Low-Carb Lasagna

Over the course of my life, I have been a variety of sizes and have done almost every diet in the book. I have done fad diets, tried supplements, and have even invented my own "version" of diets. Throughout it all, the quickest and easiest way I have found to loose the pounds was the Low-Carb diet. I have also found that, if I don't enjoy some of my favorites while on a "diet", I certainly am not going to stick to it. It is vital to make it a lifestyle to see prolonged benefits!

 Here is a quick snapshot of me before and me after a 40 pound weight loss ...

Which one in the before is me and which is Dora?

For those of you who shudder at the words "Low-Carb"...I may know exactly what you are thinking. You may be thinking 1 of two things....1) that it isn't a healthy way to lose weight or 2) that you can't live without your carbs. I am here to let you know that it can be done in a healthy way and that, with a few alterations, you can enjoy some of your favorite dishes without all of the carbs.

How to do low-carb in a healthy way.
I am a carb addict and to top it all off...I am a vegetarian. This means that the Dr. Atkins way of dieting does NOT work for me. I can not sit down with a plate of beef topped with bacon and melted cheese. I had to make alterations and edits to lose weight. I dropped 40 pounds in just a few months with my healthy version of the low-carb diet. You can read more about it HERE and get a few of my favorite low-carb vegetarian soup recipes HERE.  I also eat organically which means the low-carb snack bars and products on the shelves are a NO GO for me! Those are chock full of additives and chemicals.

You can't live without carbs?

Can you tell it isn't pasta under the eggplant?

YOU CAN! You just need to learn to make your favorite dishes in a new way! Have you tried using Spaghetti squash in place of spaghetti? Check it out HERE! Have you tried whipped cauliflower in place of mashed potatoes?  You can also still enjoy your carbs in limited amounts! I take a day off every 10 days and it is important to do this. If you totally restrict yourself, you won't make it a lifestyle and the weight loss will come back. Once the weight is off, you can add healthy carbs back into your diet (or enjoy a donut every once in a while).

This brings me to a recipe for one of my favorite dishes...LASAGNA! Yep, on a low carb diet-you can still enjoy a BIG plate of messy lasagna! It may not be your momma's version of lasagna but it is fantastic and a bit more of an adult "gourmet" version! This recipe can be made both vegetarian and carnivore style and is a crowd pleasure for low-carb eaters and anyone who appreciates a large plate of comfort food!

LOW CARB LASAGNA 

This is a vague recipe as it is just a guideline for how to make the dish. You can add, edit, and alter in any way you see fit! It is all about making it the way YOU enjoy it. The closer you make it to your traditional favorite...the more likely you are to make it a permanent replacement!

Ingredients:

• Zucchini, yellow squash, eggplant. Any combination or just one
• Canned Italian Style Tomatoes - Blended (I use organic canned tomatoes vs. jarred pasta sauces. They provide a fresh flavor and no added junk)
• Protein (I omit this but you can choose chicken, beef, or pork. The idea is to make it close to your traditional lasagna!)
• Cheese (A layer of rich ricotta cheese is an upgrade! To make it creamy and fantastic- blend a 1 pound tub of ricotta with 1 whole egg.  Again, the idea is to make it like your favorite so use any cheese you would like)
• Your Favorite additions: onions, mushrooms, spinach, peppers, etc.

Directions:

1. Preheat Oven to 375 degrees
2. Make your "pasta"! If you have a mandolin, this will make things easier. If you do not, don't fret! Simply cut the end off your zuchini and stand it on the cut end. Cut it into thin slices. The cuts will resemble lasagna.
3. While organizing the rest of the dish, place your "noodles" on a cooking sheet and spray lightly with oil and season with salt and pepper. Allow to cook for about 5 minutes on each side. Some folks do this in a skillet and some skip it altogether. I like adding the flavor into the veggies.
4. If you are adding some carnivorous meat, prepare it however you like it best! 
5. Remove your "pasta" from the oven and begin assembling.
6. Layer your ingredients as you would like!Start with a thin layer of the blended Italian style tomatoes. Then proceed with your "noodles", veggies, protein, and so on. I like to switch up the directions of my "noodles" on each layer. It gives the dish a bit more stability when you cut it.
7. Bake this just as you would your traditional lasagna. Typically about 45 minutes to 1 hour. 
8. ENJOY!

