Tag Archives: vegetarian food

BAKED Zucchini Chips

delicious baked zucchini chips

               I was craving a healthy snack this afternoon and decided to try my hand at whipping up some baked zucchini chips! I have been thinking about different healthy snack ideas for my upcoming Sweet + Skinny Detox Meal Plan and these fit right in perfectly! They are super healthy, easy to make and really satisfy that crunchy potato chip craving.

Baked Zucchini Chips

Preheat your oven to 225 degrees. Slice a zucchini very thin, you can use a mandolin if you have one but cutting them as thin as you can with a good knife works just fine! Spray 2 baking sheets with olive oil cooking spray and spread out your zucchini slices evenly so they do not overlap. Sprinkle some garlic, oregano and a little salt and pepper to  your liking and bake them for 1 hour and a half to 2 hours, depending how thin you slice. You’ll know they’re done when they get a little brown and turn crunchy! 

Creamy Tofu noodles with glazed Brussel Sprouts and Carrots

 

Made this for myself right before I left on my trip to Cali and ended up packing it up to go with me for the airplane! Roasted veggies and rich, creamy noodles make for a hearty dish to nourish you in the crazy NY cold! Super simple and very hearty.

Creamy Tofu Noodles
1 bag of tofu shirataki noodles
3 tbsp of go veggie Parmesan cheese
2 tbsp of chopped or powders garlic
1 tbsp parsley
2 tbsp olive oil

Rinse and drain noodles. Place olive oil in a sautée pan on the stove along with the noodles. Keep on low heat and watching, stirring to move around noodles while adding other ingredients to taste. Noodles will hear quickly, the whole process should take 5-10 mins max.

Glazed brussel sprouts and carrots
1 cup of shredded carrots
1 cup of chopped brussel sprouts
2 tbsp of olive oil (or coconut oil)
1 tbsp of balsamic vinegar
3 tbsp of Dijon mustard
1 tsp onion powder
1 tsp garlic powder

In a large sauce pan on medium heat, add olive oil and vegetables. Stir constantly while adding balsamic, Dijon and spices to your taste. I like to cook them till the vegetables are hot and roasted.

Fried Green Tomatoes

Even vegetarians and vegans need to be a little naughty sometimes and I just couldn’t resist sharing this decadent southern classic that my friend (and fellow Taste gal), Rebekah Faulk whipped up for her wonderful blog Some Kinda Good. I think these would be a wonderful veggie friendly addition to your superbowl apps and because they’re a little naughty, you’ll still feel like you’re indulging with boys without having to chow down on buffalo wings or those baby hot dogs. Now, of course, if you want to make them even healthier, you can try baking them instead of frying them. Same prep just put them on a parchment lined baking sheet at 375 degrees and then once they’re cooked, maybe sautee them in a pan with a little bit of coconut oil to get the outside crispy! However, I wasn’t about to mess with greatness, so I left Rebekah’s recipe just the way it was for you here. Enjoy!

FriedGreenTomatoes

Some Kinda Good’s Fried Green Tomatoes

Ingredients
3 Large Green Tomatoes
½ cup cornmeal
½ cup self-rising flour
2 Teaspoons Old Bay Seasoning
Kosher Salt and Freshly Ground Black Pepper to taste
Vegetable Oil for frying
Green Onion for garnish, optional

Directions:
Slice tomatoes about ¼ of an inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking.  Remove them from the oil and drain on paper towels. Garnish with green onion.  Serve warm with Ranch Dressing if desired.

Rebekah Faulk is a Georgia food writer and Statesboro-based TV Personality. A Season 2 contestant on ABC-TV’s The Taste, she blogs at SomeKindaGood.org, a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. Follow her on Twitter @SKGFoodBlog or on find her on Facebook

 

Asian inspired Romanesco

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This adorable vegetable is called Romanesco and looks like a baby green cauliflower and tastes like a mix between broccoli and cauliflower. I HIGHLY suggest you try it if you haven’t already! Pick it up at your local farmer’s market and make it for dinner this weekend! I whipped up this super easy and delicious Asian inspired version the other night and wanted to share it with you. If you’re unsure how to cook this, follow this recipe and feel free to substitute the sauce for anything you like or just leave it plain with a little salt and pepper.

