Posted by Jennifer (the student) on March 28, 2013
I have been using Powdered Peanut Butter for a while now but recently I came across Chocolate Powdered Peanut Butter. It is just as good as the original with the added chocolate flavor. Just Great Stuff Chocolate Powdered Peanut Butter is a healthier alternative to traditional peanut butter because it only has 1 gram of fat and 40 calories for 2 tablespoons, compared with regular peanut butter usually has 16 grams of fat and 190 calories. Also, it is 100% organic with no cholesterol and it is low in sodium. So far, I have just used the Chocolate Powdered Peanut Butter for smoothies, which adds a rich creaminess to them. This summer I plan to experiment more but for now I love my smoothies.
Posted by Jennifer (the student) on March 27, 2013
Hello Everyone. Happy What I Ate Wednesday! I am sharing my meals from Friday, I was on spring break last week but I was still just as busy. Thank you to Jenn at Peas and Crayons for hosting the WIAW.
This is what I ate:
Breakfast (7:00am)
I started the day with coffee and a“Oat Bran” Without The Oats, a recipe I just tried and really enjoyed. You can find the recipe at Massachuseats.com.
Lunch (11:30am)
I had left-over grilled steak and broccoli.
Dinner (6:00pm)
My husband and I were celebrating his first week at a new job. We had dinner at Fish in a Bottle, we started with a tasty salad. I had the sea bass and it was so good I almost for got to take a picture. 🙂
Dessert (8:00pm)
We continued the celebration at home with Oreo TruffleCupcakes from WildFlour Cupcakes. YUM!
Thank you for stopping by. I hope your day was full of healthy meals!
This is a recipe that I did a makeover on. The original recipe was a contribution by my boss Georgia. 🙂 I included the nutritional analyses for before and after.
Ingredients for the cake:
6 TBSP Lite Margarine (I used Smart Balance spread in a tub)
½ cup unsweetened applesauce
½ cup brown sugar
½ cup granulated white sugar
4 egg whites
2 tsp. vanilla
3 cups flour
1 TBSP baking soda
1 package sugar free vanilla pudding (1.3 oz.)
1 cup fat free, plain Greek yogurt
Topping:
1/3 cup brown sugar
1 TBSP Lite Margarine (I used Smart Balance spread in a tub)
6 oz. MINI semi sweet morsels
¼ cup quick cooking oats
¼ cup finely chopped walnuts
1 tsp. cinnamon
Cream butter and add brown and white sugars and beat until light and fluffy.
Add eggs, applesauce, and vanilla and blend together.
Combine flour, pudding mix and baking soda. Then add to creamed mixture alternately with the yogurt.
Combine topping ingredients; may have to blend together with your fingers to make sure that everything is incorporated well.
Spray a 9X13 inch pan with cooking spray and spoon batter evenly into it. Sprinkle chocolate morsel mixture over the mixture evenly. Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean in the middle.
Nutritional info per piece (cut into 16 pieces): Calories 255 (original recipe had 410 calories), Fat 6.5 g, 23 % of calories (original recipe had 23.5 grams, 52% of calories), Sodium 377 mg (original recipe had 352 mg), carbohydrate, 43 grams (original recipe has 44 grams)
THIS RECIPE REDUCES THE ANMOUNT OF FAT BY 3 ½ TSPS PER PIECE!!!
I was introduced to these yummy juices from one of the students in my classes. They are made locally (Long Beach), organic, raw, and cold pressed. You can find them on www.rainbowjuices.com
I especially liked “Lucky Star.” The ginger in it gives it a real kick, but all three that I tasted were yummy!
Posted by Jennifer (the student) on March 20, 2013
Hello Everyone. Happy What I Ate Wednesday! I am sharing my meals from Monday. This week is busy for me, I am preparing for an important midterm and a new job. Thank you to Jenn at Peas and Crayons for hosting the WIAW.
This is what I ate:
Breakfast (7:00am)
I started the day with coffee and a poached egg on whole wheat toast with a sprinkle of cheese.
AM Snacks (9:30am)
I had a Sweet Peanut Sesame Shoa Bing from the Asian market. I found these by accident once and we liked them so much, now I pick them up for a treat occasionally.
Lunch (1:00pm)
I was at Mother’s Market doing some marketing, I noticed they were filling the hot bar with lunch items that smelled really good. I picked up one of these Soy and Mozzarella Cheese Tacos to take home and it was as good as they smelled.
Dinner (5:30pm)
For dinner, we had a recipe I was trying out for the Surprise Recipe Swap at Hungry Little Girl. I made Bacon Parmesan Broiler Avocados and they were very tasty (recipe here).
Dessert (7:00pm)
I was still a little hungry and I wanted something sweet. This Power Crunch bar did the trick.
Thank you for stopping by. I hope your day was full of healthy meals!
Posted by Jennifer (the student) on March 20, 2013
I am so excited to be participating in my very first Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Hungry Little Girl blog, Jutta has a large selection of all types of recipes. I had a hard time selecting a recipe but I narrowed it down to four recipes: Spinach Spaghetti Casserole, Cheesy Ground Beef Casserole, Pumpkin Pizza and Bacon Parmesan Broiler Avocados. Ultimately, I choose the Bacon Parmesan Broiler Avocados because I thought it was interesting and I had all of the ingredients on hand.
