Reality Check

Throughout the span of the pandemic, as a WW Lifetime member, I have gotten a free ride, so to speak. I have totally enjoyed our WW Zoom meetings, and especially our tribe’s tailgate meetings prior to those each Saturday morning. But I haven’t been kept accountable, other than by my own basic routine of meal planning and prepping (which I did not really do at the beginning of the shut down), and the Zoom conversations. I haven’t been on a scale since mid-March. Like most everybody, I have been a little more, shall we say, lenient with myself with regard to my eating? I didn’t even try to put on a pair of jeans for the first 3 months, and like everyone else, I was dabbling in baking….Actually still am, but now being more conscientious again about my ingredients.

This past week I received an e mail from WW that I will have to start weighing in again once a month at a studio starting November 1. I honestly don’t know if I am over my goal weight or not at this point. I know I am over my “personal” goal weight for sure. I also have lost all of the muscle tone I developed from being in the pool 5 times a week, pre-pandemic, aqua jogging and lap swimming. Most of my jeans fit, but not the same, and not all of them…. I definitely have work to do. My goal that first week of November is to be under goal for sure, and as close to my “personal” goal weight as possible. So now begins operation “Blueplan”, as I am dubbing it.

Last weekend was one of the hottest on record in Southern California. I was giving myself a little staycation, so did not publish a blog, but I did prep something for my work week lunches. It had to be quick, easy, and light. I started with Trader Joe’s frozen Riced Cauliflower Stir Fry. To that I added frozen veggies I had in the house – broccoli, spinach, and edamame. I also added a diced fresh red bell pepper, and diced tofu. I seasoned this with Coconut Aminos, Dorot frozen garlic and ginger cubes (2 of each), a little onion salt (because I forgot to buy the scallions I wanted to use, and did not have fresh onion in the house), and fresh ground black pepper. It turned out great.

Vegan Stir Fry

I had leftovers into the weekend, so I repurposed them into a vegetarian baked eggs casserole. I added fresh chopped red onion, a little roasted red pepper from the jar that I had in the refrigerator, and more frozen broccoli. I mixed a heaping tablespoon of non fat plain Greek yogurt into 6 beaten whole eggs, which I poured over the veggie mixture, and baked it at 350 for about 35 minutes in a square 9 X 9 Pyrex pan, sprayed with olive oil. I had a piece for breakfast yesterday, and will eat it for breakfast throughout the week. This too turned out really yummy.

Veggie Baked Eggs Casserole

With the eggs this week, I’ll be having a little butternut squash muffin that I baked today. They were supposed to be pumpkin muffins, but there was not 1 can of pureed pumpkin to be found in all of Santa Monica today. I kid you not. I wanted this so badly, I went to 5 different grocery stores. I was craving something pumpkin, but wanted it to be almost on the savory side and made from whole grains. I found this great recipe, which (other than the main ingredient) I followed exactly: https://cookieandkate.com/healthy-maple-pumpkin-muffins/. Note that the author gives you the choice of honey or maple syrup to sweeten these with. I used maple syrup.

Healthy Butternut Squash Muffins

For my lunch prep this week, I found this great 1 pot, 15 minute recipe, Spinach Artichoke Pasta: https://www.thekitchn.com/one-pot-spinach-artichoke-chicken-pasta-recipe-23073220. I made this with my favorite Sweet Italian Chicken Sausage from Trader Joe’s. I substituted about 1/2 of the Parmesan cheese with nutritional yeast, used 10 oz of fresh baby spinach, and just over 1 cup of pasta, probably about 8.5 oz. I used the whole wheat fusilli I had in my pantry.

Spinach Artichoke Pasta Baby Boomer Mermaid Style

I feel like I am setting myself up for a successful week. I am on planning 4 pool workouts, and walks on the afternoons I am not in the pool, all after work. I let my husband know that I am getting back on track, so no surprise snacks are allowed. He threatened to buy potato chips anyway, so it will be up to me to stay strong. Which of course it always is, at the end of the day. And back to drinking all of my water everyday! It’s a lot, but I know I’ve got this.

Make it a great week! Take care of yourselves. Stay safe, and healthy.

