An ice cream maker is not needed to make this super easy banana ice cream.
Ingredients:
Frozen banana slices
Soymilk
Dark chocolate chips
*Can add honey, brown sugar, or agave nectar to make the ice cream sweeter
Method:
Place frozen banana in a blender (Vitamix works the best) and a dash of soymilk. Blend the banana until it gets a creamy, ice cream like appearance. You will probably have to add more soymilk and stir the bananas a few times to help it blend. Just be careful to not add too much liquid, it will keep the bananas from creaming. When the desired consistency is reached, throw in a few dark chocolate chips and blend until they are chopped. The ice cream is not very sweet like typical ice cream, so I sometimes add honey to the mixture when I add the dark chocolate.
Thursday, September 30, 2010
Enchiladas!
Sweet potato and black bean enchiladas with blackened jalapeno and avocado dip, cilantro chutney, and sweet potato chips (not pictured).
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The enchiladas turned out great and were just as delicious reheated the next day. The best part about this meal is it fed 9 people, with leftovers, for under $25! I found all the recipes, except the sweet potato chips, on my Whole Foods app.
SWEET POTATO AND BLACK BEAN ENCHILADAS:
Ingredients
Quickie Green Chile Sauce
1. 1 cup light vegetable broth
2. 1 tablespoon arrowroot starch dissolved in a little cold water
3. 1 generous cup chopped roasted green chiles, hot or mild
4. 2 to 3 cloves garlic, minced
5. 1 teaspoon cumin or chili powder, hot or mild, to taste
Enchilada Filling
1. 1 (15-ounce) can organic black beans, rinsed, drained
2. 4 cloves garlic, minced
3. Fresh lime juice from 1 big juicy lime
4. 2 heaping cups cooked diced sweet potatoes
5. 1/2 cup chopped roasted mild green chiles
6. 1/2 teaspoon ground cumin
7. 1/2 teaspoon chili powder mild or spicy
8. Sea salt and black pepper to taste
9. 2 tablespoons chopped fresh cilantro
Assembly
1. 2 to 4 tablespoons vegetable oil, as needed
2. 8 white or yellow corn tortillas
3. 4 ounces shredded Monterey Jack cheese
Method
Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them (this is important to keep the tortilla from breaking), one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
BLACKENED JALAPENO AND AVOCADO DIPPING SAUCE:
Ingredients
2 large jalapeños
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
Salt to taste
Method
Heat a small skillet over medium-high heat. Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeños then transfer to blender along with garlic. Add avocados, lime juice and salt and puree until somewhat smooth. With blender still running, slowly drizzle in about ½ cup water. Continue to puree until smooth and creamy. Transfer to a bowl and serve.
CILANTRO CHUTNEY:
Ingredients
1 bunch cilantro
1 medium tomato, finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1 (1/2-inch) piece ginger, grated or minced
1 serrano pepper, more to taste, very thinly sliced, seeded if desired
1 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon sugar
Method
Strip leaves from cilantro stems and finely chop. Put in a bowl with tomato, onion, garlic, ginger, pepper, lemon juice, salt and sugar. Stir to combine. Taste and adjust seasoning.
*I use a food processor for cilantro chutney. I food process the garlic, ginger, and serrano pepper first until it is very finely chopped. I then add the cilantro, tomato, onion, lemon juice, salt, and sugar and pulse to chop and mix.
SWEET POTATO CHIPS:
Place sliced raw sweet potato, olive oil, salt, pepper, garlic powder, and cayenne pepper in a large Ziploc bag. Seal and shake the bag until the sweet potato slices are coated. Lay a single layer of the seasoned potatoes on a baking sheet and place in an oven preheated to 450 degrees. I have never timed how long I cook the chips. I just flip them over when the top side starts to get crispy and take them out when both sides are done. I'm guessing it takes approximately 20-30 minutes depending on the thickness of the potato slice.
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The enchiladas turned out great and were just as delicious reheated the next day. The best part about this meal is it fed 9 people, with leftovers, for under $25! I found all the recipes, except the sweet potato chips, on my Whole Foods app.
