A New Beginning

Hello, all! Since it is the New Year, I figured I would share a new recipe. 

Most New Year's resolutions revolve around weight loss, getting active, or eating better. I think it's pretty safe to say that most people who made these resolutions get discouraged or lose track of their goals after the first few weeks. The only reason I don't like declaring resolutions is because there's no reason to wait until the first of January to get healthy. Nevertheless, I do think it is a good idea to make your resolutions known, this way you become accountable for the decisions you make around friends and family. 

Weight loss is all about commitment and patience. Slipping up, or enjoying a favorite food doesn't mean you have to toss your goals aside and hop on the guilt train. Realizing that your diet won't be perfect is the first step. During the holidays I indulged in my fair share of sweets and delicious baked goods, but I don't feel at all guilty about it and even though I may have gained a few pounds, I would do it all again in a heart beat. It's never too late to turn over a new leaf. 

That being said, I have fallen head over heels for this new smoothie I have concocted. Enter the Creamy Green Protein Smoothie. 

Taken with Instagram

• 1 scoop of your favorite protein powder (I used Vanilla Sunwarrior) 
• 1/2 frozen banana
• 1 c. unsweetened almond milk (or other milk of your choice)
• 1 handful of blueberries (or other fruit)
• 1/2 an avocado
• 2 BIG handfuls of spinach
• 1 Tbsp. chia or hemp seeds (optional)
• Splashes of water to preferred consistency (I eyeball to about a 1/3-1/2 c.)
• Dash of cinnamon (optional)

1. Combine all ingredients in a blender and process until smooth. Yields about two glasses, but serves one. 

This has become my new obsession post-gym. It truly is a meal in a glass that will fill you up, keep you full, and leave you feeling energized to conquer the day. It's funny, I use to laugh at people who drank protein shakes, but now I don't know how I would survive without them. If you don't use protein powder but still want to make this a protein smoothie, then you can add about a half a cup to a cup of Greek yogurt. But if you're planning on making this for post-work out fuel, I wouldn't recommend using dairy for your source of protein because it takes longer to digest and your muscles will need to be revived as soon as possible. 

My mother still thinks I'm nuts for adding things like avocado and spinach to smoothies, but their flavors are so mild that the sweetness from the fruit make you feel like you're drinking a super healthy milk shake. Not only is this great after a visit to the gym, but it even makes a great snack in between meals if you're trying to stick to a diet plan. Protein, healthy fats, fruits, and vegetables...need I say more? 

Snack or Entree?

I would like to just share a quick recipe that I have fallen in love with recently, and it involves tofu. So many members of my family are repulsed by tofu, and most of them have never tried it before. I don't understand why people are so afraid. I mean, I can understand if you've tried it and didn't like the texture, but tofu can taste like whatever you want it to. Case in point: Roasted Tofu Nuggets. 

This recipe is so simple, and so fast it will make your head spin. Please note, that the spices you put on are totally your prerogative, there are no rules. I prefer mine with some spicy or savory seasonings, but you may prefer breadcrumbs or grated cheese. 

Roasted Tofu Nuggets

Extra-firm tofu, patted dry (any amount works)

Pam/olive oil spray

Garlic powder

Cumin 

Curry powder

Chili powder

1. Preheat oven to 450 degrees. 

2. Cut tofu into 1-inch cubes, or whatever size you prefer (bigger pieces will take longer). Spray baking sheet with cooking spray and place cubes on top. Sprinkle with seasonings, then flip cubes over and season the other side. 

3. Place in oven and cook for about 10-15 minutes, depending on how soft/crunchy you want your nuggets. 

I've eaten these nuggets by themselves, on salads, and I've made bigger slices for sandwiches. Every time I make them, my mother always notes how good the kitchen smells, and then she is always shocked to hear that it's tofu. Hopefully one day her curiosity will drive her to give tofu a try. 

Something to think about:

Is there a food your afraid to try because you think it will taste bad?

Wrap It Up

With being so busy from my new job (manager at a frozen yogurt shop), I've had to make a great effort to make sure I'm still eating right when I'm on the-go.

I got this idea for a snack when I was in need of some food before work.

