Category Archives: exercise

Up and at’em! (+ 5-Hour Energy Confession)

The drive in last night was long and sleepy. It was quite the week, even if only 4 days. There was a full week and then some crammed into Monday through Thursday and I found myself having trouble staying away one hour into my 5 1/2-hour drive back to Chicago. Of course, Mr. Prevention’s suggestion was 5-Hour Energy.

Well, friends, desperate times call for desperate measures. I stopped at some scary gas station in Indiana and picked up a 5-Hour Energy (pomegranate flavor…which was tolerable, by the way). I’ll tell you, the stuff really did the trick. It PAINS me to admit that, but it really did. I still don’t advocate for he MEGADOSE of B-vitamins (or 8333% the daily value of anything!), but my sleepiness was to the point I was going to have to pull over and grab a hotel room if something didn’t wake me up. And 6 hours later, I conked out the second I hit the pillow and slept through the night a full 8 hours. Hmmm?

I had told my parents last night that I wanted to sleep in. What a joke. I was up well before anyone else. I can attribute some of that to being on EST in a CST zone, but this is just another sign that I’m getting old(er). A sign I am totally okay with, so long as I get my 8 hours of beauty rest! 😀

When I got into town last night, my mom showed me a few recipes she had printed off that Taste of Home had sent this week. Of course, I had saved the very same recipes to try. Great minds think alike 😀 Sign up for Taste of Home email recipes if you haven’t already — they have healthy options, quick options, budget-friendly…it’s great!

Plans today include visiting family & friends, working out, and going out to eat at the restaurant my little brother works at 🙂

I won’t leave you guys recipe-less, however. I made this recipe before teaching on Monday night. It took all of 15 minutes and was absolutely wonderful. I turned my co-worker onto one of my favorite blogs, My Bizzy Kitchen, and she raved about this soup. So of course, I had to make it, too. Tomato soup takes me back to the days of living in my sorority house: everyone was always at lunch when tomato soup and grilled cheese were on the menu! 😉

Simple Tomato Soup slightly adapted from My Bizzy Kitchen

2-28 oz canned no-salt added tomatoes (one can diced, one can fire roasted)
1 Tbsp olive oil
3 cups low-sodium chicken stock
1/3 cup heavy whipping cream
1 Tbsp Italian parsley, freshly chopped
1 serving Hot Sauce, Tabasco
1 cloves garlic, minced

Directions:

Gently heat the olive oil over medium heat and add garlic, taking care not to brown the garlic.

Stir in the canned tomatoes and chicken stock. Bring to a boil.

Remove from stove, let cool slightly. Using a (stick) blender puree soup. Add in cream. Serves 4 (2 cups each).

Nutrition Information (per serving): 196 calories; 10 g. fat; 27 mg. cholesterol; 130 mg. sodium; 18.5 g. carbohydrate; 3.5 g. fiber; 5 g. protein

Result: This was delicious! Don’t freak out about the heavy cream…a little bit goes a long way! I used no-salt added tomatoes to knock the sodium content down and the recipe didn’t need any salt added…the cream, garlic, and oil season it beautifully. The portion is BIG and pairs so well with some homemade bread. The soup reheated great for lunches, and can be stretched to 6 servings or more as a side dish. Enjoy!

I think it’s time to get out of bed and get some coffee. I heard my mom pitter-patter down the stairs not too long ago. 😉

Question: Do you like tomato soup? Do you pair it with grilled cheese?

TGIF!!

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Filed under age, caffeine, coffee, exercise, fruits and vegetables, garlic, healthy cooking, low-carb, recipe, sleep, sodium, travel, vegetarian, vitamins

Crock Pot Chicken Tacos + Homemade Taco Seasoning

Good morning! 😀

I hadn’t planned to blog this morning, but I couldn’t sleep in any. I was going to try sleeping in until…get this…6:30am! I know, what an exciting life I lead. Yesterday’s commutes were much better than expected and I was in the car just under 3 hours all day. That sounds insane, but considering the mileage and the snow, that’s not bad at all!! When I expect the worst, I end up early…go figure 😉

Last night was another successful class. We talked about carbohydrates and the dangers of low-carb diets. I think I have them all convinced that carbs are good…especially the ones that contain fiber and are healthiest! 😀 I feel like they are so engaged and interested in the topics we talk about, it really makes for a fun, engaging class. I hope they feel the same way, ha!

