This summer I headed to the Beef Belt in Texas to learn about cattle ranching. I was a guest of the Beef Checkoff, along with a dozen or so other bloggers and media personalities. The majority of these bloggers were from a niche I hadn’t encountered before on press trips: they were all nutritionists. Beautiful, svelte, and brilliant nutritionists in their late twenties with gorgeous websites and glossy hardcover books. These ladies blew me away: they were true authorities with a message. I came home, certain that I’d met the women who would shape the future of food.
Before getting on the plane, I grabbed lunch at a taco joint, alone, while the nutritionists ate salad and sandwiches back at the hotel. My deep fried avocado slices were incredible, worth every calorie.After the trip, I didn’t give the nutritionists much more thought. Instead I focused on what I’d learned about beef, and furthering my research into animal farming by touring Slagel Family Farms.
The beautiful nutritionists returned, unexpectedly, with a copy of Rachel Beller‘s Eat to Lose, Eat to Win book as well as a 3-day weight loss recipe booklet included with a review unit of the Nutri Ninja Blender Duo. I’ll be turning to this little booklet filled with delicious smoothies and soups this January, when it comes time to kick up my weight loss regimen to a serious level.
If you’re in the market for a new blender, this Nutri Ninja Blender Duo with Auto IQ would be a good choice. It retails at $199 and I’m sure you can score a good discount this holiday season, at least the 20% off Bed, Bath and Beyond Coupon. This is definitely the kind of appliance that is designed to change your life, and fill it with healthy smoothies. It comes with takeaway cups in two different sizes, two different types of blades, and two blender containers. The ice crushing technology is effective – no need to shake the unit to get it smooth throughout.
Today, because I am a cream and butter loving Frenchie and most definitely not a beautiful nutritionist, I’m sharing a decidedly unhealthy recipe for Gruyere Popovers. Throw the ingredients in the blender, and you can have your popovers in the oven in five minutes. Twenty-two minutes later, they will be hot, cheesy, and delicious on your dinner table.
- 4 eggs
- 1 cup of grated Gruyere cheese (I love the sharp nuttiness of gruyere but if you can’t find it at your local grocer, substitute Swiss cheese)
- ¾ cups of skim milk
- ¾ cups of heavy cream (alternatively, you can use 1½ cups of whole milk)
- 4 Tablespoons of salted butter, melted
- 1 Tablespoon of Dijon Mustard
- 1⅓ cups of flour
- 1 teaspoon of kosher salt
- a little extra butter or pan spray for the pans
- Take two muffin tins (or popover tins if you have them. I don’t and am very happy with these.) and grease them, then place them in your cold oven on the middle shelf.
- Preheat your oven to 450 degrees Fahrenheit.
- In a blender, combine your eggs, milk, heavy cream, mustard, and melted butter. Pulse a few times to blend and break up the eggs.
- Add the flour, salt, and gruyere and pulse until just blended.
- Once your oven has reached its temperature, remove the pans and fill each muffin hole ¾ of the way, moving as quickly as you can.
- Return the filled pans to the oven and cook until puffy and golden, between 22 and 25 minutes.
- Remove the popovers from the oven, pierce each in the middle to let the steam escape and pop them out of their holes with the tip of a knife. Serve them while they are still steaming.
- Leftover popovers can be kept in a sealed container on the counter for a few days. With 10-15 seconds in the microwave, they make a fantastic stew sandwich for lunch.