Tag Archives: diet

Ice Cream

Posted by Jo on December 3, 2011 None comments

I tried to make home made ice cream today.  Ice cream I can eat without having to worry about my cholesterol going sky high and without gaining the 41 lb.’s I’ve managed to lose back!

I wasn’t impressed.  I mean, it wasn’t terrible, but it wasn’t wonderful, either!  It was my own fault,  I didn’t follow directions.  I’m good at that.  Not following directions. Yeah, just ask anyone who knows me.  :)   It’s a problem, I’m working on it…

Aaanywho…My bananas weren’t ripe enough, so they weren’t sweet enough.  *insert sad face here*

So, when you make yours, make sure you have very ripe bananas!!  :)

Home Made Ice Cream

Find this:

  • 4 very ripe bananas, sliced and frozen at least one hour
  • 2 T. creamy peanut butter
  • 2 t. cocoa powder

Do this:

  1. slice your bananas
  2. freeze your sliced bananas for at least one hour
  3. process your frozen bananas in a food processor until they are smooth like whipped topping (this will take some time, they may become course like gravel before they become smooth)
  4. once your bananas are smooth add your peanut butter and cocoa and mix until blended well
  5. serve once blended to enjoy like soft serve or refreeze to enjoy like hand dipped ice cream

Since my bananas were quite green I added some splenda to my ice cream to sweeten it up.  My ice cream also turned out quite dark in color because I used dark cocoa powder.  Next time  I will use regular cocoa powder and ripe bananas and I won’t have to use splenda and it won’t be so dark!  :)

I didn’t think to take the picture til I had my ice cream half eaten! Hahaha…

Homemade Chewy Granola Bars

Posted by Jo on October 27, 2011 None comments

My husband is arguably the most spoiled loved man I know.  I love to make him happy by baking or making things for him.  I especially love when I can make things that not only he likes, but that are good for him. Of course, I love it when I can enjoy the things I make, too… :)

That is why I love this recipe.

I did tweak the original recipe to make it my own, cause that’s how I roll.  :)

Homemade Chewy Granola Bars

What you’ll need:

  • 1/2 cup natural (no sugar added) peanut butter (you can totes use regular peanut butter if you wish!!)
  • 1/3 cup honey
  • 1/3 cup coconut oil (or another oil of your choice, i had to use canola, cause that’s what i had)
  • 2 T. butter
  • 1/2 c. splenda (go ahead and use sugar if you must)
  • 3-4 T. cocoa
  • 1 cup quick oats
  • 1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips (gasp)

What to do:

  1. In a medium sized saucepan, melt together peanut butter, honey, butter, splenda, cocoa and oil.
  2. Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (mine just  dried cranberries, yummy) Pour in and stir well.
  3. Spread mixture into a 8×8 or 9×9 inch pan.
  4. Chill for 2 hours, then cut into bars. (you could probably just drop by tablespoon full on wax paper and let set up like when making no-bake cookies)
  5. Wrap in plastic wrap for a quick grab and go snack!

Hope you try this recipe cause they are really good!! :)

Going to link up with Alli tomorrow for Sweet Tooth Friday!! Cause it’s really fun!! Go see what other treats she has come up with!!

Til we meet again,

Yum-Yum!

Posted by Jo on October 13, 2011 None comments

I was looking for a really good recipe to share with y’all today and I came across this:

Source

Doesn’t it look divine? Yeah,I though so, too!! It’s called  Quick and Easy Cilantro-Lime Broccoli Slaw.  It’s bright and Light and Oh so Yummy!!

Quick and Easy Cilantro-Lime Broccoli Slaw

What You’ll Need:

  • 1 bag broccoli cold slaw mix
  • fresh cilantro, chopped
  • lime juice, fresh or bottled
  • a generous amount extra virgin olive oil
  • ground coriander, to taste
  • cumin, to taste
  • agave to taste, or honey

What to do:

  1. Mix all ingredients in a large bowl.
  2. Taste and adjust seasonings.
  3. Allow to sit overnight before serving, for optimal flavor.
  4. Can stay in refrigerator for several days.

If you try this, make sure you come back and let me know how you like it, or if you tweaked it to your liking!!  And as always…

Weightloss Update

Posted by Jo on October 12, 2011 None comments

Thought I would give y’all an update on my weight-loss.  As of this morning, I am down 37 pounds.  I have 36 more pounds to lose to meet my first goal.  After that, Buster and I will decide whether or not I need to have surgery to have skin removed to lose the rest of my weight or whether I will be able to lose the rest on my own through toning trimming down.  I may not be able to lose it on my own.

We won’t know until I lose more weight. Right now I still have too much fat and extra skin that I am still losing and that is still changing.  I have been told by some that my skin might still be young enough and elastic enough to “shrink” back down where it should be, but I’m not sure it is, because it already is sagging quite a bit in areas, but it hasn’t been that long, yet, so I am going to give it some time and see what happens.

But I don’t want to start having problems with infections and things of that nature caused from excess skin and all that.  I don’t really want to go into details because I think it’s gross, and I think you know what I’m talking about anyway, so I will just leave it at that.

