Mango-Wrapped Bananas

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

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

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

Ingredients:

Serves 4

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


Directions

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

Nutritional Information:

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

Louisiana Greens and “Sausage”

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

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

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

Sesame Noodle Salad with Asparagus and Tofu

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

Banana Bread

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

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

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!!!

Barbecued Tofu Sandwich

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;

Pesto Portobellos Recipe

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 :)

Herbed Tofu Lasagna with Zucchini

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

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

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!

Guilt-Free Enchiladas!

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!!

Spiced Bok Choy and Tofu Recipe

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!

Grilled Veggie Sandwiches

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?

Guilt-free Oreo Pie

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!!

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

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

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!

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!

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!