Wheat Banana Muffins

I know, I know. "Where have you been?" Well. I have been distracted by life, my friends. That plus I haven't been overly thrilled with the new recipes I've been trying out. So I pulled out an oldie but goodie in order to use up the last of the bananas before I go away this weekend. And I tweaked it a bit to make it a tad healthier. Turns out it TASTES better this way, too! WHO KNEW?

So without further adieu I give you my Wheat Banana Muffins!

Serves: 12 (1 muffin each)

INGREDIENTS:

2 1/2 cups wheat flour

1 cup granulated sugar

3 tsp baking powder

1 tsp iodized salt

3 Tbsp oil

1 1/2 cup vanilla almond milk

1 large egg

dash of pumpkin pie spice (trust me)

2-3 very ripe bananas, mashed

DIRECTIONS:

Grease muffin tin or use paper muffin cups

Preheat oven to 350.

Mix together all dry ingredients.

Add wet ingredients and stir until combined.

Pour batter into muffin tin filling nearly all the way.

Bake 30  minutes.

ENJOY.

NUTRITION:
calories: 199

fat: 4

protein: 4

sugar: 4

sodium: 273

fiber: 4

BOOM. 

You're welcome.

Bubble Pizza

So I've seen a whole bunch of recipes floating around the interwebs that are named "bubble" whatevers. Like Bubble Enchilada Casserole, Bubble Breakfast Casserole, etc. Well... they all looked great and I happened to have a can of lonely biscuits sitting in my fridge so I thought to myself: "Self? What do we have on hand that could be bubbly?" and this is what I came up with. I wasn't going to post it but it came out good and a friend asked about it. So here we are.

Bubble Pizza

Serves: 8 

INGREDIENTS:
1 can buttermilk biscuits (10 per can)
1 small jar pizza sauce
3/4 cup finely shredded parm cheese
1/4 cup part-skim ricotta
17 slices hormel turkey pepperoni

DIRECTIONS:

1. Preheat oven to 350.
2. Cut each biscuit into quarters and place in single layer in lightly greased pie plate.
3. Pour sauce evenly over biscuits.
4. Sprinkle shredded cheese evenly over sauce.
5. Drop ricotta cheese where you wish randomly.
6. Cut turkey pepperoni slices into quarters and sprinkle on top. 
7. Bake at 350 for 20-25 minutes or until biscuits are cooked through.
8. Let sit 5 minutes and serve.

NUTRITION:
Calories: 158

Fat: 6

Protein: 8

Sugar: 4

Sodium: 703

Fiber: 1

It's Called "Better Decision Making"

Every breakfast for me is full of the usual suspects. Kashi GoLean cereal or Oatmeal or Egg Substitute with some healthy mix-ins. With my morning coffee, of course (DUH). I'm just not super hungry in the mornings so for me to have any more than 200 calories is unheard of.

Now, please keep in mind that a year ago I'd scarf down a wheat bagel with low fat cream cheese thinking that this was healthy.

One thing I've learned on this journey is how to eat healthier... make better decisions in regards to food choices. So I thought it'd be fun to share a little comparison with you.

Both of these photos contain 150 calories. Which would you choose?

Above: 1/2 cup scrambled egg substitute with fresh basil, tomatoes and mozzarella cheese and 1/2 cup strawberries.

Above: 1 Hashbrown from McDonald's

Let me break it down for you.

Scrambled Egg Plate                              Hashbrown

Calories: 150                                       Calories: 150

Fat: 2                                                      Fat: 9

Protein: 16                                             Protein: 1

Sugar: 5                                                  Sugar: 0

Sodium: 229                                             Sodium: 310

Fiber: 2                                                    Fiber: 2 

So again I ask: which would you choose? Especially considering that hashbrown most definitely not fill you up nor will it make you feel very good after consuming it. 

Remember, this is all about CHOOSING BETTER FOODS. Don't call it a 'diet' because it's not. It's simply better decision making. 

Thai Peanut Sauce

So I found this Peanut Sauce recipe on Pinterest, right? And yes, I am a Pinterest-slut. Anyway... I whipped it up but found it severely lacking in flavor. So I kicked it up a notch and found the results to be near-perfection. Sooo I will now share MY version with you and pin it to my OWN board. Hah!

THAI PEANUT SAUCE

Serves 6-ish

INGREDIENTS:

1 Tbsp Peanut Butter (I used Simply Jif)

2 Tbsp toasted Sesame Oil

2 Tbsp Soy Sauce 

1 Tbsp Brown Sugar

1 Tbsp Sesame Seeds

1 tsp thai chili paste

1/2 tsp cayennne pepper

DIRECTIONS:

Whisk all ingredients together in a medium bowl. Toss with noodles of your choice. 

