"It’s time we take control over our own destinies, our own bodies, and our own inner dialogues. We’re changing the conversation to create a more positive body image for ourselves, our mothers, our sisters, our daughters, and our friends. " End Fat Talk Week.
Things I love about myself:
My strong legs that allow me to run everyday.
My short black hair that makes me feel unique and pretty.
My strong arms that allow me to pick up my dogs.
My freckles that give my face more character.
Can you list 4 things that you love about your body? I KNOW you can...
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:3 cups water
1 medium russet potato
2 garlic cloves
1 tbsp Can't Believe It's Not Butter Light
2 oz Unsweetened Almond Breeze
2 tbsp fat free sour cream
1/2 tsp salt
pinch of pepper
Directions:
1. Peel potato. Slice into 4 - 5 pieces. Boil the potato and garlic in water for 20 minutes. When tender, drain water.
2. Mash all ingredients into the potatoes. Reheat for medium heat until hot again.
Servings: 2
Nutritional Information: 129 cals, 3g fat, 21g carbs, 3g protein
Approx Chevy's Nutritional Info: 280 cals, 15g fat, 33g carbs, 5g protein
Chevy's: Mango Salsa
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:
1 mango, peeled and diced
1/4 cup white onion, diced
1/4 cup red bell pepper, diced
2 tsp cilantro
1 tsp lime juice
1/2 tsp habanero pepper, diced
pinch of salt and pepper
Ingredients:
1 mango, peeled and diced
1/4 cup white onion, diced
1/4 cup red bell pepper, diced
2 tsp cilantro
1 tsp lime juice
1/2 tsp habanero pepper, diced
pinch of salt and pepper
Directions:1. Combine all ingredients. Cover, chill, eat.
Servings: 8
Nutritional Info: 16 cals, 0g fat, 4g carbs, 0g protein
Chevy's: Sweet Corn Tomatillo
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:
3/4 cup frozen sweet corn
1 tbsp Can't Believe It's Not Butter Light
3 tbsp splenda
2oz unsweetened Almond Breeze
2 tbsp masa harina
2 tbsp corn meal
pinch of baking powder and salt
Directions:
1. Mix butter and sugar in large bowl with electric mixer. Add almond milk and masa. Mix well.
2. Use blender to puree 1/2 cup of your frozen corn. Mix until smooth. Add to your butter and masa mix. Add corn meal, baking powder, salt and remaining corn. Mix well with hands or spoon.
3. Pour mixture into small baking pan. Cover with foil and cook in 325 degrees oven for 30 minutes or until firm.
Servings: 2
Nutritional Info: 138 cals, 4g fat, 27g carbs, 4g protein
Chevy's Nutritional Info: 190 cals, 7g fat, 29g carbs, 3g protein
Cheesecake Factory: White Chocolate Raspberry Truffle Cheesecake
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:
1 oreo cookie crust (though I ended up using a chocolate crust and it turned out great as well)
1/4 cup sugar free raspberry preserves
1/4 cup water
20 oz fat free cream cheese
1/3 cup fat free sour cream
1 cup splenda
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 cup egg substitute
1/3 cup white chocolate chips
Directions:
1. Combine raspberry preserves with 1/4 cup water. Cook in microwave for 1 minute. Stir then let cool in refrigerator.
2. Combine cream cheese, sugar, splenda, vanilla and sour cream in large bowl and mix with electronic mixer until smooth. Add egg substitute and mix with spoon.
3. Layer white chocolate chips onto crust. Then add half of your cheesecake mixture onto white chocolate chips. Then drizzle on raspberry preserves. Then pour the rest of the cheesecake mixture on top.
4. Put in 475 degree oven for 12 minutes. Then lower temperature to 350 degrees and cook for 45 - 55 minutes or until top is slightly browned.
5. Take out of oven and let cool. Once cooled put in fridge and chill for 3 - 4 hours. Add whip cream if wanted.
Servings: 12
Nutritional Information: 172 cals, 5g fat, 20g carbs, 11g protein
Approx Cheesecake Factory Nutritional Info: 910 cals, 61g fat, 81g carbs
Ingredients:
1 oreo cookie crust (though I ended up using a chocolate crust and it turned out great as well)
1/4 cup sugar free raspberry preserves
1/4 cup water
20 oz fat free cream cheese
1/3 cup fat free sour cream
1 cup splenda
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 cup egg substitute
1/3 cup white chocolate chips
Directions:
1. Combine raspberry preserves with 1/4 cup water. Cook in microwave for 1 minute. Stir then let cool in refrigerator.
2. Combine cream cheese, sugar, splenda, vanilla and sour cream in large bowl and mix with electronic mixer until smooth. Add egg substitute and mix with spoon.
3. Layer white chocolate chips onto crust. Then add half of your cheesecake mixture onto white chocolate chips. Then drizzle on raspberry preserves. Then pour the rest of the cheesecake mixture on top.
4. Put in 475 degree oven for 12 minutes. Then lower temperature to 350 degrees and cook for 45 - 55 minutes or until top is slightly browned.
5. Take out of oven and let cool. Once cooled put in fridge and chill for 3 - 4 hours. Add whip cream if wanted.
Servings: 12Nutritional Information: 172 cals, 5g fat, 20g carbs, 11g protein
Approx Cheesecake Factory Nutritional Info: 910 cals, 61g fat, 81g carbs
