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A Skinnier Margarita…for you and your wallet

Just in time for the weekend!!!  My friend Robin and I decided that we wanted a margarita the other night, sans the calories.  Thus, we created our version of a really skinny margarita.  Tweak it how you will, but at 115 kcals, this is a GREAT drink! 


  • 1 large lime
  • 1 fl oz (or 1 shotglass) tequila
  • shaved ice
  • 1-2 packets of Splenda or Stevia


  1. Fill a 4 oz glass halfway full of shaved ice.
  2. Squeeze the juice of 1 large lime into the glass.  Make sure it’s a juicy lime!
  3. Add 1 shot (or 2 fl oz) of tequila to the glass.
  4. Add 1 packet of Splenda or Stevia (2 if you really would like it sweet).

Nutrition Info (4 oz)- Makes 1 margarita

Calories 115, Fat 0g, Sat fat 0g, Chol 0mg, Sodium 1.1mg, Carb 2.5g, Sugar 0.5g,    Fiber 0g, Protein 0.1g


Chocolate Pomegranate Drop Cookies


This is a recipe that I started playing with last year.  I wanted a high fiber sweet snack to satisfy sweet tooth cravings.  Just to warn you…this cookie packs a fiber punch.  hahaha!  Enjoy.


  • 1/3 cup bread flour
  • 1/3 cup whole wheat flour
  • ½ cup semi sweet chocolate chips
  • 1 ½ cup rolled oats
  • 1/3 cup Uncle Sams cereal
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 T unsalted butter
  • ½ cup unsweetened applesauce
  • ½ T cinnamon
  • ¾ cup packed light brown sugar
  • 1 cup dried pomegranates
  • 1 tsp vanilla
  • 1 large egg, lightly beaten


  1. Preheat oven to 350F.  Combine flours and next 3 ingredients.  Stir with a whisk.
  2. Melt butter in small saucepan over low heat. Remove from heat. 
  3. Add applesauce and brown sugar, stirring until smooth. 
  4. Add sugar mixture to flour mixture.  Beat with a mixer at medium speed until well blended.
  5. Add pomegranate, vanilla and egg.  Beat until combined.  Fold in chocolate. 
  6. Drop dough 2 inches apart on baking sheets coated with cooking spray. 
  7. Bake at 350F for 10-12 min. Cool completely on wire racks. 

Nutrient Break (per cookie) – Recipe makes 48 small cookies

Calories 67, Fat 2g, Sat fat 0.5g, Chol 9mg, Sodium 5mg, Carb 7g, Fiber 1g, Protein 1g

Beer on the Run…Still in the Clear?

On Blast:  Beer as an Ergogenic Aid

Pic Source

I’ve posted recipes, gadgets, and food deals…it’s time for an article.  My latest reads are on ergogenic aids.  No, I’m not talking about those expensive, modern-looking chairs that make your back feel better– those are ergonomics.  I’m talking about supplements and enhancers that people take to improve their physical performance.  :o)

According to a great article in American Family Medicine, 76 to 100 percent of athletes in some sports are reported to use them. Typically, these include vitamins, steroids, amphetamines, creatine, caffeine, and various others.  The one that struck my eye was…alcohol.  I have been noticing an upward trend of runners being offered beer as ergogenic aid during various races.  These were time-chipped races, so I have to ask why?  And this is what I’ve found.

Side Effects

  1. Alcohol is not the greatest for energy balance.  One beer will afford you about kcal 150, CHO 13g, and 13g alcohol, which is metabolically costly. It requires more oxygen to metabolize each gram of alcohol than any of the other substrates involved.  This can affect the rest of the body’s energy metabolism. 
  2. Although it reduces anxiety, it also acts as a depressant. 
  3. During events of long distance running, alcohol can decrease the liver’s glycogen production, as well as the stomach’s release of glucose.  Science jargon…what does that mean for me? It means that the runner can have lower blood sugar later in the event, which can affect performance.
  4. The end result of alcohol intake is dehydration, which is detrimental for muscle performance, energy level, and runner safety.

The Verdict:  Save it for the after party.

Whole Wheat Agave Energy Bread Breadmachine Recipe*

Ever since my dad took me to Great Harvest Bread Company in San Antonio, I have been obsessed with energy breads.  If you haven’t tried their’s, you are missing out!  This is an easy breadmachine recipe I was playing around with yesterday. 


