Eggs with Avocado and Cayenne Pepper

So I've recently gone on a new healthy kick where I'm trying to significantly cut down on the amount of carbs I'm eating. Pasta is just so easy to make, and I realized that I have at least some sort of carb for almost every meal. I felt like this needed to stop, and I am taking steps to cut down. For example, instead of my (new) usual run to the food truck outside work to get a gyro and some pita and hummus, I instead walk a few blocks farther and get a salad from The Mixx. I even forgo the delicious roll they offer (willpower).   Another example is my breakfast routine. Every morning for the past few months, I've been eating a reduced fat eggo waffle with peanut butter. I once read that it is a good breakfast for runners to up their energy level, and I thought "well, I guess I need high energy for work too". However, it really didn't seem to make a difference, and I usually felt hungry before lunch time. I thought maybe I should swap it for something with more protein and less carbs. So for the last few days I've been making this breakfast: scrambled eggs, avocado, and cayenne pepper. This plus a water bottle with 2 tsp. of apple cider vinegar in it (I plan to eventually post on the health benefits of apple cider vinegar) keeps me from getting hungry as well as keeps my energy level up all morning. The cayenne pepper is also supposed to up your metabolism, so this breakfast would be good if you want to lose weight as well. 
I know this isn't really much of a recipe, but I thought I would at least share. 
Eggs with Avocado and Cayenne Pepper
2-3 eggs 1/2 an avocado, cut into bit sized pieces cayenne pepper
Scramble your eggs. You can do so on high heat, or, if you have more time, on low like Chrissy Teigan. Once finished, add the cubed avocado. Sprinkle the cayenne pepper on top.

Enjoy!

Healthy Minestrone

Well it is that time of year again. Hot soup season. When a hot cup of stew or soup is really the best thing to warm you up on a cold day.When finding out the water cooler in your office makes very hot water is a dream come true, because now you can make your cup o' soup at lunch. Happened today. Very exciting. 
Last Thursday I was going out to dinner with a couple of friends. I got off work at 5, and we were going to meet at 7. I realized on my way home that that gave me just enough time to make my husband some minestrone before I left, which I did, instead of leaving him to a night of frozen pizza. I think that officially makes me a really good wife. 
This soup is not only warms you from the inside out on those cold fall days, but, being mainly vegetables, it will also keep you from packing on the winter pounds. Or at least delay it for awhile. 
Healthy Minestrone Adapted from Skinnytaste
1/2 chopped onion 1 cup chopped carrots 2 minced garlic cloves 1 28 oz. can diced tomatoes 1 15 oz.can white beans (rinsed and drained) 3 cups fat free chicken broth 1 oz. Parmesan cheese 1 rosemary sprig 2 bay leaves 1 Tbs. dried basil 1 medium chopped zucchini 2 cups cooked small pasta salt and pepper
Place the beans in a blender and puree with 1 cup of the broth.

Combine the beans, the rest of the broth, tomatoes, carrots, onion, garlic, herbs, parmesan, and salt and pepper into a large pot. Bring to a boil, then cover and reduce heat to low. Allow to simmer for 45 minutes.

During this time, cook the pasta according to the package directions. 15 minutes before the soup is done, add the zucchini.

 5-10 minutes before the soup is done, add the cooked pasta. Remove the bay leave and rosemary sprig. 

Enjoy!

Healthy Fettuccine (or Farfalle) Alfredo

Today I'm going to share a recipe for a healthier version of fettuccine alfredo. I, for one, am a fettuccine alfredo fan, but do you know who is an even bigger fettuccine alfredo fan? My husband. He orders it quite often when we are at Italian restaurants. At least something with alfredo sauce on it. I, however, never make it at home. The calorie count is just too staggering for a more than a once and a while meal.
I'll admit, if you think this is going to taste exactly like the real thing, you're fooling yourself. I would equate it to the Baked Doritos experience. While Baked Doritos are good, they aren't nearly as good as the real thing. You'll eat them, however, because what you lose in flavor you gain in your pants fitting.
This is the Baked Doritos of the Fettuccine Alfredo world.
What I ended up making was actually Fettuccine Farfalle, since I could not for the life of me find whole wheat fettuccine noodles at the grocery store. 

