Sunday, March 21, 2010

Banana Soft Serve Ice Cream

Sometimes you just NEED ice cream. Not just ANY ice cream. HEALTHY BANANA SOFT SERVE!

All you need are three ingredients and a food processor.

2 frozen bananas, frozen in chunks.
2 tablespoons of unsweetened vanilla Almond Breeze (or milk of choice)
3 drops of vanilla custard Capella Drops (of you can use vanilla extract)

I scrapped, blended, scrapped, blended for maybe 5 minutes and it was perfect. The texture was super creamy and delicious. I topped it with a bit of coconut flakes and granola. HEAVEN IN A BOWL I tell you. HEAVEN!

ENJOY!!! ;)

Wednesday, January 20, 2010

Healthy Pumpkin Pudding

This may possibly be the easiest dessert in the world. If you like pumpkin pie, you will LOVE this rich little concoction!! You only need 4 ingredients.
  • 16 oz can Pumpkin Puree (NOT pumpkin pie filling)
  • 1 box instant, fat free vanilla pudding mix
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • Splenda to taste (or sweetener of choice)
Mix all of these ingredients in a bowl until well blended. That's it. No, this is not a joke. The flavor is very similar to pumpkin pie in my opinion and the texture is super rich and creamy. I like to top mine with fat free whip and granola or crumbled graham crackers for a little crunch. Sometimes I even toss in a banana.

I hope you enjoy this one as much as I do. I could eat this stuff every single day!

Monday, January 18, 2010

Spicy Cabbage Soup

Ahhh, my beloved cabbage soup. How I love thee. You're low calorie, low fat and filling ways simply sweep me off my feet.

In your largest pot, add ALL of the ingredients listed below. Simple enough right?
  • 1 head green cabbage, chopped
  • 1 large purple onion, chopped
  • 2 stalks celery, chopped
  • 1 cup chopped carrots
  • 1 can black beans (new addition)
  • 1/2 cup uncooked brown jasmine rice (new addition)
  • 2 Trader Joe's Jalapeno Chicken Sausages, chopped into small pieces (new addition)
  • 16oz can pureed tomatoes (new addition)
  • 32oz can tomato sauce (new addition)
  • Enough low sodium, low calorie chicken stock to cover everything
  • 2 tbs black pepper
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1 tsp cayenne
  • 2 tsp oregano
  • 2 tsp sweet basil
  • 2 tsp sea salt
  • 1 bay leaf
Give this all a good stir, turn the burner to low-medium heat and covered it. It's safe to let this sit and simmer away for about 2-3 hours. Just give it an occasional stir.

I like my cabbage soup SUPER SPICY but if you prefer a milder version, just add less black pepper and skip the cayenne.

This soup has a lot of depth, flavor and texture. ENJOY! ;)

Wednesday, January 6, 2010

Banana Soft Serve

Okay, this one is SUPER simple! Peel two bananas, cut them into chunks and toss them in the freezer in some tupperware for a few hours. Once they are nice and frozen toss them into a food processor (blenders don't work very well unless you have a very powerful one) and mix until smooth and creamy.

And there you have it, banana soft serve fluffy goodness in a bowl. You can top it with fresh berries or even some granola for crunch. Or just have it plain because it tastes delicious!

Add 1 Weight Watchers point for each banana you add. Simple enough right? :)

Black Bean Burger

This is a simple, filling and delicious all bean burger that both me and boyfriend love! It's super easy to make and full of fiber and healthy goodness. Here is what you need for 2 MASSIVE or 3 medium burger patties.
  • 1 can black beans, drained and rinsed,
  • 3 tbs corn meal,
  • 2 egg white,
  • 2 green onions, chopped fine,
  • 2 tbs red onions, diced fine
  • 2 tbs corn, (from can)
  • salt & pepper to taste
  • dash cayenne
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
I rinsed and drained the beans, added the cornmeal and mashed the heck out of them with a fork. This will take a few minutes of effort but it's well worth it. Don't over mash. Leaving bigger chunks of bean here and there helps add great texture to the burgers.

