Cedarlane Omelet Review!


  • I never know what to make for breakfast. About 4 years ago, I went on a smoothie binge and literally drank a smoothie every single day for a year. That kind of died out. I am always looking for other options. http://www.cedarlanefoods.com/ asked me to try out their omelets. They are a 30 plus year natural company with healthy but still super convenient choices. With 20 grams of protein per omelet I knew this would make a good breakfast for when all I had time for was to pop something in the microwave. They sent me four flavors.
  • Spinach and mushroom
  • Garden vegetable with mozzarella.
  • Turkey bacon, vegetable and cheese.
  • Green Chile, cheese, and ranchero sauce.

chiliIMG_7116.JPGThe green chile was my favorite. It was filling, and spicy but not too spicy. I love mexican for breakfast!

IMG_7117.JPGThe spinach and mushroom omelette left me super full! I always love the combination of spinach and mushroom so this was a win.

IMG_7034.JPGThe turkey bacon omelette was good too! My only complaint? Needs more bacon. Everything needs more bacon 😉

IMG_7036.JPGThe veggie omelet was my least favorite of the bunch. It wasn’t bad, but it just wasn’t amazing. A little bland. I added some hot sauce and that helped.

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Is it cheaper just to make your own egg white omelet for breakfast? Absolutely. Do you always have the time to chop up your veggies, get your protein together, and cook. Oh and not screw up the flip part of the omelet?! Ha. No you probably don’t. These are great in a cinch. Left me full for 3-4 hours.

Check out their facebook! They have a ton of other products ranging from tamales to enchiladas.

https://www.facebook.com/cedarlanefoods

Skinny noodles shirataki review.


I finally got a chance to try my skinny noodles last night. I wish I had tried them earlier. I am super impressed. If you are into asian dishes like stir-fries, soups, pad-thai…this is IT. The noodles were very thin. They really have no taste. Very neutral. They pick up the flavor of the sauce you put them in. So versatile. My next plan is to put them in a some kind of soup.

20140703-110838-40118971.jpgI made stir-fry with my noodles.

20140703-110840-40120944.jpgYou can use whatever veggies you want for yours. Just chop them all up.

20140703-110841-40121671.jpgAdd a bit of oil to your pan and get the veggies cooking.

20140703-110839-40119863.jpgWhile my veggies were cooking I started draining the noodles. I drained them 3 times.

20140703-110842-40122631.jpgI cooked my chicken on the side as the veggies were cooking. I can’t find my wok so the process took a bit longer!

20140703-110843-40123194.jpgAdd cooked chicken and spices. I used some ginger and some ponzu sauce + a tbsp of peanut butter.

I used a paper towel and got out any extra water from the noodles. I simple popped them into the pan and mixed everything together.

20140703-110843-40123759.jpgThe final product. It was delish. Peanut/soy sauce was amazing and the noodles added a lot of volume with barely any calories! Super excited to try the rest of these guys!

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Don’t forget I am running a giveaway for these noodles right over here– 5 packs!

https://gracegothealthy.com/2014/07/02/giveaway-5-packages-of-skinny-noodles-shirataki/

You can find out all of the information on their website here-

http://www.getskinnynoodles.com/

Bacon Donuts/fritters. Seriously.


baconI found this recipe and had to try it.

http://www.youtube.com/watch?v=tErB92jXccE

BACON DONUTS?!!?! I know right. This is a low carber’s dream.

Stats – 320 calories, 26 grams of fat, 2.4 carbs, 0.3 fiber, 21.3 protein.

This is not an every single day recipe. Perfect for a special breakfast or if you are just craving a damn donut! No guilt.

