Tag Archives: low cal

Happy Thanksgiving!

Hooray for long weekends! Hooray for mid-summer weather in mid-October! And hooray for tasty, tasty feasts of far too much food after a far-too-long run. Okay, not really. But it was the farthest this girl’s ever run; and it did have the bonus of pre-emptively burning off a whole dinner’s worth of calories (ish).

We had our Fiesta of Yums yesterday with LX’s family. And for my contribution, I brought dessert. It was a creation of my own based a couple of different recipes I’d found. But mine was better (feigning modesty in your own blog just seems gauche.)  And had half the calories & fat. I know. I think I’m pretty awesome, too.

Caramel Pecan Apple Crisp

Apple Filling
5 large Granny Smith apples – peeled, cored, and thinly sliced
1/2 cup Splenda
1 tbsp. whole wheat all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tbsp. lemon juice
1/4 cup water
1 cup Smuckers No Sugar Added Caramel Sundae Sauce
2 tbsp. chopped pecans

1 1/2 cups whole wheat all-purpose flour
1/2 cup Irresistibles brown sugar blend
1 cup quick cooking oats
1 cup applesauce


  • Preheat oven to 350°
  • In a medium bowl, toss apples with Splenda, flour, cinnamon, lemon juice, and water
  • Spread apple mixture evenly into a 9 x 13″ pan
  • Drizzle caramel sauce, then sprinkle pecans over apple mixture
  • In another bowl, mix together flour, brown sugar blend, oats, and applesauce
  • Spoon mixture evenly over apples
  • Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown)
  • Breyer’s Smooth & Dreamy Half-Fat Vanilla Bean ice cream is a PERFECT topper (in case you were at all curious)

A snap to whip up & it tastes FAR more decadent than it actually is.

I made this the night before and popped it back into the oven at around 300°, so it was re-heated thoroughly by dessert time 🙂


Muffins and (Half) Marathon Training

I’ve been MIA for far too long and it’s high time for a bit of an update. So what’s new, you ask? And I’m sure you were. Asking, that is.

Well, honestly, pretty much the same ol’, same ol’… I’ve just been failing a wee bit with my time management skills. In fact, as I type, I’m still snuggled cozily in my fuzzy robe with a coffee to my left and a fat, sleeping kitteh to my right.

But what I should be doing is getting off my arse, lacing on my sneakers and heading out for my 15k training run. I know, I know – why procrastinate this far along in the game?  I’m not. Not really. I just need to be well and truly awake before I head out to abuse my body for that length of time. I’m almost there. One more cup of coffee and a bit of peanut butter and carby goodness and I should be good to go.

In the meantime, let me share with you my latest creation:

Oatmeal Apple Blueberry Muffins

1 cup old fashion rolled oats (not instant)
1 cup unsweetened chocolate almond milk
1 cup whole wheat flour
1/4 cup brown sugar Splenda
1/2 cup unsweetened applesauce
2 egg whites (1/4 cup liquid egg whites)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup blueberries


  • Preheat oven to 400°
  • Soak the oats in milk for about an hour
  • Spray muffin pan with cooking spray (I like Butter-flavoured Pam)
  • Combine the oat mixture with applesauce and egg whites & mix until just combined
  • In a separate bowl measure and whisk the dry ingredients together
  • Add wet ingredients to dry and mix until just combined
  • Fold in blueberries.
    (NOTE:  You reallly do have to be careful that you don’t over-mix this batter or your muffins will end up the consistency of tiny tennis balls )
  • Spoon muffin mixture into muffin pan
  • Bake for 20 minutes
  • Remove from pan, cool and enjoy!

Okay! My artfully-honed procrastination skills are now sated for today. I’m off to run. Enjoy your Sunday!


Banana Bread & Guinea Pigs

In this case, I’m speaking of the human variety of guinea pig.  It’s good to have a guinea pig. Or, as it happens, today – two.

You see, today my husband & his BFF are having a Boys’ Night – which, in this household, roughly translates as the two of them eating crap food, playing video games, drinking beer & acting, essentially, like pre-pubescent boys.  Mercifully, I have a laptop & there’s a Blu-ray player in our master bedroom upstairs, so it’s incredibly easy for me to make myself scarce. Because, much as I love them both… they’re pretty much idiots during  Boys’ Night.

The upside to Boys’ Night being held at my house is that I get to try out a new recipe that I’d just found & altered (Well, that and they bring me wine) and sate my craving for chocolate with no fear that any leftovers will remain by the end of the evening.

So without any further ado:

Chocolate Chip Banana Bread à la Weez.

4 small bananas
1.5 C whole wheat flour
0.75 C Splenda
0.25 C Egg Beaters – Plain
1.25 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Pumpkin Pie spice
0.25 C Applesauce, unsweetened
3 tbsp Nestle Toll House Mini Chocolate Chips (Semi-Sweet)


  • Preheat oven to 350°C
  • Spray an 8 x 4″ loaf pan with Pam
  • In a large bowl, stir together flour, sugar, baking powder, baking soda & pumpkin pie spice
  • Add Egg Beaters, applesauce  & bananas (mash with a fork in a separate bowl first); stir just until combined
  • Fold in chocolate chips
  • Pour batter into prepared pan
  • Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into centre of loaf comes out clean
  • Turn out onto wire rack and allow to cool before slicing

When I baked this, I took it out of the oven at 30 minutes, but I’m thinking that leaving it in for the full 40 minutes would have worked a wee bit better. The very centre was a bit on the too-moist side. But it was DAMN tasty, if I do say so myself. And, as I may have mentioned before… it’s my blog, so I figure there’s no rule against patting myself on the back.