SWEET POTATO AND BLACK BEAN ENCHILADAS:
Ingredients
Quickie Green Chile Sauce
1. 1 cup light vegetable broth
2. 1 tablespoon arrowroot starch dissolved in a little cold water
3. 1 generous cup chopped roasted green chiles, hot or mild
4. 2 to 3 cloves garlic, minced
5. 1 teaspoon cumin or chili powder, hot or mild, to taste
Enchilada Filling
1. 1 (15-ounce) can organic black beans, rinsed, drained
2. 4 cloves garlic, minced
3. Fresh lime juice from 1 big juicy lime
4. 2 heaping cups cooked diced sweet potatoes
5. 1/2 cup chopped roasted mild green chiles
6. 1/2 teaspoon ground cumin
7. 1/2 teaspoon chili powder mild or spicy
8. Sea salt and black pepper to taste
9. 2 tablespoons chopped fresh cilantro
Assembly
1. 2 to 4 tablespoons vegetable oil, as needed
2. 8 white or yellow corn tortillas
3. 4 ounces shredded Monterey Jack cheese
Method
Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them (this is important to keep the tortilla from breaking), one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
BLACKENED JALAPENO AND AVOCADO DIPPING SAUCE:
Ingredients
2 large jalapeños
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
Salt to taste
Method
Heat a small skillet over medium-high heat. Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeños then transfer to blender along with garlic. Add avocados, lime juice and salt and puree until somewhat smooth. With blender still running, slowly drizzle in about ½ cup water. Continue to puree until smooth and creamy. Transfer to a bowl and serve.
CILANTRO CHUTNEY:
Ingredients
1 bunch cilantro
1 medium tomato, finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1 (1/2-inch) piece ginger, grated or minced
1 serrano pepper, more to taste, very thinly sliced, seeded if desired
1 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon sugar
Method
Strip leaves from cilantro stems and finely chop. Put in a bowl with tomato, onion, garlic, ginger, pepper, lemon juice, salt and sugar. Stir to combine. Taste and adjust seasoning.
*I use a food processor for cilantro chutney. I food process the garlic, ginger, and serrano pepper first until it is very finely chopped. I then add the cilantro, tomato, onion, lemon juice, salt, and sugar and pulse to chop and mix.
SWEET POTATO CHIPS:
Place sliced raw sweet potato, olive oil, salt, pepper, garlic powder, and cayenne pepper in a large Ziploc bag. Seal and shake the bag until the sweet potato slices are coated. Lay a single layer of the seasoned potatoes on a baking sheet and place in an oven preheated to 450 degrees. I have never timed how long I cook the chips. I just flip them over when the top side starts to get crispy and take them out when both sides are done. I'm guessing it takes approximately 20-30 minutes depending on the thickness of the potato slice.
Monday, August 30, 2010
Russian Memories
Back in 2005, I had the opportunity to travel to Russia and teach at an english camp. It was a camp for Russian college students to spend a week improving their english... most of them were already fluent in english. We roomed with them, ate with them, taught classes for them during the day, hosted a "texan" rodeo for them, and even turned the chapel into a "disco" and danced with them at night. When the week was over, us Americans got to tour Russia for a few days. We toured Moscow then took an overnight train to St. Petersburg. It was so much fun! I love experiencing other cultures and cuisines. While touring several museums in St. Petersburg, we made a stop at a very unique looking blini stand. With help from our Russian friends, we ordered a very large russian pancake called a blini. They were filled with either cheese and meat, chocolate, or a fruit spread and folded twice to make somewhat of a triangle. They were delicious! Here is a picture of the blini stand and the blini....
I had a free evening and some pears that needed to be eaten, so I tried to make my own blinis... a healthier version of course :) I filled the blinis with a pear and blueberry compote. They ended up being miniature because I didn't have a big enough pan, but tasted like the real thing... well, from what I could remember of the real thing, its been a few years!
For the pear and blueberry compote:
Place chopped pears, blueberries, and a small amount of water in a baking pan. Sprinkle some brown sugar and cinnamon on the top and baked on 400 until soft. After the fruit is done cooking, pulsed the fruit and juice from the bottom of the pan in a food processor.
For the pancake:
3/4 cup whole wheat flour
Pinch of salt
Cinnamon
2/3 cup milk (I used almond milk)
1 egg white
1/2 cup low fat vanilla yogurt
Honey
Mix dry and wet ingredients in separate bowl. Pour the wet mixture into the dry and stir just to combine. Spoon two large scoops onto a greased pan on medium heat then spread the batter out to make a large thin pancake. If the batter doesn't stick together on the pan, add a little more flour.
