Fiesta con NUTRITION!

Wow! I was expecting a good turn-out for the giveaway...but the response has far exceeded my expectations! Thank you to my new followers...I look forward to hearing from you and reading your work, as well!

If you look to the right there you'll see my newest poll is asking about your preferred housing for your taco stuffing! This past week I made tacos and came across several options on hand in our house. While I typically go for a corn tortilla, I hate how small they are and how easily they rip. So, I opted for some hard shells you'll see below. I then, of course, got to comparing the nutrition on these taco shells and may have had a change of heart...

I just may be a hard shell chick.

So, let's compare...

1st choice: Mission Life Balance Plus Tortillas

 

Serving size is 1 tortilla.

130 calories, 3 grams of fat (1.5 saturated), 3 grams of fiber, 290 mg sodium

First word on the list of ingredients: "enriched" -- BLASPHEMY!!! And looking at that list, there's TONS of 8-syllable words on there (that's my way of saying "there's way too many preservatives")

 

Choice 2: Old El Paso hard taco shells

My Pick of the week!

 

A MUCH abbreviated list of ingredients and a single preservative 

(can't escape them all, but glad to see it's limited....)

 

First note: the serving size is THREE shells.
150 calories, 7 grams of fat (3 g saturated -- 3 grams MUFA!), 135 mg sodium, 1 gram of fiber.

I love the healthy fat (despite the higher saturated fat), and I love that the sodium is low!!'

Choice 3: Mission Yellow Corn tortillas

 

Serving size is 2 tortillas
110 calories, 1.5 grams of fat (no saturated fat), 10 mg sodium, 3 grams of fiber

So, which taco shell would you choose at my house?

I think the corn tortillas are the most wholesome. I love the fact that they are SOOOO low in sodium, a good source of fiber, and contain NO saturated fat! However, they're too flimsy for me! The ones at restaurants are always better than those in the stores...

C'est la vie that the healthiest option is not my favorite...but I DO think that the Old El Paso hard shells are a GREAT option for tacos shells. I love that the shells are low in sodium and have more than half the fat coming from MUFA's and PUFA's. For a 3-shell serving, they're also the lowest in carbohydrates (important for diabetics!).

The Mission Life Balance are a good source of fiber but higher in calories. They're also packed with preservatives and the main ingredient is enriched bleached wheat flour (noooo!).

In short: soft shell corn, hard shell corn, and last...flour.

 

Have a wonderful Thursday and check back for the winner of the giveaway tomorrow!!

Wednesday's Hodge Podge

I just LOVE the American Dietetic Association’s quote of the week:

"Those who think they have no time for healthy eating will sooner or later have to find time for illness." - Edward Stanley

Could this be any less true? Along the same lines is financially supporting health and disease – putting in a bit more each trip to the grocery store can same hundreds of thousands in medical expenses down the road. That’s all I’ll say, I don’t have time to step on my soap box today!

My morning started off with a delicious smoothie to go, containing whey protein powder and flaxseed oil. As for fruit, I threw in raspberries, blueberries, blackberries, strawberries, banana, kiwi, grapes, peach, and pineapple. Did I miss a color in there? Definitely started the morning off with a rainbow of antioxidants, vitamins, and minerals - yum! A friend at work was asking for my smoothie recipe, so I hooked her up with a mini smoothie, too! P.S. The cup wasn't as big as it looks...I got a serious close up!

Today was taste test day at work. Some of the employees requested comfort food, so I chose a mac'n cheese recipe...made in the crock pot (but of course!). It was my first time trying this recipe and I will SURELY be making it again...it was amazing! Almost TOO cheesy, I may use 3 cups of cheese next time. It served a bunch of people, though...and all good reviews! 

 

Crockpot Mac ‘n Cheese


1 c. skim milk

1 can evaporated milk

1 can cheddar cheese soup

4 c. 2% cheddar cheese, shredded

16 oz. box elbow macaroni

¾ c. egg substitute (i.e. Egg Beaters)

½ c. Smart Balance butter

½ Tbsp paprika (optional)



Directions:

Start crock pot. Melt butter in crock pot and pour into separate dish after melted. In a pot, boil macaroni until almost done. In a separate bowl, beat eggs, milk, evaporated milk, soup, and 3 cups of cheese. Pour macaroni into bowl, pour over butter and then wet mixture. Mix slightly.



