My People

My People
My People - Cosette, Austin, Oliver, Cody, me & Ryan. Just think, had I not lived, these people wouldn't be on the planet. They are my whole heart!

Sunday, January 10, 2010

surf's up!

Some things I've found on the web lately:

www.hungrygirl.com - great tips! she can take just about anything and find a way to make it yum!

www.nutritiondata.com - why should I eat goji berries? what's all the fuss about pomegranates? this site gives you nutritional data about everything!

www.myeatinghabits.com - someone who thinks just like me but is better at web-design. I love this site!

http://myhealthychallenge.wordpress.com/ someone just like me - 41 years old - and training for a marathon. Ok. Maybe not JUST like me. One day, maybe. I would have to be able to run at least a mile first, don't you think?

www.bestofweightloss.com - lots of skid-a-marink-a-linky-dinks to skid-a-marinky-do!


This looks like it will fit right into my grab and go diet!
Vegetable frittata - www.self.com
Eggs can help you drop pounds by revving your calorie burn and curbing cravings.
Serves 6
INGREDIENTS
vegetable oil cooking spray
1 teaspoon olive oil
1 medium jalapeño, seeded and finely chopped
1 large shallot, finely chopped
2 large leaves kale, thinly sliced (about 1 cup)
2 cloves garlic, chopped
2 large leaves kale, thinly sliced (about 1 cup)
4 egg whites
2 whole eggs
3 tablespoons nonfat plain yogurt
2 tablespoons grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices whole-wheat bread
PREPARATION
Heat oven to 350°. Coat an 8-inch ovensafe skillet with cooking spray. Heat oil over medium-high heat. Add jalapeño, shallot and garlic. Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes. Add kale and cook until it begins to soften, 4 to 5 minutes more. Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
Transfer kale mixture to a plate and coat skillet again with cooking spray. Return kale to skillet and pour in egg mixture. Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes. Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.
The skinny
192 calories per serving, 5.6 g fat (1.3 g saturated), 26.8 g carbs, 3.2 g fiber, 10 g protein

2 comments:

moshell's lilbit of space said...

http://skinnyandthecity.com/

another page....some good recipes on here too.

mawmaw said...

The egg dish sounds good, but if there is more than one ingredient I stay away from it, it takes too much energy to make. ais that true about eggs, are there other food that do that too? love ya