Tuesday, September 3, 2013
Engagement Photography Session has been Scheduled!
The end of this summer has been hectic! Not only am I back in school for the semester, but I have also started a new job working midnights. My life now consists of school, work, sleep, homework, wedding planning, and little else. I have begun to resort to foods that would not fit this blog at all and I am beginning to feel it. Thomas and I scheduled our engagement photography session for Sunday, October, 13, 2013. I have until then to get back on the bandwagon. Wish me luck! If you have any tips that may help me out, please feel free to comment below.
Friday, July 12, 2013
Broth v. Butter
Next time you go to saute veggies, use low sodium chicken broth instead of butter or oil. This is not only healthy, but it will keep your veggies from getting too browned or crispy. Simply pour enough broth to cover the bottom of the pan, toss in your veggies, lid the pan, and cook until tender.
Random Health Tip
Replace the breading on meats and in pastas with finely chopped nuts. This will add flavor and add a shot of protein.
Get Your Squeeze On
Next time you find there is something missing in your savory dish, try adding a squeeze of fresh lemon juice instead of salt. You'll be saving yourself from unnecessary sodium intake, adding antioxidants, and your taste buds will thank you!
Quit Being so Bitter...
I love the health benefits of greens like kale a arugula, but I can't stand the bitter taste. Did you know that you can cut the bitterness of greens by soaking them in ice water for an hour? Now you know! Simply soak them for an hour in a bowl of ice water, drain them, then either gently pat them dry or spin off the water in a salad spinner.
Friday, July 5, 2013
Eating Healthy on a Budget
As a broke college student who is trying to pay for a wedding and save for a house, I am always looking for ways to save money while purchasing healthy food. I came across an article in All You Magazine that had some great tips I would like to pass along.
1. Instead of purchasing turkey at the deli, grab some lean turkey breasts instead. Roast them and slice them up for sandwiches and salads. Not only will you save about $4 per pound, but you will also save calories, fat, and sodium!
2. Buy plain rolled oats instead of flavored instant oatmeal. They will cook in only about 5 minutes and you can add whatever you want for flavor. You will be saving sugar and this will save you about $114 each week (if you eat 2 servings of oatmeal per day, 5 days a week).
3. I love salmon, but wild salmon is super expensive and farm raised salmon contains a laundry list of nasty stuff! However, you can purchase canned wild salmon and save $120 a year if you eat two servings each week.
4. Don't spend extra money on extra lean ground beef. Once you cook the beef, 70% lean contains about the same amount of fat and calories. If it bothers you, rinse your beef in hot water in a strainer after cooking, then return it to the stove to season. This can save you about $27 each year if you're consuming two servings each week. We consume more than 2 servings a week so that number would double if not triple. It doesn't seem like much on paper, but that could be a credit card payment or a tank of gas.
1. Instead of purchasing turkey at the deli, grab some lean turkey breasts instead. Roast them and slice them up for sandwiches and salads. Not only will you save about $4 per pound, but you will also save calories, fat, and sodium!
2. Buy plain rolled oats instead of flavored instant oatmeal. They will cook in only about 5 minutes and you can add whatever you want for flavor. You will be saving sugar and this will save you about $114 each week (if you eat 2 servings of oatmeal per day, 5 days a week).
3. I love salmon, but wild salmon is super expensive and farm raised salmon contains a laundry list of nasty stuff! However, you can purchase canned wild salmon and save $120 a year if you eat two servings each week.
4. Don't spend extra money on extra lean ground beef. Once you cook the beef, 70% lean contains about the same amount of fat and calories. If it bothers you, rinse your beef in hot water in a strainer after cooking, then return it to the stove to season. This can save you about $27 each year if you're consuming two servings each week. We consume more than 2 servings a week so that number would double if not triple. It doesn't seem like much on paper, but that could be a credit card payment or a tank of gas.
Saturday, June 29, 2013
DIY Dried Fruit in the Oven!
I love dried fruit! It makes a great snack on the go or a tasty edition to a salad or trail mix. I hesitate to purchase dried fruit from the grocery store because of all the added sugar and preservatives. At the same time, I do not have the money to go out and purchase a food dehydrator. I came across this great post on Pinterest that explains how to make your own dried fruit at home using your oven. No added sugar or expensive kitchen gadgets here!
Step 1: Preheat your oven to 130-160 degrees F. Use lower heat settings for thinner fruit sliced fruits such as apples or peaches. Whole strawberries, etc will require a high heat setting.
Step 2: Prepare your fruit by first washing and drying. Remove and pits, leaves, stems, etc. You may want to peel some fruits such as peaches, nectarines, and apples. These fruits dry better without their skins. To prevent yellowing and browning of your fruit during preparation, soak your fruit in a combination of lemon juice and water for 10 minutes. Then drain and blot dry with a towel.
Step 3: Place parchment paper on cookie sheets and place your fruit in a single layer on the prepared cookie sheets. Place an oven safe screen or silicone pan liner to prevent the fruit from curling up. Your pans will been to be rotated every two hours.
When your dried fruit is ready, it will feel leathery yet still pliable. Let the fruit cure in glass jars without lids for about 4-5 days after drying. Shake the jar around every day or so. This will allow all the fruit to avoid sticking. After the 5th day, seal the jar. These dried fruits will stay good for roughly 10 months.
Step 1: Preheat your oven to 130-160 degrees F. Use lower heat settings for thinner fruit sliced fruits such as apples or peaches. Whole strawberries, etc will require a high heat setting.
Step 2: Prepare your fruit by first washing and drying. Remove and pits, leaves, stems, etc. You may want to peel some fruits such as peaches, nectarines, and apples. These fruits dry better without their skins. To prevent yellowing and browning of your fruit during preparation, soak your fruit in a combination of lemon juice and water for 10 minutes. Then drain and blot dry with a towel.
Step 3: Place parchment paper on cookie sheets and place your fruit in a single layer on the prepared cookie sheets. Place an oven safe screen or silicone pan liner to prevent the fruit from curling up. Your pans will been to be rotated every two hours.
When your dried fruit is ready, it will feel leathery yet still pliable. Let the fruit cure in glass jars without lids for about 4-5 days after drying. Shake the jar around every day or so. This will allow all the fruit to avoid sticking. After the 5th day, seal the jar. These dried fruits will stay good for roughly 10 months.
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