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In Gratitude

Finally caught up on my sleep the last couple of nights. I woke up today feeling good. My first thoughts were of how lucky I am. Sure, work is immensely stressful, and no real money is coming in. Sure our home is in need of a lot of updating and repair. BUT – I have my health and my mobility. I have a job with a lot of earning potential. I own my home, and it is 14 blocks from the Pacific Ocean. AND I have a wonderful, supportive husband who has a heart of gold and who cooks dinner every night, and 2 adorable, loving kitty cats. I have a loving and supportive extended family, and I have THE BEST friends. I could not get through the stresses of the pandemic without all of these people in my life. I am extremely grateful.

Recently, finally, my local pool reopened. We are required to reserve our lanes 3 days in advance, and often the portal gets jammed, and we can’t get in on the days and times we want. Also, the pool is closed Sundays and Mondays, and the hours are much shorter. I know. First world problems. I wasn’t able to swim yesterday, but learned of a Masters Swim Class starting today, so I decided to join. That is the reason for the early meal prep and blog. The bonus is, my swim crew will be there too. Excited for us all to be together for the hour, swimming together like the old (pre-pandemic) days.

This is what the pool looks like when we arrive for our lane reservation. A far cry from what it normally looks like on a summer afternoon. At least there are still a few children there taking lessons.

Because of my busy day today, I planned and shopped for my meal prep yesterday. I chose to make an easy, no cook garbanzo bean Greek salad. I will pair that with a pesto turkey sandwich this week. If I get tired of the turkey (which I’m sure I will… ) I also have tuna, and smoked salmon in the refrigerator, shrimp burgers, and veggie burgers in the freezer, so I’m prepared to change it up. The important message here is to have delicious low calorie, low fat, low point choices on hand so we don’t get bored or in a rut.

Easy no cook garbanzo bean Greek Salad for lunch this week. The dressing is my old stand by, the WW red wine vinaigrette: 1/3 c. olive oil/ 1/3 c. red wine vinegar/ 1/3 c. water. I added a diced shallot, dried oregano, s&p to season. To the salad, I’ll add arugula and fresh San Marzano tomatoes as I dole out my portions during the week.
Using this 70 calorie/ 2 point sliced multi grain bread, and kale, cashew, basil pesto on my turkey sandwich this week.

Time to go! Gotta eat my yogurt/ berry bowl, and get ready to meet the girls at the pool. Wishing you all a wonderful week. Take care of yourselves. Take a moment to reflect on all that is good in your lives.

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Self Sabotage. Tips on How to Avoid It

Last week I briefly mentioned the dreaded notion of “self sabotage”. We all do it. Whether we are gaming the weight loss or maintenance program we are on, or just blatantly going for it, we all sabotage ourselves with regard to our eating at one time or another, and another….

Lately, even during this challenging time, I have been a little more mobile during my work day. There have been a couple of days, especially during these hot summer days, that I was not comfortable taking my lunch with me. I didn’t want to leave it in the hot car, even with a freezer disc in it. I had to be resourceful and find some fast, healthy lunches on the fly. Here are my discoveries:

  • Starbucks Chicken & Quinoa Protein Bowl with Black Beans and Greens. This salad is delicious and satisfying. The dressing is a super tasty medium-spiced chile vinaigrette. This salad is 420 calories/ 8 points.
  • Pollo Loco Chicken Avocado Tortilla Wrap from their Meals under 500 Calories Menu. Easy to eat in a hurry, and satisfying. This meal is 480 calories/ 11 points. There are several other great choices on that menu as well.
  • Don’t laugh. This really felt like I was cheating. Taco Bell Bean Burrito. 386 calories/ 8 points. Nuf said.

We are still in the dog days of summer. It is uncomfortably hot and muggy outside. I live in Santa Monica, CA, not far from the beach, but it has been in the 80’s by 11 am this week. I don’t have air conditioning. That said, I was looking for something easy to make for my meal prep this week that would not heat up my kitchen. I was inspired by a post I saw in one of the WW Facebook groups I follow. Someone posted a photo of chicken breasts with a jar of salsa verde, and the light bulb went off in my head. No recipe required.

First – a new product alert: From Trader Joe’s – Risoni. They advertise it as a legume based grain alternative, and is made with chickpea and red lentils. It mimics rice. The nutritional stats are 170 calories/ 4 points for a 1/4 cup serving. Check it out: https://www.traderjoes.com/digin/post/organic-chickpea–red-lentil-risoni. We made it as a rice alternative for dinner one night, and without added flavorings, it was a little bit of an acquired taste. I recommend playing around with added flavors such as garlic, herbs, onions, whatever you like in regular rice.