Allow to cook on low for 3 hours. Pour remaining cup of cheese on top and sprinkle with paprika.



Makes 30 servings (1/2 c. per serving)

Nutrition Facts (per serving): 143 calories, 6 g. fat, 15 g. carbohydrate, 8 g. protein

My email was PACKED with some really interesting articles out today and of course, I would like to share them with you.

Mega doses of antioxidants such as vitamin C and E may do more harm than good in type-2 diabetics

While exercise increases insulin sensitivity, exercise also produces oxidative stress. What we know of antioxidants such as vitamins C and E is that they help reduce free radicals in the body produced by oxidative stress. According to recent research, antioxidant supplements may block the oxidative stress…but also interfere with the beneficial effects of exercise on insulin sensitivity. While exercise is a proven means for increasing insulin sensitivity in the body and reduces the risk of developing diabetes, antioxidant intake may be best advisable through whole foods and not supplements [1].

Case in point: move more and never neglect the diet; supplements are not a cure-all and not always advisable.

The changing dinner party -- cooking together in the Chicago Tribune.

This article hit close to home as the subject lives in Forest Park, Illinois, one suburb west from my home town of Oak Park. Sheridan, an interior designer and avid home cook, has switched gears for entertaining -- she asks her guests to bring ingredients with them and she and her dinner guests cook together as a team. This way, the preparation, cooking, and cost are distributed among both host and guests. A Chicago-based research firm, Technomic, states that 33% of polled consumers reported entertaining in the home more often than a year ago. With economic hardships, American’s are finding new ways to get together without stretching the budget. Sheridan states, “There’s something so earthy about cooking with other people in your home. I think people are going to do more of this [2].”

What do you think of this means of entertaining and hosting a dinner party?

I have to admit, I think it’s a WONDERFUL idea! I think there’s lots of positives that come from participating in such an event, such as:

- Trying new foods

- Learning the preparations of new foods

- Locating new foods in the grocery store – wouldn’t want to bring the wrong item!

- Increasing the frequency of get-togethers with friends

- Saving money

- Eating less (restaurant portions are huge!)

- Togetherness (the home seems much more intimate than a restaurant to me, anyways)

On a completely unrelated note…

Study links kids’ unhealthy exercise and eating habits to moms who work.

British researchers found that children of mothers who worked part-time of full-time were more likely to have bad diet and exercise habits than those whose mothers stayed home. The results were recently published in the Journal of Epidemiology and Community Health. The children of working moms were more likely to drink sugary beverages between meals, watch TV or use the computer at least two hours a day, and be driven to school rather than walking or biking. Dr. Jennifer Shu, a pediatrician in private practice in Atlanta and co-author of a book on parenting says she worries that “parents will feel guilty about working, when most do so out of necessity…Parents shouldn’t feel guilty about leaving kids in other people’s care [3].”

Of the 12,576 5-year old children assessed in the study, 37% snacked on potato chips or sweets, 41% drank sugary beverages between meals, and 61% watched television or used the computer at least 2 hours a day. It should be noted, “In initial analyses, children whose mothers worked actually had healthier habits. But after adjusting for possible confounding factors, such as income and education, those relationships reversed.” Why was this? Likely due to the fact that most of the working women were “relatively advantaged” and had higher levels of education and incomes, according to the researchers who concluded in saying, “Health behaviors in childhood are going to be influenced by a range of factors, and this might be one [3].”

Interesting. Do you feel the children of stay-at-home-moms are at deceased risk of developing poor diet and exercise habits?

Hopefully I can catch up with DVR and watch the Biggest Loser, but it may get pushed back another night, we'll see! Catch ya tomorrow...Day #1 as a diabetic!

[1]. Neff, Barbara C. Vitamins, Exercise & Diabetes. Naperville.

[2]. Levin, Amelia. The Dinner Party Has Changed: Sharing the Cooking – and Costs – of Dinner Parties at Home. Chicago Tribune. September 30, 2009.

[3]. Fiore, Kristina. Kids May Be Less Healthy if Mom Works. MedPage Today; ABC News. September 30, 2009.

Review of the Flat Belly Diet

I'm surprised I don't hear MORE about fad diets, but after a patient told me about the "Flat Belly Diet" and her consumption of "Sassy Water" I just had to delve deeper.

