Apple Goons and Eyeballs

A sweet and silly snack for this Halloween season courtesy of Longmont Dairy.

Apple Goons adn Eyeballs
Apple Goons and Eyeballs

Ingredients – 

Eyeballs – make 24 hrs ahead:

Package of mini-chocolate chips 1 cup powdered sugar
1 teaspoon cornstarch
1 Tablespoon corn syrup
2 teaspoons milk

2 green apples – cored and quartered
peanut butter
3 strawberries, sliced flat for tongues
64 shelled sunflower seeds for teeth

Directions – 

Eyeballs

Whisk together powdered sugar and cornstarch. Add corn syrup and milk and stir to a thick paste. Spoon into a piping bag (or baggie with the corner snipped off) and pipe small dots onto a sheet of waxed paper. Gently add a mini chocolate chip in the center before the icing sets up. Allow the eyes to set (or dry), on your counter, for at least 24 hours.

Apple Goons

Cut a mouth out of the center of the peel side. Fill gap with peanut butter. Place a sliced strawberry as the tongue, 8 sunflower seeds as the teeth and “glue” the premade eyeballs on with a little peanut butter.

Makes 12 Completed Apple Goons

 

Eggs – Demystifying Labels

Eggs varieties seem to be taking over the dairy isle these days, have you noticed?  Let’s not even go there with the entire row of frozen pizza options!  Here is a little help with the mystery of labels on eggs these days, and the added cost. Use these to make the best choice for your family and yourself.

 

Cage-Free

This label means that the hens live in large barns.  They don’t have outdoor access, and they get about 1.5 sq. ft. of space each typically.  Not idea for moving about much, but better than the extremely confined corners of a cage.  They can move more and socialize, which makes for happier, healthy ladies!

Free-Range

The hens are often housed in barns, and have limited access to outdoor areas.  These outdoor spaces are required to be at least 2 sq. ft. per hen and have the added bonus of vegetation.  More plants to nosh on means more nutrients for the hens which translates into more nutrients in the eggs.  No guarantee that every hen eats the plants, so a slight toss up on the added benefits in each egg.

Pasture-Raised

These chickens are required to get a minimum of 108 sq. ft. of outdoor space in addition to indoor space for resting and roosting.  The more natural environment results in less stress for the hens and more room to move about and do what they do.  Some studies have even shown these eggs to contain more nutrients and Omega 3s than non-pasture-raised hens.

 

 

 

Spots Still Available…Come Join Our Nutrition Workshop!

These next two days are the last chance to sign up for the Nutrition Seminar.  Join in our discussion and exploration of nutrition topics in the news lately.  See information here:

Back to You Trails Seminar[648]

This Saturday 9:30-10:30am at Trails Recreation Center.

You must register online at trailsrecreationcenter.org, class #465 or in person at front desk of Trails center.  Registration Deadline: Thursday, September 21st at noon.

 

Super Side Dish – Zucchini Fritters

Zucchini Fritters

recipe by eatlivefit.net

Ingredients:

2 cups shredded zucchini

1/2 cup parmesan cheese

dash of salt and pepper

1 tsp coconut oil, or flavored oils

Directions:

Add olive oil to deep skillet and heat on medium to high heat.  Meanwhile drain shredded zucchini in a strainer (think pressing into a spaghetti strainer here) and then wipe dry on paper towels.  The more moisture you can remove, the better your fritters will bind together and cook.  Next add shredded zucchini and remaining ingredients in a small bowl.  Toss to blend.

To cook, place in 2 tsp portions in pan and brown lightly on both sides.  Using a spatula, turn occasionally to cook thoroughly.  Serve warm.

My take on AHA’s recommended “healthy” fats…

Recently the American Heart Association released it’s updated recommendations for keeping your heart healthy.  Part of the new release reviewed eating habits and more specifically recommended oils to use in a daily diet to prevent cholesterol and cardiovascular disease.  I had to chime in when I reviewed their findings.  As a nutrition guru, several red flags popped up:

