Sweet Potato Nachos

Hey ya’ll! I have a delicious recipe in store for you. Now that I live in New York City, I’m pretty far away from my delicious Mexican food (although I live in a Dominican neighborhood, so I’m at least getting some Spanish food in my life). I decided that I wanted to make something Mexican inspired in honor of my home. However Mexican food is full of fat, calories, and food items that are not so healthy for you. That gave me the idea to “healthify” one of my favorite dishes: Nachos! I could have made tortilla chips from baking corn tortillas, but that is the easy way out. I ended up making my base or chips from baked sweet potatoes.

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Sweet Potato Nachos

2 small sweet potatoes
1-2 tsp of olive oil
1 pinch of garlic powder
any other spices or seasonings you want to add
Cheese of choice (I used fat free Mexican Blend)

Topping ideas:

Cilantro
Tomatoes
Jalapenos
Onions
Black Beans
Banana Peppers
Chives
Chicken/Beef

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1. Preheat oven to 350. Wash your sweet potatoes and peel them until there is no skin left.

2. Then slice both potatoes in thin round slices.

3. Place in a small container, pour in olive oil, and mix well.

4. Place slices on a baking sheet and sprinkle with garlic powder. If you have added other spices, sprinkle them on at this point.

5. Place in the oven and bake for 35 minutes.

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6. Take it out of the oven, but leave the oven on. Then sprinkle on cheese. Depending on personal preference you can either add on the rest of the toppings now or wait until all the cheese is melted. Personally I put the toppings on then put the cheese on top because it made the toppings cheesier (ya’ll know I love cheese). Then place in the oven to monitor until the cheese is melted.

7. Enjoy!

This was the perfect dish. I wish I would have had more things to place on as toppings, but I had forgotten things such as avocado at the supermarket. Next time I will definitely be having black beans and avocado on top of my nachos. It would have been creamy and delicious. Plus including more protein would help you stay fuller. I added Greek yogurt on top of mine instead of sour cream. It was a much better option that putting sour cream on it. Sweet potatoes are a much better option than regular tortilla chips for a variety of reasons. Sweet potatoes are extremely high in vitamin B6, which helps reduce homocysteine in our bodies. Homocysteine has been connected to a variety of diseases and has even shown a role in heart attacks, so eating more sweet potatoes is definitely a good move for those that are heart health conscious. Other nutrients that sweet potatoes contain are Vitamin C, Vitamin D, iron, magnesium, and potassium. While that is a long list, one of the most important and well known compounds that sweet potatoes contain is carotenoids. More specifically, sweet potatoes are packed with beta-carotene, which helps with eye function and to boost our immune systems. Besides the many health benefits of sweet potatoes, they are extremely versatile to cook with. Just look at my recipe! You can make sweet potato chips. How awesome is that?!

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I just look at these and it makes my mouth salivate. Thank god I bought 2 lbs of sweet potatoes at Trader Joe’s! But actually I wont be making these anytime soon because I have a ton of different sweet potato recipes for ya’ll coming up sometime soon. I hope everyone had an awesome Sunday! Mine has been extra special since the University of Texas Longhorns won against no. 2 Stanford today in volleyball (not to mention that they also beat number 1 Penn State the day before). Hook em! Ya’ll know how much I love my volleyball. It has been hard not being able to go to the games, especially since they were extremely exciting this weekend. My mom and brother went, so at least they were sending me the scores, videos, and hilarious quotes from the crazy people in the audience!

See ya’ll tomorrow!

What do you like to do with sweet potatoes?
Do you eat other foods with carotenoids and Vitamin A in them?

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Chobani Blueberry Panackes

Hey ya’ll! It’s Sunday, so you know what that means. Not only do I have volleyball practice, but it is also my day of the week where I treat myself. I decided that I should treat myself with something healthy and delicious this morning. That is why I came up with the idea of pancakes using Chobani greek yogurt. What a good idea! This way I get protein, grains, fruit, and a dairy in my breakfast. Being a nutrition major, sometimes it is really hard to come up with a well balanced meal with all the necessities in it, but this time I definitely managed to do it (minus the veggies of course)!

photo(4)Chobani Blueberry Pancakes
1 package of Chobani Blueberry Greek Yogurt
1/2 c. of Whole Wheat Flour
3 tbsp of egg whites
1 tsp of baking soda
1 tsp baking powder
1 tbsp vanilla extract
1 tbsp fat free milk

photo(6)1. First you take all of the dry ingredients (flour, baking soda, and baking powder) and mix well in a bowl.

