Prior to watching the following video, I would just freeze my greens in order to lock in their nutrients. Then I came across this video and kicked myself for never thinking about the method she uses. It makes so much sense and is a simple way to keep your green vegetables fresh AND full of nutrients. No need to freeze them anymore.
In the video below, Chef Ahki discusses this nifty, simple method to store green vegetables. If you don't know about it already, you'll kick yourself too! Trust me.
Monday, November 5, 2012
Thursday, November 1, 2012
1in3: One Month Down!
So, how was last month? Well, I'm really digging these box braids. I haven't had to fiddle with my hair in almost a month!
Last weekend, I did my first wash since the installation, and it went really well. (See box braid regimen description here.) This month, I plan to do one or two more washes before taking down the set. Thus far, I am hooked on the simplicity AND style of the braids. I think I might install another set in January? We'll see.
As for the "internal" health part of the challenge, if you haven't picked up on it already, I have been on smoothie kick that I carried into the challenge. (Check these posts for smoothie recipes.) This kick has made it easier to absorb multiple fruits and veggies in one sitting ... which in turn makes it easier to meet my goal intake for the day. Now, I just have to get my workout regimen together, and I'm set. So far, I've been using my trusty exercise DVD, but I think I want to join a gym. Well ... til next time, ladies!
How was your first month of the challenge? What are you doing this month?
MOTIVATION FOR THE MONTH:
Always have the destination at the forefront of your mind. Then you will be able to complete the journey. Let the 1-1.5 inches of length retention be your destination. Now, just do what you need to do to get there! :o)
Protective Style Lookbook || Elegant Textured Updo (From A Twist Out)
By popular demand, this is a series showcasing various protective hair styles. Protective styling does not have to be boring. :o)
Style description: Front is twirled and pinned back. Back is twirled and pinned up. Style starts from a twistout.
Difficulty level: 1/5
Monday, October 29, 2012
"Soul" Food Mondays || Don't Let Negativity Dictate Your Decisions
Do you allow dislikes (e.g., negative opinions from others) to dictate your decisions in life? Then this video is more than worthwhile for you. Wise (and funny), indeed!
Thursday, October 25, 2012
Happy HEALTHY Halloween!
By Stephanie of Infinite Life Fitness
Happy HEALTHY Halloween!
As you all well know, one of the BEST candy/junk food holidays is RIGHT around the corner! Free candy everywhere you look!
I know my job even has people bring in baked goods to snack on during the week of Halloween!
The key to getting past any holiday is to find healthier alternatives that you can create that taste just as good. In order to start getting healthier you HAVE to start cooking healthier and finding alternatives to create healthier dishes for you and your family.
Well today I will share with you some HEALTHIER dessert options you can make for yourself, your friends, and your family so you can still indulge a bit during this Halloween!
Ingredients
* 1 ripe banana, mashed well
* 1 cup sugar
* 1/4 cup cocoa powder
* 1/2 cup nonfat milk
* 1/2 cup peanut butter
* pinch of salt
* 1 tsp. pure vanilla extract
* 3 cups instant oats
Directions
Being inspired by a recipe I saw for no bake cookies that used a banana in place of butter, I decided to try my hand at creating a healthier version of my family recipe. One mashed banana replaces the one stick of butter, the sugar is cut in half, and a low fat milk (skim or almond) is used instead of whole or two-percent. Of course, there is quite a bit of sugar (one cup) in the recipe but it’s still much healthier than traditional no bake cookies. I think regular old fashioned oats might work in place of the quick oats, but I had quick oats on hand so that’s what I used. This recipe was orginally posted on my healthy living blog.
Ingredients
1 cup cake flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
2 tablespoons applesauce
1/2 cup 2 percent low-fat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1 ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites
For icing:
2 ounces semi-sweet chocolate chips, melted
1/2 cup 0 percent Greek yogurt
Directions
Serves 8.
Nutritional information (per serving): calories 260, saturated fat 1.8 g.
Ingredients
1/2 c. vegetable oil
2 eggs
1 2/3 c. whole wheat flour
1 1/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/3 c. water
1 c. canned or homemade pumpkin puree
1 tsp. baking soda
1/2 tsp. salt
Directions
Ingredients • ¾ cup organic canned black beans, rinsed
• ¼ cup olive oil
• ¼ cup unsweetened apple sauce
• 1 banana (I used a frozen one)
• 1/3 cup organic sucanat or brown sugar
• 1 teaspoon stevia
• 2- 1 ounce squares unsweetened chocolate
• 1 teaspoon instant coffee
• 1 teaspoon vanilla extract
• 1 egg
• 1/3 cup flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup 60% cocoa baking chips (I used Ghirardelli)
Directions
Place a pan over medium heat and add the ¼ cup oil. Add the banana and cook until golden in color. Add the unsweetened chocolate and melt. Remove from heat. Place the black beans into a food processor fitted with a blade. Process the beans until smooth. Add the applesauce, banana and chocolate mixture, sucanat, stevia, instant coffee, vanilla extract, and egg. Process a few more seconds to combine. In a bowl combine the flour, baking powder, and salt. Stir in the wet mixture from the food processor to combine. Stir in chips. Bake in a 8 X 8 baking pan at 350 F for 40 minutes or until a toothpick inserted comes out clean.
