Great, healthy, delicious snacks! I’ve officially tried all of these and they are super yummy.
How to Make Carrot “Pasta”
1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)
2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!
3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft
4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)
5. Enjoy! This is so good, even if the pictures don’t do it justice.
This looks delicious. Pasta is my all time favorite food but pretty much gave it up because how many calories it can rack up so this looks like a great alternative.
Loooove making this — although nothing beats pasta to me. (It’s the Italian in me!) I just make sure I don’t eat too much pasta, and I eat whole grain when I do. I do LOVE putting carrot strips into stir-fries and things like that though.
I eat fruits and veggies all day at work, and am always STARVING when I get home. Every time I add something to my “myfitnesspal” account I can’t believe that an apple or peach has that few calories.
I think I burn more just trying to keep the juice off of my desk.
This is amazing! Click on the picture, it helps you with portion sizes!
8 ounces fresh strawberries, rinsed and hulled and sliced
1/4 cup erythritol, powdered, plus 1/8 teaspoon NuNaturals pure stevia extract
1/2 cup Splenda plus 1/8 teaspoon NuNaturals pure stevia extract (or 1/4 cup more Splenda)
2-3 tablespoons honey…
Homemade Apple Chips: There’s something about chips. Their crunchy texture and crisp eat-with-your-fingers munchability makes them universally loveable. But they don’t have to come salted and bagged; in fall, when apples are at their peak and most flavorful, try slicing them as thinly as you can and turning them into chips in the oven.
2 large apples (Gala or Idared work well)
2 Tbsp. sugar (or to taste)
1 tsp. cinnamon
Preheat oven to 200˚F.
Thinly slice apples crosswise about 1/8-inch thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets.
In small bowl, combine sugar and cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.
Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.
Makes about 2 cups apple chips.
Per (1/4 cup) serving: about 40 cal, 11 g carb, 1 g fibre. %RDI: vit C 4%
Why to avoid high fructose syrup aka corn sugar
1- It’s heavily processed: Corn sugar is nothing but natural. Corn kernels have to be combined with alpha-amylase, glucoamylase and xylose isomerase to form the corn syrup used in many of the processed foods we find on our grocery shelves. So no, high fructose corn syrup has nothing natural about it.
2- It’s addictive: Since HFCS interferes with the secretion of leptin within the body, it’s truly hard to stop eating a food that contains some. So when you see ads that tell you that corn sugar is ok in moderation, keep in mind that one of the problems of it is actually that moderation is seemingly impossible!
3- It can contain mercury: According to a research published in the Journal of Environmental health, a former FDA scientist found that about one third of the samples had mercury above the detection limit. The samples were foods taken directly from the supermarket shelves, where high fructose corn syrup was the first or the second ingredient ion the label. They tested 55 different foods including barbecue sauce, jam, yogurt and chocolate syrup.
4- It’s bad for the environment: Corn is among the worst crops when it comes to environment. It’s usually grown as a genetically modified monoculture, and often needs chemical pest control methods or fertilizers. As a result, those cultures can lead to erosion, as well as soil and ground water pollution.
my dad was yelling at me earlier for buying lemonade with this in it..
lentil ragu with zucchini ‘noodles’ | Stonesoup
This looks so good and I am all about baked zucchini at the moment.
Also, just discovered the Stonesoup blog where all the recipes use 5 ingredients or less and take less than 10 mins. Where had this been all my bachelor life?