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10/15/15 11:22 A

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I bake my salmon in the oven. I also get flounder too. Soups are easy to make and freeze.
I often wonder what to cook as it seems to be more of the same stuff, especially watching cholesterol. Miss all those things that add lbs. Eating smaller meals seems to be the trick.

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10/14/15 3:06 P

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Only some soup flavors are low sodium. At work we sell a couple different kinds, and I try to get the low sodium when I can but one of my favorites (chickarina) is not low sodium. It has veggies and chicken meatballs along with little balled pasta. The low sodium sirloin burger soup is pretty good. It's okay to have high sodium, just not all of the time. I don't recommend canned soup and jerky in the same day, for example.

Today I have sashimi. It's one of the perks of living near a coast as opposed to Wyoming. I can buy a piece fish from a grocery store (this one was an asian grocery store), slice and eat it without worry or question. I got salmon as they had a slice that was only 4 dollars. I don't eat raw fish often but on the occasion is nice.

Edited by: ELFMAGE7 at: 10/14/2015 (15:08)
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10/14/15 10:25 A

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Buy Healthy Choice soup. I think it might have low salt. I notice some nuts say no salt on them. Even the beans have less salt if you look for them.

I am going to try stuff zucchini. I will take hard boil egg and stuff t with bread crumbs an grated cheese and the inside of zucchini, or I might just put an egg in it and bake it. Haven't decided yet.

Egg plant is on sale so might get it this week. It takes so long to get ready and cook, so might just get it ready and freeze and cook another time.

Today making chicken tenders sprinkled with powdered potato flakes, bread crumbs and grated cheese and put in some mushrooms and onion. Sometimes, I cover it with foil.

Yesterday, made the salmon, same way, with asparagus and broccoli and covered it.

Also made cookies for party. Today hope to get the marshmallows with cho done.

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10/13/15 11:51 P

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I like canned soup but it does tend to be a bit high in sodium. Some kinds are better than others, so I try to get the lower sodium ones when I can but sometimes have to increase water intake to enjoy a nice can of soup.


Today I baked acorn squash and after it was soft I flipped the halves over and cooked them a little longer. One half had slow cooked pork with a little no calorie bbq sauce and sriracha, while the other had some margarine, honey and tiny bit of granulated sugar. Veggie dinner and dessert.



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9/23/15 10:34 A

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When I cook pot roast and have leftover or left over turkey meatloaf or reg meatloaf, I add it to a can of Beef stew, with string beans, peas, onion, as potato is already there. I use pasley, basil and oregano.

My gd loves the pizza sandwich I taught her how to cook.

Two slices of bread buttered
One slice of cheese
Oregano
Tomato slices

Pan fry in pam over low heat and then turn on other side. It is delicious and taste some what like pizza.

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9/22/15 9:16 P

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I found some interesting, microwavable things at a cheap grocery store in the area (grocery outlet). They are indian food and delicious. I love the matar paneer, but paneer is cheese so I can't have it very often. Today I used one of them to mix up the leftover beef roast since eating it plain was getting old. I had the tadka dal, which includes lentils. Added some of the beef roast, kidney beans and some peas to it. Pretty tasty. Tad high in sodium (as most microwaveable meals are) but that's okay.

I want to learn different seasonings and such. Easy to cook things like chicken breast and veggies but sometimes it's nice to add other flavors.

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9/18/15 9:32 A

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I have not found my mother's grater so may have to get another. I also have the recipe for pizza but haven't made it. I have to look up my muffin recipe. I have a book with cake flour and can't use it as allergic to cornstarch in it. So I use my other book with reg flour.
I have a cookie recipe I use all the time, so quick.

l cup of sugar
2 cups of flour
4 tbs milk
l ts vanilla
l egg
l/2 c butter
2 ts baken soda.

Cream sugar with butter, add egg, vanilla and milk.
Mix well then add the flour and baking soda
Bake at 375 or 400 for 8 min.

I lift the bottom to see if brown at 7 min. They make l7 cookies if small.

Drop by ts on cookie sheet with pam.

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9/18/15 2:23 A

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As far as I know, they are the same thing (slow cooker and crockpot).

I forgot to add the zucchini but came out pretty good. The jalapeño isn't as spicy when the seeds and core is removed. Sriracha is a spicy sauce that can be found in the asian section of the grocery store. Beef tends to be strong enough to hold up to onion, plus the hot sauce, so it was fine. And I like onions. ;-) It's not really a soup. There is liquid but I just used one can, no added water.

I've never tried making zucchini bread. I need to make banana bread as I have some that I forgot and they are nice and browning on the outside, so about ready for bread or muffin making.

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9/17/15 2:54 P

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I like the New Dish Creations topic. The one Marian has on is special recipes which I think she just created, so why not talk to her about it, where it was her topic. Send her a Spark Mail.

Isn't a slow cooker similar to a crock pot? If you have onions already in the French Onion Soup, why put more in. It may overpower the soup. Never heard of Sriracha sauce.
Jalapefios are too hot for me.

I am looking for a grater as I had one but don't know what happened to it. I may make zucchini bread. I love roast but because cho went up have to stay off it for a while.

Today, lunch was turkey hamburgers, with bake beans, carrots and string beans. I use about half cup of each.

Tomorrow not cooking as Sr. ctr has health fair and they give out stuff to use.

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9/17/15 2:35 P

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The point of this one was recipes and I think it might be easier if the label for the forum post is more generic and not just a single recipe. Which is why I found and bumped up this post instead of posting on one that was labeled a specific recipe.

I've never had a pressure cooker.

Today in the slow cooker I'm going to try cambell's french onion soup, onions, sriracha sauce, jalapeños (with the seeds and middle bit removed), zucchini and a small beef roast.

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9/17/15 11:28 A

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Marian has one for recipes on the board already.

I think we can use this one to talk about what we have tried to cook and just leave the other one for recipes.

Watching Steve Hardy a woman cut up small pieces of dough in a pressure cooker, you can get them in the store, by dairy, and then she put in tomato sauce, cheese, mushrooms, peppers and cooked it for 3 hours. When she took it out it was a pizza. She had some aluminum foil on the bottom and masking tape on side of pan to take it out so it would be like a pie. Steve said it was good. I gave my pressure cooker away as I am always home now to cook.

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9/16/15 6:45 P

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Looks like we need to resurrect this topic so we can post all kinds of recipes we make or want to try.

Today in the slow cooker I have lite coconut milk (from can), two yellow onions cut up in big chunks, couple frozen thin sliced chicken breasts, couple frozen chicken thighs (both boneless and skinless), curry paste and diced colorful sweet potatoes.

After it's done I'll store the chicken separate and add the leftover lentils I'd made a while ago and have frozen. They go well with the curry flavor.

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12/18/14 8:16 A

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I was watching Dr. Oz and they showed a woman putting chicken, oranges, carrots together on aluminum foil and then covering it and cooking for an hour. When you take it out your whole meal is together.

I am going to make stir fry today with Predue Chicken, they have it in a pouch now, mushrooms, onions, broccoli and a little pasta and gravy. We have been eating light so we keep lossing as family party Sat.Ouch....those sweets will be after me. LOL

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12/17/14 4:44 P

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A good, quick little sauce for putting on chicken before baking:

Ketchup
Brown Sugar
Chili Powder
Pepper
Worcestershire

Quantity depends on how much you have, as I just made enough to give a light coating. Turned out pretty tasty.

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11/13/14 6:46 P

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Sounds yummy. I made the onions, mushroom, spinich mix, predude chicken cuts, and threw two eggs over it for lunch. It was a stir fry.

When I make my meatloaf I put in two eggs to l lb. of hamburg, 1/2c of grated cheese, It. bread crumbs and potato flakes, oregano, parsley and basil. I will add ketchup on top with some cheese and I bake it for one hour at 400.

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11/13/14 5:48 P

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I'm not a fan of eggplant. I tried baking it once but didn't really turn out. I do like meatloaf but not with gravy. I have always had meatloaf with ketchup on it.


I made a slowcooker bbq chicken, there was a seasoning packet for it, so that turned out pretty good. I added veggies so it's chicken and veggies with the barbecue flavoring.

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11/7/14 9:12 A

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I saw a receipe for eggplant baked. It was different. You cook the eggplant first in either water or broil it, then you layer it in a pan with cheese and tomato and top it off with pasta, and put it in the oven for 30 min, covered and then uncovered for l5, at 350.

Another was broiled egg plant, enough to soften it and layers of eggplant and cheese and sauce. Same cooking time.

I fried eggplant yesterday with olive oil. I don't do it often. I like it like that better than pam.
I have some in the freezer now.

