Tag Archives: Recipes

October 24, 2012 · 3:00 PM

Nothing Says Fall Like Apple Crisp

The title of this blog is very true to me. Some people embrace everything pumpkin when the fall rolls around, but for me, it’s apples. You can keep your pumpkin muffins, pumpkin lattes and pumpkin pie. Give me crisp, delicious apples! I love the variety of apples that you can find (not to mention the cheaper prices) in the grocery stores and come on, who doesn’t love apple cider or a fresh caramel apple?!

The one thing I am not a fan of is pie. I don’t know why, but I just don’t like them. It makes Thanksgiving dessert a little tricky since most people associate pie with the holiday (I wonder why that is exactly…hmmm.) Anyway, since I don’t like pie I end up making apple crisp in the fall and right now, my kitchen is full of autumn scents as the brown sugar, cinnamon, apple goodness bakes away in my oven!

Apple Crisp

Warm apple crisp served with slow churned, french vanilla ice-cream.

  • 1/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup regular oats
  • 1/4 cup butter or stick margarine, cut into small pieces
  • 4  sliced peeled Rome/Granny Smith/Gala or Macintosh apples
  • 1 teaspoon ground cinnamon
  • a pinch of nutmeg

Directions:

  1. Preheat oven to 375°.
  2. Spray 8-inch square baking dish with cooking spray (I use one meant for baking with flour added)
  3. Combine flour, sugar, oats, and cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
  4. Arrange apples in the baking dish and sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.

Now I know this is a fitness blog and it’s about being healthier, but I like to treat myself every now and then, and when I have apple crisp, I serve it with ice-cream. There are a lot of good, slow churned ice-creams on the market today, as well as varieties made with almond or coconut milk. I also like the Haagen Das Five line which isn’t full of ingredients you can’t pronounce. To me, as long as you don’t indulge in stuff like this everyday, it’s okay to enjoy!

Remember, it’s all about portion control and moderation!

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October 16, 2012 · 9:13 AM

Baked Ranch Chicken Fingers

Football season means finger foods, chips, salsa and beer! It also means a lazy day in my house, but I don’t like to toss out all of the hard work I’ve accomplished all week, nor do I like to give up all of the foods that I enjoy. I’ve been avoiding the beer and trying to keep the finger foods on the healthier side, which can be tricky, but I was pleasantly surprised by this recipe. It’s not picture perfect, but when compared to the deep-fried ones you might normally pull from your freezer and heat up, or order at your local sports bar, they are a gift from heaven. Plus, you can feel like you are cheating without all of the guilt!

Baked Ranch Chicken Fingers
(Makes 6 Servings)

Baked Ranch Chicken Fingers – served with baked sweet potato fries and bbq sauce.

Ingredients:
8 boneless skinless chicken breasts (sliced into strips) – or a package of chicken tenderloins
1 cup corn flakes (crushed)
¾ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
1 (1 ounce) packet Hidden Valley dry ranch dressing mix
1 cup milk (I use 1%)
1 egg

Directions:

Pre-heat the oven to 350 degrees. Spray a baking sheet with non stick cooking spray.

In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix.  In a small bowl beat together eggs and milk.

Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all of your chicken strips are well coated.

Place chicken onto your coated baking sheet and bake, uncovered for about 30 minutes, or until the chicken is cooked through ( internal temperature 165 degrees).

This recipes is really quick and simple, plus it goes great with some baked sweet potato fries. I have made it a few times already and even my son, who is a VERY picky eater LOVES them!

What are your healthy football snacks?

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September 10, 2012 · 9:19 AM

One Ingredient Banana Ice-cream

Yes, you read that right….only one ingredient! Who know the banana was capable of such a thing, right?

I saw a post about this on (yes, you guessed it) Pinterest, and I had to try it!

One Ingredient Banana Ice-cream! Looks just like the real deal!

Ingredients:3 Bananas, sliced into coins and frozen for at least 2 hours.

Directions:

Put frozen banana coins into a food processor or Vitamix, mix on low until it you have what looks like soft serve ice-cream.

Transfer into a container and put into the freezer until it hardens up to a consistency you like.

That’s it! That’s all there is to it!

Now, there are variations on this and I have tried two of them…

Nutella Banana Ice-cream:

Ingredients:

3 Bananas, cut into coins and frozen (as directed above)
6 Tbsps Nutella Hazelnut Spread, or other brand of your liking (I know there are healthier ones out there)

Directions:

Put frozen banana coins into a food processor or Vitamix, mix on low until it you have what looks like soft serve ice-cream. Add Nutella and mix a little longer. Transfer into a container and put into the freezer until it hardens up to a consistency you like.

