Fit 'N' Well Mommy

Being a mommy doesn't always mean sacrifice

WIAW and Fiber Gourmet Giveaway!! November 8, 2012

Happy Hump Day! Since it is Wednesday, it is time to link up with Jenn for What I Ate Wednesday!

Peas and Crayons

Today, I was on a cooking roll…

For breakfast, Keenan and I had No Oat Oatmeal with chopped spinach added, sliced strawberries and a dollop of almond butter on top. I accidentally cooked it a little too long, so the consistency wasn’t as smooth as I like, but it still tasted good! Keenan liked it because he finished his in a matter of minutes! It was funny, he kept saying, “Mommy put salad in it!”

For lunch, I made Keenan some pasta using Fiber Gourmet elbow noodles with pasta sauce and leftover chicken from our dinner last night. He also had some Italian Carrots and a few slices of a pluot that he and I shared.

For my lunch, I made an open-faced turkey sandwich with tomato, half of an avocado and some pasta sauce. It was tasty!

In addition, I made another batch of Italian Carrots for Keenan this morning, as well as preparing tonight’s dinner.

For dinner, we had Turkey Meat Loaf in the Crock Pot, with roasted butternut squash and an apple walnut salad. Since I had some leftover salsa, I made the meat loaf Mexican inspired, using cumin, oregano, a little chili powder, fresh garlic and salsa (omitting the feta cheese, basil Italian seasoning and sun dried tomatoes).  We added a little chili garlic sauce on top for some added zip. It was delish!

For our salads, I used romaine lettuce, a fresh gala apple (diced), crumbled apple chips, roasted walnuts and feta cheese. For the dressing, I mixed a little champagne and balsamic vinegars with olive oil and a pinch of salt and pepper. Overall, dinner was tasty and everyone enjoyed it! Also, as an added bonus to tonight’s dinner, everything was done as soon as we got home from CrossFit. I just love crock-pot/make ahead meals!

At CrossFit tonight, we had a great gymnastics WOD of pullups, handstand pushups (HSPU) and wall walks: 10 HSPU, 25 pullups, 5 wall walks, 25 pullups, 7 wall walks, 25 pullups, 9 wall walks and 10 HSPU. Though my shoulders will probably feel it tomorrow, it was a good WOD. I finished in 16 minutes and 8 seconds, not too bad.

Before I talk about Fiber Gourmet, I have to say my son is officially into bugs! As we were playing outside this morning, he found a couple of beetles and was fascinated by them! He just picked them up, held them in his hand and walked around with them. He kept saying, “Holding the beetles!” So, needless to say (no matter if I like it or not), I guess this is the beginning to the lovely world of collecting bugs….

Now onto Fiber Gourmet!

A couple of weeks ago, I received a package from the very generous folks at Fiber Gourmet. They sent a box of their half-calorie everything crackers and a box of their light elbow noodles. I was so excited to try their products, because I had heard so many good things about them. They are a food technology company based in Miami Beach, Florida. Their focus is on making low-calorie, high-fiber foods that not only taste good, but are good for you. They make pasta, crackers and cake taste like the “regular versions,” but with ten times the amount of fiber and much lower in calories! They use their own unique technology to add large amounts of insoluble fiber, called “resistant starch” (which is calorie free) to increase the fiber content, while lowering the calories by 40%. The “resistant starch” tastes like starch, but works like fiber in our bodies.

With that said, the nutrition labels for their products are so different than regular pasta, even whole wheat. For their pasta, a 2 oz. cooked portion contains 130 calories, 18 grams of fiber and 6 grams of protein! In contrast, whole wheat pasta contains on average, 200 calories and only 4-5 grams of fiber with barely any protein. Their crackers contain 70 calories in each 30 gram pouch with 12 grams of fiber and 4 grams of protein. Also, the ingredient lists for all of their products are pretty minimal: Durum semolina flour, modified wheat starch, and wheat gluten for their pasta. For their crackers, the ingredients are: Modified Wheat Starch (resistant starch), flour, vital wheat gluten, palm and/or canola oil, wheat germ, sugar, salt, honey, molasses, baking powder, guar gum and any spices.

