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Every holiday comes with its perks. We get to enjoy those wonderful moments and cherished times with family, friends… lots of festive decorations and my favorite part of every holiday (and I am sure most of yours too ) FOOD!
((I have to add this little tidbit before I get into my recipe’s. I recently weighed in with my trainer and found out some FANTASTIC news! All of my measurements have improved. I went from 24% body fat to 20% My waist line went from 31.5 to 28.5 .. my thighs from 23 inches to 22 inches and my arms 11.5 inches to 10.5 inches!)) YAY! Success! And now my workouts are starting to get even more rigorous
This Hanukkah, I decided to test the waters, embark on a new journey and enter a new realm by making my family healthy latka’s. Yes…not your normal fried, potato latkas… but some delicious homemade sweet potato pancakes and cauliflower latkas…and I must say, they were a hit… especially the sweet potato latkas…recipe thought up completely by me!
- 1 ½ lbs sweet potatoes’
- 1 medium sweet onion
- 1/2 cup scallions
- 1 teaspoon salt
- 3 egg whites
- 1 egg
- 2 tbsp brown sugar
- 3 whole pieces of matza
- ½ teaspoon white pepper
- 3 tablespoons peanut oil (to rub on skillet)
- ½ cup craisins
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- Skin 3 sweet potatoes cut into pieces and place in food processor until shredded. Add sweet onion and scallions. Remove and place into separate bowl. Drain as much liquid as possible from potatoes. Add egg whites, brown sugar, vanilla extract…mix. Add salt, white pepper craisin’s and cinnamon until well mixed. Form into small patties and flatten a bit. Put a bit of peanut oil on a paper towel and wipe skillet with it. Cook patties for about 4-5 minutes on each side until brown and crispy.
I am telling you…these were a bit more than a treat. You don’t even need sour cream or apple sauce on the side because they are cooked to perfection with a bit of sweetness to please your palette ;)
My cauliflower latkes were definitely good (especially if you are a cauliflower fan) however you need a good amount of flour to keep them together. My first few came out a bit droopy and many bits and pieces broke off…after I added more flour it wasn’t so bad.
- 2 eggs
- 2 egg whites
- 1 small onion, chopped
- 1/2 cup scallions
- 1 package of frozen cauliflower thawed and drained
- 1 fresh head cauliflower
- 1/4 cup oat flour
- salt and pepper to taste
- 2 tablespoons olive oil, for frying
Directions: Mix eggs scallions and onion using a food processor and knife blade, until chopped well. Add cauliflower, and the rest of the ingredients (minus the olive oil) . DON’T over process. It is very hard to do. I believe that is why my latkes came out too mushy, but using the food processor makes it a bit difficult to not mash. Wipe a skillet with a paper towel dipped in olive oil. Fry for about 4-5 minutes until brown on both sides. I used a bit of lite sour cream with these to add some flava!
Last but not least, for dessert, I made myself a DELICIOUS pumpkin protein mousse. OMG! It was heavenly. Seriously… I made it for three nights after for dessert. Can you say obsessed much? I found the recipe on fitsugar.com
- 1/2 cup low-fat or fat-free cottage cheese
- 1/2 cup pumpkin puree
- 1/4 cup almond milk
- 1 tbs sugar-free instant banana dry pudding mix
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 4-5 packets stevia, or to taste
- spoonful of cool whip to top it off!
Directions: Place everything in a blender, and blend until smooth. Serve immediately or cover and place in the refrigerator until chilled — at least one hour. Top with cool whip!
Until next time… Happy holiday’s to all!!
“Nobody gets to live life backwards. Look ahead, that is where your future lies.” Ann Landers
Eating healthy doesn’t have to be tasteless. I know, I know… it’s not the same to take the cheese out of the lasagna or the cream out of the Boston Creme Donuts; however the trick to eating clean, in my opinion, is transforming our taste buds that have been so hypnotized by our salty, sweet and fat filled diets. After some time and effort I do believe our buds can adapt to ‘clean’ foods that will not only keep us all feeling and looking thin, but our insides healthy. In this day and age, with our polluted air and all the various factors that could/potentially are affecting our health, I believe it is key to care and do what we can ourselves to be in the best shape and health possible. Why not? These are our bodies, we may as well worship the main sanctuary in each and every one of our lives: ourselves.
