Healthy
I have been making a huge effort to improve my eating habits. This has come mostly in the form of swapping out less healthy items for more healthy items. A few weeks ago at work I lead a group about nutrition and I learned a few things. That coupled with the doctor telling me my blood sugar was way too low and I didn't eat enough protein, I have overhauled. Here are a few things I love and would like to share with you.
Quinoa
Easy to make, delicious, and ridiculously healthy, this ancient grain can be substituted for rice or couscous. It is a perfect protein.
Sprouted Wheat Bread
Again with the perfect protein. Actually, this tastes remarkably similar to wheat bread and packs a super healthy punch of fiber and protein. Plus, it'll keep you full for HOURS. More bang for your buck!
Kefir
This stuff tastes like liquidy yogurt with a punch. It is delicious (if you like yogurt, I guess) and has tons of protein (do you see a theme here?)
Anyway, these are a few things I am excited about at the moment. I'm not even sure if anyone even reads this anymore, but I guess I can use it for my own reference in the future! :)
Quinoa
Easy to make, delicious, and ridiculously healthy, this ancient grain can be substituted for rice or couscous. It is a perfect protein.Sprouted Wheat Bread
Again with the perfect protein. Actually, this tastes remarkably similar to wheat bread and packs a super healthy punch of fiber and protein. Plus, it'll keep you full for HOURS. More bang for your buck!Kefir
This stuff tastes like liquidy yogurt with a punch. It is delicious (if you like yogurt, I guess) and has tons of protein (do you see a theme here?)Anyway, these are a few things I am excited about at the moment. I'm not even sure if anyone even reads this anymore, but I guess I can use it for my own reference in the future! :)
posted by Jess @ 2:00 PM
1 Comments:
At 4:09 PM,
Baroque Pop Radio said…
INGREDIENTS
3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.
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