Category Archives: Healthy

Kefir/Yogurt Pumpkin Pie Smoothie

9-27-12 015

Fiiinnalllyyy, I’m posting a pumpkin recipe.

I’ve been feeling pretty innovative with the Redwood Hill Farm and Green Valley Organics yogurts and Kefirs, but this recipe came straight from the PR people at Redwood Hill.

And I do not suggest you change it; it’s pretty perfect!

Sorry about the photo quality, they’re iPhone pictures.  Also, don’t forget to enter my giveaway!

9-27-12 009

9-27-12 005

Kefir/Yogurt Pumpkin Pie Smoothie
From: Green Valley Organics

Ingredients:

  • 1/2 cup Green Valley Organics or Redwood Hill Farm Plain Kefir or plain yogurt
  • 1/2 cup unsweetened apple juice or cider
  • 1/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
  • 1/2 medium fresh or frozen banana or 2 pitted dates
  • 1/4 cup pumpkin seeds
  • 2 Tbs. sweetener of choice (we like maple syrup)
  • 1/2 to 1 tsp. ground cinnamon (to taste)
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. pumpkin pie spice (optional)
  • 1/2 cup ice cubes (adjust to reach desired consistency)

Directions:

Place all ingredients in blender and blend until smooth.

Top It Off: Add a couple of tablespoons of cinnamon granola (and a bit of candied ginger) to the top, grab a spoon, close your eyes and you’ll swear you’re enjoying Thanksgiving pumpkin pie.

PER SERVING: 295 CAL; 8G PROT; 5G TOTAL FAT (2G SAT. FAT); 54G CARB; 5MG CHOL; 124MG SOD; 5G FIBER; 32G SUGARS*

 

9-27-12 004

Advertisements

Extra Fudgy Healthy Brownies

fudgy healthy brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

funny cat drinking blue moon beer
He loves Blue Moon.

 

cute dessert crafts
Crafts.
new kindle 36
New toy.
breakfast: bananas with yogurt, protein powder on toast with peanut butter
Yummy eats.

homemade shrimp tacos with side salad

iphone 8-6 034

iphone 8-6 032

iphone 8-6 030

21st birthday rumchata shots
Her 21st birthday.

cute couple in manhattan

extra fudgy brownies made with avocados

7-18 212

7-18 187

7-18 177

7-18 166

stacked healthy fudgy brownies on pretty plate

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

  • 1 cup red kidney beans
  • ½ cup avocado
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup applesauce
  • 1/8 tsp salt
  • 1 cup brown sugar
  • 2 eggs
  • ¼ cup chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Spray an 8×8 inch pan with cooking spray. Set aside.
  3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
  4. Add remaining ingredients and mix by hand until smooth and fully combined.
  5. Fold batter into the greased pan.
  6. Bake for 35-40 minutes, turning the pan halfway through.
  7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
  8. Let cool completely.
  9. Cut and enjoy.

Cake Batter Flavored Energy Bars

7-18 239

I’m sure you’ve all heard of Chocolate Covered Katie, but if you haven’t, you need to look at her blog.

I love making desserts, but when I go on trips and stuff, I like to bring healthy snacks so I always go to her website when I’m looking for one.

The last recipe I made turned out really well.  I made her Cake Batter Energy bars and they were delish.  The only change I made to the recipe was adding a “frosting” made with cake batter flavored protein powder mixed with melted coconut oil.

I highly recommend these!

To see the recipe, click here: Chocolate Covered Katie.

7-18 247

7-18 240

7-18 234

7-18 224

7-18 220

Banana Oatmeal Green Monster- Sneaky way to get veggies in your diet

baking 6-10 206

I like vegetables, I really do.  BUT, if it weren’t for these green monsters, I would definitely not be eating enough.

If you’ve got a child who doesn’t eat his/her veggies (or you don’t) this is the perfect way around it.

I promise you, you can’t even taste the spinach in this.  If it helps, you could always close your eyes while you drink it. 😉

Your kids will probably think it’s cool.  Remember when Heinz came out with green ketchup?  I remember when it first came out, I was so excited and I just had to get some.   I felt pretty cool eating it.

 

heinz

This is the same concept… only a smoothie, not ketchup.

