Category: Condiments

Condiments on Decadently Fit

Simple Cranberry Sauce

cranberry sauce 2_FotorSigns are everywhere.  It’s all over our radios, every mall, every store and even our children’s art work. It’s coming like an earthquake in southern California.  The holidays are sneaking up on us and shaking our worlds with reckless abandon.

For some reason 2014 has gone by faster than any other in history.  Wasn’t Thanksgiving a month ago?!  If another person tells me how many days there are till Christmas I think I’ll scream.  I want to live in ignorant bliss.  Although, thanks to my obsessive compulsive tendencies I am fully aware that there are only 35 days till ‘C’ day.  Crap.

But first we have Thanksgiving to deal with.  The first of the over load our belly holidays.  The beginning of the winter weight season.

I know a lot of people go with the theory that everything is ok in moderation.  I personally do not believe in that theory.  Holiday food is a gateway ‘drug’ to, “Oh one of these buckeyes won’t hurt. I never eat like this so it’s o.k”.  At least in my experience it is.  Once I open that can of worms it’s so hard for me to close it.

So I prefer to make versions of holiday food that are healthier and cleaner than their original versions.  Over the next week I am going to try to post as many of them as possible.  We shall see how that goes.  No promises people.

First, I would like to introduce you to the simplest recipe on the face of the earth.  Simple ingredients, simple instructions, simple beauty.  One container of ruby-red cranberries is simmered together with fresh orange juice, ginger and honey.  No high fructose corn syrup here.  The mixture is reduced, and that is it.  Simple cranberry sauce, no fluff.

cranberry sauce simmer_Fotor 2

This sauce should be shown in all its simplistic glory on your Thanksgiving table.  But, should also be slathered on your post Black Friday shopping turkey and stuffing sandwich.  The tart, slightly sweet and tangy condiment will become a new holiday tradition.

I’ll be honest though, there is one thing I will miss about not using canned cranberry sauce.  You guessed it, the darn can lines.  Why are those so appealing?  I guess I should start working on a healthy version of jellied cranberry next.  Then nothing will be missing!

I hope you and your family have a wonderful Thanksgiving.  There are so many things to be thankful for, especially the little things.  Even can lines on the cranberry.  Those lines mean I can afford to eat.

Happy Thanksgiving!

Simple Cranberry Sauce
Nutrition Information
  • Serves: 1 cup
  • Serving size: 1 tablespoon
  • Calories: 27
  • Carbohydrates: 5.7
  • Sugar: 3.4
  • Sodium: .7
  • Fiber: 1
  • Protein: .3
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
A simple, clean cranberry sauce sweetened with agave and orange juice.
  • 7.5 ounces fresh or frozen cranberries
  • 1 cup orange juice
  • 2 inch piece of fresh ginger, skin removed
  • 2 tablespoons honey
  • ½ teaspoon of cayenne (optional for the adventurous foodie)
  1. Combine all the ingredients in a small heavy sauce pan
  2. Bring to a gentle boil over medium low heat. Cranberries will begin to pop.
  3. Reduce heat and simmer till reduced for about 10 minutes, stirring occasionally.
  4. Sauce is done when all cranberries are cooked and resembles a jam like consistency.
Can be stored in refrigerator for up to 2 weeks.




7 Minute Hummus

hummus 5Being partially of middle eastern decent you would think I grew up on hummus.  Unfortunately, I did not meet hummus till I was 22 years old.  I will spend the rest of my life making up for its 22 year absence.

I’m going to assume that it was never present in my home due to the regional differences in my heritage.  Or it may have been considered hippy food.  My parents were and are far from being hippies.  How I ended up with a hippy soul I am not sure.


Fortunately, not only has it become a mainstream staple, but it is even easier to make.  Ingredients like tahini paste are no longer only sold at health food stores.  Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.

This healthy comfort food is also chocked full of health benefits.  Fiber, protein, and healthy fats make it a great way to snack.  I love dipping assorted vegetables in the creamy goodness.

