An Herbivore's Guide to Lite Eating

Juice Cleansing...

2010-08-11T15:44:00.004-04:00

As you may or may not know, I am a big fan of juice cleansing! If I could afford to do it every month I would...although sadly it can get expensive and I am trying to live in New York, which is expensive enough on its own! While some people treat themselves to steak dinners and martinis, I like to treat myself to a 5 day cleanse every now and then. The latest one that I am going to try is called Cooler Cleanse. The reason this cleanse may sound familiar is because this is the brain child of Salma Hayek and we all know when there is a celebrity involved it always gets more press!

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!

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

2010-07-08T17:00:00.005-04:00

Ok....let's see if I remember how to do this.

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!

Ingredients:

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

Directions

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 :)

Thanksgiving Wrap

2009-12-01T15:20:00.005-05:00

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

2009-06-28T07:20:00.003-04:00

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

2009-06-18T14:47:00.003-04:00

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

2009-06-15T10:45:00.003-04:00

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

2009-06-10T16:59:00.003-04:00

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!

2009-06-02T14:49:00.006-04:00

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!

2009-04-18T08:51:00.002-04:00

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!

2009-04-17T15:32:00.003-04:00

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

2009-04-16T05:33:00.001-04:00

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

2009-04-15T06:50:00.002-04:00

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

2009-04-14T16:34:00.004-04:00

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

2009-04-11T12:38:00.001-04:00

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

2009-04-10T07:25:00.003-04:00

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

2009-04-09T06:24:00.001-04:00

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

2009-04-08T08:22:00.002-04:00

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

2009-04-06T17:39:00.007-04:00

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

2009-04-06T11:57:00.004-04:00

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

Spiced Garlic Mushrooms

2008-08-30T22:48:00.003-04:00

Life has been crazy lately! I have been running all over the place trying to get my apartment in order. I moved in on Thursday and my room is complete, now we are in search of a nice couch to finish the living room.

Needless to say I haven't had much time to cook and am in a new kitchen so I wanted to start with something simple. These mushrooms are easy and delicious! They are the perfect side dish to anything (especially frozen dinners, which I have had to eat a lot of lately while unpacking). I have been loving Vegetarian Times lately because they have had nothing but great recipes.

I will try to update more often but I start my new job on Tuesday and am still getting used to my new kitchen so bare with me as I adjust to the New York lifestyle :)

Ingredients:

Serves 6

2 Tbs. olive oil
4 cloves garlic, sliced
1 bay leaf
1/4 tsp. ground coriander
1 Tbs. chopped fresh oregano or 1/2 tsp. dried
1 cup dry white wine or water
1/4 cup fresh lemon juice
1 1/4 lbs. small button mushrooms
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Directions:

In large skillet, heat oil over medium-low heat. Add garlic, bay leaf, coriander and oregano and cook, stirring occasionally, until garlic starts to brown, about 5 minutes.
Stir in wine or water and bring to a boil.
Add mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10 minutes, shaking pan occasionally.
Remove pan from heat and using a slotted spoon, transfer mushrooms to a serving dish. Return skillet to heat and bring juices to a boil. Cook until liquid is reduced by half, about 5 minutes.
Discard bay leaf and pour liquid over mushrooms, cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.

Nutritional Information
Per serving:
Calories 96, Protein 2g, Total fat 5g, Carbs 6g, Sodium 6mg, Fiber 1g

Veggie-Friendly Asian Lettuce Wraps

2008-08-15T17:32:00.005-04:00

I am sorry I have been away for so long! Since my last post I have found a job and apartment in New York!! I will be working at a small PR firm in the city and living in lovely Brooklyn. I am moving on Thursday and right now my life is all in boxes, which can be frustrating when all you want is a sauté pan to try a new recipe :)

This recipe, along with the others on the page, are a great simple and tasty summer treat. Easy to make and eat these will go fast at any party!

I am sorry I haven't posted more but these next couple weeks will be a little busy so I will try to keep you posted on my life and great recipes!

Ingredients:

2 Servings

6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)

6 oz. (about 1 3/4 cups) ground-beef-style soy crumbles (like the ones by Boca or Morningstar Farms), defrosted if previously frozen

1 cup canned sliced water chestnuts, drained & chopped

1 cup bean sprouts

3/4 cup chopped shiitake mushrooms

1/2 cup chopped scallions

2 tbsp. light/low-sodium soy sauce

1 tbsp. dark brown sugar (not packed)

2 tsp. chili garlic sauce (found in the Asian foods aisle)

1/2 tsp. sesame oil

Directions:

To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.
Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients except for the scallions and lettuce leaves into the pot. Add the sauce, and stir. Cook for 2 - 3 minutes.
Add scallions, cook for 1 minute more, and remove from heat.
Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).

PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein

Artichoke Wraps with Three-Veggie Slaw

2008-08-04T14:53:00.003-04:00

Life has been interesting as always. I am still looking for a job and it is not very successful. I need to begin looking for an apartment and a roommate depending on where I end up living. Luckily cooking is a great stress reliever which has helped a lot. I have found that is I never watch another day time TV show it will be too soon!

On to the food now! This recipe is the perfect appetizer or lite lunch! I tried it out this weekend and couldn't get enough. They are quick and easy to make as well as easy to pack and travel so they will be great on your next picnic. It didn't take very long to make and it is easy for everyone to add or take out anything to make their wrap personalized just the way they like it!

Ingredient list:
5 servings

1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas
2 medium carrots, shredded (3/4 cup)
1 1/4 cups very thinly sliced green cabbage

Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper

Directions:

Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.
In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. Mix well.
In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Nutritional Information:
Per serving:
Calories 395, Protein 14g, Total fat 14g, Carbs 57g, Sodium 662mg, Fiber 10g

Sicilian Pasta Salad

2008-07-30T12:17:00.004-04:00

This recipe is easy to make and even easier to enjoy. While I have had a lot of free time on my hands lately I don't want to spend it all cooking in the kitchen. This pasta salad is the perfect compliment to a picnic at the beach or an easy and relaxed barbecue with friends.

If you want to add a little more protein add some red kidney beans and not only does it add to the flavor but makes this side dish an entree.

Ingredient list:
6 Servings

12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil-packed, sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. part-skim mozzarella cheese,preferably fresh, diced
Salt and black pepper to taste
1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 tsp. salt
8 oz. pasta shells or rotini (pasta twists)
2 cups fresh green beans, trimmed and cut into 1-inch lengths

Directions:

Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.

Nutritional Information
Per serving:
Calories 251, Protein 12g, Total fat 10g, Carbs 31g, Cholesterol 20mg, Sodium 455mg, Fiber 5g

Artichoke-Parmesan Turnovers

2008-07-21T14:37:00.001-04:00

I love artichokes and wanted to try something different for my little get together this weekend and I found this recipe and discovered a new hit among my friends. This was easy to make and even easier to eat! At first I wasn't sure about the dipping sauce they suggested but it made all of the flavors pop.

Try this at your next party!

Ingredients list:

Serves 10 (makes 30 turnovers)

Roasted Apple Aioli
1 Granny Smith apple
1 cup mayonnaise
1 tsp. apple cider vinegar

Turnovers
1 17.3-oz pkg. frozen puff pastry, thawed
1 15-oz. can artichoke hearts, rinsed and drained
3 oz. low-fat cream cheese
1/2 cup grated Parmesan cheese
1 shallot, quartered
1 1/2 tsp. lemon zest
1 large egg, lightly beaten

Directions:

To make Roasted Apple Aioli: Preheat oven to 350F. Bake apple covered with foil in baking dish 30 minutes, or until soft. Remove core and scoop out flesh. Mash with mayonnaise and vinegar.
To make Turnovers: Preheat oven to 350F. Pulse artichokes, cream cheese, Parmesan, shallot and zest in food processor until blended but chunky.
Roll 1 sheet puff pastry into a 12x12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet.
Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet.
Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.

Nutritional Information:

Per turnover: Calories 136, Protein 2g, Total fat 10g, Carbs 7g, Cholesterol 13mg, Sodium 209mg, Fiber 1g, Sugars 1g

Rustic Peach-Blueberry Tart

2008-07-17T14:19:00.001-04:00

Life has recently become much more complicated. I have started to look for jobs in Boston and New York because the job market right now is not looking good. Also, I have started to try and pack but wow that is overwhelming. I have lived in the same apartment for 3 years and in that time I have accumulated a lot of stuff! My lease is up in my apartment September 1st so I have to make some major decisions before then. I think if I don't have a job in either city I will move out to New York because I will have someone to live with and I have wanted to live there for a long time.

Anyways, one way I relieve all the stress in my life is through cooking! With the recent heat and humidity in Boston I tried out this recipe and it was the perfect light summer dessert. It is easy to make and delicious to eat! My friends all couldn't get enough, especially when I put vanilla-bean ice cream on top! You have to try it for your next party!

