Kaylee is so happy! Today was her first day back to the swim team {they switched pools for the winter and it was too far away to take her and still take Mantha to practice also.} I have a feeling I'm going to have one very sore 10 year old tomorrow. As a fitness enthusiast and personal trainer I'd love to know how many calories she burns during one practice. But no matter what, she burns a bunch. And every athlete needs a nutritious meal after they exercise. What's a better nutritious meal than QUESADILLAS???
The kids and I have been craving Mexican for a few days and Vegetarian Times Magazine did a piece with various quesadilla recipes.
One of the things I love about quesadillas is that they are so versatile. There are over handful of different tortillas to choose from, dozens of different cheeses, hundreds of different filling options and thousands of different combinations you can put it all together with.
But, in the fashion that my recipes for this blog have been going recently, something went wrong when I made this. I opened up my bag of tortillas and they were moldy. I had bought them the same day! I was so annoyed. But, today I wasn't going to let that get me. I took one of the tortillas I bought for Ken and the kids and made this quesadilla into a quesadilla salad. I baked the tortilla into a shell in my tortilla shell bowl that my mother gave me for Christmas. If you don't have one you can always bake the shell flat.
Creamy Mushroom Quesadilla Salad
adapted from Vegetarian Times
- .5 small onion, chopped
- 8 oz. white mushrooms, sliced
- 1 tsp. ground cumin
- 1 oz. fat-free cream cheese, softened
- .25 cup grated sharp Cheddar cheese
- 1 8-inch fat free tortilla
- Fresh spinach
- Your favorite salsa
- Fat free sour cream
- Preheat oven to 450, spray tortilla bowl mold and fit tortilla inside
- Bake for 10-15 minutes until lightly browned
- While the tortilla is baking, saute mushrooms and onions.
- Turn off heat and stir in cumin, cream cheese and cheddar until the cream cheese coats the mushrooms mixture and the cheddar cheese is melty.
- Take tortilla out of the mold and fill 3/4 of the way full with spinach
- Top with mushroom mixture and garnish with salsa and sour cream.
What's one of your family's favorite after workout meals?
Bananas. One of my most favorite fruits. I actually eat a banana 6 mornings a week (occasionally 7.) So when I found out that today was National Banana Bread Day I couldn't help but jump on it! I wanted to put my own spin on the day though. Banana Bread Pops using my new never been used cake pop pan.
Why make pops? Well, for one, I wanted to use my pan and since we are on the health train in this house, cake doesn't make an appearance often anymore. I also like to do things differently. I like to be unique. Plus, it's conveniently pre-portioned for you!
This recipe was taken out of my handy-dandy very loved Cook This, Not That! 350 Calorie book. It made 36 cake pops and one large muffin. For the nutritional I just put in 36 servings so, it's actually a bit lower in calories then the facts say because I'm betting the muffin was equal to 3 or 4 pops.
Ingredients
4 large ripe bananas
3/4 cup grated carrots (you could also use zucchini, but if you do make sure you squeeze out all the water)
2 cups white or whole wheat flour (I used 1 cup of each)
1/2 cup greek yogurt (I actually used fat free vanilla regular yogurt)
Egg substitute equivalent to 2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
Direction
- Preheat oven to 350
- Mash your bananas (I like to give them a whirl in my food processor to make sure they are fully smushed)
- Mix together the bananas, yogurt, egg substitute (or egg whites), and vanilla
- In a separate bowl mix together carrots, flour, baking soda and baking powder.
- Stir dry ingredients into the wet
- Spray your cake pop pan and fill each hole with batter
- Bake for 25-30 minutes until done
- Let cool in the pan for 10-15 minutes and then place on a cooling rack
- Repeat steps 6-8 until all your batter is gone.
Look at the calories. It's crazy! Only 44 calories per serving and 0.1 gram of fat! These are going to be my new snack for after the gym.
