It really is sooo buttery. They are very flaky, sweet and buttery good. They’re also really easy to make and require ingredients that you probably have in your pantry right now. No eggs in the house? No problem. No eggs in the recipe. Get off your butt and make these cookies.
Monthly Archives: February 2011
Transformation update
So this week’s weigh in wasn’t so bad considering I thought I gained 3 pounds. Only gained 1/2 a pound and lost 1% body fat. Not bad. Why did I think I gained 3 pounds? Well, last week I felt stressed (not sure why) and found myself in the pantry throughout the day, snacking on crunchy foods, nuts and cereal mostly. I still ate my regular meals, salads for lunch with a protein, oatmeal for breakfast, but I just needed that crunchy something at the end of the day. So this week, I aim to be good and stop the unnecessary and pointless snacking. Instead, I have started attending the RPM class on Tuesday nights, even though it’s not my favorite class to take. I’ll be honest, I really hate it but……you do burn a hella lot of calories. And you sweat like you wouldn’t believe. But my butt hurts at the end and so do my legs so at least I know its working; on the legs I mean. Five more pounds to go…….p.s. I hate doing ab exercises. Don’t make me do anymore or I’ll shoot you with my laser gun.
oh yes….and here’s a great tip from my friend Felice. Try this gum:
Key Lime Pie is the best flavor and it will truly help to curb your cravings for something sweet after your meal. So good.
Uncle Danny’s White Chicken Chili
Okay, he’s not my uncle, he’s a friends uncle, and his white chicken chili is really good. I made a low-fat version that I’ll note in the recipe’s ingredients below. It certainly didn’t taste as rich but it was a satisfying. This is comfort food right here. I should note, this was once of the foods I actually ate that was served at the superbowl party this year. It seemed the least destructive to my diet. Well, this and one of Mrs. Zep’s meatballs. Can’t pass those up, no matter what.
Quinoa with roasted garlic, tomatoes, and spinach
I really love this side dish. I’m always trying to find interesting ways to cook up quinoa and this one is really delish. And of course, its very simple to make. The only time consuming part is roasting the garlic but I promise you its worth it. I roast a couple heads at a time and refrigerate them for a later use. Or use it for this dish several times throughout the week. I also didn’t realize quinoa contains more protein than any other grain. And their tasty too. You can find quinoa in the rice section of your grocer or at a natural food store.
Sunday Morning Multigrain Blueberry Pancakes……YES!
If your hankerin for something other than your oatmeal today, then how about pancakes? You just gotta make the right kinda pancakes. And I know, multigrain pancakes sound dry, healthy, not really appealing. But I promise you, these are really good. Trader Joe’s (they should be paying me for all this free advertising) makes a really tasty multigrain baking and pancake mix that has no preservatives and is packed with protein and very little calories….if you mix them right and follow the serving size. I was happy with the overall nutrition facts, with the exception of the sodium. Just keep an eye on your serving size. Don’t think you’re gonna be eating a sky-high stack of flapjacks missy! Pour yourself some coffee and slowly savor your two pancakes and be happy with it. I also don’t recommend you eat these everyday, or every week for the that matter. Maybe as a nice Sunday morning treat for working so hard and being so good during the week. Here are the directions as printed on the box. I cut out the 2 Tbsp. oil to reduce the fat, you really don’t need it as long as you spray your pan with cooking spray. I also added blueberries after the batter was poured on the skillet; just 8 – 10, you don’t need many, these are 5″ pancakes. I bought a sugar-free maple syrup that was not bad at all and added a touch of sweetness and moisture to the meal. Want some more protein? Cook up 2 pieces of turkey bacon, serve on the side. Break out the skillet! It’s pancake time!
Breakfast egg pita pocket
I usually make eggs at some point on the weekend. So here’s a delicious sandwich I’ve concocted that’s very filling and packed with protein. You can vary your ingredients to make different versions. Add tomatoes, onions, different cheese, whatever you like.