Ingredient list:
Serves 8

Cornmeal Crust

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/2 cup sugar

1/8 tsp. salt

6 oz. Neufchâtel cheese, diced (I found it in Whole Foods)

4 Tbs. (1/2 stick) butter, diced

Peach-Blueberry Filling

5 medium-size peaches, peeled, pitted and sliced (about 5 cups)

1 1/2 cups blueberries

1/3 cup sugar

3 Tbs. fresh lemon juice

2 Tbs. cornstarch

1/4 tsp. ground cinnamon

Ice cream or 2 cups sweetened whipped cream, optional

Directions:

To make Cornmeal Crust: Pulse flour, cornmeal, sugar and salt in food processor 2 or 3 times to combine. Add cheese and butter, and blend until dough resembles coarse meal. Add 3 Tbs. cold water, and pulse several times, or until dough comes together. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
Preheat oven to 425F. To make Peach-Blueberry Filling: Toss peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon in large bowl. Let stand 15 minutes, or until sugar is dissolved.
Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan.
Spoon fruit in center of crust with slotted spoon. Discard juices. Bake 15 minutes. Reduce heat to 350F, and bake 20 minutes more, or until crust is crisp and brown. Let cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.

Nutritional Information:
Per Serving: Calories 319, Protein 5g, Total fat 11g, Carbs 52g, Cholesterol 31mg, Sodium 123mg, Fiber 3g, Sugars 29g

Tofu with Tomato-Mushroom Sauce

2008-07-14T13:51:00.001-04:00

This recipe was another great find from Yahoo. I tried it and I found it is best if you serve it over rice or tossed with some pasta. It didn't fill me up as much as I had liked but after I added another form of carbohydrate it became more filling. Also, if you are a huge fan of cheese, like me, feel free to add more cheese! I found adding some parmesan cheese compliments this dish well.

Make sure you use fresh mushrooms as well! It can make or break the dish! I just went to dinner the other night and had an amazing mushroom tortellini that I am going to see if I can recreate. I am a huge mushroom fan so if you know of any great recipes that use them let me know!

Ingredients:
Serves 4

14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
2 medium tomatoes, coarsely chopped
1 1/2 cups sliced mushrooms
2 tablespoons prepared pesto
2 tablespoons crumbled feta cheese

Directions:

Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.

Nutritional Information:

Per Serving: Calories: 185 cal, Carbohydrates: 6 g, Dietary Fiber: 1 g, Fat: 13 g, Protein: 13 g, Sugars: 2 g

Tofu with Peanut-Ginger Sauce

2008-07-10T15:37:00.000-04:00

Another day another recipe. This one I found on accident when I was checking my email on Yahoo. I tried it out and it tasted just like a recipe I had at a restaurant in New York. It is full of flavor and light on calories which is always a positive! I thought at first it would be really high in calories because of the peanut butter but it is still very healthy! Try it out and let me know what you think!

Ingredients:

Serves 4

5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar (see Ingredient note) or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach
1 1/2 cups sliced mushrooms
4 scallions, sliced

Directions:

To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Nutritional Information:

Per Serving: Calories: 242, Carbohydrates: 12 g, Dietary Fiber: 3 g, Fat: 16 g, Protein: 16 g, Sugars: 5 g

Spaghetti with Spinach and Mushrooms

2008-07-06T10:58:00.000-04:00

I hope you all enjoyed your holiday this past weekend. I got to see my niece for the first time again since Christmas and that was amazing. She is 2 and it is scary how fast they grow! I can't believe how smart she was as well! I could go on and on about her but I will get back to the food.

I tried this recipe and fell in love! I am a huge pasta fan and am always looking for new ways to make it different and change it up a bit and this did it for me. This does have a lot of sodium so if you are worried about that you might want to watch your portions a little more. This tastes the best if you use really fresh spinach, it just makes all of the other flavors pop!

Ingredient list:
Serves 6

8 oz. spaghetti, broken into thirds
1 15-oz. can low-sodium vegetable broth
2 Tbs. tomato paste
1 Tbs. harissa, or 1 tsp. red pepper flakes
1/8 tsp. saffron threads
1 lb. mushrooms, quartered1 clove garlic, minced (about 1 tsp.)
1 lb. spinach, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained

Directions

Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium, and stir in pasta and 2 cups hot broth.
Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly.
Season with salt and pepper, and serve immediately.

Nutritional Information
Per Serving: Calories 274, Protein 12g, Total fat 3g, Carbs 51g, Sodium 490mg, Fiber 8g, Sugars 4g

And because I think Kayla, my niece, is so cute I figured I would add in a picture of her for good measure!

Southwestern Tofu Scramble

2008-07-03T17:11:00.003-04:00

I am sorry I haven't been updating as much as I should be. Looking for a job and getting ready to move is more stressful than I thought it would be. Although I have had some time to cook. I tried out this recipe and loved it. After a long night the next morning I was really hungry and I made my self this huge breakfast and it was extremely filling! Also, if you have some leftover it tastes great in a wrap or sandwich! What is your favorite breakfast item?

Ingredient list:
Serves 6
1 medium red bell pepper, diced (about 1 cup)
1 small carrot, diced (about 1/2 cup)
4 green onions, chopped (about 1/2 cup)
1 clove garlic, minced (about 1 tsp.)
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1 14-oz. pkg. medium tofu, drained and crumbled
1/2 tsp. hot sauce
2 Tbs. chopped cilantro
salsa, for garnish

Directions

Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender.
Stir in green onions, garlic, cumin and turmeric, and cook 1 minute more.
Add tofu and hot sauce, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.

Nutritional Information
Per Serving: Calories 113, Protein 11g, Total fat 6g, Carbs 6g, Sodium 32mg, Fiber 3g, Sugars 2g

Martini Madness

2008-06-24T13:34:00.002-04:00

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!

Ingredients:
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!!!

Ingredients:
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

Directions:

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!

Ingredients:
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

Directions:

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

Louisiana Greens and “Sausage”

2008-06-22T17:40:00.004-04:00

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!

Ingredients:
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

DIRECTIONS

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

Vegan Blueberry Muffins

2008-06-15T18:34:00.002-04:00

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

Directions:

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

Grilled Veggie Salad

2008-06-06T14:15:00.003-04:00

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

Directions:

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

Mud Pie Blizzard

2008-06-03T20:23:00.003-04:00

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!

Ingredients:

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)

Directions:

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

Fantastic Faux-Fried Zucchini

2008-05-29T14:00:00.005-04:00

This fantastic recipe from Hungry Girl is the perfect solution for any greasy food craving you might get. I have always loved zucchini but I wanted a new way to enjoy it and after trying this recipe I became hooked. They are the perfect size and consistency! I made them a little earlier today and my roommate and I enjoyed them with some yummy cosmopolitans to get ready to see the new Sex and the City movie tonight!

Below is a classy recipe for a cosmopolitan that will be sure to wow your friends before you go and enjoy the movie!

Ingredients:
Serves 3

2 large zucchini; ends removed
3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
1 tbsp. powdered ranch dressing/dip mix
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt

Directions:

Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel. Place egg substitute in a medium-sized dish, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper.
In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well. Set out a baking pan, and spray with nonstick spray.
Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan.
Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

Nutritional Information:

Serving Size: 1/3rd of recipe (1 generous serving) Calories: 78, Fat: <1g,>

Ingredients:

1 oz vodka

1/2 oz triple sec

1/2 oz Rose's® lime juice

1/2 oz cranberry juice

Directions:

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

In case you want to know...the average Cosmo has around 168 calories, but one won't kill you so go ahead and enjoy!

Vanilla Fruit Salad

2008-05-23T16:17:00.003-04:00

With the holiday weekend coming I decided to do something easy yet delicious. This recipe is a new twist on the old idea of a fruit salad. The unique apple-vanilla syrup adds an amazing flavor that is unexpected. I know that with the weather heating up you don't want to use the oven or spend a lot of time in the kitchen preparing something for your guests and this is the perfect solution!

As for me this weekend it will be low-key with hopefully some new recipes for my friends. I just got off a 5 hour bus ride to New York and tomorrow I am going to what I have heard is an amazing vegetarian restaurant called Counter. I have looked at their menu online and it looks amazing! I will let you all know how it goes. What are you doing for the long weekend?

Ingredients:

serves 6

For the Vanilla-Apple Syrup:
2 cups apple juice
2 2-inch strips lemon zest
1/4 vanilla bean

For the Fruit Salad:
2 medium mangoes, peeled and diced
1 pint strawberries, quartered (about 2 cups)
1 pint blueberries (about 2 cups)

Directions:

To make Vanilla-Apple Syrup: Place apple juice and lemon zest in pot. Slice vanilla bean in half and scrape seeds into juice. Add bean to pot as well. Bring to a boil over medium-high heat. Reduce to medium-low, and simmer 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup.
Remove lemon zest and vanilla bean, and cool to room temperature.
To make Fruit Salad: Toss mangoes, strawberries and blueberries with Vanilla-Apple Syrup, and serve.

Nutritional Information
Per Serving: Calories 129, Protein 1g, Total fat 5g, Carbs 32g, Sodium 4mg, Fiber 3g, Sugars 18g

Sesame Noodle Salad with Asparagus and Tofu

2008-05-20T14:56:00.002-04:00

I had a very busy weekend and did lots of eating! It is weird to think that all of my years of schooling are over, but I guess it happens at one point for everyone. We went to two amazing restaurants. On Saturday we went to a place in the theater district called Teatro that had amazing homemade pasta dishes! It also had an amazing wine selection, which makes every meal more enjoyable. Sunday we went to a lovely little place in the South End called Hamersley's Bistro and I had the most wonderful mushrooms served on a garlic bread that was like nothing I have ever had before. For dessert I had a lavender vanilla cake, it was out of this world!

