Category Archives: guilt-free

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!

29 Comments

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

Spaghetti Squash Shrimp Alfredo

Happy Saturday! I am still in my PJ’s, just as I had wished! I don’t know that I’ll make it until 6pm or later – I want to get in some lesson planning and a good workout before the day is done 😉

This meal started out in a humorous way.

Mr P: What’s for dinner?
Me: Spaghetti squash alfredo.
Mr. P: What is spaghetti squash?
Me: Spaghetti squash is spaghetti squash.
Mr. P: Well what is it then, spaghetti or squash?
Me: Both! Squash that looks like spaghetti.
Mr. P: Okay, whatever.

Clearly even those who are married to dietitians are not always well-versed on the varieties of fruits and vegetables out there. And it’s not like I haven’t made spaghetti squash before…Mr. P just probably took a pass at the dinner table! His loss!

Spaghetti Squash Shrimp Alfredo adapted from Healthy Food for Living

1 small large spaghetti squash
1/2 2 Tbsp 50/50 Smart Balance Butter Blend
1 4 small shallots, minced
1 4 large cloves garlic, minced
1/2 2 Tbsp flour
1/2 2 cups milk (I used organic 1%)
1 4 oz (2 Tbsp 1/2 cup) neufchatel 1/3-less-fat cream cheese
2 Tbsp 1/2 cup freshly grated Parmesan cheese
1 lb shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 400° F. Slice squash in half length-wise. Scrape out seeds and place cut-side down in a 9×13 pan lined with tin foil that has been sprayed with non-stick cooking spray. Cook 1 hour.  Once cooked, use a fork to pull the stringy, spaghetti-like squash from the skin. Place into a large bowl and cover with foil to keep warm.

In a small saucepan, melt the butter over medium heat. Add the shallots and saute until soft, about 2 minutes. Add in the garlic and saute for 30 seconds, until fragrant. Add in the flour and whisk it into the butter for 30 seconds, or until the mixture is well-combined and foamy.

Pour in the milk, whisking constantly until the mixture thickens, about 1-2 minutes. Add shrimp and cook until pink and cooked through. Remove pan from the heat and whisk in the neufchatel and Parmesan cheeses until the sauce is thick and smooth. Season to taste with salt and pepper. Top spaghetti squash with alfredo sauce. Yield: 4 servings (approx. 1 1/2 cups spaghetti squash with 4 ounces shrimp and 3/4 cup sauce).

Nutrition Information (per serving): 409 calories; 20.3 g. fat; 213 mg. cholesterol; 720 mg. sodium; 30 g. carbohydrate; 3.3 g. fiber; 32.3 g. protein

Result: I really liked this! Even if you’re not into spaghetti squash, the sauce is well worth making for a traditional pasta. Mr. Prevention said it was very light, and liked the sauce and shrimp — he’s not spaghetti squash’s #1 fan. Be sure to add a bit of salt and pepper to the sauce — it really does need it. Enjoy a lighter shrimp alfredo!

Question: Have you ever had spaghetti squash? Do you like it?

Happy weekend, folks! Off to the coffee shop to lesson plan!

16 Comments

Filed under butter, carb-controlled, coffee, dinner, fiber, fruits and vegetables, garlic, guilt-free, healthy cooking, recipe, reduced-calorie, salad, teaching, Uncategorized

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!!!


13 Comments

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

Vegan Acorn Squash Muffins

**MAJOR issues with a switch in WordPress themes!!! My home page appears to be okay but all the other pages are a mess! I am working to get this fixed ASAP…sorry!!!**

Guys, I can tell it’s going to be one of THOSE weeks. I completely forgot about a 10th anniversary surgery center dinner party I said I would go to with my business partner last night. Glad she sent me a reminder text that afternoon! The event (and food!) was wonderful, but I am not a fan of 12 hour days. I much prefer the life-work balance. I put “life” before “work” because I am so much a fan of that balance…with a tip in the “life” direction 😉

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I adore squash…butternut squash, spaghetti squash, yellow squash…love’em all, but I do believe acorn is my favorite. It is so incredibly sweet and when cooked properly it is a creamy, almost dessert-like texture and flavor. Plus, I grew up on acorn squash filled with butter, pecans, brown sugar, and maple syrup. 😉 Yumm! Mr. Prevention isn’t too crazy about squash, so I used an acorn squash on hand to make this week’s breakfast! You know how I love sneaking veggies into breakfast…nothing like a jump start on your 5-9 colorful F&V’s each day!