Healthy Fettuccine (or Farfalle) Alfredo From A Pinch of Yum 1 lb. whole wheat fettuccine noodles 3 small heads cauliflower, chopped 6 cups vegetable broth 6 cloves minced garlic 1 Tbs. butter 1 tsp. salt 1 Tbs. olive oil 1/4 cup heavy cream a pinch of nutmeg a pinch of black pepper 1 cup water from pasta pot

Bring the vegetable broth to a boil over medium heat. Add the chopped cauliflower and cook for about 15 minutes, until soft.  Melt the butter in a skillet over medium heat, then add the minced garlic. Saute for 5 minutes.
In the meantime, cook the fettuccine (or farfalle, or whatever pasta you want). Save some of the water to use later.
Transfer the cauliflower to the blender along with 2 cups of the broth, the sauteed garlic, salt, nutmeg, and black pepper (you may need to do this in batches). Puree for about 5 minutes. While it is being processed, stream the olive oil into the blender. If the cauliflower is not moving through the blender easily, add a little more water or broth. 

Once smooth, transfer back to the skillet. Add the cream and water from the pasta pot and cook over low heat. 

Combine the noodles with the sauce. Serve immediately. 

Baked Chicken and Black Bean Tacos

I absolutely LOVE Mexican food. I would have to say it is my favorite behind pizza. Joe took me to get Mexican on our first date, and we spent  every Sunday diet cheat day during the months leading up to our wedding at Jalapenos in the Brookside area of Kansas City. I base how good a Mexican restaurant is on their cheese and onion enchiladas, which is what I order every time. 
And of course there are those margaritas...
For the most part, however, it is hard to find healthy Mexican food. That is why I was so excited to find this baked chicken and black bean taco recipe. Not only is it healthy and yummy, but it gives me an excuse to eat Mexican even on non-cheat days (one taco, which is a substantial size, is only 220 calories). Now I can save those cheat days for Pizza :) 
Pair these tacos with a skinny girl margarita, and you got yourself a guilt free fiesta!
Baked Chicken and Black Bean Tacos From Undressed Skeleton 1 lb. ground chicken 1 packet taco seasoning (I used a packet, but I would suggest making your own if you can help it. Much healthier) 2 Tbs. water 1 large onion, diced 1 16oz. can black beans 1 can salsa 3-4 jalapenos, sliced 1 package shredded low fat colby jack cheese 8 whole grain tortillas optional: Guacamole as a topping

Preheat the oven to 365 degrees. Cook the chicken in a skillet over high heat until fully cooked. Add the water and the packet of taco seasoning, saving about 2 Tbs. of the seasoning. Set aside in a separate bowl.

Drain and rinse the black beans. In the same skillet, add the beans and onions and cook on high heat until the onions are tender. Add the remaining taco seasoning to the bean and onion mixture.

Take a tortilla, and layer the chicken, black beans and onions, a spoonful of salsa, a few slices of jalapenos, and about a Tbs. of cheese.

Fold one side of the tortilla over the mixture, tuck it in, and then fold the other side over. 

Transfer to a baking dish, and then repeat with the remaining tortillas and ingredients until your baking dish is full. 

Bake for 20-23 minutes.

Enjoy!

Crispy Quinoa and Mole Sweet Potato Tacos

Happy May everyone!

Do you know that they've actually done studies into why time seems to move faster as you get older? I've felt that way (I remember Math class in Elementary School feeling like an eternity. But maybe that was just because it was Math), people always say it, and it is an actual phenomenon. I mention this because I can't believe it is May already. Not only because that means I've been writing this blog for about 6 months already, but also because it mean it's almost my one year anniversary! It seems like it was just yesterday that I was almost pulling my hair out over seating arraignments and those other last minute wedding decisions. Luckily I didn't. That would not have worked with my wedding hair.

