Monday, September 26, 2011

Pumpkin Butter: The Taste of Fall


Me and my aunt made this yummy treat. It makes quite a bit, so we canned the rest and gave them to our neighbors as a fun treat!

Ingredients

Serving Size: 1 Tbs
Calories: 39 Calories per serving

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.

It tastes like pumpkin pie! It is so good, I love to eat it with toast. In fact, I had a peanut butter and pumpkin butter sandwich for lunch today...super awesome!

Friday, September 16, 2011

Apricot Oat Bars


My Aunt first made these a couple of months ago after watching the food network (one of my favorite channels ;) ). Giada De Laurentiis was making these for her friends as a gift for running in a marathon. As an athlete, I love these because I know exactly what is in them, because I made them. Unlike the other granola bars out there, I know exactly what I am putting into my body. Of course we used the original recipe the first time with the massive amounts of horrible stuff in it for you, but I switched it around a bit and made some of my own substitutions.

What is great about these is you can interchange what type of preserves or dried fruit you use. We have tried apricot, mango, and triple berry. All three were really good. You can also interchange the type of nut being used, just in case you don't like walnuts. Interchanging ingredients may change the calorie count, but not by a significant amount.

Ingredients
Serving Size: (1 Bar), Yields 24 Bars
Calories: 140


Vegetable oil cooking spray

Filling
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups), use no sugar added
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)

Crust
1 3/4 cups all-purpose flour, I do a mix of half of whole wheat and half white flour
1 packed cup light brown sugar, I use splenda
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) I can't believe its not butter, melted
1/4 cup egg beaters
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated. The batter should be a little thick. If its not, add a little bit more oats to get a thicker batter (we had trouble with this, the bars end up not sticking together in the end.)

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days or store in the freezer.

Tuesday, September 13, 2011

New Supermarket Finds

From Suggestions from blogs/emails/in person, I have found 4 new buys that are pretty much awesome!


Aunt Jemima's Confetti Pancakes/Waffles

These are super cool. I had the pancakes this morning for breakfast! they are Made with love, not preservatives. Good source of 6 vitamins and minerals. The nutritional stats are 3 pancakes for 260 Calories or 2 waffles for 160 Calories. They taste like the traditional funfetti cake! I can now feel like it's my Birthday everyday! ;) I had my pancakes with sugar free syrup and a side of melon for breakfast! (I will in the near future try my own version of these with Heart Smart Baking Mix!)

Fiber One 90 Calorie Brownies

Let your taste buds be your guide! I had one of these for the first time last night during my C++ programming class. My wonderful friend Sherin brought one for dessert for class, but we swapped desserts that night (I gave her a piece of peach upside down cake). These taste really good and are of relatively large size. What's great about Fiber one is that it allows you to get 20% daily fiber value, and it tastes like chocolate. They come in two different flavors, chocolate peanut butter and chocolate fudge brownies (and they are only 90 calories and taste amazing!)

Chobani Champions
I have done a post before about Greek Yogurt, and I recently discovered these and they are awesome! They smaller packs of yogurt (4 to a pack), but are only 100 calories. They are meant for kids, but I think they are great. They come in two different varieties, VeryBerry (filled with strawberries, raspberries, and blueberries) and Honey-Nana (bananas and honey). Both are really fantastic and are packed full of protein, which leaves you feeling full longer!

Wrigley's Extra Dessert Delights Mint Chocolate Chip
So I lied, this one actually isn't all that new. I have been chewing the different flavors of the Dessert Delights for over a year now. My favorite is the Mint Chocolate Chip. It tastes like a York Peppermint Paddy! Each stick of gum is less than 5 calories, which saves those empty calories you would be eating if you had a giant bowl of mint chocolate chip ice cream. This gum always takes the edge off of me when I'm feeling really hungry, but don't have time to eat right away because I'm busy at work. This is my favorite gum of all time and I carry it around with my in both my backpack and my purse!

Wednesday, September 7, 2011

Strawberry Short Stack


I just came back from a wedding in Sedona this weekend. It was absolutely beautiful. My amazing friend Karlyn married her best friend Jon and I couldn't be happier for them. Although the time change has thrown me off, and my busy underpaid graduate student life and lack of sleep has been keeping me pretty busy, here is a breakfast I made right before I left for AZ. Super amazing in every way. Again, its like dessert for breakfast! Who wouldn't like it!

Ingredients

Serving Size: Entire Recipe
Calories-289

1/3 cup whole-wheat flour
2 tbsp. old-fashioned oats
1/2 tsp. baking powder
1 no-calorie sweetener packet (like Splenda)
Dash salt
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light vanilla soymilk
2 tbsp. sugar-free strawberry preserves
1/2 cup sliced strawberries
1/4 cup Cool Whip Free, thawed
Optional: Fat Free Reddi-wip, sugar-free pancake syrup

Directions:
To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix well and set aside.

Place preserves in a microwave-safe bowl and nuke for 20 seconds, until softened and warm. Stir into pancake batter until thoroughly integrated.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.

Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake, and then set that aside as well.

While pancakes cool slightly, combine strawberries with Cool Whip in a bowl and lightly stir. Spoon this mixture evenly over one pancake, and then place the second pancake lightly on top.

If you like, add a squirt of Reddi-wip and a drizzle of pancake syrup. Woohoo!

Wednesday, August 31, 2011

Pizza-fied Grilled Cheese


This will be my last post for a little while. I am going to a wedding in Sedona, AZ this weekend, and need a break from the technology world/research, its been a long 2 months without a break from work/training. Moving on...this is one of my favorite things to make. It's a twist on the grilled cheese, and I always like to eat this with a bowl of tomato soup. Who doesn't like their grilled cheese with two cheeses and turkey pepperoni?

Ingredients
Serving Size: (Entire Recipe) 1 Sandwich
Calories-185

2 slices light bread (around 45 to 50 calories each)
1 wedge The Laughing Cow Light Creamy Swiss Cheese
2 tablespoons canned crushed tomatoes
1/2 teaspoon Italian seasoning
4 slices turkey pepperoni
1 slice fat-free American cheese
1 teaspoon light whipped butter or light buttery spread, room temperature

Lay bread slices flat and evenly spread the upward-facing sides with cheese wedge. Evenly top one cheese-covered slice with crushed tomatoes, Italian seasoning, pepperoni slices, and American cheese. Top with other slice of bread, cheese-covered side down.

