Tag Archives: Recipe

Foodie Friday!

If you’re anything like me, you may have found yourself stuck in a rut in the kitchen. You end up cooking the same recipes over and over and, while they might be good, they get old fast.

I’ve been trying to kick myself of that habit by making a point of trying at least one new recipe per week. So far, I’m really enjoying tasting new dishes! I go out of my way to pick recipes that won’t use a bazillion unknown ingredients, and that are reasonably healthy.

On that note, if you haven’t already stumbled up Chocolate Covered Katie’s blog yet, I highly encourage you to do so. I found the recipe for my Double Chocolate Brownie Batter Pancakes on there, which were incredible and unbelievably low in calories! So far she’s two for two in terms of serving up heavenly and healthy versions of a variety of chocolatey goodness. This little baby is a recipe she created as well, and holy cow! It’s freaking good.

One-Minute Chocolate Cake
(can be gluten-free!)

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or even peanut flour)
  • 1/8 tsp salt
  • 2 tsp sugar
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Directions:

Step 1: Combine dry ingredients: cocoa powder, flour, salt, sugar, baking powder, and stevia, and mix very, very well. I used one tablespoon whole wheat and 2 tablespoon white flour.

Step 1

Step 2: Add liquid, stir, then transfer to a little dish, ramekin,
or even a coffee mug. I used the unsweetened applesauce instead
of oil to add less fat to the recipe.

Step 2

Step 3: Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Step 3

Step 4: Chocolate Covered Katie has a recipe for raw frosting you can use to top it off, or do as I did and drizzle with chocolate syrup!

Voila!

If this doesn’t satisfy your sweet tooth, I don’t know what will! It’s the perfect single serving dessert, if you want something guilt-free! The pictures don’t even do this justice, in my opinion.

Of course, there are days when you just have to have the real thing, but this is great when you want to feel indulgent. My husband was out of town, so making a whole cake for just little-old-me seemed like a lot of work. This was a great alternative, and I could have my cake and eat it too! (Ok, that was lame.)

**I have since made this for a second time, but I added a tiny scoop of hot fudge in the batter before microwaving. If you’re not afraid of a few extra calories, this is a melt-in-your-mouth addition!

Do you have any recipes that are to die for? Do you splurge on desserts, or do you like to find ways to make them healthier? Share!

Birthdays, Cheese, and Happy Feet

Well Winter has officially hit Wisconsin.  Yesterday morning I stepped outside to find that it was easily -8 below zero, and that is not including the wind chill factor.  I don’t know if there is such a thing as it being “too cold to run,” but I wasn’t brave enough to lace up my shoes and head out into that ice box!  Overall, I’ve been sticking to my schedule though.  Last week, I ran a total of 8 miles — Saturday was my longer run of 4 miles.  I guess it’s not a lot of mileage compared to what I was doing last year, but it worked out well because the runs were easier to schedule around my Winter semester of classes.

And if you haven’t already heard about it…

TWITTER ROAD RACE THIS SATURDAY!

Oh yes, it’s happening.   created the Twitter Road Race, which will be this Saturday, January 21.  The distance is a 5k, so you basically just go out and run anywhere at anytime that day.  They have over 600 people registered so far, and probably more by now.  It just seems like a fun event — no one really wins.  After you run, you’ll submit your time and they’ll get everyone’s together and have the results posted.

If you want to register, this is where you need to go: Twitter Road Race Registration.

You can even get a bib!

In other news — my brother, Matt came to visit this week from England.  Of course we all gathered around to watch the Packers lose to the Giants on Sunday.  We all felt like crying, and eating away our sorrows.  So to recover, us cheese-heads took a trip to the local cheese factory.  I’m talking the best cheese factory of all time.  I guess that’s a little presumptuous, but not much.  People literally drive from surrounding states to get this cheese.

Matt making a goofy face, while shopping for some cheddar

To top off the week, January 16th was my hubby’s birthday!  Every year since we’ve been together, I’ve made him chocolate chip cookies instead of cake.  This year, I officially made the most delectable batch of cookies yet.  They were HUGE, and very chocolate-y.  Not too crispy, not too soft.  If baking cookies is an art, I just mastered the craft.  I can’t take credit for the recipe though, that was all thanks to Allrecipes.com.  If you too want to make the “Best Big, Fat, Chewy Chocolate Chip Cookie,” click here.

Just hand me a glass of milk, and I'm good to go!

So now you’re all caught up with my life as of late!   

Anyone else running the Twitter Road Race this Saturday?

