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Friday, August 27, 2010

Finally toning shoes that look like normal sneakers!

Ok so secretively I have really really wanted to purchase the new toning shoes on the market but never did because they are so big and bulky and call attention to your feet. I don't want the entire world to know that I have on toning shoes!

New Balance just launched their new TrueBalance Toning Shoe line and they look like normal sneakers!!!! Their tag line is "Tone Your Body Without Toning Downing Your Style". So now you can burn calories, while toning your legs, glutes and core and no one will know your secert :)

I can't wait to go check these shoes out!

Thursday, August 26, 2010

Mountain Club of Maryland

Local mountain clubs are a great way to exercise outside while taking in the beautiful views. Last year my husband quit the gym because it was getting to expensive so we looked into other alternatives for activity. We both love the outdoors so we decided to join the Mountain Club of Maryland. This group included hiking trips year round on Wednesdays and the weekend, canoe trips and backpacking trips. You could attend as many events as you wanted and it costs my husband and I $25 for BOTH of us, for an ENTIRE year!

All excursions are lead by volunteers and take you to various trails in MD, VA, WV, DE and PA. Plus if you wanted to bring a guest it only costs $2.00. These clubs are organized in almost every state and are a great way to see areas you never would visit or just a way to spend time outdoors. We actually are going on a 7 mile hike this Sunday enjoying this gorgeous weather!

Happy Trails :)

Wednesday, August 25, 2010

Whole Wheat Buttermilk Waffles

This past weekend was the first weekend all summer we woke up Sunday morning with no plans. So I decided to try my luck at making home made waffles and home made blueberry syrup. (ok the real reason I made my own syrup is because I forgot to buy it at the store.. but it actually turned out great). The waffles were very light and fluffy and the syrup was super easy and tasted like we bought it at a farmers market. We will definately be making this recipe again!

Whole Wheat Buttermilk Waffles
Prep 10 mins Cook 30 mins Serves 8

1 1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup low-fat buttermilk
1/2 cup fat free egg substitute (I used egg beaters)
1/4 cup packed brown sugar
1 Tbsp canola oil
1 tsp vanilla extract

  1. Preheat waffle iron according to manufacturer's directions.
  2. Mix whole wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, egg substitute, brown sugar, oil and vanilla in a medium bowl until smooth, Add buttermilk mixture to flour mixture, stirring just until combined (mixture will be lumpy).
  3. When waffle iron is hot ladle 1/2 cup batter onto surface until golden (3-5 mins). Repeat with remaining batter to make a total of 8 waffles.
  4. When waffles are cooled, divide between 2 large zip - close plastic freezer bags. Squeeze out air to seal bags. Freeze up to one month. To serve, transfer 1 frozen waffle to rack in preheated 350 degree oven or toaster oven. Bake until heated through, about 5 mins.
Per serving- (1 waffle w/o syrup) 170 cal, 3g fat, 3g fiber, Points Value 3
Weight Watchers Magazine September/ October 2010

Blueberry Syrup (I made this up so feel free to make adjustments as needed)
Serves 2

1 cup of blueberries
3/4 cup of sugar
A few squirts of lemon juice

  1. Wash blueberries and drain
  2. Mash with a potato masher
  3. Bring to a boil in a frying pan and then simmer for 5 mins
  4. Optional step- strain mixture (I left ours chunky)
  5. Add a few drops of lemon juice
  6. Add sugar and mix together
  7. Bring back to a boil and simmer for 1 minute

**Step 6 feel free to adjust the amount of sugar or use splenda. My husband has a sweet tooth :)

Thursday, August 19, 2010

You Can Freeze Eggs!

As many of you know Jason (my husband) and I buy all our meat and dairy from a local Free Range Farm. The only downside is since the eggs are fresh we need to eat them in 30 days. This poses a problem some months as its only the two of us and we usually create dishes using eggs just to avoid wasting them. However; I just stumbled across this tip in the new Weight Watchers magazine and I thought I would share!