I made meatloaft the other day with two eggs, l lb. of hamburg, 1/2 cup cheese, bread crumbs and potato flakes, oregano, pasleyand basil. Cooked at 400 for hour,then poured gravy over it.
I freeze the rest for another time.

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11/6/14 6:39 P

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Garlic Chicken Soup

small container of low sodium chicken broth
3 frozen skinless, boneless chicken breasts
a yellow onion (sliced)
5 or so bits of garlic (depends how much you like garlic)
sliced mushrooms

Cook in slow cooker for 6-10 hours depending schedule. It's pretty tasty.

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10/23/14 6:55 P

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Stir Fry

I put pam in frying pan, over low heat. When pan is hot put in onions and mushrooms. I use the ones in the can. Then as they get brown I put in the spring mix and wait till it gets like a spinach, then add the chicken predue and a jar of turkey gravy. When I put it in the plate I put chedder cheese strips on top.

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10/23/14 10:35 A

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In the slow cooker I have: boneless/skinless chicken breasts, can of fire roasted diced tomatoes, frozen yellow squash, frozen corn, some water and half a can of tomato sauce. Added some creole seasoning for flavor. We'll see how it is when I get home from work.

Edited by: ELFMAGE7 at: 10/23/2014 (10:36)
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10/17/14 6:45 P

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recipes.sparkpeople.com/recipe-detai
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asp?recipe=2305780


Cheesy broccoli bites

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10/17/14 6:44 P

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mushroominfo.com/stuffed-mushrooms-w
it
h-breadcrumbs-and-cheese/


Stuffed mushrooms

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10/17/14 6:44 P

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www.kraftrecipes.com/recipes/easy-ch
oc
olate-eclair-squares-51693.aspx


Easy cho Elairs

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10/9/14 9:10 P

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Taco Vegetable Soup

1/2 bag frozen cauliflower
1/2 bag frozen crinkly cut carrots
1/2 bag frozen broccoli
1/2 bag frozen yellow squash slices
1/2 bag frozen cut green beans
box of reduced sodium chicken broth
1 packet of reduced sodium taco seasoning

Blend after slow cooking all day.


Not bad though I can barely taste it and the taste I get is from the taco seasoning. But that's also because I'm sick. Could have used the whole bags of veggies, or cut down on seasoning to help reduce sodium better but overall not bad. The calorie count is pretty low too.

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10/3/14 12:13 A

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Tried my new stick/hand blender. Made squash soup. Uses different squashes (not whole ones, I think I used about half a squash from each one) and a premade soup base from the store. Next will be learning different ways to season it.

Basic recipe:
butternut squash
acorn squash
spaghetti squash
Swanson cream soup base

I had all the squash cooked ahead of time and frozen, then I warmed it in the crockpot till not frozen, added the cream base and let that warm for a little while. Then I blended it to get a smooth consistency. It still had a little bits of texture but overall, pretty smooth. Even with the cream base it's pretty low in calorie for a small bowl of soup.

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9/20/14 3:53 P

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Leftover pork roast tacos. Added shredded bits of pork roast in the stand and stuff taco shells as I like soft shell tacos. Then added some spinach cause it's the only salad/lettuce mix I have and some peach salsa from Safeway(which is delicious). Yay tacos!

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9/14/14 3:00 P

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Not a recipe but i ordered a kitchen appliance online yesterday and can't wait to get it. I ordered a hand blender (also called a stick blender) but it should help so i can make blended soups and maybe an occasional smoothie. Looking forward to a winter of yummy soups.

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9/11/14 7:06 P

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Spinach salad with strawberries and a little feta. It's just spinach (uncooked), some diced strawberries, a very small amount of dressing (vinaigrette would be good but something light that won't taste weird with the strawberries works fine too) and a little spoon of reduced fat feta crumbles.

It's pretty tasty.

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4/5/14 3:53 P

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Continuing the familiar recipes with extra veggies.

I tried making lasagna but with no meat and more vegetables. Next maybe i'll try making veggie enchiladas.

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3/13/14 5:37 P

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A way i'm trying to change regular recipes I'm used to is by adding vegetables.

I cooked lean ground beef for tacos with taco seasoning and added broccoli and cauliflower to it. Only thing i'd change is maybe cook the broccoli and cauliflower a little longer first or cut up before adding to the meat. I just microwaved a mixed bag and it was a bit hard and some of the chunks too big compared to the meat. But combining them gave more to absorb the taco seasoning so there isn't as much on just the meat, and it's good to add veggies. Small amount of cheddar to top and mmm tacos.

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2/17/14 6:35 P

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This is the receipe page I mention I was looking for anyone who wanted to put one here they created or know of a low calorie one.

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1/21/14 2:55 P

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91-Calorie Almond & Jam Cookies
Submitted by: CHEF_MEG


Introduction
Gluten free and low in fat, these fruity cookies are a perfect afternoon treat.




Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 20



Ingredients

6 tablespoons light butter
1/2 cup granulated sugar
1 egg white
1 teaspoon almond extract
1 cup almond flour*
3/4 cup brown rice flour**
1/4 teaspoon baking soda
5 teaspoons strawberry all-fruit jam








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1/14/14 8:58 P

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They look good. I am always looking for something for kids parties.

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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
1/14/14 8:35 P

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Yup yup dark chocolate!


TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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MANIERICHARDS's Photo MANIERICHARDS Posts: 33,127
1/14/14 9:33 A

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Frozen Chocolate Covered Banana Bites
1 cup or 8 oz. chopped baking chocolate (or chocolate chips)
1/4 cup peanut butter (optional)
2-5 bananas (depending on how thin you slice them and how much chocolate you put on each one)
Sprinkles, melted peanut butter chips, melted white chocolate, chopped nuts, coconut, toffee bits, sea salt, etc. for sprinkling on top (optional)
Melt the chocolate (and peanut butter if using). If you are using chocolate chips instead of baking chocolate and you are melting them in the microwave, make sure you turn your microwave power down to about 50% and stir ever 30 seconds.
Slice up the bananas and dip each slice in the melted chocolate with a fork, shaking off the excess. Place on ungreased parchment paper. Sprinkle with any desired topping and freeze in the freezer. Once solid, place in a plastic baggie and keep in the freezer. They keep for about as long as ice cream would keep in the freezer.





__._,_.___




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MANIERICHARDS's Photo MANIERICHARDS Posts: 33,127
1/13/14 9:49 A

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Microwave Herb Potato Chips
Submitted by: CHEF_MEG

Ingredients

1 large baking potato
pinch dried thyme
pinch free-flowing salt*
pinch black pepper


* Free-flowing salt is finer than table salt, so a little goes a long way. If you don't have free-flowing salt, grind regular salt in a spice grinder until it's powdery.


Feel free to change up the spices or seasonings. Cayenne pepper, garlic powder, or rosemary will all work well with these chips.


Directions

Using a knife, the slicing blade of a food processor or a mandoline, cut the unpeeled potato into 1/16-inch slices.
Soak the potato slices in a bowl of cool water for a couple of minutes to remove excess starch, which will help get the chips crispy.
Drain and rinse the potatoes, then pat them dry.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, using more parchment. Cool completely before storing in an airtight container.

OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.

Serving Size: Makes 4 servings, approximately 10 chips per serving.



Tips for Writing welcomes new members. We have changed our logo so people will know we are not only a writing board, but a weight loss one too.
Come check out this wonderful group

Tips for Writing welcomes new members. We have changed our logo so people will know we are not only a writing board, but a weight loss one too.
Come check out this wonderful group, who are waiting for you with open arms.
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=37762
MassacussetsUSAFreelancewriter/author Freelancewriter/authorliveinMassachusettsUsA


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
1/12/14 10:35 P

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That would be doable with a few minor adjustments

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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ELFMAGE7's Photo ELFMAGE7 Posts: 7,650
1/12/14 9:57 P

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I found this recipe online and tried it since I wanted something to do with frozen veggies. It's very possible to try and find a low sodium, or low fat cream of mushroom soup, or even use half or 2/3rd the amount recommended from it and less of the sour cream if wanting to cut down on the fat and calories a little. I also forgot the extra cheese and the french-fried onion stuff entirely and it tasted fine.

Original recipe makes 4 to 6 servings Change Servings
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
2. In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
3. Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Age: 32 Height: 4'11.5"

Writing Blogs: dawnembers.blogspot.com
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
1/12/14 7:50 P

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Anyone have any recipes to share?