  1. Heart disease is a complicated illness.  Inflammation in the body causes increases in cholesterol and other complications leading to the disease.  Genetics play a role as well.  Diet can help reduce inflammation, but it is not the overall solution or culprit.  Read more about it here.
  2. Saturated Fats are not all equal.  The new recommendations vilify Coconut Oil but fail to tout the benefits of this saturated fat in comparison with other saturated fats.  Let’s dive deeper.  Coconut oil is a medium-chain fatty acid.  It is also a saturated fat.  What does that mean, in a nut shell, your body processes it differently.  Coconut oil has proven to raise both HDL and LDL levels in the body.  Thus keeping the ratio of good to poor cholesterol the same.  Lab studies also prove it is less likely to be stored as fatty acids in the body, thus aiding in weight reduction.  Coconut oil contains high amounts of lauric acid, boosting antibacterial properties to aid your immune system.  It helps regulate blood sugar levels and helps your body build strong teeth and bones.
  3. The list of approved oils the AHA are questionable.  They recommend Canola oil, vegetable oil, olive oil and others.  I agree with the Olive Oil, it is a wonderful oil to use in dressings and low heat cooking.  The others use sparingly because they are cheap and used widely in commercially processed foods, restaurant foods, and are most likely from sources of GMO foods.  In other words, we get too much of them already in our diets, so be aware.  It does make you wonder what big industries have an financial influence on the American Heart Association.

When it comes down to it, our bodies are all different.  We have to be our own advocates for our individual health because of these differences.  Do some research into the saturated fats, look deeper than Google and decide for yourself.  I am here to help at eatlivefit.net.

Dinner Tonight: Spicy Garlic Shrimp with Cauliflower Rice

Love the simplicity of this dish not to mention the taste!! It’s on my table tonight for dinner.

Yep, Cauliflower rice is the “new” rice.  No need to add a cheesy sauce to cauliflower any longer, just substitute it in for rice in your favorite dishes.

Spicy-Shrimp-Cauliflower-Rice-CleanFoodCrush

Spicy Garlic Shrimp with Cauliflower Rice:

recipe by: cleanfoodcrush.com modified by eatlivefit.net

Ingredients:
Makes about 3 servings

  • 1 lb. shrimp
  • 1 Tbsp. avocado oil, or olive oil + an extra tsp.
  • 1 head cauliflower, grated (can buy this already prepped for you in most stores now)
  • 4 cloves fresh garlic, minced
  • sea salt and pepper to taste
  • 1 tsp chili flakes
  • 3 cups fresh chopped kale

Directions:

  1. Heat 1 Tbsp. of oil in a large skillet over medium-high heat.
  2. Once hot, add the shrimp and cook for 1-2 minutes on each side until cooked through. Season with salt and pepper and set aside on a plate.
  3. In the same skillet and a drizzle of olive oil, garlic, kale and sauté until softened. Add the cauliflower rice, chili flakes and season generously with salt and pepper.
  4. Stir fry for about 5 minutes, then add the shrimp back to the pan and cook for about 1-2 minutes until reheated.
    heart emoji❤Rachel

Banana Bread Nut Ball Snack

Brought these to class last week to share after our workout.  Many of you asked for the recipe.  Easy snack that tastes like banana bread.  Gluten and dairy free.

 

Banana Bread Nut Ball Snack

Ingredients:

3 large dates, pitted

3/4 cup walnuts

1 Tbsp. nut butter of your choice (peanut, almond, sunflower, etc.)

2 Tbsp. coconut flour

1/4 tsp. vanilla bean powder or extract

1 VERY ripe banana

Optional – cacao or cocoa powder or dried unsweetened coconut flakes (to roll at end)

 

Directions:

Pop all ingredients in a food processor and combine until a dough forms.  If too sticky, add a tsp of water or almond milk to soften into dough.  The mixture should not be so dry that it crumbles when you try to roll into small ball sizes.  However, not so wet that if is too sticky to form into ball shape, if so, add a tsp more flour.

Use a tsp to measure out small balls of dough. Using hands, roll each into a small ball shape.  Optional and recommended, roll each ball in coconut flakes or powder to add flavor and keep them from sticking to each other.

Place in freezer in small container to harden up completely, aprox. 30 minutes.  Store in air tight container in refrigerator until ready to eat.  Will stay fresh up to 2 weeks.

These are great for bike ride snacks.  If planning to take them along, keep them in the freezer rather than moving to fridge.  Pack them in plastic bag and they will be cool when ready to eat.

Serving size: 2 balls

recipe by: that sugar film modified by eatlivefit.net