2. You then pour your liquid egg whites into the yogurt container and stir well.

photo(7)3. Once it is mixed, add the yogurt and egg white mixture into the bowl with the flour.

4. Then add in the rest of your liquid products, such as the vanilla and milk. Stir well.

photo(5)5. You will then have a light purple mixture. Heat a pan on medium-high heat and spray it with nonstick spray.

6. Use a 1/3 measuring cup (or 1/4 or an icecream scoop) and scoop out some mixture to place on the pan (should make 4-5 large pancakes).

7. Cook until bubbles appear on the top of the wet side and flip over.

8. Cook until lightly browned on both sides.

photo(2)Ta da! Now you have a delicious batch of pancakes. You really can’t even tell that these pancakes have Greek yogurt in them. The only way I know is because of the blue color and the blueberry flavor that they have. If you wanted to make them extra-blueberrylicious you could have added fresh blueberries into the mixture. I unfortunately was using all my blueberries for another recipe (will share later on), so I had to go without them. Sad, I know.

photoSomehow my finger got in this picture. Oh well, it still looks scrumptious. I can’t go without having any fruit in my breakfast, so I decided to slice up a banana to go along with the pancakes. It also provides for a nice, pretty plate to look at. I did destroy it when I ate it though and nothing was left but a a few little crumbs.

photo(1)A plate of perfection! Well I hope everyone is having a good Sunday. The best way to start your day off is always with a good breakfast. It helps your metabolism and it keeps you from being grumpy later (the second part is just from personal experience). Now I get to go plan volleyball practice, work on my research paper, and study for an exam in Nutrition Education and Counseling!

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).

What I Ate Wednesday

Man, oh man. It is time for another What I ate Wednesday post thanks to the amazing Jenn over at Peas & Crayons. This has been a crazy week for me. I finally have started back in school. FINAL YEAR. Yes, this will be my second senior year. I’m just glad I still have more time to figure out things for my post-undergraduate life such as, finally deciding to get my masters in sports nutrition, where I’m going to apply for grad school and RD internship, and random goals for myself. Blah blah blah. Okay, I’ll get to the food pictures.

I am back to enjoying pancakes in the morning! Lately I’ve been trying to eat completely gluten free (Obviously someone didn’t get the memo while in Boston), so when I found out that Bisquick has made a gluten free pancake and waffle mix I grabbed it off the shelves to sample. It is actually pretty good. Being typical Lindsay, I have to spice it up by making creative pancakes, so I threw in some pumpkin, chocolate chips, and banana slices to complete the meal. Only 1/3 c of the powder makes about 5-6 pancakes, so it is pretty impressive and low calorie.

How that I’m back in school, I have to start planning my meals and packing my lunch ahead of time. On Tuesdays, I have class from 9:30 am to 7:30 pm. It is definitely going to be a long day on Tuesdays, but with packing a healthy filling lunch I know I will be able to get through it all.

For my Tuesday lunch this week, I had a tofu stir fry with broccoli, peppers, carrots, mushrooms, and water chestnuts. It was all served on top of brown rice. For a side I had a sliced granny smith apple. This meal definitely held me over until I finished Advanced Food Science and headed back to my apartment.

For snack I’ve been munching on these amazingly low calorie sugar free chocolate pumpkin muffins. I will definitely be sharing the recipe in the next week are so, but these things are DELICIOUS. I like to heat mine up in the microwave for about 20 seconds, and it tastes like it just came out of the oven.

I seriously love my roommate. She is such a great person and has a heart of gold. She made some salad (she makes yummy healthy food all the time), and shared some with me. It had spinach leaves, little organic blueberries, pine nuts, and some other things I can’t remember. It was really good and just makes me love her even more that she appreciates healthy food and nutrition.

I’m trying to clean out my pantry right now, so I can make room for a Whole Foods and Central Market run this weekend. That means that I am eating a lot of whole wheat pasta. Oh that isn’t gluten-free. My stomach isn’t a fan, but I just keep telling myself “Whole Foods, Whole Foods, I’m doing it for Whole Foods”. I mix in a little broccoli, garlic, and sometimes some tomato sauce (just not in this picture). Due to the fiber in the pasta and the broccoli, I’m pretty full for a while.