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
12/30/13 11:17 P

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Caprese Salad 'Shots'

2 large tomatoes, chopped
4 ounces (1 cup) mozzarella cheese, cut into cubes
1/4 cup fresh basil, shredded
1 T olive oil
1 T balsamic vinegar
black pepper


Tips

Serve with toothpicks .

Directions
Combine all ingredients in a large bowl, then layer into shot glasses.

Serving Size: 8 servings; 1 shot each

Number of Servings: 8

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
11/30/13 1:27 A

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Low-Calorie Fruit Ambrosia

Ingredients

16 oz. plain fat free yogurt
8 oz. fat free whipped topping (thawed)
1 oz. box sugar free instant white chocolate pudding mix (do NOT make the pudding, use the powder only)
1 small can mandarin oranges (drained)
1 small can pineapple tidbits (drained), but reserve 2 tablespoons juice


Tips

Garnish with strawberries.

Directions
Mix yogurt, cool whip, powdered pudding mix, and reserved pineapple juice until smooth. Fold in oranges and pineapple. Chill.

Makes approx. 10 servings.


TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
11/26/13 9:34 P

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Basics of Nutritarian Cooking

There are a few essential cooking techniques that need to be mastered when you commit to a nutrient-dense eating style. You do not need to be a gourmet chef to cook delicious Nutritarian meals!

There are a few essential cooking techniques that need to be mastered when you commit to a nutrient-dense eating style. Nutritarian cooking can be simple or gourmet. You don’t have to be a chef and have unlimited time to cook wonderful meals. On the other hand, if you do enjoy spending time in the kitchen you don’t need to stifle your culinary creativity. Soups, salads and smoothies are the backbone of the Nutritarian diet.

www.drfuhrman.com/library/basics_of_
nu
tritarian_cooking.aspx


There are a few essential cooking techniques that need to be mastered when you commit to a nutrient-dense eating style. You do not need to be a gourmet chef to cook delicious Nutritarian meals!

There are a few essential cooking techniques that need to be mastered when you commit to a nutrient-dense eating style. Nutritarian cooking can be simple or gourmet. You don’t have to be a chef and have unlimited time to cook wonderful meals. On the other hand, if you do enjoy spending time in the kitchen you don’t need to stifle your culinary creativity. Soups, salads and smoothies are the backbone of the Nutritarian diet.

Soups
Vegetable-bean soups and stews play a big role because when vegetables are simmered in soup, all the nutrients are retained in the liquid. It is easy to incorporate a variety of green leafy vegetables, mushrooms, onions, beans and other healthy ingredients all in one pot. A big advantage to making soups and stews is that they make great leftovers. Make a pot of soup for dinner and you will also have lunch taken care of for several days.

Many of Dr. Fuhrman’s soup recipes use fresh vegetable juices such as carrot juice for the base. Use freshly juiced carrot juice for maximum flavor or if you are short on time, refrigerated bottled carrot juice can be purchased. No-salt-added or low sodium vegetable broth is also used in some soup recipes. As a general guideline, do not use a vegetable broth that has more than 200 mg of sodium per one cup serving. To make a “cream” soup, blend raw cashews or cashew butter into the soup to provide a creamy texture and rich flavor. Simply remove a portion of the cooked soup (2-3 cups) and blend with raw cashews (usually around ½ cup) then return the blended soup/cashew mixture to the soup pot.

Salads
When it comes to salads, think big. We are not talking about a saucer full of iceberg lettuce. Get a big salad bowl and eat the whole thing. Experiment with a variety of salad greens: romaine, baby greens, spinach, mache, watercress, arugula, Boston lettuce or shredded cabbage. Add other interesting, colorful veggies as well as a variety of beans. This eating style features creamy dressings and dips created with nuts, seeds and avocados. These whole foods supply healthy fats that complement the vegetables. Use a food processor or high powered blender when making nut/seed-based dressings and dips. Gourmet fruit flavored or balsamic vinegars are also used in many recipes to add unique and delicious flavors.

Smoothies
Smoothies blend raw vegetables with fruit and nuts/seeds to efficiently increase your nutrient absorption. When we chew we don’t do an efficient job of releasing all the nutrients hidden within the plant cell walls. When making smoothies and blended salads, the blender does the job for you. A powerful blender such as a Vita-Mix is a good investment that will last a lifetime. It can blend nuts, seeds, frozen fruit and vegetables into creamy delicious drinks. Smoothies are great for breakfast. They are portable and require minimal time and effort.

Water Sautéing
Another basic technique to learn is water sautéing (also called sweating or steam frying) which is used instead of cooking with oil. It is used for stir frys, sauces, and many other vegetable dishes. To water sauté, heat a skillet, wok or pan over high heat until water sputters when dropped on it. Add a small amount of water (2-3 tablespoons) and the items to be cooked such as onions, garlic, peppers or other vegetables. Add more water as necessary and cover occasionally until the vegetables are tender. Do not add too much water or the food will be boiled, not sautéed. To develop flavor, let the pan dry enough for the food to lightly brown before you add more water.

Bon Appetit!

Edited by: NOMORESTALLING at: 11/26/2013 (22:06)
TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
11/24/13 4:32 P

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This is a good alternative if you don't like the fat flush water!

1 cup unsweetened 100% cranberry juice –
7 cups purified water –
1/2 tsp ground cinnamon –
1/4 tsp ground ginger –
1/4 tsp ground nutmeg –
3/4 Cup fresh squeezed orange juice (approx 3 oranges) –
1/4 Cup fresh squeezed lemon juice (approx 1-2 lemons)

DIRECTIONS: Bring water to a boil; add cranberry juice, reduce heat to low Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature Stir in orange & lemon juices... Add ice and enjoy! Drink as much as you'd like. As much as you think your body needs.


TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
11/24/13 1:32 P

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Just in time for Christmas!

You'll never believe it's not the original recipe for pumpkin pie.

Minutes to Prepare: 15
Minutes to Cook: 50
Number of Servings: 8

Ingredients

1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can fat free sweetened condensed milk
8 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust (choose low fat/lower calorie if u want, the nutrition above is full fat pie crust, if u get low fat/calorie, just lower it!)


Tips

Love pumpkin pie? Hate the guilt? The preservatives of the store made brands? This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! This tastes great and is excellent with fat free cool whip!!! Feel free to make it full fat if you dare, or add a little bit more spices for more of kick. Great for thanksgiving!! Enjoy!

Directions
Preheat oven to 425F.

Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.

Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. (You may have enough to make 2 pies!)

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
11/10/13 2:29 P

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Blackberry Salad

Take berries beyond breakfast with this super salad.

Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 4

Ingredients

4 cups baby salad greens
2 cups fresh blackberries
4 tablespoons balsamic glaze
2 cups Daisy Brand Cottage Cheese
4 tablespoons slivered almonds
4 tablespoons dried sweetened cranberries


Tips

Can't find balsamic glaze? Use balsamic vinaigrette.

Directions
Place a layer of greens on 4 salad plates. Top each evenly with the blackberries; drizzle with the glaze. Top with a scoop of cottage cheese. Sprinkle with the almonds and dried cranberries.

Serving Size: Makes 4 servings


Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 260.0

Total Fat: 11.0 g
Cholesterol: 18.0 mg
Sodium: 368.0 mg
Total Carbs: 28.0 g
Dietary Fiber: 5.0 g
Protein: 17.0 g

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/23/13 10:26 P

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Quinoa-Black Bean Casserole


Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 8

Ingredients

1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish


Tips

Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.


I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices.

Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.

Directions
1. Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.

Serving size: 1 heaping cup

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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9/23/13 10:02 P

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Raw(ish) Vegan Kale, Mandarin Orange and Goji Berry Salad

Serves 6-8 side servings

Ingredients:

1 head of kale, stems removed and chopped
1 head of romaine, chopped
3 cups loose packed spinach
1 english cucumber, sliced
4-5 mandarin oranges, peeled and sectioned
3 tbsp goji berries soaked and patted dry
2 cups cooked quinoa (I seasoned mine with vegetable broth) *can omit if you desire a 100% raw dish

Directions:

1. Arrange salad greens in a large bowl and mix together.
2. Garnish with remaining ingredients.
3. Serve with dressing on the side, or toss dressing with salad for a marinated salad.
Raw Vegan Citrus Ginger Cashew Dressing

Ingredients:

1 cup fresh squeezed clementine or sweet mandarin juice
2 medjool dates, pitted
1 tbsp Spicy Pecan Vinegar (or other fruit vinegar)
1 tbsp fresh ginger, minced
1/2 cup raw cashews (unsalted)
Dash of salt and pepper *optional

Directions:

1. Blend dressing ingredients together. Best used within 3 days (due to fresh orange juice which is perishable).

Additional Tips:

If you prefer to make this your weekday lunch salad for 5 days a week, arrange the salad in 5 sealable containers and store the dressing in small airtight containers.