The other variation is just banana, but my bananas were in the freezer for a few days, so they were really hard. I added some Almond Breeze Coconut/Almond milk to it so it could mix easier. Next time I make this version I plan on adding some vanilla whey protein powder to it as well. I really liked the hint of coconut with the banana!

You can top these variations with a little granola, fresh fruit or even a light sprinkle of mini dark chocolate chips to really feel like you’re splurging!

So there ya have it! A quick, easy and healthy way to treat yourself with some “ice-cream” AND sneak in another fruit serving!

Enjoy!

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September 6, 2012 · 2:00 PM

Oatmeal Breakfast Cookies

These are very similar to the oatmeal bars I posted on here in the past, but I like that these have a much faster cooking time. I also like that they look like cookies, so you can feel a little naughty while eating them, but they are only around 40 calories each, so you don’t have to feel guilty. Plus they have NO added sugar!

Oatmeal Breakfast Cookies

(Makes approx 20-24 cookies)

Oatmeal Breakfast Cookies – No sugar, no flour, no egg! (Yes, those are chocolate chips. I had a chocolate craving when I made these. Each cookie came out to only 40 calories!)

Ingredients:

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (I use craisins)
1 tsp vanilla
1 tsp cinnamon.Directions:

Preheat the oven to 350 degrees.

Mix all of the ingredients together with a fork. Drop onto a cookie sheet like you would chocolate chip cookies, but flatten the tops down since these won’t spread out while baking. Bake for 15-20 minutes.  Cool completely.

Enjoy!

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August 30, 2012 · 8:02 PM

Cauliflower Pizza Crust

If you are like me, you’re saying cauliflower pizza crust?! What the deuce?!

I saw this for the first time a few months back on Facebook. An old friend of mine made it for her kids who have different food sensitivities. I remember being intrigued by it but life moves so quickly these days that I forgot about it. I then saw it again on Pinterest and instantly pinned it, remembering how it intrigued me a few months prior, but once again, life came along and I forgot about it. Fast forward to the other day when the lovely Jacmarie pinned the same recipe and I once again became intrigued. This time life was NOT going to sidetrack me! While at the grocery store yesterday, I made sure I grabbed a large head of cauliflower and tonight I satisfied my curiosity with the recipe below (making it a little more healthy, of course):

Cauliflower Pizza Crust

Makes one 9″ pizza crust

Cauliflower Crust, cooked and ready for toppings.

Ingredients:

1 cup cooked, riced cauliflower (directions to follow)
1/4 cup shredded mozzarella cheese (original recipe called for 1 cup) 
1 egg, beaten
1 tsp dried oregano (I used basil as I’m not a big fan of oregano)
1/2 tsp crushed garlic
1/2 tsp salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

Directions:

To Rice the Cauliflower:
Remove the stems and leaves from a large, fresh head of cauliflower. Chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over pulse or it will turn into a puree. (If you don’t have a food processor, you can use a cheese grater to grate the whole head). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (You may need to reduce this cooking time if your microwave is super powerful or increase if it’s not as powerful). I’ve seen some recipes call for you to add water but here is no need to add water. The natural moisture in the cauliflower is enough to cook itself.

*One large head of cauliflower should produce about 3 cups of riced cauliflower. You can make additional pizza crusts immediately, or you can store the rice cauliflower in the refrigerator for up to one week.*

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. (If you have one of the Pampered Chef stones, that’s even better!)

In a medium bowl, stir together 1 cup riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Be sure that the center isn’t too thick so it cooks all the way through. Optional: Brush olive oil over top of mixture to help with browning (I skipped this step to save the calories and it browned fine without it).

Finished product! I topped mine with tomato sauce, tri colored peppers, chopped onions, spinach, and a 1/4 cup of mozzarella cheese.

Bake at 450 degrees for 13-15 minutes.

Remove from oven. Top your crust with your favorite sauce, toppings and cheese (I only used about 1/4 cup of cheese on mine and a sprinkle of grated parm). Place under a broiler at high heat just until cheese is melted, approximately 3-4 minutes. (I couldn’t use the broiler method since I used a Pampered Chef stone to make mine.)

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

Now, I am a complete and total pizza snob so this recipe could NEVER replace actual pizza for me, however, it was really yummy and will satisfy my pizza cravings when I’m trying to stick to clean eating and not looking to have a “cheat day”.  I also like that it is low in carbs and gluten-free so if I’ve gone a little over board in those areas, I can still feel like I’m being bad without the guilt…plus it’s a great way to sneak in another veggie serving!

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August 28, 2012 · 10:37 PM

Easy Slow Cooker Mexican Chicken

I’ve been on a hunt for clean eating recipes this week and tonight I decided to give this one a shot. I’m usually willing to try anything with a Mexican flair to it so I didn’t think twice about tossing everything into the slow cooker and heading out the door without a back up plan for dinner.