Looking back at wedding pictures, I find myself getting a little jealous of my wedding waistline. Like I've mentioned before, my post-wedding eating has not been nearly as healthy as my pre-wedding eating. On that note, I thought I would share a healthy recipe I made recently. Not only are these Crispy Quinoa and Mole Sweet Potato Tacos satisfy my Mexican cravings, but they are a good Vegetarian dinner option as well.

This is also a good recipe for those sweet potato fries lovers who can't justify making them a meal on their own.

Crispy Quinoa and Mole Sweet Potato Tacos
Very, very slightly adapted from A House in the Hills

1 sweet potato
2 Tbs. olive oil
1 tsp. oregano
2 tsp. cocoa powder
1 tsp. ancho chile powder
1 tsp. coriander
1 tsp. cumin
1/4 tsp. cloves
1/2 tsp. sage
1/2 tsp. pepper
1/2 cup cooked quinoa
2-3 handfuls spinach
corn tortillas
2-3 oz. goat cheese

Preheat oven to 350. Peel and cut the sweet potato into 2-3 inch long sticks. Toss with the oregano, cocoa powder, ancho chile powder, coriander, cumin, cloves, sage, and pepper. Sprinkle 1 Tbs. of olive oil on top and toss again until well coated.

Roast the sweet potatoes for about 25-35 minutes.

Heat the remaining 1 Tbs. of olive oil in a large skillet and add the quinoa. Stir for about 2-3 minutes, until the quinoa is slightly crispy.

On a corn tortilla, layer the spinach, then the sweet potatoes, quinoa, and goat cheese. Serve warm.

Yum :)

Spring Rolls

Back in the 7th grade, about 30 people in my grade were chosen to go on a trip to Washington D.C. I like to think of ourselves as the "chosen ones". Kidding. Anyway, for the week we were there we were sharing a dorm with other middle schoolers from around the country. One group was from Delaware  one from Alabama, and the last from Connecticut (I think... it's been awhile). One day, it started to snow. The kind of snow that as soon as it hits the ground it melts. Nothing compared to what we got in Minnesota, and the kids from my school were unfazed. Everyone else? Chaos. We saw on the t.v. that all of D.C. was shutting down, and there were New Englanders and Southerners running around in a panic. I'll admit, we made fun of all of them.

Fast forward a few years. This past weekend, I discovered something. I was turning into one of those people I always used to make fun of. The forecast was promising Snowmageddon 2013 part 3 on Saturday, the day of the Bishop Sullivan Center (a really great charity in Kansas City) Auction. I was staying at my in-laws with my mother in law (my father in law was in Las Vegas with my husband) and as soon as it started snowing, we were seriously discussing not going. Even though the snow was melting as soon as it hit the ground, I'll admit, I was nervous were were going to get stuck downtown. The newscasters were telling everyone to stay off the roads if they didn't have to be on the road, which almost sealed the deal that I was getting back in my pajamas. Then the weatherman started giving details of the storm. Above freezing? Won't get more than 3 inches before midnight? ARE YOU KIDDING ME NEWS PEOPLE! I told my mother in law I would drive, and felt a deep shame the entire way there that I had doubted my driving in snow capabilities. Missouri has made me soft.

Despite my few minutes of self loathing, this weekend did end up being very nice. I had my last retreat with my RICA class (the class I'm taking to convert to Catholicism), the Bishop Sullivan Center Auction was fun, and I spent the rest of the weekend hanging out with my mother in law watching "snapped" marathons on the WE channel.

One thing I can always count on when I stay at my in-laws is that I will be fed VERY well. My mother in law, Cathy, is definitely a nurterer. This past weekend, I wanted to give her a break and actually make one of the meals. I had seen this recipe for Spring Rolls awhile back that I've been wanting to try, and I figured Cathy would be much more open to trying them than my picky eating husband. They were amazing.

The only thing from the recipe that I changed was that I brushed the tofu with low sodium soy sauce and grilled it. From past experience, I just prefer grilled tofu to regular. It actually gives a nice flavor to something that is usually so bland.

