Tag: Good Carbs
This is the fuel your body needs! Perfect for breakfast or any meal of the day.
Per request… decided to repost this basic recipe. After many years, these pancakes are still one of my favorite “go-to” foods. Perfect grab and go pre-work out fuel.
Protein pancakes are quick and easy to make. AND, these pack over 30 grams of protein per serving! … . For variety, substitute mashed banana, chopped apples (or unsweetened applesauce), or 2 TBSP pumpkin/pumpkin spice for the berries.
Combine oats and low carb baking mix with protein powder. Add egg whites, water, mixing well to desired consistency. Add your choice of fresh/frozen fruit, sweetener and cinnamon for a nutrient packed meal any time of the day.
ü 1/4c dry oatmeal (Or Quinoa Flakes)
1/4c Bob’s Red mill Lo Carb baking mix.
1/2-1 scoop protein powder of choice
ü Table spoon agave/honey or 1 packet of truvia
ü 1 egg plus 1 egg white
ü ~1/4c water –more or less to desired consistency (substitute Almond milk)
~ Ground Cinnamon to taste
ü Dash vanilla or almond extract (optional)
Optional:Ground Flax Seeds – for added dietary fiber, Omega-3 essential fatty acids and protein.
Combine above ingredients in med bowl. The basic recipe is easily increased using equal parts oats and flour to yield larger batches; be sure to also adjust protein accordingly. Keeps several days in the fridge. Reheat for ~20 30 seconds in the microwave
Add additional water or milk, if necessary to get to desired consistency.
ü Fresh or Frozen Berries – Add berries or desired fruit to batter.
Heat about ½ tablespoon of coconut oil, if using (or no-stick spray) in small skillet. Add one half of batter to heated pan and cook over medium heat until browned on bottom – until bubbles begin to appear, approximately 2-3 minutes. Flip with spatula to brown other side. Cook through until firm. These are better a little “overcooked” than undercooked.
Makes 2 -3 NUTRITIONALLY PACKED PANCAKES!
Spray while warm with butter spray. Top, if desired with no (or low sugar) preserves, apple butter, or sugar free maple syrup.
~32 Protein Grams (more or less depends on type/amount of added protein powder)
~30 Carbohydrate Grams (more or less depends on type/amount of added fruit)
~4 Fat Grams (Cooking in coconut oil adds additional 5-7 healthy fat grams & flavor)
Yes! You can eat Pasta.
Fresh tomatoes, zucchini… garlic and herbs tossed with whole grain pasta and chicken make for a healthy, high protein meal. Fast, Fresh and Easy…
For the pasta:
- 8-10 oz. dry whole wheat angel hair pasta
- 1 pint ~(2-3 cups) cherry or grape tomatoes, cut in half
- ½ cup shredded fresh mozzarella
- 1 medium zucchini
- 1/4 cup olive oil
- 2 T minced garlic
- 1/2 cup thinly sliced basil ( If you don’t have fresh, dried basil works fine)
- Salt, pepper, red pepper flakes to taste
- Extra Parmesan to sprinkle on top
For the chicken:
- 1 to 1.25 lbs chicken breast
- Olive oil, salt, pepper, oregano (Italian Seasonings), red pepper flakes to taste
Bring large pot of water to boil.
- Cook pasta according to directions. Drain. Set aside.
- Wash one zucchini and slice lengthwise into 4, and dice cut into ½ inch pieces. Set aside.
- Combine tomatoes and mozzarella in a bowl. Add additional herbs, if desired. Set aside.
- Cut chicken into strips. Coat chicken with oil and spices. Preheat large sauté or fry pan on medium high heat, adding a little more olive oil to coat bottom of pan. Saute chicken, turning once and cooked through, about 4 minutes per side. Remove from heat and let rest.
- In same pan, add a bit more olive oil, garlic and zucchini and stir fry, about 1-2 minutes, until vegetable browned but still crisp.
- Reduce heat. Return cooked pasta to sauté pan along with tomato and cheese mixture. Stir in basil. Season with salt, pepper, and pepper flakes. Finally return chicken strips to pan.