Vegan Acorn Squash Muffins from A Whisk and A Prayer

1 cup + 2 Tbsp acorn squash, cooked and mashed (~1 small acorn squash)
3/4 cup soy milk (I used hemp milk)
2/3 cup brown sugar
1/3 cup water
¼ cup canola oil
2 Tbsp molasses
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:

Preheat oven to 400° F and lightly oil a muffin tin, or line with baking cups. In a large bowl, mix together puree, milk, brown sugar, water, oil and molasses. In a medium bowl, whisk together flour, baking powder, soda, salt, and spices.

Combine wet and dry mixtures until just mixed.

Spoon batter evenly into prepared pan, filling muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Yield: 15 muffins.

Nutrition Information (per muffin): 138 calories; 4.3 g. fat; 0 mg. cholesterol; 229 mg. sodium; 23.7 g. carbohydrate; 2.1 g. fiber; 0.3 g. protein

Result: These were really, really good! A lot sweeter than I was expecting. The original recipe called for a glaze, but I don’t think they need it, especially since I like to have muffins for breakfast, not dessert 🙂 Like most vegan baked goods, they are very moist. 🙂 And check out those nutrition stats…woo!

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Over the weekend, Mr. Prevention and I shared one of our favorites: Chimay. I am completely and totally FASCINATED by Chimay.

Chimay beer is brewed in Belgium by Trappist Monks. Trappist brewery proceeds are used to support the monastery and good causes. The majority of the brewery profits go to local charities and community development. How awesome is that?

Chimay beers are cellared for at least 5 years while the Chimay Bleue Grande Reserve (pictured above, 9% ABV) is aged for approximately 15 years. The water used to make the beer is drawn from a well on the monastery property and the filtered beer solids are recycled for livestock feed, fed to the cows used to produce Chimay cheeses. Charitable AND green…rock on, monks!

Not only do I find the history and philanthropic nature of the Chimay brewery to be upstanding and impressive, but the beer is incredible. Mr. Prevention most enjoys the Chimay Blanche, while I prefer the darker Chimay Bleue. Chimay is available in most larger liquor stores, as well as Whole Foods and Trader Joe’s. Check’em out!

Question: Do you make an effort to support companies with a stand-up mission and green operations? If you’re a beer-drinker, have you had or heard of Chimay?

Cheers,

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Filed under alcohol, beer, breakfast, doctors, fiber, fruits and vegetables, going "green", guilt-free, healthy cooking, MUFAs and PUFAs, recipe, Trader Joe's, Uncategorized, vegan, vegetarian, work

Chili Contest: Entry 9 + Crab Queso Dip

While the Illini loss was nothing short of TORTUROUS :(…it didn’t phase Lily. This dog is a SUN GODDESS! She will nap in the sun for hours and even when she’s indoors, she plops down where the sun is shining in. She barely moved from 10am to 7pm. LAY-Z!!

But yes, tough losses all around for the Big 10…thank goodness the food was good, at least!

Best Buffalo Chicken Chili from My Bizzy Kitchen

1 Tbsp olive oil
2 pounds boneless, skinless chicken breasts
2 large carrots
3 stalks celery
1 large red pepper
5 cloves of garlic
5 Tbsp of chili powder
2 Tbsp ground cumin
1 Tbsp paprika
1/2 cup Frank’s Hot Moore’s Wing Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain)
salt and pepper to taste

Directions:

Put chicken breasts in food processor to grind up  if you can find ground chicken breast, you can use that too. Heat oil and add chicken and cook about 10 minutes on medium heat until no longer pink.  Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften.

Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.

Nutrition Information: 248 calories; 3.8 g. fat; 44 mg. cholesterol; 1362 mg. sodium; 25.3 g. carbohydrate; 10.8 g. fiber; 28.3 g. protein

Result: I made this recipe of Biz’s back in February, except I followed the directions this time…since I am now the proud owner of a food processor. And I liked the chili better this time! For whatever reason, it wasn’t as spicy (which was fine with me…still had plenty of spice!) and I LOVED the texture — dicing/grinding the meat and vegetables completely changed the chili (as gross as grinding your own meat is — it’s good!). The chili is low in calories and high in fiber like a lot of the chili recipe entries, and similarly, high in sodium. Just no getting around that with the canned goods!!! Mr. Prevention (got his buffalo chicken fix!) and I both loved it, thanks Biz! 😀

Aaaand…

Crab Queso Dip adapted from Homemade by Holman, inspired by Paula Deen

1 Tbsp olive oil
1/2 large or 1 whole small onion, diced
1 red bell pepper, diced
4-6 jalapeno peppers, minced (I used 4 large)
2 cloves garlic, minced
2-8 oz packages 1/3 less fat Neufchatel, cut into 1 oz pieces
1 cup low-fat sour cream
1 cup 2% skim milk
2 cups 2% sharp cheddar cheese, grated/shredded
12 oz lump crab meat
2 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt

Directions:

In a dutch oven or large sauce pan, heat olive oil over medium high heat and add onion, bell pepper, jalapenos and garlic.  Cook 3-4 minutes until slightly softened.  Reduce heat to medium and add cream cheese.  Stir to distribute and melt.  When melted, add sour cream and milk and stir to incorporate.  Mixture should be relatively smooth aside from the vegetables.  Add shredded cheese and stir to melt.  Add crab meat and spices.  Stir until well mixed and simmer an additional 5-10 minutes, until bubbly and hot.

Transfer to a serving bowl and serve with chips or transfer to a crockpot and set on “warm” setting to keep hot. Serves 15 as heavy appetizers.

Nutrition Information (per serving): 176 calories; 12.1 g. fat; 42 mg. cholesterol; 331 mg. sodium; 6.4 g. carbohydrate; 0.8 g. fiber; 12.3 g. protein

Result: As I was stirring this HUGE sauce pan full of cheesy queso I thought to myself, “Wow, Nicole…you’re such a stand-up dietitian!” That thought quickly passed as I tried the queso and my heart skipped a beat. It was really good. Mr. Prevention and I settled in for the Illini game and proceeded to make a substantial, and yet very small, dent in a bowl of this queso dip…the recipe makes a ton! I felt a bit guilty for my indulgence and then (never before!) I decided to calculate the nutrition stats. Like I said, this makes a TON and when the WHOLE recipe clocked in at just over 2,640 calories I was FLOORED! I checked my math, re-checked my math…yep. My best guess is that this appetizer would serve 15 for heavy, heavy appetizers and could easily serve 20 at a party with a large spread. Mmmm! Enjoy!

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My workout for the day was interesting: a 4-mile power walk. My 5’3 frame was HUSTLIN’ at 4.0-4.7 mph. I think it was harder than running!!

Question: What’s one food you’d THINK would be really unhealthy but isn’t all that bad?

Queso loooove,

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Filed under dietitians, dog, fiber, garlic, guilt-free, healthy cooking, hors d'oeuvres, low-carb, pets, recipe, reduced-calorie, self-control, snack, sodium, Uncategorized

assembly line to dinner

I wasn’t surprised when Mr. Prevention requested Biggest Loser “Fried” Chicken this week…it has been a few months since we last had this recipe, and it is a favorite of ours. Who doesn’t love fried chicken minus the unhealthiness of frying? But this recipe does require quite the assembly line: cornstarch and spices –> egg whites –> bread crumbs. Not difficult once you’ve got the pattern down, and certainly easier the second time you make the recipe. Though not as quite as basic as microwave potato chips! 😉

 

Biggest Loser “Fried Chicken”

2 pounds chicken tenders
1 quart 1% buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 tsp paprika
1 Tbsp + 1 tsp organic seasoning Salt
1 Tbsp ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil

Directions:

Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.

Drain and blot with paper towels to remove excess buttermilk. Meanwhile, preheat oven to 325° F. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.

Increase oven heat to 450º F. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish – mix well.

Dredge drained and blotted chicken tenders in seasoned starch. Next, coat dredged tenders thoroughly with beaten egg whites. Last, dip tenders in toasted panko to fully coat. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired. Bake for about 12 – 15 minutes or until outside is crispy and chicken is just cooked through and juicy. Yield: 8 servings.

Nutrition Information (per serving): 270 calories; 4 g. fat (1 g. saturated fat); 65 mg. cholesterol; 210 mg. sodium; 27 g. carbohydrate; 2 g. fiber; 28 g. protein

Result: Good as ever! Always a favorite! You can always make 1/2 or even 1/4th of this recipe. I usually make 1/2 and there’s plenty of leftovers which reheat beautifully! It’s a perfect, healthy comfort food meal. Of course, Mr. Prevention slathers his chicken fingers in one of several Buffalo Wild Wing sauces *eye roll* Wing sauce is definitely his most prized condiment.

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I got in my lower body strength session last night – WOO! It…was not fun, but it’s done 🙂 I warmed up with a 2 1/2 mile run, lifted, and cooled down with a 1/4th mile walk. I felt accomplished and strong! Tomorrow I plan to run and Wednesday morning I plan to do my upper and lower body (i.e. full body) strength routine. And then Thursday will be a rest day 😀

..::My Business Update!::..

