Wednesday, January 18, 2012

Easy Homemade Frozen Yogurt

Some friends and I recently took a trip to the mall to do some shopping for our upcoming trip (9 days away..woohoo!). Smuthered with the smell of mall Chinese food, Annie's pretzels and fresh baked pizza we decided that we needed a little snack.  Doing our best to stay within our healthy guidelines we decided to go to Red Mango for all natural frozen yogurt. This self serve frozen yogurt bar was amazing, you chose your flavor, then chose your topping, then you enjoyed. Their flavors included plain, vanilla, peach, mango and key lime. I mixed the plain and key lime and topped it with fresh blueberries, raspberries and graham cracker crumbs..delish!

I haven't been able to stop thinking about this yummy dessert so I decided to try to re-create it and I have to turned out pretty darn good.

Raspberry Frozen Yogurt
1 (12 oz) bag of frozen raspberries
1 cup of plain yogurt
1/4 cup agave nectar (or honey)
1/8 cup raspberry or lemon liquor

Blend all ingredients in a food process until smooth..adding more liquid as needed.
Serve right away or transfer to a large bowl and freeze overnight for "hard ice cream" texture.

Raspberry Frozen Yogurt

Monday, January 9, 2012

Happy New Year!

Happy New Year and here's to a healthy start!

I joined a gym...over the past few weeks I have sporadically been going and sporadically making up excuses on why I can’t go. This week I decided was going to be the kick off; the week that I made a schedule and packed my clothes in the morning to bring with me to work with no excuses on why I cannot make it! The attempt was a failure as the Zumba instructor of the much needed Latin exercise class did not show up. So I went tanning instead L..Which was also much needed (he he).

When I got home the chore of making dinner approached me. A healthy and hearty Barley and Red Bean Soup will hit the spot and wash away all guilt from not working out today.

Barley and Red Bean Soup
1 tbsp olive oil
2 carrots
2 stalks celery
1 onion
½ cup frozen corn
1 tsp dried rosemary
1-cup pearl barley
1 can of red beans, drained and rinsed
1 cup crushed tomatoes
8 cups chicken stock (or beef)
Salt and pepper to taste

In a large soup pot add oil and heat on medium. Add carrots, onions and celery and sauté for 5 minutes. Add corn, rosemary and salt and pepper, stir and sauté another minute. Add tomatoes, barley and red meats, stir and sauté another minute. Add chicken stock, reduce heat and cover for 50-60 minutes or until barley is tender. Serve with a sprinkle of Romano Cheese.