Happy Wednesday all!!!  I am currently slammed and still working at the moment.  But, do not worry, I still have something fantastic for you aside from today’s Fun T-Shirt pictures I took on vacation for this week’s Wordless Wednesday.  One of my favorite Blogging Friends who is one of the nicest people I know asked me to participate in her Second Annual 12 Days of Cookies.  If you haven’t had a chance yet, head on over to Eating Bird Food to check out all her cookie-licious-ness going on there.  You never know what you just may end up baking….

Oh and if you want the recipe for THESE 2 points+ Snickerdoodles, just click here!

Have you all ever wondered why they call these cookies Snicker Doodles? Why not Doodle Snicker or simply Cinnamon Sugar Cookies?! lol….These are the random thoughts that occur when you work into the late hours of the night

Tomorrow is another crazy day so I may or may not see you all with my daily or one of my favorite recipes from the archives…..either way have a fantastic day and just think only 2 more days til the weekend OR 10 days til Christmas!!

Night all!

It was clear after I lost almost 40 pounds that I needed to permanently change my eating and cooking habits.  I learned some easy ways to lighten up recipes, and I found I had a passion for cooking this way.  I share my recipe ideas on Tracy Cooks it Right.

It’s summer.  We have plums galore.  I’m yearning for something sweet and delicious but not too complicated (hmm. . . the story of my life).  In France, they have desserts called gratins that are simple to make and bring out the best in vegetables or fruits.  Last January I made this gratin with cauliflower.  Today, I am sharing Plum Gratin.  If your fruit surplus is something other than plums – maybe berries or peaches – you can certainly use it in this recipe.

INGREDIENTS

• 1 teaspoon butter
• 1 teaspoon flour
• 1 1/2 pounds plums, pitted and sliced (no need to peel)
• 2 eggs
• 1/2 cup sugar
• 1/2 cup almond meal/flour (bought mine at Trader Joe’s)
• 2 teaspoons powdered sugar

INSTRUCTIONS

1.  Preheat oven to 400°F.  Spread butter on inside of 1-quart pie pan or gratin dish and sprinkle with flour to coat.  Place plum slices tightly in pan in several layers.

2.  In medium bowl, beat eggs and sugar with mixer on high speed for 4 minutes until light yellow and fluffy.  Whisk in the almond meal/flour then, pour evenly over plums.  Place in oven and bake 25 minutes, or until top is dark golden brown and firm.

3.  Cool gratin completely on wire rack.  Cut into wedges and sprinkle with powdered sugar before serving.

Makes 6 servings, 4 points+ each.

Thanks Tracy!  I have never thought of making a Gratin out of fruit, but, this looks so tasty I NEED to try it! We are officially back from having a FANTASTIC time in the Bahamas but maybe not back to reality .  So many great things to share ~ Recaps and more coming up soon!

When Danica sent me an email, asking if I could do a guest post for her…I was…well…really honored!  My next thought was…”what on earth will I write about?”  My blog is pretty much a cut and dry recipe/ ecookbook kind of deal.  That just didn’t seem to fit into the format she uses, and I thought it might just be too boring for you to read.  So I decided I would do a “daily” post…just like she does.  Let me tell you….wayyyyy more work than posting about one stinking recipe!  lol  So hats off to all of you beautiful bloggers that invite us into your daily lives ( and take pictures of everything that happens) !

Let me start off by introducing myself.  My name is Renee, and I have a blog called MyKitchenAdventures.  I have been a WW member now for over a year.  I have not reached my goal yet, but I have lost over 25 pounds and have the key chain and the charm to prove it!  I have had a few set backs with surgery and other life changing events…but I have never thrown in the towel.  I am on no particular time table.  I feel slow and steady is what wins the race.  I enjoy cooking and baking and finding and creating low calorie, healthier foods that TASTE GOOD!  I believe food that is good for you, should also taste good…it should stimulate your senses, and leave you feeling satisfied; not only in your body, but also in your soul.  Living the WW way of life is a lifestyle choice and one that I am proud to say I have made for the rest of my life!

And now on to a day in the life of a 40-something WW…..

