Have You Puked Today?

Unless you're in college, Thursday is by far the worst day of the week. Well besides Monday. EVERYBODY hates Monday. Monday is "THAT girl" when the days of the week get together for a party. But Thursday takes a close second place. It's all like "Hey it's ALMOST the weekend but you still have to get through me to make it to Friday" Nothing good every comes on a Thursday. Period.

Which is probably why I could not drag myself out of bed this morning for an early morning interval run. Somehow the thoughts of gasping for air at 6:30 in the morning just didn't appeal to me. Call me crazy. BUT i did however manage to complete a trio of short workouts this evening, consisting of PB Finger's Cardio & Abs Circuit, No Equipment Cardio Circuit, and a round of 300 Abs. The No Equipment cardio always leave my legs quivering with all the jump roping. It makes me wonder how I ever did what felt like hours of jumping rope as a kid. I must have been totally ripped. Bring me back to the days when I could eat a box of freeze pops and an entire package of toaster strudel and still be skinny...

This workout inspired me to my own mantra for fitness. With the new year upon us and countless resolutions to be forgotten once Shamrock Shakes come out, maybe I can help get you through to your next workout. The way I look at it is this: Working out is like throwing up. No one wants to do it, but you feel so much better once you do. I always find thousands of excuses to not exercise, but every time I do, I feel so much better than I would have lounging around would for 30 minutes. So I ask you this, have you puked today? Cuz if not, you'll feel so much better. *I am not actually endorsing/promoting throwing up on purpose. Let me translate my sarcastic metaphor. Throwing up = Exercise. No lawsuits or ED's please : ).

To reward yourself why not make a batch of corn muffins! Chilly weather = Chili weather, and I simply cannot have chili without cornbread! I have come to love the "Southern" style without any sugar, and these muffins are perfectly moist for only 97 calories a piece!

Southern Style Corn Muffins
makes 12 muffins

1 cup yellow cornmeal
1 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
1 egg
1 1/4 c. soy milk (skim milk will work too)
1 T oil

Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray and place in the oven.

Whisk together the dry ingredients in a large bowl. Make a well in the middle and add the wet ingredients. Stir until just combined.

Remove muffin tin from oven, and scoop batter evenly into each tin.

Bake 12 minutes and serve warm.

 Served up with some spicy lentil chili!

Can't say they're bad with a shmear of butter and drizzle of honey either!
 

Pumpkin & Peanut Butter!

Breaking News! I have been informed that November is Peanut Butter Lovers Month! Move over "No Shave November",  peanut butter is much better than your scruff. I feel it is my obligation and PB duty to eat a healthy dose of peanut buttery goodness every day this month. *Sigh, a tough mission but someone's gotta do it.

Apart from being a pb-onanza kinda day, it also happens to be filled with the sweet scent of ohmygoshpumpkinbread! coming from my kitchen. Pretty sure yankee should jump on the bandwagon with a candle named that.

I REALLY wanted to make pumpkin pie, but with Thanksgiving right around the corner I witheld the urge, and went to next best thing. Pumpkin Bread. Heaven.

Pumpkin Bread
adapted from Skinny Taste
serves 16 slices

1 1/4 cup whole wheat flour
2/3 cup brown sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 (15 oz) can pumpkin
2 egg whites
1 1/2 T vegetable oil
1 1/2 tsp vanilla 

Preheat your oven to 350 degrees and coat a loaf pan with cooking spray. My loaf was a little short for my liking in a 9x5 so I would recommend an 8x4 pan.

In a large bowl, whisk together the flour, sugar, spices, salt, and baking soda.

In a medium bowl, combine the remaining ingredients. Add to the dry mixture and mix until combined.

Pour into prepared loaf pan, and bake for 50 minutes or until a knife comes out clean when inserted.

Slice and enjoy with a good dose of peanut butter of course! Or cream cheese. Yes, cream cheese. Don't knock til you try it. You'll thank me later..