Ingredients
1 whole wheat pita bread
2 pieces turkey bacon (preferably low-sodium)
1 egg
4 egg whites (I use the whites in a carton)
1 Tbsp shredded low-fat cheddar cheese
1 handful of fresh baby spinach
cooking spray
Directions
Slice open one end of the pita bread for filling. Set aside. Heat frying pan on medium and cook bacon according to directions on package or until crispy. Set aside to cool. Break the bacon up into pieces when cooled.
Put egg and egg whites into a bowl. Add a pinch of pepper if desired. Try not to add salt. Whisk together. Heat frying pan on medium low. Coat with cooking spray. Add spinach and cook till it wilts. Add eggs and cheese, stirring slowly to incorporate spinach. Cook till eggs are set. Stir in crumbled bacon. Fill pita pocket with egg mixture. Eat it while its hot!
No excuses….make these for your sweetie…..Double Chocolate Chip Cookies
Just because I’m watching what I eat doesn’t mean I still don’t enjoy baking, even if I don’t get to enjoy eating what I’m baking. These cookies are for the kids at the daycare at the gym. Riley tested one and ate the whole cookie so I guess they ain’t too bad. Just a little more exciting, and more chocolatey, than your ordinary chocolate chip cookie. If you can make a chocolate chip cookie, you can make these.
Happy Valentine’s cookies
Riley and I made this recipe for sugar cookie dough to bring to the Superbowl party. It’s a very simple recipe and she loves cutting out the cookies and decorating them. It’s a great snowy day project. I purchased the pink frosting, sprinkles and a tube of shimmery pink icing. She had a lot of fun and gave them out to her buddies at the party. If you do use the frosting in a tub, remember that it never really gets hard so don’t stack your cookies or your cookies will stick to each other. Happy decorating!
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Grilled Veggie and Goat Cheese Salad
I hate salads. I may have said this in a previous post but I really do hate salads. What’s fun about iceberg lettuce, tomatoes, and cucumbers. Gross. Here’s a really good salad. Chock full of veggies, a deliciously light dressing and a yummy globber of goat cheese. Even if you’re not that into goat cheese I suggest you try it in this salad. Mixed with the grilled veggies and dressing, it is so creamy and good. I also grilled up a 4 oz. chicken breast, cut it into cubes and threw it in. I eliminated the ciabatta bread and snack mix to cut down on the calories and sodium. Love it. I may regret canceling my Cooking Light subscription. Yikes.
Adapted from Cooking Light
Yield: 4 servings
Ingredients
- 1 (1-pound) eggplant, cut into 1/2-inch-thick slices
- 1 large red bell pepper, cut into 6 wedges
- Cooking spray
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (1-ounce) slices ciabatta bread
- 2 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 2 cups arugula
- 1 1/2 cups grape tomatoes, halved
- 1 (5-ounce) package fresh baby spinach
- 4 ounces goat cheese, cut into 4 slices
- 1/4 cup Sweet Chipotle Snack Mix
Preparation
1. Preheat grill to medium-high heat.
2. Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday’s brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.
3. Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
4. Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.
Nutritional Information
- Calories:292
- Fat:14.2g (sat 5.3g,mono 6.2g,poly 1.2g)
- Protein:12.1g
- Carbohydrate:32.5g
- Fiber:7.6g
- Cholesterol:13mg
- Iron:3.5mg
- Sodium:584mg
- Calcium:110mg
Transformation update
After falling twice on ice (Yes twice!!) this weekend, I was not looking forward to the gym. I am okay. My booty is quite sore and I will have some nice bruises to prove it. But I promise you I was there on Monday, letting Fabrice kick my booty into shape. I was super tired and sore after that butt woopin’ but I’m really glad I didn’t bail. I was disappointed with my weigh in results. I lost only a 1/2 pound and gained 1/2% body fat. It was super bowl weekend and I also had a black tie affair on Friday but I was very good at both events, food wise. Then I remembered how much I drank on Friday night. Ya, a little too much. So that was a factor I’m sure. And on Sunday morning I drank very little water and had very little to eat until the Super bowl party. So those were contributing factors too. Gotta remember to drink your water. So this little back step will just make me work a little harder this week and really watch my food intake. And no more wine till April, I promise. Stay tuned this week for a delicious salad recipe. I promise you its yummy.
me as a kid
