28 Sunday Oct 2012
Posted in Exercise Log, General
Source: blackguidebook.com via Jennifers on Pinterest
10/28/12 Walk/Hike 6 miles √
10/29/12 Yoga 1 hr class, Weight Train 20 min
10/30/12 Piyo 1 hr class , Cross Trainer 20 min
10/31/12 Yoga 1 hr class, Weight Train 20 min
10/01/12 Yoga 1 hr class , Cross Trainer 20 min
10/02/12 Off
10/03/12 Tennis 1 ½ hr class
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24 Wednesday Oct 2012
Tags
chickenrecipe, davita, diabetesfriendlyrecipe, kidneyfriendlyrecipe, sweetandsourchicken, sweetandsourchickenrecipe
This is a recipe that comes from the davita.com website, www.davita.com . It is kidney and diabetes friendly, but is also good for the general public since it is low fat and low salt. We are having a hawaiian celebration for out patients tomorrow and are serving this dish. It smells heavenly when you are preparing it!
Serving size: 1 cup plus ½ cup rice
Ingredients:
One 8 ounce can juice packed pineapple chunks
1 pound boneless, skinless chicken breasts
1 cup reduced sodium chicken broth
¼ cup apple cider vinegar
¼ cup brown sugar
2 teaspoons reduced sodium soy sauce
½ teaspoon garlic, chopped
1 cup celery, sliced
1 small onion, diced
1 green pepper, sliced
3 tablespoons cornstarch
¼ cup water
2 ½ cups cooked rice
Preparation:
* This recipe counts as 3 meat, 2 starch, ½ vegetable – low potassium, ½ fruit – low potassium
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24 Wednesday Oct 2012
Posted in General, Healthy Inspirations
This is what I ate:
Breakfast (6:30am)
I started the day with coffee and a strawberry and cheese croissant from the Gypsy Den.
AM Snack (9:00am)
Apple.
Lunch (11:30am)
My favorite salad at Rae G in Brea , the chef salad.
PM Snacks (2:00pm)
Cashews.
Dinner (5:00pm)
A pumpkin smoothie with flax seeds. 🙂
Thank you for stopping by. I hope your day was full of healthy meals!
22 Monday Oct 2012
Posted in Exercise Log, General
Source: loveyourhealthylife.typepad.com via Jennifers on Pinterest
10/21/12 Off √
10/22/12 Off √
10/23/12 Piyo 1 hr class, Weight Training 20 min √
10/24/12 Yoga 1 hr class
10/25/12 Yoga 1 hr class, Weight Training 20 min
10/26/12 Yoga 1 hr class
10/27/12 Tennis 1 ½ hour class
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22 Monday Oct 2012
Posted in General
Source: rustyhinge.blogspot.com via Jennifers on Pinterest
Lots of Love,
Jennifer and Jennifer
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20 Saturday Oct 2012
Source: lovintheoven.com via Jennifers on Pinterest
My mom saved recipe from the Los Angeles Time in the 1970’s and I think this is another recipe that originally came from the Los Angeles School District in the 1950’s. No matter where it came from it has been a family staple ever since.
Ingredients for Cake:
Ingredients for Topping:
Instructions:
Pre-heat oven to 350 degrees.
All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder.
In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
Spread half of the batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes. Makes 8 servings.
Enjoy!
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20 Saturday Oct 2012
Source: 101cookbooks.com via Jennifers on Pinterest
This recipe is from Jennifer’s (the student) grandmother. This simple recipe was a favorite treat every time we visited my grandmother’s house. I have wonderful memories surrounding this recipe.
Ingredients:
Instructions:
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20 Saturday Oct 2012
Tags
Back to Autumn, Blog Party, Guest Blogger, Health Inspirations, Muffins, Pumpkin Muffins, Pumpkin Muffins Recipe, Pumpkin Raisin Muffins, Pumpkin Raisin Muffins Recipe, Pumpkin Raisin Recipe, Raisin Muffins, Raisin Muffins Recipe, Raisin Pumpkin Muffins, Recipe Swap, Recipe Swap Blog Party
Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.
I’ve been meaning to use up my last can of pumpkin puree since December. But with Spring right around the corner it just never seemed right to start baking a “autumn dessert”. However, when I saw that Julie posted a pumpkin recipe I decided to give it a go as well. At least the weather this weekend was perfect for some full-of -spice Pumpkin Raisin Muffins.
I started out by making one batch (4 muffins) but they were so delicious that I ended up eating 2 straight away which led me to making a second batch (another 4 muffins) last night. Because I didn’t trust myself around the second batch of muffins, I immediately froze them for an on-the-go breakfast or afternoon treat. For the muffins I adapted a recipe from The Pioneer Woman.
Yield: makes 4-6 muffins
Ingredients
Instructions
As you will notice I used brown rice flour for this recipe, but you can certainly also substitute it with all-purpose flour if you like.
If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.
Hope everyone has a relaxing rest of the weekend 
20 Saturday Oct 2012
I think this is a 1940’s or 1950’s recipe from the Los Angeles Unified School District. I know I grew-up eat these at home and I like these year- round.
Ingredients:
Instructions:
* Make approx. 2-dozen cookies.
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20 Saturday Oct 2012
Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. I have heard this recipe is addictive.
Ingredients:
Preparation:
Use a large enough skillet so the pecans are in one layer. A nonstick skillet works well.
Melt the butter in the skillet and add the hot pepper. If you are using liquid artificial sweetener, add it now.
Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and powdered sweetener if you’re using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)
. Carbohydrate Information:1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.
**Update 12/10/12 – I was finally able to try this recipe and it is great. Susan is right about it being addictive.
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