The Skinny on Skinny

So for anyone who keeps themselves completely removed from the media (and most likely lives in a box), Lady Gaga has recently gained some weight which has gained a LOT of attention in the media- mostly negative, but the truth is, she is actually still a healthy weight for her body size! This brings me a point I found worthy of dedicating an entire blog post to (which is a pretty big deal since there is no recipe or product etc.!), but here goes- Just because it seems like every celeb showcased in the media is a stick, doesn't mean they are healthy. Our goals should not reflect a desire to look like these fake bodies. Instead, set realistic goals to look, feel, and be healthy! Lady Gaga should be an example for the other celebs out there- she may have gained weight, but she is still healthy- she eats healthy, has a good amount of muscle on her, and isn't ashamed of having a little extra cushion! Good for you, Gaga!

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Skinny Skins

Confession: TGI Friday's Potato Skins used to be about my favorite thing in the world. I could eat the whole order by myself with ease! Something about the crispiness of the skins and the melted cheese (I always opted for no bacon, as it I was somehow being "healthy") dipped in honey mustard was a real treat for me. Anyway, the other night when making a batch of my usual Butternut Squash Casserole, I was peeling the skin away and throwing it away, and I got to thinking about what a waste it was to just throw away the skins, so I vowed next time to try peeling the skins away and making a chip with them, and boy, I astound myself sometimes- Delicious and resourceful- how could you go wrong?

To make Skinny Squash skins, you will need:
The skin of a butternut squash (whether you want to use a peeler and peel the skin off prior to cooking or cook the squash and then use a knife to carve the "meat" away from the skin is totally up to you- I did the latter)
Spices of choice (Want savory? Go with garlic and onion powder! Need something sweet? A little cinnamon/stevia blend works great too!)
Optional: Cheese to melt on top

To prepare, simply spray a baking sheet with non-stick spray, lay your seasoned skins out, and bake on 250 until the skins get crispy. Baking time will depend on your oven and if you opted for the first or second peeling option). You may wish to spray the actual skins themselves with the cooking spray to make them really crispy- all you need is a little spray! It will also help the spices to stick! If you're melting cheese over your skins, add the cheese about halfway through cooking! Serve with sauce of your choice! Tiny Tummy, as mentioned above, is partial to good ole honey mustard!

P.S. Sorry for the bad picture quality- I was just SO eager to dig in that I didn't even check to see if the pictures came out good before I posted! Pin It

A Truly Paleo Burger

Other than bacon, beef and cauliflower seem to be the two most favored ingredients on the Paleo diet- Beef because it's a succulent meat, and cauliflower because it works great as a swap for many Paleo-no-no's such as rice, potatoes, and other grains/carby veggies (think cauli rice, mashed faux-tatoes, etc.) Anyway, this burger recipe has BOTH of those, making it a true Paleo Burger in my opinion. And hey, for all of you passionate Paleo people out there, if you're feelin' frisky, I won't be offended if you add some Bacon to your burger to really incorporate all the Paleo fav's.

To make this big juicy burger, you will need:

4oz lean ground beef (my new 96% fat-free ground beef from Trader Joe's never disappoints)
1/4 cup cauliflower (microwaved and pureed in a food processor)
2T  BBQ Sauce, mustard, salsa, Hot Sauce, tomato sauce/ketchup, or any other sauce of your choice (I am partial to BBQ sauce, but that's just personal preference)
Spice is up to your liking! (A pinch of any/all of the following: garlic and onion powder, paprika, cayenne/chili powder/red pepper flakes, cumin, dehydrated garlic and onion flakes, fresh cracked pepper

Simply combine all of the above ingredients in a bowl, form into patties, throw 'em on the grill, and eat up! I served mine over lettuce, tomato, and 1/2 a Fiber One English Muffin (okay, so not so Paleo, but I've eaten it over leftover Cauli-mash in the past and it is just as good!) Pin It

Tiny Tummy Takes on Twitter!

I've finally given in: Tiny Tummy is now a Twitter account! While I use Twitter for my personal life (and my classes actually), I've finally created a Twitter account for Tiny Tummy! Follow me at BETinyTummy (BigEyesTinyTummy was too long :(), but I figure this has some metaphorical value also- BE the Tiny Tummy ;)

I'll be tweeting all sorts of food news, recipes, blog posts, etc. and maybe even hosting a Twitter contest or two! In the meantime, follow the account, and if you're feelin' frisky, tweet at me what products you'd like to see reviewed, a recipe you're dying to see made over, or anything else you may want to see on the blog! Pin It

Very Egg-citing!

