Happy Biggest Loser Day all!!!  Thanks for playing along with my random thought of the day yesterday by answering “I think I Should Be”.  I was smiling all day long as I read all your responses.  It is SO FUN to hear all the things you all wish you were doing.  I think I “need” to change my answer though to Jeannie’s to be a Skinny Person who cannot gain weight ever that is a world wide food taster!!!! Pick me, pick me LOL…..

Speaking of being a food taster, my day started off with a banana pre-train ride.  Then, when I got into the office, I let the Café make my breakfast again.

Is it bad that I am totally playing the “our fridge is empty because we are going on vacation” card to justify the Café twice in one day?!

It’s totally true, but, how often can you get big containers of fresh fruit like this…..

Paired with a simple hard boiled & and slice of honey oat bread with butter ( 6 points+)

The only thing is ALL MORNING long, I was starving.  I really think that happens on nights I go to bed hungry and/or have just salad for dinner. (2 points+)

Isn’t this like the HUGEST serving of roasted chicken you’ve ever seen?  Today’s “Health” special included Cherry Glazed Chicken…..(skin removed, 1/3 cup = 3 points+)

Cherry Sour Dough Stuffing!!!  It is honestly the “little things” ~ As some of you all might remember from our Christmas Dinner on Thanksgiving last year that I rarely get to eat stuffing.

Today, it was all I could think about 1/2 cup = 5 points+

Next time, I think I’ll tell them to just give me piles of stuffing, skip the chicken and the

Greens….Ok, maybe, just the greens and stuffing? LOL….

The BEST part about lunch aside from the stuffing ~ I was FINALLY full!  The rest of my day flew by and since I was home first, I decided to get dinner started.

Dinner tonight actually came about after I saw a menu item on our Café menu and wondered what it was.  Have any of you heard of Papa’s??  I never had but I have yet to find a breakfast food that I do not love.

When I asked how to make Papa’s they told me it was veggies, potatoes, eggs and sausage with salsa ~ WOW, it took everything in me to resist ordering it!  I knew I could make a healthier version and veganized it to make one delicious Papas Taco ~ it’s good for breakfast, lunch and dinner.

VEGAN CHORIZO POTATO TACOS (print it!)

INGREDIENTS

• 6 oz Trader Joe’s Soy Chorizo
• 2 Tbsp Canola Oil
• 20 oz diced potatoes with onion
• 1 red and green bell pepper, chopped
• 1 cup Pico de Gallo
• 10 corn tortillas, warmed
• Ketchup, salsa, sour cream, avocado and any of your favorite toppers, optional

INSTRUCTIONS

1.  Spray a large nonstick pan with cooking spray and heat over medium heat.  Add the Soy Chorizo, crumble and cook until lightly browned, about 3 minutes.  Remove and set aside.

2.  In the same pan, add the canola oil, then, potatoes and bell pepper.  Cook potatoes thoroughly until slightly golden, about 12-15 minutes. 

3.  Return Soy Chorizo to the pan and cook for 1 minute.  Remove from heat and build your potato taco by starting with 1 corn tortilla, adding 1/2 cup of the potato soyrizo pepper mix and then adding all your favorite toppings.

Makes 6 Potato Tacos, 4 points+ each

Nutritional information per taco

STEP – BY – STEP

INGREDIENT #1 POTATOES WITH ONIONS!

Simply Potatoes partnered with Foodbuzz as part of the Taste Maker Program and provided us with packages of their fresh potatoes (which you can find in the fridge section at most grocery stores) to develop recipes.

I like the idea of having fresh ingredients already prepared for me like Simply Potatoes for weeknights when time is limited.  It doesn’t hurt that it’s only 2 points+ a serving!

INGREDIENT # 2  ~ TRADER JOE’S SOY CHORIZO

Do NOT FEAR the SoyRizo ~ I do not like Soy anything, but, I fell IN LOVE with this SoyRizo over 3 years ago when I did the Vegan thing and I still eat it today.

It’s slightly spicy and the texture is just like the real deal.  It comes in at 4 points+ a serving, but, a little goes a long way and each package contains 5 servings (70 g each).

Brown up HALF your SoyRizo ~ you can freeze the other half if you won’t use it.  It is excellent on top of soups, in eggs, burritos, tacos, etc.

“Fry” your potatoes and peppers until slightly golden and browned, about 12-15 minutes.

Return your SoyRizo to the pan and cook for 1-2 minutes.

Build your tacos ~ You could use salsa or be weird like me and add organic vegan ketchup.  It’s sweet so it automatically goes with spicy, but, ketchup is awesome with potato tacos too!