WebMD performed a thorough amount of research on the current diet trend, commonly referred to as the "Flat Belly Diet". The cover of the book instructs a flat tummy being thanks to food and attitude...not crunches. Oh, and for the record, exercise is encouraged...but not necessary.

The Flat Belly Diet includes four 400-calorie meals spaced 4 hours apart. Prior to starting on this plan (to be followed for 28 days), however, Flat Belly dieters are to go through a four-day "anti-bloat jump-start", knocking their calories down to 1,200-1,400 calories a day. During this time, it is instructed that dieters consume 2 liters of "Sassy Water" -- water chilled over night with cucumber, lemon, ginger, and mint leaves. Volunteers explains that the Sassy Water "reduced bloating, constipation" and helped them rid of the "sluggish feeling" [1]. Interesting thought...sounds delicious!

After the four-day jump start, Flat Belly dieters consume their four 400-calorie meals that are consistent with a Mediterranean-style diet with a strong emphasis on monounsaturated fat, which are consumed at every meal from sources such as olives, avocado, nuts, seeds, dark chocolate, soybean, flax, and olive and sunflower oils. Cynthia Sass, MPH, RD and nutrition director at Prevention, states that research has linked monounsaturated fatty acids to belly fat reduction [1].

Belly Fat dieters do not count calories. Rather, they choose from a list of 28 interchangeable mix-and-match breakfasts, lunches, dinners, and snack packs. Eight recipes are also included with a nutrition analysis including calories, protein, carbohydrates, total fat, saturated fat, cholesterol, sodium, and fiber [1].

Depending on the combination dieters choose, it is possible to intake 40% of calories in the form of fat on the Flat Belly Diet -- this exceeds the National Institutes of Health's recommended 20-35% of calories from fat. Individuals can, however, go online to configure a diet providing a total calorie intake between 1,200 and 2,000 [1].

The diet "works" based off the premise of calorie restriction (1,600 calories a day), consuming a monounsaturated fat at each meal, eating every 4 hours, and getting regular exercise (though it is listed as "optional") in order to produce belly weight loss of 15 pounds in 32 days [1]!

What does Mayo Clinic say?

Dr. Michael Jensen, Mayo Clinic obesity researcher and endocrinologist specialist, states that while excess belly fat is a risk factor for cardiovascular disease, it is premature to associate belly fat loss with a specific food (MUFAs) or diet plan, such as the Flat Belly Diet. Christine Rosenbloom, PhD, RD, encourages consumers to remember the acronym "SED" which stands for "strength", "exercise", and "diet" when wishing to address belly fat. Those seeking belly weight loss should STRENGTH train to build and preserve muscle mass, EXERCISE aerobically on a regular basis to burn calories, and focus on DIET to include a healthy, calorie-controlled intake which includes healthy fats, such as monounsaturated fats, over the unhealthy trans and saturated fats [1].

While the Flat Belly Diet can certainly produce weight loss, always consider the feasibility of a diet long-term. Weight loss and maintenance goes beyond one's ability to follow a meal plan for 32 days, so I encourage everyone to find a sustainable, healthy approach suitable for themselves, whatever that may be.

[1]. Zelman, Kathleen M. The Flat Belly Diet. WebMD: Expert Review.

2 new recipes, and some low oxygen?

I donated blood on Thursday afternoon. I was instructed not to perform strenuous lifting or cardiovascular activity for 48 hours. So, yesterday (Sunday), I went for a run. Well, it was torture to say the least. I had a 4-mile run planned and had to stop home half way through for water. I honestly didn't know if I would finish the loop that second time...I really wanted to give up. For me, a 4-mile run is a great workout, but it's nothing to send me to such a state of struggle and discomfort. I called my nurse friend, Kristen, to confirm the possibility of low hemoglobin and/or hematocrit. She concurred that this is a feasible cause of my extreme fatigue and shortness of breath. What positive came from giving blood? I possibly helped save a life, and I found out my blood type -- A+. And, as expected, my cholesterol is just fine : ) Anyways, I'm holding off another day for a workout, and increasing my iron intake with some leafy greens and lamb last night at dinner.

Tonight, however, I am going to town in the kitchen. On the menu is fall roasted vegetables: red potatoes, carrots, and yellow squash. Look at those colors...aren't they gorgeous fall colors?!

