Tuesday, June 24, 2008

Martini Madness

I have to give it to Hungry Girl again, I found these three low calorie martini recipes and loved them all! I promised to give you more cocktails to vary up my blog. It is getting really hot outside and I figured to help everyone make this summer more tolerable I would try to cool off with some nice cold martini's. Let me know what you all think!
Orange Creamsicle Martini

This low-calorie cocktail tastes EXACTLY like those sherbet 'n ice cream bars you used to eat as a kid... Mmmmmmmm!

4 oz. diet orange soda, room temperature
1.5 oz. orange-flavored vodka (like Smirnoff Twist of Orange)

1.5 oz. Torani Sugar Free Vanilla Syrup
1 tbsp. Cool Whip Free

Directions: Place all ingredients in a martini shaker, but DO NOT shake (or the carbonated soda will explode!). Mix thoroughly with a spoon until mixture is mostly lump-free. Add about 1 cup ice (crushed, if you've got it), and stir until mixture is cold. Then place the strainer on top and pour into a large martini glass. Enjoy!

Makes 1 Serving: PER SERVING (entire recipe, 1 martini): 109 calories, 0g fat, 69mg sodium, 2.5g carbs, 0g fiber, 0.5g sugars, 0g protein

Kickin' Key Lime Pie Martini

This one tastes even better than a slice of key lime pie! Don't believe us? TRY IT!!!

1.5 oz. lime-flavored vodka (like Finlandia Lime or Smirnoff Twist of Lime)
1 oz. Torani Sugar Free Vanilla Syrup
2 tbsp. pineapple juice
1 tbsp. lime juice
1 tbsp. Cool Whip Free


Place all ingredients in a martini shaker with 1 cup ice (crushed ice works best). Cover the top of the shaker, and shake thoroughly. Strain into a martini glass and enjoy!

MAKES 1 SERVING(entire recipe, 1 martini): 129 calories, 0g fat, 21mg sodium, 7g carbs, 0g fiber, 4g sugars, 0g protein

Mounds Bar Martinis

Creamy... chocolatey... coconut-y and deeeeeeeelicious. This recipe will rock your world!

3 oz. vodka (80 proof)
1 packet Diet Swiss Miss Hot Cocoa Mix (the 25-calorie one)
2 oz. Torani Sugar Free Coconut Syrup
2 tbsp. Fat Free Reddi-wip


Fill a martini shaker halfway with ice (preferably crushed). Combine cocoa mix with 2 oz. hot water, and mix well. Then add 2 oz. cold water, and pour the mixture into the martini shaker. Add the vodka, syrup and Reddi-wip, and cover the top of the shaker. Shake for about a minute, or until the liquid is cold. Then strain into 2 martini glasses. Enjoy!

Makes 2 Servings: (half of recipe, 1 martini): 112 calories, 0g fat, 80mg sodium, 2.5g carbs, 0.5g fiber, 1.5g sugars, 1g protein

Sunday, June 22, 2008

Louisiana Greens and “Sausage”

I have been extremely busy lately! Trying to find a job has turned out to be more difficult than I originally thought. I am sorry I haven't updated as much as I should but I have lost track of time. With all the stress of trying to find a job and getting ready to move to New York I have decided to take another trip home to San Diego for a little more relaxation and rest.

Anyways back to the food, this recipe is different and tasty! I was a little hesitant when I first saw this recipe but after trying it I was pleasantly surprised. It has a ton of flavor without all the calories. I hope that you will all enjoy this southern cooking as much as we did this weekend!

Serves 6

2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy “sausage”
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian “chicken” stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme

  • Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon.
  • Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down.
  • Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
  • Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
Nutritional Information:
Per Serving: Calories 155, Protein 13g, Total fat 2g, Carbs 20g, Sodium 392mg, Fiber 5g, Sugars 5g

Sunday, June 15, 2008

Vegan Blueberry Muffins

I am finally back from my trip home to San Diego and Napa Valley where I had some AMAZING wines!! My favorite was from Domaine Chandon it was a Carneros Pinot Noir which was a lighter more every day Pinot and it was defiantly a great summer red!