Seriously- Trader Joe's has become my new favorite place. They have everything and their products are generally pretty healthy. I was really in the mood for egg salad the other day, and I remembered a long lost favorite of mine- Trader Joe's Egg White Salad with Chives!

First of all, the entire container has only 100 calories and a whopping 14g of protein! Paired with some high fiber crackers or high fiber bread, you've got yourself a delicious lunch! And I'm a huge fan of their use of turmeric to give it that nice yellow color to mock true, fatty egg salad! I usually crack a little fresh pepper over mine, and it's a perfect lunch to take with you to work, school, etc.

Yay Trader Joe's- you never disappoint! Pin It

Taco Tuesday: Chipotle Burrito Bowl Swap

As an NYU student, you basically don't go a single day without seeing someone eating Chiptole. For whatever reason, this chain has gained immense popularity. I guess it's an upscale Taco Bell with fresher ingredients, but generally, their meals aren't exactly healthy. (Though I am a fan of the fact that they post their nutritional stats!)

Anyway, from what I gather from my observations, their most popular menu item (at least among the NYU student clientele is the ever-popular burrito bowl!) And luckily, it is quite easy to make-over!

And their photo just cracked me up- a bowl filled with dreams..... and most likely indigestion :\

Anyway, to make Tiny Tummy's Burrito Basket (wouldn't want to rip them off completely!), you will need:

1 cup Lettuce (Romaine, spinach, mixed greens- anything will do!)

2oz prepared spelt (or brown rice if that's more accessible)

2-3 oz shredded grilled chicken breast (I made mine quickly in a pan with just a little pepper, onion powder, and paprika since I had finished off my last batch of homemade taco seasoning, though if you're feelin' frisky, season away with Tiny Tummy's Taco seasoning for an added burst of flavor!)

1-2oz shredded reduced fat/fat-free cheddar cheese (I actually didn't have shredded cheese on hand, so I just broke up a fat free cheese slice- the college-student in me at work!)

An assortment of "fajita veggies" (peppers, onions, mushrooms, etc.)- sauteed with some taco-esue spices- cumin, paprika, garlic powder, cayenne/chili powder, onion powder, etc. (refer to the taco seasoning post for exact measurements!)

2 T Oasis Black Bean Dip or good ole' black beans

3 T Salsa for Dressing

Optional: Top with Guac, Salsa, Sour Cream, Corn, etc.

To prepare, simply toss it all into a "basket" (or bowl- I won't tell!), top with salsa and any additional fix-ins, and eat up!

Oh, and P.S., using Chipotle's online nutrition calculator, I computed what the equivalent of the above bowl would look like, and it came out to 655 calories. The version above contains around 350 calories (depending upon the exact amounts and ingredients you use) and has more than twice the amount of fiber thanks to our spelt-y friend! (Disclaimer: The nutrition info does not include guacamole, sour cream, or any other additional toppings for either recipe!)

Optional: Top with Guac, Salsa, Sour Cream, Corn, etc.

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To Bun or Not to Bun (Burger Joint Survival Guide)

If you find yourself at a burger joint, and it's almost inevitable that you will be treating yourself to a burger, it doesn't have to be a complete disaster for your waistline. While, yes, the patty itself is more than likely filled with unnecessary fat and calories, there are three simple tips to lighten up any burger.

1. No fun in the bun: This brings us to our post title- to bun or not to bun! That is the question. At a burger joint, if you skip the bun, you're probably cutting at least 1/3 of the calories (which are more than likely empty carb calories unless they have some impressive whole grain bun). For me, there's no fun in the bun. Ask if they can wrap it in lettuce- lots of burger joints have embraced the lettuce wrap! If they say no, just skip it altogether!

2. Toss the Sauce: Some burgers now contain fatty, mayo-based sauces, and let's be honest- a good burger shouldn't need it! A juicy burger has enough "sauce" on its own, so say no to that ooey gooey fatty sauce (or if you have to have it, get it on the side and spread a teeny bit on to get the flavor!)

3. Sharing is Caring: This rule is tried and true. If you're ordering a burger at most burger joints these days, it contains twice the amount of beef that a serving would allow for, so share it! Not only will your tiny tummy thank you, but so will your wallet! If you eat it slowly and really enjoy every bite, you won't even miss the other half! Pin It

The Battle Royale: Fresh V. Frozen

One of my friends recently asked me what my take on frozen veggies was- are they nutrient-deprived? Does it defeat the purpose of eating vegetables from frozen packaging? So, Tiny Tummy here to give my take on the battle between fresh and frozen!