Don’t be scared, it’s just spinach.

baking 6-10 210

baking 6-10 193

baking 6-10 188

baking 6-10 176

Banana Oatmeal Green Monster

Ingredients:

  • 1 frozen banana, cut into pieces
  • 1 cup milk of choice
  • 1 huge handful of spinach
  • 1/2 cup oats
  • Sweetener, to taste (I use Stevia)
  • Ice cubes to desired consistency
Directions:
  1.  Blend all ingredients in a blender.  Easy.

 

baking 6-10 183

Healthy and Hearty Oatmeal Cookies

5-12 392

I eat my fair share of unhealthy desserts, but sometimes, I get on health kicks and even my desserts have to be healthy (doesn’t happen very often).  This was one of those times.

Most of the time when I try to make healthy desserts, they taste like crap… but these actually turned out really well.  The honey and little bit of brown sugar somehow gave them just enough sweetness and the chia seed added a nice crunch.  These are yummy treats for snacks and/or breakfast.

What’s your favorite healthy dessert?

 

391bfeab-d915-4a87-9bd2-fe617f99c340wallpaper

5-12 413

 

5-12 388

5-12 383

5-12 356

5-12 347

Healthy and Hearty Oatmeal Cookies
Adapted from: Food 

  • 3 tablespoons coconut oil
  • 1/4- 1/2 cup brown sugar (depending on taste)
  • 1/4 cup raw honey
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup ap flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats
  • ¼ cup chia seeds
  • ¼ cup raisins

Directions:

  1. Preheat oven to 350 degrees F.
    Spray a cookie sheet with nonstick cooking spray.
  2. Using a mixer with the paddle attachment, mix together the oil, brown sugar, honey, egg and water thoroughly.
  3. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you’ve chosen.
  4. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

5-12 382

Pizza Flavored Homemade Wheat Thins

5-12 324

Remember the new savory Kernel’s Seasons flavors?

Well, I used the pizza flavor to make homemade wheat thins.

I was going on a trip and wanted to make snacks.  When Kellen suggested crackers, I jumped at the opportunity because I’d never made them before.

I was extremely satisfied with them,  but next time I think I’ll add a little more liquid to them because they were a tad dry.  But, the flavor is great and I felt pretty proud that I made healthy, homemade crackers, thanks to Kitchen Stewardship.

What’s your favorite homemade version of a store-bought food?

 

5-12 315

5-12 306

5-12 300

5-12 287

Homemade “Wheat Thins” Style Crackers Recipe
Adapted From: Kitchen Stewardship 

Ingredients

¾ cup white
¾ cup wheat flour
1 ½ Tbs. raw honey, melted (or honey)
½ tsp. salt
¼ tsp. paprika
4 Tbs. butter
¼ cup water
salt for topping

Directions:

  1. Combine the flour, salt and paprika in a medium bowl.
  2. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea.
  3. Combine the water and honey in a measuring cup and add to the flour mixture.
  4. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
  5. Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone.
  6. Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each.
  7. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square.
  8. Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt, if Repeat with the remaining pieces of dough.
  9. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes.  If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!  You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool.
  10. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers.


5-12 295

Whole Wheat Tortillas from Scratch

tortilla6

Sometimes I don’t like buying packaged items from the store just because I don’t know what goes into them.

Most of the time, I don’t worry about it, but when I get the chance, I try to recreate store-bought food items.

For example, these tortillas.

I had no idea how easy it is to make homemade tortillas.  Only 4 ingredients, super easy to make, and so healthy!  These are the way to go.

I got this recipe from 100 Days of Real Food and I recommend it 100%.

Check out the next post for another awesome giveaway.

tortilla7


tortilla5

 

tortilla4

tortilla3

tortilla

Whole-Wheat Flour Tortillas
From: 100 days of real food 

YIELD: 12 TORTILLAS

INGREDIENTS

DIRECTIONS

  1. In the bowl of a mixer set with a dough hook (or paddle), pour in the flour, oil and salt.
  2. Beat with the dough hook until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
  3. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  4. Take out the dough and divide it into 12 equal sized pieces.
  5. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  6. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  7. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  8. Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side.
  9. Set aside on a plate to cool slightly. Refrigerate or freeze. (I left mine out at room temperature and they were fine for a week.)

tortilla2

What’s your favorite store-bought food you like to recreate?

Cinnamon Flax Pancakes for One- How to properly fuel for a 5k

pancake4
If you guys read my previous blog post, you know that I ran a 5k on Saturday.

I wanted to be 100% prepared and I’m a nerd, so I Google’d “What to eat before a 5k.”