What are your favorite ingredients to toss into your kale salad?

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/22/13 10:53 A

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Pork Tenderloin with Mango-Chili Sauce

Smoky cumin-rubbed pork gets topped with spicy sweet sauce for a quick weeknight meal.

Minutes to Prepare: 8
Minutes to Cook: 25
Number of Servings: 4

Ingredients

Pork:
16 ounces pork tenderloin, trimmed of fat
1 garlic clove, minced
1 teaspoon ground cumin
pinch kosher or sea salt
pinch cracked black pepper

Sauce:
2 teaspoons olive oil
1 large red onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1 Anaheim pepper, diced*
1/2 cup chicken or vegetable stock
1/2 cup salsa verde (green salsa)
2 mangos, peeled and flesh diced **
1/4 cup chopped cilantro

* An Anaheim pepper is a mild chili pepper. Swap it for a poblano. Remove the seeds and white ribs for less heat.
** Or use 2 cups thawed frozen mango


Tips

You can also use this sauce on grilled pork chops, as we did in the photo.

Choose a low-sodium salsa or swap the salsa verde for two pureed tomatillos and a pinch of ground cumin.

Serve with brown rice or whole-wheat couscous, plus a serving of your favorite green veggies. You could also add 4 cups fresh or frozen spinach into the sauce.

Directions
Preheat the oven to 400 degrees Fahrenheit.
Combine the garlic, cumin, salt and pepper in a small dish.
Pat the pork dry with paper towels.
Rub the spice mixture over the pork.

Heat a large oven-safe skillet over medium heat, then coat with a generous layer of cooking spray.

Add the pork to the pan and sear it on all sides. This should take about 90 seconds per side.

Transfer the skillet to the oven, and cook for 18-20 minutes, until the internal temperature reaches 145 degrees Fahrenheit.

Meanwhile, place a medium skillet or saucepan over medium heat.

Add the oil to the hot pan, then add the onions and peppers.

Cook for 3-4 minutes, until the vegetables are tender.

Add the stock and salsa and cook another two minutes.

Remove from heat, add mango and cilantro, and stir to combine.

Remove the pork from the oven and allow to rest for a few minutes, then thinly slice it.

Ladle one cup sauce onto each plate and top with 2-3 ounces of pork.

Serving Size: Makes 4 servings, 1 cup sauce with 2-3 ounces of pork.


Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 357.1

Total Fat: 12.2 g
Cholesterol: 89.6 mg
Sodium: 169.5 mg
Total Carbs: 26.8 g
Dietary Fiber: 3.5 g
Protein: 35.0 g

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:49 A

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Beet Salad

This salad is easily thrown together and is a wonderful start to a meal or great all by itself!

Preparation Time: 5-10 minutes
Cooking Time: 10-15 minutes
Servings: 4-6

4-6 cups Mixed salad or Arugula
2 ears of roasted corn on the cob
Strawberries and Beets (recipe below)
Red Onions (recipe below)
Candied Walnuts (recipe below)
1 teaspoon Champagne Vinegar

Preheat oven to 400 degrees. Place corn on oven rack, with husks on, and bake for 10 minutes. Turn the oven to broil and let roast until corn is done. Peel husks and cut corn off the cob. Either on an individual plate, or in a big bowl, place the greens of choice, corn, Strawberries and Beets, Red Onions and Candied Walnuts and toss. Lightly drizzle the champagne vinegar over the entire salad and enjoy!

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:48 A

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Candied Walnuts

A favorite amongst all my friends! Make sure you hide these until needed, or you’ll have to make more!

Preparation Time: 2 minutes
Cooking Time: 10-15 minutes
Servings: 6

2 cups walnuts
¼ to 1/3 cup maple syrup

Place walnuts in a non-stick pan. Pour the maple syrup all over the walnuts. Cook on medium heat, stirring frequently. When the maple syrup starts to bubble, continue stirring constantly. As the maple syrup evaporates, the walnuts will be coated with a glaze and will become “sticky.” The end product is a thick glaze that may also look crystallized. Place in a container until needed.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:48 A

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Red Onions

I like to have these on hand because they are so versatile. Use them as a topping for salads, sandwiches, burgers, wraps, burritos, potatoes, etc. You get the idea!

Preparation Time: 10 minutes
Cooking Time: None
Servings: 4

1 red onion, finely chopped
Balsamic vinegar

Place the red onion in a ramekin, or other small container. Pour balsamic vinegar over the onions until they are completely covered. Cover and refrigerate.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:47 A

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Strawberries and Beets

I have been making this recipe for years. You can eat this as an entrée, place it on top of salad or use this as a side dish.

Preparation Time: 10-20 minutes
Cooking Time: 35 minutes
Servings: 4

4 beets
5 strawberries, rinsed and quartered
¼ cup balsamic vinegar

Place beets in boiling water with the skins on. When you can pierce a knife through the beets, they are done. Place beets in a colander and rinse with cool water. Remove the skins. Quarter beets and set aside. Put the beets and remaining ingredients in a small non-stick pan and cook over low heat, stirring frequently. Continue cooking until the balsamic vinegar is reduced and has a thick syrup coat over the beets and strawberries. You may enjoy this hot, or refrigerate until needed.

Variation:
Roast the beets instead of boiling them and follow the recipe above

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
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Ptitim Soup

I was inspired to make this soup after one of our chef’s at the Flamingo Hotel, Abraham Ramirez, made a different variation of this for the restaurant.

Preparation Time: 10-20 minutes
Cooking Time: 60 minutes
Servings: 6-8

7 ¼ cups water
1 white onion, chopped
6 cloves garlic, minced
1 tablespoon ground thyme
1 tablespoon Italian seasoning
1 tablespoon ground oregano
1 teaspoon marjoram
Freshly ground black pepper
1 cup yellow split peas
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can garbanzo beans, drained and rinsed
1 14.5 ounce can diced tomatoes
4 stalks celery, chopped
6 carrots, chopped
2 zucchini, quartered
2 yellow squash, quartered
1/8-1/4 cup Israeli couscous

Place ¼ cup of the water in a large soup pot. Add the onion and garlic. Cook, stirring occasionally, for 3-4 minutes until softened. Add the thyme, Italian seasoning, oregano, marjoram and several twists of freshly ground black pepper. Mix well. Add the remaining water, split peas, kidney beans, garbanzo beans, tomatoes, celery and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the zucchini, squash and couscous. Continue cooking on low heat for an additional 20 minutes. Season with a bit of sea salt, if desired. Serve hot.

Variation:
You may increase the amount of Israeli couscous to 1 cup. This will seem like a soup at first, but the couscous will absorb all the water and this will turn into a beautiful side dish. You may also serve this over lettuce or wrap in lettuce leaves and add your favorite hot sauce (Sriracha pairs beautifully with this). If making this a side dish, you may also want to add 1 cup of corn and chop 2 red bell peppers. This variation may be served hot or cold.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:46 A

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Creamy Cauliflower Spread

I can’t remember where I saw the idea for this spread made from cauliflower. I have a small post-it with some brief directions written on it, so today I tried it and, Wow, was I surprised! This makes a light and creamy spread for bread, pita, or crackers, possibly topped with strips of roasted red pepper and fresh basil leaves. Or use it as a dip for garden fresh vegetables.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: makes about 2 cups

1 head cauliflower
1 tablespoon prepared mustard
½ teaspoon lime juice
Dash sea salt

Cut the cauliflower into florets and steam until tender, about 15 minutes. Place in a food processor, add the remaining ingredients and process until smooth. Cover and refrigerate until using.

Hints: I used prepared yellow mustard in my processing, but Dijon or stone-ground would also work well. This will keep in the refrigerator for a least a week and it tastes even better the day after it is made.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:46 A

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Baked Kale Chips

I have an abundance of kale in my garden this year, so besides adding it to everything I can imagine, I have started making kale chips. They are crunchy and delicious-a guilt-free snack!!

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: variable

Fresh kale leaves
Seasonings as desired (see hints below)

Preheat oven to 225 degrees.

Wash the kale well and leave some of the water clinging to the leaves. Strip the leaves from the thick stems and cut into uniform sized pieces. (Mine are usually about 2 x 2 inches.) Place on a non-stick baking sheet or on top of parchment paper on a regular baking sheet and sprinkle with seasonings of your choice (do not oil the pan or spray kale with oil). Bake for about 30 minutes until crispy. Store in a tightly covered container to keep them crispy; they taste best the day that they are made.

