tag:blogger.com,1999:blog-9717712348846965122024-03-13T15:50:38.824-07:00The Gastric Bypass VegetarianHealthy Vegetarian Living after Gastric Bypass SurgeryAdministratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-971771234884696512.post-77110277247778622592016-03-23T05:41:00.000-07:002016-03-23T05:41:00.164-07:00Crab Avocado Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYkxE8uvjB_fxkgCo0McKQecuU2KreuHR4-2qUTNGHzypvxCRhX_8Vpzoy3CfaQyPCcnhMp2GEclEZli2F0YQIPghSQXXdTr2vcQXnGMeMmNmOR65HxApSGRY06DOSgwXlL79TFIf1Ypr/s1600/crop_Baja_Crab_Stuffed_Avo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYkxE8uvjB_fxkgCo0McKQecuU2KreuHR4-2qUTNGHzypvxCRhX_8Vpzoy3CfaQyPCcnhMp2GEclEZli2F0YQIPghSQXXdTr2vcQXnGMeMmNmOR65HxApSGRY06DOSgwXlL79TFIf1Ypr/s320/crop_Baja_Crab_Stuffed_Avo.jpg" /></a></div>For those pesco-vegetarians, here is a great recipe that can be used with crab or shrimp.<br />
<br />
1 ripe avocado <br />
jumbo lump crab meat<br />
Swiss, cheddar or gruyere cheese, sliced or shredded<br />
Italian seasoning<br />
<br />
Cut avocado in half and remove pit. Stuff grilled shrimp or lump crab meat in the hole where the pit was. Cover with your choice of cheese. Sprinkle with Italian seasoning. Place the avocado halves in the oven on broil. Watch closely and when cheese starts to brown/bubble, remove and enjoy!<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com11tag:blogger.com,1999:blog-971771234884696512.post-68166696645562948682016-03-22T05:36:00.001-07:002016-03-22T05:36:43.690-07:00Chocolate Mug Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8BMU9YsaIpa-H1weQKWpk8KlJeY_LiqFIst_Q0xKDQTD3Taf9tBK8mctO-IsTvZHUdXpZxZAPcSTBGnWjDu8IQQ_rj5Lii4Gfc7QAp_XNgyG9PgE0la_NNkcJTWRZRTiTNQs-1j0fPSh/s1600/milk-chocolate-mug_3284078b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8BMU9YsaIpa-H1weQKWpk8KlJeY_LiqFIst_Q0xKDQTD3Taf9tBK8mctO-IsTvZHUdXpZxZAPcSTBGnWjDu8IQQ_rj5Lii4Gfc7QAp_XNgyG9PgE0la_NNkcJTWRZRTiTNQs-1j0fPSh/s320/milk-chocolate-mug_3284078b.jpg" /></a></div>1 Egg, beaten<br />
3 Tablespoons Skim Milk<br />
2 Tablespoons Sugar Free Chocolate or Vanilla Torani Syrup<br />
2 Tablespoons Canola Oil<br />
3 Tablespoons Multigrain Pancake Mix <br />
2 Tablespoons Cocoa<br />
1 scoop Chocolate Protein Powder (any kind)<br />
Microwave Safe Mug <br />
<br />
In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder. Pour the wet into the dry until thoroughly mixed. Put in microwave for 2 mins or until it is dry completely on top. Flip it over and let cool. Cover with fat free cool whip!<br />
<br />
This dessert can be made using different flavors of protein powders and syrups. Just experiment to get your favorite flavor! Enjoy!Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-27029817330812398512016-03-13T10:14:00.000-07:002016-03-13T10:14:03.471-07:00Asian Broccoli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCBiS6t80PVnbqbCdzKdGR0SjCGijnmy5qMHTvp5N66cZFxdGNwdpIHa3j-tUr9Jj4dMMjHL0AdcOHAOTyrE-v-ENBF5eqo-aVEX0hzAi_w9NEFFy4dFlFJqe4ede1E2vT5pXRmjYPoNg/s1600/Broccoli-Rabe-with-Caramelized-Onions-1920x850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCBiS6t80PVnbqbCdzKdGR0SjCGijnmy5qMHTvp5N66cZFxdGNwdpIHa3j-tUr9Jj4dMMjHL0AdcOHAOTyrE-v-ENBF5eqo-aVEX0hzAi_w9NEFFy4dFlFJqe4ede1E2vT5pXRmjYPoNg/s320/Broccoli-Rabe-with-Caramelized-Onions-1920x850.jpg" /></a></div>1 head broccoli (about 1.5 lbs), trimmed and chopped coarsely<br />
3 tbsp low sodium soy sauce<br />
2 tsp dark sesame oil<br />
1 tsp honey<br />
1/2 tsp grated fresh peeled ginger<br />
1/4 tsp dry mustard<br />
1/2 cup onion chopped<br />
1 can small water chestnuts drained and sliced<br />
2 green onions, cut in half and diagonally sliced<br />
<br />
Steam broccoli in vegetable steamer over boiling water. (I place in a colander and in pot of a boiling water to steam.)Drain & set aside in a serving bowl.<br />
<br />
Mix together soy sauce and next 5 ingredients in a small saucepan & stir well. Bring to a boil, Pour over broccoili. Add chestnuts and green onions. Toss. Serves 5-6.Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com1tag:blogger.com,1999:blog-971771234884696512.post-34692571022178598472016-03-12T04:29:00.000-08:002016-03-12T08:21:25.599-08:00Did You Know? Safe Sunscreen for Spring, Avoid Neutrogena<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiAjkE42YxFLfVywCA4RJ6L1cYNLNbJEYtlullecyTgnDgmayjppgt1yZ72oW7j56Rs-3gr6-wI6PmM6mbfimSGlBI_Tm44A8LZsTh87URk5DAKwegwqDKlkbIUnCyudp3DSryw2_5V0h/s1600/sunscreen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiAjkE42YxFLfVywCA4RJ6L1cYNLNbJEYtlullecyTgnDgmayjppgt1yZ72oW7j56Rs-3gr6-wI6PmM6mbfimSGlBI_Tm44A8LZsTh87URk5DAKwegwqDKlkbIUnCyudp3DSryw2_5V0h/s320/sunscreen.jpg" /></a></div>Not only is eating healthy important, but what you put on your body is just as important. After recently being diagnosed with breast cancer, I was introduced to a company called Beautycounter that does not cause cancer, infertility, allergies or learning disabilities. I am very happy to announce that I am representing such an incredible company. The last law passed to regulate skin care products was in 1938. Companies can basically put anything in your health care products with no backlash. Beautycounter offers the best in skin care and sunscreen. Be careful using any regular sunscreens, such as Neutrogena, which are extremely harmful, on your body or your children.<br />