With that said, there are tons of foods that ARE healthy, take minimal time to make and are savory enough to enjoy off or on the go!
1.) Chocolatey, peanut butter, coconut oatmeal topped with organic honey and peanut butter NOMSSS!! I LOVE oatmeal, peanut butter and chocolate…oh and coconut. This concoction is like heaven in my mouth.
- 1/3 cup oats
- 1 tbsp. cacao powder
- 1/3 cup almond milk
- 1/3 cup water
- 1 tsp. vanilla extract
- 1 tbsp. flax seeds
- 2 tbsp peanut butter (one to be mixed in the oatmeal, one to put on top!)
- 1/2 banana, sliced thinly
- about 1/4 cup coconut
- organic honey
Directions: Place oats and liquids into small saucepan. Mix for about 2 minutes followed by adding the rest of the ingredients. (and honey since you use it as a drizzle on top when the oatmeal is finished) When adding the banana make sure to mix it in thoroughly; do not leave chunks of banana unless that is the consistency you are looking for. Top with a dollop of peanut butter, over drizzled honey.
Now tell me those oats don’t look FABULOUS?
- 2 cups gluten-free flour or coconut flour
- 1/2 tsp allspice
- 3/4 cup almond milk or vanilla soy milk
- 1 tsp baking soda
- 1 tsp salt
- 1.5 tbsp cinnamon
- 1.5 tbsp nutmeg
- 1 cup applesauce
- 1/3 cup organic/lite maple syrup or organic honey
- 1 egg white
- 1 medium red pink lady or honey crisp apple (they are SO JUICY!- obviously you can use other kinds but I prefer these types!)… cored and diced
Directions: Mix your dry ingredients together in a large bowl. Mix wet ingredients in a separate bowl. Mix your wet ingredients with your dry ingredients. Add cut up apple into batter. Line a muffin tin with liners (recipe makes 12.) MAKE SURE you spray liners with butter PAM or else your muffins will stick to liners -_- Bake at 350 degrees for 20 minutes…and be careful not to eat all the batter before baking these babies
Last but not least, is a Pumpkin, banana, peanut butter, cinnamon, chocolate quinoa yogurt parfait… 8 layers of deliciousness and when eaten the flavors together are like an explosion of goodness in your mouth! LOL too much? But really it is!
- 1 cup quinoa (cooked)
- 1/2 cup almond milk
- pumpkin spice (a few dashes)
- handful of raisins
- 1 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1/2 cup plain nonfat greek yogurt
- 2 chopped bananas
- 2 tablespoons peanut butter (organic)
- handful of walnuts
Directions: First layer: Heat the quinoa in the microwave with almond milk for about 2 minutes (or you can cook quinoa on the stove in the almond milk.) Stir in vanilla extract, pumpkin pie spice, a bit of cacao and pumpkin puree. Your second layer will be your yogurt mixed with the peanut butter and some cacao powder. Followed by a layer of cinnamon. Topped with a layer of bananas pumpkin pie spice and nuts and raisins on top of that. Repeat layers until it fills the glass.
So please tell me you don’t agree that these three meals sound delicious, are fairly quick to make and can be prepared for all you on-the-goers Enjoy
“No matter where you are in life right now, no matter who you are, no matter how old you are– it is never too late to be who you are meant to be.” – Esther & Jerry Hicks
“Every boy, every girl…spice up your life!” I believe that’s how the beginning of that catchy, 1997 hit Spice Girl song went. Yes, indeed, I did idolize this British pop group and still remember being chosen to be “ginger spice,” out of my group of friends…and no I was never a red-head, so I have NO idea why I was chosen to be Ginger (but that’s besides the point…:) )
Spices make the world go round…at least my world I think regardless of how ‘simple’ a spice is or looks, that small grainy looking substance in a jar goes a loooooong way. You can take any bland and dull dish and make it F-A-B-U-L-O-U-S … with a capital F!
