Winter Salsa

June 21, 2016April 28, 2018Leave a comment

Well folks! I’m finally returning back to my blog. Adjusting to life with two children was a little more challenging for me than I thought it would be. So, the blog just never made it on the to-do list. I’m feeling much more adjusted to life now days and am creating/trying new recipes again. Yay! So . . . without further ado, let’s get back into it with salsa! Salsa that tastes fresh, even in the winter months.

I love salsa! That’s no secret if you peruse the blog here. I definitely prefer fresh salsa over the store-bought stuff. Sometimes that just gets tricky in the winter months since the tomatoes are just not in season and lacking in flavor. I mean, let’s be honest . . . we only get the good garden-fresh tomatoes a few months out of the year. So, what can we do the other nine?

Surprisingly, I whip up this salsa from canned tomatoes and jalapeños. I pair the canned stuff with fresh cilantro and onions. The salsa is AMAZING and full of rich tomato flavor. My husband tells me that it tastes just like the salsas found in authentic Mexican restaurants. You know . . . when you get served the chips and salsa when you are seated.

Perhaps that is all you need to know. But, more importantly, you can still make salsa during the winter months or when you just don’t have fresh tomatoes handy. This salsa is good year round.

Enjoy!

Winter Salsa
Mimi’s Fit Foods

Ingredients:
2 (15-ounce) cans diced tomatoes
1 tablespoon canned jalapeños
1 onion, roughly diced
1/4 – 1/2 cup cilantro (depending on your taste preference), roughly torn
juice of 1 lime
salt & pepper to taste (I do about 1/2 tsp. salt, 1/4 tsp. pepper)

Directions:
Put all ingredients in a food processor. Pulse until salsa is “chopped” up to desired consistency (anywhere from 5-10 pulses).

Greek Yogurt Ranch Dressing

October 22, 2014April 28, 2018Leave a comment

This is for all of you Ranch Dressing lovers! I recently made this to go on our taco salads. I usually make my Ranch Dressing with cottage cheese (you can check that out here), but this is a good alternative . . . especially if you’re looking for more of the “right” consistency.

I throw everything in a Mason Jar and shake it up. It turns out beautifully! Make sure you use the Ranch Dressing packet (not the Dip packet).

This is a GREAT alternative to making the typical Ranch Dressing with full-fat sour cream and buttermilk. It can be used for everything you love to use Ranch Dressing with (salad, veggies, snacks, etc.).

Greek Yogurt Ranch Dressing | Mimi's Fit Foods

Greek Yogurt Ranch Dressing
Mimi’s Fit Foods
Adapted from No Thanks To Cake

Ingredients:
1 cup non-fat plain Greek yogurt
1/2 cup low fat milk (I used 1%)
1 packet of Ranch dressing mix

Directions:
Put all ingredients in a pint jar. Tighten lid on jar and shake until everything is well combined. (You could also put all the ingredients in a bowl and whisk until combined.)

Serves 12.

Gluten Free Blender Banana Muffins

August 25, 2014April 28, 2018Leave a comment

These muffins are seriously killer! I mean, I usually get a little skeptical with some of these “gluten free” baked goods recipes. But, these are a real keeper. They are way moist (and there isn’t even any butter/oil in the recipe), full of banana flavor, and so dang easy! All you do is throw all the ingredients in the blender, blend, then pour into muffin liners.

Besides just making these for breakfast because they are so awesome, they also make for a quick grab-and-go breakfast, an easily portable snack, or a delicious after school snack for the kiddos!

As soon as your bananas get ripe and start getting those brown spots on their peels . . . . make these. Make these fast!

Gluten Free Blender Banana Muffins
Mimi’s Fit Foods
Adapted from My Sister-in-Law Becca via MOMables

Ingredients:
2 1/2 cups old fashioned rolled oats
1 cup plain nonfat Greek yogurt
2 eggs
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 medium, ripe bananas

Directions:
Preheat oven to 400 degrees.

