Studies have shown that if you burn 3,500 cals for a week it equates to loosing one pound. My goal is burn 3,500 cals for the week.

For the BL challenge: Here is my posting for the desert portion of the challenge. Feel free to choose one that is much better, but I just wanted to ensure that I made my contribution.

:flowerforyou: DESERT: STRAWBERRY FLUFF
IIngredients:

•4 cups sliced strawberries
•2 1/2 cups water
•0.8 oz vanilla pudding, fat free
•3 oz tapioca, fat free
•1 tbsp strawberry gelatin, sugar free
•8 oz cool whip, low fat

Directions:

1. Mix gelatin (like Jell-O), tapioca, and vanilla pudding in a sauce pan.
2. Add water and cook until it comes to a boil.
3. Let cool.
4. Dice up strawberries into bite size pieces.
5. Add strawberries and cool whip to Jell-O mixture.
6. Keep mixture cool until served.

Serving Size 1 serving

Amount Per Serving
Calories from Fat 24
Calories 70

% Daily Values*
Total Fat 2.64g 4%
Saturated Fat 2.139g 11%
Polyunsaturated Fat 0.137g
Monounsaturated Fat 0.183g
Cholesterol 0mg 0%
Sodium 35mg 1%
Potassium 109mg
Total Carbohydrate 10.83g 4%
Dietary Fiber 1.1g 4%
Sugars 8.47g
Protein 1.52g

Enjoy :drinker:

flowerforyou Ginger-Citrus-Maple Roasted Beets & Apples
vegan, makes 4 cups - (nutrition info based on 4 servings)

4 cups of fresh beets, chopped roughly into large cubes (two large or three medium beets)
1 apple, diced into large cubes
2 Tbsp maple syrup, grade B
1 tsp raw ginger, grated using microplane
1/2 tsp orange zest
2 Tbsp fresh orange juice (or substitute with apple cider vinegar for zestier beets)
2 Tbsp extra virgin olive oil
coarse pink sea salt + fine black pepper to taste (a light sprinkling should do it. Delicious salt-free too!)

garnish:
2-3 Tbsp raw pumpkin seeds, sprouted + salted (or raw pumpkin seeds lightly toasted in a warm skillet)
1 Tbsp finely chopped parsley
a few pinches raw grated ginger

**extra sweet beets: add a sprinkling of brown or coconut sugar over top the beets just before placing in the oven.

Directions:

1. Preheat oven to 400 degrees.
2. Grease a baking sheet with olive oil.
3. Wash and scrub your beets, remove and rough spots and stems if attached. Chop beets into large odd-shaped cubes. Set aside.
4. Wash and chop apple into same sized cubes as beets. Remove seeds and/or apple core.
5. Add beets, apples, maple syrup, extra virgin olive oil, ginger, orange juice and zest, salt and pepper to a large mixing bowl and toss until beets and apples are coated. Transfer mixture to the baking sheet and pour excess liquid and spices over top. Scrape the bowl for any seasoning and make sure it gets on the beets or in the baking pan.
6. Bake at 400 for 25 minutes. Flip and toss beets and apples a bit. Continue to bake until a tested beet is tender when sticking a fork in it. Roast longer for softer, more caramelized beets. Finish the cooking off by turning your oven to broil. Broil beets and apples for 1-3 minutes or until blackened edges form.
7. Transfer mixture to serving platter. Sprinkles pumpkin seeds around the edge, add a few pinches of fresh raw grated ginger over top and parsley for a splash of green color. You can serve these beets warm or chilled! I actually love them chilled because they firm up in the fridge and the flavor intensifies a bit. But warm is delicious too.

Store leftovers covered in fridge for 1-3 days.

Calories:188
Fat:7.3g
Cholestrol:0
Sodium:132mg
Carbs:30.7g
Protien:2.9g
Vitamin A: 2%
Vitamin C:20%
Calcium: 4%
Iron: 9%

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Citrus-Pumpkin Seed Crusty Brown Bread
vegan, makes one loaf - 9 thick slices

Blended liquid mixture: -- you should have just under 2 1/4 cups liquid total
1 cup applesauce - or another fruit puree sauce* (homemade recommended)
1 medium juicy orange, peeled + pinch of citrus zest**
3 Tbsp water
1 Tbsp blackstrap molasses
1/4 cup agave or maple syrup
1 Tbsp coconut oil, extra virgin (melted)

