Cupcakes and Yoga Pants is Coming Soon

Well, it's official -- the new blog will be called Cupcakes and Yoga Pants.

It's the perfect way to sum up my life. I hit the gym five days a week, but have no regrets (well, maybe a few) when I eat cookies and cupcakes.

This new lifestyle blog will go far beyond foodie topics.

I plan to write about fitness, nutrition, health, recipes, gardening, food information, DIY, crafts, volunteering, photography, the environment, fashion, beauty, Pinterest fails, pets and pretty much anything else that fits into my healthy (but, totally not perfect) lifestyle.

Want to be the first to know when Cupcakes and Yoga Pants goes live? I'll send you an email.

You can sign up for an email notification HERE.

Or, send me an email with a message to angela.tague@yahoo.com.

I'm excited to share tips, ideas, reviews and random musings on this new blog.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

17 Things I've Learned While Using My Fitness Pal

Today is my 16th day of tracking my exercise, meals and snacks using the My Fitness Pal app.

When the hubby mentioned it to me I thought it'd be fun to try. I'm always looking for ways to be healthier and it might be a good thing to learn more about portion control. Well, I've learned about portions and so much more.

Here's 17 insights and thoughts since I started using the app.

1. Spices (such as ground cinnamon and garlic powder) do contain calories and should be logged.
2. Choose portions based on your needs, not what a food package says you should eat.
3. I feel guilty if I go over my daily allotment of calories and try to be better the next day.
4. Having friends to "like" your health achievement updates on the app is wonderful!
5. I've never eaten one portion of pasta in my life. I want a big bowl or none at all.
6. Celery does indeed have calories, contrary to popular dieting myths.
7. Olive oil is a healthy unsaturated fat but it's high in calories. Use it wisely.
8. I don't get enough sodium, potassium, or protein most days. I'm working to improve that.
9. I find myself snacking less since I have to be honest and log it.
10. I make everything I put on my plate count and strive to eat more nutritionally balanced meals.
11. I'm happy to see restaurant food and popular recipes are included in the food search feature.
12. Why is peanut butter and cashew butter so high in calories?
13. I love being able to track my daily vitamin and mineral consumption.
14. I feel proud each time I log exercise or physical activities, like mowing the lawn.
15. I can enjoy cake -- in moderation -- and still meet my daily health goals.
16. Alcoholic beverages and cheese have more calories than I realized.
17. A half cup portion is not very big. I've been eating too much of most foods.

Do you use My Fitness Pal? What feature or information has surprised you most since you started using it? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Easy Vegan Green Smoothie Recipe

The hubby and I have been sipping on smoothies for months now. They make a quick meal on the go, plus they're full of vitamins and minerals.

You really can't go wrong with fresh fruit and vegetables in your glass, you know?

So this past weekend I created a new green smoothie for myself. I'm not a huge fan of the green drinks that taste like grass, so this was a nice change. Often I add a handful of spinach to my smoothies, and it's simply too flavorful. So, now I'm experimenting with baby kale. If you're not a fan of grass-flavored smoothies, try this!

Spinach-Free Green Smoothie

• 3 cups baby kale
• 1 cup green seedless grapes, frozen
• 1 banana, frozen
• 2 cups almond milk*

Mix all ingredients in a blender until they're creamy and smooth. Serve in a tall glass. I use a beer mug and tall straw for fun.

*Note: You can use any type of milk in this recipe. I can't digest cow milk very well, so my choice this week was Almond Breeze flavored with a hint of honey. The extra sweetness makes this smoothie taste even better! Next time I plan to try vanilla-flavored almond milk.

What's your favorite green smoothie recipe? Please share in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Gluten-Free Miniature Desserts: Tartlets, Mini Pies, Cake Pops, and More

Image Credit: Skyhorse Publishing

There's one thing that has helped me stay on track with my whole foods diet. Sweets. Yes, that's not a typo.

I'm a firm believer that you shouldn't deprive yourself of what you love. For me, it's chocolate.  And, caramel. Oh, and cookies. Enjoying these goodies in moderation makes it easier to eat sensibly the rest of the time.

When a copy of Gluten-Free Miniature Desserts: Tartlets, Mini Pies, Cake Pops, and More from Abigail R. Gehring came across my desk I was delighted. The whole idea of this cookbook focuses on enjoying sweets in respectable portions. Sign me up!

I know when I make a pan of brownies or a homemade pie I want to cut huge, decadent pieces. Well, that's what leads to bad eating habits and a little extra padding around the mid-section, you know?

With Abigail's recipes, you can enjoy your sweets without the worry of an allergy reaction if you're gluten sensitive or have Celiac Disease. Yes!

