Archive for June 2011

There’s something about the combination of mint and mango that ignites the taste buds in your mouth. It is truly a classic pairing of sophistication and tropical yumness.

Totally stole this idea from my favorite food/fit/mommy blogger, Roni of Roni’s Weigh, Greenlitebites, and Babble.

She created a Minty Mange Whole Wheat Crepe recipe. I had some of the things lying around, and I’ve been eyeing that recipe for a couple days so I made do with what I had on hand. 

The Result? 

Hands down the best dessert I’ve ever made. I think anyway haha. SOO GOOOD! 

I love sticky rice. The first time I had it, it was amazing. It consisted of white sushi rice, some kind of sticky coconutty syrup, toasted sesame seeds, and mango on top. It was really good. But nowhere near as good as this. And I’m sure that was calorie-laden, while this is a little more thighs/butt/stomach friendly.

  • 1 C Brown Rice
  • 1 mango, diced (I learned how to do by watching this video here)
  • 1 T cream of coconut  (Not to be confused with coconut milk)
  • 5-6 mint leaves, rolled and sliced
  1. Cut up mango, mix it with the chopped mint leaves. Let that sit for as long as you are willing to wait for dessert. I let mine sit for about…45 seconds. 
  2. Place 1/2 C of rice in a bowl.
  3. Top with mango mixture.
  4. Drizzle a teaspoon or so of the cream of coconut over it all.
  5. Devour.

Makes 2 servings.

Points Per Serving:  3 points (3 PointsPlus – the mango doesn’t count)

  • 210 Calories
  • 2 g fat
  • 4 fiber
  • 46 carbs
  • 3 protein

I get sick of buying baby food. It’s quite expensive for the small amount you get, and some of it tastes AWFUL!

This morning I decided to be supermom and make some fresh, homemade apple sauce. It was almost as easy (if not faster) than digging in the pantry for a pack of Gerber!

NOTE: This isn’t just for baby. This recipe makes APPLESAUCE, much like the kind you would buy in a jar, only sweeter, and yummier, and fresher, and CHEAPER!


  • 1 apple
  • handful of cherries (optional)
  • about 2 T water
  1.  Peel the apple.
  2. Cut the apple into four sections, core it, and then slice it and cut it into little chunks.
  3. Cut cherries in half and place them in a microwave-safe bowl.
  4. Add apples, water, and cover with wax paper. Microwave on high for about 3 minutes. You aren’t cooking the apples, you are trying to steam them.
  5. Using a slotted spoon, transfer the fruit mixture to a blender or food processor. Reserve the liquid to adjust the texture and consistency of the applesauce.
  6. Blend! Check it for consistency. Make it as chunky or smooth as you like. I use about 1T of the water when making it for baby, but for the other kids I left it a little more “chunky.”
  7. Perfect!

First bite…        mulling it over….

And we have approval!

    The texture was dead-on, the flavor was sweeter than I’d ever expect, and it just had a wonderful freshness about it.  From start to finish, this took *maybe* 5 minutes. Peeling the apple was the most laborious step, and if you have a blender that can really chew through things, I’d leave the peel on. I just didn’t want to since I was feeding it to baby.

    The applesauce should keep well in the fridge for 3 days. It may be a little watery after a bit, that is because most apples are strained a bit before being jarred. Just stir it up and it will be fine. I will be freezing some in baby food containers to see how it works, I’ll update to let everyone know!

    Next time I would double or triple the recipe.  I had to make 2 recipes this morning and it would have saved me some time. It would also be great to keep on hand for recipes. I use applesauce instead of eggs and oil in recipes all the time with great results!

    This recipe makes approx. 1/2 cup of applesauce. Points depend upon how you base your points. If you count fruit free (I wouldn’t in this case) it would be 0 points, if you count, it would be 1 point (1 WWPointsPlus.) But seriously, it’s fruit and only 1 point. And soooo delicious!

    Who wants 2 point pizza? This is almost too easy. I bulked up the sauce with fresh veggies to make it yummier. 


    • Thin Bagels
    • Tomato Sauce (I used some leftover Prego)
    • Cheese (2 T on each bagel half)
    • Toppings of choice (I used zucchini and mushrooms)

    The pizzas with the most veggies were obviously mine. The pizzas that were gone first were mine, obviously eaten by the kiddos making this Kid Approved!

    1. Pre-heat oven to 400 degrees.
    2. Split bagels into halves. Toast them in the oven for about 3 minutes while it is pre-heating.
    3. Chop up veggies and add to sauce.  I used about 2 C of sauce for the 5 whole bagels along with 1/4 C mushrooms and 1/2 a zucchini. It will be chunky, so spread it on the bagels and don’t worry if it goes in the hole.
    4. Sprinkle with each half with 2 T cheese. I use finely shredded because it goes further.
    5. Bake in the oven for about 10 minutes, or until the cheese is melted to your liking. You could also broil these for about 4-5 minutes, but be careful, because as I’ve said before, if you’re anything like me, broiling leads to burning.