Bonus news is that it's only 85 calories per slice! If you prefer a bit of a bigger slice, cut it into 12 for 113 calories a per serving. The OCD in me made me slice it out just to be sure I didn't count half the loaf as a slice. Because I would.

Eat some peanut butter and Happy Veterans Day!!





 

Pumpkin, Pumpkin Everywhere

Happy Thursday! Although I personally despise Thursdays they can still be happy. Especially when they are started with this fall breakfast gem. I'll hold you in suspense until you scroll through my blabbing.

As I lay here in bed, the thoughts of closing my eyes are slightly more appealing then suiting up for a run at the moment. I will hopefully make the move to get my rear in gear for the day. I love the random thoughts that always come to mind when out for a run. I hope someone else out there can feel for my quirky thoughts. Here's some examples:

1. OoO! Dryer sheets! Love that smell!

2. Of course a car would gun it on the corner that I'm vastly approaching.

3. There's other people walking. They must be watching me so I must run faster. Since I'm sure they're thinking, "Wow! What a great runner! She must be training for a marathon!"

4. Mmm! Charcoal grill! Love that smell!

5. Dear god, I hope that dog can't jump that fence.

6. I think I have to pee, great. Nope, false alarm.

You know have a glimpse into my mind. Be afraid.


Now for the moment you have been patiently waiting for...Pumpkin! I have made a handful of pumpkin recipes that have not lived up to my high expectations for anything resembling fall. Pancakes, oatmeal, lattes..but they either lacked or OD'ed on the spice which led to failure. With the last of my can left over, I was inspired to make pumpkin french toast. But not your run-of-the-mill Pinterest material. No, something much more...epic. That's right. Pumpkin PB & Fluff French Toast. Yeah, I went there, and so will you!

Sweet, creamy, pumpkin-y. Answer, E. All of the above. Alas, a pumpkin recipe to be proud of!

Pumpkin PB & Fluff French Toast
serves 1

2 slices whole wheat bread (I used Nature's Own, only 50 calories a slice!)
1 egg
1/4 cup pumpkin puree
1 tsp vanilla
1/4 tsp pumpkin pie spice
1/2 tsp cinnamon
splash of milk
1 1/2 T peanut butter
2 T marshmallow fluff

Heat a medium-sized skillet over medium heat, and spray with cooking spray.

Combine all egg, pumpkin, vanilla, milk, and spices in a shallow dish.

Dip both sides of a slice of bread and cook in the skillet for about 1 minute per side. Repeat for the other slice.

Transfer to a plate, and top one slice with the peanut butter, and the other with the fluff, and stack as you would a sandwich.

Top with a good drizzle of maple syrup, and some extra cinnamon.

Eat now, thank me later.

Hooray for Friday tomorrow!!

Just Another Southern Sunday

Happy Fall Y'all!

I have to say it feels more like the first day of Summer than Fall here in Montgomery. Yesterday was a balmy, 87 degrees. Nothing says Fall like almost 90! For my favorite season of the year, I am missing my New England weather. Apple picking, chilly mornings, and pumpkin delights. Oooh Pumpkin Delights.... And of course this year's Pumpkinfest is on my birthday! Of all the years, it HAD to be this one. My luck entirely.

But I can't complain, the weather is just as gorgeous, and there is plenty of fall to come. And yet another successful southern recipe gone sinfully. I shall now call these recipes "Sinfully Southern's". While I can't have my gorge of apples this season, I can have me some new recipes to try, and am loving it.

This one came out surprisingly outstanding. I know how much biscuits and gravy are a staple here, and wanted to try my own spin on it, and boy was I satisfied! The biscuits weren't pretty, but the best tasting foods are usually not. And the gravy was creamy and tasty, with none other than some tofu! If you look at the picture below, you would think it were chicken, I swear. Thank you Ree Drummond for my favorite way to cook tofu now!