Add your potato soyrizo pepper mix

Finishing with pico de gallo ~ you can totally cheat like me and buy store bought pico or make your own.

We served ours up with salad topped with Trader Joe’s Spicy Peanut Vinaigrette (2 points+)

Only TWO more days ~ but who is counting?!  By the way, if any of you live in or near Hilton Head South Carolina or Kissimmee, Florida, and want to meet up for a fun lunch or dinner, email me because I want to meet you.

Night all!

I grew up NEVER liking Brussels Sprouts at all.  I mean, they are little balls of strong flavored cabbage.  But, I learned that if you prepare them the right way, versus just boiling and buttering them, that they can have a phenomenal flavor.  In this recipe, I combine my favorite roasting ingredients (Olive Oil, Balsamic, Honey) to add a salty sweet balsamic caramelized flavor to these little balls of cabbage.

HONEY BALSAMIC ROASTED BRUSSELS SPROUTS  (print it!)

INGREDIENTS:

• 1 lb Brussels Sprouts, halved and quartered
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Good Quality Balsamic Vinegar
• 1 tsp honey
• Sea Salt and Freshly Ground Black Pepper
• 1/4 c chopped walnuts, optional

INSTRUCTIONS:

1.  Preheat oven to 450 degrees.  Line a cookie sheet with foil and spray with nonstick spray.

2.  Halve and quarter your Brussels sprouts. Combine Olive Oil, Balsamic and honey.  Pour over Brussels sprouts.  Stir to combine and coat.

3.  Pour Brussels sprouts onto prepared cookie sheet.  Sprinkle with sea salt and freshly ground black pepper.

4.  Bake for 20 minutes, stirring once half way through.  Add your walnuts during the last 5 minutes if using.  Enjoy!

Makes 4 servings, 2 points+ with the nuts, 1 points+ without

Nutritional Information Per Serving including nuts

STEP-BY-STEPS:

Quarter and halve your Brussels sprouts.  I like doing a little of both.

Whisk together your olive oil, balsamic and honey.

Pour mixture over Brussels sprouts and stir to coat.

Pour your balsamic spouts onto a prepared cookie sheet and sprinkle with sea salt and black pepper.

Roast for 20 minutes, stirring once half way through.

I dare ya ~ try it, and I bet you may just find you like Brussels sprouts too!

By far, this is one of my favorite recipes from the archives and you can now find it in my Recipage too!  It is the perfect addition this Thanksgiving.

Q’s

Why do they call it Brussels instead of Brussel?  That extra “s” always drives me bonkers

Happy Friday all!  The Foodbuzz Festival starts tonight ~ I cannot wait to see you all again and to meet some new faces too!

Catch up with you all later!

It is super easy to make your own Pumpkin Butter.  If you are a fall fanatic like me, then, Pumpkin Butter, Cinnamon, and Spice are all things that show up in your house during this time of year.  I have put a new spin on the traditional pumpkin butter by replacing the white sugar with Organic Agave Nectar & a little pure maple syrup.  The agave makes it so rich, thick and creamy that no pectin is required at all.  I think you’ll find this version better than any jar you will ever open….The best part is your house will smell just like fall as you make this sweet treat.

HEALTHY PUMPKIN BUTTER (Click here to print this recipe!)

INGREDIENTS:

• 15-oz can pumpkin puree
• 1/2 cup agave syrup or honey
• 1 Tbsp Pure Maple Syrup
• 1/2 tsp Pure Vanilla Extract
• 1 tsp Cinnamon
• 3/4  tsp Pumpkin Pie Spice*
• Pinch of salt

* You can make your own pumpkin pie type spice by combining 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg.  You do not need to add cinnamon since it is already included above, however, if using this spice for another recipe, you would want to add 1 tsp ground cinnamon to the mix.

INSTRUCTIONS:

1.  Combine the pumpkin, agave nectar, maple syrup and vanilla extract in a small saucepan over medium heat, mixing until well combined.

2.  Stir constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for an additional 5 minutes.

3.  Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating.

4.  Pumpkin butter will keep for about 2 weeks in a covered air tight container in the refrigerator.

NOTE:  Continuously stirring is really important in this recipe to keep your pumpkin butter from burning. If you have to walk away, add a few tablespoons of apple juice and turn down the stove heat to low, still continuing to stir as you can. (Add about 5-7 minutes additional cooking time if you do this.)

Makes about 2 cups ~ 32 Tablespoons, 1 points+ per 2 Tablespoons!

