I want what I want, and I want it now

Some days no matter how great my willpower is, my appetite gets the best of me.  And when my cravings hit, be they from a tough workout or just a tough day, they are pretty hard to silence.  So I have learned how to give in to that voice in a controlled way.
I'm constantly tweaking and reworking my favorite recipes in a way that feel indulgent, but are not calorie bombs.
So start the trumpet fan fare, because I am proud to present my Shiritaki Noodle Popeye Approved Fettuccine...
If you've never tried shiritaki noodles and are watching your carbs, forgoing gluten, or whatever dietary restrictions you have imposed, these babies will be your new best friend.
According to the House Foods Tofu Shirataki (my personal favorite brand):
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku - a member of the yam family and tofu. 
It is a healthy, uniquely textured noodle - that pleases people of all ages!
They have 4 different varieties, but for this recipe I like the fettuccine, obviously.

(I'll aadmit I'm no food stylist...but that does look delicious)

2 wedges Laughing Cow Light

1 package of House Foods Tofu Shirataki

2 cups of raw spinach

1 Tbsp Fage 0%

2 tsp pesto (optional)

1 Tbs low fat Parmesan (optional)

• rinse the shirataki noodles to get all the liquid off that it floats around in the bag with
• heat up a pan to high (no cooking spray needed)
• once your pan is hot add in the noodles
• once noodles are in the pan turn down the heat to medium, and add the 2 cups of spinach
• let everything cook in the pan until the water is all the way gone
• throw noodles and spinach in a bowl, add remaining ingredients

It's a super simple recipe.  And once you get comfortable making it, you can switch out the plain Laughing Cow for the garlic kind, or replace the spinach with another green of choice.  My personal vegan fav is to use Daiya cheese instead of Laughing Cow.  The possibilities are endless.

If you try out the recipe I would love to see your version, and to know what you think.

XOXO,

MacKenzie

Martha would be proud a.k.a. I'm clearly no food stylist a.k.a. I'm soooo not a photographer

It has been a while since I posted anything on my blog.

In an attempt to get back on my blogging, and to take the easy way out, I figured I'd post a few photos of some wonderful meals I've cooked and enjoyed.
 The nom-ilicious banana bread quinoa from Rabbit Food for My Bunny Teeth.  If you know me you now about my ever growing love of breakfast, quinoa, and bananas! So when I ran across this website yesterday and this recipe...it was love at first sight.  If you've never had quinoa you are missing out and I feel sorry for you.  Come on try something new!

Also you may notice the giant starbucks in the photo.  I love to start my mornings (at least during the summer) with a venti unsweetened coffee.  And if you like your coffee a little sweet, do like I do and add some stevia...leave that artificial sweetener crap alone.

This picture is further proof of my lack of food styling ability...but its absolutely delicious so that makes up for what the photograph lacks.

This lovely meal comes courtesy of the ladies at Tone It Up.  It's a quick and simple recipe that utilizes frozen veggies.  I'm not going to post the recipe, because I want to create my own spin on it...and that's the recipe I want to post down the road.

 Last but not least a delicious Glowing Green Smoothie.  Another recipe that I want to tailor differently so that y'all who read this can have an original MacKenzie Spin on a delicious classic.  I think my favorite thing about blended greens in a smoothie is the pulp, it makes the smoothies taste so filling and satisfying.

Hopefully y'all enjoy this post, and maybe it'll inspire you to take some risks in the kitchen and try something new, delicious, and good for you :-)

XOXO,
MacKenzie

Leggo my Eggo...a.k.a. my not so decadent recipe to make you feel you're being bad

I have always been a picky eater so it may come as a shock to people that I learned about the magic of pancakes in high school and the joy of waffles in college.

(This beautiful shining temple was where I had my first waffle...obviously not this exact one though)

So obviously when you are preparing for a pageant, just trying to stay healthy, or want to look good come swimsuit season, I've got a great recipe that you will love, or maybe you won't...if that's the case you should probably just turn away now.

