Posts tagged "food"

maptic:

United States food map [1244x1059] http://bit.ly/XiNmYy

Brain Foods

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feedingbigsexy:

Processed Food, A Silent Assassin by Next Generation Food US

Make Your Own Healthy Pepperoni Pizza
INGREDIENTS
1 pound prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen
1 cup canned unseasoned pumpkin puree
1/2 cup no-salt-added tomato sauce
1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 ounces sliced turkey pepperoni, (1/2 cup)

COOKING DIRECTIONS
Step 1 Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Step 2 Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Step 3 Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.
Step 4 Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.


MAKE AHEAD TIP
Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.

NUTRITION INFO
Per serving
Calories: 280
Carbohydrates: 35g
Fat: 6g
Protein: 16g

Make Your Own Healthy Pepperoni Pizza

INGREDIENTS

1 pound prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen

1 cup canned unseasoned pumpkin puree

1/2 cup no-salt-added tomato sauce

1/2 teaspoon garlic powder

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

2 ounces sliced turkey pepperoni, (1/2 cup)

COOKING DIRECTIONS

Step 1 
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Step 2 
Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Step 3 
Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

Step 4 
Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.


MAKE AHEAD TIP


Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.

NUTRITION INFO

Per serving


Calories: 280


Carbohydrates: 35g


Fat: 6g


Protein: 16g

Strawberry Coolers
INGREDIENTS
2 cups chilled orange juice
1 1/2 cups hulled strawberries
1 tablespoon sugar, or to taste
1 1/2 cups chilled ginger ale

COOKING DIRECTIONS
Step 1 Combine orange juice, strawberries and sugar in a blender; blend until the berries are pureed.
Step 2 Place the berry puree in a large pitcher. Add ginger ale; stir to combine. Serve over ice.


MAKE AHEAD TIP
Prepare through Step 1, cover and refrigerate for up to 2 days. Add ginger ale just before serving.
NUTRITION INFO
Per serving
Calories: 116
Carbohydrates: 28g
Fat: 0g
Protein: 1g

Strawberry Coolers

INGREDIENTS

2 cups chilled orange juice

1 1/2 cups hulled strawberries

1 tablespoon sugar, or to taste

1 1/2 cups chilled ginger ale

COOKING DIRECTIONS

Step 1 
Combine orange juice, strawberries and sugar in a blender; blend until the berries are pureed.

Step 2 
Place the berry puree in a large pitcher. Add ginger ale; stir to combine. Serve over ice.


MAKE AHEAD TIP


Prepare through Step 1, cover and refrigerate for up to 2 days. Add ginger ale just before serving.

NUTRITION INFO

Per serving


Calories: 116


Carbohydrates: 28g


Fat: 0g


Protein: 1g

Swirled Cheesecake Brownies (105 calories)
INGREDIENTS
4 ounces reduced-fat cream cheese, (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee, or black tea

COOKING DIRECTIONS
Step 1 Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
Step 2 To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
Step 3 To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Step 4 Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Step 5 Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.


MAKE AHEAD TIP
The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.)
NUTRITION INFO
Per bar
Calories: 105
Carbohydrates: 16g
Fat: 4g
Protein: 2g

Swirled Cheesecake Brownies (105 calories)

INGREDIENTS

4 ounces reduced-fat cream cheese, (Neufchatel)

1/4 cup sugar

large egg

1 tablespoon all-purpose flour

1 tablespoon nonfat plain yogurt

1/2 teaspoon vanilla extract

2/3 cup whole-wheat pastry flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions

1 1/4 cups packed light brown sugar

1/4 cup canola oil

1/4 cup strong (or prepared instant) coffee, or black tea

COOKING DIRECTIONS

Step 1 
Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

Step 2 
To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.

Step 3 
To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.

Step 4 
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.

Step 5 
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.


MAKE AHEAD TIP


The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.)

NUTRITION INFO

Per bar


Calories: 105


Carbohydrates: 16g


Fat: 4g


Protein: 2g

Cranberry-Honey Spice Pinwheel Cookies

INGREDIENTS
1 1/2 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, or allspice
2 1/3 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons baking powder
Scant teaspoon salt
1/4 teaspoon baking soda
1/3 cup canola oil
3 1/2 tablespoon butter, melted and cooled
1 cup sugar
2 large eggs
3 tablespoon low-fat milk, plus more as needed
2 teaspoons vanilla extract
1/2 teaspoon almond extract

COOKING DIRECTIONS
Step 1 To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.
Step 2 To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.
Step 3 Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.
Step 4 To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.
Step 5 To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.


