October 28, 2014

I Can't Live Without...

October 28, 2014/ Adrianna Costa

There are 2 products I just can't live without. Both treat a stubborn baby rash, but only one is so good it's used as an ingredient in everything from custard to gravy. Haute Mom's Club, introducing a very old and very new product - 1. Corn Startch 2. Dr. Smith's Diaper Rash Spray

Call me crazy but I've never actually owned cornstarch. When it comes to cooking, I guess I'm just more of a flour gal, myself. But this week, the trusty, white powder become a key ingredient in my life as a solution to treat my main man, not my main dish. Gibson's starting to teethe pretty intensely and as many of you know, with that comes a steady stream of drool that travels down a baby's chin and ever so cleverly, wedges itself between his/her neck and chest. This is not only messy as hell but uncomfortable for the baby as clusters of red, irritating bumps start to form. I tried lotion (bad idea) destine (worse) and Aqua Four (didn't hurt, certainly didn't help) until my experienced mommy and MD daddy suggested cornstarch. Really?? Truth is, it's a bit messy but lemme tell you, it's a friggin miracle. I applied cornstarch on the little red bumps, which helps prevent moisture from accumulating. Within 24 hours, little Gibby's rash was 50% better and in a couple days, almost 100% clear. Sometimes it's the remedies that have been around forever that actually work best...and then again, sometimes it's a new spin, in this case spray, on an old product that makes this Haute Mommy very happy!

Let's face it, diaper rash sucks, for the diaper changer and changee (he he) And applying medicine is always messy...gets under my nails, all over a wiggly baby's butt and always takes longer than it should. I was introduced to Dr. Smith's diaper rash spray http://www.doctorsmiths.com #DrSmithsSpray a couple weeks ago at the Red Carpet Safety Awareness event hosted by Ali Landry. There were a ton of brands hawking lots of products. This is absolutely my favorite. It's a touch-free spray that starts heeling diaper rash the second you use it. It's quick, clean, and the baby seems to always find humor when it hits his butt. A definite must, this one won't break the bank and will make life just a bit easier. Enjoy the tips. Lemme know what you think.

October 23, 2014

5 Day Food Challenge

October 23, 2014/ Adrianna Costa

It's so easy to fall into a cooking rut. Same 5 meals night after night until spaghetti and tomato sauce feels more like a bad relationship, something you keep going back to but can no longer stomach. Well, it's time to breakup with your pasta and sauce even if it feels impossible. Despite what you may think, there ARE plenty more fish in the sea.

Haute Moms Club, it's time to try something new! This week, I challenged myself to 5 days of new recipes, kicking off with a healthy twist on an Italian Classic, Eggplant Parmesan. It popped out of the bottom oven- looking every bit Top Chef! Crispy from the panko bread crumbs, cheesy from the buffalo mozzarella and parmesian and seriously hearty, a perfect dish for fall.

If that's not enough, my hubby full on fist-bumped me to share his approval. That does not happen every night. So kuddos! I paired our eggplant with veggie meatballs from www.traderjoes.com for a little protein boost and a ridiculously deelish, fairly priced ($13) glass of white wine. (92 rating) http://www.shoppersvineyard.com/store/pc/Hermanos-Domingo-Molina-Torrontes-113p20886.htm

Ladies, I now challenge you: 5 nights of creative, new meals for you and your family. They don't have to be expensive, or time consuming, but they should be different and damn tasty! And if you, like me, have a crying baby in the background, just pause, for a small breastfeeding break. Here's the healthy, hearty, eggplant parm recipe I plucked from http://www.eatingwell.com/recipes/eatingwells_eggplant_parmesan.html Try it out...Lemme know what you think.

Active Time: 25 minutes, Total Time: 1 hour 10 minutes

2 eggplants, (about 2 pounds total) 3 egg whites 3 tablespoons water 1 cup fine dry breadcrumbs 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 cup slivered fresh basil leaves 2 1/2 cups tomato sauce 3/4 cup grated part-skim mozzarella cheese, (3 ounces)

PREPARATION Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

NUTRITION ON HEALTHY EGGPLANT PARM

Per serving: 203 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 29 g carbohydrates; 12 g protein; 8 g fiber; 563 mg sodium; 777 mg potassium.

