Mozzarella Garlic Bread

Posted by Jennifer (The RD)

When I was in high school, I took a cooking class from my high school teacher, Ms. Nesalhous.  She taught us the basics of cooking, and I remember trying out different recipes from cookbooks my mom had at home.  One of these cookbooks was a Sunset Magazine cookbook.  Although I don’t remember the exact recipe for this garlic bread, this is my adaptation.  It’s super easy and tasty.

1 package of fresh mozzarella, drained if in a container with liquid

1-2 large tomatoes, sliced thin

1 large garlic clove

2 TB dried oregano

French bread loaf

Slice and toast a loaf of French bread.

Rub the entire garlic glove over the toasted open face portion of the loaf

Sprinkle with salt if desired

Top with sliced tomatoes, followed by slices of fresh mozzarella

Sprinkle with dried oregano

Place on a baking sheet and bake at 375 degrees for 8-10 minutes.

 ♥ ♥

February 26th – Exercise Log

Posted by Jennifer (the student)

Source: via Jennifer on Pinterest

I am back and ready to try again after a week where little went as planned. The last three days of the week, I spent in bed fighting some horrendous cold that I am still trying to get over. So I am anxious to get healthy and active again.  🙂

2/26/12        Off 

2/27/12        Yoga 1-hour class (Sick)

2/28/12        Piyo 1-hour class, Weight Training 30 minutes √

2/29/12        Off 

3/01/12        Yoga 1-hour class, Cross-trainer 40 minutes 

3/02/12        Cross-trainer 40 minutes, Weight Training 30 minutes 

3/03/12        Tennis 1 ½ hour class 

♥ ♥

What is Okara?

 Posted by Jennifer (the RD)

After posting the Okara burger recipe last week, I realized that I probably should have done a better job of explaining what Okara actually is.  When I was a child, my grandmother used to make a Japanese dish out of okara.  It was almost like an ultra smooth version of couscous in that it was very soft and had little texture.  It had a slightly sweet, slightly sour, slightly salty taste and always had shiitake mushrooms and other veggies in it.  I took a picture of this dish straight off of the package of the dried version that you can find at Marukai.

Okara is the pulpy fiber that is left over from making soy milk.  I did not figure this out until I was an adult.  I used 75% fresh Okara and 25% dried Okara in the veggie burger recipe I posted last week.  Above is a picture of the fresh okara before it went into the burger.

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Veggie Chile Relleno

Posted By Jennifer (the Student)


Chile Relleno is a popular Mexican dish, translated it means “stuffed chile.” Traditionally, chile relleno is a dish that is stuffed with cheese, battered and then deep-fried. I thought with a few changes, I could make this dish healthier and just as tasty.


  • 4 poblano chilies (can substitute ancho or anaheim chilies)
  • 1-2 Tbsp olive oil
  • 1 onion (diced)
  • 2 yellow crookneck squash (diced)
  • 2 ears of corn (cut corn of the cob)
  • 2 zucchini (diced)
  • ½ cup shredded monterey jack cheese (or any cheese you like)
  • salt and pepper


  1. Preheat oven to 375 degrees.
  2. Cook chilies on a gas-stove top or on a grill pan. Turn peppers frequently, blacken evenly without burning thought or overcooking. Once peppers are blackened and blistered, place in a sealed glass bowl (use a lid or plastic wrap) and let sit for 20 to 30 minutes.
  3. Meanwhile, in a large skillet over medium heat add olive oil and diced onion. Cook for several minutes.
  4. Add squash, corn and zucchini to skillet and sauté for 5-7 minutes. Stir frequently.
  5. Peel the blackened skin off the peppers. Then cut a slit down the side of the pepper starting close to the stem down to the tip. Carefully, remove the seeds and veins as to not tear the pepper.
  6. Carefully, stuff each pepper with ¼ of sautéed vegetables per pepper.
  7. Place stuffed peppers in a baking dish and top with cheese.
  8. Bake 10 to 15 minutes to melt the cheese.
  9. Remove from oven and serve immediately.

