Coming up at LOSE IT!!

Tuesday, August 30, 2011

What Type Of Mindless Eater Are You??

Mindless eating can be a huge problem when it comes to losing weight and reaching your goals. Take this little quiz and begin to understand what type of minless eater you are so you can recognize not only what your eating but HOW your eating.

A) I tend to eat when I'm nervous, stressed or bored.

B) I tend to overeat when I am with my friends or at parties.

C) I tend to eat whenever I see food, particularly if it smells or tastes good.

D) I tend to eat at the same time of the day whether I am hungry or not.

E) I'm too busy to eat, I squeeze it in between tasks or while I'm working.

F) I tend to automatically follow diet "rules" instead of thinking through whether I want it or not.

G) I tend to eat well at meals but have difficulty during the holidays.

H) I tend to eat well during the day but snack as soon as the sun goes down.

I) All of the above

MINDLESS EATING TYPES:

If the statement above describes you, you might be...

A) Mindless Emotional Eater: You eat in reaction to emotions, any kind of feelings. Good and bad feelings lead to munching.

B) Mindless Social Eater: You tend to overeat in social situations or perhaps you match your friend or spouse's eating bite for bite.

C) Mindless Pleasure Eater: You are very reactive to your senses. Eating is often triggered by the wonderful aroma of cookies baking or spying a dish of goodies instead of to reduce your hunger.

D) Routine Mindless Eater: You like structure. You follow meal times and sometimes just eat on autopilot.

E) Multitasking Mindless Eater: You tend to eat while you work, make dinner, drive or play. Sometimes you over or undereat because you are distracted and your attention is divided between eating and doing something else.

F) Mindless Eating Dieter: You struggle with cravings and feeling hungry. When you follow diet rules instead of mindfully listening to what your body wants and needs, sometimes you end up not eating enough. Or, you overeat after you give up battling your cravings.

G) Mindless Special Events Eater: You might eat well day-by-day but tend to overeat on holidays, birthdays, celebratory dinners and special occasions.

H) Mindless Night Eating: You often eat well from sun up to sunset but at night you struggle with getting the munchies. You might even get up in the middle of the night to snack.

I) All of the above: A little of all of these sound familiar.

The Challenge this week is to pick 1 of these mindless eating habits and focus on it throughout the week. Make a plan for how you are going to improve and overcome these habits.

Friday, August 26, 2011

BACK TO SCHOOL

So it's getting to be that time of year...finally :) Kids go back to school and they need a good healthy breakfast, a balanced lunch, and a fun nutritious after school snack! I hope some of these recipes below will help with that. Thanks for all that contributed. There are SOOO many ideas out there. Enjoy, and if you have one to share please email me gillfunk@gmail.com

hmmmm....What would you rather have your child eating....
This
or that

Get a GREAT Start to the Morning

Breakfast Ideas

Wheat Berries
1 cup soft white wheat
2 Cups water
Stick in crockpot on low over night
Add mix ins like you would oatmeal

A healthy way to do pancakes
6 egg whites
2 whole eggs
1 cup oatmeal
1 tablespoon cinnamon
1/2 cup fruit (we usually do banana and frozen blueberries)
3 packets of splenda/truvia (I do a little honey instead)

blend all ingredients in blender and cook like a pancake
enjoy

Puff Pancakes (we call them GP’s at my house)
6 Eggs
1 C skim milk
½ cup white flour
½ cup wheat flour
½ tsp salt
1 TB butter (softened)

Mix WELL
Bake at 400 for 20 -25 minutes

Serve with; mayple syrup or jam


Baked Oatmeal

¾ cup applesauce
½ cup brown sugar
2 Eggs
2 C milk
3 C quick oats
2 tsp BP
2 tsp Salt
2 tsp vanilla
2 tsp cinnamon
Mix with mixer than pour into 9X13 pan
Bake for 25 min at 375
Serve with any type of fruit on top and a little whipped cream

Yogurt ParfaitN
onfat Plain Greek Yogurt
Sugar Free Jam
½ cup cottage cheese
Fruit
A “crunchy” of your choice
(Granola/plain cheerios/grapnuts)

Breakfast smoothie
FRUIT!
YOGURT!
SPINACH! Or other green
WATER!
ICE!