Sinfully Southern Biscuits & Gravy
serves 3 (2 biscuits, 1/3 of gravy)

Biscuits:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 T sugar
1/4 tsp baking soda
3/4 tsp baking powder
1/2 cup buttermilk (or skim milk mix with 1/2 T vinegar, and let sit)
1 tsp oil
1/2 T cold butter, cut small

Preheat oven to 425, and spray a baking sheet with cooking spray.
Combine the oil and buttermilk, and set aside.
Sift together the dry ingredients, and cut butter in until mixture resembles coarse crumbs (i just used my hands).
Make a well in the middle of dry mixture, pour in milk, and stir until just combined.
Turn out onto a floured surface, and knead about 8 times.
Roll out dough, and cut into 6 biscuits. If you want to make them prettier you can use a biscuit cutter, but I just cut them into 6 pieces with a knife. Transfer to baking sheet.
Brush tops with milk, and bake 10-12 minutes, until golden brown.

Biscuits anxiously awaiting some gravy

When your biscuits are baking, you can whip up this easy gravy! If your not ready to take the leap into tofu, I suggest trying it with lean ground turkey. I cannot say how this would be, but I can approve of the tofu version!

Milk Gravy:
1/2 package firm tofu, drained (or 1/2 lb lean ground turkey)
1 T soy sauce + 1 T water
1 cup soy milk (or milk of choice)
1 T flour
1 T oil
salt and pepper

 First, you want to cook off the tofu. I followed Ree Drummond's recipe here, but reduced my soy sauce to lower the sodium, and replaced with extra water. You can also simply buy reduced-sodium soy sauce.

Heat a non-stick skillet to medium heat, and spray with cooking spray. Add tofu and mash with a potato masher thoroughly. Allow it to cook about 5-7 minutes, stirring occasionally until it starts to brown.
Add the soy sauce, and cook another couple of minutes, until it resembles chicken. You may be able to pull a fast one on your unexpected guests! Or you may find out you actually like tofu. Like I said, this is my new favorite way to make it.

Looks like chicken!

Remove from the pan and set aside, and then add oil.
Whisk the flour into the oil, stirring constantly, until mixture starts to turn golden brown. Don't let it get too dark or it will burn.
Once it has started to brown add milk, whisking constantly. Once mixture starts to thicken, add in tofu and season with salt and pepper.

Mhmm Gravy!

That's all there is to it! I cut my biscuits open and poured that saucy gravy right on top. Served of course with some oven fried okra! I will be making this again for sure. Perfect for any meal!

Enjoy Today!

March Madness.

Ahhh. The first day of March. A sign of Spring to come! Oh wait, I forgot. I live in New England, sooo I woke up to this

The good news is no school or work, so plenty o' time for blogging! Aside from making lunch and today's blog posts, I have actively sat on my ass thus far. A Jillian Michaels dvd sesh is anticipated later on today, so I don't feel too bad.

I am constantly trying to make my own bread, with results far from satisfactory. I am making improvements, but my earlier attempts resembled doorstops and french toast sticks. Haha my bread did not rise above 2 inches, so the slices were more "stick" like. My last attempt was much better, but still not as risen as I anticipated. My next attempt will include the use of whey, which is the liquid part you see in yogurt before you mix it in. I heard that helps with bread baking, and if it comes out well you will hear it! One recipe that has proven to be successful and painfully easy is for whole wheat tortillas. I used to omit the oil, but found that the oil makes the tortillas much more flexible and chewier, as compared to stiff and leathery. Apart from being entirely whole wheat, these contain no trans fat, and only 67 calories each! A lot of commercial tortillas contain lard, or partially hydrogenated fats both which are not healthy choices. This recipe is a lot easier if you have a food processor and a rolling pin, but can be made without.