So yes, I couldn’t sleep in but maybe that’s because I was so anxious to share a new crock pot recipe with you all! As I had planned, the old crock has been getting some use and the results have been scrumptious! Not always pretty, but healthy and good! 😉 Oh, and time-efficient, too!!

[source]

Homemade Taco Seasoning from Sweet Life Kitchen as seen on Bean Town Baker

3 Tbsp chili powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
3/4 tsp garlic powder
3/4 tsp oregano
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp paprika
1 1/2 Tbsp cumin
2 tsp kosher salt
1 Tbsp black pepper

Directions:

Mix it all together! The mix can be stored in an airtight container for up to a year! 2 1/2 tablespoons = 1 store-bought packet.

 

Crockpot Chicken Tacos from Sweet Life Kitchen as seen on Bean Town Baker

2 1/2 Tbsp taco seasoning mix (recipe above) or 1 packet of store-bought
15 oz low-sodium chicken broth
1 14.5oz can diced tomatoes and liquid
4 boneless skinless chicken breasts (about 5 ounces each)
2 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
Your favorite taco fixins (lettuce, tomatoes, sour cream, etc.)*

Directions:

In a large bowl or measuring cup pour the chicken broth in, and use a fork to whisk in the taco seasoning mixture.

Spray the slow cooker with non-stick cooking spray. Open the diced tomato can and pour all contents over the bottom of the slow cooker. Lay the chicken breasts on top of the tomatoes and pour the broth, seasoning, and adobo peppers and sauce over that. Cover and cook on LOW for 6-10 hours. The chicken should fork apart easily in the crock pot. Serve. Yield: 5 servings (4-ounces each).

Nutrition Information (per serving): 146 calories; 2.8 g. fat; 65 mg. sodium; 460 mg. sodium; 5.8 g. carbohydrate; 1.6 g. fiber; 24.2 g. protein

Result: Ohhh my goodness! These were OUT of this world! Personally, I think the chipotle peppers in the adobo sauce are what made this taco meat so flavorful, but I’m probably a little biased since I made that addition to the original recipe. There is plenty of liquid to let this cook as long as you need to without drying out, and the meat just flakes apart with the touch of a fork. Reheats beautifully, too! *Nutrition information is for the meat only – tortilla and taco fixin’s are not accounted for. Enjoy!

Question: Hard shell or soft shell tacos?

I always do soft corn shells…so much flavor and healthier, too!

I’m off to work and then leaving for Chicago! My 15-hour work day yesterday more than makes up for a 3-day relaxing weekend with my family!! 😀 Cannot wait!! I also can’t wait to get in a good workout…my last workout was shoveling on Tuesday. My parent’s gym will be seeing plenty of me!

“See” you in the Windy City!

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Filed under carb-controlled, carbohydrates, crock pot, dinner, exercise, guilt-free, healthy cooking, low-carb, protein, recipe, teaching, travel, work

Quiche Cornbread

Gooood morning!

I hope your weekend is going splendidly! I got in both lesson planning AND a good workout yesterday (3 mile run + 15 minutes on the elliptical) all while managing to stay in my PJ’s until 4pm :-D. And I grocery shopped, too! Mr. P and I stayed in with a movie and just ate leftovers…nothing special 🙂 But this morning I made up for a dull culinary night.

Quiche Cornbread adapted from Healthy Tipping Point

1 head broccoli, roasted
8.5 ounce box Jiffy corn muffin mix
5 eggs, divided
1/2 cup egg substitute
1/4 2/3 cup almond skim milk, divided
salt and pepper to taste
1/2 cup 2% cheddar cheese, shredded

Directions:

Preheat oven to 350° F.

Chop broccoli into florets and roast for 25 minutes.

Meanwhile, prepare the cornbread mix by adding 1/3 cup milk and 1 egg to the box of Jiffy. Combine well. Pour into a greased 12″ cast iron skillet and bake for 15 minutes.

