Saturday, March 2, 2013

Not-so-Sinful Pleasures

Today's Workout:
Easy 8 mile recovery run

Despite my 80-pound weight loss, I have always considered myself to be a "fatty" and "foodie" at heart. I love food and all kinds of variations of it. Unfortunately for me though, I got stuck with the fat gene so I have to monitor my food intake in order to stay lean.

The good news is, that I have found ways around eating naughty meals by making delicious recipes with healthy and nutritious food.

Exhibit A
Breakfast: "Cookie Dough" Cereal

1/2 cup old-fashioned oats
1/2 scoop Sun Warrior protein powder
Dash of cinnamon
Pinch of sugar
Pinch of sea salt
Dash of vanilla extract
2 tablespoon almond butter
1 cup almond milk

1. In a bowl, mix oats, protein powder, cinnamon, sugar, sea salt, and vanilla extract.
2. Add almond butter and, using a spoon, break up and stir until mixture resembles crumbly cookie dough.
3. Top with almond milk and then add toppings of your choice.

Exhibit B
Lunch: Sweet Potato Veggie Burger
3 cups baked sweet potato cubes
2 cups spinach
1 carrot, cut up into pieces
1/4 cup whole wheat flour
1/4 cup oatmeal
1/2 cup chickpeas
2 tsp. basil
1 tsp. sea salt
1/2 tsp black pepper
1 tbsp lemon juice
2 cloves of garlic
1/4 tsp baking powder

Preheat oven to 400 degrees. Throw all of the ingredients into a food processor, except for the flour and oatmeal. Pulse in the food processor until well blended. Remove ingredients and place into a bowl. Add the flour and oatmeal. Place on a greased sheet and bake for 25 minutes, flipping at around 12 minutes. Broil for an additional 3-4 minutes to create a crispy crust. Add avocado as a delicious topping!

Exhibit C
Dinner: Pan-Seared Scallops with Lemon Vinaigrette

12 ounces sea scallops, thawed if frozen
2 lemons
3 tablespoons olive oil
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 medium red onion, cut into wedges
Salt, to taste
Black pepper, to taste
2 to 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips (optional)
1. Rinse the scallops and pat dry. Set aside.
2. With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.
4. Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.
6. Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.
Exhibit D
Dessert: Frozen Chocolate Banana

Dark chocolate (70% cocoa)
Toppings: nuts, coconut flakes, etc
Peel a banana, cut into two equal halves and freeze. Once solid, take out and roll in melted dark chocolate. While the chocolate’s still melted, roll in whichever crunchy topping you like — sprinkles, nuts and granola all work well. Return to the freezer until the chocolate is set (at least an hour).
And voila! You've got a sample menu for breakfast, lunch, dinner and dessert (of course!!) ENJOY!!
What's your favorite "healthy" recipe? Please share! I'm always looking for ideas...

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  1. OMG! The cookie dough cereal is AWESOME!!! Thanks so much for sharing! I'm new to your blog and love ALL your posts...thank you for inspiring me! I just ran my first half a 10 days ago and am addicted!

  2. Hello and thanks for dropping by! I'm glad you liked it. Congrats on your first half- that's an amazing accomplishment!