Now add ALL of the other ingredients.

Mix and mash the mixture with your hands until it's well mixed and form your patties. You can make 3 nice size burgers or two MASSIVE ones like I did below.

While you are forming the patties start heating a skillet on medium heat. Spray the pan with Pam (or you can use olive oil) and make sure it is well coated.

They will need roughly 8-10 minutes on each side. You just want to make sure that they brown enough of both sides so that they don't fall apart when you flip them.

I like to top mine with fat free cheese and ketchup. Also good would be fresh avocado slices or sauteed onions. YUM!!

Hope you like it! :)

Tuesday, December 29, 2009

Vegetarian Stuffed Peppers

I grew up on stuffed peppers. It was one of my favorite things to eat as a kid in Hungary. Actually it STILL IS! Of course my version is much healthier. Just as delicious though if I do say so myself.

Filling.... (This is enough for two stuffed peppers)
  • 2 servings of Morning Star Farms Grounds
  • 1/2 cup Arborio Rice, cooked
  • 1 small yellow onion, chopped
  • 1 green onion, chopped
  • 1/4 cup black beans
  • dash cayenne
  • dash red pepper flakes
  • dash cumin
  • dash garlic powder
  • salt & pepper to taste
You will also need a large can of Tomato sauce and 2 large bell peppers.

Cook all of the filling ingredients together in a small pan until the onions are nice and tender. You don't have to cook the mix for too long since it's made with grounds instead of real ground beef. Once you're satisfied with the mix, set it aside.

Next, core 2 peppers and place them into a pot with maybe a 1/2 inch of boiling water in the bottom. Cover and cook for just a few minutes until the peppers begin to soften, maybe 8-10 minutes. (***this saves you a TON of oven baking time).

When the peppers are nice and tender (make sure not to overcook them because they will fall apart when you stuff them) add them to a small baking/casserole dish and stuff each with the mixture.

Next, take a large can of tomato sauce and fill your baking dish with the entire can, making sure to dump some directly over both stuffed peppers.

Pop them into the oven, which should be preheated to 400 degrees, and cook them for 20 minutes or so.

Easy as pie right?

A great side to enjoy with this dish is mashed potatoes. I like to eat mine plain though. It's very filling!

Each stuffed pepper is 5 Weight Watchers Points. ENJOY! ;)

Stuffed Pepper Soup

This is SUPER EASY, one pot, healthy recipe. Here is what you will need for two servings. You can easily double the recipe if you're a fan of leftovers.
  • 2 servings Morning Star Farms grounds (for vegan) OR
  • 1/2 lb ground beef (for regular)
  • 1/2 cup cooked Basmati rice
  • 1 cup, fat free, low sodium chicken stock
  • 1 large can tomato sauce
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • salt & pepper to taste
  • dash cayenne
  • dash smoked paprika
  • dash garlic powder
First you cook up the Morning Star Farm grounds (or beef) together with a medium onion on medium-low heat with a splash of olive oil.

Once cooked, add the can of tomato sauce and one cup of chicken stock.

Next you add the green pepper.

Then you add ALL of the seasonings and the 1/2 cup of (cooked) Basmati rice.

Cover and simmer on LOW heat for 30 minutes or so. Just long enough for the flavors to nicely blend together and for the peppers to get nice and tender.

And there you have it. Rich, chunky, stuffed pepper soup. SO EASY and delicious!

If you're using Morning Star Farms instead of ground beef, this is a SUPER LOW calorie and filling soup. Each serving (this recipe is enough for 2 servings) is only 5 Weight Watchers points. I like eating mine with hearty bread, sprayed with a bit of spray butter.

I hope you like this rich and creamy soup! It's perfect for a cold night spent indoors!


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