Spray tin with non-stick cooking spray or line 12 muffin tins with cupcake liners.

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.

Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Yields 12 Muffins.

Dark Chocolate Covered Frozen Banana Bites

July 22, 2014April 28, 2018Leave a comment

As promised, I’m brining you some delicious and pretty healthy summer treat options using that delicious Homemade Dark Chocolate Magic Shell! These are seriously so amazingly delicious! Frozen banana offers such a creamy texture, if blind folded, I wonder if you would honestly think you were eating ice cream. So, to have it covered in chocolate . . . . yeah, pretty awesome!

These are a cinch to throw together. All you do is cut up your bananas, freeze them for a bit and then dip them in the Magic Shell. Since that Magic Shell takes all of about 2 minutes to complete, you can have you a delicious summer treat in no time.

I gotta tell you. . . sometimes I fear dipping stuff in chocolate because it seems like every time I do, it’s a disaster. The chocolate never sticks, and if it does, it looks like my two-year-old did it. I was THRILLED when I simply dipped my bananas, pulled them out, and found that they looked absolutely beautiful.

After dipping you can sprinkle them with other toppings if you want. My little babe is loving sprinkles as of late, so we did some with sprinkles just for fun. Think of how fun it would be to use sprinkles that are centered around a particular holiday (like red, white and blue for Independence day). Oh . . . so cute!

While I think these make for a perfect summer treat or snack, don’t be thinking that they wouldn’t be good year-round. Oh, I’ll be making these quite often . . . regardless of the season. I’ve been using these babies for a quick fix when I’ve wanted a treat. You know . . . instead of running out for a triple sundae, or sneaking a full size candy bar, I’ve just popped one of these Banana Bites in my mouth and my treat fix has been cured. My banana bites are slowly disappearing, but I’m happy to report that my waist size isn’t growing. LOL!

Go! Make you some Frozen Banana Bites! You’ll be glad you did.

Dark Chocolate Frozen Banana Bites
Mimi’s Fit Foods
Adapted From Gimme Some Oven

Ingredients:
3 medium ripe (but not soggy) bananas
1 batch Homemade Dark Chocolate Magic Shell (follow link in blog post)
popsicle sticks
sprinkles, optional

Directions:
Cut the bananas into six equal bite-sized pieces. Place on a foil- or parchment-covered baking sheet. Then poke them with the popsicle sticks. Freeze for at least 2 hours or until frozen.

Remove and dip each banana in the magic shell until covered. (I used a tall jar . . . the one pictured in the Magic Shell post . . . so that it would be easier to dip.) Sprinkle with sprinkles, if desired, and place back on cold baking sheet until dried.

Serve immediately or re-freeze.

Yields 18.

Lime Kissed Fruit Salad

July 9, 2014April 28, 2018Leave a comment

Lime Kissed Fruit Sald | Mimi's Fit Foods

With it being summer and having all this lovely fruit in season, fruit salads are all the craze! I absolutely love eating fresh fruit in the summer and find that it makes a delicious, light, and beautiful side dish to almost any meal. That being said, this has become my most favorite way to serve it as of late!

This fruit salad is oh-so-simple, takes very little time, and seriously takes that fresh fruit up a gazillion notches to SUPER awesome! I’ve been toting this fruit salad to family and friend BBQ’s all summer long and every. single. time. I am asked how to make it because everyone is drooling over every bite.

I’ve found that the fruit options are endless. I typically make it with whatever fruit I have on hand or with whatever fruit I am in the mood for. Being summer . . . there is usually melon and strawberries in it for sure. Then, I add others. You can change things up to your liking.

One little note that I must mention is that you should not “dress” this salad until it is time to eat it. It only lasts a couple of hours before going “mushy” and gets all juicy. (I mean, the mushy and juicy fruit is still to-die-for, but you know . . . not the most optimal to serve.)

