Alive and Kicking...

OH MY.
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

Frozen Blackberry-Lemon Chiffon Pie

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

Ingredients

• 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)

Preparation

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)

Protein:2.6g

Carbohydrate:30.9g

Fiber:2.2g

Cholesterol:8mg

Iron:0.6mg

Sodium:153mg

Calcium:18mg

Bruce Weinstein, Cooking Light, MAY 2007

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.

Combined:
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.

It's about that time...

You know I have workout music ADD and HAVE to constantly have new things to listen to or else I get SUPER bored. So here's the latest...

Boom Boom Pow - The Black Eyed Peas
Lost (Jay-Z Remix) - Coldplay
When I Grow Up - Mayday Parade
Don't Trust Me - 3OH!3 (I'd go edited on this guy)
Next Big Thing - The Shitsez
Kids - MGMT
Paper Planes (Dfa Remix) - M.I.A. (WAY better than the original song. Thanks Katie G!)
Driving Me Crazy - Taio Cruz
I Know You Want Me - Pitbull
How do you Sleep? - Jesse McCartney
I Gotta Feeling - The Black Eyed Peas
My Life Would Suck Without You - Kelly Clarkson
The Anthem (Featuring Lil' Jon) - Pitbull
I Hate This Part - The Pussycat Dolls
Jai Ho (You Are My Destiny) - The Pussycat Dolls

Nothing like good jams to keep you working hard :)

Crystal Light "on-the-go" Packets

Does everyone else love these as much as I do?

Available in 20 flavors, sugar free, with only 5 calories per serving.
They have even come out with some that have fiber, and protein in them.
My favorite flavors as of late are fruit punch and lemonade.
I keep a few in my purse at all times. They are SO good!
I blame my mom for getting me hooked!

Honey Crusted Chicken

I was looking at the recipes on the Mayo Clinic Website, and I came across this recipe for Honey Crusted Chicken that I thought looked delicious, and the nutrition facts check out to be great!

HONEY CRUSTED CHICKEN
Serves: 2

Ingredients:
8 saltine crackers, each about 2 inches square
1 teaspoon paprika
2 boneless, skinless chicken breasts, each 4 ounces
4 teaspoons honey

Directions:

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 chicken breast
Calories	224	Cholesterol	66 mg
Protein	27 g	Sodium	231 mg
Carbohydrate	21 g	Fiber	1 g
Total fat	3 g	Potassium	338 mg
Saturated fat	1 g	Calcium	30 mg
Monounsaturated fat	1 g

The Reverse Lunge

(wouldn't you like to be doing your lunges on the beach? I sure would...)

I'm so glad Jess asked what a reverse lunge is...remember, I LOVE the questions, and I want to answer them so don't be shy! Reverse lunges are great if you have weaker knees because they are a little less impactful on the knees than forward lunges, and they work the same muscles. They are also great for keeping your form in check, which is very important.
Here goes...
1. Start in a standing position.
2. Step your right leg as far back as you can and lower yourself down into a lunge.
3. As you come back up step your right leg back to your start position.
4. Repeat the same movement with you left leg.

You'll want to step back as far as you can, and go as low as you can to get the maximum effect. Be sure to watch your front knee/toes. You don't want your toes going over your knees. Keep them right in line. Hope that helps!