So anyway, I am just over halfway to my first goal!! YAY!!

Thanks for all the support and encouragement along the way!!
As always…

Six Can Soup

Posted by Jo on October 7, 2011 None comments

I named this soup myself because it didn’t have a name.  My hubby brought home a list of ingredients he got from someone at work and said it made good soup.  :)   It was back when he worked for the USPS.  I heard it was a Weight Watcher’s recipe??  It’s really GOOD!!!

So, since it has six cans of stuff in it, I’m calling it Six Can Soup! It’s kinda catchy, no?

Six Can Soup

What you’ll need:

all my cans/jars are 16 oz (give or take)

  • 1 can black beans, drained and rinsed
  • 1 can chicken broth
  • 1 can chicken (I like Tyson®)
  • 1 can corn, not drained)
  • 1 can re-fried beans
  • 1 jar salsa (your favorite)

What to do:

  1. Combine all ingredients in medium saucepan.
  2. Brings to heat.
  3. Serve with shredded cheese, tortilla chips and sour cream.
  4. Can also serve with black olives if desired.
  5. Enjoy!!

Butterscotch Pumpkin Dessert

Posted by Jo on October 5, 2011 None comments

This is a yummy dessert that is both sugar and gluten free for those who are concerned about these things, which my family is! :)

Without further ado, I give you…


Butterscotch Pumpkin Dessert

What you will need:

  • 1 package sugar-free instant butterscotch pudding mix
  • 1 1/2 cups milk
  • 1 cup pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • reddi whip whipped topping (this does contain a small amount of sugar, but is much better for you than other brands of whipped topping)
  • can also use 1 teaspoon of pumpkin pie spice instead of cinnamon and nutmeg

What to do:

  1. Mix pudding mix, milk, pumpkin, spices and vanilla in mixing bowl til well combined. Chill in refrigerator til ready to serve.
  2. Scoop into individual custard cups.
  3. Top with whipped topping and sprinkle with cinnamon.
  4. Enjoy!

There you go!! Easy Easy!! I think I will link this up later this week with Alli for Sweet Tooth Friday!! Because I can!! :)

Roasted Garlic & Butternut Squash Soup

Posted by Jo on October 3, 2011 None comments

This is  a perfect recipe for this time of year.  Squash is plentiful, the weather is crisp, and who doesn’t love a cup or bowl of warm soup to warm up on a cool fall evening?

Butternut squash has  always been a favorite of mine and I’m always looking for new ways to fix it, this is a new favorite…as always, after you try this, please come back and let me know how you like it!!   :)

Source

Roasted Garlic & Butternut Squash Soup

What you’ll need:

  • 1 small butternut squash (around 2 & 1/2 lbs. in weight when it’s whole)
  • 1 large onion, cut into quarters
  • 6  cloves of garlic, peeled
  • 1/4 cup olive oil
  • 1/4 tsp. salt
  • dash of pepper
  • 1/4 tsp. dried rosemary
  • 1 tsp. dried mixed Italian Herbs
  • 2 cups chicken broth

What to do:

  1. Peel and dice the squash into 1″ cubes, discarding the seeds and strings.  Mix the olive oil, salt, pepper and herbs together in a large mixing bowl.  Add the onion, garlic, and squash, and stir until all pieces are well coated.
  2. Pour the contents of the bowl onto a large cookie sheet or baking tray.  Place in a preheated 400°  oven and roast for 40 – 45 minutes, shaking the tray or moving the pieces around with a spatula occasionally to ensure even roasting.  When the squash is sweet and soft, it’s done.
  3. If you have a good blender, just tip the cooked veggies into the blender and add the broth + 2 cups of water.  Blend until totally smooth.  Alternatively, you can put the veggies into a large pot, add the broth and 2 cups of water, and blend until smooth with a hand-held immersion blender.
  4. Enjoy!!

Broccoli Salad

Posted by Jo on September 29, 2011 None comments

Here is a twist on an old favorite of mine, Broccoli Salad.  Every Time I would go to a church function or family get-together,  I would see this salad and ask the person who made it, “Does this have sugar in it?”  And every time, the answer was, “Yes.”  So, I would not eat it, even though it’s a favorite of mine.  Very frustrating, to say the least.  Obviously, I was happy when I came across this recipe that uses Stevia® instead of sugar!! I am assuming you could use Splenda® as well, if you prefer.

Here is the recipe, if you try it please come back and let me know how it turned out and whether or not you liked it!!

Broccoli Salad

What you’ll need:

  • 1/2 cup light mayonnaise (I use the olive oil mayonnaise)
  • 2-4 packets Stevia In The Raw ®  (could use 2-4 teaspoons Splenda®)
  • 2 teaspoons white vinegar
  • 1/3 cup red onion, diced
  • 2 tablespoons real bacon bits
  • 6 cups broccoli florets
  • 1/4 cup walnuts, chopped (optional, I like sunflower seeds in mine!)

What to do:

  1. In a large bowl, combine the mayonnaise, Stevia® and vinegar.
  2. Add onion and bacon and mix together until well incorporated.
  3. Add broccoli florets, mixing well to coat broccoli completely.
  4. If using, sprinkle in walnuts and toss to combine.
  5. Refrigerate at least one hour before serving.