If you have favorite low-carb swaps...I would love to know about them! It only takes a few great alterations to make a healthy meal that is low-carb, HEALTHY, and enjoyed by all.

Black Bean Brownies

If my children ever figure out the secret ingredient in my brownies, I will be in a lot of trouble. I honestly did try to convince them that there were beans inside and for some reason, they did not believe me!

These brownies are so much healthier than your typical brownie! They are more like a sweet protein bar. This recipe has no flour, 2/3 less sugar than usual recipes, only 2 tbsp. oil, and is packed with heart healthy protein and fiber.



To make these your own, you can add anything your family loves to this recipe! Try adding chopped nuts, peanut butter, cream cheese, chocolate chips, or even candies right before placing the pan into the oven.

Ingredients:

• 1 (15 ounce) can of black beans (drained and rinsed)
• 3 eggs
• 2 tablespoons of oil ( your choice, I used coconut oil)
• 1/3 cup of sugar (your choice of sweetener-I used stevia)
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract
• 1/4 cup of unsweetened cocoa powder

Directions:

1. Add everything to a food processor or blender. Blend until smooth.
2. Pour the mixture into a greased 8x8 pan
3. Bake at 350 degrees for about 15-20 minutes
4. Allow brownies to cool for about 10 minutes

These brownies were a shock to both me and my family. They were extremely rich and full of flavor and best of all, a healthy alternative to a boxed brownie mix!

I hope you will check out some of our other real food recipes and organic recipes!

Microwave Potato Chips

That is right--MICROWAVE potato chips! I saw a post on this a few months ago and thought for sure it was a hoax. I don't say it often, but I stand corrected. These chips came out crispy with ZERO oil or fat!  They were so easy to make and my kids actually loved them. My husband looked at me like I was crazy (not a first time) when I told him what I was doing. After his first taste, he was the one admitting that he was wrong!

You can season these chips anyway you want to! Simple salt, bar-b-que rub,  Italian seasonings, almost anything! A batch for us was 5 potatoes this mean that a "normal bag's worth" of my "Fit Chips" cost me less than $1! If you have organic potatoes on hand...you just saved yourself a TON of money! You now have organic potato chips for less than $2!

These chips are perfect for a "clean" eating diet. There is nothing added-just a potato and some spices!

Check this out...

Normal storebought chips have 10 grams of fat per 15 chips, 

 these "fit chips" have 0.2 grams of fat per 15 chips!

Here is how you make them:

1. Slice your potatoes paper thin (use a mandolin if you have one). Mine were a bit chunkier but still amazing.You can peel them if you like. There is so much "good stuff" in the skins so I leave them on!
2. Wash your potatoes slices in cold water.
3. Dry your potatoes either in a salad spinner or with towels. The drier you get them, the better.
4. Place your potato slices on a glass plate. Some recipes suggest using parchment on top and bottom. I did not have any on hand.
5. Microwave for about 8 minutes. 
6. DONE

No joke! That is it! Since I was making them for my whole family, they did take a while but 8 minutes for a single serving of super healthy-crisp potato chips is well worth it! I hope you try them and enjoy!

Healthy Baked Oatmeal Muffins - 3 ingredients

Okay....This recipe is going to sound too simple to be true but trust me...it is simple and AWESOME! There is no added sugar and no oil!

I came across this recipe from my friend Christine over at Juggling Real Food and Real Life.  She and I both share a passion for giving our families "real" food so I know that I can always trust her recipes! This time, I knew that I had to try it so I ventured to the kitchen only to find that I did not have all of the ingredients. Since I am more of a mad scientist than a cook, I decided to try making them with what I had on hand..to my surprise, they worked!

These baked oatmeal muffins have been a hit with my kids - they ask for them at least 3 times a week. I certainly don't argue because they are simple, can be  made in many different varieties, and my version is totally organic!

Before I tell you about my version...I hope you will check out the original recipe from Christine HERE.

29 cents a pound!

Ingredients:

• 2 large bananas mashed (ripe works best)
• 2 cups of oatmeal (any variety)
• 2 tablespoons of milk (I use coconut but any works)
• any fresh fruit (strawberries, blueberries, etc. - also can be made without) 

Notice that my version has no oil and no added sugar. The kids don't notice a difference and I certainly am not going to tell them!




