Thanksgiving Wrap

Hello Readers...remember me?!? I can't believe I did it again. I dropped off the face of the blogosphere. How will you ever forgive me?? How about with a very tasty recipe and a big apology :)

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 :)

Ingredients:

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

For Wrap
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

Directions:

• 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.)
  
  

Note: This thing will be SUPER-STUFFED. (It IS a Thanksgiving wrap, after all.) Now eat up, turkey!

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!

Stir-fry Mu Shu Vegetables Wraps

Hello there my lovely blog readers. I am sorry I haven't been around much lately but I have been enjoying a wonderful vacation in San Diego visiting my family. I went for a great 20 mile bike ride yesterday with my dad in the beautiful Coronado. After the ride (and relaxing a little bit) I decided to try out a new recipe that I found on www.Shape.com. I love their magazine and I didn't realize they had so many amazing recipes online!

Well after Alexis and I did some major grocery shopping I made these amazing wraps and they hit the spot! They weren't too heavy but filled us up. There was a lot of ingredients that went into it but they all added a different element that was very needed! I would highly suggest these tasty wraps!

Ingredients
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

Directions

• 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.

Nutrition Score per serving:
390 calories, 1.02 g calcium, 46 g carbs (50%), 7 g fat (14%), 21 g fiber, 35 g protein (36%), 922 mg sodium

And....just for fun I thought I would share a picture of my adorable niece enjoying her homemade cupcakes for her third birthday!

My Time with Blue Print Cleanse

Yes I know this is a goofy picture but this is exactly how I felt after eating a fresh apple! My 3 day Cleanse is over and I survived. I not only survived but thrived!

A little recap for you:

The first day I felt AMAZING! I didn't drink a sip of coffee but I had a lot of energy and my friends even noticed my improved attitude. I must admit the first sip of that green juice scared me but after I got through the whole bottle I knew I would make it all three days. There were a lot of trips to the bathroom (TMI I know but what do you expect when all you do is drink water and juice?) which was made me feel lighter toward the end of the day. Also, the last juice, a cashew and cinnamon concoction was SO good! I was ready to take on the rest of the journey.

Day two - This was a lot harder I have to admit. I was working at my lovely internship where my boss, Sarah, and I were both doing the cleanse, which was good and bad. When we heard about someone eating Mexican food for lunch we were both very jealous but reminded each other that we are doing this cleanse to rid all of the Mexican food we had! Come night time I was ready to reach through the TV screen and eat the pizza on all those darn commercials....but I drank some tea and water and got through it!

Day three- This was MUCH easier! I was full of energy and feeling lighter and happier. I went grocery shopping and got lots of fruit from Trader Joe's and Whole Foods to prepare for today! The juices went down easier and I actually craved that last green juice! I might have bitched and moaned while doing it but on day three I knew it was going to be worth it.

Now that the cleanse is over I feel lighter (by 5 pounds) and healthier. I would definitely recommend this to anyone who has been overindulging or just wants to get rid of that extra bloat for the beach. I now have no desire for salty foods and crave the clean taste of water and fresh fruit and veggies (although I think I have always craved the taste of fresh fruits I had lost it for a little while getting overwhelmed with stress).

This was worth all the hype and I can't wait to cleanse again...I think I am addicted :)

First day of Blue Print Cleanse

Today is my first day of Blue Print Cleanse and after trying the first green juice I am a little nervous! This cleanse consists of 3 days of only drinking 6 freshly made juices. It sounds a lot harder than I think it actually will be.

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.

I don't have any recipes for you today because I don't want to think about all that yummy food I can't have BUT I will be keeping you updated on my cleanse so wish me luck :)

Greek-Style Pizza with Ricotta and Feta

I have been eating horribly lately, which is why I haven't been updating as much as I should. I have been on the hunt for a new roommate/apartment as well as a new job so life has been stressful and it has caused me to not cook as much and basically eat anything that is in front of me. But I am trying to get back on track!

My amazing internship at J Public Relations has been a great way for me to take my mind off of all the stresses and learn a lot. One of their clients is a great juice cleanse company called BluePrintCleanse that I am SO excited to start on Monday. I am planning on documenting everything for my lovely loyal readers and let you know all of the good and bad of doing the BPC cleanse!