Anyways when I came back all I wanted was something warm and carbohydrate based which is why I tried these Vegan Blueberry Muffins from Vegetarian Times and they were just what I wanted. Light, fluffy and warm just what I wanted after way too much wine! Now that I am back I will be sure to update more often! Let me know what you think of this great recipe!!

Ingredient list
Serves 12

1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh blueberries

  • Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
  • Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
  • Bake 35 minutes, or until tops are firm. Cool slightly on rack.

Nutritional Information:
Per SERVING: Calories 200, Protein 3g, Total fat 4g, Carbs 38g, Sodium 270mg, Fiber 1g, Sugars 21g

Friday, June 6, 2008

Grilled Veggie Salad

I am home in San Diego this week and with the beautiful weather outside and lovely scenery I decided to post a recipe that is light and easy. This salad is quick to prepare and low in calories! I made it for my family last night and they were extremely impressed...which was exciting because if they knew how easy it was to prepare I don't think I would have gotten so much praise :) I will hopefully be inspired more by the amazing view from my house and post lots of recipes this week!

Next week I am going wine tasting in Napa Valley so I will let you know how that goes!! I am hoping to find some new yummy wines and if I find any good food and wine pairings I will let you all know!

Ingredient list
Serves 4

1/2 cup balsamic vinegar
6 Tbs. olive oil
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, minced (about 1 Tbs.)
1 lb. asparagus, trimmed
2 medium-size portobello mushrooms, stems removed
1 large red onion, cut into 1/2-inch rings (about 2 cups)
6 cups baby spinach leaves, rinsed and dried

  • Whisk together vinegar, olive oil, parsley, basil and garlic in small bowl. Season to taste with salt and pepper. Toss sauce with asparagus, mushrooms and onion in shallow baking dish. Cover with plastic wrap and let stand at room temperature 30 minutes.
  • Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
  • Place spinach in large serving bowl; set aside.
  • Drain asparagus mixture, reserving marinade. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred. Transfer to cutting board. Cool 2 minutes, and cut into bite-size pieces.
  • Add grilled vegetables to spinach. Transfer reserved marinade to small saucepan, and bring to a boil over medium-high heat. Remove from heat. Pour over salad mixture. Toss salad with hot marinade, using tongs. Season to taste with salt and pepper. Serve immediately.
Nutritional Information:
Per Serving- Calories 285, Fat 15g, Carbs, 21g, Fiber 6g, Sugar 8g, Sodium 203mg, Protein 5g

Tuesday, June 3, 2008

Mud Pie Blizzard

Today was so hot and muggy and I wanted something cold to help me get through the day. This recipe from my favorite site Hungry Girl was the perfect afternoon pick me up. I think this summer is going to be a hot one so I am going to begin looking for more cold low calorie treats to help me survive another summer!

1 Serving
3/4 cup Breyers Double Churn Free fat-free ice cream, French Chocolate
1 No Sugar Added Fudgsicle pop (the 40-calorie single version)
1/2 pack 100 Calorie Packs Oreo Thin Crisps, slightly crushed
2 tsp. Hershey's Lite chocolate syrup
1/2 - 3/4 tsp. instant c offee (depending on how much you like coffee flavoring)
1/2 tsp. Coffee-mate Original Fat Free powdered creamer, dissolved in
2 tbsp. warm water 1 no-calorie sweetener packet (like Splenda)
3/4 cup crushed ice (about 4 - 6 cubes)
  • Combine the chocolate syrup, instant coffee, and sweetener with the Coffee-mate mixture. Add 2 tbsp. of cold water, and then pour into the blender.
  • Cut the fudge pop into pieces (removing the stick), and add the pieces to the blender as well. Then add the ice cream and crushed ice.
  • Blend briefly at low-to-medium speed until just mixed. Spoon mixture into a glass, and then stir in the cookie pieces.
  • If needed, place in the freezer for 5 minutes to firm up.

Nutritional Information:
Calories: 253 Fat: 2g Sodium: 222mg Carbs: 59g Fiber: 8.5g Sugars: 29g Protein: 7g