Nutritional information per 2 Tbsp serving:

STEP – BY – STEP

Here is everything you need to make your own pumpkin butter.  You should always use the best ingredients (organic pumpkin) when you can for optimal flavor.  Ok, well, the REAL pumpkin is just for decoration, but, you could get inventive and make your own from scratch pumpkin puree by following this Crock Pot Pumpkin Butter Recipe.

Combine first 4 ingredients in a small saucepan over medium heat.

Stir continuously for 15 minutes ~ do not stop stirring or your pumpkin butter will burn.

Stirring….

Still stirring – it gets thicker and creamier as it cooks.

Add your spices and salt.

Tadah!  After 20 minutes of continuous stirring & chatting on the phone with The Husband, it’s all done!

Transfer to a glass bowl or jar to cool.

Super thick, creamy and pumpkin-Y!!!  This pumpkin butter is awesome straight off the spoon, on bread, pita chips with laughing cow cheese or in your favorite baked goods. Once you make your own, you’ll never want to go back to the jarred stuff Enjoy!

This year I am so anxious for fall weather and all that goes with this time of year. I am sharing one of my all time favorite fall recipes as part of the Recipe Lion Blog Hop and because I ate my chicken noodle soup twice today with fruit lol. Hopefully you enjoy this recipe from the archives.  I am looking forward to a new Weight Watchers Week tomorrow and getting back into the swing of things.

Night all!

Are you all ready for a super easy recipe for Vegan & Gluten Free Chocolate Chunk Cookies that are only 3 Weight Watchers Points+?!  I recently experimented in the kitchen to create the PERFECT Vegan & Gluten Free Cookie for my Great Fundraising Act Bidder.

Whether you are vegan, gluten free or not, you will probably LOVE these cookies.  The Husband was sad I was shipping them all off….until, of course, I told him they were Vegan/Gluten Free.  He didn’t know they were not my usual Chocolate Chip Walnut Cookies!  Even better….I’d even venture out to say my bidder LOVED the cookies too!

A few of the things I learned in my journey to create the PERFECT Vegan & Gluten Free FULLY LOADED Chocolate Chunk Cookie for my winning bidder.

* You NEED to keep your Vegan Buttery Sticks Cold ~ otherwise, you will end up with flat cookies.

* Have FUN with flavored flours.  I decided to use Almond Flour (ground up almonds) & Coconut Flour (ground up coconut) because they have add a delicious nutty & coconutty flavor to your cookies.

* Bulk up your cookies with goodness ~ chocolate chips, chunks, nuts, dried fruit.  Just be sure to check EVERY ingredient to make sure it’s Vegan & Gluten Free.  You might be surprised at how many companies now label their products “V” and “GF” ~ It’s awesome!

* You can use 1 Tbsp Ground Flax mixed with 3 Tbsp water to replace Eggs.  However, I think in baking cookies, Ener-G works better.

VEGAN & GLUTEN FREE CHOCOLATE CHUNK COOKIES

INGREDIENTS

• 1/2 cup COLD Earth Balance Vegan Buttery Sticks
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 Tbsp Ener-G Egg Replacer mixed with 2 Tbsp Water to replace 1 egg
• 1 tsp pure vanilla extract
• 3/4 cup brown rice flour
• 1/4 cup unblanched almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 2 cups SunSpire Dairy Free, Gluten Free Semi-Sweet Chocolate Chips
• 3.5 oz Trader Joe’s 72% Vegan, Gluten Free Swiss Dark Chocolate, cut into chunks
• Feel free to add in 1/2 cup of dried fruit or dry roasted, chopped walnuts.  Just reduce the chocolate chips by the amount you add.

INSTRUCTIONS

1.  Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper or a sil pat.

2.  In the bowl of an electric or stand mixer, cream together the Earth Balance and both sugars. Add the Ener-g egg and vanilla. Beat well.

3.  In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and mix for a minute to incorporate. Stir in the chocolate chips and chunks.

4.  Drop by the teaspoonful onto an ungreased cookie sheet. Bake for 13-14 minutes until the sides and top are golden brown.

5.  Allow to cool on the cookie sheet for 5 minutes.  Remove and cool completely on a cooling rack.

Makes 36 cookies, 3 points+ each

Nutritional information per cookie

Q’s

Have you ever baked anything vegan and/or gluten free?  What did you make?  Do you have  a favorite Web-Site and/or Blog you like to visit?

FUN FACT that some of you may not know about me ~ I tested out being Vegan & Gluten Free when I first started blogging with one of my friends.  The VEGAN/VEGETARIAN part stayed around for a bit, but, I only lasted Gluten Free for about a week.  I truly admire those who can do it all the time.