When the pancake is done, spoon the compote on the pancake and fold in half, then fold in half again. Grab an extra napkin, it will be messy!
I had a free evening and some pears that needed to be eaten, so I tried to make my own blinis... a healthier version of course :) I filled the blinis with a pear and blueberry compote. They ended up being miniature because I didn't have a big enough pan, but tasted like the real thing... well, from what I could remember of the real thing, its been a few years!
For the pear and blueberry compote:
Place chopped pears, blueberries, and a small amount of water in a baking pan. Sprinkle some brown sugar and cinnamon on the top and baked on 400 until soft. After the fruit is done cooking, pulsed the fruit and juice from the bottom of the pan in a food processor.
For the pancake:
3/4 cup whole wheat flour
Pinch of salt
Cinnamon
2/3 cup milk (I used almond milk)
1 egg white
1/2 cup low fat vanilla yogurt
Honey
Mix dry and wet ingredients in separate bowl. Pour the wet mixture into the dry and stir just to combine. Spoon two large scoops onto a greased pan on medium heat then spread the batter out to make a large thin pancake. If the batter doesn't stick together on the pan, add a little more flour.
When the pancake is done, spoon the compote on the pancake and fold in half, then fold in half again. Grab an extra napkin, it will be messy!
Monday, August 16, 2010
A Great Post-Workout Snack
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I recently discovered Magic Pop at HEB. They are delicious and only have 15 calories! In the picture, it is topped with peanut butter, honey, and cinnamon.
Coffee is a great way to improve post-workout recovery. It is also proven to increase endurance during your workout. In the summer, my favorite coffee is toddy coffee. It is a very concentrated cold brew coffee. I like to mix 1/4 cup of toddy coffee with 1 cup of soymilk, vanilla agave nectar, and ice.
Friday, August 13, 2010
Carb-free Pizza Crust
I used this carb-free pizza crust recipe for a guest on a carb-free diet. It does not sound appetizing, but actually tastes great! I am for sure going to use it again!
Combine:
1 1/2 cup cauliflower rice*
1/2 cup mozzarella cheese
1 egg
Spread mixture on greased backing sheet
Top with oregano, parsley, and garlic powder
Bake on 450 for 12-14 minutes
I topped the crust with pesto, spinach, peppers, onions, and mozzarella cheese then baked it again until the toppings stated to brown.
*Cauliflower rice:
Cook cauliflower in microwave or on the stove, then pulse in food processor until it resembles rice.
Triple Berry Yogurt Ice
This past weekend I received an ice cream maker as a graduation gift. Because of my obsession with frozen yogurt, I immediately started searching for easy and nutritious recipes. Here's the first one I tried out... there will definitely be more to come :)
Triple Berry Yogurt Ice
Combine in blender:
2 cups fresh or frozen blueberries
1/2 can 100% raspberry and white grape frozen juice concentrate
1 cup low-fat vanilla yogurt
1 Tbsp lime juice
1 cup water
Blend then poor in ice cream maker and follow manufacturer's instructions
Makes 1 quart
1/2 cup serving has about 75 calories depending on type of yogurt used
Triple Berry Yogurt Ice
Combine in blender:
2 cups fresh or frozen blueberries
1/2 can 100% raspberry and white grape frozen juice concentrate
1 cup low-fat vanilla yogurt
1 Tbsp lime juice
1 cup water
Blend then poor in ice cream maker and follow manufacturer's instructions
Makes 1 quart
1/2 cup serving has about 75 calories depending on type of yogurt used
Friday, July 9, 2010
Vegetarian Tacos
Black bean and tofu tacos with homemade spinach tortillas
These are delicious, and are not just for vegetarians... some meat lovin' boys enjoyed them as well!
Spinach tortillas (recipe from tammysrecipes.com):
9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour (whole wheat works great)
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft.
In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.
Add the spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes.
Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas). Roll into thin circles on a lightly floured surface.
Brown tortillas in a pre-heated pan over medium heat for about 5 minutes on each side. Oil is not necessary in a non-stick pan.
Black bean and tofu mixture (recipe from Whole Foods):
1 (14 oz) package extra-firm tofu, drained
1 1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 T olive oil
3 garlic cloves, finely chopped
1/2 onion, finely chopped
1 can black beans, drained
Put tofu, chili powder, oregano, cumin, and salt in a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10-12 minutes. Add beans and remaining onions, stir well and cook until beans are heated through, about 2 more minutes.
