Pinterest is my best friend. I'm sorry Chanda, your place has been taken. I find the BEST STUFF on Pinterest. Yesterday, I found these chocolate bars. Last night I made them. They are amazing! They are also fattening.
I justified it like this:
a. Sometimes you need chocolate.
b. Everything in them is organic and natural.
c. I'm not on a "low fat" diet, I'm on a healthy lifestyle plan.
d. Sometimes you need chocolate.
So, I made them. And I loved them. They are SO rich, so creamy, so amazing. Really, a small square will satisfy a chocolate need. Next time, I'm going to experiment using PB2 powder, cocoa powder, and stevia in place of the peanut butter and chocolate chips. I'll let you know how it goes. Until then, enjoy (in moderation)!!
Edited to add: If you put this in a 9" x 12" pan and cut it into 1" squares, you will have 108 squares. Each of those squares is approximately 45 calories and 2.8 grams of fat. So, you know, moderation is key. Make it for a party or for when you have a houseful of kids who are STARVING!
Saturday, August 4, 2012
Tuesday, July 31, 2012
Banana nana fo fana...
So, I'm sure you've seen the "banana ice cream" making it's rounds on the internet. The deal is, you're supposed to be able to freeze VERY ripe bananas and blend them up and they taste just like ice cream. Too good to be true, right? Well, yes...and no.
Personally, I tried just blending (food processing) the bananas and they tasted like frozen bananas. Icy, sweet, and yummy, but not ice cream. So, I took my good friend Dexter's advice (hi, Dex, do you read my blog?) and added a fat. I added a heaping tablespoon of all natural peanut butter and about 1/4 cup of plain almond milk to my 3 frozen bananas and guess what? It tasted JUST LIKE peanut butter/banana ice cream.
Oh my land, y'all, it was amazing! Mike and Olivia LOVED it (Phil and Matt were asleep, you snooze, you lose around here). We couldn't stop talking about it. We were telling strangers about it.
My friend Shelley (hi, Shelley) suggested adding frozen strawberries, almond milk, and vanilla to frozen bananas, so that's what we did tonight. YUMMO! It was more like a sorbet than an ice cream, without a "fat" to bind it together like the peanut butter did, but still, amazing! Next time, I might add a teaspoon of coconut oil and see what happens.
Anyway, you may not be able to have your cake and eat it too, but you can have your (faux) ice cream and be healthy! Enjoy y'all!!
Faux Ice Cream
Base: Frozen bananas (one per person)
Almond Milk (I suppose you could use soy or even cow's milk, I can only testify to almond)
Add Ins:
Peanut Butter
Frozen fruit
Vanilla
Chocolate chips
Really anything
Slice, then freeze, the bananas (this is important, frozen whole bananas are a booger to slice). Place banana slices in a food processor with the blade attachment on (you can use a blender according to Pinterest, but I was afraid I would blow up the motor). Pulse the frozen bananas until you get tiny little icy pieces. Add your almond milk a little at a time while mixing. Then, add your additional add ins and pulse until the consistencey of soft serve. Place back in the freezer for about 15 minutes to firm up. Scoop with an ice cream scoop and be amazed!
Personally, I tried just blending (food processing) the bananas and they tasted like frozen bananas. Icy, sweet, and yummy, but not ice cream. So, I took my good friend Dexter's advice (hi, Dex, do you read my blog?) and added a fat. I added a heaping tablespoon of all natural peanut butter and about 1/4 cup of plain almond milk to my 3 frozen bananas and guess what? It tasted JUST LIKE peanut butter/banana ice cream.
Oh my land, y'all, it was amazing! Mike and Olivia LOVED it (Phil and Matt were asleep, you snooze, you lose around here). We couldn't stop talking about it. We were telling strangers about it.
My friend Shelley (hi, Shelley) suggested adding frozen strawberries, almond milk, and vanilla to frozen bananas, so that's what we did tonight. YUMMO! It was more like a sorbet than an ice cream, without a "fat" to bind it together like the peanut butter did, but still, amazing! Next time, I might add a teaspoon of coconut oil and see what happens.
Anyway, you may not be able to have your cake and eat it too, but you can have your (faux) ice cream and be healthy! Enjoy y'all!!
Faux Ice Cream
Base: Frozen bananas (one per person)
Almond Milk (I suppose you could use soy or even cow's milk, I can only testify to almond)
Add Ins:
Peanut Butter
Frozen fruit
Vanilla
Chocolate chips
Really anything
Slice, then freeze, the bananas (this is important, frozen whole bananas are a booger to slice). Place banana slices in a food processor with the blade attachment on (you can use a blender according to Pinterest, but I was afraid I would blow up the motor). Pulse the frozen bananas until you get tiny little icy pieces. Add your almond milk a little at a time while mixing. Then, add your additional add ins and pulse until the consistencey of soft serve. Place back in the freezer for about 15 minutes to firm up. Scoop with an ice cream scoop and be amazed!