So what you need for 2 servings-

  • 4 tbsp of butter
  • 2 or 3 tbsp of coconut oil or olive oil
  • 3-4 slices of bacon
  • 1 egg
  • 1/3rd cup of vanilla or plain whey protein
  • 1 oz sharp cheddar cheese
  • 2 small mini bell peppers

 

  1. Precook bacon in a non stick pan. This is very important. You do not want to use a non stick pan. My first batch stuck right to the bottom in a regular pan!
  2. Melt butter on stovetop or in microwave.
  3.  After bacon is drained and cooled, chop into small pieces.
  4. Chop peppers into mini pieces.
  5. Add chopped bacon, peppers, melted butter, 1 egg, 1/3rd cup of vanilla protein powder (or plain), and sharp cheddar cheese to bowl.
  6. Mix well.
  7. Heat the coconut or olive oil in your pan on medium high heat.
  8. Spoon mixture gently into oil. It should sizzle. If it’s too hot it will pop, be careful and adjust your temperature.
  9. Spoon oil over top of donut while it’s cooking.
  10. Once the bottom starts turning golden brown, GENTLY flip it over with a metal spatula.
  11. Cook for another few minutes until other side is golden brown.
  12. Remove from oil and drain on a paper towel.
  13. Repeat!

That’s it. You can make 6 mini donuts, or 4 large fritter/donuts. To make it sweet you could add a bit of sugar free syrup and a little butter. OR keep it savory and add some sour cream and salsa.

I was really impressed with these little donuts. They have that great fritter taste, bacon bits, sweet, and savory all at once. Try this for sure!!

 

Shrimp Scampi. Low carb.


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For 4 servings-

  • 1 lb of shrimp deveined and no tails
  • 1/2 of the juice from a lemon
  • 2 tbsp of butter
  • 4 or 5 chopped garlic cloves
  • 2 tbsp of extra virgin olive oil
  • 1-2 tbsp of chopped fresh parsley (dried is fine if fresh is unavailable)
  • sea salt and pepper to taste
  • 1 pinch of red chili flakes
  • 1/2 cup of white wine
  1. Clean all shrimp. Remove tails and devein them.
  2. Heat olive oil and butter in a pan on medium heat.
  3. Once it’s melted, add in the wine, parsley, garlic, sea salt, pepper, chili flakes, and lemon.
  4. Bring to a quick boil and after that happens turn back to a simmer.
  5. Simmer wine mixture for 3-5 minutes.
  6. After that add pink to pan. Cook for about 5 minutes or until pink. Make sure you get both sides of the shrimp cooked. Don’t overcook or they will be rubbery!
  7. Serve immediately.

This is great. Super simple. 1 net gram of carb per serving.

My Thanksgiving Menu. Low Carb with recipes.


My husband and I are very untraditional people when it comes to celebrating the holidays. We like to do things differently. For the first 8 years of our relationship we didn’t even put up a Christmas tree! It’s no surprise that our Thanksgiving every single year is totally different. Since we have been on our low carb journey we decided to keep with that theme for our big meal on Thursday. Here is my menu.

Roasted whole chicken. I do not feel like making a huge turkey this year since it’s only the two of us. I will roast the chicken with just some garlic, ginger, lemon, onions, and extra virgin olive oil, salt, pepper, and sage on the skin. 598780_289500597817808_315182398_n

Cauliflower cheesy rice but this time loaded with ranch, bacon pieces, and cheddar cheese.dsc00628

Here is the original recipe-  https://gracegothealthy.com/2013/07/12/cheesy-cauliflower-rice/

Steamed green beans. I love how simple and sweet they taste.

Deviled eggs. I don’t have a recipe for these. I just wing them.

Jalapeno Poppers. I will be following this recipe-

http://kellythekitchenkop.com/2008/04/stuffed-jalapeno-appetizer-recipe.html

Caprese salad. So simple. Just fresh tomato, mozzarella, and basil all layered and stacked topped with extra virgin olive oil, and balsamic vinegar.

The dessert I chose is to honor my husband. He loves peanut butter cups so we are going to have these-

http://dessert.food.com/recipe/low-carb-peanut-butter-cups-120053

 

That’s it! I am excited because we will be able to eat lots of yummy foods and still stay in ketosis land 🙂

Low carb has been working out really well for us so far! Onward.

