Skinny Recipes For the Fitness Fanatic: October 2012

Monday, October 29, 2012

Bikini Body Bread

Welcome back Fitness Fanatics! This week we are mixing up something festive and fun! I took a few recipes I already had combined them and subbed this with that and Bam!!! Low Carb, Super Low Sugar Skinny Pumpkin Bread! Yummmmm! This recipe is quick, easy and has a high yield! Hooray for tons of bread and toned bikini bodies! Ok enough rambling let us get to that baking! To the kitchen!

Skinny Grocery List:

1- 1.5 Cups 0% Fage or Reduced Fat all Natural Sour Cream (I used Fage so yummy!)

1 Can Pure Pumpkin (Libby’s is hands down the best brand!)

3 Egg Whites

2 Wholes Eggs

1 Cup Stevia in the Raw (I really think Stevia in the Raw is the best choice for Raw Sugar but Splenda is a good substitute)

3 Cups Rolled Oats (I am a rolled oats fan but quick or steel are cool too!)

½ Cup Almond Oil (I like the nutty flavor of almond oil but any virgin or nut oil is great!)

1 Tbsp. Splenda Brown Sugar Blend

1 Tsp. Vanilla Extract

1 Tbsp. Nutmeg

1 Tbsp. Cinnamon

½ Tsp. Baking Soda

½-1 Tsp. Sea Salt (I love salt but I try not use it often….use as much as your little heart desires haha!)

Kitchen Tools:

2 Bread Loaf Pans (8” x 3 ¾” is a great size! Or you can do 20-22 Muffins)

Measuring Cup

Measuring Spoons

Can Opener

Mixer with Whisk Attachment

Blender

Mixing Bowl (Large)

Medium Bowl

Deliciously Skinny Directions:

Preheat oven to 375 Degrees

Measure out Yogurt (Sour Cream) and in your medium bowl mix in baking soda – set aside

In your blender Place Oats, Cinnamon and Nutmeg

1) Add Baking Soda to Yogurt 2) Mix and Set aside
3) Add Cinnamon 4) Add Nutmeg

Blend on High – Stir – Repeat until well blended – set aside

In a bowl add whites, whole eggs, vanilla extract, Oil, Stevia, Splenda and whisk on high until well blended

1) Pulse and Blend on High 2) Stir - Repeat - Set Aside
3) Add Vanilla to Eggs 4) Add Oil

1) Add Stevia 2) Add Splenda Brown Sugar
3) Whisk on High 4) Looks like so ♥

Now Mix in yogurt (Sour Cream)

Whisk on high until well blended

1) Add Yogurt to Batter 2) Whisk On High
3) Add Sea Salt 4) Add Can of Pure Pumpkin

Now add Sea Salt and Pure Pumpkin – Whisk on high until well blended

1) Add Pumkin and Salt 2) Whisk on High
3) Add Oat Blend in thirds 4) Whisk on medium then high

Now in thirds add in Blended oat mixture whisking until all oats are fully mixed in and smoooooooooth J

Now for your next trick we are going to spray our pans with non-stick (thank you pam J) if you are using muffin cups use liners or spray J

Portion out your batter until each Cup or Bread pan is 3/4’s full

If you are using bread pans bake for 45-50 minutes

If you are using muffin cups bake for 15-18 minutes

(Give each the “Knife Test” (poke a knife into the center, if it comes out clean they are done…if not add a minute of two until they are cooked through)

Now while those are baking clean up!!!

Bread will look like so ♥

Ok we are all done!! Hooray for Fall Food Fun!!!

Enjoy!

Skinny on the Nutrition:

Yields 20 Servings

Calories…………..121

Carbs…………….. 11g

Fat……………….. 6.75g

Sugar……………..2g

Protein……………4.75g

Fiber………………2g

***Note: All Nutrition is based off of brand recommendation and serving size.

Thank you for visiting Deliciously Skinny Recipes! Please feel free to comment below for any constructive criticism (But be nice *wink *wink haha)!

Follow me on Facebook! Deliciously Skinny Recipes Page!!!

http://www.facebook.com/DeliciouslySkinny

XOXOXO-

Magan

Happy Halloween (2012)

Friday, October 19, 2012

Garlic Pepper Chicken with Greens Over Fried Rice

Hello Friends and welcome back for another weekly recipe J. This week feels like cheat with out the extra pounds and jiggle after haha! We are going to take a classic Asian recipe and make it cleaner, leaner and greener! Garlic Pepper Chicken and Fried Rice are by far one of my favorite Asian dishes but let’s be honest here…. it is not good for you! There is no reason why we cannot revamp this recipe and make it clean without sacrificing that classic taste we have come to know and love! The level of this is pretty basic but it does require some multi-tasking so keep that PMA nearby and let us hit the kitchen for some fit food fun!

