How do you weigh your food?

I discovered something interesting this past weekend that got me thinking!?! I use yams or sweet potatoes for one of my starchy carbs during my day and the amount changes weekly. This particular day I needed 108g of yams/sweet potato. I normally have been taking the easy (lazy) way to cook them and putting them into my slow cooker when I cook my meats. When I weigh them out I get about 2-3 1″x1″ cubes – hardly enough to even count! And trust me some days I think “what is the point!” but as the weeks go on I will take every gram I can get.

This time, I used my new fancy Spiral Vegetable Slicer to make sweet potato curly fries. I was super excited and I believe I used 2 small sweet potatoes to fill a baking tray. I popped them into the oven for about 10 mins, watching carefully because they cut very thin. When I took them out to weigh them, to my surprise the WHOLE tray weighed 107g. How could this be??

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Yes, it was too good to be true – but luckily I found that out AFTER I ate them – LOL! I thought that maybe I had weighed them wrong before – out of the slow cooker with all the extra moisture. But no sadly, that is the correct way to weigh them and the way I had done it in the oven dehydrates them so the macros would be as if you are eating the whole sweet potato – obviously right?!!

Here is an article I came across that explains it as well – The Right Weigh and the Wrong Weigh: Should Food be Measured Before or After Cooking?

Oh gosh, I hope my Mom doesn’t read this! Hasn’t she taught me anything! And geez my husband too, I can see his head shaking already….oh well! Learn something new everyday I say!

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Miracle Noodles

Have you tried these yet? I found them at my local Choices Market, but you can get them at a Low-Carb store as well. There are a few different flavours and I tried them all. Super good to add to stir-fry, which is my nightly ritual – just can’t get sick of it!

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Cooking Instructions
  • Open the bag and rinse thoroughly with cold water for 30-60 seconds.
  • Boil Noodle for one minute
  • Put noodles in pan, heat until dry, and then add to a stir-fry or any countless other number of recipes. That’s it! Enjoy!

 

Who I follow – Recipes

These are some of my favourite sites for recipes that I follow and refer to often. Check them out!

http://www.elanaspantry.com/

http://stupideasypaleo.com/

http://www.getcrocked.com/

http://www.againstallgrain.com/

http://nomnompaleo.com

http://www.proteinpow.com/

http://www.grassfedgirl.com/

http://www.fitnesstreats.com/

http://www.savorylotus.com/

I will try to update as I think of them! Enjoy!

Quinoa Hummus

I had some chickpeas sitting the in cupboard that I wanted to use, so I thought that I would try to make my own hummus. I have high-jacked my Mom’s food processor until I get my own. I want to try to make use of it while I have it. We are trying to eat more raw veggies and avoiding store bought dips and salad dressings, so homemade hummus was right up our alley!

1/2 cup water

1/4 cup quinoa

One 19oz can chickpeas, drained and rinsed

1/4 cup water

1/4 cup fresh lemon juice

2 Tbsp tahini

1 tsp minced fresh garlic

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp cayenne pepper (optional)

1 tsp minced fresh parsley (optional)

Bring the 1/2 cup water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid, fluff with a fork and set aside to cool.

Combine the chickpeas, 1/2 cup cooked quinoa, 1/4 cup water, lemon juice, tahini, garlic, cumin, salt and cayenne pepper (if using) in a food processor or blender.

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Puree until smooth. Place in serving bowl and garnish with parsley (if using).

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Serve with vegetables, crackers or pita wedges. Refrigerate leftovers for up to 2 days.

Carrot Spice Muffins

This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!

1 1/3 cup quinoa flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

2/3 cup raisins

2 large eggs

1/2 cup packed brown sugar

2/3 cup plain yogurt

2 1/4 cup grated carrots

Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.

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Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.

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Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.

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Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.

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“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!