Posts Tagged ‘healthy’
PB2. I have been wondering about this low-calorie, powdered peanut butter substitute for months. One of my favorite fitness bloggers, Savannah (Muffin-topless.com) talks about it all of the time. She swears by it and uses it in many of her healthy dessert recipes.
But knowing what I do about most packaged foods, I just couldn’t fathom how a powdered version of peanut butter could meet my clean eating nutrition standards. I imagined it to include a handful of artificial additives. I thought, “Sure, it boasts fewer calories than traditional peanut butter, but at what cost to the nutritional value of the food? How many added ingredients does the company use to replace what’s missing?”
I got to sample foods from a handful of health-conscious food brands, many of which I had never heard of before. Naturally, I’m beyond excited to share my favorite finds with all of you, that way you can keep an eye out for them while you shop for groceries and know that you’re purchasing wholesome products that are actually good for you.
So, you wanna prevent the flu.
Sure, you could get a flu shot, but if you’re like me and would rather opt for more natural and holistic preventative measures, then why not simply give your immune system a boost the old fashion way?
Don’t worry, I’m not talking about some crazy, weird concoction that your grandma used to swear by.
I’m talking about you’re diet. I’m talking about eating foods that are high in antioxidants, which help your body fight off free radicals and unwelcome bugs and viruses… Like the flu!
I’m talking about adding a dish like this Flu-fighting Super-food Salad to your daily diet. I whipped this up a few weeks ago when I felt myself starting to come down with a pretty nasty cold. Whenever I feel myself starting to get sick, my first reaction is to up my antioxidants. I brew lots of green tea, I add lemon (which is high in vitamin C) to my water, and make sure that all of my meals are filled with nutrient-dense “super-foods” like avocados, tomatoes, spinach, and berries.
Actually, who am I kidding? All of that is typically part of my daily routine. But whenever I feel like a cold is coming on, I become much more adamant about it. I’m more like:
And so, super-food-filled salads like this one frequently end up on my plate and like magic, I start to feel better! Only it’s not magic, it’s food. In my mind though, the two are comparable. In fact, it might be safe to say that food is actually better than magic. Anyone else agree?
If you want to be just like me, top this salad with my Homemade Greek Yogurt, Honey Mustard Dressing. But since most of the ingredients here are pretty neutral, I imagine it will taste good with any dressing that your little heart pleases. Also, I’m not the boss of you. So feel free to throw in anything else you think might make this dish even more super!
Now share with me: What’s the first preventative measure you take when you start to feel like you might be getting sick?
1 cup baby spinach leaves
1/2 tomato, cubed,
1 hard boiled egg, peeled and chopped
1/3 cup chick peas, drained and rinsed
1/4 of an avocado, chopped
1 thick slice of a red onion, chopped into long slivers (I only like a small amount of onion in my salads. Feel free to add more to your liking.)
Crumbled goat cheese
1.Toss all ingredients except goat cheese until well mixed.
2. Sprinkle with goat cheese then top with dressing of your choice.
Dilemma: You’re on the hunt for a quick and easy lunch or dinner and you’re dying for a slice of pizza, but also trying really hard to stick to your clean eating diet.
Solution: This homemade, ready in about 30 minutes, whole wheat, personal-pan-sized pizza.
Yes, it’s true. All of this can be yours in about 30 minutes or less.
Okay, sorry. Not “all of this.” If you’ve got your heart set on some sweet potato fries, you’ll have to give it a little more time. (However, they are highly recommended.)
But the pizza. The dough for this pizza comes together quicker than you can imagine. And once you flatten it out and roll out the crust, all that’s left to do is plop on all of your favorite toppings and stick it in the oven for about 20-25 minutes.
I try my best to eat completely clean during the week, but I have to admit, pizza is my biggest weakness. It takes a lot of will power to deny all of the New York City pizza shops that I walk by on a daily basis. Especially when so many of them offer slices for just a dollar. One dollar! Oh, the temptation.
Now, don’t get me wrong. When I want a real slice of pizza, I go for that real slice of pizza. But during the week, I like to keep my diet as clean as possible. I always feel at the top of my game and more energized when I do. Which is why I love that when I’m really in the mood for a slice, but want to stay dedicated to keeping my diet clean, I can come home, mix up a quick batch of dough, top it off with some sauce, light cheese, and veggies, and not overload on cheese and oil.
P.S. This recipe is a variation of my previous Whole Wheat, Yeast-free Pizza recipe. It’s essentially the same thing, as this dough also requires no yeast. I simply reduced the ingredient proportions to yield a smaller-sized pie for the times when you’re feeding just you!
What one food that isn’t necessarily considered “healthy” is your biggest weakness?
3/4 cup whole wheat flour
1/4 tsp. salt
1/2 tablespoon baking powder
a few dashes oregano
a few dashes basil
1 + 1/2 tablespoon olive oil (Works best with regular olive oil, although virgin or extra virgin works too if it’s what you have on hand.)
