Food & Randomness

May 11

Apr 25

Apr 24

http://www.eatcleandiet.com/food_and_recipes/clean_recipe/tosca’s_keep-it-tight_tilapia.aspx -

easy and tastyTosca's Keep-It-Tight-Tilapia

Apr 21

Apr 20

Spaghetti Squash Casserole (Via The Greatist)

fitvillains:

Spaghetti squash is a great way to load up on your veggies AND cut down on excess carbs without feeling like you’re giving up pasta. This recipe is delicious, LOADED with veggie yum yums and makes for a great vegetarian (not vegan) dinner. Mmmmm….

Tip: make a little extra so you can have it for lunch the next day! This recipe also freezes well: make a big portion and divide it in smaller, ready to heat containers to save time throughout the week.

What You Need:

Read More

(Source: greatist.com)

Apr 14

Ice bath attempt

Ice bath attempt

Feb 12

thehealthproject:

Who needs ice cream when you can have frozen bananas? My family enjoyed these delicious treats for desserts!

2 bananas
Fage Total 0% Greek Yogurt
chopped almonds
cinnamon
Line a tray with parchment paper.
Mix the Greek yogurt and cinnamon together.
Peel the bananas.
Cut off an end from each banana, then insert the popsicle sticks.
Coat the bananas in Greek yogurt and almonds.
Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

thehealthproject:

Who needs ice cream when you can have frozen bananas? My family enjoyed these delicious treats for desserts!

  1. Line a tray with parchment paper.
  2. Mix the Greek yogurt and cinnamon together.
  3. Peel the bananas.
  4. Cut off an end from each banana, then insert the popsicle sticks.
  5. Coat the bananas in Greek yogurt and almonds.
  6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

(Source: eattonguyen, via iworkout2adays)

Jan 26

From Clean Eating magazine:

Ricotta & Spinach Frittata

Ingredients:
8 egg whites (1 cup)
1 large egg
1/3 cup skim milk 
1 tbsp olive oil 
2 cloves garlic, minced
1 medium onion, thinly sliced
4 cups baby spinach
1/4 tsp each sea salt and ground black pepper
Pinch ground nutmeg
2/3 cup low-fat ricotta cheese
** I also add in 1/2 cup of mushrooms to saute before spinach
 
INSTRUCTIONS:
Preheat oven to 375°F.
In a medium bowl, whisk together egg whites, egg and skim milk until frothy; set aside.
Heat oil in a 10-inch nonstick frying pan on medium. Add garlic and onion and sauté for 3 to 4 minutes, until softened. Add spinach to pan, in batches if necessary, and cook, stirring frequently, until wilted. Season with salt, pepper and nutmeg.
Pour egg mixture into pan and drop ricotta by the tablespoonful over top. Cook for 3 minutes, until eggs begin to set on the bottom. Transfer pan to oven and bake for 8 minutes or until eggs are firm. Cut frittata into 4 wedges and serve immediately.

From Clean Eating magazine:

Ricotta & Spinach Frittata

Ingredients:

 

INSTRUCTIONS:

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together egg whites, egg and skim milk until frothy; set aside.
  3. Heat oil in a 10-inch nonstick frying pan on medium. Add garlic and onion and sauté for 3 to 4 minutes, until softened. Add spinach to pan, in batches if necessary, and cook, stirring frequently, until wilted. Season with salt, pepper and nutmeg.
  4. Pour egg mixture into pan and drop ricotta by the tablespoonful over top. Cook for 3 minutes, until eggs begin to set on the bottom. Transfer pan to oven and bake for 8 minutes or until eggs are firm. Cut frittata into 4 wedges and serve immediately.

(Source: cleaneatingmag.com)

Jan 18

gotta love late night workouts at work!

gotta love late night workouts at work!

Jan 15



So obsessed with the idea of making this!! Its not thin crust but hopefully whole-wheat works!


Pizza Pizzas
Recipe courtesy Alton Brown

Prep Time:18 hr 30 minInactive Prep Time:—Cook Time:10 minLevel:—Serves:—



Ingredients
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, kneadthe dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

So obsessed with the idea of making this!! Its not thin crust but hopefully whole-wheat works!

Pizza Pizzas

Recipe courtesy Alton Brown

Prep Time:18 hr 30 minInactive Prep Time:—Cook Time:10 minLevel:—Serves:—

Ingredients

Toppings:

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, kneadthe dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

(via crucialpizza)