Evenly spread the upward-facing bread slice with 1/2 teaspoon butter. Place in a skillet with buttered side down. Evenly spread remaining 1/2 teaspoon butter onto the upward-facing slice of bread.

Bring skillet to medium-high heat on the stove. Cook until bread is lightly browned and cheese has melted, about 2 minutes per side, flipping carefully.

If you like, season some additional crushed tomatoes with Italian seasoning and serve as a dip. Enjoy!

Wednesday, August 24, 2011

Go Picnic!!!


Decided to buy these after a suggestion from a fellow Riddle Sister!

I had done a post before about Oscar Meyers lunchables for adults (they aren't really called that, but I think that's what they are). I then got an message from a fellow Riddle sister who suggested these. They are all natural to go lunches, and they taste really good! I have been trying to eat as organically as possible. Food tastes better when it is organic and it seems to make me feel better all around.

What really counts is what’s packed inside each handy, compact GoPicnic box. Every nutritionally balanced, shelf stable meal combines a satisfying mix of protein, fiber, and fruit, and each bite, from crackers to hummus to applesauce to delectable dark chocolate, is full of wholesome ingredients. That means no trans fats, no high fructose corn syrup (HFCS), no added monosodium glutamate (MSG), and no artificial flavors and colors...whatsoever.

Now here's the really cool part: GoPicnic meals need no refrigeration - they're shelf-stable entrees. As long as an individual food item is unopened, it's good until its individual expiration date kept at room temperature. These boxes contain tasty, portable, high quality food on-the-go with clean ingredient labels...the closest thing you can get to fresh food, in a box!

Also, GoPicnic meals are easy to eat -- everything in GoPicnic meals are ready to eat with no extra preparation required. Just open and enjoy, no need to heat anything up or add water. Which means you really can enjoy GoPicnic anytime you're hungry, anywhere you go!

Each item in a GoPicnic ready to eat meal is individually packaged, so you can eat at your own pace – some now, some later, or everything together – whatever you’re in the mood for or your schedule can handle (and let’s face it, sometimes you only have a minute for a bite!). The rest will wait for you. As long as an individual food item is unopened, no refrigeration or preparation is required, just open and enjoy when you’re ready to go.

GoPicnic has a bunch of different boxes. They are: Hummus, Tuna, Salmon, Peanut Butter, Salami, Turkey Stick, and Turkey Pepperoni. Each meal comes with crackers or pop chips, cheese (with the meat ones), Fruit and Nut Mix/Edamame/gummy snack, Applesauce, and a dessert (which is normally a dark chocolate bar).


Since I don't really eat meat, I have only had the Hummus, Tuna, Salmon, and Peanut Butter. The Peanut butter ones are my favorite. It comes Peanut Butter & Co. Natural Peanut Butter, Late July Organic Crackers, Sweet Perry Orchards Unsweetened Applesauce, Annie's Homegrown Cheddar Bunny Crackers and Surf Sweets Gummy Bears. Although it doesn't sound like a lot, I always feel full after eating the entire box (which is around 430 calories). The Salmon, Tuna, and Hummus were also extremely delicious (they put a bunch of spices in with the fish and hummus, like cilantro and lime).

These boxes are somewhat expensive. They are about $3.99 a box at Wegmans, but can also be found at World Market or another whole foods/organic stores. You can even order these from the GoPicnic website (PB and Salmon ones are on sale currently ;)). Although they are pricey, the quality of food is worth the investment.

Monday, August 22, 2011

Overnight Banana Fosters French Toast



Another breakfast recipe. I'm telling you I can eat breakfast anytime of the day and for any meal. I made this for my family yesterday for breakfast. This can also be used as dessert as well, its so good!

Ingredients
Serving Size: 8 Servings (French toast and foster topping)
Calories: 290


French Toast

cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)

Banana Topping

1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced


Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.

Preheat oven to 350° F. and bring bread to room temperature.

Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.

Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.

When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!! The foster topping for this is so good! I'm personally going to try to implement it in other recipes!



Thursday, August 18, 2011

Banana Express


Another Yummy dessert that is really easy to make! I have seen this done a couple of ways, baked and fried, but microwaving it is the easiest. I got this recipe from sparkpeople.com. So here it goes dessert in minutes!

Ingredients

Serving Size: 1 Serving (banana and ice cream)
Calories: 145

1/2 medium banana
1/2 tbsp of honey
dash of cinnamon
1/4 cup of vanilla frozen yogurt or fat-free vanilla ice cream like Edy's

Put 1/2 banana into a microwave safe bowl and pour honey on top. Sprinkle the cinnamon and cook the banana+honey+cinnamon in the microwave for about 1 minute or until soft (if you are doing 2 servings, you will need about 1 minute and 1/2).

The water from the banana will make a watery syrup with the honey. Add the frozen yogurt/ice cream on top of the warm banana+syrup and enjoy.

This is delicious comfort food, for just 145 calories. And it takes less than 3 minutes - including prep work, cooking, and serving.

Tuesday, August 16, 2011

Triathlon: Ohio Women's Triathlon for the Cure 2011


I just did my first Triathlon!!! It was fantastic! I never thought I would ever say that I was a triathelete because not even a year ago this would have never been possible.

I told my close friend (almost a sister to me) Karlyn that I would do something with her before she got married (in 2 weeks might I add you). She wanted to do this. She is a great swimmer and I am a runner, so this was a compromise between both of our worlds. I had been training for a couple of months for this sprint, and now that the race is over, realize that training for something is a lot harder than actually doing the race itself. The race went well, other than a few mishaps with my bike :/, but I had the time of my life.

The race we did was the Linwood Park, Ohio Women's Triathlon for the Cure 2011. I did it in about an hour, placed 5th in my age group and 43rd overall. Not bad for my first time ;). I know I'll get even better with practice, and now I feel more comfortable on how things work in the tri world...and I got an awesome new swim cap and running/biking shirt!

At the end of the race I cried (after my breathing calmed down, and I got food in my stomach). I accomplished something greater than ever imaginable. Not many people can say they have done a triathlon. This grueling sport has taught me so much about myself and how strong I am and how anything is possible. This race rejuvenated me and I felt so alive. I will definitely be doing more Triathlons in the future.

