Posts tagged ‘healthy’

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May 14th, 2013

Bestowed Giveaway

by Tiff

Hello All!  I think this blog has been teasing me.  Last week, I said there was no bump.  Then all of a sudden, there was small but definite bumpage.  Yesterday morning, I said my energy levels were getting better, but all I wanted to do all afternoon was sleep.

Funny how that works sometimes, eh?

I did manage to muster up a bit of energy toward the end of the day so that I could squeeze in a 3-mile walk and 20 minutes of yoga.  Though I’m normally up for my morning sweat, that just wasn’t happening yesterday.

Luckily, this definitely was happening.  Warm weather is salad weather, and I was really in the mood for a cobb salad dinner.  In the mix: field of greens, cucumber, hard boiled egg, slice of uncured turkey bacon, bell pepper, shredded colby jack cheese, Newman’s Lite Honey Mustard, and some corn.

salad

I hate to call him out like this, but at dinner, Kevin asked for more dinner salads like this over the summer.  Whaaa???  Fine by me!

salad

That’s not the only yum I’ve been having.  I’ve also been digging into the Bestowed box, which I received on Friday.  Bestowed sends its members 5 product samples each month, and I received their May box to try and review.

box

I haven’t tried everything in the box just yet, but Kevin and I both loved the Way Better chips.  They have a tasty little kick to them!  I wasn’t crazy about the coconut water powder (though I do like coconut water) or the salad cookbook.  I’m still undecided about the TeeChia super seed cereal, and I’m really eager to try the Sun Cups sunflower butter cups.

chips

You can find out more about the membership options and some of the featured products on the website.  If you choose to join, be sure to use the 5OFFBSTOWED01 discount code for $5 off a monthly or annual membership.

Now it’s time for the fun part.  You can win a box of your own by entering my giveaway.  I will announce a winner on Friday, May 17.  There are five ways to enter; be sure to leave a separate comment for each entry.

  • Leave a comment telling me what item(s) you’d most like to find in a foodie box.
  • Follow me on Twitter @ LoveSweatBeers
  • Follow me via Instagram @ LoveSweatBeers
  • Subscribe to my blog via email (on the right sidebar)
  • Tweet about the giveaway saying something like, “I’m entering to win a @bstowed box of goodies from @lovesweatbeers at http://www.lovesweatbeers.com/2013/05/13/bestowed/”

Good luck!

Posted in Food | 68 Comments »

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April 24th, 2013

WIAW, without ice cream

by Tiff

It’s crazy over here. I haven’t had ice cream since last week. Whaaaaa? Of course, there was that pie from the weekend, still… crazy. Here are my eats from Tuesday for this week’s What I Ate Wednesday (WIAW). Be sure to check out the other blogger eats and treats at Peas & Crayons.

Breakfast: pre-workout = rice cake, post-workout = cereal, almond milk, orange paired with coffee and a dollop of whipped cream

cereal coffee

Snack & Lunch: mid-morning = raw almonds, noonish = veggie burger, wheat pita, broccoli topped with .75 oz lite cheese

almonds lunch

Snack & Snack: (What? I like snacks.) a chocolate craving lead to a chia bar (meh) and a Kind bar (not bad) a bit later

chia wiaw

Dinner & Dessert: po’ girl take-in (2 eggs, quinoa, frozen mixed veggies, lower-sodium soy sauce), a pear for dessert

dinner dessert

So much yum! I wanted to make my own veggie burgers this week, but when the Morningstar Farms ones were on sale and I had a coupon, I took the easy road. Their black bean burgers may be overly processed, but they are delicious!

  • Ever get chocolate cravings? If so, what do you grab?
  • Frozen veggie burgers, yay or nay?

Posted in Food | 24 Comments »

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April 11th, 2013

Butternut Squash Mac n’ Cheese

by Tiff

As promised, here’s my butternut squash mac n’ cheese recipe.  Perhaps I should have gotten out my better camera to snap a few pics, but then again, I think there are a billion more beautiful posts about butternut squash mac n’ cheese.  That’s okay.  It’s up to you to decide which one actually tastes better, and that’s what counts, right?

pasta

Ingredients

  • 1 3/4 to 2 cups mashed butternut squash
  • 1 lb whole wheat pasta of choice, such as macaroni or shells
  • 3 cups fresh kale, torn into small pieces (optional, peas might also be good)
  • 3/4 c unsweetened original almond milk (or dairy would work too)
  • 1 TBS cornstarch
  • 1/4 to 1/2 tsp nutmeg
  • 1/4 to 1/2 tsp garlic powder
  • pepper to taste (don’t be too shy with this)
  • 2 oz cheddar cheese, diced (I used Cabot’s Sharp Light Cheddar, but I wouldn’t recommend totally fat free.)
  • 1/2 tsp dijon mustard (I actually forgot to add this, dangit, but I think I’d be good.)

butternut

Directions

  1. Preheat oven to 425 F.  Cut your squash in half.  Roast the squash for 25 minutes face down and 25-35 minutes face up, or until soft and done.  Remove from oven and allow to cool a few minutes while you start on the other steps.
  2. Boil water in a large pot and cook pasta according to package directions.  About halfway through cooking the pasta, add the kale to the pot as well.
  3. Using a food processor (a blender might also work), puree the squash until smooth.
  4. In a saucepot, heat your almond milk and whisk in the cornstarch until blended.  (Important: If you’re using a non-stick pot, whisk these in a bowl before adding them to your pot.)  Once the mixture begins to simmer, add the butternut squash, garlic, nutmeg, garlic powder, and pepper.  Stir and return to a simmer.  Next, stir in the cheese and dijon mustard.  Continue stirring until cheese melted.
  5. Drain kale and pasta, return to pot.  Add the squash mixture to the pasta and gently stir until well combined.

get in belly

I really enjoyed and recommend this hot and fresh; however, I really enjoyed the cold leftovers the next day.

