Green beans are actually a good source of beta-carotene and contain very high levels of vitamin k, vitamin c and are very high in fiber! Are you looking for a way to use up your summer crop? Or maybe you found the sweet deal I did this week at the grocery store (.99 cents per lb!). This is my go-to fix that works with most vegetables and always tastes great! This recipe is very simple, healthy and low fat.
Easy Summertime Beans
by, The Skinny B
Prep & Cook in minutes
1 lb fresh green beans
McCormick Perfect Pinch Salad Supreme Seasoning
Fresh cracked pepper (optional)
Sea salt (or table salt, for water)
Extra Virgin Olive Oil
Begin with a 2/3 full pot of water, add about a tsp of salt, bring to a boil. Add in beans, boil until al dente (this is the most important step so you don’t end up with mushy beans, they will be ready very quickly so don’t walk away from the stove). Drain.
Put beans in large bowl. Drizzle olive oil over the beans (enough to lightly coat, you don’t want to end up with a pool of oil in the bottom of the bowl). Sprinkle the McCormick Perfect Pinch Salad Supreme Seasoning over the beans (you don’t need a lot, a few shakes will do the trick). Crack some fresh pepper if you desire (to taste). Now take a large spoon and toss the beans around to evenly distribute your oil and seasoning.
That’s it! Enjoy.
I am a lover to all things peanut butter. I eat a lot of peanut and or almond butter on toasted low fat whole grain English muffins. But, as luck would have it last week we were out and I found myself wanting that for breakfast. So I grabbed my Joseph’s wraps and I wrapped up this little lady right here. It was amazing! You must try.
Joseph’s Nut Butter Roll Up
1 Joseph’s Flat Wrap
1 tbps peanut butter (I use organic creamy)
1 tsbp almond butter (I use Whole Foods fresh)
1 banana (I use organic)
Spread the peanut butter first then the almond butter (if yours is chunky like mine). Slice the banana on an angle so you get long flat slices. Roll up. Could also try baking at 350 degrees until warmed through. I will try that soon and let you all know. Sounds delicious just about now.
I’ve ran 7 miles the past two days after not running very much for the past 1.5, let’s be honest. I have been doing yoga in the house and Jillian Micheals videos but nothing quite compares to a run.
I drank twice last weekend and spiked up .4 then plateaued for two days. It made me realize a lot about my struggle with keeping the weight down the past year that we’ve lived in our new house. Definitely too much unpacking with a glass of wine in my hand.
I’ve regained control essentially since having realized that. I’ve also been using my juicer for the past two days.
That has also been helping a lot. So I blasted through my plateau. I’m down a total of 8.6 since I first starting whining about it. Nine days until I have to walk around in a bikini for a week like it’s normal.
I am pretty damn excited
I threw together this recipe one night on a whim and it has been a family favorite ever since! Now with my knew skinnied up version, we’re getting the same great taste at 165 calories per serving (one small filet)! Amazing never tasted so good. I must share.
Crispy Oven Baked Swai
By, The Skinny Book
4 small Swai fillets or 2 large
20 whole wheat saltine crackers
McCormicks perfect pinch salad supreme seasoning
Pyrex 9X12 rectangular pan
Sprinkle the seasoning on each filet. Drizzle olive oil. Crush 10 crackers over filets. Turn over. Repeat. Drizzle more olive oil on top. Sprinkle more seasoning. Bake at 425 degrees until you have golden brown crackers and flakey fish.
You’re welcome 😉
I put this muffin recipe together last year when I was craving a sweet and aromatic chocolate banana muffin. Try definitely need a skinny redo which I will work on but for now, they are delish just the way they are, as a special chocolate banana treat.
1 stick butter
1/4 c self rising flour (or see how to make your own)
1 cup sugar
2-3 over-ripe bananas
1/2 cup nuts (I used crushed walnuts)
1/8 cup unsweetened coconut + more to garnish
1 tsp ground cinnamon
1 tsp of each of ground cinnamon, clover, nutmeg and allspice
Prep your muffin cups or bread pan. Helpful tip: if using paper liners, spray your Pam (or any other cooking spray, Bakers Joy is a favorite of mine bc it has flour mixed in) line and spray again then fill. This will prevent the liners from sticking to the pan and your muffins from sticking to the liners.
Wet mixture: Cream together softened butter and sugar. Mash banana the bananas and then add them along with the eggs to the mixture. Lastly, add in nuts, chocolate chips and coconut.
Dry mixture: In a separate bowl mix together the flour and spices.
Slowly incorporate the dry mixture to the wet.
Fill your cooking device of choice. Cook on 325 degrees middle rack until cooked through. 15-20 minutes. I was able to get 17 out of the batch I made today and they were all slightly overfilling the liner after being baked.
Garnish with coconut. Enjoy!