My day started with a cup of coffee…..nothing fancy…in one of my favorite mugs.  Yes, I AM a proud mom of a Kent State University student!      I take it with just 2 TBS of fat free half and half.  And yes, I still measure it out!

I made myself a nice, filling breakfast and used this “new to me” fully cooked turkey bacon I found at the store last week in my eggbeater scramble.  I needed good fuel, because I had promised to take my boys school shopping at the mall.  We also had a trip to Costco planned for new eyeglasses for them both AND contact refills.  Yup, if I was going to give the old wallet a good workout and I needed some serious fuel! 

I was hungry when I got home…so I snacked on some shrimp and sauce while I prepared dinner ( 4 points+)

Dinner came together quickly.  We had the burgers with fixin’s and while the boys had their burgers on buns, I chose to have mine on a bed of lettuce to save on points+.  ( Costco also has the BEST shrimp cocktail platter!)

I also topped the burger with some tzatzki I bought from Costco ( 2 points+ for 2 TBS)  and a few slices of avocado ( 3 points+) making this entire meal with the grilled zucchini come in at 9 points+.

And that was my day.  I relaxed in the evening with my kids and hubby and dog and cat and had a WW string cheese for a snack later on….thus bringing my grand total for the day to 29 points+.  I will admit, some days are harder than other to hit that magical number…that is for sure!

I hope you enjoyed “seeing” into my day and if you see those chicken burgers, pick them up…they are awesome!

Thanks Renee!  I LOVE that you tackled posting a daily versus a recipe….it’s always fun to see how others work the program.

How about you?  Have you discovered any healthier convenience foods lately?

Hi, I’m Shannon from Shannonskitchencreations.com and Danica asked me to be one of her guest posters this week! I was thrilled to be able to share with you a little about me and my site. I am a SAHM of 3 small children and I have been working hard to get back that pre-baby body from 7 years ago. I am a weight watcher’s lifetime member, but I have never been able to get back to that “Golden” number! I started my site originally to just document some of my favorite sinful recipes, but after having my third baby in January I decided to add healthier recipes to my blog. I create down home comfort foods done in a lighter way. I love fried chicken, pizza and ice cream. So you will find lots of those recipes with weight watchers points. I have lost 40 lbs so far with 20 more to go! I also love to review and giveaway healthy foods. Up next is 5 bags of Food Should Taste Good Chips! I just recently started a second mommy fashion blog called whatshotmommy.com! Here I share video tutorials and bargains on how go from frumpy to fabulous! Check it out!

The recipe I chose to feature in this post is one that has been sitting in my recipe box for over a year. I get Food Network magazine and love tearing out recipes that sound and look delicious. I am a huge fan of Buffalo wings. I love the spicy kick mixed with the creaminess of the blue cheese dressing. However, in restaurants they are deep fried and very high in points!! So when I took out this recipe for Buffalo Chicken Macaroni and Cheese I knew the nutritional info was going to be scary….IT WAS!!!!

Each serving had 868 calories, 48.2 grams of fat, 1465 mg of sodium, 79.6 grams of carbs, 3.9 grams of fiber and 28.9 grams of protein! 1 cup was 23 points + each!!! Ouch!!!

So I decided to modify the recipe with some healthy alternatives. I swapped out the half and half for 1 % milk, used low fat cheese and sour cream and opted for whole wheat pasta. I was able to shave a whopping 15 points off per serving, so 1 cup is only 8 points +!! This was spicy, creamy, cheesy and just down right awesome!!! Enjoy and make sure to visit and like me at Shannon’s Kitchen Creations on Facebook for new recipes and giveaways and at What’s Hot Mommy for all my makeup, skincare and fashion accessories ideas and giveaways!!!