Wednesday, August 10, 2011

Easy Pumpkin Spice Muffins


I made these as an easy grab and go kind of breakfast/snack, which has been extremely helpful this week (Busy week of Triathlon stuff). I froze about half of them and pull them out of the freezer as needed

Ingredients
Serving Size-1 Muffin (Yields 24 Muffins)
Calories: 97

1 (15 ounce) can pumpkin
1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup water
nonstick cooking spray

Mix pumpkin, cake mix, and water together with a hand mixer. Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease). Bake at 350* for 18-22 minutes or until the muffins “spring back” when lightly touched.

Monday, August 8, 2011

Chicken and Mushrooms in a Garlic White Wine Sauce


Haven't done a dinner recipe in a while. We have decided in my house that each of us will try a different recipe to cook for everyone each week. This was mine, and it turned out pretty good (well there were no leftovers at least)

Ingredients

Serving Size: 4 Servings (divide between 4)
Calories: 169

8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

I served this with garlic and herb couscous!

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Thursday, August 4, 2011

Mango-Mango Pancakes


New Recipe I made this morning. It is a variation on the banana pancakes recipe I did a while back, but with a little twist. My aunt had bought mangos from Costco a while ago, and we still had a ton as of this morning. So I decided to make mango pancakes with them.

I love fresh tropical fruit, especially during the summer time! And boy do these things taste like summer!

Ingredients
Number of Servings-5 (2 Pancakes)
Calories- approx. 215

Heart Smart Bisquick (pancake and baking mix)-2 cups
Fat free skim milk or vanilla soy milk- 1 1/4 cups
liquid egg substitute-1/4 cup
1 medium fresh mango
1/2 Tbs. Mango Butter (I used Trader Joes Mango Butter)
cinnamon-2 teaspoons

Heat a pan on the stove on medium high heat and spray with non-stick cooking spray (I use butter flavor). Combine all ingredients (except mango) in a bowl and mix until all lumps are gone. Cut and mash Mango into small pieces and fold into pancake batter. Pour 1/4 cup of pancake mixture into pan and flip pancake when one side has set and golden brown. Let cool slightly and place two on a plate. Spread 1/4 Tbs of mango butter on each pancake and lightly drizzle with sugar free syrup or top with lite whipped cream. You don't need a lot of syrup or whipped topping because they are pretty sweet enough, but I love syrup so that's why I added it.

I get up at 5 AM to cook breakfast normally (I get up early to go to work or to train), and my Aunt and Uncle said they woke up, not because I was making too much noise, but because they said it smelled good downstairs in the kitchen! That's always a good sign!

Monday, August 1, 2011

Pecan Do It!: Chicken Salad Swap


My 24th Birthday was yesterday! Yahoo! I decided to go to the Air and Space museum in Chantilly for my Birthday! I wanted to keep it low key because of my triathlon in 2 weeks. It's kinda nerdy, but I don't really care. I'm an AE, and I enjoyed it! Here's something that I made at ate on my Birthday! It was really yummy, and I thought I would share!


Creamy scoopable salads are SO GOOD, especially when they're packed with fruit. Add in delicious pecans, and they're even better. Put some in a sandwich? HOLY COW, you've got a handheld masterpiece. Just make sure you eat our version and not the one from Arby's. This recipe serves two, so call a friend or save some for another day!

Ingredients
Serving Size: 2 servings (1/2 recipe)- 254 Calories
1/2 cup fat-free mayonnaise
1/8 tsp. garlic powder
1/8 tsp. salt
4 oz. cooked and chopped skinless lean chicken breast
1/4 cup halved red seedless grapes
1/4 cup chopped apple
2 tbsp. chopped celery
1 1/2 tbsp. chopped pecans
4 slices light bread, honey-wheat flavor if available
2 large lettuce leaves

Directions:
Place mayo, garlic powder, and salt in a large bowl; mix well. Add chicken and stir to coat. Add grapes, apple, celery, and pecans; stir well and set aside.

To make each sandwich, lightly toast bread slices (if you like). Lay out 1 bread slice and top with a lettuce leaf. Evenly place half of the chicken salad (about 3/4 cup) over the lettuce. Top with the other bread slice.

Repeat with remaining bread, lettuce, and chicken salad to make the second sandwich. (Or cover and refrigerate the remaining chicken salad, and assemble that sandwich another day.)

Enjoy!

Friday, July 29, 2011

Choco Monkey Oatmeal


So I had some bananas that needed to be eaten so I made this recipe for breakfast. It was really good and I will be keeping this in my breakfast routine for a while! Don't worry, there are no mini apes in this oatmeal. Just some chocolatey banana b-fast action...

Ingredients
Serving Size: Entire Recipe (1 Serving)-185 Calories
1/3 cup regular oats (not instant)
1 25-calorie packet diet hot cocoa mix
1/2 medium-sized banana; mashed
1/8 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda)
dash salt

Pour cocoa mix into a glass with cinnamon, sweetener and salt. Add 1/4 cup of hot water, and stir thoroughly. Once cocoa mix has dissolved, add 1/4 cup of cold water and stir. Combine cocoa mixture with mashed banana and oats in a medium-sized microwave-safe bowl, and mix well. Microwave dish for 2 1/2 - 3 minutes (depending on how thick you like your oatmeal). Give it a stir, and then allow oatmeal to cool and thicken. Enjoy!

I ate mine with a toasted Light Thomas English muffin and a cup of chai tea!

Tuesday, July 26, 2011

10 Fad Diets to Never Try

I found this article in my daily emails that I get from sparkpeople. Thought I would share because it was really good and very concerning.

Over the last few months there has been a lot of talk about the best diet. (Check out U.S. News' evaluation of 20 popular diets, for instance -- the DASH diet came out on top.) But what about those diets that didn't make the cut ... by a longshot?

While it's great to know what we should be doing to make healthy eating choices (especially since 66 percent of adults in the U.S. are overweight or obese), it's clear that societal pressures to look a certain way (read: thin) push people to look for quick fixes to their weighty woes.

"[Sometimes] people are desperate. And that's a case in point," says Cheryl Forberg, R.D. and resident nutritionist for NBC's "The Biggest Loser." This desperation may contribute to the proliferation of "fad diets" -- those weight loss plans that spur news headlines, but do little for your health -- in the U.S.

Founding director of Yale University's Prevention Research Center and HuffPost Blogger, David Katz, M.D., M.P.H., FACPM, FACP, has a rule of thumb when it comes to assessing the validity of a diet: "If it's not something a parent can share with a child, it is apt to be a very questionable approach."