<a href="http://www.vancitybuzz.com/2015/06/neutrogena-sunscreen-toxic-avoid/">Click HERE To read about the Sunscreens to AVOID</a><br />
<a href="http://www.beautycounter.com/skin-care.html#sunscreen"><br />
To learn more about Beautycounter Sunscreens, click HERE</a> Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com1tag:blogger.com,1999:blog-971771234884696512.post-41600583844540757142016-03-11T06:54:00.000-08:002016-03-11T06:54:03.137-08:00Red Bean & Corn Tostadas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yklOrohoNCd0olz70TFf6NbKHu5_WURcr1iww3_OJZWfkwmxKbTJDyYzHJuVWD-CEta77JNaXDnAmUCd-IH1QGtftlS6h6jgtpxcv5Q9H48HKeXV0uoqRj0QLXCc3TMFpTDm-Wmtd_T9/s1600/Black-Bean-Tostada-1-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yklOrohoNCd0olz70TFf6NbKHu5_WURcr1iww3_OJZWfkwmxKbTJDyYzHJuVWD-CEta77JNaXDnAmUCd-IH1QGtftlS6h6jgtpxcv5Q9H48HKeXV0uoqRj0QLXCc3TMFpTDm-Wmtd_T9/s320/Black-Bean-Tostada-1-3.jpg" /></a></div>1 16 oz can red beans, rinsed, drained and divide into 2 bowls<br />
1 15oz can no salt added corn, drained<br />
1 14.5 oz can red diced tomatoes and green chilies such as Rotel<br />
1/2 cup chopped green pepper<br />
1/2 cup chopped onion<br />
1 1/2 tsp. chili powder<br />
6 (6 in.) corn tortillas<br />
3 cups shredded lettuce<br />
2 medium tomatoes, chopped<br />
3/4 cup shredded reduced fat sharp Cheddar Cheese<br />
3/4 cup plain fat free yogurt<br />
<br />
Preheat oven to 350. Take one of the bean bowls and mash with a fork. Put in sauce pan and add rest of beans , corn and next 4 ingredients. Bring to a boil then cover and reduce heat and simmer 10 mins. Remove the lid and cook until thickened. When bubbles, stir often. Set aside and keep warm.<br />
<br />
Place tortillas in a single layer on a baking sheet. Put in oven for 10 mins or until crisp. Spread bean mixture evenly on tortillas and top with lettuce, chopped tomato, and cheese. Place spoonful of yogurt on top. Makes 6.<br />
<br />
15g protein<br />
271 calories per tostada<br />
9g fiber<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-26575654081293171892016-03-10T06:35:00.000-08:002016-03-10T06:36:05.852-08:00Pineapple Party Cheese Ball<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbENVEx_ZEAeCxYHCoCQk7soAaPxH_eCdrkAdFlq4FbmywMQDRJAYG99PqSkicKZpso05ByxUTjci9eNddIJxmHwlnf3_qWHO9If_WxqBNpWsWuwskKWyXjaNZ2Mt33I5SSb7SJK8AAlmH/s1600/cheese+ball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbENVEx_ZEAeCxYHCoCQk7soAaPxH_eCdrkAdFlq4FbmywMQDRJAYG99PqSkicKZpso05ByxUTjci9eNddIJxmHwlnf3_qWHO9If_WxqBNpWsWuwskKWyXjaNZ2Mt33I5SSb7SJK8AAlmH/s320/cheese+ball.jpg" /></a></div>This recipe was given to me over 20 years ago, when I was in college. It is super easy to make and I have adapted it over the years. Perfect for parties or holidays!<br />
<br />
3/4 cup shredded fat free sharp Cheddar cheese<br />
1/2 finely chopped red or green bell pepper or mix of both<br />
2 tsp grated onion<br />
1 8 oz can crushed pineapple in juice, well drained<br />
1/2 of 8oz package 1/3 less fat cream cheese, softened<br />
1/2 of 8 oz package fat free cream cheese softened<br />
<br />
<br />
Line a bowl with plastic wrap. Mix all of the ingredients together and place in the lined bowl. Cover with remaining plastic wrap and chill for at least 3 hrs to harden.<br />
<br />
Take out and it will easily come out of the bowl in a dome shape. Roll in parsley, chopped nuts or sprinkle with black pepper. <br />
<br />
Serve in middle of plate surrounded by chopped veggies! SOOO GOOD!<br />
<br />
Enjoy!~<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-39376293524064345782016-02-28T10:41:00.000-08:002016-02-28T10:41:01.440-08:00Winter Roasted Root Vegetable Salad with Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlf2rUBu9W2xO1AYJ3ea1zzv4Mb0a-IP0rOmIJw_Gq-y1mLyMq0PyDP7dV3c9pcMV2QrUyZL7-9ebOObVNd4Hjl6RUmaPyPdja_VfeL-cIeng_fH_lUvAwOgssw4H5_FMqxs32nHhRypv/s1600/roasted+root+vegetable+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlf2rUBu9W2xO1AYJ3ea1zzv4Mb0a-IP0rOmIJw_Gq-y1mLyMq0PyDP7dV3c9pcMV2QrUyZL7-9ebOObVNd4Hjl6RUmaPyPdja_VfeL-cIeng_fH_lUvAwOgssw4H5_FMqxs32nHhRypv/s320/roasted+root+vegetable+salad.jpg" /></a></div>When I lived in NYC, I worked at the MoMA and we couldn't go home due to work. I invited all of my coworkers over for Thanksgiving and they all had to bring an ethic dish native to their family heritage. My friend from Boston brought this dish and I have modified it over the years. Enjoy!<br />