 

Double Chocolate Brownie Batter Pancakes

Move over Wheaties.  There’s a new breakfast of champions in town, and it doesn’t taste like bran.  Nope, I’m talking about waking up to melt-in-your-mouth chocolate first thing in the morning.  I was lucky enough to stumble upon this recipe from Chocolate-Covered Katie for Double Chocolate Brownie Batter Pancakes.  Not only do these take minutes to throw together, you get to douse them in chocolate syrup.  I’m asking you, does it get any better?  Yes, it does.

Chocoholics of the world get their fix of deliciousness, plus the ENTIRE recipe is a mere 130 calories.  I made these for New Year’s Day breakfast, and they are as good as they look.  My husband can be quite picky at times, and his short stack was devoured in the time it took me to go into the kitchen and get a glass of milk.

Here’s what you’ll need to satisfy your deepest chocolate cravings first thing in the morning:

  • 1/4 cup spelt flour (or all-purpose or Bob’s gluten-free)
  • 1/4 tsp baking powder
  • 1 T Hershey’s Special Dark cocoa or dutch cocoa (You can sub regular cocoa, as well.)
  • 1 and 1/2 packets nunaturals stevia or 1 T plus 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet.)
  • 1/16 tsp salt
  • 1 and 1/2 T applesauce (or oil, if you don’t like fat-free pancakes)
  • 1 tsp pure vanilla extract
  • 5 and 1/2 T nondairy milk

1) First thoroughly mix all the dry ingredients: flour, baking powder, cocoa, stevia and salt. I just used regular all-purpose flour because that’s what I had on hand.  I also used regular cocoa powder, instead of the dark.

Mix the dry ingredients: flour, baking powder, cocoa, stevia and salt.

2) Add all the wet ingredients and mix well: applesauce, vanilla and milk.  I used fat-free skim milk.

Mix in applesauce, vanilla and milk.

3) Make pancakes!  You should get 6-8 silver dollar size cakes out of a single batch.  I chose to double the recipe because I wanted to make bigger pancakes.

I made these slightly bigger than silver dollars.

Now I read that both maple syrup and chocolate syrup tastes amazing on these little beauties.  I chose to use chocolate syrup because I wanted to really make these decadent.  Plus they’re already lo-cal, so you might as well!  I haven’t tried it yet, but I imagine adding sliced bananas or strawberries would taste yummy, too.

Need I say more?

I found the nutritional breakdown on Katie’s blog using whole-grain spelt flour, Hershey’s Special Dark cocoa, and Almond Breeze almond milk.  If you use different ingredients, this info would vary but probably not a whole lot.

For the entire recipe:

Calories: 130 Fiber: 5.5 g Added Sugar: 0 g Protein: 5 g Fat: 1 g

Let me know what you think of these!  

Healthy Dinner Southwestern Goulash

Last night, I was excited to make a meal I knew would be healthy and fast.  It literally took at the most a half hour to prepare and make.  There aren’t very many ingredients required for the recipe, but I did tweak a few things which is of course optional.  We had extra for leftovers and they still were good the next day, so you’ll have something for a healthy lunch too!

Ingredients:
1 cup uncooked macaroni noodles (I used whole wheat for added health benefits)
1 lb. lean ground beef (I chose to use ground turkey and my husband didn’t know the difference)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained (I like Rotel with the added chilies)
2/3 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. salt
1/4 cup fresh minced cilantro
Optional:
1 can black beans, rinsed and drained
salsa
cayenne pepper, to taste

Directions
1. Cook macaroni according to package directions. 

Meanwhile, in a dutch oven or soup pot, cook beef or turkey with the onion until meat is no longer pink, then drain the liquid remaining.  Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt.  This is where you would add about a half cup of salsa, black beans and the cayenne pepper as well.  Bring to a boil.  Reduce heat, simmer uncovered for 3-4 minutes.

Noodles cooking, beef mixture simmering

2. Drain macaroni, add to meat mixture.  Stir in cilantro and heat through.

This was such a breeze to make.  I got the recipe from my Taste of Home cookbook, which I LOVE!  There is a section devoted to healthy, 30 minute meals and the nutrition information is included (see below).  Now, before you serve the dish, taste it to see if there it’s missing something.  You might prefer it on the spicier side or vice versa.  This is very versatile so you couldn’t go wrong adding to it.  I find it to be perfect for busy, hectic evenings and it will definitely remain on my recipe rotation!  Enjoy!