Using my old school slow cooker today, I started with 1 cup of Risoni, just under 2 lbs of chicken breast, the jar of salsa verde (my favorite is Herdez: https://www.salsas.com/herdez/products/salsas/salsa-verde/), some diced red onion, and a couple of tablespoons of Trader Joe’s Jalapeno Sauce, and just let it go on high for 3 hours. I’m going to shred the chicken to make soft chicken tacos using Ole Whole Wheat Tortilla Wraps. I’ll be topping my tacos with a slaw made from Trader Joe’s Cruciferous Crunch tossed with Bolthouse Farms Cilantro Avocado Yogurt dressing.

Shredded chicken breast slow cooked with salsa verde, onions, jalapeno sauce, and “rice” made out of chickpeas and lentils. I’m making soft tacos with this, but let your imagination and appetite go wild. You can do anything with this healthy preparation of low calorie/ low fat/ low points bowl of goodness.
Easy slaw taco topper.

Thank you for stopping by today. Your comments, questions, and critiques are always welcome.

Take care of yourselves. Be good to yourselves. Make it a great week.

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1 Hour Meal Prep for The Dog Days of Summer

Gonna admit it. Meal prepping this weekend did not sound appealing. It’s hot. But I have to eat, and I I have to stay accountable and on track. I don’t want to end up buying my food all week, and I don’t want to wing it with leftovers. Both of those choices will lead to self sabotage for me.

Yesterday I went to my Salad Bowl board on Pinterest https://www.pinterest.com/marshaleeg/salad-bowl/ and found this perfect, kind of “dump” salad prep from WW.com. You know what a “dump” recipe is – almost no cooking, almost no chopping, mostly dumping from cans or bags. Don’t have an ego about this. It’s 2020. Take advantage of healthy low calorie/ low or 0 point/ low fat convenience foods. Here is what I found. So perfect: White Bean- Tuna Pasta Salad https://www.weightwatchers.com/us/recipe/white-bean-tuna-pasta-salad/. It has all of the elements that I enjoy in a 1 dish lunch. And it’s basically a “dump” salad. This is not a flavor combo I am used to making, so I followed the dressing part of recipe to a T, as I wanted to make sure the flavors were balanced. Here are the changes I made, and honestly, these were mostly based on convenience: I used 10 oz of tuna instead of 12 oz, I used the whole can of white beans, and I cooked 1 cup of pasta instead of the 1/2 cup the recipe called for because when I measured it out, it just looked sad to me.

My ingredients at the ready. All clean and healthy.
When I plate my salad in the mornings, I’ll be adding this “power greens” mix to my bowl for texture and for the fact that they are anti inflammatory. I will also add the lemon zest when I plate, because that is what the recipe suggests. Thanks again for the home grown lemons, Marcy. They are lovely.

And that is that my friends. This prep took me 1 hour start to finish. Now back to my beautiful little patio and my summer novel.

Thank you for stopping by. Your comments, critiques, and questions are always welcome.

Take care of yourselves. Be kind to yourselves.

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Brunch All Day

I love brunch. I love it so much that I prepped 2 healthy brunch dishes for breakfast and lunch this week. For lunch I made an easy, but hearty veggie fritatta, with Trader Joe’s sweet pepper chicken sausage on the side. Breakfast is a heartier version of my yogurt and berry bowl. I am adding quinoa.

I am working super hard these days. I don’t have much time to heat and eat food at the office, so this fritatta idea came to mind. It’s a one container dish that is easily heated in the microwave. Here is the recipe that inspired me: https://www.loveandlemons.com/frittata-recipe/. I used 6 whole eggs mixed with 1/4 cup of 2% plain Greek yogurt, a tablespoon of nutritional yeast (for the cheese flavor without the fat and calories). I first sauteed my veggie mixture which was Trader Joe’s Frozen Organic Green Vegetable Foursome. I just added the defrosted package to a hot pan that I sprayed with olive oil, seasoned it with salt and pepper, and let it do it’s thing (I did chop up some of the larger pieced of broccoli). Later I added chopped up fresh scallions and jarred roasted red peppers, which I also chopped up, both of which I had in the house. The whole process took maybe 10 minutes. I combined the egg mixture with the veggie mixture in a 9×9 square pan, and placed it in the oven, which had been preheated to 400 for 15 minutes. The eggs weren’t completely set. It took an additional 7 minutes for my fritatta to cook through. I then let it rest and cool, then cut it into squares. So easy. And quick. The beauty of a fritatta is that you can put in any ingredients you like, and it will be delicious.