Whole Wheat Tortillas
Makes about 16
2 cups Whole Wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/2 - 3/4 cup warm water
*Gallon size ziploc needed as well




Start by adding the flour, salt, and baking powder to your food processor and give it a few pulses to mix it all together. You can do this with a bowl and a whisk if you don't have a food processor, but much easier and less messy with the FP.

While the machine is running, stream in the warm water until it starts to form a dough. You may have to use a bit more or less water depending on how dry your flour is. I used a bit more than half a cup this time. You want it to be moist but not sticky. Trial and error is the best measurement I can give you.

Now turn out to a lightly floured surface, and knead in a ball about 15 times. I used a large cutting board since it is easier to clean up than a messy countertop. Learned from experience. After kneading, cut the dough into 16 pieces. The easiest way I found to do that is to first cut the dough in half. Next, cut each half in half. Then cut each of those halves in half. It sounds a lot more complicated than it is, but overall, cut the dough in half, and cut each half in to 8 equal pieces.(* I recently got a kitchen scale and weighed each ball to about an 1 oz. each. If you have a scale, weigh the dough ball, then divide the total ounces by 16 to get how much each should weigh). Roll the pieces into a ball, and place on a plate or bowl and cover with a damp towel. Let them take a cat nap for about 15 minutes. While I was waiting I made homemade ketchup! The recipe will soon follow.

Now comes the work. Start by heating a skillet over medium heat. Cut the sides of your ziploc bag so that you can unfold the bag entirely. Lightly spray each side with cooking spray, lay one ball on one side, cover with the other side of the bag, and roll out with rolling pin. This is such a better process than the orginal! No mess, softer tortillas (since less flour is used) and they come right off the bag! Just remember to spray after each tortilla! Sorry I don't have any updated photos, but here is the process I used, which is the same I do for corn tortillas

Now add one to the heated skillet. Don't worry! No oil is needed in the pan. This would result in soggy or burnt tortillas. No good! An important note is that once it's in the pan, it's hard to maneuver it at all, so try your hardest to lay it as flat as possible. Cook it on the first side for about a 30 seconds, or until it starts to brown lightly. Flip, and cook for an additional 30 seconds. Transfer to a plate until cool. While one's in the pan, roll out another one so it's ready to go. Once you get in the rhythm of it, it gets pretty easy.

Sorry for the lack of quality pictures, but my camera was in one of it's moods again. Once all your tortillas are cooked up, I cool them on a plate and store them in the freezer. 20 seconds in the microwave and they are good as fresh! These are perfect for tacos, wrap sandwiches, or mexican lasagna! I'll have to post that recipe as well. So good! I've also heard of putting seasoning in such as garlic powder, cayenne pepper, or chili powder, but prefer to keep them plain so they can be used for any recipe.

As always enjoy, and let me know what creative ideas you have!

What's your favorite thing to do on a snow day?

Pizza Perfection.

In the words of my Mother, "this is seriously, the best pizza I've ever eaten." With that being said, homemade pizza is more work, but also more delicious than your average take out pie. It's not the actual hands on work that's the killer, but rather the wait. It takes at least 2 1/2 hours from start to finish, but most of the time is dedicated to letting the dough rise. I got the recipe for the dough from allrecipes.com, (http://allrecipes.com/Recipe/amazing-whole-wheat-pizza-crust/Detail.aspx), but made a couple slight changes. As far as toppings go, I would go with what you have in the fridge which is what I did. As long as you have some veggies, cheese, and sauce, you can top a pizza.

Here is what you will need in order to make the dough. It's uses whole wheat flour as well as all purpose, so it is also a bit healthier than its' take out  counterparts. It also is enough dough to make two pizzas, unless you like a REALLY thick crust. I made 2 pizzas, and the crusts were still pretty thick.