MAKE AHEAD TIP
Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at

NUTRITION INFO
Per cookie
Calories: 54
Carbohydrates: 10g
Fat: 1g
Protein: 1g

Cranberry-Honey Spice Pinwheel Cookies

INGREDIENTS

1 1/2 cups sweetened dried cranberries

1 cup cranberries, fresh or frozen, thawed

1/2 cup honey

2 teaspoons freshly grated orange zest

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom, or allspice

2 1/3 cups all-purpose flour

1 cup whole-wheat flour

1 1/4 teaspoons baking powder

Scant teaspoon salt

1/4 teaspoon baking soda

1/3 cup canola oil

3 1/2 tablespoon butter, melted and cooled

1 cup sugar

large eggs

3 tablespoon low-fat milk, plus more as needed

2 teaspoons vanilla extract

1/2 teaspoon almond extract

COOKING DIRECTIONS

Step 1 
To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

Step 2 
To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

Step 3 
Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

Step 4 
To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

Step 5 
To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.


MAKE AHEAD TIP


Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at

NUTRITION INFO

Per cookie


Calories: 54


Carbohydrates: 10g


Fat: 1g


Protein: 1g

One of my low calorie secrets to great tasting food.
I seriously love La Victoria Green Taco Sauce. I have found it to be a really versatile sauce to use on just about anything. For those of you who are scared off by spiciness the mild version has zero heat to it at all. Best of all one serving is only 5 calories. So you are pretty much never gonna go over board with calories by using this on any of your food. 
One thing I like to add it to is vegetable wraps. Get some warm tortillas and add some grilled onions, bell peppers, and tomatoes. Then hold it all together with this sauce. 
It works great with any kind of meat too ground turkey, lean ground beef, shredded chicken breast. 
Sometimes for a quick snack I’ll even just mix some with some brown rice in a bowl and go to town.
You will be in total heaven. Just because its low calorie doesn’t mean it has to be flavorless. It’s super inexpensive and you will be using it all the time once you try it.

One of my low calorie secrets to great tasting food.

I seriously love La Victoria Green Taco Sauce. I have found it to be a really versatile sauce to use on just about anything. For those of you who are scared off by spiciness the mild version has zero heat to it at all. Best of all one serving is only 5 calories. So you are pretty much never gonna go over board with calories by using this on any of your food. 

One thing I like to add it to is vegetable wraps. Get some warm tortillas and add some grilled onions, bell peppers, and tomatoes. Then hold it all together with this sauce. 

It works great with any kind of meat too ground turkey, lean ground beef, shredded chicken breast. 

Sometimes for a quick snack I’ll even just mix some with some brown rice in a bowl and go to town.

You will be in total heaven. Just because its low calorie doesn’t mean it has to be flavorless. It’s super inexpensive and you will be using it all the time once you try it.

Tumblr Gym has been working hard to provide you with everything you need to succeed this year. 

On our main blog Tumblrgym.tumblr.com

You can find great information for starting any fitness goal no matter if you are trying to lose weight, tone, or just feel and look healthier. 

Exercise Q&A

Mindset

Diet

Exercise

Also you can find links to some of the best fitness video programs streaming right to your computer for free. Here are just a few. All of the links are up and working now!

P90X Workout Videos

30 Day Shred

Zumba Workout Videos

Also new to the Tumblr Gym family is Tumblr Gym: Muscle 

This is the perfect source of training information and inspiration for those who are looking to build some muscle and get strong. Don’t be scared off ladies this tumblr is for everybody. You can find information such as. 

How do I properly perform a squat?

and

How do I properly perform a bench press?

Our next Tumblr Gym blog is Tumblr Gym: Yoga

This is for those of you who are looking to explore the world of yoga. Anybody who has tried yoga can attest to just how great it makes them feel. Follow our yoga tumblr. For more inspirational quotes, knowledge, and videos to help you master the art of yoga. 

Check out our page of yoga videos you can view online

as well our yoga glossary to help you learn the sanskrit names and descriptions of the poses

Yoga Sanskrit Glossary

Lastly please check out the Tumblr Gym: Directory 

The Tumblr Gym Directory is a record of hundreds of fitness tumblrs organized by hight and fitness goal. It’s the best way to find other fitness tumblrs who are similar to you as well as be found by other people as well. Please be a part of the directory and submit your tumblr to be added today!

Submit your tumblr here

Thank you all so much for being a part of what we have been doing for the last year. We are looking forward so much to being a part of your fitness journey for the coming year. We are here to help you in every way we can. So please feel free to send us an email with any suggestions you might have for ways we can help motivate you or prepare you for success. Love you guys! Lets kick butt for an amazing 2012!

lighterme:

more rice with pak choi, soy sauce, garlic and black sesame seeds