I probably have too many sites to list since I spend way too much time looking at recipes, but, here are a few I check out regularly.

* Gluten Free Goddess ~ Her pictures/recipes ALWAYS make me want to try gluten free things.

* One Frugal Foodie & Go Dairy Free ~ I met Alisa at BlogHERFood and think she is AWESOME!

Happy Friday ~ Catch up with you all later!

Happy Hump Day all!  You know, I am so tired today that I really pondered just letting my goofy Wordless Wednesday count as today’s post, but MY FOOD was so good, I just had to share it

My day started off with some Super Nutty Granola Topping.  But, this isn’t any ole granola topping ~ it’s GLUTEN FREE. DIABETIC FRIENDLY & VEGAN, but, based on the flavor, you would never guess it’s good for you!

I topped 1 c TJ’s FF Greek Yogurt with 2 Tbsp Super Nutty Granola & 1 Tbsp Agave Nectar. (5 pts) As promised last night, here is the recipe as adapted from The South Beach Diet Super Charged Book!

INGREDIENTS

1/2 c Slivered almonds

1/2 c Unsweetened coconut

1/2 c Whole Flaxseed

1/2 c Pecans, chopped

1/2 c Pumpkin seeds

1/2 c Sunflower seeds

1/2 c Walnuts, chopped

2 Tbsp butter

2 tsp Ground cinnamon

2 tsp Vanilla extract

2 tsp Agave Nectar

INSTRUCTIONS

1.  Heat the oven to 325F.

2.  In a large bowl, combine first seven ingredients.

3.  Melt butter in microwave for 45 seconds. Remove and whisk in the agave, cinnamon and vanilla. Pour over nut mixture and toss to combine.

4.  Spread mixture on a baking sheet and bake, tossing every 5 minutes, for 20 to 25 minutes, or until lightly golden. Cool on a rack. Store in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.

Makes about 2 1/2 cups, 40 1 Tablespoon servings.

Nutritional information per 1 Tablespoon serving, 2 points+.

Part 2 ~ (Veggies)  of my breakfast was the leftover Jicama Hash Browns.  The Husband thinks I am crazy for eating sweet then salty things, but, it has never bothered me. (1 pt)

My breakfast kept me full all morning so I skipped my mid morning snack.  I LOVE It when that happens.

I wasn’t really sure what to call lunch ~ is it a wrap, a burrito, a lettuce cup?  Hmmm, I think I’ll call them Tuna Lettuce Wraps.

I really wanted to eat my Mayo-Less Tuna with crackers or on bread, but, I kept thinking, how do I get my 2 cups of veggies at lunch in.  I was expecting this to be too tasty, but, as it turns out, I absolutely LOVED it ~ it was light, crispy and refreshing.

Served up with snap peas and the BEST cantaloupe I think I’ve ever had. (1 pt)

1/2 of my Mayo-Less Tuna Salad ~ 3 oz of tuna + 3 Organic Romaine Lettuce Leaves = 3 Tuna Lettuce Wraps (3 pts)

Tonight was Weigh IN and I LOST ANOTHER 1.2 LBs bringing my total for September to 6.8 LBS lost.  I am happy, but, definitely see where I can improve on my exercise.

I snacked on a 2 point cheesestick during the meeting….I am totally a sucker for things with riddles….anyone know the anser???

A BUNNY GUY   Yup, I am easily entertained like that.

Have you ever just been cooking away and decide you need to stop and take random pictures of what you are making because it looks “pretty”?

Don’t mind that I am not doing steps for tonight’s recipe….I just looked at everything dumped in the bowl and thought….ohhh, that’s a good picture LOL!

Tonight’s dinner was AWESOME ~ SPINACH & 4 CHEESE LASAGNA!

This recipe comes from the South Beach Diet Super Quick Cookbook. I honestly LOVE this cookbook because it has PICTURES and the recipes are quick/easy to follow with LOTS of veggie ideas!

This is in their make ahead section so it doesn’t count as their Super Quick part I think.

It totally reminds me of Spinach & Cheese Ravioli’s but better!  I used Italian Seasoning for the Oregano and omitted the Nutmeg. (7 points for 1/8th of it!)

Served up with a simple garden salad topped with Newman’s Light Lime Vinaigrette (2 pts)

Tomorrow I am helping Zesty HELP THE STUDENTS ~ Be sure to stop by Zesty Cook, say hi and check out my Guest post!

Night all!

Happy Tuesday all! It is days like today where I decide to get a little adventurous in the kitchen that make me appreciate the Mega Veggie Challenge I have going on for September.  Don’t get me wrong, I LOVE vegetables, but, when you are eating close to 5+ cups a day, it can get a little tough to figure out different ways to have them and to not feel like you are going to to into a cucumber or tomato or piece of broccoli.

