Chocolate Almond Milk Shake

This is a delicious, lighter, and healthier alternative to the classic chocolate milkshake.  I came up with it one night when i was having one of my chocolate cravings!  It tastes like a light and airy chocolate shake, but doesn't have all of the fat that the traditional one does.  Try it!

Pour 2 cups Unsweetened Almond Milk into blender
Add Two tablespoons of Hershey's chocolate syrup
Add a few icecubes
blend in blender until smooth
pour into glass and drink up!  Its soooo good and is under 200 calories!

Taboule and Hummus Pita

I'm trying to stay below 1400 calories/day for the next few weeks to hit a weight loss goal.  This was a tasty sandwich I thought up today for only 180 calories:

stuff a whole wheat pita with 2 tablespoons of Taboule and 2 tablespoons of hummus (I used scallion flavored hummus)

It hit the spot!

Directory of CT farms where you can pick your own fruits and veggies

Connecicut crops will be ready for picking in May!  Find a farm near you and support your local farmers! This site is GREAT!

http://www.pickyourown.org/CT.htm

Red Quinoa for breakfast

I cooked Red Quinoa two days ago and have been reheating a cup of it in the microwave for breakfast. Just adding a little olive oil, salt and pepper makes for a very satisfying savory breakfast. Red Quinoa is sweeter than white, and has a delicate nutty flavor.

1 serving gives you:
170 calories (20 calories from fat)
6g protein
20% of the daily fiber you need
20% of the daily magnesium you need

That's pretty good!

Spinach and Cucumber Tortilla Wrap

I made this refreshing wrap for lunch today.  Very satisfying and didn't weigh me down for the rest of the afternoon. 

1/2 cucumber, peeled and chopped
1 tsp chopped red onion
1/4 cup chopped spinach
1 tsp grapeseed oil (or olive oil)
dash sea salt
dash cracked pepper
3 Tbsps cooked brown rice (left over from last night's meal)

combine all ingredients and wrap in 1 large whole grain tortilla.  Serves 1

Perfect Brown Rice

Trying to fit whole grains into my family menu can be a challenge sometimes.  The kids prefer white rice to brown rice, but this brown rice recipe is a winner with them.  So simple, and you'll get perfect brown rice every time!

1 cup brown rice (I use nature's promise organic, but any brown long grain rice will do)
1 Tbsp olive oil
2 1/2 cups chicken broth
1 Tbsp grated lemon zest
1 tsp ground rosemary

Combine all ingredients, cover and bake in a 350 degree oven for 1 hour.

Ginger Carrot Soup

I made this soup this afternoon because I wanted a healthy comfort food snack. I found it in this month's issue of Woman's Day magazine

2 Tbsp olive oil
1 large onion
1 lb carrots (thinly sliced)
1 1 inch piece of ginger (thinly sliced)
2 pitas, split horizontally
1 tsp curry powder
1/4 cup sour cream (optional)

Pre-heat oven to 425
Heat one tablespoon of oil in large sauce pan over medium high heat
Add onion and season with 1/2 tsp each of salt and pepper
Stir until onions are softened, about 4 min.
add carrots, ginger, and 4 cups of water and bring to boil
reduce heat and simmer for 20 min
pour vegtable mixture into blender and puree until smooth, then pour back into saucepan

brush the cut sides of the pia with remaining Tbsp oil and sprinkle with curry powder and 1/8 tsp salt
Cut each pita into wedges and place seasoned side up on baking sheet
bake until golden brown and crisp (about 8 min)

Ladle soup into bowls and top with sour cream
season to tast with salt and pepper
serve with pita chips