Now...on to my latest cooking adventure! This recipe from Shape Magazine will make you never want to order pizza in! I needed to find something that would be easy and very tasty. I didn't want to have junk-food withdrawals and this pizza not only tasted amazing but left me feeling great after eating. I hope I can stay on track and get my life in order! I know that my cleanse on Monday will truly help me get everything together.

On to the FOOD!!

Ingredients:

Makes 8 slices

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

Directions

• 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.

Nutrition Information per 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

It has been awhile!

Hi there...I am sorry I have been away for so long! Life got a little stressful, but now hopefully I am back for good! 

Today I just found out about a great new website called Veggie Trader that is such a fun concept an online marketplace that works like a mash-up of eBay, Craigslist and your local farmers' market. This newly minted site lets you buy, sell and trade homegrown produce with other backyard farmers in your area. Have a ton of tomatoes but no lemons or wax beans? The registration is free so why are you waiting?

I am going to start trying to branch out into other area's of food on my blog so it is a little more interesting than simply recipes. It might take me a little while to find my footing so bare with me :)

Now on to what I know how to do best....give you yummy recipes! And these brownies won't disappoint! 

Ingredients:
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 cups canned pure pumpkin
2 cups mini marshmallows
1/4 cup slivered almonds, lightly crushed
2 tbsp. Hershey's Lite chocolate syrup

Directions:
Preheat oven to 350 degrees.

Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick!) Spray a mid-sized baking pan (8" X 8" works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.

Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula, press down on the marshmallow-nut layer to help it adhere to the batter.

Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important! Do not cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve!

MAKES 36 SERVINGS

Serving Size: 1 square

Calories: 73, Fat: 1g, Sodium: 52mg, Carbs: 15.5g, Fiber: 1g, Sugars: 10g, Protein: 1g

PS- I am also getting used to posting on my new Mac so I am slowly working out the kinks with that as well!

Quesadilla Madness!

If you know anything about me you know I am in LOVE with Mexican food! I can't get enough! That is why when I came across this amazing recipe I had to try it, and thank god I did. They were very tasty and filling. After eating a whole one I was super full and didn't have to feel guilty for having a lot of food.

A perfect afternoon meal for a lovely Saturday if you ask me!


Ingredients:
Serves 1

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla
1/3 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
1/4 cup shredded fat-free cheddar cheese
One-half wedge The Laughing Cow Light Original Swiss cheese
1 tbsp. fat-free sour cream
1/2 tbsp. chopped scallions
1/4 tsp. dry taco seasoning mix
Optional: additional fat-free sour cream, for dipping

Directions:

• In a small microwave-safe bowl, combine soy crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 30 seconds, stir again, and set aside.
• Lay tortilla flat and spread cheese wedge evenly over one half.
  Bring a medium-large pan sprayed with nonstick spray to medium heat, and lay tortilla in it with the cheesy side up. Cook for about 30 seconds. Top the cheesy tortilla half with soy crumble mixture.
• Using a spatula, carefully fold the plain tortilla half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom.
  Flip and continue to cook for about 1 minute, until both sides are toasted. Remove from heat and cut into four triangles. Serve with sour cream for dipping, if you like. Enjoy!

Serving Size: entire quesadilla
Calories: 196, Fat: 5g, Sodium: 931mg, Carbs: 25g, Fiber: 13.5g, Sugars: 2.5g, Protein: 25.5g

Fun Falafel Night!

Last night I was in the mood for a little middle eastern food so I automatically thought FALAFEL! I was very pleased to find out that these falafel's are amazing and really low-cal. There is nothing better than a homemade falafel and this truly hit the spot. The dip that goes along with it is wonderful as well!

Make this tonight with some white wine and you are in for a GREAT Friday night!