When my husband and I tried the crackers for our “at home date night” a couple of weeks ago with some Gouda cheese as our appetizer, we were both impressed. He was definitely not looking forward to trying the “healthy crackers,” as he called them, but was pleasantly surprised! The crackers were light and crispy and definitely did not taste like a “healthy” cracker. They sure did not taste like you were consuming 12 grams of fiber! My husband liked them so much, that he practically finished the entire box of crackers that night!

When we made the elbow noodles, we were once again impressed. The noodles looked and cooked like regular pasta (not requiring a longer amount of time like whole wheat pasta), and the best part of all, they tasted great! My husband and Keenan loved them! We will definitely eat these noodles again. Since I’m half Italian, I grew-up on fresh pasta, so I have to say, I’m thrilled to see pasta that tastes pretty darn close to the real thing, but contains far less calories and is loaded with fiber! All, in all, I highly recommend Fiber Gourmet and I can’t wait to try more of their products! You can find some of their products in specialty grocery stores, or you can buy directly from them online, or through amazon.

Since Fiber Gourmet was so generous, they offered to send one lucky reader a box of their choice: a sampler pack of pasta or a case of crackers!

To enter the giveaway, please follow the steps below:

1. Leave a comment on this post stating which product you would like to try: a sampler pack of pasta or a case of crackers.

(Optional) Earn an extra entry by:

1. Like Fit ‘N’ Well Mommy’s Facebook page

2. Follow Fit ‘N’ Well Mommy on Twitter: @FitNWellMommy

3. Post on YOUR Facebook page or Tweet, “I want to win a sampler pack of pasta or a case of crackers from Fiber Gourmet and Fit ‘N’ Well Mommy!”

4. Follow Fit ‘N’ Well Mommy by email

*Make sure to leave a second comment on this post with your Facebook post, Tweet, like or following, in order for your extra entry/entries to be counted!

The giveaway ends Tuesday, November 13th at 8 p.m. PST!! Good luck!

 

Oh, what a busy weekend! October 22, 2012

I can’t believe it is already Monday. I need one more day to rest and get things done, since we were so busy this weekend. Did anyone else feel that way? Either way, we had a good weekend, spending some time as a family, running our usual errands, including a trip to our farmer’s market and Costco, as well as seeing some friends.

On Friday and Saturday nights, my husband and I enjoyed our “at home date nights.” On Friday, we made a yummy antipasti dinner of eggplant rollatini and bruschetta (using some ciabatta bread we had in our freezer) with tuna. To top if off, we also enjoyed a nice bottle of wine. We ended up just talking and not watching any of our TV shows, as planned. It was a nice evening!

The eggplant rollatini recipe is from my cousin who lives in Tuscany. When my husband and I traveled to Italy the summer before Keenan was born, we stayed with my cousin Tony, and his wife, Vanda, for a couple of days. While we stayed with them, Vanda made us some AMAZING dishes, one of which was her eggplant rollatini that she served as part of her antipasti the first night. It was SO good, we knew we had to try and replicate it at home (which comes close, but it is not the same). Just thinking about her cooking is making my mouth water! Here is the recipe:

Eggplant Rollatini: (serves 4-6)

– 2 large eggplants

– 1 package ricotta cheese

– 1 large handful of fresh basil (finely chopped)

– salt and pepper to taste

Directions:

1. Slice eggplants in very thin slices, using a mandolin kitchen slicer (if you have one).

2. In a nonstick pan, cook the slices of eggplant, for 2-3 minutes on each side or until browned. Let cool.

3. Meanwhile, mix ricotta cheese, basil, salt and pepper together.

4. Once the eggplants are cool, put a dollop of the ricotta mixture in the center of the eggplant and roll.

5. Chill in the fridge for at least 1 hour before serving. Serve as an appetizer or a part of your meal!

*Notes: If you are in a hurry, you can skip the refrigeration step and serve the eggplant rollatini immediately. When chilled in the fridge, the flavors have a chance to blend together and the ricotta sets.

On Saturday morning, I made a new creation for part of our breakfast, a baked paleo pancake. We each enjoyed a square of the pancake topped with pumpkin butter, along with my husband’s “cheesy eggs!”  The pancake turned out pretty good, though a little dense, but the flavor was great. For my pancake recipe, see below:

Prior to being baked.

