Just like everyone else, I love ice cream. Unfortunately, we don’t hear too many stories about healthy junk food and sweets. BUT if you look closely in your ice cream isle, there’s a little section for healthy ice cream. I stumbled upon these brands while looking for a lactose free ice cream (because I’m lactose intolerant but I refuse to give up ice cream and cheese…) I was craving ice cream due to my heavy school load and I looked through many brands. I knew I had to find a healthy version of icecream and my first thought was ugh, time to look at sorbets… well, it ended up being the opposite. Here are the two reviews I have, one was not like the other:
Artic Zero: 35 calories (per serving) and 150 calories (per serving). Too damn good to be true. Fortunately, there are 4 servings of it in this pint. The flavor that I got to try was maple pecan. At my first look at the ice cream I noticed an icy frozen layer on the top. But, I have heard many good things about this ice cream, so why not try it. I was unfortunately disappointed. The ice-cream is extremely icy and flavorless. It was semi-sweet but the texture of ice did not satisfy my creamy craving. It great that it is fat free, gmo free, gluten free, and lactose free. BUT- unless you are a fan of icy dessert, then this is not your way to go.
Halo Top: I cannot tell you enough how heavenly this pint of ice cream is. The flavor I chose was vanilla bean (I know so simple, so why?) and this is because I love to put a scoop of vanilla bean on top of my warmed up Lenny & Larry’s cookie (see previous post). Its such a sweet tooth thing to do, but after eating extremely healthy for a couple months and skipping on dessert, it was time to find a healthy alternative and not skip it at all. I don’t always eat dessert every night (Although it would be okay with this pint). This ice cream is packed with protein and is sugar free. It has a milky texture, very similar to ice cream. It only has 240 calories in a pint (OMG HOW) and the taste is soooo good. I have yet to try other flavors, but I very much highly recommend this!
As a college student, we all know that our life is always on the go. Here are two of my favorite things, that I had recently become a fan of. They are super easy to prepare (requires a microwave at most) and pack on with protein and are either gluten-free, vegan, and all natural.
I LOVE Oats n’ Protein. It’s a gluten free and all natural (non-GMO) oatmeal! It comes in a convenient cup that’s microwavable and tastes delicious. It’s packed with protein, so you can slightly taste the bitterness of protein powder (I like that flavor, not sure it’s for everyone). Oatmeal is the best breakfast you can have because it packs your body with energy filled carbs that is very easy for your body to break down! Also, its low on sugar and provides you with 18g of carbs.
For a snack:
Lenny & Larry’s cookies are the absolute best!!!!! I can’t even explain how delicious these cookies are especially after you make them gooey in the microwave for 30 seconds. The cookie is an all natural and vegan ingredient cookie! It also is packed with protein and have little to no saturated fat. Lenny and Larry’s cookies is my favorite snack in between my meals. One cookie is two servings, so I usually pack one on the go and eat half during the day and the other half as my dessert after dinner. It comes in many different flavors and surprisingly delicious.
I’m sorry I don’t have an original picture.
BUT I SWEAR IT LOOKS JUST AS GOOD & TASTES WONDERFUL.
This is a breakfast recipe that I make on rainy days. IF you LOVE poached eggs, this is simple, delicious, and very healthy! AND it only requires 2 main ingredients !
Salt and Pepper
Crushed Red Pepper Flakes
You preheat a skillet with olive oil. Let the olive oil heat. THEN cut your tomatoes into slices and place the slices all over the skillet covering it. Put salt, pepper, flakes, and garlic powder on the tomato. Let it simmer for 3 minutes then add the spinach (optional). Once the spinach cooks a bit, then add two eggs on the pan. Put seasonings on top of the egg again. THEN cover the skillet for 5 minutes or until the egg is poached just how you like it! Bon Apetit!