Ingredients:
Serves 5

For Falafel Pockets
2 1/2 whole-wheat or high-fiber pitas
One 15-oz. can chickpeas, well drained
1 onion, very finely chopped
1/4 cup whole-wheat flour
3 tbsp. finely chopped fresh parsley
1 1/2 tbsp. chopped garlic
1 tbsp. chopped fresh cilantro
1/2 tbsp. ground cumin
3/4 tsp. salt
1/2 tsp. baking powder
1/4 tsp. lemon juice
1/8 tsp. paprika, or more to taste
black pepper, to taste
Two 2-second sprays olive oil nonstick spray

For Dip
6 oz. plain fat-free yogurt
1 Persian cucumber, peeled and chopped (or another small cucumber, peeled, deseeded, and chopped)
1 tsp. dried dill
3/4 tsp. crushed garlic
1/4 tsp. salt
black pepper, to taste

Directions:

• Preheat oven to 375 degrees.
• Place all ingredients for falafel (except for the pitas and nonstick spray) in a large bowl, and give them a good stir. Using a potato masher, mash well. Mixture should remain slightly chunky, not smooth.
• Spray a baking sheet thoroughly with a 2-second spray of olive oil nonstick spray.
• One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet. Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.
• Bake in the oven for 15 minutes. Meanwhile, combine all ingredients for dip in a blender or food processor, and pulse until just blended. Season to taste with black pepper and refrigerate until ready to serve.
• Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the oven and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.
• Cut the whole pitas into halves, toast or warm all pita halves slightly, and then fill each with three falafel balls and 3 tbsp. dip. Enjoy!

Nutritional Information:

PER SERVING (1 pita pocket with 3 falafel balls and 3 tbsp. dip): 198 calories, 2.25g fat, 863mg sodium, 37g carbs, 8.5g fiber, 5g sugars, 10g protein

Soba Noodle Fun

I was feeling lazy last night so I decided to try something simple and tasty. This dish was just that and... with a little Morning Star "chicken" strips I added a little more protein and made this side dish into a main attraction. I absolutely love soba noodles for everything Asian inspired...especially soups (if you are looking for an amazing soba noodle soup in NYC try out Deli Marche, they have an awesome soba noodle bowl that is full of steamed veggies and tofu)

If you are feeling lazy tonight and have two hours to chill the noodles try this out...you won't be disappointed.
Ingredients:
Serves 4
1 package (8 oz) uncooked udon or soba (buckwheat) noodles
2 cups frozen organic cut green beans (from 16-oz bag), thawed
1 tablespoon peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar or cider vinegar
2 teaspoons honey
2 teaspoons hot chili paste with garlic
1/3 cup water

Directions:

• Cook noodles as directed on package, adding green beans for the last 4 minutes of cook time. Rinse with cold water; drain.
• In microwavable bowl, mix remaining ingredients; microwave uncovered on High 15 to 20 seconds or until softened. Beat sauce with wire whisk until smooth.
• In large bowl, toss green beans and cooked noodles with sauce. Refrigerate at least 2 hours before serving.

Nutritional Information:

Per Serving: Calories 260 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 480mg; Total Carbohydrate 48g (Dietary Fiber 6g, Sugars 6g); Protein 10g

Spinach Manicotti

This dinner was truly what the doctor ordered – it was only 8 ingredients and 15 minutes of prep time. Last night it was rainy and cold outside so I decided to make a pasta dish (because when it is cold outside there is nothing better than a nice and filling cheesy warm dish) and manicotti is my favorite pasta dish! This had just the right amount of spinach and cheese...pure heaven!

I served it with a really simple cucumber salad and it was the perfect compliment. The next time you have a cold and gross day try this out and it will cheer you right up!
Ingredients:
7 Servings (2 Manicotti Each)
1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) pasta sauce (any flavor)

Directions:

• Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
• In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
• In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
• Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutritional Information:

Per Serving (2 Manicottis)
Calories 380, Total Fat 15g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 80mg, Sodium 770mg, Total Carbohydrate 41g, Fiber 4g, Sugars 6g, Protein 22g

Eggplant with Mozzarella

I am sorry for being absent for so long my friends. This weekend was a little crazy but don't worry because this appetizer will make up for my not posting in a few days! If you love eggplants as much as I do, you will have to try this out.

