Healthy Ice Cream Made With ONE Ingredient....



Ever try frozen banana ice cream? Try it! It's an easy way to stay cool and use up over-ripe bananas at the same time.

It turns out that frozen bananas are good for more than just dipping in chocolate.  If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like good custard ice cream. I was surprised at this bit of kitchen wizardry; I assumed that a blended banana would be flaky or icy. But no — it makes creamy, rich ice cream.

Some bananas, depending on their ripeness, have a bit of that green aftertaste. I've been experimenting by adding in another ingredient or two, like a tablespoon of peanut butter and another of honey. Delicious!

 

Italian, Anyone? Zucchini Eggplant Lasagna

 

 

Who doesn't love a nice warm slice of saucy lasagna?! Well, I do. However the caloric intake is terrifying! Here's a healthier alternative to the less "picky" eaters.  My husband would never go for this, but I certainly love it! I had a hard time finding an eggplant though. I've never worked with one before.

INGREDIENTS:

• 1 large eggplant, cut crosswise into 1/4 inch thick slices
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium onion) 
• 3 garlic cloves, chopped
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon ground red pepper
• 1 (28-ounce) can crushed tomatoes 
• 1 cup fresh basil leaves, chopped
• 1 cup (8 ounces) part-skim ricotta cheese
• Cooking spray 
• 1 (8-ounce) package precooked lasagna noodles
• 2 medium zucchini, cut into 1/4-inch-thick slices 
• 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Preparation:

1. Preheat oven to 350°.

2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes

 

 

Chicken Fajitas: A Quick, Easy Meal for Families on the Go!

As many of you may know, I've been all about my wraps lately, in my lunch especially. This is a very quick easy meal that doesn't take much effort or time, and is loved by most. Not only is this a good snack, but can also be an easy dinner for families that have kids with extracurricular activities, ie. Little League.

Baked Chicken Fajitas Recipe:

(Serves 4-6)

 

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 jar of Tostitos salsa
• 12 flour tortillas, warmed to serve
• 1 sliced onion
• 1 can tomatoes, chunks
• 1 avocado (optional)
• 1 bag fat free shredded cheddar cheese

 

 Directions:

1. Bake or broil your chicken until thoroughly cookedCube or slice chicken into slivers
2. Place chicken in the bowl with salsa
3. Apply lid, and shake up.
4. Add on your favorite toppings
5. Serve with warmed tortillas and enjoy!

 

 

Total Calories for 1 wrap is 246 calories

 

 

Soothe That Chocolate Sweet Tooth Guilt Free

Ingredients
1 package chocolate cake mix (regular size)
1 package (2.1 ounces) sugar-free instant chocolate pudding mix 1-3/4 cups water
3 egg whites
1-1/4 cups cold fat-free milk
1/4 teaspoon almond extract
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Chocolate curls, optional
Directions In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, place milk and extract in a large bowl.
Sprinkle with a third of the pudding mix; let stand for 1 minute.
Whisk pudding into milk.
Repeat twice with remaining pudding mix.
Whisk pudding 2 minutes longer. Let stand for 15 minutes.
Fold in whipped topping.
Frost cake.
Garnish with chocolate curls if desired.
Yield: 16 servings.
Nutritional Facts
1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat),
trace cholesterol,
409 mg sodium,
35 g carbohydrate,
1 g fiber,
3 g protein.

No Bake Ginger-Lime Yogurt Pie

The summer months are quickly creeping up on us, although the nights are still frigid, we can't help but get excited for cook-outs, family reunions, trips to the beach and BBQs with friends and family. So I figured a nice clean, refreshing dessert would be the best item to take to your next summer function.

 

INGREDIENTS:



3c plain non fat greekyougurt

4 oz reduced fat cream cheese softened

1/4 cup water

1 envelope unflavored gelatin

1/2 sugar substitute (stevia or splenda)

2 to 4 minced crystallized ginger**

1 tsp grated lime zest (peel)

1 (6oz) reduced fat graham cracker crust

1 tub lite cool whip

 

DIRECTIONS:

• Beat yogurt and cream cheese in medium bowl with electric mixer at medium speed until light fluffy
• Place water in medium saucepan, sprinkle with gelatin and elt stand 2 minutes to soften.Stir in sugar a substitute. Cook over medium heat, stirring constantly, about 1 minute or until mixture thickens slightly and gelatin dissolves. (do not boil)
• Add gelatin mixture, minced ginger and lime peel to yogurt mixture, stir til well blended.
• Spoon filling into crust; cover surface with plastic wrap and refrigerate until firm, at least 4 hours OR up to 2 days.
• Top with cool whip using a icing bag.
• Garnish with lime slices and serve.

 

Serves 8 to 10

 

**NOTE: crystallized ginger is available in large supermarkets and Asian markets. Its moist and chewy, with a strong spicy-sweet flavor.

 

 

 

You can also do these in a mini form, with cupcake wrappers, for smaller portion control.

Plus you get more bang for you buck, getting more product for the same amount of money.



 

Cheesecake?? On a Diet?! YES!!

I'm sure you probably thought eating cheesecake was something you could never enjoy on a diet. WRONG! You can enjoy a healthier version by simply swapping some ingredients for healthier ones. Here's a recipe that is a winner in my family (even the kids!):

Ingredients:

• About 4 graham crackers
• 1 tbsp low-fat margarine or butter
• 3/4 cup FAGE Total 0% Greek Yogurt
• 1 tbsp good quality lemon curd
• Thin slice of lemon and lemon zest to decorate

Preparation Directions:

1. Place the graham crackers in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs.
2. Melt the margarine in a pan and add to the graham crackers.
3. Mix well until all the crumbs are lightly coated.
4. Place a small metal ring on a serving plate.
5. Pour the graham cracker mixture into the metal ring and press it down firmly with fingertips.
6. Combine the yogurt with the lemon curd and a little lemon zest.
7. Spoon this mixture on top of the graham cracker base and chill for at least an hour.
8. Remove the metal ring and add a slice of lemon rind to serve.

Additional Notes:

If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd. If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.

 

 

WOOT WOOT!!! INSANITY: FIT TEST 2

 

Well its been 2 full weeks of my 60 day INSANITY journey. Needless to say, it has been hard mentally and physically. In fact, today I earned some shin splints while enduring such strenuous workouts. I'm the type to push myself as hard as I can, and although it some times results in injury, I don't push myself so much that risk not being able to finish the program. I'll just have to take my plyo workouts a bit easier and push that much harder in my other sessions.
Well here's what you've been waiting to see. How much progress can one person make in 2 weeks of Insanity? The proof is on the paper - and let me stress- you get out of your workouts what you put in.

Week 2 Fit Test Results:

• Switch Kicks..............70 (shin splints)
• Power Jacks................46
• Power Knees...............82
• Power Jumps...............12 (quit @ 25s to go from shin splints)
• Globe Jumps...............16 (had lower back pain)
• Suicide Jumps.............12
• Push up Jacks..............11
• Low Plank Oblique.....34

Keep up with my fitness journey and let me guide you through your own!!
 Just find me at:
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