Spicy Sweet Fries

So I'm not cooking up anything fancy these days (although hopefully soon...I've always got the baking bug), but thought in the meantime I'll keep sharing some simple, healthy meal ideas. One of my favorite "side dishes" that has become somewhat of a staple in my life over the years is sweet potato fries. Of course I love them the way they cook 'em up in the south, but that's definitely not the healthiest way to enjoy them. My variation, although spicy rather than sweet, is quick, easy and has a nice little "bite" to it.

Spicy Sweet Fries

1 medium sweet potato (fist-size is about right...good luck finding one that small!)
olive oil
taco seasoning
cayenne pepper

Turn oven on to broil. Peel sweet potato and slice in half. Cut remainder into 1/8" slices. Drop into ziplock bag, drizzle with about 1 tablespoon of olive oil, seal and shake. Open bag and sprinkle in taco seasoning (1-2 tablespoons) and cayenne pepper (depending on how spicy you want it...maybe start with 1/4 teaspoon and work your way up). Seal and shake one last tme. Spread out in a single layer on a tinfoil lined cookie sheet and broil until skin starts to bubble (you can flip them over and do the other side if you want as well, but I like it with just the one side bubbled).

Viola! I like to eat mine with a little ketchup...but they're equally as good just by themselves.

It's the most important meal of the day...

...or so they say. I'll believe them, only because it's probably also my favorite! The only downside is that I'm always eating breakfast on the go or at my desk, so it limits the "well-balanced" possibilities. Trying to keep with the balance of carbs and proteins, I found this recipe in my Eating for Life cookbook (which I also love). It's so healthy...not to mention delicious!!

Turkey Bacon Quiche
4 servings

3 whole wheat tortillas
6 slices turkey bacon (prepared according to package directions, then crumbled)
3 eggs
1 c. egg beaters
1/2 c. light sour cream
1/2 c. milk
3/4 c. lowfat shredded cheddar
1 c. broccoli (fresh or frozen, thawed), broken into small pieces

Preheat oven to 350. Lightly coat pie plate with baking spray. Cover with 3 tortillas - using the first two opposite of each other, then cutting the third in half and placing it on opposite sides of each other, filling in the gaps left by the other two.

In small bowl, whisk together the 3 eggs and 1 c. egg beaters. Add in sour cream and milk until combined. Stir in bacon, shredded cheddar and broccoli (I also added in some chopped onion, green and red bell pepper and 1/2 t. pepper).

Pour into tortilla lined pie plate and bake for 40-50 minutes or until eggs are "set" when you tap the side of the pan.

If you're in need of a quick breakfast like myself, just cut it up, separate into individual storage containers and pop in the microwave when you're ready to enjoy!

So weird...but so good!

I don't want to bore you with my whole "eating plan", but I will share some of the healthy and surprisingly yummy recipes that go along with it! I'm not really doing any particular system - more like bits-n-pieces of things I've learned and what I know works for me. Two main things - #1, I'm a snacker, therefore it works better for me to eat 6 smalls meals a day rather than 3 big ones, and #2, I make sure to eat a protein whenever I eat a carb...not only because protein is essential for building healthy muscle and maintaining a strong immune system, but because it stabilizes insulin levels, which leads to steady energy throughout the day. Our bodies just work better when we balance the two. I'm also staying away from sugar pretty much in general aside from one "free" day a week. Mostly because I want to get rid of the craving (good luck, right?), and because chances are if I'm not eating sugar, I'm actually putting something worthwhile in my mouth rather than empty calories.

So, all of that may seem simple (which, in reality, it pretty much is), but when you are eating 6 small meals a day...and making sure that each one of them contains a protein...well, it's amazing how educated I'm becoming on protein! It definitely helps that I like cottage cheese! I say that, not only because cottage cheese is (in my opinion) great on its own, but it's amazing the way you can puree it and combine it in things (such as yogurt) where it barely changes the flavor, but definitely adds health benefits! Anyhow, just to give you an idea of what I eat...here's one of my menus last week (sorry...I guess I am planning on boring you with my eating plan :)).