We spoke to some experts to put together a list of 10 diets that decidedly break Dr. Katz's golden rule. Are there any other diets that you think we should have included?

Cabbage Soup Diet
The Cabbage Soup Diet is a quick fix -- you can only follow the diet plan for seven days at a time. During that week, you can only eat fruits, vegetables and, of course, cabbage soup (staying true to the diet's moniker).

Although followers of this diet often do lose weight, according to Forberg, most of that loss consists of water weight. Not only will the pounds come back on easily, but ultimately, who wants to eat cabbage soup for a week?

Grapefruit Diet
The Grapefruit Diet is also built around limiting calories by greatly minimizing the foods that one is "allowed" to eat. This eating plan, which has been around since the 1930s, sets out a specific set of foods that dieters can eat for meals, which include unsweetened grapefruit juice, black coffee, non-starchy vegetables and some fish and meats.

This diet is hooked on the belief that grapefruit possesses a "fat-burning" quality -- on top of being a source of Vitamin A, Vitamin C and dietary fiber. "The problem with [this] idea is that no science supports [this] claim, and the weight loss the diet triggers is due to the low calorie intake. This ... can rarely be maintained," says Connie Diekman, M.Ed., R.D., L.D., FADA, director of university nutrition at Washington University in St. Louis.

HCG Diet
Although it's been around since the 1950s, the HCG Diet has received quite a bit of press over the past year. Requiring dieters to take in only 500 calories a day -- while the lowest intake recommended by the U.S. Committee on Dietary Allowance is 1,200 calories -- HCG couples caloric restriction with injections of the human choriogonadotropin (HCG) hormone. The hormone is supposed to stimulate weight loss. However, the FDA has approved the hormone treatment for women having fertility issues at this point, but not for weight loss.

Although some experts, such as Dr. Oz, have stated that the diet plan should be researched further, others argue that it is wholly dangerous. "[The HCG diet] features hormone injections ... that are as useful as Dumbo's feather, but that justify a very high cost. The real reason for weight loss is a starvation diet ... which can, in fact, be lethal," says Dr. Katz. Forberg cautions against trying any diet where the caloric intake is so low that exercise is inadvisable. "You don't want to lose your muscle," she says.

Sleeping Beauty Diet
The images conjured up by the Sleeping Beauty Diet's name turn out to be fairly accurate. The plan encourages people to sedate themselves for a few days to "sleep off" weight. The King of Rock 'n Roll himself, Elvis Presley, reportedly was a fan of this diet plan.

While there is evidence that suggests that sleep deprivation hinders weight loss efforts, the answer isn't to jump to the other extreme -- especially when you need sleep aids to do it.

The Air Diet
We've all heard that "French Women Don't Get Fat," but French women's magazine, Grazia, reported on a diet that takes this assertion to an extreme -- "L'Air Fooding" or "The Air Diet."

Apparently inspired by photographs of stars and models holding food near their mouths without actually ingesting it, this "diet plan" suggests miming eating without actually following through.

Starvation is obviously not a healthy diet plan. Perhaps this magazine feature was meant to be tongue-in-cheek, but anorexia is no laughing matter.

The Five-Bite Diet

Created by Dr. Alwin C. Lewis, the Five-Bite Diet is all about portion control (i.e. very tiny portions). Dieters are told to drink lots of water in between meals, while only eating five bites of food for lunch and dinner. Breakfast is largely ignored.

LIVESTRONG.com qualifies the Five-Bite Diet as a "crash diet," which can ultimately cause your metabolism to slow. Besides being ineffective for weight loss in the long-run, this eating plan just isn't healthy. "The Five-Bite Diet is one more example of a very low calorie diet," says Diekman. "As with many other diets, the Five-Bite Diet does not meet all nutritional needs, is not designed for long-term adherence and actually promotes poor eating behaviors."

Ear Stapling
Ear stapling, which originated from the Chinese medical practice of acupuncture, involves the piercing of small staples into the ear's inner cartilage. These staples are supposed to act as appetite suppressants by triggering a key pressure point within the ear.

Some practitioners have claimed that ear staples can also act as stress relievers and activate the release of endorphins. The staples can be left in the ear for up to a few months.

According to Mayo Clinic expert Katherine Zeratsky, R.D., not only has ear stapling not been proven to stimulate long-term weight loss, but it also opens the doors to an incredible amount of infection.

Tapeworm Diet
We've probably all heard horror stories of friends traveling internationally and coming back with a parasite. Turns out, some people are catching parasites -- such as tapeworms -- in a desperate attempt to get slim. This "trend" was even profiled on "The Tyra Banks Show" in November 2009.

According to the CDC, tapeworms can cause an array of infections, leading to serious symptoms such as severe abdominal pain, muscle damage and seizures. We think it's safe to say that the weight loss just isn't worth it.

Baby Food Diet
Although the Baby Food Diet might pass Dr. Katz's golden rule -- as it's ideal for babies -- it isn't quite as wonderful for adults. The diet involves eating meals of pureed food (primarily fruits and vegetables) often throughout the day. As fad dieting goes, it's not half bad, as baby food is generally devoid of added sugars and fats -- unlike many processed adult foods.

But at the end of the day, eating baby food all day is not sustainable for most adults. Eating pureed food doesn't allow for the enjoyment of chewing or the experiencing of various textures of food. "[Following the Baby Food Diet] would take half of the enjoyment out of eating," says Forberg.

Cotton Ball Diet
The Cotton Ball Diet is another self-explanatory fad: you eat cotton balls before each meal. The theory is that eating cotton balls before meals -- which are high in fiber and not so high in calories -- will prevent you from overeating and will curb food cravings.

In a mini-series for "The Cut," model Amy Lemmons talks about seeing other models, many of whom were as young as 16, dipping cotton balls into orange juice and eating them.

Curbing hunger in this way not only prevents individuals from gaining all of the essential calories and nutrients that the body needs to function properly, but cotton balls are also simply not meant to be ingested. Eating cotton balls can cause an array of digestive problems.

Ultimately, healthy weight loss is all about finding an eating plan that is right for your needs -- and isn't just a "quick fix," but rather a lasting lifestyle change. To do this, Forberg advocates education first and foremost. When you know what you are putting into your body and why, you are more likely to follow through.
Story continues below
Advertisement

Diekman puts it succinctly: "[Fad diets] often ... set people up for failure, not achievement of a healthy body weight. The answer to achieving healthy weight loss is reduction of calories to a moderate point, proper food choices and inclusion of physical activity."