Top with extra Parmesan as desired.
Makes 4-6 servings.
Good for you food with wholesome ingredients in 30 minutes.
These muffins use fresh, simple ingredients and pack a huge nutritional punch. They are high in protein, and contain a hearty blend of grains, fiber and healthy fats (from flax and nuts). Bake ahead for a terrific on-the-go weekday breakfast or anytime healthy snack that provides lasting energy and satisfies. Now you’re baking!
Preheat oven to 350 degrees. Lightly grease muffin tins with non-stick spray (or coconut oil). In large mixing bowl, combine dry ingredients:
- 1 cup whole wheat flour
- 1 cup oats
- 2 scoops vanilla protein powder,
- 4 Tbsp Ground FlaxSeed
- ½ cup chopped Pecans (or walnuts)
- 1-2 Tbsp cinnamon
- 1Tbsp baking powder
- ½ tbsp baking soda
- 4-5 packets of Truvia, or ~1-2 Tbsp Splenda brown sugar blend
In separate bowl combine wet ingredients:
- 1 whole egg and 2 egg whites
- ½ cup unsweetened applesauce (or diced up fresh apple)
- 1 Tbsp Flax seed oil
- ~ ½ – ¾ cup of Almond or Coconut milk (or lowfat milk)
- Honey (to taste)
Combine wet with dry ingredients. Don’t over mix. Fold in 1-1/2 cups of fresh or frozen blueberries and spoon into muffin tins.
Bake for 15-19 minutes or until center is cooked (toothpick comes out clean). 12 muffins.
Eat more Orange if you want to Live Longer… and I don’t mean Cheese Puffs.
Have you ever noticed that people with poor diets, eat foods that are mostly beige in color? Breads, pasta, french fries… If you are trying to improve your diet, adding color is where it’s at. Orange pigment in foods, for one, provides a significant nutritional kick and should be incorporated daily into your meal plans. Some of the healthiest foods to be found are sweet potatoes, carrots, pumpkin and other squash, mango, papaya, apricots, cantaloupe and oranges/tangerines.
These foods are usually colored by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain
healthy mucous membranes and healthy eyes. Scientists consistently report that carotenoid-rich foods can help reduce risk of cancer, heart disease and improve immune system function. Recent studies have also shown that people who have large quantities of the antioxidant alpha-carotene in their blood (found chiefly in pumpkins and carrots) have a 61% lower risk of disease-related death. And carotenoid consumption protects against the risk of macular degeneration and cataracts. Citrus fruits like oranges are not rich in carotenoids; however they are an excellent source of vitamin C and folate, a B vitamin that helps reduce risk of birth defects.
Sweet potatoes are one of the best orange foods. They contain huge amounts of beta-carotene, manganese, copper, fiber, B-6, potassium, iron…. that’s a lot of nutritional power packed into a small potato case!
Adding more orange to your diet is easy. The produce department carries a variety of orange foods year round. Fruits like pumpkin are not just for Halloween. Like the sweet potato, pumpkin is one of the most nutritionally dense foods you can get and is inexpensive and convenient in its canned form. High in fiber and low in calories, pumpkin is simple to incorporate into recipes, like muffins, pancakes, and breads.
Incorporating orange fruits and vegetables everyday is not difficult to do and will improve your overall health while keeping illness and disease at bay.
EASY ORANGE ADD-INS:
ü Sliced orange peppers to a sandwich or wrap
ü Baby carrots to a salad
ü Apricots with mixed nuts for a healthy snack mix.
ü Fresh Orange, Peach, and/or Mango, Vanilla protein and almond/soy milk for a delicious “Orange Dream” Smoothie.
ü Thinly slice or dice sweet potatoes, lightly toss in olive oil, and roast in 375 oven for a simple side dish.
Cut up cantaloupe, mix with cottage cheese or yogurt for breakfast, or snack.
On your next trip to the grocery, be sure to fill you cart with plenty of color; and don’t neglect the ORANGE.