Oatmeal ADD INS
ANY dried fruit you like!
Chopped nuts (walnuts, peanuts, almonds, cashews….)
Peanut Butter
Honey or agave
Jam (I like to make it swirly for my kids to stir in)
Brown Sugar
Fresh Fruit (bananas and blueberries are my fav)
Sprinkles
Flax seed
Wheat Germ
Maple Syrup
Pomegranite seeds
Protein Powder
Fruit Yogurt
Cinnamon
Allspice
Chocolate chips ;)
Fat free cream cheese with fruit

Cinnamon Quinoa Breakfast
Yield: approx 4 cups
1 cup quinoa, rinsed
3 cups unsweetened almond milk
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp allspice
1/2 cup raisins
1 med apple chopped small (save some for garnish)
stevia or agave to taste
1/2 cup raw walnuts, chopped
4 tbsp raw sunflower seeds
1 cup fresh organic blueberries
optional – fresh raspberries, fresh strawberries, chopped pecans or almonds, hemp seeds
Method
Combine quinoa, almond milk, cinnamon, allspice, raisins in medium sauce pan. Bring to a boil and then place lid on pan and reduce to low heat. After 5 mins stir in chopped apple and simmer for approx 5-7 mins longer. Stir and check for remaining liquid and ifmost is absorbed then remove from heat, leaving lid on pan and let rest for 5 mins to absorb rest of the milk. If when you peek, there is still lots of liquid, simmer for 3-5 mins longer but keeping a close eye over the pot as this mixture can easily burn if left to boil dry, then let it rest for 5 mins. Taste for sweetness and adjust to your liking with 3-5 stevia drops or a dribble of agave syrup. You may not need any additional sweetener as the raisins and apple do add a nice sweetness that may be just perfect for you. Be cautious as even these natural sugars will spike your blood sugar levels and you want to minimize this.
Top each serving with walnuts, sunflower seeds, blueberries and remaining chopped apple. If I have raspberries or strawberries on hand I like to toss them on top instead or as well!

Home made Granola
2 C oatmeal
½ tsp cinnamon
1 cup coconut flakes
½ cup sliced almonds
½ cup raw sunflower seeds

Heat (barely)
2 TB butter
¼ Cup honey
1 tsp Vanilla
Pour warm mix over oatmeal mix
Stir will coated well
Bake on cookie sheet in oven on lowest setting for 3 hours in evening. Turn off oven and leave granola inside over night

Breakfast Cookie
1Large Banana
1/2 C natural Peanut Butter
1/2 C honey
1 tsp vanillla
1 Cup oats
1/2 Cup whole wheat flour
1/4 Cup powdered milk
2 tsp cinnamon
1/4 tsp Baking Soda
(And then I always add a little flax seed and some grape nuts for a crunch)
3/4 cup dried fruit

Bake at 350 9-11 minutes
drop cookies on sheet and smash down with spatula


Don’t forget EGGS
Scrambled
Over easy
Fried
Omelette style
Egg sandwhich with a little ham and cheese










Yummy Lunch Ideas

Kids LOVE finger foods (don’t we all)
Send them with different veggies and dips to give them variety

Peanut-Butter-Ginger Dip
3/4 cup(s) creamy peanut butter
1/3 cup(s) very hot tap water
1/4 cup(s) honey
4 teaspoon(s) soy sauce
1 teaspoon(s) grated, peeled fresh ginger

Prepare Peanut-Butter-Ginger Dip: In medium bowl, with wire whisk, mix peanut butter, hot tap water, honey, soy sauce, and grated, peeled fresh ginger until smooth. Can be made early in day, but leave at room temperature. (Mixture will get too stiff if refrigerated.)

Cheesy Salsa Dip1
package(s) (8 ounces) light cream cheese
3/4 cup(s) cannellini beans, rinsed and drained
3/4 cup(s) medium-hot salsa

Prepare Cheesy Salsa Dip: In food processor with knife blade attached or in blender at low speed, blend 1 package light cream cheese and 3/4 cup rinsed and drained cannellini beans until smooth. Add medium-hot salsa; use pulsing action on food processor, or turn blender on and off, to incorporate salsa, but do not overblend; mixture should be chunky. Can be made early in day and refrigerated.


Carrot Dip
Serve it with whole-grain bagels or steamed veggies for the younger set, while older kids might enjoy carrot sticks and cucumber slices
Ingredients
2 medium-size carrots, sliced
1/2-inch piece ginger, sliced
1/4 to 1/2 teaspoon curry powder
1/4 cup plain yogurt
2 tablespoons olive oil
1/2 teaspoon kosher salt (see tip below)
1/2 teaspoon white vinegar
1/2 teaspoon honey or sugar

Instructions
Steam the carrots and ginger over boiling water until the carrots are tender, about 10 minutes.
Blend them with the remaining ingredients in a food processor until smooth.