romanesco2

Asian inspired Romanesco

1 tbsp of coconut oil
2 tbsp of plum sauce
2 tbsp of ginger infused olive oil (or regular olive oil + chopped ginger)

Rinse and chop up your Romanesco (like you would a head of cauliflower or broccoli). Place a small frying pan on the stove with a tbsp of coconut oil in it and your Romanesco and sautee for a few minutes. While that’s cooking, mix your plum sauce and ginger olive oil together and then drizzle over the cooking Romanesco. It shouldn’t take more than five – ten minutes to cook since the Romanesco is so tiny but use your judgement on how crunchy you want the finished product. I love my veggies when they still have a bit of a crunch to them! ;)

Defining Myself

I need to open up with you about something I have struggled with for a LONG, long time. This week it was really brought to the forefront of my mind because of a really exciting opportunity! Unfortunately, I can not officially  let you know what I’m doing but let’s just say it involves my handy-work in the kitchen and a lot of people watching me. (wink, wink) I promise to let you know as soon as I LEGALLY can! But for the purpose of today’s blog, let’s just say I was asked by someone relatively important if I was a vegan chef. In that moment, I was forced to do something that I was very uncomfortable with..

DEFINE MYSELF.

At first, I said,” well,  yes, I am mostly known for my vegan cupcakes.”But after a few seconds I corrected myself. ” I don’t only cook vegan, I just try to make really delicious things healthier for people with out losing the whole ‘delicious’ part of the equation.” It felt weird and I’m sure they weren’t pleased with my Switzerland- like answer.  Honestly, I get this question A LOT  so I felt like it had to be addressed and leave it to the universe to create such a formal occasion for it! Truth is some ( NOT ALL) vegans don’t really like us ‘swiss’ types either, people have their beliefs (carnivore, vegan, low carber) and they feel very passionate about them. Don’t get me wrong, I’m passionate, but I’m passionate aboutPEOPLE GETTING HEALTHY AND ENJOYING IT! Yes, I personally, a hundred percent agree with veganism but even I occasionally have an egg or want a piece of salmon. I don’t beat myself up, I’m human, I do my best and I listen to my body.
More importantly though, I don’t want to single anyone out. I want to help you whether you’re used to eating 4 cheese burgers a week or you are ready to go raw vegan! So my cooking, when it’s for me, is mostly vegan/vegetarian but you bet I can cook almost anything and I want to be able to cook anything! I aim to provide a variety of healthy recipes and tips on the site and as well as when I’m one on one with my coaching clients.
Starting to clean up what you put on your plate and take charge of your mind and body is no small task but where there’s a will there is a way. So whether you’re still eating steak or you are on a juice fast, it’s cool. Start at your own pace, don’t get intimidated, maybe try a juice for breakfast or make one of my vegan treats that look yummy and incorporate it in your day to day. Slowly but surely you will start learning this whole other beautiful palette that your body wants and craves. But for now, if you want a healthy, good for you recipe with chicken or meat, feel free to reach out and email me. There is no “perfect” diet, there is only what works best for you body right now. We’ve all grown up with  a very similar processed, American diet and we’re all at different stairs on the staircase to our happiest, most vibrant, fit and thriving bodies. I want to be there every step of the way because everyone deserves a chance ( and the help) to get that fabulous place where we feel amazing, look fabulous and love our lives. 

So if I’m going to define my cooking style, I’m a maker of delicious, healthy dishes that help people lead their happiest lives and promote their over all well being. 

I simply refuse to be put in a box.

Greek Eggplant Tapenade

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I love me some eggplant!! This Greek eggplant tapenade is totally vegan, low fat, healthy and wonderfully delicious. I really enjoy making a big batch of this at the beginning of the week and having it for breakfast or a light lunch through out the week on some toasted  ezeikel bread but it’s also great served with crostini at a cocktail party. It’s light yet decadent and totally good for you!