Did you know chickpeas can help maintain your blood sugar?  They can also help prevent cholesterol from sticking to the walls of your blood vessels.

hummus 4

Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make.  Seven minutes may be an exaggeration in time it takes to make it.

For all of my lent practicing friends, hummus is a great alternative to meat on Fridays.  I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.

Now that I am drooling, here is the recipe.


7 Minute Hummus

Serves 5

1 – 15 ounce can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

4 tablespoons tahini

1 garlic clove

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons water

paprika, to sprinkle on top


Rinse the chickpeas in a mesh strainer with cold water.  Set aside to drain.  Then pat dry.

Put all the ingredients in a food processor, minus the water and paprika.  Process till combined.

Scrape down the sides with a rubber spatula then add the water. Process again till smooth.

Serve in a bowl and sprinkle with paprika.  Traditionally olive oil is drizzled over the hummus to serve.  I do not because I do not want the added calories.

Can be refrigerated up to a week in an air tight container.

Servings: 5• Size: 1/4 Calories: 165• Fat: 9.3g • Carb: 15.4g • Fiber: 4.6g • Protein: 5.1g • Sugar:  1g Sodium: 600mg • Cholesterol: 0mg

Skinny Power Potato & Egg Crepes w/ Skinny Hollandaise (giveaway)

Egg Crepe wordsMost of my recipes come out of thin air.  Lots of trial and error from what I have on hand, or what looked good that day at the grocery store.  I excel in the ‘create something from nothing’ realm.

This dish was born the morning after my little sister’s bachelorette party.  We had a super sized adult slumber party, complete with decadent food, drinks and ice blocking.  Wild and crazy we were.

The seven of us that were left in the morning woke up starving.  The events from the evening prior led us straight to the kitchen to fill our rumbling, some turbulent, bellies.

Upon scouring my culinary domain for a suitable breakfast, I came up with this satisfying, yet sassy number.  I watched the first of the guests as she took her bite.  I must have looked like a child waiting for their parent’s life changing approval.  Thankfully she gave me an enthusiastic thumbs up.  Each of the slumber crew loved it so much they stayed for lunch, and dinner.  I was more than happy to oblige.

So, when Klondike Brand Potatoes contacted me to be a part of their *Pile on the Produce promotion and Giveaway, I knew exactly what I was going to make.

pileontheproduce_v3Before I give you the recipe for this to die for lean and mean crepe machine, I’ll explain Pile on the Produce.  It is a national retail promotion in which retailers build potato displays to promote the health benefits of potatoes.  Klondike Brand is encouraging families to incorporate as much produce as they can into meals.

Bloggers like myself have been asked to come up with recipes that use potatoes and at least two other produce items in a healthy dish.  By doing this they are hoping to spark your creativity in using the vitamin packed spuds and produce.

To reward all my readers for being such loyal fans, Klondike and I will be doing a giveaway each week in September.  There will be a total of 4 winners that will receive a potato prize pack directly from Klondike.  Each week I will randomly pick a winner from the entries. Drawings will be done every Sunday at 9 p.m. PST. (unless otherwise stated).

To enter, subscribe to Decadently Fit, like DF’s Facebook, follow DF on Twitter, or Instagram.  If you already do, send your friends.  Have them subscribe to DF’s blog, like the Facebook, follow Twitter or Instagram.  After they have done any of the items listed have them post anywhere on the pages that you sent them.  Good luck!

Now the crepe.

A combination of crispy Klondike Rose potatoes, sweet red bell pepper, and onion are warmly wrapped in an egg white blanket, only to be topped by a velvety hollandaise made with fat-free greek yogurt.

Sound good?  Then get up and go make this as a nice Labor Day treat for your loved ones.
Happy Labor Day!

