Breakfast Quinoa a great start to the morning for the StrollerFit moms
1/2 cup Quinoa
2/3 cup water
1/3 cup Orange Juice
bring to a boil, then simmer for 15 minutes, covered
top with raisins and chopped walnuts
Enjoy!
Heathers Quinoa with Corn
4 ears of corn shucked (1 ear of corn equals 3/4 cup of corn kernels, so you can use frozen corn)
1 tbsp finely grated lemon zest (2 lemons)
2 tbsp fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tbsp mild honey
1/2 tsp salt
1/4 tsp black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup fresh mint
Put corn in a 5 quart wide pot, add water to cover and bring to a boil, covered. Remove from the heat and let stand for 5 minutes, covered. Transfer corn to a cutting board, when cool enough, cut kernels off the cob with a large heavy knife
meanwhile. whisk together lemon zest, butter, honey, salt & pepper in a large bowl til well combined
wash quinoa in 3 changes of cold water, drain in a large sieve each time.
Cook quina in a 5 quart pot of boiling water, uncovered until tender, about 10 minutes. Drain in a sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve. then cover with a lid (do not worry if it does not fit tightly) and steam until quinoa is tender and fluffy and dry, about 5 minutes. Remove from heat and let stand covered for 5 minutes.
Add Quinoa to dressing and toss until dressing is absorbed, stir in corn, scallions, mint and salt and pepper to taste.
this is a great side instead of rice.
Thursday, October 29, 2009
Stuffed Pumpkin - from Tracy a StrollerFit Mom
Tracy was talking about this at StrollerFit the other day recipe and it sounds great, so try it out, I am making it on Halloween for a healthy meal.
Ingredients:
1 standard Sugar Pumpkin (top cut off, cleaned out (save the seeds) seasoned inside with salt &
pepper
1-6oz box of Uncle Ben's Long Grain and wild rice original recipe with 23 herbs and seasoning
12-16 oz of lean ground beef, pork or turkey
Directions:
Preheat the oven to 375 degrees
brown the ground beef and drain off the excess fat. cook rice according to directions and mix with the cooked ground meat. Fill the pumpkin without packing it tight and pop the top back. Wrap the stem in foil so it does not burn. Place the pumpkin in a pan with about an inch of water. Bake 60-75 minutes. Test by taking the top off and check the pumpkin with a fork, cut a small piece from the wall and taste to see that is not to firm. Over cooking will make it mealy, so if you put it back in, check after 10 minutes.
Let it rest for 15-20 minutes before serving.
Skin will Peel off nicely after it has cooled and then make a slice to serve with the filling.
Baked Pumpkin is a great source of Vitamin A.
Clean the seeds and dry with a paper towel, lay flat on a baking sheet, sprinkle with salt (to taste) and bake at 200 degrees til crispy. let cool and enjoy a healthy snack
Ingredients:
1 standard Sugar Pumpkin (top cut off, cleaned out (save the seeds) seasoned inside with salt &
pepper
1-6oz box of Uncle Ben's Long Grain and wild rice original recipe with 23 herbs and seasoning
12-16 oz of lean ground beef, pork or turkey
Directions:
Preheat the oven to 375 degrees
brown the ground beef and drain off the excess fat. cook rice according to directions and mix with the cooked ground meat. Fill the pumpkin without packing it tight and pop the top back. Wrap the stem in foil so it does not burn. Place the pumpkin in a pan with about an inch of water. Bake 60-75 minutes. Test by taking the top off and check the pumpkin with a fork, cut a small piece from the wall and taste to see that is not to firm. Over cooking will make it mealy, so if you put it back in, check after 10 minutes.
Let it rest for 15-20 minutes before serving.
Skin will Peel off nicely after it has cooled and then make a slice to serve with the filling.
Baked Pumpkin is a great source of Vitamin A.
Clean the seeds and dry with a paper towel, lay flat on a baking sheet, sprinkle with salt (to taste) and bake at 200 degrees til crispy. let cool and enjoy a healthy snack
Tuesday, October 27, 2009
Fig and Walnut Energy Bar
StrollerFit Moms I did not think I would like this, because I do not like figs, but I tried it anyway and loved it! So here it is...
Ingredients:
cooking spray
1 cup quick-cooking oats
1 cup bran cereal (I used fiber one)
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry skim milk
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup honey
2 large eggs
directions:
1. preheat the oven to 350 degrees. coat a 9 by 13 pan with cooking spray
2. place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor , coarsely chopped. add the eggs and honey and pulse until well combined.