Skinny Greek Eggplant Tapenade

2 small eggplants

1/2  of a (medium sized) red onion, diced

2 garlic cloves, minced

3 branches of fresh parsley, minced

1 branch of fresh oregano, minced

the juice of one lemon

1/3 cup of extra virgin olive oil

3 tbsp of balsamic vinegar

(ezeikel bread or a baguette to slice and toast)

You can use prepackaged garlic, oregano or parsley if you MUST but when possible, FRESH IS ALWAYS BEST! It will just taste, so much better! Preheat your oven to 400 degrees and wash your eggplants and then stab them with a fork all over to give them a bunch of tiny holes all over so they don’t explode in your oven. Place those babies in a casserole pan and stick them in the oven for about 20-30 minutes to roast. The skin should get slightly scorched and that’s totally okay. 

While those little darlings are cooking, get to your cutting board to prepare all your flavoring agents! Dice your red onion, mince the garlic, parsley and oregano and put it in a bowl off to the side. Once your eggplants are done, cut the top with a stem off , slice and chop it into rather small chunks, removing any big seed pockets. Place your chopped eggplant in a large frying pan on medium-low heat on the burner and add your oil. Stir in your bowl of chopped and minced friends and then continue to add your balsamic vinegar. Slice your lemon in half and squeeze out that juice into the mixture! Be sure to keep stirring the eggplant tapenade while adding ingredients. Keep it on the heat till it’s reached your desired consistency (it will get slightly mushier the longer it’s on) and add salt and pepper to taste. I tend to keep it on the burner for another 5 minutes or so, tasting as I go. Enjoy on some toasted ezeikel bread or serve to your friends on a lovely slice of baguette. 

 

 

Vegan Mac + Cheese

vegan mac

In reality this dish is quinoa + cheese, but it really scratches the itch for it’s naughty alter ego mac and cheese! This stuff came out creamy and amazing, it’s SUPER easy to make and a definite MUST TRY!

VEGAN “MAC” and CHEESE
1 cup of water
1/2 cup quinoa
4 slices of Daiya cheese
1 tbsp of vegetable oil spread

Boil your quinoa in the water, and stir it around until most of the water has evaporated. Now add in your vegetable oil spread, tear up the slices of daiya cheese into your saucepan and mix everything together. I even added some chopped avocado after this picture was taken to kick it up a notch but it’s pretty delicious either way!

Amy’s Light and Lean Pizza

amy'slightandlean

I’m excited to announce that I have added a new category to the menu bar up top! In case you haven’t noticed, when you place your mouse over “Skinny Talk” one of the sub categories that appears is “supermarket skinny”! I decided to add supermarket skinny to the mix because I feel like it is something I’ve been over looking in the past but is an essential part to creating a happy, healthy life you love! You need to know about AMAZING products out there that can make your sweet and skinny journey even easier. I love cooking but even I have those days where I just want to run to the supermarket and grab something I can heat up quick or stick in the oven and I thought why not share my favorite healthy finds with you?! I think we could all use a break every now and then and with the scorching hot days of summer ahead of us we might not want to be slaving away over the oven for an hour all the time!

So here is my first find, Amy’s Light and Lean Vegetable Pizza. This is a great yummy treat when you want to indulge a little with out derailing your diet and healthy habits! Amy’s makes some absolutely fabulous stuff and I am all about the new “Light and Lean” line because although all their stuff is organic and some of it’s vegan and gluten free, it still has calories and fat and you really need to read your labels when buying pre-made or frozen food. Just because it seems healthy does not always mean it is! Be savvy! This individual veggie pizza was exactly what I needed after a long day and wanting something a little naughty and quick. It’s nothing terribly fancy, kind of like an adult Elio’s pizza (if you remember those) but it satisfied the craving and I felt completely guilt free about my indulgence! Amy’s Light and Lean Vegetable Pizza gets my skinny star of approval! :)

Fruity French Lentils

fruity french lentils

I LOVE LENTILS! Seriously. In the winter lentil soup is one of my favorite comfort foods and now that it’s hot outside I needed to find a lighter, more summery way to enjoy my lentils! Inspired by a recipe I found in The Kind Diet, these Fruity French Lentils are the perfect way to enjoy my favorite beans all year round! Enjoy these at home with some Cauliflower Steaks and salad or bring them to a barbecue as a great vegan/vegetarian alternative dish. They are sure to be crowd pleasers!