Hints: I usually sprinkle mine with Parmesan cheese substitute (see the June 2010 newsletter) and some red pepper flakes. Try spraying them with a light coating of Bragg Liquid Aminos or balsamic vinegar before baking, or just a light dusting of sea salt. They are easy to re-crisp if you don’t eat them all right away, just put them back in the oven for a short time.



TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:45 A

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Fresh Tomato Sauce

If you have tomatoes growing in your garden this year and way too many to eat them fresh out of hand or use in salads or sandwiches, make them into this delicious, fresh tomato sauce.

Preparation Time: 15 minutes
Cooking Time: 1 to 2 hours
Servings: makes about 6 cups

5 pounds whole tomatoes
2 onions, chopped
4-5 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Bring a large pot of water to a boil. Make a large X through the bottom of the skin of each tomato and plunge each one into the boiling water until skins are slightly loosened, about 15-30 seconds. (See hints below.) Transfer to a bowl of ice water. Let rest for 1 minute, then peel skin off with your fingers. Cut tomatoes into quarters, cut off the core, remove the seeds, if you wish, and chop, reserving the juices.

Place the onions in a large non-stick pot, cook and stir until they begin to brown slightly, about 4-5 minutes. Add the garlic and cook and stir for another minute. Add the tomatoes and their juices along with the basil and oregano. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally until thickened to desired consistency.

Season to taste with freshly ground pepper and a bit of sea salt, if you wish.

Hints: The longer you make the X in the skin of the tomato, the easier it will be to peel. Extend it all the way around to the core, if you wish. Just cut through the skin, not into the flesh. Work with about 3 tomatoes at a time in the boiling water and ice water. Fresh tomatoes may also be peeled with a serrated peeler if you wish to skip the boiling/ice water step.

What is really amazing about this sauce is that it can also be made with whole frozen tomatoes. So when you have a bumper crop of tomatoes and you don’t feel like canning them, just freeze them instead. Remove the core from the tomatoes first and then just freeze them whole. When ready to use, run each one under warm water and rub the skin off. Thaw in the refrigerator, then chop when thawed. Frozen tomatoes do not peel well with a serrated peeler.

If you do not have a large non-stick pot, just add a small amount of water to the pot before adding the onions and proceed as directed above. This may also be made with dried basil and oregano, about a teaspoon of each, but the flavor won’t be as fresh tasting. Some tomato crops are not a sweet as others and you may find that a pinch of sugar will help to mellow your tomato sauce if it seems too tart.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:45 A

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Grilled Portobello Burger

I plan to make grilled Portobello mushroom burgers for our family’s Labor Day party. They are delicious and meaty and easy to prepare on a gas or charcoal grill. Serve them on a whole wheat bun with your favorite toppings. I like to have a variety of spreads to smear on the buns before adding lettuce, sliced tomatoes and grilled onions.

Preparation Time: 10 minutes
Marinating Time: 30 minutes
Grilling Time: 10 minutes
Servings: 4

4 large Portobello mushrooms
¼ cup soy sauce
1/8 cup rice vinegar
2 garlic cloves, crushed
1 teaspoon Dijon mustard
Freshly ground black pepper
4 thick slices of red onion
Lettuce
Thickly sliced tomatoes
4 whole wheat burger buns
Assorted spreads (see hints below)

Clean the mushrooms well and remove the stem. Combine the soy sauce, vinegar, garlic and Dijon mustard in a large bowl. Season with several twists of freshly ground pepper. Add the mushrooms and onion slices, turning several times to coat with the marinade. Let soak in the marinade for about 30 minutes, turning several times. Remove from marinade, place on a plate and reserve the marinade for brushing.

Heat a gas grill to medium high or light a charcoal grill.

Grill the mushrooms and the onions for about 5 minutes on each side, brushing with extra marinade during grilling.

To serve, on one side of the bun lay a lettuce leaf, tomato slice, grilled onion and top with the mushroom cap. Apply about 2 tablespoons of the spread of your choice to the top of the bun and set on top of the mushroom. Pick up with your hands and enjoy this delicious feast!

Hints: Some of our favorite spreads for these hearty burgers are: Red Pepper Aioli, November 2007 newsletter; Cilantro Garlic Aioli, August 2002 newsletter; Creamy Dill Tofu Dip, September 2005 newsletter. Or just keep it simple and use some ketchup and mustard as your spread.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:44 A

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Melon Salsa

Another treat from the July 2010 Costa Rica Adventure, and just in time to make use of the many melon choices available now in Farmer’s Markets around the country. Use any combination of melons that you like for this delicious salsa. Use this as a topping for fresh garden greens, on top of the Creamy Cauliflower Spread or the Avocado & Pasta Salad, rolled up in a wrap with one of the many spreads from the June 2010 newsletter, or just enjoy it plain in a bowl.

Preparation Time: 10 minutes
Chilling Time: 1 hour
Servings: variable

3 cups seeded chopped melons
1 jalapeno pepper, seeded and minced
1/8 cup minced mild onion
2 tablespoons chopped fresh cilantro
¼ cup fresh lime juice
½ tablespoon agave nectar
Freshly ground black pepper

Combine the melons, jalapeno, onion and cilantro in a bowl. Mix the agave nectar into the lime juice and pour over the melon mixture. Toss well to mix. Season with freshly ground black pepper, to taste. Cover and refrigerate for about 1 hour to allow flavors to combine.

Hints: Chop the melons in about ½ inch cubes for the most versatility.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:44 A

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Watermelon Ginger Soup

During the July 2010 Costa Rica Adventure trip we always had a choice of two soups for both the lunch and dinner meals. One of the soups was hot and the other a chilled choice. This watermelon soup was a big hit!

Preparation Time: 15 minutes
Cooking Time: 8 minutes
Chilling Time: 3-4 hours
Servings: 4

¼ cup finely chopped mild onion
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 tablespoons water
8 cups seeded, cubed watermelon
2 teaspoons slivered fresh basil (optional)
2 teaspoons finely chopped fresh cilantro (optional)
Freshly ground black pepper (optional)

Place the onion, garlic and ginger in a large saucepan with the water. Cook, stirring frequently, until onion has softened, about 3-4 minutes. Turn off heat.

Puree the watermelon in batches in a food processor and add to the onion mixture in the saucepan. Bring to a boil, reduce heat and simmer for about 3 minutes until slightly thickened. Pour into a covered container and chill for 3 to 4 hours until very cold. Mix in the fresh herbs and season with freshly ground pepper, if desired, before serving.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/16/13 12:43 A

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Avocado & Pasta Salad

This delicious and simple salad was served several times on the luncheon salad bar during our July 2010 Costa Rica Adventure trip. The success of this dish really depends on the freshness of the avocados and tomatoes you use, making summer the perfect time of year to enjoy this salad. Add an assortment of other vegetables and herbs as they are available from your garden. This is a higher fat salad because of the avocado, so adding more vegetables will increase the amount of servings and accordingly reduce the amount of fat per serving.

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4

3 cups dried whole wheat or brown rice pasta (medium shells work well)
2-3 cloves fresh garlic, pressed
2-3 medium, ripe tomatoes, chopped
2 medium avocados, peeled and chopped
juice of one lime
salt and pepper to taste

Cook the pasta to al dente. When pasta is done rinse with cold water. Combine all fresh ingredients in a large bowl and add salt and pepper. Add pasta and stir well.

Hints: Slivers of fresh basil are a fresh tasting addition to this salad. Thin slices of fresh zucchini and/or cucumbers may also be added.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
9/15/13 6:29 P

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This is the best kind of healthy recipe makeover: the kind no one will notice. Believe us when we say this dish is one of the best meals we've ever eaten.
Minutes to Prepare: 15
Minutes to Cook: 15
Number of Servings: 4

Ingredients

Cheesy grits:
1/2 cup old fashioned grits, not instant
pinch salt
1/4 cup low-fat evaporated milk
1/2 cup shredded 2% sharp cheddar cheese
1/4 teaspoon paprika
1/2 teaspoon hot sauce

Shrimp:
2 teaspoons canola oil
1 onion, diced
4 cloves garlic, chopped
1 bell pepper, diced
1 cup frozen or low-sodium canned corn
1 tablespoon all-purpose flour
12 ounces peeled and deveined shrimp, 26-30 count
1/2 teaspoon paprika
1 tablespoon tomato puree
1 cup water
1 1/2 cups low-sodium diced tomatoes
2 green onions, chopped


Tips

Like this recipe? Then you'll love "The SparkPeople Cookbook: Love Your Food, Lose the Weight." Click here for more info.

