Friday, October 29, 2010
Wednesday, October 27, 2010
Tuesday, October 26, 2010
I hope she opens some in the US soon!! I can only imagine how spectacular these gyms will be, not to mention extremely motivating.
Friday, October 22, 2010
- Preheat oven to 450 degrees. In a medium pot combine 2 1/2 cups of low sodium chicken broth and florets from 1 head of cauliflower, season with kosher salt and ground pepper. Bring to a boil, then reduce and simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches puree cauliflower until smooth (thin it with broth if necessary).
- Meanwhile on a small baking sheet toss 8 small cauliflower leaves or 2 large leaves coarsely chopped with 1/4 tsp of extra virgin olive oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as a garnish on soup.
Per serving: 80 calories, 1g unsaturated fat, 12g carbs, 8g protein, 5g fiber.
Whole Living November 2010
Thursday, October 21, 2010
While I was a kid our favorite house to visit on Halloween was the one that gave out small toys instead of candy. This year Silly Bandz are all the rage, so this is a great substitution for candy and will make your house a sure favorite.
Wednesday, October 20, 2010
I decided to step out of my comfort zone and try Vanilla Rooibos. This tea a lush and indulgent blend of rooibos, Tahitian vanilla, sweet cinnamon, apples and peaches. Sounds like some combination but I was intrigued. And the verdict was...... I LOVE IT! Its slightly on the sweet side so the perfect dessert.
Tuesday, October 19, 2010
There will always be an ongoing debate about which is healthier- Oatmeal or Steel Cut Oats, but if you have never tried Steel Cut Oats I definitely recommended it. Such a great new breakfast for the cold Fall/Winter mornings.
Monday, October 18, 2010
Wednesday, October 13, 2010
Makes: 3 Servings
Prep Time: 8 Minutes
Cook Time: 10 Minutes
Nonstick cooking spray
1 12 inch 100% whole-wheat pizza crust
1 cup of prepared tomato salsa
1 1/4 cups of reduced fat 2% mozzarella cheese
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)
- Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup of mozzarella, beans, sliced red pepper and scallions.
- Top pizza with remaining 1/4 cup of cheese
- Place pizza in the oven and bake 8 to 10 minutes or until cheese is melted. Remove from oven and garnish with cilantro if desired. Cut into 6 slices and serve.
** I added cumin to spice up this dish. It was a great touch.
Nutrition per serving (2 slices) 488 calories, 28g protein, 72g carbohydrate, 12g fat, 16g fiber
Fitness Magazine October 2010
Monday, October 11, 2010
Prep: 15 mins, Cook: 10 mins, Makes 4 servings
- 8 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon of salt, divided
- 2 bunches of asparagus, trimmed (about 40)
- 1 tablespoon extra- virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely chopped parsley
- Fresh ground pepper to taste
- 4 tablespoons coarsely grated fresh Parmesan cheese, divided
- Break the eggs into 8 individual containers (teacups, prep bowls or paper plates). Fill a large low sided pan with water, add vinegar and 1/2 teaspoon of salt and bring to a boil over med- high heat
- Meanwhile bring a separate pot of water to a boil in a medium saucepan over med-high heat. Add asparagus spears and cook 3-4 minutes or until crisp-tender. Remove asparagus with tongs and set aside.
- Dry the medium saucepan. Add olive oil and heat over medium heat. Add garlic and saute 1 minute. Turn off heat ; add butter and swirl pan. Add lemon juice, parsley, remaining salt and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons of Parmesan; then toss with lemon butter to coat.
- Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off the heat and remove pan from the burner. Divide asparagus among the 4 plates (bring plates close to pan with poached eggs, and place a folded clean kitchen town next to plates)
- Remove the eggs from the water with a slotted spoon, 1 at a time, blotting bottom of the spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each service and sprinkle with remaining 2 tablespoons of Parmesan. Serve immediately. (serving size 10 asparagus and 2 eggs)
Calories 256, Fat 18g, Protein 18g, Carbohydrate 8g, Fiber 3g, Sodium 518mg, Calcium 147mg
**To bulk up this recipe for only 100 additional calories, I placed the eggs on an English muffin (1 egg per half) and poured the remaining sauce over the eggs while stacking the asparagus on the side of the plate.