Today I managed to enjoy all my veggies and actually wanted to go back for more!

Breakfast was  “ham & eggs”  whipped up quickly in the microwave with some zucchini and tomato (2 pts)

Plus a grande iced decaf nonfat latte (2 pts)

Mid morning Cheese (1 pt)

I actually made myself get up a little earlier so I could have time to whip up my Chef Salad and take a proper photo.

*Romaine

* Cherry Tomatoes

* Bell Pepper

* Cucumber

* 1/8 AVOCADO

* A few chickpeas that I put on after

* 1 slice Low-Fat Swiss

* 2 oz Smoked Turkey

Topped with Newman’s Light Lime Vinaigrette (7 pts)

Dessert ~ Jello and homemade whipped cream (2 pts)

I was hungry an hour after I ate lunch, but, I held out for 3 hours before crunching on 30 pistachios.  Pistachio’s are one of my favorite nuts to eat because you get to “crack” them open making them seem like more, but, also because they are just plain good (3 pts).

But, I was STILL hungry after 20 minutes so I had part 2 of my snack ~ Celery sticks with a Sun Dried Tomato Basil Laughing Cow Wedge (1 pt).  This is by far my favorite new flavor – it makes me think of pizza.

As I was crunching away, I got to thinking about my Sobe Lifewater.

Notice how they claim that there are ZERO Calories…..

Yet, 6 grams of Carbohydrates per serving. 

1 g of Carbs = 4 calories

4 calories x 6 grams x 2.5 servings = this bottle could potentially hold 60 CALORIES!

Is this really 0 calories?

Erythritol is their natural sweetener and the Black Carrot Juice I would imagine are what is adding the carbs….everything else is a vitamin for the most part.

JUST CURIOUS…DO ANY OF YOU KNOW? Inquiring minds like me wanna know

Thought provoking, huh? LOL….Yup, these are the things that fill my brain up throughout the day

Moving on…..Dinner was easy to make and pretty darn awesome!

Creamy Cremini Mushroom Chicken

INGREDIENTS:

4 6 oz boneless, skinless chicken breasts

3 teaspoons extra virgin olive oil (EVOO), divided

Sea Salt & Black Pepper to taste

8 oz cremini mushrooms, quartered

3 green onions, sliced

1 large clove garlic, minced

1/2 cup chicken broth

2 Laughing Cow Light Original Swiss Wedges

1/2 teaspoon Italian Seasoning

INSTRUCTIONS:

1.  Heat 2 teaspoon EVOO in a large skillet over medium heat.  Sprinkle chicken breasts with sea salt and black pepper.  “Fry” in the oil until lightly browned on each side, about 5 minutes each.  Remove to a plate, keep warm.

2.  Add remaining teaspoon EVOO to pan along with the mushrooms, green onions and garlic.  Cook until mushrooms soften, about 3-4 minutes.

4.  Add chicken broth, Laughing Cow and Italian seasoning, cooking until the cheese melts, about 1 minute.

5.  Return chicken to pan, cover and cook over medium heat until chicken is cooked through, about 8-10 minutes longer. Enjoy!

Makes 4 servings, 5 points each

I really wanted to have some “potatoes” with my chicken, but, I wanted to stay true to my 2 cups of vegetables with dinner goal. 

Enter…….Jicama “Hash Browns”!  TJ, I am pretty sure you are going to make these soon

Can I just say that the result was just short of AMAZING!  The Husband even liked them and asked for mine over the potato hash browns I made him

Jicama “Hash Browns”!!

INGREDIENTS:

1 Tbsp Extra Virgin Olive Oil (EVOO)

1 small sweet onion, red, Walla Walla, or Vidalia, sliced

1 bell pepper, sliced into thin strips

1/2 medium sized jicama, peeled & shredded on the Large side of the grater (about 12 oz)

1/4 cup water

Garlic Salt & Black Pepper to taste

INSTRUCTIONS:

1.  Heat EVOO in a large NONSTICK skillet over medium high heat.  Add bell pepper and onion, cooking until softened, about 6-7 minutes.

2.  Add jicama and water, cooking down until all the water is evaporated and the “hash browns” begin to brown, about 10-12 minutes.

Makes 4 servings. 1/2 cup each, 1 point each

I balanced out my mushroom chicken & hashbrowns with a little green goodness ~ Steamed Broccollini with a little ICBINB Spray (0 pts)

MMMM, I so WISH we had leftovers! 

