Food In Many Forms

Preface: Found in the archives of drafts long gone unpublished, this was originally written in 2012. When the weather gets warmer, there is nothing more refreshing than a cool summer smoothie. But not all smoothies are created equal. Store-bought smoothies: Are often full of added sugars - look for turbinado, sweetened juice or honey in the ingredients list Can contain unnecessary additives to add protein, caffeine or electrolytes that are better sourced from whole foods Can have distorted portion sizes - do you need really need 20 oz of smoothie? Often contain everything but whole fruit, including sorbet, and juices There are some good smoothie choices out there though! Jamba Juice's Probiotic Fruit & Yogurt Blends are made with nonfat yogurt, soymilk and whole fruit, along with their probiotic blend. A small size smoothie ranges from 230-250 calories and provides 15% of your daily value of calcium.  At Smoothie King, you can ask to "Make it Ski...

I just finished prepping to make my favorite Jambalaya recipe  tomorrow, and I thought this would be a great opportunity to update the recipe with nutrition information.  Of course, as soon as I look at the nutrition breakdown, I realize the sausage is full of saturated fat and sodium. So I may consider switching out the sausage for shrimp. Replacing one sausage link with 3 oz of shrimp saves 76 calories, 10 g fat, 3.5 g sat fat and 810 mg sodium per serving!  Cajun Rice a la Ocean City Ingredients: 1/2 onion, finely diced 1 can dark red kidney beans 3 stalks celery, finely chopped 1 red bell pepper, finely chopped 4 pack of precooked Cajun Andouille sausage, sliced Bouillon cube (Recommended: Edward & Sons Not Chick'n)  Worcestershire sauce 1 1/2 cups white rice Salt & Pepper Directions: 1. Boil 3 1/3 cups of water, drop in 1 bouillon cube and allow to melt, pour in rice 2. Sauté onion, celery, and bell peppe...

A few weeks ago, I made up a recipe for squash casserole. Today, I made it again, except this time I used 3/4 of the milk it asks for and I used a much smaller casserole dish. Now that I think I have finalized the recipe I am going to officially post it, and it's nutrition info - of course! Zucchini Casserole Serves 2 Hungry people Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 Zucchini, sliced 2 Cremini Mushrooms, sliced 1/2 onion, diced 1 celery stalk, diced 1 can of condensed cream of potato soup ~1 cup 2% milk 2 cups pepperidge farm stuffing 1 cup vegetable broth 1/2 Tbsp butter Directions 1. Saute onions and celery until brown, add zucchini and mushroom 2. Heat up cream of potato soup (in the microwave or on the stove, see the directions on the can), adding only enough milk to fill the can 3/4 of the way 3. Pour veggies into casserole dish, preferably small and deep 4. Pour soup over top of the veggies, and bake at 350 degrees for 5-10 minutes while the stuffing is ...