Honey mustard dip
Ingredients
1 pound sugar snap peas
2/3 cup plain yogurt
1/4 cup honey
2 teaspoons Dijon mustard

Instructions
Pinch the flower ends off the peas and remove the strings. Bring a large saucepan of lightly salted water to a rapid boil. Add the sugar snaps. Immediately drain them in a colander, then plunge the peas into a bowl of ice water for 5 minutes. Drain and pat them dry.
To make the dip, combine the yogurt, honey, and Dijon mustard in a small bowl. Serve the dip surrounded by the blanched sugar snaps. Serves 4 to 6.

Ideas from other parents....

"If you buy a thermos, the sky is the limit. We use the wide-mouthed, short kind. It is like eating out of a bowl. (Just don't forget to pack the fork or spoon!) I heat the food until it is piping hot; hotter than I would serve. By lunchtime it is just right. You can pack any casserole. I have even packed bite-sized pieces of pork chops, steak, hamburgers or pizza in the thermos. Sometimes I'll pack leftover taco meat and put the shell in a sandwich container."

"I have a picky eater who doesn't eat sandwiches, so we have lots of 'different' lunches. She eats a lot of 'rollups,' which are just slices of lunchmeat and cheese rolled up. You can also roll lunchmeat around a cheese stick if [your child] likes those.

"Another thing that was popular for a while was a bag of cut-up lunch meat and cheese and crackers so she could make her own 'sandwiches' out of them. Fortunately, she does like grapes, apple slices and applesauce, so I can always get a fruit in there. [Add] some juice and some cookies and we call it a lunch!"


"Tuna fish salad with crackers is a huge favorite of my son!


“To keep things cold I have a cool pack that I put in her lunch bag. She also loves to have a 'frozen yogurt' which is just a Go-Gurt that I freeze and send. I also freeze applesauce in a small container which keeps her food cold too”

"Homemade muffins: I do a batch, wrap them in saran wrap, then freeze them. They keep for weeks and they thaw well by lunch time.

Use a variety of breads;
Crecents
Bagels
Rolls
Pitas
Flat Bread
Whole Wheat Buns
Tortillas for wraps
Use cookie cutters to make sandwhich shapes

PB and J Roll ups
Roll out bread as flat as you can with roller
Spread Peanut Butter and Jam
Roll it up
Cut into mini logs

Sandwhich on a Stick
How do you turn a sandwich into a fun snack? Make it a stick-wich!
Ingredients
bread
cheese
lunch meat
grape tomatoes
lettuce
pickles
olive

Instructions
Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter).
Slide the cubes onto a skewer with other foods your child likes, such as a grape tomato, a piece of lettuce, a pickle, or an olive.
Set out a side of mayo or mustard for dippin.

HAM and Cheese Pita
Ingredients

2 (6-inch-diameter) pitas
2 teaspoon(s) Dijon mustard
8 slice(s) (about 4 ounces) thinly cut cooked ham
2 ounce(s) (1/2 cup) Jarlsberg light cheese

Directions
Preheat oven to 475 degrees F. Slice each pita horizontally in half, and place cut side up on large cookie sheet.
Spread 1/2 teaspoon mustard on each pita half. Top each with 2 slices ham and 2 tablespoons cheese. Bake 5 minutes or until cheese melts and pitas are toasted. Cut each sandwich in half to serve.

Some fun and EASY After School Snack Ideas

Homemade Cinnamon and Sugar Chips
Whole wheat tortillas
Pam cooking spray
Cinnamon and Sugar
Preheat oven to 350
Cut toritllas into wedges
Spray lightly with pam
Sprinkle with desired amount of cinnamon and sugar
Bake till very lightly browned and crispy



Clean Eating No bake cookies--
Mix the following ingredients in medium saucepan:

1/2 c water
4 tbsp cocoa powder
1 c demerara sugar (evaporated cane juice, can get in the
bulk section at Winco)
---bring to boil for 1-2 min. stirring constantly!!

Then pour cocoa mixture over the following ingredients:

3 cups oats
2/3 c all natural peanut butter
1 tsp pure vanilla

Drop by tablespoons...cool for 10 min on wax paper.


