Yay Wednesday! Whew, I'm tired tonight bloggies! I'm going to try to keep my writing short and sweet tonight...but I apologize in advance if its not. You know me, I love talkin' about my food! :)
Breakfast: Ezekiel plain english muffin (so good!), 1 tsp whipped Earth Balance, 2 egg whites scrambled with spinach and a small slice of pepper jack cheese. Also, 1/2 an apple. Yum! The pepper jack cheese was the perfect spicy touch on my egg sandwich...loved it!
Lunch: a salmon spinach salad. I had about 2.5oz of salmon leftover from last night, 1/2 cup of TJ's Harvest Blends and 2 cups of fresh spinach. I also crumbled 4 walnut halves on top and squeezed blood orange juice all over it. SO TASTY!!! I'm usually a little weary of leftover fish, but I actually really loved the salmon icy cold on top of a salad. Also, a blood orange.
Snacks: I forgot to take pictures! :( I had a single-serve Oikos, blueberry flavor, at 3:30 and a Quaker True Delights granola bar at 5:00. Both were delicious and kept me fueled for yoga.
Exercise: YOGA!!! Oh how I love going to classes. Tonight I tried out a new studio that several friends have recommended numerous times. They are running a special right now that all new students can sign up for unlimited classes for one month for only $50!!! I jumped on that, so you'll be seeing lots of yoga workouts popping up on the blog for the next 4 weeks. WooHoo! :) I'm excited to improve my balancing and upper body strength...I am majorly lacking in that area of yoga. Tonight's class was a 90 minute Intro to Ashtanga. I've always gone to Vinyasa classes, which are very similar to Ashtanga, but I think Ashtanga has the potential to be more strenuous. Both are considered to be power yoga, and both leave me dripping with sweat. I really enjoyed it and am looking forward to trying out more classes at the studio! :)
I wasn't sure how to count my calories...myfooddiary isn't too specific. They just break up yoga into "power" and "stretching". So I counted 60 minutes of "power" and 30 minutes of "stretching", figuring I was REALLY working for at least 2/3's the class, and the other 1/3 was warm-up and cool-down. Anybody have any other suggestions?
My hubb and I cooked dinner together tonight. I love that! We made a healthier version of lasagna, inspired by the Moosewood Low-Fat Favorites Cookbook, one of my faves.
Dinner: "healthified" veggie lasagna and a small glass of cabernet
[about 550 cal]
This lasagna was SO good, and while we couldn't eat it every night, it is so much healthier than my old meaty, cheesy, creamy versions from the past.
Healthified Veggie Lasagna [inspired by the Moosewood Cafe Low-Fat Favorites Cookbook]
8 servings443 calories, 11.9g fat, 4.9g sat fat, 59.6g carbs, 6.3g fiber, 21.5g proteinIngredients:
16oz brown rice lasagna noodles, cooked until al dente'
one jar of marinara sauce, about 3 cups
2 cups low-fat cottage cheese
1-1/2 cups part-skim shredded mozzarella, divided
1/4 cup parmesan
4 cups fresh spinach
1 tbsp olive oil
1/2 cup red wine
3 cloves garlic, minced
1 onion, chopped
2 bell peppers, sliced
3 portobello mushroom caps, sliced
1 can diced tomatoes
1 small jar of sliced olives
salt + pepper
Boil lasagna noodles until al dente, set aside. Preheat oven to 350*.
Heat oil in saute pan over medium heat. Saute garlic, onions, peppers, mushrooms for 2-3 minutes. Add 1/2 cup of wine and stir well. Add tomatoes and bring back to a boil. Reduce heat and cover pan. Simmer for about 10 minutes.
Rinse spinach and drain. Place in sauce pan and cover, turning heat to medium high. Stir occasionally, until spinach is wilted. (Should cook with just water clinging to leaves after rinsing). Chop spinach and mix together with cottage cheese, 1 cup of mozzarella and parmesan.
Spoon 1/2 cup of marinara sauce into bottom of 9x13 glass pan. Add one layer of noodles. Spoon 1/3 of veggies (use slotted spoon) on top of noodles. Add 1/3 of cheese/spinach mixture. Sprinkle 1/3 of olives on top. Add another layer of noodles. Spoon 1/2 cup of sauce on top of noodles, then veggies, cheese mixture and olives. Repeat. Add one final layer of noodles and last of sauce on top. Sprinkle last 1/2 cup of mozzarella across top.
Bake at 350* for 20 minutes.
Must. Go. To. Bed. G'night! :)
Edited to AddDaily Total:
calories consumed = 1492
calories expelled = 400
net calories = 1092
Light again! I'm really not meaning too...I'll grab a date before bed. Promise. :)
Tonight was another "healthify a classic favorite" night! I can't tell you how happy my hubb was when I told him we were having baked ziti. Especially since I was planning to use our favorite sweet italian sausage from Babes in the Woods. This sausage is so good and so lean...I didn't even have to drain any fat out of the pan after I cooked it. It browned and crumbled perfectly. I also used fat free ricotta and low-moisture part-skim mozzarella to help lower the fat, and whole grain brown rice pasta instead of semolina...you can't even tell the difference! Brian said he honestly wouldn't have known that I used fat free ricotta if I hadn't told him...woohoo! This recipe is so easy...just brown the sausage, boil the noodles, mix everything together and pop it in the oven at 350* for 30 minutes. Dinner? Done. Of course, you don't want to have it every night or even every week, but the "healthified" version is much better for you than the original!
"Healthified" Baked Zitimakes 12 servingscalories: 286 fat: 8.3g sat fat: 3g carbs: 37.1g fiber: 2.4g sugar: 6.4g protein: 15.4gIngredients:
16 oz brown rice penne pasta
1 jar marinara sauce (about 3 cups)
15 oz container of fat free ricotta cheese (I used Sorrento)
Boil noodles until al dente and drain. If using brown rice pasta noodles beware...they only take a few minutes to soften.
Brown sausage on medium heat in non-stick pan.
In large bowl, mix pasta and sausage together.
In smaller bowl, mix together ricotta and marinara sauce. Pour ricotta/sauce mixture into bowl with pasta and sausage and toss until coated.
Spread mixture in 9x13 pan and top with shredded cheese (I used a bit of cheddar/jack because I ran out of mozzarella).
Pop in oven at 350* for 30 minutes.
Dinner: I had one serving of ziti, which was PLENTY for me. (Just picture cutting the shorter width into 3 pieces and the long width into 4 pieces). I think Brian had three... I also made a giant spinach salad with
3 cups fresh spinach
1/4 yellow bell pepper
1/2 cup hearts of palm (love love love love these!!!!!!!!!!!!!!!!!)
1/2 a chopped celery stalk
1 tbsp Ken's Lite Ranch
sprinkle of sliced almonds
And a Pellegrino White Cranberry Juice bevi...
And for dessert, my FAVORITE sorbet, Ciao Bella!!! (in blood orange flavor...yum!) This stuff is amazing, trust me. And only 98 calories for 1/2 cup. Yum.
I am now completely and totally full and satisfied. :) Are there any classic favorite comfort food recipes that you've "healthified"?