Light Buffalo Chicken Macaroni and Cheese

 Adapted from Food Network

INGREDIENTS

• 3 tablespoons butter
• Kosher salt
• 1/2 pound whole wheat elbow macaroni
• 1/2 small onion, finely chopped
• 1 stalks celery, finely chopped
• 1 1/2 cups shredded chicken, cooked
• 1 cloves garlic, minced
• 1/4 cup plus 2 tablespoons hot sauce (preferably Frank’s Buffalo Wing Sauce)
• 1 tablespoons all-purpose flour
• 1 teaspoons dry mustard
• 1 1/4  cups 1 % milk
• 1 1/2 cups reduced fat shredded cheese blend of cheddar, Monterey Jack and mozzarella
• 1/3 cup light sour cream
• 1/4 cup light blue cheese dressing
• 2 tablespoons chopped fresh parsley
• 7 baked tortilla chips crushed

INGREDIENTS

1.  Preheat the oven to 350 degrees F and butter a 8 x 8-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

2.  Meanwhile, melt 1 1/2  tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/4 cup hot sauce and simmer until slightly thickened, about 1 more minute.

3.  Melt 1 1/2  tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the milk, then add the remaining 2 tablespoons hot sauce and stir until thick, about 2 minutes. Whisk in the cheeses, then whisk in the sour cream until smooth.

4.  Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

6.  Top with blue cheese dressing, crushed tortilla chips, and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Makes 6 servings, 8 points + each

Nutritional information, 1/6 of casserole – 8 points +

297 calories, 10.6 grams of fat, 94 mg of sodium, 32.3 grams of carbs, 1.2 grams fiber, 17 grams protein

Thanks Shannon for sharing your story, success and one recipe I already know we HAVE to try!  I LOVE the idea of putting crushed tortilla chips on top of my mac n cheese along with buffalo chicken ~ YUM!  Your recipes are fantastic and you are truly an inspiration!

Danica

Hi Danica’s Daily readers!  I’m Allie, a fashionable food enthusiast trying my best to eat healthy while enjoying all that there is to taste.  Or as I like to say, a fashionista gone hungry!  My blog started as a way to track my Weight Watchers journey and share what I ate every day.  Over time my blog evolved to include recipes, events and my dining experiences.  I have a love for food and all things foodie related and I love sharing with everyone!

Danica and I met at Blogher Food in Atlanta, Georgia and we hit it off immediately!  She is  a great friend and her blog is so amazing, so it is an honor to be writing this guest post.  Thanks Danica!!!

Today I’m going to share a recipe using Uncle Sam cereal, an Attune Foods product.  This recipe is not only tasty but WW friendly.

INGREDIENTS

• 1 cup Uncle Sam Original Cereal
• 1 tbsp honey
• 1 tbsp peanut butter
• 2 tbsp chocolate chips
• cooking spray

INSTRUCTIONS

1. Combine honey and peanut butter in a microwave safe bowl and microwave for 30 seconds, stir, and microwave for 30 more.

2.  Combine wet ingredients with cereal and stir until coated. 

3.  Spray a small pan with cooking spray.  I used a bread pan so that I could make the bars into the right shape.  Put cereal mixture into pan and smooth and press it down so that it is solid and looks like one big bar.

4. Top with chocolate chips and press down so they stick in the cereal.  Refrigerate for at least an hour.  Cut into 4 pieces, and enjoy!

This recipe makes 4 bars, for 4 points + each

If you’d like, you can make this recipe larger or cut the bars into smaller pieces.

I love this recipe because the bars are sweet, crunchy, peanut buttery, and chocolately!  Not to mention there is flax in the cereal so that makes it healthy, right   I’m all about moderation and still enjoying the foods you love – like peanut butter and chocolate.  And when you can mix healthy ingredients with your favorite indulgences then even better!  A big thanks once again to Danica and all of you for reading! 

Thanks Allie for guest posting and for one delicious Weight Watchers Friendly Points+ Recipe.  I think you are just as awesome (and so is her site All I Eat Food!)  While you are there be sure to check out how both her and her boyfriend lost an amazing 120+ lbs together!

Hi all! It’s Mary from a little blog called What’s Cookin’ with Mary. I have been reading Danica’s blog for almost a year now and just love her. When she asked if I wanted to do a guest post while she was off having a blast in the Bahamas with Jay (Happy Birthday!!!), I jumped at the chance. So, today I want to talk to you about pizza. Who doesn’t love pizza ?! You know what I love more than pizza… Five ingredient recipes. After a long day, the last thing you want to do is try and locate a huge list of ingredients to make a complicated recipe for dinner. If that sounds like you, this recipe is right up your alley. Without further a due, may I present Pizza Margherita!