I am starting a private practice with 2 other Registered Dietitians. Together we are Mid Ohio Nutrition Specialists!  Please check our our website — feedback is welcomed! We are in the editing stages and are very excited to see things taking off! We are pitching our business to the largest group of neprhrologists in Ohio come January and we couldn’t be happier! In the meantime, we are busy building our Diabetes Self-Management Education (DSME) courses which will be submitted for AADE accreditation in the next 4-6 weeks. We are seeing Medicare patients with chronic kidney disease and diabetes in physician offices, a service that is reimbursable for Registered Dietitians. It’s exciting, and busy!

Thanks for all of your support! 😀

Question: What’s your favorite condiment?

P.S. A great article on high-fructose corn syrup, for those interested..

25 Comments

Filed under diabetes, dialysis & kidney disease, dietitians, exercise, fried food, guilt-free, physicians, recipe, running, Uncategorized

lazy homemade potato chips

Mr. Prevention and I had meal planned, my grocery list was made, and he then declared that on account of the stunning mid-Ohio weather we WERE grilling out last night. Sigh. He was right, there are few days in late October that short-sleeves and the grill are in order. And last night was one of those nights. Just when my crock pot and I had become fond of one another again..

To go along with lean deer bratwursts on the grill, I recalled an easy microwave potato chip recipe I had come across awhile back. Because really, when you grill out, you don’t want to ruin the occasion by messy-ing the kitchen. Or at least that’s my take on the whole grilling out thing…

Anyways, these were DELICIOUS! And easy! And lazy! As in, think of the least skillful cook you know…even they can make these chips. Yep, I said it. P.S. Kristen Lynn that means you! Even YOU can make these chips! 😉

Microwaved Potato Chips from Christine’s Cuisine

2 russet potatoes, scrubbed clean, skin on, sliced thin
¼ cup 3 Tbsp extra-virgin olive oil
Salt or seasoned salt (I used 1 tsp garlic salt)

Directions:

Using a mandolin or food processor, slice the potato into thin slices; about 1/16 of an inch. [This is very important – you will likely not get a thin enough slice if you try to use a knife]

In a bowl, toss (toss to coat both sides so they don’t stick to the plate!) the potatoes with olive and sprinkle on salt or seasoning.

Arrange the potatoes in a single layer on a microwave safe plate.

Working in batches, microwave the potatoes on high for 5-7 minutes [my microwave was more like 8-9 minutes]. Check the potatoes every 30 seconds after the first 4-6 minutes since they can burn if cooked for too long.  The finished potato chip should be golden brown and crisp.

Carefully transfer to a serving dish and let rest for 2 minutes until cool enough to eat. Serves 4.

Nutrition Information (per serving): 150 calories; 10.3 g. fat; 0 mg. cholesterol; 240 mg. sodium; 13 g. carbohydrate; 1.5 g. fiber; 2 g. protein

Result: YUM! And crisssspy! These are very similar to kettle chips! The olive oil adds a lot of flavor, so don’t go over-board on the salt or garlic salt. I think a fun change to make would be canola oil with a bit of cinnamon and sugar for a dessert-like chip. These do take some time, but they’re not hard…just plan them accordingly with your meal! 😀 Health-wise, you’re not picking up preservatives, added salt, or the trans fats that are hidden in many chips. The fat in these chips are healthy fats, coming from olive oil. Not to say they’re a free-for-all, but they’re a healthy alternative when compared to a lot of options in the chip aisle!

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I did not get to my lower body workout yesterday — I am so ashamed to admit that! But if this blog is nothing else, it’s great accountability for me. Which…obviously could be going better for me when it comes to this whole strength routine because my “excuse” for not doing my lower body routine is poor. My reasoning is that I really wanted to score my first goal with my new hockey team last night, and I didn’t want Jello legs during my game. But of course, I am still scoreless, so tomorrow…tomorrow is lower body day. PROMISE. And a short run…assuming my legs don’t go numb from the torture. 😉

…In brighter news, I am still candy free! 😀 (Way to get something right, self!)

Question: What’s your favorite crunchy pleasure? Are you a chip person, or do you go more for pretzels? Crackers? Pita chips?

I do love chips, but I don’t have them often. Like Pringles tells me, once you pop you can’t stop! So right they are!

P.S. Those who subscribe to receive my blog via email — are you getting the emails? I have heard from several people that they are not receiving them, and have not been for over a week now. Let me know either way…and I will aim to resolve this! Sorry! And, thank you for reading! 😀

Have a grrrrrreat week!

25 Comments

Filed under dinner, fruits and vegetables, garlic, grilling, grocery store, guilt-free, healthy cooking, MUFAs and PUFAs, recipe, Uncategorized