See, looks just like ice cream!
Sunday, July 29, 2012
Southwest Turkey Burgers
One of my very favorite food blogs is The Shrinking Kitchen. There are some KILLER recipes on there and she does a menu plan every week, with a grocery list. What more could a busy mom as for? Last night, I made her Southwest Turkey Burgers. Even my picky eater devoured them! They were SO easy and SO delicous. I'm not sure what blog etiquette is for posting someone else's recipe, so I'm just going to link to the recipe.
http://shrinkingkitchen.com/southwest-turkey-burgers/
I served ours on whole wheat buns with fresh butter lettuce and tomatoes from Mom & Dad's garden and red onion. We had baked sweet potato fries on the side. It was a very nutritous and delicous meal (though we should have had another fruit or veggie on the side, but I was tired).
Here is a terrible picture of my burger. A food photographer, I'm not. But, I will actually use a real camera in the future, not my iPhone :)
http://shrinkingkitchen.com/southwest-turkey-burgers/
I served ours on whole wheat buns with fresh butter lettuce and tomatoes from Mom & Dad's garden and red onion. We had baked sweet potato fries on the side. It was a very nutritous and delicous meal (though we should have had another fruit or veggie on the side, but I was tired).
Here is a terrible picture of my burger. A food photographer, I'm not. But, I will actually use a real camera in the future, not my iPhone :)
Saturday, July 28, 2012
Southwest Grilled Chicken Salad
Previously, I referred to myself as a "foodie". This next statement is going to make you doubt that. Okay, here it is: I really like the Southwest Grilled Chicken Salad from McDonald's. I mean, I don't crave it or anything, but if I HAVE to eat at McDonald's, that's what I'm ordering.
However, there are several drawbacks to the McDonald's salad.
First of all, it costs almost $7. That's just silly.
Second, it's full of chemically treated everything. I mean, for fast food, it's healthy. But, it's not really that healthy.
Third, it's hit or miss whether it will be fresh or old, wilted lettuce. Lettuce quality is important to me.
Fourth, though low in fat and calories compared to a Big Mac and fries, it still has 430 calories and 20 grams of fat! My homemade version comes in less than 200 calories (with dressing) and 6 grams of fat. Much better!
So, I created a very simple, very yummy copy cat version. It has more ingredients than the McDonald's version, but it's also 100 times better! We have it on a regular basis at our house and it's a hit!
Southwest Grilled Chicken Salad
2 large boneless, skinless chicken breasts
1 head of Romaine lettuce
1 carrot
1 red onion (you may not use all of it, depends on how much you like red onion)
1 avocado (sometime I use two, depending on their size. We LOVE avocado, it a SUPERFOOD!)
1 cup cooked corn (can use canned, frozen, or fresh, just make sure it's cooked and cooled)
1 cup beans (I've used black beans, kidney beans, and pinto beans, they're all good)
1 red bell pepper
1 tsp. Cumin
1 tsp. Garlic Salt
1 tsp. Chipotle Seasoning (optional, can omit if you don't like the taste)
1/4 tsp. ground red pepper
Optional: (I don't add these because I'm trying to lose weight, but they are yummy)
Tortilla chips or strips
Shredded Cheese
First, mix your spices together to create a dry rub. Sprinkle on both sides of each chicken breast and rub in. Then, grill or saute your chicken breasts. You can cook them whole, then cut them up, or vice versa. I prefer to cook mine whole and then slice them after they've cooled. It seems like they retain their moisture better that way. After the juices run clear and there is no pink in the middle, set them to the side to cool.
Wash and rip your lettuce into bite size pieces. I always rip my lettuce instead of cutting it. I read somewhere a long time ago that the metal from the knife makes the edges of the lettuce turn brown more quickly. I don't know if that's true, but ripping and tearing it has always worked for me. I rip, the wash, then salad spin. You do what you feel comfortable with. The end result should be a big bowl of bite size lettuce pieces.
Shred your carrot, deseed and dice your bell pepper, peel and slice (or dice) your avocado, cut your red onion in the very thin, bite size pieces. Add all of these ingredients to the salad. Rinse and drain your corn and beans (if using canned). I also send them through the salad spinner, so they don't make the salad soggy. If you don't have a salad spinner, just make sure all the extra moisture is drained out before you add then to the salad. Add those to the salad.