Pizza Margherita

Caprese salad is one of my very favorites. I love how the sweet summer tomatoes pair with the light, salty fresh mozzarella and the bright, pungent basil. Did you know that basil was originally from India (according to the wiki)?I didn’t either! That’s probably because it’s best known for being in Italian cooking. It’s a close relative to the mint plant, but had a more anise flavor (liquoricey– yep, it’s a word – I just made it up!). Can you tell I love basil? I digress. When you take those same ingredients you use to make a caprese salad and put it on a pizza, it transforms magically while in the oven into Pizza Margherita. Pretty fancy, right? Thought so. The best part about this pizza is that all you need is five simple ingredients. If you want to make your own pizza dough, feel free to, but I like to buy the premade dough from Trader Joe’s here to save time (to save even more time, you could buy a totally premade crust such as Boboli). Also, if your store doesn’t carry garlic oil, you can make your own in a snap. Just heat a quarter of a cup of olive oil to a pan over medium low heat and add two smashed cloves of garlic and cook for eight to ten minutes or until the garlic has browned a bit infusing it’s flavor into the oil. Remove the garlic cloves and allow oil to cool slightly and viola, garlic oil. If you’re feeling really, super fancy, you can make your pizza on the grill, but today I’m going to be using a pizza stone in the oven. If you don’t have a pizza stone, a baking sheet will work just fine. Enjoy with a generous squirt of sriracha and red pepper flakes.

What You Need:

• 1 – 16 oz ball of pizza dough (I used whole wheat)
• 8 oz fresh ovoline mozzarella packed in water, drained, dried & sliced into ¼” pieces
• 1 ½ large tomatoes, sliced into ¼“pieces & pressed between paper towels
• 2 – 3 Tbs basil chiffonade (thinly sliced – to taste)
• 2 Tbs garlic oil
• Salt and pepper (optional – to taste)
• cornmeal for pizza stone (if using)
• flour for dusting

What To Do:

Heat your pizza stone in a 425* oven for 15 – 20 minutes. This ensures that the crust will be nice and crisp on the outside, but doughy on the inside. For best result, take your dough ball out of the fridge while the pizza stone heats (about 20 minutes). Once your dough has come to temperature, roll it out on a well floured surface to about a 12” round.

Remove the hot pizza stone from the oven and sprinkle with cornmeal to prevent sticking.

Gently transfer your dough onto it and pierce with a fork all over to prevent bubbles while it bakes.

Bake the crust for about 10 minutes or until barely browned. Keep your eye on it as you don’t want it to overcook (you’ll be baking it again with toppings).

After the crust has prebaked, remove from the oven, brush with garlic oil and top with tomato and cheese slices. Season with salt and pepper if using. Bake for an additional 12-15 minutes or until cheese has melted and the crust is nicely browned.

Remove pizza from oven and top with fresh basil chiffonade.

Serve with red pepper flakes and hot sauce.

Makes 8 slices, 6 points+ each

Bon Appetit!

Mary

**Cook’s Note: on the tomatoes: make sure you really get as much liquid as you can out of the tomatoes. If not, the liquid in them will make your pizza soggy. On the basil: if you don’t want to chiffonade, you could simply chop it up to whatever size you desire**

Thanks Mary!!! You are definitely a girl after my own heart….tomatoes, cheese, Sriracha and crushed red pepper flakes all in one….LOVE! 

Hi Danica’s Daily Readers ~ This is Zesty of Zesty Cook!  Danica asked if I could take over for the night so she could work on some last minute preparations for The Husband’s birthday festivities coming up this weekend.  I know she is super excited to share the details with you all and I am pretty sure you all will be blown away by them like I was.

I am always glad to help out so today I am sharing with you one of my quick &easy  Vegetarian Weight Watchers points+ friendly recipes that I created based on what I had on hand.

Who doesn’t LOVE pasta with freshly sautéed mushrooms, wine, butter and CHEESE that loaded with flavor (wine!) and cooks up in minutes?!

