Recipes

You know those mornings when you wake up just ravenous for some sweet carby treat?! It usually happens to me on the weekends or during that lovely time of the month. Well this is perhaps an unusual but totally satisfying breakfast idea for you to give a spin!

Sweet Potato with Almond Butter and Maple Syrup

Poke a medium sweet potato with a fork 3 times; microwave on high until cooked, 3 to 5 minutes. Cut the potato in half lengthwise and mash up the insides a bit. In a seperate bowl, mix 2 tbsp of almond butter and tsp maple syrup and drizzle it over the potato! There you have it, quick and easy and loaded with good for you foods!

 

 

 

 

 

 

 

 

 

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!:)

I made these delicious morsels yesterday for my boyfriend’s birthday and they turned out ah-mazing, if I do say so myself. Now, if your New Yorker, you should be ordering them online and having a fresh batch delivered to your home office, but if your an out of towner, I’ll let you in on a few tips so you can play at home!

strawberry secrets

Well first of all, whenever I’m making a fruit infused cupcake I always use fresh organic fruit. Ripe, fresh strawberries chopped up are the heart of this fabulous treat. I puréed about 3/4 of the pint of strawberries in my blender and added it to the vanilla vegan cake batter base. With the remaining 1/4 I chopped into small pieces and folded it into the tofu cream cheese icing. The icing just tastes incredible and it’s so simple! It tastes just like a strawberry fribble from Friendly’s, for those of you who know what that is.

Secondly, I found this amazing strawberry infused apple sauce that I used instead of oil to not only add some moisture and strawberry flavor to the cake but it also makes the cupcake a bit lower in fat and cals by eliminating the oil!

So there you have it! Two easy steps to change your plain vanilla cupcake recipe into an adorable strawberries and cream creation! Play around and enjoy!

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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!:)

In the six months I spent living in Brooklyn, I developed quite a pizza tooth, I’d guess you’d call it. I had never particularly cared for pizza till I lived in Bensonhurst and started ordering from the famous pizza joint from Saturday Night Fever.I couldn’t help it, I was a gone. My all tim favorite pizza they had was a vodka sauce pizza covered in mozzarella. Oh, just writing about it is torturous!

Anyways, so normally I’d say’ “order the pizza eat one or two slices and freeze the rest for another day” but I don’t live in Brooklyn anymore and the pizza here just doesn’t compare! So in an act of creativity and desperation, I bought some vodka sauce and decided to make a healthy, protein packed, skinny, almost pizza. It turned out delicious and guilt free! Just enough to get that fix, try it out!

SKINNY VODKA PIZZA

whisk 3 eggs or egg whites together and pour into a pam sprayed pan on your stove top (just like making an omelette). After you flip it and your pancake like omelette is almost done, spread some vodka sauce all over at your discretion and sprinkle it with your favorite low fat or fat free shredded cheese. Cook till the cheese is sufficently melted and enjoy! Your own mini protein pizza, guilt free and satisfying!

 

 

 

 

 

 

 

 

 

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!:)

Yesterday, I had an amazing morning running the Damon Runyon 5K for Cancer at Yankee Stadium. My friend Julie and I raised money for cancer research and got to enjoy the exhilarating 5K course around Yankee Stadium, including two laps on the actual warming track right on the field. I had a blast and boy was I a ball of sweat when we finished! It felt great! However as soon as I got home (and after I jumped in a shower) I decided to whip up a protein shake for myself to hold me over till my early dinner plans. The random, absentmindedly made concoction came out so yummy I had to share!

THE PINK DRINK 

one packet of vegan vanilla protein powder (bought at Whole Foods)

1 cup of vanilla almond milk (but you can use coconut milk, rice or soy!)

1/2 cup or so of ripe organic strawberries

1/2 a tray of organic ice cubes

Blend away!! Also, feel free to add some Truvia or agave in there if you want it to taste more like a strawberry milkshake. 😉

 

 

 

 

 

 

 

 

 

 

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!:)

