The Low-cal Mojito: All the Mojo without the Crazy Sugar

Recently, I was asked by a girlfriend to post to her new website, CurvyGirlHealth, that launched not too long ago. Let me tell you, her idea is fantastic: to link curvy women everywhere to share stories, information, perspectives, and more importantly inspiration to embrace and love their body. I am probably not doing the site justice, so you should see for yourself: curvygirlhealth.com

I recently posted a recipe that I use for that low-carb cocktail, to indulge without the belly bulge. It is such a perfect marriage of coconut and mint. I can't say it will help your marriage or that it has aided mine but certainly it can bring me or me+mate out on the patio for a relaxing time.

Check out the full details at http://curvygirlhealth.com/the-low-cal-mojito-all-the-mojo-without-all-the-crazy-sugar/

Enjoy!

Mummy's Banana Bread

My mom recently sent me a care package with delicious banana bread in it. I had to get the recipe to share with everyone because it is super yummy.

Banana Bread 

(2 large loaves or 3 small)   

Ingredients:

3 ripe bananas (very ripe)

2 cups whole wheat flour

½ cup white flour

1 cup soy milk (or any milk)

¼ cup water (add/reduce if needed, depends on how soft and large bananas are)

1 large egg

3 tbl olive oil 

2 tbl baking powder

¼ tsp baking soda

1 tbl cinnamon

½ tbl salt

2 pkts splenda

1 tbl brown sugar

¼ cranberries (the amount is optional- you can leave off or use substitute)

2 tbl Sunflower nuts - optional or any nuts 

¼ cup raw oats 

Recipe:

(1) Peel bananas and place directly into mixing bowl (KitchenAid).

(2) Use mixer to break up bananas- until mashed up.  

(3) Add egg and all wet ingredients and mix for 2 mins (leave back ½ of the water, then add slowly after all dry ingredients are added. 

(4) Add remaining ingredients and mix for 2 mins- add the remainder of water or a little more.

(5) Put into greased baking pans.  You may sprinkle a little more oats on top and use a folk lightly to press into dough. Bake for about 45 mins, 340 degree oven.  

(6) You may want to brush on some egg white and a little sugar (optional) about 3-5 min before taking out. Immediately place on rack to cool.   

Turkey two-bean chili and gluten-free biscuits

One of my good friends, who has a gluten allergy, recently sent me a wonderful recipe for turkey chili with gluten-free cheesy biscuits. I don't have pictures to show but just imagine the delicious flavorful combination from these details. Try it and let us know what you think.

Guest post from B. Riley

Turkey two-bean chili

I created this recipe when HBH came to visit and announced that he doesn't eat beef. Here we go:

Recipe:

(1) Brown the following: 1lb ground turkey, 1lb hot italian poultry sausage, 1lb sweet italian poultry sausage, 2 c mushrooms.

(2) Once browned, add 2 tbsp tomato paste and stir for 2 minutes.
(3) Add herbs: 3 tbsp minced garlic, one large sweet onion, 2 tsp thyme, 2 tbsp chipotle powder, 2 tbsp chili powder.
Cook until onions are translucent. 

(4) Add cumin, 2 more tsp thyme, crushed red pepper flakes, and stir.
(5) Add 3 cans stewed tomatoes, 1 can black beans (drained) 1 can white beans (drained), 1 can sweet corn (drained), 2 tsp thyme, 2 tbsp chili powder, 2 tbsp chipotle powder. 

(6) Stir, cover, simmer for 30 minutes.

Makes at least 10 cups of chili or 40 servings. Freezes well, too.


I served that with 

Cheesy garlic biscuits

Ingredients:

2 c gluten-free bisquick
1 c low fat sour cream
2 c low fat mild cheddar cheese
2 tsp (heaping) garlic powder

Recipe:

(1) Mix all ingredients until crumbly. Form into little balls and stuff down into a silicone mini-muffin pan. 

(2) Bake at 400 for 25 minutes. Makes 24 biscuits.

Split, pour on the chili, top, and serve in cute little dishes. - or split and serve on little spoons for "bites". :-D

Note: As always, gluten free can be replaced with regular (especially with bisquick).

Flavorful Jalapeno Meatloaf: Guest Blogger

Even across the country, I can smell the delicious aroma of this spicy meatloaf. My fiancé, who knows how to finesse meat into tender, juicy entreés, made this turkey meatloaf recently. I heart meatloaf because you can make enough for lunch or dinner for the week. Also, leftovers, if there are any, can be frozen. Since my fiancé and I are currently long-distance, I am excited to have his recipe in my hands.
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cJ's Jalapeno Meatloaf
Adapted from cdkitchen.com

I wanted to create one of momma’s favorites, so I decided to cook up the award winning Quaker Oats Meatloaf (with a few adaptations, of course). The below recipe is quick, easy and “fool proof”.

Ingredients:

1.5 pounds ground lean turkey (lightly sprinkled with garlic salt, seasoning salt, black pepper and sonaran seasoning)

1 cup of quaker oats, uncooked

1 cup of chopped red onions

1 cup of tomato sauce/ketchup (I used a combination of a homemade tomato sauce and a bit of ketchup to bring the total volume to 1 cup)

1 egg, beaten

Recipe:

Combine all ingredients in a large bowl and mix, mix and mix until you have evenly coated mixture.

Form and pack into a tight “loaf” in a pyrex container (ungreased)

Place in a preheated stove (350°F)

Bake for 1 hr 15 minutes

Let stand for 5 minutes prior to serving

This recipe can be adapted to your liking by adding any of your favorite mixins (i.e. garlic, carrots, asparagus, bell pepper, etc). If you do not have access to ground turkey, you can substitute this with 93% ground beef. Next time, I plan to use a habanero; stay tuned…

cJ