I LOVE my slow cooker. I had recently gotten it as a gift from my brother for Christmas (2015). IT is literally my life saver. With the schedule between school and work, I find myself struggling to prepare a relatively healthy and cooked meal. Since my boyfriend is mostly Irish, this is his favorite! SO easy to prepare and requires little to (almost) no steps at all.
4lb Corned Beef Brisket
4 Red potatoes
1 can of beer (anything)
So the slow cooker is super simple to use. Corned beef brisket is even easier to prepare. In most supermarkets, the corned beef already comes with a spice packet. I literally- cut the red potatoes after I wash them and place them on my slow cooker. THEN I place the corned beef brisket with the fat side up. I spread the spice packet all over that juicy fat (I try to look for the more leaner beef). THEN, I put 4 cups of water (1 cup per pound) in the slow cooker and half of a can of beer (about 6 oz). I then put the slow cooker on low for 8 hours. THATS RIGHT- 8 HOURS. The best part about this meal is I can prepare it in 10 minutes early in the morning and leave the house. Once I get back home (or 8 hours later) I cut up the cabbage and asparagus and cook it in the slow cooker for an hour in LOW. THEN VOILA! An easy peezy meal.
I love Fage’s 0% fat free yogurt.
The only thing is, it’s sour, plain, and boring.
BUT it packs in 18g of protein for one serving!
I love to make this my to-go breakfast so here is what I put in my plain old yogurt:
-Meusli (Oats, almonds, seeds)
Breakfast is the most important meal of the day and it’s MY favorite one too! I know many people skip breakfast thinking it will make them skinny but in fact, skipping breakfast only helps you gain weight and slow down your metabolism! A full and nutritious breakfast makes a BIG difference on your day. Here is an easy and fast breakfast that I enjoy everyday! (Also, some alternatives)
- Smoked Salmon
- 2 Eggs (scrambled)
- Rye toast
- capers (optional)
- Salt & Pepper to taste
There isn’t much to this breakfast but I LOVE smoked salmon! It’s delicious and reminds me of lox cream cheese (without the cheese). First, you scramble the eggs on a separate bowl. I use one whole egg and the other egg I only use the egg whites but for more flavor, use both! (It really isn’t that unhealthy) In my eggs I add, crushed red peppers, garlic powder, salt, and pepper then cook! On your toaster oven, toast the rye bread! I love rye bread because it’s low in calories and carbs and still provides the fiber and energy that white bread gives (without the bloat!) Then place the scrambled egg on top of the toast, place one piece of salmon, salt and pepper, and capers on top!
Alternatives: If you don’t like smoked salmon, you can always just mash up avocados and spread on the bread. Put salt and pepper to taste. Cook an egg over easy and place on top of the mashed up avocados! I like to add sriracha (asian hot spice) or just add anything else to make this meal AWESOME!
Lately, I have been craving pasta and rice. But since I am currently on a diet, I have found some alternatives to rice and pasta. The alternative I chose for rice is cauliflower rice. It’s a low carb way of having the consistency of rice but having the health benefits of a cauliflower. The best part about this idea, is that it can be eaten raw or cooked! And as an alternative to pasta or spaghetti, I use spaghetti squash!
– 1 Head of Cauliflower
– Olive oil (optional)
– ground pepper
My favorite way to prepare cauliflower rice is to sauté it in olive oil, some lime, and cilantro. The first thing you do is either finely chop your cauliflower with a knife, or grate it, or use a food processor to finely chop it. Then, in a skillet, heat up some olive oil, and sauté the cauliflower with the oil for 5 minutes. Sometime’s I like to change it up and add some olives, or an egg.
Carbs are a hard supplement to burn. Using squash as an alternative way to cook spaghetti makes a healthy and easy substitute.
Preheat the oven to 400 degrees. Slice the ends off the squash and throw out. Then cut about 1 1/2 inch wide rounds of the squash (like 4 parts). Use a spoon to scrape out the seeds. Set a baking dish lined with parchment paper. Place squash and bake until the strands are tender. I would say bake it for 20-25 minutes. Use a fork to pull the strands into the center of each round to create long strands of spaghetti. Then put your favorite sauce or toppings and bon appetite!
