OH WOW!

So I LOVE french fries! And frankly, I just don't think you can trust a person who says they don't ;) I mean, really? They have to be lieing....all that golden crispy goodness in the almighty potato..BUT this is the thing..SATURATED FAT and CALORIES just don't look good on your heart, or your butt, ya dig?
SO keep with that B-FIT4U lifestyle by baking those fries or even better, try.this fancy little recipe I came upon the other day...VEGGIES FRIES WITH PESTO YOGURT DIP!

A simple substitution of parsnip and butternut squash make these fries simply AMAZING!! Baked, not fried, and with less carbs than your potato version, veggie fries will keep your french fry craving under control and healthy lifestyle strong!


Veggie Fries with Pesto Yogurt Dip (courtesy of Bobby Dean)

FRIES:

• Top half butternut squash, cut lengthwise into sticks
• 2 parsnips, peeled and cut lengthwise into sticks

• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

DIP:

• 3 cups fresh basil leaves
• 3/4 teaspoon kosher salt
• Leafy tops of 2 parsnips
• 1 clove garlic

Directions

For the fries: Preheat oven to 400 degrees F. Place the squash sticks on one baking sheet, and place the parsnip sticks on another. Drizzle both with the olive oil, and sprinkle with salt and pepper. Cook the squash sticks for about 5 minutes, and cook the parsnips until golden and crisp, turning once or twice, about 30 minutes.For the dip: Combine the basil, garlic lemon juice zest in a food processor fitted with a steel blade pulse until smooth. With the machine on, slowly pour in the olive oil. Blend until smooth. Transfer to a small bowl and add Greek yogurt; mix together. Serve immediately or refrigerate for up to 1 week.

Green monster smoothie

Still on a mission to get more vegetables into your diet (and mine!)
I came up with the GREEN MONSTER SMOOTHIE this weekend! Why? Because it's fun to name things something crazy, and that makes it that much more FUN to drink! Oh and did I mention, DELICIOUS, NUTRITIOUS, LOW CALORIE?! YES! So Drink UP THOSE GREENS and you'll never even know you just ate a bowl of spinach!


GREEN MONSTER SMOOTHIE

1 cup of almond milk (unsweetened)
2 cups of fresh spinach
1 frozen banana (or add a cup of ice to the blender to make this smoothie, thick, cool and rich if your banana isn't frozen)
1/2 an apple chopped, leave skin on for vitamins and fiber!
1 tsp cinnamon
1 tsp ginger

Blend all ingredients in blender and Enjoy!
Makes on smoothie 140 calories!!
*For a little extra something, something, dot your smoothie glass with a few blueberries for some extra antioxidant power and a burst of fruity goodness!*

LOVE yourself :)

Having a tough time sticking to your healthy eating plan? Hey, we all get lost sometimes on our journey to wellness, but the best place to look when you need to stay focused, is in the mirror. Look at that beautiful person staring back at you and blow him/her a kiss. When was the last time you took the time to LOVE YOURSELF! Yes, have you forgotten about yourself? You see you can't achieve an inner and outer feeling of wellness without first showing yourself some love. Take a minute to breathe, set your mind free from the stress, grab that cup of tea you keep promising yourself; you don't need a day, you just need a minute to remind yourself that all things begin and end with YOU! Bring good into your life with your happy thoughts, and the goodness in your heart will exude from you to the world around you.
 Happiness is a state of being in the present mind of your beautiful soul. LOVE YOURSELF, you only have one you, let her SHINE!

Happy Trails B-Fitter's and love yourself this weekend~FoodieGIRL

Ice cream fun!

I love when the temps get warmer! It just says, "ice cream!!" Now of course you can indulge in this treat in a B-FIT4U manner by minding your portions, etc, but if you want to eat ice cream, as much as I think about it......and that's ALOT, then you need some healthier alternatives. Because fat and cholesterol just aren't pretty, on your thighs, ya dig? ;) Not to mention your heart just doesn't like the stuff either! So here's one of my all time favorite dairy free "ice cream" alternatives, sure to satisfy everyone in your family! Really! So Delicious regular and mini ice cream bars in soy vanilla, or coconut vanilla! So YUM!

 

 

Curry in a Hurry!

Came up with this little gem of a recipe last night,

Curry in a Hurry!

Full of good for you flavors and packed with veggies, it's one of those dinners that you'll want to grab the leftovers for your lunch the next day! And if you're not sure if you're too keen on "curry", this is a great way to try it for the first time. It's a wonderful tastebud explosion!