Night Time snack 1: Some cinnamon roll pudding with gluten free chocolate chips, banana slices, and a ripped up chocolate pumpkin muffin. Oh man this sweet treat is definitely the way to go when you are trying to satisfy that late night sweet tooth. This snack has actually inspired me to make some epic desserts in the near future, so stay tuned for a good recipe in the next week or so.

Night Snack 2: Yes, I get the munchies at night time and need to eat like everything. This snack is a Oikos strawberry greek yogurt, 20 calorie cocoa powder, gluten free chocolate chips, and strawberry slices. Seeing a trend here? I like chocolate and pudding like things. This snack is really good. I was hesitant about adding the cocoa powder, but I saw it on another blog somewhere and wanted to try it. It was like a chocolate covered strawberry. You could taste both flavors.

Since school is back in session, I will now be sharing some fashion with ya’ll. I love clothing, so this is a fun outlet for me. I’m wearing a strapless polka dot dress from Shop 344, a black cardigan from Nordstroms, and a necklace & belt from Forever 21. I forgot to show my shoes, which were slightly wedged black glitter gladiator sandals from Steve Madden.

Hope everyone has had a fantastic week so far and Happy Humpday!

Do you pack your lunch for school or work?
What kind of things do you put in it?

WIAW #3 – The Party of The Year

Hey ya’ll! Happy Independence day and WIAW! While most of you will be eating, drinking, shooting off fireworks, I’ll be finishing my move and starting my research paper that is due on Friday – uh oh. Yes, I probably shouldn’t have left that till last minute, but I think that some of my greatest work comes from that sort of pressure – like that time I wrote a ten page single space paper on green tea. Oh yeah good times. Anyways lets get to the fun part of today, What I ate Wednesday hosted by Jenn.

I had pumpkin pie pancakes. These were delicious. I was wondering what kind of pancakes I should make as I was looking through my fridge. I then saw some canned pumpkin that I had leftover from my pumpkin pie cheesecake oats (recipe will come soon). I was like oooo that would be delicious in pancakes, so I went with it. It turned out pretty amazing if I do say so myself.

Pumpkin Pie Pancakes
1/2 c Whole Wheat Flour
1/3 c Almond Milk
1/3 c. Canned Pumpkin
1/2 tsp vanilla extract
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 packet of stevia
1 tsp of cinnamon (add as much as you like)
1/2 tsp of pumpkin pie spice

1. Mix all of the dry ingredients into a bowl.
2. Add in all wet ingredients and mix well.
3. Place on preheated pan using a 1/3 c to scoop out batter.
4. Heat until bubbles appear and flip over.
5. Cook until lightly brown.
6. Top with whatever you would like – I put banana slices, chocolate chips (gf/df), and sugar free syrup on top.

These were yummy in the morning, and I had so much batter that I ended up making extra to eat again. Success!

These are my typical class snacks. I get a bag of red cherry tomatoes and yellow grape tomatoes. I have a bag of cherries, blueberries, and blackberries. Then I have a piece of fruit on the side like a peach, pear, or apple. This day it was a peach. I like to mix that up. Also I tend to throw in a kashi granola bar, but since I’m in the moving process right now finding all my food is hard.

For lunch I had sushi. When I was in Austin this past weekend, I ended up going to How Do You Roll to get my brother some food and when I was there I got a free roll on their new card system. I ended up saving mine since I was going to have lunch with my dad. I decided to cash it in yesterday. I got a roll with brown rice, tofu skin, avocado, cucumber, and topped with spicy mayo. Oh man tofu skin. It is amazing. I am now getting it in pretty much every roll there. It is sweet tasting. Not what you would expect. I also got a free thing of edamame with my roll. It was awesome.

After lunch lately, I’ve been enjoying smoothies to keep me cool in the hot weather. This one is a Chocolate Blueberry Smoothie. It just has chocolate powder, water, tons of blueberries, and ice. It makes a pretty large smoothie, which is awesome.