Skinny Grocery List:

This week we are going farm fresh and free range! Happy ingredients = happy tummies J

48oz Chicken Breast (Free Range is a Plus)

¾ C Carrots (Beta-carotene Hooray!)

½ C Green Onions

4 Baby Bok Choy

2 C Broccoli Florets

4 Egg Whites

2 C Brown Rice

¼ C Garlic

1 ¼ C Chicken Stock (I went Organic and Low Sodium)

1 Tbsp Stevia in the Raw (You can use Splenda here but it does change the Nutrition)

1 Tbsp Black Pepper

2 Tbsp Liquid Aminos or Reduced Sodium Soy Sauce

1 – 1 ½ Tsp Fish Sauce (Thai Kitchen carries amazing products! Check them out!)

2 Tsp Sea Salt

Non-stick Spray (our life saver!!!)

Kitchen Hardware:

(2) Non-stick Pans (Large preferably)

Large Sieve

(2) Pots

Mixing Bowl

Whisk or Fork (I always go for the fork)

Spatula

Paring Knife

Large Knife

Measuring Cup

Measuring Spoons

Cutting Board

- - - - r

- - - - Directions to a Delicious Dinner:
        
        Start by filling your pot with 4 cups of water and bring to a rapid boil
        
        When the water is boiling add 2 C of Brown Rice and reduce to Medium Heat
        
        Set Timer for 30 Minutes
        
        Our rice will cook the duration of our meal prep
        
        Meanwhile prep your chicken by removing all that icky fat and skin..yuck!
        
        Cut your cleaned chicken into 2” square pieces or smaller
        
        Rinse your Onions and Carrots and let drain
        
        1) Bring water to a boil 2) Stir in rice
        3) Prep Chicken 4) Rinse our Veggies :)
        
        In a greased skillet add ¼ C of Minced Garlic and Sautee on medium until Brown
        
        Add Chicken and ¼ C of Chicken stock stirring occasionally while chicken cooks
        
        Now prep your carrots by dicing them into small pieces (somewhere between itty bitty and dime size ha!)
        
        Cut your Green onions into small pieces and set both carrots and onions aside
        
        Remember to wash your greens!
        
        Rinse your Broccoli and Bok Choy
        
        Take your other pot and bring 4-6 Cups of water to a rapid boil
        
        Prep your Broccoli into bite size pieces
        
        Once Water is boiling Place broccoli into your Sieve first the stand bok choy up on top
        
        Let steam for approx. 15 minutes (or until reaching the desired doneness)
        
        1) Bring Water to a Boil 2) Steam Broccoli and Bok Choy
        3) Add Stock to Rice 4) Add Carrots and Stir
        
        Back to our rice ;)
        
        Add 1 C Chicken Stock and Stir in carrots, reduce heat to medium – medium low
        
        Almost done! Hang in there!
        
        Add 10 minutes to your timer
        
        Ok Back to our chicken haha (back and forth, back and forth)
        
        Add Black Pepper, Stevia, Fish Sauce and water bring heat up to high
        
        1) Spray Pan with Non-stick Spray 2) Brown Garlic
        3) Add Stock and Chicken 4) Cook Chicken through
        
        1) Add Pepper 2) Add Stevia
        3) Add Aminos 4) Add Water
        
        Stir in all your spices until sauce thickens around chicken and reduce to low
        
        To Finish up our rice we are going to take 1 Tbsp of Amino Acids and whisk it into our egg whites
        
        When Rice is Done add it to a large greased skillet and pat it down evenly
        
        Bring heat to high
        
        Remove Chicken From heat
        
        1) Add Amino Acids to Whites 2) Whisk
        3) Add Rice to Pan 4) Stir in Egg White Mixture
        
        Add Whisked eggs and stir very quickly scrabbling the egg into the rice
        
        1) Drop Veggies into Water 2) Stir in Chives
        3) Add Sea Salt 4) Strain Veggies
        
        We will now reduce the heat on our steamed veggies to medium low and drop them into the boiling water
        
        Meanwhile add Chives and 1 Tsp of sea salt into our rice and stir well
        
        Remove Rice from heat
        
        Strain Veggies and Salt them with remainder of salt (Optional)