Meal #1: post-workout protein shake: 1/4c. greek yogurt, 1/4c. orange juice, 3/4c. ff milk, 1/2 frozen banana, 1 scoop vanilla protein powder, 2 ice cubes (kinda like a "creamsicle")
Meal #2: oatmeal (slow-cook oats with cinnamon, 1T natural peanut butter and craisins)
Meal #3: Taco and fresh veggies/hummus (made with a whole wheat tortilla - spread a thin layer of light sour cream, cover in fresh spinach, diced tomatoes, 2 T lowfat shredded cheese, salsa and ground turkey taco meat)
Meal #4: Pear and string cheese
Meal #5: Chicken pita pizza (whole wheat pita, pizza sauce, banana peppers, diced chicken, feta cheese) & oven roasted asparagus (drizzled in balsamic vinegar, olive oil and sea salt)
Meal #6: Keylime yogurt with pureed cottage cheese

I mean, seriously, I'm eating some great food...and yet very healthy! I actually really enjoy the challenge of mixing & matching. I've got some great menus put together for the coming weeks that I'm excited to try. It requires a little more planning than usual, but in all honesty, not as much as I would think. I pack my lunch/snacks the night before and last night I timed it - 7 minutes...that's all it took!

Alright, so I've completely digressed from what I originally intended to write about - and that was my dinner tonight...or should I say breakfast? I made protein rich pancakes that are so bizarre...and yet incredibly delicious! I mean, they're no Pancake Pantry pancakes, but for the nutritional benefits...I think I'd still choose these. I wish I would have taken a picture for you (although honestly, they just looked like pancakes :)). So here it is...

1/2c. oatmeal
1/2c. cottage cheese
4 egg whites

Put all the ingredients in a blender and mix away! I added in 1t. cinnamon (cinnamon is so good for you - and I happen to LOVE it!), 1/2t. vanilla. I ate it with Cary's sugar free syrup (I'm telling you, it's the ONLY sugar free syrup that tastes like normal syrup! It's delicious!) and some banana on top. Yum, yum, yum! I ate 2 medium-small pancakes and I was definitely full! I used egg beaters, and I think using 4 servings of that was too much egg (because 4 egg whites would not equal 1c.). So, if you're using egg beaters for your egg whites, I'd recommend just 1/2c. So, there you have it. When you need a quick and healthy breakfast - mix up a batch, put it in the fridge, heat up the griddle and enjoy! You could even spread a little natural pb on top, slice up a banana, roll it up and have a pancake burrito to go :)

So, sorry for the boring blog post, but if you happen to try it, let me know!

It's healthy?

This is my new favorite treat...and it's surprisingly healthy! Take a banana and slice it in half length-wise. Place it "face up" on a cookie sheet lined with tinfoil. Drizzle with honey, sprinkle with cinnamon and cook for 10-15 minutes in a 350 degree oven. Serve with 1/2 cup of lowfat vanilla ice cream or frozen yogurt (I used Edy's Slow-Churn vanilla bean ice cream) and you've got yourself a delicious dessert that tastes so good it feels like you're cheating!

Pumpkinfudge

I did not want to get out of bed this morning. It was warm and cozy and I could tell it was not going to be that way once I stepped foot outside of the covers. I also really didn't want to give up my cozy spot for the option of running, but I did, and in the end I'm always glad I did. After we got back from running I cut up the pumpkinfudge that I made last night, and true to my nerdy nature, I took some photos.

It all started when my roommate was in NYC this weekend (so jealous) for a service project and made a quick pit stop at Dylan's Candy Bar. They were giving out samples of their seasonal pumpkin fudge, and when she tried it...well, she knows my love for fall and all things "fall baking", so she brought me back a piece. It was so good...and so "festive"...that I knew I needed to tackle it myself.







Festivefallfudge
(that's what I'm calling it for all the people that refuse to try anything pumpkin)

2 1/2 cups white sugar
2/3 cup evaporated milk
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
7 ounces marshmallow creme
2 tablespoons butter
1 cup white chocolate chips
1 teaspoon vanilla extract

In a 3qt saucepan over medium heat, combine sugar and milk, stirring occasionally until it comes to a boil. Add pumpkin and cinnamon, continue to boil. Stir in marshmallow creme and butter. Once mixture has returned to a rolling boil, set timer for 18 minutes and allow to remain at a constant boil...stirring periodically.

Meanwhile, line 8.25x11 casserole dish with tinfoil (or 9x9 if you want thicker fudge, 9x13 if you want thinner fudge).

After 18 minutes, remove from heat and add white chocolate chips and vanilla, stirring until chips are completely dissolved. Pour into tinfoil lined pan and allow to sit overnight until completely solid. Cut into shapes or squares as desired. Enjoy!