Thank you all for all the well wishes after yesterday’s post about my neck issues. I am really feeling a lot better now, almost back to normal.

I thought I’d lighten things up today with a recipe I made over Memorial Day weekend that totally wowed the crowd.

Prepare yourself for…….chocolate mascarpone stuffed strawberries!

Cuz if chocolate, cheese, and sweet strawberries can’t make a girl feel better when she’s hurting, what can really?

Jeff and I went to a barbecue on Memorial Day with a ton of people. I was really hurting that night, but it felt so good to see these get gobbled up in mere minutes. It always makes me so happy when people like my food.

I found some enormous strawberries at Publix and knew they’d be great for making a light dessert. In fact, I’ve made this exact dessert before with green tea flavored mascarpone and it was a big hit, so I kinda had an idea that this might go over well. 😉

To make, I just cored the strawberries with a paring knife then got to work on my filling.

I used 16 oz. of room-temperature mascarpone cheese, and whipped it up with about 1/4 cup cocoa powder, two generous squirts of agave nectar, and maybe a half a cup or more of unsweetened almond milk to thin it out some.

A scooped the sweet cheese filling into a ziplock bag and cut the tip to use like a piping bag. I actually have a set of piping bags with fancy tips, but I was in a hurry and didn’t have time to get it out.

They turned out beautifully though…

This recipe made about 20 giant stuffed strawberries.  It would make nearly twice that for regular sized strawberries, so if you’re not making these for an army you might choose to cut the recipe in half.

Chocolate mascarpone stuffed strawberries

The not-too-sweet chocolatey mascarpone filling in these luscious strawberries really lets the fruit take center stage in this easy summer dessert.

Prep Time: 30 minutes

Yield: 20+ large strawberries

Ingredients

• 20 extra large strawberries
• 16 oz. unsweetened mascarpone cheese
• 4 tbsp. agave nectar
• 1/4 cup unsweetened cocoa powder
• up to a 1/2 cup unsweetened almond milk

Cooking Directions

1. Wash and allow strawberries to dry before cutting off the tops and coring them with a small knife.
2. Whip together all other ingredients and transfer to a piping bag.
3. Pipe cheese mixture into strawberries and refrigerate until time to enjoy.

The filling was not too sweet, allowing the flavor of the ripe strawberries to really shine. This is one recipe I’ll make again and again, as it’s super simple but always impresses.

Next time, stuffed strawberries with chocolate chips!

June 7, 2011 Alayna Discussion, Recipes 9 comments

Hey guys. It has been about two weeks from my last post. You may have seen me commenting on other blogs here and there but for the most part I have been off the computer for the whole two weeks.

Why? Well, this is why…

My neck is jacked up guys.

The red lines show where my neck is positioned now, the blue ones are where it should be for correct posture and support. I have been in a great deal of pain and sitting at the computer is when it feels the worst.

Sorry, I’ve been completely MIA. Each time I’d sit at the computer and comment on a few blogs with the intention of writing a post to explain where I’ve been, I’d just start hurting too bad to continue.

I’ve started seeing a chiropractor again and we’re making quick progress of realigning my neck, but now I’m dealing with the soreness and stiffness that comes with the agressive but necessary neck adjustments.

How did this happen? I think it’s a combination of things for me. If you’ve read my Running with Scoliosis post, you know that I’ve had a spinal condition since I was a teenager and it’s caused me a lot of pain throughout the years. Scoliosis is never going to go away, so it’s my responsibility to stay on top of my chiropractic care to manage it, and I haven’t been. I waited nearly a year to restart chiropractic care after moving to Decatur, so that’s my fault.

The next problem is that I’ve been at the computer a lot more since quitting my job last year. Some of that time is spent doing blog work, but more than is necessary is being spent goofing off. All that extra time sitting in an unsupportive chair in front of the computer has really taken a toll on my back and neck. Again, totally my fault.

The last part, is that our mattress is way overdue for replacement. Neither of us get good sleep on it and regularly wake up uncomfortable or in pain. I’ve replaced our pillows with memory-foam contour pillows this weekend, but the mattress is harder to deal with. We might need to get a really good mattress pad for now to make it more comfortable until we can afford to replace it. At least that one’s not entirely my fault.

All of these problems have slowly compounded in my neck over the last year, and a few weeks ago they finally added up to what you see in that picture.

I guess the lesson here, for myself and for you, is – do not neglect your health!

I’m feeling much better now, still really sore but not in the pain I was last week. Ready to be back to blogging!

What is one thing you do to stay healthy outside of diet and exercise?

June 6, 2011 Alayna Discussion 14 comments

I’ve started lifting weights again now that Jeff and I finally bought a small set of adjustable weights for the house. I’ve noticed that now that my body is constantly breaking down and rebuilding muscle that I am craving protein much more, which makes sense, but has led to some really unusual dinners lately.

I left the farmer’s market the other day with 4 huge short ribs, something I haven’t bought in over a year. I got home and suddenly thought to myself, “How did I talk myself into buying all this meat?! What am I gonna do with all of it?!” As you may know, Jeff and I are not vegetarians, but meat is never a requirement and is rarely the focus of the meals I make. So to come home with several pounds of beef ribs as an impulse buy kinda made me chuckle at myself a little.

Well, I had them, might as well make them awesome right?

I started making a flavorful marinade by heating up some garlic, ginger, scallions, and red pepper flake in sesame oil to release their flavors.

Then I added soy sauce, rice vinegar, mirin, and lemon juice. That got poured over the short ribs and left to marinate for about an hour.

I got a grill pan searing hot and sizzled the ribs on it, about 5 minutes on each side.

When those came off, I added some cubed pineapple to the grill pan and drizzled the leftover marinade over them. When the pineapple was nice and hot, it was time to eat!

I served it with jasmine rice and some of the spicy cucumber quick pickles that I made the other day.

This cut of meat has a lot of fat on it and several bones to work around, so there are really only a few good bites of meat on it. That’s why I bought 4 for just the 2 of us and it really was just the right amount. We ended up having about one and a half each and then Jeff took the last one to lunch the next day.

Garlic and ginger short ribs

Short ribs coated in a flavorful asian marinade.

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 to 4 servings

Ingredients

• 4 medium-sized flanken-cut short ribs
• 3 large cloves of garlic (sliced)
• a 1 inch piece of ginger (grated)
• 2 scallions (sliced)
• a pinch of red pepper flake
• 2 tbsp. mirin
• 1 tbsp. rice vinegar
• 1/4 cup soy sauce
• the juice of 1 lemon
• sesame oil

Cooking Directions

1. In a small pot heat garlic, ginger, scallions, and red pepper flake with sesame oil until fragrant.
2. Add liquid ingredients and allow to heat up but not boil.
3. Pour over short ribs in a sealable container, shake to coat and leave to marinate for 1 hour.
4. Grill short ribs on a very hot grill pan coated in sesame oil for about 5 minutes on each side.

This was a delicious combination of flavors. The ribs were so garlicky and flavorful, and the pineapple was bursting with sweetness.

Do you like fruit in savory dishes?

May 25, 2011 Alayna Discussion, Recipes 8 comments