Okay. So, I have one, wait no, two very important thing to say. Thing #1 – the word “skeleton” is like the hardest word for me to spell. Almost worse than spelling Wednesday (or “peeking”), but not quite as dramatic. Thing #2 is that I started writing parts of this post last night while imbibing in a lil’ wine, so I relieve myself of any official responsibility to make sense here forth. Just go with it. It was my first glass of wine in weeks, as a “reward” for kicking ass at living like a health nut, and well let’s face it. When do I ever really make sense anyway?
Anywho – you will probably notice some new things happenin’ on my cushy lil’ piece of the blog-o-verse…i.e. Advertising! Seriously, I hope you take advantage of the discount available from my first offish Sponsor, Anatomy Naturals. 15% percent off is a good chunk of change for kick-ass natural beauty products (and it expires on 9-15, so um..yeah). Besides advertising, I have lots of new things I’d like to start bringin’ to the table, and part of that is showcasing insanely fabulous blogs like Undressed Skeleton.
I won’t lie. I’ve been virtually man-handling this site for a couple of weeks now and I just love everything about it – mostly, the food. This fancy lil’ 20-something is A-maze-ing. No really, she is. Just read her inspirational story here. She’s so talented at mixing ingredients for healthful dishes and I have to say, I haven’t found anyone yet that makes living healthy so exciting and , gasp, fun!
I actually made what will likely be the first of many of her tasty recipes this week (this yummy vegan granola, pictured right) and it rocked this household’s world. She has a bazillion nutritiously funky recipes up her sleeve, from Better Breakfasts, Snack Snackities and Little Lunches to Doing Desserts, Striking Salads, and Exciting Entrees. Do it. Go there. Eat your face off. This chick’s for realz.
As if it couldn’t get any better than food, she also has some really fantab tips to keep exercise exciting – like, “Work Out Rip Offs“, which I TOTALLY ripped off (pun intended). I used her version as an inspiration to make my own and it’s workin’ like a charm. Although some mornings I feel like psychotically “ripping” it to shreds, it really does make me accountable and gives me options, which is what I need to stay on track (read a bunch more of Taralynn’s Fitness tips: here).
The moral of this story: I love Taralynn McNitt. There. I said it. Given our age difference, I sorta feel like a Grandma peeking into the crib of a newborn who is like, way smarter than I’ll ever be. But, C’est la vie (like, I’m french or something). Taralynn McNitt, I heart you. If you ever want to get best friend necklaces or something, just let me know.
Top-o-the-mornin’ to ya! Don’t ask. I’m not even Irish, and it’s actually late afternoon. I guess It just sounded like the right thing to say ? In any event, I am having a wonderful day on this glorious “Tuesday after a long weekend”. I had a fabulous workout and am
drinking eating, a luscious fruit smoothie chunky (which looks nothing like the alcohol spiked gem shown in the photo to the left).
FYI, the fruit “chunky” is the arch nemesis of the fruit smoothie (kick ass recipe here), and it only makes it’s presence known when your blender doesn’t feel like blending your frozen fruit the way it is supposed to as per the label on the 9 million dollar box it came in. If I was the “normal me” today, I might’ve launched the blender across the room in a rabies-like rage when things didn’t go my way . BUT, instead, I grinned and bared it (suck it blender…me and my fruit chunky are just fine, thanks). Special shout out to “insanely difficult step aerobics”, for being so freaking hard to do, but making me feel so positively amazing after I’m done.
Anyway, I’ve been really excited about the foods we’ve been eatin’ for dinner lately and it got me thinkin’ that it’s been about four-thousand years since I shared a recipe. So, below is one of my newest fave flaves, thanks to my FITNESS Magazine subscription…(seriously, it’s SO darn good, please make it and tell me whatcha’ think).
Now, on to one of the most awesomest recipes ever, squared.