It may not be sensational -- but it works.

Monday, July 25, 2011

Lobster Rolls


I decided to make these after my Uncle said he went to the "Lobster Truck" that they have here and DC and got a lobster roll. I thought it sounded amazing! This is a great summer recipe if you are looking for a fun new recipe.

Ingredients
Serving Size-1 Lobster Roll (Yields 3) Calories-223

For the lobster salad:
8 oz cooked lobster tail meat (2 tails)
1 tbsp minced chives
2 tsp minced shallots
2 tbsp chopped celery
1 tbsp light mayonnaise
1 tbsp fat free Greek yogurt
pinch of black pepper
1/2 tsp lemon zest

For the sandwich:
3/4 cup shredded lettuce
3 slices tomato
3 hot dog buns


Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. Place 3 hot dog buns on a platter, top with shredded lettuce and 1/3rd of the lobster salad.

Very simple yet very good! Love it!

Saturday, July 23, 2011

Pink Lemonade Confetti Cupcakes


Everything today has been telling me to make these cupcakes. I was actually going to make these for my birthday next week, but my family convinced me that making my own cake for my birthday was super lame :/. I wasn't sure if I was going to make these today, but when I walked into the grocery store, the first thing on display were mini-lemonade cupcakes...so that was the deciding factor to make these. I got the recipe from a blog that I follow, with a little modification of the recipe of course.

Ingredients
Serving Size: 1 cupcake (Yields 24)-97 Calories
18.25 oz box confetti/Funfetti cake mix, I used Duncan Hines
2 1/2 tsp powdered sugar-free pink lemonade mix (I used the Crystal Lite individual packets you pour into water bottles, which is 2 ½ packets)
1 cup water
1 tbsp vegetable oil
1/4 cup unsweetened applesauce
lemon zest from half of a lemon
2 drops pink food coloring or 1 drop of red food coloring(optional)
Confetti sprinkles, optional

Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder. Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.

Pour the batter into the prepared cupcake pans. Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.

These cupcakes seriously taste like summer. No frosting is needed for these babies; they taste amazing on their own. Although there were 24 cupcakes, I have amazing family members and wonderful neighbors who were more than willing to take almost all of these off my hands!

Tuesday, July 19, 2011

S'mores Oatmeal


I think I may be on a S'mores kick. I actually had S'mores for dessert tonight!!! Oh well at least they taste good!

What do you do if you love chocolate, graham crackers, and marshmallow? Make S'mores Oatmeal of course!


Ingredients

Serving Size-Entire Recipe-299 Calories
1/2 cup old fashioned oats
One 25-calories packet hot cocoa mix
Dash Salt
1 cup unsweetened Vanilla Almond Breeze
2 teaspoons mini semi-sweet chocolate chips
2 tablespoons mini marshmallows
1/4 sheet (1 cracker) low-fat honey graham crackers crushed

Combine oats, cocoa mix and salt in a nonstick pot on the stove.
Add Almond Breeze and 1 cup water. Bring to a boil, and then reduce to a simmer.

Cook for 12 to 15 mins., stirring occasionally, until very thick and creamy.

Remove pot from heat. Add 1 teaspoon chocolate chips and stir until melted.

Transfer to bowl and top with marshmallows, crushed graham cracker, and remaining 1 teaspoon chocolate chips. Enjoy!

Sunday, July 17, 2011

Lord of the Onion Rings


So I was skeptical about making these because of the use of fiber one cereal, but since the Apple Cobbler turned out really well, I decided I was going to try these, and they came out great! So here is a recipe for Yummy Onion Rings...

Ingredients

Serving Size- 1 serving (Entire Recipe)- 155 Calories
1 large onion
1/2 cup Fiber One bran cereal (original)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste

Directions:
Preheat oven to 375 degrees.

Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate.

Fill a small bowl with egg substitute. Prepare a baking sheet (or two, if you have a lot of rings) by spraying with nonstick spray. Set aside.

Pop-Up Tip! For this next step, try using tongs or a fork to dip the rings into the egg substitute and cereal crumbs -- it'll keep your fingers from getting eggy & crumb-covered. (Don't pierce the rings with the fork; just balance them on it.)

One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).

Bake in the oven for 20 - 25 minutes, carefully flipping rings over about halfway through. Enjoy!

Just a heads up: You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.

Thursday, July 14, 2011

Adult Lunchables...say what?



My find: Oscar Mayer Sandwich Combos

Walking past the bazillion varieties of Lunchables in the market can make adults long for cute pre-packed lunches full of things that make them happy. Well, here you go! It's as if someone took a bunch of our favorite healthy lunchtime foods/snacks -- like sandwiches with flat rolls, Jell-O Mousse Temptations, and 100-calorie packs -- and put them together just for us!

In turkey/cheddar, ham/Swiss, and Southwestern chicken varieties, each carton has 370 - 390 calories, 13 - 14g fat, 880 - 980mg sodium, 42 - 53g carbs, 4 - 6g fiber, 5 - 9g sugars, and 19 - 21g protein.

I have personally tried all three and enjoy the Southwestern Chicken one the best (I think I just really liked the southwest chipotle sauce you get to put on the sandwich) . I'm not a huge fan of jello, but it was nice during the extreme heat wave day when I decided to eat it.

Can't-be-beat savory sandwiches filled with Oscar Mayer's deli meats and more, topped off with a crispy snack and an irresistible dessert. The ultimate way to launch lunch! They can cost anywhere between $2 to $3 dollars for a lunch, but if you're in a hurry, and need a grab on the go meal, this ones for you! ;)

Oscar, we owe you one...

Wednesday, July 13, 2011

Gimme S'more Pancakes


Melty, chocolatey s'mores in pancake form?! S'mokin'!!!!!

Ingredients
Serving Size: Entire Recipe (2 Pancakes) 281 Calories
1/3 cup whole-wheat flour
1/2 tsp. baking powder
1 no-calorie sweetener packet (like Splenda)
Dash salt
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light vanilla soymilk or skim milk
1/2 tbsp. mini semi-sweet chocolate chips
10 mini marshmallows, halved
1/2 tbsp. Hershey's Lite chocolate syrup
2 tbsp. Fat Free Reddi-wip
1/2 sheet (2 crackers) low-fat honey graham crackers, crushed

To make the batter, combine flour, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix thoroughly. Stir in chocolate chips. Stir in halved marshmallows, adding them slowly and individually so they don't stick to each other.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.

Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. Stack your pancakes and top them with chocolate syrup, Reddi-wip, and crushed graham crackers. Enjoy!!!

This breakfast is so super yummy and sweet, its like eating dessert in the morning, YUM!

Tuesday, July 5, 2011

4th of July


So I went home to AZ for a wedding during 4th of July weekend. That's why I haven't posted in a while. I had a blast at one of my best friends/sisters wedding! When I got home to Yuma I decided to cook a healthier meal for my family for an early 4th of July celebration. We did some traditional things such as burgers and apple cobbler, but with a healthy twist. Here are 3 recipes that are super fantastic and that I cooked while at home.

Ranch Cheddar Turkey Burgers

Ingredients
Serving Size-1 Patty (Yields 6)-155 Calories
1 lb. lean Ground Turkey
1 cup shredded low fat cheddar cheese
1 (1 ounce) envelope dry ranch dressing mix

Combine all ingredients in a bowl. Form mixture into 6 hamburger patties. Cook in a skillet or on a grill until fully cooked approximately 6 to 8 minutes on each side. Serve with a low calorie bun, lettuce, tomato or any of you favorite (but healthy) condiments.

Bacon Wrapped Pepper Poppers

Because really, what DOESN'T taste better with bacon?

Ingredients- Serving size (1/4th recipe) 3 poppers- 107 Calories
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Creamy Swiss cheese
6 fresh whole jalapeño peppers
6 slices turkey bacon or vegetarian bacon

Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a small bowl, combine cream cheese with cheese wedges and mix until smooth. Set aside. Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Evenly spoon and spread cheese mixture into the pepper halves. Set aside.

Cut bacon slices in half widthwise, yielding 12 pieces. Wrap a piece of bacon around each pepper half, and secure with a toothpick if needed.

Evenly place pepper halves on the baking sheet. Bake in the oven until the bacon is just crispy, about 20 minutes.

Serve and enjoy!

Apple iCobbler
Ingredients
Serving Size: 1/4th recipe (about 1 cup)-126 Calories
3 cups peeled apple chunks (any sweet, not tart, variety)
1/2 cup Fiber One bran cereal (original)
2 sheets (8 crackers) low-fat honey graham crackers
2 tbsp. fat-free liquid egg substitute
2 tbsp. no-sugar-added applesauce
3 tbsp. Splenda No Calorie Sweetener (granulated), divided
2 tbsp. brown sugar (not packed)
1 tbsp. cornstarch
2 tsp. cinnamon, divided
1/2 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 400 degrees.

Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 tsp. of cinnamon, vanilla extract, salt, and 1 tbsp. of the Splenda. Stir well. In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.

Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 tsp. of cinnamon, and the remaining 2 tbsp. of Splenda. Stir well. Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.

Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving.

I served the cobbler with 1/2 cup of Edy's Slow Churned Vanilla Bean Ice Cream (100 Calories) Yummy!

Sunday, June 26, 2011

Let's Get Sconed


There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries or chocolate. So it's too bad a typical scone recipe reads like a Who’s Who’s of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk…...Eeeks! But don’'t worry, these scary ingredients are not carved in, er, scone ;). With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, there has been created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime.

I got this recipe off of sparkpeople.com. I have made both blueberry and chocolate chip scones out of this recipe. They come out super moist and very yummy! My aunts liked them as well.

Ingredients
Serving Size: 1 Scone (4 servings) 130 Calories
2/3 cup uncooked oatmeal (not instant)
1/3 cup Bisquick Heart Smart Baking Mix
1/2 tsp. baking powder
1 tbsp. brown sugar
2 tsp. Smart Balance 37% Light Buttery Spread
1/3 cup light vanilla soymilk
3/4 cup blueberries or 1/4 cup mini semi-sweet Nestle Chocolate Chips

Set oven to 400 degrees. Mix first 6 ingredients in a bowl. Fold in berries or chocolate chips. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.

See really easy! They are super filling and yummy!

Scone Cold Mess

If you have never experienced a scone before, this pastry is basically a rich, thick, buttery, more delicious (and frightening) take on the biscuit. The Scottish "quickbread" supposedly gets its name from the Stone of Destiny, which is also called the Stone of Scone (the place where kings were crowned). But unless your destiny is to have trouble buttoning your pants, these things should generally be avoided. Some are fruity, some chocolatey, and some just plain sweet 'n doughy; but almost all are super-dangerous to your diet. Panera Bread’s Cinnamon Chip Scone packs in 520 calories and 25 grams of fat! And stay away from a popular coffee chain’s (whose name rhymes with shmarbucks) maple-flavored scones -- depending on your location, those things cram in 490 - 650 calories and 24 - 34 grams of fat. Yikes! Cosi’s Blueberry Scone comes in "light" with a mere (yeah, right!) 410 calories and 17 grams of fat! For the record, that’s about the same calorie count as 550 fresh blueberries. 550!!!! So unless you bake 'em yourself (using this awesome recipe), try to make your world a "no scone zone."

Serving Size: 1 average scone (4 oz.)
Calories: 420

Wednesday, June 22, 2011

California Pizza Kitchen BBQ Chicken Pizza



A single-serve BBQ chicken pizza that is SO rockin' it hurts. CPK, eat your heart out...I love this recipe and make it all the time.

Ingredients

Serving Size: 1 pizza (entire recipe) 340 Calories
1 stick light string cheese
3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. your favorite BBQ sauce with about 45 calories per 2-tbsp. serving, divided
1 high-fiber or whole-wheat pita
1 1/2 tbsp. finely chopped red onion

Optional
1 tsp. chopped cilantro

Preheat oven to 375 degrees.

Break string cheese into thirds, and place in a food processor or blender -- blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

In a small dish, toss chopped chicken with 1 tbsp. BBQ sauce and set aside.

Place pita on a baking sheet sprayed with nonstick spray. Spread remaining 1 tbsp. BBQ sauce onto the exposed side of the pita, leaving a 1/2-inch border around the edge.

Sprinkle evenly with shredded/grated cheese. Scatter saucy chicken over the layer of cheese, and then sprinkle with onion.