Overall I had an amazing weekend and actually picked up a new hobby thanks to my roommate. For my birthday she got me a jigsaw puzzle and ever since I opened it I haven't been able to step away! I will post a picture of my masterpiece when I am finished!

Now back to the food, I found another yummy recipe from Vegetarian Times that I made yesterday for my mom who LOVED it. It is quick, easy and delicious! I never truly enjoyed sesame when I was younger but now I find that it is the perfect compliment to any Asian inspired dish! This recipe is sure to satisfy you on any busy work night!

Ingredients:
6 servings

1 1/2 Tbs. sesame oil or other mild-flavored oil
2 cups well-drained diced firm tofu (13 oz.)
2 tsp. Bragg Liquid Aminos (or another seasoning that you like)
1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
6 oz. dried vermicelli
1 English cucumber, peeled and julienned
1/3 to 1/2 cup chopped fresh cilantro

Directions:

Bring large pot of lightly salted water to a boil for vermicelli. Meanwhile, in large skillet, heat sesame oil over medium-high heat. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.
Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes. Immediately remove from heat; set aside.
Add vermicelli to boiling water; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain, rinse under cold running water and drain well.
Transfer noodles to large bowl; add half the dressing and season with salt and freshly ground pepper to taste. Toss well. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining dressing. Sprinkle with cilantro and serve.

Nutritional Information:
Per serving:
Calories 181 Protein 6g Total fat 11g Carbs 16g Cholesterol 0mg Sodium 17mg Fiber 3g

Graduation Weekend

2008-05-16T08:18:00.003-04:00

I haven't had much time lately to update because of this upcoming weekend.. it's not only my graduation but also my birthday so I have been busy with planning for family and celebrations.

It is weird to be saying goodbye to school but I know there are bigger and better things coming for me in New York!

I hope you all have a lovely weekend and I will update with some new and exciting recipes next week!! Stay tuned for great food and maybe some awesome beverage recipes!

Banana Bread

2008-05-13T20:35:00.002-04:00

This recipe from my favorite website Hungry Girl has to be the best low calorie banana bread I have ever tried. Moist, flavorful, and guilt-free, what more could a girl ask for? With all the free time on my hands lately I have been trying a lot of different recipes so get ready for more recipes to come! This banana bread brought up memories of growing up with my mom making fresh bread in her amazing bread maker and the smell filling the house. I love all kinds of bread but this one tops the list! Try it out today and let me know what you think!

Ingredients:

Serves 8

1 1/4 cups whole-wheat flour

1/4 cup all-purpose flour

3/4 cup Splenda No Calorie Sweetener (granulated)

1 1/2 cups mashed ripe bananas (about 3 bananas)

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/2 cup no-sugar-added applesauce

2 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. salt

Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:

Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free.

Nutritional Information:

Serving Size: 1 slice

Calories: 140 Fat: 0.5g Sodium: 267mg Carbs: 31g Fiber: 3.75g Sugars: 7g Protein: 5g

Thick and Juicy Burger

2008-05-10T20:45:00.000-04:00

I love a good burger every now and then but I hate the calories involved as well as the fact that they usually include bee. Well this craving was able to be completely satisfied with this recipe from Hungry Girl which as you know is my favorite website! This huge burger will be able to satisfy even the biggest eater in you life! So tonight go ahead and splurge a little!! Let me know what you all think!!!

Ingredients:
Serves 1

1 Wonder Light Hamburger Bun
2 Boca Meatless Burgers, Original
2 slices meat-free Bacon
2 slices fat-free American cheese; each cut into 3 strips
1 tbsp. fat-free mayo

Directions:

If desired, toast bun and set aside. In a pan sprayed with nonstick spray, cook bacon to desired crispiness over medium heat, flipping occasionally.
Prepare burger patties according to package directions (either in a pan with nonstick spray, or in the microwave). While still hot, top each patty with 2 strips of the cheese. Break bacon slices in half.
Criss-cross 2 bacon halves over the bun bottom, and top with the remaining 2 strips of cheese. Stack both cheese-topped burger patties on top, and then criss-cross the other two bacon halves over that.
Lastly, smear the mayo on the inside of the top of the bun, and finish off your sandwich with it. Enjoy!

Nutritional Information:
Serving Size: 1 sandwich Calories: 335 Fat: 3.5g Sodium: 1,817mg Carbs: 38g Fiber: 12g Sugars: 6g Protein: 46g

Peppermint Cookies n’ Cream Brownies

2008-05-07T17:30:00.006-04:00

Everyone loves a good brownie when they are stressed and this is the ultimate one! I am sorry but I don't have the nutritional information for this recipe but you need to live every now and then and forget about counting calories right? I made these and took them to a party and people couldn't get enough of them! It is best to make these before going to a social gathering because they do make a lot and you don't want these tempting you!
Oreo's, peppermint and chocolate....could I ask for a better treat after finishing a semester?

Ingredients:

Makes 36 brownies

1 cup butter

6 oz. unsweetened chocolate, chopped

3 cups sugar

1/2 tsp salt

2 tsp vanilla extract

4 large eggs, room temperature

1 2/3 cups all purpose flour

1/3 cup unsweetened cocoa powder

3 cups roughly chopped peppermint oreo-type cookies (approx 18)

Directions:

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat.
Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan.
Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Once again I am sorry I don't have the nutritional information but after finals and papers I just wanted something sinful and chocolaty and this hit the spot!

ENJOY!!!

Veggie Curry

2008-05-06T12:40:00.003-04:00

With finals time comes lots of stress and with all that stress I don't have a lot of time to spend in the kitchen. This fast easy curry is the perfect pick me up meal when I only have a few minutes to spare. You throw this over some rice or couscous and you have a tasty quick meal that will keep you going through no matter what life throws at you. I will be posting more often after all these tests and papers are over but until then if you have any good ideas for finals food let me know!
Ingredients:
Serves 5

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Directions:

In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutritional Information:

Calories: 102 Total Fat: 3.5g Cholesterol: 0mg Sodium: 312mg Total Carbs: 15.8g Dietary Fiber: 4.8g Protein: 3.7g

Barbecued Tofu Sandwich

2008-04-29T21:00:00.001-04:00

School has been busy and I apologize for not updating as often as I should be. As for what I have been eating ately I decided to try out this this sandwich which I found to be fast easy and delicious! Barbecue sauce is my guilty pleasure! I can literally put it on anything! If something tastes even slightly bland I don't reach for salt like most people I ask for the barbecue sauce, so as you can tell this sandwich is only as good as the sauce you choose! I am a big fan of KC Masterpiece classic BBQ sauce. It only has 10 calories so you don't have to feel bad when you pour it all over everything!! Enjoy your sandwiches and let me know what you think!!
Ingredients:
Serves 4

1 (14 OZ) Package Firm Tofu, drained and cut into 8 ½” slices
1/8 Teaspoon Salt
1/3 Cup Flour
1 Teaspoon Vegetable Oil
1 Cup Barbecue Sauce
4 (2 Oz) Hamburger Buns

Directions:

Place tofu on several pieces of paper towels. Cover with more towels and let stand for 1 hour. Sprinkle with salt. Place flour into a bowl. Coat tofu slices with the flour.
Heat oil in a pan, Add the tofu. Brush each slice with barbecue sauce. Cook 2 minutes. Turn over and coat with more barbecue sauce.
Cook 3 minutes or until done. Place 2 slices on a bun and serve.

Nutritional Information:

Per serving; Calories 332; Fat 10 g; Protein 155 g; Carbs 46.3 g;Fiber 3.4 g; Iron 8.2 mg; Sodium 907 mg;

Pissaladière Pizza Recipe

2008-04-22T18:52:00.004-04:00

You may not know what Pissaladière is and to be honest I didn't before reading Vegetarian Times either. Pissaladière is a type of pizza made in southern France, around the Nice, Marseilles, Toulon and the Var Districts. I am always up for something new so when I came across this recipe I thought it would be something fun and different to try. It was different from anything I have made before but I love a good challenge every now and then. Making dough from scratch was not as easy as I thought it would be but a lot more fun than expected! If you have some free time this weekend and feel like going outside of your comfort zone go ahead and try this out and you will not be disappointed!

Ingredients:

Serves 6
3 Tbs. olive oil
4 lb. sweet onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
5 sprigs fresh thyme
1/4 tsp. salt
Freshly ground black pepper to taste
1 recipe Quick Whole Grain Dough (see below)
1/2 cup roasted red pepper strips
20 black olives such as kalamata, pitted and halved

Directions:

Heat oil over medium-low heat in large skillet. Add onions, garlic, bay leaves, thyme, salt and pepper. Cover and cook, stirring occasionally, 35 to 45 minutes, or until onions are very soft. Meanwhile, prepare dough.
Uncover pan, increase heat to medium and cook, stirring, 10 minutes, until liquid has evaporated and onions are brown. Discard thyme and bay leaves.
Place an inverted baking sheet on oven rack set in lowest position. Preheat oven to 450F.
Divide dough into 2 balls. Place 1 ball in center of 15-inch piece of parchment paper. Flatten into a 10-inch circle.
Spread half of onions over dough, leaving 3?4-inch border. Arrange half of red pepper strips in crisscross pattern. Dot with half of olives. Repeat with remaining dough and toppings. Slide parchment papers with tarts onto baking sheet. Bake 10 minutes, until crust is golden.

