Powered by Squarespace
Custom Bumper Stickers
Personalized Bumper Stickers


All recipes are on Petitchef
Certified Yummly Recipes on Yummly.com

PortionMate™ Portion Control Tools. See my review here.

 

 

Friday
Oct232009

b.good - i.happy!

b.good, the chain of healthy fast food restaurants, has been around for a while and I’ve certainly been a fan. Now that its newest location is a hop skip away from me, I wanted to share a quick review. This place just makes me happy. It helps that this particular branch sits next to my two favorite athletic stores, Lululemon and Lucy, adding to its aura of health. I know I can walk into this very family friendly eatery and get food I really like, cheap. Pseudo fast food that’s entirely satisfying without all the grease and salt that usually leaves me Less Guilty Friesbloated and tired. One of my ultimate noshes is French fries, and there are two great varieties here, both oven-baked with the skins left on and lightly seasoned: the regular version that my son loves more than McDonald’s fries, and a sweet potato version that offers thick-cut deep orange strips (ahh, all that vitamin A, my eyes feel better already!). There are four kinds of burgers (beef, turkey, veggie, and grilled chicken) made to order six different ways. My favorite is the West Side with avocado, tomato, and chipotle salsa. There are also not-your-run-of-the-mill salads, steamed seasoned veggies, and delicious fruity shakes or milkshakes thickened with nonfat frozen yogurt.

West Side Turkey Burger and Crisp VeggiesIf you sign up for the e-newsletter, you’ll get coupons and info on store events (like their garlicky-greens eating world championship where the winner downed 7 pounds of sautéed spinach!). I also learned that they’re adding back eggs into their veggie burger recipe—a welcome change that should help alleviate the dryness. I even get a 10% discount on all orders because of b.good’s partnership with my health club. Now they just need delivery! Visit b.good.

Sunday
Oct182009

Pumped Up Pumpkin

Pumpkins aren’t just for decorating! Belonging to the squash family, pumpkins are an undervalued yummy and nutritious ingredient. Even if you’re too intimidated like me to use fresh pumpkin, canned pumpkin is just as nutritious and available year round. Its deep orange hue advertises its high beta carotene content (a form of vitamin A), the same nutrient found in carrots. Beta carotene is an antioxidant that helps fight off certain components that may damage cells, sometimes leading to cancer. Pumpkin also contains fiber, vitamin A, and minerals like iron, potassium, and magnesium. Vitamin A helps promote a strong immune system and benefits your vision. Below are two easy delish ways to use pumpkin, great for the holidays or whenever else!

Pumpkin Potato Mash

Ingredients

5 medium Idaho potatoes, peeled and cubed

15 oz canned pumpkin

1/4 c evaporated skim milk

1-2 T soft margarine (optional)

Salt to taste

Directions

  1. In a large saucepan, cover potatoes with water. Bring to boil and simmer until potatoes are tender, about 10-15 minutes. Drain well and set aside.
  2. In same saucepan, heat evaporated skim milk just until warm. Add potatoes and pumpkin.
  3. Mash with a potato masher or blend on medium speed of a hand blender until mixture is smooth.
  4. Mix in margarine and salt if desired.

Pumpkin Cheesecake

Ingredients

1 c graham cracker crumbs, crushed

8 oz reduced fat cream cheese, softened slightly at room temperature

14 oz can sweetened condensed milk

15 oz canned pumpkin

3/4 cup egg substitute or 3 eggs

1 T orange juice

1 t pumpkin pie spice

1 t vanilla extract

1/4 t salt

Directions

  1. Preheat oven to 350 degrees.
  2. Spread graham crumbs over bottom of 9-inch springform pan and spray with cooking spray. Press crumbs firmly down. Set aside.
  3. In large mixing bowl, beat cream cheese until fluffy. Slowly beat in sweetened condensed milk, then the rest of the ingredients.
  4. Pour pumpkin mixture into pan and bake for about 1 hour or until cake springs back when lightly touched in center.
Saturday
Oct102009

Nutty Monkey Muffins

One of my favorite afternoon snacks is a Dunkin Donuts muffin and coffee. Unfortunately, even their reduced fat blueberry muffin contains more calories and fat than a glazed donut! Christina modified this muffin recipe to reduce the fat but they stay moist because of added applesauce, bananas, and buttermilk. The muffins still contain fat but the canola oil and walnuts provide a heart-healthy fat. Click here to get baking!