FRUITY FRENCH LENTILS
1/2 cup of lentils
1 cup of water
6 large strawberries, cleaned and chopped
2 tbsp of fresh chopped basil
2 tbsp of fresh chopped parsley
1/2 cup orange juice (I made mine fresh with a juicer)
1/4 cup of balsamic vinegar
a pinch or two of salt

In a saucepan, combine the lentils and water and let boil, mixing the lentils until all the water has evaporated. Chop the strawberries and place them in your orange juice while your lentils cook. When the lentils are finished, drain out any excess water and add in your basil, parsley and OJ’d strawberries. Gently fold the berries in and top it off with your balsamic and salt before your ready to serve. This a delightful light lunch on its own or side dish but can also be combined with some tofu or seitan if you would like something heartier!

White Truffle Oil Quinoa

truffle quinoa

This delicious and decadent rendition on skinny super food quinoa is a great on the go snack or lunch during the week as well as a wonderful side dish for any dinner. I personally love putting this under a piece of balsamic glazed salmon! Yummm! Quinoa is SOOO good for you that you could eat it every day and with a little creativity, not get too tired of it. This recipe is so simple, it’s great when you want to make a large batch and take some to work with you during the week or if you just don’t want to be slaving over the oven for hours to make dinner.

WHITE TRUFFLE OIL QUINOA

1/2 bag of baby spinach
1/4 cup of quinoa
1/2 cup of water
2 tbsp of White Truffle Oil
5 or 6 of your favorite mushroom (I used baby bella)

Put your quinoa and water in a saucepan on the stove and boil. Keep mixing around the quinoa till the water eventually dissolves, once your pan is pretty much just quinoa, turn off the burner. In a separate frying pan, drizzle 1 tbsp of white truffle oil and add in your baby spinach and chopped mushrooms. Sautee for a little till spinach has wilted a bit. Now, mix in your cooked quinoa and let it cook for a few more minutes before adding a final tbsp of White Truffle oil to the mix and then serving. Simple and delicious! Enjoy!

HEALTHY LATE NIGHT SNACKS

It’s late, I’m tired but I’m still hungry and I hate going to bed with my tummy grumbling! Can you relate? I bet you can. Late night snacking can be a real diet enemy! You’re good all day, eating healthy, delicious meals and then midnight rolls around and you’re still working or just out with your friends, hunger strikes and you’re just too tired to make a good, healthy choice! Eating junk late at night is not only sabotaging your healthy daytime diet but it can leave you feeling gross and bloated when you wake up the next morning! Here’s a little tip video I put together for you guys so that you can be prepared for those late night cravings, keep these snacks on hand and you can go to sleep with a happy tummy and wake up being really glad you didn’t ruin your diet!

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

3 Ah-MAZING meatless dinners

It’s that time of the week again where you try to skip your favorite carnivorous meals and live a day in the life of a vegetarian! Once again, I’m here to show you just how easy and delicious it is! So even if you haven’t been meat free all day, why not try a meat free dinner? These three simple recipes I discovered in fitness magazine are mouth watering good any day of the week! Give them a try!

COCONUT CURRY CHICKPEAS AND SPINACH
Combine 1/4 cup coconut milk, 2 cups of frozen spinach, thawed with 3/4 cup chickpeas and a half teaspoon of curry powder in a sauce pan on your stove, stir and cook it through. Serve with 1/2 cup of cooked brown rice!

PUMPKIN QUINOA RISOTTO
In a saucepan on your stove add 1 cup cooked quinoa, 1/4 cup canned pumpkin and 1/3 cup of thawed frozen peas. Stir in two tablespoons of grated Parmesan cheese, one teaspoon olive oil and one tablespoon of toasted walnut pieces. Keep stirring till everything’s warmed and enjoy!

FETTUCCINE AVOCADO
Cook up 1 1/4 cup of whole wheat fettuccine. In a separate pan mix together half mashed avocado, one teaspoon EVOO, one tablespoon chopped basil, 1/2 cup steamed cauliflower florets and 2 tablespoons of toasted pine nuts. Toss with the fettuccine and Bon apetit!

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

Meatless Monday

Have you been tossing around the idea of going meatless this Monday?! Even if you haven’t till you read this post, I hope now you are. I understand the overwhelmingness of giving up meat for a lifetime or maybe even a couple months but how about for just one day a week? I’ve already written a post about why this is a fabulous idea and all the benefits you’ll reap from just one day off meat, so if you haven’t read that, check it out here.

