Tortilla Pizza

This is an obvious one, but still worth mentioning. 

Pizza is the best, but we can't afford to eat it every day (this statement has been approved by both my body and my wallet.)

Soooo, make it yourself.

You will need:
Tortilla wraps (any flavor/blend... and I use mini wraps)
Pizza or tomato sauce (you have control! make it organic)
Cheese
Toppings (sauteed veggies, fresh spinach or tomato, pepperoni, etc.)

Assembly is obvious: sauce goes on tortilla, followed by cheese, then toppings, and perhaps a sprinkling more of cheese.  Pop that baby in the [toaster] oven at 450 F (if you use the mini tortillas like me it fits in the toaster oven!) and watch until the cheese is bubbly.

I like this pizza because it is very low carb, and you can control the size and what goes on it.  

Google images

>>>Want to make it gourmet?! Try this on for size:
Spread soft brie on a wrap, thinly sliced granny smith apples, and a drizzle of honey.  (Protein bonus: top with apple chicken sausage medallions from Fresco.)

>>>Want to make it extra cheese-y?!  Sit your assembled (but not cooked) pizza on a second tortilla that's covered only in extreme [cheddar] cheese!

Fiber One

After receiving my first delicious paycheck from work, I decided to go on a Target run. Oh yes, Target -- where my wallet saddens the moment I step through the sliding doors into my Wonderland. When I'm in my Wonderland, I tend to just do laps and find things to buy that didn't make an appearance on my official To Buy list.

As I'm home for the week, I decided to check out the baking aisle to scope out some healthier food to make. I found a Fiber One banana nut muffin mix (who knew that even existed?!), which I threw in my basket as soon as I laid eyes on it. I went home and made it so unbelievably fast and I'll have you know that I licked that bowl clean.

I strongly recommend buying these and making them asap. Although they are very yummy in the tummy, what I don't recommend is scarfing down more than one in a sitting -- that's a stomachache you don't want to deal with.

Spinach Chips

Preheat oven to 250 degrees.

Coat your spinach in a little bit of oil (I used coconut oil.)  

Lay the spinach in a single layer on a cookie sheet covered with parchment paper.

Sprinkle with salt, pepper, onion powder, etc.  (pick your poison)

Bake for 20-25 minutes or until the leaves are dry and crispy.  

Chips. 

Thirsty Thursday: My Favorite Smoothie

Picture: Google images

frozen raspberries 4-5
frozen blueberries 10+
frozen strawberries 5 (small)
vanilla Activia (or any other plain or vanilla yogurt)
pineapple coconut water
cranberry juice

This was my favorite smoothie last summer.  The coconut water is super-hydrating, which is great in the hot months, but also after a workout.  I use frozen fruit because then I don't have to add any ice, but if you prefer to use fresh fruit and ice instead, all the power to ya.  I don't add much cranberry juice since it tends to have a lot of sugar, but it can aid in digestion and also adds some sweetness to the smoothie.  I also really love the color of this one.  Cheers!

Weekend Baking

After a night of pinning tons of drool-worthy recipes the other night, I've decided that I must begin baking and stocking my mini-fridge in my dorm room. It's really become a bummer that I can't just cook whenever I'd like, because then I opt for easy on-the-go and not so healthy foods like poptarts and other foods filled with way too much sugar and sodium.

When I'm home next weekend, I plan on taking over the kitchen. Move over, momma. Here's what will be on the menu:

First up: breakfast sandwiches! I don't know why I never thought to make these before now. It's amazing what you'll find on pinterest. Get the recipe here!

{photo: Undressed Skeleton}

Next, more eggs! Have I ever told you breakfast foods are my absolute fave? I could eat breakfast for every meal. These egg muffins are another easy way to get some good nutrients and look so yummy! Get the recipe here!

{photo: Multiply Delicious}

I'll be taking what I make back to school with me so I can take these and run to class, eating something healthy on the way.

Do any of you pack your meals at the beginning of the week so they're at the ready to grab anytime during your hectic schedules? Let me know what you make in the comments!

Spinach and Tortellini Soup

Picture: prevention.com

This is the easiest soup I have ever made.  Not that I usually make soup, but it's almost as easy as the "just add one can of water and microwave" soup.  And it's goooood.  The original recipe, posted on Prevention.com, uses only 4 ingredients.  I added a few more spices because, hey why not?  

Ingredients:

- 4 cups boxed chicken stock
- 9 ounces cheese tortellini (Buitoni) 
- baby spinach
- parmesan cheese
optional: red pepper flakes, salt, pepper, basil

Directions:

Bring the chicken stock plus 1 cup water to a boil in a saucepan.  Add the tortellini and reduce heat to simmer; cook until the pasta is tender.  Stir in as much spinach as desired until just wilted.  (I then added my spices... the red pepper flakes were a must for me!  It just needed some more flavor.)  Sprinkle a little parmesan in each bowl when you serve it.  Done!

This recipe barely takes 10 minutes, and each bowl is only about 250 calories!  

White Bean Dip

White Bean Dip

Ingredients:

• 1 can white kidney beans, rinsed and drained
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 lemon, juiced
• 1 tsp hot sauce (or to taste)

Directions:

In a food processor, combine ingredients and pulse until smooth. Refrigerate until ready to serve.  Serve with carrot sticks or pita triangles.  

                                                                                                                       

Picture and Recipe: http://www.pauladeen.com/

                                                            

Unfortunately, I don't have a food processor, so I had to use my blender.  Not ideal, but I made it work.  I had to add a little more lemon juice (yes, I used lemon juice instead of a lemon, it tasted fine) to get the consistency that I wanted.  Then I had to add more hot sauce to get the flavor that I wanted.  Feel free to add more to this recipe... the original called for cumin, but I don't like that flavor so I omitted it.  I munched on this stuff with baby carrots... yummy and super filling!!

Recipe: Banana Brownie Protein Muffins

While I don't currently have the luxury of baking, as I live in a college dorm, I figured I couldn't not share this yummy recipe I came across... I'm definitely going to make these next time I'm home!

Banana Brownie Protein Muffins

{makes 12 muffins}

Ingredients:

3/4 cup (about 2 medium) frozen & thawed bananas

3/4 cup egg whites

1/4 cup unsweetened almond milk

1/2 cup plain greek yogurt

1/2 cup oats

2 tbsp coconut flour

2 scoops protein powder

1 tbsp unsweetened cocoa powder 

1 tsp baking powder

1 tsp baking soda

dash vanilla

dash cinnamon

Directions:

Mix all of the dry ingredients together.

In a separate bowl, mix all wet ingredients together.

Slowly fold both mixtures together until well incorporated.

Preheat oven to 350.

Line a muffin pan with silicone baking cups or spray baking cups with non-stick cooking spray.

Spoon the batter into each of the 12 muffin cups.

Place in the center middle rack and bake for 18-20 minutes.

If you would like these to be plain Banana Protein muffins (just like regular banana bread!) then use vanilla or unflavored protein powder and nix the cocoa powder. 

Macros:

75 calories

less than 1g of fat

3g fiber

9g protein

6g carbs

*Thanks to the Petite Athlete for this recipe!