While dinner was cooking, I also whipped up this fun Yogurt Topper ~ Recipe coming soon!

The end

I LOVE using my BBQ grill year round, even in the rain.  There is just something about the way it tastes all smoky, crispy and grilled to perfection.  This recipe comes close to bringing that BBQ deliciousness.  Using your slow cooker, you can whip up a tender barbecued beef or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.

This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.

My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw.  Enjoy!

Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe

INGREDIENTS:

• 1 Tbsp chili powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp Pink Course Sea Salt
• 1/4 tsp freshly ground black pepper
• 3 tsp canola oil
• 1 1/2 lbs LEAN beef brisket or other lean cut of beef
• 1 large onion, sliced
• 1 cup ketchup
• 1/2 cup sweet jalapeño or chili sauce, 1/4 cup for less spice
• 1/4 cup molasses
• 2 Tbsp strong brewed coffee
• 1/2 tsp liquid smoke, optional
• Whole Wheat Hamburger Buns
• Healthy Asian Slaw, Recipe Below

INSTRUCTIONS:

1.  Combine chili powder through black pepper to create a “rub” mixture.  Rub your spice mixture generously over both sides of your brisket and set aside.

2.  Heat a nonstick pan with 1 teaspoon canola oil over medium heat.  Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes.  Remove from heat and set aside.

3.  In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat.  Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms.  Remove pan from heat and add brisket to your crockpot and top with onions.

4.  To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture.  Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.

5.  Slow cook is for 7-9 hours or until fork tender.  Remove brisket from crockpot and cut across the grain to shred.  Serve on buns with additional sauce and Healthy Asian Slaw.

Makes 8 servings, approximately 1/3 c brisket/3 slices and 1 Tbsp Spicy BBQ Sauce),

7 pts a serving with your bun!

NUTRITIONAL INFORMATION PER SERVING (including the buns, but, not the slaw):

Calories 331.1, Total Fat 14.0 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 1.2 g, Cholesterol 79.0 mg, Sodium 717.7 mg, Potassium 296.1 mg, Total Carbohydrate 24.8 g, Dietary Fiber 2.1 g, Sugars 4.4 g, Protein 29.8 g

HEALTHY ASIAN SLAW

Whenever I have a spicy BBQ sandwich, I LOVE to have a cool, crunchy salad to go with it.  I think this Healthy Asian Slaw takes the flavor of this Spicy BBQ Brisket Sandwich to a whole new level without adding the calories and fat you’d find with regular Cole Slaw.  This slaw also makes an AWESOME side dish topped with toasted almond slices or add some grilled chicken for a complete meal.

INGREDIENTS:

• 1/4  cup  fresh orange juice
• 1  tablespoon  rice vinegar
• 1  tablespoon  balsamic vinegar
• 1  tablespoon  olive oil
• 1  teaspoon grated fresh ginger
• 1/2  teaspoon  honey
• 1/2  cup  chopped green onions or cilantro
• 1  (16-ounce) package cabbage-and-carrot coleslaw
• 1  tablespoon  toasted sesame seeds
• Sea salt & pepper to taste

INSTRUCTIONS:

Whisk together orange juice through honey to form slaw sauce.  Combine green onions with slaw mixture and pour sauce.  Top with sesame seeds stirring well to combine.   Sea Salt and pepper to taste.

**It’s VEGAN, if you use Agave

Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)

NUTRITIONAL INFORMATION PER SERVING

Calories 48.9, Total Fat 2.3 g, Saturated Fat 0.3 g, Polyunsaturated Fat
0.4 g, Monounsaturated Fat 1.5 g, Cholesterol 0.0 mg, Sodium 1.9 mg, Potassium
38.8 mg, Total Carbohydrate 6.1 g, Dietary Fiber 1.3 g, Sugars 2.4 g, Protein 0.9 g

STEP-BY-STEPS:

1. Cook your onions until slightly golden.

2.  Sear your prepared “rubbed” brisket on both sides until a nice brown crust forms, about 4-5 minutes over medium high heat.

3.  Whisk together your Spicy BBQ Sauce.  I wasn’t sure I could handle a full 1/2 cup of chili sauce, so I opted for it’s sweeter friend ~ Sweet Jalapeño Sauce from Bolani.  I LOVE this sauce ~ it’s slightly spicy, slightly sweet and amazing on anything form eggs to breads to sauces.  It used to only be available at my local Farmer’s Market, but, now Foodzie is helping local growers get their products out there.  I am all about supporting local sustainable farmers ~ Thanks Foodzie!