Instructions:

Strawberry version next to my homemade veggie sausage!

1. Preheat Oven to 350 degrees
2. Mix together bananas, oatmeal, and milk
3. Gently fold in your fresh fruit
4. Pour in greased muffin pans
5. Bake for about 20-25 minutes
6. ENJOY!

Can you believe that it is this easy I couldn't! I try to make a double batch but if these muffins are in the house...they are gobbled up quickly!

Thank you Christine for the inspiration! I hope you get inspired as well and create some amazing baked oatmeal muffins!

Super Easy Organic Ranch

When we started our organic food journey, I thought it was going to be pretty simple...avoid junk foods, processed foods,  high fructose corn syrup, etc....but that was only the tip of the iceberg! I knew that there would be more salads and veggies involved but never realized how processed and chemical ridden the dressings and dips I was putting on them were!

 Take for example the lengthy ingredient list for Kraft Ranch Dressing.... can you pronounce or identify all of the ingredients? And I am totally not knocking Kraft - they don't profess to be organic and many other ranch dressings have the same ingredient list. I just wonder why you would even bother with the salad and veggies!

KRAFT SALAD DRESSING - SALAD DRESSING - RANCH CLASSIC

 
Ingredients: WATER, SOYBEAN OIL, VINEGAR, SUGAR, SALT, CONTAINS LESS THAN 2% OF EGG YOLKS, WHEY (FROM MILK), MODIFIED FOOD STARCH, GARLIC JUICE, BUTTERMILK, MONOSODIUM GLUTAMATE, XANTHAN GUM, PHOSPHORIC ACID, POLYSORBATE 60, SPICE, ARTIFICIAL COLOR, TARTARIC ACID, ARTIFICIAL FLAVOR, SORBIC ACID AND CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR). CONTAINS: EGG, MILK.
Size: 16 FL OZ
Upc: 2100064361

I mean c'mon, I am no "conspiracy theorist" but my body is real...why would I load it with ingredients that are modified and labeled as artificial?


So I went on a quest to find an amazing ranch dressing! Here is what I came up with!  It has only a few ingredients and is so versatile.....You can make  this dip/dressing SUPER healthy by making it with greek yogurt or you can make it non dairy with some Tofutti and soy milk! The choice is yours but no matter which way you make it...you will love the results!

Ingredients:

• 1 16 ounce tub of your favorite sour cream, plain greek dressing, or even cream cheese (for a stiff dip or spread)
• 1 Tablespoon of Dill
• 1 Tablespoon of Chives or Green Onions
• 1 Clove of Crushed Garlic (you can use garlic powder if you like)
• Salt and pepper to taste
• A teaspoon of lemon to brighten the flavors
• Add your choice of milk to thin it out  for a dressing

How is that for an ingredient list? Looks WAY better than the bottled dressing label and tastes so much better too!

Directions:
Toss all of the ingredients in a bowl and stir! That's it!

You can use this one recipe to create so many different dips and dressing!
 Toss in a diced jalapeno for a spicy kick, tomatoes and peppers for a southwest punch of flavor, or creamy avocado for a rich and creamy treat!


Even if you are not eating "clean" or "organic" it is still an awesome dip to serve to friends and family at get togethers and it is certainly a better option than the ones in a bottle!

It is now safe to resume dipping your broccoli and dressing your salads! Enjoy

10 Crusty Recipes

I have no clue why, but my children will NOT eat the crust of bread! I hear this from other moms as well so I am assuming that it isn't just me who throws away the crust from each sandwich I make for my little ones. I am all about stretching my money. Especially when I am feeding my family only organic and splurge a little on the organic bread at the grocery. In the beginning...when there was 1 child, it didn't seem  so wasteful. Now, with 5 kids, we use a whole loaf of bread at each meal and this leaves A LOT of left over crust. It seemed so wasteful to throw it away so I got creative and used my restaurant management brain to find some fun and exciting ways to use them!

 Simply cut the crust off BEFORE you make the sandwich and the possibilities are endless!

Here are 10 ways to use that crusty goodness!

1 Bag of Crusts!

1. Croutons - okay....not the most inventive but great garlic croutons are always a great thing to have around the house!  Dice up your crusts and toss them with melted butter and garlic salt. Place on a greased baking sheet and bake at 350 degrees for about 10 minutes.

YUMMY PANZANELLA!

