Hi, my name is Marissa. I'm a 21 year old Boston College student and marathon runner. I have a passion for fitness, running and nutrition as well as music, art, concerts, playing instruments, marching band, cheerleading, fashion, Neuroscience, Psychology, cooking, Boston, movies and of course certain tv shows (The OC and One Tree Hill in particular).
This blog is for things that I like and also to inspire a healthy lifestyle for myself and others. I love sharing interesting things with the world and hope that I can help people along the way.
My goal is to get healthy and REMAIN healthy for life - Eat better, exercise, and just be the best version of myself. Just watch me.
SW: around 145-147 (6/1/11)
CW: 115.6 (5/5/13)
This is your life. Are you who you want to be?
This looks so amazing.
Yield: 4 cups of applesauce, 8 servings
Recipe Note: Notice in the directions the apples do not need to be peeled. The skin of an apple holds a lot of nutrients, and once the apple is cooked down and pureed, you won’t even notice it’s there! Also, this recipe has No Sugar Added, just natural sweetness!
2 1/2 pounds apples, cored and chopped
2 teaspoons ground cinnamon
juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree
1 teaspoon vanilla
In a heavy bottomed pot over medium high heat, combine apples, cinnamon, lemon juice, and water. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are super soft.
Once apples are nice and tender, remove the pot from the heat. And now we split off into two groups of people. Chunky or Smooth!
Chunky: Add pumpkin puree and vanilla. Smash apples with a potato masher until you reach the desired chunky-ness.
Smooth: Carefully transfer apples and all liquid to food processor or blender. Add pumpkin puree and vanilla. Puree until desired consistency.
Serve applesauce room temperature or cold, straight from the fridge. Store applesauce in an airtight container, refrigerated, for up to 1 week. Or freeze up to 3 months.
1/2 cup applesauce: 90 calories, .3 g fat, 23 carbs, 4.5 g finer, .5 g protein.
nutrition info calculated using sparkrecipes.com
I made Chocolate Covered Katie’s Fudge Babies tonight and they came out good! It was so much work to get the dates and nuts chopped up in my Magic Bullet, but I got it done through multiple tries and constant rearranging of the contents of the blender cup. I really need a food processor.
(You can also use this as a Hot Chocolate Crust!)
Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in a Cuisinart food processor.) Roll into cutey-pie little balls. (Use plastic wrap if you wish, or smush it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!
For a crust: press the dough down firmly into a pie pan.
1 TBSP whole wheat flour
1 TBSP sugar (do not substitute)
1 TBSP unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture
Mix it all up, pop it in the microwave for just over a minute, enjoy :)
Number of Servings: 1
Per Serving Calories: 95.2
Mom, making this!
I made this tonight and it was so incredibly delicious. Putting an avocado in your smoothie is great because it makes it so creamy. :)
1 avocado (I used a mini one from Trader Joe’s)
3 tablespoons Agave Nectar or Honey
about 1 cup of Vanilla Unsweetened Almond milk (I put a little less so that my smoothie would be thicker)
And here you have a delicious smoothie:
It was seriously so amazing, I wanted to have another one. I would suggest you put it in the fridge for a little while so that it can get nice and cold.