Pumpkin Pie Smoothie

May 12, 2011 § 5 Comments

Why, pray tell, is pumpkin only an fall food?? I mean, the canned stuff on the shelf year-round. And it tastes good year-round. And by good, I mean amazing. I love pumpkin. Nom nom nom nom nom. Get the picture?

I’ve love starting the morning with a smoothie. They don’t take long, they’re filling, nutritious, and easily adaptable.

Pre-blending. Not so pretty.

Since I’ll be gone all summer, I’ve been trying to use of a bunch of excess stuff I had in my pantry. So most recipes I’ll be posting will be part of a “cleaning out my pantry” series. I had a can of pumpkin in the pantry so I figured I should use it. Why not?? Just because its spring? Pshhh….bring on the pumpkin.

Recipe from: Oh She Glows

1 Tblsp Ground Flaxseed
1/2 Cup Pumpkin Puree
1 Cup Unsweetened Vanilla Almond Milk
1 heaping tsp Pumpkin Pie Spice
1 tsp Molasses
1/2 Scoop Vanilla Protein Powder
4-5 Cubes of Ice

Whole Foods!

March 26, 2010 § Leave a comment

I love to grocery shop! I know..its weird. But so am I, so its fitting. I think part of it is because I love to cook so its fun to go and see what there is and what I can make. For example, I saw some buckwheat sweet potato noodles the other day. Hello!?! Healthy ingredients that sound fantastic. Perfect! I just need to figure out what to pair with it. Anyway, I got to go to Whole Foods on Sunday, and just being there inspires me to be a healthier person. Its a good thing I don’t live there because I’d probably just wander up and down the aisles, avoiding homework, and eating at the little food stations on a regular basis. Seriously. It would be bad! But, I got to stock up on good, healthy food like Tofu Shirataki noodles, Tempeh, Amy’s Organic meals, sweet potato gnocci, Ciao Bella Sorbet….seriously, I loaded up an ice chest and come back with bags of stuff. Oh, and I bought new Tom’s shoes so some child in Africa will be thrilled that I went to Whole Foods too. Its probably sad that one of my favorite store’s is a grocery store, but, yeah, it is. Judge away.

Anyway, I had been trying to go low carb-ish for awhile (but with only lean meats…its the South Beach version of the low-carb phase), and I don’t know why I try. Every time I try this, Friday rolls around and all I want to do is eat tortilla chips and frosted flakes (and by frosted flakes, I mean the whole box…dry…by the handful), and then wash it down with alcoholic beverages. Telling myself I can’t have something is the worst thing I can do for myself. But, when I just try to make healthy choices, I tend to eat bad things in moderation, and snack on fruits and veggies just because I enjoy them. So, really, I don’t know why I try. I feel AMAZING, when I stock my fridge with whole foods! Fruits, veggies, whole grains, legumes, lean protein. And I love whipping up healthy dishes!!

So after that whole schpeal (sp??), I’ll let you know that I’m 2 day from being done with month 1 of P90X. Woo-hoo. I definately feel like my arms are quite a bit more toned, so that’s excting. And, I made a great Quick Bean Chili the other day (becuase, oddly, its still what I would consider “chili-weather” up here) and I thought I’d share it with you! Try it out. The textured vegetable protein can be found in health food stores, or the bulk section of HEB and the only black soy beans I found were with all of the organic Amy’s beans. Enjoy!

Quick Bean Chili

Ingredients

  • 1 tbls EVOO
  • 5 scallions, chopped
  • 1 bell pepper, any color, chopped
  • 1 small zucchini, cut into 1/2-inch dice
  • 1 (15 ounce) can black soybeans
  • 1 (15 ounce) can crushed tomatoes
  • 1 canned chipotle chili in adobo, minced, plus 2 tablespoons sauce from can
  • 1/2 cup textured vegetable protein (TVP)
  • 1/2 cup shredded reduced-fat cheddar cheese
  • salt and pepper to taste

Steps:

  1. Heat oil in large saucepan over medium-high heat. Add scallions, bell pepper, and zucchini. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
  2. Add beans, and their liquid, tomatoes, chile, adobo sauce, and TVP.
  3. Bring to a low boil, reduce to a simmer, cover, and cood 20 minutes. Season to taste with salt and pepper.
  4. Ladle into bowls and top with cheese.

Fitness 2010

March 3, 2010 § Leave a comment

If I haven’t already told you, I’ve decided that I’m getting in shape this year. Yeah, yeah, I know…I pretty much say that every year. But, somehow, its a little different this year. The whole thyroid problem was diagnosed just over a year ago now, then I started law school madness, planned a wedding, and tried to lose weight and succeeded a little. Who says you can’t do it all!?! Pshhh (by, the way, have you noticed that I like these little asides? And yes, I just used an aside to tell you how much I like asides. I’m special.). Anyway, this year, its just about being fit; not thin in a wedding dress, but just about feeling as good as possible in my own skin without going to crazy extremes. Just being the best version of myself! So, every once in a while, you’re going to get little updates on here. It’ll keep me accountable, and I can share healthy recipes! Its a win-win.

Current workout plan: I started P90X yesterday. Is it weird that I already feel like my arms are more toned? Yeah, I thought to too. I push-upped and chin-upped myself into a coma yesterday. Then, I did the plyometrics DVD today and pretty much did jump squats, jump lunges, jump whatever forever. Note to Tony Horton: I am not an effing rabbit. Ok? Thanks. While if definitely got my heart rate into the 170s and I burned over 400 calories, I wasn’t drained the rest of the day and the weather was just so absolutely beautiful that I couldn’t help but want to go running. When the weather is like this, its just so mind-clearing and enjoyable; especially after the first 20 minutes or so. I feel like I just kinda forget that I’m running and putting my body throught hell, and just focus on the music and start thinking about life, love, and the pursuit of happiness (oh…oops, that was the Declaration of Independence). But, it was a great 3.3 mile run so the goal is to slowly increase the distance. And frankly, I feel like running is just soooo good for my legs! They do start looking better when I run on a regular basis; sorry, to be so frank, but hey, the goal of working out is to feel better about myself, so I might as well take note of it!

Now, on to the healthy cooking portion of our programming.  I’ve decided to pick one breakfast, one lunch, one dinner and one snack to cook every week. I’ll pick the weekly fave and share! Most serve four, which is nice, becuase I can eat on them all week but still take my friends up on dinner nights, etc. This weeks featured healthy recipe: “Souffle Stuffed Chicken” mmmmmm. Yum-O!

Ingredients:

  • 1 package (12 ounces) Stouffer’s frozen spinach souffle, not thawed
  • 4 boneless skinless chicken breasts, pounded to 1/4″ thickness
  • 2 tablespoons EVOO
  • 2 cloves garlic, sliced
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • Salt
  • Black pepper
  • optional garnishes include: 1 tablespoon chopped parsley, Lemon slices, parsley sprigs
  1. Preheat oven to 350. Cut the spinach souffle into 4 equal pieces.
  2. Top half of each whole chicken breast with one piece of souffle. Fold half of the chicken over the filling and fasten the edges with wooden picks.
  3. Then, heat the oil in a large skillet over medium-high heat. Add the garlic adn cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
  4. Remove the chicken breasts and place in an oven-proof dish. Bake in the oven for 30 minutes, or until a thermometer inserted in the thickest portion registers to 170 degrees and the juices run clear.
  5. While the chicken is baking, add the broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced about 1/2.
  6. To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish. (I just poured the sauce into the baking dish, that way, all I had to do was cover the dish with foil or a lid to store in the fridge!)

Hope you enjoy it!

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