I've decided to make a new food blog: Kitchen of a Lazy Girl
I realized that I'm feeling too confined by just doing food makeovers all the time. I don't want to be repetitive so it's hard for me to find things that inspire me that aren't close to what I've already done!
I'll continue doing "facelifts" of foods in my new blog if I find something to make over that is blog-worthy, otherwise I will mostly be posting random recipes, cooking endeavors, food discoveries, and foodie news.
So, thank you all for all of the support with Fast Food Facelift! You're all awesome with your comments and suggestions. Please follow my new blog at lazygirlkitchen.blogspot.com!
09 April 2010
07 March 2010
Facelift Number Thirteen - [vegan!] Marble Cake
I love Starbucks. Yes, I'm one of "those people" who order complicated-sounding drinks and, yes, I even have a Starbucks Gold Rewards Card. It's about time that I try one of their baked goods!
Now, as a warning, I completely forgot to take photos during the cooking process. I am SO sorry! It's a really simple 6-ingredient recipe, so I think you guys can handle it, but after this one I will be back on track with the photo-taking!
Anyway, onto the facelift, to show you can still have your cake and be vegan, too!
BEFORE THE FACELIFT
INGREDIENTS
1/2 cup Nasoya Silken Creations Dark Chocolate
1/2 cup Nasoya Silken Creations Vanilla
1/4 cup + 1/4 cup packed brown sugar
2 tbsp + 2 tbsp unsweetened apple sauce
1.5 tsp + 1.5 tsp baking powder
3/4 cup + 3/4 cup all-purpose unbleached enriched flour
LET'S COOK!
Basically, you're making two different cake batters, then layering them. Easy!
Chocolate batter = chocolate Nasoya + 1/4 cup brown sugar + 2 tbsp apple sauce + 1.5 tsp baking powder + 3/4 cup flour
Vanilla batter = vanilla Nasoya + 1/4 cup brown sugar + 2 tbsp apple sauce + 1.5 tsp baking powder + 3/4 cup flour
Pour in an greased 8x8 glass dish in any order you see fit (I put vanilla on the bottom and chocolate on top). Stick a knife in the batter and swirl around a bit to marble it -- the more you move it around, the more "marble-y" it'll look.
Bake for 25-30 minutes at 350F. If you want to frost it, let it cool first!
FACELIFT RESULTS
238 fewer Calories (-68%)
13g less fat (-100%)
6g less saturated fat (-100%)
75mg less cholesterol (-100%)
28g less carbs (-53%)
4g less protein (-67%)
1g more fiber (from 0 to 1g!)
376mg less sodium (-74%)
Okay, again it seems I inadvertently reduced the protein. Despite this, if you were to eat 3 servings of the made-over marble cake, you'd get the same 6g of protein protein and still have less fat, saturated fat, sugar, sodium, and Calories!
Full recipe is HERE. Don't forget to keep sending e-mails and commenting... and now follow us on Twitter @FFFacelift!
Now, as a warning, I completely forgot to take photos during the cooking process. I am SO sorry! It's a really simple 6-ingredient recipe, so I think you guys can handle it, but after this one I will be back on track with the photo-taking!
Anyway, onto the facelift, to show you can still have your cake and be vegan, too!
BEFORE THE FACELIFT
INGREDIENTS
1/2 cup Nasoya Silken Creations Dark Chocolate
1/2 cup Nasoya Silken Creations Vanilla
1/4 cup + 1/4 cup packed brown sugar
2 tbsp + 2 tbsp unsweetened apple sauce
1.5 tsp + 1.5 tsp baking powder
3/4 cup + 3/4 cup all-purpose unbleached enriched flour
LET'S COOK!
Basically, you're making two different cake batters, then layering them. Easy!
Chocolate batter = chocolate Nasoya + 1/4 cup brown sugar + 2 tbsp apple sauce + 1.5 tsp baking powder + 3/4 cup flour
Vanilla batter = vanilla Nasoya + 1/4 cup brown sugar + 2 tbsp apple sauce + 1.5 tsp baking powder + 3/4 cup flour
Pour in an greased 8x8 glass dish in any order you see fit (I put vanilla on the bottom and chocolate on top). Stick a knife in the batter and swirl around a bit to marble it -- the more you move it around, the more "marble-y" it'll look.