Dice your chicken into bite size pieces, not strips. I don't know why people put strips of chicken on a salad. It's so much easier to dice the chicken before you add it than to try and cut chicken sitting atop slippery lettuce. Anyway, add the chicken and then give it all a good toss. If you are adding any of the "good stuff" (tortilla strips, cheese), wait and garnish each individual salad with those. That way, the tortilla strips don't get soggy.
Place salad in big ol' bowls and dress with the dressing of your choice. I love my creamy dressing that I posted yesterday with the salad. However, a salsa ranch or even a regular ranch would also be good. If you are watching your weight, mix fat free Greek yogurt with dry ranch mix. Thin it down with some good salsa (and a little water, if it's still too thick) and viola, you have a fat free salsa ranch.
Servings: 6 regular salads or 4 BIG salads
Nutritional information is for salad without dressing and prepared with pinto beans and one avocado.
Photo courtesy of McDonald's
However, there are several drawbacks to the McDonald's salad.
First of all, it costs almost $7. That's just silly.
Second, it's full of chemically treated everything. I mean, for fast food, it's healthy. But, it's not really that healthy.
Third, it's hit or miss whether it will be fresh or old, wilted lettuce. Lettuce quality is important to me.
Fourth, though low in fat and calories compared to a Big Mac and fries, it still has 430 calories and 20 grams of fat! My homemade version comes in less than 200 calories (with dressing) and 6 grams of fat. Much better!
So, I created a very simple, very yummy copy cat version. It has more ingredients than the McDonald's version, but it's also 100 times better! We have it on a regular basis at our house and it's a hit!
Southwest Grilled Chicken Salad
2 large boneless, skinless chicken breasts
1 head of Romaine lettuce
1 carrot
1 red onion (you may not use all of it, depends on how much you like red onion)
1 avocado (sometime I use two, depending on their size. We LOVE avocado, it a SUPERFOOD!)
1 cup cooked corn (can use canned, frozen, or fresh, just make sure it's cooked and cooled)
1 cup beans (I've used black beans, kidney beans, and pinto beans, they're all good)
1 red bell pepper
1 tsp. Cumin
1 tsp. Garlic Salt
1 tsp. Chipotle Seasoning (optional, can omit if you don't like the taste)
1/4 tsp. ground red pepper
Optional: (I don't add these because I'm trying to lose weight, but they are yummy)
Tortilla chips or strips
Shredded Cheese
First, mix your spices together to create a dry rub. Sprinkle on both sides of each chicken breast and rub in. Then, grill or saute your chicken breasts. You can cook them whole, then cut them up, or vice versa. I prefer to cook mine whole and then slice them after they've cooled. It seems like they retain their moisture better that way. After the juices run clear and there is no pink in the middle, set them to the side to cool.
Wash and rip your lettuce into bite size pieces. I always rip my lettuce instead of cutting it. I read somewhere a long time ago that the metal from the knife makes the edges of the lettuce turn brown more quickly. I don't know if that's true, but ripping and tearing it has always worked for me. I rip, the wash, then salad spin. You do what you feel comfortable with. The end result should be a big bowl of bite size lettuce pieces.
Shred your carrot, deseed and dice your bell pepper, peel and slice (or dice) your avocado, cut your red onion in the very thin, bite size pieces. Add all of these ingredients to the salad. Rinse and drain your corn and beans (if using canned). I also send them through the salad spinner, so they don't make the salad soggy. If you don't have a salad spinner, just make sure all the extra moisture is drained out before you add then to the salad. Add those to the salad.
Dice your chicken into bite size pieces, not strips. I don't know why people put strips of chicken on a salad. It's so much easier to dice the chicken before you add it than to try and cut chicken sitting atop slippery lettuce. Anyway, add the chicken and then give it all a good toss. If you are adding any of the "good stuff" (tortilla strips, cheese), wait and garnish each individual salad with those. That way, the tortilla strips don't get soggy.
Place salad in big ol' bowls and dress with the dressing of your choice. I love my creamy dressing that I posted yesterday with the salad. However, a salsa ranch or even a regular ranch would also be good. If you are watching your weight, mix fat free Greek yogurt with dry ranch mix. Thin it down with some good salsa (and a little water, if it's still too thick) and viola, you have a fat free salsa ranch.
