Low-cal/Low-fat Cheesy Chicken Bowl

Spinach Chicken Rice CheeseThat whole Winter Storm Jonas thing really got me craving warm, cheesy comfort foods — which is kinda weird considering I don’t really eat cheese? I’m particular about what cheese i’ll eat. Cottage cheese is a favorite along with kraft cheesy shells from the box HA. So basically super healthy and super unhealthy cheese from a bag. But whatever.

If you know me you know my love for red sauce. And that it’s literally ALWAYS in my pantry/fridge. This week I have been living off of this cheesy, chicken, spinach rice bowl concoction. As usual, the recipe was a product of my laziness and my avoidance of the grocery store. Basically I already had all these things in my kitchen so hopefully you will, too:)Spinach Chicken Rice CheeseSpinach Chicken Rice Cheese I love the consistency of cream sauces, but it’s not worth all the calories and fat to me. Last summer I discovered the beauty of adding cottage cheese to my red sauce. My mom makes lasagna with cottage cheese so I figured why not try it? And oh myyyyy goodness it’s wonderful. And healthy ;) It creates a protein based sauce for those days I wanna go meatless or just don’t have any handy.Spinach Chicken Rice Cheese This recipe takes a total of about ten minutes to make. I used minute rice, so I suppose yours could take longer. Either way it’s not a big time commitment. It’s also designed to serve one, so if you have guests just multiply everything by the number of people.

keep warm xx elizabeth

+ Ingredients

  • 1/2 Cup Rice (Dry)
  • 1/4 Cup Low-Fat Cottage Cheese
  • 1/4 Cup Pasta Sauce
  • 2 Cups Spinach
  • 4 oz. Shredded Chicken
  • 1/8 Cup Kidney or Black Beans
  • Red Pepper Flakes (as preferred)
  • Dash of Salt

— Calorie Count: Approximately 380 Calories.

+ Directions

  1. Boil rice as directed on box.
  2. In a sautee pan, cook spinach in red sauce and red pepper flakes for 3-4 minutes.
  3. Add cottage cheese and cook until melted into red sauce.
  4. Add beans, chicken and rice to sauté pan.
  5. Serve and enjoy!

Spinach Chicken Rice Cheese Spinach Chicken Rice Cheese

Chocolate Chess Pie

Chocolate Chess PieI’d like to preface this post by saying if you are one of the many people who made a resolution to eat clean for the new year, this post is not designed for you. BUT if you’re a chocolate lover and willing to bend the rules,  I invite you to keep reading.

Life is about balance anyways, right? So eat a salad, take a walk, and indulge in some pie —  balance. HA.chocolate chess pieI was introduced to this  delicacy at Michael’s house. It’s his grandma’s recipe so you already know it’s gotta be good. Mom’s and Grandma’s just know all the right moves when it comes to baking. AKA pounds of cream, butter, and sugar. Chocolate Chess PieChocolate Chess PieChocolate Chess Pie Chocolate (or should i say “Choclate”.. anyone else notice Grams cute misspelling?) Chess Pie is super great because it requires limited prep time AND you get to put it in a blender. Which is just fun. Because why put kale in a blender when you could put chocolate pie in a blender? I actually tried making it with a hand mixer at first andddddd when that failed I realized it literally got blended..in a blender.

Chocolate Chess Pie bakes at two different temperature to create a crisp, flaky texture on top. To me, the contrast in textures creates a make-shift pie crust on top. The fudgey inside and flaky top is straight up heaven. And you save calories without having a pie crust on top, too. So to all you new-years resolution readers… it could be worse?Chocolate Chess PieSide Note: If you’re a local to Birmingham I HIGHLY recommend you visit Penzeys Spices^^ Penzeys is the CUTEST gem of a spice shop in Alabama. You immediately become a gourmet chef just by walking in. Plus, I feel like I gain major cool points when I’m browsing their spices. I could just be weird, but if you’re a foodie you know what I’m talking about. Chocolate Chess Pie

chocolate chess pieGood luck resisting this baby, and thank michael’s grandma when you make the right decision to cave ;) Enjoy!