A Healthier Fruit Dip1 (8 oz.) pkg. low fat cream cheese, room temperature
1 (6 oz.) container vanilla yogurt
1 tsp. vanilla extract

Chocolate Hazelnut Spread (makes 1 1/4 cups)
1 Cup Hazelnuts
1/4 Cup Agave or Honey
2 Tbsp Cocoa Powder
3 Tbsp Hot Water
1. Preheat oven to 350 F degrees.
2. Place hazelnuts on a baking sheet and toast for 15 minutes.
3. Remove hazelnuts to a kitchen towel, cover and rub to remove the hazelnut skins.
4. Place hazelnuts in a food processor and chop for 30 seconds.
5. Add the remaining ingredients and puree.
6. Serve with crepes or as a dip for fruit.

Makes 3/4 cup
Hands-on time: 10 minutes
Total time: 20 minutes



Sunflower Oat Bars
2 1/2 cups rolled or quick oats (substitute gluten free oats if needed)
1 cup sunflower seeds (raw or toasted)
1/2 cup raisins
1/2 cup carob chips (or cacao nibs)
2/3 cup nut or seed butter of choice
1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)

1) Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.

2) Whisk together nut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.

3) Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refridgerated till ready to use. They ought to last two weeks at least.


And easy snack kids can make…
Crush 4 graham crackers in a quart size Ziploc bag with a rolling pin
Mix crumbs from crackers in a bowl with half cup raisens
Half cup peanut butter
And 4 TBS honey
Roll out a teaspoon of batter into a ball and flatten into a cookie shape
Press lightly into coconut flakes

Don't forget .....
Cottage cheese and Fruit
Veggies and hummus or dip
Ants on a log
Ham roll ups
Fruit leather or homemade fruit roll up
Dried Fruit
Nuts
Yogurt and Fruit
Cheese and Crackers

Tuesday, August 23, 2011

Vegan 5 minute sunflower oat bars

So Easy
So fast
So tastey!
And you can really get creative with these. Adding pretty much whatever healthy seed, nut, dried fruit you want!
Makes 10-12 bars

2 1/2 cups rolled or quick oats (substitute gluten free oats if needed)
1 cup sunflower seeds (raw or toasted)
1/2 cup raisins
1/2 cup carob chips (or cacao nibs)
2/3 cup nut or seed butter of choice
1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)

1) Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.

2) Whisk together nut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.

3) Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refridgerated till ready to use. They ought to last two weeks at least.

Monday, August 22, 2011

Good Breakfast and a fun idea for the kids!

Quinoa Breakfast Porridge



So I can't help but think of the story, Goldilocks and the Three Bears when I hear the word porridge. I have never had porridge before and thought it would be fun to try it with Quinoa.

Afraid that my kids wouldn't touch the goopy stuff I decided to make it more entertaining for them. I had them gather up 3 stuffed animal bears, one small, one medium and one large and put them around the table with us. As we ate our porridge we told the story of the three little bears.

The kids LOVED it, and they cleaned their bowls.

HERES THE RECIPE

NOTE!****
I didn't have an immersion blender? so I just used a regular blender to blend it up a bit.

Also for the kids I had them stir in a little bit of homemade jam and topped it with bananas. But you can get totally creative and put whatever you have on hand into this stuff. (dried fruits...nuts...ect...)

Saturday, August 20, 2011

Lots of new CLEAN recipes.

Keep it tight Tilapia

Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!
Ingredients
• 1/4 cup / 60 ml best-quality olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed
Preparation
Preheat your oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
In a medium sized bowl combine olive oil, garlic and seasonings.
Dip each filet into the seasoning and place it on the baking sheet.
Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
Bake for 10 minutes

Accidentally Vegan Oatmeal Cookies

Ingredients
3 T. ground flax plus 9 T. water
1 cup sugar free/natural applesauce
2 t. vanilla
1 T. honey
3 cups oats
1 cup whole wheat flower
1 t. baking soda
1 t. cinnamon
dash of salt
1 cup raisins
1 1/4 c. sucanat
Instructions
Preheat oven to 350.
Mix all the dry ingredients, plus raisins and almonds, in a small bowl.
Mix all the wet ingredients in a medium bowl
Add dry to wet.
Bake for 12-14 minutes.