After roasted and slightly cooled, chop broccoli into bits. Combine broccoli, 4 eggs, egg substitute, milk, and salt and pepper in a small bowl.  Beat thoroughly. Pour egg mix on top of cornbread. Sprinkle with cheese.  Put back in the oven and bake for 15 minutes at 350.  Increase temp to 400 degrees and bake for an additional 5 minutes. Remove from oven and let stand for 5 minutes before slicing. Yield: 6 pieces.

Nutrition Information (for 1/6th): 280 calories; 10.3 g. fat; 186 mg. cholesterol; 643 mg. sodium; 34.8 g. carbohydrate; 1.7 g. fiber; 14.7 g. protein

Result: This was delicious! I highly recommend making this for a group or as breakfast to reheat for the week. If you don’t have a cast iron skillet, I think a round bakeware would do just fine. And you’ve got to love veggies for breakfast…woop woop! Enjoy!

I get to play hockey tonight! Last “season” ended in early December and I do believe my skate blades are getting a bit rusty!! Hope we win! 😀

Question: Do you enjoy quiche?

Weight Watchers post tomorrow – look for it! Enjoy the rest of your weekend!

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Filed under breakfast, exercise, fruits and vegetables, healthy cooking, hockey, protein, recipe, vegetarian

Epic breakfast…for dinner

Just for fun, here are just a FEW questions my students have asked in our first 2 classes:

  • How often should you have a bowel movement?
  • Is high-fructose corn syrup really worse than sugar?
  • Is stevia safe?
  • Why does the Atkins diet help people lose weight?
  • How many calories do I need to gain weight?
  • Do carbohydrates make you fat?
  • Why does the government subsidize corn  if the MyPyramid is aiming to reduce high-fructose corn syrup consumption?

Do I have some smart, inquisitive pupils or what? I guess I should now mention that the first 2 chapters we’ve gone over have nothing to do with any of those questions (and those were just a FEW), but the class discussion is priceless. And some of the false information floating around out there is just plain’ol SCARY!

So while teaching is going well, a 6pm start time has caused dinners to be very…rushed. And that is quite the understatement.

Let me preface this next part by saying that I am notoriously late, always. Not a lot, but a little. And when you’re the teacher, that just doesn’t fly. So I’m really trying to be ON TIME…if only to class.

Monday night I shoveled down a bowl of cereal and a banana before jetting off to class. Last night, I made an epic breakfast for dinner that I had to eat in, literally, 2 minutes. Of course, had I not taken the time to photograph this lovely meal, I would’ve had 4 minutes or so, but I had to do this French toast justice. Because I very well know that pretty pictures make you more likely to believe my rave reviews…riiiight?

Lightened Up Crème Brûlée French Toast from Skinny Taste

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional) – I omitted
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon

Directions:

In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes. Top with cinnamon and powdered sugar. Serves 6.

Nutrition Information (per serving): 342 calories; 4.5 g. fat; 84 mg. cholesterol; 378 mg. sodium; 64.6 g. carbohydrate; 1 g. fiber; 12.2 g. protein

Result: YUM-O! When I saw Renee rave about this recipe on her blog, I knew I had to try it. As if the title of the recipe wasn’t tempting enough. I made this in the morning and we had it for supper, but you could just as easily, and more traditionally, make it at night to serve the following morning. Super simple, absolutely delicious!

I want to continue making nutritious meals on Monday and Wednesday nights, but I think 1) I need to utilize the crock pot on these nights (or eat leftovers), and 2) I may need to go lighter on lunch and have a small, early dinner (4:30ish) before class and a snack afterward. I did the later last night — one piece of French toast before class and a fresh strawberry and banana smoothie for afterward. It worked well. 🙂

I am looking forward to a long workout and another healthy, homemade meal tonight. Lily is going to daycare so that after work I can get in a long run not feel guilty about it. Plus, she could use the exercise, too! 😉

Question: What’s your favorite quick and easy meal? Or a meal that can be prepped ahead of time?

P.S. Last chance to enter the LARABAR Giveaway! It ends TONIGHT!

