Monday, January 26, 2015

Fruit & Chia Greek Yogurt Parfaits - Healthy: YUM-E!

The combinations are endless when it comes to fruit and yogurt! Choose a light greek style yogurt, throw in some chia seeds and fresh fruit and you've got a sweet, protein packed breakfast or anytime-snack!

I prefer Yoplait 100 calorie yogurt cups; they are affordable, portion controlled, lower in sugar, and most importantly YUM-E! They have a large variety of flavors, too!

Let's talk superfood Chia Seeds for a moment. They are loaded with antioxidants, fiber, essential amino acids,


A 1 ounce (28 grams) serving of chia seeds contains:
- Fiber: 11 g
- Protein: 4 g
- Fat: 9 g (5 of which are Omega-3s)
- Calcium: 18% of the RDA
- Manganese: 30% of the Recommended Daily Amount (RDA)
- Magnesium: 30% of the RDA
- Phosphorus: 27% of the RDA
They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2

Fruit & Chia Greek Yogurt Parfaits

1 100 calorie greek yogurt
1 T. Chia seeds
2 T. fresh fruit, chopped
1 T. nuts or granola (optional)

All you have to do is mix the yogurt, fruit and chia seeds (plus another healthy, crunchy item if desired), and let sit for at least 30 minutes to allow chia seeds to "bloom". The combination of creamy yogurt, with the almost soft pearl like texture of the chia seeds, plus the crunch of a nut or oat, then the sweet burst of fresh fruit... my kinda comfort food right there, yet it's Healthy: YUM-E!!

A couple of my favorite combos:

*Strawberry-Chia Greek Yogurt Parfait

**Mango-Walnut-Chia Greek Yogurt Parfait

The flavor possibilities are endless!

picture taken from yoplait.com - additional flavors not pictured: Strawberry, Strawberry Cheesecake

Nutrition label and ingredients list taken from yoplait.com

*Nutrition Facts:
160 cals, 4.5g fat, 47g sodium, 22 carbs, 6g fiber, 11g sugar, 12g protein
20% Calcium, 7.5% iron, 40% Vit C, 4% Vit A


**Nutrition Facts:
Total:
213 cals, 7.8g fat, 92.5mg sodium, 22g carbs, 6.5g fiber, 11g sugar, 15.5g protein
60mg potassium, 20% calcium, 10% Vit C, 7% Vit A, 7% iron


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Friday, January 23, 2015

Lemon-Dill Tuna Salad - Healthy: Yum-E!

Got a boring ole pouch or can of tuna? Reinvigorate it!

Think FRESH — fresh Dill, fresh lemon, fresh red onion... FRESH & Healthy: YUM-E!

Lemon-Dill Tuna Salad - Healthy: Yum-E!



2 pouches tuna
2 t. fresh dill
2 T. red onion, diced
2 t. fresh lemon juice
pinch lemon zest
1/4 t. pepper
pinch crushed red pepper (optional)
1 T. light sour cream
1 T. light mayonnaise
1 t. dijon mustard

Mix all ingredients together well. Refrigerate for at least 30 minutes. Serve.

Easy. Breezy. Healthy. Yum-E.


Nutrition Facts per serving:
Yields 2 servings

Calories: 118
Fat: 3.5g
Carbs: 1g
Fiber: .5g
Sugar: 1.5g
Protein: 17g
Sodium: 223.5mg
Potassium: 21mg

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Thursday, January 15, 2015

Banana Chocolate Chip Superfood Muffins - Healthy: Yum-E!

I have to say... I am so impressed with these muffins. I had no recipe, just made it up along the way and BAM! Deliciousness.

I wasn't sure if I was just being easy on myself, so I brought them to work. My co-workers immediately wanted the recipe.

Banana Chocolate Chip Superfood Muffins

3 medium over ripened bananas
1/3 cup applesauce (I use Mott's Healthy Harvest granny smith) *apples = superfood
2 egg whites
1/3 cup packed dark brown sugar
1/4 cup white sugar
1/3 cup ground dates (sub for sugar - natural sugars are obvi more of a superfood than processed!)
1 t. vanilla
1/4 t. cinnamon (almost a superfood)
1/4 t. salt
1 t. baking soda
1 t. baking powder
1 1/2 cups whole wheat flour (obvi, again... more of a superfood than white flour! :))
1 1/2 T. Chia seeds (superfood)
1 T. ground flax seeds (superfood)
1/3 cup chocolate chips (I used mini semi-sweet chips - you can totally leave these out for lower fat!)