Personally, I don't see a problem with using frozen vegetables- or fruits, meats, breads, etc. for that matter. What's important is to make sure everything is thawed properly! Vegetables and fruit, if frozen properly, actually retain their nutrients! The problem arises when they are thawed improperly (ie: if you over-microwave your veggies, chances are, you're losing some of the nutrients.) Also, I'm not sure I would serve thawed frozen vegetables as a crudite platter (duh!); however, sometimes, frozen vegetables may even be more nutritious than their fresh friends! When veggies are picked to be frozen, they are actually locked in a nutrient-dense phase, whereas some fresh veggies lose their nutrients in the transportation process from farm to grocery store to stove!


One major caution though: Be careful to read the packaging: as far as frozen fruits are concerned, some have added sugars, which you DEFINITELY want to stay away from. Also, taste wise, I find fresh fruit has quite a different taste from its thawed counterpart. If you're cooking with/baking/pureeing said fruit, it shouldn't matter, but if you're popping a handful of berries, you will most likely taste a significance, so while berries may be a bit pricey (especially now that they are not quite in season), I still say it's worth shooting for the fresh guys! And don't buy the vegetables frozen in some sort of ooey gooey sauce- just cause there are veggies tossed in, doesn't make it any healthier than pouring that yucky sauce on anything else!

Basically, if you're eating raw veggies or fruit as a snack, I wouldn't suggest the frozen ones simply based on taste, but to cook with, I see no problem with grabbing a bag of frozen peas or broccoli for convenience and to make sure you have veggies on hand! Pin It

BBQ Chicken Bites

For one of my classes, I read a series of articles about McDonald's and how in some cultures it is definitive of a family meal. Blech! (Just a fun fact I thought I'd share in light of this recipe)- Anyway, reading about McDonalds got me really in the mood for some McChicken! But really, what I loved about McDonald's growing up was dipping the chicken in BBQ sauce, so I guess I was really craving some good ole' BBQ sauce- which brings us to this new simple chicken nugget replacement recipe!

Really, I just cut up some chicken tenders, coated them in BBQ sauce mixed with a dash of onion powder, garlic powder and paprika, tossed some veggies in there, laid them on a piece of tin foil, sprinkled some dehydrated onion and garlic on them, popped them in the oven at 350 for 15-20 minutes, put them in the broiler for 2 minutes to get a crispy coating on top, and ate up! If you're really craving BBQ sauce like I was, you can even dip the bites in more BBQ sauce! 

P.S.: Tiny Tummy used Walden Farms BBQ sauce, but feel free to use any BBQ sauce you like! And, if you're feelin' frisky, and more of a honey mustard person, use honey mustard instead! Pin It

Shocking Faker Alert!

A very sad day for this Tiny Tummy! While I had read a few rumors in the past that our friends (turned enemies!) at Arctic Zero might be fudging their calorie counts slightly, but current research shows it is quite a bit more than a slight exaggeration! They boast 150 calories per pint of froyo, and it turns out that number may actually be up to 46% higher! Um, at that point, why don't I go for some of Ben and Jerry's new Cannoli ice cream?! (okay, maybe not that bad, but still!) The company is currently being sued for their false advertisement! Hopefully the end result will be a yummy concoction with 150 calories per pint as opposed to just updating the calorie info (a girl can dream right?)

Check it out here!

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Fibrous Fall Favorite

While the start of fall means getting back to the ole grind with classes, interning, etc., it also means the return of some of my favorite seasonal veggies! A variety of squash is especially popular in the fall, including one of my favorite pasta replacement- spaghetti squash!

While it takes a little more work to prepare a spaghetti squash than to just boil a pot of pasta, it is SO worth it! Spaghetti squash only has 41 calories per cup so you can have a HUGE bowl of pasta without any guilt! To cook a spaghetti squash, simply pierce it, and roast it in the oven for about an hour on 400 degrees, (or until you can cut through it). Then, slice it in half and remove the seeds. If it is ready, you should be able to take a fork and shred the insides to form the spaghetti as you see pictured above. If the insides are still too hard to shred, put it back in the oven for another 20 minutes to allow it to soften more. Cooking time really depends on your oven. You can make any traditional pasta dish using spaghetti squash in place of normal pasta. As you can see, I was feelin' frisky, and made a mushroom/tomato sauce for my first bowl, and a cheesy-squashy bake for my next. Don't be afraid to experiment! 