This is Stephanie from Infinite Life Fitness. Please feel free to stop by my blog and check out MORE health and fitness tips!
Happy HEALTHY Halloween!
As you all well know, one of the BEST candy/junk food holidays is RIGHT around the corner! Free candy everywhere you look!
I know my job even has people bring in baked goods to snack on during the week of Halloween!
The key to getting past any holiday is to find healthier alternatives that you can create that taste just as good. In order to start getting healthier you HAVE to start cooking healthier and finding alternatives to create healthier dishes for you and your family.
Well today I will share with you some HEALTHIER dessert options you can make for yourself, your friends, and your family so you can still indulge a bit during this Halloween!
 |
| Chocolate Oatmeal Balls |
Ingredients
* 1 ripe banana, mashed well
* 1 cup sugar
* 1/4 cup cocoa powder
* 1/2 cup nonfat milk
* 1/2 cup peanut butter
* pinch of salt
* 1 tsp. pure vanilla extract
* 3 cups instant oats
Directions
Being inspired by a recipe I saw for no bake cookies that used a banana in place of butter, I decided to try my hand at creating a healthier version of my family recipe. One mashed banana replaces the one stick of butter, the sugar is cut in half, and a low fat milk (skim or almond) is used instead of whole or two-percent. Of course, there is quite a bit of sugar (one cup) in the recipe but it’s still much healthier than traditional no bake cookies. I think regular old fashioned oats might work in place of the quick oats, but I had quick oats on hand so that’s what I used. This recipe was orginally posted on my healthy living blog.
- Place all ingredients except the vanilla and oats in a medium saucepan and bring to a boil over medium heat – stirring often.
- Let the mixture boil for one minute, remove from heat and let the mixture cool for one minute.
- Add the vanilla and oats and stir well to combine.
- Drop by teaspoonfuls onto waxed paper and cool to room temperature.
 |
| Healthy Chocolate Cake |
1 cup cake flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
2 tablespoons applesauce
1/2 cup 2 percent low-fat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1 ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites
For icing:
2 ounces semi-sweet chocolate chips, melted
1/2 cup 0 percent Greek yogurt
Directions
- Preheat oven to 350ºF. Spray one round cake pan with nonstick cooking spray and sprinkle with flour.
- Sift together all the dry ingredients in a large mixing bowl.
- In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract, and egg whites. Fold into the dry ingredients.
- Bake for 40 minutes.
- While the cake is baking, you can create the icing. After melting 2 ounces of chocolate chips, fold them into the 1/2 cup of 0 percent Greek yogurt. Refrigerate until you're ready to ice your cake for the best consistency.
- Allow cake to cool before icing and slicing. It's best to slice and serve when it's still warm!
Serves 8.
Nutritional information (per serving): calories 260, saturated fat 1.8 g.
 |
| Whole Wheat Mini Pumpkin Muffins |
1/2 c. vegetable oil
2 eggs
1 2/3 c. whole wheat flour
1 1/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/3 c. water
1 c. canned or homemade pumpkin puree
1 tsp. baking soda
1/2 tsp. salt
Directions
- Preheat oven to 350°F
- Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture.
- Pour into greased mini muffin pans (I actually use a cookie scoop to get it in the pan…it’s the
- perfect size for mini muffins). Bake for 10-12 minutes. Makes about 36 mini muffins.
 |
| Rich Double Dark Chocolate Brownies |
• ¼ cup olive oil
• ¼ cup unsweetened apple sauce
• 1 banana (I used a frozen one)
• 1/3 cup organic sucanat or brown sugar
• 1 teaspoon stevia
• 2- 1 ounce squares unsweetened chocolate
• 1 teaspoon instant coffee
• 1 teaspoon vanilla extract
• 1 egg
• 1/3 cup flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup 60% cocoa baking chips (I used Ghirardelli)
Directions
Place a pan over medium heat and add the ¼ cup oil. Add the banana and cook until golden in color. Add the unsweetened chocolate and melt. Remove from heat. Place the black beans into a food processor fitted with a blade. Process the beans until smooth. Add the applesauce, banana and chocolate mixture, sucanat, stevia, instant coffee, vanilla extract, and egg. Process a few more seconds to combine. In a bowl combine the flour, baking powder, and salt. Stir in the wet mixture from the food processor to combine. Stir in chips. Bake in a 8 X 8 baking pan at 350 F for 40 minutes or until a toothpick inserted comes out clean.
This is Stephanie from Infinite Life Fitness. Please feel free to stop by my blog and check out MORE health and fitness tips!
Protective Style Lookbook || Twisted Elegance
By popular demand, this is a series showcasing various protective hair styles. Protective styling does not have to be boring. :o)
 |
| (See video tutorial below.) |
Model: Laila
Style description: Back and swooped front flat twists with regular twists styled into a side roll.
Difficulty level: 5/5
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