We're also trying a TWO new recipes: Potato Soup and Crunchy Ranch Chicken. I wanted leftovers for the week, and I'm going to get them! Soup, especially, travels so well for lunches...I always look forward to reheated soup, especially a comfort soup like potato! Yum!

Potato Soup

1 bag frozen has browns

32 oz. 98% fat-free, low-sodium chicken broth

1 can 98% fat-free cream of celery soup

1 can 98% fat-free cream of mushroom soup

1/2 c. fat-free sour cream

2 tsp. black pepper

Mix together and warm on the stove over medium heat. Stir occassionally and add water if the consistency becomes too thick (mine was just fine...just heated and served).

Yield: 10 cups

Nutrition information per serving (1 cup): 120 calories, 1 gram of fat, 2.5 grams of fiber

Crunchy Ranch Chicken*

Serves: 4

1 cup Corn Flakes, crumbled (I used bran flakes for more fiber)

1/4 c. Parmesan cheese

1 pkg Hidden Valley Ranch Dressing (powder)

4 chicken breasts

Cooking spray or egg substitute

Preheat over to 350. 

Mix crumbled Corn Flakes, Parmesan cheese, and ranch dressing together in a low bowl or plate. Spray chicken with cooking spray or coat in egg substitute. Roll in mixture and place on a cooking sheet lined with tin foil, lightly sprayed with cooking spray. Bake 30-35 minutes.

*This recipe turned out too salty for me - I wasn't a huge fan. I think I'll make it again, but without the ranch dressing...and it'll save a lot of sodium, too! Husband, however, really liked the Crunchy Ranch Chicken. To each their own, I guess!

Tonight I ALSO made diet soda cupcakes. If you've never heard of this low-calorie, low-fat delight...keep reading! Take any cake mix and any can of diet soda - mix together. Cook according to directions on the box (varies based on the variety of cake mix). My selection: Chocolate Fudge cake mix with Diet Wild Cherry Pepsi. For a cupcake "frosting" I mixed Cool Whip Free with a JELL-O Sugar-Free Black Cherry packet. The recipe made 15 cupcakes and came out to: 135 calories, 2.5 grams fat, 27 grams of carbohydrate, and 1 gram of fiber.

Happy 21st birthday to my awesome sister-in-law, Michelle! Too bad she's stuck with midterms this week - ugh! 

I've officially decided to go diabetic for 30 days, starting October 1st -- Thursday! I'll post my daily intake with carbohydrate counting. Hopefully I will find it a useful, humbling experience and others will enjoy learning more about diabetic carb-counting and meal patterns!

Have a wonderful week, all! Thanks for reading!

P.S. Any comments on the new formatting? I have been taking pictures with my phone which can't be enlarged, so I will have to convert to make digicam on a full-time basis!

College Football Snackies

Question to bloggers: how can I get my text box where my posts go to be wider? There's so much wasted margin room...I hate that! Also, I've had some requests to not use white font so people can read blog posts on their Google Reader. Is there a way to change the font color of ALL my previous posts to make that transition easier? Thank you!

My poor Illini got pummeled by the Buckeyes yesterday...*tear*. I figured we were in for a tough game, but not even a field goal? Ouch! Yet, we were still able to enjoy ourselves with good drinks, good friends, and of course, good food!

Our weekend beer of choice as of lately has been Michelob Ultra -- lower in carbohydrate than nearly all other light beers. I'm gearing up for my 30 days as a diabetic, I guess!

And as for our snackies: Buffalo Chicken dip - yum! While it's certainly not THE healthiest thing in the world, it's a nice treat...especially if you enjoy it on celery stalks like myself! Also, in adopting this recipe into my arsenol, I did some research on "wing sauce". Ends up, there's more to wing sauce than mild, medium, and hot! Hooters wing sauce, for example, has 80 calories and 9 grams of fat (5 grams of saturated fat!!!) in just 2 tablespoons! Moore's Buffalo Wing Sauce contains 15 calories and 1 gram of fat per tablespoon. Both are packed with sodium, though...beware! Anyways, the Buffalo Chicken Dip is a fun crowd-pleaser, and a lighter version of many football weekend snackies!

Buffalo chicken dip

1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup fat-free ranch dressing
1/3 cup buffalo wing sauce
2 tablespoons water
1 1/2 cups shredded cooked chicken breast
1 cup shredded reduced-fat Colby Jack cheese blend or reduced-fat Cheddar cheese

2 tablespoons chopped green onions (2 medium)
Whole grain crackers or celery sticks, if desired 

Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil. 

