Hello friends! I hope you’re as excited as I am about today. It’s National Peanut Butter Lovers’ Day! It’s like the creators of this day had me in mind. It’s so difficult to name your favorite food because I’m not sure we all have just one, but if you were to ask me, I’d still probably say peanut butter/almond butter. I eat it on everything. I eat it any time of the day and I eat it on toast, muffins, protein pancakes, in shakes (like this one), in desserts (see below), oatmeal...everything! And by itself :)
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, March 1, 2012
Tuesday, February 7, 2012
Spectacular, Scrumptious Super Bowl Recipes
Hey everybody!
What, to you, is most important about the Super Bowl? For me, it's the the 5 Fs: Football, Family, Friends, Fun, and Food. The 5 Fs are often implemented in many of my favorite activities (and probably yours, too!) With a recipe like that, how could you go wrong? Today I'll share some of the recipes I used for this year's game. (See below for recipes).
This year's Super Bowl involved every one of those aspects, but let's talk about the food! This was by far the healthiest Super Bowl I've had yet. While in preparation for planning this year's feast, I ran into some friends at the grocery store. They asked what I was getting and I said just some things for the game. They looked at my cart and then back up at me with confused expressions. "Tofu?" they asked. Yes. My cart was filled with vegetables and other healthy items. Everyone loves soy at a Super Bowl party, RIGHT?
In all seriousness, my party didn't involve tofu. That was for another day. But I did use Gardein brand meatless chicken tenders (per Tone It Up's suggestion) and boy were they good! I also made mango salsa, hummus, sauteed mushrooms, low-fat guacamole, and carob balls that I'll provide the recipes to. On top of that, I set out low-carb tortillas from La Tortilla Factory, cut up some red, yellow, and green bell peppers and some celery, and made some kale chips (because what's a party without chips?) ;)
I thought I'd also include last year's Super Sandwich for the Super Bowl. It weighed 10.0 lbs on the dot and stood about one foot tall. Thank you to my boyfriend for baking bread in my football-shaped cake pan and getting 3 kinds of meats, 3 kinds of cheeses, and different greens and bell peppers to make this edible monstrosity. It took an army to eat it, but it was a well-fed, happy army :)
I hope your Super Bowl was as great as mine was and for those of you reading in future Februaries, I hope these recipes and ideas help you create a fabulous football feast! Enjoy! xxo
Mango Salsa
1 mango, peeled, pitted, and diced (about 1.5 cup)
1/2 medium red onion, finely chopped
1 jalapeno chile, minced
1 small cucumber, peeled and diced (about 1 cup)
3 tbsp fresh cilantro leaves, chopped
3 tbsp fresh lime juice
Salt and pepper to taste
(mix together in bowl and enjoy!)
Low-Fat Guacamole (From Womens Health)
1.5 cups frozen green beans, thawed
1 small avocado, cubed
2 large cloves of garlic, minced
3 tbs lemon juice
1 tbsp jalapeno, chopped
2 tbsp cilantro, chopped
(Put all but the last two ingredients in a food processer until smooth, then stir in peppers and cilantro)
Hummus
Lots of flexibility with this one---I threw it together how I saw fit at that moment ;)
Garbanzo beans (amount is dependent on how much you want! Shoot for 1 cup)
2 tbsp lemon juice
2 shakes paprika
1 shake garlic powder
QUICK shake onion powder
(Put everything in a food processor)
Carob Balls on a Time Crunch
Another flexible recipe, and one of my favorites!
1/2 cup carob chips (or however. many. you. want...within reason).
1/4 cup walnuts
1/8 cup almonds
(Put everything in food processor until you make a dough that you can roll balls out of, then stick in refrigerator until ready to eat!)
(There are many variations of this recipe but since I was out of some other normal ingredients for this kind of dessert, like dates, this was the best I could do. And it's still delicious!)
Kale Chips
1 bunch kale
1 tbsp extra virgin olive oil
1 tsp sea salt
(Preheat oven to 350. Rip kale into chip-sized pieces in a bowl. Add salt and olive oil and mix with kale. Put kale on baking sheet and cook for 8-12 minutes).
