For my review of an amazing fitness wear product go see my new blog here.
Don’t worry I’m not leaving you all for good. I have just moved my blog to another site. My new website is now up and running and is located at Lean Bodies Health and Fitness. It is still all me and my ideas there as this is my company. The blog content will not be changing. I hope you all choose to follow me over there. I will continue to put reminders of my new posts on here for a week or two until I am sure that you have all rerouted your Google Readers to my new blog.
Do you have big dinner plans? If so, don’t skip lunch thinking that you’re “saving your calories” for a bigger dinner. Chances are that you’ll show up so starving that you will eat way more than you would have with lunch and dinner combined! When you are so hungry it is hard to make good choices, too. The best choice would be to eat a light lunch like some chicken on a salad with some whole wheat crackers or a tortilla and then have a protein rich snack an hour or so before your dinner like yogurt, cottage cheese or peanut butter. This will take the edge off your hunger and allow you to make smart decisions at your dinner event. Remember, this time of year focus on the things you can only get in December and enjoy them!
I hope you all had a wonderful Thanksgiving! I know I did! I enjoyed all of the wonderful once a year foods and I’m back to my healthy diet. I hope you all did the same!
The recipe today is one that I bet you thought could never fit into a healthy lifestyle, right? Well, check out these babies:
If you’ve heard of “Hungry Girl” or read much of her stuff you may have seen this recipe. I actually just got it off of the back of my box of Fiber 1 cereal. So, no, I didn’t make it up unfortunately. Here’s what you do:
- 1 onion
- 1/4 c. egg beaters
- 1/2 c. Fiber 1 cereal, crushed in a blender to bread crumb consistency
Preheat oven to 375 degrees. Slice onions into approx 1 inch slices. Separate into rings. Pour 1/4 c. egg beaters in one dish and 1/2 cup of crushed Fiber 1 in another bowl. (Optional: Add seasonings to the cereal like garlic powder, salt, pepper, oregano, etc) Dip onion rings in the egg and then the cereal mixture. Lay in a single layer on a greased cookie sheet. Bake for 30 min flipping half way through.
The second time I made these I did it a much quicker way. I put the onion rings in a bigger bowl (that they would all fit in at once) and then I poured the egg beaters over the top and made sure they were all coated. I put the cereal crumbs in a gallon size ziplock and threw the onions in there. Shake, shake, shake and wala! You have your onion rings. This way is much quicker and less messy too!
I hope you enjoy these!
Here are some tips for enjoying your Thanksgiving without getting that awful “I’m-so-full-I-can’t-even-walk” feeling.
- Drink up! DO drink lots of water during your turkey day feast. Right when you walk in, pour yourself a big glass of water (or other calorie free beverage) to sip on as you mingle. Continue to drink up all night long! DON’T drink your calories. Calorie laden drinks do nothing to add to satiety but they will definitely add to your waistline!
- Workout Hard! Hit the gym a little harder or a little longer (or both!) than normal tomorrow morning. (YES, I said you better be working out tomorrow!) This will increase your metabolism for the entire day and burn off some the extra calories you will probably consume later in the day.
- Compensate. Compensate for the splurges by eating much healthier than normal the day before, the day of and the day after your event. Do this by following my 6 day Post Holiday Meltdown meal plan.
If you don’t have this meal plan, email me at email@example.com and you will get one right away!
Have a wonderful Thanksgiving!
This recipe isn’t very creative or anything but I just had it for the first time the other day and it was so good I just had to share! If you like asparagus, or even if you ‘think’ you don’t, you’ve got to try it roasted! Here’s a tutorial.
Break off the “woody ends”. To do this hold each end of the asparagus and bend in half. It will naturally break where it is supposed to. The leafy end is the side you eat. Discard the bottoms.
Roast at 450 degrees for 25-30 minutes or until they look a little like this:
These are SO good! They are a little bit crunchy and you can eat them down like candy!
The recipe I made over this last week is a Hershey’s Recipe and it is SO good! It’s not so good on the waist line though. I made it last week with some little changes and it was still really good! I probably wouldn’t take it to Thanksgiving dinner with a lot of extended family or I wouldn’t take it to some fancy party but for a dessert for just the fam, it was great! A warning to you artificial sweetener haters. I used … Splenda. I didn’t feel like figuring out the ratio for stevia and I still use Splenda on a rare occasion like this. I’m not yet convinced that it’s going to kill me. But do what you want for the sweetener. And please, don’t send me hate mail.
Hershey’s Best Loved Chocolate Cheesecake
Lindsey’s Best Loved Chocolate Cheesecake
(Adjustments are in bold)
Quick Chocolate Crumb Crust (I used a store bought graham crust)
3 packages cream cheese, softened (12 oz fat free cream cheese and 6 oz low fat cream cheese)
1 1/4 c. sugar (1/2 cup sugar, 3/4 c. Splenda)
8 oz sour cream (6 oz fat free sour cream)
2 t. vanilla (1 1/2 t. vanilla)
1/2 c. cocoa (6 T. cocoa)
2 T. flour (1 1/2 T. flour)
3 eggs (1/2 c. + 2 T. egg beaters)
Prepare crust. Combine 1 c. chocolate wafer crumbs and 1/4 c. butter; press onto bottom of springform pan. (Again, I used a store bought crust)
Preheat over to 450 degrees.
Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
Bake 10 min. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to wire rack. With knife loosen cake from side of pan, if using springform. Prepare chocolate drizzle (I omitted chocolate drizzle).
Place 1/2 c. chocolate chips and 2 t. shortening in small bowl. Microwave for 30 seconds. If needed, microwave an additional 15 seconds at a time stirring after each heating, just until chips are melted. Drizzle over cake. Refrigerate 4-6 hours.
I am sorry I don’t have pictures of my creation. To be honest, it’s not near as pretty as the regular picture. But really, it did taste great. You’ll notice I used less of each ingredient. I used 3/4 ‘s of each ingredient amount because a store-bought crust is smaller than a springform pan and we didn’t need the 12 servings this cake makes. So I made a little less and it fed 8 of us!
Let me know if you try it!