Dry:
1 cup + 1 Tbsp wheat bran (substitute with oat bran or oat flour if desired.)
2 1/2 + 1 Tbsp cups sprouted spelt flour, organic (substitute plain spelt or wheat flour or a gf blend if desired)***
1/2 tsp pink salt (sub plain salt)
1/8 tsp cinnamon
1 Tbsp baking powder

Optional: 1-2 Tbsp vital wheat gluten or 2 tsp ground flax seeds for additional binding
Fold-in: 1/3 cup raw pumpkin seeds (salted/sprouted used) + 1 Tbsp topping

*Fruit Puree: I used homemade raw applesauce first but also found success with a homemade cooked applesauce, strawberry puree (yum!) and an apple + pear raw sauce.
**Orange: If you do not have a blender or food processor that can smoothly puree a whole peeled orange, you can substitute with 1/2 cup orange juice + an additional scoop of bran to compensate for the lost fiber
***Flour: You can try a spelt, wheat or gf variety of all purpose flour. Whole grain or sprouted grain flour is advised for this bread.

Directions:

1. Preheat oven to 415 degrees.

2. Grease a bread loaf pan (9" x 5") with a spray oil.

3. Combine all the dry ingredients: flour, bran, salt, baking powder, cinnamon and optional vital wheat gluten or ground flax seeds in a large mixing bowl. Set aside.

4. In a blender or food processor, blend the following: fruit puree/sauce, orange, molasses, agave or maple syrup, coconut oil. Note: I advise making homemade applesauce for the puree. Add one large apple, chopped roughly, a few teaspoons of lemon juice, plus enough water to blend, usually 1-3 Tbsp. Then a pinch of cinnamon. I blend that apple sauce the "wet" ingredients. (Homemade applesauce instructions here.) The total liquid that you should end up with should be just under 2 1/4 cups.

5. Pour the liquid mixture into the dry bowl and fold until everything is combined and a light and fluffy dough forms. Fold in the pumpkin seeds. If you like working with a drier dough, add in another few spoonfuls of flour. Flour brands vary greatly and will change the dough texture a bit. I loved the success I found from Sprouted Spelt
.
6. Lightly spray top of dough with oil. Sprinkle 1 Tbsp pumpkin seeds on top.

7. Bake at 415 for 20 minutes. Reduce heat to 375 and bake for an additional 25-30 minutes. Even if the bread looks done, keep baking for the full amount of time because you want that center to be baked through.

8. Pull from oven and cool a few minutes before removing from pan. Serve right away or cool for easier slicing. Store on the countertop, covered for up to 2 days. After that, place in freezer to store and re-toast to serve. For easier serving of frozen leftovers, slice bread before freezing.


Cal: 196
Fat:4.7g
Sodium:152mg
Carbs:39.4g
Protien:6.7g
Iron:15%
Calcium:11%
Vitamin C:13%

---

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heart 60-Second Applesauce
vegan, makes 1 1/2 cups

2 large apples, organic (any variety will work, the flavor will vary based o the sweetness and tartness of apple variety)
a few pinches of cinnamon
1 tsp lemon juice (optional - keeps sauce from over browning if not using right away + adds a tart accent)
1/2 tsp maple syrup
2-4 Tbsp water (add to taste to achieve desired consistency)

Directions:

1. Roughly chop your washed apple. Squeeze lemon juice and strain away seeds.
2. Add apple, lemon, water, cinnamon and maple to blender. Blend from low to high for 30-60 seconds. Or until your blender purees everything. For fastest blending, use a high speed blender. In a less powerful blender you may need to add additional water to blend.
3. For raw sauce, pour and serve. Or pour, cover dish and chill in the fridge - serve when chilled.
4. For simmered sauce, pour applesauce mixture into a small sauce pot and simmer on med-high for about 1-2 minutes, stirring constantly. Add additional spices or a few drops of vanilla extract if you'd like. Pour into serving dish, and chill in the fridge until ready to serve.

Raw applesauce should be eaten same day. Simmered applesauce can be stored, covered in the fridge for 1-3 days.

Cal:210
~note: no additional nutritional information was available


recipes courtesy of :http://kblog.lunchboxbunch.com/
Edited by Veganmafia On November 13, 2013 7:51 pm
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MAIN DISH:

Hawaiian Chicken
Take a mental vaction to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.