What are you serving your family for Thanksgiving? Are you bringing a famous dish to a party? Let me know!

 

Buffalo Chicken Bake. Done Naturally!




Thank you to NatureRaised® Foods for sponsoring this article.  Learn how NatureRaised® Foods is “Doing What’s Right, Right from the Start™” in your area.

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When living a healthy lifestyle it is important to eat food that will fuel your body. I like to make a quick and simple chicken dish for dinner at least once or twice a week.  Chicken is so versatile. There are so many ways that you can prepare it. I like chicken because it’s a high protein, low fat option for me. With that being said, I am very picky about what kind of chicken I use. With so many options out there, it’s difficult to know exactly what to choose.

I recently have had the opportunity to work with a company called NatureRaised Foods. They believe in doing things the natural way. Their products have a strict standard. They are committed to treating animals humanely. No antibiotics are added EVER! Also, hormones and steroids are never used. The chickens are fed a 100% vegetarian diet. This means no animal by-product or other gross by-products. As I checked out their story http://www.natureraisedfarms.com/, I immediately felt like this was a company who cares about what we are eating. Their website is full of information and recipes, but most importantly you are introduced to their farmers. These people are working hard to make sure you get the quality chicken you and your family deserve! After my research I decided to try out the product. It needs to taste good right? I found the brand at my local Publix. It is available in your local grocery stores, and also at the big supermarkets such as Wal-Mart®. You don’t have to go all the way to a fancy place like Whole Foods® to get “better for you” chicken. I decided to use the NatureRaised Farms® brand chicken to make my famous Buffalo Chicken Bake. This is the perfect healthy recipe to make for the football season. Everyone loves buffalo wings. Why not make a healthier version for everyone? Why we are at it, how about making a more natural dish as well! Win.

Buffalo Chicken Bake

Ingredients (4 servings)

  • 4 NatureRaised Farms® brand chicken breasts
  • 1/2 cup of Panko breadcrumbs
  • 1 cup cheese of choice
  • 4 tbsp of your favorite hot sauce
  • Sea salt and pepper to taste
  • Dipping sauce of choice

bc1

Instructions:

  1. Preheat oven to 350 degrees.
  2. Chop chicken into bite sized pieces.
  3. Add sea salt and pepper to taste.
  4. Put chicken into a mixing bowl.
  5. Add 4 tablespoons of buffalo/hot sauce to chicken.
  6. Place chicken into an oven safe dish. I used my glass 8X8.
  7. Add cheese on top. Add breadcrumbs on top of cheese.
  8. Bake in oven for about twenty minutes. Turn broiler on low and let breadcrumbs brown and cheese melt for a few more minutes if you like.
  9. Serve with a salad or anything green for the perfect balanced meal.

bc2

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Nutritional Statistics- 276 calories, 10 carbs, 11 grams of fat, and 33 grams of protein.

The bake turned out moist and tasty. This is a product that I feel confident feeding my family regularly. The price was really decent and affordable. I think it’s really important that we all know what is going into our mouths. Thank you NatureRaised Farms® brand chicken for allowing me to worry a lot less about what I am feeding my family!

Thank you NatureRaised Foods and Technorati for being sponsors of this article. As always all opinions expressed here are my own.

 

Buffalo Turkey Cupcakes.


This recipe turned out really well! This is going to be short and sweet since I didn’t take a lot of photos.