Easy Slow Cooker Mexican Chicken

Ingredients:

Mexican Chicken Tostada

4 Boneless Skinless Chicken Breasts (trimmed of any excess fat)
3-4 Tbs of Homemade Taco Seasoning (recipe to follow)
1 cup of Organic Low Sodium Chicken Broth

Directions:

Place all of the ingredients in the slow cooker and make sure the chicken is coated with all of the spices. Arrange in a single layer the best you can, cover and cook on LOW for 6-8 hours. The chicken will shred easily when it is fully cooked.

I happened to have some fresh limes in the house, so after shredding the chicken, I squeezed some lime juice over it, stirred and placed the lid back on to keep things warmed while I prepped the rest of dinner.

Homemade Taco Seasoning:

This is so quick and easy to make! No need for all of the sodium, MSG and preservatives that are included in those big name packets of taco seasoning.

2 tbsp. ground cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. chili powder

You can store this in an air tight jar or mini tupperware and have it ready for easy use. Use about 1 Tbsp of seasoning for each pound of meat when making tacos.

Oddly enough, I had never tried a tostada before so I decided that’s how I would serve this up. I just tossed some whole wheat organic tortillas in a 350 degree oven, directly on the rack (make sure they don’t bend between the grate) for about 5-7 minutes per side, and then topped them with the chicken, organic salsa, corn, guacamole, lettuce and chopped tomato.

I’m hoping to try some more slow cooker recipes over the next week to prepare myself for the back to school craziness. Do you have a healthy slow cooker recipe you love? If so, please share it with me!

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August 24, 2012 · 8:00 PM

Gluten-Free Peanut Butter Swirl Brownies

Since making efforts to eat cleaner, I’ve been trying to find some healthier alternatives to the sweets and treats I love and crave. Tonight, I tried this recipe and I’m very happy with the results. Even the kids liked them!

Gluten-Free Peanut Butter Swirl Brownies

Prep time: 10 Minutes – Cook time: Approx 30 Minutes – Total time: Approx 40 Minutes
Yield: Makes 12 – 16 Brownies

Gluten-Free Brownie Ingredients:

  • 1 can black beans (15oz – rinsed and drained)
  • 1 egg
  • 1/4 cup egg whites (or 3 eggs  total)
  • 1/3 cup  unsweetened apple sauce
  • 1/2 cup natural cocoa powder
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/4 cup  agave, honey or maple syrup
  • 2 tbsp maple syrup
  • 1 1/2 tsp instant coffee
  • 1 tsp baking powder
  • 1/4 cup dark chocolate chips (more if you wish)

Peanut Butter Swirl Ingredients:

  • 1/3 Cup Peanut Butter
  • 1 Tbsp agave, maple syrup or honey
  • Pinch of salt
  • Dash of vanilla extract

Directions:

  1. Pre-heat your oven to 350 F.
  2. Place all of the gluten-free brownie ingredients into your food processor and blend until smooth.
  3. Spray an 8×8 baking dish with non-stick cooking spray.
  4. Evenly spread batter into baking dish.
  5. On your stovetop melt peanut butter swirl ingredients together and mix.
  6. Dollop peanut butter swirl mixture with a spoon about an inch from each other on the brownie batter.
  7. Use a knife to create swirls in the batter.
  8. Place in the oven and bake for 30-40 minutes.
  9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
  10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
  11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
  12. Carefully cut the brownies, serve and enjoy!
  13. To store brownies, let them cool completely and then store them in an air tight container in the refrigerator.

I’ve seen many different recipes for black bean/gluten-free brownies but the coffee and addition of the peanut butter swirl is what caught my eye and made me try these.

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July 25, 2012 · 9:30 AM

Spicy Honey Brushed Chicken Thighs

Another week…another new recipe to try!

While trying to figure out what to make for dinner tonight, I stumbled upon some boneless-skinless chicken thighs in the freezer. I know most people shy away from dark meat chicken and opt for the white breast meat, but I love the juiciness of chicken thighs, especially when grilling.

Of course, I didn’t feel like going to the grocery store so the challenge of the day turned into what to do with them. I didn’t want boring ol’ BBQ chicken, so I started looking on Pinterest for recipes and took a little of this and a little of that from different recipes to create tonights meal.

Spicy Honey Brushed Chicken Thighs

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (you could use breasts if you prefer)

Spicy Honey Brushed Chicken

For The Rub:
2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here) 
2 teaspoons chili powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 tsp brown sugar

For The Glaze:
6 Tbsp Honey
2 tsp Cider Vinegar

Instructions:

Combine the rub spices in small bowl and mix well.