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Filed under Atkins, breakfast, carbohydrates, crock pot, dinner, dog, exercise, fruits and vegetables, Gina's WW Recipes, Giveaway, high-fructose corn syrup, pets, physical activity, recipe, running, snack, teaching, vegetarian

Dinner Bucket List

Happy Hump Day!

Thank you so much for your votes of confidence in my new teaching adventure. I’m pumped for class #2 tonight. Yesterday as I was sitting at a local university’s cafe preparing my lesson plan, iPod blasting tunes, skim latte in reach — I had flash backs to being a student myself. Can I just say that I miss it? A lot. Those were the days…

My new schedule has me utilizing every free second of the day. I worked out yesterday morning (40 minutes on the elliptical) so that I could lesson plan after work. And because Lily is spoiled ROTTEN demanding, I went straight to the cafe rather than even TRYING to be productive at home. Rattling off a blog post is enough “neglect” to send the dog into a complete meltdown…I shudder to think what a lesson plan would lead to.

After my lesson planning and latte, I made a quick dinner before running off to Weight Watchers. I will write a full, in-depth review of the new POINTS Plus program after I become acquainted with it. I was less than impressed with the leader, but the members were very fun to talk with and get to know. But more on this next week — Monday or Tuesday, promise!

On to dinner.

Last night’s dinner was on my Bucket List of meals to make. Am I the only one with a Bucket List that revolves 100% around cooking? Don’t answer that, actually. I’ve seen lasagna roll-ups on lots of blogs, in cookbooks, on the internet…everywhere! They are just one of those meals that you can’t wait to dig into. Picture perfect, even. And just…ingenious. Says the girl who loves “cute” food. Without further adieu, lasagna roll-ups!

Lasagna Roll-Ups adapted from Homemade by Holman

8 whole wheat lasagna noodles
1/2 pound lean ground turkey (93/7 or leaner)
1 Tbsp olive oil
1 2 cloves garlic
1/2 onion
15 oz can crushed tomatoes
1 egg
1/2 cup low-fat ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 3 Tbsp fresh basil, chopped
1 1/2 3 Tbsp fresh oregano, chopped
1/4 cup shredded 2% mozzarella cheese
1/2 tsp crushed red pepper flakes

Directions:

Preheat oven to 350° F.  Heat a large pot of water to boiling over high heat.  When it reaches a boil,  add a pinch of salt, and drop in the noodles.  Stir occasionally and cook to just al dente.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and onion and saute for 2-3 minutes.  Add turkey and brown.  When almost cooked through, add tomatoes and reduce heat to medium low.  Simmer for about 15 minutes.  Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and remaining basil and oregano and stir together.  Spray pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you’ve used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes.  Bake approximately 20 minutes until cheese is melted and bubbly.  Serves 4 (2 roll-ups per serving).

Nutrition Information (per serving): 387 calories; 14.5 g. fat; 119 mg. cholesterol; 579 mg. sodium; 38.3 g. carbohydrate; 8 g. fiber; 7.5 g. sugar; 30.3 g. protein

Result: Mr. Prevention loved this dish, and so did I. He says, “It was really good…I ate like all of it.” Which, he did eat 2 servings worth, but that’s pretty much on par for Mr. P and his appetite. The roll-ups were less labor-intensive than I would’ve imagined. The dinner came together in about 35 minutes and then baked for 20 minutes, which I find very reasonable. The roll-ups, conveniently, can be made ahead of time and heated later. I love that the calorie content is low and there’s lots of fiber and protein — very filling, and it pairs perfectly with a light tossed salad. Enjoy! 😀

A quick lesson in ricotta. There is low-fat and part-skim ricotta. Low-fat is 60 calories/serving while part-skim is 80 calories/serving. I am ashamed to admit that I have never paid close enough attention to the fact that both of these lower-fat options exist. Alas,  paying attention saved me some calories and saturated fat this time and in the future!

Question: What’s on your “dinner bucket list”?

Don’t forget to enter my LARABAR Giveaway! TEN winners!!!

Be well, Eat well.