I would also recommend researching how to wrap spring rolls. I was once taught how to wrap enchiladas, so I assumed it would be a similar technique. While technically it is similar, they were harder to handle than I expected. My spring rolls were not the prettiest thing to look at. But they stayed together and tasted good, so I guess that is all that matters.

Spring Rolls with Almond Butter Dipping Sauce
Very slightly adapted from Iowa Girl Eats

For the Dipping Sauce:
1/3 cup almond butter
1 Tbs. low-sodium soy sauce
1/2 tsp. chili garlic sauce
1/2 tsp grated ginger
1 tsp. honey
2-5 Tbs. hot water

For the Spring Rolls:
6-8 rice paper rounds
1 cup hot water
1 sliced avocado
2 green onions, chopped
1/2 cup baby spinach
1 handful cilantro
1/3 cup firm tofu
Siracha for topping
The original recipe also added 2 carrots, sliced into matchsticks. I'm not the biggest carrot fan, so I left those out.

First, combine the first 6 ingredients for the dipping sauce, and then slowly add the hot water by the Tablespoon, whisking as you go. Add the water to the desired thickness. The more water you add, the thinner the dipping sauce will be. Set aside.

To prepare the tofu, make sure you press the tofu dry first. Then cut into strips, brush the tofu with low sodium soy sauce, and place on the grill. Cook for a couple of minutes on each side, just enough for it to get a little brown. Set aside.

Pour hot water into a shallow bowl or skillet. Submerge the rice paper, making sure all parts are under water, for about 15 seconds. Transfer to a plate or other slightly moistened surface.

In the middle of the rice paper add the tofu, avocado, green onions, cilantro, and spinach, in that order.

Fold the top and bottom sides of the paper over the toppings, then fold over the left side, tuck that side in, and roll it until the other side meets.

You can either serve it immediately, or keep it under a damp towel or plastic wrap and in an airtight container in the refrigerator until you are ready to serve. It should last a few days.

Enjoy!

5 Healthy Food Alternatives

So I'll admit it. I have very little self control when it comes to food. While I like a lot of healthy foods, I also don't deprive myself of things that aren't all that great for me. I mean, my first food post ever on this site was fat week mac and cheese. I think that says it all.

My best way of trying to eat healthy while still eating what I want has been to cook those food I want, just with healthier ingredients. It is easier than you might think. For example, whole wheat pasta and low fat cheese don't taste all that much different than regular pasta and cheese. And it doesn't even stop there. Below, with the help of my nutritionist friend, Jessica, I have compiled 5 of my favorite healthy food alternatives.

All of these alternatives have been Joseph tested and approved :)

Almond Butter

I often use almond butter as a substitute for normal peanut butter. While peanut butter is actually more healthy than people give it credit, almond butter is higher in healthy fats and minerals than peanut butter. Also, since almond butter is less popular, and therefore less mass produced than peanut butter, it is often made with less preservatives and additives than store bough peanut butters. It also is good for your heart, has plenty of antioxidants (good for anti-aging), and helps to lower your blood pressure. While it doesn't taste exactly like peanut butter, it is pretty close.


Spaghetti Squash

Like my new found obsession with brussels sprouts, I've recently fallen in love with squash. If cooked the right way, it is delicious. Spaghetti squash is my favorite. Once it is cooked, you cut it in half and scrape the insides out with a fork, and it looks like spaghetti. I'm not going to lie and say it taste exactly like spaghetti, but it is still yummy, and the health benefits outweigh the slight difference in taste. Spaghetti squash is rich in vitamins, minerals, and fiber, and is much lower in carbs than spaghetti. It is also much lower in calories. So if you're on a diet, but are really craving spaghetti or some other type of pasta, reach for the spaghetti squash instead.


Tofu

Ok. I know what you're thinking. Tofu is so bland. Why would I want to eat it? I used to think this way too, but once I started cooking with it I realized that, if cooked the right way, tofu can actually be really good. So much in fact, that I even started eating it smoked on top of my salads from The Mixx. My love of tofu started when I got the hungry girl boxed set of recipes from my mother a few years ago.