Feel free to get creative and use any vegetables you have on hand ~ they all work well in this dish….just make sure you include a little wine and cheese

MUSHROOM, ARUGULA & TOMATO FETTUCCINI

INGREDIENTS

• 8 oz Whole Wheat Fettuccine
• 12 Mushrooms, sliced
• 1 tsp. Red pepper flakes
• 1/2 tsp. cumin
• 12 Grape tomatoes
• 1/2 Cup white wine
• 1 Cup Arugula
• 2 Tbsp. Butter
• 1 tsp. Olive oil
• Sea Salt and Pepper to taste
• 1/4 cup Parmesan cheese

INSTRUCTIONS

1.  Bring water to a boil in a sauce pan; salt and add pasta.  Cook according to directions and drain.

2.  In a large pan, turn on medium heat and olive oil and half the butter.  Add mushrooms and begin to cook down – 4-5 minutes

3.  Season with salt and pepper, add red pepper flakes and cumin.  Cook another 3 minutes .

4,  Add tomatoes and cook for about 5 more minutes.

5.  With heat still on medium, toss in the white wine and cook down for 1 minute.  Add remaining pat of butter and stir.

6.  Toss in the arugula and let wilt for 2 minutes.

7.  Add cooked drained pasta and toss gently.  Shred Parmesan cheese before serving.

Zesty Tip: For the sauce, if you are finding it too dry, add a little bit of the reserved pasta water before draining down the sink.  This will bring a nice starchy salty flavor to the sauce and give it a nice balance.

Makes 6 servings, 7 points+ each (or 4 servings, 10 points+ each)

Be sure to check out Jen of Cooking for 8 & Losing Weight over at Friends For Weight Loss.  She posted one tasty looking 3 points+ Sloppy Joe Meal!

Q’s

When you are making a quick pasta toss like I did, what do you put in the dish?

I LOVE pasta in any way, shape or form and think it pairs well with just about anything I have in the fridge or pantry.  It usually involves fresh veggies, wine, cheese, a little olive oil and butter!

Thanks Zesty! ~ make sure you all stop by his site Zesty Cook ~ I guarantee the pictures of his recipe creations will make you drool!

  I will catch up with everyone tomorrow ~ so much super secret fun stuff going on over here!  You all will be in the “know” on Friday…..Gahhhhh, I can’t wait!

Night all!

Happy Friday all!  I am so excited to share this fun idea for a Halloween Appetizer or Main Dish ~ Slow Cooker Veggie Packed Chipotle Chili in a Pumpkin Bowl.  The only catch ~ It’s my Guest Post over at DANI SPIES!!!  Head over there now for the details and recipe…..

That is unless you are AFRAID OF GHOSTS!!!

I am taking one more day off to let my eyes recover so I will see you all tomorrow with the details on my Laski and another fun post!

Just TWO WEEKS from today to the Foodbuzz Festival – woohoo!!! If you are going let me know because I want to meet you!

Let the WEEKEND begin!!!

Happy Friday all!!! Today’s Guest Poster is Zesty Cook!!!  Zesty rocks because he is the person who designed my site, but, he also makes AMAZING food with pictures that will make you drool.  Be sure to stop by Zesty Consulting if you are interested in a little web design and Zesty Cook if you want to find something to make for dinner tonight.

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Hi to all the Danica Daily readers, I am zesty from zestycook.com and I am here to share a post with you while Danica is on vacation. I was debating on what to post for a couple of days now and I opted for this idea because it offers a lot of variety and will hopefully peak your interest. Ever just feel like eating appetizers for dinner? I have that urge every now and again. When you check out these assorted toasts – you may have the same feeling. This is the bread baby coming out of me as I could polish off a sheet pan of these during a TV commercial. For these toasts, I listed the ingredients and method for each of the three flavors. You will also see in the pictures that there was a 4th toast which was called Fig and Balsamic. This was a pre-made spread from the grocery store so I didn’t include it in the post. It was quite tasty nonetheless.