+ Ingredients:

  • 1 1/2 Cup Sugar
  • 3 Tablespoons Cocoa
  • 1 Cup Carnation Milk (Light)
  • 3 Eggs
  • 1 Teaspoon Vanilla
  • 6 Tablespoons Butter
  • Dash of salt
  • Pie Crust

+ Instructions:

  1. Preheat oven to 350 F.
  2. Place pie crust into pan
  3. Add all ingredients into a blender and blend until smooth.
  4. Pour into pie crust
  5. Bake for 30 minutes at 350, then bake 20-30 more mins at 300.

xx elizabethChocolate Chess Pie Chocolate Chess PieChocolate Chess PieFAIL^^

Brussels Brussels Brussels

Roasted Brusselstoo late for a thanksgiving post? nah. i mean, people start listening to christmas music in october so clearly switching the holidays around is not too frowned upon.

i had three friendsgivings this year… THREE. basically that is to say I had some serious food comas but also some serious foodie moments like oh i need to post this {!!!}thanksgiving platebrussel sproutsis it odd that one of my favorite dishes was the brussels sprouts prepared by my dear friend, kelly? creamy casseroles and sweet potato pies will always be thanksgiving classics/favorites, but it was refreshing to spot a healthy dish to add to my plate. after all.. i had to celebrate this holiday four times (once with the fam), so.. not tryna gain ten pounds here.brussel sproutsi am a self proclaimed connoisseur of brussels sprouts. or maybe i’m just picky.. but these were the bomb. and SO easy to make. when it comes to healthy/clean recipes i’m all about quick and easy.

ever been all excited to make the “best skinny chocolate cake” recipe you find on pinterest and they ask you to casually toss in some xanthan gum? i’m sure xanthan gum tastes great but what? no. none of that in my cabinet. i’m 100% about convenient cooking.sweet potato casserole sweet potato casserolepumpkin cakebrussels sprouts also offer some great health benefits you can check out {here} i hope you enjoy these babies as much as i did!

x elizabeth

Ingredients:

  1. 1 1/2 pounds Brussels sprouts, trimmed and halved
  2. 6 garlic cloves, thinly sliced
  3. 3/4 cup fat-free, lower-sodium chicken broth
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon freshly ground black pepper

Directions:

  1. sauté brussel sprouts for 4 minutes. add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently.
  2. add the chicken broth, and bring to a boil.
  3. cook for 2 minutes or until most of the broth evaporates and the sprouts are crisp-tender, stirring occasionally.
  4. Remove from heat and sprinkle with salt and pepper. cream of chicken casserolesweet potato casserolethanksgiving sides

 

 

Skinny French Onion Dip With Veggie Chips

Skinny French Onion DipFall has officially begun so cue me eating everything in sight. Kidding. Kinda? What is it about cold weather that makes us crave fatty, comfort foods? Fall weather also makes me crave my bed, a massive blanket and an overwhelming amount of tea/coffee. Really the only thing that can force me to be social during these chilly months is a football game paired with good food and better company. skinny french onion dip with sweet potato and zucchini chips skinny french onion dip with sweet potato and zucchini chips If we are being completely honest here, about 10% of girls genuinely enjoy watching the football game and the remaining 90% of us are there for the food. Tailgates have THE best food selection hands down. Mini sandwiches, casseroles, wings, cheese platters, and of course chips and dip. I mean that covers all the major food groups, right?

The biggest challenge when creating a healthy recipe alternative is tricking the guys into not noticing. Boys can always tell if any sort of fat or calories have been removed. They have a radar I promise.skinny french onion dip with sweet potato chips and zucchini chipsWhile peanut butter and chocolate may be my number one food pair, chips and dip have to be my second. I don’t know why us girls have such a thing for chips and pretty much any sort of dip but I think it’s programmed since birth. Spinach and artichoke dip, salsa, queso, hummus, you name it. But today is all about skinny french onion dip. Oh yes.

This french onion dip has been skinnified with chobani greek yogurt because everything tastes better when it’s #madewithchobani :)homemade sweet potato chips and zucchini chipsI paired my delicious french onion dip with homemade sweet potato chips and zucchini chips to keep the healthy theme going. If your fellow tailgating friends aren’t ready to take that big of a leap you can use pretzels, pita chips or tortilla chips instead.

I let my boyfriend and family sample the dip when it was complete and let me tell ya, it was a huge hit. No one even noticed it was healthy because it tastes like an exact replica of a full-fat dip. The only fat in this recipe comes from a small amount of olive oil (monounsaturated fat) which is the kind of fat your body needs. I hope you all will bring this dip to your next tailgate (or party) and tell me the reactions you get! Also, be sure to check out Chobani’s  recipe section for more skinny recipes like mine :)

skinny french onion dip chobani

Ingredients For Dip

  • 1.5 tbsp olive oil
  • 8 oz package of chopped onion
  • 1 tbsp chopped garlic
  • 1 1/2 cups fat free Chobani plain greek yogurt
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic salt

Directions

  1. Sauté the onions in olive oil over medium-high heat.
  2. Once they begin caramelizing, reduce the heat and let them simmer. Stir every few minutes to make sure they don’t burn.
  3. Add the garlic and sauté for 1-2 more minutes.
  4. Remove from the stove and place mixture in a mixing bowl to be refrigerated for 10-15 minutes. Set aside a couple tablespoons of the mixture to top the dip when it’s complete.
  5. Add the yogurt, Worchestershire sauce and garlic salt to the mixing bowl with the caramelized onions.
  6. Stir until the mixture is evenly combined.  Taste, and season with additional salt and pepper or extra worcestershire if needed.
  7. Top with remaining caramelized onions and serve immediately.

