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I had some polenta in my fridge, so I decided to get creative in the kitchen and make some good for you comfort food! This is a delicious recipe; full of tasty, rich (but fresh) flavors! And good for you too, it’s almost guilt-free. 😉 Polenta is naturally fat-free and a great substitue for pasta. I had found an amazing deal on the organic polenta (only $1.50 a log!) that I couldn’t pass up. So this is what I created…

Sweet Pepper Poletna Lasagna
1 log of polenta (I had sun-dried tomato flavor), sliced thin
Jar of your favorite red sauce
3/4 cup frozen mixed sweet peppers, diced
1 cup frozen broccoli pieces
1/2 yellow onion, diced
3 cloves of garlic, minced
3/4 cup of part-skim ricotta
1 tbsp Italian Seasoning
1/4 grated Pecorino cheese, plus 1/8 for top
Pepper & Salt
Drizzle of Olive Oil

To Create Veggie Sauce Filling:
Put a small drizzle of olive oil in a medium pan over medium/low heat. Add the diced onion and peppers to the pan. Cook until the veggies start to become soft, now add the broccoli (about 5 minutes in). Once the onions look partially carmelized, add the minced garlic cloves and sautee. Once you can smell the garlic, add 3/4 of the jar of the the red sauce. Set aside.

To Create Ricotta Cheese Filling:
Combine the ricotta cheese, italian seasoning, pepper, and 1/4 cup Percorino cheese in a bowl until well mixed. Set aside

To Assemble Lasagna:
Coat the bottom of a 8×8 glass pan with remaining red sauce . Layer the sliced polenta in the sauce, then drop small spoonfuls of ricotta cheese around pan, cover with layer of veggie sauce. Repeat until the ingredients are used (should be about 3 layers). Sprinkle remaining cheese over top of lasagna.

Bake in 350 degree oven for 20 – 30 minutes, when sauce is bubbling and cheese is melty. Cut into 9 servings; serve and enjoy!

The best part is, each serving is only about 165 calories!! Serve with a big side salad or some tasty, fiber-filled fruit. YUM!


OH MY!
What could this mean??


I was craving trail mix like something fierce tonight! This is an amazing mix I created on the fly at the local health food store. Combine these ingredients and you will have a delicious special treat (all for under $12 by buying bulk items! Try to get a deal like that at any store with pre-maid processed mixes. And this makes 2  pounds of mix)!

Katie’s Organic Nut Mix

1/2 pound dry roasted, unsalted peanuts
1/4 pound raisins
1/4 pound silver almonds
1/4 walnuts
1/4 pound whole dried low-sugar pineapple, chopped up
1/4 pound cashew pieces
1/4 pound Dark Chocolate Sun Drops

Combine all these ingredients in a container and shake! And viola, you get a delicious, non-traditional trail mix!


There is a delicious bite in every palm full!

I have made Overnight Oats in the past, but this morning – they were perfect! One of my favorite blogs to read is called Carrots ‘N’ Cake. She has so many GREAT ideas for healthy eating and living, and she (self-proclaimed) loves to eat (as do I)! Here’s a recipe I adore from her blog.

My Overnight Oats
(as adapted from Carrots ‘N’ Cake)

1/2 cup rolled oats
2/3 cup almond milk
1 tbsp milled flaxseed
1 heaping scoop o’ peanut butter
1/2 cup frozen blueberries

I combine the oats, milk, and flaxseed and let them soak over night. In the moring I through in the scoop of peanut butter and blueberries.

The possibilites are ENDLESS with these oats. You can use any kind of oat, any type of milk (soy, almond, cow, coconut), any topping (fresh fruit, dried fruit, nuts, nut butters, honey, granola, cereal, etc.) Every combination is delicious.

I had the above (not  the prettiest picture, but SO tasty) for breakfast this morning at 7:30 am with a Coconut Americano. And I am still full at 10am! I love feeding my body the good fuel – especially because I am hitting the gym later for a cycling workout.

You have not lived until you’ve tried Overnight Oats!

I hit the gym today and did 5.5 miles on the elliptical, which told me I burnt 750 calories. I was feeling weaker today and did not end up doing my small strength training portion of my workout. So to avoid injury and making myself run down – I called it quits after the 5.5 mile workout. I then stopped at the food store to get some really cheap marinade (special on Lawry’s marinades – only $1.00 a piece at Albertson’s!!). I also picked up some of the Sugar Free Flavor for my coffee – it’s not coconut, but it’s Sugar Free Hazelnut Flavor – and I think it was a great buy! It sweetens my coffee with just a bit, and after a 1/4 cup of Vanilla Almond Milk, it brings my morning cup of joe down from 100 calories to 30-40 calories a cup. Much more manageable!! So obviously, I made a cup after I got back from the gym.

I ate a very unique dinner tonight (for me). I took some extra firm tofu and crumbled it up, marinated it in some Lawry’s Hawaiian dressing with frozen peas and the leftover remains of the asparagus stir fry I had in the freezer. Super healthy and the tofu was actually great! It was filling, and tasty. I polished off a oatmeal chocolate chip soft cookie I made the other night. But I was craving some PEANUT BUTTER!

Oh yum yum! I am ALL about food that is better for you but tastes oh so decadent! I love peanut butter and cookies, especially oatmeal cookies. So here is my recipe for tasty (and better for you peanut butter cookies!)

Ingredients:


1 and 1/4 cup rolled oats
Less that 1/4 cup of white sugar
1/4 cup of peanut butter
2 tablespoons of all natural apple sauce
5 teaspoons of whole wheat flour
1 egg
3/4 teaspoon baking powder
a few chocolate chips

For this recipes I combine all the ingredients (EXCEPT the chocolate chips) and mixed them until they form a dough. I then measure a tablespoon scoop of the dough and place on a cookie sheet. Put one chocolate chips on each piece of dough. Place in preheated 350 degree oven for 10 – 12 minutes. Enjoy!

How could you not eat this!??! Make some right now 🙂 And averaging about 80 calories a cookie – that’s a pretty sweet cookie.

SO Holy YUM! This weekend I got the motivation to try to make a chocolate-peanut nut butter (sort of like it’s chocolate-hazelnut counterpart – but for much cheaper).

So I realize that this is not the best thing for you and obviously, proceed with caution – I could eat spoonful after spoonful of this! It’s delicious! 😀

1 cup shelled salted peanuts
1/8 cup unsweetened cocoa
3/4 cup powdered sugar
2 1/2 tablespoons canola oil

Roast the peanuts on a cookie sheet in a 400 degree oven for 4 to 5 minutes – until the a slightly browned and very fragant (I roasted mine a touch too long, so just keep your eyes on them!).

Then place the peanuts in the food processor with a quick drizzle of oil to get the peanuts grinding. From there, they should turn into a peanut buttery paste (esentially you are making peanut butter with some pizazz!) that will in a sense become like that creamy PB consistency.

Once the peanuts are like this, throw in the cocoa and powdered sugar, with a little bit of oil until it is at the desired consistency – to pull everything together. Put in a jar and store in the fridge! YUM!

I had it in my overnights oats this morning. And on Saturday, my fiancee made delicious waffles which I was more than happy to spread some on to. It was a delicious Saturday…and Sunday…and Monday! 😛

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