Foodalicious Friday

Posted: December 9, 2011 in Facts, Recipes

A healthy start to your morning? Think again… Not all “apples” are created equal.

TGIF! Woo. Man, it’s been a long week. And it’s been a while since I posted on a Friday, so I better make it good, right? No worries, I plan to!

Fun food fact of the day: Not all Cheerios are good for you… Apple Cinnamon Cheerios is worse than most junk cereals. You’re better off with Chocolate Cheerios—fewer calories, less sugar! Crazy, huh?

Okay, I haven’t made these yet, but I plan to. Seriously, how amazing to they sound!? Plus this chick’s website name is AWESOME. (I ❤ peanut butter. A lots.)

Oatmeal Protein Pancakes
*Courtesy of Peanut Butter Fingers
These oatmeal pancakes pack a protein punch, thanks to the addition of cottage cheese and egg whites.

Ingredients:
Makes 2- 3 servings
1 c. old fashioned oats
1/2 c. fat-free cottage cheese
8 egg whites
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice

Directions:
Heat griddle to medium high heat and spray with cooking spray. Combine all ingredients and blend with an immersion blender until a smooth batter forms. Pour or scoop batter onto griddle in round pancake-like circles. Let cook until tops of the pancakes begin to bubble and then flip and let cook until they’re no longer doughy in the middle and slightly brown on both sides. Top with syrup, nutmeg, fresh fruit, or desired toppings.

Cold weather = soups, which = chilis, which = this recipe from Turbo Kick’s Chalene Johnson.

Turkey Chili
Ingredients:
2 c. chopped zucchini
1 tsp olive oil
1 c. chopped onion
2 c. chopped celery
1 c. chopped bell peppers
2 tsp chopped fresh garlic
1 pound chopped cooked turkey
1 1/2 tsp chili powder
1 tsp cumin seed
2 c. diced canned tomatoes, no-salt-added variety
4 c. canned kidney beans, rinsed and drained
2 c. low-sodium vegetable broth
1 tsp brown sugar

Directions:
Preheat the oven to 475 F. Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned. While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes. Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes. Serve immediately.

Nutrition Info:
Calories: 277; Protein: 26g; Carbohydrates: 32g; Total Fat: 5g; Cholesterol 43 mg; Sodium: 315 mg; Fiber: 9g

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