Preheat oven to 350F. Prepare muffin tins with muffin liners and lightly spray paper liners with cooking spray (I used mini muffin tins). Mash bananas in large bowl; add and blend in all wet ingredients well. In separate bowl, blend dry ingredients with whisk. Incorporate dry ingredients into wet
gently, just until blended.



Divide into mini-muffins tins - about 1 1/2 T. in each. Bake for about 10-11 minutes until toothpick can be inserted and come out clean. Makes about 36 or so mini-muffins!

Baking time depends of if you bake in mini, regular or large muffin tins, or if you opt for a loaf. Mini muffins cook fast, about 10 minutes. I will have to estimate the rest... regular muffins about 18 minutes or so, or large about 25 minutes minutes, and loaf about 40 minutes or so. Just keep an eye on it, and if you think they are lightly golden and done, test with toothpick. Does it come out clean, take it out! It will cook a little bit more while cooling. 



Banana Chocolate Chip Superfood Muffins - Healthy: YUM-E!


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Nutrition Facts, per serving (2 muffins)
Calories 134.7
Fat 2g
Carbs 24.6g
Fiber 3g
Sugar 14.6g
Protein 3g
Sodium 131.6mg
Potassium 113.7mg

Parmesan crusted BBQ Top Sirloin Filet - Healthy: YUM-E!!!

Oh my goodness, I literally just scarfed down this meal... it was so darn good I couldn't wait to share it. It is so darn easy, too... got 15 minutes? Cause that is all this recipe takes...

I have to admit, I am not a fan of filet mignon. To me, I find that YES it is tender (almost too tender; when I think of a hearty steak, I want to chew a bit of heartiness), but NO it is not flavorful.

I'd love to dig into a ribeye on the regular, but that is certainly not the Healthy: Yum-E option. Rib-eyes are "marbled" with fat (meaning they have thin lines/layers of fat running through the steak); this allows for it to be the richest, juiciest, yummiest steak ever, especially if seasoned right! But, again, NOT a Healthy: Yum-E option.

Top Sirloin filet. I heavenly discovered top sirloin filet. Affordable, lean, tender but still has bite, pretty darn cheap and freaking delicious! $7.99 a pound compared to A LOT more for other cuts of steak!


Parmesan crusted BBQ Top Sirloin Filet

1 6-8 oz top sirloin filet
1 1/2 t. BBQ rub (I used "Butt Rub" - don't hate the name, hate the BBQ game, cause this stuff is BOMB!)
1/4 t. garlic salt
cracked black pepper, to taste (for me that means practically a tablespoon!)
Cooking spray
pan
hot oven
1-2 t. grated Parmesan cheese
Oven on broil

Yep - that is all you need. Heat oven to 400F. Rub your steak with the seasonings mentioned above. Spray an oven-safe sautĆ© pan with cooking spray. Bring to medium-high heat. Sear on all sides and on all edges. Transfer pan to oven; cook to desired temp. 
I love my steaks medium-rare, so I left it to cook in the oven about 6 minutes (honestly didn't count). I add 1 t. of parmesan cheese to the top of the steak, and broil for about 45 seconds until slightly golden.

You can use a meat thermometer if you've got one, OR, you can do what I do... "under promise, over deliver" - I would much rather have a more rare than a more well steak, so I underestimate. 
If you are a "well done" person...ehhhhhhh...try to adjust :) LOL, j/k - to each his own.
My tip to the well-doners: start with a thinner cut or butterfly your steak before cooking so it doesn't dry out by the time you've killed it ;)



Pair your steak as pictured with some fresh veggies (microwaved steamed garlic seasoned spinach perhaps) and a side salad -- VOILA!

Damn Delicious. Record scarfing down time. Protein. Veggies. Deliciousness. HEALTHY: YUM-E!


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Sunday, January 11, 2015

Crock pot Tex-Mex pulled chicken - Healthy: YUM-E!

