Sunday, October 17, 2010
Friday, October 15, 2010
But what's your name??
I'm actually stealing this idea from Whitney at Slimming Down for the Gown because I loved the idea so much! Awhile ago, she asked her readers to comment and introduce themselves. She brought up the good point that for the most part, we don't know who reads our blog (except for those who comment).
So we're asking all of our readers to leave a quick comment, even if you've never done it before, and just tell us your name, where you're fun and one interesting thing about you.
I'll go first! My name is Laura and I live in Houston, TX with my boyfriend and our two dogs.
Something interesting about me: I hate blood, needles, guts, and all things related, which is ironic because I work in a hospital and Cody is a surgery resident, so he spends his days with all of the above.
And since I'm writing this post, I'll introduce my blogging buddy and partner-in-crime, Kat. She also lives in Houston with her hubby and two dogs (just as cute as mine, but much more well-behaved!).
Something intersting about Kat: her nickname is Chili Dog. I think I'm the only one that calls her that, but it still counts!
Thursday, October 14, 2010
I looked at tons of lemonade recipes to see how you make the original and they all start with a simple sugar. Being lazy . . .er, time-conscious, I heated 2 cups of water in the microwave (instead of waiting for water to boil on the stove) and added in 1 cup of Splenda and let it cool.
While it was cooling, I measured out 1 cup of frozen blueberries. I added some of the warm Splenda water to help soften them and tossed them in the food processor and blended them up.
Once that was blended, I added one cup of lemon juice. I wish I could say I squeezed 10 lemons just for our readers, but this lazy gal just measured out 1 cup of pre-squeezed lemon juice.
I taste tested it once the blueberry puree, Splenda syrup and lemon were combined and it was still a bit tart. So I added 1 cup of club soda to dilute it and give it some fizz.
And the final product . . .
Pretty tasty! Tart, but lip-smacking delicious. And pretty filling, too! I think if I had a better food processor, it wouldn't look as murky, but I like seeing the fiber.
What's your favorite lemonade blend?? Cody really likes those Sweet Tea and Lemonade mixes. They're a little too sweet for me, but he drinks it like it's going out of style!
On a side note, does anyone have any tricks for removing blueberry stains from carpet? I had a little accident . . .
Here's the stats for this thirst quencher:
|Servings Per Recipe: 4|
|Amount Per Serving|
|Fat: 0.4 g|
|Sodium: 28 mg|
|Fiber: 1.3 g|
Wednesday, October 13, 2010
The recipe I chose for this week was an unlikely winner. I am typically not much of a Cajun food eater. Realistically I just don’t like the spice of Cajun food. I unwillingly chose Paula’s Shrimp Gumbo recipe and gave it a whirl. Well, let me tell you, it was awesome!!!
I pulled my cast iron skillet for the first time in many months to make this delectable treat. Did you know that you are not supposed to wash cast iron with soap? In order to prevent rusting we actually just scrub and rinse the skillet really well and after drying, rub it with a little oil to keep it “seasoned.” For more info on cast iron care check out the Lodge Cast Iron Use and Care page.
Start out by heating a little Garlic Gold in your skillet. Add you chopped onions and celery and sauté well.
Add in your seasonings, broth and okra and let simmer for about 15 minutes. Paula says 30 minutes but again, I don’t like to sit and wait very often.
After adding your shrimp, mix up your cornbread and dollop it out all over the top.
Using oven mitts, put your skillet in the oven, and voila!
A holy cow mixture of yummy gumbo goodness!
Obviously I really like the dish, but how about the nutrition facts? Well, because I used a typical Jiffy mix, my gumbo was not as light as I had hoped. Next time I make this I will probably try to make cornbread from scratch to help cut back on calories, fat and salt. Again, the calories don’t seem all that different even though I added more veggies and cut back the fat. Either way, I only had this for dinner, so 3 calories weren’t too bad (even though I ended dinner with a Pumpkin Cheesecake Bite).