Homemade Whole Wheat Pizza Dough:
1 teaspoon honey
1 1/2 cups warm water
1 Tablespoon active dry yeast
I Tablespoon Canola Oil
1 teaspoon salt
2 cups Whole-Wheat Flour
1 cup All-Purpose Flour

Equipment:
2 Large Bowls
Measuring Cups
Measuring Spoons
Dish Towel

First you want to add the water and the honey to one of the bowls. I used honey instead of white sugar, since I try to use as little refined sugar as I can, but that's my preference. Whatever sweetener you have/use will be fine. Stir to dissolve the honey. Then sprinkle the yeast into the water, and let sit for 10 minutes, until it turns foamy. If it doesn't foam, you're yeast is dead. :(

While the yeast is activating, I got the next set of ingredients together. I mixed the salt and oil together in a small bowl and set it aside.

Next, I measured out both of the flours, and set them aside. I use a flexible cutting board for the flour, so when you scrape off the excess flour from the top of the cup, it is easier to just bend the cutting board, and pour the flour back in the bag.

I also took the other bowl, and sprayed it with non-stick cooking spray. If you don't have any spray, brushing the bowl with oil will works as well.

Once the yeast is activated, add the oil mixture and stir. Then add the flours and stir until a dough starts to form. The dough will still be sticky, but don't worry we'll fix that in the next step.

Once you have a dough formed, turn it out onto a generously floured surface. This is when it starts to get messy. Be warned that the majority of your kitchen will be covered in flour when you're finished. But it's so worth it!

You now want to flour your hands as knead the dough, making sure all the flour gets incorporated. Continue knead for about 10 minutes, until the dough is smooth. Don't be afraid to add more flour to your board, and your hands to prevent the dough from sticking. Sorry there's no picture for this part, it was a bit messy, but here is what your dough should look like after all the kneading. If you have a stand mixer, feel free to use it instead of kneading. It should take the same amount of time, I just like to get a little arm work in. And I feel more accomplished knowing I put all the effort in.

Now put the dough into your greased bowl, and cover with a damp towel to prevent it from drying out. Put it in a warm spot for about an hour, until the dough has doubled in size. Now if your house is rather chilly, I have preheated my oven to the lowest setting for about 5 minutes then shut it off, and let my dough rise in there. Just make sure its not too hot, or else it will kill the yeast, so only preheat for a few minutes on the lowest setting.

If you have some chores to do around the house/yard, now is the time to do it. Believe me, if you're not occupied you will be tempted to keep peeking at the dough to see if it has changed yet, and that hour goes by SLOWLY.

Once your dough has doubled in size, cut it in half, and roll the two halves into balls. It's time to repeat the waiting game. Add the dough back to your bowl, cover, and let rise for another 45 minutes. This is why it takes so long! But remember, it's worth it!

In the last twenty minutes of the rise, I start to prep the toppings for my pizza. I didn't take a picture of this part, but again use whatever you have on hand, or that you want on your pizza. Like I always say, be creative! If you need some inspiration, my toppings consisted of :

-leftover pasta sauce
-crumbled feta & goat cheese
-minced garlic
-spinach
-sliced cherry tomatoes
-chopped red pepper
-chopped onion
-fresh basil leaves

You can also preheat your oven to 425 at this point. I had some disposable pizza pans on hand, but any baking sheet will work. Just spray them with cooking spray, or brush with oil.

Once your dough has doubled again, take one ball of dough, and roll it out on a floured surface. Then put it on your baking sheet, and stretch to fit. Repeat for the second ball of dough.

Add your toppings, and bake for 16-20 minutes, or until the cheese has melted, and crust is browned.

Voila! You have just made your own Pizza! Give yourself a pat on the back, but not before you dive into your perfect pie. You deserve a slice straight from the oven for all that work.

I hope you enjoy the process of making your own pizza dough. A lot of the store bought doughs contain trans fat, so making your own is always healthier. If you have the time to do so, I suggest making it from scratch. It also allows you to control what to put on, and can be much cheaper than take-out. Just like many other of your ( and mostly my) favorite indulgences can be sinfully nutritious!