Baked Paleo Pancake: (serves 3-4)

Ingredients:

– 1/2 cup almond flour

– 1 banana (mashed)

– 2 eggs

– 2 Tbsp any milk

– 2 Tbsp flaxseed (ground)

– 1 tsp vanilla

– 1 tsp cinnamon

– 1 tsp honey

Directions:

1. Preheat oven to 350 degrees and prep an 8×8 pan with cooking spray.

2. Mix all ingredients together and pour into pan.

3. Bake for 15-20 minutes, or until slightly brown.

*Notes: cut into squares and serve with coconut butter, pumpkin butter, nut butter, maple syrup or honey.

Fresh out of the oven!

For Saturday night, we started off our evening with a wonderful goat Gouda cheese that we picked up at Costco, with some Fiber Gourmet crackers (look for a review and giveaway coming soon!), and a nice bottle of wine. Since I had some broccoli that needed to be used up, we roasted it with cherry tomatoes and a red onion, topping it with a drizzle of balsamic vinegar and a sprinkle of feta cheese. It was delish! Since we ate so much of the Gouda cheese, we didn’t feel we needed any other protein. Since we didn’t watch anything the night before, we had a TV marathon and got caught up on all of our shows that we missed last week. “Parenthood” had me in tears and “Revenge” is getting SO good!

Wine and cheese, the perfect pair!

On Sunday, we enjoyed a nice breakfast of french toast (using the leftover ciabatta bread from Saturday night), thanks to my husband! Of course, we had pumpkin lattes to go with it! After breakfast, we headed to a local CrossFit competition in Elk Grove, the WarriorZ Throwdown, to watch our coach compete. Some of the top CrossFit athletes from Northern California competed, so it was really inspiring to watch!!

After the CrossFit competition, we headed to our neighbor’s son’s birthday party (he turned 1). Keenan was SO tired, because he didn’t have a nap yesterday, so he was wired at the party. He enjoyed playing in the bonce house and having his fill of sugar! The theme of the party was from the book, “The Very Hungry Caterpillar,” and they had cake pops in the shape of a caterpillar; it was really cute! I have to say that the cake pops were some of the best that I have ever eaten; they were SUPER moist and very chocolatey! Keenan devoured his in seconds and my husband and I shared one. I could have had another one all by myself, because they were so good! 🙂

Today, has been another busy Monday with Keenan’s music class and finishing up some things around the house that I didn’t get to over the weekend. I also made a batch of Italian Carrots for Keenan, since he was all out of his cooked carrots. Since he still can’t eat raw carrots (I thought he could a while back, but when he had them over the weekend, he just spit them out, since they were too hard for him to chew), I like to keep some cooked ones in the freezer for easy additions to his meals. I just microwave a few carrots for 20-30 seconds and they are ready for him to eat, so easy! Here is the recipe, if you are interested in making some for your toddler, or if you just prefer cooked carrots:

So good, I like eating them, too!

Italian Carrots: (serves 6-8)

– 1 bag baby carrots

– 1 tsp butter

– tsp Italian seasoning

– 1/2 tsp pepper

– 2 tsp Parmesan cheese (grated)

Directions:

1. Steam carrots until tender with a fork.

2. Toss carrots with all ingredients in a large bowl and mix until all are well coated.

3. Either eat the carrots freshly cooked, or store in a zip-lock bag in the freezer for up to 3 months. When ready to eat, heat as many carrots as desired in a microwave-safe dish for 25-35 seconds.

*Notes: When re-heating carrots, you might want to microwave for 20-25 seconds at first, to check to see if thoroughly heated, since all microwaves are different.

Well, Keenan should be waking up soon, so it’s time to get ready for CrossFit. I’m helping out with the beginner’s class tonight, so that should be fun! They are a great group of people! On the menu for dinner is a roasted beet salad with goat cheese and pine nuts! I haven’t roasted beets before, but I love ordering a roasted beet salad in restaurants, so I’m excited to try it out. I’ll keep you posted!

Questions: How was your weekend? Did you do anything fun? Did you make or try any new foods/dishes? If so, what new foods/dishes did you try?

**REMINDER: There is still time to enter a chance to win a box of goodies from Go Raw! Contest ends tonight at 8 p.m. PST!! To enter, click here.

 

 
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