February 21, 2011


Lemon Blueberry Muffins

I wanted to bake something today since I had off and I found a recipe for lemon raspberry muffins.  I didn’t have any raspberries, but I did have left over blueberries from the last set of muffins I made and they worked just as well!

Ingredients-

Directions-

  1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in blueberries. Divide the batter among the muffin cups.
  4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutrition

Per muffin: 185 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium

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March 4, 2011


Healthy snack I had the other night, it’s all about the choices we make and we can make the right ones we just have to do it!
Here’s a little info on Raspberries
high in antioxidants activity
May help to prevent varicose veins
One portion contains approximately half a day’s recommended intake of vitamin C
High in fiber to help control high “bad” cholesterol
Source- 100 best healthy foods

Healthy snack I had the other night, it’s all about the choices we make and we can make the right ones we just have to do it!

Here’s a little info on Raspberries

Source- 100 best healthy foods

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March 5, 2011


Banana Almond protein shake
8 oz Almond milk- 40 cal
1 scoop protein powder- 100 cal
1 small banana- 80 cal
1 Tbs almond butter- 95 cal

Banana Almond protein shake

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March 28, 2011


yumm!

Before

Grilled!

part of my dinner yum!

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March 29, 2011


Fat Free Brownies!

Have you heard of these?  If not go to your local grocery store and look for them in the baking isle.  They are 120 calories per brownie and FAT FREE!  Yes that’s right I said fat free! 

I read the label and compared the ingredients to a box of Betty crocker brownies. The Betty crocker brownies had so many ingredients many I didn’t even know what they were.  But the No pudge brownies have simple ingredients, pure cane sugar, unbleached wheat flour, dutch coca, egg whites, cornstarch, wheat gluten, salt and baking soda.  That’s it and all you add is fat free yogurt!  

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Bbq ranch salad
1 Tbs bbq sauce- 25cal
1 Tbs ranch- 70cal
1 Tbs bacon bits- 25 cal
2 Tbs crunchy onions 60 cal
1 to 2 cups lettuce 15 cal

Bbq ranch salad

1 Tbs bbq sauce- 25cal

1 Tbs ranch- 70cal

1 Tbs bacon bits- 25 cal

2 Tbs crunchy onions 60 cal

1 to 2 cups lettuce 15 cal

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March 30, 2011


Homemade mini apple strudel!

If you go to the store to get an apple turnover (the frozen ones) their 270 calories just for one. These yummy ones are only 100 calories!  I didn’t feel like typing out the recipe for you guys so I just took a picture of it, I found it in a cooking light magazine about 2 years ago but never made them till the other night and it’s definitely a keeper!

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March 31, 2011


celery heart <3

celery heart <3

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carrots

carrots

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June 25, 2011


Chocolate angel food cake!

The original recipe called for a Icing on top and the calories were 198 per slice.  So I decided not to do the icing and instead if I want add some cool whip on top. Two Tbs is only 25 calories.  That brings the total calories to 143 still saving you 55 calories!

Ingredients-

12 egg whites
1 cup cake flower
1/3 cup cocoa powder
3/4 tsp cream of tartar
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp salt
1 1/2 cup sugar

Directions-

Leave eggs at room temperature for about 1/2 an hour. Sift flower and cocoa powder together twice, set aside.

Add the cream of tartar, extracts, and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, about 2 Tbs at a time, beating until stiff glossy peaks have formed and sugar is dissolved.

Fold in the flower mixture about 1/2 a cup at a time.

Gently spoon into an ungreased 10 in pan. Bake on 350 for 30 to 40 minutes until lightly brown and the entire top appears dry.

Immediately invert pan and let cool completely about an hour.  Use a knife to help the cake out of the pan.  (I used a silicone pan, they are magic! Comes out perfect with no fuss.)


Servings Per Recipe: 16

Amount Per Serving-

Calories: 118.1, Total Fat: 0.2 g, Cholesterol: 0.0 mg, Sodium: 58.8 mg, Total Carbs: 25.5 g, Dietary Fiber: 0.3 g, Protein: 4.6 g

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