Spoon mixture into tortillas and top with toppings of your choice (I used tomatoes, cilantro, avocado).
These are delicious, and are not just for vegetarians... some meat lovin' boys enjoyed them as well!
Spinach tortillas (recipe from tammysrecipes.com):
9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour (whole wheat works great)
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft.
In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.
Add the spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes.
Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas). Roll into thin circles on a lightly floured surface.
Brown tortillas in a pre-heated pan over medium heat for about 5 minutes on each side. Oil is not necessary in a non-stick pan.
Black bean and tofu mixture (recipe from Whole Foods):
1 (14 oz) package extra-firm tofu, drained
1 1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 T olive oil
3 garlic cloves, finely chopped
1/2 onion, finely chopped
1 can black beans, drained
Put tofu, chili powder, oregano, cumin, and salt in a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10-12 minutes. Add beans and remaining onions, stir well and cook until beans are heated through, about 2 more minutes.
Spoon mixture into tortillas and top with toppings of your choice (I used tomatoes, cilantro, avocado).
Tuesday, June 8, 2010
Bulgur Wheat
I recently found Hodgson Mill's bulgur wheat with soy and love it! It is low in calories and fat but high in protein. It is also a great source of fiber and grains. Bulgur wheat can be used as hot cereal, a rice or potato alternative, and can be added to soups, salads, and baked products. I personally like to make tabouli and bulgur pilaf with it.
Nutrition Facts:
Serving size 1/4 cup dry
Calories 115
Total fat 1g
Total carbs 22g
Fiber 3g
Protein 10g
Delicious and Under 200 Calories!
Gluten free sugar cookie topped with Greek yogurt, fresh fruit, and cinnamon... great for breakfast or a snack!
I used a Cherrybrook Kitchen gluten free sugar cookie mix. Each cookie only has around 100 calories and no fat. The mix calls for 1/2 c of margarine, 1/4 c of rice milk, and 2 1/2 tsp of vanilla. Instead, I used 1/2 c of fat free vanilla yogurt and 1/4 c of soymilk.
Yoplait's Greek yogurt has 2 times the amount of protein as regular yogurt. Each serving has 130 calories, no fat, and 12 grams of protein. I used half of the single serving container to top the sugar cookie.
Thursday, March 4, 2010
Greek Salad
Chop
1 cucumber
2 tomatoes
1 small red onion
1 green bell pepper
1 red pepper
1 avocado
1 c corn
Stir together equal amounts of red wine vinegar and olive oil along with the seasonings of your choice (I used a mediterranean herb mix) to make the dressing.
Mixed the vegetables and dressing together in a container and store in the fridge to allow the vegetables to marinade.
To serve, spooned some of the mixture on top of fresh spinach and sprinkled with feta cheese.
Tuesday, February 16, 2010
Are all desserts bad?
I used to think that in order to have a healthy diet, I needed to cut out dessert completely. But, by cutting them out, I only wanted them more. I found that there is nothing wrong with eating dessert, as long as I choose the right dessert. A few of my favorites are...
- Baked apples. Combine chopped apples with cinnamon, pecans, raisins and/or craisins, whole oats, a small amount of brown sugar, and a small amount of water in a pie pan and bake on 350 until the apples are soft.
- Fat free, sugar free pudding made with soymilk instead of milk.
- Frozen yogurt. My weakness was always ice cream, until I discovered Swirll's frozen yogurt. My favorite quote quickly became the quote on the back of the Swirll t-shirts, "will work for yogurt". Because I don't live near any Swirll stores, I began to search for fat free frozen yogurt at local grocery stores. There are a few options to choose from. Ben & Jerry's makes a few delicious "froyo" flavors. Great Value just started making frozen yogurt parfaits in individual sizes (I recommend raspberry and white chocolate) and Bluebell has 2 or 3 frozen yogurt flavors (I have not tried any of them).
- "Healthy Cookies". Two of my cousins (who should be writing this blog, they know way more than I do), a few of my sisters, and I came up with a recipe for healthy oatmeal raisin cookies.