Grits are traditionally made with cream and butter, but I swapped in low-fat evaporated milk. To keep that rich cheese flavor without adding loads of fat, I used a flavorful, full-fat cheese. A little sharp Cheddar goes a long way.

For the shrimp, I used tomato paste to add depth, then included four different vegetables to boost the nutrition.

Directions
Fill a saucepan with 2 1/4 cups of water and the salt. Bring to a boil, then slowly whisk in the grits. Cover and simmer over low heat for 12 minutes, stirring often. Add the remaining ingredients and stir to combine. Remove from heat.

The grits will thicken as they sit, so you may need to add an additional 1/4 to 1/2 cup of water just before serving. The grits should be pourable.

Place a large sautepan over moderate heat. Heat the oil then add the onions, sauteing for 3 minutes. Add the garlic and peppers, cooking another 3 minutes. Add the corn and the flour, stirring constantly for 1 minute to cook the flour.
Add the tomato paste and the shrimp, cooking for five minutes, or until the shrimp turns pink. Slowly add one cup of water to the saucepan, stirring and scraping to reincorporate any crust that's on the bottom of the pan. Simmer for 5-8 minutes. Add the tomatoes, heat through, and remove from heat.

Place 3/4 cup warm grits into a soup bowl, and top with one cup of the shrimp and vegetables. Sprinkle on one tablespoon of chopped green onions before serving.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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MANIERICHARDS's Photo MANIERICHARDS Posts: 33,127
8/13/13 2:52 P

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I love a salad with lettuce, onion, tomato, basil, pasley, oregano, kidney beans, fava, chick peas, stringbeans, sometimes peas, or anything I can find to fill it up. Believe me you are not hungry after that. It fills you up.

Tips for Writing welcomes new members. We have changed our logo so people will know we are not only a writing board, but a weight loss one too.
Come check out this wonderful group, who are waiting for you with open arms.
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=37762
MassacussetsUSAFreelancewriter/author Freelancewriter/authorliveinMassachusettsUsA


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
6/24/13 9:30 P

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This shaved spring vegetable salad is absolutely delicious and will definitely shake up your boring entree or side salad routine. You can even make this salad go even farther by incorporating baby spinach or mixed greens to make it lighter and less “noodley”.

You’ll be surprised how delicious shaved raw asparagus is, it’s quite mild and has a nice flavor to it. There’s no cooking required when you shave vegetables this thin, just like shaved or shredded beets or carrots it’s quite easy to eat.

I also added some fresh basil and red onion to kick up the flavors and am definitely going to add basil to more of my salads. It’s just wonderful! Even better if you pick it fresh from the garden. :)

I know you’re going to love this shaved asparagus salad as much as I did, so let’s check out the recipe!

Shaved Asparagus and Spring Vegetable Salad with Basil, Mandarins and Pine nuts

Serves 2 entrees or 4 side salads

Ingredients:

1 lb asparagus
3 small/medium zucchini
1/2 red onion
2 handfuls of fresh basil (60g)
2 mandarins, peeled or sliced and sectioned
2 tbsp pine nuts
2 cups baby spinach/spring mix *optional

Dressing:
1 cup fresh mandarin orange juice (about 5 mandarins)
1 tbsp champagne vinegar
1/4 cup pine nuts
1-2 medjool dates, pitted and chopped
5 medium fresh basil leaves
pinch of salt
dash fresh ground pepper

Directions:

Optional: toast pine nuts dry in a non stick pan over medium low heat until golden brown and set aside.

1. Hold the stem of each asparagus and lay it down on a cutting board. Shave thin ribbons of asparagus by using a vegetable peeler. (Use a sharp one! Dull ones will make this difficult.) Add tops and ribbons of asparagus to a bowl.

2. Do the same to the zucchini, lay flat on a cutting board and shave into ribbons using a vegetable peeler. Rotate zucchini to a new side once you reach the inner seeded section. Peel until all 4 sides are done. Add to bowl.

3. Slice red onion into thin slivers. Add to bowl.

4. De-stem the basil and slice into thin strips. Add to bowl.

5. Peel or slice off skin of mandarins and add mandarin sections and pine nuts to bowl.

6. Prepare dressing: combine orange juice, vinegar, pine nuts and dates in a blender and blend until smooth.

7. Pour dressing over salad ingredients and toss to combine. Refrigerate before serving if desired.

8. Serve as is, or atop baby spinach or mixed greens in bowls or plates.

Enjoy!

Variations:

If you can’t find champagne vinegar use another fruit vinegar of choice.

If asparagus is out of season, too expensive, or too time consuming to shave you can substitute more zucchini (about 3-4 more). You can use yellow and green zucchini/squash for variety.

If you can’t find pine nuts you can try pumpkin seeds or sunflower seeds and toast them if desired.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
6/11/13 10:35 P

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Baked Eggplant Burger

Makes 4 big burgers

Ingredients

For burgers:

2 teaspoons olive oil, plus more to brush on eggplant before roasting
1/2 a large eggplant
1 red onion, diced
1 14 ounce can cannellini beans
1/4 cup diced green bell pepper
1/4 cup chopped fresh parsley
1 tablespoon pine nuts
1 clove of garlic, crushed
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 cup classic hummus (or your favorite flavor hummus)
1 cup panko breadcrumbs
Tahini (recipe follows), lettuce, tomatoes and buns for finishing

I recommend either tahini sauce or hummus as the topping for this burger. I ate both versions and they were equally awesome. Here is the recipe for the tahini sauce in case you decide to go that route.

For tahini sauce:

1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt

Directions

1. To make the burgers, preheat your oven to 450 degrees Fahrenheit.

2. Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.

3. Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.

4. While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens.

5. Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.

6. Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl. Add the hummus and stir.

7. Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.

8. Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.

9. Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil and bake for 45 minutes, turning them over halfway through.

10. While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a food processor and blending until fully combined.

11. Remove the burgers from the oven and eat!

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
6/8/13 12:11 A

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A delicious, new Nutritarian burger!

1/2 cup uncooked wild rice, rinsed
1 cup red onions, finely chopped
1 cup celery, finely chopped
3 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon Mrs. Dash, Original no-salt seasoning
1/2 cup raw almonds, lightly toasted
1 1/2 cups cooked white beans or 1 (15 ounce can) no-salt-added or low sodium white beans, drained
100% whole grain bread crumbs or old fashioned oats if needed to adjust consistency

Combine rice and 2 cups water (or no-salt-added or low sodium vegetable broth for additional flavor) in a saucepan. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until rice is tender. Drain any excess water.

While rice is cooking, water saute onions, celery and garlic over low flame for 10 minutes or until tender. Stir frequently to prevent burning; cover sporadically to soften vegetables, but uncover to let water steam off. Stir in basil, parsley, and Mrs. Dash.


Finely chop almonds in food processor. Add beans and process until beans are pureed and mixture is well combined. Place in a bowl and stir in wild rice and onion mixture.

Form into burgers. If mixture is too wet, a small amount of whole grain bread crumbs or oats may be added. Place burgers on a baking sheet lined with parchment paper. Bake at 350 degrees F for 40 minutes, turning after 20 minutes.



Mixed Greens and Strawberry Salad
Spinach and strawberries are great together!

Serves: 3

CASHEW DRESSING
1/4 cup raw cashews or 2 tablespoons raw cashew butter
1/3 cup unsweetened soy, hemp or almond milk
1 apple, peeled and sliced
2 tablespoons dried currants or raisins
SALAD
1 head (about 6 cups) romaine lettuce
5 ounces (about 5 cups) organic baby spinach
1 12-ounce bag frozen strawberries, defrosted and sliced in half

To make dressing, blend cashews or cashew butter with soy milk and apple in a high powered blender until smooth. Add the currants and blend well.

Pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens.

Drizzle dressing over the greens and berries.



Eat Your Greens Smoothie
Start your day with this smooth and creamy concoction.

Serves: 2

5 ounces baby spinach
1 banana
1 cup frozen or fresh blueberries
1/2 cup unsweetened soy, hemp or almond milk
1/2 cup pomegranate juice or other unsweetened fruit juice
1 tablespoon ground flaxseeds

Blend all ingredients in a high powered blender until smooth and creamy.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
5/27/13 8:13 P

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Chocolate Cherry Blender Ice Cream

Serves 1-2

Ingredients:

1/2 cup unsweetened almond milk, or other non dairy milk
1 tbsp cocoa or cacao powder
1 large frozen banana (make sure it’s very ripe before freezing, this makes your ice-cream naturally sweet)
1 cup frozen pitted cherries (often found at the grocery store or Costco)

Directions:

1. Place ingredients into blender or Vita-Mix in order listed. (If using a regular low powered blender make sure to let the frozen bananas sit for 2-3 minutes on the counter to partially defrost. Then slice them into small chunks so they become easier to blend. Also cut the cherries in half.)