These recipes are low fat alternative recipes for high fat foods, and hungry girl often uses tofu as an alternative for meat. Since tofu is so bland, it can be seasoned to taste like whatever kind of food you want. You can even buy tofu now that is crumbled like ground beef or shaped like pasta noodles. It can be super yummy, and is so good for you! Not only is it high in protein, it is high in vitamins, minerals, and calcium, and much lower in calories than meat. It is also low in sodium and fat. Tofu's health benefits include improving bone health, heart health, higher energy, and aids in weight loss. It is definitely worth at least trying.


Greek Yogurt

I admit I jumped on the greek yogurt train as soon as it became popular a few years ago. To this day, the Fage single size greek yogurt with honey is one of my favorite snacks. It wasn't until I bought Rocco Dispirito's "Now Eat This" Cookbook did I see greek yogurt's full potential. It can be used in pastas and dips in place of cream and sour cream, as well as many other things. It is very versatile, and makes the normally high fat recipes much lower in calories! It is also high in protein and calcium, and can aid in weight loss.


Grapeseed Oil

 

Last, but not least, we have grape-seed oil as an alternative for olive oil. While olive oil may be considered healthy cooking already, grapeseed oil is even better. Grapeseed oil is higher in good fats, and has a higher smoke point than olive oil. It is also known to aid in cancer prevention, helps to lower blood pressure, and helps prevent Alzheimer's Disease. While I've read that it tastes different than olive oil, I've never noticed a difference when I've cooked with it. Plus, it is made with the same grapes as wine, which for some reason seemed important :)

Here are some recipes to get you started:

Almond Butter:

No-Bake Thumbprint Cookies

Sesame Noodles

Almond Butter Banana Nut Muffins
Chicken Cutles With Almond Butter Sauce

Spaghetti Squash
Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
Turkey Bolognese with Spaghetti Squash
Roasted Shrimp with Spaghetti Squash
Spaghetti Squash Au Gratin

Tofu:
Cheesy "Beefy" Supreme Wrap
Tofu, Edamame, and Soju
Guilt Free Southwest Shrimp Fettuccini
Turbo Tofu Stir-Fry

Greek Yogurt:
Green Monster Smoothy
Chicken Gyros
Fettuccine Alfredo
Penne alla Vodka

Success Meals Diet

So I have a confession to make. I haven't cooked a thing since the new year. Not because I've given up my quest to be more domestic though! As a Christmas present, my father in law got us 3 months of success meals.

What are success meals? It is a local Kansas City company that calculates how many calories you need a day to lose weight, and then drops off all your meals for the day. 6 days a week. Since rediscovering pizza and mexican after the wedding, Joe and I could both stand to lose a few pounds.

All the food is delicious too! The company provides us 5 small meals a day. And even though the servings are small, I never feel hungry. Even if I get jealous at how much more food Joe gets than me everyday.

 

You get dessert everyday too! And yes that is the background on my work computer...

And once a week you have an off day, which we've been spending at Cisco's Cantina. As it was explained to us, eating what you want one day a week it is not only necessary for your mental health, but it is good for the diet as well. Keeps you from plateauing (or something like that). Plus, Cheese Enchiladas are my weakness, so it makes me happy I can still have them.

Even if you don't live in Kansas City and can't try success meals for yourself, there are some things that can be learned from this diet:
(1) When I saw the portions I was getting, I realized I was eating wayyyy too much on a daily basis. Something to think about.
(2) Taking vitamins and fish oil is great for so many reasons. They were recommended when we started. I know, I saw the Today show story too on how vitamins really don't do much for you. However, I may not be a doctor, but I've noticed a difference in how I feel ever since I've started taking them.
(3) Eating small meals will keep you from eating too much later. Before the wedding I would have 2 luna bars a day; 1 mid-morning and 1 mid-afternoon. I stopped doing that afterwards, and starting this diet made me realize I shouldn't have stopped.

