Tag Archives: Healthy

Frozen Peanut Butter Yogurt Dog Treat

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Courtesy of Dreamworks

Courtesy of Dreamworks

In preparation for the NEW upcoming movie ‘Mr. Peabody & Sherman’ in theaters March 7th, I am paying tribute to that loveable bow-tie wearing pooch! I found this easy dog treat recipe from Cesar Milan that you can whip up at home in no time since most people have these ingredients already in their kitchen. Make a batch of these for your canine BFF and they will love you even more than they already do!

Frozen Peanut Butter Yogurt Dog Treat

Ingredients

  • 32 oz Vanilla Yogurt
  • 1 cup Peanut Butter

Preparation

1. Melt peanut butter in a microwave safe bowl for 15 to 30 sec.
2. Combine yogurt and melted peanut butter.
3. Pour the mixture into cupcake papers in a muffin tin.
4. Place in freezer for 3 hours.
5. Let him/her enjoy their treat! Woof Woof!

 

 

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Twitter: #MrPeabody

IN THEATERS MARCH 7TH

Homemade Pancake Mix

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Making your own pancake mix is easy and cheaper than buying the brand name stuff! Keep this in your pantry anytime you need it.

Ingredients

PANCAKE MIX:

  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons plus 2 teaspoons sugar

Directions

Mix the above ingredients together and store in a jar. For each 1 cup pancake mix, add 1 egg white (whisked), 1 cup fat-free milk. Do not overmix.

Quick Healthy Pancakes

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Growing up, my step-father came into our lives when I was 11. He was born in Tennessee and opened my eyes to what a true country breakfast should taste like complete with pancakes, eggs, bacon, grits, gravy… and we can’t forget the homemade biscuits. Needless to say, breakfast is my favorite meal of the day!

Now, because of my gym head husband, I’ve had to tame my meals drastically but still learn how to keep them tasty. One easy thing I do is re-vamp my pancake recipe. So super easy!

Step 1: I start by using regular pancake mix like Bisquick. You can even opt for buying the heart healthy or whole wheat version or make your own mix (I’ll include a quick mix recipe you can make yourself and just keep it in your pantry when you need it). The mix always ask for milk and eggs. I use fat free milk and instead of the whole egg I use the egg white only.

Step 2: To make them super fluffy, whisk the egg white in a separate bowl till soft peaks form. Make sure to wash your bowl and whisk beforehand or your egg whites will break and never fluff up.20131210-230537.jpg

Step 3: I then fold half the egg whites into the mix and slowly combine. It’s okay if the mix looks streaky. Over mixing will pop all the lovely airy bubbles you made. Then I fold in the remaining egg whites until combined.20131210-230551.jpg

Step 4: Next, follow the rest of the directions on the box and ‘Voila’… Super Fluffy Pancakes!

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Chicken Strawberry Salad

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On my constant search for healthy AND delicious, I ran into this very colorful salad. You will not believe how much one serving consists of which is why I love this recipe! I know what your thinking… It’s hard to fill up on salad. Trust me, I literally got tired of eating! Try it and let me know what you think.
PS… Don’t forget to switch out ingredients if you do not like something! Create your own dish!!!

Chicken Salad With Strawberries, Feta and Edamame

5 prep time (1 Serving)

INGREDIENTS

  • 3 oz chicken (precooked rotisserie, no skin)
  • 2 cups lettuce (mixed greens)
  • 5/8 cups edamame (shelled, boiled)
  • 1 cup strawberries (halves)
  • 1/2 oz  feta cheese
  • 1 cup red bell pepper (chopped)
  • 1 cup tomatoes (chopped)
  • 2 tablespoon Italian dressing (reduced calorie)

INSTRUCTIONS
Shred chicken. Mix all ingredients together. Eat immediately!

NUTRITIONAL INFORMATION
(1) Serving Consists of: 420 Calories – 13 g Total Fat – 4 g Saturated Fat – 65 mg Cholesterol – 893 mg Sodium – 44 g Total Carbs – 13 g Fiber – 1 g Sugar – 39 g Protein

Blood Orange, Beet, and Fennel Salad

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Courtesy of Bon Appetit

Bon Appetit’s orange salad has been my favorite so far because it has a great combination of flavors. The beets give it hearty flavor along with the fennel adding that licorice bite… and of course the orange’s add that awesome sweetness. Do not be scared to try this recipe… and if you do not like beets, try sweet potatoes.