Via the April, 2012 issue of FITNESS MAGAZINE. Makes: 4 servings nutrition facts per serving: 334 calories, 10 g protein, 37 g carbs, 20 g fat (2.6 g saturated), 11 grams fiber
4 Tablespoons EVOO
2 Tablespoons apple cider vinegar
2 Tablespoons agave nectar
1/4 cup freshly squeezed lime juice (if you don’t have 12 hours to squeeze fresh limes, just get the “fresh squeezed” stuff in the jar. It works just fine)
- 1, 15-oz can of black beans, rinsed and drained
- 1 Garlic clove, mince it
- 1/4 teaspoon of Chipotle Chili Powder
- 1/2 teaspoon of salt (we omit salt in everything we cook (never do this for baking!) so feel free to leave it out)
- 1 head of romaine lettuce, cut or torn into bite-size pieces (if your hamster can eat it, you’ve done it right)
- 1 large tomato, finely chopped
- 1/4 red onion, finely chickity-chopped
- 1 avocado, pitted, peeled and diced (Never diced an avocado? Click here for “how to”)
- 1/2 cup cooked quinoa (if you’ve never had quinoa, I encourage you to read all about it and start eating it. It’s the cat’s pajamas)
- 2 Tablespoons of finely chopped cilantro
Before you get goin’ on the salad-y part, you’ll want to mix up the vinaigrette. Start by using a blender that actually works. Then add 3 tablespoons of EVOO, the vinegar, the agave nectar and the lime juice and puree the H-E-double hockey sticks outta that shit. If you are looking to make it a lil’ extra spicy, just add some extra chipotle chili powder and fresh ground pepper and hit the puree button one more time. It’s totally worth it! Also, you’ll want to cook your quinoa now too (since you have to let it cool before stickin’ it in your beautiful salad). Just follow the instructions on the package (boil water, stick in quinoa, wait for water to evap…takes about 15 minutes). Once done, set it aside and let it chill.
Next, heat the remaining oil (the tablespoon you didn’t use when makin’ the vinaigrette) in a small saucepan over medium heat. Then, saute’ the black beans, garlic, chile powder and salt (if you are including it) for around 5 hours (just kidding…5 minutes!) At this point, your kitchen will be smelling so good, you might start licking the cupboards. Try to refrain from doin’ that. Um…oh yeah, start cutting up your veggies too. I usually stick them all in a big bowl and then add the “cooled” beans & quinoa so I can get it mixed up reeeeeeeal good and stuff. You probably won’t need to use all the vinaigrette, unless you’re one of those people who hates the taste of delish veggies. Either way, when all is said and done, it should look like this. Enjoy!! (oh, and don’t forget to enter the awesome giveaway I’ve got goin’ on right now for your chance to win a 6-month KLUTCHclub or Conscious Box subscription or a $100 AMEX gift card*) Good luck
THIS GIVEAWAY IS OVER. WAH. CHECK HERE FOR MORE AWESOME GIVEAWAYS!
*Sweepstakes Disclaimers: NO PURCHASE NECESSARY. Starts at 12:01 a.m. ET on 5/24/12 and ends at 12:01 a.m. ET on 6/4/12. Open to legal residents of the 50 US and DC , 18 years or older at time of entry. Subject to official rules available here. Void in territories and possessions located outside of the 50 US, and DC where prohibited or restricted by law. This sweepstakes is in no way sponsored, endorsed or administered by Facebook®, Google™, or Twitter®, or the prize manufacturers. You understand that you are providing your information to the blog five-style-high and not to Facebook®, Google™ or Twitter®, or the prize manufacturer. The information you provide will be used SOLELY for the purposes of selecting and notifying a prize winner, after which the information will be permanently deleted.
It’s becoming increasingly clear to me that I have a parasite living in my belly, and no, it’s not a little human gestating (I’m not ready to be a teen mom yet). No but seriously though, the parasite is really the only explanation I have for this insatiable hunger. For the record, the parasite is also the only explanation I have for the incredibly unflattering “monkey face” that I seem to almost always do in pictures as depicted to the right.
I pretty much want to eat everything and anything in my path. It’s gross. It’s so bad, that I had to force myself not to exceed my 2 gummy vitamin daily minimum. Have you ever tried those things? Well apparently, I am the equivalent of a 6-year-old in the vitamin department and won’t take them unless they come in gummy format. And let me tell you, the jerks that manufactured these things suck big time (just kidding, they are awesome)..but also really sucky because the vitamins taste like candy and I therefore want to demolish the entire bottle in a single sitting. Rude!
Don’t worry, I’m not eating my face off or anything. If I have any chance at the “making 2012 my bitch” thing, I gotta have self-control. Wah.
Anywho (ew, why did I just say that?) in keeping with the theme, I’ve decided to continue to torture myself by sharing a totally awesome pizza recipe that me and hubbaro made a month or so ago. Basically, anytime you combine bread, blue cheese, and balsamic anything, my heart is a flutter. Stomach…making noises…wanna eat my own hand…Here we go:
This recipe has been adapted by us because the original version had a total prep and bake time of over 3 hours and also included the full fat versions of cheese and such and we need to watch our girlish figures (sorry, my girlish figure….his strong man physique). Of course, the original version is here if you are a size 2 “make-it-from-scratcher” with hours to slave in the kitchen.