All I’m saying is that if you want to be praised for your little-to-no-effort salad, this is it folks! Make it for your next BBQ. Or, if you don’t have a BBQ, make it for yourself. You’ll be in heaven! And, keep it in mind for the fall/winter months too because it’s even delicious with canned fruit. No kidding!

Lime Kissed Fruit Salad
Mimi’s Fit Foods
Adapted from Mel’s Kitchen Cafe

Ingredients:
3 cups watermelon, cubed
2 cups strawberries, quarters
1 cup grapes, halved (red or green)
1 (11 ounce) can mandarin oranges, drained well
1 banana sliced
zest from one lime
2 tablespoons honey

Directions:
Combine the fruit in a medium-large serving bowl. Add the lime zest and gently toss.
Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Greek Yogurt & Mixed Berry Parfait

May 9, 2014April 28, 20182 Comments

Thank you for being patient with the new site conversion. I know it has some bugs, and I’m working on getting those fixed. I’m also still learning how to navigate and use the new site. Thus . . . the continued slow down of posting. But, I’m getting MUCH closer to getting this under control, and then you’ll get some more consistent posts. Yay!

Today I’m bringing you a delicious breakfast idea for Mother’s Day. Of course you can make this for any day, but I also think it would be so great for Mother’s Day. It seems like we’re always looking for great breakfast/brunch ideas for this sweet day, and I decided that a parfait is at the top of my list this year. Not only do I love me a good parfait, but this definitely reminds me of my sweet mom. My momma loves her some good granola stirred right into her yogurt. While a parfait is pretty much that idea, it sure looks a lot prettier. And, don’t you think your moms deserve “pretty” on Mother’s Day? I certainly do.

These parfaits come together in a flash. All you do is layer your favorite non-fat Greek yogurt, Fit Granola, and chopped berries. Easy, delicious, and oh-so-yummy! As you can see, I made my own granola so that I could watch the calories here. (Granola is a tricky food that sometimes makes us feel like we’re eating healthy, when really we’re eating oats covered in sugars. If you click over to my Fit Granola, you’ll see a lighter version that is much better for you than most varieties you’ll find at the store.)

Being a mom myself, I might just throw in a Mother’s Day request to my hubby for this parfait. He’ll be glad I want something so easy for my Mother’s Day breakfast.

Greek Yogurt & Mixed Berry Parfait
Mimi’s Fit Foods

Ingredients:
5.3 to 6-ounce container of non-fat Greek Yogurt (I used Yoplait’s Strawberry/Raspberry)
1/3 cup Fit Granola
1/2 cup mixed berries, chopped (I used strawberries and blackberries)

Directions:
Using a clear drinking glass (or ice cream dish, or other container of your choice), put 1/3 of the Greek yogurt in the bottom, layer with 1/3 of the granola, and then 1/3 of the chopped berries. Repeat these layers two additional times.

Serves 1.

Fit Veggie Omelet Cups

April 29, 2014April 17, 2018Leave a comment

First things first! Posting has been happening a tad-bit slower than usual. There is a VERY GOOD reason for this. I’m updating the website. Wahoooo! I’ve been wanting to do this for a VERY LONG time, and it’s finally happening. Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid. BUT, it’s gonna be worth it. It’s gonna be worth it. The new site is going to be so pretty and so easy to navigate. I’m quite certain you’ll love it. So, get ready for the new look coming oh-so-soon. Yay!

Now on to these delicious babies. I’m really not sure why I haven’t shared this great idea with you sooner. It’s soooo awesome and soooo good. If you love a good veggie omelet, you’re going to love these Fit Omelet Cups. And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk). The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option. We’re talking 23 calories per omelet cup. Awesome!

Really, to make these, you can choose any veggies your heart desires. I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment. The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them). It cuts fat and calories, but still is huge on flavor. You’ll note that I didn’t put a lick of cheese in these. I think they are super tasty without it.

These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within. As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously. So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door. I also love eating these for snacks.

Give ’em a try. They are seriously so super awesome!