I have always loved eggplant and mozzarella together (eggplant parm's are my FAVORITE) so I knew this was going to be great from the start. It was salty and savory thanks to the capers which is just what I was looking for. Everyone who enjoyed these last night couldn't get enough! Let me know what you think!

Ingredients:
Serves 6
Basil Oil
1 cup tightly packed fresh basil leaves
1/4 cup olive oil

Eggplant
3 baby eggplants (1 lb.), sliced into 30 ½-inch-thick rounds
2 Tbs. olive oil
1 leek, halved, white and light green parts cut into half-moons
4 Tbs. white wine vinegar, divided
1 6-oz. ball fresh mozzarella, sliced into 6 rounds
2 Tbs. capers

Directions:

• To make Basil Oil: Blanch basil 5 seconds in 4 cups boiling, salted water. Drain, and plunge into ice water. Pat basil dry, then purée in blender with olive oil. Season with salt and pepper. Strain oil with mesh strainer, and discard basil.
• Generously salt eggplant slices, and set in colander placed over bowl. Let stand 45 minutes to release liquid.
• Meanwhile, heat olive oil in skillet over medium heat. Add leek, season with salt, and sauté 5 to 7 minutes, or until softened. Transfer to bowl.
• Coat nonstick skillet with cooking spray, and heat over medium heat. Add half of eggplant slices, and season with salt. Cook 5 minutes, or until browned and caramelized, using spatula to move slices often to prevent sticking. Flip eggplant with spatula, add 2 Tbs. vinegar, reduce heat to medium-low, and cover.
• Cook 5 to 7 minutes more, or until vinegar has evaporated and second side of eggplant is caramelized. Remove eggplant slices to covered bowl to keep warm. Repeat with remaining eggplant slices.
• To serve: Place mozzarella slices on serving plates. Top each cheese slice with 5 slices eggplant, 1 Tbs. leek, 1 Tbs. Basil Oil, and sprinkling of capers. Season with salt and pepper.

Nutritional Information
Per Serving:
Calories 236, Protein 6g, Total fat 20g, Saturated fat 5.5g, Carbs 9g, Cholesterol 22mg, Sodium 402mg, Fiber 2g, Sugars 3g

Chili Con Tempeh

I was in the mood for something spicy last night when I found this recipe It was fantastic! Spicy but not too much...perfect!

Sorry I can't write more but my next post will be amazing....I am working on something great so stay tuned!!

Ingredients:
Serves 8
2 Tbs. olive oil, divided
1 onion, chopped (1 cup)
2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided
2 celery stalks, cut into 1/2-inch pieces (1 cup)
1 medium red bell pepper, cut into 1/2-inch pieces (1 cup)
1 small jalapeño pepper, minced
1 14.5-oz. can whole tomatoes with juice
1 6-oz. can tomato paste
2 tsp. ground cumin
2 tsp. dried oregano
1 1/2 tsp. chili powder, divided
2 8-oz. pkgs. tempeh
1/2 tsp. red pepper flakes
1 12-oz. bottle dark amber beer
2 tsp. maple syrup
1/2 cup cilantro leaves, finely chopped

Directions:

• Heat 1 Tbs. olive oil in large pot over medium heat. Add onion, carrots, and 1 Tbs. garlic, and sauté 5 minutes, or until onions are soft. Add celery, bell pepper, and jalapeño, and sauté 5 minutes more, or until bell pepper is crisp-tender.
• Meanwhile, purée tomatoes and juice in blender or food processor until smooth. Add puréed tomatoes, tomato paste, cumin, oregano, 1 tsp. chili powder, and 2 cups water to onion mixture. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
• Pulse tempeh, red pepper flakes, remaining 2 tsp. garlic, and remaining ½ tsp. chili powder in food processor or blender until crumbly. Season with salt and pepper. Heat remaining 1 Tbs. olive oil in skillet over medium heat.
• Add tempeh mixture, and sauté 5 minutes, or until golden brown. Stir beer, maple syrup, and tempeh mixture into tomato mixture. Simmer, uncovered, 15 minutes more, or until thickened, stirring occasionally. Fold in cilantro.