Nutritional Information
Per Serving: Calories 370, Protein 8g, Total fat 13g, Carbs 57g, Sodium 620mg, Fiber 5g, Sugars 16g

Quick Whole Grain Dough
Makes 2 10-inch tarts Vegan

This dough takes under 2 minutes to mix and knead. If the dough is ready before you are, you can punch it down and let it rise again, or even make it ahead and refrigerate it, covered, overnight. Bring it to room temperature before shaping.

Ingredients:
1 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1 tsp. instant yeast
3/4 tsp. salt
1 Tbs. olive oil, preferably extra virgin
3/4 cup warm water (105—110F)

Directions:

Combine both flours, yeast and salt in food processor; pulse to combine. With motor running, add olive oil and warm water through feed tube, and process about 15 seconds, or until dough forms a ball.
Turn dough onto lightly floured work surface, and knead just until smooth and manageable, about 1 minute. Place dough in greased bowl, and turn to coat. Cover with damp kitchen towel, and let rise in warm, draft-free place until doubled, about 1 to 1 1/2 hours. (Dough is ready when fingerprint on surface fills in slowly.)

What's your favorite kind of pizza?

Pesto Portobellos Recipe

2008-04-21T21:00:00.001-04:00

I love portobello mushrooms and wanted to try something fun this weekend. When I saw pesto and mushrooms in this recipe from Vegetarian Times I was sold!! I thought this was going to be difficult to prepare but I found it easier than expected which is always a plus. Everyone that tried this had nothing but good things to say about it! This can be made for dinner or appetizers so no matter where you are headed you are sure to be the hit of the night with this recipe.
Ingredients:
Serves 8 for dinner or 32 appetizers
8 large portobello caps, about 6 inches round
2 Tbs. olive oil
Salt to taste
2/3 cup seasoned breadcrumbs
2/3 cup prepared basil pesto
1 Tbs. grated lemon zest from 2 large lemons
1 Tbs. balsamic vinegar
1/4 cup finely chopped hazelnuts, optional
1/3 cup grated Romano or Parmesan cheese
Chopped parsley or mint for garnish

Directions:

Preheat oven to 450F. Line two shallow roasting pans or baking sheets with aluminum foil.
Gently wipe mushroom caps with damp towel. Use paring knife to pry out any bits of stems; chop stems finely.
Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans. Sprinkle lightly with salt.
Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each mushroom.
Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue roasting until tender, 10 to 15 minutes total. Sprinkle grated cheese liberally on each mushroom, and garnish with parsley. Serve warm or at room temperature.

Nutritional Information:
Per SERVING: Calories 230, Protein 6g, Total fat 17g, Carbs 11g, Cholesterol 10mg, Sodium 500mg, Fiber 2g, Sugars 2g

What is your favorite appetizer to serve to your friends and family? When I am feeling lazy I love just putting out pretzels and cheese! Really, I think I can eat pretzels with anything, they are my miracle food :)

Warm Soba in Broth with Spinach and Tofu

2008-04-16T13:38:00.001-04:00

Spring is not fully here on the East Coast yet, so on a recent chilly day I tried this recipe from Food and Wine Magazine and it hit the spot! I had some tofu in the fridge because it was on sale at Shaw's and I am a sucker for anything on sale! As I was trying to find a new recipe for tofu I came across this one and it made me feel ready to take on all of that school work that I have ahead of me. It has taken me awhile to truly enjoy anything with a seaweed or sushi taste, because when I was younger my brother took me out to eat and we went to a sushi place. He neglected to tell me that sushi was raw fish and because I have always hated fish you can imagine how I reacted when he told me to eat a huge piece with eel in it. Ever since then I have been scarred when it comes to anything seaweed tasting but luckily I have overcome this fear!

If you are ready for a filling soup that is sure to put a smile on your face try this and try to tell me you don't love it :)

Ingredients:
Serves 4

4 large shiitake mushrooms, stemmed
Vegetable oil cooking spray
Salt and freshly ground pepper
2 teaspoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons mirin (see Note)
10 ounces soba noodles (see Note)
5 cups boiling water
2 teaspoons instant dashi or 1 tablespoon miso paste
4 ounces firm tofu, cut into 1/2-inch dice
2 cups baby spinach leaves
1/4 cup finely shredded daikon
1 scallion, thinly sliced
1 sheet nori seaweed, cut into 1/8-inch strips

Directions:

Preheat the broiler. Spray the mushroom caps with vegetable oil cooking spray, season with salt and pepper and broil 6 inches from the heat, turning the caps once, until lightly browned and tender, about 6 minutes. Let cool, then thinly slice the mushrooms.
In a small bowl, stir the sugar into the soy sauce and mirin until dissolved.
In a large saucepan of boiling water, cook the soba noodles, stirring once or twice, until just tender, about 8 minutes. Drain the noodles, rinse under cold water and drain again thoroughly.
Add the boiling water and instant dashi to the saucepan. Add the tofu and shiitake and simmer just until heated through, about 2 minutes. Add the spinach.
Transfer the soba to 4 deep bowls and spoon the dashi mixture on top. Garnish the soba with the daikon, scallion and nori and serve right away, passing the soy sauce mixture alongside.

Nutritional Information:

1 Serving

328 calories, 3 gm total fat, 0.1 gm saturated fat, 64 gm carb.

Apple Cobbler

2008-04-14T09:35:00.001-04:00

Another amazing low-calorie recipe from Hungry-Girl! I am all about desserts and sweets so any time I can find something as amazing as this that only has 126 calories for 1 cup I will try it no matter what! Luckily this turned out to taste as good as it looks! Apples and cinnamon, I don't think there is a better combination especially for dessert. I love chocolate, don't get me wrong but every now and then I want something that is a little lighter and I don't have to feel as guilty about after I finish. Try this recipe the next time you are craving something sweet and it will definitely not disappoint!

Ingredients:

Serves 4

3 cups peeled apple chunks (any sweet, not tart, variety)

1/2 cup Fiber One bran cereal (original)

2 sheets (8 crackers) low-fat honey graham crackers

2 tbsp. fat-free liquid egg substitute

2 tbsp. no-sugar-added applesauce

3 tbsp. Splenda No Calorie Sweetener (granulated), divided

2 tbsp. brown sugar (not packed)

1 tbsp. cornstarch

2 tsp. cinnamon, divided

1/2 tsp. vanilla extract

1/4 tsp. salt

Directions:

Preheat oven to 400 degrees. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 tsp. of cinnamon, vanilla extract, salt, and 1 tbsp. of the Splenda. Stir well.
In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.
Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 tsp. of cinnamon, and the remaining 2 tbsp. of Splenda. Stir well.
Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.
Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving.

Nutritional Information:
Serving Size: 1/4th of cobbler (about 1 cup) Calories: 126 Fat: 1g Sodium: 236mg Carbs: 33g Fiber: 5.5g Sugars: 16g Protein: 2g

What is your favorite dessert food combination?

Lose Your Soda Habit!

2008-04-10T14:56:00.007-04:00

As I was reading Yahoo I found this interesting article about 4 easy ways to cut soda (yes even diet soda) out of your life all together! We all know that soda isn't good for us so why do we keep drinking it? Water can get dull after a period of time to some people so Yahoo along with Hungry-Girl came up with these 4 alternatives!

Stevia-Sweetened Soda!

In case you don't know, stevia is an up-and-coming, all-natural, calorie-free sweetener (currently sold in packets for drink-sweetening). Well, not too long ago, Coca-Cola filed dozens of patent applications for their very own form of stevia to use in some of their sodas. But you don't have to wait 'til that stuff arrives, 'cuz Zevia's already on the market! In Cola, Orange, and Twist (lemon-lime flavored), this 5-calorie-or-less-a-serving stuff is the ultimate solution for the soda-obsessed who want to nix artificial sweeteners without turning to regular high-calorie sugary soda. FYI, the Orange is the best and the Twist is good, too. But we're counting on Coke to come out with the perfect cola...

Metromint Water!

Tired of those silly calorie-packed waters (Vitamin Water, SoBe Life Water, Snapple Anitoxidant Water!)? Seeking flavored water with no artificial stuff? Check out Metromint's line of 0-calorie H20s. This stuff is made of just purified water, mint, and natural essences. Besides the standard Peppermint and Spearmint, there's also Lemonmint, Orangemint, Cherrymint, and (our latest fave) Chocolatemint! They're all subtly flavored and super-refreshing. We can't wait to see what the folks at Metromint come up with next ... Watermelonmint, Vanillamint, Rootbeermint?!

Zenergize Vitamin Infused Drink Tabs!

One of these all-natural, 2-calorie tablets will turn your glass of water into a fizzy flavorfest! They come in a gazillion flavors, from Orange + Pomegranate to Tropical Punch. And it's pretty fun to watch the little disc dissolve in your glass (really -- try it!). The bubbly consistency makes these a fantastic soda swap. They're also PACKED with vitamins and other energizing stuff!

POM Light Tea!