I still plan on cooking on Sundays. So no need to fear! This blog will not be taking a hiatus. I know you were all worried :)

Balsamic Roasted Brussels Sprouts

As I get older, I'm noticing a pattern. There are things I never thought I would like when I was younger that I now like. One of those things is talk radio/books on tape. When my parents would listen to that in the car, I admit I would complain. I thought it was sooooo boring. Radio is for music! Now, however, I prefer to listen to talk radio in the car (unless Katy Perry is on somewhere... Katy Perry always wins). I hate to admit my parents were right...

Another one of those things is eating healthy. When I was younger, my mom had a rule that if we got fast food, we had to choose between getting a small sandwich (like a plain burger at McDonald's) and fries, or a big sandwich (like a Big Mac) with no fries. To me this was the cruelest rule ever. How dare she make us choose! All my friends could have big sandwiches and fries! This is America! Now I couldn't even imagine eating a Big Mac and fries, and vegetables have become something I eat daily, even crave.

My new vegetable obsession, that I only started eating recently, is brussels sprouts. I had a bad experience with brussels sprouts about 2 years ago when I bought a pack of them from trader joes. It was the kind were you just put the whole package in the microwave and it is supposed to steam them. It was gross. I never thought I would like them.

That is, until recently. I started seeing alot of brussels sprouts recipes on pinterest, and thought I would give them another chance. I found that, if cooked the correct way, brussels sprouts are actually delicious. They have become one of my favorite things to eat! I wanted to share one of my favorite brussels sprouts recipes that is good for brussels sprout newbies. It is very yummy, and don't taste like health food. Joe even ate them, and he is the pickiest eater ever and wouldn't eat vegetables until I forced him to when we started dating.

Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
From Closet Cooking

2 lbs. brussels sprouds (trimmed)
1 Tbs. olive oil
1/4 cup balsamic vinaigrette
1/4 cup sliced pine nuts
1/4 cup parmigiano reggiano
salt and pepper to taste

Toast the pine nuts on a skillet over medium heat. Stir frequently for about 3 minutes.

 

Toss the brussels sprouts in a large bowl with the olive oil and salt and pepper. 

Preheat the oven to 400 degrees. Put the brussels sprouts on a baking sheet and roast for about 30 minutes.

 

Toss the roasted brussels sprouts with the balsamic and pine nuts. Add the parmigiano reggiano.

I know it doesn't photograph the greatest, but believe me. It's delicious!

Whole Wheat English Muffins

There are two breakfast items that remind me of my childhood: popovers and english muffins. Both because my mom loved them and would make them for us. Well, she would make the popovers at least. Usually we would get store bough english muffins. The kind with the english guy with a cane on the packaging.

In my adulthood, I have attempted to make both. And for some reason, I have mostly failed. A few months ago I attempted popovers with the popover pans I got for my wedding. I had high hopes, but when I took them out of the oven, I saw that they did not "pop over". They looked like little muffins. They aren't quite as good as little muffins.

Yesterday I made my first attempt at english muffins. I wanted to make whole wheat english muffins to keep with my healthy eating goal. However, while they were edible, and I would consider them more of a success than the popovers, I did have to throw away half of them. I'll get to that...

Whole Wheat English Muffins
From Mother Earth News

1 cup warmed milk
2 Tbs. honey
1 package active dry yeast
1 cup warm water
1/4 cup melted butter
5 cups whole wheat flour
1 cup all purpose flour
1 tsp. salt

Combine warmed milk and honey in the bowl of a stand mixer and stir until dissolved. Dissolve the yeast in the warm water in a separate bowl and let stand for 10 minutes. Add the yeast mixture, butter, and 3 cups of flower to the milk mixture. Beat at a low speed with a dough hook. I got to use the kitchenaid mixer my mom gave to me about a month ago. It was her old one, and apparently about as old as I am, but it still works great!

Add flour by the half cup until dough forms. You've put enough flour in when the dough pulls into a ball and cleans the side of the bowl. Move dough to a greased mixing bowl and let stand for an hour.

Sprinkle a long sheet of wax paper with cornmeal. Punch down the dough, and then cut the dough into 12 pieces. Roll each piece into a ball, place on the wax paper, then slighly flatten them and sprinkle cornmeal on top. Cover and let stand for another 30 minutes.