Fit Veggie Omelet Cups

5 whole eggs
5 eggs, whites only
1/2 cup low fat milk (I used 1% Organic)
salt and pepper, to taste
2 green onions, chopped
1/2 cup fresh spinach, chopped
1/2 red bell pepper, chopped
1/2 – 3/4 cup mushrooms, chopped

Preheat oven to 350 degrees.

Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until combined and eggs are broken up and slightly beaten. Set aside.

Lightly spray a 12-cup muffin pan with cooking spray. Fill each muffin cup approximately half to three-quarters full with various chopped veggies. Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).

Bake for 18-20 minutes. Enjoy!

Serves 12. (I usually eat 3 of these to get the serving of protein I want/need. But, I’ll break it out per Omelet Cup, so you can eat as many as you personally need/want.)

Nutritional Information (Per Omelet Cup)
Calories: 23.3
Protein: 3.6g
Carbs: 1.6g
Fat: 0.2g (0.1g = Sat.)
Fiber: 0.4g
Sugars: 1.2g

Fit Banana Oatmeal Muffins with Coconut Oil and Honey

March 28, 2014March 28, 20145 Comments

I love me some goooood banana bread! However, nutritionally I hate that banana bread is essentially “cake” since it’s made with oil and sugar (which again, is why it tastes so darn good!). I had a couple of bananas that had spotted and gone more ripe than we care to eat, so I went on a major search to find me a tasty AND healthy banana muffin. With a few adaptations, I definitely came up with a winner! I mean, looking at this picture at this very moment has me salivating.

These muffins are made with coconut oil (instead of butter or vegetable oil) and are sweetened with honey (as well as the natural sweetener you get from the bananas). There’s something about that coconut oil that adds an extra subtle sweetness as well.

Of course, I didn’t have a “typical” banana muffin sitting right here to compare with, but I don’t think I would even hesitate to choose this muffin over the other. They are SOOOOO good. The oatmeal helps boost the texture, and they are super moist.

The only regret I have is that I didn’t double (or triple) the recipe. I totally could have frozen the extra muffins and had them available at the drop of a hat. Next time . . . next time!

Fit Banana Oatmeal Muffins with Coconut Oil and Honey
Adapted from Beauty and Bedlam

1 1/2 cups whole wheat flour (I used white wheat)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup unsweetened vanilla almond milk
1/3 cup coconut oil, melted (organic extra virgin tastes best)
1/2 cup honey
2 ripe bananas, mashed (about 2/3 cup)

Preheat oven to 400 degrees. Stir together oats, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full (evenly dividing batter amongst 12 muffins). Bake for 12-15 minutes, or until golden brown.

Serves 12.

Nutritional Information Per Muffin
Calories: 190
Protein: 3.6g
Carb: 30.3g
Fat: 7.5g (5.7g = Sat.)
Fiber: 2.9g
Sugars: 13.3g (Mostly from Honey and Bananas)

Lucky Lime Creamy Protein Shake

March 14, 2014March 18, 2014Leave a comment

Oh man! I might be a little biased because of my love for anything citrus-flavored, but this shake seriously made my day yesterday!

I wanted to bring you another healthy “green” recipe that you can use on St. Patrick’s Day and this is what I decided on. I had originally hoped to make something with mint, but when this idea entered my mind . . . . I couldn’t let it go! I’m yearning for warm, summer weather and this shake just might have given me a taste of it. It’s SO refreshing! We had a nice 55ish-degree day yesterday that was filled with sun. After making this shake, I put the babe in the stroller, walked to the park (without a jacket, mind you), and sipped this the whole way there. Sunshine, a creamy lime shake, and a happy toddler going down the slide . . . . I think summer is coming! I’m totally feeling lucky about that and this shake definitely helped!

This shake comes out with a slightly green hint. If you really want it to look more green, add a drop or two of green food coloring. Feel free to make this on your St. Patrick’s Day. It will definitely bring out the fun mood of the holiday and it might even make you feel like it’s summer for a day. Worked for me!