Typically, all-natural iced tea is either crammed with calories from sugar or it's unsweetened and super-bland. Well, neither is the case with this awesome line from Pom Wonderful. With pomegranate extract and just enough sugar, you get a fruity-licious tea drink for only 35 calories per 8-oz. serving. It comes in Light Wildberry White Tea, Light Orange Blossom Red Tea, and Light Hibiscus Green Tea. Sayonara, soda. Wonderful, POM!

Herbed Tofu Lasagna with Zucchini

2008-04-10T13:56:00.004-04:00

I LOVE Vegetarian Times!! This recipe made me weak in the knees! I know that a lot of vegetarian lasagna recipes can be really boring or have the same old ingredients but when I saw this one, there was something right away that intrigued me. Normally when I see lasagna that doesn't include meat they substitute all of the meat with a lot of cheese, and that means a lot of calories!! This has a great fresh taste and that special something that you can't put your finger on. I served this to a few hungry college students and they couldn't get enough! A side note, this recipe does make a LOT of food so it is best for parties or if you want to have a lot of leftovers so be prepared! While yes this is a little high in calories, you still need to let yourself have some guilt-free days! And trust me....this lasagna is worth the few extra calories!

Ingredients:
Serves 10

2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)

Directions:

Preheat oven to 350F. Coat 13x9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

Nutritional Information
Per Serving:
Calories 314, Protein 18g, Total fat 12g, Carbs 36g, Sodium 617mg, Fiber 6g, Sugars 10g

What is your favorite Italian recipe that you can't seem to get enough of? I love anything with noodles :)

A Soothing Burrito Recipe

2008-04-06T18:44:00.004-04:00

I ironically found this recipe in the San Francisco Chronicle and decided to try it out. To my surprise it came out pretty good! While it still doesn't come close to the amazing Mexican food I ate living in San Diego it was an interesting twist on an old favorite. It is an Asian spin on a Mexican dish. I know that sounds like a weird description but I guarantee if you are feeling adventurous and getting tired of the same old foods you should try this out and let me know what you think!
Supposedly it is meant to soothe your soul....but with all of the stress of school and graduating I think it would take a lot more than one burrito to do that, but I guess I did feel a little calmer after eating it. Although that could have just been the feeling of fullness from all the food!
Ingredients:

Serves 1
2 teaspoons canola oil
1/2 cup spinach
1 egg
1 teaspoon mirin
1/2 teaspoon sugar
1 teaspoon soy sauce
1 green onion, chopped
1 small garlic clove, chopped
1 large burrito-size (about 9 1/4 inches wide) flour tortilla
1/4 cup shredded Monterey Jack cheese with jalapenos (optional)
1 teaspoon black sesame seeds
1/4 cup canned black beans (optional)
1/4 cup steamed rice (optional)
1/3 cup mung bean sprouts
Sriracha sauce or regular salsa
5 cilantro sprigs, chopped
1/2 fresh lime

Directions:

Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the spinach and saute until just wilted. Set aside.
Beat the egg in a small bowl. Add the mirin, sugar, soy sauce, green onion and garlic. Heat the remaining 1 teaspoon oil in the same skillet and scramble the egg mixture in it.
Microwave the tortilla between two slightly damp paper towels for 30 seconds. Place the steamed tortilla on a 10-inch-long piece of aluminum foil. Put the cheese in a pile in the middle of the tortilla. Add the scrambled egg and sauteed spinach. Sprinkle the sesame seeds over the egg and spinach.
Add the black beans and rice, if desired, and mung bean sprouts. Add sriracha sauce to taste. Sprinkle on the cilantro and squeeze lime juice over all.
Using the foil as a base, fold the bottom third of the tortilla up over the filling, pushing the down on the pile and you roll forward. Take the left side of the tortilla that has no filling and fold it over the filling. Do the same with the right side, shifting the filling as it forms a tube shape.
To hold the burrito together, wrap the foil around the burrito the same way. Twist close the top if you are saving it for later. This will keep in the fridge for one day. Reheat in a 350° oven for 20 minutes. When ready to eat, simply peel the foil back as you eat.

Nutritional Information:

Per serving: 450 calories, 15 g protein, 51 g carbohydrate, 20 g fat (3 g saturated), 213 mg cholesterol, 768 mg sodium, 5 g fiber.

Angel Food Cupcakes with Raspberry Swirl

2008-04-02T21:27:00.004-04:00

I love angel food cake and when I came across this recipe from Food and Wine Magazine I knew I stumbled across something amazing! Raspberries have always been my favorite type of berry or food for that matter. When I was younger everything I got would be raspberry flavored which looking back was good because fresh raspberries are high in antioxidants and rich in vitamin C, folate, iron and potassium. Now that I have a more refined pallet (or just looking for more creative ways to enjoy my favorite pastime) I decided to try these cupcakes out and they truly are as amazing as they look! This recipe is not on the low-calorie side as the rest of them are but you have to splurge every now and then right?

Ingredients:

Serves 18
Filling
3 cups raspberries (3/4 pound)
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons of water

Cupcakes
1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

Glaze
1 1/2 cups confectioners' sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons water
Pinch of salt

Directions:

MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.
Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes.
Using a pastry bag fitted with a plain 1/4-inch tip (or for those of you who don't have one cut a corner off a plastic zip-lock bag and it will work just as fine), pipe about 1 tablespoon of the filling into each cupcake.
MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.

Nutritional Information:

One Serving 153 cal, 1 gm fat, 0.6 gm saturated fat, 34 gm carb, 2 gm fiber.

If that is to calorie heavy for you try this cherry pie it is more diet friendly!

Sexuality promoting vegetarianism

2008-04-02T13:13:00.005-04:00

Why is it OK to treat women as pieces of meat while they promote a vegetarian lifestyle (or at anytime for that matter)?

This article from the New York Times discusses how a vegan strip club in Oregon — Casa Diablo — is using sex to try to convert meat eaters to vegetarians as well as a Los Angeles dance group — the Vegan Vixens — that performs at events and trade shows.

The most disturbing line is:

"Vegans who use sexuality to promote the cause say it is a good way to convert carnivores."

I personally do not think this is right in any way. While yes I do enjoy creative ways to help people learn about a vegetarianism lifestyle this is going too far!

What do you think?

Guilt-Free Enchiladas!

2008-04-01T16:47:00.001-04:00

OK here comes my love of Mexican food again! After I saw this recipe for guilt-free enchiladas I couldn't resist! My love of Hungry-Girl is coming out again but well she just has so many amazing ideas that I can't help myself!

I remember when I was young going out to eat at different Mexican restaurants almost once a week, and of course when I was young I didn't think twice about how many calories were in the food I was consuming. When I went home last time I sat down at a restaurant and looked around at all of the grease filled options and got worried. I felt that everything on the menu came with a side of grease and fat. After that experience I decided it was time to find low calorie versions of the food I grew up with and still love today. Don't get me wrong I will still indulge in a greasy plate of tacos every now and then but for those days I don't want all the calories I make these better for you alternatives!

Ingredients:

Serves 2

2 large corn tortillas (like Mission Super Size)

1 slice fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp. taco sauce

1/2 tsp. taco seasoning mix, dry

Optional toppings: fat-free sour cream, chopped scallions

Directions:

Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).
In a small dish, combine the onions with the re-fried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm(or for an even better taste heat them up on the stove-top to give them a little extra crunch). Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.
Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.
Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

Serving Size:

1 enchilada (half of recipe)

Calories: 187 Fat: 2g Sodium: 976mg Carbs: 29g Fiber: 4g Sugars: 5g Protein: 12g

I was reminded yesterday that not everyone is a vegetarian so I decided I would begin offering ways to add some meat in to the recipes I provide for those of you who can't give up your love of animal products. For this recipe go ahead and add some shredded chicken or even a little carne asada (that was my favorite back in my meat eating days) to spice things up a bit, but remember that the meat will add extra calories so figure those in if you are watching your calorie intake!

Now go fire up your ovens and let me know what you think!!

Grilled Asparagus Bruschetta Recipe

2008-03-28T13:54:00.002-04:00

I think it is time that I give you a lovely appetizer for your next dinner party. I just had a little get together this past week to celebrate the end of a long month (which I know isn't over yet but well for me it kind of is) and I served this interesting take on the normal bruschetta. When my friends first saw this they asked where the tomatoes that they were used to were. They are constantly making comments on how I make foods to elegant. Just because we are in college doesn't mean we should be eating macaroni and cheese and drinking beer everyday! I have always enjoyed good food and while there is nothing wrong with beer I have always been a wine girl myself. Anyways back to the recipe, try this the next time you are having a more upscale get together and prepare for your friends and family to be amazed! It takes about 30 minutes to prepare at the most and everyone will love you for it!

Ingredients:
Serves 4
2 Tbs. olive oil plus extra for drizzling
1 lb. asparagus, tough ends trimmed and spears peeled and blanched
4 slices Italian country bread, cut 1/2-inch thick
1 large clove garlic, peeled and sliced
4 tsp. tapenade, or more to taste
4 oz. mild chèvre such as Montrachet cheese
1/2 cup black olives, pitted and chopped
Freshly ground black pepper to taste

Directions:

Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high heat. Add asparagus and cook, turning frequently, until tender and golden brown. Remove from pan, and set aside.
Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread in pan, and cook for about 4 minutes per side, or until golden and crisp. Remove from pan, and let stand until cool enough to handle.
Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and season with black pepper. Cut in half, and serve warm.

