Thursday, July 26, 2012

Bye bye Starbucks!

At the risk of making this a blog of recipes, I have another one. But hey--clear instructions are essential to any recipe, right? In any case, this one comes at the request of my sister and only follower (yes, "they" are the same person).

Don't panic at what I'm about to say; I have your best interest at heart...You can finally give your wallet a rest and stop paying $5 dollars for a non-fat skinny mocha frappuccino no whip. Skeptical? I would be. But believe me, this recipe is quick, easy, and requires fewer than five ingredients. And here's the golden ticket: you can consume two creamy, delectable cups for under 50 calories! When you consider that the "lightest" frappuccino available at Starbucks is small and watered-down at 100 calories, you'd be crazy not to give the ingredients in your kitchen a try.

I present to you...

THE Skinny Vanilla Mocha Frappuccino

What you'll need:
  • 1 1/2 cups of your favorite coffee (or 1 tsp of instant coffee with 1 1/2 cup of water)
  • 1/2 cup of the milk of your choice (I had vanilla almond milk in the fridge)
  • 3 tsp vanilla extract
  • 1 tsp unsweetened cocoa powder
  • 1 packet of Stevia, Truvia, Splenda, or real sugar (optional)


How to concoct the deliciousness:

Brew a batch of coffee. Pour 1 1/2 cups in a shallow container and set aside in the freezer overnight or until frozen (close to 4 hours).


Remove container from the freezer and allow the coffee to thaw until you can break it into ice chunks.


Place the coffee ice chunks, milk, vanilla extract, cocoa powder, and Stevia in a blender. Using the appropriate settings, blend until creamy.


Prepare to be amazed!


Note: If you use instant coffee and water, you will not need to put the mix in the freezer. You merely have to add ice cubes to the blender.

For a holiday treat, add a tiny bit of peppermint extract!

Monday, July 23, 2012

What if there were affordable granola bars with all your favorite ingredients?



I love granola bars. They are easy to grab on-the-go, they give me energy, they keep me satisfied between meals. But that doesn't mean I want to spend close to $4 a box for six measly bars full of sugar and sodium. So I decided to make my own.


To start, here is a basic formula for granola bars that can be easily customized:

  • Rolled Grains (2 ½ cups)- Oats (traditional or quick), Rye/Barley flakes…
  • Nuts & Seeds (1 cup)-Almonds, Cashews, Pistachios, Pecans, Sunflower seeds, Pumpkin seeds…
  • Spices- Cinnamon, ginger…
  • Other Add-ins (1 cup)- Dried fruit (raisins, cranberries, figs…), chocolate chips, pretzel pieces…
       *You’ll notice below that I only added 1/3 cup of craisins. This caused my granola bars to turn out a little sad and bland. So I suggest you make sure your add-ins add up to a full cup, whether you decide to add 1 cup of a dried fruit, or 1/2 cup of a dried fruit and 1/2 cup of chocolate chips, etc…
  • Sticky Sweetener (1/3 cup + 1/4 cup)-Honey, Agave Nectar, Maple syrup…
  • Binder (1 cup)- Unsweetened applesauce, sun butter, nut butters (peanut, cashew…), pureed dried fruit…

Tonight was the first night I tried this recipe. It's not perfect, but it is surprisingly versatile.


Almond Craisin Granola Bars
Ingredients
1 cup unsweetened applesauce
1/3 + 1/4 cup light agave nectar
1 tsp ground cinnamon
3/4 tsp vanilla extract
2 1/2 cups quick oats
1 cup almonds, chopped
1 cup craisins (again, I only put in 1/3 cup…big mistake) 


Directions
Preheat oven to 325 degrees Fahrenheit. Line a baking pan with parchment paper.
   *The original recipe called for an 8x8 pan; my pan was ~7x11 and worked just fine

In a large bowl, mix the applesauce, agave nectar, cinnamon, and vanilla extract together.

Mix in the quick oats a little at a time, making sure they are all coated in the binding mixture.

Stir in the craisins, making sure they are evenly distributed.

Spoon the mixture into the baking pan, pressing it into every corner. Make sure the surface is flat and smooth.