Bake in the oven for 10 - 12 minutes, until pizza is hot. Top with cilantro, slice into quarters, and enjoy. YUMMMM!

I sometimes top mine with grated Parmesan cheese! It all depends on my mood. Again sorry for the bad pic. My blackberry isn't the best device for taking pics.






The Original Sin: Comparison Time

CPK is a place full of cool, innovative, and delicious dishes. I LOVE that, but there are a few major flaws. First, the portions. Those pizzas are too large to be considered single servings, but too small to be shared without ordering a few. And second, the stats. So many of the menu items are super high in calories. Even the kid-sized version of this pizza has nearly half a thousand calories and double-digit fat grams. This one is NOT hard to make over, people. The key is finding a BBQ sauce you love that has about 45 calories a serving (I use Jack Daniels Original Recipe BBQ sauce), shredding up some string cheese (it melts SO much better than the pre-shredded stuff), and getting some good high-fiber pitas. And this pie ACTUALLY serves one -- it's perfectly sized! So if you know someone who thinks they're gonna steal a slice of yours, you'd better double the recipe. Just a friendly little tip...


Serving Size of a CPK BBQ Chicken Pizza: 1 pizza
Calories: 1,136

Yeah didn't that just make you cry a little...

Sunday, June 19, 2011

Out with the Pyramid, In with the Plate


I wanted to do a post on the new plate for a while now. Right after I heard this quote on the today show.

"My family believes in the food pyramid. Whenever we go to the buffet, they make a pyramid of food on their plates."-Al Roker

Sometime during your life, you’ve probably seen that colorful triangle containing a variety of foods and how many servings you need to eat each day. Perhaps you learned about it back in health class, saw it displayed on the cafeteria wall, or glanced at it on the back of your cereal box one morning. That familiar food pyramid (introduced in 1991) was supposed to be our nutrition survival guide in a one-size-fits-all world. But let's face it—many people found the pyramid to be confusing, and felt that it didn't really help individuals know how to plan a healthy diet, one meal at a time. And maybe more importantly, nutrition (and how many servings of food you need each day) is far from one-size-fits-all.

So in May 2011, the USDA finally ditched the pyramid concept in favor of a brand new shape: a circle—or rather, a plate.

Pyramid vs. Plate: What's different?

While the basic nutritional guidelines for Americans remain the same, the USDA Plate and the old pyramid do have a few noticeable differences:

Less emphasis on grains.
The food pyramid was dominated by grains, which filled in the largest spot at the bottom of the pyramid in the original version, and the large orange vertical bar in the 2005 version. The Plate version reserves only one quadrant for grains (with an emphasis on whole grains) and really focused on fruits and vegetables, which take up half the plate—more than any other food group. Many nutrition experts see this as a major improvement since Americans tend to fall short of reaching their minimum 5-a-day requirements. If half of the food you ate at each meal was comprised of vegetables and fruits, you'd have no problem reaching 5-9 servings of fresh, frozen, cooked or canned produce each day.

No mention of fats and oils (or sugars for that matter). These appeared on the old pyramid, shown in small quantities with the message to eat these foods rarely or in small amounts. These don't show up anywhere on the Plate, despite the fact that not all fats are created equal and that dietary fat is essential to optimal health. One could assume that the foods you include on your plate are going to contain fat, or be prepared in some source of fat, but the fact that it's not mentioned at all as part of a healthy diet may seem questionable—especially when Americans tend to consume too much of the wrong kinds of fats. Don’t despair, a quick click to the ChooseMyPlate.gov site provides in-depth information about fats, oils and added sugars.

Bye, bye serving sizes. Not only did the food guide pyramid tell you how many servings of each food group to consume each day (such as 6-11 servings of grains), but it somewhat alluded to how large a single serving actually was. The Plate does not depict or mention how many servings you should eat of any particular food group, nor how big a serving actually is. Many nutrition professionals have been using a plate method similar to this to educate clients for years. The assumption is that if you eat off of a normal sized plate (nine inches in diameter or smaller), and if you don't pile your food up too high, you're eating a normal, healthy amount for weight management. In a sense, the lack of serving sizes makes the Plate simpler to implement and understand than the pyramid once was.

Where's the beef? While the pyramid featured food groups, the plate mixes in one other element: nutrients. At least as far as protein is concerned. Protein is a nutrient found in various foods, not an actual food group, which has left some people perplexed. Fruits (food), vegetables (food), grains (food), and milk (food) are all represented, but protein (nutrient) seems out of place. The USDA says that in their test groups, Americans of all racial and ethnic backgrounds understood what "protein" meant: a variety of sources (meat, eggs, dairy, nuts, seeds, beans, soy, etc.). Some critics say that protein is found in many foods already listed on the Plate, such as grains, milk and even vegetables, and that this might confuse consumers. Other critics of this approach feel that Americans will only think of "meat" when they hear the word protein, even though plant-based proteins are also healthful and should be included in one's diet. Most likely, simplifying the once tongue-twisting name (the meat, beans, nuts, and legumes food group) into "protein" was just easier when designing this graphic. After all, simplicity and ease of understanding is the main goal of the Plate.

Although no single image can possibly convey all the complexities of nutrition and healthy eating, many see the Plate as an improvement over the pyramid of our past. According to the USDA and other food experts, the simple Plate icon is easier to understand. You can look at it once and easily remember what it conveys, and which food groups it includes. Most people couldn't say the same about the complexity of the food pyramid.

Dissecting the Plate
Here's a rundown of the basic messages that go along with the Plate.

The plate features five food groupings, each represented by their own color. The largest area is vegetables, followed by grains. Dairy is offset to the side of the plate, but if you choose not to eat or drink dairy products, the ChooseMyPlate.gov website also lists calcium-fortified soy milk to be nutritionally equivalent in place of milk.

In addition to the Plate graphic itself, the new icon is accompanied by the following nutritional guidelines that offer more information for healthy eating.

* "Enjoy your food, but eat less."
* "Avoid oversized portions."
* "Make half your plate fruits and vegetables."
* "Make at least half your grains whole grains."
* "Switch to fat-free or low-fat (1%) milk."
* "Compare sodium in foods like soup, bread and frozen meals—and choose the foods with lower numbers."
* "Drink water instead of sugary drinks."