Bake 30 to 35 minutes or until hot and bubbly. Stir and top with onions. Serve hot with crackers or celery sticks.

Our OSU friends brought over chili...and if anyone knows how to make chili, it's them! It ALMOST makes up for the fact that they're OSU fans. And here they are in their OSU jerseys and their poisonous nut necklaces (*eye roll*)!

Josh and Tiffany

 Josh and Tiffany being silly...and our ugly red couch

And here's our happy family...even Pinky (our snake) came out to join the party yesterday (he's crawling on Mark's arm)! Not a great picture of anyone, especially of me...trying to hold up our 35+ pound bundle of joy!

Lily caught a nap at half time...

Enjoying a relaxing Sunday with plenty of sleep and the usual fresh fruit smoothie beefed up with flaxseed oil and protein powder - yum! Enjoy the rest of the weekend, thanks for reading!

Chicken Cordon Bleu

Keeping with my endeavors to try more new recipes, I made Chicken Cordon Bleu last night...and it

was delicious! My husband doesn't care for ham, so next time I may make his portion with turkey pepperoni. I made rosemary potatoes as the side and we had a fresh garden salad with Kraft Light Asian Sesame Ginger dressing.

Yum! I forgot to take pictures last night, but here's my leftovers for lunch today, sans the salad...those never travel well for me.

For a snack, however, I will be spreading leftover Laughing Cow onto a ripe, delicious Gala apple (my favorite variety!).

Chicken Cordon Bleu

Taken from Weight Watchers, Inc.

4 - 4 oz boneless, skinless chicken breasts

4 wedges Laughing Cow Light (I used original)

4 servings extra lean ham (I used Deli Select)

1/2 package Shake 'n Bake (I used less -- looked like too much!)
crushed garlic

Directions

Pound each to about 1/4 inch thickness. Spread one wedge of cheese and garlic on top of each breast. Put 2 to 3 slices ham over the cheese and garlic. Roll up the chicken and secure with toothpicks. Place on a baking tray and sprinkle with Shake N Bake.

Bake at 400 for about 35 to 40 minutes.

I have a blog topic request I'll post on tonight if the day isn't too hectic. If not, catch ya tomorrow! Have a great day!

Southaven Farms!

Yum!

Internet carbs are fabulous! Seriously, what did nutrition gurus (like myself) and diabetics DO before the internet?! My new carb craze: Southaven Farms mixes. Their products are all-natural, 100% whole grain, cholesterol-free, low-fat and unsweetened. Their website offers countless recipes for each of their mixes which include varieties such as: chocolate, whole grain, and ginger spice -- the 3 I opted to try first. Order several at a time, however...shipping can be steep as with anything over the internet.

Tonight I made banana nut muffins using the ginger spice mix. The recipe was as follows:
3 eggs
1 3/4 c. Splenda granular
1 1/4 c. skim milk
1 Tbsp vanilla extract
Ginger Spice Southaven Farms mix
2 bananas, sliced
1/2 c. walnuts (I used pecans)

Preheat oven to 400 F. Lightly spray cupcake tin. Fill 3/4ths full. Bake 13-17 minutes or until toothpick comes out clean. Let cool 5 minutes and enjoy! Yummm!

PureVia vs. Truvia

Good morning! Husband is sick in bed -- I think I might've brought something home from work on Friday. Though, I am currently asymptomatic. Good thing with back-to-back hockey games this evening. On an unrelated note, let me re-visit stevia-based sweeteners: Truvia and PureVia.

If you read yesterday's blog, I deemed Truvia #1 to my taste-buds. Someone helpfully pointed out that they're made from the same plant -- the stevia plant. Stevia is native to Paraguay and Peru (depending on which source you reference). It is approximately 30 times sweeter than natural sugar, and is calorie free! Stevia-based sweeteners were approved for use by the FDA in December of 2008. Though they are 2-3x more expensive than saccharin (Sweet'n Low), aspartame (Equal) and sucralose (Splenda), they are gaining popularity quickly. "Truvia" is Coke's version of the stevia-based sweetener, while "PureVia" is Pepsi's version [1].

