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Apple Salad

10 Oct

Today flew by!

After posting this morning’s post, I buckled down at my work computer and before I knew it, it was was lunch time.  I decided to spend my lunch in the gym doing a “quick” and “simple” workout and chose my Simple Treadmill Circuit.  I should really think about changing that name…I was a sweaty mess.  Since I’ve been running outside more with this beautiful fall weather, the treadmill and I are not doing so well.  I also kept my incline up at a 2.0 the whole time I ran.  I felt it.  Tomorrow is a long run before my NYC trip this weekend.  I’ll be walking, but I won’t be running at all from Friday to Sunday 😉

For lunch, I started with my favorite Pumpkin Pie Protein Smoothie before putting together a leftover bowl of soup.

I used Pacific Foods All Natural Southwest Vegetable Soup as my base and added some leftover pulled chicken and leftover Buitoni Whole Wheat Three Cheese Tortellini for some added depth.

Warm me up!

It tasted pretty awesome and made it’s way to my dinner plate as well.

Apple Salad

While tons of blogs are blowing up with all of their tasty  pumpkin recipes, I can’t forget that there is another favorite food in season as well.  Apples are getting tastier as the temps cool and I decided to put together a fall apple treat to change up all the pumpkin I’ve been consuming in the past week.

Ingredients

  • 3/4 cup of cottage cheese
  • 1/2 cup light mayonnaise (I used light Miracle Whip)
  • 1/2 tsp. cinnamon
  • 1/2 cup sugar
  • 2 cups apples, diced
  • 1.5 bananas, sliced

Blend the cottage cheese, mayonnaise, cinnamon and sugar in the blender until creamy (about 3-4 minutes).

Pour mixture into a bowl and toss apples and bananas together.

Serve and dash with a little extra cinnamon for some added flavor.  Extra cinnamon is always allowed.

That’s it!  A simple dessert or side dish to go with your next meal.  I plan on eating more with my breakfast tomorrow. 😉

While making this dish, I kept humming that song, “I like to eat, eat, eat, apples and bananas!”  Does anyone else remember that song?  I can’t remember the whole thing, but I know one thing is for sure,  I’ll take my fair share of both any day!

What are your favorite apple recipes?

I love hot apple cider and homemade applesauce.  Anywhere there is hot apple cider around fall time is where my spending money goes.  It’s the perfect cool evening, non caffeinated treat.  Motts doesn’t hold a candle to homemade applesauce.  The chunkier, the better!

Have you entered my Who Nu? Giveaway yet?  Only a couple more days to win a sweet and nutritious treat!

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Cookies & Cream Frozen Yogurt: Who Nu? Giveaway! (Closed)

8 Oct

I love cookies, but even more then that, I love cookies in ice-cream.  Cookies and cream ice-cream is definitely towards the top of my list.  I’m the girl who searches for the largest cookies while scooping through the carton.  They are just too good to pass up.

While searching through the healthy eating blogs, I came upon this wonderful, frozen recipe for Cookies & Cream Frozen Yogurt by Lauren and couldn’t pass up the easiness of this frozen treat!

Cookies & Cream Frozen Yogurt
Original Source: Healthy Food Living

yield: 8 servings, about 1/2 cup each

Ingredients:

  • 3 cups plain 2% fat Greek yogurt
  • 1/3 cup granulated sugar
  • 1/2 Tbsp pure vanilla bean paste or extract
  • 8 all-natural chocolate sandwich cookies, such as WhoNu? Chocolate Cookies

Directions:

In a large bowl, combine yogurt, granulated sugar, and vanilla bean paste (or extract). Stir until the granulated sugar is completely dissolved.

Freeze according to ice cream maker manufacturer’s instructions; adding in the chopped cookies during the last few minutes of churning… OR place mixture into a freezer-safe container and freeze.

I placed it in a freezer safe bowl after cookies were mixed in.

Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Frozen Yogurt

Nutritional Information Per Serving:

159.9 calories, 4.2 grams fat, 1.9 grams saturated fat, 8.0 grams carbohydrates, 0.3 grams fiber, 17.4 grams sugars, 9.6 grams protein

Who Nu? Nutrition Rich Cookie Giveaway

Who Nu? Nutrition Rich Cookies hit the market in the past year or so and like many others, I was skeptic of their taste and quality.  After trying their chocolate chip cookies, I got in contact with Kayla at Suncore products and she sent me free coupons to try more of the great flavors.

Currently, Who Nu? Nutrition Rich Cookies have six great flavors to choose from.

  • Vanilla
  • Chocolate
  • Soft & Chewy (Chocolate Chip)
  • Crispy (Chocolate Chip)
  • Vanilla Wafer
  • 2x Stuffed Chocolate

I have tried their Soft & Chewy and their Chocolate so far and they are pretty fantastic!  They taste just like the “real things”, only with healthier nutritional content in each bite.

  • As much Fiber as a bowl of oatmeal
  • As much Vitamin C as a cup of blueberries
  • As much Calcium & Vitamin D as and 8 oz. glass of milk
  • As much Iron as a cup of spinach
  • As much Vitamin E as two cups of carrot juice
  • As much Vitamin B12 as a cup of cottage cheese & fruit
  • Overall, 20 Essential Vitamins and Minerals

Now, I’m not saying that they cookies should replace any of the healthy foods above, but wouldn’t it be nice to splurge during the week and not feel like your “cheating” on your fitness goals or your diet?  I know I like a sweet treat at my midday meal every so often and these cookies are perfect to take the sweet edge off.

Kayla was kind enough to give 3 of my readers a chance to try their nutrition rich cookies too!  Enter to win a chance to try these delicious and nutritious snacks below.  Each winner will receive 2 FREE coupons for Who Nu? Nutrition Rich Cookies!  Please enter using the Rafflecopter link below.

a Rafflecopter giveaway

This giveaway is for U.S. and Canadian residents only and is open until 12:01am on Sunday, October 14th . I will announce the winners on Tuesday, October 16th. 

Good luck!

Very Berry Fluffy Pancakes

7 Oct

Last night I came down with a late evening migraine which sent me and Ed to bed around 8:00PM.  The sleep aid I took led me into 12 hours of deep slumber and I woke up much better.

Ed and I decided we were going to have a lazy morning before church and all of our normal Sunday activities.  I found this recipe through Elaine’s Page through All Recipes and tweaked it with what I had in my kitchen.

Very Berry Fluffy Pancakes

1 cup all-purpose flour
2 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup Chobani Blueberry Greek Yogurt (I used 1 8 oz. cup)
1/4 cup skim milk
1/4 cup fresh strawberries, hulled and diced (I used frozen strawberries from my freezer)

First, whisk egg in bowl.  Add yogurt and milk.

Egg, milk, yogurt

Add dry ingredients (flour, sugar, powder, soda, salt) to wet ingredients and stir till combines.  Add strawberries and fold.

Heat skillet on medium high heat and place tablespoons of batter on hot skillet.  Flip after a minute or after golden brown.

Serve with fresh fruit, syrup, powdered sugar or desired toppings.  We ate ours with powdered sugar and maple syrup.

I sided my pancakes up with some hot pumpkin spice coffee with skim milk (I Love our Kuerig!).

Pumpkin Spice Coffee with Skim. Autumn in a coffee mug.

I found the pancakes a little difficult to flip with the fresh strawberries, but they came out very tasty.  The Greek yogurt gave the cakes a thicker consistency and much more staying power then the average pancake.  After three fluffy, berry cakes, I won’t be hungry for a while! 🙂

Nutritional Info (From Original Recipe)
Servings Per Recipe: 10
Amount Per Serving:
Calories: 74.0
Total Fat: 0.6 g
Cholesterol: 18.5 mg
Sodium: 18.1 mg
Total Carbs: 13.9 g
Fiber: 0.7 g
Sugars: 4.9 g
Protein: 3.3 g

After church I’ll be grocery shopping,  hitting the school books, Ed and I will be finishing up this weeks 40 Days in the Word study, Ed has a volleyball game at 5:30PM and then our small group tonight.

Happy Sunday!

What’s on your Sunday schedule today?