  • 1 ¾ cup whole wheat flour (I like King Arthur)
  • 1 ¼ cup bread flour
  • 1 ¼ tsp active dry yeast (I used bread machine yeast)
  • 1 1/8 cup warm water
  • 1 tsp salt
  • ¼ cup Agave nectar
  • 2 Tbsp melted unsalted butter
  • ¼ cup Almond oil
  • ¼ cup chia seeds
  • ¼ cup flax (I like Uncle Sams cereal)
  • Oatmeal for sprinkling on top


  1. Add the dry ingredients (including the yeast) into the bread machine container.
  2. Add the wet ingredients on top of the dry ingredients.  Make sure the water and melted butter are not warmer than 100F or you can kill the yeast.  It does need to be warm so that you do not “shock” the yeast.
  3. If you are making dough, turn the machine on the dough cycle.  If you are baking it in the machine, place it on the 1lb/light/wheat bread cycle.
  4. When dough is ready, punch down (not too much or your dough can get gooey and have tunnels), and allow to proof in an airtight bowl covered in plastic wrap.  I also cover mine with a towel to prevent light from getting in.  Dough should proof for 30 min.
  5. Preheat oven to 350F.  Line a loaf pan with non-stick olive oil spray. 
  6. When dough is ready, place dough in loaf pan and cook for 40-45 min.  Sprinkle with oatmeal, if you’d like.  The bread is ready when you see a golden brown coloring.
  7. Serve warm!  This recipe is so yummy that you do not need butter, jam, or any sweetener–it’s great by itself!

Nutrition Info (per slice)- Makes 1lb or 16 slices

Calories 149, Fat 5.7g, Sat fat 1.3g, Chol 3.8mg, Sodium 148.3mg, Carb 21.7g, Sugar 4.1g, Fiber 2.8g, Protein 3.5g

*This is a healthy adaptation from the “Honey Whole Wheat Bread Recipe” on by Kathy NowellThis is a GREAT afternoon snack.  Keep in mind that oven temp and cooking time might change, according to your location’s atmospheric elevation.

Nonfat Greek Yogurt on the Cheap…

Costco has 2 x 32 oz of non-fat greek yogurt for $6.97!  Such a great deal!

Super cool ideas for greek yogurt:

  • Use as a substitute for sour cream
  • Marinate proteins (makes meat sooo incredibly soft!)
  • Use to make creams
  • Top with low-fat granola and fruit for a snack
  • Use to make smoothies
  • Mix to make dips (tzatziki)
  • Mix with honey and whole grain cheerios for a great snack

Nonfat greek yogurt is very similar to regular nonfat yogurt, except that is undergoes further processing.  More of the whey, carbohydrate, and lactose is removed.  This yogurt is lower in sodium, higher in protein, has a smoother taste, lower in carbohydrates, but has less calcium.  Nonfat greek yogurt has a similar caloric intake as regular nonfat yogurt, but more of those calories are from protein source, rather than carbohydrate source.  Higher protein content tends to help you stay satiated longer.

The Robostir

$10.99- Must try

This almost looks too good to be true…but I still want to try it out!  How great would this be for dishes that have to be constantly agitated or stirred?  Their website says it has 3 speeds, is safe for non-stick, and is waterproof.  For $10.99, it’s a must try!

Happy Almost Friday!

Lactose Intolerance Increasing?

On Blast:  Should we ditch the dairy?

“Calcium deficiency has also become a greater concern among parents as awareness of lactose intolerance increases.

First of all, amen to the article, sans the aforementioned quote.  It’s not that lactose intolerance awareness is increasing, rather that it is being increasingly misdiagnosed/self-diagnosed.  Ethnic minorities are more likely to believe they are lactose intolerant than Caucasians.  For example, African Americans are actually less likely to be lactose intolerant than any other ethnicity but show the highest lactose intolerance through self-diagnosis. 

People often mistake symptoms of celiac, IBS, or maldigestive disorders with lactose intolerability. Poor dairy intake increases sensitivity when dairy is consumed, manifests as lactose maldigestion.   Lactose intolerance is the suspected culprit and dairy is then permanently removed from the diet.  By removing dairy from your diet, you remove the #1 bioavailable source of vitamin d, calcium, protein, phosphorus, and riboflavin.

While there definitely are people who are truly intolerant to lactose (experiencing diarrhea, nausea, cramps, bloating, and/or gas), most people are NOT lactose intolerant.  True lactose intolerant people may be lacking the enzyme that breaks down lactose (a sugar present in dairy products), recipients of bowel surgery, inflicted with celiac sprue, or have small intestinal infection(s) that damage the cell lining.  If you believe yourself to truly be lactose intolerant, you should seek advice from a Medical Doctor or Registered Dietitian.

In order for us to comfortably digest lactose, we need to feed our digestive tracts continuous sources of lactose.  Your body is so amazing that it can relearn how to digest lactose in as little as 2-3 weeks!

Reintroducing dairy to our diets

  • Start with yogurt or hard cheeses.  These products may be easier for you to digest.
  • Eat dairy with other foods and in small amounts throughout the day.
    • Use small amounts of milk or cream in cooking.
    • Take a Lactaid pill before eating any dairy foods.
    • Add Lactaid powder/drops to milk and let it sit in the fridge for a few hours before using.

Dairy foods that might be easier to digest:

  • Butter Milk
  • Lactaid Milk
  • Sweet Acidophilus Milk

This is a great resource for further information.  It is a compilation of information regarding lactose intolerance in minorities.

Verdit:  Take your dairy with a grain of [Lactaid]. 

If you have trouble with dairy, try soy milk or see if you can reintroduce it to your system.  Give it a try!