Don’t worry if your favorite meals don’t fit exactly onto the new Plate. Many of the dishes we eat are combinations foods such as soups, stews, casseroles, pizza, stir fries, and burritos. With a meal like a casserole or burrito (as it related to the Plate), simply do your best. The USDA doesn't currently offer guidelines to help Americans dissect their combination meals, but we expect more tips to come in this area very soon.

Saturday, June 18, 2011

Buffalo Chick Dip: Hot Wing Heaven!


I went to an Alpha Sigma Tau Alumnae BBQ today. It was absolutely fantastic! These women are absolutely incredible, and such powerhouse individuals. We were asked to bring a side dish to the event, so I decided to make this. It's from HG's Happy Hour Recipe Book. If you look hot wings, especially some with a little kick, this is the recipe for you! Even my aunts and roommates liked it! (I'm going to test it out on the boys in the lab on Monday to see if they like it too!) It's so incredible easy to make. Get the flavor of spicy chicken wings dredged in creamy dressing... all while dunking veggies or bread into a low-fat dip!

Ingredients
Serving Size: 1/4 cup dip (15 servings) 68 calories
2 (10 ounce) cans chicken breasts
1 (8 ounce) package fat free cream cheese, Room Temperature
1/2 cup Place cream cheese in a medium microwave safe bowl and stir until smooth. Mix in Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat free ranch dressing
1/4 cup fat-free Greek yogurt

Place cream cheese in a medium microwave safe bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot. That's it!

This makes a lot of dip. I had so many leftovers from my event, so this is a great appetizer for a large crowd. I brought celery, which is a staple with hot wings, and bagel chips for dipping purposes.

Enjoy!

Saturday, June 11, 2011

Arnold Presses


This is another one of my favorite sculpting exercises! They are super intense, and my arms scream afterward.

The Arnold press is an invention of Arnold Schwarzenegger. (He may have a love child, but he knows his exercises). This exercise targets both, the front and side deltoids.

It's an interesting exercise because of the movement involved. As you start the exercise with your palms facing inwards, you press up and mid way through the movement, you twist your hands until your palms are facing outwards at the top of the movement.

The beginning of the movement really hits the front deltoids hard. As the palms are twisted outwards, the movement starts to hit the front and side deltoids.

It is vitally important that you understand the mechanics and technique for this exercise. Start with light weight and get a feel for this exercise before you go heavier.


Position for the Arnold press

In a seated position with your feet firmly planted on the floor, grasp two dumbbells with both hands. You can also do theses standing, feet flat on the floor. Curl the weight up to the shoulder area. Hold the dumbbells at shoulder level with palms facing the body . Keep your back straight and your head up.
Execution of the Arnold press

In a controlled fashion, slowly press the dumbbells simultaneously upwards and rotate your hands forward until you have fully extended your arms upwards. Slowly lower the weight down and repeat the movement.

Remember, the real trick to the Arnold press is not the upwards motion but the downwards motion. The real work of this exercise occurs when you return the weight to it’s starting position. Really concentrate on the negative portion of this movement for maximum effect.

Here's the sitting down version on Youtube: http://www.youtube.com/watch?v=XZWuOBXhUzk

Red Velvet


I have three favorite desserts of all time: Key Lime Pie, Tiramisu, and Red Velvet. If those three dessert flavors come in anything, you can bet 100% of the time that I'm going to get it. Although I would like to post about all three of these yummy desserts, I am doing a salute to the goodness that is red velvet. I LOVE me some red velvet and I have two recipes that I'd think everyone would enjoy. One takes a little more effort than the other.

Rockin' Red Velvet Pancakes

Again an awesome Breakfast Recipe. I got this from the HG's 300 Under 300 cookbook. And why not combine my favorite meal of the day with one of my favorite desserts.





Ingredients
Serving Size: Entire Recipe (2 Pancakes with glaze) 273 Calories


Icing
2 Tablespoons Cool Whip Free, Thawed
1 Tablespoon Fat Free Cream Cheese, Room Temperature
1 no-calorie sweetener packet

Pancakes
One 25-Calorie Hot Cocoa Mix
1 Tablespoon unsweetened cocoa powder
1 teaspoon mini-semi sweet chocolate chips, divided
1/3 cup whole wheat flour
1/2 teaspoon of baking powder
2 no-calorie sweetener packets
Dash of Salt
1/4 cup fat free liquid egg substitute
1 tablespoon light vanilla soymilk or fat free milk
3 drops red food coloring

In a small microwave bowl, combine all the icing ingredients and mix until smooth. Set aside. In a tall glass combine cocoa mix, cocoa powder, and half of the chocolate chips . Add 1/4 cup of very hot water and stir until all contents have dissolved and set aside.

In a mixing bowl combine flour, baking powder, sweetener, and salt. Add cocoa mixture, egg substitute, and milk and mix thoroughly. Add food coloring and mix well.

Bring a skillet with non-stick spray to a medium heat on the stove. Add half of the batter to form one large pancake. Cook until batter begins to bubble and is solid enough to flip (bout 2 to 3 minutes). Gently flip and cook until the inside of the pancake is fully cooked (about 1 to 2 minutes). Repeat these cooking steps for the other pancake.

Microwave icing until warm (5 to 10 seconds). Spread over your pancakes and eat up!!!

These are so good! It's basically dessert for breakfast! The first time I made this, I microwaved the icing for too long (I did 20 seconds) and it came out runny, but it still tasted really good! So just be aware of that fact.


Yoplait Red Velvet Snack


This is another snack option which I found is absolutely fantastic. And it still gives you all that red velvety taste!

Ingredients
Serving Size: 1 Serving: 150 calories
1/2 package of Nabisco 100 Cal Oreo Thin Crisps
Yoplait Light Red Velvet Cake Yogurt

Assembling this duo is simple: Just lightly crush up half a pack of those lil' chocolate crisps, pour the pieces into the yogurt, and swirl 'em in. Yogurty snacks are 36 percent more fun and delicious with cookies mixed in; it's a fact. You could also dip uncrushed Oreo Thins into the creamy cake-flavored yogurt, DunkAroo-style. The choice is yours...

Scary Fact
Out on the Town...

BEAT IT! Claim Jumper Red Velvet Cupcake
PER SERVING (1 cupcake): 796 calories

Here's the thing: The average slice of frosted red velvet cake will cost you around 500 calories and 25g fat. But if you think the cup-contained stature of this dessert makes it a decent choice, guess again. Almost 800 calories for a CUPCAKE? Skip. It.