The Secret Super-food Ingredient is: P U M P K I N!
You will not believe how easy these are. AND Only 2 ingredients! This is an approved weight watchers recipe that delivers a healthy cake like muffin that promises to satisfy those wicked chocolate cravings.
Do not add oil or eggs as directed on the cake mix box, even though you might be tempted! I confess I
added 1 heaping tablespoon of non-fat plain Greek yogurt to mine and they turned out incredibly moist… but even that isn’t necessary. If you feel you must add a bit more liquid and don’t have yogurt, 1/4c water would work fine.
- 1 box REDUCED SUGAR Devils Food Cake Mix (Pillsbury)
- 1 Can Pumpkin
THAT’s ALL! Mix together well. Mixture will be very thick. Spoon into muffin tins sprayed with non-stick cooking spray.
Bake at 375 degrees for approx 20-25 minutes. – or until toothpick comes out clean. Makes 12-18 muffins.
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
PUMPKIN IS A NUTRITIONAL POWERHOUSE
PUT MORE PUMPKIN INTO YOUR DIET!
A Healthy and tasty twist on an Italian classic: Whole Wheat Pasta with Chicken Sausage. Dinner is Served in under 30.
Watching calories and trying to eat healthier? Think certain foods like raviolis and sausage are on the “NOT” list? If you shop smart, and pay attention to food labels you can enjoy almost any favorite recipe. Here’s a ultra quick recipe for ravioli with sweet Italian sausage that uses all natural whole wheat pasta and skinless chicken sausage. No preservatives or artificial ingredients. It is high in protein and lower in fat and “delicioso!”
- 1 12 oz package Sweet Italian chicken sausage (Al Fresco) – cut in bite size pieces.
- 1 8 oz (2 serving) package fresh whole wheat pasta (Monterey)
- 1-2 Tbsp olive oil
- Fresh garlic, minced, (basil, oregano, optional)
- ½ jar of prepared marinara or pasta sauce.
- Fresh grated Romano cheese (for topping)
**You may also add sautéed peppers or spinach to this dish, if desired.
Prepare pasta according to package directions. Meanwhile in a large skillet, heat olive oil. Add garlic, sauté and sausage and cook over med-high heat, stirring often until sausage is nicely browned and cooked through. Reduce heat, add pasta sauce and additional Italian seasonings, if using. Stir to blend, cover and simmer. Drain cooked ravioli and gently toss with sausage mixture.
*Note: The nutrition label for 8 oz package of pasta is for 2 servings. By combining with chicken sausage, you increase the protein AND reduce the amount of carbohydrates per serving.
(as prepared: Approx 20grams/per serving)
Eat the skin…. And choose your toppings wisely.
Potatoes sometimes get a bad rap because they are high in starchy carbohydrates and low in protein. But this doesn’t mean they are bad for you. It is how they are prepared that matters…and what you top them with. Boiled and baked potatoes are healthy; French fries and potato chips….not so much. Potatoes served with high-calorie and high-fat toppings like butter, sour cream or gravy are the culprits that pack on the calories and unhealthy fats.
Start with a small to medium size potato – no larger than the size of your fist, or a tennis ball. (Red or gold potato is preferable to white). Potatoes “of color” provide carotenoids (and some also provide flavonoids) that white potatoes do not. Carotenoids and flavonoids are pigments, and according to nutritional research, they provide us with many health benefits, including cancer protection. Technically, you’ll get more fiber and minerals per bite from smaller potatoes of any kind, since they have more surface area (skin) per amount of starchy inside (total volume). The three to seven grams of fiber contained in a medium-sized potato are mostly in the skin…so enjoy the skin along with the insides! (be certain to scrub them thoroughly before baking).
Here are some simple suggestions that transform an ordinary potato into an easy, satisfying AND nutritious meal.
Most of these ideas incorporate some form of protein to keep the meal balanced. You will notice I suggest Greek yogurt as a topping. Greek yogurt is an excellent replacement for sour cream. It mimics the flavor and richness while adding a significant source of protein and without adding the saturated fat of sour cream. Guilt free AND super healthy… give it a try!