9850_409599379141262_1360992361_nBuffalo Turkey Cupcakes

Makes 6 servings

Ingredients

  • 1 package of 97% fat free ground turkey
  • 1 carrot diced
  • 1/2 of a small red onion diced
  • 1/2 of a zucchini shredded and drained well
  • 1/3 cup of breadcrumbs of your choice
  • 2 tbsp of egg whites
  • 3 heaping tbsp of franks buffalo sauce
  • 1/4 cup of bleu cheese

1. Dice carrot, onion, and shred zucchini with a grater. Make sure you soak up the zucchini with a paper towel!

2. Combine turkey, breadcrumbs, egg whites, veggies, hot sauce, and cheese together. Do not over mix. I didn’t use any extra seasonings.1017119_409576655810201_1855367891_n

3. Bake in a 350 degree oven for 20-25 minutes. I used metal cupcake foils. You could do the same, or cook them as a loaf. Serve with something green.

Here are the stats-
Calories-  163 Carbs- 8 Fat- 7 Protein- 18 Sodium- 454

My husband is in love with this meal. He says it’s his favorite!

Enjoy!

 

 

Healthy Guilty Pleasure Recipes. French Fries, Pizza, Mac and Cheese, Nutella oh my!


A guest post by Jen!

Hey guys, I’m back! I’ve put together even more recipes to satisfy your daily cravings except instead these are guilty pleasures turned healthy.  Working at a medical and cosmetic practice is tough! We specialize in breast reconstructive surgery and breast augmentations in Kansas City so we always want to look our best even if I just want to devour an entire cheesecake. Everyone is always wondering how I stay healthy and (somewhat) slim but bring fries and mac and cheese to work! Well here is my secret: tweaking recipes and finding recipes that allow me to have what I want but a better form of it. Then I make a bunch so it’s accessible right at the tip of my fingers and even bring it into work for lunch. So that mac and cheese and delicious French fries can really be yours forever without worrying about chemicals and extra fat that your body just does not need!

fries

FRENCH FRIES! 

–       The healthy way, which is even easier than the non-healthy way!

Ingredients:

  • 5 Large Roasting Potatoes
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to Taste

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Then Peel and Wash the potatoes to prepare for slicing.
  3. Begin slicing, I like to use a mandolin to get perfect sizes for even baking, if you don’t have one just use your knife and be sure to cut the french fries even in size. Your potatoes will cook best when even, thin and long.
  4. (OPTIONAL) Once sliced, place the potatoes in a bowl and cover with salted water and soak for 30 minutes. I like to soak the potatoes to release some of the starch, it also helps crisp up the fries in the oven.
  5. After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial because if the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.
  6. Lay the potatoes on a baking pan, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to have even browning. Bake for about 45 minutes or until golden brown.

mac 

Mac and Cheese

–        Yes, I said mac and cheese! Just a tad healthier, of course.

Ingredients:

  • 1 box of pasta, either bow tie, macaroni, etc. Any small noodle works
  • 2 1/2 cups of fat free or 1% milk (plus extra if needed)
  • 2 tablespoons of butter
  • 1 cup of shredded low-fat smoked mozzarella
  • 1 cup of shredded low-fat cheddar cheese
  • 1/2 cup of parmesan cheese
  • 1/4 cup extra smoked mozzarella cheese for topping, plus about 2 tablespoons of parmesan cheese
  • 2 tablespoons of Italian bread crumbs (or plain bread crumbs with Italian seasoning added)
  • 1 head of broccoli, trimmed, washed, and chopped into bite size pieces
  • 1 tomato, diced
  • 2 chicken breasts, cooked and cut into bite size pieces (left over chicken works great in this recipe)
  • about 1/2 cup of roasted red peppers, diced
  • Salt and pepper

Instructions:

  1. Preheat oven to 350 degrees. In a large soup pot, bring water to a boil over medium high heat. Add pasta and cook for about 10 minutes until the pasta is al dente (soft, but still has texture to it).
  2. While the pasta is boiling, heat another saucepan and heat a frying pan. In the saucepan at low heat, add milk but do not boil! Once the milk is warm, add butter and cheese and stir until smooth. If the sauce is really thick, add extra milk.
  3. In the frying pan, sauté tomatoes, roasted red peppers, and broccoli in a little bit of olive oil. Add the precooked chicken and allow to warm up.
  4. When the pasta is cooked, drain and place back into the large soup pot. Add cheese sauce, and chicken veggies. Stir to combine.
  5. Grease a large baking dish with nonstick spray. Pour noodles and cheese into the baking dish.
  6.  In a small bowl, combine the extra mozzarella and parmesan cheeses with the bread crumbs. Sprinkle evenly on top.
  7. Bake for about 20-30 minutes or until bubbly and golden brown on top.

pizza

Pizza!

–       Mmhmm you can have your mac and cheese and your pizza too!

Ingredients:

  • Cornmeal for sprinkling
  • 1tsp olive oil
  • 2 large red onions, halved and thinly sliced
  • 2 tbsp chopped fresh rosemary
  • 3 cloves garlic  
  • Salt and freshly ground black pepper to taste
  • 1 whole grain pizza dough or gluten-free pizza dough (trader joe’s has a delicious variety)
  • 20 pitted, oil-cured black olives, coarsely chopped
  • 2 oz thinly sliced prosciutto, torn into small pieces
  • 1 ¼ cups reduced-fat sour cream

Instructions:

  1. Heat grill to medium. Alternately, place a pizza stone on middle oven rack, turn oven to 500°F, and heat stone for 20 minutes (or use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If grilling or using a stone, generously sprinkle a wooden pizza peel or baking sheet with cornmeal.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; sauté for 10 minutes. Reduce heat to low, add garlic, and continue cooking, stirring occasionally for about 10 minutes, or until onions are soft and caramelized. Season with salt and pepper.
  3. On a lightly floured clean surface, roll dough (read instructions on dough package first, some suggest letting the dough sit prior to handling)  to form a 14-inch circle. If grilling pizza, transfer to prepared peel or sheet, then gently lift and slide dough onto grill grates (don’t worry, dough won’t slide through the grates). Dough will immediately stiffen and begin to brown; cook 2 minutes. Turnover and cook until bottom side stiffens but doesn’t brown, about 1 to 2 minutes. Transfer crust back to peel or sheet (with the more-cooked side facing up) to add toppings. If baking pizza, slide dough onto heated pizza stone or onto baking sheet and cook 5 minutes. Remove stone or sheet from oven to add toppings.
  4. Scatter onions and olives over pizza. If grilling, slide pizza back onto grill and cook 6 minutes more. If baking, cook pizza 10 minutes more, or until edges are golden.
  5. Next, scatter prosciutto over onions and olives and grill or bake for 2 to 3 minutes more. Transfer grilled pizza to peel or sheet, or remove pizza from oven. Dab small spoonfuls of sour cream all over pizza, spreading them slightly with the back of a spoon. When sour cream begins to melt, cut pizza into 8 slices and serve.

nutella

Nutella!

–       Who doesn’t love Nutella? Well now you can make your own without all that extra stuff your body seriously does not need.

Ingredients:

  • 1 tablespoon Coconut Oil
  •  2 tsp Vanilla Extract
  • 2 cup, whole Hazelnuts or Filberts Nuts
  • 3 tbsp Cocoa Powder (Unsweetened)
  • 2 tbsp Honey
  • 0.3 cup Almond Milk

Instructions:

  1. Preheat your oven to 400 degrees.
  2. Roast your hazelnuts for 10 minutes on a baking sheet in the oven.
  3. Take out and let cool down and rub the nuts together in a towel to remove the skins. Some skins will remain on the hazelnuts, but that’s no problem.
  4. Put the nuts into a food processor and blend until smooth. Add the remaining ingredients and blend again. If your food processor/ high speed blender is very good, you may won’t need any milk (but can add for taste)
  5. Fini! Feel free to add more of any ingredients to get that special taste just for you!

Hello, My name is Jen and I am a twenty-something blogger who loves to write about all things women, health, DIY, crafts, my cats and food! I have my own personal blog Little Furry Musings. 

Quick Veggie Tacos.


vegtacos

I wanted something light for dinner so I whipped up these veggie tacos. They literally took 5 minutes to make. I just chopped a few mushrooms, sliced a tomato, some onion, some avocado, some cilantro, and carrots and stuffed them into some big organic romaine leaves. I added some garbanzo beans for protein. So light and perfect for summer. I drizzled a bit of hot taco sauce on top for that extra kick!

Black Bean Burger Love.


68442_320004651434069_1041441563_n

I found a package of processed, frozen black bean burgers in the freezer. I started reading the label. I was overwhelmed by how many ingredients they had listed. It was over thirty five. I could not believe it! I have made vegetarian burgers in the past, but I knew that I could make a  even better one. Get this? It’s vegan! I found a few recipes online, and they all basically seemed the same. Keep in mind this recipe is super versatile though! You can use ANY KIND OF VEGGIES YOU WANT. Celery? Sure. Artichokes? Sure. You get the point.

Makes burgers-

  • 1 can of drained and rinsed black beans
  • 1/4 cup of bread crumbs
  • 1-2 Tbsp of sriracha or hot sauce. This adds the perfect spice. If you don’t like hot you could use 1-2 tbsp of ketchup or 1-2 tbsp of dijon mustard.
  • 1 Tbsp of salsa (optional) I used mango salsa and it added some sweetness. You could use whatever you want or skip it all together.
  • 2 large cloves of garlic.
  • 5 mini bell colored peppers. Or use 1/2 cup of whatever colored peppers you like. I used red, orange, and yellow.
  • 1/2 cup of onion.
  • 1/2 cup sliced mushrooms.
  • 1 medium carrot peeled.
  • 3 Tbsp of fresh chopped herbs. I used cilantro and basil. You could literally use any kind of herb that you like.
  • 1 Tbsp of oil to saute veggies in. I used coconut oil, but you could use whatever you want.
  • Cumin, Sea Salt, Cracked pepper, garlic to taste. Whatever you want really.

So as you see the ingredients are super versatile, and you probably already have all of them right in your house. Only 12 ingredients?  I would take that over the processed 35 any day of the week!

  1. Get started by chopping up all of the veggies. Garlic, Onion, Carrot, Mushrooms, and Peppers. 
  2. Heat 1-2 tsp’s of oil in a saute pan. Add veggies. Add seasonings. I used a bit of cumin, sea salt, pepper, and garlic powder. Stir and cook until soft.
  3. Oh yeah Preheat oven to 425 degrees.
  4. In the meantime, drain and rinse black beans.
  5. Add to a mixing bowl and begin mashing with a fork. It takes a little bit of work! You could use a masher tool also.
  6. Once beans starts to break down, add the 3 tbsp’s of herbs + the salsa + the hot sauce/ketchup/or mustard. Next add in the bread crumbs and stir in.
  7. Once veggies are done cooking and cooled, add to black bean mixture. Stir together.
  8. Make patties. It will be a little messy! Put on a nonstick baking sheet, or a baking tray lined with tinfoil. Make sure it’s nonstick!
  9. You should get 4 patties out of this. Bake at 425 for about 20 minutes. You can flip them after 10 minutes, but be CAREFUL. They are crumbly!
  10. Enjoy on a salad, on a bun, or by itself.

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486901_319994548101746_701700893_nProcessed burger in the back with tons of ingredients, fat, and sodium. Natural black bean burgers in front. What would you rather have?

Here are the nutritional facts.


Amount Per Serving
  Calories 188.6
  Total Fat 4.5 g
  Saturated Fat 3.3 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 0.3 g
  Cholesterol 0.0 mg
  Sodium 446.1 mg
  Potassium 650.1 mg
  Total Carbohydrate 33.6 g
  Dietary Fiber 7.6 g
  Sugars 4.2 g
  Protein 8.8 g