Skinny Baked Potato Soup

Hey ya’ll! It is officially fall. The weather is getting chilly and I’m making soup to keep myself warm. I’m so excited that it is Friday. I’m going to the Bronx zoo today, so I am counting down the hours until I leave my apartment to go. I’m such a child, but oh well. I’m awesome. Plus this is my treat for getting an A on my midterm! Lets get to my recipe. I am going to be making a ton of soup recipes these days because it is gonna get freezing and soup is a quick warm thing to have. Today’s soup recipe is Skinny Baked Potato soup.

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Skinny Baked Potato Soup

2 medium russet potatoes
1 head of cauliflower or 1 bag of frozen cauliflower
1 1/2 c of vegetable broth
1 1/2 c of almond milk
1/2 c of fat free sour cream
salt
pepper
green onions

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1. Wash russet potatoes and then stab both with a fork all over. Place into a microwave safe dish and microwave for 5 minutes. Flip over and microwave for another 5 minutes.

2. While potato is being microwave, steam/cook the cauliflower until it is ready to be drained. Once the cauliflower is cooked, place into a blender or large food processor.

3. When potatoes are done, let them cool down and mash them in the container.

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4. Add potatoes, vegetable broth, and almond milk into the blender with the cauliflower. Blend the mixture until it becomes a thick creamy texture. Then pour into a large pot on the stove.

5. Heat on a medium to low heat until starts to bubble up. Then add in the sour cream, a dash of salt and pepper, and as many green onions as you want.

6 Mix well until you see that the sour cream has disappeared. Let heat for a few more minutes then serve into dishes (1 cup portions).

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I topped my soup with a sprinkle of fat free cheese, some more green onions, and a few pieces of turkey bacon. It literally tastes like a baked potato in liquid form. It was so delicious. It had gotten pretty chilly in the apartment, so it definitely warmed me up to eat this. You can’t even taste the cauliflower or the almond milk, so it was great to have healthy swaps that don’t ruin a dish. This makes a ton of servings too. I have a full plastic container waiting for me to enjoy every day in the fridge. It is really filling too because of all the fiber that is in the dish from the cauliflower and potatoes. This is a definite winter staple, so ya’ll should go out and make this immediately. You can get fun with the toppings too. Dress it up like it is your dream baked potato.

What do you like on your baked potato?
What is your favorite soup to have during winter and fall?

Blueberry Donuts (Healthy/Low Cal Recipe)

Hey ya’ll! Hope everyone is having a good Monday. I have been pretty busy today. So far I have run some errands with my mom, got a travel guide for my trip to Spain, did some computer stuff, and now I’m posting on the blog. Later I get to start studying for my biochemical nutrition exam (fun, but not really). I have an awesome recipe for you. I sort of based this off a recipe from Sally’s Baking Addiction, but I did some epic Lindsay changes to it.

DSCN0189Whole Wheat Blueberry Donuts

Ingredients:
1 c of Whole Wheat Flour
6 tbsp Splenda (I may have added an extra two or three to this)
1 tsp baking powder
1/4 c + 2 tbsp of Chobani 0% Blueberry Greek Yogurt
2-3 tbsp milk (I used almond milk)
1 egg
1 tsp vanilla extract
1 tbsp margarine (melted in microwave)
DSCN01941. Preheat the oven to around 315-330 degrees and spray your donut pan with non-stick spray.
2. Mix together all of the dry ingredients (flour, baking powder, and sugar).
3. In a separate bowl, mix the wet ingredients (yogurt, milk, egg, vanilla, and melted butter).
4. Slowly pour the wet mixture into the dry bowl and mix until fully combined. Make sure that you do not stir the mix too much.
5. Pour mixture into donut pan (if too thick, you can add some more milk or yogurt in order to make it more “pastry” like).
6. Bake for 10-12 minutes in the oven.
7. Let cool for a couple of minutes.
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For the topping:
1/2 c of fresh blueberries
1 tbsp blueberry jam
1 tbsp milk (I used almond milk)
1-2 tbsp of confectioners sugar (if you want it to be an icing use 1-2 cups)

1. Mash the blueberries with jam until mainly juice and crushed skin (or use food processor to puree).
2. Add in milk.
3. Slowly add in the sugar until you reach a blue color and the right thickness for your icing (I used little to none because I wanted more of a syrup).