In my photo you'll see that I mixed it with Hodgson Mills Gluten Free Spaghetti with golden milled flax seed. 

NUTRITION:

sauce only

Calories: 75

Fat: 7

Protein: 1

Sugar: 3

Sodium: 73

Fiber: 0

That Damn Wagon

I wouldn't say that I've fallen off the wagon, really. I am still holding on as best as I can but my grip is slipping. 

 In the past few weeks I have gained and lost 3 lbs back and forth. I've watched my weight loss ticker go up and down. I bought new smaller pants only to find that I can't fit into them properly now (they fit when I bought them!)

 I could state all kinds of reasons as to why I've bounced back and forth. I have NOT been doing my usual morning workouts. At all. I had to make TWO volcanos out of cake for my daughter's science project (the first one failed asthetically so we have been steadily consuming it over the past two days). I've had a toothache which has caused an increase of soft foods and soups (high sodium). I've been stressed out with personal matters and also with the events in Boston - which directly affect my job - therefore causing me to seek comfort in food items. I've been logging as usual and though it doesn't seem like I'm doing THAT badly, the scale does not lie. 

 But those seem to be excuses for my dieting failure. And instead of making excuses for myself I am choosing to acknowledge the fact that I screwed up and pull my sorry ass back up onto the wagon again. 

Tomorrow night I am going to spend time with my friend and colleague. The plan is that I will feed us a homemade lasagna and then we will go out for drinks. I am sure to be over calories tomorrow. I'm certain. But I know that as of Monday I am going to be back on track full force, baby. Waking up at 6am, getting my workout on, making sure I consume only healthy and clean-ish foods. I will drink more water and less coffee. 

No more excuses. No more slacking. I've got 3 months to lose 15 lbs. Sh!t just got real, 

Lemon Pasta Salad

So I have been on this Pinterest binge of making things I find and seeing how they turn out. It's been so much fun! Some fails but mostly wins. So for Easter at my Nana's I made this Lemon Pasta Salad that I saw on Pinterest. It came out great! It's a bit high in the calories but I think it's worth it. :)

Lemon Pasta Salad

Serves: 12-ish

INGREDIENTS:

1 lb Pasta (I used Rotini)
1 Tbsp Extra Virgin Olive Oil
2 cloves garlic, minced
1 cup heavy cream
1 cup low sodium chicken broth
1/2 package baby arugula, chopped
1 pint grape tomatoes, halved
1-2 lemons, juice and zest
1 tsp black pepper
2 tsp kosher salt
1/2 freshly grated romano or parm cheese

DIRECTIONS:

1. Cook pasta and drain according to package directions.
2. In medium saucepan cook garlic in olive oil being careful not to burn it.
3. Add in cream, broth, lemon juice, zest, salt and pepper. Bring to a low boil then turn heat down and continue to simmer for 15 minutes so sauce will thicken a bit.
4. Toss pasta with sauce. Add veggies and sprinkle with cheese. Toss lightly and pour into serving dish. 

NUTRITION:

Calories: 252

Fat: 10

Protein: 7

Sugar: 3

Sodium: 368

Fiber: 2

Sesame Turkey (Crockpot Recipe)

Sesame Turkey (Crockpot)

Serves: 8

So I've slightly obsessed with finding recipes on Pinterest to try out. This is the most recent one I've tried. I made it tonight and it came out SO good!

INGREDIENTS:
2 packages Shady Brook Turkey Cutlets (the original recipe calls for 3 lbs turkey tenderloins)
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/4 cup reduced sodium soy sauce (I only had the regular stuff on hand)
1/4 reduced sodium chicken broth
4 tsp freshly grated ginger
1 Tbsp lemon juice
1 Tbsp toasted sesame oil
2 cloves garlic, minced
2 Tbsp cornstarch
2 Tbsp water
sliced green onions
toasted sesame seeds

DIRECTIONS:

1. Place turkey in slow cooker and season with pepper and cayenne. 
2. In medium bowl combine soy sauce, chicken broth, ginger, garlic, lemon juice and garlic. Pour over turkey in slow cooker. 
3. Cook on low 5-6 hours or high for 2 1/2 - 3 hours (I cooked on low).
4. Remove turkey from crockpot and place on serving platter, covering it to keep warm.
5. Strain liquid into saucepan and heat over medium. 
6. Mix together cornstarch and water until smooth and add to the sauce on the stovetop. Whisk to combine. Continue to cook and stir until the sauce has thickened to desired consistency. 
7. Pour sauce over turkey on serving platter, sprinkle with sliced green onions and sesame seeds to serve.

NUTRITION:

(per serving)
Calories: 145

Fat: 3

Protein: 26

Sugar: 0

Sodium: 840 (would have been lower if I had the low sodium soy sauce!)