Bake for 25-30 minutes at 350F. If you want to frost it, let it cool first!
FACELIFT RESULTS
238 fewer Calories (-68%)
13g less fat (-100%)
6g less saturated fat (-100%)
75mg less cholesterol (-100%)
28g less carbs (-53%)
4g less protein (-67%)
1g more fiber (from 0 to 1g!)
376mg less sodium (-74%)
Okay, again it seems I inadvertently reduced the protein. Despite this, if you were to eat 3 servings of the made-over marble cake, you'd get the same 6g of protein protein and still have less fat, saturated fat, sugar, sodium, and Calories!
Full recipe is HERE. Don't forget to keep sending e-mails and commenting... and now follow us on Twitter @FFFacelift!
03 March 2010
Twitter!
I've created a Twitter account for this site! Follow me @FFFacelift!
I'll be featuring a friend's recipe this week, so get ready for a facelift that will appeal to your sweet tooth!
I'll be featuring a friend's recipe this week, so get ready for a facelift that will appeal to your sweet tooth!
18 February 2010
Facelift Number Twelve - [vegan!] Calzone
As I said in my last post, I am challenging myself to eat a vegan diet (note: not a moral thing, just a dietary thing) so I've made over a huge-portioned dish from one of the largest pizza fast food chains: the P'Zone from Pizza Hut!
BEFORE THE FACELIFT
(click to view full-sized image)
And that's just half a calzone!
INGREDIENTS
1 bag Trader Joe's Whole Wheat PIzza Dough
2 oz Trader Joe's Soy Mozzarella Cheese
4 oz Gimme Lean Ground Sausage Style
3 cup Spinach
.5 cup Tomato Paste (so salt added variety)
1 cup Zucchini, sliced
2 tbsp minced garlic
2 tsp Mrs. Dash Garlic and Herb
2 tsp Crushed Red Pepper Flakes (more or less, to taste)
1 tsp olive oil
a bit of whole wheat flour (for dusting your work surface)
LET'S COOK!
Preheat oven to 400 degrees F.
Cook the spinach, zucchini, and Gimme Lean in a pan. (I cooked each separately, despite being shown together here.)
Lightly flour your working surface and flatten out half of the pizza dough into a circle, like a mini-pizza. Hopefully yours will be rounder than mine, haha.
Then top half of the round with half of each of the following ingredients...
garlic...
tomato paste & seasonings...
spinach...
zucchini...
Gimme Lean...
and cheese!
Fold the empty side of the dough over, roll the edges, and press with a fork to seal. Brush a little olive oil on top and repeat all of this with the other half of the ingredients.
Lightly flour a cookie sheet and put the calzones on it. Bake for about 25 minutes until golden. But... keep an eye on them! When I was baking them, about 10 minutes through I noticed they were browning really fast, so I put foil on top for the rest of the baking. I liked them when they looked nice and golden like this...
Of course, the best part is the inside...
Now, eat!!! This makes 4 servings (1/2 calzone per serving, just like Pizza Hut). Yum!
FACELIFT RESULTS
Though it varies on which P'Zone you compare it to, this vegan version has around half the Calories, 1/4 the fat, ZERO cholesterol, twice the fiber, and even though the sodium is much higher than I like to have even in two meals, it's still between 200 and 600mg less than Pizza Hut's P'Zone! There's a bit less protein, but when you're not eating a half-pound of Italian food, that should be a given! Think about it: ignoring the sodium, you could basically eat an entire vegan calzone (2 servings) and still be consuming less fat, Calories, cholesterol, and carbs as well as more than quadruple the fiber than Pizza Hut's!
You can find the full recipe HERE!
Enjoy, and continue sending me emails at FastFoodFacelift[at]gmail[dot]com and commenting in this blog!
BEFORE THE FACELIFT
(click to view full-sized image)
And that's just half a calzone!