My fritatta prep
My finished meal prep. Ready to heat and eat.

The quinoa berry yogurt bowl breakfast prep I saw on The Kitchen yesterday while having Food TV on in the background (always; it’s either that or Bravo. A girl’s got to have a vice or 2). https://www.foodnetwork.com/recipes/katie-lee/strawberry-kiwi-quinoa-breakfast-parfait. I was looking for something a little heartier for breakfast, without giving up my yogurt, berries, flax and chia seed mixture in the mornings. It wasn’t holding me quite until lunch time with the hectic schedule I have these days. I hope this will fit the bill. I bought Trader Joe’s frozen, precooked quinoa. All I’ll have to do is layer that into my regular bowl in the morning. It will add some texture, and the added calories I will need to stay satisfied longer in the mornings.

A hearty, healthy breakfast in a flash for week day mornings

I have one more quick thing for meal prep to share with you. One of my girls in my WW tribe found a great show on HULU (also on PBS and UTube) for meal prep inspiration. Check it out:

https://www.jamieoliver.com/recipes/category/books/5-ingredients-quick-easy-food-recipes/

Although I am working hard full time now (properly distanced, and masked when necessary), I have still kept up my walks every single day, no matter how tired I am when I get home, or how little time I have. I have several walks mapped out around my neighborhood for different time frames. It’s been a while, but here are a couple of photos from recent walks –

This says it all, don’t you think?
Artichokes growing in a front garden in Santa Monica. The photo on the left was taken back in May or June. The photo on the right was taken this past week. I just find the evolution of the plant fascinating, and beautiful.

I’m sure, like you, being in quarantine has brought about many personal changes. I recently found these inspirational memes on line. They perfectly express how I’m feeling these days. I wanted to share them with you.

Thank you for taking time to check out my meal prep, and catch up with me today. Your comments, critiques and questions are always welcome. Make it a great week my friends. Take care of yourselves.

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Meal Prep Planning

Hello, friends! Happy Weekend! I happen to have a busy one planned with family, and it will include a lot of driving. Not sure if I will be able to blog tomorrow, but I wanted to share my meal prep plans with you, since I have almost no time to do it this weekend. After my WW Zoom meeting this morning, which was proceeded by our WW Tribe Tailgate (one of my favorite parts of the weekend), I went out to Trader Joe’s to pick up my provisions.

I subscribe to many food blogs for inspiration and research, and yesterday I was inspired by this healthy, fresh, easy to make and store cucumber radish salad from https://diethood.com/: https://diethood.com/radish-cucumber-tomato-salad/. Of course I am making some changes to fit my needs, which are to have the vegetables keep for a few days. In place of tomatoes I am using red pepper, and in place of diced red onions, I am using green onions. I am also adding arugula for that leafy green I love so much. Also, instead of making the creamy yogurt dressing (which sounds so good, and I will make it at some point) for this week, I am using my simple red wine vinaigrette, which I already have prepared.

The simple fixings for my cucumber radish salad this week

For my proteins, I actually have a selection, all of which are very easy to prepare on the fly.

My lean protein selection for the week. All can easily be paired with the multi grain 100 calorie English muffins I have in the house and some yummy condiments.

Last Sunday I tried yellow watermelon for the first time, as was shown on the blog. It was gorgeous, sweet, and delicious. This week I am trying cherry plums, as suggested by dear friend Judie. I think trying a new seasonal vegetable or fruit each week is a great habit to get into. They are 0 points, low in calories, carbs, and fat, and could add quite nicely to your food prep repertoire.

Cherry Plums. Can’t wait to taste. I’ll report back.

Have a wonderful weekend, my friends! I’m off! Stay safe and healthy. Wear your mask, and wash those hands. And remember to take a little time for yourselves.

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Day of Experiments

Instead of going out for a fancy al fresco dinner for my birthday this week, we opted to invest the money in an instant pot/ air fryer. Honestly, it’s so exciting. Today was my first experiment with it. After it took me almost an hour to figure out how to work the lid of the instant pot, I was on my way. Honestly, I am THE most un-mechanical, least handy person I know. Maybe besides my brother…. ;).