  • Have you tried butternut squash mac?
  • Are you down with squash in spring, or is it fall/winter only for you?

Posted in Food | 11 Comments »

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March 5th, 2013

What’s Up Doc?

by Tiff

As promised, today I bring you muffins!  These are so carrot-packed, they remind me of this guy.  (Does that make them kid-friendly?)

bugsThese muffins are also super healthy, making them a perfect way to start your morning… or break up your afternoon and end your evening if you’re my husband.  He ate three on Sunday.

Yes, this would be the same hubby who doesn’t like sweets, so keep in mind that these are not super sweet bakery-style muffins.  They’re just plain good.

muffins

As you’ll notice, they also have an extra punch of protein and healthy fats.  Told ya they were healthy…

Carrot Raisin Muffins

Ingredients

  • runny chia or flax egg (1 TBS chia seeds & 3 TBS water)
  • 2 cups flour (I used 1 regular whole wheat and 1 whole wheat pastry flour.)
  • 2 scoops vanilla protein powder (I used Sunwarrior.)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 to 1/2 tsp salt
  • 1/2 tsp ground ginger (heaping)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2 cups freshly grated carrots (fresh matters)
  • 1/2 cup raisins
  • 1/4 cup walnuts (or more if desired)
  • 1 cup milk (I used skim dairy, but almond would have been great too.)
  • 4 oz unsweetened applesauce
  • 2 TBS maple syrup
  • 1 TBS apple cider vinegar

Directions ~ makes 12 muffins

  1. In a medium bowl, make your runny chia egg and set aside.  Grate your carrots.  Preheat oven to 350 F.
  2. In a second large bowl, mix the dry ingredients.  (flour through pumpkin pie spice)
  3. Return to the medium bowl, and add the remaining ingredients.  Mix gently.
  4. Add wet to dry, and stir until mixed.  Fill a greased muffin tin with the mixture.
  5. Bake at 350 F approximately 18-20 minutes, checking with a toothpick.
  6. Allow the muffins to cool in the pan about 10-15 minutes before transferring to a wire rack.

muffins

I hope you like them as much as I do!  According to my best estimation, they’re about 156 calories per muffin.

  • Baked anything good lately?  Would you eat a carrot muffin?

Posted in Food | 20 Comments »

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February 26th, 2013

Sometimes things just work

by Tiff

Ever have a couple ingredients you’ve been wanting to use, a fridge of leftovers, and a dinner to make?  Yup.  We’ve all been there, haphazardly throwing things together and hoping for the best.

Sometimes it flops, but other time, it works oh so well.  Luckily, Sunday night was the latter.

hot

I had a hard time naming this recipe.  In fact, I didn’t measure ingredients or have much of a plan when I started.  Whenever I decide to make it again, I’ll be sure to update with real measurements.  Actually, I’ll also be doubling the recipe!

I know the pictures don’t do it justice, but if I had known it would be so tasty, I would have retrieved the better camera!

dinner

Kitchen Sink Enchilada Tacos  (serves 2-3)

Ingredients

  •  2 small/medium chicken breasts, cut into large chunks
  • 1 TBS olive oil
  • 1/2 medium yellow onion, diced
  • 2 jalapenos, diced
  • 8 oz frozen spinach, defrosted and drained
  • 1/2 can diced tomatoes with juices
  • 4 or 5 chipotle peppers, diced
  • 1-2 tsp cumin
  • shredded cheese to your liking (I used about 3/4 cup lite Mexican blend)
  • 5 small wraps, TJ’s Reduced Carb tortillas are perfect

Directions

  1.  Bring a medium pot of water to boiling.  Add chunks of chicken and boil until thoroughly cooked, approximately 15 minutes.  You can do this while defrosting your spinach or chopping the vegetables.
  2. Heat oil in a pan on medium, and add onion.  Cook 3-4 minutes, and add jalapeno.  Continue cooking until vegetables soften.  Add the spinach, diced tomatoes, chipotle peppers and cumin.   Stir and let simmer on low or medium-low.
  3. Once chicken has cooked through, remove it from the pot and shred or cut it into small pieces.  Add the chicken to the veggie pan.
  4. Although I baked my wraps in a square Pyrex dish, I think these would be just as good simply wrapped as soft tacos.  They’re not saucy enough to justify baking, but I happen to think most things taste better out of the oven.  Don’t forget the cheese!

By the way, these were the two fun ingredients I wanted to use.  One is from TJ’s, and one isn’t.  Both are friggin’ amazing.  Yup, I think I’ll double this recipe next time I make it.

tj    

  • What was your last kitchen sink meal?

 

Posted in Food | 10 Comments »

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