Both Truvia and PureVia are calorie-free, kosher products. One packet of commercially sold Truvia equates to the sweetness of 2 teaspoons of sugar. On the Truvia website there is a Q&A section and one of the questions is: What makes Truvia natural sweetener better than other stevia-based sweeteners? So, the research goes on [1].

The stevia plant has over 200 varieties. The quality of the "sweetness" depends on the extracted sweet compound that the leaves yield [2]. To me this reads "some parts of the plant are sweeter than others." We move on to PureVia's site where they give away the answer.

The sweeteners are made from Reb A (or Rebiana) -- the SWEETEST part of the plant. PureVia is ethanol-purified and the Reb A is blended with other "natural ingredients" for flavor. The bulking agents in PureVia include erythritol and isomaltulose [3]. Truvia does not purify with ethanol, according to what I've found thus far. Truvia also mentions no use of isomaltulose as a bulking agent [4]. Erythritol sounds bad, but it is a natural sweetener. It's found in fruits such as grapes and pears and is extracted naturally [4].

So in a nut shell, the stevia plant's sweetness varies a lot. Though both products are derived from the Reb A portion of the plant, the bulking agents and proportions of stevia vary...creating a different taste. There ya have it. Is there ANYTHING more anyone could ever want to know about stevia? : )

Last night I used some of my new calorie-containing sweeteners and made crock pot oatmeal. It was delicious. I threw into my crock pot:

2 cups of old fashioned oats
6 cups water
3 Tbsp cinnamon (I like a lot!)
2 Tbsp turbinado
1 Tbsp agave nectar
1/3 cup dates, diced

Cook on low 8-9 hours and enjoy! It was creamy and delicious! It needed no more sugar and has leftovers ready for 3 breakfasts this week! If you think I'm crock pot obsessed, you are correct!

On a completely unrelated note...no more football-less Saturdays! It should be a good year for the Fighting Illini (#25) and Oklahoma Sooners (#2). The two teams play back-to-back next weekend on ESPN and I couldn't be more excited! I'm saving my first hoodie reveal for Saturday. Crock pot vegetarian chili will be involved, as well. What college football team are you a #1 fan of?

Lily and I are off to the dog park...have a wonderful day!

[1]. McCay, Betsy. FDA Clears Use of Herb as Sweetener. The Wall Street Journal. December 18, 2008.
[2]. Stevia-based Sweetener Truvia Gets FDA Nod. Stevia Cafe.
[3]. PureVia website.
[4]. Truvia website.

Which sweet for me?

THANK YOU readers for all of your sugar insight! Turns out the real deal is taking a back seat to all that's out there. Between Splenda, Truvia, PureVia, turbinado, agave, etc...I do wonder how much granular sugar sales have been affected.

Anyways, while my husband (who still won't read my blog...) was napping...I went grocery shopping. While I typically avoid the grocery store like the PLAGUE on Saturday afternoons, I was interested in picking up some of your suggested sugar "substitutes" (be them calorie-free or not). So, here's what I ended up with: PureVia, Truvia, agave nectar, and turbinado -- all per your recommendations! And here's my cart:


I also picked up dates based of Gina's recommendation. I'm hoping to make some old fashioned crock pot oatmeal with the dates. Also in there was ingredients for my taste test #2 at work this week with my co-workers. I digress...

When I got home, I figured "Why not try them all and compare!?" So I did. And I took notes.

The contestants...

The set-up


The results!

Here's what I came up with...

1. Truvia: silky texture, heavier than Splenda; slightly bitter at first; granular - not powdery, if melted on tongue...tastes like room temperature vanilla ice cream : )
2. turbinado: large, sweet granules; less bold than brown sugar; maple-y
3. agave nectar: prune/date flavored; medium viscosity syrup; no after-taste
4. PureVia: sweeter and more bitter than Truvia; similar in flavor to Sweet'n Low; bitterness subsides

I have to confess that as I was leaving the store with all my new, healthy sugar alternatives...Sonic (which SHARES the parking lot with the grocery store, in my defense!) was having Happy Hour -- half-priced fountain drinks and limeades for those of you up north. Sooooooo I might've...probably...got a diet cherry limeade. While I know I won't ever be fully aspartame-free, I do think it's important to decrease the bad and increase the good in our lives. And for me, that includes diet cherry limeade. I HAVE, however, abstained from diet soda for over 3 weeks! This is huge for me...even though my habit was never more than 12 ounces a day, on average.

