I almost always have quinoa leftovers sitting in my fridge from using it for dinner. My primary use is to throw a pile of it on my salads for an extra protein boost to my leafy greens. But the past … Continue reading
I am always challenging myself to make salads that have enough flavor in and of themselves that they don’t even need dressing. When you have a sad looking iceberg lettuce salad, the only thing that makes it actually taste good … Continue reading
I was craving a healthy, delicious pizza. So, into the kitchen I went! Inspired by this recipe, I decided to play with the red pepper sauce and make it my own. And then I just went from there with ingredients … Continue reading
I call this my “power meal”! It’s an all-in-one meal and a power house of healthy ingredients, quinoa, kale, avocado. It’s high in protein, low in bad fats, high in good fats and straight up FILLING and DELICIOUS. Oh, and to make it even better… It’s super quick and easy!
I usually keep all the ingredients on hand and make more than I need and eat this for dinners and lunches for a few days. It’s my new favorite meal!
Here’s how I do it:
Quick (15 min) Quinoa Kale Bowl
- 2 cups kale, cleaned & coarsely chopped
- 2/3 cup cooked black beans, rinsed & drained
- 2/3 cup quinoa, cooked according to directions on the package (any color will work, I usually use red)
- 2/3 cup pre-made fresh pico de gallo
- 1/2 cup lowfat mozzarella cheese, shredded
- 1/2 avocado, cut into cubes
- Sea or kosher salt to taste
- Make the quinoa according to packaged directions. Heat your beans (on the stove or in the microwave for 1-2 minutes). Steam the quinoa (in a steamer or 2 minutes in the microwave, covered)
- Divide all ingredients except avocado and salt into two bowls and stir until just combined. Season to taste, top with fresh avocado, and serve.
Nutrition (approx): 300 cal, 7g fat, 43 carb, 9 fiber, 16g protein
Oh, Ben & Jerry’s. You’ve done it again. As if one of my all time favorites, Phish Food weren’t enough, you go and add my weakness – sweet/salty – to your gourmet ice cream line-up. It’s in the form of “Late Night Snack” – inspired by the Jimmy Fallon’s Late Night Show. Vanilla ice cream with chocolate covered potato chips (yes, potato chips!!!), swirled with salted caramel – it’s a little taste of heaven.
According to some gossip and reports going around, Ben & Jerry’s may have ripped the flavor off of my absolute favorite ice cream place ever – Humphry Slocombe. With almost identical flavors, Humphry Slocumbe serves up their “After School Special” flavor at Spork SF restaurant.
And while I live not too crazy far from San Francisco to get a scoop of the original vanillacaramelchocolatepotatochip ice cream, my local grocer is much easier for me to go and pick up a container of the Late Night Snack version by B&J. Except the main problem is that the either one of these will ooze with at least 270 calories/15g fat.
That being said, I’m going to rip off both of them and make my own healthy(er) version. With closer to 160 calories/7 g fat, this is a delicious substitution that will ease your late night noshing conscious.
Healthy(er) Late Night Snack Ice Cream
- 1/2 cup Half-the-fat Vanilla Ice Cream (or if you prefer, fat free or no sugar added types work as well)
- 8-10 bittersweet chocolate chips (melted in a glass bowl for 45-60 seconds, then stirred)
- 3-4 baked potato chips, crushed (I prefer baked Kettle Brand chips)
Simply, drizzle the chocolate over the top of your scoop of ice cream and sprinkle the crushed potato chips over the top.
This pumpkin yogurt has become a staple in my fall eating repertoire. Breakfast, snack, dessert, midnight snack. It’s super healthy, super satisfying, filling and all kinds of yumminess all wrapped up in one delicious bowl (or parfait glass). Don’t be scared off by the layering fanciness. The truth is I usually throw it all in one bowl and mix it up in one goopy glob of goodness. But layering makes for prettier pictures. It also makes for a fun holiday breakfast or brunch item to add to your entertaining menu.
Pumpkin Yogurt Parfait
- 1/2 c pumpkin puree, canned
- 1/2 c nonfat greek yogurt (such as 0% Fage)
- 2 Tbsp sweetener of your choice (sugar, brown sugar, splenda, agave, honey, etc)
- 1/2 t pumpkin pie spice (more or less to taste)
- 1 t cinnamon (more or less to taste)
- 2 Tbsp Kashi Go Lean Crunch cereal
The quick way… Throw everything except the cereal into a bowl, mix and sprinkle cereal over the top. Or, if you prefer, follow the directions below to make a pretty parfait and add some elegance to your day.
The parfait way… Divide the yogurt in half and place in 2 small bowls. Divide the sweetener between the two bowls. Add pumpkin puree and all the spices into one of the bowls. Mix each thoroughly to combine. Layer in a parfait glass starting with 1/3 of the pumpkin mixture, 1/3 of the cereal, 1/2 of the yogurt. Continuing layering in this order.