P.S. Come back tomorrow to take part in my first blog giveaway!  It’s sure to satisfy your sweet tooth in a more nutritious way 😉

Pumpkin Pie Protein Smoothie

6 Oct

Last night, Ed and I ran to Target to tackle some birthday gifts and pick up something on my want list that I have been anticipating for awhile now.

It is now in my possession.

We popped up some homemade microwave popcorn and popped the blu-ray in for a date night in.  Ed had never saw this movie before and we both enjoyed the classic touches the movie had throughout.  I had to explain to Ed that the castle at Disney World was Cinderella’s castle and we would be running through her castle in January.  He had no idea.  🙂  I specifically enjoyed the orchestral music throughout the movie.  You don’t hear real, live instruments like this in movies anymore.  It was an enjoyable and nostalgic night.

This morning, Ed and I woke up and split up before 7:30AM.  Ed had a “Men’s Breakfast” (and yes, you should say this with a deep and manly voice at all times) at church this morning and I headed to the park for a different change of scenery.

A solid start to the morning.

Three miles of my run was spend on the trail head which made things a bit more challenging, but enjoyable.  Being in the trees away from the morning sun glare was helpful.

When I got home, I showered and made a fall inspired smoothie to cool myself from the sweat of the morning.  Even my hair was soaked when I took it out of the ponytail.

I was inspired by Julie’s Pumpkin Protein Smoothie and tweaked it with what I had in my kitchen.

Pumpkin Pie Protein Smoothie

1/4 – 1/3 cup of pumpkin

1 scoop vanilla protein powder

1/2 cup milk

1 frozen banana

1.5 tsp. pumpkin pie spice plus some for sprinkling

5 ice cubes

Blend and serve.


The thickness was perfect and I opted for a spoon instead of a straw.  It tasted more like a pumpkin milkshake.  Yum!

Yes, I am one of many that includes pumpkin in my diet throughout the season and at points throughout the year too.  I love pumpkin flavors!  Thank goodness for all the health benefits!

What is your favorite pumpkin recipe?  Are your pumpkin goodies sweet or savory?

I’m not the best baker around.  I do well, but there are few things that I do really well.  Pumpkin Iced Cookies are my specialty though.  They are requested throughout the season for both Thanksgiving and Christmas for events or bake sales and I enjoy making them.  The recipe came from All Recipes originally.  The cookies are light and cake like which always has people coming back for more.  (I’ve already made 2 batches for events this week.)  I am looking forward to sharing the recipe with you soon!

Chilled Tomato Soup with Shrimp and Pesto

2 Oct

I can’t really catch a break this week with the weather and running so far.  It has been a down pour of rain since yesterday and massive puddles just everywhere.  I didn’t want to risk another short run in between rain spurts, so it was me and the treadmill today.  You know what though, it wasn’t that bad…

The last five minutes of this run was a slow cool down.  I was just under 6.2 miles when I hit 60 minutes.  I’m dangling on my goal of hitting a 10K in under 60 minutes this month.  We’ll see.

Chilled Tomato Soup with Pesto and Shrimp

Over the weekend, Ed and I teamed up and made one of our favorite dishes from our honeymoon cruise last year.  We had so much fun on our honeymoon that started as a Disneymoon and ended cruising the Caribbean.  We both had never been on a cruise before and were overwhelmed with all the delicious food at dinner to order.  We had so much fun testing our taste buds on some of the most delicious appetizers, main courses and desserts.

Formal night at our final dinner on the ship.

For our Chilled Tomato Soup recipe, I worked on the soup part after finding a recipe in All You Magazine and Ed made his homemade pesto sauce.  We broke out some shrimp we had in the freezer and dinner was on its way.

Chilled Tomato Soup with Pesto and Shrimp
Original Source: All You Magazine

  • 2 Tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 2 28 oz. cans diced tomatoes
  • 1 Tbsp. sugar
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. cayenne pepper
  • Salt
  • 3/4 lb. cooked shrimp, peeled and deveined
  • 1 Tbsp. plus 1 tsp. pesto (store bought or homemade)

Directions:

Warm oil in a large saucepan over medium heat.  Add garlic and let cook while stirring until fragrant.  About 1 minute.

