Wednesday, July 29, 2009

Sweet Teeth

I'm an ice cream person. Not really a candy bar, chocolate or cookie person; just ice cream. In reality I eat ice cream 5-7 days a week. Obsession? Maybe a little. My grandma says this is a good thing though, and I always listen to Grandma.

For Christmas, Mr. M bought me an ice cream maker. Making rich, creamy ice cream is simple and amazing. But trying to create healthy ice cream options at home is definitely not my strong suit. This is why the ice cream maker sits on our countertop.

I finally found a recipe that doesn't make me cringe: Orangesicle Ice Cream inspired by Alton Brown's Orange Sherbet recipe. (p.s. without the cool whip, it's dairy free)

1 1/2 tbsp orange zest
1/4 tea salt
2 cups orange juice (freshly squeezed is preferred)
1 1/2 tbsp vanilla extract
2 cups unsweetened Almond Breeze
4 tbsp Splenda
Fat Free Cool Whip

In a large bowl whisk all ingredients, except for almond milk, until splenda dissolves.
Add almond milk and continue mixing.
Process in your ice cream maker (takes about 25 minutes).
Top with 2 tbsp of cool whip
Serve immediately.
Transfer leftovers into lidded container into freezer. Let defrost until soft when serving again.

In picture: I topped this ice cream with a tablespoon of graham cracker crust for a little crunch.

Serving Size: 6
Approx: 62 calories without any toppings. 77 calories with cool whip. 100 calories with crust topping.

A Bowl of Burrito

Instead of eating the standard 80/20 (80% healthy, 20% unhealthy), I've been more of a 50/50. Even when I am in my "binging" state of mind, I still fit in some healthy meals. This burrito bowl is packed with fiber and protein and kept me full for hours. Plus, it only takes 10 minutes to cook.

Side note: In the following recipe, I use the microwave. Now I know it's somewhat of a faux pas to use the microwave in the culinary world....but I live in the real world.

1/2 cup fat free refried beans
3oz lean steak sirloin
1/4 cup fat free shredded cheddar cheese
5 olives
1 tbsp fat free sour cream
1 tbsp salsa
chili powder
garlic powder

Rub chili powder, cumin, garlic powder, salt and pepper into steak.
Cut steak into 1 inch cubes.
Cook steak in non-stick pan (med-high heat) until both sides get golden brown (approx 3-4 min per side).
Spread beans onto bottom of your serving bowl. Cook in microwave for 45 seconds. Add meat, cheese, olives.
Heat again in microwave for 30 seconds (until cheese melts).
Add sour cream, jalapenos, and salsa.

Serving Size: 1
Approx: 335 calories