Wednesday, August 11, 2010
I pick up my juices on Friday and begin the experiment on Saturday! If you have tried this cleanse or have any tips that you want to share about your own cleansing experiences I would LOVE to hear them!
Thursday, July 8, 2010
Hello my friends and random people who found me online! It is me...Corinne, remember? It has been waaaay too long but I am back thanks to my friend Heather Dratler and her suggestion that I start again I am here.
So let's get right in! I found this great recipe from Vegetarian Times and tried it the other night for a quick easy meal...it was amazing! A must try for a night when you get home and are too tired to cook but want LOTS of food!
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives
- Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
- Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
- Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
Nutritional Information per serving:
Calories: 258, Protein: 9g, Total Fat: 9g, Carbs: 40g, Sugar: 5g, Fiber: 8g
Be on the lookout for more posts....they will be coming your way soon, if I don't melt in this New York heat :)
Tuesday, December 1, 2009
I am sure you still have a ton of leftovers from that huge meal you just ate last Thursday..aka Thanksgiving. By the way, what did everyone do for the big day? See family? See friends? Volunteer? I did a little bit of the last two. My friends and I volunteered to clean up at the Ronald McDonald House on Thanksgiving and then the day after we did a HUGE feast! Full of great food and amazing people (see below for the picture of the group).
Anyways, back to my original post. I am sure you have a lot of food leftover from your meal so why not throw it all together into this tasty and filling wrap from my favorite Hungry Girl!
Let me know how you have all been...I have missed you :)
For Corn Stuffing
1 1/2 tbsp. yellow cornmeal
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. chopped jarred roasted red peppers
1 tsp. reduced-fat Parmesan-style grated topping
1/2 no-calorie sweetener packet (like Splenda)
Optional: 1 jarred jalapeno slice, chopped
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
1 tbsp. light blue cheese dressing with about 25 calories per tbsp. (like the one by Wish-Bone)
5 mandarin orange segments packed in juice, drained and chopped
1 tbsp. dried cranberries
3 oz. yummy tofurky, chopped
1/4 cup chopped romaine lettuce
- Combine all ingredients for the stuffing in a microwave-safe bowl sprayed with nonstick spray, and stir until thoroughly mixed. Microwave for 30 seconds. Use a fork to break up the mixture. If needed, microwave for another 15 seconds, until no longer liquid-y. Set aside to cool.
- Lay tortilla on a plate and warm in the microwave for 10 - 15 seconds.Spread dressing onto the tortilla, and sprinkle chopped orange segments and dried cranberries down the center of the tortilla.
- Top with turkey, stuffing, and lettuce.Wrap tortilla up tightly like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.)
MAKES 1 SERVING
Serving Size: 1 wrap (entire recipe)
Calories: 326, Fat: 5.5g, Sodium: 624mg, Carbs: 43g, Fiber: 14g, Sugars: 11g, Protein: 37g
And...because I have been gone for so long I decided to add a picture from my Thanksgiving!
Sunday, June 28, 2009
4 dried black Chinese mushrooms or dried shiitake mushrooms
1/3 cup fat-free vegetable broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bag of morning star chik'n strips
4 cups shredded green cabbage or packaged cole slaw mix
1 carrot, cut into matchstick-size pieces
1 small zucchini, cut into matchstick-size pieces
2 green onions, sliced diagonally into 1/4-inch pieces
8 6-inch whole-wheat or spinach tortillas
1/4 cup hoisin sauce
- Soak dried mushrooms in 1/2 cup of warm water for 20 minutes. Drain and reserve mushroom liquid. Remove and discard any stems and thinly slice caps.
- Whisk together broth, soy sauce, and cornstarch; set aside.
- Heat oil in a wok or large skillet over high heat. Add minced garlic and ginger and stir-fry for 30 seconds. Add "chicken" and stir-fry for 2-3 minutes, until no longer pink. Add cabbage, carrot, zucchini, green onions, reserved mushrooms and mushroom liquid and stir-fry for 1 minute, until cabbage wilts. Add cornstarch mixture and simmer 1 minute, until liquid thickens. Remove from heat.
- Wrap tortillas in plastic and heat in the microwave for 15 seconds to soften. Spoon 1 1/2 teaspoons of hoisin sauce on each tortilla. Add chicken and vegetable mixture and roll up.
390 calories, 1.02 g calcium, 46 g carbs (50%), 7 g fat (14%), 21 g fiber, 35 g protein (36%), 922 mg sodium
Thursday, June 18, 2009
Monday, June 15, 2009
A little about the Cleanse straight from their website "This Cleanse will gently rid your body of impurities, regain an alkaline balance and normalize digestion and metabolism. Too often, a cleanse stirs up detox symptoms that are far too intense for the “average” person. BPC is designed for people that would like to give their insides a rest while simultaneously going on about their daily lives. One needn’t gamble with extremes to feel the benefits of a Cleanse."
I have not been eating very healthy or going to the gym as much as I need to so I am hoping this will help me get back on track. After finishing the first green juice (that has lots of good for you stuff like celery, kale, romaine, and green apple) and brushing my teeth I am feeling very good.
Wednesday, June 10, 2009
Cornmeal for sprinkling
1 teaspoon olive oil
1 cup chopped fennel
1 10-ounce package chopped frozen spinach, thawed
Salt and freshly ground black pepper to taste
1 14-inch whole-grain pizza crust (see recipe, p. 214) or store-bought pizza dough
3.4 cup fat-free prepared marinara sauce
1.2 cup reduced-fat ricotta cheese
3 ounces crumbled feta cheese (about 3.4 cup)
4 plum tomatoes, chopped
1.4 cup chopped fresh mint
- Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.
- On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes. Remove pizza stone or sheet from oven to add toppings.
- Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden.
- While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving.
(1 slice): 176 calories, 4 g fat (23% calories), 2 g saturated fat, 27 g carbs, 7 g protein, 3 g fiber, 128 mg calcium, 2 g iron, 381 mg sodium