Monday, November 2, 2015

Maternity Leave

I will be taking a brief break in posting new recipes while I enjoy time with my new baby. Please check the 80 and 20 archives for recipes! Thanks for understanding!

Thursday, October 8, 2015

80(ish)--- Cinnamon Apple Tortilla Pizza with Pistachios

We are beyond blessed to have friends with apple trees!  Right now we are swimming in them....happily.  Apple desserts can be a healthy way to satisfy that sweet tooth.  Here's a quick and easy tortilla pizza for you, topped with crushed pistachios for some healthy fats and a kick of flavor.

Cinnamon Apple Tortilla Pizza with Pistachios
Serves 2

1 flour tortilla, 8-10"
1 1/2 small apples, cored and sliced thin
1 tsp sugar
1/2 tsp ground cinnamon
1 tsp brown sugar
1 tsp AP flour
1 tsp crushed pistachios

Preheat oven to 400 degrees.  Place tortilla on a baking sheet.  Mix apple slices, sugar, and cinnamon in a microwave-safe bowl.  Cook in the microwave for 1 minute, or until softened slightly.

Place apple slices onto the tortilla, in whatever design you choose.

In a small bowl, combine flour and brown sugar.  Sprinkle onto the apples, then follow with crushed pistachios.

Bake pizza for 4 minutes on the baking sheet, then transfer directly to the rack to cook for additional 2-3 minutes, or until tortilla is crisp.  Remove from the oven, cut into four slices and serve.

Nutrition Info per 2 slices:  126 calories, 1 g fat, 2 g protein, 24 g carbohydrates

Thursday, September 24, 2015

Thanks for the love!

I am so excited that Eighty Twenty was chosen to be a part of this group!

Check out the link to see what other blogs have going on!  Thank you for your support!!

Thursday, September 17, 2015

80--- Lemon Chia Seed Dressing

This citrus-filled dressing will keep you in summer for just a bit longer.  The omega-3 -filled chia seeds add a nice bit of texture and thickness to the dressing.

I have been using Pomora Olive Oils for many months now.  I am always excited to receive a shipment and I was super excited to receive some flavored oils in the mail!  For this dressing I used the lemon-flavored oil.  My hubby also loves the chili-flavored oil (yes it is spicy).  If you haven't heard of them before, head on over to their website to check it out!

Lemon Chia Seed Dressing
Makes 3/4 cup

1/2 cup fresh squeezed lemon juice
1 tsp lemon zest
1/4 tsp salt
1/4 cup lemon-flavored olive oil (see Pomora's here)
Dash ground white pepper
1/4 tsp sugar
1/3 tsp dry mustard

Combine all ingredients in a covered jar and shake well to mix.  Place in refrigerator overnight to allow flavors to combine.  Shake prior to using.

Nutrition Info per 1 Tbsp: 42 calories, 5 g fat, 1 g carbohydrate, 45 mg sodium

Tuesday, September 1, 2015

80--- Honey and Walnut Ricotta-Stuffed Roasted Peaches

Summer is coming to an end... but it seems that stone fruit season is still in full swing!  This is a delicious dessert that is beautiful and satisfying and includes fresh peaches- get them while you still can!

Honey and Walnut Ricotta-Stuffed Roasted Peaches
Serves 2

1 large peach, pitted
1/4 cup part skim ricotta cheese
1 Tbsp crushed walnuts
1 tsp honey, divided
Dash ground cinnamon

Preheat oven to 400 degrees.

In a small bowl, whisk together ricotta, walnuts, and 1/2 tsp honey.

Use a sharp spoon or paring knife to create a deeper pit in the center of each peach.  Spoon ricotta mixture into each pit.

Sprinkle each ricotta-stuffed half with ground cinnamon.  Place the peaches on a baking sheet (may need to prop up with aluminum foil) and bake for 10-12 minutes or until peach is softened and filling is warm.

Remove from the oven and allow to cool slightly before drizzling with remaining 1/2 tsp honey and serving.

Nutrition Info per 1/2 peach: 133 calories, 4 g fat, 5 g protein, 15 g carbohydrates, 3 g fiber

Tuesday, August 25, 2015

Nutrition Tip: Healthy Affirmations

Positive affirmations can be a great way to keep yourself motivated when you are trying to make a healthy lifestyle change. 

Here are a few of my favorites!

-- I am in charge. I am responsible for the direction of my boat.

-- I will live my life in the way I want to be remembered.

-- I am grateful for my body, my vessel, and everything that it does for me.

-- My ability to conquer my challenges is limitless; my potential to succeed is infinite.

I encourage my clients and patients to stick a note somewhere that they look daily (mirror, refrigerator, etc) to help remind them of their goals and positive affirmations toward making changes!

Whatever your affirmation, make sure that it's positive!

Thursday, August 13, 2015

80(ish)--- Zucchini Cornbread

Tired of the same old cornbread recipe?  Use up some zucchini from your garden (or your neighbor's garden) and increase your veggie intake for the day!  Zucchini is high in lutein, which is essential for eye health.  It also holds a lot of moisture when grated or shredded, so adding it to muffins or a bread allows you to reduce the amount of added fats that you use, while still keeping it moist.

Zucchini Cornbread
Makes 1 loaf

1/2 cup white sugar
1/4 cup light brown sugar
2 eggs
1/3 cup vegetable oil
1 cup all purpose flour
1/2 cup cornmeal
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 1/2 cups grated zucchini

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

In a large bowl, mix sugars, eggs, and oil until smooth.  Add in flour, cornmeal, salt, baking powder, and baking soda and mix again until combined.  Add in zucchini and salt, and mix until just combined.

Pour batter into loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool slightly, then remove from pan and cut into 8 slices to serve.

Nutrition Info per 1 slice: 241 calories, 10 g fat, 4 g protein, 33 g carbohydrates, 2 g fiber