Thursday, July 30, 2009

Alive and Kicking...

I am still here I promise.
I went to Lake Powell for a week. It was amazing.
Not one ounce of internet/cell phone service.

And then I came back.
And my google reader said I had (1,000+) blog posts to read.
(Did you know that it doesn't even count them after 1,000? I didn't.)
I got scared, and shut my computer and RAN!
But don't worry. I'm back for your reading pleasure, and I've got some GREAT new stuff to talk about. So get excited :)

xoxoxo Megan

Saturday, July 18, 2009

Frozen Blackberry-Lemon Chiffon Pie

I found this recipe while browsing the desserts on one of my favorite healthy recipe websites. I think it looks SO delicious! I'm definitely going to be giving this one a try.


  • 1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
  • 3 tablespoons butter, melted
  • 2 tablespoons 2% reduced-fat milk
  • Cooking spray
  • 3 cups blackberries
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • 6 tablespoons water
  • Fresh blackberries (optional)
  • Fresh mint sprigs (optional)


Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.

Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.

Nutritional Information

Calories:166 (22% from fat)
Fat:4.1g (sat 2g,mono 1.2g,poly 0.6g)
Bruce Weinstein, Cooking Light, MAY 2007

Thursday, July 2, 2009

The Veggie Omelette

I have, for a long time, been a hater of eggs. I like them one way that my dad prepares them, and that is about it. I don't like the smell, the texture, etc. Not a fan.
Well, lately I have been trying to increase my protein intake. With my not eating red meat and fish it makes it hard sometimes to get the protein I need. I was searching for quick, easy high protein meals and I kept coming across omelette recipes. At this point I decided I needed to be bold, to step out of my "usual' and try something new.

Here's what I did.

1 whole egg
3 egg whites
a dash of low-sodium salt
a dash of pepper
a dash of Lowry's Seasoning
-wisk all of this together until the egg yolk is broken up

Heat up a medium sized frying pan and spray with cooking spray
Pour in egg mixture and allow to cook.
When able to flip omelette.

Now being a non-egg-eater, I don't know what proper egg/omelette etiquette is for when to add what, but at this point I added my veggies. I LOVE tomatoes and green peppers so i diced up a roma tomato and third of a green pepper, added them to my omelette folded it, and let it keep cooking. I sprinkled a little more Lowry's on top for flavor and, Voila!

The verdict? I LOVED it. It seriously was SO good. It was filling, and the best part...the nutrition facts. Ringing in at about 160 calories and with a little over 18 grams of protein. So amazing, I know. It was super easy, very delicious, and I think i'll have fun expirimenting with new veggies. In fact, I think I'll make another for dinner again tonight.