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Below are the 11 most recent journal entries recorded in DelishNutrish's LiveJournal:

Tuesday, July 10th, 2007
7:58 pm
[femmefata1e]
Chocolate Cinnamon Croissants
Ingredients:

* 8 ounce pop-can of Pillsbury® Reduced Fat Crescent dough
* 4 tablespoons mini semi-sweet chocolate chips
* 2 teaspoons granulated sugar
* 1/2 teaspoon ground cinnamon

Preparation:
1. Preheat oven to 375 degrees. Unroll the crescent rolls to lie flat on a nonstick jellyroll pan or cookie sheet.
2. Mix sugar with cinnamon in a small cup, and sprinkle evenly over the top of the unrolled triangles of dough.
3. Sprinkle a heaping teaspoon (or 1/2 tablespoon) of mini chocolate chips over each triangle of dough. Roll up each of the crescents, curve into crescent shapes, and space them 2 inches apart on the cookie sheet.
4. Bake for about 11 minutes or until golden brown.

Yield:
8 servings

Nutritional Information:
Per crescent: 129 calories, 2.2 g protein, 16.4 g carbohydrate, 6 g fat (1.9 g saturated fat), 0 mg cholesterol, 0.3 g fiber, 230 mg sodium. Calories from fat: 41%.


7:51 pm
[femmefata1e]
Spiced Apple Wedges with Caramel Sauce
10-Minute Spiced Apple Wedges with Caramel Sauce and Light Vanilla Ice Cream Recipe

Ingredients:

* 4 large apples, cored, each cut into 16 wedges
* 2 tablespoons brown sugar, firmly packed
* 1/4 cup apple cider or apple juice
* 1 teaspoon pumpkin pie spice
* 3 cups light vanilla bean ice cream
* 6 tablespoons caramel topping (from a jar)
* Toasted sliced almonds (optional)

Preparation:

1. Add apples, brown sugar, apple cider, and pumpkin pie spice to a medium sized microwave-safe dish (with lid). Toss the ingredients to coat the apples well. Add lid and microwave on HIGH for 10 minutes, or until apples are nice and tender.
2. Add a scoop of ice cream to 6 ice-cream serving bowls. Spoon a serving of the apple mixture around or over each scoop of ice cream and drizzle a tablespoon of caramel topping over the top of each serving. Sprinkle a heaping teaspoon of toasted sliced almonds in the middle of each for garnish, if desired. Serve immediately.

Yield:
6 servings

Nutritional Information:
Per serving: 240 calories, 3 g protein, 53 g carbohydrate, 4 g fat, 1.8 g saturated fat, 0.8 g monounsaturated fat, 0.3 g polyunsaturated fat, 9 mg cholesterol, 3 g fiber, 129 mg sodium. Calories from fat: 12%.


Wednesday, June 27th, 2007
7:58 am
[femmefata1e]
healthy food website
Has anyone else seen this site?
http://www.whfoods.org/

It's called 'World's Healthiest Foods'. Some of the recipes look yummy!


Saturday, June 23rd, 2007
3:34 pm
[wynoah]
Does anyone know of a good recipe for tuna steaks?
Friday, June 22nd, 2007
9:42 am
[femmefata1e]
all natural, my ass..
I hope it's okay to post this here.... if not, please delete with my apologies.

So, we've been researching trying to find a diet that will help some of my health issues. Yesterday, I picked up some of those SoBe Lean drinks for myself, and drank two of them throughout the course of the day. I also had some light ice cream in the afternoon for a snack. In the morning, I was feeling fine, did my workout, ran some errands, had my x-ray, etc., with no issues. That afternoon, however, after I'd finished my second SoBe drink, I started to feel awful.. diarrhea, cramps, nausea, the works. Those of you who know me know that this isn't unusual for someone who has endo, so I usually don't pay attention to it.. but my new doctor has asked me to track what I eat and how I feel each day, and lately I have noticed that every time I have that ice cream or drink that drink with Splenda in it, I don't feel well. This could range from digestive upset (the norm) to migraines to rapid heartbeat and shakiness. We've been trying to eat healthier (more natural, less preservatives, hormones, etc.,) and I didn't think to cut out Splenda, because it's advertised as an 'all natural sweetener'. After yesterday, though, I decided to do some research, and found TONS of sites like this one. It even mentions weight gain as a side effect.. weight gain! Isn't the whole point of a sugar substitute to cut calories and lose weight?! I'm stunned.. not to mention, some folks have had serious neurological symptoms that cannot be attributed to anything else, (and which disappeared once they stopped using Splenda).

Splenda's less appealing, chemical name is sucralose, a synthetic compound stumbled upon in 1976 by scientists in Britain seeking a new pesticide formulation. It is true that the Splenda molecule is comprised of sucrose (sugar) — except that three of the hydroxyl groups in the molecule have been replaced by three chlorine atoms. Sucralose is made by chlorinating sugar, to remove the calories. Pre-approval tests for the drug indicated a potential for toxicity, however, long term independent, controlled human studies had not been performed at the time it was released and marketed to the public. Up to 27% of sucralose that is ingested is absorbed into the body. Numerous claims have since been filed about possible side effect complaints by users of sucralose-containing products. Complaints and suspicions of possible side effects of prolonged use of sucralose have included drug-like feelings of disorientation and confusion, headaches, depression, anxiety, diarrhea, extreme fatigue, and more.