Do you have a favorite spaghetti squash sauce of choice?  Pin It

Inside the Box (or Bag!): Al Dente Noodles

Lately, especially with the construction that has been taking place in my house, pasta has become an easy meal to just throw together. Often, it is assumed that pasta is automatically a carb-y, caloric, diet-ruining dish, but it doesn't have to be! While pasta in restaurants often fits this description perfectly, that is because it is most likely a GIGANTIC portion with an unhealthy sauce, but the beauty of making your own pasta is you're in control of how much you make, what goes on it, and of course, what pasta you use!

We all know Al Dente's Garlic Fettuccine is one of my faves, but upon visiting the new Fairway that opened up locally (I'm in love by the way!), I actually came across a bunch of other varieties of Al Dente's pasta and decided to try it out. Pictured below are the lemon pepper fettuccine and the spicy sesame linguine (not low carb, but Daddy Tiny Tummy has to eat too, and carb-conscious he is not!). Both are pictured prior to being cooked, though they don't puff up like some pastas do, so their appearance doesn't really change.

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Let there be Lentils

Growing up, my dad made the best lentil soup, and while I'm not much of a soup person anymore, I still love me some lentils (a fav at Indian restaurants too!) I bring this up because the other day, on a whim, I decided to buy a bag of lentils to eat as a side dish instead of my usual spelt or freekeh, and let me be the first to say, success! Who knew lentils cook in like 10 minutes?! It couldn't be easier- you could even make a larger portion and eat that as a main meal- they pack an IMPRESSIVE amount of fiber and protein, and are actually an impressive calorie bargain!

Anyway, for my first attempt with lentils, I kept things pretty basic.
All you need is:
1/4 cup brown lentils
some sauteed onions and mushrooms, dehydrated onion and garlic flakes, onion powder, garlic powder, etc.

To prepare, toss your lentils in a pot with the spices and  enough water to cover them. Allow them to simmer for about 10 minutes until the water cooks out. In the last few minutes, toss in the onions and mushrooms so they warm up (alternatively you could add them at the beginning to flavor the lentils)

That's all I did. Next time, I might try making an Indian lentil dish, though those usually use red or yellow lentils (dal), not brown lentils, but hey, if I'm feelin' frisky, I might still go ahead and throw some turmeric or curry powder in there! Why not, right?!

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Cooking for Company: Simple Roast Chicken

Nothing beats a well roasted chicken when you're having company over. If you're not big on cooking, but want to provide a nice, home-made meal for your guests, this post is for you! All you have to do is buy a chicken, season it, throw it in a pan, and let it cook! Talk about simple! Having cooked many chickens at this point in my life (we roast a whole chicken and leave the leftovers for sandwiches throughout the week and chicken salad and whatnot), I've developed a great rub to make the meat extra flavorful and moist and delicious. As usual, no sauce needed- just a good spice rub!

Now, the amounts of each spice that you will use depends entirely on the size of the chicken and how much spice you really want, so adjust accordingly!

Use a mix of: garlic powder, onion powder, salt, pepper, paprika (very important to for color and crispiness), dehydrated onion and garlic flakes, chili powder or cayenne pepper or red pepper flakes for some added kick, and my secret weapon Chipotle seasoning

The secret to getting the flavor throughout is to cut slits underneath the skin of the chicken to get the spice rub underneath the skin. This way, even the breast meat and leg meat underneath get to absorb the flavors of the spices as they cook!

I roast my chicken on 375 for about an hour, but the cooking time depends entirely on the size of the chicken. If you're cooking an oven stuffer roaster, you will have to cook it much longer. Pin It

Cheat, but don't repeat

Yesterday was a very special day in the Tiny Tummy household: Daddy Tiny Tummy turned 60! Clearly, this calls for celebration, and celebration often goes hand in hand with cake, but seeing as the 'cake' of our family is actually sushi, we went to an All You Can Eat Seafood Buffet!

I'm sure you're wondering why I bother to tell you all of this, and my point is, I went to an AYCE Buffet and I Ate.All.I.Could.Eat! It was a complete cheat meal! While it was mostly healthy food that I was eating (sashimi, oysters, snow crab legs, etc.), I still ate a TON, which obviously isn't healthy; however, I wake up today, and I'm right back on track. This brings me to my main point- Cheat!! ... but don't repeat. Just because you had a cheat meal, don't allow that to be an excuse to fall off the wagon. One bad meal won't ruin a diet, but if you let it be an excuse to keep on cheating, you won't have much success. Instead, cheat, have a great time, and get right back to eating right at the next meal or the next day! And no guilt allowed- indulging is part of life- just in moderation!  Pin It