Bake for 25 minutes, and store in the freezer for 1 hour or until the bars are firm.
   *My freezer was full, so I put the pan in the refrigerator until I got home from the eye doctor (~3 hours)


Remove the pan from the freezer and cut the mixture into bars.
  *Depending on the pan you use and how big you cut them, this recipe should yield 8-16 bars



Wednesday, July 11, 2012

"I'll just do it tomorrow..."


Summer gives me nothing but whiplash. I feel at once free and limited, invigorated and stagnant, relaxed and harried. After the pressure of exams, research, and deadlines, I was confident of what I would able to accomplish in the long-anticipated three months: I would finish Jane Austen’s novels and The Great Gatsby and still have time to read my favorite Harry Potter books and World Without End; I would update my resume, network through social media, and learn all that I can about the field of technical writing; I would complete all of my pressing tasks such as learning to drive on the highway, updating my license, hemming those pair of jeans…

But fast forward to the present. It’s the middle of July. And what have I done? I’ve worked eight hours a day entering data onto a computer,  I’ve steadily made my way through Jillian Michael’s 30 Day Shred and 6 Week 6 Pack, and I’ve immersed myself in stelevision shows I have very little interest in.

So am I lazy or am I just procrastinating? Or maybe I’m making excuses. I truly want to cross the tasks off of my to-do list, and I feel guilty for not having done so. Truthfully, I just cannot put my plan into action.

Needless to say, I have written nothing new this week. Motivating myself right now is like teaching a cat to do a backflip. So in the meantime, here is another previously-written piece for pet owners everywhere:


Dangerous Foods for Cats and Dogs
Let’s face it: we are all guilty of slipping our pets scraps under the table. We all know that animals like to get into things they are not supposed to—say, for instance, the garbage can. But though we may treat our cats and dogs like “man’s best friend,” the fact is we are different species. Biologically speaking, there are foods that our bodies are adapted to, but would be harmful to a cat or a dog. And these foods are common in a majority of households:

Alcohol
Alcohol can cause vomiting, diarrhea, decreased coordination, central nervous system depression, difficulty breathing, tremors, abnormal blood acidity, coma and even death.

Avocado
Avocados contain Persin, which can cause vomiting and diarrhea in dogs.

Chocolate, Coffee, Caffeine
These contain substances called methylxanthines, which can cause vomiting and diarrhea, panting, excessive thirst and urination, hyperactivity, abnormal heart rhythm, tremors, seizures and even death. Baking chocolate is the most dangerous, milk chocolate second, and white chocolate the least dangerous.

Grapes & Raisins
These can cause kidney failure, and are especially harmful for pets who already have certain health problems.

Macadamia Nuts
Macadamia Nuts can cause weakness, depression, vomiting, tremors and hyperthermia in dogs.

Milk
Pets do not have a sufficient amount of lactase to break down the lactose in milk. Therefore, milk and other milk-based products can cause diarrhea.

Onions, Garlic, Chives
These may cause gastrointestinal irritation and could lead to red blood cell damage. Cats are more susceptible, but dogs are at risk if large amounts are consumed. The low doses of these that can be found in some pet foods or treats will not cause harm, but pets should not eat large quantities of these foods.

Raw/Undercooked Meat, Eggs and Bones
Raw meat and raw eggs contain the harmful bacteria Salmonella and E. coli. Raw eggs also contain an enzyme that decreases the absorption of a B vitamin, leading to skin and coat problems. Feeding your pet raw bones may be very dangerous as pets may choke or sustain an injury should the bone splinter or puncture your pet’s digestive tract.

Salt
Large amounts cause excessive thirst and urination, and possibly sodium ion poisoning. Symptoms include vomiting, diarrhea, depression, tremors, elevated body temperature, seizures and even death.

Xylitol
Xylitol is used as a sweetener in products such as gum, candy, baked goods, and toothpaste. I can cause insulin release, which can then lead to hypoglycemia liver failure. Initial symptoms include vomiting, lethargy, and loss of coordination. These can progress into recumbancy and seizures, which eventually lead to liver failure.

Yeast Dough
When Yeast causes dough to rise, gas could build up in your pet’s digestive system, causing pain and the stomach or intestines to rupture. This risk is lessened after dough is cooked; pets can have small bits of bread, but keep these treats to a minimum.

