Tag Archives: Cinnamon

What to do with your leftover juicer pulp!

Chelsea’s boyfriend (and my temporary room mate) Tommy has been on a juice kick lately. He has been juicing everything, from normal things like carrots and apples, to failed attempts at banana and persimmon juice. He buys carrots in 5 lb bags from Costco and so I’ve had mountains of carrot pulp tempting me with their shreddedness. Part of why I don’t make more carrot-y recipes is because finely grating them and then squeezing out excess moisture is such a pain! The juice pulp is work free – y perfecto para mi. 

(Sugar free!) Rum Raisin Carrot Cookies

they are delicious, and don’t taste as healthy as they are ;)

Recipe: Makes 6 cookies

1 cup carrot pulp (or grated carrot)

2 tbsp butter

2 eggs

2 tbsp raisins

2 tbsp pecans, chopped

1/2 tsp vanilla extract

dash salt

1/4 tsp cinnamon

3 tbsp NuNaturals baking blend stevia (or sugar)

1 tbsp brown sugar (or more stevia to make them sugar free)

1 tbsp ground flax

optional:  1 tsp rum

Directions – Combine all of the ingredients in a bowl and mix well. Bake at 350 for 20 minutes.

BENEFITS:

Carrots * a prime source of vitamin A and antioxidants

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

And here is a simple body weight workout for when the gym is unexpectedly closed and you are all amped up to work out…

Body weight circuit workout

5 minute warm up jog

60 jumping jacks

10 pushups

20 walking lunges

40 doggy side kicks

20 jumping squats

1 minute plank

5 burpees

50 high knees

 repeat circuit 3x (except the warm up jog)

It was about 8pm when I showed up to the gym only to find that it had closed early for Labor Day weekend. Instead, I headed to the university’s old track. It was dark outside and the track wasn’t lit up, but I had enough light from the nearby parking structure to not kill myself doing the circuit. After I finished, I wasn’t tired and my favorite 120 minute electro/dance song came on so0o0o I danced alone – under the stars – on the track – for a solid 14 minutes. I worked up a sweat equivalent to the circuit! So after you finish the circuit, you MUST

dance as hard as you can for 15 minutes

warm down jog home

How To Crack A Coconut

Hello everyone! I am sorry that I haven’t been posting as often! I have been staying at my lovely friends’ homes, bouncing around, and living out of a suitcase. However, today Emily and I whipped up a bomb lunch that I highly recommend you make! Once again, we went to HEB with no idea what to make and came up with a Coconutty Squash & Tilapia Flatbread! Sadly, the store didn’t have shredded coconut, so we had to buy a whole one…

How To Crack Open a Coconut

1. Get a towel, cup,  nail, hammer, coconut, and go outside.

2. Find the three darker indentations on the coconut. Hammer a hole into each indentation.

3. Drain the coconut water into the cup.

4. Once all of the coconut water is out, beat the coconut with the hammer. Try to aim for the general area of the three holes you made.

Once I got all my anger out on the coconut, I was ready to make lunch.

Recipe: Serves 2

Ingredients

2 whole wheat tortillas

2  4-ounce filets of tilapia

1/3 cup finely chopped coconut meat (you can substitute shredded coconut)

1 cup diced butternut squash

1/3 cup diced sweet onion

canola oil (or you can sub coconut oil if you have it!)

rum extract

cinnamon

salt

pepper (if you wish, Emily did, I didn’t)

almond slivers (optional)

To prepare, finely chop the coconut meat until you have about 1/3 cup. Finely chop up about 1/3 cup’s worth of sweet onion. Skin part of a butternut squash and chop into thinnish cubes, about 1 cup full. Rub a few drops of rum extract onto the tilapia filets and sprinkle on cinnamon and sea salt. Preheat the oven to 375.

Place two pans on the stove at medium heat and add 1 tsp canola oil to each. Divide the coconut and onion between the two pans. Saute & stir until light brown.

In one pan, add another 2 tsps of canola oil and stir. Throw in the butternut squash and cover. Occasionally stir. Remove from heat when the squash is soft and lightly browned.

In the other pan, place the tilapia on top of the coconut-onion mixture. After a few minutes, flip the tilapia and cover. Remove from heat when the tilapia is white all the way through.

Combine all of the onion, squash, fish, and coconut into one pan and lightly mix. Add salt.