Alright, so now you know why going meatless one day is a great start (or you skipped the article and are taking my word for it)! The great thing about going vegetarian for one day a week is that it allows you to experiment with all sorts of different food choices you might normally pass over for some chicken or steak! However, I often find my carnivorous friends struggling to eat anything more than carbs when they first try this out and that’s no bueno! So to make your meatless Mondays even easier, every Monday I’ll be posting a meat free meal plan full of easy practical options for you to indulge in and start your week off right! Of course you needn’t follow it exactly if you have some yummy meat free ideas of your own add them in! And please comment below and let me know some great things you’ve been eating!

Meatless Monday Meal Plan #1

Breakfast:
Oatmeal with almond milk, fresh berries and sprinkled with chia seeds
OR
Fresh green juice (if your one of hose people who aren’t very hungry in the morning)

Lunch:
A nice big bowl of lentil soup
OR
A make-it-yourself salad (but what about protein?! Lentils, kidney beans, black beans, quinoa, edamame or grilled tofu are all great protein packed salad add ons!)

Dinner:
Feeling decadent? Try my skinny eggplant parmigiana recipe
OR
Quinoa with sautéed spinach, onions, asparagus, zucchini, whatever veggies your heart desires..

Snacks:
Almond butter with sliced apples
Carrots or broccoli with hummus
Kale chips

Yay!! Your going to make it through this meatless Monday and maybe even find you enjoy some of these meat free options more than you’d ever imagine!

 

 
 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Gusto Organics Veggie Burger

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Nestled right across the street from Urban Outfitters on 14th st and 6th ave, Gusto Organics is a great place to stop in and grab a healthy lunch or dinner. What makes Gusto so incredible is that they are not only vegan/ vegetarian friendly but meat eater friendly as well! It’s hard enough finding a good, organic restaurant with vegan and vegetarian food but finding one that can also appease your meat loving friends is an all around win. Everything on the menu is very health conscious and obviously organic, I ordered the lentil, eggplant veggie burger and my girl friend ordered their lentil stew with a side of quinoa. Everything was fabulous. Personally, the veggie burger bun was a little much for me and I could of just eaten the veggie burger topped with guacamole solo but good faux burger nonetheless! I love the lentil eggplant combination, filled with tons of protein. My friends lentil stew also looked amazing, can you tell I’m a lentil lover?! Regardless what your healthy pleasure is, I’m sure you can find something to appease your palette at Gusto Organics. Give it a try and let me know what you get!

 

 
 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Vegan Mexican Dinner

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I literally just finished chowing down on this vegan mexican mountain of deliciousness! I’m so stuffed but so pumped to tell you about how you can easily make this little vegan dinner (or lunch) in your own home! I also want to say that EVERYTHING I used in this recipe was okay to eat during my detox, so you could even say this was a vegan DETOX dinner! I know, I’m blowing your mind right now, right? Anyway, I’ve got a wicked weakness for all things Mexican, with guacamole being at the very top of the list so I just knew I had to come up with some way of eating it without those greasy fried chips it always comes with! The quinoa, black beans and tofu provide you with a triple protein punch making this meal satisfying and good for you! You are going to LOVE this dinner whether your vegan, vegetarian or just had a cheeseburger for lunch, trust me.

VEGAN MEXICAN DELIGHT (DINNER)

1/4 cup of quinoa
1/2 cup water
1/2 cup black beans
tofu (I used a slice about the size of a chalkboard eraser and 1/4 inch thick)
adobo seasoning
2tbsp of Olive Oil
2 tbsp of chopped garlic

for the guacamole:
1 avocado
1/2 lime (for juice)
1 tbsp of chopped tomatoes
1 1/2 tbsp of chopped onions
two pinches of salt

