Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘sweet potato fries’

Yogurt Perfection

Workout

Yesterday morning started the way our semi-new Wednesday routine does these days- with BodyPump!

Waking up at 5:00AM is probably never going to get any easier for me, even when I’m 80 (I hear you wake up at like 4AM at that age.)  However, I’ve discovered a little trick that many of you may not be aware of…it’s called coffee.

I normally head out the door half asleep on Wednesdays, without eating or drinking anything before my workout.  I decided it might help to have a little caffeine, so I set the timer on the coffee pot for 5AM, and grabbed a thermos to-go.

3 Cheers for Caffeine!

If you haven’t noticed by now, it’s kind of difficult for me to fully open my eyes and/or smile in the morning.

After BodyPump, I was in the mood to run.  Since that never happens, I took advantage of it and got on a treadmill.  I started out by running for 10 minutes at 6.0, and doing some intervals which can be seen here.

Breakfast

I toasted half of a whole wheat bagel thin and topped it with peanut butter, and served it alongside my new obsession- Fage Greek Yogurt with Honey! 

Oh, and more coffee!

I’ve actually had this yogurt before, but I forgot to rave about it, so I’m doing it now!  I normally eat Chobani as my Greek yogurt of choice because it has a little more flavor than Fage, but these new little combinations are rocking my world.  Yogurt perfection, in my opinion.  Truthfully, it’s the honey that makes me the happiest.  It feels like dessert!

Lunch

During one of my study breaks, I decided to do a little roastin’ and toastin’.  I sliced up a sweet potato and made some sweet potato fries, and I also roasted kale.

Roasting kale sort of “dehydrates” it, and I’ve seen many bloggers use the result as a substitute for potato chips!  This was actually my intention, but I ended up burning most of it.  Instead, I spread the rest of my artichoke dip onto a toasted whole wheat sandwich thin, and topped it with tomato slices and the roasted kale that survived the oven.

While searching for some tupperware to put the leftover sweet potato fries in, I discovered that I have a lot of work to do before we move.  Mainly, solving this problem:

Guess which top goes with the container in the middle?  NONE OF THEM.

Later on, I needed some brain power before my exam, so I searched for something to munch on.  I then discovered another storage problem:

If you’re trying to save pantry space, it’s probably wise to combine a single almond into a container with four almonds.

Since I was clearly on a caffeine kick yesterday, I also made myself a ginormous iced coffee!

Dinner

Guess what made yet another return?

Pollo Tropical!  I had half of my usual Chicken and Veggie Tropichop, and it wasn’t that great.  I was too tired to care.

Do you have tupperware with a million different lids?  How does it happen?!

Advertisements

Healthy Chicken Fingers + Fries

I ❤ Saturday.

Breakfast

Saturday morning seems to always call for pancakes!  I made a cinnamon oatmeal version.

I combined 1 cup of Fiber One Pancake Mix with 1/2 cup uncooked oats, two teaspoons cinnamon, and water.  I served my pancakes with sliced strawberries, and a drizzle of sugar-free syrup.

Workout

After digesting for a little while, we got into our workout clothes and headed to BodyPump.  May I just say…this class killed us.  The instructor was amazing, but she had pretty much everyone in the class begging for mercy by the end.  I’m feelin’ it today!

After class, Corey convinced me to go “shoot hoops” with him.  I obviously did more observing than shooting, unless shooting pictures counts.

I did give a few shots my best effort.

Corey often loses sleep worrying about the athleticism of our future children.  They’re pretty much doomed, thanks to me.

Lunch

We came home and I made a plate of leftover tofu and stir fry veggies from yesterday.  Corey gave the tofu a try and he also really liked it!

We quickly finished lunch and headed down to the pool for an hour or two.  It was a gorgeous day!

We changed and went our separate ways to run errands.  Corey got a haircut, and I picked up a few groceries I needed for a little get-together later on.

We invited Austin and Laura to come over and watch the Magic game with us before going downtown for a party.  I always tease them because Corey and I have more…let’s call it “advanced”…palates, while Austin and Laura tend to enjoy simpler foods.  Think cheeseburgers, chicken fingers and french fries.  I always worry that they won’t like the food I make, so I decided to base the menu around what I knew they liked.  I didn’t give in completely, though- I healthified their favorite meal; chicken fingers and french fries!

I bought two packages of chicken tenders, and marinated them.  Some went into a container with Frank’s Red Hot Buffalo Sauce, and the rest were marinated in Kraft Vidalia Onion Dressing.  I hired my professional tender-breader to help with the rest:

Corey rolled the tenders in Panko breadcrumbs, layed them on a cookie sheet, sprayed them each with non-stick spray, and then placed them in a 400 degree oven for 15 minutes.

I served sweet potato fries alongside the chicken fingers.  They were a hit!

Almost forgot to snap a pic!

To make the chicken fingers you need:

1-2 packages boneless, skinless chicken tenders (2 packages made 12)

2 cups Panko breadcrumbs

1 cup Kraft Vidalia Onion Marinade OR

1 cup Frank’s Red Hot Buffalo Sauce

non-stick spray

For appetizers, I layed out some blue (for the Magic!) corn chips and salsa, and I also whipped up this highly complex recipe:

It’s not a party until somebody breaks out the Rotel dip!  I served that with Tostitos Multi Grain Scoops, to even it out 😉 .

