Learning to Love Life

message    archive    About Me   My Workout Playlist   Workouts/Exercises   Motivational   Food/Recipes   My Daily Breakdowns   Food For Thought!   

dare-to-be-healthy: Do it cuz you DESERVE it!
wakeuphealthy: Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch DipAdapted from Mary’s BitesSkinnytaste.comServings: 8 • Serving Size: 6 slices with dip • Old Points: 1 pts • Points+: 3 ptsCalories: 58.6 • Fat: 1.4 g • Protein: 2.4 g • Carb: 9.1 g • Fiber: 0.6 g • Sugar: 0.3 gSodium: 1248.8 mg    Ingredients: 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic 1/2 cup of Panko crumbs 1/4 cup of cornmeal 1/4 cup of flour 1/4 tsp of smoked paprika 1/2 tsp chipotle powder 1/4 cup dried parsley 1/8th tsp kosher salt 1 large egg 1 large egg white olive oil spray (about 1 tsp) For the Ranch Dip:  1/4 cup fat free sour cream 1/4 cup fat free Greek yogurt 1 tbsp light mayo 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tbsp chopped fresh chives 1/4 tsp salt freshly ground pepper to taste  1 tsp white balsamic vinegar  1/3 cup 1% low fat buttermilk Directions:Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.Place pickles to drain on paper towels. Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.Whisk eggs and egg whites in a bowl and season with remaining chipotle powder. Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.  Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°,remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip. http://www.skinnytaste.com/2012/05/oven-fried-pickles-with-skinny-herb.html#more
bombshelltobe: Healthy Mini Chocolate Peanut Butter & Banana Muffins! Ingredients 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive) 3 Egg whites 3/4 cup Cocoa powder 1/2 cup Banana, mashed 1/2 cup Plain Greek yogurt (I used Chobani) 1/2 tsp Vinegar 11 1/2 tsp Baking powder 1 1/2 tsp Baking soda 1/4 tsp Salt 1 cup Hot water 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia 21/2 cup Creamy peanut butter [*All natural would be better] Optional: 1/4 cup peanut butter chips for topping! 1 Instead of vinegar you could also use 1/2 tsp cream of tartar. 2 Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets. 1.Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.3.Place mixture in a large liquid measuring cup, and divide batter between muffin tins. If using optional peanut butter chips, divide evenly over the top of each muffin now.4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!! Katie’s Tip! You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece! Nutrition Breakdown 24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber 5g Carbohydrates 1WWP+* *Weight Watchers Points per serving