Running for Aunt Susan

My friend, Susan Angerholzer, and I are running the New Orleans half marathon in memory of her Aunt, Susan Hart. She lost her battle with Pancreatic Cancer last July, only 4 months after being diagnosed. It was an honor and an absolute privilege to have met her. Aunt Susan was a wonderful person, full of personality and love. I know that I speak for everyone that met her when I say that she will always be greatly missed. Susan and I have decided to join Team Hope and help raise money towards research and awareness for Pancreatic Cancer. 
  We are participating in the Rock and Roll Half Marathon in New Orleans on Feb 24, 2013, and I am hoping you'll support us in our efforts.
  It is estimated that nearly 44,000 Americans will be diagnosed with pancreatic cancer this year. It is the fourth leading cause of cancer death, with a five-year survival rate of just 6%. PANCREATIC CANCER HAS THE LOWEST RELATIVE SURVIVAL RATE OF ANY MAJOR CANCER.

Please visit my personal page at http://teamhope.kintera.org/individual2013/ambruckmann to learn why this cause is important to me, and make a donation today.

Susan and Aunt Susan

Simple Shrimp Salad

Try this great and easy recipe that will make everyone want more! This is a perfect thing to make for dinner on top of a salad or for lunch in a sandwich or have it all by itself. Growing up on the Gulf Coast, shrimp was a staple in our household and it can be used in so many different recipes. Shrimp is very easy to cook but also very easy to overcook which will make it very hard to peel. It should only take about 2 1/2 to 3 minutes to cook in boiling water - Cooked shrimp will be in a shape of a "C" and Overcooked shrimp will be a shape of an "O".

Simple Shrimp Salad

*Serves 4*

Ingredients:

2 tsp Salt
1 lemon, cut into quarters

1-1 1/2 pounds large shrimp in the shell (16-20 count) 

1/2 Cup Vegenaise® (instead of Mayonnaise) 
1 tsp Dijon mustard
1 Tbsp white wine vinegar - I used The Delicious Dietitian White Muscadine Wine Vinegar
1 handful of fresh basil, chiffonade

1/2 Cup red bell pepper, minced
1/4 Cup red onion, minced
Salt Pepper to taste

Perfectly Cooked Shrimp makes a "C" for Cooked!

Directions:

1. Bring 2 quarts of water, 1 teaspoons of salt, and the lemon to a boil in a saucepan. 

2. Add the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes or until the shrimp are in the shape of a "C". Drain shrimp and move to bowl of cool water. Peel shrimp once cool enough to touch. 

3. In another bowl, whisk together mayonnaise, mustard, wine vinegar, salt, pepper, and basil. Combine with peeled shrimp. 
4. Add red bell pepper and red onion. Season as needed. 

Serve immediately or let it chill in the refrigerator for a few hours. Yum! 

Simple Shrimp Salad over Arugula

August Garden Guide

How does your garden grow?? 

It's August and time to harvest those delicious fruits and vegetables you've been laboring over all summer. Learn more from expert gardener on the Fruits and Veggies Matters More website! This month features harvesting tips for tomatoes, cucumbers, squash, melons, corn, broccoli, and cauliflower. It also includes guides on watering, weeding, fertilizing, and soil moisture so you can keep your garden looking beautiful and tasting delicious! 


For more gardening tips go to the Fruits and Veggies Matters More website at:
http://conta.cc/MZDYIh


Happy Gardening!  

Tending to my garden :)

A Taste of Borough Market in London

My husband and I recently went to Europe in June on an amazing trip. The last week of our trip we stopped in London to visit my sister-in-law and her family, we had  a great time visiting and spending time in London. While we were there we went to Borough Market in Southwark, London. I've been dying to go ever since I saw it on the Food Network and needless to say it exceeded my expectations! For those of you who aren't familiar with Borough Market, it is considered one of the largest farmer's markets in the world and in my opinion one of the most unique. It opened in 1851 and is the best wholesale fruit and vegetable market that I'd ever laid my eyes on! The market has a vast array of produce, rare meats, fine cheeses and wines, gourmet food and beautifully crafted sweet treats! A place where you could spend all day wondering and tasting everything it has to offer. We went on a Saturday and shopped for a BBQ we were having later that evening and treated ourselves to a few different lunch options. Everything was so fresh and simply delicious! It's a must do if you go to London! 
Here are some of the pictures that I took while I was trying to soak it all up!

My brother-in-law and his daughter enjoying the market!

                                      Fruits and Vegetables...

 

Beer vs. Diet Coke

Check out my blog post on Style BluePrint! Which one would you choose, Beer or Diet Coke? Just go to the link below to find out more or go to www.styleblueprint.com then look under the Nashville section to find it.

 Style Blueprint - Beer vs. Diet Coke

Tomato Avocado Truffle Sandwich

I am back from my blogging sabbatical and I have a lot to share about summer cooking! Summer is my favorite time of year for eating fresh fruits and vegetables. Nothing taste better to me than local seasonal produce! There is so much to choose from like peaches, berries, corn, okra, tomatoes, bell peppers, squash, and zucchini just to name a few. Fresh local seasonal produce taste the best and has great nutritional value especially versus something more processed. It's also the time when it's the most affordable. And it's the perfect time to try different things and buy as many colors as possible to get all the nutrients you need from your fruit and vegetables. 

   
Tomatoes are the essence of summer! It's hard to beat the flavor of a juicy, ripe tomato! They are also full of lycopene, a powerful cancer-fighting antioxidant. 

Picture taken at Borough Market in London in June

Season: Tomatoes peek in June to September.The perfect pick: Look for tomatoes with intact skins and no bruises, firm but give a little when applying pressure, bright and deep colors (but only if you know what the variety should look like when ripe), and make sure to smell for a sweet and earthy fragrance. Heirloom tomatoes can be tricky because they can be odd shaped with cracks but just make sure that they aren't leaking.
Storage: Leave tomatoes at room temperature until you're ready to use them. Putting them in the refrigerator can make them loose their flavor and cause them to be mealy (temps under 50 degrees can do this too). 
Nutrition Facts: 1 large tomato (3" diameter) - 33 calories, 7 grams carbs, 2 grams protein. Good source of Vitamin A and C.



Tomato Avocado Truffle Sandwich

Almost everyday for lunch I have been making myself a tomato sandwich but I put a little twist on it :) Try it once and it will make you want to have it everyday too!






Ingredients:
2 slices of whole wheat bread (I like to use Sprouted Grain Ezekiel bread by Food for Life - yum!)
1/2 of fresh ripe tomato, thinly sliced
6-8 leaves of fresh basil (add more or less depending on your preference)
1 ounce 2% low fat cheese (I use Mozzarella)
1/4 of avocado, thinly sliced
truffle oil, few sprinkles
salt and pepper
Directions:
Toast cheese on the bread. In the meantime you can cut the tomato and avocado. Then, place the sliced avocado on the toasted bread followed by the basil and tomato. Lightly sprinkle with salt and pepper and truffle oil to make it taste rich and delicious! (Hint: don't use too much truffle oil because it can easily overpower it).
Enjoy the fresh flavor of summer!