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Mississkinny

A southern girl's cooking on a skinny girl's lifestyle

Month

July 2013

AdvoCare Spark-ed Overnight Oatmeal

This was just an experiment but the husband loved it, so here it is!

In a mason jar, layer 1/2-3/4 cup old fashioned oats, 1/2 cup lowfat yogurt, and a 1/2 cup unsweetened almond milk.  Close jar and shake to mix.  Add a scoop or packet of Spark (I used Mandarin Orange) and close, shake to mix.  Add a handful (or however much will fit) of fresh or frozen fruit (I used a frozen fruit medley of peaches, strawberries, pineapple, and mango).  Let sit overnight in the fridge.

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Kale Chips

Cover a cookie sheet with foil and preheat the oven to 400 degrees.  Take a bunch of fresh kale and chop, removing the stems.  Spray with a high heat cooking oil and add a dash of seasoning (we just use sea salt and pepper).  Bake for 8-10 minutes or until crispy.

Pistachio Crusted Salmon and Vegetables

Look!  I am finally posting an original recipe.

Pistachio Crusted Salmon

  • salmon fillets
  • 1 cup shelled pistachios
  • 3 T panko
  • 2 T chile powder
  • grapeseed oil
  1. Pulse pistachios, panko, and chile powder in a food processor until crumb-y (sp?).
  2. Rub salmon on both sides with grapeseed oil and cover in a thick coating of the pistachio mixture.
  3. Spray a cooking dish with cooking spray, add the salmon, and bake at 375 degrees until done (salmon needs about 5 minutes of rest time outside of the oven, in which time it will continue to cook- so don’t overcook while in the oven or you will end up with dried out nasty).  Up here in the high altitudes, it took about 15 minutes.

Mixed Vegetables Side Dish

  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1/2 red onion, sliced
  • handful of kale, chopped and off the stalk

Saute in high heat oil (I used sunflower oil) for about 15 minutes (see what I did there? 15 minute complete meal.  Boom.) I seasoned it while it was cooking with Lawry’s No Salt 17 Blend (because I found it hiding in the back of the pantry and thought, eh?), and we liked it.

Enjoy!  Have a great weekend!

Apple Cinnamon Water

I found this recipe on Pinterest months ago, and it was called detox water or something like that. I don’t know if it detoxifies anything any better than just, ya know, regular water…but it is delicious. So, you’re welcome.

Thinly slice 2 apples (I think I used Fuji…?) and throw them into a gallon container (yea, throw them. Makes the whole process a little more fun). Add two cinnamon sticks, then fill container to the brim with ice. Pour in as much water can fit, and let sit overnight. I will usually refill with ice and water 2-3 times before switching out the apples and cinnamon.
Happy Friday!

Spark Jello

Spark…in jello….epic.

Add 1 small packet sugar free jello to 1 cup of boiling water, whisk for a few minutes until powder is dissolved. Add 1 cup of cold water, and while whisking, add one packet of Spark, and stir for what feels like forever until every single clump is dissolved. Cover and refrigerate until set. Enjoy and then go for a run or just go be awesome.

Note: I used sugar free strawberry jello with Mango Strawberry Spark

Baked Corn Dogs

Apparently, today is National Hot Dog day.  That is kind of gross, but okay, I will go with it.  Here’s a recipe that I found in Clean Eating magazine last summer but we just got around to trying, and I made some adjustments to make it a little more nutritious.  Enjoy!

  • 1.5 cups stone ground whole wheat cornmeal (Bob’s Red Mill makes one, but try to get finely ground.  If you can only find medium ground like I did, throw it in the food processor for a few seconds.)
  • 1.5 cups white whole wheat flour
  • 3 Tbsp organic evaporated cane juice (I used Florida Crystals)
  • 2 tsp baking powder 
  • 1/4 tsp baking soda 
  • 1 tsp onion powder
  • 1/2 tsp ground cayenne pepper
  • 4 Tbsp organic unsalted butter, frozen
  • 1 cup low-fat buttermilk
  • 10 hot dogs- all natural, uncured, no nitrites added (just read the label.  That should actually be on the front in small letters)
  • 2 large egg whites 
  • 10 wooden skewers, soaked in water for 30 mins (the second time I made these, we didn’t have any skewers, so I just…didn’t put them on skewers.  It didn’t make a difference.)
  • OPTIONAL: 1 packet vanilla AdvoCare Meal Replacement Shake (if you add this, and I think you should, add some extra onion powder to balance out the sweetness)
Note: If you would like to try subbing honey for the sugar, do not add the sugar and instead add 2 1/2 Tbsp honey when you stir in the buttermilk. Then adjust cooking temperature to 375.

In a large bowl, mix cornmeal, 1.5 cups flour, sugar, baking powder, baking soda, onion powder, cayenne, and meal replacement shake packet. With the large holes of a cheese grater, shred butter over top of flour mixture, stopping 2 or 3 times to toss flour over the butter to prevent clumping. Stir until combined, breaking up any large clumps. Add buttermilk and stir until just moistened.

Turn dough onto a lightly floured surface and knead briefly with floured hands just until dough forms a ball. Divide into 2 equal pieces and press each into a thick disk. Wrap each loosely in plastic wrap or parchment and freeze for 10 minutes. Note: Do not freeze for longer, or dough will be too stiff to roll.

Preheat oven to 400. Meanwhile, pat the hot dogs dry with paper towel and stick a skewer into each. On a large plate, add remaining 1/3 c flour. In a wide, shallow bowl, lightly beat egg whites.

Remove 1 disk of dough from freezer and transfer to a lightly floured surface. Roll into a 13-in-wide oval, only a scant 1/4 inch thick. Cut into about 4 strips that will wrap around the hot dogs, about 3 1/4 inches wide depending on the size of the hot dogs.

Dip a hot dog in flour, shaking off excess, then dip in egg whites. Wrap with dough, gently pushing the seam together to seal. Pinch off excess dough from ends to completely cover the tip and leave a scant 1/4 inch of hot dog exposed at the skewer end. Place on a parchment-lined baking sheet (leave 1-2 inches between the corn dogs). Repeat with remaining dough strips and 3 hot dogs. Wrap excess dough scraps and return them to freezer.

Repeat the process with remaining disk of dough and 4 hot dogs. Knead dough scraps just to combine, without over-working the dough. Roll out and cut into 2 strips. Wrap the remaining 2 hot dogs.

Bake until bottoms are golden brown and dough is cooked through, 14-16 minutes.

To Freeze: Let corn dogs come to room temperature, then place them in a plastic freezer bag and freeze (for up to 3 months).

Happy National Hot Dog Day (cringe)!  We used 100% natural mustard on these (French’s has one now) and sweet potato fries.  The boys had Heinz Simply Ketchup, but ketchup grosses me out so I didn’t.  Hope y’all like this as much as we did, it’s kind of a huge pain in the rear to make the first time, so make a big batch and freeze for sure!

Skillet-Grilled Red Pepper Shrimp – Clean Eating – Clean Eating

Skillet-Grilled Red Pepper Shrimp – Clean Eating – Clean Eating.

 

This is our favorite shrimp and grits recipe!  Hope y’all love it too!

Sirloin & Peppery Tomato Reduction – Clean Eating – Clean Eating

Sirloin & Peppery Tomato Reduction – Clean Eating – Clean Eating.

 

Sounds fancy.  Super easy and awesome.

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