Lick the Bowl Shrimp Gumbo Casserole
1 ½ cups chopped onion
1 cup chopped celery
2 tbsp Garlic Gold
2 bay leaves
½ tsp dried Thyme
1 tsp Mrs. Dash lemon pepper seasoning
1 tsp FNF seasoning (see recipe here)
2 cups 99% fat free chicken broth
2 cups diced tomatoes
16 oz package frozen okra, slightly thawed
2 cups shrimp, cleaned, peeled and deveined
¼ cup Egg Beaters
1/3 cup skim milk
1 box Jiffy Corn Muffin mix
In a large cast iron skillet, heat oil and sauté onion and celery until softened. Add all seasonings, stock and okra. Let simmer for 15 minutes. Add shrimp and cook for another 1-2 minutes. Remove from heat.
Heat oven to 400 degrees.
In a medium bowl, combine ingredients for corn muffins. Using a spoon, dollop mixture on top of gumbo, leaving center uncovered.
Carefully, put skillet in oven and bake for 15-20 minutes or until topping is lightly browned. Remove from oven and let cool for at least 5-10 minutes. Enjoy!
Tuesday, October 12, 2010
I did make some changes, but my changes were based on what I had on hand.
I used agave nectar instead of honey, pre-squeezed lemon juice instead of freshly squeezed lemon juice. I omited the strawberries just because the ones in my fridge were covered in fuzz. No moldy fish for us!
I took the fish out 4 hours before I started and thawed according to the package. I put the fillets in the foil, added my veggies (so pretty!!) and wrapped them up and let them hang in the oven.
Half an our later, I pulled out the pan and opened up my salmon surprise.
But the fish was stone cold still! Ugh! So I put it back in the oven for another 30 minutes.
The second time I took it out of the oven it was warm, but not hot. I was so afraid about eating raw salmon (I'm not a sushi eater, unless it's California Rolls, which is not raw) that I thought I'd pop it in the microwave for 60 seconds, just to make sure. While I was setting up my plate, I heard three loud pops. I don't know if it was the skin or what but there were flakes of fish all over the inside of my microwave. Good thing we're moving soon (just kidding, I cleaned it up; I didn't want everything I microwaved to smell like fish)!
I took it out and taste tested a little corner. Pretty blah. Probably because all the good stuff was still sitting in my foil wrapped pan.
By this time it was 7 PM and I was hungry and crabby and I just called it quits and ended up making Grilled Cheese. It was amazing, by the way.
Since the I didn't really make any significant changes AND the recipe was a disaster, I didn't even calculate the nutritional stats. If you want to try it, here's Paula's recipe. Maybe you'll have better luck!!
Monday, October 11, 2010
Sunday, October 10, 2010
I started off with what looks like a lot of stuff, but I promise it came together really quick!
I originally had planned on doing a 3 sugar blend: real sugar (because sometimes baked goods with Splenda only don't come out well), Splenda (less calories) and Splenda Brown Sugar Blend (it's the best of both worlds right?). But I got lazy and ended up just doing 2/3 real sugar and 1/3 Splenda.
I used half the oil of the original recipe and half applesauce. I know a lot of recipes omit oil and just use applesauce, but I've found that that tends to make the baked good more cake-y and less chewy.
When I mixed everything it, it seemed pretty dry . . .
I ended up having to pat it down and finally was ready to toss it into the oven.
I took them out of the oven and they looked a tad dry. But they were soooo easy to cut! You know how normally when you cut brownies (especially if you don't wait for them too cool completely, which never happens at my house), they all crumble and end up looking mangled and half eaten? No problem here!
I sprinkled them with confectioners sugar instead of frosting. I think if I ever make them again, I'll get some reduced sugar frosting because my end product was a little dry and a little bland (Cody agreed!).
Do you have any recipes for sweets that have hidden veggies in them?? What do you wish you could hide in a brownie?
Here are the stats for the final product:
|Servings Per Recipe: 24|
|Amount Per Serving|
|Fat: 0.3 g|
|Sodium: 177 mg|
|Fiber: 1.6 g|
And the recipe!
1/4 cup vegetable oil
1/4 cup applesauce
3/4 cup white sugar
1/2 cup Splenda
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
2 tbsp confectioners sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar, Splenda and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Dust lightly with powdered sugar.
Saturday, October 9, 2010
In two weeks, Kat and I are going on our 1st Annual Foodies Not Fatties Food Crawl Weekend!!
If you remember from our blog introduction, Kat and I talk about food a lot. And one day we were talking about all of the cool restaurants we've seen on TV or have heard about in Texas. One of us jokingly said, "We should totally just pack up and go on a food crawl through Texas." As we started picking out places we would go to if we actually did it and we got so excited (and started drooling!) that we decided to commit and do it for real, instead of just wishing.
