Grapes

You guys.  I had a stroke of genius the other day.  (I won’t mention the fact that I misspelled “genius” the first time I typed it.)

Are you ready?

I don’t think you’re ready.

Are you ready now?

Okay.  Here it goes.

Grapes are the potato chips of healthy food.

Just…mull that one over for a sec.  But seriously.  GRAPES.  Potato chips.  Healthy food. Think about it.

Walter and I buy grapes every time we go to the grocery store.  No matter how often it is. Then we’re all “Let’s watch Food Network” and I’m all “I want a snack – Walter, grab the grapes” and he’s all “They’re gone we ate them all last night.”  And then I realize that we’ve eaten THREE POUNDS OF GRAPES IN TWO DAYS.

Why does this happen, you might ask?  Good question, you.  We all mindlessly eat.  It’s something I’m trying to get over, but it’s hard.  So why not mindlessly eat grapes instead of potato chips?  Or whatever your vice of choice is?  And if you don’t like grapes?  I have nothing for you. You’re weird.

Another totally awesome thing I discovered – Fiber One Blueberry Muffins.  Behold:

Use 1/2 cup of water, 1/4 cup of applesauce, and 2 egg whites instead of what the box says.  It lowers the points value and makes them so moist.  Add as many fresh blueberries as you’d like (just make sure to fold them in last if you don’t want them to get all smushy). Totally delicious!

Weighing in tomorrow.  Genius out.

Advertisements

Love for Lettuce

Because I promised – here’s the food I’ve eaten since my post on Tuesday!

Dinner Monday night: “Oriental Express Turkey Lettuce Wraps”!  The recipe actually calls for beef, but we wanted to keep it a little leaner.  My sweet friend Metta asked for the recipe, so here it is!

ORIENTAL EXPRESS TURKEY LETTUCE WRAPS

1 and 1/2 pounds of ground turkey
1/2 cup hoisin sauce
1/2 cup Asian peanut sauce
1 medium cucumber, chopped
1/2 cup shredded carrot
1/4 cup torn fresh mint leaves
salt and pepper
cooking spray
12 large lettuce leaves (about 2 heads)

  1. Spray large nonstick skillet with cooking spray.  Brown ground turkey skillet over medium heat, 8 to 10 minutes, or until turkey is not pink, breaking up into small crumbles.  Drain the liquid if you would like, but leaving it makes it juicier.  Stir in hoisin sauce and peanut sauce: heat through.
  2. Just before serving, add cucumber, carrots, and torn mint leaves: toss gently. Season with salt and pepper.  Serve turkey mixture in lettuce leaves.  Bring lots of napkins because it’s a little messy.

MAKES 4 SERVINGS.  Per serving: 320 calories; 38 g protein; 26 g carbohydrate; 9 g fat (small disclaimer – these numbers are a guess, because we used turkey instead of beef)

It is one of the easiest things we’ve ever made, and it’s positively yummy.  The mint added incredible depth of flavor.  (Ohhhhh yeah – I’ve been watching waayyy too much “Chopped” lately.)  This just strengthens my new-found love for lettuce.  (Jimmy John’s makes a mean “unwich” with lettuce instead of bread.  It’s delicious!)

Yesterday’s food involved a little less cooking, but I still tracked everything.

  • Breakfast: Fiber One Shredded Wheat with almond milk and raspberries
  • Lunch: Chipotle Burrito Bowl – brown rice, chicken, veggies, salsa, guac, & lettuce
  • Snack: fruit cup and pop chips (snack of friggin’ CHAMPIONS up in here)
  • Dinner: Papa John’s thin crust pizza.  Yep.  4 slices.  Because we’re doing full honesty here.

We went to the gym last night, and I did TWO Nike Training Club workouts.  I hurt juuuuust a bit this morning.  Started the day with a bowl of oatmeal with cinnamon and apples:

Doesn’t that look delicious?  (It was.)

So now you’re caught up.  Thanks for reading all about my boring food habits this week. It’s really helping me stay on track!