INGREDIENTS
1 bag Trader Joe's Whole Wheat PIzza Dough2 oz Trader Joe's Soy Mozzarella Cheese
4 oz Gimme Lean Ground Sausage Style
3 cup Spinach
.5 cup Tomato Paste (so salt added variety)
1 cup Zucchini, sliced
2 tbsp minced garlic
2 tsp Mrs. Dash Garlic and Herb
2 tsp Crushed Red Pepper Flakes (more or less, to taste)
1 tsp olive oil
a bit of whole wheat flour (for dusting your work surface)
LET'S COOK!
Cook the spinach, zucchini, and Gimme Lean in a pan. (I cooked each separately, despite being shown together here.)
Lightly flour your working surface and flatten out half of the pizza dough into a circle, like a mini-pizza. Hopefully yours will be rounder than mine, haha.
Then top half of the round with half of each of the following ingredients...
garlic...
tomato paste & seasonings...
spinach...
zucchini...
Gimme Lean...
and cheese!
Fold the empty side of the dough over, roll the edges, and press with a fork to seal. Brush a little olive oil on top and repeat all of this with the other half of the ingredients.
Lightly flour a cookie sheet and put the calzones on it. Bake for about 25 minutes until golden. But... keep an eye on them! When I was baking them, about 10 minutes through I noticed they were browning really fast, so I put foil on top for the rest of the baking. I liked them when they looked nice and golden like this...
Of course, the best part is the inside...
Now, eat!!! This makes 4 servings (1/2 calzone per serving, just like Pizza Hut). Yum!
FACELIFT RESULTS
Though it varies on which P'Zone you compare it to, this vegan version has around half the Calories, 1/4 the fat, ZERO cholesterol, twice the fiber, and even though the sodium is much higher than I like to have even in two meals, it's still between 200 and 600mg less than Pizza Hut's P'Zone! There's a bit less protein, but when you're not eating a half-pound of Italian food, that should be a given! Think about it: ignoring the sodium, you could basically eat an entire vegan calzone (2 servings) and still be consuming less fat, Calories, cholesterol, and carbs as well as more than quadruple the fiber than Pizza Hut's!You can find the full recipe HERE!
Enjoy, and continue sending me emails at FastFoodFacelift[at]gmail[dot]com and commenting in this blog!
07 February 2010
I haven't forgotten about you!
The past month has been pretty crazy. I've been sick since New Years Day and I'm still not 100% over it. Also, I went on a cruise two weeks ago (sick, but I wasn't going to skip out on it just because I was under the weather!) which took me away from my internet all together.
This weekend has been crazy, too; catching up on my chores, cleaning a lot... then we got snow and I had no power until 3pm Saturday. I had to throw out a lot of the food in my refrigerator so I don't exactly have much to work with concerning cooking.
But, I have news.
Starting February 15th I am going to eat a vegan diet until March 15th (the ides of March) just for fun. I did something similar back in April 2009 where I only ate a vegetarian diet. I like challenging myself, and now that I have this blog, it'll be even more interesting.
Now, for that month-long period, I will make vegan alternatives to dishes... making it all the more challenging!
So, stay tuned, be patient, and I will be back with all sorts of yummy stuff. Keep the e-mails coming, too!
Have a great Super Bowl Sunday and a fabulous Valentine's Day, everyone!
This weekend has been crazy, too; catching up on my chores, cleaning a lot... then we got snow and I had no power until 3pm Saturday. I had to throw out a lot of the food in my refrigerator so I don't exactly have much to work with concerning cooking.
But, I have news.
Starting February 15th I am going to eat a vegan diet until March 15th (the ides of March) just for fun. I did something similar back in April 2009 where I only ate a vegetarian diet. I like challenging myself, and now that I have this blog, it'll be even more interesting.
Now, for that month-long period, I will make vegan alternatives to dishes... making it all the more challenging!
So, stay tuned, be patient, and I will be back with all sorts of yummy stuff. Keep the e-mails coming, too!
Have a great Super Bowl Sunday and a fabulous Valentine's Day, everyone!