**Take Note!
The foods listed above are NOT the only foods that are harmful to cats or dogs. Other potentially harmful foods for dogs include: cat food, citrus oil extracts, fat trimmings, fish (raw, canned, or cooked), hops, human vitamin supplements that contain iron, marijuana, moldy or spoiled food, mushrooms, persimmons, rhubarb leaves, and sugary foods. Likewise, cats should not eat dog food, large amounts of tuna or liver, or sugary foods.

We love our pets and treat them like they are part of the family, so let’s do them a favor—avoid giving them scraps, dispose of the garbage quickly, store these foods on a high shelf or in a secure place.

If your pet has consumed a large quantity of these foods and is exhibiting symptoms, please contact your veterinarian.




Sunday, July 1, 2012

Exploring the depths of Microsoft Word


One of the most invaluable tools I’ve learned about this year is the “Review” tab on Microsoft Word. I’ve typed dozens of papers, and I feel as though I’ve barely scratched the surface of the inner-workings of MS Word. And believe me, it was not a pleasant experience to have my ignorance pointed out to me by a classmate. Those writing majors: so fundamentally different from English majors.

For those of you who may be as oblivious or unaware as I am, the Review section contains two features that I find particularly useful: the ability to add comments and make track changes to your document.

If you have Microsoft Word 2010, you can locate these features by clicking on the “Review” tab, which can be found on the main toolbar containing the tabs “File,” “Home,” and “Insert.” Another toolbar should appear below where you can find “New Comment” and “Track Changes.” 


The comment feature is incredibly simple to use. All you have to do is highlight the section of the document you wish to comment on and click on “New Comment.” The highlighted section will turn red, and a box will appear on the right side of the screen in which you can type your remarks.


If you wish to delete a comment simply right click on the comment box and press “delete.”

The Track change feature is equally simple. In the same tool bar, click “Track Changes.” Now, everything you type will be marked in red: added text, deleted text, even added or deleted spaces. After you’ve made changes, you can turn off the track feature by clicking again on “Track Changes.” From there, you can manually adjust the changes you’ve made, or you can choose to accept or reject the changes individually or all at once. The “Accept” and “Reject” buttons can be found in the same toolbar as “New Comment” and “Track Changes.”


These features are especially useful if you want to save paper, but still see your edits all at once rather than make changes as you write. Likewise, they are handy if you need to show your edits to someone over a long distance.


Now, if only the people of Microsoft would allow us to choose our own color, for those of us with a complex about red markings...

Tuesday, June 26, 2012

"A calzone--heart-attack on the side, please"

When you live in my house, it’s hard to maintain a healthy relationship with food. Temptation is everywhere. My dad makes UH-MAZING stromboli. It’s cheesy, gooey, and so yummy it’s guaranteed to make your heart stop. Literally. So you can imagine the torture I endure when my dad makes this delectable dish and suddenly, my well thought-out chicken and spinach salad doesn’t seem quite so satisfying.

To counter the crippling desire for a heart-attack, I have turned to this recipe for a lighter version of a calzone. It’s quick, delicious, and only requires college-level cooking skills. On days when I need to watch my sodium intake, I use mushrooms as a filler, but you could also use turkey pepperoni. Or whatever you want, really. If you want spinach in your calzone, go for it. If you want REAL pepperoni and maybe even some bacon, I envy you.

To begin, you first need to preheat the oven to 350 degrees Fahrenheit and gather your ingredients:


  • 1 pita pocket
  • 1/4 cup mozzarella cheese, fat free
  • 1/4 cup ricotta cheese, nonfat
  • 1 garlic clove, crushed
  • handful of mushrooms, sliced
  • handful of fresh basil leaves, chopped

*Again, you can substitute these ingredients with whatever pleases your palate. The amounts of cheese may change depending on your personal preference or the size of your pita pocket.


Second, mix the cheese, garlic, mushrooms, and basil leaves in a bowl until the ingredients are evenly dispersed.



Next, fill your pita pocket with the mixture, pushing the ingredients into every corner.



Then, lay your almost-ready-to-eat calzone on a cooking sheet lightly greased with PAM. Sometimes, I dab the top of my calzone with a bit of water and sprinkle it with parsley flakes. Why? It looks fancy and I’ve heard that parsley has some extra health benefits.

Finally, bake your masterpiece in the oven for about 15-20 minutes. When it’s to your preferred level of crispiness, fill a small bowl with marinara sauce—if you so desire—and prepare to be amazed! Or at least mildly content.