- 2 cups balsamic vinegar
- 1 tbsp honey
salt& freshly ground pepper (we don’t cook with salt)
- 1 (12 oz) NY strip steak
canola oilolive oil (we prefer the EVOO) 1/2 recipe pizza dough rolled into 2 (10-inch) rounds or2 store-bought pizza dough (i’m 99% sure this is where the 500 hours of prep came into play. We opted for store bought, whole wheat is best).
- 1 cup grated Monterey Jack Cheese (we use the fat free version)
- 1/2 cup crumbled blue cheese (reduced fat version)
- 1 bunch
watercressfresh spinach, coarsely chopped (we are not fancy enough for watercress)
parmigiano-reggianoasiago (it was in the fridge and buying new cheese costs a million dollars)
Once you get all the gutts in order, time to tag-team the tasks. We like cooking together to get dinner in our belly’s faster (plus, it’s a great way to spend a lil’ extra time doing somethin’ fun!). I’m usually the sous-chef. I like to cut and mix things.
Bring the vinegar to a boil in a small nonreactive saucepan and cook it, stirring it occasionally until your arm falls off. Just kidding. Stir it until it’s reduced to about a 1/2 cup, then mix in the honey and season with some pepper (as much as you want, along with salt if salts your thing). I’m fairly certain I screwed this part up, but it tasted good in the end, so that’s all that matters.
Meanwhile, while your hot, sexy wife is making glaze, heat your awesome indoor grill to high. Brush steak on both sides with oil and season with pepper (and salt, if desired). Grill until it looks good – to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board and chop that shit up. Cover it up with a homemade foil tent and let it cool while you are workin’ the dough.
Workin’ the dough:
Preheat your oven to six-million degrees (or 450 as depicted in the above pic). Pretend your name is Mario and carelessly toss the dough in the air a couple of times until it is a perfect pizza circle. Then, after sprinkling some cornstarch on it, gently lay it on your pizza stone (if you don’t have one of those, just use a standard pizza pan-thingy). Brush the dough with EVOO and brown it up for a couple of minutes in the oven. I have no clue how long, just keep checking it until it looks like it’s a beauteous golden brown.
Sprinkle the delicious cheeses over the lightly browned dough you just took out of the oven. Then, stick it back in the oven and bake it until the cheese is all melty-like.
Next, take it out of the oven (yes, again) and remove the tent from the steak and sprinkle the spinach evenly, followed by the sprinkling of the steak.
Once you’ve done that, drizzle (i love that word, fo shizzle) the balsamic glaze. Then top it with some of that tasty grated Asiago cheese and be prepared to have your mind blown.
I’m certain I’ve forgotten something key here, but you get the idear. Enjoy!
P.S. Totally non-food related – don’t forget to enter the current giveaway for your chance to win this gorgeous See Jane Work Faux Leather Desk Set & $25 See Jane Work gift Card. Click here for the skinny on the desk set, See Jane Work and your chance to win (legal jargon below as required by the sweeps policia).
*NO PURCHASE NECESSARY. Starts at 12:00 a.m. ET on 1/16/12 and ends at 12:01 a.m. ET on 1/23/12. Open to legal residents of the 50 US and DC, 18 years or older at time of entry. Subject to official rules available here. Void where prohibited or restricted by law. This sweepstakes is in no way sponsored, endorsed or administered by Facebook® or Twitter®. You understand that you are providing your information to the blog five-style-high and not to Facebook® or Twitter®. The information you provide will be used SOLELY for the purposes of selecting and notifying a prize winner, after which the information will be permanently deleted.
I have an addiction. It’s icy cold, but I would snort this luscious beverage it’s so f-ing good. Last year hubby and I needed some new healthy recipes, so we bought The Biggest Loser Family Cookbook.
This cookbook has some other really fantabulously good healthy food recipes but the one that topped my list and also made me a junky, is the “Cherry-Pineapple” Smoothie (p.39), which I literally eat for breakfast almost every single day.
Below is my adapted version of the original Recipe which was already freaking awesome. I’m guessing the calories of my version are around 200 or so (about 30 calories less than the original) and it’s super low in fat/sodium and high in protein.
- 1/2 cup of light soy milk (I prefer Silk)
- 1/4 cup fat-free, sugar free vanilla yogurt (I use Dannon Light & Fit. Do yourself a favor and just buy the 32 oz. quart as you’ll need lots of it to feed your new habit)
- 1/2 cup of frozen unsweetened “sweet” cherries (Dole is my guilty pleasure)
- 1/2 cup of frozen pineapple chunks (Dole works good for these guys too)
SHAKE IT UP:
Throw all of the gutts into a blender and use the ice crush function. I find that if I put the soy milk and yogi into the blender first, the fruit blend smoother.