For your drooling pleasure…


Potato Hash

4 Klondike Rose Potatoes, scrubbed, coarsely gratedhash

1/2 of large red onion, diced

1/2 green bell pepper, diced

1/2 tablespoon coconut oil

1/2 tablespoon olive oil

salt & pepper to taste

Pre-heat your oven to 140 degrees.  Heat an oven safe medium skill over medium high heat.  Saute the bell pepper and onion for 3 – 5 minutes.  Stir the potatoes in with the bell pepper mixture.  Season with a pinch of salt and pepper.  Create an even layer in the pan, and put the lid on for 3 minutes.  Remove the lid and flip the potatoes.  Repeat til potatoes are soft.  Then repeat without the lid until the potatoes are crispy.  Keep warm in oven without lid on.

Skinny Hollandaise (adapted from a recipedouble boiler by Deantini)

6 oz. plain greek non-fat yogurt

2 teaspoons lemon juice

3 egg yolks (room temp)

1/2 teaspoon sea salt

1/2 teaspoon Dijon mustard

couple dashes Tabasco

Use a double boiler or (since I don’t have one) place your kitchen aid mixer bowl over a large pot of simmering water.  Whisk yogurt, lemon juice, egg yolks well.  Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min.  Sauce should be smooth and thick.  Remove from heat and stir in salt, mustard, and Tabasco.  Sauce can be stored up to a week in the fridge.

Crepeegg white crepe

5 egg whites, beaten

Olive oil in a misto sprayer (or non-stick spray)

2 cups baby spinach, ripped into bite size pieces

smoked paprika (optional)

Spray a small saute pan with a small amount of oil.  Divide the mixture into 2 or 4 servings.  Use either 1/4 of the mixture or 1/2 depending on your decided portions.  Pour egg white into hot pan and swirl, coating the entire bottom of the pan.  Put pan back on flame and cover for 1 minute.  Uncover and gently flip, cooking the other side completely.  Do not over cook.

To assemble:filled crepe

Place the crepe(s) on a plate.  Fill each crepe with the potato hash,  some of the spinach, roll up and place seam side down.  Top each crepe with 2 tablespoons of the hollandaise,  and sprinkle with the paprika.

dressed crepe

*Oh and don’t forget to go to the Klondike web page where you can be one of four winners to receive an Ipad2!  You can also get a great coupon here.

Disclosure: I was provided with a 5 lb bag of Klondike Rose Potatoes and The Culinary Guide to Klondike Potatoes from Potandon Produce L.L.C. as part of the Pile in on the Produce Promotion.  All opinions are my own.

Mediterranean Dip a.k.a ‘Jajic’

jajic holiday wordsI am blessed to have grown up with so many cultures being present in my home.  My father is half Assyrian and half Norwegian.  My mother is mostly German, English and Irish.  That makes me a certified mut.

Two of the five heritages, Assyrian and German, were introduced to me and celebrated through food. Poor me, right.  Now as a mom, I am introducing these cultures to my kids, and my husband is introducing their Mexican and Irish side to them through food.  Their palates are culturally diversified.

My Assyrian grandparents lived 7 hours away from me in Turlock, California.  I despised that car trip, but loved the prize at the end of it, grandparents and delicious food.

After the hugs and kisses were given out I always ventured to the kitchen to see what my grandma Helen had started for whatever meal came next.  There were two things about Grandma Helen that were constant.  She loved her chocolate (hid it all over the house) and she was always in the kitchen making something.  I can say with certainty that I have adopted those traits, and carry them on proudly.  Miss you grandma.

Their home was always filled with the smell of middle eastern spices, pickles and olives were served at every meal.  Because they held tight onto the notion that their traditions should be passed onto my generation, I grew up eating what they did.  Lamb dulma, baked long grain rice (riza), meat stews, shish-kebabs, and Cadeh were staples in their home during any celebration.  Jajic, was a dip/spread that was served on occasion, and devoured quickly.  If we were lucky, my grandma would save some in another container to spread on toast in the morning.  I loved that morning treat.

Jajic is simple; cottage cheese, cream cheese, fresh dill, fresh cilantro, and green onions.  You can buy the full fat versions of the cheese or save the calories by purchasing the reduced fat versions.  This is one instance where extra ingredients are not added to compensate for the lack of fat, but always read the labels to double-check.