Tips & Bonus Information
These were so delicious....
Yield: 24-36 depending on how big you make them.
Preparation Time: 10 minutes
Cooking Time: 12-14 minutes


SWEET POTATO BUTTER

This is so yummy on a slice of bread, on top of pancake, or mixed in with oatmeal. Use it as a spread or put a tbsp. in oatmeal. I did the recipe on my own from an older recipe so I do not have nutritional value, but all of the ingredients are clean. Enjoy!!
Ingredients
2 cups cooke, mashed sweet potatoes
3/4 cup honey or Agave nectar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
2 tbsp. lemon juice
Instructions
Combine all of the ingredients into a sauce pan and cook over low heat for about 25 minutes. Mixture should be thick and smooth. Place in jars and let cool!
Yield: This can be frozen. I place a jar in the fridge and freeze the others. It will last in the fridge for a few weeks.


I brought this popcorn in to share with you guys last week. It was a HIT!
Cinnamon Sugar Popcorn

8 cups popped popcorn (popped without salt or fat)
cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 tablespoons butter, melted
Directions:
1
Place popcorn in a large bowl.
2
Lightly coat popcorn with cooking spray; toss well.
3
Repeat procedure.
4
Combine sugar, cinnamon and salt in a small bowl.
5
Drizzle popcorn with melted butter; toss well.
6
Sprinkle with sugar mixture; toss well to coat.



Your Challenge for the Week

We are a nation of supersized portions and super sized people. Most people I talk to eat fairly healthy, or at least know what healthy food they should be eating. The problem usually comes down to Portion Control. Why is it so hard for us to eat the right portions?
There are a few things that contribute to us eating more food at any single occation
-LARGER PACKAGES AT GROCERY STORES
-LARGER SERVINGS AT RESTARAUNTS
-LARGER DISHWARE AT HOME
Are brains are trained to want to eat MORE when there is more available, wether we need it or not :(

Most of us don't know what the "correct" portion size should be...making it VERY difficult to estimate how many calories you could possibly be scarffing down in one sitting.

CHECK THIS OUT
For one week I want you to eat off a 10 inch plate for your largest meal of the day. Think small...your stomach will thank you! We can mindlessly eat less by making this little change.

Wednesday, August 17, 2011

Are you over doing it on the snacks?


Last week I asked the question...DO WE NEED SNACKS IN OUR DIET?
Most of you said "YES", for a variety of reasons. And I would have to agree :)
HOWEVER!!! I suspect that some, if not most, are over-doing it on the snacking. Heres a great way to find out! If you haven't calculated your calorie needs using the BMR formula please click here get out your calculator
DONT FORGET TO SUBTRACT 500 IF YOUR GOAL IS TO LOSE WEIGHTHere is the formula if the link doesn't work
English BMR Formula
Women: BMR = 655 + ( 4.35 x weight in pounds ) + ( 4.7 x height in inches ) - ( 4.7 x age in years )
Men: BMR = 66 + ( 6.23 x weight in pounds ) + ( 12.7 x height in inches ) - ( 6.8 x age in year )

Then do this.....

Harris Benedict Formula
To determine your total daily calorie needs, multiply your BMR by the appropriate activity factor, as follows:

•If you are sedentary (little or no exercise) : Calorie-Calculation = BMR x 1.2
•If you are lightly active (light exercise/sports 1-3 days/week) : Calorie-Calculation = BMR x 1.375
•If you are moderatetely active (moderate exercise/sports 3-5 days/week) : Calorie-Calculation = BMR x 1.55
•If you are very active (hard exercise/sports 6-7 days a week) : Calorie-Calculation = BMR x 1.725
•If you are extra active (very hard exercise/sports & physical job or 2x training) : Calorie-Calculation = BMR x 1.9



Than minus 500 if your goal is weight loss
oh what was that? it seems really high? k well you might have estimated your daily acitivity a little high, try again.

Ok still seems high? well let me ask this question....Do you know how many calories you eat in a day right now? Not guessing...do you KNOW? Until you KNOW what you are eating, this daily calorie number is meaningless. (get ready for a food journal lecture)
I HATE counting calories, and I don't LOVE writing down everything I eat. BUT I promise you guys, we have got to do this at least once so we can figure out what we are really consuming. It will be very eye opening and helpful.

So once you have your recomended calorie needs than divide them out into meals and snacks...like this...
Say I need 2000 calories in a day
so to divide it out....
500 calories each meal (1500)
than I have 500 calories left over for snacks
I will have two snacks that are about
200 calories each (400)

Knowing this will help me ESPECIALLY when it comes to snacking....I can have a handful of nuts for a snack...just not 4 handfuls.