Roasted Onions

• 1 or 2 Onions ( sliced)
• 1 Tbsp. olive oil
• 1Tbsp. butter
• Salt and Pepper
• 1 Tsp Rosemary, thyme, oregano

Method

1. Slowly brown onions in butter and olive oil.
2. Season with salt and pepper as well as those herbs desired.
3. Dried and fresh herbs can be used but the more delicate herbs should be added near the end of the cooking time.
4. Total time will probably be over 30 minutes as this avoid the onions burning.
5. Little attention is required during this time.

Sauteed Mushrooms

• Mix of mushroom types sliced, Portabella and Shitake were used. Quantities depend on how much is desired.
• Butter
• Olive Oil
• Salt and Pepper

Method

• Brown in heated pan that has butter and oil added to melt.
• Season with salt and pepper.
• Cook until mushrooms brown and reduce in size

  

Roasted Red Pepper and Cheese

• 2 Red Bell Pepper
• 5 Oz soft goat cheese
• 1 Tsp. minced shallot
• Salt and Pepper

Method

1. Roast peppers until skin is blackened and place in paper bag to steam. This will make peeling the skin easy.
2. The peppers can be roasted on grill, over a gas burner or through broiling.
3. Dice the peppers once cooled and peeled.
4. Mix with the remaining ingredients and allow flavors to blend.

   

   

Slice baguette to about 1/2 inch thick. Grill on one side, or drizzle olive oil over parchment paper lined pan and place toasts on the paper. Add toppings and again drizzle with olive oil and bake in 350 F oven.

The bottoms will toast and crust from the olive oil, and the parchment will prevent sticking. Thanks so much for reading and by all means if you have any questions or comments drop them here and I will check back. If you want to see more "zesty" feel free to drop over to my blog and have a poke around. Have a super weekend. Take care zesty

Today’s guest poster is one of my most favorite people in the world ~ Janetha of MEALS & MOVES!  Janetha was one of my very first followers and through blogging we have become great friends.  Both The Husband and I have a great time when we get the chance to hang out with her!  She is one of the sweetest people I know and always has fantastic ideas that she shares on her site.   She is AWESOME ~ What can I say and her guest post below proves it ~ check out all these FANTASTIC SWAP IDEAS!!!  Thanks, J!

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Hey, Danica fans! Janetha G. here, from meals & moves. I am SO happy Danica asked me to guest post. She has graciously guest posted over on my blog numerous times.. it is about time I repay the favor

Today I want to talk about switching it up. It is common knowledge that when it comes to working out, in order to see results you must always keep your body guessing. You never want to do the same workout routine for more than four weeks. This is the way you keep your body from hitting a plateau and it also keeps you from dying of boredom.

Well, I am not here to give you workout advice. I actually want to talk about a different type of switching it up: your eats! Our bodies crave variety, both with exercise AND with what we eat. I know that some of you may be shaking your head and saying, “No, Janetha, I can happily eat the same breakfast, lunch and snack every day of the week, rotate through a few dinners… and never get sick of it!” I know, I am one of those people, I can totally relate! I could eat the same things day in and day out and never complain.

But, the fact remains: our bodies honestly need a variety. Vitamins found in one food are not in another, so if we eat the same food day in and day out, we could be seriously lacking in the nutritional aspect of our diets. In addition to lack of proper nutrition, our bodies also get used to the foods we are eating. Plus, while you may say you don’t get sick of eating oatmeal every day for breakfast, you will eventually get bored and tired of the same ol’, same ol’. When this happens, it is so easy to fall off the clean eating wagon and derail your healthy diet. It’s time to shake it up! Shock your body with a new twist on your every day meals!

Here are some simple swaps to start the shakin’ and shockin’.

If you like: Almonds

Try: Pistachios

Why: Pistachios have the least amount of fat of all the nuts. They are high in fiber and protein. In fact, a 1 ounce serving has 3 grams of fiber and 6 grams of protein. In addition, a 1 ounce serving of pistachios has the same amount of potassium as ½ of a medium sized banana.

How I like to enjoy pistachios: I like toppings on my salads. I feel like croutons are a waste…dry, stale bread does not do much in the nutrient department but it does add a nice crunch. I top my salad with unsalted, roasted pistachios to get that much needed “crunch” and get so much more out of the nuts than I would the croutons.

