Nothing like combining two completely different topics!  I saw an excerpt about a new fitness trend that I would never have imagined  . . . Paddleboard Yoga.  If you have ever tried paddleboarding you know how challenging it is!  Staying on a surfboard like apparatus while paddling through waves and surf - talk about balance and core work!  No wonder Laird Hamilton has those abs. . .  (If you are wondering, he is some stud surfer dude that paddleboards for hours to stay in shape.  Now he has his wife Gabriella Reese doing it too.  They are a disgustingly good-looking couple)  Anyway, so if you haven't tried paddleboarding, maybe you have tried yoga.  If so, maybe you are just a natural and haven't experienced the feeling of complete failure as you fall over from a crescent pose or completely on your head trying to get into crow.  After two years, I'm still falling over.  And I keep thinking my "practice" will improve.  Anyway, if you live somewhere warm, here's a new workout you can put on  your list.  It looks something like this:

Now, on to another topic - something which I actually have tried and can share.  In light of the Holiday Season and the parties, open houses, and other events that require bringing appetizers and foods, I have a few "go to" things that are easy AND won't break the calorie bank.  

The other day I was asked for a healthy appetizer idea, and on the spot, I couldn't come up with anything more exciting than hummus.  Yawn.  As I was driving the lightbulb went off and I thought of things I actually do this time of year, so here goes:

 Chips and Guacamole  (go to anytime appetizer)

Ingredients
6 tortilla chips
1/6 avocado
3 tablespoons salsa
(these numbers need to be tripled or I just play with the amounts depending on the crowd) 

Nutrition Facts
Nutrition facts per serving:
 Servings Per Recipe 1
  • Calories152
  • Protein(gm)3
  • Carbohydrate(gm)17
  • Fat, total(gm)9
  • Saturated fat(gm)1
  • Dietary Fiber, total(gm)4

Wild Mushroom Crostini

Ingredients
1 pound mixed wild mushrooms, trimmed and sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon dried rosemary
1/4 teaspoon salt
Freshly ground black pepper
12 slices whole wheat baguette
Olive oil spray
2 tablespoons grated Parmesan cheese

Make It
Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt, and pepper to taste. Line a rimmed baking pan with foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.

Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven until the tops are golden, about 4 minutes. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted. Pile the mushrooms on the toasted baguette slices; serve.
(this one looks like you really took some thought and time)

Nutrition facts per serving:
 Servings Per Recipe 6
  • Amount Per Serving
  • Calories198
  • Protein(gm)7
  • Carbohydrate(gm)29
  • Fat, total(gm)5
  • Saturated fat(gm)1
  • Dietary Fiber, total(gm)4
 
Artichoke Dip ( a delicious version without all the fat. . . I  mean guilt)

Ingredients
1 15-ounce can artichoke hearts in water, rinsed and drained
3/4 cup cannellini beans, rinsed and drained
1/4 cup chopped frozen spinach, thawed and drained well
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-fat sour cream
2 tablespoons part-skim ricotta
1/2 teaspoon olive oil
1/8 teaspoon garlic powder

Make It
Preheat the oven to 350 degrees. Combine all the ingredients in a food processor and pulse to a rough puree (the texture of bean dip). Spread the dip in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with pita chips.

Nutrition facts per serving:
 Servings Per Recipe 6
  • Calories68
  • Protein(gm)5
  • Carbohydrate(gm)9
  • Fat, total(gm)2
  • Saturated fat(gm)1
  • Dietary Fiber, total(gm)4
 
Smoky Pecans

Ingredients
1 1/2 cups pecan halves
2 tablespoons maple syrup
2 teaspoons olive oil
1 teaspoon smoked sweet paprika
1/2 teaspoon salt
Pinch cayenne

Make It
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a bowl, combine all the ingredients; mix well. Spread the nuts on the baking sheet; roast, tossing halfway through, until browned, 12 to 15 minutes. Let the nuts cool. Serve.

Nutrition facts per serving:
 Servings Per Recipe 6
  • Calories 220   • Protein(gm)3
  • Carbohydrate(gm)8
  • Fat, total(gm)22
  • Saturated fat(gm)2
  • Dietary Fiber, total(gm)3

Cheese, Bacon, and Cranberry Endive Boats
(if I can't find endive I substitue baby bok choy or even celery)
Ingredients
1/2 cup crumbled blue cheese
6 tablespoons low-fat sour cream
12 endive leaves
4 thin slices turkey bacon, cooked until crisp, crumbled
2 tablespoons dried cranberries

Make It
In a bowl, combine the blue cheese and sour cream, mashing together roughly with a fork. Spread 1 1/2 teaspoons of the blue cheese mixture into each leaf. Top with crumbled bacon and dried cranberries and serve.

Nutrition facts per serving:
Servings Per Recipe 6
 • Calories105
 • Protein(gm)6
 • Carbohydrate(gm)5
 • Fat, total(gm)7
 • Saturated fat(gm)4
 • Dietary Fiber, total(gm)2

There you have it - some really tasty nibbles that you can serve, taste and enjoy.  I'm actually serving a couple of these tonight.
Go to appetizers you like to share?