Have a wonderful rest of your weekend and enjoy the last football-less Saturday of the year! WOOT!

Do you know Hungry Girl? Do you do Vitas?

I’m hungry, yes…but not me. THE Hungry Girl.

If you aren’t signed up to receive daily email newsletters from HG, you ought to. Back in the day when I went from "unhealthy" to "more healthy" (to put it nicely), I guiltless-ly indulged in VitaMuffins and VitaTops. They have thus slipped my mind and out of my pantry's arsenal of healthy options...until now, thanks to Hungry Girl who advertises them regularly on her site. While I fully agree that I've gone slighly carb-crazy this week between No Pudge Fudge and now VitaMuffins and Tops...I all but apologize. Who doesn't need more guilt-free chocolate products in their lives?! That's what I thought. Go carb crazy here -- and don't feel an ounce of guilt over it! VitaMuffins and VitaTops offer lots of great varieties and flavors, and you can't go wrong. I haven't had anything I wouldn't walk a mile for! Plus, for 100 calories, lots of fiber, and minimal fat...rest assured, you're choosing a great treat!

And I couldn't stop at just ONE box of products...so I got 2! They were on sale buy 1 get 1 free!

And here's the contents...yumm!

And also from Hungry Girl, here’s a recipe I think I must try off her Tuesday emailing.

HG’s Boneless Wings

Ingredients:

4 oz. raw boneless skinless chicken breast cut into 8 nuggets

2 Tbsp fat-free liquid egg substitute

2 Tbsp whole-wheat flour

2 Tbsp sweet chili sauce

1 tsp seasoned rice vinegar

¼ tsp red pepper flakes

Dash of salt

Dash of pepper

Directions:

Preheat oven to 375 degrees.

Line a baking sheet with aluminum foil and/or spray with nonstick spray.

Place chicken in a bowl, cover with egg substitute, and toss to coat. Set aside.

In a separate bowl, combine flour, salt, and black pepper. Mix well. One at a time, transfer chicken nuggets to the flour bowl, giving them a shake first to remove excess egg substitute – coat completely with flour, and then transfer to baking sheet.

Bake in the over for about 16 minutes, flipping halfway through, until chicken is fully cooked. Remove from the over and set aside.

Combine chili sauce, vinegar, and red pepper flakes in a bowl and mix well. Add chicken and toss to coat. Gobble up!

Makes 1 serving.

Per serving: 267 calories, 1.5 g. fat, 775 mg sodium, 30 g. carbohydrate, 2 g. fiber, 15 g. sugar, 31 g. protein

…Compared to Wendy’s boneless wings (8 nuggets): 550 calories, 18 g. fat, 2,530 mg sodium, 67 g. carbohydrate, 3 g. fiber, 27 g. sugars, 31 g. protein

For other great tips, food finds, and recipes visit Hungry Girl at hungry-girl.com!

Fat cells for life

If an overweight individual loses weight, do you think they lose their chubby fat cells? If you thought “yep”…think again.

(This is a big “aha!” moment for most people.)

The number of fat cells you acquire by your late teens/early 20’s are yours for life. When you lose weight, those cells do shrink in size, but they never go away. THIS is why maintaining weight after weight loss is so incredibly difficult – you’re predisposed to gaining it back. Literally. This is also why childhood obesity is a risk factor for adulthood obesity [1].

Think bariatric surgery can take some of those cells away for you? Not according to a study performed by Bruce Buchholz at the Lawrence Livermore National Laboratory in California.

For reasons as such, prevention is being shifted to childhood-aged population [1] – childhoods build lasting blueprints of what’s to come for our weight, health, and ultimately, our happiness.

On a lighter note, I got asked at work today to contribute to tomorrow's bake sale. With a hockey game this evening, I was short on time. I stopped on my way home, all sweat and picked up break and bake chocolate chip cookies and peanut butter cookies... and of course: NO PUDGE BROWNIES! Mint AND raspberry. I taste tested just a bit and they are delicious!!! If you haven't tried these fat free brownies...you're missing out! They can be found in the baking aisle right next to their full-fat counterparts. The best part: you just add yogurt, mix, and bake. Does it get any easier than that? Try'em out!

[1]. Mahan, Rachel. Trying To Get Rid of Chubby Cells? Fat Chance. MSNBC. May 30, 2009.