…and now my lengthy rant about spices leaves me here: with a couple of fantastic and healthy dishes I (why does every positive adjective start with an F or SOUND like it starts with an F? Fabulous, fantastic, phenomenal…you get my point) that all involve a plethora of spices that will make your taste buds go crazy
Curry cous cous with chicks and peas
- 1 tablespoon of olive oil
- entire bag of frozen pea’s
- 1 tablespoon of curry
- 2 tablespoons of minced garlic
- 2 1/4 cups water
- 1/4 cup basil
- 1 can of chickpea’s, drained & rinsed
- 3/4 tablespoon sea salt
- 1 cup uncooked couscous
- 1 cup of chopped onion
- 1 cup crumbled lite feta cheese
Directions: Heat the olive oil in a large pot over medium heat. Add pea’s, curry, onions and garlic…cook for 3 mins, stir. Add 1/2 cup water, basil, chickpeas and let simmer for 10 minutes. Add 3/4 cup water and salt, bring to a boil. Stir in couscous. Remove from heat and add feta once cooled.
- cous cous
- water/olive oil
- sea salt/pepper
- chicken breasts or tenderloin
- onions (about 1 whole small onion)
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 2 tbsp of curry powder
- 1 tbsp corn starch
- 1 tsp sea salt
- 1 tsp pepper
- 3/4 coconut milk
- 3/4 chicken broth
- 1/3 cup raisins
Directions: Marinate the chicken in onions, margarine, 1 tbsp olive oil. Add the minced garlic, curry powder followed by the corn starch, sea salt, pepp, coconut milk (unsweet), chicken broth and raisins! Cook ingredients in pot before pouring on chicken. Once hot and cooked, pour onto raw chicken. Bake at 350 degrees for about 45 mins :DThe couscous I boiled in water/olive oil with some sea salt and pepper about midway through cooking the chicken.
and last but obviously not least… my pesto/mozzarella healthy pizza This was so easy to make and so absolutely delicious I made one for lunch and one for dinner!
- 1 whole wheat tortilla
- about a tbsp of pesto
- a tomato cut in half
- basil sprinkled as you’d like
- onions about 1/4 a cup
- and a sprinkle of mozzarella cheese
Directions: Coat the wrap with pesto, add onions and cheese with tomato on top and sprinkle with basil.
Curry, basil, garlic are only a few spices that I LOVE…but there are so many kinds and ways to use the herbs of the earth in making your food more flavorful
Until next time…
“Peace comes from within. Do not seek it without.” -Buddha
…and here are some more AWESOME breakfast/post workout idea’s. All three meals are filled with protein and yummy goodness and are three of my all time FAVORITE items I have ever made!
I started my day off today with the most gooey, delicious, banana-ee pancakes I have ever made in my life. I love the flavor of banana and these definitely topped my list for #1 breakfast food. I don’t know how I will ever stray away from ever eating them. This idea was inspired by the blog Kath Eats Real Food. Holy smokes they were amazing!! I just can’t stop talking about it
The BEST oober-banana pancake
- 1 cup oats
- 1 cup fat-free cottage cheese with pineapple
- 1/4 cup egg whites (I use 4 eggs)
- 1/4 cup almond or soy milk
- 1 small banana mushed and whisked into the batter
- 1 tsp vanilla extract
- 1 banana, sliced and placed on top of the pancake while cooking
After this out-of-this-world meal, I trained with Rich, my trainer for 1/2 an hour followed by a 2 mile interval run The pancakes definitely gave me the energy I needed and kept me full!
My post workout nourishment was in honor of the lovely fall/winter season…and included my second favorite flavor (obviously, banana is my #1!)
- 1 cup of unsweetened almond milk
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 pumpkin spice
- a pinch of nutmeg
- 1/4 cinnamon
- 8-10 ice cubes
Last but not least, this next recipe was similar to my chocolate protein cake in the previous post but BETTER.
- 1/4 cup pumpkin puree
- 1 mashed banana
- 4 egg whites
- 1/2 tbsp coconut flour
- less than a handful of raisins and shredded carrots (I usually add these in last)
- 1 tbsp cinnamon
- a dash of nutmeg
- 1 tsp baking powder
- 1 tsp vanilla extract
- and a spoonful of low-fat pineapple cottage cheese
Directions: Mix up everything but the cottage cheese, put into two ramekins and microwave for 4 minutes and 30 seconds. While your protein cake is in the microwave make the frosting using:
- 2 tbsp fat-free greek yogurt
- 1 tbsp cacao powder
- 1 tbsp stevia
When the protein cake is done put that first in a large bowl, topped with the frosting and finally the cottage cheese with some cinnamon.
“Even if you are on the right track, you’ll get run over if you just sit there!” -Will Rogers