Eat All You Want & Don’t Gain! Really!

fruitsEveryone who follows this blog regularly knows that #ThisGirlLovesToEat.  Anything that lets me eat unregulated amounts of food that I like, except kale #IHateKale, without bursting out of my jeans is something that is going to catch my attention. Sounds unlikely?  I know, I doubt it too, but I’m willing to be a guinea pig!

According to scientists, you can eat as much of these 14 foods and not gain any weight due to their high water and low-starch fiber content while containing very few calories.

These foods are not high in muscle building (and fat burning) protein, but they are filled with vitamins, nutrients and antioxidants.

Celery:celery

  • 95% Water
  • Contains potassium, folate, fiber, and 30% of your daily requirement of vitamin K
  • Has about 6 calories per serving
  • Eat when fresh – celery loses most of it’s nutritional benefits after 5-7 days

Kale:

  • One of the few foods that contains an Omega 3 Fatty Acid
  • 1 Cup has about 33 calories
  • High in vitamins and folate

Blueberries:three-blueberries

  • Champion in the Antioxidant world – has more than any other fruit
  • 1 cup has about 85 calories
  • 1 cup has 14% of the recommended daily requirement of fiber

Cucumbers:

  • 96% Water
  • 16 calories per serving
  • Seeds and skin contain most of the Fiber and Vitamin A (Beta-Carotene) which is good for your eyes

Tomatoes:tomatoes

  • Contain lycopene, a carotenoid, which helps fight against chronic diseases
  • High in vitamins A, C, and B2, as well as folate, chromium, potassium, and fiber
  • 1 medium-sized tomato has about 25 calories

Grapefruit:

  • High in fiber, which stabilizes blood sugar helps you feel fuller for longer
  • 1/2 a grapefruit has about 50 calories
  • High in Vitamin C and folate
  • Grapefruit has been found to help in weight loss, lowering cholesterol, and improving digestion

Broccoli:Broccoli

  • Contains an anticarcinogen known as sulforaphane
  • Most nutritious when eaten raw or steamed
  • Contains vitamins A, C, E, and K
  • 1 serving contains 20% of your daily fiber requirement
  • 1 serving has about 31 calories

Cantaloupe:cantaloupeandhoneydow

  • Contains beta carotene, a form of vitamin A that promotes healthy eyes
  • Contains potassium
  • Contains more than 100% of your daily recommended value of vitamins A and C
  • 90% Water
  • 1 serving has about 55 calories

Cauliflower:

  • Contains antioxidants and phytochemicals to help fight off chronic disease
  • An excellent source of folate, fiber, and vitamins C and K
  • Has about 25 calories per serving

Blackberries:The blackberry

  • Blackberries can help your brain to stay alert
  • Rich in vitamin C as well as antioxidants known as bioflavonoids
  • Can aid with digestion
  • Tightens tissue, leading to younger-looking skin
  • 1 serving has about 62 calories

Lettuce:

  • Whether Romaine, Green Leaf, Red Leaf, Romain, etc.: 96% Water
  • Folate, iron, and vitamins A and C
  • 1 serving has 10 to 20 calories

Oranges:

  • High in Vitamin C which is crucial in collagen production: oranges help keep skin free of damage and looking good
  • Medium orange has about 80 calories
  • You need to eat the white stuff under an orange’s skin (pith) it contains a lot of fiber, which helps lower cholesterol and blood sugar levels

Strawberries:strawberries-on-white-plate

  • Fat-free, sodium-free, and cholesterol-free (healthy for the heart)
  • More vitamin C in one serving of strawberries than there is in one orange
  • Tons of polyphenols, a type of antioxidant
  • A good source of potassium and fiber
  • 1 Cup of strawberries has about 50 calories

Honeydew Melons:

  • Only slightly more calories per serving than cantaloupe (64)
  • Contains over half of the recommended daily value of vitamin C
  • Contains over half of the recommended daily value of copper, which is crucial for healthy skin

If you are interested in more scientific details, you can read the original article on INSIDER.

If you’re interested in the things I may not devote an entire blog post to like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

Makers 46 & Snickerdoodles

TYSnickerdoodlesWhen I was young it seemed that there wasn’t a cookie that I didn’t love.  #ThisGirlLovesToEat 😉   Snickerdoodles were a particular favorite of mine!  I don’t know what I’ve been doing wrong, but somehow I’ve never managed to bake one that I absolutely loved.