- Potato with steamed broccoli and low-fat cheddar cheese. (or broccoli with greek yogurt)
- Potato topped with salsa, black beans, and avocado. (or Salsa and greek yogurt)
- Potato topped with left over chili or stewed beef.
- Potato with shredded roasted chicken and “spiked” yogurt. (Try garlic salt/powder, paprika, chili powder) and top with parsley.
- Scrambled egg whites and turkey or Canadian bacon. (think of your potato as your hash browns)
- Potato with a good mix of peppers, onions, mushrooms, squash, zucchini, or root vegetables would be great. Top it with some yogurt mixed with cumin or curry or some fat free Italian dressing.
- Potato with cottage cheese. Cottage cheese works well on top of the potato because it adds not only the creamy, cheesy flavor and is a great source of protein that is low in fat and added carbohydrates.
NUTRITION DATA: one medium potato, (2 ¼ – 3 1/4” dia.) Baked, flesh & skin contains:
approximately 161 calories; 4.3 grams of protein, 37 carbohydrate grams, (~4 grams of dietary fiber) and nearly no fat.
Potatoes also contain no cholesterol, are very low in sodium and rich in potassium, vitamin B6 and vitamin C.
What’s so great about this salsa?.. It is fool proof… Use more or less of any ingredient to suit your taste!
It has a ton of flavor and is a great accompaniment to many dishes. … and it keeps well in the refrigerator.
Here is a very healthy and fresh salsa that can be served as an appetizer with tortilla chips or as a very flavorful topping for grilled chicken or fish, tacos, burritos, or as a dressing alternative to southwestern salads.
When possible, I prefer to use fresh tomatoes or corn for frozen or canned.
- 1 can, 14 ounces, black beans, rinsed and drained
- 2 cup frozen corn kernels (or 1 can, drained)
- 1 small red bell pepper, seeded and chopped
- ¼ -½ small red onion chopped
- 3-4 chopped Roma Tomatoes (or 1 can Italian diced tomatoes)
- ground cumin to taste
- Minced garlic
- 2 teaspoons hot Tabasco sauce (to taste)
- 1 lime, juiced (or 1/4c lime juice)
- Fresh Cilantro (1/4 cup)
- 1-2 tablespoons olive oil, to taste
- Salt and pepper
- OPTIONAL: 1 Avocado, peeled, pitted and diced
- Stir the corn, black beans, tomatoes, cilantro, red onion, bell pepper, cumin, garlic and cilantro in a large bowl.
- Gently mix in the lime juice, Tabasco and avocado (if using).
- Taste and adjust seasonings if needed.
- Let sit at least 15-30 minutes to allow flavors to meld or refrigerate overnight
- Drizzle with olive oil to serve.
- Fresh, diced jalapeno peppers may be substituted for Tabasco if you want it spicy.
NEW YEARS VARIATION: Black-eye Peas in place of Black Beans! ( I also add a little Red Wine Vinegar to this one)
Amount Per Serving (approximate) Calories: 19 | Total Fat: 0.9g | Cholesterol: 0mg
There aren’t many foods that have such high nutrition that they fall into the complete or nearly complete food categories. However, Quinoa is pretty darn close!
Although not a staple in most kitchens today – those who have discovered quinoa know how delicious it is and how good it is for them. Quinoa is a nutrient dense, amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.
I finally decided to give into my curiosity and bought a box of quinoa… and am quickly discovering how really simple, delicious and versatile is. ..
If you do not know what is so special about quinoa here are six secrets.
Secret 1 – Quinoa is gluten free
Quinoa is a good source of many vitamins and nutrients. Although technically a seed, quinoa ) is commonly referred to and used most often as a grain
because it is also gluten free and very non allergenic, people with restricted diets can usually eat it wit out any problems.