Today after returning from a much needed gym session I was far too hot and sweaty to cook or to consume anything hot whatsoever, and there in my nearly delirious mind pops the idea of cold oatmeal. A couple years back when I worked at an office down by Wall street, I had found cold oatmeal at the local coffee shop and found it extremely odd. In fact, I was pretty turned off by it, to be honest. However, one day when I was aching for some soy milk oatmeal with strawberries and bananas (they did it up, goooood!), they were all out of the hot variety and I was offered the refrigerated version. In desperation I succumbed to the bizarre treat and there a love affair was born. Now to my surprise, it had never actually occurred to me to make this at home till this very morning. So I grabbed a coffee cup, added the usual ingredients and let it sit in the fridge for 10 minutes or so while I checked my email and it ended up being the best summer breakfast I’ve made to date. I’ll now probably be eating it for the next month till I get sick of it because I’m that obsessed! Okay, enough about how much I love it, here’s the quick and easy recipe, try it for yourself! Thank me later. 😉

REFRIGERATOR OATMEAL

1/2 cup quick oats
1 cup vanilla almond milk (but you can use whatever milk your partial to)
a few shakes of pumpkin pie spice (or cinnamon)
1/2 a banana chopped up

Mix it all together, put some plastic wrap or a cover over it so it doesn’t get any of your fridges’ smells and leave it for 10 minutes or so. Enjoy!

P.S. This photo is actually taken at my bedside table, and yes I do have battery operated candles cause I tend to fall asleep while reading. True story. Now you’ve seen my bedroom, things are getting a little more serious.

 

 

 

 

 

 

 

 

 

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!:)

So I hope you’ve all checked out my “Tuesday Tip” video about how to make this delicious summer salad but I figured I’d also post the recipe in case you don’t want to re-watch the video 20x as you make the salad and dressing (although be my guest if you do! ). I can not tell you enough how light and yummy this fresh blueberry and walnut salad is, I even made some grilled shrimp with garlic and olive oil tonight for dinner to mix in with the left over salad I had from making the clip. Total win for me! Folks, try this at home! 😉

BLUEBERRY SUMMER SALAD and DRESSING

For the salad combine the following ingredients in a large bowl and toss!

10 cups of baby spinach

2 cups of blueberries( or your favorite seasonal fruit)

1/2- 3/4 cup chopped and toasted walnuts

1/2 cup of crumbled goat cheese

For your dressing combine the following in a small pyrex or pouring cup and whisk away!

2 tbsp of balsamic vinegar

1 tbsp of blueberry preserves (or whichever seasonal fruit you’d like to use!)

1 teaspoon of Dijon mustard

2 tbsp of chopped up chives

a pinch of salt and a pinch of pepper

2 tbsp of extra virgin olive oil

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

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!:)

I absolutely love using fresh fruit in as many ways as possible in my summertime recipes so it’s not exception that I decided to give this Strawberry Salsa recipe I found in Family Circle a whirl. My go to summer salsa is usually a pineapple mango (which I promise to post soon) but this Strawberry Salsa really spices it up! You can just dip some toasted pita chips or use to top of some grilled tofu or fish, either way it’s a delicious summertime touch to your table!

STRAWBERRY SALSA

1lb of strawberries (hulled and diced)
1/4 cup thinly sliced scallions
1 jalapeño (seeded and diced)
1/4 cup cilantro (chopped)
2 tbsp fresh lime juice
1 tablespoon agave syrup
1/8 tsp salt

Gently mix the ingredients together and enjoy which ever way you’d like!

 

 

 

 

 

 

 

 

 

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!:)

Who doesn’t like hummus?! It’s probably the biggest vegan, skinny trend to sweep across this city and I can’t do enough with this stuff! A skinny girl’s go-to snack for sure, so if your hostess isn’t supplying her own, this is a quick and easy platter to bring! Now, of course if your in a time crunch you buy some hummus from the super market and put it with some freshly chopped veggies but if you have a few minutes I suggest making your own! One of the best things about parties is that it really gives you a chance to let your friends try something new and a little off the beaten path. So bring one classic stand by (like a roasted red pepper or garlic hummus) and then give my mint and pea hummus a whirl as well! It’s a surprising and refreshing spread for your fourth of July BBQ.

 

MINT & PEA HUMMUS

Bring three inches of water to boil in a sauce pan and then add one pound of fresh peas and cook until just tender! Now drain them and cool them a little before adding them into your food processor. Combine with a third of a cup of tahini, a fourth of  a cup of fresh mint leaves and puree only until chunky-smooth. Add a pinch of kosher salt and your set! I like to garnish it with a little mint leaf in the middle.

 

 

 

 

 


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 (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!:)

These little babies are one of my absolute favorite party treats! They’re both healthy and delicious, so no one’s going to have anything to say but “Thank you!” for bringing them. 😉 Prepare them at home on your grill or bring the pesto mixture and your sliced zucchini and prepare them fresh on your friend grill! They’re so easy you can prepare them in minutes.