Needless to say, we decided to throw out anything and everything in the house that contains Splenda. As I started to think back, I haven't felt well, on a daily basis, since late 2003/early 2004, and I started consuming Splenda in ever increasing quantities, around that time. I've also gained weight since that time, and have experienced a lot of the symptoms described. I always just attributed it to my other health problems, but now I am not so sure... what if it really was the Splenda, all along? I know that, from now tracking what I eat and drink and how it makes me feel everyday, it really does produce some, if not all, of those symptoms every time I ingest it. I thought I'd put this out there, and see if anyone else sees a connection.


Wednesday, June 6th, 2007
10:51 am
[soccerpri]
Good Site for recipes
So, my dad subscribed my mom to this Women's Magazine called 'Woman's Day' thinking it was a renewal of her subscription to another Women's magazine that she has had forever (Women's World). ... Anyway, she has been giving me the Women's Day magazine to read, which I absolutely love so far. It has some interesting articles and topics!

So, my point is ... they also have some GREAT recipes in this magazine. I went to go check out their site and it looks like EVERYTHING and then some is posted there. They have a great search engine for their recipes too. They range from extremely healthy to extremely NOT!!! And 6 minute meals to not 6 minutes!

Just thought I would pass it on:

http://www.womansday.com/food/

Also, for a healthy lunch (for those of us who work and 'forget' to pack a lunch) I have found Mr. Pita to be pretty good. (it's my latest, go there twice a week for lunch, place)

*******************************************************

Does anyone else have any good recipe sites. I think I've concluded that I want to start a binder of sorts to put these recipes in!

Current Mood: hungry
Tuesday, May 22nd, 2007
11:02 am
[wynoah]
A chart of somekind, maybe?
Does anyone know where I can find how many calories, grams of fat, carbs, etc., I need in one day? I always seem to find different answers!

Thanks in advance!
Monday, May 14th, 2007
4:39 pm
[wynoah]
Healthy snacks?
We all know vegetables and fruits make a great healthy snack but I was wondering if anyone had any other suggestions for healthy snacks... something quick (or perhaps not-so-quick) to throw together?

Sometimes I've got the munchies and fruits and veggies just don't kick it!

Current Mood: curious
Friday, May 11th, 2007
3:46 pm
[ladeda]
I just made a fabulous burrito dinner and am dying to share my recipe with someone! (thanks for the tribute!)

I'll warn you all now that I'm not the most exact when it comes to my measurements (I make everything up as I go along). I'm a vegetarian; my fiancé is an adament carnivore... so my recipes can generally go both ways. I'm also a big fan of organic foods, and I think that everything tastes better without chemicals (and taking away those chemicals gets rid of those few extra pounds that make your favorite capris not fit anymore!!!).

Random Thursday Night burritos:
1 8-count package burrito size flour tortillas
1 small green (or red... or whatever colour you want) pepper
1 medium onion
about 2 cups corn (frozen works better, but canned is ok too)
1 pound chicken, cut into tiny pieces (*OPTIONAL*)
1 package (16 oz? whatever they come in...) cheddar cheese, or Mexican blend
1 8 oz. can tomato sauce (I like Goya for this recipe because the spices are nice and there aren't too many chemicals in it)
Adobo seasoning (or a mixture of garlic powder, oregano, salt, and black pepper. I use this stuff in EVERYTHING!)

Preheat oven to 350.
Preheat a light coating of canola oil in a large skillet on medium heat.
Dice onion and pepper into small pieces.
Add chicken to skillet, cooking until it starts to turn white.
Add peppers and onions. When the onions start to get translucent, add the corn and a few shakes of Adobo. Sautée until the onions and chicken start to brown.
Soften the tortillas according to the directions on the package.
Set aside at least 1/2 cup of cheese.
On each tortilla, put some cheese, then the chicken/veggie mixture (divide your cheese and chicken/veggie mix evenly over all of them...) in the tortilla and roll. (http://www.cuisineathome.com/main/videos/50-rollingBurritos.php)
In a glass measuring cup (easier to pour), combine can of tomato sauce with a can full of water, and add some more Adobo to taste. Mix well!! Pour a light coating of this on the bottom of your baking dish (so the burritos don't stick to the bottom!), then place the burritos on top and pour the remaining sauce mixture over them. Top with the remaining cheese.
Bake at 350 for 15 minutes.
I served it with plain brown rice... it's got enough flavours going on that it doesn't need any huge fancy side dishes.
12:37 am
[blue_stiletto]
Vegan Hot and Sour Soup
I threw this variation on hot and sour soup together when I was looking for a tasty lunch. Its quite strong, the way I like it, but you can tone it down a bit with up to a cup of water if you prefer.

2 cups organic vegetable stock/soup base
1 medium carrot, grated
1 inch ginger root, grated
1 tsp minced garlic
1 tbsp Bragg's liquid aminos (soy sauce may be substituted)
1 tbsp Asian chili sauce
1 tsp dry sweetner (granulated sugar is fine)
2 tbsp apple cider vinegar
1 tbsp sesame oil

In a medium pot, bring the vegetable stock to a rapid boil. Reduce heat and add all remaining ingredients. Simmer for 10 minutes, stirring occasionally.

This is wonderful served with rice crackers and a cool mandarin salad, or can precede an asian-style meal.

Makes two servings, but the recipe can easily be doubled.
Thursday, May 10th, 2007
10:58 pm
[wynoah]
Welcome to DelishNutrish!
Hello everyone and thanks for joining this community!

I can't wait to see all of the yummy recipes roll in!

I LOVE salmon so I'll start by sharing a yummy salmon recipe I recently found:


Honey-Ginger Glazed Salmon with Arugula Salad

If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry.

2/3 cup sage honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 1/2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula

Preheat oven to 350°.
Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.

Preheat broiler.

Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.
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