Ingredients For Chips:

  • Sweet potatoes (as needed)
  • Zucchini (as needed)
  • Olive oil spray
  • Salt

Directions:

Thinly slice sweet potatoes and zucchinis. Place on cookie sheet. Spray with olive oil and dust with salt. Bake at 400 for 30 minutes, flipping them halfway through. Frequently check on the chips so they don’t burn. Cooking time depends on thickness of chips.

healthy chips

 

 

 

 

Roasted Chickpeas

Roasted ChickpeasFootball season is in full-force which means beer, cheese dip, and calories on top of calories. Now I’m not saying I won’t dive head first into the rotel dip when I show up at a tailgate, but having healthier options makes me feel less guilty when I realize I single-handedly finished the entire bowl.

spicy roasted chickpeasspicy roasted chickpeasWhen I heard nuts.com was looking to share healthy tailgating options I was pretty darn excited. I wanted to think outside of the box and somehow that landed me at creating two recipes for roasted chickpeas. Before you exit out of this post like “LOL chickpeas at a tailgate??” hear me out…

This weekend I took my dad to the Titans game for his birthday and all around me I saw hotdogs, pizza, and nachos. Oh and of course beer, beer, and more beer.  The most popular “side” however, was a good ole classic bag of peanuts! garlic roasted chickpeasI add peanuts, almonds and cashews to just about everything so I was totally on board with this peanut/football trend. But what about all the poor souls with peanut allergies? Let’s just take a moment of silence for them because peanut butter is a glimpse of heaven. You think I’m kidding. No, I’m not. These unfortunate souls were my inspiration for both spicy chickpeas and garlic chickpeas!roasted chickpeas seasoning garlic roasted chickpeasI love having a crunchy, salty snack to munch on mindlessly while I anticipate what is going to happen next in the game. (I’m a nervous eater) I’m also a grazer so roasted chickpeas are a great option for me when I’m not hungry enough for more buffalo wings, or really hungry at all, but still find myself patrolling the table of food. While most tailgate snacks will counteract all the hard work you put in at the gym during the week, these little gems will not!roasted chickpeasChickpeas are a great source of protein, fiber, vitamins and minerals. They also contain no saturated fat but are oh so satisfying. So,  at your next tailgate I highly recommend placing out a bowl of these flavorful roasted chickpeas alongside your bowl of peanuts or trail mix.

Ingredients:

  • 1 can chickpeas
  • Olive oil cooking spray

Garlic Seasonings:

  • 1/2 tsp garlic salt
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • ¼ tsp fresh cracked pepper

Spicy Seasoning:

  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp garlic salt
  • 1/4 tsp sea salt

Directions:

  1. Drain and rinse your chickpeas in the sink. Remove any loose skins off of the beans, but don’t worry about taking them all off.
  2. Evenly spread your beans out on a paper towel and pat them dry. (Some websites say you need to dry them for 30 mins or so, I popped mine right in the oven and they were super crunchy.)
  3. Preheat oven to 415 F.
  4. Line a cookie sheet with foil.
  5. Evenly spread your towel-dried beans on the cookie sheet
  6. Bake for 40 minutes, stirring them around every 10-15 mins.
  7. After baking, quickly transfer to a bowl and spray with olive oil cooking spray.
  8. Toss the chickpeas in the seasonings and coat well.spicy roasted chickpeas

Did I win you over or do you still think I’m crazy?

Happy tailgating!

elizabeth, x

Cod Creole

Cod Creole Recipe Peppers Onion Tomato

Cod Creole recipeWhile I’m at school, my diet is mostly comprised of grilled chicken or deli sandwiches. Rarely do I get the luxury of any type of seafood, which is very unfortunate because shrimp miiiiiight be my favorite protein. (if you don’t like seafood you’re wrong)