VS.

NUTRITION ON TRADITIONAL EGGPLANT PARM

1,053 calories per serving, 30.4 grams saturated fat, 1,965 milligrams sodium, Deep-fried eggplant, Breadcrumbs, 4+ pounds cheese

October 15, 2014

Fries - Fat = Friggin Perfection!

September 15, 2014/ Adrianna Costa

There are few things in life I crave more than piping-hot, crispy french fries and truthfully, they were basically the only real things I could stomach during my pregnancy. 5 months of the gagging, barfing sleeping, crying on repeat with no real reprieve. But finally when I began to emerge as half a human again it became very clear, very fast that fries for breakfast, lunch and dinner wouldn't exactly cut it for several reasons, starting with clogged arteries and ending with a shit ton of cottage cheese on my already expanding thighs. Speaking of which, cottage cheese would have been a perfectly suitable pregnancy snack but let's face it ladies, when salty goodness is what we want salty goodness is WHAT WE GET! Sheesh :) So....I discovered a GENIUS fry substitution that satisfied even the pickiest of pregnant gals. Introducing: POLENTA FRIES!!! This semi-homeade recipe is cheap, easy, a total crowd pleaser and super healthy. So while my love of fries is up there with my feelings for The Grateful Dead, date night w my hubby, and Chanel, at least I know I can satisfy this sinful craving with a a simple, sensational solution.

McDonald's medium fries: 365 calories, 17 grams of fat, a whole lotta guilt

Polenta fries: 150 calories, 3 grams of fat, a whole lotta deliciousness (Vegan, Gluten-free and tastes amaz with ketchup)

Here's the recipe. Lemme know what you think

1 (18-ounce) log Trader Joe's Organic Polenta http://www.traderjoes.com

1-2 tablespoons olive oil (your call)

2 teaspoons garlic powder (optional)

1 tablespoon dried oregano

1/2 teaspoon sea salt

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Prepare polenta by cutting into 1/2-inch discs, then strips (about 3 to 4 strips per disc). In a small bowl, whisk the olive oil, garlic powder (if you choose) and oregano to combine. Gently toss even layer on the baking sheet. Sprinkle with sea salt Bake until slightly browned and crisp on edges, 35 to 40 minutes, flipping halfway through one time. Serve with ketchup. Makes 4 servings.

August 28, 2014

It's Facon, not Bacon

August 28, 2014/ Adrianna Costa

Every week my Mom, a true Gawdsend, comes to hangout with our beautiful bambino. For her it's absolute nirvana, for me a necessity so I can bolt for a couple hours, bobbing and weaving from meeting to appointment like a chicken with my head cut off. Last week I decided to whip together a quick lunch for us, a Thank You of sorts, for the unconditional love she gives my baby and for truly being the best nanny, in her case, Nonie (that's what we call her) a girl could ask for. What better way to show my appreciation than with....bacon, well actually, Facon. For those of you who don't know, 1. We DON"T eat meat 2. We DO eat Facon - a ridiculously good non-meat product...just like bacon, minus the slaughterhouse. After throwing together some simple ingredients, 15 minutes later, lunch is served...It's an FLT Mom. FLT?! Yup, like a Bacon Lettuce Tomato - with a healthy (Facon) twist. She took one bite and LOVED IT! That day, she left with a full belly, HUGE smile and fistful of Facon. And Wilbur is one happy piggy.

RECIPE:

1 OroWeat 100 calorie Wheat Sandwich Thins

2 Morning Star Facon Bacon Strips https://www.morningstarfarms.com/products/breakfast/veggie-bacon-strips

1 tsp Low Fat/Calorie Mayo

Handful washed Arugula

2 1/2 to 1 inch slices of Beefsteak tomatoes

Option to include Egg Whites for more protein.

Fresh Ground Pepper and Sea Salt - as much as you'd like

Toast the sandwich thins. Spray Extra Virgin Olive Oil on pan and cook 2 egg whites until well-done. Place to the side. Use that same pan to cook the facon until golden brown (about a minute on each side) Spread mayo on the lightly toasted bread, add eggs, tomato, facon and top off with arugula lettuce. Add salt and pepper for taste. ENJOY!