Sometimes mama needs a drink. My fave is a lovely glass of bubbly. Not only is it delicious, but I love the tingly little buzz that comes along with it. The topper? It's calorie friendly! Oh, we were meant to be.
A four ounce glass of the stuff only has 80 calories. That's right, awesome for alcohol. Ahhh, bliss.
Thursday, November 11, 2010
Tuesday, November 9, 2010
La Lunges
For a basic lunge one foot should be a big step in front of the other. Lower yourself to the floor by bending both knees, back heel comes off of the floor, straight down towards the ground. The front knee should NOT go out past your toes. Keep it lined up above the ankle. Try to get both knees bent in 90-degree angles, but make sure to get that back knee as low as you can. Straighten your legs back up, that's one rep.
Lunges take care of business pretty much all over your legs and get the butt, too, so learn 'em, live 'em, love 'em. Til it burns, then do a set with the other leg in front.
Monday, November 8, 2010
"Baked" Apples
These are best made one at a time, and are sweet, yummy, easy to make, comfort food taken to a healthier level. Great alone, or with a dollop of whipped cream, ice cream, or frozen yogurt.
Wash and core the apple, put it in a deep enough bowl to cover it easily. In the center put 1 tsp. brown sugar, dash cinnamon (and nutmeg if you've got it), a pinch of salt, and 1/2 tsp. butter. Cover the bowl with a plate and microwave on high for 1:30-2:30 minutes, or until soft. Let sit for at least 3 minutes before eating.
These are also delightful with a few raisins, fresh or dried cranberries, or fresh or dried blueberries thrown in there.
Wash and core the apple, put it in a deep enough bowl to cover it easily. In the center put 1 tsp. brown sugar, dash cinnamon (and nutmeg if you've got it), a pinch of salt, and 1/2 tsp. butter. Cover the bowl with a plate and microwave on high for 1:30-2:30 minutes, or until soft. Let sit for at least 3 minutes before eating.
These are also delightful with a few raisins, fresh or dried cranberries, or fresh or dried blueberries thrown in there.
Buttermilk and Chive Mashed Potatoes
No one will miss the fat in this flavorful side dish.
Per person:
1 yukon gold potato
1 Tbsp. buttermilk (if you don't have any, look up cheater buttermilk on this blog)
1 Tbsp. fast free sour cream
1/4 tsp. garlic powder
1 tsp. minced chives
dash salt
Put the potatoes in a saucepan and cover with chicken broth (or water, but broth gives more flavor); bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until potatoes are fork tender; drain.
Put the potatoes in a large bowl, add remaining ingredients and with an electric mixer for creamy potatoes (don't over do it, they'll get glue-y), or mash with a fork or masher for chunkier potatoes.
Per person:
1 yukon gold potato
1 Tbsp. buttermilk (if you don't have any, look up cheater buttermilk on this blog)
1 Tbsp. fast free sour cream
1/4 tsp. garlic powder
1 tsp. minced chives
dash salt
Put the potatoes in a saucepan and cover with chicken broth (or water, but broth gives more flavor); bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until potatoes are fork tender; drain.
Put the potatoes in a large bowl, add remaining ingredients and with an electric mixer for creamy potatoes (don't over do it, they'll get glue-y), or mash with a fork or masher for chunkier potatoes.
Crispy Carrot Curls
I am all about snacks. These are totally yummy, good for you, low cal and low fat, and kids dig them, too.
8 carrots, peeled and shaved in to ribbons with a veg. peeler
2 Tbsp. olive or canola oil
big pinch salt
Preheat oven to 250.
Toss carrots ribbons with oil and salt. Divide between two baking sheets, 1 layer on each.
Bake until crisp (not browned!), about 25-35 minutes. Sprinkle with grated parmesan if you like. Let cool off 5 minutes.
Delish served with non-fat sour cream, or ranch.
8 carrots, peeled and shaved in to ribbons with a veg. peeler
2 Tbsp. olive or canola oil
big pinch salt
Preheat oven to 250.
Toss carrots ribbons with oil and salt. Divide between two baking sheets, 1 layer on each.
Bake until crisp (not browned!), about 25-35 minutes. Sprinkle with grated parmesan if you like. Let cool off 5 minutes.
Delish served with non-fat sour cream, or ranch.
Saturday, November 6, 2010
Green Onion Toasts
For a fast easy snack, perfect for drop in guests, serve these warm. Fab with a beer.
In a blender or food processor, mix together equal parts mayo, grated parmesan cheese, and chopped green onions. (I like it slightly chunky, but it is also good pureed until smooth.) Mound spoonfuls on to small toasts (toasted baguette slices work well; I buy the baked garlic cheese toasts at the store and keep them in the pantry for this dish).
Broil until golden brown.
Easy as can be.
(These are much better hot than cold. Can be thrown back under the broiler for a minute or two to warm back up if needed.)
In a blender or food processor, mix together equal parts mayo, grated parmesan cheese, and chopped green onions. (I like it slightly chunky, but it is also good pureed until smooth.) Mound spoonfuls on to small toasts (toasted baguette slices work well; I buy the baked garlic cheese toasts at the store and keep them in the pantry for this dish).
Broil until golden brown.
Easy as can be.
(These are much better hot than cold. Can be thrown back under the broiler for a minute or two to warm back up if needed.)
African Peanut Soup #2
I love this soup, so I've tried different recipes. This version is my personal favorite because it has a (little) kick to it; some friends (and little ones) have preferred the first. Both rock.
1 large onion, chopped
1 red bell pepper, seeded and chopped
2 carrots, chopped
1 small potato, peeled and chopped
1 dried chili pepper, broken up
4 cups chicken or vegetable broth
1 cup dry roasted peanuts
S&P
1/4 cup dry roasted peanuts, chopped
chopped fresh parsley
Combine onion, pepper, carrots, chili pepper, potato, and stock and bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Puree in batches with the peanuts. Season to taste.
Garnish with chopped nuts and parsley.
1 large onion, chopped
1 red bell pepper, seeded and chopped
2 carrots, chopped
1 small potato, peeled and chopped
1 dried chili pepper, broken up
4 cups chicken or vegetable broth
1 cup dry roasted peanuts
S&P
1/4 cup dry roasted peanuts, chopped
chopped fresh parsley
Combine onion, pepper, carrots, chili pepper, potato, and stock and bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Puree in batches with the peanuts. Season to taste.
Garnish with chopped nuts and parsley.
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