4.  Place your brisket and onions in your crock pot, Cover with sauce and cook slow and low for 7-9 hours.

5.  Remove brisket from your crock pot and shred/slice.

6.  Top half your bun with your brisket mixture and additional spicy BBQ sauce ~ 1-2 Tbsps.

7.  Top with a heaping spoonful of Healthy Asian Slaw.

8.  Top with your other bun top.

9.  Dig in!!!

You can SpringIt to Save Both Recipes with this button or save the Healthy Asian Slaw separately with this button.

ENJOY!!!

I LOVE thick, hearty and rich vegetable based soups in the winter.  This soup has so much flavor that there really is NO cream required. You will be surprised at how easy it is to make and by the flavor.  The onion, garlic and ginger give it a nice spice, while the brown sugar and squash sweeten it slightly.  I actually learned how to make this simple Butternut Squash soup during my Bikini Bootcamp Challenge.  I LOVE how the challenge always had you start each dinner with a broth based soup so that you would eat less during dinner.  If you want more low calorie soup recipes like this, be sure to check out the Bikini Bootcamp Challenge or look up my Soups tag.

The BEST part is the fun toppings and add-ins you can use to make it a meal,  just have it as is for a snack or before dinner.

BUTTERNUT SQUASH SOUP

INGREDIENTS:

1 Tbsp extra virgin olive oil

1/2 large onion, chopped

1 garlic clove, minced

1 thumb-sized piece ginger, peeled and minced

2 Tbsp brown sugar

1 medium butternut squash, peeled and cut into chunks

3 c low-sodium chicken or vegetable broth

Sea Salt & Freshly Ground Pepper to taste

Optional topping: Toasted pumpkin seeds or almond slivers for garnish

Optional add in: Serve over steamed vegetables ~ My NEW FAVORITE way to make this filling soup even heartier.

INSTRUCTIONS:

1.  Heat the oil in a large saucepan over medium heat.  Add the onion, garlic and ginger, and sauté, stirring frequently, for 6 to 8 minutes, until the onion is soft, but, not browned.  Stir in the brown sugar and set aside.

2.  Cook the squash in a large pot with the broth until tender, 25 to 30 minutes.

3.  Remove the squash from the heat, but do not drain.  Let cool for 10 minutes.  Add the garlic-ginger mixture.

4.  Work in batches, transfer the soup to a food process or blender and process until smooth.

5.  Return the soup to the pot and cook over medium heat for 5 minutes longer.  Season with salt and pepper.

6.  Top each serving with a sprinkle of toasted pumpkin seeds or almond slices.  Serve immediately.

Makes 4 heaping 1 cup servings

Nutritional information per serving (excluding toppings or add-ins):

Calories 136.6,  Total Fat 3.6 g, Saturated Fat 0.5 g, Polyunsaturated Fat 0.4 g,  Monounsaturated Fat 2.5 g, Cholesterol 0.0 mg,  Sodium 62.5 mg, Potassium 522.2 mg, Total Carbohydrate 25.1 g, Dietary Fiber 5.3 g, Sugars 0.0 g, Protein 3.4 g

This soup FREEZES well.  I like making up a big pot and freeze half for the nights when you just don’t want to cook. I added this to my SpringIt so you all can add it to your collection.

Have a great night all!  I will be back tomorrow with my daily recap and my first LONG run recap.  Fun!

Nite all!

I LOVE spicy foods especially when they involve coconut!  This VEGAN recipe uses chickpeas, a.k.a., garbanzo beans, however, I imagine you could use any protein of choice (tofu, chicken, beef, shrimp).  If coconut isn’t your thing, feel free to use ALL vegetable broth and it is just as AMAZING. 

My inspiration for this recipe is going to sound funny, but,  as you read yesterday it was inspired by a Trader Joe’s Channa Masala Frozen Dinner that I tried awhile back.  I am not an Indian food person really, but, I LOVED these spicy chickpeas so much that I recreated my own version with a coconut kick!

CHANNA MASALA WITH A COCONUT KICK

INGREDIENTS:

1 tsp Extra Virgin Olive Oil

1 tsp butter

1 medium red onion, chopped

3 garlic cloves, minced

1 tsp fresh ginger, minced

1/2 jalapeño, minced (fresh or canned)

1 tsp yellow curry powder

1/2 tsp cumin

1 large red tomato, chopped

1/2 c Lite Coconut Milk (can substitute with vegetable broth)

1/4 c Vegetable Broth

1 15 oz can chickpeas, drained and rinsed

1 tsp sea salt

1/8 tsp freshly ground pepper

1/8 tsp garam masala

1/4 tsp paprika

2 Tbsp fresh cilantro, chopped

INSTRUCTIONS:

1.  Heat olive oil and butter over medium heat until melted and add onion.  Cook until softened, about 5 minutes.

2.  Stir in garlic, ginger, jalapeño, curry, and cumin.  Cook one minute.  Add tomato and cook one minute.

3.  Add coconut milk, broth, chickpeas, salt and pepper.  Cook for 5 minutes or until liquid is almost evaporated.

4.  Remove from heat; stir in garam masala, paprika, and cilantro.

Enjoy as is, served over brown rice, with a pita bread, wrapped up or pour over a big batch of stir fried vegetables.

