Archive | July, 2012

Baked Kale Chips

26 Jul

A healthy alternative to potato chips!

Homemade Kale Chips:

  • 1 Bunch of Kale (curly kale tastes the best)
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Salt (or other seasonings of choice)

1. Preheat the oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces (keep in mind that the kale will shrink when baked). Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes. (watch them carefully as they can become overcooked in as little as 30 seconds)

From: AllRecipes

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Cucumber Sandwiches

26 Jul

Yum yum yum. Cute and easy way to eat more veggies, and good if you’re trying to avoid carbs.

From: The World According To Eggface

Workout Madness

17 Jul

Well I was supposed to be going swing dancing tonight but I can’t anymore, so it looks like I will be staying home. Anyways, I decided I might as well workout to keep myself busy. Here I go, before the end of the night I will have done all of these:

Cardio-

Abs-

Legs-

Popsicle Timee!

8 Jul

So summertime has got me full of cravings for frozen things. I just found these recipes and they all look delicious. (Especially this first one; Creamsicles used to be my favorite when I was little.)

Blood Orange & Cream Popsicles

1 small blood orange, peeled and segmented
1/4 cup sugar
1/4 cup water
1/4 tsp vanilla extract
3/4 cup orange juice
1/4 cup 1% milk

Cut orange slices lengthwise into 1/4-inch-thick slices. Boil sugar and water in saucepan, stirring until sugar is dissolved. Reduce heat to simmer, add orange pieces, and cook for 1 minute. Remove from heat and add vanilla. Combine blood orange–sugar syrup (including orange slices), orange juice, and milk in a bowl. Pour mixture into ice-pop molds, insert sticks, and freeze for about 8 hours.

Per serving: 100 cal, 0 g fat, 23 g carbs, 10 mg sodium, 1 g fiber, 1 g protein

From: Women’s Health Magazine

Chocolate Raspberry Frozen Yogurt Pops

Makes about 10 3-oz servings

2 cups fresh or frozen raspberries
2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
3-5 tablespoons sugar
1/2 cup mini chocolate chips

Puree raspberries, yogurt and sugar to taste in a food processor until smooth. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Per serving: 87 calories; 3 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium

From: Eating Well

Some other simple popsicle ideas I found that sounded good were blueberry vanilla pudding pops (you just make vanilla pudding and then mix in blueberries and freeze) or yogurt dipped bananas (take half a banana and insert a wooden skewer type thing, then freeze, after frozen, dip in vanilla greek yogurt and freeze again). Yummm.

Greek Yogurt Dip

7 Jul

Cinnamon Maple Yogurt Dip

  • 1c Greek yogurt
  • 3/4t cinnamon
  • 2t maple syrup [or honey]
  • 1/4t vanilla extract
  • shredded coconut + chopped almonds [topping]
  1. Mix ingredients together + chill [covered] in the fridge.
  2. Top with shredded coconut and/or chopped almonds.

Sounds yummyy

From: Edible Perspective

World’s Fastest Workout

7 Jul

Hmmmm… I wonder how effective this really is but still gonna try it.

Cute Lunchbox Idea

7 Jul

Strawberries & Graham Crackers, Cheese, Pasta, and Meatballs

This is too cute

From: EasyLunchBoxes

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