DSCN0188In my opinion, these were more like snack donuts. To make them more breakfast like, I would probably switch to all purpose flour. That doesn’t mean that these aren’t good because I actually thought they were quite delicious. They weren’t overwhelming in the way that donuts normally are. No sick or full stomachs. They weren’t oversweet either. It was a more natural version of a donut in my opinion. I’m definitely going to be messing with this recipe to make some crazy donut concoctions because I am a big fan of breakfast foods (in case you couldn’t tell from my many pancake posts).

Have a good rest of the day! I’ll be studying and finishing up some graduate application stuff. During my breaks I’ll probably be looking up things about Spain (yes, you can all be jealous).

A Two for One Special

Hey ya’ll! I’m so thankful that the week is almost over because that means that I’ll be moving and I only have one week of summer school left. So happy that I’ve survived. Anyways for today I thought I would give you a two-for-one special, which means that I’ll be posting two recipes on one post. I thought I would share the love today plus I just “love two-fers”. Both of these recipes are on Your Healing Diet plan because they are grain only recipes with fruits added in!

Black Forest Pancakes
1/2 c. Whole Wheat Flour
1/3 c. Unsweetened Almond Milk
3 tbsp of egg white substitutes
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/4 tsp vanilla extract
1 packet of stevia
handful of chopped cherries
1 packet of 20 calorie hot chocolate
handful of chocolate chips (go crazy if you want)

1. Mix all of the dry ingredients in one bowl (this includes the cocoa mix).
2. Add in all the wet ingredients, the handful of chopped cherries, and the chocolate chips.
3. Using a 1/3 c. pour out batter onto pre-heated pan.
4. Wait until bubbles arise in the batter and the edges puff up, then flip pancakes to other side.
5. Remove from pan once lightly browned.
6. Stack pancakes then top with more chopped cherries and a drizzle of dark chocolate.

These are ridiculously good. I’m not even kidding. I love all things cherry related because cherries are my favorite fruit, but combined with chocolate it is like one awesome sweet kick to the mouth. I was pretty depressed after I devoured this entire plate in like 30 minutes – that is something I need to work on, eating slower. Oh well, I just enjoy food in my mouth.

So for my next recipe, I’ve been telling ya’ll that I would post it, so finally I’m posting an oat recipe. I know ya’ll are probably shocked I haven’t posted one since all I used to talk about what oatmeal and all I eat mainly is oatmeal. Well here it goes:

Apple Pie Cheesecake Oats
1/2 c. old fashioned oats
1 c. water
1/2 c. unsweetened almond milk
1 packet of stevia
1/2 tsp vanilla extract
a pinch of cinnamon
1/4 c. fat free cottage cheese
1 microwaved banana
1/3 c. sugar free apple pie filling

1. Place oats, water, and milk into a microwavable safe container, and heat for 2 minutes and 55 seconds.
2. Pour cooked outs into a bowl, add stevia, vanilla, cinnamon, cottage cheese.
3. While doing step 2, place sliced banana into microwave and heat for 1 min and 30 seconds.
4. Mix in “melted” banana into oatmeal.
5. Heat up the apple pie filling for about 2 minutes.
6. Add hot apple pie filling to oats.

One lesson I learned about this bowl of oatmeal is that you should cut up the apples after you cooked them that way there are more chunks in the bowl. Plus eating scalding hot apple slices is not so pleasant on the mouth at like 7 am. This bowl of oats will definitely help you get through a long time of the day because the grains are very filling and the cottage cheese provides a small amount of protein!

