we all say it, and we all need to be a little nicer to ourselves. I’m terribly guilty of this. I just finished the first official year of my doctoral program and today I decided to relax, not go to the gym, and enjoy a little downtime. (GASP!) I’m generally a go, go, go person, so I always feel like I should be doing something productive. But why? I liken the word should to the word shame, as in, I’m ashamed that I did or did not do __X__.

I should go to the gym. I should not eat that ice cream. I should start working on the next project.

Eating well, exercising, finishing that task, the list of our shoulds is endless. In one of the women’s groups I work with we talk about self-compassion. We seem to should things that may be meaningful, but… Do they deserve the importance we give them? What I mean is, I can’t count the times I’ve said, “I should order a salad,” when I really want something else. Even now, that statement makes me feel a level of shame and judgment. (I literally just thought to myself, “I should make a salad for dinner.” Sigh.) On the other hand, if I say to myself, “I should make sure I have food and shelter,” or “I should avoid being attacked by a bear,” I don’t feel shame or judgment. (In fact, I’m unconsciously nodding my head. That IS a good idea.) In contrast, making sure I order a salad at lunch isn’t quite as meaningful. So why do we feel so terrible when we aren’t perfect?

I think there is this notion that for some people healthy choices are easier or more natural, whereas the rest of us have this lifelong back-and-forth of temptation and willpower that creates a make-believe standard impossible to meet. As a dietitian, I walk a fine line between hoping people become healthier and hoping they become more accepting. Telling ourselves that we should or shouldn’t be, do, or act a certain way does not change behavior; in fact, I think it may worsen the situation. In the end, I want everyone to have a long, fulfilling life, and constantly shoulding ourselves doesn’t sound fulfilling.

This is the reason I talk about small changes: Walk an extra ten minutes at lunch; add a pear as a snack; take five minutes to breathe and relax. Small changes don’t require shoulds, they’re small dos that up to a lot of small victories.

Pickled Pear and Irish Cheddar Toasties in a Bread Basket

Little grilled cheese and pickled pear snadwiches stuffed inside a hollowed out bread loaf on a green plateLittle toastie sandwiches, filled with melting Irish Cheddar and piquant pickled pears, are (adorably) presented right in their own hollowed out bread loaf. This recipe makes 2 pints of sweet and tangy pickled pears perfumed with caraway and bay. You won’t need that much for the toasties, so you’ll have pickled pears in your fridge for a month, if they last that long! Enjoy them with cheeses and charcuterie, in salads and sandwiches, or as a tasty snack.

Makes 8 toasties; serves 4 (because everyone will want 2!)

Caraway Pickled Pears
2 medium ripe or slightly underripe Bosc pears
1¼ cups apple cider vinegar
1 cup water
6 tablespoons honey
2 teaspoons kosher salt
2 teaspoons caraway seeds
2 bay leaves

For the Toasties
1 unsliced loaf of hearty whole-grain sandwich bread (AKA a “Pullman” loaf)
3 tablespoons unsalted butter, melted
7 ounces Irish cheddar cheese, sliced and at room temperature
16 slices Caraway Pickled Pears

To make the pickled pears: Halve and core the pears, and slice each one lengthwise into 1/8-inch-thick slices. Pack the slices into 2 wide-mouth, pint-size glass canning jars, or other heatproof container(s). Bring the vinegar, water, honey, salt, caraway seeds, and bay leaves to a boil over medium-high heat in a small saucepan, stirring until the honey and salt are dissolved. Boil for about 2 minutes. Pour the hot brine into the jars, completely covering the pears. Cover the jars with lids and set aside to allow the brine to cool to room temperature as it pickles the pears. When completely cooled, use right away or refrigerate the pickled pears for up to 1 month.

To make the toasties: First preheat the broiler.

loaf of bread on a cutting board with the crust and top intact, but the middle removed in a blockUsing a bread knife, saw off the top crust of the bread, just where it begins to dome (if it is a flattop loaf, then just saw off about ½ inch of the top crust); set the top aside. Now cut out the inside of the bread in one giant rectangle, so that you will basically have a crustless smaller loaf within the outer shell of crust. Here’s how to do that: Saw around the perimeter of the bread parallel to the long and short edges of the loaf, leaving about a ½-inch border on all edges and without cutting all the way through the bottom crust. Now cut a slit through one of the long edges of the crust that runs parallel to the bottom crust, about 1/2-inch from the bottom of the loaf, leaving about a ½-inch border on either end of the loaf so as not to completely slice off the bottom crust; this will free the inside bread rectangle, leaving a long slit toward the bottom of the bread bowl (but that won’t matter, it’s a secret!). Carefully remove the now crustless interior rectangle of bread and cut it into 16 slices.

Arrange the slices in a single layer on a large, rimmed baking sheet and brush the top sides with butter. Place them under the broiler, about 4 inches from the top heating element, until nicely toasted. Flip and toast the slices on the other side. Remove them from the oven, and now preheat the oven to 400˚F.