<br />
1 cup diced parsnips<br />
1 cup diced turnips<br />
3 long carrots diced<br />
1 medium white onion diced<br />
1 cup brussels sprouts cut in half<br />
8-12 fresh garlic cloves, peeled<br />
olive oil as needed<br />
<br />
Preheat oven to 450 degrees. Cut up all veggies and spray bottom of baking dish with PAM. Place all veggies in baking dish. I suggest the Le Cruset baking dish that doesn't need tin foil and is super easy to clean up with no soaking. Drizzle veggies with olive oil. Sprinkle with black pepper and dash of salt. Toss veggies to coat and place in oven for 30-40 mins until tender and brown. Remove from oven and let cool to room temperature. Place endive, spinach or mixed lettuce of choice in bottom of bowl. Cover with root veggies and then add the <a href="https://thegastricbypassvegetarian.blogspot.com/b/post-preview?token=5vXm51IBAAA.mtE2K4-k1oFMbmzIYKbTXxzkJR4wBESIMta4IPv4jxyu3dMt-3MSEdidSA6pEosrS_AJyFHOw24-FfadL2NRpw.Rnyrq2ih2vTbHeWtMIUeZQ&postId=5001684781382115197&type=POST">honey mustard dressing found here</a> or the dressing of your choice. Enjoy!<br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B00HYXOSWM&asins=B00HYXOSWM&linkId=ICFCWLOBRRSQ4JH5&show_border=true&link_opens_in_new_window=true"><br />
</iframe>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com3tag:blogger.com,1999:blog-971771234884696512.post-34616406488294855542016-02-27T09:17:00.000-08:002016-02-27T09:17:06.741-08:00Pickled Cucumbers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkX0Yy9Y4X4lwpmkdCIeAPBD5S8XVYBNkHtRaLt-ApJzRrl5dRTOalvYSmIRDAYpEIor3koSTSFL9-Z9C1ebvKltMnz0KoDh9lEnnsK0J4ZM88Z4Ez6oCLu2M2LN0J4xPPdyqEKwSV-Pm/s1600/cucumbers+pickled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkX0Yy9Y4X4lwpmkdCIeAPBD5S8XVYBNkHtRaLt-ApJzRrl5dRTOalvYSmIRDAYpEIor3koSTSFL9-Z9C1ebvKltMnz0KoDh9lEnnsK0J4ZM88Z4Ez6oCLu2M2LN0J4xPPdyqEKwSV-Pm/s320/cucumbers+pickled.jpg" /></a></div>1/2 cup rice or white distilled vinegar<br />
1 tbsp. Splenda<br />
1/2 tsp salt<br />
1/4 tsp crushed red pepper flakes<br />
1 Cucumber (English or pickling) sliced<br />
3-4 fresh dill sprigs chopped<br />
1/4 tsp dried black peppercorns<br />
2-3 bulbs of garlic peeled<br />
1/2 cup chopped red onion<br />
<br />
Mix together in a pot: vinegar, Splenda, salt, pepper and red pepper. Bring to boil then remove from heat and allow to cool. Place remaining ingredients In jars or ziplock baggies and cover with vinegar mixture and seal. Shake jars or bags gently every 30 mins for 2 hours. Remove from containers and serve immediately.<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-42496197661965443152016-02-24T14:26:00.000-08:002016-02-24T14:26:03.457-08:00Citrus Vinaigrette2/3 cup extra virgin olive oil<br />
1/4 cup sugar, I use Spenda<br />
3 tablespoons water<br />
2 tablespoons white wine vinegar<br />
4 teaspoons minced garlic<br />
1 tablespoon Grey Poupon Dijon Mustard<br />
2 teaspoons lime juice<br />
2 teaspoons lemon juice<br />
2 teaspoons fresh parsley, minced<br />
1/2 teaspoon dried basil<br />
1/4 teaspoon dried oregano<br />
1/4 teaspoon salt<br />
1/8 teaspoon fresh ground black pepper<br />
<br />
Mix all ingredients together and put in a carafe for serving.<br />
<br />
This vinaigrette is delicious over salads, fresh grilled veggies or drizzled over fish for Pesco-Vegetarians. Serve in a beautiful dressing carafe.<br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B003QZVDC0&asins=B003QZVDC0&linkId=RUY3FZOTOGFLXTGX&show_border=true&link_opens_in_new_window=true"><br />
</iframe><br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com1tag:blogger.com,1999:blog-971771234884696512.post-40279343236140356142016-02-23T13:49:00.000-08:002016-02-23T13:49:23.657-08:00Basil VinaigretteThis is perfect for salad dressing or to pour over fish, if you are pesco-vegetarian, or as a dipping/side sauce.<br />
<br />
1/4 cup white wine or white distilled vinegar<br />
1 cup Dukes Light Mayonnaise<br />
1/2 cup fresh basil leaves chopped<br />
1/2 cup extra virgin olive oil<br />
Salt and pepper to taste<br />
<br />
Mix all ingredients together and serve immediately!~<br />