I think you will find that we do not NEED as many snacks as you think. And they definetly don't need to be large snacks.

HOPE THIS HELPS

Saturday, August 13, 2011

Loser of the month!!!


July's SuPeR UlTrA MeGa LoSeR of The month is....DRUM ROLL...
MELISSA WOODLAND!
Last month she was able to shave 3.7% of her body weight. Melissa ate pretty healthy to start with, but knew she needed to make a few tweeks. There are two main things she has been focusing on since starting lose it....
1. Filling up on fresh produce (especially from her garden) Fruits and Veggies not only pack a big nutritional punch but they have alot of fiber and water so they keep you full on less calories.

2. Not eating after 7 p.m. Night time mindless munching will RUIN your calorie budget in a hurry. This simple tip has helped Melissa a ton.

Keep up the good work! keep the motivation! and thanks for having such a positive attitude. YOU ROCK GIRL!!!!!

Wednesday, August 10, 2011

11 healthy Dips and Spreads

I don't know about you...but I love a good dip! But what I also know is that typically they are a calorie trap. I came across these 11 "healthier" dips and spreads and can't wait to try some of them with fresh veggies from the garden. GOTTA LOVE SUMMER!
oh ....and you can see the nutrition facts too :)
click here

Saturday, August 6, 2011

AUGUST PANTRY CHALLENGE/ FOOD DRIVE


It's time for a HUGE challenge you guys! This week at lose it I challenged the class to have "PACKAGE FREE WEEK" (an no...packaged carrots and fine) but you know what I'm talking about. Chips! Snack cakes! Crackers! Candies! Tuna Helper! Frozen Pizza! ...must I go on? I know this is so hard, but even if you can complete a couple days package free YOU WILL FEEL BETTER! and keep it up and you will look better too :) You will see and feel the benefits I promise
SO! its time we go through our pantries and start looking at the food that is going into our bodies. Check out ingredients, look at all those words you don't recognize, we don't want all that inside of us! it is no good and we need to get it out of our homes.

THATS WHERE THE FOOD DRIVE COMES IN....
I do feel a little guilty saying "we are too healthy for this food now but let us give the crap to someone else to eat and ruin their bodies" But I can't stand waste and don't like to just throw it all out. So we will decide "WHO" we give this food to later. Until than..bring your unwanted packaged items to the Y, I will be setting up a box at E and CR today. :) Get your other Y friends on board, even if they aren't a part of Lose it! they can still get super healthy like we are :)

Thanks for all you do! And I will be coming around this month to help go through pantries. I have a few volunteers already, but if you'd like this amazing opportunity ;) than comment or shoot me an email. We willl work together on this you guys, lets feel our best at the end of this month!

And can someone come ORGANIZE my pantry, most of you know I'm not the MOST organized person on planet earth. I want it to look like that one above...minus the packaged stuff ofcourse.

Wednesday, August 3, 2011

Easy home made icecream in a flash

I love this recipe because it's one serving...when you're feeling the need for a sweet you just shake shake shake....and after you burn 90 calories shaking the icecream up you'll be ready to eat this 95 calorie snack :)
Ingredients for Ice Cream:
1/2 cup milk (I use skim)
1 tbsp. (3 tsp.) sugar
1/4 tsp. vanilla extract (or any flavor extract)

Ingredients Needed to Make Ice Cream (not eaten):
Ice cubes
6 tbsp. salt

Tools Needed:
Measuring utencils (tsp., tbsp., 1/2 cup)
Resealable Ziploc Bags ( 1 pint and 1 gallon sized)



Directions
Place milk, sugar and extract in pint sized bg and seal.
Fill gallon sied bag halfway with ice cubes.
Add salt to ice.
Place the pint sized sealed bag inside the gallon sized bag on top of ice.
Seal gallon sized bag.
Shake bags vigorusly for about 4 min or until mixture inside pint sized bag freezes.
Remove pint sized bag from gallon sized bag.
Discard contents of gallon sized bag.
Place contents of pint sized bag into bowl and ENJOY.
Makes 1 serving.
(Variation: add berries, nuts, or granola if desired)

Comments:
I use this recipe if I'm craving Ice cream because it has less than 95 Calories and is quick and easy to make from ingredients that are always in my house. I've also used this Recipe as a fun cooking session with pre-schoolers they love the process and get to eat ice cream in the end. If you are craving say strawberry ice cream they so make strawberry extract and you can just substitute that for the vanilla extract.

Number of Servings: 1