I’m preparing for a crazy week. In about an hour and a half I have an accounting exam on taxes that I have to take online. The good thing is I only need 30 more points to get an A in the class, which will be easy because I have this exam and an assignment left to do! Three cheers for not having to take a final. Also I’m super pumped about moving, but it will be some work. My apartment is sort of a disaster right now. Meh. Nothing I can really do about it until I move. I hope everyone has a great day, and just thinkĀ  tomorrow is FRIDAAAAAY!!!

I’m also entering a giveaway at Healthy Helper’s blog for a conscious box! I know conscious cravings definitely needs a conscious box. I think it would be a perfect fit. Wish me luck!

Do you have problems eating to fast?
What have you done about dealing with that?

Breakfasts Are For Champions

Hey ya’ll! Hope everyone is having a fantastic Monday. I had an accounting exam today. Gross, I know. Anyways since Your Healing Diet is based on a mainly plant based diet that means you can consume a lot of whole grains since you are not consuming all the calories from protein. To me this means AWESOME breakfasts. As most of you know from Surviving Candyland that I love eating breakfast, especially whole grains like oatmeal, so this is one of my favorite parts of following the diet. Also in general it is advised to eat breakfast daily because it helps boost your metabolism in the morning to help you lose weight!

So, what did I eat for breakfast on Your Healing Diet? You are going to be shocked because it isn’t a bowl of oatmeal. I made PANCAKES. Not just regular pancakes either, but Elvis pancakes.

When something is described as Elvis it means that it has chocolate, peanut butter, and banana. I made chocolate peanut butter pancakes with bananas and chocolate chips topped with a drizzle of peanut butter and bananas.This is definitely one of my favorite combinations because the natural sweetness in the bananas gives a nice balance to the saltiness of the peanut butter. Plus chocolate chips in anything is pretty great in my opinion.

Elvis Pancakes:
1/2 c. Whole Wheat Flour
1/3 c + 1-2 tbsp of Unsweetened Vanilla Almond Milk
1/2 tsp. Baking Powder
1/8 tsp. Salt
3 tbsp egg whites or egg substitutes
1/4 tsp. Baking Soda
1/4 tsp. Vanilla extract
1 packet of stevia
2 tbsp. Chocolate PB2
Handful of gluten free, dairy free chocolate chips
Half of sliced banana

Toppings:
Other Half of Sliced Banana
2 tbsp PB2 + water (enough to make it runny)

1. Mix all of the dry ingredients in one bowl.
2. Add in all of the wet ingredients + chocolate chips + slices of banana.
3. Mix well together.
4. Using a 1/3 measuring cup, portion out batter onto frying pan (usually makes about 3-4 medium pancakes).
5. Flip over when upper side has showed bubbles in the batter and the bottom is lightly browned.
6. Cook until done.
7. Layer the pancakes on the plate with one on bottom, then slices of banana, then another pancake, etc until you are at the top drizzle the PB2 sauce over it.

These pancakes definitely made waking up at 7:30 am on a Saturday so much better. Not only are they delicious, but it pretty much follows a healing diet. Even the peanut butter is on the plan because the only ingredient is peanuts that have been crushed. I love one ingredient lists on food labels! The only thing that isn’t on the plan is the egg whites, but it is such a small amount that it should not effect my diet that much. I love that Your Healing Diet is more of a lifestyle rather than a strict diet plan. I love that I get to enjoy healthy delicious food while attempting to heal my body.

Yes, I cleared my plate. That is how good these are. Filled with tons of flavor and beneficial ingredients:

Bananas: Not only do bananas provide a large amount of Potassium in the diet, but they also offer a substantial amount of energy. provide bowel health, and help reduce the acidity in the stomach that may have been created by other foods.

Peanuts: Peanuts are great for hearth health, provide a source of antioxidants, and help reduce the risk of stroke.

Whole Wheat: Helps reduce the risk of metabolic syndrome, lower type 2 diabetes, lessens chronic inflammation, and assists with bowel health.

I hope you all have a lovely rest of the day!

What is your favorite flavor of pancakes?
Have you ever had anything elvis flavored?