You Can Freeze Eggs!
Eggs about to expire? First check the carton: Chilled eggs will keep 4 to 5 weeks beyond the package date (or about 3 weeks after you bring them home). Time's about up? Don't toss them- beat them and freeze them. Frozen eggs will keep up to 1 year, making them your go-to staple for breakfast and more. Here's what you need to know:
  • Crack Eggs into a bowl; beat with a whisk just until blended.
  • Pour Beaten Eggs into freezer containers, leaving 1/4 inch headspace (to allow for expansion during freezing).
  • Seal Containers and attach label detailing the number of eggs and date. Freeze.
  • Thaw Eggs in refrigerator overnight
  • Choose Dishes in which thoroughly cooked eggs are called for, such as scrambled eggs, frittatas, and baked casseroles. Use thawed eggs immediately.

Also another great tip for hardboiled eggs: Boil eggs in salted water so that once hard cooked, they will peel more easily.

Wednesday, August 18, 2010

Vegan Chocolate Chip Cookies

Serves- almost 2 dozen
Cook time- 10 to 12 minutes

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
vegan chocolate or carob chips- put in as many as you like
1 cup raw sugar (turbinado)
1/2 cup Earth Balance margarine spread (can find a Trader Joe's)
1 tsp vanilla
1/4 cup of water

VERY IMPORTANT- make sure all ingredients are at room temperature. It will work if they are not all at room temperature but it works much better if they are. Also while you are pre-heating the oven set the cookie sheets you are going to use on top of the oven so they get slightly pre-heated. Preheat oven to 350 degrees.

In a large bowl mix flour, baking powder, salt and cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium bowl mix vegan sugar and vegan margarine. Mix it well. Add the vanilla then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cooking sheets, put them in the oven and bake for 10 mins.

The cookies are done when they are a little bit softer than you want them to be. They will harden up some as they cool.

Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

I haven't tired these cookies yet but my friend shared this recipe with me and said they are delicious!


Sunday, August 15, 2010

Chicken Blue-Cheese Stuffed Potatoes

Sunday night I made this clean recipe for my husband and I, and it was delicious! Its a great one-dish meal or as a side.

6 russet potatoes (about 1.5lbs), peel left on and scrubbed well
olive oil cooking spray
1/2 lb boneless, skinless chicken breasts (about 2 breasts), chopped into 1/4 inch pieces
1/2 tsp sea salt, divided
1/4 tsp fresh ground black pepper
2 tsp olive oil
3oz baby spinach (about 1 3/4 cups)
1/2 small yellow or red onion, chopped (about 1/4 cup)
1/4 cup reduced fat blue cheese, crumbled
1 tbsp low-fat plain cream cheese
1 tsp fresh lemon juice


  1. Preheat oven to 400 degrees F. With a fork poke holes in potatoes. Wrap potatoes separately in foil and bake in a large baking dish misted with cooking spray for 45 mins to 1 hour or until tender; let cool for 15 minutes
  2. Season chicken with 1/4 tsp of sale and pepper. Heat oil in a large skillet over medium high heat. Add chicken and cook for 507 minutes or until cooked through; remove from skillet and set aside. Add spinach and onion to skillet and saute over medium heat until spinach is wilted. Remove from heat and set aside.
  3. Cut potatoes in half lenghtwise. Carefully scopp out centers, leaving 1/4 inch thick shelles. In a large mixing bowl mash potatoes meat; set aside.
  4. Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese, lemon juice, and remaining 1/4 tsp of salt, stirring well. Spoon mixture into potato shells, dividing evenly and place potatoes cut side up, on a baking sheet and mist with cooking spray.
  5. Bake at 400 degrees F for 10 to 15 minutes or until lightly browned and thoroughly heated.