My mom makes a quick and easy Cod Creole and it’s one of my favorite dishes when i’m home. We buy the vegetables already chopped, too, which makes for an even easier prep and clean up! I love meals that look impressive but are actually super simple. Can anyone say date night? fresh peppers and tomatoes cod creole   Like I said, we bought the assorted bell peppers already chopped up and the onion already diced as well. Some might call this cheating, I just think it’s smart. They might be a little more expensive, though, so you should probably check that out if you’re on a tight budget! (chough, me, cough.) I LOVE peppers so I would probably buy them whole to have extra to snack on anyways :) Peppers and hummus, peppers and guacamole or sauté them up for fajita tacos! You can’t go wrong. I love that you still get the crunch without all the fat and calories from tortilla chips or pita chips.fresh peppers and tomatoes for creolefresh peppers and tomatoes cod creole If you haven’t tried cod before I HIGHLY recommend it. It’s an excellent low-calorie source of protein (4 oz has 21 g what!) and just like most fish, it contains a good amount of omega-3s to improve heart health and reduce cardiovascular disease. OH and it tastes great, too. ( The most important factor ) Its a pretty mild flavor with a delicate/mild flaky texture.

Okay so now for the recipe…

Ingredients:

  • 1/2 cup onion
  • 1/2 cup peppers
  • 1 can chopped tomatoes
  • 1.5 1bs cod
  • spray butter
  • salt & pepper

Instructions:

  1. Preheat the oven to 350 degrees.
  2. While the oven is preheating, chop the onion and peppers.
  3. Spray a baking pan with Pam or Olive Oil and place the cod in the pan. Sprinkle with salt and pepper.
  4. Bake the cod for 30 minutes.
  5. While the cod is in the oven, sauté the onion, peppers, and tomatoes on the stove until tender.
  6. Once the cod has been baking for 25 minutes, pour the mixture onto the fish and bake for the remaining five minutes.
  7. Serve and enjoy!

What’s your favorite way to cook fish? Submit your recipes in the comment section below!

Cod Creole Recipe Peppers Onion Tomatofresh peppers and tomatoes cod creole cod creole recipe cod creole recipe

– elizabeth

Food and Worship

I’m sure many of y’all have noticed the title of my blog, Faith and Fitness, and you may be wondering why that’s the title since I primarily post about food and nutrition. I’ve been asked a couple of times and would love to clarify.
Worship + Reverence ::
rev·er·ence
ˈrev(ə)rəns/
“A feeling or attitude of deep respect tinged with awe and the outward manifestation of this feeling.”
Worshiping God, then, is an outward display of awe and respect directed to the Lord.
so whether you eat or drink 1 corinthians 10:31
 To me, food is an art, and art is a form of worship. As a believer it is important to turn everyday activities into opportunities to worship God. Art is a form of communication, it isn’t just something that looks pretty. I’m sure if you talked to any form of artist: musician, painter, sculptor, chef, photographer, etc. they will tell you, if they’re a believer, that what they created wasn’t done by them but rather through them by the Holy Spirit. God is present during the process and in the outcome. When I am hit with inspiration, it’s not my own idea but God communicating with me.

The Lord blessed me with a passion for food as an art form. This includes food styling, food photography, creating recipes, baking, blogging, etc. How you use the gifts and passions The Lord has given you is how you can show reverence towards him. I choose to create mostly healthy food to promote a healthy lifestyle and instill knowledge in others. Creating recipes, writing posts, taking pictures, and everything else that goes into my blog also releases anxiety for me and puts me at peace. When you feel at peace that is the Holy Spirit. While my blog may appear as simply a food blog to some people, it’s much more to me.

Food and fellowship go hand in hand. Not always, but many social events include food. It brings people together and helps us grow in our relationships. Think of how many meaningful conversations have occurred while food was present. I’m not saying food is the sole reason, or that there aren’t other ways to build relationshpis, but everyone enjoys a nice meal or homemade dessert. After all, food is kind of necessary to live!

Lastly, since the blogging process has so many stages, it forces me to appreciate small things. When you’re thinking about what pictures to capture, you begin finding beauty in little things. I know that sounds extremely cliche, but it’s true. How often do you stop and admire things around you? I don’t claim to be a photographer, but I do enjoy taking pictures. It’s becoming one of my passions and it’s a hobby of mine. Because I am taking so many pictures, I tend to think in snapshots. I mentally capture images of things I see that are beautiful to me. Normally I wouldn’t have taken the time to appreciate them, but God has created so much around us we often forget how much thought he put into every detail.

I hope this post helped you better understand the reason for my blog title. No, I don’t write many posts strictly about my faith, but I do know that God is present throughout the process of each and every one.

Below are some pictures I captured a while back. They are very hodgepodge, but just some things that caught my eye. I hope you enjoy them.

elizabeth :)cracked egg shells lazy sunday puppy dog fresh blueberries nature flowers photography nature flowers photography nature bird feeder