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Filed under coffee, dinner, exercise, fiber, garlic, Giveaway, grocery store, healthy cooking, herbs, recipe, reduced-calorie, saturated fat, teaching, Weight Watchers

treat yourself…to breakfast! + new year’s resolution results

Registered Dietitians and moms most certainly agree on one thing: breakfast is the most important meal of the day!

Lately, I’ve been climbing into my car in the morning, with half of my belongings in tow, and I am realizing something very important…I have been forgetting breakfast. Whether it be eating breakfast at home in the morning, or grabbing something on the go, breakfast has simply vanished from my routine. (And because I am notoriously running late, I don’t go back inside to grab something and rough it through the morning hours.)

As a breakfast lover and someone who wakes up with a grumbling tummy, I had to ponder how and why this was happening. Day after day after day. My co-workers and patients appreciate my soul-searching, too. Hungry me = mean me!

I came to the conclusion that my breakfast options were boring and so breakfast no longer interested me. I took a few moments to peruse my plethora of “to try” recipes and found this one. Glad I did!

Pancake Truffles slightly adapted from Healthy Tipping Point

1/2 cup raw oatmeal
1/3 cup whole wheat pancake mix (I used an omega-3 mix)
1 egg white
1/4 Tbsp cinnamon
1/4 cup almond milk (I used skim)
4 1/2 inches of banana (cut into three 1.5 inch pieces)
1/4 cup whole pecans, crushed
3 Tbsp sugar-free maple syrup

Directions:

Preheat oven to 350° F. Line a cookie sheet with parchment or tin foil. Place crushed pecans in a small bowl.

Combine first five ingredients in small bowl. Separate mix into three piles. Take one segment of banana and coat in the pancake mix. Form ball around the banana segment, and then roll in the crushed pecans. Place on the cookie sheet. Repeat with other banana segments. Bake for 15 minutes. Drizzle with maple syrup and sever immediately. Serves 1.

Nutrition Information (per serving): 599 calories; 24 g. fat; 1 mg. cholesterol; 492 mg. sodium; 86 g. carbohydrate; 15 g. fiber; 17 g. sugar; 19 g. protein

Result: These were excellent! And they sound more difficult than they are — I was able to whip these together in 5-6 minutes after a morning workout and I baked them while I showered. I gobbled them down while my hair dried and it was perfect! You could also make these the evening before or even whip up a few batches for the busy work week and simply store them in the fridge until ready to bake. They are higher in carbohydrate than I usually go for, especially for the morning, but following a workout, I think they are perfectly appropriate. The high fiber (15 grams!) content also makes the glycemic load less on the body, which is all the better. If you want to reduce the calories some, reduce the amount of pecans as they account for nearly 1/3rd of the calories. While I think they add a lot of taste, texture, and nutrition to the truffles, you could get by with less. Enjoy!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

And in honor of it being the last day of 2010 (crazy!), I should take a moment to review how my 2010 resolutions turned out.

2010 New Year’s Resolution Results

  • fit in exercise AT LEAST 4 days a week, every week — Almost a check. There were TWO weeks in 2010 I only worked out 3 days. So close! I still consider this a great accomplishment and I want to continue to work towards this always and forever! I really do love exercise and for that I am VERY grateful!
  • continue trying new, healthy recipes (one recipe a week!) — Check, check, check!
  • run a half marathon — Barely, but check. I finished. It wasn’t pretty, but it got done. Very humbling.
  • obtain a weight that I feel energized at — Errr no. I am the exact same weight as the start of 2010. I guess that’s not a BAD thing, but this is my focus in 2011.
  • continue blogging about nutrition — Hi! I’m here! Check!
  • earn 500 hours towards the CDE credential — Check. This is no longer surging ahead at the speed I was going in my last job, but I am still completing diabetic education and I still love it just as much as I did in 2009! 😀

    In 2011 my new year’s resolution is simply to obtain a weight I feel energized at. I would love to lose my “PCOS weight” and get back down to my “happy weight”. Here goes nothing! 😉

    Question: What’s been your favorite breakfast lately? Is it heaviest in carbohydrate, protein, or fat? And, what are YOUR new year’s resolutions?