Meal Prepping is always a great way to utilize time and keep up with a healthy diet. I won’t be providing you with recipes today instead I’ll give you a run down of how I save time and manage my diet.
When meal prepping you should always consider the type and kind of meat you use. Ground beef/turkey will last longer. In this example I used low sodium spiced with low fat ground turkey. Fish and any seafood does not. So when cooking fish, try to eat it two to three days after it is cooked.
The vegetables I chose was asparagus and sweet potatoes. Sweet potatoes after cooked can stay a while so I left that as a last meal. The asparagus was eaten at the beginning of the week. It’s great to prepare a variety of meat and vegetables so you can alternate the meals!
Hope I inspired you to try to meal prep!
So, I am dedicating this blog to my sweet creation. This is one of my favorite cupcakes to make, because it’s super easy and super fun! My all time favorite pie is Apple Pie, so I decided it would be best to turn this pie into a cupcake. I first created this in fall, during Thanksgiving for my boyfriends Thanksgiving Feast with his students. It was a hit! Sorry that this isn’t a healthy option, I promise to make my next recipe something simple and healthy.
This is my vanilla cupcake stuffed with apple pie stuffing & cinnamon butter cream stuffing!
1 Box of Vanilla cupcake/cake mix
20 oz Apple Pie Filling
1/2 Cup of Brown sugar
1 cup of Butter
3 cups of Powdered Sugar
1 tsp of Cinnamon
2 tbsp of milk
Preheat oven and line muffin tins with paper liners. Prepare batter according to box directions. Fill liners 2/3 full and bake according to box directions for cupcakes. Allow the cupcakes to cool completely. Use a knife to dice the apple pie filling into smaller pieces. Use a knife to core out a plug in the middle of each cupcake and fill it with the apple pie filling. Place just the top of the plug bake on cupcake. In a separate bowl, whip softened butter, brown sugar, cinnamon, and vanilla until it turns fluffy. Gradually add the powdered sugar. Then, add the milk until you have reached the desired consistency. Transfer the frosting into a piping bag and frost the cupcake! Enjoy!
I have unfortunately been sick with the flu lately. So, I’ve been cooking things that are very easy and super simple, so that I don’t have to worry about it too much. This recipe is easy to make and is absolutely delicious. I LOVE porkchops. It’s inexpensive and delicious. I always buy a family sized pack of porkchops and separate them in ziplock bags in the freezer. The night before I make them, I place one of the ziplock bags in the fridge and let it defrost overnight, so it’s ready when I get home for dinner. I know I’ve been on an avocado and lime binge lately, and it’s because I really do LOVE avocado. I eat avocado in the mornings with my toast, in my salad, and all day everyday. Hope you readers enjoy this easy to make recipe!
1 tbsp of brown sugar
2 tsp chili powder
1 tsp cumin
salt and pepper
virgin olive oil
2 cups Brown rice
Salt and Pepper
1/2 tsp Cumin
Preheat your oven to 375 F. In a bowl, mix the brown sugar, chili powder, and cumin. Salt and pepper the pork chops then dip them in the mix. Cover both sides of each pork chop. Heat the olive oil in a pan. Once in medium heat and sizzling, cook the pork chops. Depending on the thickness of the pork chop, cook until brown on both sides. I like to cook mine around 3 minutes both sides in medium-low heat. Then put the whole pan in the oven and cook for another 10-15 minutes until the pork chop is cooked. The sauce should be thick and brown.
Prepare the brown rice as per instructions. In a bowl, mash the avocado with a fork until fully mashed. Add chopped garlic (however much you’d like, I LOVE garlic so I put a ton), add cumin, salt and pepper, and cilantro and mix. Once mixed, squeeze lime on top and mix more. Then put cooked brown rice over and mix again, until the brown rice is slightly green.
Now pair the two together, to have a Mexican-style meal! ENJOY!