What, to you, is most important about the Super Bowl? For me, it's the the 5 Fs: Football, Family, Friends, Fun, and Food. The 5 Fs are often implemented in many of my favorite activities (and probably yours, too!) With a recipe like that, how could you go wrong? Today I'll share some of the recipes I used for this year's game. (See below for recipes).
This year's Super Bowl involved every one of those aspects, but let's talk about the food! This was by far the healthiest Super Bowl I've had yet. While in preparation for planning this year's feast, I ran into some friends at the grocery store. They asked what I was getting and I said just some things for the game. They looked at my cart and then back up at me with confused expressions. "Tofu?" they asked. Yes. My cart was filled with vegetables and other healthy items. Everyone loves soy at a Super Bowl party, RIGHT?
In all seriousness, my party didn't involve tofu. That was for another day. But I did use Gardein brand meatless chicken tenders (per Tone It Up's suggestion) and boy were they good! I also made mango salsa, hummus, sauteed mushrooms, low-fat guacamole, and carob balls that I'll provide the recipes to. On top of that, I set out low-carb tortillas from La Tortilla Factory, cut up some red, yellow, and green bell peppers and some celery, and made some kale chips (because what's a party without chips?) ;)
I hope your Super Bowl was as great as mine was and for those of you reading in future Februaries, I hope these recipes and ideas help you create a fabulous football feast! Enjoy! xxo
Mango Salsa
1 mango, peeled, pitted, and diced (about 1.5 cup)
1/2 medium red onion, finely chopped
1 jalapeno chile, minced
1 small cucumber, peeled and diced (about 1 cup)
3 tbsp fresh cilantro leaves, chopped
3 tbsp fresh lime juice
Salt and pepper to taste
(mix together in bowl and enjoy!)
Low-Fat Guacamole (From Womens Health)
1.5 cups frozen green beans, thawed
1 small avocado, cubed
2 large cloves of garlic, minced
3 tbs lemon juice
1 tbsp jalapeno, chopped
2 tbsp cilantro, chopped
(Put all but the last two ingredients in a food processer until smooth, then stir in peppers and cilantro)
Hummus
Lots of flexibility with this one---I threw it together how I saw fit at that moment ;)
Garbanzo beans (amount is dependent on how much you want! Shoot for 1 cup)
2 tbsp lemon juice
2 shakes paprika
1 shake garlic powder
QUICK shake onion powder
(Put everything in a food processor)
Carob Balls on a Time Crunch
Another flexible recipe, and one of my favorites!
1/2 cup carob chips (or however. many. you. want...within reason).
1/4 cup walnuts
1/8 cup almonds
(Put everything in food processor until you make a dough that you can roll balls out of, then stick in refrigerator until ready to eat!)
(There are many variations of this recipe but since I was out of some other normal ingredients for this kind of dessert, like dates, this was the best I could do. And it's still delicious!)
Kale Chips
1 bunch kale
1 tbsp extra virgin olive oil
1 tsp sea salt
(Preheat oven to 350. Rip kale into chip-sized pieces in a bowl. Add salt and olive oil and mix with kale. Put kale on baking sheet and cook for 8-12 minutes).
Tuesday, October 25, 2011
Pumpkin Spice Latte Recipe!
No more going to Starbucks. No more overspending for coffee. No more having to wait until October to drink this wonderful treat. You can make pumpkin spice lattes at home now. (Go ahead and re-read that last sentence....this is a big deal). If you continue reading past THIS sentence, then I know you're as big of a pumpkin fan as I am. So, without further ado, I give you the pumpkin spice latte recipe!
1. Make coffee of your choice. I suggest pumpkin coffee, like Dunkin' Donuts ground pumpkin coffee.
2. Make the latte portion
*You can do this with any kind of milk, but I will be using almond milk. To continue making it dairy-free, you can also use rice milk or soy milk*
- 1 c milk
- 1/4 c pumpkin puree
- 2 tsp pumpkin pie spice blend
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Sweetness of choice. (Measurements vary depending on what you want to use. If using Stevia, only use a pinch. If using sugar, brown sugar, agave nectar, honey, syrup use about 2 tbsp)
I also like to add a little bit of nutmeg.