    Happy 2011 to all of my lovely readers! Thank you for your loyal readership, it means so much to me! It’s hard to believe I started this blog in June of 2009!!! Time flies when you’re having fun! Keep your eyes peeled for a giveaway coming up here shortly!! 😉

    Have a safe and WONDERFUL New Year’s celebration!! I hope I am the only one stuck at work today! 😦

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    Filed under blog, breakfast, carbohydrates, diabetes, dietitians, exercise, fiber, fish oil/omega-3's, holiday, PCOS, physical activity, recipe, reduced-calorie, vegetarian, weight loss, work

    Sweet Potato Rice Pudding

    It’s not like I didn’t already know that 15 hour work days were no fun, but I can confirm that after yesterday. I had orientation for adjunct faculty last night and *yawn*. Necessary, but *yawn*. Just one of those things.

    Last night, Mr. P helped me throw dinner in the crock pot for tonight. Crock pot meals that can be made at 10pm for the following day are my kind of meals…assuming it’s good. TBD. More on that tomorrow 🙂

    When I went to take my shower last night, I was faced with another hairy decision: wash my hair and don’t working in the morning, or don’t wash my hair and force myself to workout in the morning. I went with the later, so this post will be brief. When time is hard to come by, and stress levels rise, I figure THAT is the perfect time to MAKE time for a workout. So I have 45 minutes on the elliptical planned for…now! Wee!

    But quickly, a recipe. I made this Sweet Potato Rice Pudding before Christmas and froze individual portions. It defrosted really well and it was the perfect “chill out” treat before bed last night. YUM!

    Sweet Potato Rice Pudding seen at The Novice Chef, adapted from Healthy Food for Living

    1 cup water
    1/2 cup brown rice
    pinch of salt
    2 cups 2% milk
    1 Tbsp honey
    1 Tbsp maple syrup
    1 Tbsp vanilla bean paste
    1/2 Tbsp cinnamon
    a pinch of nutmeg
    a pinch of ginger
    a pinch of garam masala
    1/2 1/4 cup golden raisins
    1 cup sweet potato puree (or mashed sweet potatoes)

    Directions:

    Combine water, rice, and salt in a medium-sized, heavy-bottomed pot. Bring to a boil, stir once, and cover with a tight fitting lid. Reduce heat to low and simmer for about 20 minutes, or until water is absorbed. The rice will be slightly undercooked, but will continue to cook in the next step. Remove rice from pot and place in a bowl, set aside.

    Combine milk, honey, maple syrup, vanilla bean paste, and spices to the same pot. Bring to a very low boil over medium heat, whisking often so the milk doesn’t scorch. Lower heat to medium-low.

    Whisk in the cooked rice, sweet potato puree, and raisins. Cook over medium-low heat, stirring frequently. Simmer and occasionally stir until milk cooks down and the rice is creamy, about 20 minutes. DO NOT over-cook.

    Transfer rice pudding to a large bowl and allow to cool, pudding will thicken during this step. To speed up the process you can refrigerate utnil well-chilled.

    Serve warm or cold, with an extra dollop of sweet potato puree and a dusting of cinnamon if desired. Serves 6.

    Nutrition Information (per serving): 172 calories; 2.3 g. fat; 7 mg. cholesterol; 96 mg. sodium; 29 g. carbohydrate; 15.8 g. sugar; 2.5 g. fiber; 4.3 g. protein

    Result: Very good! This isn’t an overly sweet dessert, and the portion is plentiful. I love that it’s low in fat and sodium, with a moderate amount of carbohydrate, along with some fiber. It can be prepared ahead of time, which is great for entertaining. Mr. P refused to even try this dessert, so I ended up freezing a good portion of it for later dates, and it defrosted perfectly! Mmmm!

    Question: Have you ever cooked with homemade vanilla beans?

    …delicious!

    Off to run and then to work! Illinois plays in both basketball (Big 10 season starts!) AND the Texas Bowl tonight!

    Go Illini!!!


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    Filed under crock pot, dessert, exercise, fiber, fruits and vegetables, guilt-free, recipe, sodium, Uncategorized, vegetarian, work