Eat This...Not That

                                                                              Image from PNWER

So, as of late I have been trying to get back on my schedule of getting myself back in shape and healthy again. I absolutely LOVE working out really hard! It isn't really comfortable, but I am addicted to the feeling I get afterward.

I would say that my biggest problem is making healthier food choices. I am not a crazy junk food addict, but I am a creature of simplicity. I grab what is easy, good for me or not, and usually the latter. Having PCOS means that I have to be CRAZY careful with food choices (like sugar, refined or simple carbs, etc) I'm learning or at least trying to! :)

A while ago our Relief Society had a lesson about making healthier choices in our lives. We had a fabulous taster table with some healthy treats. They were SO yummy! Each one of them were a representation of a better choice to make. For example exchanging chips and dip with a better version of chips and dip, etc. I just can't resist sharing some of the recipes with you! You MUST give them a try! You will totally love them! I know I am planning to whip up a few of these this week!

BAKED GARLIC PITA CHIPS

* Olive Oil Spray

* 4 (6inch) Whole Wheat Pita Breads

* 3 T Extra Virgin Olive Oil

* 3 Garlic Cloves, crushed

* 1/4 t Salt

*Heat Oven to 400  *Spray 2 rimmed baking sheets with olive oil spray  *Use a pair of kitchen scissors and cut along outside edge and separate each pita into 2 circles  *Cut each circle into wedges and arrange on baking sheet  *Combine Olive Oil and Garlic  *Lightly brush on to each pita triangle (only the side facing up)  *Sprinkle with Salt  *Bake until chips are lightly browned around edges and crisp (turn the pan once during baking) 8-10 minutes  *Chips can be stored in an airtight container for 3-4 days

*Makes 48 Chips: 16 Servings

Calories: 53.6  Fat: 2.9  Protein: 1.1g  Carbs: 6.2g

GUACAMOLE

* 2 Plum Tomatoes, finely chopped

* 1/4 c Red Onion, finely chopped

* 2 T Fresh Lime Juice

* 2 T Fresh Cilantro Leaves, chopped

* 1/2 t Fresh Chiles, seeded & minced

* 1/4 t Salt

* 1/4 t Ground Cumin

* 2 Small Ripe Avocados, pitted and peeled

*Gently combine the tomatoes, onion, lime juice, cilantro, salt and cumin  *Stir  *Add the avocados and use a fork to gently mash and combine with other ingredients

*Makes 2 c: 16 (2 T) servings

Calories: 43.3  Fat: 3.7g  Protein: .6g  Carbs: 2.9g

BLACK BEAN DIP

* 1 (15oz) Can no-sodium Black Beans, rinsed and drain

* 1/2 c Fresh Cilantro Leaves

* 1/4 c Chopped Red Onion

* 1 Garlic Clove, finely chopped

* 2 T Fresh Lime Juice

* 1 T Orange Juice

* 1 T Extra Virgin Olive Oil

* 1/2 t Minced Canned Chipotle Chile in Adobo

* 1/4 t Salt

*Blend all ingredients in a blender or food processor until smooth and creamy, scraping down sides of bowl as needed

*Makes 1 1/2 c: 12 (2T) Servings

Calories: 40.9  Fat: 1.2g  Protein: 2g  Carbs: 5.71g

CHOCOLATE ALMOND MERINGUES

* 3 Egg Whites

* 1/4 t Cream of Tartar

* 1/3 t Really Fine Sugar

* 3/4 t Almond Extract

* 2 oz Dark Chocolate, finely chopped

*Whip until soft peaks about 3 min  *Fold Chocolate into mixture  *Put mixture in plastic bag that has a small hole in the corner  *Pipe onto a baking sheet lined with parchment paper  *Bake for 40 minutes at 250

*Makes 20 cookies

CHOCOLATE PRETZEL BARK

* 12 oz Semi-Sweet Chocolate Chips

* 2 c Thin Pretzel Sticks

* 3/4 c Dried Sweet Cherries, chopped

* 1/2 c Pistachios, chopped

* 1/4 c Crystallized Ginger, chopped

*Place chocolate in microwave safe bowl and microwave on high 1-2 minutes, stirring after 30 seconds  *Stir in pretzel sticks, coarsely chopping with wooden spoon  *Pour mixture into 9x13 pan lined with wax paper, spreading to coat bottom of dish  *Sprinkle remaining ingredients on top, pressing into chocolate  *Refrigerate until hardened (about 20 min)  *Invert chocolate bark onto plate, carefully peel off wax paper and break or cut into pieces

*Makes about 1-1 1/2 lbs: 16 (1 oz) Servings

Calories: 175  Fat: 8g  Protein: 2.3g  Carbs: 25.8g

CHICKEN SATAY WITH ALMOND SAUCE

* 1 lb Boneless Skinless Chicken Breast

* 1/2 c + 1 t Low-Sodium Tamari

* Juice of 1 Orange

* Juice of 1 Lime

* 3 Cloves Garlic, chopped

* 1/2 c Rice Wine Vinegar

* 2 T Natural Almond Butter

* 1 T Honey

* 1 T Fresh Minced Ginger

* 1/4 t Toasted Sesame Oil

* Olive Oil Spray for Grill

*Slice chicken breast into thin strips (3-4inches long)  *Thread 2 pieces on each skewer that has been soaked in water 20 min  *In medium bowl mix the 1/2 c Tamari, orange, lime juice and 2 Cloves of Garlic  *Add the chicken slices and refrigerate at least one hour or overnight  *In a blender or food processor place vinegar, almond butter, honey, ginger, sesame oil, 1 t Tamari and remaining Garlic, blend until smooth  *Set aside until ready to serve  *Heat grill or grill pan to medium-high heat  *Spray grill with Olive Oil Spray and grill skewers for 2-3 minutes per side  *Arrange hot skewers on a platter and either drizzle with sauce or serve on the side for dipping

*Serves 4

Calories: 203.5  Fat: 5.5g  Protein: 29g  Carbs: 9.1