It’s pretty self explanatory, put the water and quinoa in a pot and boil it till all the water evaporates and your just mixing quinoa. Then, add your black beans and fold them into the quinoa till they’re heated up. In a separate frying pan add your olive oil and garlic on low heat. Add chopped tofu to the pan and sprinkle with the adobo seasoning. I like to cook my tofu till it’s pretty golden brown but you can do it however you like. Now for the guacamole, in a separate bowl cut the avocado in half and then cut it down and across a few times, take your knife around the skin till all the avocado falls out into your bowl. Add your chopped tomatoes and onions, sprinkle with salt and squeeze your lime. Now just finish it up by folding all the ingredients together! I then take the quinoa and beans and place it down on the plate first, topping it with my sautéed tofu and finishing it off with a nice scoop of the guacamole! It is a vegan mexican masterpiece! (The portions here are for one person, so if your cooking for two just double everything and so on)

 

 

 

 

 


Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

A WEEK OF DETOXING

I’ve spent the last five days on a detox plan and I am not proud to say that it was a lot more challenging than I had thought. I typically tend to do juice detox so this was my first official ‘eating clean’ detox. Essentially all I could have was 4 cups of green tea, herbal tea, fruits & veggies, quinoa, black beans, lentils and almonds. Oh and I could have some oats in the morning! Not bad, right? It doesn’t seem hard because you still get to eat and your not just surviving on juices but it still has eliminated all processed foods and sugars (other than natural fruit sugars).

Would I advise you to try this detox diet plan ?
Sure,the detox is nutrient loaded and can help you get creative with fruits and veggies. You’ll end up discovering you have a taste for way more healthy meals than you ever thought. You’ll also ween yourself off sugar and coffee, which is HUGE progress! I’m finished with the detox but I’m still maintaining awareness of not consuming a lot of sugar or processed foods.

Did you lose a lot of weight?
Well, I lost a few pounds but keep in mind I generally eat pretty healthy and didn’t have much to lose. If you continued to consume the detox foods past the 5 days and adapted it as more of a vegan or clean eating lifestyle you would certainly see weight loss and if you normally eat pretty crappy, you are absolutely guaranteed to drop some pounds.

Were you hungry or tired all the time on the detox?
I was a little tired at first because I was extremely coffee dependent but after the first day or so that subsided and I was fine. I did notice myself sleeping “harder” at night, if you know what I mean. I would literally pass out and not budge till my alarm rang in the morning. Hungry I wasn’t but I was craving things ALL THE TIME! The oats and quinoa fill you up but your left feeling kind of empty, itching for something more. I had cravings for anything from salmon to red velvet brownies, which got torturous.

On the whole, the detox diet felt great to do something nice for my body. Detoxing definitely reminded me how important it is to be aware of what we’re putting in our bodies and how good we can feel when we put high quality vitamins and nutrients into us. It’s definitely not easy to eat super healthy and not eat processed foods all the time but with a little extra time and preparing meals and planning out what your going to eat each day you can make your life more conducive to it. Clean eating is ALWAYS the way to go and I would highly recommend doing this detox diet to anyone who wants to refresh their system, gain energy and kick start some healthy eating habits!

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)

Thoughts on a Sick Day

minttea

Nothing like a sick day or two to leave you overwhelmed with ‘To Dos’! It’s certainly not as fun as it used to be in middle school when sick days were synonymous with Mom waiting on you hand and foot, no school and endless TV watching. Being sick as a grown up is downright stressful and being stressed does not help the healing process! So let me get my apology out of the way, I’m sorry I’ve neglected to post the last few days but I’m back in action now and promise to be back on the horse for your healthy living needs. I did have some interesting sick day revelations that I wanted to share with you and perhaps during this crazy flu season you may have noticed the same and can relate. Feel free to post a comment or email me at gosweetandskinny@gmail with your sick stories!

First, I’d like to point out that when your sick your body only craves what it NEEDS. I’ve been avoiding sugar for the past few days and as soon as I got sick I lost all desire for it. I genuinely could not imagine eating a brownie! Hmmph, could this be because our body inherently knows that sugar is NOT good for us? With my body on high alert all I wanted to ingest was clear liquids – tea,seltzer,water and broth based soups – I could not get enough! Well I think it’s a great a way to realize you should be ingesting more fluids like tea and water on a daily basis, even when your healthy! Our bodies need it and when our system is down for the count it clearly sends important signals to our brains that steer us to more and more liquid medicine.

