From Glamour's Vitamin G Blog, via The Fitnessista, here are 3 key times during the day that you should stretch. Stretching keeps your muscles warm and limber, keeping you from stiffening up and being uncomfortable. It can help keep your blood pumping and your body in good shape.
Tuesday, May 31, 2011
Saturday, May 28, 2011
If you like your desserts bittersweet, check out this recipe for Hot Fudge Pudding Cake from Eating Well. The recipe adds coffee to this chocolate recipe, boosting the flavor without becoming too sweet.
Serve this dense, fudgy pudding cake with vanilla frozen yogurt
Active Time: 20 minutes
Total Time: 1 hour
1 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup pecan halves, toasted (see Tip)
3/4 cup brown sugar
1 1/3 cups hot strong coffee
Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.
TIPS & NOTES
Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Per serving: 142 calories; 5 g fat ( 1 g sat , 3 g mono ); 18 mg cholesterol; 24 g carbohydrates; 2 g protein; 1 g fiber; 204 mg sodium; 114 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1 fat
Wednesday, May 25, 2011
From Glamour's Vitamin G Blog, check out this recipe for Coconut- Blueberry Muffins.
Monday, May 23, 2011
Pasta dishes are always instant hits; check out some unique and delicious pasta dishes from Good Housekeeping in their collection of Noodle and Pasta Recipes. Here is a recipe for Angel Hair with Shrimp and Scallops. From Good Housekeeping
Tender asparagus, crisp snow peas, and delicate wonton skins are tossed in a luscious sauce.
Total Time: 40 min
Cook Time: 20 min
2 tablespoon(s) butter or margarine
1 medium onion, finely chopped
1 1/2 pound(s) asparagus, trimmed and cut diagonally into 1-inch pieces
2/3 cup(s) fat-free chicken broth
1 package(s) (12 ounces) fresh or frozen (thawed) wonton-skin wrappers
1/2 cup(s) half-and-half or light cream
1 tablespoon(s) fresh tarragon leaves, chopped
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
4 ounce(s) snow peas, strings removed and each pod cut diagonally in half
Fresh tarragon sprigs for garnish
Pasta dishes are always instant hits; check out some unique and delicious pasta dishes from Good Housekeeping in their collection of Noodle and Pasta Recipes. Here is a recipe for Angel Hair with Shrimp and Scallops.
From Good Housekeeping
In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add asparagus and broth; heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 6 minutes or until asparagus is tender-crisp.
Meanwhile, heat large saucepot of water to boiling over high heat; add wonton wrappers, one at a time to prevent them from sticking together, and cook 2 to 3 minutes, until tender.
Add cream, tarragon, salt, and pepper to asparagus mixture; cook 2 minutes. Do not boil.
Add snow peas to pot with wonton wrappers; drain. Immediately add wonton mixture to vegetable mixture in skillet and toss well to coat. Garnish with fresh tarragon.
Total Fat 11g
Saturated Fat 3g
Total Carbohydrate 57g
Dietary Fiber 4g
Friday, May 20, 2011
Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.
Total Time: 35 min
Prep Time: 5 min
1/3 cup(s) medium-grind bulgur
Coarse salt and ground pepper
1 cup(s) grape tomatoes, halved
1/2 cup(s) fresh parsley, chopped
1/2 small shallot, minced
1 tablespoon(s) red-wine vinegar
2 teaspoon(s) olive oil
1 ounce(s) fresh goat cheese, crumbled
In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes.
Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.
Tips & Techniques
Bulgur is precooked wheat that's been dried and cracked. It has a nutty taste and is sold alongside rice in many supermarkets.
Tuesday, May 17, 2011
I am a huuuge soup eater-I don't know why, but I love tasty, hearty, and healthy soups. Eating Well's Healthy Soup and Bread Recipes has tons of recipes and tips that I am definitely in to. Here is a recipe for Chicken Noodle Soup with the surprise flavoring of dill to bring some nuances to a comforting favorite.
6 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 50 minutes
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Per serving: 267 calories; 4 g fat ( 2 g sat , 1 g mono ); 90 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
Nutrition Bonus: Vitamin A (104% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 4 lean meat
Sunday, May 15, 2011
Southern Living has a great collection of lightened southern classic dishes. I'm sure you can tell that I love the idea of slimming down and lightening up favorite dishes so that we can enjoy them without taking in all the fat and calories of the original dish. So with that, here is a recipe for a lightened layered carrot cake recipe. Recently I've kind of become obsessed with well made carrot cake, so I am definitely excited to see how this one rates.
- YIELD: Makes 16 servings
- HANDS-ON: 30 MINUTES
- TOTAL: 2 HOURS
- COURSE: Cakes/Frostings, Desserts
- CARROT CAKE BATTER
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 (8-oz.) can crushed pineapple in juice, drained
- 1/4 cup vegetable oil
- 2 large eggs
- 2 egg whites
- 1 tablespoon vanilla extract
- 3 cups grated carrots
- Vegetable cooking spray
- CREAM CHEESE FROSTING
- 1/2 (8-oz.) package 1/3-less-fat cream cheese
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 to 2 tsp. fat-free milk (optional)
- Prepare Batter:
- 1. Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
- 2. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
- Prepare Frosting:
- Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
- Try This Twist!
- Carrot Cake Muffins: Omit Frosting. Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.
- Per serving: Calories 204; Fat 7.3g (sat 1g, mono 2.6g, poly 3.4g); Protein 3.8g; Carb 31.9g; Fiber 1.9g; Chol 28mg; Iron 1.2mg; Sodium 356mg; Calc 23mg
Tuesday, May 10, 2011
I found a collection of recipes on Eating Well that slims down diner food; the comfort food that we all love, can't live without and sometimes crave. Try these versions and see if they can help quell that craving and find some new, slimmer favorites.
Active Time: 35 minutes
Total Time: 35 minutes
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1/4 cup cornmeal
1/4 cup whole-wheat flour
1/4 cup plus 1 tablespoon cornstarch, divided
1 teaspoon paprika
1 pound cube steak, cut into 4 portions
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
1 14-ounce can reduced-sodium beef broth
1 tablespoon water
1/4 cup half-and-half
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
Per serving: 315 calories; 13 g fat ( 3 g sat , 7 g mono ); 57 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 33 g protein; 1 g fiber; 312 mg sodium; 379 mg potassium.
Nutrition Bonus: Selenium (50% daily value), Potassium & Zinc (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 3 lean meat, 1 fat
Saturday, May 7, 2011
We have all been told to stay away from fats. Then we hear that there are some fats that are good for us, but we still need to be wary of them. I found this article on Redbook that helps breakdown good and bad fats, giving a better idea of what is okay to eat a little more of and what we should try not to eat. I'll divide this up so that the posts aren't super long.
“All saturated fats are bad.”
Thursday, May 5, 2011
This recipe is from Martha Stewart. I love cupcakes and I love smores, so I am dying to try this recipe and wanted to share it.
Monday, May 2, 2011
It's always nice to find a chicken recipe that is more interesting than just plain, spiced baked chicken (wow, my dinners are boringgg). While browsing some blogs that I follow, I found this recipe for chicken with roasted tomatoes, shallots, and white beans from Jennifer at Just Peachy in Dixie.