Pesto Chicken Salad Sandwich

Happy Easter, friends!  A few of you asked for the recipes from last week’s post, so I thought I would post them!  Today’s recipe: Pesto Chicken Salad Sandwich, from Weight Watchers!

PESTO CHICKEN SALAD SANDWICHES

2 Tbsp reduced-fat pesto sauce
2 tsp reduced-calorie mayonnaise
2 tsp plain fat-free yogurt
4 oz COOKED skinless, boneless chicken breast, chopped
3 Tbsp roasted red peppers (packed in water), diced
4 slices reduced-calorie wheat bread, toasted
1 cup arugula, baby leaves
1 medium plum tomato, sliced

  1. Take all the things – mix them together. (Except for arugula and tomato.)
  2. Toast bread.
  3. Put things on bread.

It really is that easy. :)  We used spinach instead of arugula, and kind of forgot about the tomatoes.  However, you should try it!  Because I bet it’s delicious.  We have had this at least 3 other times since then – it’s that good.

Not particularly related, but last week I had a performance and Walter couldn’t be there. So he sent me these:

I firmly believe that everyone should send everyone else flowers.  The end.

Happy Monday!  (Ugh, who am I?)

Tuscan Baked Zucchini Recipe

Hi all!

A few people have asked me about that kick-ass Tuscan Baked Zucchini recipe from Women’s Health magazine, so I thought I would share it here.  Enjoy!  You know I did. :)

TUSCAN BAKED ZUCCHINI

4 medium zucchini
1 jar of water-packed artichokes, drained (6 oz)
1 cup COOKED whole-wheat orzo or couscous
1 Tbsp olive oil
2 cloves garlic, chopped
3 Tbsp seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
2 Tbsp pine nuts, TOASTED
2/3 cup marinara sauce
1/2 cup shredded part-skim mozzarella cheese
Cooking spray

  1. Preheat oven to 350 degrees.  Spritz a 9″ x 13″ baking pan with cooking spray.  Cut zucchini in half lengthwise and use a spoon to scoop out seeds and flesh, leaving a 1/4-inch-think shell and reserving the flesh.  Brush zucchini shells with 1/2 tablespoon olive oil and bake for 10 minutes.  Remove from oven and set aside.
  2. While zucchini is baking, chop the reserved zucchini seeds/flesh and artichokes and place in a medium-size bowl.  Add garlic and combine.  Heat the remaining oil in a nonstick skillet and cook the zucchini mixture for 3 to 5 minutes, until zucchini is softened. Remove from heat and add cook orzo (or couscous), bread crumbs, Parmesan cheese, pine nuts, and marinara sauce.
  3. Fill each zucchini shell with about 1/3 cup filling and top each with 1 tablespoon of mozzarella.  Return filled zucchini to the oven and bake for another 20 minutes, until filling is heated through and cheese is melted.

MAKES 4 SERVINGS.  Per serving (2 halves): 300 calories, 13 g fat (3.5 g saturated fat), 34 g carbs, 630 mg sodium, 8 g fiber, 15 g protein

(To toast pine nuts – put them in a small pan over medium-high heat, stirring every 30 seconds.  No extra oils needed.  Usually takes about 3-5 minutes?  I guess toasting is a normal thing, but we all know I don’t cook much…)

Enjoy, my friends!  Let me know how it goes!

Killer Squash

Yesterday, my mom brought this home from the store:

HOLY KILLER SQUASH, BATMAN!!  Seriously, what??  There are squashes (squash? what’s the plural here, people??) in existence that are this gargantuan???  So very many question marks.  It totally blew my mind.

We’ve been eating roasted vegetables for dinner ever since.  It’s brilliant:
• Cut up killer squash, slightly less murderous potatoes, carrots, and any other veggies you love into 1-inch pieces.
• Put all of your yummy cut-up vegetables in a big bowl, drizzle oil over them, and mix them up with a spoon (or your hands, you know, whatever works) to coat them thoroughly.
• Spread them out on parchment paper on a baking sheet (so that you don’t get your baking sheet all oily and gross).
• Bake in the oven at 450° for about 45-60 minutes – as brown as you’d like them!

And lastly, eat meals like the ones pictured below with the people you love. :) Delicious!!