<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-54864580103515480422016-02-22T09:07:00.000-08:002016-02-22T09:07:05.151-08:00Greek Tzatziki Cucumber Dill SauceThis is great to serve instead of mayo on pita sandwiches, as a dip, dressing or on any other meal.<br />
<br />
1 cup reduced fat/fat Greek yogurt<br />
2 cups English cucumbers peeled and seeded, and then grated<br />
3 tbsp. chopped fresh dill<br />
2 tbsp. fresh lemon juice<br />
3 tsp minced garlic<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
<br />
Mix all together, cover and chill. Serve with veggies or as a spread.Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-60552267974899096702016-02-21T07:18:00.000-08:002016-02-21T07:18:41.450-08:00Game Day Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadFOqp5SmfsC16uBNSEZ26oF8qa9aXGExrcQampH30U50ThWR8446KeCIY4mDDSgE94_ZqDuS20NQawKWlxM_p3JqQUey6oXNj9rIWP_Ur_RMPTMvki4X4DnWjq7-R2fPJLgx3flOHc7H/s1600/chili+game+day.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadFOqp5SmfsC16uBNSEZ26oF8qa9aXGExrcQampH30U50ThWR8446KeCIY4mDDSgE94_ZqDuS20NQawKWlxM_p3JqQUey6oXNj9rIWP_Ur_RMPTMvki4X4DnWjq7-R2fPJLgx3flOHc7H/s320/chili+game+day.png" /></a></div>This recipe is easy to add to and adapt to your liking...<br />
<br />
1 bag of Morning Star Farms, BOCA or Gardein meatless crubles<br />
1 medium Vidallia onion chopped<br />
1 green pepper chopped<br />
1 14 oz can Rotel chopped tomatoes with chilies<br />
2 8 oz cans diced tomatoes<br />
1 cup water<br />
1 14 oz can light kidney beans<br />
1 14 oz can dark red kidney beans<br />
1 packet chili seasoning (any brand)<br />
<br />
Cook crumbles according to package in skillet. Drain and rinse beans, then add all ingredients to a crock pot. Set on high for 4 hrs. If you want it spicier, add cumin and chili powder to taste after 2 hrs of cooking. Serve immediately.<br />
<br />
This is great to freeze and thaw later on for a quick meal! My dad only eats meat and potatoes. He had 3 bowls and no idea it was soy 'faux' meat!<br />
<br />
This is the cooker I use as it has a timer and automatically turns on to keep warm after cooking so it doesn't burn.<br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B00M0FHUZG&asins=B00M0FHUZG&linkId=LVX6IUXFU3D2G5EB&show_border=true&link_opens_in_new_window=true"><br />
</iframe>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-50016847813821151972016-02-20T10:26:00.000-08:002016-02-20T10:26:04.523-08:00Honey Mustard VinaigretteI've been eating salads everyday for lunch or dinner and haven't been able to shave off 2-300 calories a day from my Jawbone Up3 diary in MyFitnessPal. I noticed in my nutrition diary that I was WASTING 2-500 calories a day on salad dressing, so I went off in search of low sodium, fat free, low calorie dressings. I will be sharing my favorites with you this week.<br />
<br />
3/4 cup extra virgin olive oil<br />
1 tbsp. whole grain Dijon mustard<br />
1 tbsp. honey<br />
1/2 tsp ground white or black pepper<br />
1/4 cup apple cider<br />
1/4 cup balsamic vinegar<br />
1 tsp mixed dried herbs such as thyme, dill, parsley, chives<br />
<br />
Combine all ingredients in a jar and close cap tightly. Shake. Chill or serve immediately. Will last in fridge up to a week. <br />
<br />
How much are you tracking a day in calories? Check out what I wear daily.<br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B0155L2DNU&asins=B0155L2DNU&linkId=6WRCRF5ETUL6OPSK&show_border=true&link_opens_in_new_window=true"><br />
</iframe>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com1tag:blogger.com,1999:blog-971771234884696512.post-38288918684518318592016-02-19T10:09:00.000-08:002016-02-19T10:09:02.789-08:00Southwest Taco Deviled Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSn_NqFolDHZ4js9bzpGlmEj2nvWBVozIdG_Ky0QzImOBPzzt9tuP5uJSyOQrRElDHLx4IVDdMbqAt7qhP9GBtgKxZAaNPHgQhtxF6QHkxXKW0zH76vN_IJAhP0PFFa-mOKsBqW4MsqTFW/s1600/taco+deviled+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSn_NqFolDHZ4js9bzpGlmEj2nvWBVozIdG_Ky0QzImOBPzzt9tuP5uJSyOQrRElDHLx4IVDdMbqAt7qhP9GBtgKxZAaNPHgQhtxF6QHkxXKW0zH76vN_IJAhP0PFFa-mOKsBqW4MsqTFW/s320/taco+deviled+eggs.jpg" /></a></div>My boyfriend is not a fan of deviled eggs but loves tacos. So I have found a way to make some great deviled eggs Tex-Mex style!<br />
<br />
6 hard boiled eggs, peeled, cut in half lengthwise and yolks out in separate bowl<br />
2-3 sprigs of green onions chopped<br />
1 jalapeño pepper, seeded and finely diced<br />
1/4 cup Dukes Light Mayonnaise<br />
1/4 cup reduced fat Mexican blend cheese<br />
1 1/2 tsp Taco Seasoning Mix<br />
1 tbsp. chopped fresh cilantro<br />
chili powder to taste<br />
<br />