Feel free to send me an email when you are officially hooked and I’ll send you a link to my support group. Enjoy the high.
These soups are indeed fab; tried and true. We have been on a several-week, healthy-soup kick with hopes of losing some L-B’s. We are still fat. Oh, not because these soups are not low-fat, low cal, low-sodium, high awesome, but mostly because we like to wash our soup down with a cupcake from SWEET (and I promise to talk more about my cupcake infatuation later). With that, enjoy the 5-style-soup-high!
I am in love with fall so much that I’d marry it if I didn’t already have a hunky hub. This is probably why I enjoyed this recipe so much. Grab some black beans, pumpkin puree, some sweet yellow peppers and a bunch of other goodies and get mixin’ (you might want to use fat free, low sodium chix broth as a sub for the straight stuff). Save this guy for a Saturday-after a quick 20 minute prep time, you got about 4 hours to let the soup gutts have some alone time. Thanks to Taste of Home for a whole lotta pumpkiny-goodness. Recipe, purty photo and nutrition info here.
TOTALLY (TWO)-bular: Carrot, Tomato & Zucchini Soup
If you are quick with a knife, this soup only takes about 30-35 minutes to make. All you need is an onion, some garlic, a lil coriander, some carrots, zucchini, diced tomatoes and fresh cilantro. Heat it all up with some fat-free, low-sodium chicky-broth, blend it and eat like 32 bowls of it, since it’s only 104 calories per serving. Click here for the complete recipe/nutrition info. You will not be dissapointed (unless of course you hate Carrots, Tomato & Zucchini).
THREEEEEEEE: Southwestern Broccoli Cheese Soup
Grab your cowgirl boots, spurs (if you’re feelin’ kinky) and cook the hell out of this spicy soup recipe. We’ve made this at least 2 or 3 times since we found the recipe and every time it just gets better. All ya’ need is a bunch of veggies, some has browns, and salsa (ok, there’s other stuff too – check out the recipe here). To lower the sodium, we replace the chicken bouillon granules/water with fat-free, low sodium chicken broth. Other than that, it’s hard to believe that a recipe with processed cheese is only 143 calories / 2 grams of fat per cup. Eat up!
IT’S NUMBA FOUR: Butternut Soup with Parmesan Croutons
Creamy soups are typically not my cuppa-tea, BUT I have developed a soft spot for this sweet & savory soup. Grab your man (or your lady friend, or maybe your bff, or cat – just grab someone) for a lil’ Q-T kitchen time. Make sure your blender is revved up and ready to go and don’t forget the EVOO (side note: didn’t plan the aforementioned rhyme. I’m Leaving it. So what.) Check out the rest of the recipe here (and don’t forget to pick your jaw up off the floor when you realize this lil’ lady is only 179 cals for 1 and 1/4 cup). Ready, set, weeeeeeeeeeee!
FIVE: Corn & Pepper Chowder
I saved this one for last because I honestly thought I would hate everything about this soup. It’s not like the ingredients were gross or anything, but I just don’t typically gravitate to anything with the word “Chowder” in it. But, I put my big girl hat on and give this a shot and what a surprise for my belly! This is so easy to make. Again, we replaced the bouillon dudes/water with legit chicken broth of the fat-free, low sodium and organic nature. Then, it only takes about 30 minutes to prep, cook and prepare for consumption. Another low cal (170 to be exact) and low fat soup…i mean, Chowder (still hard to stomach that word). Here’s the recipe and nutritional scoop.
(Carrot, Tomato & Zucchini Soup recipe Credit: Fiona Haynes via About.com) / (Black Bean ‘n’ Pumpkin Chili recipe Credit: Originally published as Black Bean ‘n’ Pumpkin Chili in Taste of Home October/November 2008, p39) / (Southwestern Broccoli Cheese Soup recipe Credit: Via Taste of Home. Originally published as Southwestern Broccoli Cheese Soup in Light & Tasty June/July 2004, p39 ) / (Butternut Soup with Parmesan Croutons recipe Credit: Originally published as Butternut Soup with Parmesan Croutons in Healthy Cooking October/November 2009, p40) / (Corn and Pepper Chowder recipe Credit: Originally published as Corn and Pepper Chowder in Light & Tasty February/March 2002, p11) / (blender photo credit: VancityAllie on Flickr) / (black bean photo credit: A Culinary (Photo) Journal on Flickr). (disclaimers)