Thursday, July 5, 2012

Nothing's Fishy

... about these fish cakes!

Sorta like crab cakes without the crab. Because ya know, that stuff can be EXPENSIVE. So I replaced it with tuna canned in water. :) So much more economical.

Aren't you glad I saved you the money?

Tuna cakes for one:
Serves... 1!

  • 1 can tuna packed in water, drained
  • 2 tbsp flax
  • 1 tbsp plain nonfat Greek yogurt
  • 1 egg
  • 1 wedge spreadable any-flavor cheese (I used jalapeno)
  • 1 tsp each black + lemon pepper, mixed herb seasoning
  • 1/2 tsp oregano
  • 1/2 tsp baking powder
Preheat oven to 350 degrees. Treat a cookie sheet with nonstick cooking spray. Mix all ingredients in a bowl until a gooey mixture forms. Roll into two balls, place on cookie sheet and pat down into burger-like shape. Place in oven and remove once cakes are slightly browned and crisp-looking.

Much healthier than their conventional crab cousin, too, due to the lack of mayonnaise and white bread crumbs. I think I like mine better this way!

And with a little Greek on top. ;)

A Little Bit of Chicken Fried

Anyone in my family will tell you that when I was growing up, my favorite food was chicken fingers and fries. At literally EVERY restaurant we went to or fast food convenience we stopped at, that was what I ordered. I'm pretty sure I had it multiple times every week. My addiction was staggering.

Looking back, I realize JUST how unhealthy that meal was. (See this is where restaurants get you, with their "balanced meals": chicken breading = grains, chicken = protein, fries + ketschup = veggies. Sick, right?!) But I still love my chicken, and my fries. So how to eat them?

Healthified, of course!

Look at that deliciousness.

So how do you make these? Well, it's simple:

Healthy Chicken Fingers n' Fries:
Serves 1.
  • 3 frozen chicken tenders
  • 1 baking potato
  • 2 tbsp + 1 tsp olive oil
  • 2 tsp each black + lemon pepper, classic herb seasoning (mine had things like rosemary & thyme, but any can be used)*
  • 1/2 tsp oregano
  • 1 egg
  • 1 tbsp milk of choice
  • 1/2 cup whole wheat bread crumbs
Set the frozen chicken tenders in a pot on the stove to boil with 1 tsp olive oil; cover and leave to cook. Cut your baking potato in half and continue halving until fry-like slices are achieved. Place all wedges in a big mixing bowl and add 1 tbsp olive oil and 1 tsp of each spice as well as 1/4 tsp of the oregano. Toss until thoroughly coated. Spray a baking sheet with nonstick cooking spray and line it with fry wedges. Place in oven at 400 degrees. Once the chicken is finished, remove from pot and blot dry with a paper towel. Set aside to cool slightly. In a bowl, combine the egg and milk, whisking until smooth. In another bowl, combine the bread crumbs, 1 tsp of each spice and 1/4 tsp oregano. Dip each tender into the egg mixture, coating well, and then remove and dip into whole wheat bread crumbs, also coating well. Place on another prepared baking sheet and set in oven alongside fries. Bake until chicken and fries are slightly golden-brown and crisp-looking.

I didn't use salt on mine; I try to omit it from my cooking wherever possible. Though I did serve everything up with a fat mound of reduced-sugar ketschup. ;)


Tuesday, June 12, 2012


Another delicious smoothie recipe that I couldn't resist sharing. ;)

And yes, I did eat it straight out of the blender. That. Good.

Anyway. This was inspired by the stone fruits of the season - I'm so glad they're back!! I've gone through about a pound of cherries in two days... And we still have more! Plus peaches and nectarines, blueberries and raspberries. Strawberries sometimes appear randomly as well, but surprisingly AREN'T my favorite. Summer veg is great too, but seems to run out even faster than the fruit at my house... Wonder where it all goes (cough: my tummy).

Peaches N' Cream Green Smoothie:
Serves 1.
  • 1/2 banana, sliced
  • 1 peach, sliced
  • 1/2 cup + 2 tbsp vanilla almond milk
  • 1/2 tbsp honey
  • 1/4 tsp vanilla extract
  • 1 1/4 cup kale
  • 1/4 tsp cinnamon
  • 1/4 cup uncooked oats
  • 2 tbsp plain nonfat Greek yogurt
  • 2 tbsp reduced-fat cottage cheese
  • 1 tbsp chia or flax seeds
  • optional 1 tbsp unsweetened coconut
  • other toppings of choice
Place all ingredients in blender or food processor on high until desired consistency (I keep mine a little more thick and soupy). Garnish with toppings of choice. Enjoy!

Thursday, May 31, 2012

One for All

Lunch today was personal...

Personal-sized, that is!! 

Yesterday I developed an intense omelet craving, and hating hands-on egg making in any way, I used a go-to method snagged off one of my favorite blogs. It's an easy, hands-off, 10-minute way to delicious eggs.

Please remember not to drool.

Ten minute frittata for one:
Serves 1.

2 eggs
1/4 cup sliced baby zucchini
1/4 cup sliced cherry tomatoes
1/4 cup kale (packed)
1/4 cup sliced mushrooms
2 tbsp grumbled goat cheese
1 tbsp hummus*
1 tbsp Greek yogurt*
Dash each black + lemon pepper, sea salt, oregano

Spray a medium-sized skillet with cooking spray and arrange veggies as desired (it's easiest if the kale is on top of all others). Mix together the eggs, Greek yogurt and hummus if using, then sprinkle in spices and whisk all with fork until well combined. Pour egg mixture over veggies and place skillet on stove over medium heat. Cover the skillet with a larger skillet and allow the omelet to steam, checking occasionally. Remove from heat once omelet is puffed and firm in the center.