OK, so what's inside the book?

• You'll find helpful information on baking with gluten-free flours and ingredients. I know my first few ventures into working with rice flour and xanthan gum were disastrous. This book takes out the guesswork if you're new to gluten-free baking.
• The book includes tips for finding uncommon ingredients (like gluten-free graham crackers) or necessities like cake pop sticks for making bite-size desserts.
• And of course, there's recipes galore! Get ready to drool over cakes, cheesecake, petit fours, tartlets, whoopie pies, cobblers, mini pies, galettes, parfaits, frozen treats and even bonbons! Hungry yet?

The only thing missing is a break down on the nutritional value and calorie counts of each recipe. But then again, maybe I don't want to know. Sweets are treats, not meals!

I simply can't wait to wrap my lips around the rhubarb shortcake sliders once the stalky vegetable is in season. What's your favorite dessert to make? Tell me all about it in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: The cookbook, Gluten-Free Miniature Desserts: Tartlets, Mini Pies, Cake Pops, and More from Abigail R. Gehring, mentioned in this blog post was provided free of charge from Skyhorse Publishing for review purposes. No monetary compensation was sought or awarded in exchange for the review. All thoughts expressed on Whole Foods Living are solely my own. ~Angela

Review: The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Going gluten-free isn't an easy dietary transition. Although I've been without wheat, barley and rye for a little over a year, I still have a lot to learn.

When I was approached to review The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson on Whole Foods Living, I agreed and added the cookbook to my bedside stand. Yes, really. I'm not into regurgitating press releases.

(Disclaimer: Yes, the cookbook was provided free of charge for review purposes. But, all opinions expressed on Whole Foods Living come from me, Angela Tague.)

Since going gluten-free, I've struggled with two areas: how to explain sources of gluten to family and how to bake without wheat-based flour. The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson has nailed these two concerns.

The cookbook starts with 33 pages of background information on gluten and uncommon whole grains such a job's tears and amaranth. In addition to a glossary titled "Just the Grains" which showcases several types of gluten-free grains, there are sections called "What is Gluten and Why Does it Matter?" and "A Whole Grains Primer". Anyone who is new to a gluten-free lifestyle, or who needs a few talking points to educate others, must read this cookbook.

Finally, the recipes!

Like all great cookbooks, this one offers variety. There's 125 recipes broken into the following chapters:

1. Bread and Breakfasts
2. Appetizers
3. Soups
4. Salads
5. Poultry
6. Fish and Seafood
7. Meat
8. Meatless Mains
9. Side, Sundried and Basics
10. Desserts

As a bonus, there's an appendix listing diabetic food values (carbs, fats, food groups) for each recipe.

The other night I turned to the Desserts section and had to test one of the recipes. Since I struggle with baking gluten-free, I wanted to try a dessert. I decided to make the Oatmeal Shortbread Squares on page 198. This simple recipe wasn't covered in chocolate, fruit or any other disguise to "make it taste better."

The recipe was quick to assemble in my food processor and came together just as promised in the recipe. Since I used a slightly smaller baking pan than recommended, I had to bake the cookies longer, but also enjoyed thicker treats.

The Oatmeal Shortbread Squares were fabulous: tender, flaky and sweet. In addition to eating them plain, I served them topped with fresh strawberries and vanilla ice cream for dessert. The gluten-eating hubby even went back for seconds. We were both impressed and have already marked this page in the cookbook as "Great! Tender and buttery. Let cool or they crumble."

Yes, I write in my cookbooks. And yes, I ignored the instructions to let the dessert cool or they will crumble. I have an addiction to warm cookies. The leftovers were perfectly formed squares--as promised by the author.

Now I'm anxious to try more recipes in the The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson. My short list includes:

• Cranberry Orange Pecan Muffins, page 36
• Vegetable Tempura, page 63
• Asian Style Quinoa Salad with Chili-Orange Dressing, page 84
• Gluten-Free Pizza Crust, page 184
• Rhubarb-Strawberry Cobbler, page 204

Each recipe includes a helpful "Nutrient per Serving" information box, cooking tips and variations on the original recipe. Most recipes are paired with a colorful photo sure to make you drool.

OK, time to finish off those Oatmeal Shortbread Squares with a cup of tea.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Here are more titles from this author:

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What Is Xanthan Gum?

Wow, transitioning into a gluten-free diet has been a roller coaster ride. Not only do I have to read every food label, I've also had to overhaul my love of baking. While browsing through my new gluten-free cookbooks--looking for a recipe that uses "normal" ingredients--I keep stumbling across the need for xanthan gum.