 

GRILLED ZUCCHINI WITH PARMESAN PESTO

Combine a cup of basil leaves, a clove of garlic,  and a quarter cup of toasted pine nuts in a food processor, until well blended. Now, slowly pour a half cup of olive oil and 3/4 cup of grated parmesan cheese and pulse your food processor again. This pesto should be very thick.  (Feel free to season with salt and pepper to taste)

Thinly slice 6 zucchini length-wise and lightly brush them with olive oil. Again, feel free to season with a little salt and pepper here.    Place them on the grill till they are tender and marked on both sides. Then, let them cool. Once cooled, spread one tsp of the pesto mix on one side and roll them up. Secure it with a toothpick. 

 

 

 

 

 


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 (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!:)

Tonight I wanted something quick, simple and filling for dinner. I found some red quinoa in my cabinet and decided to just make the whole bag and experiment with some quinoa creations. After boiling the water and cooking the quinoa, I divided the batch in half. One for dinner and the other for an experimental lunch/snack!

For the dinner portion, I sautéed up some fresh shrimp with garlic and olive oil and mixed in some fresh spinach.

For my lunch portion, I chopped up half a granny smith apple, half a cup of walnuts and added some dried cranberries. I tossed all of this in about two tablespoons of a balsamic vinaigrette. This is more of a cold salad but you can eat it either way.

Both were delicious and both are quick and easy ways for you to utilize  a wonderful source a iron, protein and fiber in your diet! Go give it a whirl and get your quinoa on! Email me at gosweetandskinny@gmail.com with your favorite way to serve quinoa!

 

 

 

 

 


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 (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!:)

This post was entirely inspired by my boyfriend who pretty much eats pickles like some people eat potato chips. Till I met him, I was unaware anyone could go through so many jars of pickles in one sitting. It took a little while to get used to, as I am personally not a fan of pickles (or pickle breath, for that matter) but while thinking up ideas for healthy/low fat snacks to post on the site I realized that my boyfriend had a pretty ‘sweet and skinny’ addiction. I mean, in essence, he just loves jazzed up vegetables! Of course, my next logical step was to look up how to make these myself because everything is healthier and better for you when you know all the ingredients you’ve put into it. Well I stumbled upon this recipe in my search and made some pickled tomatoes for the boy. So give ’em a whirl, they’re pickle-lover tested and health freak girlfriend approved. 😉

 

REFRIGERATOR PICKLES!                         

 

10 cloves of garlic, peeled
2 cups white vinegar
6 teaspoons of kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns

And then whatever veggies you’d like to pickle!

Bring 4 cups of water to a boil, reduce the heat so that the water simmers and then add your garlic. Cook them for 5 minutes. Now add your vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In 2 clear one quart jars, place a few sprigs of dill. Divide all your seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Now stuff as many of your vegetables as you can in your jar! You want them to be tightly squeezed in there!
Back at the stove, bring the brine to a boil. Pour it over the vegetables completely and let it cool before covering. Once it’s back to room temp you can stash it away in your refrigerator!

They taste good after only a few hours but even better after a few days! My boyfriends still saving some of his so that they keep pickling!

 

 

 

 

 


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 (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!:)

I found this yummy vegan buttercream icing recipe on CHOW.com and then did a little improvising for my last batch of mint cookies and cream cupcakes! It’s super easy and very easy to manipulate for whatever flavor you desire! For example, I broke up some Newman’s Own Hint ‘o Mint cookies and mixed it into the batter and then topped it off by chopping the cookies into quarters and sticking them on top.

THE RECIPE:

1/2 cup non hydrogenated shortening

1/2 cup non hydrogenated margarine

3 1/2 cups powdered sugar

1 1/2 teaspoons of vanilla extract

1/4 cup of vanilla soy creamer

Now, just beat the shortening and margarine together till well combined, add the sugar and beat for another three minutes or so. Then just add your vanilla and soy creamer, mix for another 5-7 minutes till fluffy and you’re all set!

I like to dollop this kind of icing, taking advantage of its fluffiness  instead of piping it through a bag. (But that’s just my preference!) Also, I add unsweetened cocoa

powder (judging pretty much by taste) to get a chocolate buttercream and then top with vegan mini chocolate chips for my double chocolate cupcakes below.