Stir in tomatoes with their juice, sugar, Italian seasoning and cayenne and bring to a boil.

Boil, boil.

Once boiling, puree the tomato mixture in batches.  I used my blender.

This made my blender HOT!

Chill in the refrigerator or over a large bowl of ice.  I chilled ours in the refrigerator for over 2 hours before serving.  Season with salt.  (If you just want a non-cream based hot tomato soup, this would be the perfect place to stop. ;-))

Freeze baby, freeze!

Once chilled, ladle soup into bowls and add shrimp and pesto sauce (store bought or homemade).  We used Ed’s Homemade Pesto which contained basil, extra virgin olive oil, garlic and sunflower seeds.

It was cold and a nice healthy option to add to our soup recipes!  Plus it brought back great memories of the yummy food we had each night while cruising the Caribbean.

Per Serving

255 Cal., 11 g. Fat (1 g. Sat. Fat), 130 mg. Chol., 2 g. Fiber, 21 g. Protein, 21 g. Carb., 2,001 mg. Sod.

Have a bite!

What was your favorite dish to recreate after your vacation?  Was it a success?

This is the first real dish I have ever “recreated” after a vacation meal.  It stood out because I wouldn’t normally order cold soup in a regular restaurant.  I do now though 😉

Banana-Ricotta Pancakes

30 Sep

Good morning!

This morning I’m feeling much better and just in time for another busier Sunday.

I woke up and did one round of The Ab Mix Up Workout before cracking into leftovers from yesterday’s breakfast.

These were just as tasty as yesterday and with good reason.

As I was getting ready to post this recipe I found from All You Magazine, I noticed a very important detail I hadn’t noticed before making these sweet breakfast treats.

See that “D” word?  Yep, I made dessert for breakfast.  Oh well.  Talk it up to the 99 degrees of heat coming from my head yesterday.  🙂  It’s probably still better then a fried donut.  Plus, I was really excited to use the ricotta cheese in my fridge.

Banana-Ricotta Pancakes
Original Source: All You Magazine

Prep: 5 min.
Cook: 4 min. per batch
Serves: 4
Cost per Serving: $.80

  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup whole-milk ricotta
  • 1 large egg
  • 1/2 cup milk
  • 2 Tbsp. unsalted butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1 small ripe banana, mashed
  • Caramel sauce, optional (I used syrup)
  • Sliced banana, optional

First, in a medium bowl, whisk all dry ingredients (flour, sugar, baking powder, salt).

In a larger bowl, whisk together remaining wet ingredients (ricotta, egg, milk, butter, vanilla, banana).  Gently add the flour mixture to the wet mixture until fully blended.

Heat greased skillet over medium heat and drop tablespoons of batter into skillet.  Flip pancakes until golden brown on both sides.  Take about 4 minutes total.

Stack on a plate and serve with your choice of topping (caramel, cinnamon, nutmeg, chopped nuts).  I chose sliced bananas and syrup.

Nutrition Information Per Serving

352 Calories
16 g. Fat (9 grams Sat. Fat)
95 mg. Cholesterol
2 g. Fiber
12 g. Protein
40 g. Carbohydrates
529 mg. Sodium

This was definitely a sweet treat for a Saturday morning breakfast, but tasty and filling all the same.  I love most anything with bananas!

What’s your favorite breakfast dish you like to “splurge” on?

Mine is definitely pancakes or french toast.  I never liked donuts and can usually limit my carb intake at breakfast time.  Eggs and lots of veggies are my favorite and most filling breakfast though.  I can put most anything in my eggs and be happy.  Veggies, milk, cheese, hummus.  They all taste good to me.

Recovery Saturday

29 Sep

While I’m recovering from my high fever, today was filled with lots of rest and lots of comforting and healthier food.

We started the day with these…

Drank a lot of this…

Snacked on some of these…

Ended the evening with a chilly and spicy dinner…

I have a lot of new and easy recipes to throw at you this week, as well as some new cardio circuits.  I can’t wait!

How was your Saturday?

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