Mix step 2 and microwave it for 1 minute if you'd like, or just pour it in to the coffee. This brings us to step 3....
3. Pour 1/2 of the milk mixture into the coffee and save the rest for later! (OR for a refill :D) I saved the other half and surprised my friend with a birthday latte.
This recipe is both gluten free and vegan.
Optional: add whipped cream on top, TruWhip, Cool Whip, or Rice Whip, and then garnish with more cinnamon or pumpkin pie spice :). There's room for experimentation in this recipe. If you aren't crazy about overloading your latte with cinnamon and pumpkin pie spice like I am, then don't! If you want to make it with regular milk, go for it! This recipe is yours to perfect so that you can have your pumpkin spice latte all. year. round.
Enjoy!
1. Make coffee of your choice. I suggest pumpkin coffee, like Dunkin' Donuts ground pumpkin coffee.
2. Make the latte portion
*You can do this with any kind of milk, but I will be using almond milk. To continue making it dairy-free, you can also use rice milk or soy milk*
- 1 c milk
- 1/4 c pumpkin puree
- 2 tsp pumpkin pie spice blend
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Sweetness of choice. (Measurements vary depending on what you want to use. If using Stevia, only use a pinch. If using sugar, brown sugar, agave nectar, honey, syrup use about 2 tbsp)
I also like to add a little bit of nutmeg.
Mix step 2 and microwave it for 1 minute if you'd like, or just pour it in to the coffee. This brings us to step 3....
3. Pour 1/2 of the milk mixture into the coffee and save the rest for later! (OR for a refill :D) I saved the other half and surprised my friend with a birthday latte.
This recipe is both gluten free and vegan.
Optional: add whipped cream on top, TruWhip, Cool Whip, or Rice Whip, and then garnish with more cinnamon or pumpkin pie spice :). There's room for experimentation in this recipe. If you aren't crazy about overloading your latte with cinnamon and pumpkin pie spice like I am, then don't! If you want to make it with regular milk, go for it! This recipe is yours to perfect so that you can have your pumpkin spice latte all. year. round.
Tuesday, July 19, 2011
Jamie Eason's Cinnamon Swirl Protein Bread
This kind of recipe is perfect for when you are craving something unhealthy. Luckily, with this bread, there's no real cheating involved. If you look at my last post, you may notice that I often improvise when I'm out of ingredients. Well, today was no different!!
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| Batter Before Baking |
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| Almost done! |
Hope you try it and have a great week! :)
As promised: hippo cake picture http://twitpic.com/5ssj0v
...BF one-up'd me on my birthday by making a cake replica of my cat: http://twitpic.com/571h7o and a fire engine for his nephew: http://twitpic.com/5euqhm
Quinoa Wraps
I watched Tone it Up's video with Tenley Molzahn where they made quinoa wraps with collard greens as the wraps! Here is the video that has their (great) recipe: http://www.youtube.com/watch?v=jji4r7I2WSY
I, however, was hungry and did not have collard greens, avocado, or tempeh. What I DID have was quinoa, romaine lettuce, swiss chard, lime juice, tuna, water chestnuts, cilantro, and parsley!
How to recreate this yummy meal:
1. Cook quinoa.
2. Lay out romaine lettuce (or collard greens or any other kind of green for a wrap) and place some swiss chard on top (optional).
3. Mix the tuna, water chestnuts, cilantro, and parsley with lime juice, sea salt, ground pepper, Jack Daniel's mustard, and red cayenne pepper in a bowl.
4. Place cooked quinoa on wraps and cover with the mixture from the bowl! :)
This was great and it makes amazing left overs!
I, however, was hungry and did not have collard greens, avocado, or tempeh. What I DID have was quinoa, romaine lettuce, swiss chard, lime juice, tuna, water chestnuts, cilantro, and parsley!
1. Cook quinoa.
2. Lay out romaine lettuce (or collard greens or any other kind of green for a wrap) and place some swiss chard on top (optional).
3. Mix the tuna, water chestnuts, cilantro, and parsley with lime juice, sea salt, ground pepper, Jack Daniel's mustard, and red cayenne pepper in a bowl.