Top 8 of the toasted bread slices with a slice of cheese and then 2 slices of pickled pear. Place the other 8 bread slices on top, creating 8 little toastie sandwiches. Stuff the toasties back into the hollowed out bread “basket.” You will likely only be able to fit about 6 of them inside, so set the other 2 aside for now. Replace the top of the bread. Wrap the entire loaf in a sheet of aluminum foil and place it on the center oven rack. Bake until the cheese is melted, 30 to 40 minutes. Place the remaining 2 toasties on a small baking pan and heat them in the oven a few minutes before the big loaf is done, just until the cheese is melted.

To serve, place the bread basket and extra toasties on a large platter, and enjoy while the cheese is hot and melty!

Put Your Best Fork Forward!

Woman with curly blonde hair in an orchard excitedly about to bite a fresh pearHappy National Nutrition Month! Every year, the Academy of Nutrition and Dietetics encourages getting back to the basics of a healthful diet, and moving toward healthful habits can be as simple as changing the next bite. Lately, I have been hearing of more nutrition and food fads and myths than usual. It seems the internet has made everyone a nutrition expert. (Insert a shrug and a sigh.) My personal pet peeve is the use of the phrases good food and bad food. Unfortunately, nutrition isn’t black and white unless you’re eating a hot fudge sundae. When I was an obese teen, I’d come home after school and cram my mouth full of snack cakes, potato chips, whatever packaged food I could find in our overstuffed pantry. These, of course, were not nutrient-dense choices and I don’t ever recommend eating this way. But can we still splurge on perceived bad foods while maintaining a healthful diet?

Yes. Eating well doesn’t have to be complicated, it can be as simple as starting with the next forkful. Each bite is important, but never splurging is an impossibility. I eventually overhauled my diet and my palate – but I didn’t start there. I started with one simple change. I added more fresh produce. Notice I didn’t say I cut out the junk, ran five miles a day, and added fresh produce, because I didn’t (at first). I made a conscious decision to add fresh foods to my plate. Sometimes it was as simple as a few carrots in addition to my chips. Sometimes it was a piece of fruit after a meal. Over time, I started to feel a little better and liked how fresh foods tasted – and it wasn’t terribly difficult to maintain one bite at a time. Now, I feel great and I definitely still splurge!

Considering it is National Nutrition Month, let’s focus on a simple change, such as improving the next bite. Do I wish as a teen I had stuffed my face with pears and carrots instead? Of course. But starting with the next bite can turn into a lifelong habit!

Go green and get your culinary jig on this St. Patrick’s Day

Many Irish staples carry an impressive nutrient profile. You can boost the benefits even further by complementing them with flavorful, nutritious pears. Here are 4 ways to do it:

steel cut oatmeal in a small mason jar1) Irish Oatmeal
Start the day with a festive batch of oatmeal. Prepare this simple recipe for Slow Cooker Steel Cut Oats, then speckle with pieces of bright green Anjou pear (in season now!).

pretty diced pear and apple chutney in a jar2) Soda Bread
This quick and easy 5-Ingredient Whole-Wheat Irish Soda Bread is hearty and satisfying without breaking the calorie bank. Serve with a spread of pear jam or spoonfuls of pear chutney and chunks of sharp cheddar cheese.

Hearty sheppard's pie slice with bosc pears on a white plate with a green napkin3) Potatoes
Spuds get a bad reputation for being unhealthy but are actually filled with important nutrients, including potassium, iron, fiber and B-vitamins. Bake, mash or cut into fries and roast in the oven. Serve with roasted chicken and a side of Cinnamon Pear Sauce. For a one-pot meal, add chopped, firm Bosc pears to your favorite recipe for a tasty spin on a classic Shepard’s Pie.

sliced pears atop red cabbage with green onions in a white bowl4) Cabbage
There’s more to this cruciferous and cancer-fighting veggie than corned beef. Enjoy cabbage year-round in salads and slaws. Stick with the green theme by combining cabbage with kale in a fresh and crunchy Kale Cabbage and Pear Slaw with Citrus Dressing.

Pears Shape Up

RBP9037046 Woman with Pear

 

As I was walking across campus today I was struck by just how unique each human body is. As a dietitian, I’ve seen healthy people of all shapes and sizes. I was reminded of this today when a fit, but curvy jogger ran by me. She obviously exercises regularly, but didn’t have a traditional runner’s shape. She is a happy, healthy reminder that we can be fit no matter our genetics!

It is best to nix excess body fat because of its role in chronic diseases, but maybe even more importantly, it is vital that we each maintain a healthful diet and exercise regularly. Even if you are carrying a few extra pounds or don’t feel as fit as you used to, eating healthfully and exercising will help you feel your best and perform your best. Some of my school days are 12 hours on my (tired!) feet… If I don’t eat well and exercise, I’d be deathly tired by the end of the day! Since I take care of my health I have more energy, am more engaging with my students, and wake up feeling energized every day. So what is the recipe for living your best? Add more fruits and vegetables every day then blend in a little exercise. Fruit and vegetables work to clean our bodies by supplying nutrients and fiber; fiber and exercise help to clean out waste products. Not sure where to start? Take a walk for fifteen minutes today then follow lunch with a delicious pear. Each medium sized pear contains 6 grams of fiber – 24% of your daily needs. Happy munching, happy body!