ERUPERTO's Recent Blog Entries

Recipe of the day...Baked Cider Doughnuts, LOW-FAT!

Thursday, November 13, 2008

Baked Cider Doughnuts

Easy doughnuts with the flavors of apple and spice. Any day will be great if you start with a breakfast this special.

Prep Time: approx 15 Minutes. Cook Time: approx 15 Minutes. Ready in: approx 30 Minutes.

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice concentrate, thawed
1 teaspoon vanilla extract


1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.
3. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.

Nutrition, Per Serving:
Servings, 12:
Calories 138
Total Fat 2g
Saturated Fat 1g
Cholesterol 38mg
Sodium 261mg
Potassium 209mg
Total Carbohydrates 26g
Dietary Fiber 2g
Protein 4g
Sugars 11g



Thursday, November 13, 2008

The 'I'm Too Busy to Work Out' Workout


Lying 1-2 Punch

Grab a dumbbell in each hand and rest your midback on an exercise ball (A). Contract your abs and curl your head, shoulders, and torso off the ball. Then, extend your right arm across your body while twisting slightly to the left (B). Immediately lower the weight and repeat with the left arm while twisting slightly to the right. That's one rep. Return to start and repeat.

REPS 10-12


Halloween Pics of the kids!

Wednesday, November 12, 2008

Camden as a doggie
Emma as an 80's Diva!
Emma, Camden and Ava(as a cheerleader)



Wednesday, November 12, 2008

The 'I'm Too Busy to Work Out' Workout

When life throws you chaos, answer back with this once-a-week, sub-20-minute workout. The moves will preserve your stamina, muscle tone, and flexibility until life gets sane again

The Best of Less
Do one set of 10 to 12 reps of each move once a week with 3- to 8-pound dumbbells. Between exercises, hop on a stationary bike or run in place at a moderate intensity for 2 1/2 minutes.

Then begin the next exercise without resting. Repeat the strength-cardio sequence throughout the routine. You'll be done in less than 20 minutes.



Grab a dumbbell in each hand and let your arms hang at your sides, palms facing in. Stand with your feet hip-width apart. Bend forward while extending your left leg straight behind you until your body forms a "T." Let your arms hang straight down, palms facing each other. Squeeze your shoulder blades together and bring your elbows toward the ceiling. Do five or six reps, then switch legs and repeat. That's one set.

Keep neck in line with spine.

Keep shoulders down and elbows close to your body as you row.

Draw your navel toward your spine and contract your abs for balance.

Pretend you're squeezing a tennis ball between your shoulder blades as you pull the weights toward your chest.

Tighten your glutes to take pressure off your back.

Keep hips square to the floor. Avoid raising the hip of your lifted leg.

REPS 10-12


Recipe of the day...Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables!

Wednesday, November 12, 2008

Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables

Prep Time: 15 min
Cook Time: 15 min Level

1-ounce dried porcini mushrooms
1 pound linguine
4 teaspoons olive oil, divided
2 leeks, chopped
2 cups sliced shiitake mushrooms
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
4 ounces Asiago or Romano

Soak porcini mushrooms in 1 cup hot water for 15
minutes. Drain, reserve soaking liquid and set aside.

Cook linguine according to package directions. Drain and set aside.

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained
porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add
peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and
bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to
taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago
cheese over top.

4 servings


First Page  1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 Last Page