Anonymous asked: i think i know what my problem is...i find it really hard to count calories. i need a really spelled out way of counting calories. i don't know why it is such a hard concept for me to grasp :(
:) It’s okay, we all have trouble with something. I was thinking of ways around counting calories, I personally don’t like counting them either. You can use apps like lose it or my fitness pal to help. Preplan your meals and then you can always google the calories.
Strawberry Banana Spinach Smoothie delicious and packed with vitamins, minerals, & antioxidants approximately 150 calories
Ingredients 6 medium Strawberries 1 Banana 1 cup Baby Spinach 6 cubes or ½ a cup of ice
Directions
Combine ingredients in a blender or food processor and enjoy!
I usually find it hard to eat raw spinach, but in this recipe, I can barely taste it and it’s so quick and easy to make!
Healthy Mediterranean Pasta Salad
Ingredients
2 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
2 tablespoon plain 0% greek yogurt
1 tablespoon fat free cream cheese
½ - 1 small lemon or lime (squeeze for juice, use according to taste)
1 tablespoon chopped fresh basil
½ pound skinless, boneless chicken breast, chopped into bite sized pieces
½ cup whole wheat orzo or other pasta of choice
1 cup halved cherry or grape tomatoes
6 oz artichoke hearts
½ cup olives of your choice, cut in to halves
2 tablespoons shredded or grated olives (optional)
½ cup of any nut of your choice (optional)
½ cup crumbled feta cheese (optional)
Directions
Cook the chicken in 1 tablespoon of olive oil until cooked through. While the chicken is cooking: In a large bowl, whisk together 1 tablespoon olive oil and 2 tablespoons vinegar. Whisk in the yogurt, cream cheese, lemon juice and basil. When the chicken is done, add it to the dressing and stir to coat. Set aside. Optional* Shred, grate or finely chop ½ cup and add to the mixture.
Bring a large pot of salted water to a boil and cook the orzo until al dente (cooked but not overly soft). Drain and add the pasta directly into the bowl with the dressing and the chicken. Stir to coat. Add in the tomatoes, artichoke hearts, olive halves, capers, nuts and feta. Stir to evenly coat everything.
Serve at room temperature or cold.
I modified the recipe to be healthier, the original can be found here
Skinny Coconut Cupcakes
Ingredients: For the Frosting:
8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
3/4 cup powdered sugar
2 tsp natural coconut extract
For the Cupcakes:
2 egg whites
1 cup canned light coconut milk (Thai Kitchen)
1/3 cup unsweetened apple sauce
2 tsp natural coconut extract
18.25 oz white box cake mix (Duncan Hines)
1/2 cup sweetened coconut flakes
72 Cadbury mini chocolate eggs (optional)
Directions:
In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
Preheat oven to 350°. Line 24 cupcake tins with liners.
In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined.
Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.
Note: If you make these a day ahead, don’t frost them. Keep the frosting refrigerated and frost them the day you plan to eat them.
Skinny Coconut Cupcakes (without Chocolate Eggs) Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g Sodium: 142.6 mg
1 stevia packet (any artificial sweetener of your choice) or 1 tablespoon sugar (or to taste
tiny pinch of salt
⅓ cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the ⅓ cup after blending)
Directions
Blend everything together, very well. (blender or food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer.
Nutritional information per cheesecake: 30 calories 2.5 grams fat 0.5 grams protein 2.5 grams carbs 0 mg cholesterol