Mash yolks with a fork in a bowl and mix in green onions, pepper, mayo, taco seasoning mix, and cilantro in a bowl until creamy. Use a spoon to put mixture inside of egg halves. Sprinkle with Mexican cheese blend and sprinkle a dash of chili powder. Serve with sliced avocado.<br />
<br />
This is a great appetizer for a party! Carry it to the next event without worrying about your eggs tipping over. I recommend the carrier below for perfect transport.<br />
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<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B000QRFOLC&asins=B000QRFOLC&linkId=X25NPICDNY66BKCG&show_border=true&link_opens_in_new_window=true"><br />
</iframe><br />
<br />
<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-24252499122439905752016-02-18T09:47:00.000-08:002016-02-19T08:23:54.656-08:00Old Timey Freezer Coleslaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSgVVJAxluaRHPuj1OeNLF6gejey_XXFGyLX-xEaCOOhCfWWP0W3-wBrhHrQmAkrtUPko_osyS7REbl0tK59kqIGUgY000Auso3Q9UB-KpnJrSzHl2xmgM9fSJIAjCtg4EHRWz-mZ6n_x/s1600/freezer+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSgVVJAxluaRHPuj1OeNLF6gejey_XXFGyLX-xEaCOOhCfWWP0W3-wBrhHrQmAkrtUPko_osyS7REbl0tK59kqIGUgY000Auso3Q9UB-KpnJrSzHl2xmgM9fSJIAjCtg4EHRWz-mZ6n_x/s320/freezer+slaw.jpg" /></a></div><br />
My great grandmother use to make this all of the time. It seems to be a Southern Staple in some homes these days. Perfect for fixing ahead of time in batches. I altered the recipe to make it RNY sugar free.<br />
<br />
1/2 red cabbage, about 4 cups<br />
1/2 green cabbage, about 4 cups<br />
1 long shredded carrot<br />
1 cup chopped Vidalia onion<br />
1 cup chopped mixed colored peppers<br />
1/2 cup white distilled vinegar<br />
1 cup Splenda<br />
1 tsp celery seeds<br />
dash of salt<br />
heavy duty ziplock baggies (8 sandwich or 4 quart size)<br />
<br />
***NOTE, you can use Tupperware containers if you don't have baggies***<br />
<br />
Mix Splenda, vinegar and seeds in pot and bring to boil keeping it boiling for 1 minute. Take off of stove and cool completely. This is your dressing. Add all other ingredients together in large mixing bowl. Cover veggie mix with dressing and stir together. Divide slaw mix evenly into ziplock baggies (about 7-8 sandwich bags for smaller portions or 4 1-qt bags). Seal and freeze. Must be in freezer for 2-5 days before eating. Will keep for almost 2 months. When you are ready to serve, open bag and place in a dish zipside facing up, open to thaw at room temp. Takes about 2-3 hrs depending on bag size. Serve immediately if prefer cold slaw. Do not put leftovers/extra in fridge as it can wilt and get mushy. <br />
<br />
To make this quick, I use one of the #1 best selling kitchen tools on the market. I use to work at Sur La Table and we sold out of these at Christmas. I highly recommend for TONS of uses!<br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B013JL2SVU&asins=B013JL2SVU&linkId=55IWJ4NZD7K33U7V&show_border=true&link_opens_in_new_window=true"><br />
</iframe><br />
<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-27629741567701679572016-02-17T09:32:00.000-08:002016-02-17T09:32:02.249-08:00Wonton Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UqNfA3efLPAhbonGyiMDEHH5Neb56-yelP3675IAPwBwu5KYkdtEtM4su_335yET0NKI22MwnVz70ca2XTq3ECTzYHe-UQBi3c84ZoBBC7JcDsG5ICti7OAs3dMCasNHcfL1oWjIvwa0/s1600/wonton+lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UqNfA3efLPAhbonGyiMDEHH5Neb56-yelP3675IAPwBwu5KYkdtEtM4su_335yET0NKI22MwnVz70ca2XTq3ECTzYHe-UQBi3c84ZoBBC7JcDsG5ICti7OAs3dMCasNHcfL1oWjIvwa0/s320/wonton+lasagna.jpg" /></a></div>I chose to make this recipe with wonton wrappers since they are 1/4 calories and carbs than regular lasagna noodles.<br />
<br />
***Note, you can substitute a jar of spaghetti sauce for the cans of tomato puree and sauce.<br />
<br />
1 bag morning star farms crumbles<br />
1 14.5 oz can tomato puree<br />
3 cans of 8 oz sodium free tomato sauce<br />
1 cup chopped mix of red/green peppers and Vidalia onion<br />
1/2 cup thinly sliced zucchini<br />
1 tsp minced garlic<br />
1 tsp red pepper flakes<br />
1.5 tsp Italian seasoning any kind<br />
1/2 tsp dried oregano<br />
1/2 tsp dried basil<br />
1 12oz container fat free cottage cheese<br />
2 tbsp. grated parmesan cheese from container or shredded<br />
1 8-10 oz container of frozen spinach thawed and patted dry (I use paper towels)<br />
15-20 wonton wrappers<br />
1 cup shredded skim/low fat mozzarella, shredded<br />
<br />
<br />
Cook Crumbles according to package. Add tomato puree and next 8 ingredients and cover over low-med heat. Preheat oven to 350 and mix together spinach, parmesan and cottage cheese. Spray a 9.5 x 12.5 baking dish with PAM. place crumbles mixture on bottom in a thin layer. Add wonton wrappers on top in a single layer. Spoon over with spinach mixture and spread evenly. Repeat until you have crumbles or spinach mixture on top. Sprinkle mozzarella evenly on top of last layer. Place in the oven for 30-40 mins until brown.<br />