2. Blend the ingredients on medium low to medium speed. If using a Vita-Mix use the tamper to plunge the frozen fruit down into the blades until well combined (30-60 seconds). If using a regular blender or food processor stop the blender periodically to stir as needed. Blend until smooth and cocoa is evenly distributed.

3. Serve immediately. Blender ice-cream is best eaten fresh, but can be frozen if needed.

Variations:

Instead of cherries you can add different berries such as frozen blackberries, raspberries or strawberries. But you made need to add additional sweetener if using tart berries such as a tablespoon of maple syrup.

For regular chocolate ice-cream, substitute another banana for the cherries.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
5/25/13 10:04 P

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Greek Stuffed Eggplant (Little Shoes)

Serves 8

Ingredients:

4 medium eggplants/aubergine
1 cup vegetable broth (low sodium or homemade)
1 large red onion, diced small
5 large cloves of garlic, minced
4 cups of fresh tomatoes, diced small
1 1/2 cups cooked brown rice (I used Hinode)
3 tsp lemon juice
1 1/2 tbsp fresh oregano or 1 1/2 tsp dried
1/2 cup of fresh dill or parsley, chopped
2 -3 tsp of honey/maple syrup or pureed dates
1/2 tsp salt
Fresh ground pepper
olive oil for greasing pan and sprinkling on eggplant

Directions:

GreekStuffedEggplantWithBrownRice

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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MANIERICHARDS's Photo MANIERICHARDS Posts: 33,127
5/22/13 10:29 P

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Saw these on hungry girl.

Puffs

Pillsbury dough rolled out l0 x 9 and cut into l2 squars.
Then put the squares in a muffin pan, but spray first, at 350 for l2 min till golden brown.

2 1/2 cups of topping (whipped cream) sugar free
1/2 pk of vanilla pudding, instant, sugar free
1 small pudding cup, any flavor.
Whip together and put in cups
Pour chocolate or carmel over top.

These are suspose to be under 200 calories.

Upside down cake

1 tb melted butter
1/4 of brown sugar not the packed.
1/2 bx of yellow cake mix
1/2 c club soda
1 tbs. baking powder
1/4 c of apple sauce no sug added

Mix well and spray pan and put the melted butter and brown sugar mixture on bottom, then add pineapple and cherries, then add the rest and bake 350 for 30 min.

I am going to try them

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MANIERICHARDS's Photo MANIERICHARDS Posts: 33,127
5/22/13 10:28 P

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New way to make turkey meatloaf.

I used three lbs. of turkey hamburg
Tb of Italian dressing and also of Thousand Islands
Tb. of Instant potato
Tb of relish
Tb of grated Palm cheese
Dash of Oregano, Pasley and Basil
l pk of instant oatmeal

Mix and put in pan.
On top I put ketchup, relish and grated palm

Bake at 400 for l hour.

When it was done I cut in half and made shepherd pie with the rest the next day.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
5/22/13 7:51 P

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California Creamed Kale

Serves: 4
Preparation Time: 10 minutes

Ingredients:

2 bunches kale, leaves removed from tough stems and chopped
1 cup raw cashews
1 cup unsweetened soy, hemp or almond milk
4 tablespoons onion flakes
1 tablespoon Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)



Directions:

Place kale in a large steamer pot. Steam 10-15 minutes until soft.

Meanwhile, place remaining ingredients in a high-powered blender and blend until smooth.

Place kale in colander and press to remove some of the excess water. In a bowl, coarsely chop and mix kale with the cream sauce.

Note: Sauce may be used with broccoli, spinach, or other steamed vegetables.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
5/20/13 6:45 P

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Now that it’s Spring and some of us are thinking about barbecuing, picnics and potlucks, I thought it was the perfect time to dig out this recipe I haven’t yet shared with you. It’s a delicious twist on potato salad using avocados instead of mayonnaise. I’m sure many of you have loved potato salad and often enjoyed it in the summer with your families. But traditional potato salads are really rich and not very healthy because of the mayonnaise and sometimes eggs they contain.

This version of potato salad is much better for you and is packed full of flavour. I particularly love the addition of celery and dill to this potato salad recipe. In fact, I’m sure it will become a family favorite and you’ll no longer crave the store bought kind.

you can use baby red skinned potatoes for this, but you can use whatever waxy potatoes you like. Leave them skinned, or peel them your choice! Since mashed avocado is perishable you’ll want to eat this recipe the same day or the next day for best results. Enjoy!

Avocado Dill Potato Salad

Serves 4-6 side servings

Ingredients:

2 lbs/908 g small baby red skinned potatoes (or other potato of choice)
3 stalks celery, trimmed and sliced
1/2 white onion sliced and diced
1 Large ripe avocado (should be soft and give to pressure)
2 tsp lemon juice
1 1/2 tsp honey, maple syrup or liquid sweetener *optional
1 tbsp dijon mustard
1/4 tsp smoked paprika
1/2 teaspoon herbamare or salt *or to taste as desired
Freshly ground black pepper to taste
1/3 cup dill, packed and then chopped
1/2 bunch green onions/spring onions, sliced (top green parts only)

Directions:

1. Wash potatoes and cut out any bad spots or eyes.
2. Steam the potatoes gently until they are just fork tender through the centre, but al dente. Immediately run the potatoes under cold water to prevent from cooking further.
3. For best results, refrigerate cooked potatoes for about an hour until cool. (This ensures they don’t fall apart when slicing)
4. Quarter the potatoes and peel if desired.
5. Peel and mash the avocado in a small bowl. Add lemon juice, and seasonings (except fresh herbs) and stir into avocado to create a dressing.
6. Turn potatoes into a large bowl. Add the fresh herbs and avocado dressing. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
7. Serve or refrigerate until needed. Best consumed same day, or next day (as the avocado changes color and breaks down quickly)

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
4/28/13 2:31 P

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My Pizza Sandwich

2 slices wholegrain bread toasted
1 tbsp shredded three cheese; Mozzarella, Romano,,Swiss combination
Diced tomato, red green yellow orange peppers, mushrooms, red onion,
a sprinkle of oregano
pop into the toaster oven just long enough for cheese to melt and enjoy.




TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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MANIERICHARDS's Photo MANIERICHARDS Posts: 33,127
4/28/13 2:10 P

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Try a pizza sandwich, as I called it when I made it for my grandkids.

Two slices of bread.
one slice of tomato
one slice of cheese
oregano

Put pam in frying pan. Press on bread with a spatula and turn on other side when brown.

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Come check out this wonderful group, who are waiting for you with open arms.
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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
4/23/13 9:32 P

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Sounds real good ELF I'd like those recipes as well I think. Anything homemade is better than store bought any day.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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ELFMAGE7's Photo ELFMAGE7 Posts: 7,650
4/23/13 8:07 P

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Some of those sound delicious. Is it weird I don't like crunchy much. Like I don't mind a crunchy dill pickle on occasion but I only eat chips maybe once a year at the most.

I don't have any creative recipes to add right now. I'm trying to get to a regular routine of the same foods first then will find ways to add some creativity to some meals. Though I may be making my own oatmeal mixes instead of buying the premade ones in the store. Will post that once I figure it out if it tastes good.

Age: 32 Height: 4'11.5"

Writing Blogs: dawnembers.blogspot.com
fictionandfitness.blogspot.com


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
4/22/13 11:31 P

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Oil-Free Vegan Fudgey Blackberry Brownies

1/4 cup/3 oz./85 grams semi sweet chocolate chips or semi sweet baking chocolate
1/4 cup/59 mL blackberry or mixed berry jam/preserves
3/4 cup + 2 tbsp/~210 mL sweetened apple sauce (plain) (you could probably try adding ripe mashed banana as well)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups whole wheat pastry flour (or AP white flour. Do NOT use regular whole-wheat or whole grain flour)
1/4 cup cocoa powder (unsweetened)
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blackberries, blueberries or raspberries
2 tbsp semi sweet chocolate chips (1.5 oz./43 g)

Directions:

Preheat oven to 350 F/177 C. Line an 8 inch square pan with parchment paper and lightly coat with non-stick cooking spray.
If using fresh blackberries you can chop them in half. Put in the freezer to firm up while preparing brownies. If using frozen ones keep in freezer until ready to use.
Melt the chocolate chips using a double boiler or in a dish carefully in the microwave. Set aside to cool slightly.
In a large mixing bowl, mix together the jam and applesauce. Stir in the vanilla and almond extract and the melted chocolate.
Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff batter forms. Fold in the blackberries and chocolate chips.
Spread the mixture into the prepared pan if you can. You may need to use your hands as it’s very thick. Crush some of the berries on top of the brownies if you are having a hard time mixing them in.
Bake for 16-18 minutes for gooey brownies, bake for 20 minutes for slightly drier brownies. (Tinfoil pans will be done at 15-16 min.) A toothpick will NOT come out clean when inserted in centre, this is normal.
Let the brownies come to room temperature and refrigerate for at least 3 hours to firm up and become fudgey inside. Do not serve right from the oven.