For another snack, I munched on some Chobani. It was Blood Orange. I seriously love this flavor because it is so tart and sweet. It probably is one of my top three flavors. This is a great snack to have because it contains a high amount of protein and is very filling. A good idea for those vegetarians out there needing to get protein without eating meat.

Brinner. Breakfast for Dinner. That is my kind of meal. I had an omelet with onions and mushrooms topped with salsa. A bagel thin with cinnamon laughing cow cream cheese and banana slices. A grapefruit. This was definitely the way to go. I was pretty satisfied and pretty full after this meal for a queen. Breakfast is my favorite meal of the day, so if I could eat it all the time I definitely would.

I wanted to try an omelet with cheese to see what it would be like. It was actually pretty great. Plus I discovered salsa on top of eggs. Mmmm. So good. I’m definitely going to be doing this for a while now. I like to switch it up every once in a while.

My fitness is moving boxes all day, but I don’t have any photos of that. I will definitely take some of my new place – more specifically MY CLOSET!

Happy WIAW! Hope y’all have a fantastic time on the 4th!

What are your 4th of July plans?
Any special food items you will be consuming on the 4th?

WIAW #2 The Snack Attack

Hey ya’ll! It is halfway through the week, which means it is almost over and today marks What I ate Wednesday. Thanks to Jenn for hosting this fantastic day. I really don’t know what I would do in the mornings without having a bunch of food pictures to stare at while I ate my breakfast before classes. WIAW always makes my day so much better. For breakfast, since I woke up at my mom’s place, I decided to have an omelet. Doesn’t that cheese look so oozy and good? It was a pretty plain omelet since she was lacking a lot of vegetables in the fridge, but that didn’t bother me. It was just egg white substitutes, onions, and a 1/3 cup of cheese. The cheese to me is what makes the omelet the best.

For one of my mid-day snacks, I decided on a Kim’s Magic Pop. These can be found in the most obscure places, but I recommend that you go get them immediately. They are a low cal snack, about 10-15 calories, that come in a bunch of flavors. They have strawberry, cinnamon, plain, and onion. I have the strawberry and I topped it with laughing cow strawberry cream cheese and banana slices. It is the perfect snack to tie you over.

For lunch I had a snowcone. Yes not the healthiest choice, but it was about 106 degrees outside and I needed a cold treat. This is from Sweet Caroline’s, which is down the street from my mom’s place. I got the Hulk, which is grape, green apple, and pineapple with nerds in it. It was delicious and hit the spot. I’ll actually be doing a review of New Orleans style snowcones pretty soon!

Cherries are probably my favorite snack. They are so tasty during the summer. The only problem is that they are so freaking expensive. Give us our cherries, but at a discount pretty please. I mainly buy them at CostCo (well my dad does) or I get them on sale at the grocery store. I really wish the other type of cherries would go on sale because I love the white ones.

Man I was totally being a snack monster. It was so hot that I needed to make myself an ice cold smoothie. It was my Very Berry Chocolate Smoothie, which I’ll share the recipe soon because today is just all about pictures and sharing our meals. It really hit the spot and it was also massive. It filled up my longhorn cup. I got to use a straw too, which always makes me happy (You can laugh at me now because I am five years old and love straws – I have a massive bag in my pantry).

Mmmm just look at it, so tasty. If I didn’t have a straw, I probably would have eaten it with a spoon, which is my second favorite way of eating a smoothie or shake.

For dinner, I had a chicken burger topped with jalapeno cheese and caramelized onions and mushrooms. This is probably one of my favorite meals. Mainly because I just love caramelized onions and mushrooms, but also because the spiciness of the cheese gives this meal a little kick. Right now I’m trying to eat all of my meat products, like these burgers, in order to clean out everything but fish products so I can go pescatarian.

The most delicious snack in the entire world. And my brothers wonder why I’m a snack monster? Well when you eat stuff like this obviously you love snacks. This is greek yogurt with sugar free fat free butterscotch pudding powder. Then I add in sliced strawberries and a couple of gluten free chocolate chips. This is the bomb. I usually love to mix up the pudding flavors every week like to lemon or pistachio or chocolate. Everyone should have this as their bedtime snack!

Hope everyone has a fantastic WIAW! We are almost to the weekend and I’m almost done with summer school!!

What is your favorite flavor of snowcone?
Have you ever had a New Orleans style one?