The nutrition facts for this particular recipe (without my optional ingredients) are:

Serving: 1 1/3 cups = 224 calories, 6 grams fat (2 saturated), 24 grams carbs, 4 grams fiber, 19 grams protein

This may look sketchy, but I promise it's tasty!

Help! I’m a diet slacker!

Argh, I am so bad with blogging.  I feel like I never have time to just sit and pump out a good post!  I haven’t had a whole lot to write about as I haven’t been as strict with my workouts as I was a few weeks ago.  Nick is working and involved in a ton of campus activities and I’m still trying to get into a schedule.  We have been eating out a lot because we’re at school from 2-8:30 on some nights and by the time we get home it’s 9 and I’m definitely not in the mood to cook.  I know I need to start cooking meals or prepping them in the morning so they’re done or ready to go by the time we get home.  I know this is what I need to do and yet I haven’t practiced what I preach and just do it already!

Tomorrow night this will all change.  I’m going grocery shopping and stocking the house with healthy lunch materials that can be taken on the go as well as quick dinner fix-ins.  I am researching our campus gym so I can’t let school get in the way of my working out.  It’s about $50 or so per semester which isn’t bad.  They just tack the cost onto your tuition, so you don’t have to pay up front if you don’t want to.

All in all, I’ll be getting back on track here in no time.

As if one blog wasn’t enough for me to keep up with, I’ve decided to add another blog.  It’s called, My Life as a Disaster.  This will be a humorous personal project where I’ll write about the daily happenings of life in general.  I’ve added the link to the top of this blog, so please check it out and hopefully it will blossom into something fun for you all to read as well!

My Diet Pit Fall…almost.

 

Apple Dip

= DELICIOUS!

 

 

I recently fell victim to a not so healthy caramel apple dip.  It’s advertised as “low-fat” and tastes great!  But unfortunately the calories are 150 per tablespoon.  For someone who slathers her apples in the dip, I need something that allows for a little more wiggle room in terms of calories.  I probably have that one tablespoon after eating only two apple chunks.  This would have been a diet disaster if I hadn’t caught that on the nutrition label! Yikes!

A healthy alternative which I have been munching on is made with either non-fat yogurt or reduced-fat cottage cheese.

Directions:

Take about 1/3 cup of either the yogurt or cottage cheese

Add 2 tablespoons of light brown sugar

Add cinnamon to taste.  Also could add nutmeg if you like that extra flavor.

Now, I am not positive about what this equals in terms of calories per serving.  I just stumbled across this recipe on a random website and decided to give it a whirl.  I know for sure that even if the calories are similar to that of the caramel dip I am replacing, there are a ton of added health benefits that you get from eating the non-fat yogurt like calcium and protein.  The same can be said for the reduced fat cottage cheese.  Also, the light brown sugar is about 4 grams of sugar per tablespoon.  So if you add two table spoons, that would be 8 grams of sugar.  Still not too bad, especially if you don’t eat the whole thing of dip at one time or all to yourself!  Most yogurts that advertise having “fruit” in them also contain a ton of sugar anyways, so this is still not as much as you would be having otherwise.

Most importantly!! You are eating a healthy fruit full of fiber! Leave the skin on the apple for added nutrients.  This is actually a filling snack and will keep you from munching on crap the rest of the day.  I even eat this for dessert after dinner if I’m craving something sweet.

Lighter Everyday Mac and Cheese

I was looking for a healthy version of a favorite comfort food that I could make for dinner and not feel guilty about chowing down on a bowl.  I haven’t tried this yet, but it will be tonight’s dinner of choice.  I’ll be using whole wheat elbow noodles and may end up adding some ground flax for added nutrition.

Lighter Mac and Cheese

Lighter Mac and Cheese

 

Everyday Macaroni and Cheese
Serves 5

According to the recipe, don’t be tempted to use either preshredded or nonfat cheddar cheese in this dish—the texture and flavor of the mac and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand).

Salt
1/2 pound elbow macaroni (about 2 cups)
1 (12-ounce) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)

1. Bring 2 1/2 quarts water to boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.

Per serving: Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg

Variation: Everyday Macaroni and Cheese with Ham and Peas

Follow the recipe for Everyday Macaroni and Cheese, adding 2 ounces deli-style baked ham, cut into 1/3-inch pieces, and 3/4 cup frozen peas with the macaroni in step 3.

Per serving: Cal 390; Fat 10 g; Sat fat 6 g; Chol 45 mg; Carb 49 g; Protein 28 g; Fiber 3 g; Sodium 880 mg.

Thanks to the Early Show website for this recipe!