Nutritional Information
Per Serving:
Calories 209, Protein 13g, Total fat 10g, Saturated fat 2g, Carbs 21g, Sodium 574mg, Fiber 3g, Sugars 7g

Acai Sorbet

For all of my vegan peeps out there I have a great spring time dessert that you must try! This sorbet is very easy to make. The hardest part is finding the ingredients although I found everything I needed at my trusty Whole Foods. There is a limited amount of work that is needed so I am going to keep my post short and sweet :)

Although if you would like some more information on Acai berries and how they are taking over the news lately feel free to learn more about this crazy new trend!

Ingredients:
Serves 8
4 pure acai pulp smoothie packs (4 oz. each), thawed
3/4 cup agave nectar
2 Tbs. lemon juice

Directions:

• Whisk together all ingredients in bowl. Transfer to 9-inch-square metal baking pan, and place in freezer. Stir with fork every half hour, scraping frozen bits from sides, to keep from freezing into a block. Scoop into bowls, and serve, or store in airtight container up to 1 week.

Nutritional Information
Per Serving:
Calories 132, Protein 1g, Total fat 2.5g, Saturated fat 0.5g, Carbs 27g, Sodium 5mg, Fiber 2g, Sugars 24g

Spinach-Tomato Pie

I was feeling really motivated last night and decided to try out something that at first sounded a little too difficult. I found the recipe for this pizza online yesterday and thought it looked amazing. I am obsessed with pizza of all forms but deep dish is my all time favorite. I am a huge crust girl so I guess it makes sense.

Well last night after I pulled it out of the oven I could hardly WAIT to try it! It smelled soooo good! Boy did it live up to my expectations! It tasted just like a deep dish pizza you would get from Chicago...only healthier. The fresh tomatoes and the spinach went very well together along with the awesome crust...I felt like I was in heaven :)

You must try this if you are a pizza lover like myself and let me know what you think!

Ingredients:
Serves 6
1 10-oz. can refrigerated pizza crust
1 10-oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup low-fat sour cream
2 Tbs. minced shallots
1 cup evaporated skim milk
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 large egg whites
1 large egg
2 ripe medium-sized tomatoes, thinly sliced
1/3 cup shredded low-fat Monterey Jack cheese

Directions

• Preheat oven to 350F. Coat 9-inch pie plate with cooking spray.
• Shape dough into 4-inch circle; cover with kitchen towel; let stand 5 minutes. Roll into 11-inch circle on lightly floured surface. Fit into pie plate, and flute rim.
• Mix spinach, sour cream and shallots in mixing bowl. In separate bowl, whisk together milk, salt, pepper, egg whites and egg. Stir 1/3 cup milk mixture into spinach mixture.
• Spoon spinach mixture into bottom of prepared crust. Add layer of tomatoes, and top with cheese. Pour remaining milk mixture over cheese. Place pie plate on baking sheet.
• Bake 45 minutes, or until set. Let stand 10 minutes before serving.

Nutritional Information:
Per Serving: Calories 230, Protein 14g, Total fat 5g, Saturated fat 2g, Carbs 33g, Cholesterol 45mg, Sodium 590mg, Fiber 3g, Sugars 9g

Better Than Beef Bugers

Last night I was feeling adventurous so I tried something brand new and it turned out GREAT... these burgers are to die for! I made them with my Butternut Squash Fries and oh my it was quite a meal! There are a lot of ingredients and it looks overwhelming at first but once you get going it all falls into place and is really easy. It took a little longer than I wanted and made WAY more than I needed for 3 people but overall it was great and now I have some leftovers for my co-workers.

On a side note...my roommate tried to make crab rangoons last night and it was a scary encounter. When she was going to deep fry them she had a little water on her hands that dripped into the pan and holy moly...it was scary! The flame went almost all the way up to our ceiling. Luckily our smoke detector didn't go off because it was laying on our coffee table from an earlier smoke incident, but it was a great lesson in chemistry that we needed to be reminded of. My loyal readers remember, HOT oil and water don't mix well!

Now on to the food...