Servings: 6 regular salads or 4 BIG salads
Nutritional information is for salad without dressing and prepared with pinto beans and one avocado.
 |
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Amount Per Serving
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|||||||||||||||||
|
|||||||||||||||||
| Calories | 157.4 | ||||||||||||||||
|
|||||||||||||||||
| Total Fat | 5.4 g | ||||||||||||||||
|
|||||||||||||||||
| Saturated Fat | 0.8 g | ||||||||||||||||
|
|||||||||||||||||
| Polyunsaturated Fat | 0.9 g | ||||||||||||||||
|
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| Monounsaturated Fat | 3.0 g | ||||||||||||||||
|
|||||||||||||||||
| Cholesterol | 13.7 mg | ||||||||||||||||
|
|||||||||||||||||
| Sodium | 93.7 mg | ||||||||||||||||
|
|||||||||||||||||
| Potassium | 603.3 mg | ||||||||||||||||
|
|||||||||||||||||
| Total Carbohydrate | 19.5 g | ||||||||||||||||
|
|||||||||||||||||
| Dietary Fiber | 6.7 g | ||||||||||||||||
|
|||||||||||||||||
| Sugars | 0.9 g | ||||||||||||||||
|
|||||||||||||||||
| Protein | 10.3 g | ||||||||||||||||
|
|||||||||||||||||
| Vitamin A | 49.7 % |
|
|
| Vitamin B-12 | 1.5 % |
|
|
| Vitamin B-6 | 19.1 % |
|
|
| Vitamin C | 105.0 % |
|
|
| Vitamin D | 0.0 % |
|
|
| Vitamin E | 4.0 % |
|
|
| Calcium | 4.2 % |
|
|
| Copper | 9.6 % |
|
|
| Folate | 37.2 % |
|
|
| Iron | 10.0 % |
|
|
| Magnesium | 11.9 % |
|
|
| Manganese | 27.5 % |
|
|
| Niacin | 20.5 % |
|
|
| Pantothenic Acid | 10.0 % |
|
|
| Phosphorus | 16.1 % |
|
|
| Riboflavin | 9.1 % |
|
|
| Selenium | 9.7 % |
|
|
| Thiamin | 13.8 % |
|
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| Zinc | 6.6 % |
Friday, July 27, 2012
Cilantro Lime Creamy Salad Dressing
I love salad. Love it! Most of the time, I can drizzle a little balsamic vinegrette dressing on my salad and be satisfied. However, there are times when you need a good, creamy dressing. However, have you ever read the nutrition information on creamy dressings. Yeah, you might as well eat a cheeseburger. So, we've dabbled and experimented and have finally come up with a yummy, low fat dressing. Enjoy!!
Cilantro Lime Salad Dressing
1 cup plain fat free Greek yogurt (can also use fat free sour cream)
1/2 cup salsa (make sure it does NOT have high fructose corn syrup)
lime juice from one lime
1 tsp cumin
1 tsp red pepper (if you can't handle spicy, you might cut this in half)
1 tsp garlic salt
handful of cilantro finely chopped
Combine all the ingredients in a blender (I used a Magic Bullet) or food processor. Serve with a yummy salad, perhaps one that involves avocado :)
Nutrition Information:
Makes 6 servings
Nutritional Information per serving:
Cilantro Lime Salad Dressing
1 cup plain fat free Greek yogurt (can also use fat free sour cream)
1/2 cup salsa (make sure it does NOT have high fructose corn syrup)
lime juice from one lime
1 tsp cumin
1 tsp red pepper (if you can't handle spicy, you might cut this in half)
1 tsp garlic salt
handful of cilantro finely chopped
Combine all the ingredients in a blender (I used a Magic Bullet) or food processor. Serve with a yummy salad, perhaps one that involves avocado :)
Nutrition Information:
Makes 6 servings
Nutritional Information per serving:
| Calories | 29.2 | |
| ||
| Total Fat | 0.3 g | |
| ||
| Saturated Fat | 0.0 g | |
| ||
| Polyunsaturated Fat | 0.1 g | |
| ||
| Monounsaturated Fat | 0.1 g | |
| ||
| Cholesterol | 0.0 mg | |
| ||
| Sodium | 108.8 mg | |
| ||
| Potassium | 125.7 mg | |
| ||
| Total Carbohydrate | 3.7 g | |
| ||
| Dietary Fiber | 0.5 g | |
| ||
| Sugars | 1.5 g | |
| ||
| Protein | 3.8 g | |
| ||
| Vitamin A | 3.2 % |
| |
| Vitamin B-12 | 3.3 % |
| |
| Vitamin B-6 | 2.1 % |
| |
| Vitamin C | 8.5 % |
| |
| Vitamin D | 0.0 % |
| |
| Vitamin E | 0.9 % |
| |
| Calcium | 6.2 % |
| |
| Copper | 4.1 % |
| |
| Folate | 1.2 % |
| |
| Iron | 5.0 % |
| |
| Magnesium | 2.6 % |
| |
| Manganese | 2.9 % |
| |
| Niacin | 1.2 % |
| |
| Pantothenic Acid | 2.2 % |
| |
| Phosphorus | 5.6 % |
| |
| Riboflavin | 5.2 % |
| |
| Selenium | 0.2 % |
| |
| Thiamin | 2.5 % |
| |
| Zinc | 0.8 % |
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