**No judgments on the quality of my photographs! Hunger > aethetics

Monday, June 25, 2012

Wriggling, writhing worms

Let’s talk about heartworms. Wriggling, writhing worms that burrow into Fido’s heart and lungs.

All grossness aside, I may be cheating a little bit; I wrote this “information sheet” while volunteering at Fort Worth Animal Care and Control. But I learned so much while doing research and—being the doting owner of an orange tabby named Skittles—I felt it was my duty to inform animal lovers everywhere of this dreadful disease.

Heartworms
What is it?
Heartworms disease is a deadly parasitic disease caused by heartworm larvae that are carried by mosquitos. Once a larva-carrying mosquito bites a dog or a cat, the larva infects the animal. Over months, the larva then grows and migrates to the heart and lungs. Once the larva matures into an adult, it produces more larvae that circulate in the dog or cat’s bloodstream. At any time, a new mosquito can bite the infected animal and, in turn, infect another dog or cat.


Symptoms and Consequences
Initially there are no symptoms for heartworms disease. But left untreated, it can lead to severe problems with the heart, lungs, liver, and kidneys, and it will eventually result in death. Over time, more and more heartworms are produced and they crowd the heart and lungs. The animal may develop a cough and could become easily winded during exercise or play. In severe cases, abnormal sounds may be heard in the lungs, the animal may pass out from lack of blood flowing to the brain, or the animal may retain fluid. Again, left untreated, most animals will eventually die.

Important Facts
  • There are cases of heartworms disease all over the country
  • Heartworms can only be transmitted by mosquitoes
    • An infected dog or cat cannot infect a healthy dog or cat
    • Humans cannot get heartworms from their pets
  • If an animal is infected, it can still contract heartworms again in the future
  • Heartworms is a common problem in animal shelters today
  • Heartworms is treatable, but more importantly, it is PREVENTABLE!!


Prevention and Treatment
Treatment is costly and risky. Prevention is easier, cheaper, and safer. Your veterinarian can provide you with monthly pills, monthly topicals that are put on the skin, or six-month injectable products. It is important to apply these preventatives year-round.





If you're an iTunes amateur like me...


If you’re anything like me, then you understand how mind-boggling computers can be. Somehow I missed the tech-savvy gene. Lucky for me, Google is a powerful, powerful tool. I use it all the time. “What foods are rich in iron?” Google it. “How do I get to Bob’s Steakhouse?” Google it. “Why won’t this rash go away?” Google it; then see your doctor. But for some reason, I never think to use the All-Mighty Search Engine when I have questions about backing up files or updating a program. No, that’s when I call my computer science major boyfriend. Why bother to learn something for myself?

Now, iTunes is fairly basic. I know how to purchase music from the iTunes stores and import music from a CD. But then I got a laptop for college. Wanting to transfer my music, I confidently plugged my iPod into my laptop, clicked a button or two, and…my music was gone, banished into the murky depths of cyberspace. Apparently that happens when you introduce your iPod to a “new device.” Who knew?

Long story short: I recovered most of my albums and mourned those that were lost. When I enthusiastically and unashamedly purchased The Hunger Games soundtrack (2012) a few months ago, I received a warning about clearing my existing music—again. This time, I didn’t stand around waiting for someone to help me. Instead, I used Google and—wouldn’t you know?—I solved my problem all on my own!

So. Without further ado, this is how you transfer new music to your iPod from your old iTunes account while using a new computer. Er, or something along those lines…

1. If you haven’t already, upload your new song or album to your iPod music library. Before doing so, make sure your iPod is disconnected from your computer.

2. In the left toolbar, click on the name of your iPod under “Device” (Mine is oh-so-originally named Brittany)

3. You should see a summary of your iPod, including the sections entitled “iPod,” “Version,” and “Options.” Under “Options,” click “Manually manage music and videos.”


4. Breathe a little easier; your music will no longer vanish mysteriously!

5. Go back to the left toolbar. Under “Library,” click on “Music” and search for the new music you desire to sync to your iPod.

6. Now, go back to your iPod under “Device.” Click the arrow on the left side of the iPod icon, and you will see a list including “Music.”


7. Highlight the music you just searched for, click and drag it to the “Music” option under “Device.”


8. Voila! You can now sync your iPod, and listen to your new music on-the-go.