Trim off any excess fat from the chicken pieces. Pat dry. Toss chicken with the spice rub to coat all sides well. Use your hands to rub the spice mixture into the chicken well. Grill chicken for 3-5 minutes on each side, until cooked through.

While the chicken is cooking, warm the honey in the microwave for a few seconds to thin it out a little and then add the vinegar. Combine well.

Reserve about 2 Tablespoons of the honey glaze for after the chicken has cooked. You’ll drizzle it over the chicken right before serving. Use the rest of the glaze to brush on the chicken in the final moments of grilling. Make sure you brush both sides!

The glaze can get messy on the grill, and since it is technically sugar, you may experience some flare up as it drips into the fire.

If you don’t have a bbq, you can use an indoor grill pan or use the broiler. I actually cooked these in the oven tonight because it got very dark and started thundering just as I was preparing to start my charcoal. <sarcasm font> Thanks Mother Nature! <sarcasm font>

I served these with roasted veggies (sweet potato, zucchini, yellow squash and peppers) and some broccoli sauteed in garlic & a little olive oil.

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July 16, 2012 · 11:40 AM

Cajun Chicken & Vegetables with Pasta

I am a pasta junkie. I love pasta and could eat it everyday, but of course, I try not to. Over the past year, I have tried different types of pasta while trying to eat cleaner and I must admit, while I was skeptical of both, I have become a fan of Dreamfields and the gluten-free varieties of pasta that are becoming easier to find in the grocery stores.

I was also recently introduced to a creole seasoning called Tony Chachere’s (Thank you @uccjeb). I’m obsessed with it and have been putting it on everything, so it was only a matter of time before it became a main ingredient in a recipe for me.

As always, I tried to keep this recipe light while keeping a rich feel to it. I like to trick myself into thinking I’m eating something sinful even though I’m feeding my body the stuff it craves and needs to function properly.

Cajun Chicken & Vegetable with Pasta

Ingredients:

  • 8 ounces uncooked linguine (I used Dreamfields this time but you can certainly use gluten-free or whole wheat depending on your preference and dietary needs)
  • 1 pound chicken breast strips
  • 2-3 tsp Cajun seasoning (or to taste, I probably used a little more)
  • 1 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 1 vidalia onion, sliced (you can use any onion you have on hand)
  • 3 cloves garlic, minced
  • 1 cup of grape tomatoes, halved or quarter according to your preference
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper & salt, to taste
  • 2 scallions, chopped

Directions:

Prep all your vegetables as directed. In a blender combine the milk, flour and cream cheese, blend until combined, then set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare the pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat and spray lightly with cooking spray. Add half of the chicken and sauté for 5 to 6 minutes or until done. Set aside on a plate and repeat with the remaining chicken.

After removing the second batch of chicken from the pan, add olive oil to the skillet and reduce to medium. Add bell peppers, onions, and garlic to skillet, sauté for 3-4 minutes. Next, add the mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low, then add the chicken broth and the milk, flour, cream cheese mixture and stir for about 2 minutes.

Return the chicken to skillet,  adjust your seasoning to taste and cook another minute or two until hot. Add the linguine, tossing well to coat. (I let mine sit for a few minutes so the pasta could absorb some of the sauce and thicken up a little)

Garnish with chopped scallions and enjoy!

This made a ton of food and the left overs were even better the next day reheated! As I was eating the left over, I also thought that some zucchini would be excellent in this dish, especially since they are in season now.

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May 22, 2012 · 6:00 AM

Baked Chicken and Spinach Flautas

I love Mexican food. I mean seriously LOVE Mexican food. My love for it is not as passionate as my love for pizza but it comes in a close second. As a result, I wanted to try something new for Cinco de Mayo this year, but I also wanted to keep it on the healthy side. After searching tons of recipes, I decided on this one and served it with Mexican rice and black beans.

Baked Chicken and Spinach Flautas

Makes about 10 flautas
Prep Time: 15 minutes – Total Time: 45 minutes

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 16 ounces beer
  • 2 cups water
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 jalapeno, minced
  • 3 cups baby spinach, chopped
  • 5 burrito-size flour tortillas (9 inches)
  • 6 ounces shredded cheese (I used a Mexican blend)
  • 1 tablespoon olive oil, or cooking spray
  • Salsa and sour cream to serve on the side
Directions
  1. Preheat the oven to 450*F.
  2. Put the chicken thighs in a deep saute pan; cover with the beer and water. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
  3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  4. Cut the tortillas in half. Spoon about 1 tablespoon of the chicken (I used a small ice cream scoop) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place them seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa and sour cream (if desired)

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein – The tortillas and cheese you use change these numbers greatly so be careful.

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