A drop in the ocean, A change in the weather, I was praying that you and me might end up together. It's like wishing for rain as I stand in the desert, But I'm holding you closer than most, 'Cause you are my heaven.
After my VERY controversial post on leggings, I felt compelled to follow up with
something equally moving. Something that would stir my readers' souls and create
a forum for a serious, probing discussion.
Ladies and gentlemen, today...
let's talk about BRAS.
It's like barking at a brick wall but I'll take a stab at it anyway-- and this is the same problem I have with a lot of plus sized fashions... Why does BIG seem to equal NOT SEXY? Why do my bras looks like chastity belts?
And furthermore, why do larger sized bras cost a fortune? Seriously, I could either eat for a week or support my boobs. And that's not an easy choice sometimes, kids.
I need to get myself over to The Wizard of Bras (hilarious name, no?) because supposedly, at reasonable prices, it's the best solution around here for this gripe. I will don my shiniest red shoes for the occasion and let you know how I make out.
These recipes from HUNGRY GIRL just looked so good (AND low-cal), I had to post them!
3-Cheese Bacon-Apple-Bella Frittata
SERVING (1/4th of frittata, 1 large slice): 150 calories, 2.25g fat,
485mg sodium, 12.5g carbs, 1.5g fiber, 6.5g sugars, 18.5g protein -- POINTS® value 3*
Swiss cheese, bacon, and apples?! This slightly sweet frittata is so
good, you'll want to add it into regular rotation!
Ingredients: 1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original) 1 cup chopped portabello mushrooms 1 large apple (preferably Fuji), finely chopped 2 slices extra-lean turkey bacon (like the kind by Jennie-O), chopped 2 slices reduced-fat Swiss cheese,
chopped 1/2 cup shredded fat-free cheddar cheese 2 tbsp. fat-free non-dairy liquid creamer (like Coffee-mate Original Fat Free) 1 tbsp. reduced-fat Parmesan-style grated topping
Directions: Preheat broiler.
a medium bowl, combine egg substitute and creamer. Whisk together for 1
minute. Add Swiss cheese and cheddar cheese. Set aside.
large oven-safe pan sprayed with nonstick spray to medium heat on the
stove. (If you're not sure if the handle of your pan is oven-safe, wrap
the handle with aluminum foil before heating the pan.)
Add bacon and mushrooms, and cook until bacon is slightly crispy and mushrooms begin to soften, about 3 - 5 minutes.
Add apple and continue to cook until softened, about 2 minutes.
egg mixture into the pan, and tilt pan back and forth to ensure egg
mixture is evenly distributed. Make sure cheese is evenly distributed,
as well. If needed, run a spatula along the sides of the pan to help
egg to flow underneath the bacon, mushrooms, and apple. Cook for 2
minutes, and then remove from heat.
Parm-style topping evenly on top of the frittata. Place under the
broiler. Allow to cook for about 4 minutes, until the egg has puffed up
and the mixture is set.
Allow to cool, and then cut into quarters. (Frittata may look runny, but it's just all the cheese oozing out!) Enjoy!
MAKES 4 SERVINGS
The Big Apple French Toast Casserole
SERVING (one 4-inch square, about 1 cup): 204 calories, 4.25g fat,
577mg sodium, 30g carbs, 6g fiber, 8.5g sugars, 16.5g protein -- POINTS® value 4*
Is it breakfast or dessert? This decadent morning-meal recipe is SO
easy and ridiculously delicious. PLEASE make it ASAP. You'll FLIP!
Ingredients: 8 slices light bread (40 - 45 calories each with around 2g fiber per slice), cut into cubes 4 oz. fat-free cream cheese, room temperature 1 medium apple (preferably Fuji), peeled and diced 1 1/4 cups light vanilla soymilk 1 cup fat-free liquid egg substitute (like Egg Beaters Ori
ginal) 2 tbsp. sugar-free pancake syrup 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), melted 1/4 tsp. cinnamon 1 no-calorie sweetener packet (like Splenda), or more to taste Optional: additional sugar-free pancake syrup, for dipping
Directions: Preheat oven to 350 degrees.
Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
Sprinkle diced apple evenly over the bread.
a medium-large bowl, combine all other ingredients (cream cheese,
soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If
you like your French toast pretty sweet, add an extra packet of
sweetener. Using a handheld electric mixer set to medium speed, mix
until lump-free and smooth. Pour mixture over the bread and apple.
Make sure bread is soaked in the
liquid mixture. If needed, toss lightly to coat.
in the oven for about 45 minutes, until egg mixture is pretty firm and
cooked through. (Be sure not to overcook, as bread may burn.) Let cool
slightly and cut into quarters. If you like, serve with additional
syrup for dipping. Dig in!
MAKES 4 SERVINGS
HG Tip! Make this at night, store it covered in the fridge, and then reheat 'n eat in the morning...
Today is my grandparents' 59th wedding anniversary.
My grandparents married young and started a family quickly after (my dad was born just before his mother turned 20) and all of these years later, they are still together. Which is basically a miracle to me because I can barely stay around for a relationship more than three months...
It's a milestone to say the least. I love them both and can hardly wait to celebrate the 60th.