3. transfer the mixture to pan; spread evenly with fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container up to 3 days or wrap individually and freeze for up to 3 months
For those doing weight watchers they are 3 points a bar, I cut them into 24 pieces making it 2 points a bar.
Ingredients:
cooking spray
1 cup quick-cooking oats
1 cup bran cereal (I used fiber one)
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry skim milk
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup honey
2 large eggs
directions:
1. preheat the oven to 350 degrees. coat a 9 by 13 pan with cooking spray
2. place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor , coarsely chopped. add the eggs and honey and pulse until well combined.
3. transfer the mixture to pan; spread evenly with fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container up to 3 days or wrap individually and freeze for up to 3 months
For those doing weight watchers they are 3 points a bar, I cut them into 24 pieces making it 2 points a bar.
Friday, October 23, 2009
Dinner and Dessert to keep you warm, full and losing weight
These are 2 Weight Watchers Recipes that I made this week. Both delicious, low in point, quick and easy to make and best of all the kids ate and enjoyed!
Stuffed Pepper Soup
Ingredients:
1 pound extra lean ground beef
1 tbsp olive oil
1 large onion
1 - 14.5 ounce can diced tomatoes (I used the one with basil and garlic)
2 cups chopped pepper
1-15 ounce can tomato sauce
3 cups fat free beef broth
1 cup cooked brown rice
1/2 tbsp basil
1/2 tbsp oregano
Directions:
heat the olive oil in the pan and soften, add the meat and Brown together, drain off the fat
While meat is cooking, mix the remaining ingredients in the crock pot, add the drained meat and onions, mix well, cover and cook on low for 6-8 hours.
Makes 12-15 servings, 1 cup equals 2 points
Pumpkin Mousse
Ingredients:
2 packages of instant vanilla pudding
1 tsp pumpkin pie spice
2 cups skim milk
1-8 oz container of fat free cool whip
Directions:
Beat all ingredients together and divide into 8 dishes, each serving is 3 points
Stuffed Pepper Soup
Ingredients:
1 pound extra lean ground beef
1 tbsp olive oil
1 large onion
1 - 14.5 ounce can diced tomatoes (I used the one with basil and garlic)
2 cups chopped pepper
1-15 ounce can tomato sauce
3 cups fat free beef broth
1 cup cooked brown rice
1/2 tbsp basil
1/2 tbsp oregano
Directions:
heat the olive oil in the pan and soften, add the meat and Brown together, drain off the fat
While meat is cooking, mix the remaining ingredients in the crock pot, add the drained meat and onions, mix well, cover and cook on low for 6-8 hours.
Makes 12-15 servings, 1 cup equals 2 points
Pumpkin Mousse
Ingredients:
2 packages of instant vanilla pudding
1 tsp pumpkin pie spice
2 cups skim milk
1-8 oz container of fat free cool whip
Directions:
Beat all ingredients together and divide into 8 dishes, each serving is 3 points
Sunday, October 4, 2009
StrollerFriends Cookbook
I have decided to collect recipes from the StrollerFit Moms across the country and make another StrollerFit cookbook. This one will be Healthy Holiday Favorites, with tales from the StrollerFit Family Kitchens, pictures of our StrollerFriends and favorite healthy holiday meals that everyone including the kids will eat.
If you would like to contribute, email me your recipe -Cari.Fisher@StrollerFit.com
Send recipe, picture of you and the kids or just the kids and if you have a story behind the recipe, send that too.
Please forward this request to any StrollerFit moms you know.
Once I am done, I will notify everyone. I am estimating the cost to be $20 ($15 for the cost, plus $5 donation to the American Cancer Society). Once I have a cost plush shipping, I will let everyone know.
For those that do not know, my mom is battling the awful disease and I want to do a StrollerFit Cancer Fund raiser in her honor, she does Restore the core at e and motivates me everyday to lose the weight and get in shape and live life to its fullest.
If you would like to contribute, email me your recipe -Cari.Fisher@StrollerFit.com
Send recipe, picture of you and the kids or just the kids and if you have a story behind the recipe, send that too.
Please forward this request to any StrollerFit moms you know.
Once I am done, I will notify everyone. I am estimating the cost to be $20 ($15 for the cost, plus $5 donation to the American Cancer Society). Once I have a cost plush shipping, I will let everyone know.
For those that do not know, my mom is battling the awful disease and I want to do a StrollerFit Cancer Fund raiser in her honor, she does Restore the core at e and motivates me everyday to lose the weight and get in shape and live life to its fullest.
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