Sunday, July 29, 2012

Recipe: Low Fat Key Lime Pie

I LOVE Key Lime Pie. But it's not exactly the healthiest option out there. That's where the inspiration for this recipe came from. Enjoy!


  • 1 box (0.3 ounce) sugar free lime flavor gelatin
  • 1/4 cup boiling water
  • 16 ounces light key lime pie flavored yogurt
  • 1 container fat free whipped topping, thawed
  • 1 prepared 9 inch reduced fat graham cracker pie crust
To Make:
  • In a large, heat-resistant bowl, dissolve gelatin in boiling water, let mixture cool 5 minutes
  • With wire whisk, stir in yogurt
  • With wooden spoon, fold in whipped topping -- be careful not to over-mix
  • Transfer mixture to pie crust
  • Refrigerate overnight, or at least two hours until firm.
Serves: 8
Each Serving: 193 calories, 33g carbs, 4g fat, 3g protein

For comparison, nutrition information for traditional key lime pie is as follows:

Each Serving: 400 calories, 52g carbs, 22g fat, 6g protein

Thursday, July 26, 2012

Fun with Bake Pops

The new trend of "cake pops" is spreading everywhere. A little ball of crumbled cake and icing, cake pops are very cute and portioned, (Great for calorie counters) but also labor-intensive. I'd been itching to try them, but life's been hectic -- so I found the next best thing: Bake Pops.

Bake Pops, by TeleBrands, is a pan that makes the pop for you -- just mix up your favorite cake mix (there's also a recipe inside if you want a more traditionally dense texture), throw them in the oven, and you're set.

The one criticism I will say is that the directions do not tell you how high in each divot to fill the batter. My experience was to go no more than half way, or the batter will spill over the top. Other than that, I really had a lot of fun with the product. It was very simple, quick, and I LOVE the concept of mini portions of cake, for when I'm trying to be "good", but would like just a taste of dessert. I'm getting my sister a set for her birthday -- I know she'll have a ball with these!!

I brought Bake Pops to the going away party for my friend, Becca, where they were a huge hit. 

Thank you to the lovely Mel and Jess, who were happy to first pose with, then try, then rave about how much they loved the pops. Don't they look purdy?!

Happy Cooking, Fellow Foodies!!

Wednesday, July 25, 2012

Hey, Fat Girl!

I found this post at, and had to steal it. This is by far the most motivating thing I've read in a very long time. 

Hey, Fat Girl. 

Yes, you. The one feigning to not see me when we cross paths on the running track. The one not even wearing sports gear, breathing heavy. You’re slow, you breathe hard and your efforts at moving forward make you cringe. 

You cling shyly to the furthest corridor, sometimes making larger loops on the gravel ring by the track just so you’re not on it. You sweat so much that your hair is all wet. You rarely stay for more than 20 minutes at a time, and you look exhausted when you leave to go back home. You never talk to anyone. I’ve got something I’d like to say to you. 

You are awesome. 

If you’d look me in the eye only for an instant, you would notice the reverence and respect I have for you. The adventure you have started is tremendous; it leads to a better health, to renewed confidence and to a brand new kind of freedom. The gifts you will receive from running will far exceed the gigantic effort it takes you to show up here, to face your fears and to bravely set yourself in motion, in front of others. 

You have already begun your transformation. You no longer accept this physical state of numbness and passivity. You have taken a difficult decision, but one that holds so much promise. Every hard breath you take is actually a tad easier than the one before, and every step is ever so slightly lighter. Each push forward leaves the former person you were in your wake, creating room for an improved version, one that is stronger, healthier and forward-looking, one who knows that anything is possible. 

You’re a hero to me. And, if you’d take off the blaring headphones and put your head up for more than a second or two, you would notice that the other runners you cross, the ones that probably make you feel so inadequate, stare in awe at your determination. They, of all people, know best where you are coming from. They heard the resolutions of so many others, who vowed to pick up running and improve their health, “starting next week”. Yet, it is YOU who runs alongside, who digs from deep inside to find the strength to come here, and to come back again. 

