Recipes Under 400

(Source: healthysnax.tumblr.com., via fightingfor-health-deactivated2)

(via spoonfulofglass-deactivated2011)

Kick Sugar Cravings

If you have strong, persistent sugar cravings, take a tip from low-carb pros. Place just a few granules on the tip of your pinky finger and tap them into a glass of cool water (8 fl oz). Drink all of the water. In a few minutes the craving should disappear.

- From Prevention Healthy Cooking

(via healthy-perfection-deactivated2)

(Source: vegpocalypsenow, via thatlittlegirlgonnagetfit)

I mentioned spaghetti squash a few posts back, but I haven’t given a recipe for it yet. Here are some step-by-step instructions for preparing it.

—-

I put in a search box before, but didn’t work at all. It would pull up maybe two recipes with the tag I typed and nothing else. Thus all of the tag bars now. It’s the best I could do. The last one is a link to more tags though (and dips are under there).

Almost all salsa recipes are very low-Cal, due to the ingredients being fruits and vegetables (and vinegar, usually). So really, I have to ask what kinds of salsa everyone would want posted?

LIST OF HEALTHY SNACKS TO TRY…

IF YOU’RE CRAVING SWEET

• 1 HOSTESS 100 CALORIE PACK CUPCAKES Lemon
  (100 calories, 2.5 g fat)


• 3/4 CUP MANGO tossed with lime juice and red pepper flakes
  (86 calories, 0.5 g fat)


• 1 SHEET (4 SMALL) GRAHAM CRACKERS spread with 1 teaspoon each part-skim ricotta and jam
  (86 calories, 2 g fat)


• 1/2 CUP STRAWBERRIES dipped in chocolate (microwave 1 tablespoon chocolate chips in 10-second increments until melted)
  (93 calories, 4 g fat)


• 1/2 LARGE PINK GRAPEFRUIT sprinkled with 1/2 tablespoon brown sugar and broiled for about 5 minutes
  (69 calories, 0 g fat)

IF YOU’RE CRAVING SALTY

• 1/2 CUP EDAMAME sprinkled with a pinch of sea salt
  (95 calories, 4 g fat)


• 1 LARGE HARD-BOILED EGG, sliced and sprinkled with salt and cumin, celery seed, or nutmeg
  (80 calories, 6 g fat)


• 3 OUNCES DELI TURKEY spread with 1/2 teaspoon Dijon mustard and rolled in 2 romaine lettuce leaves
  (90 calories, 1 g fat)


• 1 MEDJOOL DATE, sliced and stuffed with 1 teaspoon blue cheese and 1 pecan half
  (86 calories, 2 g fat)


• 1 CUP CAMPBELL’S SELECT HARVEST LIGHT SOUP Roasted Chicken with Italian Herbs
  (80 calories, 2.5 g fat)

IF YOU’RE CRAVING CRUNCHY

• TORTILLA CHIPS (cut 1 corn tortilla into triangles and drizzle with 1/2 teaspoon olive oil; bake at 325 for 10 minutes) with 2 tablespoons salsa for dipping
  (80 calories, 3 g fat)


• 16 POPCHIPS Parmesan Garlic Potato
  (96 calories, 3 g fat)


• BAKED APPLE CHIPS (thinly slice 1 small apple and toss with 1 teaspoon each cinnamon and sugar; bake at 250 for 1 hour or until crispy)
  (99 calories, 0 g fat)


• 1 CUP JICAMA STICKS with 2 tablespoons hummus for dipping
  (96 calories, 3 g fat)


• 1 RYE CRISPBREAD topped with 1 tablespoon cream cheese and 1 tomato slice
  (91 calories, 5 g fat)

IF YOU’RE CRAVING CREAMY

• SMOOTHIE (blend 3/4 cup nonfat milk, 1 tablespoon unsweetened cocoa powder, 1/4 banana, and 3 ice cubes)
  (72 calories, 1 g fat)


• 1/4 CUP CANNED PUMPKIN mixed with 1/2 cup nonfat Greek yogurt, 1 teaspoon maple syrup, and 1/2 teaspoon pumpkin pie spice
  (100 calories, 0.5 g fat)


• 1 JELL-O MOUSSE TEMPTATIONS CUP Dark Chocolate Decadence
  (60 calories, 3 g fat)


• 1/2 SMALL WHOLE-WHEAT PITA spread with 2 tablespoons guacamole
  (77 calories, 4 g fat)


• 1/2 MEDIUM BAKED POTATO (pierce and microwave for 4 minutes) topped with 1 tablespoon each fat-free sour cream and salsa
  (81 calories, 0.5 g fat)

http://shape.com

(via sowillisinkorswim)

Tofu Feta Cheese
The Vegan Chef

1 lb. extra firm tofu
3/4 C. water
1/2 C. mellow miso
2 T. white wine vinegar
2 T. lemon juice
1 t. salt
1/2 t. garlic powder

Cut the block of tofu in half lengthwise. Turn each half cut-side down on the board, cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half. This means that the block of tofu yields 8 tofu cutlets. On a large cookie sheet, place a layer of paper towels, then all of the tofu cutlets in a single layer, followed by another layer of paper towels, and finally place another large cookie sheet on top. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.

Meanwhile, in a small bowl, whisk together remaining ingredients and set aside. After the tofu has pressed for 1 hour, cut the tofu into 1/2-inch cubes. Place the cubes of tofu in a plastic container with a tight fitting lid. Pour the marinade over the top, cover with the lid, and gently toss the tofu. Chill and allow the tofu to marinate for several hours. Shake the tofu cubes before using. The tofu feta cubes can be used in salads and sandwiches. Kept refrigerated, the tofu feta will stay fresh for 2-3 weeks.

A one ounce serving is 115 Calories.