2. Panzanella - Toss your homemade croutons in some olive oil, vinegar, and veggies and you have a fantastic summer salad (I used fresh basil from my garden..YUM). To your croutons, add things like sliced onions, cucumbers, tomatoes, peppers, and olives ---actually whatever you like to build your base. Add the olive oil, vinegar, salt, pepper, and Italian seasonings and let it sit for an hour or so in the fridge before serving! It is FANTASTIC! I actually made my "dressing" in advance including the veggies then tossed everything while preparing for my daughter's party! It was a great way to pre-make an awesome side dish! And no judgement...I didn't dice my bread up as well as I should have...I was in a hurry!

3. Bread Pudding - who doesn't love a great warm bread pudding!

4. Stuffing/Dressing - call it what you want to....it is always an awesome addition to dinner! Everyone has their favorite version so I will leave that to you!

Warm berries and greek yogurt!!

5. French Toast Bake - This is a favorite at our house! It is just like a bread pudding only a bit more bread-y! Chop your crust into small cubes. Fill a large greased baking dish with the cubes and top with a mixture of 4 eggs, 1 1/2 cup of milk, a bit of butter, and your favorite seasonings (i.e. almond, vanilla, cinnamon, sugar) then press the bread until it is all good and coated. Let it sit for about 15 minutes and toss it in the oven at 350 degrees for about 30 minutes. This is an extremely versatile recipe and can be made the night before and placed in the fridge over night! Add fresh fruit and a dollop of yogurt for a real treat!

Pic of the Johnsonville Bake

6. Breakfast Casserole - Everyone has a favorite version of this one! 1 calls for cut up English muffins, another french bread.....no matter which variation you like, you can use your diced crusts! Basically, take the diced egg crusts and add 4 eggs, 1 1/2 cups of milk, cheese, and your favorite savory seasonings & veggies (peppers, onions, tomatoes) , and cooked meats. This is a GREAT way to use up leftovers!! Ham, sausage, bacon, and even chicken all work well in this dish! Here is a recipe from Johnsonville....I make mine with all organic items and it is still super tasty!

7. Breadcrumbs! Why buy them when you already are throwing enough bread away to keep you in crumbs for life?!? Toss your crust pieces in some butter and garlic and then bake in the oven at 150 degrees until they are extremely crunchy. Run these guys through a food processor or blender and wah-bam...you have homemade breadcrumbs! Store in a sealed container!

Ina Garten's recipe! MMMMM!

8.Ribollita - I haven't made this personally but think it is about time! It is basically a soup were the bread acts like dumplings! This is a picture of Ina Garten's recipe found HERE. I would need to alter it a bit for myself but it gives me so many ideas of ways to use up other leftovers!



 9. Meatloaf & Meatballs - Instead of using fresh bread...use something you were going to pitch! Try dicing your crusts and using them instead. Using your homemade seasoned breadcrumbs here is also a great trick!

10.  Feed the Birds - Okay, so this isn't a recipe for food but it is a recipe for FUN! I am sure someone will argue that this is a bad idea to feed the birds...if so, sorry. It is always a great family experience to sit at the park and feed the ducks. It is FREE to do and the kids LOVE it. The ducks are already being fed so it isn't like we are ruining their natural hunting instincts...right?

So....maybe I have taken this frugal thing too far.....well, maybe not! Look at all of the amazing things I can do with the "wasted" crusts from my children's sandwiches! If you have other ideas, I would LOVE to hear them and try them!  Please share any tips, recipes, and tricks you may have for saving money using bread crusts!!

Much Ado About STRAWBERRIES!

Hi everyone! I am Cathy and I blog over at A Peek Into My Paradise. I would love for you to take a peek and poke around my blog. I am sure you will find something you will love. If you like what you see, please stop by my Facebook, Pinterest, Twitter, or Bloglovin. I love to make new friends! I am honored to be sharing at Frugal Fit Family. Thank you Heather for inviting me! 

A few weeks ago I noticed the strawberries were popping up in produce departments. Have you seen them this season? The strawberries I bought at Costco are HUGE and a beautiful deep red! 

Strawberries are tied with bananas as my favorite fruit! However, for my family of four, I have two children (adults now) but when we were a family of four, strawberries were the one fruit we all loved. During the summer Strawberry Shortcake was a popular dessert. My mom always made fresh biscuits with Bisquick for our "shortcakes", so of course, I did too. No spongy foam cakes in our house. Yuck! I know they are popular, probably because they are quick and easy, but they don't hold a candle to a fresh baked biscuit.