Fiber: 0

Jalepeno Popper Chicken

Jalepeno Popper Chicken

Serves: 6

INGREDIENTS:
6 boneless skinless chicken breasts
8oz 1/3 less fat cream cheese
2 medium jalepeno peppers, chopped
3 garlic cloves, minced or chopped
1/4 shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 375.
2. Spray casserole dish with cooking spray. 
3. In a medium bowl mix together the cream cheese, jalepeno, garlic and cheddar. 
4. In each chicken breast cut open a pocket in the meat. Be careful as to not puncture through the other side.
5. Evenly stuff each breast with cream cheese mixture and place chicken breast cut side up in pan. 
6. Season with salt and pepper. Bake 45 minutes to an hour.

NUTRITION:

Calories: 348

Fat: 17

Protein: 53

Sugar: 1

Sodium: 294

Fiber: 0

Irish Cream Whoopie Pies

In honor of St Patrick's Day I felt the need to share one of my favorite recipes of all time. It's not healthful. It's not packing punches of nutrients anywhere. It does, however, contain lots of Bailey's Liquor. That should count for something, right? So make sure you allow yourself a small indulgence this St Patrick's Day and make these for the BIG leprechauns you know.

Irish Cream Whoopie Pies

Serves: 12 (makes approx 12 whoopie pies)

INGREDIENTS:
Cookies:
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
5 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup Bailey's Liquor
1 tsp vanilla extract

Filling:
1 3/4 cup confectioner's sugar
12 Tbsp Unsalted butter, softened (1.5 sticks)
2 Tbsp Bailey's Liquor

DIRECTIONS:

1. Preheat oven to 375 and line cookie sheets with parchment paper.
2. To make cookies: In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
3. In a standing mixer, using the paddle attachment, cream together butter and sugars until fluffy. Add egg and continue to beat until fluffy and pale. Reduce speed. Begin to incorporate cocoa mixture slowly until well combined.
4. Add Bailey's and vanilla. Combine well, scraping sides and bottom until well mixed.
5. Scoop spoonfuls of dough onto cookie sheets, spacing 2 inches apart. Bake 10-12 minutes.
6. Remove from oven and allow to cool on wire racks.
7. Once all cookies are cooked and cooling begin to make your filling.
8. Using standing mixer again, beat butter, confectioner's sugar and Bailey's together until creamy. 
9. Using a butter knife spread filling on bottom of one cookie and top with other cookie to make whoopie pie.
   
   NUTRITION:
   (you don't realllllly wanna look here, do ya??)
   Calories: 481
   Fat: 22
   Protein: 4
   Sugar: 37
   Sodium: 427
   Fiber: 2
   

Meatloaf Muffins with Mashed Potato 'Frosting'

Meatloaf Muffins with Mashed Potato 'Frosting'

Serves 12

INGREDIENTS:
2 lbs 93% lean ground turkey
1/2 cup egg beaters/egg substitute
1/2 cup skim milk
1/4 cup dry seasoned breadcrumbs
1 packet McCormick Meatloaf seasoning - Lower sodium

6 medium white potatoes
1/2 cup skim milk
2 Tbsp Light Butter

DIRECTIONS:

1. Prepare meatloaf according to packet directions.
2. Spray a 12 cup muffin tin with cooking spray (such as Pam or Smart Balance)
3. Take a handful of meat mixture and shape into a ball. Place each ball into a muffin cup.
4. Bake for 45 minutes.
5. Meanwhile peel and quarter potatoes and boil until fork tender.
6. Drain potatoes and return to pot. Add butter and mash. Slowly add milk and mash or whip to desired consistency.
7. When muffins are done cooking remove from muffin tin and put on large plate/serving platter. Place mashed potato mixture into a large zip loc bag and cut about 1/2 inch piece off corner. Pipe potatoes on top of muffins like you would do if frosting a cupcake. 

NUTRITION:

(Meatloaf muffins)

Calories: 164

Fat: 7

Protein: 20

Sugar: 2

Sodium: 412

Fiber: 0

(Potato 'Frosting')

Calories: 43 

Fat: 1

Protein: 1

Sugar: 1

Sodium: 0

Fiber: 1

Banana Nutella Eggrolls

Woah, guys. WOAH.

I was messing around on pinterest and saw something similar and decided to make due with what I had on hand.

**WARNING: THIS IS NOT HEALTHY. In fact, it's probably incredibly terrible as far as a snack goes. But for a simple dessert it isn't AS bad as other things (aka that cheesecake I had last night).

