Love Punch

Strawberries are in season and I've been using them in everything from smoothies to salads! Here's one way to use strawberries to decorate and add a little flavor to your favorite juice, sparkling water, or other beverage.

To make the strawberries into hearts, cut the stem off by cutting two slits in the top at an angle, (i try to round mine like an arch to get more of that bubble heart look, but a simple straight line will do)

then cut the strawberry in half and trip the sides to give it a sharp angle. (see photo below)

You can toss the strawberries in the pitcher just like that, or cut them into thinner slices. (I like the keep them in the halves because strawberries will absorb some of the water and get a little mushy if sliced too thin)

Awww... look how cute that is! Yay! I <3 strawberries!

Delicious AND nutritious! but best of all- quick and EASY!

So its a new year, and with that comes New Year’s resolutions.. and from what i’ve heard, “Getting fit for summer” is on almost everyones list (including mine!) so i thought i’d share some AWESOME low calorie/high taste recipes that are super quick, super easy, and SUPER DUPER yummy!

ps... by substituting simple ingredients like turkey bacon instead of regular bacon, you can still enjoy some of your favorites without the added gross stuff (fats... sodium.. carbs... sugars... trans fats... gross..)

Well Balanced Day-Starters!

Mc-Healthy Egg Sandwich

• 1 egg white
• 1/4 cup torn spinach
• 1 slice reduced fat/low fat cheese of choice (I like parmesan cheese, grated and thrown in while the egg is cooking, but a slice of cheese works too..)
• 1 slice Canadian bacon (which is suprisingly good for you... a little high in sodium, but waaay better than sausage would be...)
• salt and pepper (to taste)
• 1 whole wheat english muffin

In a small bowl, mix egg, spinach, and salt and pepper.

Cook the egg in a small frying pan on the stovetop (or you can spray a small microwave safe bowl with a little non stick spray and microwave it for approx 1min 30sec.)

Heat canadian bacon in frying pan, or in toaster oven...

Toast english muffin and when done, arrange the egg (with the spinach cook in), canadian bacon and cheese in between and enjoy!

BEST healthy french toast EVER! (2servings)

• 2 Slices whole wheat whole grain bread (something high in fiber-or whatever bread you want, but again- we’re trying to be healthy here!!)
• 1 lg Egg
• 1/4 cup non-fat vanillla creamer (the kind for your coffee!, i recommend the trader joes variety..but i recommend the trader joes variety of everything..)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries (or berry of your choice! bananas are also a great topping!
• butter (or non-stick spray for pan)
• Powdered sugar or honey (to taste)
• dollop of plain or vanilla yogurt (optional)

in a bowl big enough to hold a slice of bread, beat the egg, creamer, cinnamon, and vanilla extract together.

place 1 slice of bread in and let soak for approx. 30 seconds on each side or until bread is well-coated.

In a frying pan or on a griddle, cook the french toast on each side until golden brown and egg is cooked.

Cut up strawberries and arrange on top of french toast. Sprinkle a small amount of powdered sugar on top or drizzle a little honey for some added sweetness.. but i like it plain, with a little plain or vanilla yogurt on the side.

Mid-Day Munchies aka LUNCH!

Indian Spiced Chicken Pita (2servings)

• I boneless skinless chicken breast
• 1/2 teaspoons garam masala
• 1/2 teaspoon salt, divided
• 1/4 cup thinly sliced seeded cucumber
• 1/4 cup nonfat plain yogurt
• 1tsp chopped fresh cilantro , or mint
• 2-3 slices lemon (or 1 tbsp lemon juice
• Freshly ground pepper (to taste)
• 2 inch whole-wheat pitas, warmed
• 1 cup shredded romaine lettuce
• 1 roma tomato, sliced
• about 1/4 of an onion -thinly sliced

-Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Cook chicken until pink in the center in a grill, in a frying pan, or (my favorite) on a George Forman grill! ( i got mine for $6 at the goodwill!)

-Transfer the chicken to a clean cutting board and let rest for 5 minutes.

-Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining garam masala and salt and pepper in a small bowl.

-Thinly slice the chicken.

-Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

Yummy Spring Spinach salad with Cranberries and Apple

• 1 handful spinach
• 1 handful Lettuce (your choice, but remember, the darker the leaf, the more nutritional.. iceberg... may as well be cardboard..)
• 1-2 strips of turkey bacon, cut up super tiny (or 1/2 tbsp bacon bits)
• 1/2 granny apple diced (or other light colored apple)
• 1/8 cup red onion very thinly sliced
• crumbled bleu cheese (to taste)
• 1/8 cup dried cranberries
• Walnuts (halved or whole- to taste)
• gorgonzola, raspberry vinaigrette, or dressing of your choice. ( i LOVE the champagne pear gorgonzola dressing from Trader Joes)

In Large bowl, toss together all ingredients and serve immediately. (salad gets soggy remember!) if you’re taking this to work or preparing it ahead, just wait to add the dressing until right before you’re ready to eat!

Delicious Dinners!

Its not delivery-Its a healthy veggie pizza!

• pizza crust/dough (i like the garlic and herb dough from Trader Joes..)
• 1/2 c pizza or pasta sauce
• 1/4 c artichoke hearts (canned/drained or frozen/defrosted)
• 1/3 c mozzarella cheese (skim)
• onions (sliced thin)
• spinach (torn)
• 1/4 green bell pepper sliced lengthwise
• tomatoes (reg or sundried, sliced)
• lemon pepper
• red pepper flakes

roll out dough, spread sauce on evenly, sprinkle with cheese and arrange veggies on top as desired. Season with a dash of lemon pepper and red pepper flakes before baking. Cook as crust directs for 1/2 time on pizza pan and 1/2 time on oven rack.

I've been bitten! Vampire Cupcakes

I LOVE HALLOWEEN! decorating the house, dressing up ... here was me as mary katherine gallagher from SNL's Superstar circa 2005... that was the best (may be duplicating it this year.. still not sure..)

anyways... what else i love about halloween?? Well the adorable treats and food you can make! thats what! like vampire bitten cupcakes!-also perfect for your trueblood parties- (dont you dare even mention a twilight party.. that movie is awful...)

isnt this just adorable?!?!

* i have to add- these are the actual cupcakes i made this afternoon! i loved em so much- we had a little photo sesh right there in the kitchen!

heres the recipe- as well as a few tricks to making em just perfect! (i'll alway include any lesson i lean "the hard way" on here.. so YOU dont have to!!)

Vampire Cupcakes:

(preface: remember- no one will know if youre short on time and box mix this shit.... ive done it... everyone does it... never feel like less of a domestic diva. most people go to drive-thru's while you have the oven preheating!)

2 cups cake flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract

Preheat oven to 350F. Line muffin tins (you will need 18 cups total) with paper liners and set aside.
Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend, using the paddle attachment (You can use a hand mixer, too).
Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.

Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts.

Beat lightly with a fork until combined.

With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl.

Turn speed up to medium and beat for 1 1/2 minutes.

Reduce speed back to low and pour in the rest of the buttermilk mixture.

Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.
Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.

Turn cupcakes out onto a wire rack to cool completely.
Makes 18 cupcakes.

Filling
1 can cherry pie filling

Puree cherry pie filling - (or dont... ive done both.. both taste the same.. look just as good...)
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top.

Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cherry filling and spoon about tablespoon or so into each cupcake cavity,** filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the “blood” filling in place.
**learned it the hard way lesson**remember not to fill too high! the top takes up room... (yay for fluid mechanics and the laws of displacement!) If the filling is coming out of the top, it will turn your frosting pink and get all kinds of in the way when the time comes to frost these bad boys.

Cream Cheese Frosting

(I like cream cheese with this-gives it a cherry cheesecake taste when its done! but any white frosting will do!)

1/2 cup of butter (1 stick), room temperature

8 oz of cream cheese (1 package), room temperature

2 1/2 cups of powdered sugar

1 teaspoon of vanilla extract

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

Assembly

Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake** (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.

**Learned it the hard way lesson** This is the trick!! dont start with the sides... do big glop on top!

Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect.
Repeat until all cupcakes are frosted and decorated.

Fang-you very much ! muaahahahaha

Enjoy and Happy (almost) Halloween!!!