Additional Tips:

If you want to use unsweetened chocolate and unsweetened applesauce you will need to add some granulated sugar (don’t use liquid sweetener). Use 1/4-1/2 cup depending on preference. If you like your brownies really sweet you may want to add another 2-3 tbsp of sugar to the existing recipe.

Whole wheat pastry flour or white all purpose flour works best for a lighter brownie (as they are already pretty dense). If you use straight whole wheat or another whole grain flour it will be way too heavy and too dense and have a grittier texture. Make sure you use the suggested flour for best results. Pastry flour is made from soft wheat, white flour is also softer than hard whole wheat or whole grain flour. If you can’t find pastry flour you can try this: To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose white flour with 2/3 cup (90 grams) white cake flour.

Sifting in the dry ingredients is essential so you don’t get any uneven lumps. Using a large fine mesh strainer to sift works well. (Pour your powders through the strainer and shake. Discard any rough particles that don’t go through.)

For these brownies to be fudgey in the middle they WILL NOT be baked all the way through like a cake or muffin. If you bake them until a toothpick comes out dry in the centre they will be rather dry and like a very dense cake, and thus not fudgey. In the pictures you can see that the center is not baked and has solidified. Once they’re refrigerated they will become fudge-like in the middle and be ready to eat.

TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
4/22/13 11:00 P

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Hands up how many people like eating crunchy snacks? What about potato chips? Mhmm that’s what I thought! You love potato chips, but wonder how you can eat them as part of a healthy diet. I love crunchy things and sometimes you want the crunch of a chip, but without all the excess fat and calories.

In fact after making your own healthy snacks you might appreciate the amount of labor and love goes into making them. So hopefully you won’t just devour them in a few minutes, but savour your hard earned tasty snack! (At least I hope so…)

Microwaved Fat Free Potato Chips

Makes 70-80 chips Total time: 45-60 minutes

1 large russet potato
Salt and/or pepper to taste

Directions:

Fill a medium bowl with water and peel the potato.

Thinly slice the potato

Place the sliced potatoes in the bowl of water to prevent browning and remove excess starch

Dry potato chips thoroughly with paper towel or a tea towel.
Line two large plates with a sheet of parchment paper (essential so the potatoes don’t stick) and place enough potato slices on it to cover (about 9). Make sure none overlap.

Mix salt, pepper and any other seasonings together in a bowl and sprinkle seasonings very lightly over the chips with your fingers. Go easy at first and taste test your first batch to know if you need more or less seasoning on the next.

Microwave one plate of chips at a time on high for 3-6 minutes (depending on the strength of your microwave). Watch them after 3-4 minutes and stop the microwave when they turn a golden brown in the centre. (My low powered microwave took about 5 minutes)

Use oven mitts to remove the plate from the microwave (it’s very hot!) and let cool a few minutes (before removing the chips from the parchment).

Remove the chips and set aside in a bowl or dish and repeat this process until all of your potato slices have been cooked (using the correct cooking time for your microwave).

Chips will harden after they cool down and become crispier. Eat when cool and crunchy!
Safety Note:

Please make sure to use oven mitts as the plates will be very hot. Also don’t microwave chips back to back for the entire amount, let the microwave have a little break after every 3 plates of chips. I overheated my microwave on the fourth plate and it turned off as a safety precaution.
Additional Tips:

Extra chips can be stored in an air tight container. Eat soon as they can go stale as there are no preservatives.

Use a large potato. The chips shrink significantly after cooking and if you start with a medium potato you’ll end up with small chips.
To Make Fat Free Oven Baked Potato Chips:

Preheat oven to 450 degrees. Use a baking pan lined with a non stick silicon mat or a sheet of parchment paper. Place cleaned and dried potato slices on the mat/sheet and season. Bake for 15-17 minutes until golden and crispy. Cool before eating.
Additional Seasoning Ideas:

Chipotle chili powder and salt

Salt & Vinegar

Curry powder and salt

Garlic powder, onion powder, salt and pepper

Grind your favorite herbs or mixes like Herbs De Provence or Italian Seasoning to a fine powder and mix with salt for herbed potato chips

Nutritional Information: Entire recipe (without seasonings) Calories 254.7 Total Fat 0.2 g Saturated Fat 0.2 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 58.7 mg Potassium 1,502.2 mg Total Carbohydrate 58.0 g Dietary Fiber 8.8 g Sugars 4.2 g Protein 6.2 g

Edited by: NOMORESTALLING at: 4/22/2013 (23:10)
TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
4/22/13 9:35 P

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Acai Banana Berry Bowl Recipe

These acai bowls are SUPER easy to make and very delicious! The formula is simple: apple juice (or another liquid), frozen acai and banana and topped with granola, fruit and honey or other sweetener. It’s essentially a fruit smoothie granola bowl. You can eat it for breakfast, lunch, after a workout or any time of day. Now these are generally pretty large once you add a bunch of fruit on top of it, so be prepared to make a meal out of it. If not use less fruit topping and less granola for a smaller meal.

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TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
1/20/13 4:16 P

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Well here's me being creative.
Walt loves his Raisin bread right, even though I find the wholewheat version, it's always that preservative added store bought junk. Soooo.... today I pulled out my wholegrain flour, yeast, grape seed oil, eggs, raw organic sugar, and bought a bag of gluten free organic granola mix with apples, raisins, walnuts and oatmeal and made him 3 loaves. I even had a small piece of the dough left, not quite enough for a full loaf so I heated a bit of grape seed oil and made him a few fritters.

Recipe
In a large bowl combine
6 cups wholegrain flour
1 cup rolled oats
1 cup raw brown sugar
3 Tbsp instant yeast

In a saucepan combined
4 cups hot water
1 Tbsp sea salt
1/2 cup Grape seed Oil
Once salt is dissolved add 2 cups cold water
Gradually add the liquid into the dry ingredients and continue blending with flour until a soft dough forms, no longer sticking to your fingers.
Cover and set to rise 2 hours or double in size

Mold into loaves and put into loaf pans. Cover and let rise until double in size
Pre-heat oven to 350F and bake for 30 minutes.
Remove from pans coat LIGHTLY with butter and let cool.

Now I made this for Walt's weekly lunches because he loves his bread with his peanut butter But today was my change up day so I allowed myself one piece. Had to test the new creation too don't ya know LOL
Otherwise it is a bread I could also have as one of my servings of complex carbs should I choose too. But it would definitely be a 1 slice serving.

Edited by: NOMORESTALLING at: 1/20/2013 (16:20)
TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


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42.975
57.3
NOMORESTALLING's Photo NOMORESTALLING Posts: 40,031
1/20/13 3:53 P

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OK so how many of us get tired, bored, even exasperated and frustrated with eating the same ole things day in day out?
So how about we spice things up!
I'm calling all cooks and chefs; moms, dads, daughters, sons, nieces nephews, amateur and professional i that's fitting as well.
I know you're out there! And I know how creative some of us can get.
how about sharing those creations with the rest of us and create more variety in the diet?

We all have our favourites of course when it come to salad combinations be it fruit or vegetables. And breakfasts are pretty much a given; well pretty much any way. I'm sure we could get just as creative with any meal of the day.

But what I'm thinking more along the lines of is dinners and desserts.

That's not to say that's the only creations this is limited to By all means if you have a healthy breakfast, lunch or snack share them as well.

So let's see that variety!


Edited by: NOMORESTALLING at: 11/24/2013 (16:33)
TODAY Is MY tomorrow. It's up to ME to shape it, To TAKE CONTROL and seize EVERY opportunity. The POWER is in the choices I make EVERY day. I eat well, I live well I SHAPE ME!

THE EMPOWERED LIFE. EXPECT IT . BELIEVE IT. RECEIVE IT.
The human will is the most incredible thing. It's what keeps us going when everyone else expects us to quit.

THIS MEANS WAR AGAINST FAT:
I'm too positive to be doubtful, too optimistic to be fearful, and too determined to be defeated.


 Pounds lost: 10.3 
0
14.325
28.65
42.975
57.3
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