"Healthy Cookies"
Preheat oven to 375
Mix:
3/4 c of apple sauce (instead of butter)
1/4 c of sugar (I use either brown sugar or all nature cane sugar)
2 eggs or 2 tsp of white vinegar
In separate bowl, mix:
1 1/4 c whole wheat flour
1 tsp backing soda
1 tsp cinnamon
pinch of salt
Slowly add dry to wet while mixing
Then add:
2 1/4 c rolled oats
1/4 c raisins
1/3 c craisins
1 chopped apple
1/4 c chocolate chips (optional. I use dark chocolate.)
Can add coconut, currents, nuts, ect.
If the dough is too dry because of added ingredients, add a small amount of milk
Bake on greased cookie sheet for about 10 min
Makes 18 cookes
Nutrition Facts:
Serving size: 1 cookie with chocolate chips
116 calories, 2g fat, 23g carbs, 9g sugar, 3g protein
1 cookie without chocolate
100 calories, 1g fat, 21g carbs, 7g sugar, 2g protein
Enjoy :)
- Baked apples. Combine chopped apples with cinnamon, pecans, raisins and/or craisins, whole oats, a small amount of brown sugar, and a small amount of water in a pie pan and bake on 350 until the apples are soft.
- Fat free, sugar free pudding made with soymilk instead of milk.
- Frozen yogurt. My weakness was always ice cream, until I discovered Swirll's frozen yogurt. My favorite quote quickly became the quote on the back of the Swirll t-shirts, "will work for yogurt". Because I don't live near any Swirll stores, I began to search for fat free frozen yogurt at local grocery stores. There are a few options to choose from. Ben & Jerry's makes a few delicious "froyo" flavors. Great Value just started making frozen yogurt parfaits in individual sizes (I recommend raspberry and white chocolate) and Bluebell has 2 or 3 frozen yogurt flavors (I have not tried any of them).
- "Healthy Cookies". Two of my cousins (who should be writing this blog, they know way more than I do), a few of my sisters, and I came up with a recipe for healthy oatmeal raisin cookies.
"Healthy Cookies"
Preheat oven to 375
Mix:
3/4 c of apple sauce (instead of butter)
1/4 c of sugar (I use either brown sugar or all nature cane sugar)
2 eggs or 2 tsp of white vinegar
In separate bowl, mix:
1 1/4 c whole wheat flour
1 tsp backing soda
1 tsp cinnamon
pinch of salt
Slowly add dry to wet while mixing
Then add:
2 1/4 c rolled oats
1/4 c raisins
1/3 c craisins
1 chopped apple
1/4 c chocolate chips (optional. I use dark chocolate.)
Can add coconut, currents, nuts, ect.
If the dough is too dry because of added ingredients, add a small amount of milk
Bake on greased cookie sheet for about 10 min
Makes 18 cookes
Nutrition Facts:
Serving size: 1 cookie with chocolate chips
116 calories, 2g fat, 23g carbs, 9g sugar, 3g protein
1 cookie without chocolate
100 calories, 1g fat, 21g carbs, 7g sugar, 2g protein
Enjoy :)
Welcome!
Welcome to my blog! My intent for creating this blog is to share recipes, tips, and information I have learned about healthy and nutritious eating. I am new to this whole blogging thing (besides using xanga back in junior high days) and I am studying kinesiology and nutrition... probably the farthest thing away from english, so you will have to bear with me.
In my search to find a creative title for this blog, I ran across a few words on urbandictionary.com.
"Nutritarian - a person whose food choices are influenced by nutritional quality."
"Orthorexia - an eating disorder similar to anorexia, though instead of an obsessive desire to lose weight, those who suffer from orthorexia have an unhealthy obsession with healthy eating."
I decided to go with nutritarian. I love my cappuccinos and chocolate too much to consider myself having an "unhealthy obsession with healthy eating".
Speaking of cappuccinos, I am going to go make one right now :)
In my search to find a creative title for this blog, I ran across a few words on urbandictionary.com.
"Nutritarian - a person whose food choices are influenced by nutritional quality."
"Orthorexia - an eating disorder similar to anorexia, though instead of an obsessive desire to lose weight, those who suffer from orthorexia have an unhealthy obsession with healthy eating."
I decided to go with nutritarian. I love my cappuccinos and chocolate too much to consider myself having an "unhealthy obsession with healthy eating".
Speaking of cappuccinos, I am going to go make one right now :)
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