Some were too crisp, some too soft, some too sweet and some have been strangely tasteless.  I was ready to throw in the towel and commit to buying my Snickerdoodles only from the bakery, when finally I found a recipe that satisfies my picky Snickerdoodle palate.

On Season 2, Episode 9 of Trisha’s Southern Kitchen on The Food Network, Trisha was doing holiday cookie baking.  One of the things I like about Trisha’s Southern Kitchen is that she cooks the same foods that everyday moms and wives have been cooking forever.  It’s salt of the earth fare that doesn’t involve a lot of fancy cookware or ingredients that are expensive and hard to find.  She makes the same mistakes in the kitchen that everyday cooks make and she laughs and has workarounds like we all do.

Trisha’s Snickerdoodle recipe was straightforward and was different than the others I had tried, so I decided to give it one more try.  The recipe was a hit with the family and not a single cookie lasted the weekend!  The ultimate sign of success in my kitchen!  To get Trisha’s insights and see her method, click on the episode link above to watch the video (about 2 minutes).

Trisha Yearwood’s Snickerdoodles

  • 1/2 Cup Salted Butter, softened
  • 1/2 Cup Vegetable Shortening
  • 1+1/2 Cups +2 TBLS Sugar
  • 2 Eggs (Trisha uses medium)
  • 2+3/4 Cups All-Purpose Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tsp Ground Cinnamon

Preheat the oven to 400° F.

In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes.

Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar.

Arrange the dough balls 2 inches apart on ungreased cookie sheets.

Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through.

Transfer the cookies to wire racks for cooling.

Store in an airtight container.   Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

I just broke the red wax seal on a new bottle of Makers 46.  The warm vanilla undertones of the smooth bourbon should go perfectly with the cinnamon sweetness of the snickerdoodles!  Looks like my evening is set!

If you are interested in the things I may not devote an entire blog post to like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

Oatmeal Cookies With A Sweet Surprise

oatmealcookiesI was feeling a little down today so I headed to the kitchen to change my attitude.

What better way to do that than bake some cookies?

Not content to make the usual “off the lid of the oatmeal container” recipe, I decided to tweak it a bit and came out with a cookie that smelled fantastic while it was baking, let me sneak in an ingredient my husband says he doesn’t like but I love (coconut), and went great with an ice cold bottle of Guinness while I settled in to watch USC Basketball play Providence #BeatTheFriars.

Oatmeal Cookies With A Sweet Surprise

  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • 3 tsp Vanilla
  • 2 large eggs
  • 1 tsp salt
  • 1+1/3 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 cups old fashioned oats
  • 1 (12 oz) package milk chocolate chips
  • 1 cup packed shredded coconut
  1. Preheat oven to 350° F.
  2. In the bowl of stand mixer (or a medium bowl if using a hand mixer) cream the butter, sugars, and vanilla. Mix on low speed for about a minute, then on medium for an additional minute until light and creamy.
  3. Add the eggs mixing on low between each addition. Mix on high for about a minute. The mixture should be pale yellow and very fluffy.
  4. In a medium bowl, combine the flour, salt, baking soda, and baking powder.
  5. Add the flour mixture to the wet ingredients, mixing on low until the flour disappears. Add the oats and mix on low again, just until blended.
  6. Add the coconut and chocolate chips mixing on low just until blended.
  7. Use a medium-sized cookie scoop (overflowing the scoop a bit) and place the dough on ungreased non-stick baking sheets about 2″ a part.
  8. Bake in a preheated oven for 12 minutes, or until the tops and edges start to turn a light golden brown.
  9. Remove the cookies sheets from the oven and allow the cookies to cool about 5 minutes on the pan before removing to a plate to finish cooling.
  10. When cookies are completely cool, store any you haven’t eaten in a tightly sealed container on the counter.

If it matters, the cookies even got my labs’ seal of approval.  After I spilled half a bag of coconut on the kitchen floor, which my labs were more than happy to help clean up, they were hounding around when they came out of the oven.  I gave them their own “cookies” but my black lab wasn’t satisfied with that and, even though she was SO BUSTED, I caught her standing up at the IMG_1743counter, as quietly as she could, eating as many cookies as she could (1 big one) before I got to her to get the plate out of her reach!