♥ ♥

Pets and Health

My dog Kasper – Posted by Jennifer (The RD)

Anyone that knows me knows that my dog Kasper is my best friend.   Not only does he give me unconditional love and companionship, but he is a great exercise companion.  It is amazing to me that he can walk for an hour and a half without getting the least bit tired.  🙂

According to the CDC, pets can offer the following benefits:

  • Decrease blood pressure
  • Decrease cholesterol levels
  • Decrease triglyceride levels
  • Decrease feelings of loneliness
  • Increase opportunities for exercise and outdoor activities
  • Increase opportunities for socialization

It saddens me to think about all of the pets that are put down due to overcrowding of shelters.  So, consider adopting a pet.  Pets have the potential for giving back to you more than you could ever expect or imagine!

 ♥ ♥

February 19th – Exercise Log

Posted by Jennifer (the student)


Last week, I started off strong and fizzled out in the end.  Still, I am proud of 7 weeks of regular exercise. I am feeling more energetic and flexible. Also, my tennis elbow is doing better. This week’s schedule is lighter, I am trying to be realistic this week. Wish me luck.

2/19/12            Yoga 1-hour class, Weight Training 30 minutes 

2/20/12            Yoga 1-hour class, Cross-trainer 40 minutes √

2/21/12            Piyo 1-hour class, Weight Training 30 minutes 

2/22/12            Off 

2/23/12            Yoga 1-hout class, Weight Train 30 minutes X (sick)

2/24/12            Cross-trainer 40 minutes X (sick)

2/25/12            Tennis 1 ½ hour class X(sick)

♥ ♥


Posted by Jennifer (the student)

Source: via Jennifer on Pinterest


Almonds are one of the world’s most popular nuts, with all the health benefits almonds offer; it is easy to understand their long-standing popularity. Just one serving a day, ¼ cup, provides countless health benefits.

Health benefits:

    • Reduces risk of heart disease
    • Helps to maintain & lower cholesterol levels
    • Improves blood flow & promotes normal blood pressure
    • Protects against diabetes by lessening surges in blood sugar
    • Boosts memory
    • Strengthens bones
    • Lowers risk of developing gallstones
    • Helps with weight loss & maintenance


    • Protein
    • Calcium
    • Monounsaturated Fat (healthy fat)
    • Fiber
    • Vitamin E (antioxidant)
    • Magnesium
    • L-Carnitine
    • Potassium
    • Copper, Phosphorus, Riboflavin

Almonds are so easy to work into your daily diet. I always keep a large jar of raw, unsalted almonds in my pantry. They are a quick, easy portable snack. In addition, I like to sprinkle slivered almonds on cereal or salads they add a nice crunch. Almond milk is great in coffee and can be used to replace dairy milk in most recipes. No matter how you add almonds to your diet, your health will benefit.

♥ ♥

Okara Veggie Burgers (Vegan)

Posted by Jennifer (The RD)

This is an extermely inexpensive way to eat a veggie burger.   You can make these burgers for a fraction of the cost of regular veggie burgers.  I came up with this recipe because students in my vegetarian course were complaining about the cost of vegetarian convenience items.  I used okara, which is the pulpy fiber that remains after making soy milk.  I usually buy it at Marukai in Gardena, but I heard it is also at Meiji Tofu, also in Gardena.  Recently, I bought a small bag at Tozai foods in Rosemead. Sometimes I use 25% dried Okara (bought in the package) amd 75% fresh okara because the addition of dried okara  seems to help the burger bind a little better.


  • 2 cups okara (soybean pulp  I buy it at Marukai in Gardena)
  • ½ cup steel cut oats
  • ½ cup diced veggies (I used mixed colored bell peppers)
  • 2 TB imitation bacon bits (optional)
  • ¼ Cup plus 2 TB Teriyaki sauce (I used Soy Vay)
  • ¼ cup water

Combine all ingredients and press firmly into patties;  place on a lightly greased baking pan and bake at 350 degrees – approximately 15 minutes on each side.  Since these burgers contain no egg, they are somewhat fragile, so be careful when turning them.

♥ ♥