1/2 cup water
1. In a mixing bowl, combine the flour, salt, baking powder, oregano, and basil.
2. Add the olive oil.
3. Gradually add the water, stirring as you go. Continue to stir until a dough-like texture begins to from. (You may or may not need more water depending on the consistency and texture of the dough. If 1/2 cup is not enough to absorb all of the flour, continue to add more in very small increments until all of it is absorbed and you have 1 large ball of dough. Also, the dough may be slightly sticky, in which case you can simply sprinkle it with a bit more flour for coating.)
4. Using your hands roll the dough into a ball. Lightly flour a flat surface and use your hands to flatten the dough into a small “personal-pan” sized pizza crust. Roll the edges of the dough for a thick crust.
5. Add your toppings! (For this particular pizza I used Classico’s Tomato & Basil jarred tomato sauce, steamed broccoli, chopped tomato chunks, and goat cheese.)
Confession: These pancakes were made completely on a whim. I took a huge risk in trying this recipe that I more or less pulled out of thin air.
Ok well, maybe it wasn’t that spontaneous. It started when I saw Savannah’s Protein Pancake Recipe Preview on Instagram.
Check out Savannah’s site, it’s one of my favorites! Muffin-Topless.com
She posted this photo and wrote that she’d later post the recipe on her site. Well, you know me. When I’m hungry, I can’t wait for my food. So even though I didn’t know if she used any other ingredients or if there were any special directions needed to make them, I took matters into my own hand and risked wasting an egg, some oats, and a banana for the sake of making pancakes, having no idea whether or not they would come out OK.
Turns out this was a risk totally worth taking. These pancakes ended up coming out way more than just OK. They’re fluffy, sweet, and moist just like pancakes from a pancake mix box but without all of the gross added ingredients that come along with the prepacked powder stuff.
Not to mention, could it really get any easier than mixing together an egg, a banana, and some flour to make a few pancakes? Nope, don’t think so. You know my motto, the simpler the recipe, the better. And with that being the case, this recipe is one of the best.
1/2 cup oat flour (if you want truly gluten-free pancakes make sure you use oat flour that is certified GF)
1 ripe banana, mashed
1. In a medium-sized bowl, stir the mashed banana and egg until well mixed.
2. Gradually add the flour while stirring continually until a thick batter forms.
3. Grease a frying pan with non-stick cooking spray or butter and place over low heat.
4. Add two “scoops” (I was using a household tablespoon for my scoops) of batter to the pan at a time. Heat for 45-seconds to 1 minute then flip. (The trick to not overcooking these is to cook them over low heat and to flip them quickly. They burn very fast! I recommend cooking one pancake at a time.)
5. Serve with maple syrup, sliced banana, or any other toppings you prefer!
Makes 4 medium-sized pancakes with 103 calories, 2.5 g fat, 16.5 g carbs, and 4.4 g protein per pancake.
I believe in baking.
Baking for friends. Baking for family. Baking for coworkers. And even sometimes, for myself.
By now, most of you know that I believe in healthy baking. I’m always looking for replacements to high-calorie sweet treat staples like butter, sugar, and eggs.
Except during the holidays. Because I also believe that if you bake a batch of cookies to gift to a friend, they might start to reconsider your friendship if you skimp out on all the tasty goodness that things like butter and sugar can bring to all the best baked goods.
Which is why I took a healthy, vegan, Chocolate Chip Brownie Cookie recipe by Chocolate Covered Katie and added my own little twist to it. And by twist, I actually don’t mean the swirl topping, I mean butter. I added butter to the batter. So sue me.
You won’t. At least not after you try one of these heavenly, chocolate-filled treats of wonder. It’s almost Christmas. It’s time to celebrate. Plus, 2012 might also be the end of the world, so please, just live a little. And most importantly (more important than the end of the world) remember that it’s always OK to indulge every now and then.
And these cookies are the best way to do it.
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/2 + 1/4 tsp. baking soda
1/2 cup brown sugar
2 tsp. vanilla extract
5 T coconut oil
5 T butter (I used unsalted), melted
chocolate & white chocolate chips
1. Pre-heat oven to 325F. In a large bowl, mix together the first six ingredients.
2. In a separate bowl, mix together the oil, melted butter, and vanilla.
3. Stir the wet ingredients into the dry and mix until a thick, fudgy dough is formed and all of the flour is absorbed.
4. Place the dough in a plastic bag and mush it all together into one big ball using your hands. Freeze for 15 minutes.
5. Break apart the dough to create small cookie shaped pieces and place on a greased cookie sheet. (Note: Use a conservative amount of dough for each cookie. Their circumference will increase as they bake.)
6. For “Polka Dot” cookies, press chocolate and white chocolate chips into the tops of each cookie before baking. (For regular chip cookies you can simply fold the chips into the dough before freezing.) *And for swirl-topped cookies, place 2-3 white & chocolate chocolate chips on top of each cookie after removing from the oven. Let sit for 2-3 minutes. When they have softened, take the tip of a small spoon and very gently press down while making a light swirling motion.
7. Bake at 325F for 13-15 minutes. Remove from oven and let cool for an additional 10 minutes before removing from pan.
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