Ingredients:
Serves 8

4 Tbs. light miso paste
2 8-oz. pkgs. tempeh, grated
3 Tbs. canola oil, divided
1/2 cup gluten flour or vital wheat gluten
2 Tbs. guar gum
1 portobello mushroom, stemmed and grated (about 3/4 cup)
1 small beet, grated (about 3/4 cup)
1 small onion, grated (about 1/2 cup)
1 small carrot, grated (about 1/2 cup)
1/2 cup fresh or frozen corn kernels
1/2 medium green bell pepper, finely chopped (about 1/3 cup)
1/2 medium red bell pepper, finely chopped (about 1/3 cup)
2 cloves garlic, minced (about 2 tsp.)


Directions:

• Preheat oven to 350F. Coat baking sheet with cooking spray.
• Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 11/2 Tbs. oil. Stir in flour and guar gum.
• Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
• Heat remaining 1 1/2 Tbs. oil in skillet over medium heat. Add mushroom, beet, onion, carrot, corn, bell peppers and garlic. Sauté 10 minutes, or until vegetables are tender.
• Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
• Shape tempeh mixture into 8 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
• Preheat grill to medium. Brush burgers and grill rack with oil. Grill 8 to 10 minutes per side.

Nutritional Info:

Per Serving:
Calories 218, Protein 20g, Total fat 9g, Saturated fat 1.5g, Carbs 14g, Sodium 259mg, Fiber 6g, Sugars 3g

Rollin' with my taco's

Feel like going south of the border tonight? Then try out these amazing taquito's, they have all of the flavor but half the fat from my favorite website Hungry Girl. The original recipe calls for real chicken but that was an easy substitute with Morningstar Farms chik' n strips. I actually love these little strips because they have so much flavor and lots of protein without packing in the calories!


I tried these yummy mini-taco's last night and was pleasantly surprised at how they came out! While they don't compare to the Mexican food I am used to from SD but this also isn't as greasy! What is your favorite type of Mexican food?



Ingredients:
Serves 4


8 small (6-inch) yellow corn tortillas
One package of Morning Star Chik' N Strips
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese
1/4 tsp. dry taco seasoning mix
Optional: red enchilada sauce, additional salsa, fat-free sour cream, for dipping


Directions:

• Preheat oven to 375 degrees.In a medium bowl, combine the defrosted "chicken" and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
• Prepare a baking sheet by spraying with nonstick spray, and set it aside. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
• Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet.
• Repeat with remaining tortillas and filling.
• Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

Nutritional Information:

Serving Size: 2 taquitos

Calories: 197, Fat: 2.5g, Sodium: 594mg, Carbs: 22.5g, Fiber: 3g, Sugars: 2g, Protein: 20.5g

Mango-Wrapped Bananas

It has been toooo long my friends! I can't believe I haven't posted since August. That is what happens when you move to a new city with a new job and have to get situated I guess. Anywhos I promise that won't happen again!

A little update on me: I am now working at a PR firm that specializes in books. I am living in Brooklyn and loving the city! Work is a little stressful and can be daunting but everyday is a new challenge and I welcome it with open arms. How have all of you been? Anything exciting to report?

Now about this recipe! It is from my favorite website Vegetarian Times and oh my goodness is it tasty! They call it a sushi dessert but I call it perfect! I love mangoes and raspberries and when they combine...perfect! Try it and let me know what you think!

Ingredients:

Serves 4

1/3 cup plain low-fat yogurt
2 Tbs. fresh orange juice
2 Tbs. honey
1 large mango, peeled
3 bananas, peeled
1/2 cup fresh raspberries


Directions

• Whisk together yogurt, orange juice, and honey in small bowl. Set aside.
• Cut mango from top to base into 16 4½- x 1-inch strips using vegetable peeler. Cut bananas into 16 1-inch pieces. Wrap 1 mango strip around each banana piece. Arrange on plates cut-side up.
• Mash raspberries in separate bowl until slightly liquid, but still chunky. Spoon mashed raspberries atop center of each mango-wrapped banana piece. Serve with yogurt sauce.

Nutritional Information:

Per Serving:
Calories 169, Protein 3g, Total fat 1g, Saturated fat 0.5g, Carbs 42g, Sodium 17mg, Fiber 4g, Sugars 30g