Nutrients per potato (2 filled halves): Calories:252, Total Fat:4g, Fiber 3g, Protein 14g

Clean Eating Magazine July/August 2010

Friday, August 13, 2010

Balsamic Shrimp Saute

Prep: 15 mins Cook: 15 mins Serves: 4

1 tablespoon extra-virgin olive oil
1 large red onion, thinly sliced
3 any color bell peppers, sliced
1 large fennel bulb, sliced or 1 tsp of fennel seeds
4 garlic cloves, chopped
3 plum tomatoes, diced
2 teaspoons chopped fresh thyme or 1 tsp dried
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1.5lbs medium devained shrimp peeled
1.5 tablespoon balsamic vinegar

  • Heat oil in a large nonstick skillet over medium high heat. Add onion, bell peppers, and fennel; cook stirring frequently, until soften. Add garlic and cook, stirring constantly, just until fragrant about 30 seconds. Add tomatoes, thyme, salt and red pepper flakes; cook, stirring frequently until the tomatoes soften, about 2 minutes.
  • Add shrimp and cook stirring frequently until shrimp are just opaque in the center, about 5 minutes. Serve and drizzle with balsamic vinegar.

Per serving: (about 2 cups) 190 cal, 5g fat, 5 g fiber, 20g protein

**Excellent over whole wheat pasta

Weight Watchers Magazine May/June 2010

Sunday, August 8, 2010

On The Go!

I am a big fan of Kashi Bars but I recently stumbled upon this new flavor- Cinnamon Coffee Cake. I am in love! You almost feel like you are cheating when you are eating this bar as it really tastes like a coffee cake.

These bars are great for breakfast or a snack on the go. Also a great option if you need something sweet after dinner.

Kashi Go Lean Cinnamon Coffee Cake- Calories 160, Fat 4g, Carbs 26g, Protein 8g

Wednesday, August 4, 2010

Health Tip

Did you know that 1 teaspoon of cinnamon has the same amount of antioxidants as a 1/2 cup of blueberries? So next time you reach for a snack sprinkle some cinnamon over apple slices for double the heath benefits!

Extra Life Changers

Monday, August 2, 2010

Only 100 Calories

La Tortilla Factory has introduced a line of 100 calorie wraps and they taste great! The Smart & Delicious line comes in a few flavors and is perfect for fajitas, tacos, or even a lunch wrap.

Another idea is to lightly toast these totillas and use them as chips with hummus or salsa for a perfect snack!

Penne Chicken and Preserved Lemon

This recipe is delicious and really easy to make! Its a great summer pasta recipe.

Prep: 10 mins, Cook: 14 mins
Makes 4 servings

1/2 lb uncooked whole wheat penne
1/2 lb broccoli rabe, trimmed and cut (I have substituted regular broccoli at times)
2 tablespoons extra virgin olive oil
1.5 tablespoons sliced fresh garlic
1/2 teaspoon crushed red pepper
2 cups of skinless, boneless, shredded rotisserie chicken (the pre-made rotisserie chicken works great and save time)
1/2 preserved lemon, rinsed, pulp removed and rind thinly sliced or 1 teaspoon grated fresh lemon zest
1/8 teaspoon of salt
1/3 cup grated fresh Parmesan cheese
Also need extra Parmesan cheese for shaving

1. Cook penne according to package directions. Add broccoli rabe to pasta during the last 2 minutes of cooling. When penne is al dente and broccoli rabe is tender but still bright green, drain, reserving 1/3 cup of pasta water. Set aside.
2. While pasta is cooking, heat olive oil over medium heat. Add garlic and crushed red pepper and cook 1.5-2 minutes or until fragrant but not browned. Add the (cooked) chicken and reserved pasta water and cook 1 minute or until heated through. Add preserved lemon rind (or zest) and salt, remove from heat.
3. Toss chicken mixture with cooked pasta and broccoli and grated Parmesan cheese. Divide between 4 bowls. Use a wide peeler to shave 3 (2 inch long) strips of Parmesan over each bowl. (serving is 1.5 cups)

Calories 424, Fat 12g, Fiber 5g, Sugars 1g
Heath Magazine Sept 2008
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