Veggie Lettuce Wrap

I simply took two big leaves of romaine lettuce (I only used the dark, leafy green parts), spread two tablespoons of hummus in the center of them, and filled the wrap with tomatoes, peppers, onions, broccoli, and alfalfa sprouts. Then all I did was fold it up burrito style and chow down. 

I had lunch earlier than usual, so this was the perfect snack to hold me over until my snack at work (a Kashi bar), and then I would finally eat dinner when I got home around 7:30. 

This snack wrap would also be good with some avocado slices, or some guacamole. 

A Cup of Yum

Okay, so it's 3:30 and the hunger pangs have set in. You've already had lunch, and dinner time is hours a way. There can only be only solution: an afternoon snack. I adore a good snack that can keep hunger at bay without making you feel like you've stuffed your face.

Cue the yogurt parfait. Parfaits are fun because you can add whatever you want and you don't feel like you're eating a plain-boring bowl of yogurt. 

The Perfect Parfait

• 1 c. Plain yogurt (Greek is optional)
• 1/2 c. Fruit
• 1/4-1/2 c. Crunchy topping, like granola (I used 1/2 c. puffed wheat)
• 0.5 oz. Nut topping, optional (I used raw sunflower seeds) 

1. Layer ingredients however you like and dig in!

Prep time: 2 minutes

Cook time: 0 minutes

Total: 2 minutes

This snack can easily be packed in you're own the-go. But if you find yourself like me (salivating over pictures of food on Pintrest), this is the perfect afternoon or morning snack when you're at home. 

Something to think about: What's your go-to snack during the day, or at night?

A Sweet Treat: Peanut Butter and Banana Freezer Cookies

Last night, standing in my kitchen, I noticed that the bunch of bananas on the counter were on the verge of being inedible. They were too ripe to eat by themselves, but not quite ripe enough for baking. I decided to conduct a food experiment. Everyone knows that the cool, new thing to do with bananas is to freeze them and then make "ice cream," but I didn't want to do that. Instead, I wanted to make flour-less, no-bake, freezer cookies. I had never seen a recipe online for something like this, so I was really taking a gamble when I whipped these bad boys up last night.

I was so tempted to just eat the entire bowl last night, it looked and smelled like heaven. Obviously you can eat this without putting them in the freezer because it's an eggless, no-bake batter, but then you don't really feel like you're eating a cookie! I think the best part about this recipe is that because the bananas are so sweet, there's no need to add any sugar or sweetener. Imagine that, a cookie with no added or artificial sugars. These cookies truly are divine. 

Peanut Butter and Banana Freezer Cookies

• 2 Ripe bananas, mashed
• 1 c. Old-fashioned rolled oats (not instant)
• 1/4 c. Natural creamy peanut butter
• Dash of cinnamon

1. Combine all ingredients in a bowl and mix well.

2. Line a baking sheet with waxed paper and evenly drop six balls of dough on top (This recipe makes six large cookies, but you can easily make twelve small ones).

3. Place cookies in the freezer in position that will be sturdy and keep the tray even. Freeze for at least 4-6 hours, but overnight is best. 

4. When cookies are completely frozen, cut waxed paper and completely wrap the cookies so that they will not stick to each other (you will probably need to use more than what was originally on the baking sheet). If saving for later, store wrapped cookies in a freezer bag. Serve frozen.

Prep time: 5 minutes

Cook time: 4-6 hours

Total: At least 4-6 hours

Nutrition: (one large cookie) Calories: 150, Total fat: 6g, Sat. fat: 1g, Cholesterol: 0mg, Sodium: 51mg, Total carbs: 22g, Fiber: 4g, Sugars: 6g, Protein: 4g

Nom! These may be the most delicious, health-concious cookies I've ever had. All the flavor, without the guilt. The frozen bananas give these cookies an ice-cream-like texture, the peanut butter provides the creaminess, and the oats add the chew that you want in a good cookie. It's the perfect size for a little treat. I think next time I'll add some dark chocolate cocoa powder instead of the cinnamon for peanut butter cup freezer cookies! I'm sure add-ins like raisins and chocolate chips would also add some great flavor to these delightful little cookies. I highly recommend trying these babies out if you've got a chronic sweet tooth like me.