Skinny Dip City » crackers http://skinnydipcity.com Your daily scoop on everything health and fitness in NYC Fri, 20 Aug 2010 05:36:40 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 FIBER: OUT OF THE REGULAR BOX http://skinnydipcity.com/ho-me/fiber-out-of-the-regular-box-2 http://skinnydipcity.com/ho-me/fiber-out-of-the-regular-box-2#comments Fri, 14 Aug 2009 06:10:29 +0000 jill Goldberg http://skinnydipcity.com/?p=1842 You know how to get your fiber-fill from such sources like reliable oatmeal and veggies. The wonder ingredient (aim for 25 grams or more a day), keeps us full and regular. But, now that food companies are catching on to our needs, we can get the good stuff from even more common food sources that you eat anyway. You just have to know where to look.

071481028524Dairy Queen

Cheese and yogurts will always live in the cooler area of the supermarket, but we’re not going there just for the calcium anymore.

Fiber One Yogurt: 5 grams per 4 oz. serving

Fiber One Milkshake: 8 gm per 10.5 oz. serving

Friendship Low Fat Cottage Cheese: 3 gm per ½ cup serving

prod_2Break Bread

Of course that bread ban is long over, but now you have another reason to keep the slices on hand.

Thomas’ Double Fiber Honey Wheat English Muffin: 5 gm per muffin

Mary’s Gone Crackers Sticks and Twigs: 5 gms per 35 gm package

imagesCoffee Break

Your barista may have your morning coffee routine down pat, but it might be worth spicing your joe up with a fiber-fortified Splenda because you get 1 gm per packet.

DIY

nutsBecause Element Bar would rather spoil the surprise, then get the flavor wrong, these guys give you a blank nutrition slate and 29 ingredients from which to pick when you design your on-the-go bar. With options like chocolate nut pie and almond-apricot and maple bar and up to 10.7 grams of fiber to one bar, we think you’re going to be good at this game.


]]> http://skinnydipcity.com/ho-me/fiber-out-of-the-regular-box-2/feed 0 CHEESE WIZ http://skinnydipcity.com/ho-me/cheese-wiz http://skinnydipcity.com/ho-me/cheese-wiz#comments Wed, 15 Jul 2009 06:20:17 +0000 jill Goldberg http://skinnydipcity.com/?p=936

cheeseplateAs much as we’d like to confidently navigate the halls of Murray’s Cheese, we’d rather master one versatile product that can be sliced, grated, grilled, fried or frozen and has a complicated cocktail conversation-worthy history.

Halloumi, of Cyprus origins, is a semi-hard cheese made from goat or sheep’s milk (occasionally with the cow’s milk). Seasoned with mint leaves and dipped in brine, it has a distinctive salty (which can be tempered with 5-10 minutes of soaking), if you’re in a mellow mood, but you’ll always get a tangy mouthful.

Easy to cook with, as it always retains its shape and texture, this soft, springy food is traditionally eaten with breakfast, but can also be paired with pasta, fruit, salad, crackers or strung on a kebab.

HALLOUMI WITH WATERMELON AND TOASTED PINE NUTS
HALLOUMI WITH WATERMELON AND TOASTED PINE NUTS Ingredients
 Small watermelon
1 pkt Halloumi cheese
55g (2oz) pine nuts
150g (5oz) mixed salad leaves

Cut watermelon into chunks and remove outer green skin. Cut Halloumi into 4 one-inch slices. Toast pine nuts in a pan for 1-2 minutes over medium heat without using oil or under hot grill. Arrange salad leaves on plate with 2-3 slices of watermelon, add Halloumi slices and spread over toasted pine nuts. Serve.

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