Preheat the oven to 350 Degress and heat a greased griddle over MEDIUM heat. Place on griddle and cook about 5-7 minutes, until golden brown.

I stress the medium heat because here is where I went wrong last time. I apparently did not have enough coffee the morning I made these, and missed the medium heat part. I heated the griddle at high heat. After a few minutes the muffins were smoking. They were burnt to a crisp on one side. I ended up throwing those muffins away, and cooking the rest, all of which came out slightly burnt but still ok.

Once you're done with the muffins on the skillet, place them on a baking sheet and bake for 5 minutes.

Even though the muffins came out slightly burnt, they still made pretty good breakfast sandwiches.

Here's hoping you all have better luck.

Green Monster Smoothy

There are a number of things I never want to do. Never, ever. Like get lost at sea, or go to a country music concert (sorry Joe). But one thing I really, really never ever want to do, and have spent alot of time and money trying to avoid (again, sorry Joe) is age. I know, shocker. I luckily take after my mom, who just happens to look about 15 years younger than she actually is, but I'm not going to take any chance.

I've seen this recipe for the green monster smoothy all over pinterest. It consists of bananas, peanut butter, milk, greek yogart, and lots of spinach. I've always considered making it because not only is it healthy, but it is supposed to make your skin brighter as well due to the protein and vitamins. The only reason it has taken me awhile to actually try it is, quite frankly, because I couldn't imagine that a drink made largely with spinach could be any good. I also always thought that having a smoothy as a meal would leave me hungry about 5 minutes after drinking it.

I was wrong. This smoothy tastes like a banana and peanut butter smoothy (which is right up my alley). You really can't taste the spinach at all. Also, for the last week I have had it for breakfast every morning, and not once did I feel hungry before lunch. In fact, I felt like I had alot of energy, and I found myself eating less for the rest of the day.

And not only is it yummy and filling, but this smoothy is incredibly good for you. It will definitely be a frequent morning ritual.

Green Monster Smoothy
From Iowa Girl Eats

1 sliced frozen banana (it is easiest to cut up the banana first and then freeze it)
1 Tbs. peanut butter
1/2 cup 0% greek yogart
1 cup milk (can replace with almond milk or soy milk)
A few bunches of spinach (enough to fill up the rest of the blender)

Combine all of the ingredients in the blender.

Blend.

Enjoy!

Skinny Banana Pancakes

Do be do be do be do, Do be do be do be do.

Can't you see that it's just raining. Ain't no need to go outside.

Every Saturday morning, I try to make something fun for breakfast for me and Joe. Breakfast is my favorite meal, so I look forward to this every weekend. This weekend it's banana pancakes.

But baby, you hardly even notice, when I try and show you this,

Song is meant to keep ya from doing what your supposed to.

Seriously, every time I make banana pancakes, I get Jack Johnson's "banana pancakes" song in my head. Just try and make banana pancakes without singing this song, just try. If you don't know it, click here, listen to it, and then try. I love this song. Brings me back to college when all I'd listen to was Jack Johnson, Regina Spektor, and Coldplay. Now it's Katy Perry, and.... Katy Perry. I feel like that's backwards.

Like waking up to early, maybe we could sleep in,

I'll make you banana pancakes. Pretend like it's the weekend now.

Luckily it actually is the weekend. Whoo Hoo!

Skinny Banana Pancakes

Adapted from Skinnytaste

1 cup whole wheat flour

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon

1 large very ripe banana, mashed

1 cup skim milk

3 large egg whites

2 tsp oil

1 tsp vanilla

cooking spray

 Mix all the dry ingredients in a bowl

Mix all the wet ingredients, including the mashed banana, in a separate bowl and mix until smooth. Combine the wet ingredients and the dry ingrediants and mix just until there is no more dry spots.

Spray cooking spray on a large skillet and heat over medium heat. I tried to be fancy when cooking the pancakes by making them into Christmas shapes. The big one was supposed to be a snowman.

Unfortunately they didn't turn out so well. The snowman met an untimely death when I tried to flip him. 

So I went back to plain circles, and they were yummy! And low fat!

Enjoy!