This recipe will serve at least 6 people.  Enjoy!!

BB’s Chicken w/Marmalade

Posted by Jo on September 26, 2011 None comments

This is another “LDL” recipe…I have not tried this one yet, but I am going to as soon as I get the ingredients!!  :)   Here we go…

BB’s Chicken w/Marmalade

What you’ll need:

  • 4 boneless, skinless chicken breasts
  • no stick spray
  • 1/2 c. orange all-fruit marmalade(Polaner)
  • 1/2 c. ranch dressing (not dry mix)
  • 1/2 c. onion soup mix
  • 1/2 c. mandarin oranges, drained

What to do:

  1. Place chicken in 9×9 sprayed baking dish.
  2. Bake @375° for about 20 minutes, drain any liquid.
  3. Blend marmalade, ranch dressing and onion soup mix in blender.
  4. Pour over chicken.
  5. Bake for another 20 or 30 minutes or until chicken is done.
  6. Add oranges during last 5 minutes of baking.
  7. Enjoy!!

If you try this recipe, make sure you come back and share with us how you liked it!! Thanks!!

Another New Recipe…

Posted by Jo on September 22, 2011 None comments

Source: Rachel Ray 30-MINUTE GET REAL MEALS

I personally have not tried this recipe, but it sounds divine.  It also fits into my healthy eating lifestyle, which is awesome! I like eating foods that taste good that are also good for me!!  I did change the recipe just a bit!!  :)

So here we go!!

Ginger- Garlic Tuna Burgers on Cucumber Salad


What you need:

  • 1 3/4 to 2 pounds ahi tuna, cut into cubes
  • 3-inch piece fresh ginger root, peeled and grated
  • 4 garlic cloves , finely chopped
  • 3 to 4 tablespoons tamari (dark aged soy sauce) (eye ball it)
  • 2 teaspoons coarse black pepper
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • Vegetable oil, for drizzling, plus some for the salad
  • 1 romaine lettuce heart, chopped
  • 2 cups fresh bean sprouts or pea shoots
  • 1/2 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4 inch dice
  • Juice and zest of 1 lime
What to do:

Heat a grill pan or large skillet over high eat.

Place the fish in a food processor and pulse until the fish is the consistency of  ground beef.  Transfer the ground ahi to a bowl and mix with the ginger, garlic, tamari, black pepper, scallions and cilantro.  Form 4 equal patties and drizzle them with vegetable oil.  Place the tuna burgers in a screaming hot pan and cook for 1 minute on each side for very rare, 2 minutes on each side for medium rare, 3 to 4 minutes on each side to cook through.  Hold the cooked patties on a plate under foil.

In a medium bowl combine lettuce , sprouts and cucumber.  Dress salad with lime est and juice, salt and vegetable oil to your taste.

Pile the salad up equally onto 4 plates.  Top salad with tuna patties.

ENJOY!!!

YUM!!

Posted by Jo on September 21, 2011 3 comments

I literally just got done making this recipe and had to get on here and share it with y’all.  I couldn’t wait.  Yep, it’s that good.

I am not a fan of the original Nutella, but I like this version.  It is made with almonds, instead of hazelnuts.   I eat a gluten/sugar free diet, so it surprised me when I read this and found out I can have it!!

Homemade “Nutella”

What you’ll need:

1 cup roasted almonds, salted or unsalted (your choice)

1/4 cup honey

2 T. cocoa powder (dark chocolate for a special treat)

3 T. hot water

What  to do:

Place almonds in food processor and process until roughly chopped, about 30 seconds.  Add cocoa powder, honey and water.  Process til creamy.

Store in an airtight container in the fridge.

Source

Thanks Allison!!

Chicken and Berry Salad

Posted by Jo on September 1, 2011 None comments

This salad is so good, you’ll forget it’s good for you!

  • You start off  with a generous portion of  either Spring Mix greens or Iceberg Lettuce (actually, you can use whatever lettuce you prefer). I’d say about 2 cups or so.
  • Then you top your lettuce greens with fresh blueberries and fresh, sliced strawberries. Probably 1/2- 1 cup.
  • Then you add your chicken (I usually use the Tyson oven roasted chicken that’s already cooked and cubed, it’s in the freezer section of the store…I just reheat it in a pan, adding a little Nature’s Seasons and Garlic Salt. You could use whatever you want.) Another 1/2 – 1 cup.
  • Next you top with your Strawberry Salad Dressing (recipe as follows) and you’re ready to dig in!  A few tablespoons will do.

Strawberry Salad Dressing

1/4 c. cider vinegar
1 T. minced onion
3/4 t. paprika
3/4 t. Worcestershire sauce
3/4 c. splenda
1 c. fresh strawberries, cut up
1 – 1 1/4 c. canola oil (can also use light tasting olive oil)

In a blender combine all ingredients except oil. Once blended well, add oil slowly, a little at a time, blending well after each addition until all the oil is added. Blend well. Dressing will keep in the refrigerator for about a month, but this is so good, I doubt it will last that long…