Saturday, January 30, 2010
Saturday, January 16, 2010
Monday, January 11, 2010
My mom discovered this a few years ago and it is SO delicious. If you make it with water your'e looking at a 60 calorie delight with two grams of protein in it. Want to beef up the protein count with some added creaminess? Make it with 8 oz of skim milk. Now your'e looking at about 150 calories at 10 grams of protein. Pretty dang good if you ask me. Top with a dollop of some fat free sugar free whipped cream. YUM.
Oatmeal...yum. Such a delicious way to start the day. My recommendation with the oatmeal would be to stay away from the pre-packaged oatmeal if possible. (Although if that is all you've got they are still great, and GREAT on the go or at work!) BUT, if possible, by the slow cooked steel cut oats. They are super inexpensive, and so good for you. They are low calorie, low fat, and high in fiber. One serving is about 150 calories. So great, and because of the fiber it will keep you full. I like mine with some skim milk and a little bit of splenda. You can top yours with fruit, cinnamon, and even some honey or agave nectar.
*One thing that i think turns people off when they eat oatmeal is they don't cook it long enough. I'd cook it for atleast 3-4 mins in the microwave, watching it to make sure it doesn't overflow. Make sure it's creamy, and not watery.
I LOVE butternut squash soup. LOVE it. My mom makes a MEAN batch of butternut squash soup. Unfortunately she's not at home, so I couldn't get her recipe. BUT i thought his one looked equally delicious.
Baja Butternut Squash Soup
(recipe from eatingwell.com)
1 1/2 pounds (1 butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4-1 teaspoon ground chipotle chile, (see Note)
1/8 teaspoon ground cloves
6 cups vegetable broth
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt
2 tablespoon snipped fresh chives, or chopped parsley
Directions Preheat oven to 350°F.
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley). This soup can be refrigerated for up to 3 days. This makes 10 servings, each having 60 calories, 1 gram of fat, 3 grams of fiber, and 2 grams of protein. Say it with me...those stats are AAAhhhmaaaazing!
AIR POPPED POPCORN
You've heard me rave about my love for Air Popped Popcorn. A warm little snack before you go to bed. It's extremely low calorie, high in fiber, and high in protein. BUT...whatever you do...stay away from the melted butter. Spray it with some spray butter and a little salt. DELISH.