might try one of these

(Source: laboomeria, via healthyforever)

My first NBA game — Celtics vs. Pacers

01.27.2012

My first NBA game — Celtics vs. Pacers

01.27.2012

Lunch.

guiltfreedesserts:

Banana-Coconut Bars (vegan); only 135 calories per bar!

(click on picture for recipe)

Might try this out next weekend.

(via healthyforever)

justbesplendid:

Spanish egg by The Happy Glut

Spanish Eggs
(serves 2)

Ingredients
4 eggs
1/2 a can of diced tomatoes 
1/4 medium onion, finely chopped. 
1 clove of garlic, finely chopped
2 stalks of fresh thyme, stem removed
2 stalks of fresh oregano
1 teaspoon of dried rosemary leaves or 1 big sprig of fresh rosemary
1 tablespoon of olive oil
2 tablespoons of freshly grated parmesan cheese
salt & black pepper to taste

Heat oil in a skillet over medium heat. Fry garlic and onions until fragrant. 

Put in the chopped tomatoes and add a little salt and pepper to taste. When the sauce is bubbling, add in the herbs.

Cook the sauce for about five to eight minutes. Sprinkle the parmesan cheese and carefully crack two eggs 

Ok so this looks DELICIOUS (I love eggs w/ tomatoie things) and I have all of the ingredients in my fridge right now (except for the fresh oregano, I only have dried but ya know)…

A girl in my class had a pot luck dinner for thanksgiving this year for all of us who were staying at school for the holiday. I brought cranberry sauce extraodinaire and green beans with almonds and thyme. It was my first time making both dishes so I was not sure what to expect but they turned out pretty good and seemed to have gone over well with the guests. The cranberry sauce was my personal favorite. It tasted like a semi-tart jam and proved to be very versatile — I’ve been eating it on top of cottage cheese, with toast, straight out of the jar… The green beans were pretty good too, although I would make them with half the butter next time.

Note: I cut the sugar in the cranberry sauce recipe and cooked the cranberries and the fruit separately, the pureed the fruit before mixing it with the cranberries. I also tried adding some fresh rosemary to the cranberry sauce.

everydayfitness:

Eat Smart, Build a Better Salad

From Feel Good Food Spring 2011

(Need to see it bigger? Click Here)

Love this!

edit: I actually made the lasagna last week and was waiting until I got a picture of it to publish this post, but then forgot all about it up until I was quite literally taking the last bite of the lasagna I had left, hence the pictureless post…

Made this recipe for dinner tonight. I used 1 cup mashed up tofu instead of the ground turkey and only used 1/2 jar of sauce. I also opted not to top the lasagna with cheese bc I am trying to lose a little weight (I put on a few pounds since summer). The roll ups came out great! And I love the built in portion control. That is something I always have trouble with when I am around lasagna. It is just so easy to nibble… but not with these guys :) Next time I think I will also add a bit of chopped onion to balance out the garlic flavor, but otherwise I really liked these.

Below is a copy of the original recipe I am retaining for my records:

Ingredients:

• 6 whole wheat (or fiber plus) lasagna sheets
• 1 cup cooked ground chicken or cooked lean ground turkey/ lean ground beef
• 1 cup low fat cottage cheese, blended in a blender or food processor until smooth, (or low fat ricotta)
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup parmesan, separated
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp italian seasoning (or 1/4 tsp basil + 1/4 tsp oregano)
• 1 jar spaghetti sauce (I used Classico Fire Roasted Tomato and Garlic)
• Optional: 1 cup mozzarella sprinkled on top

Method:

1. Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Pour 1 cup of spaghetti sauce on the bottom of the baking dish. Set aside.

2. In a large pot, bring water to a boil, and cook lasagna noodles according to package directions. (I recommend cooking a few more than 6, just in case one breaks or tears).

3. Meanwhile, in a medium size bowl, mix together meat, 1/2 cup spaghetti sauce, cottage cheese, spinach, 1/4 cup parmesan, and spices.

4. When noodles are cooked, drain in a colander, and lay on a kitchen towel to dry. Start assembling lasagna roll ups by spreading 1/6 of the meat mixture over each individual lasagna noodle.

5. Roll noodle, and place seam side down in baking dish.

6. Pour the remaining sauce over the noodles, and sprinkle remaining parmesan cheese, (and mozzarella cheese if desired), over the top.

7. Bake at 375 for 30 minutes covered with foil, remove foil and bake for an additional 15 minutes, or until cheese is melted.

Enjoy!  Love Katie

Servings: 6 lasagna roll ups

Calories: 228 per lasagna roll

Weight Watchers Points Plus Value: 6 pp per roll”

Sauteed Tofu & Bok Choi

Don’t expect to be blown away by this (I wouldn’t serve it for a dinner party), but it makes a great quick, easy and protein laden week night dinner.

Serves 1

1 serving firm or extra firm tofu, chopped into blocks

1 c bok choi

1 tsp sesame oil

1 tsp soy sauce

1/2 tsp rice or white vinegar

1. Fry the tofu in oil until the sides turn golden (3-5 min).

2. Add the bok choi to the frying pan. Sautee the bok choi and the tofu together for another 2-3 minutes.

3. Add the soy sauce and vinegar and sautee for another minute.

Enjoy!