Servings: Makes 4–6

INGREDIENTS

  • 2 medium red beets (tops trimmed)
  • 2 medium golden beets (tops trimmed)
  • 3 blood oranges
  • 1 medium navel orange
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons fresh lime juice
  • 1/2 small fennel bulb (very thinly sliced crosswise on a mandoline)
  • 1/4 red onion (very thinly sliced on a mandoline – about 1/3 cup)
  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
  • 1/4 cup loosely packed fresh cilantro and/or chervil leaves
PREPARATION

1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Nutritional Information
One serving contains: Calories (kcal) 89.1- %Calories from Fat 14.6 – Fat (g) 1.4 – Saturated Fat (g) 0.2 – Cholesterol (mg) 0 – Carbohydrates (g) 19.0 – Dietary Fiber (g) 4.1 – Total Sugars (g) 11.9 – Net Carbs (g) 14.9 – Protein (g) 2.0 – Sodium (mg) 58.2

Fancy Not-So-Fancy Chef Trick

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Sooooo…. when I was in cooking school, one of my classes was knife skills. They basically teach you how to cut things so they look pleasing to the eyes, which makes people want to eat your food. It’s sort of like being a food artist. I’m a little OCD so chopping up carrots all the same size was fun for me. I know, I’m strange!

Anyways, one fancy thing they teach you is segmenting citrus so all you eat is the juicy segments without any pith, which is sometimes bitter and chewy. You are taught to cut away the outside skin and carefully slice each segment out with your paring knife. I always hated that you’d still leave so much pulp behind if you didn’t exactly slice right next to the membrane.

So, after some trial and error, I actually found an easy way of getting this done without slicing your fingers off and keeping every juicy morsel of pulp!! Check out this fancy not-so-fancy way of segmenting an orange. I promise, your guests will be amazed!

I am going to post up one of my favorite recipes after this one which will put your new secret skills to the test!

Step 1: Slice each end off the orange so you have a flat surface to work with.

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2. Lay the orange on one of the flat sides and start slicing strips of the skin off. Then flip the orange over and cut the remaining skin. (Try to curve the knife as if you’re cutting in the shape of the orange. It’s okay if you don’t get all of the pith off in one cut; it’s better to go back and cut more than cut part of the orange.)

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3. Slice the orange in half. (I try to pick a spot close to one of the membranes so I can keep the segments intact.)

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4. Now… here is the secret to the trick!! Slice the middle of the orange in a ‘V’ shape to cut the center section out.

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5. The orange will look like this when you stand them up. Make sure there isn’t any skin still connecting the slices together in the middle.

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6. All you have to do now is separate the segments by peeling away the membrane. Do not try to peel it from the outside of the orange or it won’t work. You have to peel it away from the inside. (Note: Do not use an old orange because the membrane seems to stick more to the segments and it is really hard to peel off.)

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Now you are left with perfect orange slices!!! Enjoy

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Mini Healthy Breakfast Quiches

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Healthy Egg Quiches

I am a wife and mom of 3… always looking for something quick and easy to fix in the morning. Holding a baby, trying to dress my 8 yr old for school and waking up my oldest for college doesn’t leave me much time for breakfast which usually ends up throwing some pop-tarts in the toaster.

I found this recipe through Jillian Michaels that you can change-up to fit your tastes. I made it healthy for my family because my husband is a big gym head! You can also sneak in some vegetables in get some greens into your kids bodies. I actually premixed this the night before and stuck it in the fridge. Threw them in the oven and they cooked in 30 min. We also had a few left over that were just as great the next day. So super EASY!!!!!

Try it out and let me know what you think or if you did a different variation that ROCKED!!!

Broccoli and Cheese Crustless Quiche
Prep Time: 5 min
Cook Time: 20 min
(3) Servings

Ingredients
– 2 eggs, beaten
– 4 egg whites, beaten
– 1/2 cup sour cream, reduced-fat
– 4 oz shredded cheddar cheese, low-fat
– 5 oz frozen broccoli, drained, chopped
– 1/4 teaspoon ground pepper

Prep:
– Pre heat oven to 350.
– Coat mini-muffin pan with non-stick spray.
– Combine all ingredients together in mixing bowl.
– Pour into muffin pan to the top. (Will puff up but will go down when you take them out.)
– Put muffin pan on the center rack. Cook for 25-30 min (till tops are golden).
– Eat! Enjoy!

Nutrition Facts: Calories 212 – Fat 11g – Carbohydrates: 6g

***Note: You can make this completely healthy by using only egg whites, fat-free sour cream, fat-free cheddar cheese.