Ingredients (for two servings)
2 large avocados
3 stripes bacon
2 TBSP hot sauce
2 tablespoons lemon juice
1 tsp garlic powder
2 TBSP Parmesan cheese
1/4 cup shredded cheese (I use Mexican blend)
Instructions
Turn your broiler on high
Cook bacon crispy in the microwave, then cut into small pieces and set aside
Cut avocados in half and take out the pit, place on a baking sheet
Make lots of little cuts into each avocado half, so the sauce can get into it
In a small bowl combine hot sauce, garlic and lemon juice
Brush each avocado half with it
Sprinkle Parmesan cheese into each whole of the avocados
Broil for 3 minutes
Take out and top with bacon pieces and shredded cheese, broil for additional 5 minutes
Serve and Enjoy!
I really liked this recipe, it was so easy and very flavorful.Participating in the Surprise Recipe Swap was a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.
I went to a really fun charity event with a friend of mine yesterday. The event had an asian theme and every single course had something on it that I haven’t tried before. On the upper left hand of the plate is an Okinawan potato puree…yes, purple mashed potatoes! 🙂 It was sweet just like regular sweet potatoes but had a smoother texture. These potatoes are originally from Japan, but are very popular in Hawaii. I’ve been to Hawaii so many times and have never tried them! They are also PACKED with antioxidants and I noticed they were on Doctor Oz’s superfoods list!
Posted by Jennifer (the student) on March 15, 2013
Happy St Patrick’s Day!
This is a simple dessert my husband loves.
Ingredients for Crust:
½ almond flour
¼ cup earth balance, cold (or butter)
¼ cup pecans, finely chopped
Ingredients for Cream Cheese Layer:
8 oz block low-fat cream cheese, softened
1 cup light sour cream
1 cup powdered sugar
1 ½ tsp vanilla
a pinch of salt
Ingredients for Pudding Layer:
1 box instant pistachio pudding
1½ milk
½ cup shredded coconut, unsweetened
Ingredients for Top Layer:
1 cup light sour cream
¼ cup powdered sugar
1 ½ tsp vanilla
a pinch of salt
½ to ¼ cup of pecans
Instructions:
Preheat oven to 350 degrees.
In a mixing bowl, combine almond flour, earth balance and pecans until it forms crumbly dough. Press the dough into the bottom of an 8×8-baking pan and bake for 10 minutes until golden brown. Let crust cool completely on a cooling rack.
In a mixing bowl, combine cream cheese, sour cream, powdered sugar, vanilla and salt with a hand mixer. Whip until fully combined and spread over the cooled crust.
In a mixing bowl, combine pudding mix and milk until pudding thickens. Then fold in coconut and spread over the cream cheese layer.
In a mixing bowl, combine sour cream, powdered sugar, vanilla and salt. Drizzle over the pudding layer and top with additional pecans.
Although the smoothies at the chain juice joints are tasty, they are often a little too sweet for me. However, I just love the consistency. I felt like whenever I added yogurt to my smoothies, they just weren’t quite right. One day my sister Denise bought the frozen smoothie mix from the freezer section and I noticed they added in frozen pieces of yogurt. So, I made my own version using frozen yogurt. It has good consistency but is not as sweet
INGREDIENTS:
1/2 cup low sugar apple juice
1/2 cup coconut water
1/2 cup frozen non fat greek yogurt (freeze it in something that is freezer safe. When you are ready use it, spoon the yogurt like ice cream by the tablespoon into your blender or Magic Bullet)
1/2 cup frozen fruit (I used strawberries)
Blend all the ingredients together and enjoy. This is for a single serving, but can also be doubled, tripled, quadrupled, etc. if you are making this for more people. 🙂
Posted by Jennifer (the student) on March 13, 2013
Hello Everyone. Happy What I Ate Wednesday! I am sharing my meals from Saturday. This semester I have a class right in the middle of the day, so I eat a lot early and then a early dinner. Thank you to Jenn at Peas and Crayons for hosting the WIAW.
This is what I ate:
Breakfast (7:00am)
I started the day with coffee and scrambled eggs with spinach and cheese with potato patties.
Lunch (11:00am)
A quick meal of leftover noodles from a Chinese restaurant, some roasted cabbage with a poached egg for some protein.
Dinner (5:30pm)
After my class I was starving so my husband took me out to dinner at Umami. I started with a strawberry lemonade and we shared brussel sprouts. I am trying to not order the same dish all the time, so I tried the Manly Burger and it was good.
Dessert (7:30pm)
After dinner, we came home to relax and watch some TV. And of course, we had a few chocolates. 🙂
Thank you for stopping by. I hope your day was full of healthy meals!
I have been using Powdered Peanut Butter for a while now but recently I came across Chocolate Powdered Peanut Butter. It is just as good as the original with the added chocolate flavor. Just Great Stuff Chocolate Powdered Peanut Butter is a healthier alternative to traditional peanut butter because it only has 1 gram of fat and 40 calories for 2 tablespoons, compared with regular peanut butter usually has 16 grams of fat and 190 calories. Also, it is 100% organic with no cholesterol and it is low in sodium. So far, I have just used the Chocolate Powdered Peanut Butter for smoothies, which adds a rich creaminess to them. This summer I plan to experiment more but for now I love my smoothies.