Lucky Lime Creamy Protein Shake

1 scoop vanilla protein powder (100 Calories, 15g Protein)
1/2 cup unsweetened Almond Milk
sweetener, to taste (I used 2 packets Stevia)
fresh juice from 2 limes
zest from 1-2 limes
1/2 cup plain 0% Greek yogurt
1/2 cup low fat cottage cheese
ice, to desired consistency
1-2 drops green food coloring, optional

Put all ingredients in a blender or food processor and blend until smooth.

Serves 2.

Nutritional Information Per Shake
Calories: 200.5
Protein: 29.3g
Carbs: 12.7g
Fat: 3.8g (1.3g = Sat.)
Fiber: 2.1g
Sugars: 7.7g

Roasted and Crispy Parmesan-Cauliflower Poppers

March 7, 2014March 18, 2014Leave a comment

These are a “fun” way to eat your veggies!

I love roasted cauliflower, but I thought this would be a fun and different way to make it as well. My little munchkin loves to “dip” her food, so I figured she would fall in love with these little “Cauliflower Nuggets” without even thinking twice. I was totally right!

The panko gives these a nice crispy crunch. I toasted the panko beforehand because it’s not super awesome to brown itself in the oven. And, well . . . I think the parmesan cheese is definitely a no-brainer when it comes to cauliflower. I used egg whites to get the panko to stick and that worked like a charm . . . plus it added a nice protein factor to the end result.

You can serve these with a variety of sauces/dips. I recommend Simple Marinara, Fit Ranch Dip, Spicy Chipotle White Bean Hummus, or Fresh Garden Salsa.

When you create your “breading station” you’ll find that there will be a little bit of leftover ingredients with each step (flour, eggs, breadcrumbs). I prefer it this way so that I’m not struggling to get everything coated. That being said, the nutritional information is based on what I actually used (not what the recipe suggests).

We had these for a snack the other afternoon and we ate them all! My babe couldn’t even wait for me to finish taking pictures before she started dipping. Now . . . go surprise yourself and/or your kiddos with these addictive, yes addictive, Cauliflower Poppers!

Roasted and Crispy Parmesan-Cauliflower Poppers

12 oz bag cauliflower florets, cut into small, bite-size “popper” pieces
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
pinch paprika
pinch salt
pinch black pepper
1/4 cup whole wheat flour
3 egg whites
cooking spray, optional

Preheat oven to 425 degrees. Prepare baking sheet by lightly spraying with cooking spray, or by placing a silicone mat on sheet.

Toast your panko breadcrumbs by heating a medium-sized skillet over medium heat. Constantly stir breadcrumbs until they start to brown (approximately 3-7 minutes). Place toasted breadcrumbs in a gallon-sized ziplock bag and add the parmesan, paprika, pepper, and salt. Set aside.

Continue to set up your breading station by adding the flour to another gallon-sized sip lock bag. Set aside. Beat the egg whites in a large bowl and set aside.

To bread, lightly spray cauliflower pieces with cooking spray (this may not be necessary if your pieces are still a little wet from washing). Add cauliflower pieces to the bag with flour and very gently shake to coat the pieces well. Next, add the floured pieces to the bowl with the beaten eggs and toss the pieces to coat with egg. Next, add the pieced to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well (I added my egg-coated cauliflower in two phases). Take the coated pieces out and place on prepared baking sheet in a single layer (no over-lapping).

Place cauliflower in heated oven and roast for 20-25 minutes, or until cauliflower is tender (I roasted mine for 23ish minutes).

Remove from oven and serve with dipping sauce of your choice. (I recommend Simple Marinara, Fit Ranch Dip, Spicy Chipotle White Bean Hummus, or Fresh Garden Salsa).

Serves 4.

Nutritional Information (Per Serving)
Calories: 123.8
Protein: 8.4g
Carbs: 18.2g
Fat: 2.6g (1.4g = Sat.)
Fiber: 3.4g
Sugars: 0.1g

Mimi's Fit Foods

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Category: Snack