I decided to make my favorite chicken shawarma from https://www.jocooks.com/, and lo and behold, she added an instant pot version on to her website now: https://www.jocooks.com/recipes/instant-pot-chicken-shawarma/. If you have been following by blog you know that this is one of my favorite recipes, and I have made it often. We pair it with simply hummus, and tzatziki sauce when we have it for dinner. Today, I followed Jo’s instant pot technique, then air fried the chicken for 5 minutes to give it a little crust. Note: since the chicken breast was just over 1 pound, I looked up the cooking time on line. It gave me 7 minutes. I will do 8 minutes next time. The chicken breast came out slightly underdone, but since I will be reheating it in the microwave at work, it should be just fine, and not dry when I eat it.

Instant Pot Chicken Shawarma. I marinated it overnight for best results.

Now comes the really fun part – the air frying! My plan was to air fry eggplant and zucchini to go with my chicken shawarma for lunch. As I looked up recipes and techniques on the interwebs, I found one that did not require any breading. In fact the seasoning technique was the same as if I were going to roast the vegetables. No mess from the breading process, and no bread. Brilliant. https://www.melaniecooks.com/air-fryer-eggplant

Air Fried Eggplant and Zucchini seasoned with s&p, granulated garlic, onion powder, sumac (for the middle eastern flavor), and cumin, then tossed with just enough good olive oil to coat the veggies.

My middle eastern feast for the week is complete. Just one more thing – my fun new summer fruit of the week:

Fresh and sweet – Yellow Watermelon

Thank you for joining me today. Try something new this week: a new recipe, cooking technique, fruit, or vegetable. Experiment! And take good care of yourself! Stay safe and healthy. Wear your mask and wash your hands.

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Birthday Week

During the Pandemic

And so begins my birthday week during the pandemic. I honestly don’t mind celebrating quietly. We did that for my husband’s birthday in April when things were really shut down. It’s more about missing celebrating with my dear lifelong friends who also have birthdays this month. One good thing – my local pool is finally reopening this week. I swim on Tuesday afternoon for the first time since mid March. I just cannot wait. My poor sore, orthopedically challenged body is ready for the water! Happy Birthday week to me!

I kept it simple this week again for my lunch prep. I was inspired by a meal prep I found on my new favorite culinary blog, https://www.flavcity.com/. Here is the link to the prep that inspired me: https://www.flavcity.com/low-fat-meal-prep. I made marinara turkey meatballs and a zucchini, summer squash, and tomato saute to accompany them. I realized that if you start any saute with good olive oil, onions, and garlic you can add any vegetable you want and it will turn out yummy. I seasoned the veggie mixture liberally with kosher salt and freshly cracked black pepper. The main dish is Trader Joe’s Frozen Fully Cooked Turkey Meatballs, and my new favorite marinara sauce. Silver Palate Low Sodium Marinara (found at Ralph’s) is 60 calories/ 3 points for a 1/2 cup serving. But it is just 6% sodium, and has 0 added sugars. The ingredients are clean and pure. No preservatives. And it’s delicious. The turkey meatballs are processed, but still fairly clean, and of course convenient to prepare, and delicious to eat. They are 100 calories/ 3 points for a serving of 2. I am having 3 meatballs per serving for lunch for 4 points.

The fixings for this week’s lunch prep.
And the finished products. The Parmesan cheese mix will top my lunch plate.

I am switching it up just a little for breakfast this week too. I have been having non fat Greek yogurt bowls with bananas, blueberries, flax meal, and chia seeds, along with a hard boiled egg each morning, along with my mock chai tea latte (Trader Joe’s chai spiced tea bags with unsweetened vanilla almond milk). It’s good, but it’s getting boring (not the tea; must have my chai tea in the morning). I got inspired by this egg stuffed peppers idea I found on Pinterest: https://skinnyms.com/egg-stuffed-peppers. I substituted the cheese for Nutritional Yeast (https://www.marthastewart.com/7796957/nutritional-yeast-explained). Less fat and calories, but a nice cheesy flavor. I will still have my yogurt bowl in the morning, in a smaller portion, and one of these.

Super simple, healthy veggie and egg prep for the morning

Make it a great week my friends. Stay safe, stay healthy, wear your mask, and wash your hands. Thanks so much for stopping by. Any critiques, questions, and comments are always welcome.

