July 5, 2012 by Kristin
June 28, 2012 by Kristin
June 18, 2012 by Kristin
So I was looking in my fridge and I had 2 avocados, an onion, and chicken breast. I came up with spicy avocado chicken. I used some spices from the spice cabinet to make it a little tangy.
- chicken breasts
- Mexican chili powder
- 1/2 teaspoon of salt and pepper
- 1 avocado
- 1/2 onion
- 1 tablespoon of chopped cilantro
- 1 tablespoon of lime juice
- 2 tablespoons of olive oil
- pinch of sugar
- Use the salt and pepper and chili powder to season the chicken breasts.
- Cook the chicken in a skillet in medium heat and use coconut oil instead of olive oil. Cook the chicken until it is cooked all the way through.
- While the chicken is cooking, mince the onion and avocado, and mix with olive oil, cilantro, lime juice, and sugar. Spoon the mixture onto the cooked chicken and serve!
June 11, 2012 by Kristin
- 2 chicken breasts, pounded to 1/4″ thickness
- Salt and pepper
- 1 tsp coconut oil
- 1 clove garlic, crushed
- 1/2 tsp dried rosemary
- 2 tbsp diced roasted red pepper
- 1 whole red pepper diced
- 4 cups baby spinach leaves
- 1 cups of mushrooms
- 2 tbsp grated parmesan
Directions1.Season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside.2. Add the oil, garlic, rosemary, both types of red pepper, mushrooms, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Spoon 1 tablespoon of parmesan on each chicken breast.In the picture, I also have broccoli that I cooked by steaming and a brown rice quinoa mix.
June 11, 2012 by Kristin
June 5, 2012 by Kristin
I absolutely love eggplant parmesan. What I don’t like about it is it’s fat content. So last night I decided to try and make this dish a bit healthier. According to my husband, it was awesome. I didn’t fry the eggplant, I baked it instead. I also didn’t heavily bread it or use too much cheese.
- 2 eggplants
- 3 egg whites
- 1 tablespoon of water
- 2 cups of breadcrumbs
- ¼ cup of parmesan cheese
- ½ teaspoon of salt and pepper
- 3 basil leaves sliced
- 1 can of your favorite tomato sauce
- 1 package of graded part-skim mozzarella cheese
- Preheat oven to 400°F. Coat baking sheet or casserole dish with nonstick cooking spray.
- Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper, and basil in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture on both sides. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 10-15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer. Then, take them out.
- On another baking dish or casserole dish, spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. If you skip the cheese and don’t use any, this dish can be even healthier! Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
June 1, 2012 by Kristin
We don’t always have time to pack our meals or sit and eat breakfast. I woke up late the other day and had no time to prepare and then, sit and eat my breakfast. I had to grab breakfast on the go! So I decided to do some research and see which breakfast chain restaurants have the best tasting and healthiest breakfast meal.
1. Starbucks: At Starbucks, I love how they put the calories right on the packaging of their food. It’s great and convenient! Some of their food doesn’t directly say the calorie amount, but you can look it up on the internet, your phone (they have a cool app), or on a pamphlet that they have right next to the register. I suggest getting their Spinach & Feta Breakfast Wrap. It has about 280 calories, 10 grams of protein, and 9 grams of fat. Another great choice is their Chicken Sausage Breakfast Wrap with 300 calories; it is still a good option. Starbucks also has oatmeal, which only has 140 calories and it tastes pretty good too! I absolutely love Starbuck’s breakfast!
2. Dunkin Donuts: Beware when going here and don’t be tempted to get a doughnut! When coming here, look for items that contain eggs whites and NO CHEESSE (which can increase your meal’s calories).The Egg on an English Muffin sandwich comes in at 320 calories, 15 g fat, 5 g saturated fat, 14 g protein, 1 g fiber, and 820 mg of sodium. The protein will help will keep you going strong through the morning.
3. McDonald’s: Not my favorite place, but if you are in a jam, order their Egg McMuffin. It only has 300 calories, but it does have over 800 mg of sodium.
4. Burger King: The Egg and Cheese Croissan’wich has 320 calories, 16 g fat, and 7 g of saturated fat. The sodium content may be a tough fit for restricted diets at 690 mg. Eleven grams of protein will help keep you feeling full until lunch.
5. Subway: Their Egg White & Cheese Sandwich is a great choice at Subway with 150 calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 480 mg sodium, and 5 g fiber. It comes on a light wheat English muffin for a healthy high-protein, high-fiber, portable meal.
So there you have it, you can eat healthy on the run! Just be smart with your choices. Stay away from bagels and other temptations and you will be a healthy girl in no time.
May 9, 2012 by Kristin
- 8 skinless chicken breast tenderloin
- 1 package of cherry tomatoes
- 2 sun-dried tomatoes
- 2 tablespoon of white wine vinegar
- 1/2 cup low sodium chicken broth
- 1/2 onion
- 2 tablespoons of garlic
- one bag of spinach
- 1 tablespoon of coconut oil
1. Take the cherry tomatoes, onion, sun-dried tomatoes, chicken broth, and garlic and mix with a food processor until the mixture is chunky but well mixed. Set it aside.
2. Cook the chicken to completion by using the coconut oil in a pan.
3. When the chicken is done, take your tomato mixture and pour on the chicken. Then add the package of spinach and cook for about 2-3 minutes or until the spinach is soft.
May 5, 2012 by Kristin
- 1 avocado
- 1 bag of pre washed lettuce
- 1/2 onion
- 2 tablespoons of chopped cilantro
- 1 tablespoon of white wine vinegar
- 1 teaspoon of olive oil
- 1 table poon of lime juice
- 1/2 teaspoon of stevia
- dash of salt and pepper
April 30, 2012 by Kristin
I love, love, love, fish tacos! But, they aren’t exactly the healthiest dish. So I decided to try to make it a bit healthier without compromising taste. I hope you all enjoy it!
- 1 AVOCADO, PITTED, PEELED, AND CUBED
- 1/2 ONION, FINELY CHOPPED
- JUICE OF 1 LIME or 1 TABLESPOON OF LIME JUICE, PLUS WEDGES FOR GARNISH
- CHOPPED FRESH CILANTRO
- SALT AND BLACK PEPPER
- COCONUT OIL
- 2 LARGE MAHIMAHI FILLETS (1 1/2 LB TOTAL)
- 1 TBSP BLACKENING SPICE
- LOW CARB TORTILLAS
- Mix the avocado, onion, lime juice, cilantro, and salt and pepper in a bowl and set it aside.
- Heat a pan until hot. Coat the fillets on both sides with the blackening spices.
- Cook the fish for about 4-5 minutes on both sides.
- Once the fish is cooked, remove it from the heat.
- Break the fish into pieces and place them on the tortillas. Then, put some of the avocado mixture on top. You can also garnish with fat free sour cream or cheese as well.