Also? One of my guineau pigs, upon being offered a piece, responded with, “Oh, yes please! But I’ll just take a small piece cuz banana bread’s dry (inhale piece) OH HEY! That IS damn good. Not even a little bit dry at all.”

Cue additional inhalations.

So I guess it’s safe to say that it passes muster; I’ll go ahead and add it to the To-Be-Repeated recipe pile.


Shepherd’s Pie à la Weez

Last weekend the bleak grey skies were starting to take a toll and, as a result, I got a hankerin’ for some tummy warmin’ comfort food. And one of my favourite comfort foods is the North American rendition of Shepherd’s Pie (the ground beef version; not the traditional lamb.)

The only problem with that is that, despite my feelings toward red meat, it refuses to return my affections. As a result, I’ve gotten quite good at finding substitutes for quite a few recipes & dishes.

I’ve also gotten quite adept at altering rather calorie-rich recipes into dishes that won’t bust out the seams on your denims quite so quickly.

So, for this dish I got creative. I didn’t have potatoes on hand, anyway, so it made the decision to swap out the carb-heavy topping for something a bit more guilt-free. Believe it or not, some steamed cauliflower & sweet potato, whipped together with some soy milk and Parmesan herb spice mix makes for a pretty fab substitute.

Cals: 181 | Fat: 5.1 g | Sodium: 199 mg | Carbs: 15.5 g | Fibre: 4.8 g | Protein: 18.7 g

A lot of these ingredients are interchangeable; I just used what I happened to have on hand. This recipe makes 6 hearty servings. And, if you keep it covered, it’ll last all week in the fridge – perfect for an entire week’s worth of lunches!

160 g carrots, shredded
1 C Red Peppers, chopped
1 C Onions, chopped
227 g Fresh Mushrooms, chopped
450 g (1 package) MC Extra Lean Minced Turkey
2 C Cauliflower, frozen
½ C Sweet Potato, cubes
1 C Peas & Carrots, frozen
150 mL Irresistibles Life Smart Chicken Broth
3 Cloves of Garlic
.25 C Silk Light Plain


  • Preheat oven to 375°C
  • Brown ground turkey & sauté together with carrots, peppers, onion, mushrooms, peas & carrots
  • Add chicken broth & minced garlic
  • Simmer for 2 – 3 minutes
  • Transfer mixture to casserole dish
  • Steam cauliflower and sweet potato (I use those handy microwave steam bags) until cooked through
  • In a large bowl, mix cauliflower, sweet potato & soy milk with a hand blender
  • Spoon topping onto turkey & veggie mixture
  • Sprinkle with black pepper & Clubhouse Parmesan & Herb mix
  • Bake for 25 minutes

Do you know the Muffin Man?

I do. As it turns out, I married him. My husband doesn’t really have a sweet tooth, to speak of. And he doesn’t seem to hold any particular fondness for baked goods, in general (he’s more of a potato chips & munchies kinda guy.) But, as it happens, he is quite partial to muffins… particularly those involving bananas as one of the main ingredients.

In fairness, it doesn’t really come as too big a surprise. When we first moved in together, I soon noticed that nightcaps of scotch would often turn into a late-nightcap of milk & cookies.  So when I decided to  revisit my culinary leanings, it was truly fortunate to know that I would be safe in baking a dozen muffins without fear that I was the only one who’d eat them. Because,  as everyone knows, even healthy muffins lose all piety when the entire batch is eaten by one person… not that that’s ever happened. Heh.

So the latest entry into my ever-growing Repertoire of Yum is this guilt-free recipe for a dozen Banana Bran Muffins.

1½ C All Bran original
2 tbsp. lemon juice
1 C Silk light soy milk
1 C whole wheat flour
1/4 C Splenda
1 tsp. baking soda
1 tsp. baking powder
½ tsp. cinnamon
6 tbsp. liquid egg whites (or 3 egg whites)
2 medium mashed bananas
1/4 C unsweetened apple sauce


  • Preheat oven to 375°C.
  • Mix the All Bran together with the soy milk & lemon juice in a large bowl; let soak while mixing other ingredients (the lemon juice & soy milk will become like buttermilk and will emulsify the All Bran into a mush-like texture that will easily mix into batter.)
  • In a separate bowl stir the five dry ingredients together.
  • In another bowl mix egg whites, mashed banana & applesauce.
  • Stir the liquid mixture into the All Bran mixture; stir the dry ingredients into this mixture; then stir until all ingredients are well mixed.
  • Spoon into muffin tins (sprayed with PAM) and bake for 20 minutes.

Cals: 86 | Fat: 0.7 g | Sodium: 246 mg | Carbs: 20.6 g | Fibre: 4.9 g | Protein: 3.9 g