Two a Healthy Life

One couple on a mission to become healthy


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Apple Chips

Here is a recipe that I came across a couple of days ago that sounded super easy and is something I have bought in the past to snack on; Apple Chips!

In the store you can buy them by the bag, and while they are tasty, why eat preservatives when you can make them yourself for virtually no cost.  They turned out delicious and they are a great addition to take on hikes or walks as they wont go bad (or get bruised).

Ingredients: 1-2 large apples (of any variety), 1 lemon

Directions:

Preheat over to 200 degrees.

Cut the apple(s) into 1/4 inch slices (as best as you can) and put into a pan lined with parchment paper.  Once all the slices are cut, drizzle lemon juice on them (I assume this is to keep them from oxidizing as they dry), I would squeeze the lemon on them and then use the fibers of the lemon as a paint brush to paint it on the slices.

Bake in oven for two hours, turning the slices over in the middle.

Notes: depending on how thick you slice the apples will determine how long they should bake.  If you want soft (more like dehydrated apple slices) then bake on a lower temperature for less time, for a more “chip” like texture then bake them for the time recommended.  Just keep an eye on them near the end of the second hour as they may begin to burn.  USE THE PARCHMENT PAPAER, thinner slices will stick to the pan.

Slices ready to go in the oven
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Delicious Apple Chips (with as many calories as the apple you used, generally between 50-100)

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An ode to the omelet!

I love omelets, especially the kind that cost $15 at restaurants and come with sour cream, avocado, bacon and all that other delicious stuff… mmm…

One whole egg however nearly maxes out your recommended daily cholesterol intake.

I started making omelets at home because they are delicious and restaurants overcharge for them.

I started making egg white omelets because an omelet with 5 whole eggs will eventually kill you.

Each egg white only has 16 calories while the yolk has 54 along with most of the egg’s cholesterol and protein.

My lunch today was an almost egg white omelet (it had one yolk) filled with spinach, onion, 1 serving of feta and a sliced tomato on the side. You can obviously customize yours anyway you want and have it for breakfast, lunch or dinner.

Total calories for lunch: 230 with 24.3g protein

Quick Tips on making an omelet:

  1. You should cook your eggs on medium to medium high heat
  2. Make sure your pan is up to heat before you place your eggs inside of it – if you take too much time cooking the omelet it will dry out
  3. Allow it to half cook before you add your spinach, feta, mushrooms etc…
  4. Make sure you are using a nonstick pan and/or nonstick spray because folding your omelet will be a disaster if it sticks (French people will tell you to use a lot of butter to coat the pan which will taste better but also defeat the purpose of making an egg white omelet)

For more omelet tips read this blog entry on bonappétit.com

***Note: If I ever talk about making something you want to try and you don’t understand my directions ask me to clarify.  I will do a step-by-step how to either with photos or a video.


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Soup: Carrot Ginger

Nathaniel and I eat a lot of soup for a few reasons: It’s filling, it can be really low in calories and you can make a whole lot of it at once. Nathaniel takes soup to work for lunch nearly everyday and I usually have the same thing at home.

But- I also really love cooking and trying new recipes.

Yesterday I tried a new recipe for carrot ginger soup from The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. It turned out delicious which is why I decided to share it here.

This soup is even healthier than the lentil soup we usually eat so I predict you will see it mentioned with frequency in the future.

I just purchased ‘The Vegan Table’ (although I am not vegan) because it has great photos and health information for every recipe which makes choosing new and healthy recipes easier than some other cookbooks do. Also – you can always adapt the recipes for your own lifestyle.

For example: I used low sodium chicken stock instead of vegetable stock and the feta was added for the photo but it tasted great on top.

Carrot Ginger Soup

(Yield: 4 Servings)

7 or 8 large carrots, peeled and cut into rounds

1 large yellow onion, diced or sliced

2 medium yukon gold potatoes quartered

2 tsp ginger minced

2 garlic cloves minced

4 cups chicken or vegetable stock

salt and pepper to taste

(If you stay true to the recipe and use vegetable stock each serving only has 145 calories and 2 g fat)

  1. Sautee onions in a medium to large put using either butter olive oil or water (water is used in original recipe)
  2. Once Onions are soft add potatoes, garlic, ginger and carrots to the pot.
  3. Pour in enough liquid (chicken or vegetable stock) until vegetables are covered
  4. Simmer ingredients until carrots and potatoes are easily pierced with a fork
  5. Blend all ingredients in a blender till you have a nice thick soup – you can add more stock to thin the soup if you wish
  6. Season to taste and enjoy!