[source]

If you like: Broccoli

Try: Brussels Sprouts

Why: One cup of Brussels sprouts contains 35 calories less than a cup of broccoli. These cruciferous veggies pack quite a bit of Vitamin A, which is necessary for good vision, healthy hair and nice skin. They are actually quite tasty, lots of people aren’t aware of what a Brussels sprout tastes like, yet they claim to hate them. Brussels sprouts definitely have a bad reputation, but they are a great choice! Try them, you may be surprised.

How I like to enjoy Brussels sprouts: Roasted Brussels sprouts are like candy to me. I like tossing them with a bit of olive oil and balsamic vinegar and roasting them for about 30 minutes at 425 degrees in the oven. Make sure to turn them every 10 minutes so they don’t burn. I made this recipe last Thanksgiving and it was a hit!

[source]

If you like: Oatmeal

Try: Oat Bran

Why: You will find that you need less oat bran than oatmeal to make the same size bowl for breakfast. I typically use 1/3 cup of oatmeal but if I am eating oat bran, I only use ¼ cup. This saves money in the long run! While they are similar in the calorie and carb department, oat bran boasts more fiber and protein per serving size than its friend oatmeal. You can actually see a post I did on the nutritional comparison on this post of mine from May of 2009.

How I like to enjoy oat bran: I eat my oat bran the same way I eat my protein oatmeal. I cook it in a cup of water on the stove, low heat, for about 15 minutes. When almost all the moisture is absorbed, I stir in a scoop of protein powder. I like to top it with peanut butter and jam or cinnamon.

If you like: Spinach

Try: Kale

Why: I hadn’t even heard of kale until April of 2009, when I started reading healthy living blogs. I quickly learned of the many health benefits of this green, leafy vegetable. Kale is chock full of vitamins A, C, B6 and K as well as packed with calcium, beta carotene and iron.

How I like to enjoy kale: In a smoothie! I love blending kale into my protein shakes for some added health benefits. Try this basic recipe: 1 cup almond milk (or milk of choice), 1 scoop vanilla protein powder, ½ of a frozen banana, ½ cup fresh or frozen blueberries, 2 cups of kale, 10 ice cubes.

Feel free to chug it straight from the blender

If you like: Yogurt

Try: Greek Yogurt

Why: One word: PROTEIN. Greek yogurt has SO. MUCH. PROTEIN. I am a protein fiend. I aim to get at least 20g each time I eat. One cup of fat free Greek yogurt totes anywhere from 19-24 grams of protein. In addition, it is lower in carbs and sugar than regular yogurt. And if that isn’t reason enough, Greek yogurt is about 5 times thicker and creamier than regular yogurt. Once you go Greek, it is hard to go back.

How I like to enjoy Greek yogurt: Um, how don’t I like Greek yogurt? I seriously use the stuff for everything—from sweet to savory. Try it topped with fruit, cereal/granola or nut butter (or all 3!), mixed with peanut flour for a nice peanut butter “mousse” to top waffles or pancakes, use it in place of mayo in your tuna and chicken salads, swap out sour cream and use Greek yogurt instead (on things like taco salad and soup or a baked potato), mix it with ranch seasoning for a protein packed veggie dip. Seriously, this stuff is so versatile!

If you like: Snap Peas

Try: Edamame

Why: Edamame, a fancy term for soy beans that are harvested while still young and green, is packed with protein. One half cup has 11 grams of protein! It also possesses all nine of the essential amino acids that our bodies need. The fat content in the edamame is the good kind: heart healthy poly- and monounsaturated.

How I like to enjoy edamame: Straight up, with a little sea salt. Careful, you don’t eat the shell.. just what’s inside

If you like: Peanut Butter

Try: Sunflower Seed Butter

Why: Sunflower seeds are a great source of Vitamin E, in fact, just ¼ cup of seeds contains 90% of the daily recommended dose of Vitamin E. Sunflower seed butter contains phytosterols (compound found in plants) which lowers cholesterol. Additionally, sunflower seed butter is high in magnesium, which is great for healthy bones!