10 January 2010
Facelift Number Eleven - Sweet and Firey Tofu
Happy 2010, everyone! In celebration of a newer and healthier year for you all, I've answered a request I've gotten a few times from you guys: make a vegetarian version of a fast food dish.
I'm not much of a fan of Chinese food and never have been; however, it's hard to escape Panda Express when you go to a mall or airport. My boyfriend loves a lot of their food, so I decided to undertake their SunFire Chicken dish... but with a vegetarian twist.
BEFORE THE FACELIFT
INGREDIENTS
2/5 block Trader Joe's Extra Firm Organic Tofu
1 cup pineapple chunks in juice (not syrup), drained
1/4 medium red onion
1 tsp Trader Joe's Chili Pepper Sauce
1 tbsp minced garlic
1 fl oz orange juice
1 tbsp pineapple juice
1/2 tbsp crushed red pepper flakes
1 tbsp honey
LET'S COOK!
I cut up the tofu into die-sized pieces and blotted the excess moisture from them on a paper towel.
Toss the tofu pieces in orange juice until coated.
Put the tofu in a bag with the panko bread crumbs until the pieces are coated.
Bake at 425 degrees F until golden. Now, for the veggies and sauce...
Chop up onion into large pieces and put in a pan with the pineapple. Cook on medium heat until pineapple browns a bit and the onions are cooked yet still crunchy.
Mix the remaining ingredients together until combined. A little goes a long way!
Combine all of the components together until coated in sauce. Enjoy!
FACELIFT RESULTS
217 fewer Calories (-50.7%)
5g less fat (-72.2%)
4g less saturated fat (-100%)
0mg cholesterol (-100%)
22g less carbs (-41.3%)
5g less protein (-27.6%)
no difference in fiber
349mg less sodium (-94.4%)
I definitely didn't mean to decrease the protein, but if you add another 1/5 block per serving to this recipe, you'll only increase 100 Calories (per 1/5 block of tofu) while increasing the protein like crazy! Or, serve this on some quinoa for a great carb with tons of protein!
Full recipe HERE. Keep commenting and sending me e-mails as well!
Have a happy and healthy new year!
I'm not much of a fan of Chinese food and never have been; however, it's hard to escape Panda Express when you go to a mall or airport. My boyfriend loves a lot of their food, so I decided to undertake their SunFire Chicken dish... but with a vegetarian twist.
BEFORE THE FACELIFT
INGREDIENTS
2/5 block Trader Joe's Extra Firm Organic Tofu1 cup pineapple chunks in juice (not syrup), drained
1/4 medium red onion
1 tsp Trader Joe's Chili Pepper Sauce
1 tbsp minced garlic
1 fl oz orange juice
1 tbsp pineapple juice
1/2 tbsp crushed red pepper flakes
1 tbsp honey
LET'S COOK!
I cut up the tofu into die-sized pieces and blotted the excess moisture from them on a paper towel.
Toss the tofu pieces in orange juice until coated.
Put the tofu in a bag with the panko bread crumbs until the pieces are coated.
Bake at 425 degrees F until golden. Now, for the veggies and sauce...
Chop up onion into large pieces and put in a pan with the pineapple. Cook on medium heat until pineapple browns a bit and the onions are cooked yet still crunchy.
Mix the remaining ingredients together until combined. A little goes a long way!
Combine all of the components together until coated in sauce. Enjoy!
FACELIFT RESULTS
217 fewer Calories (-50.7%)5g less fat (-72.2%)
4g less saturated fat (-100%)
0mg cholesterol (-100%)
22g less carbs (-41.3%)
5g less protein (-27.6%)
no difference in fiber
349mg less sodium (-94.4%)
I definitely didn't mean to decrease the protein, but if you add another 1/5 block per serving to this recipe, you'll only increase 100 Calories (per 1/5 block of tofu) while increasing the protein like crazy! Or, serve this on some quinoa for a great carb with tons of protein!
Full recipe HERE. Keep commenting and sending me e-mails as well!
Have a happy and healthy new year!
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