You are a runner, and no one can take that away from you. You are relentlessly moving forward. You are stronger than even you think, and you are about to be amazed by what you can do. One day, very soon, maybe tomorrow, you’ll step outside and marvel at your capabilities. You will not believe your own body, you will realize that you can do this. And a new horizon will open up for you. You are a true inspiration. 

I bow to you.

Friday, July 20, 2012

$ Top Earning Chefs $

Forbes has published their list of the top earning chefs and their annual salaries. Do any surprise you?
  1. Gordon Ramsay -- $38 Million
  2. Rachel Ray -- $28 Million
  3. Wolfgang Puck -- $20 Million
  4. Paula Deen -- $17 Million
  5. Mario Batali -- $13 Million
  6. Alain Ducasse -- $12 Million
  7. Todd English -- $11 Million
  8. Nobu Matsuhisa -- $10 Million
  9. Bobby Flay -- $9 Million
  10. Guy Fieri -- $8 Million

Sunday, July 15, 2012

Atkins Diet Simplified

I get emailed a lot of questions about various diets. The other day, someone asked about my experience with Atkins. I have never done Atkins -- I usually end up splurging when I deny myself something completely, but I do try to incorporate a lot of protein into my diet, which is one of the pillars of the Atkins program.

A lot of people assume that Atkins allows you to eat a lot of meat and fat to lose weight, which (obviously) has incredibly unhealthy side effects. I found the following graphic to help break down some of the misconceptions surrounding the program.

Readers who have found success or failure on the Atkins diet, I'd love to hear your experiences.

Wednesday, July 11, 2012

Meeting Celebrity Chef Jason Roberts

By now, the world can tell that I have a slight Food Network addiction. Just a small one. The thing I always wonder, though, is if my favorite Food Network personalities, (and other celebrity chefs), are as charismatic as they appear in person. 

A few weeks ago, I had the opportunity to go on-set for a cooking segment taping with celebrity chef Jason Roberts. For those who aren't familiar, Jason Roberts focuses on healthy, clean eating: 5 meals a day with small portions. A New Zealand  native, Jason Roberts got his "celebrity" start on an Australian cooking show, and is a recent addition to ABC's "The Chew". 

I'm pleased to report that Chef Jason Roberts is exactly the person he plays for the camera -- fun, charming, and passionate about delicious, healthy eating. We all had a wonderful time during the shoot, (I got a chance to taste the omelet he makes -- and highly recommend it), and I'm proud to say I snagged a clip to share with you!

In the segment, Jason demonstrated an easy omelet, and gave some recipes for light meals for the summer, that can be cooked inside in the "air con" rather than outside on the BBQ.

His tips for cooking:

  • Grab a quality non-stick pan. His pick is OrGreenic -- which eliminates the need for added fat, oil, or butter
  • Mix the eggs with a fork, not a whisk, so that they do not become tough
  • Cook eggs in a HOT pan
It was an incredible experience watching the shoot, and I'd love to give a shout out to Eric AltAshley Frato, and Lauren LaPenna, who did a stunning job with hair, make-up, and food styling respectively.

For those who don't want to watch the video, Jason's healthy recipes are located on, just click on Jason's head. 

Happy cooking, foodies!

Saturday, July 7, 2012

Confusion-Free Guide to Coffee Shops

I've had a busy few weeks, so I'm drinking more than my usual amount of java. I have a pretty standard order: Hot coffee, with extra skim, and half (yeah, I'm difficult) a packet of sweetener. Why aren't I a more adventurous java-connoisseur? Well frankly, half the time I don't know what to order when I'm faced with a mocha-frappe-no-foam-with-extra-espresso decision. 

Luckily, graphics exist for this very purpose:

Hopefully this helps debunk some confusion!