Nutritional Information:

Calories 270 Protein 9g Total fat 18g Carbs 19g Cholesterol 15mg Sodium 430mg Fiber 3g Sugars 4g

Kids' Menus Becoming more Upscale

2008-03-27T14:05:00.005-04:00

I was really getting frustrated with the video I posted a few days ago automatically playing every time I opened my page so I decided to delete it. I wanted to try something new and it didn't work as I had planned so I will keep moving and not let it slow me down. You live and you learn right?

On to other news, I found this interesting article in the San Francisco Chronicle about how kids menu's are starting to take on more upscale foods. Items such as mini steaks and roast pork loin paired with farmers' market vegetables are becoming increasingly common at some of San Francisco's most popular chef-owned restaurants, as more parents demand a place at the table for their offspring.

I thought this was odd. It turns out that older parents are coming in with younger kids requesting higher quality food than what they usually serve for children. Now remember that this is mainly showing up at high scale restaurants but still it leads me to the question of should kids be eating at these high end restaurants frequently enough that they start catering to them?

I remember when I was young going out to nice restaurants with my parents once in awhile and while they usually had to make me plain noodles with butter I was happy and found it a treat non-the-less. I feel that most kids are not mature enough to appreciate the foods they are given so why would you want to spend a lot of money on something your child might not even like?

Also, this brings me to the question of if kids are mature enough to sit in an upscale restaurant and not kick and scream and ruin other diners experience. I agree that parents should be allowed to go out to a nice dinner every now and then but isn't that what a babysitter is for? Shouldn't the parents be able to enjoy their food and experience without having their kids there?

Maybe this is because I am young and can't imagine having a child but I feel that if I were to go to a nice restaurant I wouldn't want my kids to be there.....

What do you think?

Spiced Bok Choy and Tofu Recipe

2008-03-26T09:49:00.000-04:00

I saw this recipe yesterday and was craving something fresh and clean and thought this would hit the spot. It definitely did! With all the stress of school and work creeping up on me I needed something that was easy as well so I went to my favorite website, Vegetarian Times and found this amazing and simple recipe. I don't think anything is better than bok choy when you are in the mood for a fresh taste. With the seasons still changing I used frozen vegetables and they worked just as well! I love frozen veggies because they don't take the time to prepare that fresh ones do and they taste just as good if not better because they are always picked when they are at their prime. If I have time in my busy schedule to make this dinner you should be able to take 30 minutes and please your most difficult food critic.

Ingredients:
Serves 4
1 Tbs. peanut or vegetable oil
1 Tbs. dark sesame oil
9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
4 cups sliced shiitake mushroom caps
1 cup sliced scallion
2 garlic cloves, minced
1 jalapeño, minced
1 Tbs. grated fresh ginger
3 Tbs. water
3 Tbs. low-sodium soy sauce
1 tsp. granular sugar substitute
1 lb. firm tofu, at room temperature, cubed

Directions:

Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

Nutritional Information:

Per Serving: Calories: 360, Protein: 25g, Total fat: 18g, Carbs: 35g, Sodium: 710mg, Fiber: 8g, Sugars: 2g

After you try this tell me what you think!

Easter Eggs, Not Just for Children Anymore!

2008-03-21T13:55:00.009-04:00

With Easter on Sunday I found this article especially relevant. Nutrition and more for 75 calories, it almost sounds too good to be true doesn't it? The miracle food that provides 13 essential vitamins and minerals, healthy unsaturated fats and is a good source of high-quality protein, providing all nine essential amino acids — all for only 75 calories is....an egg! One tiny egg is all it takes!

I know that a lot of people have problems with high cholesterol but the researchers have found through 30 years of research, “that healthy adults and kids can enjoy an egg a day without significantly impacting their blood cholesterol or heart disease risk,” the Egg Nutrition Center says.

When I have a busy day and know I won't be able to eat much I will hard boil a few eggs and take them with me. I get all of my protein without many calories. Even better, if you only eat the hard boiled egg whites it is only 16 calories per egg and pure protein! Also, if you are feeling hung over eat a couple hard boiled eggs and it will help clean your system out and make you feel better.

So with Easter on Sunday, use this as an excuse to buy a dozen eggs (for only about $1.75) and some egg dye and indulge your inner-child without feeling guilty! Easter doesn't have to be all about chocolate bunnies and ham, colored eggs are a much better choice!

Do you have any favorite egg coloring memories?

Speaking of eggs I found this recipe in the Better Homes and Gardens magazine and thought that it would be a different way to enjoy your eggs. Let me know what you think!

Ingredients:

Serves 2
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon-style mustard or brown mustard
4 slices English muffin bread or firm-textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk

Directions:

In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside.
In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once.
Place each egg on mustard side of a bread slice. Layer the spinach, tomato, and cheese on eggs. Top with the remaining bread slices, mustard sides down.
In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides. In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.

Nutritional Information:

Servings: 1 sandwich
Calories 298 Total Fat: 21g, Cholesterol mg 227, Sodium 346mg, Carbohydrate 15g, Sugar 3g, Fiber 1 g, Protein 12

Grilled Veggie Sandwiches

2008-03-21T13:50:00.001-04:00

With the first day of spring yesterday I got excited and started thinking about how summer is just around the corner. I pulled out my George Forman Grill and found this recipe to make these sandwiches from one of my favorite websites, All Recipes. (I am very excited because I am finally beginning to understand how to link to other sites, so you will now know there I get some of these recipes!) Anywho, I served this to my roommate and she LOVED it. We had these sandwiches with a nice cold glass of Trader Joe's "Two Buck Chuck” and forgot that it was raining outside. I am now getting excited for the impending warm weather!

Ingredients:

Serves 4
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Serve!

Nutritional Information:

Serving Size: 1
Calories: 392, Fat: 23.8g , Cholesterol: 25mg , Sodium: 621mg, Carbs: 36.4g, Fiber: 3.5g, Protein: 9.2g

White wine, fruit salads and grilled foods make me think about summer....what foods remind you of summer?

Should a Chef's Body Size be an Issue?

2008-03-20T14:09:00.005-04:00

I saw this article online a couple days ago and I haven't been able to get it out of my head. A chef with her own cooking show has been accused of getting too heavy for television purposes. I had to blog about it to get it off my chest.

According to Page 6 a few days ago the New York Post has claimed to have spies in the Food Network that reported an on-air host, Nigela Lawson, has put on too much weight to be shown from the waist down. In the article NOT AS TASTY the chef was asked to lose some weight before she can be shown in entirety.

I personally don't feel this is right because a chef is suppose to sample the foods as they prepare it to make sure it is coming out right. Also, isn't there a saying about never trusting a skinny chef? Just because she may have put on a few pounds from doing a COOKING show and isn't as skinny as some other on-air hosts doesn't mean she needs to be penalized.

What do you think?

Guilt-free Oreo Pie

2008-03-19T10:45:00.000-04:00

I think it is time to post another dessert on here. Seeing as sweets are my favorite foods I don't think I can ever post too many! I went out to eat the other night and saw someone get an amazing looking Oreo dessert and because cookies (especially Oreo's) are my favorite I got a craving for something similar without 500 calories a slice! I started searching around online and found this recipe. I was a little daunted at first but it turned out to not be as difficult as I thought. It definitely exceeded my expectations and killed any cravings I had for cookies! There is no way the cookie lover in your life won't love this pie!

Ingredients:

Serves 8

4 packs 100 Calorie Packs Oreo Thin Crisps

3 cups light vanilla soymilk

1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla

1 envelope unflavored Knox Gelatin (I know that a lot of vegetarians don't eat gelatin but I just try to not think about what it is made out of. If you don't use gelatin I am sorry but I don't know of any replacements)

2 cups thawed Cool Whip Free

2 tbsp. sugar-free chocolate syrup

Directions:

Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved).
Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!).
Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed.
Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight).
Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy!

Nutritional Information:

Serving Size: 1 slice

Calories: 115 Fat: 1.75g Sodium: 175mg Carbs: 20.5g Fiber: 0.5g Sugars: 8.5g Protein: 3.75g

Now I can combine my two loves, cookies and pie! This pie made the gross weather outside not as bad!

Mozzarella Sticks!!

2008-03-18T16:30:00.002-04:00

Who says low calorie foods can't taste good? These are a testament to delicious lite food at its best! I love cheese and I think it goes back to my mom and her pouring lots of parmesan cheese on everything! There was always freshly shredded cheese around, to the point where my mom went out and bought a parmesan cheese grader to ensure everything has cheese on it. These mozzarella sticks taste amazing, so the next time you want something cheesy and feel like indulging in a guilty pleasure make these and you won't have that guilt when you are done!

Ingredients:
Serves 1 (4 sticks)
2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
1/4 cup Fiber One bran cereal (original)
2 tbsp. fat-free liquid egg substitute salt, pepper & Italian seasonings; to taste
Optional: low-fat marinara sauce (for dipping)

Directions:

Preheat oven to 375 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Place crumbs in a small plastic container with a lid. Season crumbs with as much salt, pepper and Italian seasonings as you like. Set aside.
Cut cheese sticks in half, so that you have 4 sticks. Place sticks in a small bowl, and pour egg substitute over the top of the sticks. Swirl egg substitute around so that it thoroughly coats the sticks.
One by one, transfer sticks to the container with the crumbs. Cover container, and give it a shake to coat the sticks in the crumbs. Carefully return sticks to the dish with the egg substitute, and coat them again.
Next put sticks back in the crumbs container, cover, and shake once more to coat (try doing this two at a time the second time around). Place sticks on a baking dish sprayed lightly with nonstick spray.
Spritz the tops of the sticks with a quick mist of the spray. Place dish in the oven, and bake for 10 minutes (or until the first sign of cheese oozing out). If desired, serve with warm marinara sauce. Best when eaten immediately, while cheese is hot and gooey!