    I would have posted a picture of the finished product, but everyone ate them ALL GONE before I could. Sigh…

    Servings- Each bagel half is 2 points (2WW PointsPlus.)  Eat however many you choose. It’s only 2 points!

    I hate having to give up good ole comfort food so I can hoard my points and hide in a closet and eat a bag of cookies. Seriously! Sometimes I just want some good, tasty food!

    Announcing the birth of Vegetarian Biscuits and Gravy

    Easy Peasy.

    • 1 package of MorningStar Crumbles (they come in Grillers’ variety and Sausage Crumbles. I couldn’t find the Sausage Crumbles so I added maple flavoring to get mock the flavor and it worked well!)
    • 1/4 C Flour ( I had whole wheat on the counter, so out of laziness and curiosity I used it. It worked as well as white flour would have.)
    • 2 C 1% milk (you could use fat free half & half with no change in points)
    • Bread of your choice (BREAD IS NOT COUNTED IN THE POINTS VALUE!)
    1. Place a package of Soy Crumbles in a pan over medium heat.
    2. Add 1/4 C flour to the soy crumbles. Stir, coating the crumbles.
    3. Turn heat up to medium high. Add milk. If you aren’t using the sausage flavored crumbles, add maple flavoring now.
    4. Stir until it becomes a rolling boil.  Continue stirring, it will stick to the pan if you don’t.
    5. Once mixture has become thickened, remove from heat.
    6. Serve over bread item of your choice (We used frozen 4 point [5 WWPointsPlus] Grands Biscuits. Frozen Grands don’t have that ‘chemically’ taste that their refrigerator tube relatives have. I know they’re not light, but I’m already eating sausage-less biscuits and gravy so cut me some slack!)

    Servings- Approx six 2/3 C servings.  That’s enough to cover 2-3 biscuit halves.

    Points Per Serving- Each 2/3 C has 2 points (3 WW PointsPlus)

    This would taste REALLY GOOD over 100 calorie (1 point/3 PointsPlus) English Muffins. If you’re trying to cut points, I’m sure that would work out without sacrificing the experience.


    Posted on: June 28, 2011

    Ok, yeah, it’s a dumb name, but how can I resist not trying to merge the words Pita with Pizza?

    So we all know those bagel bite pizzas that are in the frozen aisle. Ohhh, they’re so tempting with all their cuteness of bites of pizza and fake cheese and.. stuff…


    Not on my watch.

    These are broiled in the oven.  From start to finish they will be ready in under 10 minutes! If you want them even faster, they are GREAT in the microwave! Seriously! They’re a quick snack for me, I nuke them for about 1 minute and they’re soooooooooo good.

    • 1 package Mini whole wheat pitas, halved (I get them at Trader Joe’s, they are the TINY round ones, about 30 in a package.)
    • 1 to 1 1/2 C tomato sauce (leftover pasta sauce, as always!)
    • 8 oz cheese
    • toppings of choice such as: zucchini, spinach, mushrooms, pineapple, ham, turkey pepperoni…whatever you want!
    1. Turn oven broiler on high.
    2. Split pitas in half and place on pan.
    3. Top each pita with a spoonful of sauce, veggie toppies, and a light sprinkle of cheese (less than 1/2 ounce, about a Tablespoon, or a pinch in your fingers.)
    4. Place pan under the broiler until cheese is melty and brown (about 3-4 minutes.) MMM!
    5. Remove and let cool for a couple minutes.

    Makes 6 servings. Each serving consists of 6 whole pitas or 12 pitza halves. Talk about volume!

    Points Per Serving – (For 12 pitza halves) 3 Points (4 PointsPlus – Weird calculations… basically 1 WW PointsPlus for every 2 pitza halves) Calculations based upon veggies for toppings. If you add meat, add the extra points values in.

    ***WARNING*** These are highly addictive. They store and freeze well, not that you’ll have any left.  Also, I used a rather large baking sheet, and all the pitzas didn’t fit on it. So you might have to bake them in 2 batches.

    I’m in Brooklyn this week to finish recording my album. Tonight I unfortunately met an Italian Bakery.  Hopefully this relationship won’t last long 😉

    I came prepared, however! I have a 5 pound bag of mandarin oranges, plenty of water, and the motivation to eat “cleanly.”  Eating on the road is never easy, but IT IS DO-ABLE! A little preparation can go a long way.

    I know I can always grab a sandwich.

    I know I can order a salad and a bowl of soup.

    I know I can get a bag of carrot sticks and some fruit and be satisfied.

    I know I can eat a cupcake and it won’t kill me or “ruin” my day.

    I know I will survive this trip.

    Well, that is if I can stay away from this place.

    I’m keeping it short and sweet since I’m busy with the kids, bedtime, and eating cookies (naughty, naughty!)

    At my Weight Watcher Meeting Weigh-In……