*Optional - added to make eggs creamier.

There you have it, an anytime meal with an all-the-time minute saver!

Served beside a book I'm currently enjoying. :)


Wednesday, May 30, 2012

What I Ate Wednesday #1

The first of many!! Can you believe it's my first time participating?!

For those who don't know, click the picture for details. And thanks bunches to Jenn for hosting!

I thought it'd be a little boring just to do my Wednesday eats, so here's a taste of what I've been eating lately...


Things like mocha green smoothies,

and dark choco-raspberry green smoothies...

and delicious yogurt bowls to stay cool in the warm weather.

For lunch:

Veggie burgers with avocado and cheddar,

and delicious, melty, gooey veggie paninis...

Mom's spinach balls and Trader Joe's veggie sushi.

And this totally yummy veggie-hummus-goat cheese-tempeh quesadilla that I ate while typing this post today!!

Dinner is usually veggie-based, so to mix things up a bit:

Nachos! [Yes, they were healthy.]

Chicken sausage + veg quinoa scramble...

and delicious sweet potatoes topped with things like cream + cottage cheese, peanut + almond butter, cinnamon and nuts! LOVE my sweet potatoes. I could live off them alone.

Dessert is pretty random. Sometimes, it looks like this:

a dark choco, banana chip + pretzel s'more with cashew butter.

So that's what I've been eating lately! As you can tell, lots of new recipes to come. ;) Get especially excited for that raspberry smoothie, it's a good one!

Happy eats!!

Monday, May 28, 2012

Mmmorning Mocha!

This morning started out with an interval mile for the Runner's World 38-day challenge. After that was a five minute water break and a Cathy Syphers killer core workout! Eight moves, eight minutes - that easy. I hate taking time for long workouts.

Anyway, here's the stats for my treadmillin':

Beginner's 15:
Set the timer on your treadmill for 15 minutes at an incline of 2.
15-13 mins  -  6mph
13-11 mins  -  5mph
11-9 mins  -  6mph
9-7 mins  -  5mph
7-5 mins  -  6mph
5-4 mins  -  3mph
4-3 mins  -  5mph
3-1 mins  - 6mph
1-0 mins  - 3mph

Easy enough, right? Just basic switching with a one minute walk break and a cooldown.

My mom loves running, but is super intimidated by my treadmill... She says it's a monster because it's so big. I don't think Lance Armstrong would appreciate that (I have a Livestrong).

So after my workout was a shower and...

a mocha green smoothie!!

These are one of my absolute FAVE breakfasts lately - I've seriously made it consistently for days in a row.

It's THAT good.

I really love my cupcake bowl. :) Mom and I got it at an arts festival in Acworth a month or two ago; hand-crafted for $12!! They had others in different colors and with different designs, but I figured the cupcake bowl fit me best. ;)

Healthy mocha green smoothie:
Serves 1.
  • 1/4 cup rolled oats
  • 1 tbsp unsweetened dark cocoa powder
  • 1 tbsp ground flax seed
  • 1/2 tsp instant coffee (more if you like it stronger)
  • 1/4 tsp cinnamon
  • 1 packet Truvia or sweetener of choice
  • 1/2 cup milk of choice
  • 1/3 cup plain nonfat Greek yogurt
  • 1 1/4 cup kale or spinach
  • 1/2 banana
  • toppings of choice
Combine all ingredients in a food processor on high until smooth. Pause, scrape bowl and process again for about 30 seconds. Pour and serve with preferred toppings.

I topped mine with 1 tbsp dark choco-covered espresso beans, 1 tbsp chopped walnuts and 1 tbsp each Kashi GOLean and Nature's Path Heritage Crunch.

Stats (including my added toppings - this gives you wiggle room with yours): 392 calories, 13.9g fat (2.9g saturated), 962.4mg potassium, 58.2g carbs, 13.2g dietary fiber, 13.8g sugars, 19.7g protein, and a bajillion vitamins including over 420% vitamin A!!

So go make this immediately, you won't regret it!! The cocoa powder can also be replaced with chocolate protein powder if you need that extra boost.

Secret treat hidden at the bottom of my bowl. :) You see why I love it!

Happy eats!!

Thursday, April 5, 2012

Dinner + Breakfast, in that Order

Mom has devoted much of her time this week to Easter creativity with the kids at the foster home she sponsors. They paint and spend time together at Mom’s store, The Painted Butterfly (all GA residents should look it up ASAP!!). Anyway, since she didn’t want to ask a restaurant to provide food multiple times in one week, she decided to provide herself.

With chili!

Which I happen to love. Well actually, it was sort of the lovechild hybrid of chili + gumbo, since it had at least three kinds of meat as well as beans and cheese-grated topping.

Can’t have chili without ‘em. ; )

Or really any other meal. But you know.

This morning I made breakfast at Matthew’s (only for him – I waited until I got home due to all their processed foods; I came close to convulsions), which was peanut butter-stuffed French toast which then became cinnamony nutmeg pb&j French toast with apple butter schmear.

We then walked the ½ mile back to my house to make my breakfast.

No one was out and it was gorgeous.

Then when we returned home, I made this!!

Ezekiel almond granola + coconut almond milk topping with pan-seared bananas, natural pb and dark choco cacao nibs.

I think comparatively Matthew was jealous.

So I made us some coffee. : )

In a few it’ll be time to head back over for lunch, which for me is another Amy’s (can’t get enough of these!!) and for him probably some form of sandwich. He’s been getting more creative lately! I think I’m rubbing off on him culinarily. ; ) Now that is one influence you DON’T want to stay above – the one involving food!

To a terrific Thurs!!