Is your water boring? Today is National Water Day so we are celebrating it with a few ways to change up your water because hydration is important! Drinking water replenishes the skin and assists in proper body functions in the body. It is especially important for those who work out, sweat or are out in hot weather for long periods of time, to drink water throughout the day due to the increased loss of water from the body. We all grew up knowing that the recommended amount of water an individual should drink each day is 8 cups, however, staying hydrated can depend on the individual and their body. Many people may ask if one can stay hydrated by consuming foods or other beverages then water. And the answer is YES! You can stay hydrated by drinking a variety of beverages such as tea, lemonade or coffee—the only difference between those beverages and water is the nutrition facts! So if you decide to hydrate with water, change it up and add some spices, fruits or herbs to your next glass and hydrate frequently.
Get creative with fun and vibrant combos such as
Orange, Lime and Lemon
Strawberry, Blueberries and Cucumber
Watermelon, Lime and Mint
Cinnamon Sticks and Pears
Happy Saint Patrick’s Day! With my name being Erin there’s no way I couldn’t share with you a fun recipe to celebrate the day. So here you go- my latest creation: Shamrock Spinach Pancakes
These little guys are so fun to make and only have 50 calories and 2 grams of carbohydrate per serving. The recipe and step-by-step instructions are all in my latest YouTube video above. I’d love your thoughts on my new ‘Erin’s Healthy Bites’ recipe series. Let me know what recipes you would like to see created and I will get working on them for you.
Happy Pi Day – or as I like to say ‘Happy Pi(e) Day’ because eating pie is so much more fun than just calculating Pi! Pie, however, like I am sure you know isn’t exactly a ‘health food.’ Many times pie can be packed full of unhealthy nutrients like added sugars, saturated fats, and the most scary fat of all- trans fats! So what’s a pie (or Pi) lover to do? Make your own pie of course! And before you start panicking, just know that this slimmed down version is an easy, anyone can make it, no fail recipe that’s packed full of good-for-you ingredients. So why not whip up this Mixed Berry Swirl Custard Pie and celebrate Pi(e) Day with a dessert you can feel good about!
Mixed Berry Custard Pie
- 1 (9-inch) refrigerated piecrust (make sure you choose a trans fat free option by avoiding pie crust with ‘partially hydrogenated oil’ listed in the ingredients and then follow directions on wrapping)
- ½ cup frozen mixed berries
- Lite Whipped Cream
For the custard:
- 1 1/2 cups milk, 2% or higher
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon butter
- Preheat oven to 425 degrees F.
- Bake piecrust for 10-12 minutes, or until brown. Take out of oven and let cool completely.
- In a saucepan, combine milk, sugar, cornstarch and egg. Whisk mixture until well combine then turn on medium heat. Continue to whisk until mixture comes to a boil and starts to thicken.
- Remove from heat. Add vanilla extract, cinnamon and butter. Mix well.
- Stir in mixed berries.
- Pour custard into cooled piecrust and spread evenly. Place plastic wrap over pie and chill for 2-3 hours or until firm.
- Once firm, top with Lite Cool Whip and extra berries. Cut in 8 slices and serve cold. Enjoy!
Nutrition Facts Per Serving:
212 calories, 29 g CHO, 9 g Fat, 3 g PRO, 168 mg sodium, 12 g sugar
I love having a protein rich, egg breakfast in the morning. But, to be honest, sometimes eggs by themselves get a bit boring. So this morning I decided to mix things up a bit and combine two of my favorite meals – an omelet and a quesadilla – to create a breakfast hybrid that packed in a ton of flavor, protein, and fiber to start my day off right.
The best part about this quesadilla is that almost every member of your family will love it and you can feel good about serving it to them as well! In this version, I chose to flavor the breakfast quesadilla with a variety of fresh peppers, but you can vary the vegetables to include everything from onions, to mushrooms, broccoli, or any vegetable that appeals to your early morning taste buds.
Another bonus of this great breakfast- you can make it in advance! Whip up a few batches, slice them, and then refrigerate or freeze for an on-the-go breakfast that fuels you for whatever the day brings! (And there’s no reason that this meal has to be a breakfast only option either- it can make a fast dinner for those hectic nights as well!)
Cheesy Flatout Breakfast Quesadilla
½ cup shredded part-skim Mexican cheese
4 – Flatout ProteinUp CarbDown flatbreads
1 small red pepper, diced
1 small yellow pepper, diced
1 small green pepper, diced
- Preheat oven to 350 F.
- In a skillet over medium heat, scramble eggs until cooked throughout. Remove from heat.
- Lay two Flatout flatbreads on a large baking sheet. Top evenly with diced peppers and scrambled eggs. Sprinkle cheese evenly over top and cover with the remaining flatbreads.
- Toast in oven for 5-7 minutes until flatbreads become slightly browned and crispy and cheese has fully melted.
- Slice evenly into triangles and serve warm.
- Optional: serve with a side of salsa and sour cream.
Makes 4 servings
Nutrition Facts per Serving:
Calories 195 Carbohydrates: 14gm Fiber: 6gm Protein: 16gm Fat: 8gm Saturated Fat: 3gm