CURRY IN A HURRY

1 cup of cous cous
1/2 an eggplant
1/2 a vidalia onion
1/3 cup chopped tomato
2 shredded carrots
2 tbs capers
1 chicken breast
1 cup of chick peas
1 tbs olive oil
1 tsp curry powder) (more or less depending on your taste)
Salt/pepper to taste
1 tbs fresh lemon juice
1 tbs basil
cooking spray (like PAM)
1/2 cup curried cashews, chopped (these can be found in your grocer's nut aisle, or make your own by tossing cashews in olive oil and curry powder, and warming through in a frying pan, on low)

Prepare cous cous according to package directions and then set aside. Pan fry on medium high, your chicken breast in a light spray of cooking oil until cooked through. Chop into bite size pieces and set aside. In the same pan, with a swirl of olive oil, add your chopped bite size veggies (except carrots and tomatoes)  and saute until tender, but still with a bit of a bite to them. Add back to pan, cous cous, chicken, curry, lemon juice, basil and salt and pepper. Combine all ingredients until fragrant and flavorful, and warmed through, about 5 minutes. Toss in tomato and shredded carrots and curried cashews at the end for a cool texture balance, and ENJOY!
DID YOU KNOW?

Eggplant is low in calorie, with only 25 calories per cup, and high in fiber, vitamins, minerals and antioxidants, according to the World's Healthiest Foods website.

Read more: http://www.livestrong.com/article/243135-what-vitamins-are-in-eggplant/#ixzz2RO2qyura

Hello Bathing Beauties!

I haven't forgotten about all you bathing beauties out there! Swim suit season is coming fast! Does it make you nervous to try on those suits in that awful flourescent lighting at the department store, or are you ready to face your fabulousness with a fierceness only Beyonce would understand? ;) GO get it GIRL! (and guys!) You have been working hard to B-FIT4U, and it's time to show off that fabulous figure! Bathing suit shopping does not have to be horrible when you're working on your fitness and healthy eating. Keep motivated, embrace those curves and make them even more fit and fabulous! AND remember, you can do this with HEALTHY EATING! Yes, you can workout, but if you're eating terribly, you're never going to achieve your best self, and guess what? You'll have wasted all that time in the gym! Ugh, now that's not a good feeling, is it?! So change those eating habits, it's not too late! Swap that calorie laden sandwich for a salad, fill that dinner plate with veggies, before anything else, don't skip breakfast, drink water and get rid of those sugary drinks that are holding you back from a trimmer waistline. YOU GOT THIS!! And we got you covered with another great gut busting recipe. Get back on the food wagon, your health is worth it! and always B-FIT4U~FoodieGIRL

 

ROASTED EDAMAME SALAD

Edamame are young soybeans, usually still in the pod. Because the beans are young and green when they are picked, edamame soybeans are soft and edible, not hard and dry like the mature soybeans which are used to make soy milk and tofu. And a great protein source!

 

 

(courtesy of Alton Brown) 

 

Ingredients

• 12 ounces fresh or frozen shelled edamame, about 2 cups (can be found in veggie section of market already shelled or in your frozen food department at the market)
• 1/2 cup fresh corn kernels, about 2 ears of corn
• 1/4 cup finely diced scallion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped fresh tomato
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon red wine vinegar

Directions

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature

We're back with "making MONDAY MEATLESS"

Meatless Monday has become a staple around our house, how about yours? Replacing meat just once a week, can really make a big change in your overall health, and let's get real, vegetables are a "natural medicine" in the fight against obesity and disease. SO fill that refrigerator drawer with a rainbow of veggies and get creative!

Pasta with Roasted Vegetables, Chickpeas and Goat Cheese (courtesy of Woman's Day)

• 1 head(s) broccoli, (cut into small florets)
• 1 red onion, (cut into 1/2-in.-thick wedges)
• 4 clove(s) garlic, (smashed)
• 2 tablespoon(s) olive oil
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1 can(s) (15-oz) chickpeas, (rinsed)
• 12 ounce(s) whole-grain pasta
• 2 ounce(s) goat cheese, crumbled

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Directions

1. Heat oven to 425°F. On a large rimmed baking sheet, toss 1 head broccoli (cut into small florets), 1 red onion (cut into 1/2-in.-thick wedges), 4 cloves garlic (smashed), 2 Tbsp olive oil and 1/4 tsp each salt and pepper. Roast for 15 minutes.
2. Toss one 15-oz can chickpeas (rinsed) with the broccoli mixture and roast for 6 minutes more.
3. Meanwhile, cook 12 oz whole-grain pasta. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot, then toss with 2 oz crumbled goat cheese and the reserved water.
4. Toss with the roasted vegetables and top with additional goat cheese, if desired.

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Orzo and Tomato Salad with Feta

1 cup uncooked orzo pasta

1/4 cup pitted green olives

1 cupdiced feta cheese

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh dill

1 ripe tomato, chopped
 

1/4 cup virgin olive oil

1/8 cup lemon juice

salt and pepper to taste

Directions  Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.