Nutritional Information:
Serving Size: 4 pieces
Calories: 155 Fat: 5.5g Sodium: 500mg Carbs: 13.5g Fiber: 7g Sugars: 0g Protein: 19g

Now you decide...those greasy fat-filled mozzarella sticks from your local pizza place or making these delicious lite cheese sticks that even have fiber in them!

Tell me what you think!

Mouthwatering Noodle-Free Lasagna

2008-03-16T15:46:00.006-04:00

Noodle-free lasagna?? I know what you're thinking and trust me it's not as weird as it sounds. In fact you won't even miss the noodles! With the cold weather I am always in the mood for something warm and filling. I love coming home to a nice hearty meal after making my way through the cold and windy streets of Boston. There is nothing better than walking in to a home that is warm with the smell of fresh cooked food. This lasagna will definitely hit the spot no matter what that weather is doing outside!

Ingredients:

Serves 4

1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips

1 large portabella mushroom; sliced into strips

1 large eggplant; ends removed and sliced lengthwise into wide, flat strips

15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry

16 oz. canned tomato sauce with garlic flavoring

1 cup frozen ground-beef-style soy crumbles

1 egg white

1 cup fat-free ricotta cheese

1/2 cup shredded fat-free mozzarella cheese

1 tbsp. reduced-fat parmesan-style grated topping

1 tbsp. chopped basil

1/4 tsp. salt pinch nutmeg

Directions:

Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
In a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
Sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce.
Evenly top the lasagna with the mozzarella and grated cheese.
Bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and serve

Nutritional Information:

Serving Size: 1/4th of recipe

Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g

Without the noodles you can now use all those carbs you would have wasted on some warm fresh italian bread. There is no longer a reason to feel guilty about having that extra slice or even a little dessert afterward!

Crunch into this Tasty Treat

2008-03-15T17:51:00.003-04:00

Once again my love of Mexican-style food comes out. This is a low-calorie version of Taco Bell's Crunchwrap Supreme and much more tasty than theirs I'm sure! This is a great lunch to have on a lazy Saturday afternoon when the weather is gray and rainy. Serve this with lots of spicy salsa and maybe a good movie and you have a great afternoon for yourself! This recipe isn't as hard as it sounds so go ahead and try it.

Ingredients:

Serving Size: 1

1 Large Low-Fat/Low-Carb Tortilla

3 baked corn tortilla chips

1/3 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger)

1/4 cup shredded fat-free cheddar cheese

1/4 cup shredded lettuce

1/3 tomato, diced

1 tbsp. fat-free sour cream

1/2 tsp. taco seasoning

Directions:

Combine frozen soy crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds.
Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the soy crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla.
Layer the tortilla chips on top of the soy crumble mixture. Evenly top with sour cream, lettuce and then tomato.
Folding Instructions: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed).
In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Serve!

Nutritional Information:
Calories: 210 Fat: 4.5g Sodium: 868mg Carbs: 32g Fiber: 16g Sugars: 2g Protein: 25g

Get your morning started off right with this amazing wrap!

2008-03-14T14:58:00.003-04:00

Thank you again Hungry-Girl.com for giving me another amazing recipe! I tried this wrap this morning and it was amazing! I love starting the day off right with a big hearty breakfast, especially if I am going to the gym or have a busy day and don't have much time to eat. If you want a different take on this morning goodness you can also make a wrap using salsa and mexican mixed cheese with your eggs and take that with you for your long day. Breakfast is the most important meal of the day because starting your day off with something filling will help you make it to lunch without giving into tempting snacks along the way. Also, it boosts your metabolism and new studies have started showing that people who eat breakfast weigh less that those who don't, so there is no reason not to do this for you and your waistline.

Ingredients:

Makes 1 Serving

1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (or other low calorie tortilla)

1/2 cup chopped spinach

1/3 cup fa t-free liquid egg substitute (like Egg Beaters)

1 1/2 tbsp. Reduced Fat Natural Feta Cheese

1 tbsp. Hunt’s Tomatoes, Fire Roasted Diced with Garlic

2 pieces sun-dried tomato in oil & spices, chopped

Directions:

Spray a small pan with nonstick spray, and bring to medium heat. Add egg substitute, and cook to form an egg patty (flipping and folding until firm). Remove egg patty and set aside.
Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted). Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.
Place veggie/cheese mixture in the center of the tortilla. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom). Place wrap in the toaster oven (with the seam-side down) and bake for 1 - 2 minutes (until thoroughly heated). Serve.

Nutritional Information:

168 calories, 5.5g fat, 694mg sodium, 24g carbs, 15g fiber, 2g sugars, 20g protein

Stay tuned for more delicious breakfast recipes that are coming soon!

Pizza For Everyone!

2008-03-10T22:17:00.016-04:00

I love pizza, but it can be so high in calories and greasy that you feel guilty for the rest of the day. Although pizza lovers rejoice! I have 3 different versions for any mood you are in! I have always loved pizza and was extremely excited when I got to go to Naples Italy, the birthplace of this amazing food. It was definitely not the kind of pizza I was used to but it was great none the less. The dough was hot, fresh and a little gooey with all this amazing cheese on it! Even though it was pouring rain and we had to go back to Rome on a train that smelled horrible with a ton of rude locals I wouldn't change it for the world!

As for these pizza's remember you can add any toppings you like, the ones I have are just suggestions. Make these whenever you have a craving for something warm, chewy and tasty.

English Muffin Pizza!

Ingredients:

1 serving

1 light english muffin (100 calorie whole wheat or white your choice)

2 tbsp. your favorite tomato sauce with added spices, salt and pepper to taste

1-2 oz Shredded Fat Free Mozzarella Cheese

Directions:

Split english muffin and spread sauce on both sides. Top with cheese and any other ingredients you want (meat-free pepperoni, tomato, mushrooms, meat-free chicken strips).
Bake at 350 degrees for 12-14 minutes

Nutritional Information:

Calories: 140, Fat: 1g, Sodium: 875mg, Carbs: 24g, Fiber 6.5g, Sugar: 2g, Protein: 2g

Meaty thin crust pizza

Ingredients:

1 La Tortilla Factory Whole Wheat Low-Carb/ Low-Fat Tortilla; Large Size (or any large tortilla about 80 calories)

1/2 cup fat-free tomato sauce

1/2 cup Morningstar Farms Sausage Style Recipe Crumbles

1 1/2 oz. shredded fat-free mozzarella cheese

Directions:

Preheat oven 375 degrees and thaw crumbles in the microwave for 30 seconds
Bake tortilla for 5- minutes on each side or until slightly crispy. Remove tortilla from oven and spread tomato sauce to the edge.
Sprinkle crumbles evenly with cheese.
Return pizza to the oven for 5 minutes or until cheese has melted
Cut and serve

Nutritional Information:

1 serving

Calories: 260, Fat: 5g, Sodium: 1,2000mg, Carbs: 35g, Fiber: 20g, Protein: 25g

Rice cake pizza

Ingredients:

Serves 6

6 lightly salted rice cakes

1/3 cup pizza sauce

1/4 cup sliced ripe olives

1/4 cup diced green bell peppers

1/4 cup sliced mushrooms

1/3 cup fat-free shredded mozzarella cheese

Directions:

Place rice cakes on a baking sheet as the oven preheats to 400 degrees
Spread sauce evenly on each rice cake and top with remaining ingredients with the cheese last
Bake for 10 minutes and serve

Nutritional Information:

1 cake

Calories: 73, Fat: 3g, Chol 6mg, Sodium: 171mg, Carbs:10g, Protein: 3g

Tell me about the different pizza combinations you love!

Topless Cherry Pie

2008-03-10T20:36:00.007-04:00

I love dessert but hate how calorie filled it can be! I was craving a sweet cherry taste and my normal Sugar Free Jell-O fix wasn't working this time. I needed something fruity and gooey which is where this amazing Topless Cherry Pie comes into play! It is really low in calories and has lots of fiber (which is becoming more and more important, according to the media anyways). Fiber is a great tool to avoiding that horrible irregularity that can lead to a major build up and could cause colon cancer, but with this great pie and maybe a bowl a day of Fiber One cereal you can easily avoid that! Get ready to blow your friends and family away with this great pie at your next get together!

Ingredients:

Serves 8

2 cups Fiber One bran cereal (a personal favorite of mine!)

3 tbsp. light whipped butter

2 tbsp. Egg Beaters, Original

1 tbsp. cornstarch

1 20-oz. canned no-sugar-added cherry pie filling

8 servings (16 tbsp.) Fat Free Reddi-whip

Directions:

Preheat oven to 350 degrees
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds and combine with crumbs, Egg Beaters and stir until well mixed.
In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool.
In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stove top at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes.
Evenly spoon cherry mixture into pie crust and allow pie to cool and set in fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping.