Unfortunately, we both have jobs and lives and pets, so we couldn't just pack up and leave for months, so we're testing out FNFFCW on a smaller scale. We'll be heading to Austin, then to San Antonio and then back to H-town.
Of course, we are still dietitians, and we realize that going on a 4-day binge of huge donuts and 3 pound cinnamon rolls isn't sending the best message. So we're inserting some stops at healthy restaurants in between participating in a bike race AND running through Austin and San Antonio. It's all about balance and moderation!
So, if you're going to be in the Austin area on 10/23, we'd love to meet you! We'll be dining at a place called Mr. Naturals with the lovely, literary Monet and would love to meet any readers that are in the 'hood. If you're interested, please shoot us an email here: email@example.com
Friday, October 8, 2010
Note my husband has the metabolism of a racehorse...he could probably have 5 full plates and still lose weight :(
Thursday, October 7, 2010
Wednesday, October 6, 2010
First came the biscuit bowl. I used Heart Smart Bisquick instead of regular, skim milk and cayenne. I've never tried a biscuit with extra spice so I was stoked to see how they came out.
I mixed up the dough and molded the 'bowls' over my muffin tin. BTW, Paula wasn't kidding when she says make sure you spray your mold with cooking spray! I had a bit of an episode when trying to get these guys off the pan.
But once I finally got them off, I was had these cute little bowls. And please don't laugh at my makeshift cooling rack! I guess I forgot to 'borrow' one from Mom before I moved so I've been using a grill rack (from a grill we no longer own) and an upside down bowl. Pretty ingenious, huh?
Now, on to the chili . . .
I used lean ground turkey instead of beef chuck. I couldn't find Mexican-style stewed tomatoes, so I just used a can of Rotel, instead. That's Mexican-style, too, so why not?
I let it simmer and after half an hour, I had some chili!
But, the Rotel was a bad idea! It was way too spicy!! I ended up having to add an entire 3/4 can of beans. And even then it left my lips burning.
I hate to waste food, so I packed it up with some reduced fat cheddar for my lunch the next day.
I don't have a picture of when I had it assembled, but I will say that it was adorable! But as soon as I took a bite, everything crumbled and spilled out, so I ended up more of a makeshift casserole creation. I really liked the cayenne in the biscuit, it added quite the kick. Too bad my chili was too hot, too!
On to the stats:
|Nutritional Information (OLD)||Nutritional Information (NEW)|
|Servings Per Recipe: 6||Servings Per Recipe: 6|
|Amount Per Serving||Amount Per Serving|
|Calories: 391||Calories: 366|
|Fat: 2.5 g||Fat: 8.7 g|
|Sodium: 874 mg||Sodium: 750 mg|
|Fiber: 6.9 g||Fiber: 6.0 g|
I was really surprised that the change from beef chuck to lean ground turkey didn't lower the calories more AND had less fat. I googled Beef Chuck (because honestly, I don't know where all the cuts come from) and it said that the chuck is from the neck area and super fatty. And, I used skim milk, not whole milk, so the fat should be lower. I'm losing confidence in the accuracy of our recipe calculator. I'm pretty confused.
Anyone know anything about Beef Chuck??
Here's the recipe, if you like it spicy!
Nonstick cooking spray
2 c Heart Smart Bisquick
2/3 c skim milk
1/2 tsp cayenne pepper
flour, for dusting
1 lb lean ground turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14 oz) cans Mexican-stewed tomatoes (I used Rotel here)
1 (15 oz) can kidney beans, rinsed and drained
2 tbsp chili powder
Preheat the oven to 450 degrees and spray the underside of the muffin tin with nonstick cooking spray.
Stir together the baking mix, milk and cayenne. Shape into a ball. Turn out on a floured surface and knead 3 or 4 times. Roll each piece into a 6 inch circle and place over the back of each muffin cup. Bake for 10 to 12 minutes, until lightly browned and let cool. Remove from the tins.
Brown the turkey. Add the onion and bell pepper and continue to cook until the meat is brown and the veggies are tender. Drain off any fat. Stir in the tomatoes, beans and chili powder. Bring to a boil, cover and reduce heat to simmer for 35 minutes.
Serve chili in cooked biscuit bowls and enjoy!