I cut the strawberries into slices a few hours before serving. Piled them in a bowl and sprinkle with a little sugar (and later a little Splenda when I joined Weight Watchers) to bring out the juices of the fruit and make a sweet natural syrup. 

Photo Source

When it was time for dessert, Strawberry Shortcake took minutes to assemble. Cut a biscuit in half, pile up the strawberries and plop a healthy scoop of fat free cool whip on top! I was a happy girl - and so was my family!

I thought I would share some of the strawberry tips I have compiled over the years.....

1. Make your own soda. Puree 2 cups of strawberries with 1/3 cup of sugar, press through a sieve. Stir into lime seltzer. 
2. A refreshing treat - Toss sliced strawberries with chopped mint and balsamic vinegar. (This was a favorite while I was getting to goal weight on Weight Watchers!)
3. How about a grown-up milkshake? Whirl vanilla frozen yogurt and strawberries in a blender (I use my Vitamix) and mature that sweet drink with a shot of berry liqueur!
4. My family discovered a favorite strawberry dish on a Carnival Cruise way back in 2001; Strawberry Soup. We enjoyed it SO much, I bought the Cruise Lines cookbook just for THAT recipe! My version now: Blend 4 cups of strawberries, 1 cup vanilla yogurt and a squirt of honey. Heaven in a bowl!
5. Forget the flavored cream cheese in the grocery store! It is SO much better making it yourself! Beat a brick of cream cheese, pureed strawberries and a couple packets of sweetener or sugar. Spread on a bagel - delish!
6. About 15 year ago, my girlfriend Julie, introduced me to Strawberries dipped in sour cream and rolled in brown sugar. OH MY! How did I make it to 30 and never had eaten strawberries this way!? If you have not experienced strawberries this way - trust me - try them! 
   
   
   One cup of strawberries has more vitamin C than an orange!
   
   
   
   
   
   I know what your thinking?
   What time does Costco close?
   Can I go get a big pack of strawberries right now so
   I can make a few of these yummy treats?
   
   
   Here are a few more....
   
   
7. Puree strawberries in a blender; warm them a minute or so in the microwave. Spread brownie batter in a non-stick sprayed baking pan. Pour the puree on the batter. Drag a knife through the batter to swirl. Bake as directed by the brownie recipe. 
8. Crumble one of the brownies you made in number 7 above and sprinkle over frozen vanilla yogurt. OR put the frozen yogurt in a blender, add a brownie, mix it up for a wonderful Strawberry Brownie Milkshake! 
9. Stir strawberry puree into vanilla greek yogurt. Tip: I puree 4 cups of strawberries at a time and it keeps in the refrigerator 3-4 days; but it rarely lasts that long!
10. When your taking A Peek Into My Paradise you will see I have quite a love affair with bananas! And Peanut Butter.... So put them together! Make a peanut butter, sliced strawberries and banana sandwich! Better yet, yes even better - grill that sandwich!
11. For a wonderful summer dinner, blend strawberries into vinaigrette, then toss with arugula, chopped berries and grilled chicken. A warm baguette and dinner is served!
12. If the Grown-Up Milkshake sounded good...how about starting the summer with a Strawberry Margarita? Blend 3 cups of strawberries, 1/4 cup lime juice, 1/2 cup tequila, some sugar and ice. Kick your feet up and watch the kids run through the sprinklers! Oh, I miss those carefree summers when we could play all day and not go to work.....ok...back to the strawberry ideas. 
13. Remember these? Make ice pops. Puree 4 cups strawberries, 1/2 cup sugar and 1/2 cup orange juice. Fill up the molds (or kitchen size dixie cups) and freeze.
    
    Well, I could go on and on about strawberries! Oh - chop some up and toss them into your favorite pancake mix. Yum! Ok, I'm done for now. 
    
    
    Heather, thanks again for having me! I hope you are having an awesome vacation! I can't wait to see the pictures and hear all about! Say, over a Strawberry Milkshake and Skype?
    
    
    Have a terrific weekend friends! I hope you take A Peek Into My Paradise and when you do, leave me a note in the comment box. How exciting! New friends!