This is vlog #4 for me, so starting to become a bit more comfortable with vlogging! This one is all about my first run with my new jogging stroller that I posted about earlier this week! Not only do you get to check out the jogging stroller, hear my opinions, listen to me talk about my running and goals, but you also get to see Tyler and meet our super cute little chihuahua Lily!
I have been gaining courage in the kitchen lately and decided to finally cook on the stove. This may seem normal for most people, but I have always been more of a television dinner kind of girl, so I am sort of just learning as I go, but I am actually enjoying creating new dishes in our kitchen, so expect more recipes in the future!
Southwest Sweet Potato Sauté
1. Whole Kernel Sweet Corn – 2 cups
2. Cooked Black Beans – 2 cups
3. Yellow Onion – 1 cup chopped
4. Sweet Potatoes – 3 potatoes, peeled and cubed
5. Extra Virgin Olive Oil – 2 TBSP
6. Mrs Dash Southwest Chipotle Season Blend Salt-Free – 1 1/2 TSP
2. Add the corn, black beans, onion and sweet potatoes in the pan
3. Cook over medium high heat, stirring occasionally, for fifteen minutes or until potatoes are completely cooked
This recipe serves 4. Each serving is 314 calories.
I was very happy with how it turned out and it was super simple to make. I used it as a side dish when we made spicy black bean veggie burgers and it was the perfect addition to our meal!
My wife and I are huge mushroom fans, so when she spotted pre made pizza filled mushroom caps at the store she got really excited, until she looked at the price tag. They were way too expensive for what they were, so we decided to get the ingredients and make our own! They turned out to be delicious, so I thought I would share our recipe with my readers. These are low calorie, simple and delicious!
1. Portabella Mushroom Caps – 4 medium to large caps
2. Meatless Pasta Sauce – 1 cup
3. Shredded Mozzarella Cheese (low moisture, part skim) – 1 cup
4. Ripe Black Olives – 12 olives, sliced
2. Wash the mushrooms and then remove the stems from each mushroom
3. Place the mushrooms onto a pan
4. Spread 1/4 cup pasta sauce on each mushroom cap (optional: add a pinch of spices to each, I used oregano and basil)
5. Sprinke 1/4 cup cheese on each mushroom cap
6. Place 3 sliced olives on each mushroom cap
7. Bake on 350 degrees for 15 minutes
This recipe makes 4 servings. Serving size is one mushroom cap. Each serving is only 187 calories!
The next time I make these I may play around with adding additional toppings! There are endless possibilities!
Since the day we brought Tyler home with us I have really wanted a jogging stroller so I could go out on runs with him. Because since we have brought him home, the majority of my runs have had to be completed on the treadmill, now I can take some of them back on the road!
They have always been out of our budget with all of the other expenses we have incurred, so this purchase had been put on the back burner for months. We finally spotted a really nice one on Craigslist for a really awesome price, so my wife decided to buy it for me (because she is amazing)! So for those of you in the market for a jogging stroller, shop around! This was a great deal and it was just manufactured in May of this year so is pretty new!!
I have not gotten to take it out for a run yet (I just got it on Saturday evening), but I did take it out last night on a power walk with Tyler and I just loved how it handled being on the uneven sidewalk, in the grass or wherever else I rolled it. I am just in love with it. I think it will become one of my best friends. I really look forward to getting out and running with him in it!
The jogging stroller is a Jeep Wrangler Sport Jogger and so far I absolutely love it, but I won’t be able to give it a fair review until I am able to get it out there multiple times! So expect the review in the future…. I have even thought about Vlogging about it, so stay tuned for that as well!
I really think that this jogging stroller is going to help me stay on track with my running. Obviously, I won’t be able to run at full speed with him, but it may be just what I need in terms of slowing myself down a bit on some of my runs. I will keep my speed work and long runs to solo runs still!
To the parents out there, do you have a jogging stroller? Do you love it? Hate it?
This is my third Vlog! I am obviously becoming more comfortable in front of the camera because this vlog is entirely too long. But since I have been M.I.A for three and a half months before my posts last week, I decided that it was okay that it was longer than normal! You also get to meet Tyler in this video, so it is sort of a must see!!!
I made a very simple buffalo chicken salad today for lunch and I was actually surprised by how delicious something so simple could be, so I thought I would share the recipe I used with my readers.
Simple 6 Ingredient Buffalo Chicken Salad
1. Shredded chicken (I baked a Harvestland whole chicken, shredded it and used it in my recipe) – 4 oz
2. Kraft – Mayo With Olive Oil Reduced Fat Mayonnaise – 2 TBSP
3. Frank’s – Red Hot Sauce – Original – 1 TBSP
4. Celery – 1 stalk, chopped
5. Romaine Lettuce – 2 leaves
6. Latortilla Factory – Smart & Delicious Tortillas High Fiber 12g, Low Carb, Whole Wheat 9″ – 1 tortilla
(You can substitute brands, doing so may alter nutritional & calorie content)
1. Place romaine lettuce leaves on tortilla wrap
2. Thoroughly mix the shredded chicken, the chopped celery, the 2 TBSP mayo and 1 TBSP of hot sauce together
3. Put the mixed buffalo chicken salad on top of the romaine lettuce on the tortilla, then wrap the tortilla and cut in half.
This recipe is a single serving size, so it is perfect for a lunch or dinner alone, or could easily be increased to fit the needs of your family size. The single serving size, which is one wrap, is a total of 425 calories. This recipe is packed with fiber and protein and has very few carbs.
I have to say I was very happy with how this recipe turned out and I will be making it again in the very near future.
I am a bit obsessive when it comes to pumpkin everything in the fall. I love the smell of pumpkin and of course the taste of all the yummy (but often super high calorie) desserts and drinks. As I said in my last blog, I am really trying to get on track with healthy eating and exercise, I am really making it a priority, which requires me to cold-turkey stop picking up pumpkin flavored ice cream from our local ice cream establishment (not an easy task). So I have been trying to figure out ways to satisfy my fall pumpkin cravings while still managing to get healthy and lose these pounds I have gained.
While this pumpkin dip recipe is not the most healthy recipe in the entire world, it is sure a whole lot better than my pumpkin ice cream and pumpkin pie with whipped cream obsessions. So I want to share this pumpkin dip recipe with my readers, complete with the calorie count so there is no guessing. Also, this creates pretty generous portion sizes, like I said, I love pumpkin.
5 Ingredient Pumpkin Dip (low calorie)
1. Kraft Cool Whip (the lite kind) - 16oz container
2. Libby’s 100% Pure Pumpkin – 15oz can
3. Great Value Vanilla Instant Pudding & Pie Filling – 5oz package
4. Great Value Ground Cinnamon – 1/2 TBSP
5. McCormick Pumpkin Pie Spice – 1/2 TBSP
(You can substitute brands, doing so may alter nutritional & calorie content)
Thoroughly mix together all five ingredients in a large bowl. After mixing then put the finished pumpkin dip into a container to store in the refrigerator.
This Pumpkin Dip recipe creates 8 generous servings (3/4 cup is one serving in this recipe).
Honestly, I can eat the pumpkin dip all by itself with a spoon, it is that good. But I typically pair mine with an apple, any variety would work, but I really liked pairing mine with Fuji apple slices (this would also be a great dip for vanilla wafer cookies or even gingerbread cookies)! Pairing a Fuji Apple (65 calories) with 3/4 cup of this pumpkin dip (212 calories) together you end up with a delicious dessert for just 277 calories!
Are you like me and obsessed with pumpkin? What are your favorite low calorie or healthy pumpkin recipes? Feel free to comment and share your favorites!