Secondly, have you ever noticed how after a couple days of laying in bed sick your skin actually looks amazing? I know I tend to get frustrated cause here my skin is looking all great and I still don’t feel quite up to going out and showing it off. Well, in addition to the obvious fact that you’ve been sleeping a lot more than usual and not wearing any make up, the high consumption of tea and water is to thank for this post-illness glow. Can you imagine if you actually consumed that on a regular basis instead of waiting to get sick?

I don’t know about you but my cravings for coffee, diet coke and any other milky or sugary concoction completely disappear when I’m not feeling well and I think that says a lot! Our bodies know what they want, so why don’t we start giving it to them?

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)

VALENTINE’S DAY TIP CLIP

 

 

 

 

Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)

HEALTHY COOKIE DOUGH DIP

cookiedoughNope, you didn’t misread that. This is actually a recipe for a HEALTHY cookie dough dip!! Gasp, I know, I’m making all of your little girl slumber party dreams come true right now. If the idea of this grosses you out at all, I apologize, some of us like to embrace our inner fat kid and dig into raw cookie dough from time to time when no ones looking, if this is not you, forward on to the next post about kale chips. For the rest of you guilty pleasure seekers, I experimented with this healthy  ’cookie dough’ recipe I found on “Chocolate Covered Katie” at the Super Bowl this weekend and it seemed to be quite a success. I’ve tinkered with it a bit to give you something that will have a better consistency and taste but feel free to play around and enjoy! To view the original recipe, you can click here http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

COOKIE DOUGH DIP

1 can of garbanzo beans
1/4 cup of almond butter
1/8 of tsp of salt
1/8 of tsp of baking soda
2 tsp of vanilla
4 heaping tblsps of oat bran
1/3 cup brown sugar (feel free to use agave/maple syrup but your dip will be slightly stickier)
1 bag of chocolate chips (or vegan chocolate or carob chips)

Combine all of the ingredients excluding the chocolate chips in a food processor till finely mixed. Fold in chocolate chips or vegan chocolate chips (use about half a bag) and pair with some graham crackers or cinnamon sugar pita chips! Voila! You should never ever need to get a stomach ache from eating raw eggs in cookie dough again and your getting some protein while completely indulging! Your welcome, ladies. ;)

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)

Crazy, Sexy, Kale!

kalechips    Kale is definitely the “in” green of the moment here in New York and if you’ve visited some of the city’s green markets or smorgashburgs you know that kale chips are now all the rage. Over the summer I saw people selling boxes of kale chips for as much as 10 and 12 dollars a batch! Well the truth is, they are delicious and much better for you to nosh on then their potato counterpart but they are SOO EASY to make at home that you should never feel the need to spend that much money on them!

Also, did I mention how AMAZING kale is for you?! It’s got 5 grams of fiber per cup and only 36 calories, more calcium than milk (yay! vegans!), tons of Vitamin A to keep your eye sight strong and Vitamin C to keep your immune system in tip top shape this flu season! So pretty much Kale Chips = Super Snack!

With the SuperBowl just around the corner I figured you’d all be jonesing for some healthy options to sneak on to your snack table while your watching the game and I thought these easy to make kale chips would be perfect! You may even be surprised to see some of your friends and family eating them all up on you, tkale2hey’re that good.

KALE CHIPS

1 or 2 bundles of Kale (depending on how many people your trying to feed)

Extra Virgin Olive Oil

Garlic powder

Adobe seasoning

First, preheat your oven to 350. Then thoroughly wash the kale and let it dry on paper towels to get any excess water out. Take a knife and cut out all the stems leaving only the leafy green part of the kale. Either cut this part apart into little sections or just rip it using your hands into smaller parts and throw into a large mixing bowl. Once all the kale is in your bowl drizzle your olive oil on top, like you would a salad, not over saturating. Sprinkle garlic powder and adobe seasoning to your taste into the kale bowl, your going to want to season it a bit more than you normally might a typical vegetable. Now take two spatulas and toss your kale till the olive oil and seasoning is evenly distributed amongst all the leaves. Place the kale on large baking sheets and leave them in the oven for 5-10 minutes till the edges are brown but not burnt. Let them cool and enjoy!  Kale chips are so delicious and nutritious you’ll find yourself getting addicted to making them…don’t say I didn’t warn you. :)

 

 

 

 

 

 

<em>Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)</em>