Nutrition (without sweentener): 138 cal, 1g fat, 21 carb, 5 fiber, 13g protein
I’m always looking for new ways to use my over-ripe bananas. Usually it’s just a basic banana bread. But that gets boring after a while. I was inspired by a Hummingbird Cake recipe on Martha Stewart’s site and decided to make my own lowfat version. In making it lowfat, I knew the texture would end up being more of a bread than a ‘cake’, so I put it in a loaf pan and am calling it Hummingbird Bread. I also left out the nuts to keep it lowfat, but feel free to add pecans to the batch if you’d prefer.
I LOVE this recipe because it’s SO incredibly easy! Literally throw everything in a bowl, mix and bake. My husband is addicted. I can’t keep the stuff in the house.
Lowfat Hummingbird Bread (aka Pineapple Banana Bread)
- 3 cups self-rising flour
- 1 1/2 cups Splenda
- 1/2 cup sugar
- 3/4 cup unsweetened applesauce
- 2 bananas, mashed
- 1 cup crushed pineapple, with juice
- 1 t vanilla
- 1 t cinnamon
- 5 egg whites
- Preheat oven to 325 F. Lightly spray 2 loaf pans with nonstick spray.
- Mix all ingredients together until just combined. Divide batter between pans. Bake 40 mins or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before sliding a knife around the edges and inverting the bread onto a plate.
- Optional: Make a cream cheese frosting for the top out of light cream cheese (approx 4 Tbsp), powdered sugar (approx 1/3 cup), vanilla and a bit of milk (approx 2 Tbsp).
Nutrition (without frosting): 185 cal, 0.4g fat, 40.4g carb, 1.8 fiber, 13.8g sugars, 5g protein
This is easy-shmeasy. I loved it. My husband (aka meat eater) loved it, too. Score! It was so yummy, we didn’t take any pictures. (Fail!) The way I see it, recipe = 1, no pictures = -1, so the end score = nill. I’ll take that and post it anyway….
Edit on 11/26. I made a second batch and took pictures this time. Here you go!
The seasoning measurements are all approximates. Feel free to play with the seasonings. I just kept dumping and tasting until it tasted the way I like it. Enjoy.
Slow Cooker White Bean Vegetarian Chili
- 1 can white beans, drained
- 1 cup fire roasted salsa
- 1 clove (or 1 t) garlic, minced
- 2/3 cup faux ground meat crumbles (if frozen, defrost first)
- 2/3 cup vegetable broth
- 1/4 t oregano
- 1/8 t ginger
- 1/4 t cayanne pepper
- 1 Tbsp chili powder
- 1/2 t cumin
- 2 Tbsp jalapeno, minced
- 1 Tbsp butter
- Salt & Pepper
Throw everything into a crock pot. Turn it on. Let it cook for about 4hrs on high, 6hrs on low or until hot and bubbly. Eat.
Nutrition: 210 cal, 3.5g fat, 30g carb, 9 fiber, 3g sugars, 18g protein
I was telling a friend the other day about a single-serving Eggs Florentine I made for myself for breakfast earlier that morning. She asked me how I found time to make something like that for breakfast on a work day. It DID sound quite fancy for a work day, if you think about it, doesn’t it? I paused for a second, realizing that my method was quite simple and time effective. It just SOUNDED gourmet. I considered letting everyone think I was a gourmet chef every day of my life, but alas, that’s not the case. So, I decided to share my secret and the truth is it only took about 5 minutes to make.
As an added bonus, this morning ‘fine dining’ has the benefit of being a hearty way to begin a day with high protein, whole grains, veggies and is satisfying to the tongue. Plus, using the nonfat dairy, it’s lower fat than traditional Eggs Florentine. A healthy breakfast is always key to a good day, right? And in just 5 minutes? How can you say no?
But of course, I can’t just let it rest there. I had to put my theory to the test with stopwatch & camera* in hand. Here are the results… (*Disclaimer: Taking pictures while on the clock does not turn out so well, but you get the idea)
Lowfat Eggs Florentine with Creamy Parmesan Garlic Sauce
- 1 egg
- 1 slice wheat bread (I used 2 small slices of Judy’s Breadsticks – Vegan with sunflower seeds)
- Spinach (small handful)
- Tomato (a couple of slices)
- Parmesan cheese (approx 1 tea)
- Fat Free milk (approx 1 Tbsp)
- Fat Free cream cheese (approx 1 tea)
- Minced garlic or garlic paste (approx 1/4 tea)
Fill pan with 1 inch water. Place on stove over high heat
Pull out all ingredients: Egg, bread, spinach, tomato, parmesan cheese, milk, cream cheese, garlic.
Pull out utensils and tools: Sharp knife, spoon, fork, cutting board, plate, small microwave safe bowl.
Place the bread on your plate. Throw a handful of spinach over the top. Microwave for 20 seconds.
Slice the tomatoes while the bread is in microwave. Place the tomatoes on top of the spinach.
Drop egg in the now boiling water. Turn heat down to medium-high. Let it cook for approx 2 mins.
Put parmesan, milk, cream cheese and garlic in small bowl. Stir lightly.
Microwave for 20 seconds. Stir.
Remove egg from pan and place on top of the spinach. Drizzle sauce over the top.
Done. Now, go eat!
Nutrition: 150 cal, 6g fat, 14g carb, 2.5g fiber, 3g sugars, 11g protein