<br />
I use Le Cruset for baking dishes that I will then serve. Not only are they the best, but they make a beautiful presentation and clean up perfectly without hours of soaking and scraping. The best in French bakeware. I feel I am investing in my health so I should invest in great cooking tools. Click below to see what I use.<br />
<br />
Happy Eating!<br />
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<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B00004SBK0&asins=B00004SBK0&linkId=HHTIIXXWC4BZT4ND&show_border=true&link_opens_in_new_window=true"><br />
</iframe>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com1tag:blogger.com,1999:blog-971771234884696512.post-11509073010849930192016-02-16T08:51:00.000-08:002016-02-15T08:52:50.989-08:00Asian Tofu with Cashews<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0n_0AOg3tVi0VqUkyU5TN5DI_WY8_7CNn0FylPRWjSFyryc7Tbp5MgCDeT20Idtfeq80B4D5MR1rx8A2UbVF5K_9-3wQWTQQ0CrAVNwQA_tahTc8g_O_-4giw8tMjsqpCo-IcqNKRkC1/s1600/cashew+tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0n_0AOg3tVi0VqUkyU5TN5DI_WY8_7CNn0FylPRWjSFyryc7Tbp5MgCDeT20Idtfeq80B4D5MR1rx8A2UbVF5K_9-3wQWTQQ0CrAVNwQA_tahTc8g_O_-4giw8tMjsqpCo-IcqNKRkC1/s320/cashew+tofu.jpg" /></a></div><br />
1 container of extra firm Tofu, drained (I use Nasoya but any will work)<br />
1/4 cup reduced sodium soy sauce<br />
1 tbsp. and 1 tsp cornstarch<br />
1 tbsp. distilled white vinegar or apple cider vinegar<br />
2 tbsp. sugar free syrup<br />
1/4 cup peanut oil<br />
1 c chopped green pepper<br />
3 sliced green onion sprigs<br />
2 tsp minced garlic<br />
1/4 ground ginger <br />
1/2 cup sugar snap peas<br />
1/2 cup cashews<br />
1 tbsp. reduced sodium teriyaki sauce<br />
**Note, you can add zucchini, broccoli or any other veggies to the recipe!<br />
<br />
First, prepare the tofu. <a href="http://thegastricbypassvegetarian.blogspot.com/2008/08/tofu-chicken-bog.html">Click HERE to see how to prep it for cooking.</a><br />
<br />
Cut tofu into cubes. Stir together soy sauce, vinegar, cornstarch, teriyaki sauce and syrup with 1/4 cup water in a bowl. Heat a large skillet on high for 2-3 minutes. Coat bottom of pan with peanut oil and heat for 1-2 minutes. Add tofu and stir fry until brown. Add peppers, peas and cashews and toss for 30 seconds. Add onions, garlic, ginger and 1/4 cup of water and bring to a boil. Cook all together until veggies are no longer crisp, but slightly soft.<br />
<br />
<a href="http://thegastricbypassvegetarian.blogspot.com/2016/01/stir-fried-cauliflower-rice.html">Serve with side of cauliflower " fried rice".</a>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-9881743326519046232016-02-15T08:00:00.000-08:002016-02-15T08:00:02.177-08:00150 calories or less Snacks Desserts AppetizersSo I have been researching high protein, low calorie snacks. The website, PopSugar, led to 15 great recipes. Instead of listing them all, I will share the link. Substitute yogurt for low calorie or fat free or Greek Yogurt, Splenda for sugar, dark chocolate/cacao for chocolate chips and add dates, currants or prunes for sweetener and fiber.<br />
<br />
Enjoy!<br />
<br />
<a href="http://www.popsugar.com/fitness/150-Calorie-Snacks-Made-3-Ingredients-36105274#photo-36105274 ">http://www.popsugar.com/fitness/150-Calorie-Snacks-Made-3-Ingredients-36105274#photo-36105274 </a>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-37281143090043420622016-02-14T08:20:00.000-08:002016-02-14T08:20:11.558-08:00Valentine's Day Dip & Sandwich Spread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmFfv8-RsehS7oBXqq7FXOpAOvmq-KjJ3rIrsyC6j7paSpoaq-d-l0mo3WBBgyIcMihrjkxQWLu5pE4AeJhmEBYZDXtmCFqHlSZx-MANqipDOB41RRd0WN5xUIGdvhLTFaVqQ3hU1M83J/s1600/red+pepper+cheeese+dip+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmFfv8-RsehS7oBXqq7FXOpAOvmq-KjJ3rIrsyC6j7paSpoaq-d-l0mo3WBBgyIcMihrjkxQWLu5pE4AeJhmEBYZDXtmCFqHlSZx-MANqipDOB41RRd0WN5xUIGdvhLTFaVqQ3hU1M83J/s320/red+pepper+cheeese+dip+spread.jpg" /></a></div>This dip can be used as an appetizer/dip or a spread for a sandwich. You can add all sorts of ingredients to your liking. <br />
<br />
Ingredients: <br />
1/2 cup roasted red peppers, well drained, finely chopped<br />
2 tablespoons SPLENDA® No Calorie Sweetener<br />
1 small can of water chestnuts drained and finely chopped<br />
1 sprig of green onion chopped<br />
2 cups sharp cheddar cheese, shredded<br />
2 tablespoons Vidalia onion chopped<br />