The Spread

Note to Self: Register for party serving sets.  Embarrassing.

To drink, I enjoyed Corey’s favorite beer, Magic Hat #9, also in honor of the Magic:

I also had a glass of wine with Laura:

Corey and I:

When the game was over, we headed downtown.  Originally, we had planned to go to a place that was throwing a party for several of Corey’s former football teammates who are now in the NFL (and may or may not have won this year’s Superbowl 🙂 ), but we ended up meeting a bunch of our friends at The Attic, which was slightly less crowded. It was still sufficiently sweaty inside, as evidenced by my shiny face.

Cute.

I spent most of the night laughing my face off at Austin, who spent most of his night sitting next to the DJ on stage for no reason.

DJ A

According to Austin, the DJ swore that he would play at our wedding for free if Austin could successfully “hype up the crowd” during Lil Wayne’s “A Millie”. I have a feeling that was  a lie.

On our walk back to the car, they stopped for pizza, which I somehow wasn’t invited to partake in.  Rude! Laura took a nap with her slice:

Shleepy Laura

She’s gonna punch me for that 🙂 .

All in all, it was a fun night with friends.

Enjoy your Sunday!

A Sister’s Request- Healthy Burgers

Let me start out by saying that I am very happy that the stormy weather is gone, and Orlando is now looking just the way I like it:

Breezy, sunny and beautiful.

Breakfast

I woke up yesterday not feeling good at all.  Something warm and sweet sounded perfect for breakfast, so I made myself a peanut butter and banana bagel thin sandwich:

As soon as I ate it, I crawled right back into bed!  I spent most of the day in my pajamas doing absolutely nothing.  I forgot to mention, I’ve been on sort of a “forced” vacation this week- the public schools are on Spring Break, so I haven’t had to work this week.  I’ve enjoyed sleeping in and only having to worry about my classes for the week.

Lunch

I made the same sandwich I had yesterday, consisting of a whole wheat sandwich thin, deli turkey, mustard and reduced-fat provolone cheese:

A little while later, I was still hungry, so I decided to make a smoothie.  I added a new addition to my smoothie, which I am really loving! Cooked oats.  Yep, that’s right!  If you’re an avid health blog reader, you probably consider this to be normal, but if you’re not…I’m sure you think it’s gross.  Don’t knock it ’til ya try it!

Into the blender went:

  • 7 frozen strawberries
  • 1 banana
  • 1/3 cup nonfat Greek yogurt
  • 1 scoop Muscle Milk Chocolate Protein Powder
  • 1/2 cup cooked oats
  • Splenda
  • 1/2 tablespoon peanut butter
  • Handful of ice cubes

The oats made it thicker and gave it more of a milkshake consistency, and it definitely kept me feeling full for much longer than my usual smoothies.

Before I left for class, I decided to prep dinner so that Corey could make it while I was on my way home.

My sister has been bugging me for weeks to come up with a healthy version of a cheeseburger.

Pwetty Pweeeease?!

I told her I already did make a healthy burger when I made Asian Turkey Burgers, but I think she wanted something a little more traditional.  Therefore, BBQ Turkey Burgers were born last night!

BBQ Turkey Burgers

with Sweet Potato Fries


Servings: 5

Ingredients:

1.4 lbs ground turkey meat

1/2 onion, chopped

1 egg

2 tablespoons BBQ sauce (I used Sweet Baby Rays)

2 teaspoons Worcestershire sauce

2 teaspoons garlic powder

2 teaspoons steak seasoning

1 teaspoon salt

Whole Wheat buns or sandwich thins

For the fries:

At least 1 sweet potato per person

salt + garlic powder

Cooking spray

Directions:

In a mixing bowl, add all of the above ingredients, and use your hands to mix it together until well combined.

Use your hand to lightly “score” the meat into 4 sections.  Use the scoring marks as a guide to scoop out the appropriate portions of meat for each burger (I chose to make 5 burgers, meaning I split the last 4th of the meat into 2).  Use your hands to form patties out of the meat:

Cover and refrigerate for at least 30 minutes.

Preheat a grill or indoor grill pan, spray with nonstick spray, and cook the burgers over medium heat, until cooked all the way through (no pink).

During the last few minutes of cooking, add a slice of reduced-fat provolone cheese (or any cheese of your choice) on top of each burger.

For the fries:

Preheat oven to 400 degrees.

Peel the sweet potatoes (it’s OK to leave some skin on):

Cut into “fry” shapes, and spread out on a baking sheet. Spray with nonstick spray, sprinkle with salt and garlic powder, and toss them around to coat evenly.  Place in the oven for 30 minutes.

(I left a Post-It note of instructions, to make it man-friendly for Corey)

I used a whole wheat sandwich thin as the bun, and served our burgers and fries with a side of Steamfresh Lightly Sauced Carrots, Broccoli and Cauliflower with Cheese Sauce.

The burgers were moist and flavorful, but the fries were definitely my favorite part! WHY have I not made these before?!

 

Tag Cloud