Nutritional Value:

Serving Size 1/8th of the pie

Calories: 90, Fat: 2.5g, Sodium: 105mg, Carbs: 21.5g, Fiber: 7g, Sugars: 4g, Protein: 1.5g

Now go and try it and report back! I know you will love this amazingly low calorie pie especially if you are a big cherry fan!

Grab your fork and dig in and if you eat more than one piece don't worry because it's only 720 calories for the WHOLE pie, but please try to not eat that much in one sitting or you could feel it later!

Grilled Portobello Mushrooms and Zucchini tacos

2008-03-03T08:33:00.011-05:00

Feel like going a little south of the border? Then try these tacos! They are delicious and lite! I know that Cinco de Mayo is still a few months off but who says that you can't have a nice taco night with some margaritas and lots of salsa! I love to make these when I get home sick for California or if I feel like eating something that feels greasy and unhealthy but are quite the contrary. These are also great if you are going to have a lot of people over to set up a 'make your own taco bar' with more options for them to add....this is just a suggestion. Add new items anything that tickles your fancy!

Ingredients:

Serves 8
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
8 (4 1/2-inch) fat free corn tortillas
6 ounces (1 1/2 Cups) light or fat free Monterey Jack cheese, shredded 1/2 cup fresh salsa

Directions:

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Nutritional Info:
Serving Size: 1 taco; Calories 87, Fat 1 g; Protein 4 g; Carbs 16 g;Fiber 3 g; Cholesterol 8 mg Sodium 379 mg

Want something to go along with those tacos? Well how about some homemade corn chips...or tortilla chips? It easy!

Ingredients:

Twelve 6-inch corn tortillas

1 tablespoon vegetable oil

Salt

Directions:

Preheat the oven to 350 degrees F.
Spray both sides of the tortillas with the olive oil flavored cooking spray. Stack the tortillas and cut the pile into sixths to make chips.
Spread the chips out in a single layer on two large baking sheets and season with salt.
Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

Now go out an plan your own fiesta!!

Butternut Squash Fries

2008-03-01T14:05:00.009-05:00

Do you ever get a craving for french fries but don't want to consume all the extra greasy calories? I know that when I am eating a sandwich (maybe a sloppy joe?) or even sometimes with a salad I crave something salty and crunchy! Well do I have something amazing for you! These SUPER EASY fries are a little sweeter than regular french fries but so much better! I even have been known to top them off with a Boca vegetarian chili bowl and some fat free cheddar cheese for delicious low cal chili cheese fries that are so easy to prepare even I could make them!

Ingredients:

Serves: 1

½ Butternut Squash

Salt to taste

Directions:

Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. (If you have never cooked with a butternut squash before don't worry! It is a little difficult but if you don't want the hassle they sell some pre-peeled and cut!)
Then cut it up into french fry shapes. (Don't worry about the shape as long as they are all about the same size!)
Place on a cookie sheet sprayed with non-stick spray. Cover lightly with salt.
Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy.

Nutritional Info:

Serving Size: 5 oz., uncooked

Calories: 65, Fat: 0g, Sodium: 486mg (includes salt), Carbs: 16.5g, Fiber: 4g, Sugar: 3g, Protein: 1g

Yummy.... just thinking about these makes me want some more...It looks like I will be taking yet another trip to the grocery store! It's times like these where I am happy that I spend almost all my free time wandering around grocery stores and looking for the newest and greatest stuff.

I hope you enjoy these as much as I did!!

Sloppy Joes!

2008-02-25T16:50:00.009-05:00

On this cold and rainy day I decided that I wanted some good old fashioned comfort food! You know like mom used to make when you were little and couldn't go outside because it was raining or snowing. While this didn't happen much to me in California growing up the few instances that it did rain no one dared to leave the house so my mom would just cook all day while we watched movies, or searched for snails outside (because they would only come out when it was raining and my brother and I love messing with them.) Anyways back to the point.. my favorite rainy day foods were anything that was messy and fun to eat like sloppy joes!

Being a vegetarian who likes to keep things on the low cal side of life I wanted something that would taste just as good but without animals or tons of calories! So I came across this awesome recipe and tried it out! All I can say is it's better than mom used to make!! And it's better than those gross Manwich things you see in the store that come straight from a can. Call me crazy but any meat like product that comes out of a can scares me and well grosses me out. So I made this for my roommate and she loved it! You can make it as messy or neat as you want and it will give you something great to munch on while you watch the snow, or rain, or wintry mix as they like to call it here in Boston. And please don't let the picture scare you...I know it looks a little weird but it tastes amazing!! Try it for yourself!

INGREDIENTS

Serves 4
1-1/2 teaspoons olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
2-1/4 teaspoons chili powder
1-1/2 teaspoons tomato paste
1-1/2 teaspoons distilled white vinegar
1/2 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
4 kaiser rolls

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Stir in kidney beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

NUTRITION INFORMATION
Amount Per Serving
Calories: 205, Total Fat: 3.9, Sodium: 580mg, Total Carbs: 35g, Dietary Fiber: 6.2g, Protein: 7.8g

Now that you have everything you need go ahead and pop in that movie and relax! I suggest a light hearted movie, Martian Child was pretty cute...but you have to be ready for a corny ending! Other than that it is pretty good!

Happy eating!

Bok Choy with Chinese Mushrooms

2008-02-23T16:50:00.002-05:00

This recipe is very tasty! I found it in my favorite cooking magazine Vegetarian Times. If you are in the mood for Chinese food but don't want all the calories trying cooking this up for a special someone. It's fast, easy, and delicious!!

INGREDIENTS:
Serves 2
8 dried Chinese black mushrooms
1 cup low-sodium vegetable broth
1 tsp. low-sodium soy sauce
1 Tbs. canola oil
1 lb. baby bok choy (about 4 bunches), halved
1 clove garlic, minced (about 1 tsp.)
1 tsp. sugar
1 medium red bell pepper, cut into 1-inch dice (about 1 cup)

DIRECTIONS:

Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, and soak 30 minutes to soften. Drain, reserving soaking liquid. Add soy sauce to soaking liquid, and set aside.
Remove and discard mushroom stems. Cut caps into 1/4-inch slices.
Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute.
Add reserved mushroom liquid, mushrooms, garlic and sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender.
Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

NUTRITIONAL INFORMATION:
Per SERVING:
Calories: 166, Protein:6g, Total fat: 8g, Carbs: 24g, Sodium: 432mg, Fiber: 6g, Sugars: 8g

With only 166 calories this meal is satisfying without all of the calories. It only took me about 15 minutes to cook it after the 30 minutes of soaking. You can use that 30 minutes to do something nice for yourself....maybe a nice relaxing bubble bath, or enjoying your favorite sitcom! I enjoy those little moments to myself because they are very rare and far between! So grab your fork and dig in!

40 Calorie Noodles?

2008-02-18T17:08:00.003-05:00

I was as skeptical as the next person when I heard about a package of noodles where the whole 8 ounce package was only 40 calories with 4 grams of fiber in all. I decided to go down to my local Korean market and try them out. I was please to see the package was only $1.50 so I knew even if this mysterious noodle turned out to be horrible I had wasted less than what I spend on a cup of coffee.

They come in a watery substance that made me a little nervous but I drained and rinsed then microwaved them for one minute and prepared myself. That whole minute in the microwave was a little nerve racking. I was wondering if I had just stumbled onto the best noodle ever and if I had why had I never heard of this before?

The noodles are done......I get out my yummy store bought pasta sauce and prepare for a journey into the unknown. The first bite came with some hesitation but after that first bite I was hooked!!!

These noodles tasted no different than any wheat based noodle I had ever eaten. Though yes they might have tasted a little different if you had eaten them without anything on them (which I tried and would not recommend) but I was shocked.

The noodles are made out of tofu which is why they only have 3 grams of carbs and 0.5 grams of fat. There is even a little protein in there but 1 gram is not that great. For $1.50 I found a new amazing discovery. I didn't feel guilty for eating the whole package because it was only 40 calories total! I would recommend checking out their website for a little more information and possibly to purchase if you don't have any Asian markets around. The shipping is a little much because they have to stay refrigerated but if you love pastas, soups, or even salads with a noodles but hate how high in calories they can be I would highly suggest taking a look.

The next time you are in the mood for pasta you should try these noodles with your favorite store-bought pasta sauce and lots of veggies. I love sautéing zucchini, asparagus, and mushrooms in a little olive oil with some garlic then adding the sauce in to heat it up. You will have an amazing meal with these new noodles for fewer than 150 calories!

If you have tried these noodles as well let me know what you think!

For more information about these amazing tofu noodles go to:
http://hlc.merchantcart.net/mainshopping.cfm?icg_id=82&Show=PURCHASE

What I'm All About

2008-02-17T16:19:00.003-05:00

Hi! I am very excited to be starting this blog! It's going to be all about low-calorie vegetarian recipes. I became a vegetarian last year and realized there is a lot to do with vegetarian foods but a lot of it is high in calories and very time consuming to prepare. I enjoy spending time in the kitchen but not all day. So I am going to be dedicated to finding the best recipes I can and helping you understand more about how to cook and enjoy animal friendly foods! Happy Eating!