Ever get tired of chicken? Ever run out of ways to make something new, different, and YUMMY with chicken?! I think most people experience the chicken breast rut...

Ever think you don't have time to make a meal? Ever think you REALLY don't have time to make a HEALTHY meal? I think most people experience the take-out rut also...

Well, add this recipe to your repertoire! It's not only easy, but it is healthy and it is YUM-E!


Crock Pot Tex-Mex Pulled Chicken

3-4 chicken breasts, about 1 1/4 pounds
1 large spanish onion, very roughly chopped
4 garlic cloves, chopped
1 jalapeƱo, chopped (optional)
1 packet taco seasoning
1 t. salt
1 t. black pepper
1 lime, juice and zest
2 plus 1 T. fresh cilantro, chopped (2 for cooking phase, 1 for garnish when done)
1 jar salsa of your choice (I used medium picante sauce)
2 T apple cider vinegar
1 T tequila (optional)

Ready for the easiest instructions ever?

Put all ingredients in crock pot (turn on low, and let cook for 4-5 hours. 



Take chicken breasts out one at a time (they probably won't even come out whole at this point...). Using two forks, pull chicken apart and it will shred so incredibly easily!


Return chicken to crock pot, and stir. Cook 2 additional hours on low. And... VOILA! 


Serve over rice or in tortilla of your choice. Garnish with lettuce, black beans, corn, sour cream, avocado, jalapeƱos. WHATEVER. You could eat this totally by itself by the fork full and it would be hella amazing! So good.



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Nutritional Info, per serving (serves about 6)

Calories: 170
Fat: 1.2 g
Carbs: 15 g
   -Fiber: 3.3 g
   -Sugar: 7.5 g
Sodium: 968 mg
Protein: 22 g

Monday, July 21, 2014

Cheesy Chicken & Rice stuffed Poblano Peppers – Healthy: Yum-E!

Stuffed peppers are nostalgic. They have been around forever and can be made in so many different ways with so many different fillings and so many different peppers. I had some extra ingredients lying around and experimented with this one. Well, experiment: Success!

Without further ado…


Cheesy Chicken & Rice stuffed Poblano Peppers – Healthy: Yum-E!



2 cups yellow rice, cooked al dente* (you can use any rice, this is what I had on hand)
1 cup shredded, previously roasted chicken (you can use store bought, or you can make the Cheapest, juiciest, tastiest Roasted Chicken ever)
1/3 cup diced red/orange/yellow pepper (you can also use green; I like to add color, but any can work!)
1/3 cup diced red onion (again, color factor, but a Vidalia onion would also work)
1/3 cup diced baby bella mushrooms (optional, if you don’t like mushrooms, omit and add additional veggie or more onion/pepper)
1 t. dried cilantro
½ t. garlic powder
½ t. cumin
¼ - ½ t. salt (I am not much of a salt person, and you have to consider that the yellow rice plus soup had some salt in it… adjust to taste)
¼ t. freshly ground black pepper
1 dash (or 5) crushed red pepper (optional – I love spice!)
½ can low fat cream of chicken soup
1 egg, beaten
2 laughing cow cheese wedges, room temperature (I used the queso fresco & chipotle version and left sitting out on counter for 15-20 minutes before use)
4 medium poblano peppers, deseeded, with a slit cut down one side for stuffing
cooking spray

*Did you know… al dente translates in Italian to “to the tooth”, which means it has bite and is not cooked fully until soft.

Preheat oven to 375. Spray bottom of glass cooking dish with cooking spray.
Prepare poblano peppers - cut a slit down one side of pepper and deseed.

In large mixing bowl, mix rice, chicken, veggies and all seasonings. In separate bowl, blend egg, cheese wedge and cream of chicken soup completely together; add to rice, chicken and veggie mixture. Stuff each pepper evenly. Place slit side up in glass baking dish and bake for 30-35 minutes. Let sit for 5 minutes before cutting into your peppers.
Serves 4 - I would recommend a tomato and cucumber salad (and any other veg you like) to accompany this dish - the coolness of the tomatoes and cucumbers will go well with the spice of the peppers.

Soooo delish — check out it out... a peak inside the pepper, this one shown cut in half.




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