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Quick Meal Preps for Busy Weekends

Busy work weeks translate to busier weekends. Happily, I am maintaining the balance of getting things done vs down time. It just requires a little more planning. I am now writing things down and keeping a calendar, so that now everything fits in the way I want it to. Honestly, the only piece of my puzzle that is missing is swimming. When that opens up, I will pivot again, as to ensure the harmony that I so desire.

In addition to my meal preps needing to be quick, easy, clean (not processed) foods, anti inflammatory diet friendly, as well as low in calories and WW points, they also need to be easy to put together in the morning as well as in my work place when getting ready to eat them. I don’t ask for much ;).

Today I put together a quick and easy ground chicken taco mixture. I started my sauteing my diced red onions in a skillet, then adding the chicken, which I seasoned simply with s&p, a generous amount of cumin, dried oregano, and a couple of the frozen garlic cubes. I added canned diced tomatoes with chilies, a can of mild diced green chilies, and a can of pinto beans, which I drained and rinsed. I also ended up adding some frozen spinach. As I was cooking, I realized needed more veg, specifically a dark leafy green (for that anti inflammatory aspect I want every week).

Here is my lunch side salad for this week. Cabbage slaw mixed with broccoli slaw, dressed with Bolthouse Farms Coleslaw Yogurt dressing for 50 calories/ 1 point for 2 tablespoons. By the way, I have 2 tablespoon containers I use, so my dressings are always pre-measured.
Full Meal. Lunch prep, ready to pack. BTW, the cheese gets packed in a 2 tablespoon container same as my salad dressings. Pre-measuring is key for me.

Last week I did a different easy lunch prep that involved very little time, and very little cooking. I did a Greek salad with a little roasted chicken breast. I made a super simple red wine vinaigrette for this. It’s 1/3 cups red wine vinegar, 1/3 cup olive oil, 1/3 cup water, a half teaspoon each of s&p, and I added dried oregano because it was for a Greek salad, after all.

Beautiful fresh ingredients for my Greek salad with roasted chicken breast. Not shown are the Trader Joe’s light feta, and kalmata olives that made the salad so tasty.
The final dish

I hope that these quick and easy lunch preps inspire you to find your own that make you happy. Meal planning and prep do not have to be complicated, or take all day. The interwebs are full of great ideas. It is so easy these days to find culinary inspiration, and to hack a recipe to fit your dietary needs and desires. Here is a short list of some of my favorite blogs/ websites for meal prep inspiration:

https://www.hungry-girl.com/recipes

https://thepounddropper.com/

https://skinnyms.com/category/recipes/

https://www.flavcity.com/

https://diethood.com/

Make it a great week, my friends. Stay safe and healthy. Wear your mask. Wash your hands. Take good care of yourselves.

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Baking Baby Boomer Mermaid Style

Recipe Conversion Success!

Peanut Butter & Jelly Blondies

I have been fooling around with recipe conversions in baking for as long as I can remember, substituting applesauce for oil, experimenting with sugar substitutes, adding pumpkin or other fruits or vegetables to recipes, using egg whites, etc.

My paternal grandmother was the quintessential home baker, and I always wanted to be her, except at a healthy weight. Granted, I bake mostly very simple things like bars, and crisps. Grandma Kate baked the most beautiful challahs, cookies, and coffee cakes. Her kitchen was like a little baking factory. I have experienced many successes as well as failures with my baking experiments, but today was a grand success and I wanted to share it with you. I know Grandma Kate is proud.

Here is the recipe: https://thecafesucrefarine.com/peanut-butter-and-jelly-blondies/

As you can see by my photo, I used peanut butter powder in place of creamy peanut butter, slashing the fat and calories (and WW points). I also used a low sugar fruit spread in place of regular jelly. I did also use Splenda brown sugar instead of regular brown sugar. I used the same measurements as called for in the recipe. I am blown away at how delicious and creamy and peanut buttery my blondies are. Please give this a try.

I want to call out another recent baking success – another recipe for you to try. No substitutes needed. This brownie recipe is written perfectly: https://www.skinnykitchen.com/recipes/tag/skinny-brownies/. These are delicious, and came out perfectly both times I made them in recent months.

For more “Sweet” inspiration check out my Sweets Pinterest board: https://www.pinterest.com/marshaleeg/sweets/

Happy Independence Day! Enjoy your 4th of July!

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