How I like to enjoy sunflower seed butter: Sunflower seed butter can be enjoyed in both sweet and savory settings. Two favorite ways of mine are with a VitaTop and Greek yogurt or over a baked potato with cottage cheese. Sounds iffy, but I promise.. it works!

If you like: Tortillas

Try: Flat Out Wraps

Why: Flat Outs are great! I know Danica has raved about them before, and she had good reason. They are low calorie, high fiber and high protein. They come in a variety of flavors to keep you from getting bored.

How I like to enjoy Flat Out wraps: I have made the occasional pizza on Flat Out wraps, but my favorite way to eat them is, well, as a wrap! They hold a LOT of ingredients. You can also make a mean Panini using a Flat Out. Plus, they are chewy and doughy.. Flat Out delicious! Tip: These are sold at Costco and freeze very well.

If you like: Ground Beef

Try: Bison

Why: Bison is LEAN. In addition to it tasting amazing, it contains 75% less fat than ground beef. Bison will also help reduce LDL cholesterol (that is the bad one!) and is actually higher in protein that ground beef. Check out this link for some shocking bison comparisons in the fat & cholesterol categories.

How I like to enjoy Bison: While using bison instead of ground beef or turkey is easy to do in any recipe, I love to enjoy a bison burger, straight up. If you try bison, I highly suggest you grill a burger so you can fully experience the flavor, while reaping health benefits!

If you like: Shrimp

Try: Scallops

Why: Well, first of all, you don’t have to deal with that pesky tail or poop shoot like you do with shrimp. Nutritionally speaking, scallops are high in protein and low in carbohydrates. They are also low in fat, unlike several other of their sea dwelling friends. When it comes to health benefits, scallops are rich in Omega 3 and tryptophan…yep, the same thing that makes you sleepy from Thanksgiving turkey! They also have a very “meaty” texture, so it is a nice way to feel like you are eating a calorie-dense piece of protein when you are actually being very kind to your waist line.

How I like to enjoy scallops: Scallops don’t pack a strong flavor, so they really take on whatever you decide to season them with. I like to sauté scallops with some olive oil, spinach, salt and pepper. Very simple, yet very tasty. Tip: But them frozen at Costco, then grab a few just when you want them. You can throw a few on top of a salad for added protein!

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If you like: Russet Potatoes

Try: Sweet Potatoes

Why: Sweet potatoes, also referred to as yams, are high in beta-carotene. They are beneficial to maintaining low blood pressure and stabilizing blood pressure. Sweet potatoes are considered “good carbs”, which means they are a complex carbohydrate that breaks down slowly. When eaten with the skin, sweet potatoes contain more fiber than a bowl of oats.

How I like to enjoy sweet potatoes: Baked or roasted sweet potatoes are my favorite. I often bake a whole batch on Sunday to enjoy the rest of the week, topped with cottage cheese and sunflower seed butter (seen above). When roasting them, I slice them into half-moon shapes and spray with olive oil. I put them in an oven at 450 degrees for 15 minutes on each side. These are great plain or dipped in ketchup!

My beautiful mom, slicing up some sweet potato fries!

If you like: Raspberries

Try: Blackberries

Why: Blackberries are among the ten foods with the most antioxidants. They are also high in fiber and vitamin C. They contain phytoestrogens, or “plant estrogens”, which are said to have a possible roll in prevention of breast and cervical cancer.

How I like to enjoy blackberries: While the very best way to eat blackberries is straight out of the container.. I also like to cook with them! I make a delicious blackberry glaze that goes well on top of just about anything! You can check it out here. My mom also makes a delicious blackberry jam, which is a fun change from the standard strawberry or raspberry jams I typically eat. You can also make a tasty protein shake using blackberries and it will result in a beautiful color.

I hope these suggestions have given you some ideas and some inspiration to get out there and try new foods! There is a world of various foods out there, don’t be afraid to mix it up and try something new. Your body will thank you and, hey, you just might find a few new favorite foods!

Thanks to Danica for having me. Check out my blog, meals & moves, for clean eating recipes and fun workout routines.. and a hefty dose of rambling

xo. Janetha G.