Lemon-Lime nuun Margaritas April 20, 2010 at 10:57
We just love our new studio and all the great places that are walking/running distance to us. Some of these are great, like the six-mile Lake Union at our door step, while others, like McCormick and Schmicks’s fabulous happy hour, are t-r-o-u-b-l-e. Our favorite happy hour drink is their margarita. However, after reading this article from Forbes on the Ten Most Fattening Cocktails (brace yourself!), we realized we had to kick this habit to the curb. At 740 calories a pop for your average 8-10 oz margarita, one drink is almost half of a woman’s daily caloric intake. Drink four margs and you’ve just added a pound of pure fat to your body. And seriously, who can drink just one?
We decided to play mixologist and create a decent-tasting, low-calorie margarita with some ingredients we had around the office and we found a winner! It doesn’t taste EXACTLY like M&S’s margarita, but it does the trick and is only 115 calories. And, by using nuun tablets, you can have happy hour and stay hydrated with electrolytes which may help prevent any headaches (so you can make it to 6:00 am boot camp).
Do you have a ‘healthy’ happy hour secret or favorite cocktail? Let us know!
Here’s the recipe — enjoy!
Lemon-Lime nuun Margaritas
by Sassy Fit
Ingredients:
3/4 cup Diet Freska or Sprite
1.5 oz. tequila
1
nuun lemon+lime tablet or sugar-free powdered drink mix, lemonade (like the one by Crystal Light Lemonade)
2 tbsp. lime juice
Optional: lime slice for garnish and salt for rim of glass
Directions:
Mix all ingredients together. Pour over 1 cup of crushed ice. If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Garnish with lime slice. Enjoy. Serves 1.
(Entire recipe: 115 calories, 0g fat, 55mg sodium, 2g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 WW Points)
Mexican Frozen Chocolate Pudding October 15, 2009 at 12:15
Okay, so it’s a rainy, blustery day and all I can think about it curly up by the fire with a good book and some yummy treat (after my workout of course). Just because you are treating yourself to something a little more indulgent doesn’t mean you have to blow your days worth of calories and all your hard effort at the gym in one sitting. There are many wonderful and tasty alternatives to the good ol’ classic desserts. Who doesn’t love a chocolaty bowl of goodness? Here is a recipe of a decadent pudding treat. Just in time for holidays!
Mexican Frozen Chocolate Pudding
Ingredients:
2 scoops of chocolate whey protein powder
1/4 to 1/2 cup brewed coffee, cooled
1/4 cup instant oats, unflavored
1/4 cup low-fat cottage cheese
2 tbsp sliced almonds
1 cup fat-free or low fat whipped cream
1. In a bowl, combine all ingredients except whipped cream. Use an immersion blender to mix until smooth.
2. Add more coffee if too thick, Fold in whipped cream.
3. Refrigerate overnight and serve or freeze for an hours, stiring every 15 minutes, and serve.
Nutritional Information per serving:
Calories: 140
Total Fats: 3 g
Saturated Fat: 0
Trans. Fat: 0
Cholesteral: 0
Sodium: 105 mg
Total Carbohydrates: 12 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein 15 g
Iron 3 mg
BLT Cocktail September 15, 2009 at 9:12
Even though recent research indicated that a glass of red wine or a beer at night may be beneficial to your health, the calories can quickly add up sabotaging all of your recent workout efforts. Here is a fun and healthy alternative: The BLT Cocktail
Preparation
- Puree romaine lettuce and pour into mini cube trays and freeze
- Puree tomatoes and keep chilled in fridge
To Make
- Take a chilled Martini glass and dip in a bacon salt rim
- Pour equal parts vodka and prepared tomato puree into glass
- Add two or three mini iced pureed lettuce cubes
ENJOY!
Delicious and Nutritious — Zucchini "Pasta" August 25, 2008 at 20:58
Recipe from the New York Times. This dish makes a wonderful substitute for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.
2 pounds zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup
fresh tomato sauce (optional)
1/4 cup freshly grated Parmesan, for serving (more to taste)
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
Yield: Serves four
Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.
A *healthy* Strawberry Cream Pie June 10, 2008 at 21:11
I saw this recipe in Domino Magazine and just had to make it — and boy, am I glad I did — it is fantastic! A perfect way to help you reach the 5-7 servings of fruit and veggies you need everyday.
SERVES 6 TO 8
The Ingredients:
*2 lbs. fresh strawberries (frozen are fine, also), tops removed, plus 4 strawberries, reserved for decoration *1 ripe banana
*1 ¼ cups milk (soy is fine)
*5 tbsp. cornstarch
*3 tbsp. freshly squeezed lemon juice (from 1 lemon)
*2 cups graham-cracker crumbs
*1/2 cup of ground flax seeds *10 tbsp. of canola or other vegetable oil (apple sauce also works)
*1 can of low-fat whipped cream
Place 2 pounds strawberries and the banana in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs and ground flax seed in a 10″ x 1 ½”-deep pie plate, drizzle with oil and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
In one piece of pie, you get a huge dose of vitamin C, antioxidants, and fiber. It’s OK to have seconds of this dessert
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