2-3 button mushrooms chopped (optional)<br />
1/2 cup mayonnaise ( I use Duke's Light)<br />
1 teaspoon cider vinegar<br />
1/4 teaspoon black pepper<br />
<br />
Directions: <br />
1. MIX all ingredients together in a small mixing bowl. Refrigerate until ready to serve. <br />
<br />
<br />
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Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-29487019307317689842016-02-13T14:18:00.000-08:002016-02-13T14:18:02.129-08:00Brown Sugar (Splenda) Baked Brie with Almonds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERbcLtfWS_pMr1pZGRk9AbHwXK_XKsUPlGqOc8B1pCAZWcYIFPfOgyr9o3wwY6IyRxnNdwcwpLJLwFss-d0HHhIRbY8XMGDXXnFnX3u7DExbmCcFB4KKTgCMUOxR-WLa75tZXADNz8ZcZ/s1600/baked+brie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERbcLtfWS_pMr1pZGRk9AbHwXK_XKsUPlGqOc8B1pCAZWcYIFPfOgyr9o3wwY6IyRxnNdwcwpLJLwFss-d0HHhIRbY8XMGDXXnFnX3u7DExbmCcFB4KKTgCMUOxR-WLa75tZXADNz8ZcZ/s320/baked+brie.jpg" /></a></div>This is a very easy recipe. You can NOT screw this up! We served this at an art gallery for opening nights and always was a hit. I also recommend using low sodium/sugar free orange marmalade instead of the Splenda/Dijon mixture.<br />
<br />
<b>Bottom:</b> Brie cheese wheel or wedge<br />
<br />
<b>Mixture:</b><br />
1 cup of brown sugar (really use brown Splenda)<br />
1/4 cup Dijon mustard<br />
<br />
<b>Topping:</b> sliced or slivered almonds<br />
<br />
<br />
<b>There are 2 versions to this recipe:</b><br />
<br />
1. Use a brie wheel and put it in the oven at 425 for 8-10 mins with the mixture covering the top of the brie and bake. Sprinkle with almonds when out of oven.<br />
<br />
2, Use a brie wedge, place on plate, put in microwave for 1-2 mins until soft and starting to melt, slather with mixture and sprinkle with almonds.<br />
<br />
<br />
When done baking/nuking and sprinkling sliced almonds, surround the cheese with cut veggies such as carrots, broccoli, celery. Use a spreader to break into the cheese, rind and all and cover your veggies for a special treat!<br />
<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-32467630658548941132016-02-12T13:09:00.000-08:002016-02-12T13:09:00.851-08:00Honey & Mustard Roasted Cashews<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96toigA_3PGaRn44xI32j0wJfmjQvQPW2_h2fUVPBB84VSWux1c7SR8KLQudvDRLDnKGq2u8PsibTc3lxGgKbp6LV1kncUgHDclQ7qbTz9SfJChDEuXK1Y6LQ88HsDvZZubd2-aP8WJSc/s1600/cashews.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96toigA_3PGaRn44xI32j0wJfmjQvQPW2_h2fUVPBB84VSWux1c7SR8KLQudvDRLDnKGq2u8PsibTc3lxGgKbp6LV1kncUgHDclQ7qbTz9SfJChDEuXK1Y6LQ88HsDvZZubd2-aP8WJSc/s320/cashews.jpg" /></a></div>Recipe from Blog of Joy the Baker<br />
<br />
Yields: 1.5 cups<br />
<br />
1 1/2 cups raw cashews<br />
<br />
2 tablespoons honey<br />
<br />
1 tablespoon olive oil<br />
<br />
1 1/2 teaspoons ground yellow mustard seed or <br />
<br />
1/2 teaspoon sea salt<br />
<br />
1/4 teaspoon crushed red pepper flakes<br />
<br />
Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.<br />
<br />
In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.<br />
<br />
Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.<br />
<br />
Remove from oven. Toss to coat and loosen from the parchment paper. Allow to cool before enjoying. Store in an airtight container at room temperature. <br />
<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-52771736742860734092016-02-11T11:10:00.000-08:002016-02-11T11:10:17.999-08:00Thin Mint Girl Scout Cookie Alternative= Quest Power Protein Bars in Mint Chocolate Chunk!!OK, so yes, every neighbor's little girl, niece, Sunday School kid, and even those hanging outside of the mall are slinging Girl Scout Cookies. I miss those days...placing my preorder and getting my fresh box. This year, I happened to be in the hospital and needed all of the nutrients I could get. I had packed some new protein bars for my overnight stay as hospital food isn't that great and I being such a picky eater, I knew I needed to stay on my protein path.<br />
<br />
In the middle of night, I was starving! No cafeteria, so I tried out a new bar. It was the Quest Bar Protein Bar in Mint Chocolate Chunk. Seriously? No. Seriously?!! It tasted just like a Girl Scout Thin Mint Cookie! Instead of 160 calories for 4 cookies, it is 190 calories for a whole bar BUT, there are 20g of protein in the bar vs. <1g of protein in the cookies. ALSO, the bar has 15g of fiber vs. 1 g in the cookies.
The bar is so much more filling and feels like a real candy bar. It is also great to heat up in the microwave on a small saucer for about 20-25 seconds and then eat with a fork. Deeeeeelicious!~
Click on the link below to order a box!