Makes 4 – 1/2 cup servings.

Nutritional information per serving:

Calories 195.7, Total Fat 5.5 g, Saturated Fat 2.4 g, Cholesterol 2.5 mg, Sodium 974.2 mg, Potassium 362.4 mg, Total Carbohydrate 31.3 g, Dietary Fiber 6.1 g, Sugars .4 g, Protein 7.5 g

This recipe is VEGAN!

The STAR of this recipe is Trader Joe’s Light Coconut Milk.  Despite the bad rap that Coconut gets, I have to say the nutritionals are not too shabby.  Oh and being only $0.99 a can is pretty awesome too!

Cook your onion with the olive oil and butter over medium heat until soft.

Add your aromatics ~ garlic, ginger, jalepeno, curry and cumin ~ cook for 1 minute. 

Add tomato and cook for 1 additional minute.

Add chickpeas (aka garbanzo beans), vegetable broth and coconut milk.

Cook until majority of the sauce is reduced.

Remove pan from heat and stir in cilantro, garam masala and paprika.

Tadah!!!!  All done in under 20 minutes!

I served my first serving over 1/2 a Trader Joe’s Organic Brown Rice.

Enjoy!

This is the easiest Molasses Baked Beans recipe you will ever make because you let it cook all day long in the slow cooker.  It is amazing eaten straight or served over organic brown rice.

SLOW COOKER MOLASSES BAKED BEANS

Source of Inspiration: The Eat-Clean Diet for Family & Kids Cookbook

INGREDIENTS:

1 lb dry canario or white beans – pea, navy, cannellini (not canned)

2 medium onions, peeled and finely chopped

2 Tbsp Olive Oil

5.5 oz canned tomato paste

3/4 c Ketchup (or make your own)

3/4 c dark, unsulfured blackstrap molasses

4 cloves garlic, passed through a garlic press

1/4 cup dark agave nectar (the dark is better to use than the light) or honey

2 tsp dry mustard

1 tsp sea salt

1 tsp freshly ground black pepper

*Optional: 1 package lean turkey bacon or center cut bacon, cooked & crumbled

INSTRUCTIONS:

1.  Place beans in a large soup pot or sauce pan and cover with at least 4 inches of water.  Soak overnight to help get the “gassiness” out   The next day, drain the beans and cover with clean, fresh water plus a bit of sea salt.  Bring to a boil, reduce heat and simmer for 10 minutes.  Drain and rinse.

2.  Place the cooked beans in the slow cooker.  Add at least 6 cups of water, completely covering the beans.  Place of low (long cook) setting and cook for 10 hours.  The beans are ready when the skins split.  Scoop out 2 cups of the cooking liquid and set aside.  Discard the rest of the liquid and return the beans to the crock pot.

3.  In a medium skillet heat 2 tablespoons olive oil.  Add onion and garlic.  Reduce heat and sauté until soft.  Add to beans in the slow cooker.

4.  In a small bowl combine tomato paste, ketchup, molasses, agave nectar, mustard, sea salt and black pepper.  Add reserved 2 cups bean-cooking liquid.  Mix well.  Pour over bean/onion mixture.  Cover and cook on low for 6 hours.  Stir in crumbled bacon reserving a little to sprinkle on top if desired.

Makes 20 servings, 1/2 cup each, 3 points+ each

Nutritional Information for each 1/2 cup serving (excluding bacon):

Calories 96, Fat 1.7g, Sodium 282 mg, Carbs 19.2 g, Protein 2.1g, Dietary Fiber 1.7g, Sugar 14.4 g

These beans are vegetarian and VEGAN if using agave versus honey & omit the bacon.

I used the Canario Beans I bought at the Farmer’s Market.  They start out as yellow and turn into brown pinto colored beans ~ fun!  I let them soak during the day on Saturday, cooked the beans overnight and made the “baked part” on Sunday.

These beans make the perfect meal served over organic brown rice.  You can take a short cut on the rice and use Trader Joe’s Frozen Organic Brown Rice.  It cooks in 3 minutes!

Enjoy!