I’ve talked about how great this dip is, but I haven’t even told you about the all the amazing health benefits.  The fresh dill protects against free radicals and carcinogens, is an antibacterial, and helps prevent bone loss.  Cilantro controls blood sugar, free radicals, and cholesterol.  The dairy adds tons of protein, to keep you fuller longer and build muscles.

Spread it on whole wheat toast, lavasha, dip celery or other veggies in, or use a multi-grain cracker as a vessel to get this protein packed dip tantalizing your taste buds.  Whatever means you choose, make a lot.  You have to have some left for the morning.  It’s tradition, and you can’t go breaking tradition.


2 lb. container of cottage cheese ( I use 1%)

1  8 oz. container of cream cheese, room temperature

1/2 cup fresh dill, chopped finely

1/4 cup green onions, chopped finely

1/2 cup cilantro, chopped finely

a pinch of sea salt and white pepper to taste

Mix all of the ingredients together.  Chill for 4 hours.

Beet Chips with Sea Salt

beet chipsIt’s most likely apparent that I love food.  Food prep is a stress relief to me and a enjoy to eat.  There are very few things that I do not like, boxed potato au gratin, nacho cheese Doritos and beets have always been on my list.  Always.  Until recently I had not even been near a beet purposely since I was little.

In December my husband and I went on a much needed cruise together.  We did not follow the crowds and join in on excursions.  The only ‘group’ activity we participated in was the Chef’s Table.  We signed up 3 months ahead to assure one of the only 12 spots.  I was so ecstatic when I received an email from the maitre d’ confirming our seat.

When the night finally came we started off eating 3 meticulously made appetizers in the galley, then we headed to the library for the remainder of our 8 course meal.  Every course that came out was better than the last.  Then it happened.  Our luscious fish course came with a beet on the plate.  I looked at my husband and then froze.  If I didn’t eat it I risked insulting the chef and his amazing meal.  Everything up to this point had been dreamlike, perfection.  So I put my big girl panties on and I ate it.  Even the red devil that I have always had an aversion to  was over the top.

Recently I came across a beet chip recipe.  My thoughts raced back to that delectable beet.  That is when the decision came to give them a real shot.  Even as I was peeling them, I was sure I wasn’t going to like them.  I am not a classically trained Chef and have no idea how the chef on the boat prepared them.  But, I had to try them again.  They are packed with vital nutrients that fight cancer, and heart disease.  They are chocked full of good carbs, and fiber.

I will officially say that they are off the “Does Not Eat” list and on the they are not so bad list.  They aren’t something I will crave.  But, I will eat them over a fatty potato chip any day.

The moral of the story?  Try it, you may like it, even just a little.



2 large beets, top cut off and peeled (the tops can be eaten as well)

Olive oil in Misto

Pre heat your oven to 350 degrees.  I used my food processor to make the beets into chips.  If you have a mandolin I would use that instead.  (A mandolin is currently on my, I want that list).  Place the beet slices onto a cookie sheet that has been lightly sprayed with olive oil.  Spray the top side of the slices with olive oil and sprinkle with sea salt.  Bake for 10 -15 minutes until the edges start to curl slightly.  Be careful not to burn them, like I did the first time.  They go from done to burned quickly.  They will dry a bit after they cool.

Pickled Red Onions

onionsThis recipe was tacked onto another Bon Appetit recipe that I made recently, the Shredded Red Chili Chicken.  It’s an amazing topper to that dish and pretty much anything that deserves a good pickle.  It could not be simpler to make these tart ruby rings.  So easy, that they might become a weekly staple for you as well.  If you are like me and love pickled veggies, make a lot.  They shrink down somewhat after pickling.



1 red onion, sliced thin, but not super thin

1/4 cup red wine vinegar

1/2 teaspoon kosher salt

1/2 cup warm water

Mix together all ingredients in a medium bowl, except onions.  After mixing, add onions and let stand until slightly pickled, about 30 minutes.  Drain and store in a sealed tupperware in the fridge.