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fz85VNMruHv6QP_-Mu8CsixNBPUd53XEdbqYNm3-OVOrOg1eFMqGzztytiJ7_0dC8-lnBBEf2F2PqNtCHbHWRpWYtXRSEvU3UBrn_rsh5PudCrpfJcfpZPh9Q7ChqKIroDM8GfgdTOUz/s1600/thin-mints-nutrition-facts-crack.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fz85VNMruHv6QP_-Mu8CsixNBPUd53XEdbqYNm3-OVOrOg1eFMqGzztytiJ7_0dC8-lnBBEf2F2PqNtCHbHWRpWYtXRSEvU3UBrn_rsh5PudCrpfJcfpZPh9Q7ChqKIroDM8GfgdTOUz/s320/thin-mints-nutrition-facts-crack.jpg" /></a><br />
<br />
<iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=gastrbypasveg-20&marketplace=amazon®ion=US&placement=B00XAYPTMM&asins=B00XAYPTMM&linkId=POFJ5EL2MGHDT2O4&show_border=true&link_opens_in_new_window=true"><br />
</iframe>Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-6996590239347292982016-02-03T14:16:00.001-08:002016-02-03T14:18:31.247-08:00Pastaless Pasta Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdr4evcrIbHvBop6WM7dqQhID-DYVVi6Mb1PNHMryq0cPHlc9wwdiRU5i6pNxW-hEldwfbEPdDwotQxake__k52sPpU5kdom2ODqHZiOGPJxjsmgUu_j9ApZVxfzJZgYLqDZwr8dY3IS8/s1600/pastaless+pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdr4evcrIbHvBop6WM7dqQhID-DYVVi6Mb1PNHMryq0cPHlc9wwdiRU5i6pNxW-hEldwfbEPdDwotQxake__k52sPpU5kdom2ODqHZiOGPJxjsmgUu_j9ApZVxfzJZgYLqDZwr8dY3IS8/s320/pastaless+pasta.JPG" /></a></div>This is now my all time favorite recipe! I am making it tonight again with grilled eggplant slice<br />
<br />
2 eggs <br />
1/2 onion chopped<br />
1/2 greep pepper chopped<br />
Morning Star Farms crumblers<br />
spaghetti sauce<br />
low fat mixed cheese<br />
sliced eggplant (optional)<br />
low fat provolone slices<br />
low fat sprinkle or shaved parmesan cheese<br />
<br />
<br />
Spray a baking dish with PAM, split 2 eggs open and mix with a fork, then layer the bottom of the pan with the eggs. Layer green chopped peppers on top of wet eggs. Cook Morning Star Farms crumblers according to package (I sautee them on the stove until done). Layer mixure on top of eggs and peppers. If you use the eggplant, slice lengthwise and sautee on stove then layer on top of crumbles. Grill onions and place on top of crumblers or eggplant if used. Cover with your choice of spaghetti sauce. I use Ragu traditonal. Sprinkle with mixed cheese and cover the top with provolone slices. Sprinkle on parmesan cheese. Dash any type of italian dried seasoning on top. I use dried basil, oregano, cracked fresh pepper and a sprinkle of Mrs Dash. <br />
<br />
Bake at 400 for 30 mins or until cheese is melted and ligtly browned. Let sit and cool. This is so delicious, and makes for excellent leftovers. Even better the next day!<br />
Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-11318848857663917132016-01-30T12:01:00.000-08:002016-01-30T12:01:01.611-08:00PF Changs Lettuce Wraps Revised<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbjbbpvxTIXWr68NEGY6kqF4bklvJHduCQLiBPgbfZU0FKoAWT885pgJbzesc9qsRUBdPFdyNMffx0KRNMsCRciYH5NxzwvDbTAHGSZ1-AnoISD807H0euxuCS73SN8l4Q6q-9Fhcekn9/s1600/Asian-Lettuce-Wrap-Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbjbbpvxTIXWr68NEGY6kqF4bklvJHduCQLiBPgbfZU0FKoAWT885pgJbzesc9qsRUBdPFdyNMffx0KRNMsCRciYH5NxzwvDbTAHGSZ1-AnoISD807H0euxuCS73SN8l4Q6q-9Fhcekn9/s320/Asian-Lettuce-Wrap-Recipe.jpg" /></a></div>Ingredients<br />
<br />
1 tablespoon olive oil<br />
1 bag MorningStar Farms Crumblers<br />
2 cloves garlic, minced<br />
1 onion, diced<br />
1/4 cup hoisin sauce<br />
2 tablespoons reduced sodium soy sauce<br />
1 tablespoon rice wine vinegar<br />
1 tablespoon freshly grated ginger<br />
1 teaspoon Sriracha, or more, to taste<br />
1 (8-ounce) can whole water chestnuts, drained and diced<br />
2 green onions, thinly sliced<br />
Kosher salt and freshly ground black pepper, to taste<br />
1 head butter lettuce<br />
Instructions<br />
<br />
Heat olive oil in a saucepan over medium high heat. Add ground MSFarms crumblers and cook according to package in the stove.Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.<br />
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Wrap them up and enjoy!Administratorhttp://www.blogger.com/profile/06017153021140197592noreply@blogger.com0tag:blogger.com,1999:blog-971771234884696512.post-24369942457471783922016-01-29T11:52:00.000-08:002016-01-29T11:52:00.593-08:00Power Crunch Mint Protein Bar ReviewThis bar is delicious!! Tastes nothing like a protein bar, but almost like a thin mint girl scout cookie! It is lightweight and like a chocolate covered wafer. I will be ordering a box! 5 stars!<br />
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