Before I get #HateMail, I know chocolate is bad for my babies, and she only got 1 cookie before I got her away from the plate, so don’t call the ASPCA on me.  It wasn’t dark chocolate so it was “less” bad, she’s a 90 pound dog so plenty big to handle digesting the minimal bit of theobromine in the maybe 5 chocolate chips in the cookie she managed to eat.  I love my dogs much more than I love cookies.  If you want to make them puppy safe just leave the chocolate chips out of a few.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

 

Giant Oatmeal-Vanilla Buttercream Pies

oatmealcreampierecipeOne look at this video and all I could think was, “Yum!”  I was able to eyeball the measurements of the ingredients pretty accurately from the video but, just to be safe, a quick Google hunt led me to the recipe at www.mybakingaddiction.com.  I love the internet!

Oatmeal Cream Pies

  • Preheat oven to 350° F
  • Line Cookie Sheet with Parchment Paper
  • In large bowl combine:  2 Sticks (1 Cup) Softened Butter
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Packed Light Brown Sugar

Cream together with a mixer until light and fluffy.  Add in:

  • 2 Large Eggs
  • 1 tsp Vanilla

Blend together until eggs are well incorporated.  Add in:

  • 1+1/2 Cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 3 Cups Old Fashioned Oats

Blend together until all ingredients are combined.

  • Drop dough by rounded large dough scoop into parchment lined cookie sheets.
  • Bake 13-15 minutes
  • Cool cookies on sheet for 1 minute then remove to wire racks to cool completely

To make Vanilla Buttercream filling, in a medium bowl combine:

  • 3/4 Cup Softened Butter (1 +1/2 sticks)
  • 2+1/2 Cups Powdered Sugar
  • 1 TBLS Milk
  • 1 tsp Vanilla

Blend with mixer until fluffy.  If too thick or stiff add a little more milk to thin.

Spread or pipe buttercream filling between two cookies sandwich style and enjoy!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Lemon Turmeric Energy Balls

lemon-turmeric-energy-balls

I came across this recipe on Pinterest and am so excited to try it.

I have a tree bursting with Meyer Lemons in my backyard and just got a fresh delivery of Medjool Dates from Hadley Fruit Orchards in Cabazon, CA.  I can’t possibly ONLY drink date milkshakes (although I’d love to try), and I need to find a way to get more turmeric, with it’s anti-inflammatory gifts, into my diet, so this is a win-win.

I may even make a batch that substitutes blood orange for the lemon because I also have a tree full of ripe Blood Oranges. #CaliforniaGirlCitrusProblems

In the ginger family, turmeric is used to flavor both sweet and savory dishes in many different regions’ cuisines: South Asia, Southeast Asia (Vietnam, Cambodia), India, Eastern Asia, the Middle East, Iran, South Africa, and Thailand among others. In Medieval Europe it was known as Indian Saffron because it was used as an alternative to the more expensive and harder to get spice.

Lemon Turmeric Energy Balls

  • 12 dried Medjool dates
  • 1 cup old-fashioned gluten-free oats
  • ½ cup almonds
  • 1 tablespoon chia seeds
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground turmeric
  • ½ cup shredded coconut, for dusting
  1. Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.
  2. Add the other ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tablespoon of water from soaking the dates if the mixture is too dry.
  3. With the small spoon scoop the mixture and roll into balls. Roll the balls in shredded coconut and place on the baking sheet.
  4. Store energy balls in an airtight container in the refrigerator until serving.

    Notes: Energy balls can be kept frozen up to 3 months.

    You can find the original recipe at http://www.natalieshealth.com/

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7 Superfoods to Add to Your Dog’s Diet


If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Healthy Apple Dessert or Between Meal Snack

Dessert doesn’t have to be made of ingredients that are bad for your diet!

You can take something healthy, like an apple and add some sweet or salty ingredients and it can feel like the most decadent treat without throwing you off of your diet track.

Large Granny Smith or Fuji Apple

Peanut butter (or Nutella, any other nut, seed, or soy butter/spread)

Granola or peanuts (or other favorite nuts, coconut, or seeds)

Dried cranberries (or raisins, dried cherries, apricots, dates or other dried fruit)

  1. Core the apple with an apple corer or melon baller. 
  2. Lay the apple on its side and cut crosswise into 1/4-inch thick slices. 
  3. Spread a thin layer of peanut butter over the slices. 
  4. Top with a few chocolate chips, a few peanuts, and a few dried cranberries. 
  5. Drizzle with thin lines of caramel or chocolate ice cream topping if desired.
  6. Enjoy without any guilt!

 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood