Coconut Bird Nests Macaroons

by Kristen J. Pilkington
Coconut Bird Nest Macaroons. Happy Easter

Coconut Bird Nest Macaroons. Happy Easter

Happy Easter from my kitchen to yours! These “bird nests” were a hit this year. It is a simple coconut macaroon with some added decoration to make it perfect to celebrate Easter! Note that you can make them anytime of the year and just not form them into bird nests. I hope you enjoy this treat. Holidays are the Best Days! God Bless.


Ingredients: 

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut

Directions: 2013-03-30 21.04.41

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt.

3. Stir until blended well.

4. Add in the coconut and mix well.

5.  Scoop out a Tablespoon size of the batter and place onto the prepared baking sheet.

6. Form the cookies into the shape of a bird nest.

7. Press down the center with your thumb.

8. Bake cookies for 13 min. The timing might change depending on the your oven, so judge when they are done by looking at the edges. Once they are slightly golden brown, you know they are done.

9. Remove from the oven and immediately push down the center again with  your thumb.

10. Cool the cookies on the baking sheets for additional 3 minutes until they are completely set. Remove with a spatula onto a cooling rack. Cool completely.

11. Melt a little bit of chocolate and put into the center of the nest and add in the middle 2 Cadbury eggs (or any candy piece you choose) to finish the decoration.

Enjoy and Happy Easter!

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Chickpea Hummus

by Kristen J. Pilkington
Homemade Chickpea Hummus! I healthy, easy, and delicious snack. High in Protein and Low in Calories

Homemade Chickpea Hummus! I healthy, easy, and delicious snack. High in Protein and Low in Calories

Hummus is a staple in my diet and one item that is always in my apartment. However, my mom loves making her own! After trying her recipe, which she adopted from Rachel Ray www.foodnetwork.com/recipes/rachael-ray/spicy-hummus-quick-chickpea-spread-recipe/index.html?oc=linkback, I decided to try it out! I made a few adjustments and you can do the same! Spice it up to your taste, grab some carrots, mushrooms, tomatoes, or pita chips and enjoy this delicious, healthy, and nutritious snack. Use it on top of an omelet, or have it as an appetizer. Hummus is perfect for vegetarians as well, for it is very high in protein  This recipe makes enough hummus for about 5 people! Enjoy!

Ingredients:

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste
A drizzle extra-virgin olive oil
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove fresh garlic
1/2 teaspoon sea salt
1/2 lemon, juiced

Directions:

  1. Combine chickpeas, tahini, oil, pepper, cumin, coriander, garlic, sea salt, and lemon juice in food processor.
  2. Grind into a smooth paste.
  3. Serve immediately and enjoy!

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Fruit and Oat Muffins

by Kristen J. Pilkington
photo

A low calorie muffin that is a great kick start to this snowy day!

Ingredients: 

1 very ripe banana (mashed)
1/2 cup unsweetened applesauce
2 1/2 cups of quick oats
1 1/2 cups water
1 tsp baking soda
1 tsp cinnamon
1 egg white

** Sprinkle with frozen blueberries on top or do a mixture of blueberries and craisons!

Directions: 

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, mix together to oatmeal, baking soda, and cinnamon.
  • In a small bowl mash the banana.
  • Mix in the applesauce, egg white, and water.
  • Pour the wet ingredients into the prepared dry ingredients.
  • Stir in the frozen blueberries or craisons.
  • Spoon the batter into a non-stick cupcake pan

Using caloriecount.com, here is the nutritional information for one with 5 frozen blueberries! Remember to always Be happy, Be healthy, Be you!

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Blueberry Muffins

by Kristen J. Pilkington
Delicious Blueberry Muffin. 50 calories a muffin. Filled with antioxidants and fiber.

Delicious Blueberry Muffin. 50 calories a muffin. Filled with antioxidants and fiber.

If you have been following my blog, you already know the benefits of eating oatmeal. It is especially important to include this nutritious food into your diet if you are an athlete  a runner, or a yoga participant. Instead of using flour as a base for my blueberry muffins, I use oatmeal. The muffins are moist because of the applesauce and fruit and great in flavor. One of my favorite fruits are blueberries. Although blueberries are considered to be a summer berry, and therefore hard to find fresh one’s that are local and cheap, Trader Joe’s has incredible frozen blue berries year round that work perfectly for baking. They rank the highest of any fruit for antioxidants (those free-radical-fighting powerhouses), and one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C (according to livestrong.com). Blueberries are also low in calories — fewer than 100 for a full cup. They owe their distinct hue to their high anthocyanin content, which gives certain fruits and veggies their deep blues and reds. I put this post-workout meal power-muffin together after I run and it is ready by the time I get out of the shower. I hope you all enjoy!

Ingredients:
1/2 cup Splenda
1 egg
1/2 cup unsweetened applesauce
1 1/2 cups water
1 tsp baking soda
2 1/2 cups quick oats
1/2 cup frozen blueberries
Directions: 
  • Preheat the oven to 375 degrees. 
  • In a large mixing bowl, mix together to oatmeal, baking soda. 
  • In a small bowl, beat the egg. 
  • Add in the applesauce and water. 
  • Pour the wet ingredients into the prepared dry ingredients. 
  • Stir in the frozen blueberries. 
  • Spoon the batter into a non-stick cupcake pan

    Ready to go into the oven!

    Ready to go into the oven!

  • Place the baking sheet in the oven and bake for 20 min. 
  • Allow to cool in the pan for 5 min before eating. 
Allowing them to cool allows the oatmeal to set and it will be easy to remove them from the pan.

Allowing them to cool allows the oatmeal to set and it will be easy to remove them from the pan.

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The blueberries fill the center of the muffin for a mouthwatering taste.

It is delicious warm! The blueberries fill the center of the muffin for a mouthwatering taste.

It is delicious warm!

Oatmeal Pumpkin Bread

by Kristen J. Pilkington
Oatmeal Pumpkin Bread. 104 calories per slice. 4 grams of protein.

Oatmeal Pumpkin Bread. 104 calories per slice. 4 grams of protein.

Bread. It is a word that terrifies most people trying to lose weight. If you are anything like me, bread is something that I can just not give up. However, do not worry, because there ARE WAYS that you can enjoy a delicious piece of bread and not feel guilty after…in fact, you are receiving many of your dietary necessities for one day. Oats are one of my favorite cooking ingredients. The health benefits of adding more oats into your diet span from significant sources of dietary fiber which in turn help bowel function, cholesterol levels, and an overall healthy heart. Oats also have a higher concentration of well-balanced proteins. This is turn will help Athletic Performance by giving you more energy over a longer period of time, as well as keeping you full throughout your day to help weight control.

This bread is seasoned with natural spices and flavored with plain organic pumpkin puree. Enjoy!

Ingredients

This is what you will need

This is what you will need

  • 2 1/2 cups quick oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup Splenda
  • 2 tablespoons cinnamon
  • 1 cup pumpkin
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup water

Directions

  • Preheat oven to 350 degrees and spray a loaf pan with non-stick cooking spray.
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Beat together the eggs and vanilla.

Beat until the eggs look like this.

Add the water and beat until the mixture looks like this.

Add in the Splenda and Baking Powder

Add in the Splenda,  Baking Powder , and Baking Soda.

Add in the oats and cinnamon

Add in the pumpkin, oats and cinnamon.

Pour into the prepared loaf pan and bake for 30 min. THe bread should begin to pull from the sides. To make sure it is done, take a tooth pick and press in the middle of the bread- it should come out clean.

Pour into the prepared loaf pan and bake for 30 min. THe bread should begin to pull from the sides. To make sure it is done, take a tooth pick and press in the middle of the bread it should come out clean.

*Thank you shout-out to my best friend, Mike, for helping me.*

This recipe was adapted from sheknows.com  Also, if you ever want to check the calories in a recipe you are making, check out: http://caloriecount.about.com/cc/recipe_analysis.php.

Happy Baking! Be happy. Be healthy. Be you…and work off those holiday pounds.

Leek and Potato Soup

by Kristen J. Pilkington
Leek and Potato Soup. 200 calories a bowl when divided into 4.

Leek and Potato Soup. 200 calories a bowl when divided into 4.

 

Leeks and Potatoes are staples in Irish cuisine. Leek has a similar flavor to an onion and the smaller leeks you use, the more flavor you will have. I used 2 small Idaho potatoes in this recipe; however, you can also add in a sweet potato for flavor or simply more potatoes for thickness. Since I did not have a vegetable stock, I used two vegetable bullion and 4 cups of water as a substitute. Enjoy!

Ingredients: 

All of your ingredients

All of your ingredients

4 tbsp lightly salted butter (this is used instead of olive oil)
1 onion, chopped
3 leeks, sliced
2 potatoes, cut into small cubes
4 cups water
2 vegetable bullion
salt and pepper to taste

Directions:

Chop all of your vegetables.

Chop all of your vegetables small enough to be easily blended.

Chop all of your vegetables small enough to be easily blended.

Melt butter in a large saucepan over medium heat.
Add in the onion, leeks, and potatoes.
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Sautee for 3 min–until they vegetables are soft but not browned.
Pour in the water and the bullion and mix thoroughly.
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Bring stock to a boil.
Reduce heat and simmer, covered, for 15 min
Remove from heat and puree the soup with a handheld immersion blender. If you do not have one, allow to cool for 10 min and then pour into a blender or food processor. Process until smooth.

Puree until smooth

Puree until smooth

Season the soup with salt and pepper.
Enjoy!

 

 

Baked Raspberry Oatmeal

by Kristen J. Pilkington
Low Calorie Raspberry Baked Oatmeal. 3 grams fiber. 4 grams protein. 145 calories.

Low Calorie Raspberry Baked Oatmeal. 3 grams fiber. 4 grams protein. 145 calories.

Baked oatmeal is the perfect breakfast if you are having a lazy reading day or on the go. You can put all of the ingredients together the night before and place it in the oven in the morning. This recipe is filled with nutrients– containing 3 grams of fiber, 4 grams of protein, and 145 calories per serving. Eat it warm out of the oven and then save the rest for the remaining days of the week. Warm it up or eat it cold– both are delicious. Top it with skim or almond milk and a few almonds of walnuts to add some nice flavors. Enjoy!

Ingredients: 

1/2 cup packed brown sugar
1 egg
1/2 cup unsweetened applesauce
1 1/2 cups water
1 tsp baking powder
2 1/2 old-fashioned oats
1/2 cup frozen raspberries
cinnamon for sprinkling
Directions: 
  1. Preheat the oven to 375 degrees.
  2. Spray an 8 X 8 pan with nonstick cooking spray.
  3. Mix together the egg and the sugar.
  4. Add in the applesauce and water–combine until all ingredients are evenly distributed (it will look very watery)
  5. Add in the oats slowly and start to blend together.
  6. Stir in the remaining oats and the baking powder.
  7. Pour into a 8 X 8 pan.
  8. Press in the raspberries on top.
  9. Sprinkle with cinnamon
  10. Place in the oven for 30 min.
  11. Allow to cool for 5 min. Serve and Enjoy