Here’s what I gathered. (Pick one… don’t eat all 4 or you’ll throw up.)

  • A banana.
  • Whole grain cereal.
  • Oatmeal.
  • Flax pancakes.

So, if you want to fuel up for a race, these are the pancakes for you.

They were delicious. I topped mine with peanut butter, bananas, and more cinnamon… yummmm.

I’m REALLY excited about the results of the race. My dad, who is 69 years old, ran the race in 36:06, which is a personal record for him.  I was so proud.

run2

I ran it in 26:03, 8 seconds faster than last year, and personal record for me.  And I got 2nd in my age division!

run

And here’s how you fuel:

pancake7

pancake6
pancake5

pancake3

 

Cinnamon Flax Pancakes for One

1/3 cup whole wheat flour
1 tablespoon flax seed
1 tablespoon cinnamon
1 teaspoons baking soda
3/4 cup water (or more, if needed)
1 teaspoon-1 tablespoon Stevia (or more, if needed)

  1. Mix all ingredients.
  2. Place about a tablespoon of the batter on a heated pan on the stove.
  3. Flip when it bubbles.
  4. Eat!!

pancake2

Healthy Chicken Taco Salad

I was lucky enough to receive a copy of Just Tell Me What to Eat!  I received the PDF file and was excited about that, but then I received the hard cover copy in the mail and cannot express how excited I was!

Needless to say, I started reading it and was surprised to find 8 whole weeks full of healthy meals.

The book isn’t one of those “lose weight fast” books, it’s one that tells you how to eat healthily.  The right way to lose weight.  I’m not looking to lose weight, but this book has taught me how to eat healthy.

The book just came out and it already has 5 stars on Amazon.

I’ve already tried 2 or 3 of the recipes and they’ve all been amazing!!!


You should buy this book even if you’re just looking for some good and healthy dinner recipes.

I’ll be posting them sporadically, but I’m not going to post the recipe.

This taco salad is so delicious.  It doesn’t taste healthy, and it’s chock-full of things that are good for you.  And it’s made with chicken instead of beef.  Buy the book.  Try it.  You won’t regret it. 🙂

Chicken Taco Salad


Orange Nut and Date Biscotti

Normally, I’m not a big fan of Biscotti.  I’m Italian, though, so I should love it, right? 😉


Well, I don’t.  I prefer my cookies to be softer.  And I know that I could make them softer by dipping them in coffee, but I don’t really like coffee all that much either.


So, um, why did I make Biscotti?


I’ll tell you why.


I wanted to put store-bought Biscotti to shame and make some that tasted good.  


And I did just that!  This Biscotti is amazing!  The orange flavor really accentuates all of the other flavors in just the right way… and it has just the right amount of crunch/chewiness… and they’re good for you!


I even put on my big girl panties and had it with coffee this morning.  And I loved it!

Orange Nut and Date Biscotti
Adapted from Ivory Hut via  The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
Makes 4 dozen biscotti sliced 1/2 inch thick or 2 dozen sliced 1 inch thick as seen in the photos.



3 large eggs
1 teaspoon vanilla extract
zest of 1 whole orange (about 2 tablespoons)
1 cup all-purpose flour
1 cup whole wheat pastry flour (or you can just use 2 cups all purpose flour)
1/4 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup almonds, pecans, walnuts, toasted pistachios (or a combination of nuts)

1 cup chopped dates 

1. Preheat oven to 300 degrees.

2. In a small bowl, mix the eggs, vanilla and orange zest. 
3. Add the remaining ingredients except the nuts.
4. Stir using a spoon first and then using your hands. The dough will be very sticky and tacky, so I suggest greasing or flouring your hands. Stir in the nuts and dates.

5. Flouring your hands and working surface, roll half of the dough into a 12-inch log. Place it on a baking sheet lined with parchment or a silicone mat. Repeat with the remaining dough.
6. Bake in the center position of the oven for about 40-50 minutes, until golden brown. Take the logs off the sheet and onto a cooling rack, let cool for about 5 minutes. Lower the oven temperature to 275 degrees and line another baking sheet with parchment or a silicone mat.
7. Use a serrated knife to slice the logs into 1/2-inch thick slices. 
8, Return the slices to the baking sheets and bake for another 25 to 30 minutes, until golden brown and almost crisp. 
9. Transfer to cooling racks and let cool completely. Store in an airtight container.