Cooking Light JANUARY 2011

Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)
Total:4 Hours, 23 Minutes
Ingredients
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro
Preparation
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro.

Nutritional Information
Amount per serving
Calories: 247 Fat: 1.8g Saturated fat: 0.5g Monounsaturated fat: 0.4g Polyunsaturated fat: 0.4g Protein: 29.9g Carbohydrate: 25.2g Fiber: 0.5g Cholesterol: 68mg Iron: 1.9mg Sodium: 674mg Calcium: 26mg
**********************************************************************************************************

SIDE DISH:
Since the main dish includes rice, I thought this would be a good side dish.

Pineapple Salsa
You'll enjoy this pineapple salsa for extra kick on tacos. When you can find a fragrant, ripe mango, throw that in as well—it's a refreshing combination. Kids will love topping foods such as tacos and grilled chicken with this gorgeous mix.

Oxmoor House SEPTEMBER 2012

Yield: Serves 16 (serving size: 1/4 cup)
Hands-on:14 Minutes
Total:14 Minutes
Ingredients
3 cups finely diced fresh pineapple
1/2 cup finely diced red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
3 tablespoons fresh lime juice
1/8 teaspoon kosher salt
2 tablespoons finely diced seeded jalapeño pepper (optional)

Preparation
1. Combine first 6 ingredients in a bowl. Stir in jalapeño, if desired.

Nutritional Information
Amount per serving
Calories: 19 Calories from fat: 0.0% Fat: 0.1g Saturated fat: 0.0g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 0.3g Carbohydrate: 4.9g Fiber: 0.6g Cholesterol: 0.0mg Iron: 0.1mg Sodium: 16mg Calcium: 5mg

Studies have shown that if you burn 3,500 cals for a week it equates to loosing one pound. My goal is burn 3,500 cals for the week.

I'll do this challenge with you this week. Should we check in daily or every other day?

Oh, your strawberry fluff sounds awesome! I'll have to make it for my boys.

Loveme445, that is awesome. So starting today we'll check in daily and motivate each other so that we can obtain our goal. We can do it and we will do it. Let's claim it and say, Cheers!! to at least one pounds lighter next weigh in

Thank you... surely hope your boys love it. It is easy and only 70 cals.

Your main dish Hawaiian Chicken sounds delicious

Studies have shown that if you burn 3,500 cals for a week it equates to loosing one pound. My goal is burn 3,500 cals for the week.

I'll do this challenge with you this week. Should we check in daily or every other day?

Oh, your strawberry fluff sounds awesome! I'll have to make it for my boys.

Hmmm... I think I may be in on that challenge with you guys;-)

Sure join in. The more the merrier

I'm open for other suggestions just threw the Greek salad out there in case there wasn't another salad anyone wanted to add in
If we did the combo of
Greek salad
Hawiian chicken pineapple salsa and strawberry fluff we would be at a total meal calories of 450

I think we have room to incorporate some other food to compliment the Hawaiian chicken as the main dish, such as vegeble rice or bake potatoes. Just a suggestion. I found a great recipe for Vegetable Rice Pilaf. Here it is if you decide to use it.

Vegetable Rice Pilaf

Ingredients:

Vegetable cooking spray
1/4 cup chopped green or red pepper
2 cloves garlic, minced
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
3/4 cup uncooked regular long-grain white rice
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
3/4 cup frozen mixed vegetables

Directions:

1. Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the green pepper, garlic, basil, black pepper and rice and cook and stir until the rice is lightly browned and the green pepper is tender-crisp.

2. Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

3. Stir in the vegetables. Cover and cook for 10 minutes or until the rice and vegetables are tender.

Nutritional Info:

calories 163 per serving


Made With Swanson Chicken Broth

totalfat 1g
saturatedfat 0g
cholesterol 2mg
sodium 399mg
totalcarbohydrate 355g
dietaryfiber 2g
protein 5g
vitamina 44%DV
vitaminc 14%DV
calcium 3%DV
iron 11%DV

Prep: 10 min.

Total: 35 min.

Serves: 4

Team, the menus are posted, go vote for team orange. It is #1 on the list.

Whew, sorry I have been MIA. Just life is super busy this week. I finally got my recipe listed on the main challenge page and I also voted... GO TEAM #1.

If I didn't know who had sent what recipies, I still would of picked #1. It sounds the best over the other recipies and the calories are really low for what you get. Great job Orange team