Banana Nutella Eggrolls

Servings: 8 (1 eggroll)

INGREDIENTS:
8 Nasoya Eggroll Wrappers
8 Tbsp Nutella
1 small banana, cut into slices
1 tbsp butter, melted
Cinnamon Sugar, for dusting
small bowl of water

DIRECTIONS:

1. Preheat oven to 350.
2. Line cookie sheet with parchment paper.
3. In the center of each eggroll wrapper spread 1 tbsp nutella. Then place slices of banana (approx 3 slices per eggroll). Roll up as you normall would an eggroll or burrito, folding in ends, and use your finger to seal the seam with water. Place seam side down on cookie sheet.
4. Once all eggrolls are on cookie sheet, brush or spray butter onto each one and then sprinkle with cinnamon sugar. 
5. Bake 10 minutes or until desired crispness/browning. 

Best served WARM.

NUTRITION:

Calories: 208

Fat: 9 

Protein: 3

Sugar: 15

Sodium: 168

Fiber: 2

Chicken Tortilla Soup

Chicken Tortilla Soup
Serves 8

This recipe is amazing! And it rings in at a tender 111 calories PER BOWL so you can enjoy without the guilt that ordering a box of tacos would normally bring. Also note the high protein and low fat and sodium content, too!

INGREDIENTS:
1 lb boneless skinless chicken, cubed
32 ounces Progresso reduced sodium chicken broth
28 oz petite diced tomatoes, undrained
1 medium onion, chopped
2 Tbsp cumin
1 Tbsp chili powder
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 cup fresh cilantro

DIRECTIONS:

1. Combine all ingredients except cilantro in crockpot/slow cooker. Mix well. 
2. Cook on low 8 hours.
3. Stir in cilantro and serve immediately.

NUTRITION:

per serving

Calories: 111

Carbs: 11

Fat: 2

Protein: 14

Sugar: 3

Sodium: 41

100 Days of Determination

After a particularly stressful couple of weeks I am feeling defeated and almost out of steam. Almost.

 Between my dental woes, problems at home, getting my period and the fact that my weight had jumped up and wasn't moving at all I felt like giving up. But I still pushed through my workouts and still watched what I ate.

 After doing some research I found that antibiotics DO cause some weight gain. And I took my last dose yesterday. Did my workout routine as usual this morning despite the fact that my bed was oh so warm and it's snowing outside. Jumped on the scale before my shower and low and behold I am back down to where I was before the meds. Figures. And by Friday I should be done with my period. So I may just reach a mini goal by the 25th (to be in the 130's officially) after all. Huzzah!

 The problems at home? Well. It's complicated and I won't get into it. But it's been quite stressful and it's been hard to focus on anything else. Hoping that things will begin to get better soon. *fingers crossed*

 Thing is, I usually give up by now. If something goes awry I simply say 'screw it' and go eat a cheeseburger. Like last night I went to Dunkin Donuts to get myself an iced coffee as a 'treat' and when the lady over the speaker said "will that be all today?" I hesitated and nearly said "And I'll have a glazed donut, too." But I didn't. I hesitated and then said "yes, that will do it." I said to my daughter "wow, that was close... I almost ordered a donut!" She said "yeah I heard you pause... proud of you, mom."

But this time I'm NOT giving up. I'm not going to let my emotions rule my actions. I'm thinking before I DO things (which is very unlike me). I mean... I got notified that I have logged on to MyFitnessPal for 100 days. That's 100 days of better eating and moving more. And I've been rewarded with a 19 lb loss. It might not be much to some but it means a whole lot to me. Instead of watching that number increase and do nothing about it, I vowed to make a change and I did it. And I'm gonna continue to do it. Regardless of what horrible day I am having or how cold it is outside.... no excuses! I will finish this and I will come out feeling better than I ever have!

Here's to 100 more days! I honestly cannot wait to see where I am when that 365th day comes up. 

"Unstuffed" Peppers Casserole

"Unstuffed" Peppers Casserole

Serves: 6

INGREDIENTS:
1 lb Shady Brook Ground Turkey (93/7)
3 cups diced peppers (yellow, red, green)
1 medium diced yellow onion
1 Tbsp minced garlic
1 tsp sea salt
15oz Tomato Sauce
1/2 cup shredded cheddar cheese
2 cups cooked brown rice

DIRECTIONS:

1. Preheat oven to 350.
2. In large skillet brown turkey, drain and set aside.
3. In same pan saute peppers and onions until semi soft.
4. Add garlic and salt.
5. Stir in Tomato sauce and rice.
6. Add turkey and combine well.
7. Transfer to casserole dish sprayed with Olive Oil.
8. Sprinkle cheese over top.
9. Bake for approx 15 minutes or until cheese is melted to your desired consistency.

NUTRITION:

Calories: 268

Carbs: 22

Fat: 10

Protein: 24

Sugar: 6

Sodium: 970