Secret 2 – It is a complete protein
One cup (cooked) quinoa contains eight grams of protein, nearly twice the amount found in other grains. Quinoa is a complete protein, meaning it provides the body all nine essential amino acids. For
vegans and vegetarians looking for alternative to tofu and soya it is ideal. It is also far more versatile in the kitchen then other vegan sources of protein.
Secret 3 – Quinoa is REALLY good for your health
It is a vegetable protein which is easy to digest. It also is a complex carbohydrate that slowly releases its goodness into the body. You do not get a rush of carbs followed by a lull. This is great for diabetics and people with kidney problems
Secret 4 – It is available in different types, colors and forms.
The most common is white quinoa. (Also, black quinoa and red quinoa). The different varieties also have different levels of oils in them making some crunchier than others. Quinoa is available in seed (grain form), flour, and flakes. It’s texture is what many love most about this grain (seed).
Secret 5 – Quinoa Can Help You Lose Weight.
Quinoa offers a lot to anyone looking to get healthy. However there are a number of great benefits for those looking to lose weight as well.
- Because of its protein content and complex carbohydrates quinoa will have you feeling full longer and will also help prevent cravings. You do not need to eat very much to feel satisfied.
- The amino acids and high quality protein will help you build more muscles. This in turn will have you burning more calories and it will prevent you from losing muscle tone as you lose weight
Secret 6 – It Is Very Easy To Cook
If you can boil pasta or rice then you can cook quinoa. Bring one part quinoa and two parts liquid to boil. Simmer as you would rice for about fifteen minutes or until the grains are translucent. It has a nutty flavor that complements many other ingredients and adds wonderful texture to soups, stews, stir fry’s and salads
Quinoa is very rich in magnesium,a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Increased intake of magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. Low dietary levels of magnesium are also associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, and since magnesium helps to relax blood vessels, adding Quinoa to your diet offers your body protection and can improve your cardiovascular health.
Quinoa and Black Beans (adapted from Allrecipes.com)
|1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
|1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
1/2 cup chopped fresh cilantro
|1.||Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.|
|2.||Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,|
|3.||Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro|
Servings Per Recipe: 10
|Amount Per Serving
||Amount Per Serving
*My customized version:
I substituted olive oil instead of vegetable oil, low sodium chicken for the vegetable broth, used 1 can black beans (instead of 2) and mixed in about ½-3/4 cup of black bean salsa in at the end.
This is satisfying enough as a meal or as a hearty side dish. I served with Chili and Lime grilled chicken breasts.
This bread is packed with many health boosting, anti-aging and disease fighting nutrients.
This hearty bread makes for a healthy and satisfying breakfast or mid day snack that is high in protein and complex carbohydrates. The flax and walnuts provide heart healthy fats. The pumpkin and oats both contribute to making this bread both high in fiber but low in sugar. Pumpkin also contains powerful antioxidants, vitamins and minerals making it one of the most nutrient rich foods available…so much so that pumpkin is considered by many nutritionists as one of the top “SUPERFOODS”.
- 1 ½ c Low carb baking flour
- 1 c. oats
- 4 scoops ViSalus Vi-Shape Nutrition Mix (or 2 scoops Vanilla protein)
- 2 TBSP Flax Seed
- 1 Tbsp ground Cinnamon
- 1Tbsp Pumpkin Pie Spice
- 1 tsp Baking soda/ ½ tsp baking powder
- 2 cups canned pumpkin
- 1/2 c unsweetened applesauce (or more)
- 1 whole, 2 egg whites, beaten
- ~½ cup vanilla almond milk
- 1 Tbsp Flax oil
- 3-4 Tbsp Splenda brown sugar blend (more or less to taste)
- 1 Tbsp honey
Optional: 1/2c walnut pieces
Preheat oven to 350 degrees. Spray one regular size (or 4 mini) loaf pan with non-stick spray.
Combine all dry ingredients in large bowl. Gradually add wet ingredients to dry and stir well. Stir in walnut pieces. Pour batter into pan and place on center rack in oven. Bake for approximately 60 minutes, or until toothpick comes out clean. Allow to cool before removing from pan.
Spread sliced bread with apple or pumpkin butter if desired!