Lightly spray the two whole wheat tortillas with canola oil (or coconut oil if you have it!). Pop in the oven for a few minutes until crispy.

Optional but recommended: Once you take out the tortillas, spread a thin layer of coconut butter over them.

To serve, slice the tortillas into quarters. Top with the squash-tilapia mixture. Garnish with slivered almonds, salt, and toasted coconut. Serve with a side salad!

Benefits:

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Cinnamon * In one study, after taking 1/4 – 1 tsp cinnamon daily for 40 days, all participants benefitted from a reduction of fasting blood sugar levels, blood triglycerides, and LDL (bad) cholesterol! It is very high in antioxidants and can help stabilize blood sugar levels, which will help prevent an insulin spike, and thus the storage of fat.

Tilapia * a lean source of protein that has some omega 3′s!

Butternut squash * A great source of Vitamin C, A, potassium, manganese, and folate. It is also very high in fiber and water content!

Whole wheat *  when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Legit Thai Salad

I don’t know about you, but one of my pet peeves is when restaurants title a dish in a misleading way. Like whenever they have “Mexican salad” or “Asian stir fry” and it doesn’t resemble anything that an actual Mexican or Asian would eat. Not to mention that Asia is huge and encompasses so many different countries and diverse cultures… I also find it pretty funny when restaurants boast about their Cuban food. I have been to Cuba, and their food is definitely not a strong point. The street food is mainly cheese sandwiches, meh pastries, and really greasy pizza. However, I did have some amazing (and healthy) dishes while I was there! Like here:

My recipe for today is for my Thai Salad. It is so good! I had it for an appetizer at lunch and dinner yesterday. I can vouch for its authenticity because…


I know you foodies want some of this:

I stalk monks like its my job…

I tried to eat literally everything I saw while I was there. In some cases, I bit off more than I could chew. Like when I literally started crying from the amount of red chili peppers in my fruit baggy. They are big on chopped fruit, in a bag, with lime juice, sugar, and red chili peppers. He asked me if I wanted it tourist style or local style. I went for local. Which means 4 or 5 chili peppers instead of 1. BIG mistake. Can’t hang, can’t hang.

The only not-that-Thai ingredient that I added is a pinch of cumin and a sprinkle of cinnamon. The cumin isn’t key, but the cinnamon issss.

Recipe: Serves 1

Chop up 2 large handfuls worth of green cabbage, 1/4 of a red bell pepper, a handful of mushrooms, and some avocado. Throw into a bowl.

Squeeze the juice of 1/3 of a lime into the bowl. Add 1 tbsp of brown sugar, a pinch of cumin, a shake of cinnamon, and as much cayenne pepper as you like/can handle.

Stir well and enjoy!

Benefits:

Cabbage * contains fiber and antioxidants.

Red bell Pepper * the bright color is an indication of its high concentration of vitamins. It has tons of vitamin A, carotenoids, and vitamin C. Of green, red, and yellow bell peppers, red ones are technically the most nutrient dense.

Mushrooms * a great source of niacin, potassium, and selenium!

Cayenne pepper * high in antioxidants and temporarily raises the metabolism!

Lime juice * has been linked to weight loss, improved digestion, constipation relief, treatment of scurvy (vitamin C deficiency), and respiratory disorder improvement.

My ultimate comfort food <3

Repeat after me….

Pumpkin + Oatmeal + Almond butter = Perfection in a bowl  x  365 days a year

(I am aware that that is a massive amount of almond butter. It turns out that a quantity of that girth will keep you full for hours… and hours)

Recipe: Serves 1

Put 1/2 cup oats in a tall bowl with 1/2 cup vanilla soy or almond milk and 1/2 cup water. Microwave for 3 minutes.

Stir in:

1/3 cup canned pumpkin

1 egg white

cinnamon

pumpkin pie spice

1 tsp vanilla

a pinch of salt

Top with 1-2+ tablespoons of almond butter and microwave again for 25 seconds! Enjoy!

Benefits:

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

And if you gotta go to class….

Prepare as usual and then pour the oatmeal into a near empty jar of almond butter. Any nut butter will work, although peanut butter and almond butter go best with pumpkin. Just screw the lid on, throw it in your backpack, and go make everyone in your 8am jealous. Guaranteed to warrant at least 3 ‘Mmmm, what is that smell?’ s!

It is also quite funny to see the look on people’s faces when they think you are straight up eating a jar of almond butter for breakfast ;)