4. Place cooked quinoa on wraps and cover with the mixture from the bowl! :)
This was great and it makes amazing left overs!
Saturday, June 18, 2011
Refreshing Summer Desserts
Hey everyone! While eating healthy is important, everybody knows that sometimes you just need to have something sweet. That's why this summer, I've been making tasty and healthy desserts that are not only good for you, but so refreshing during the summer months! I'll be sharing three today :)
1) Strawberry Coconut Ice Cream
I got this idea from fitsugar.com via the Tone it Up girls. The only ingredients are light coconut milk, strawberries, vanilla extract, and stevia. If you don't like stevia, you can substitute it for agave nectar. The first time I made this, I used coconut milk from a carton (like regular milk or almond milk) and the consistency was not very good. SO---I highly suggest using the canned light coconut milk. It'll end up more like ice cream whereas my first attempt was more like a smoothie, albeit a tasty smoothie. For the whole recipe plus a chocolate sauce to go with it, click here.
First you mix all the ingredients together in a blender and you will get a concoction like this:
And, if you want, you can turn them into popsicles! I found some popsicle molds at CVS for $1. Pour the mixture in there, and then you can take them with you to the pool!
2) Fat-Burning Key Lime Pie Bars
This recipe came from Kim Snyder, a celebrity nutritionist in Los Angeles. I found it on her website and all I have to say is wow. These bars are so easy to make and are even more delicious. Best of all, once you make them, you can keep them in your freezer for a few weeks!
Ingredients: lime juice, coconut oil, honey, cashews, liquid stevia, and water.
First you combine all the ingredients except water in a blender, then mix in the water. Then you pour it in a pan and freeze it for 4 hrs or overnight and then you have DELICIOUS desserts to nosh on for the next few weeks. I think it's brilliant!
1) Strawberry Coconut Ice Cream
I got this idea from fitsugar.com via the Tone it Up girls. The only ingredients are light coconut milk, strawberries, vanilla extract, and stevia. If you don't like stevia, you can substitute it for agave nectar. The first time I made this, I used coconut milk from a carton (like regular milk or almond milk) and the consistency was not very good. SO---I highly suggest using the canned light coconut milk. It'll end up more like ice cream whereas my first attempt was more like a smoothie, albeit a tasty smoothie. For the whole recipe plus a chocolate sauce to go with it, click here.
First you mix all the ingredients together in a blender and you will get a concoction like this:
And, if you want, you can turn them into popsicles! I found some popsicle molds at CVS for $1. Pour the mixture in there, and then you can take them with you to the pool!
2) Fat-Burning Key Lime Pie Bars
This recipe came from Kim Snyder, a celebrity nutritionist in Los Angeles. I found it on her website and all I have to say is wow. These bars are so easy to make and are even more delicious. Best of all, once you make them, you can keep them in your freezer for a few weeks!
Ingredients: lime juice, coconut oil, honey, cashews, liquid stevia, and water.
First you combine all the ingredients except water in a blender, then mix in the water. Then you pour it in a pan and freeze it for 4 hrs or overnight and then you have DELICIOUS desserts to nosh on for the next few weeks. I think it's brilliant!
The picture on the left is Kimberly Snyder's version. The picture on the right is my attempt. Clearly her presentation is better but myyyy do they taste good! You'll love them!
3) Figs & Mascarpone
I first had this combination for my dessert on Valentine's Day, and I've been thinking of it ever since! My boyfriend wasn't a fan, but he agreed that this combination was certainly my style.
If you've never tried mascarpone, it is actually an Italian mild cheese (you may have tasted it in tiramisu before). Please don't let that description deter you from trying it! It's so good it'll knock your socks off.
Anyway, the picture above had black mission figs, mascarpone, and I believe a brandy sauce. But just the other day I bought some mascarpone and organic black mission figs and I just take a fig here and there, put a little mascarpone on it, and voila! You HAVE to try this!
I use BelGioioso mascarpone (because that's what my mama used to buy) and because it has fewer calories than competitors.
I hope you all have a great weekend and enjoy these recipes!
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