I introduce the incomparable, filling, and deceptively delicious *trumpet blare* PROTEIN PANCAKES!!!! (imagine me doing awesome Kermit the Frog waving celebration arms)

1 egg white
1 Tbsp psyllium husk or ground flax-seeds (it doesn't matter which, but I personally love psyllium husk)
1 scoop vanilla whey protein powder (or use chocolate, it doesn't matter...I use Promasil's vanilla whey)
1/3 cup of water

Combine all of the ingredients in a bowl and wisk together like regular pancake batter.
Spray a pan with PAM, or any other type of cooking spray.
Keep your pan at medium heat.
And get to making your pancakes.
Oh and then chow down on the delicious protein meal that makes you feel like you're being so bad.

(This is not a picture of my own pancakes, its courtesy of Blogilates, because my food styling is awful)
NUTRITIONAL INFO:
Calories 125
Total Fat 1.1g
Saturated Fat 0.8g
Cholesterol 10mg
Total Carbs 4.2g
Fiber 4g
Sugar 0.2g
Protein 24

I promise you this is a total diet rut buster, it can be made gluten free, it's low carb, it's high protein, high fiber, low sugar...it's basically perfect.

Feel free to add fresh berries to the top if you want, maple syrup if you want to be indulgent and use the calories there, or maybe you want to go with a sugar free option.  Top with greek yogurt with a little truvia, or even add 2 tablespoons of sweet potato puree to the batter...whatever floats your boat.  Just have fun with your food, it's not that serious.

And let me leave you with one final thought if you are wondering if you want to eat this recipe...

LOOK AT THOSE ABS!!! HOLY SIX PACK BATMAN!!!
If the only thing standing between me and killer abs are cutting out my favorite recipes and replacing them with some smarter alternatives, I'm all for it.

If you try the recipe leave a post and tell me how it goes, or send a picture of your creation.

XOXO,
MacKenzie

Gettin' My Martha Stewart on veg style

Hey ya'll,

So I've been slacking off on posting some of my fav vegan recipes.  The recipes I post are approved by vegans and non-vegan (my parents).  And 9 times out of 10 the recipes get rave reviews (my parents don't care what I marinate it in...they will never like tofu).

This one is one of my all time favorites.  Its Sicilian Greens.  Its a great recipe for me because left to my own devices I would only eat bean and grain dishes...thankfully this allows me to get in dark leafy greens.  As anyone knows dark leafy greens are an important part of any nutrition plan because they are packed with vitamins.  Also the taste of this dish is out of this world.  The raisins and the collard greens have such opposite flavors that it works perfectly.  And the pine nuts make the dish feel hardier than it is.  I've never been a fan of collard greens but this dish made me a convert.  I've been known to sit down and eat just this for a meal (I rarely have left overs).

So here it is...

(A picture of the Sicilian Greens made by your truly)

Sicilian Collard Greens with Pine Nuts and Raisins

1 bunch of collard greens (I shop at Whole Foods a lot and they have a great pre-washed greens container, sometimes I'll cook 1-2 of those containers at once...I'm a single girl I don't want to slave away in my kitchen haha)

2 Tablespoons of pine nuts (I toast mine)

3 cloves of garlic (I'm a garlic fiend so I've been known to use 6 cloves)

2 Tablespoons of olive oil

3 Tablespoons of raisins

2 Tablespoons of Organic Shoyu (you can find shoyu in the asian food section, or if you want a sweeter dish use balsamic vinegar)

Directions
Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).


Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.


Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.


Note
The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1" pieces and cook for a couple of minutes before adding the collard greens.


Its meals like this that make me love being vegan.  There are so many nutrients packed in this one delicious dish.  And the recipe yields 2-3 servings...but I really don't feel guilty chowing down on collard greens.  Its a great dish when you're in that noshing mood.

Hope you all enjoy making and eating this as much as I do.
XOXO,
MacKenzie Green