Saturday, September 29, 2012

Deliciously Skinny

My husband thinks I am crazy. 
Me : "I feel fat... have I gained weight? Do I look fatter?" 
Husband: "uh... you're crazy" 

But come on what husband would ever say "Yes you look fatter..." 
An ex husband... or better yet a dead one. 

Yeah call me fat... I dare you

I can't wait for Monday when I can get back to the gym. And TUESDAY is my Yoga night very excited about that too. This past week I have been making sure to eat delicious and healthy foods in good portions. Eat a healthy breakfast take my multi-vitamin, pack a healthy lunch, and eat a healthy snack once home and then a healthy dinner with a good portion size. 

 I didn't take photos of everything I made this week but I will give recipes for a few of my favorites. 

BREAKFAST: Chocolate Peanut Butter Chia Oats - they taste just like those no bake oatmeal cookies but sugar free and better for you! Oats, cocoa, pinch of salt, splenda or other no calorie sweetener, almond milk, chia seeds, and peanut butter. Stir it all up and put it in the fridge over night. Microwave when you wake up! 

LUNCH: Whole wheat tortilla, herb and garlic laughing cow cheese spread over the tortilla, then lettuce and turkey. yummy 

DINNER: Sausage baked Penne. I made whole wheat penne and mixed in Turkey sausage, peppers, onion, light mariana, and fat free ricotta. Bake for about 10-20 minutes and then top with fat free or skim mozzarella. 


  • Parmesan Cheese 
  • Garlic Powder 
  • Egg substitute 
  • Zucchini 
  • Olive Oil Spray 
  • Light Marinara Sauce 

Mix parmesan, garlic powder, and if you want any other seasonings (I used my aw shit!) 

slice zucchini into thin chips 

Create your assembly line. Dip chips in egg sub, then into your parmesan, and put onto your oil sprayed pan. 

Bake at 425 for 10 minutes, flip and bake another 10 minutes. 

Serve immediately with Marinara. It made a TON as you can see so I took leftover for lunch. They still tasted great but as with any "breaded" item its better fresh from the oven. 


  • 1 cup oats 
  • 2 cans of chick peas (rinsed and drained) 
  • 1/4 cup applesauce 
  • 1/2 tsp salt 
  • 1/2 tsp baking soda 
  • 2 1/2 tsp. vanilla 
  • 3 Tbs olive oil 
  • 2 Tbs cinnamon 
  • 1/2 cup splenda sugar blend (you could use 1 cup sugar or adapt to use straight splenda) 

Puree all ingredients together really well 

Chick peas are the star of this dish. The idea is so odd I know but trust me its DELICIOUS its so moist and gooey and doesn't take like hummus or anything weird! 

I topped mine with cinnamon and splenda blend 

On the way to the oven. Bake 35 minutes at 350 

While that is baking make delicious coffee!

I have switched to powdered creamer because its less calories and its hard to over use unlike the liquid I used to get. Plus it lasts longer and saves money aside from being healthier. If you haven't made the switch do. Just get flavored coffee and you really won't miss a thing. 


  • Vegan Cream Cheese - Tofutti (you could sub fat free cream cheese)
  • Almond Milk (you can use skim milk if you want I love the flavor and texture of almond milk)
  • Splenda 

This has fat but is low in calories. I tried it because the original recipe from Chocolate Covered Kate was Vegan. The idea of vegan always sounds so healthy haha but really for fat and calorie consumption it doesn't make a difference unless you have a dairy concern I might use fat free cream cheese next time. The flavor and texture of this was REALLY great though. 

Stir the three items together until you get a good icing texture. 

YEAH out of the oven and the whole house smells like delicious cinnamon buns but HEALTHIER

Serve with fruit and coffee for the best rainy Saturday breakfast ever. Also great for a holiday breakfast.  Even those not trying to be healthy would love this it in no way tastes like its healthy low fat low sugar or vegan it just tastes DANG good. 

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