I want pancakes! Photo courtesy Wikimedia Commons.

Since I'm not a fan of preservatives and artificial flavorings, I had to make sure xanthan gum would fit into my new healthier lifestyle. Well, it does!

Xanthan gum is a plant-based thickening and stabilizing agent, according to WebMD. After trying to make my favorite old recipes with gluten-free flour, I can now appreciate the usefulness of xanthan gum. It gives baked goods more texture and rise.

For example, homemade pancakes made simply by substituting rice flour for wheat flour turned out like flat, rubbery crepes. Gluten-free pancake mix that included xanthan gum created fluffy, delicious pancakes!

I'm armed and ready.

I have my first packet of xanthan gum waiting for me in the kitchen pantry. I can do this. I can cook from scratch using this stuff. But, I need your help! Have you baked with xanthan gum? Can you recommend any recipes, hints or tips? Thank you!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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How to Grill Tomatoes

When the hubby tosses a steak on the grill, I prepare veggie kabobs. In addition to whole button mushrooms, slices of bell pepper and chunks of red onion, I like to add tomatoes to the mix.

Fresh Tomatoes. Photo Courtesy Morguefile.

Since the fruit has a tender, thin skin I've been experimenting with various ways to grill tomatoes. When secured to a skewer they seem to grill--not char--like tomatoes placed directly on the grill.

The easiest tomatoes to add to a kabob are small salad tomatoes such as cherry, grape or pear tomatoes. Just slide them onto the skewer. If you only have large, whole tomatoes available, you can grill them kabob-style too.

Start by chopping the tomato into large chunks, at least 2 1/2 to 3-inches wide. Then, drizzle the tomato with olive oil. Don't squeeze the seeds and juice out of the chunks or they will dry out during the grilling process. Finally, wedge the chunks between two other kabob items to help secure the tender tomato.

Grill the veggie kabobs on indirect heat on an upper grill rack for three to four minutes. Rotate the skewers and grill for another three to four minutes. Then, enjoy!

Have you ever grilled tomatoes? Feel free to share your ideas, tips and tricks in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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3 Ways to Eat Quinoa

When I decided to be a "healthier" vegetarian I researched several foreign-to-me foods, including quinoa. I even wrote about my discovery of the protein-packed grain on this blog back in August of 2010.

Cooked quinoa. Photo courtesy Morguefile.

Check out "What is quinoa?".

Since that was nearly two years ago, I've had a little time to experiment with cooking several types of quinoa. Here are my top three favorite ways to eat the rice-like grain!

How to Eat Quinoa

1. If you're new to the world of quinoa, simply pour a little into a simmering pot of broth-based soup or chili. It thickens the soup while adding fiber and vitamins.

2. Cook quinoa in a rice cooker. Use two parts water to one part quinoa. When done, season with some fresh garlic and use as a base for homemade stir fry in lieu of rice.

3. Use quinoa as a base for a cold salad. Instead of using pasta, toss fresh chopped vegetables, chunks of cheese and your favorite salad dressing with cold quinoa.

So, how do you eat quinoa? Make me hungry!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Garden Pasta

If your garden has an abundance of end of the season tomatoes, try this quick late-summer lunch for two. This recipe is vegetarian friendly and loaded with healthy whole foods.

(Photo by Hotblack, Morguefile.com)

End of Summer Garden Pasta

2 Tbs. olive oil

6 sliced shallots (or 1 cup chopped onion)

2 Tbs. minced garlic

1 cup chopped green, yellow or red sweet peppers (whatever grows in your garden!)

3 cups of chopped fresh tomatoes, including the skins

3 cups cooked whole wheat pasta or whole grain rice

Measure olive oil into a non-stick skillet and warm to a medium setting. Saute sliced shallots, minced garlic and chopped peppers until the shallots are opaque. Add the chopped tomatoes and allow the mixture to simmer and reduce for approximately 10 minutes.

For a more hearty sauce, add 1 cup of sausage-flavored soy crumbles (I like the Morningstar Farms brand) to the simmering tomato mixture.

Spoon the sauce over a bed of whole grain spaghetti or whole grain rice.

Serve the pasta with a fresh tossed salad.

Until next time,

Choose Healthy!

Angela
Whole Foods Living

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Healthy Chocolate Treat

Photo by Alvimann, Morguefile.com

I crave chocolate-- a lot. Instead of reaching for a high calorie, preservative filled candy bar, my new addiction is a "chocolate-covered banana" smoothie! This sweet treat came about one morning when I realized I was out of vanilla soy milk and rice milk. Hey, chocolate for breakfast is ok, right?

Chocolate-Covered Banana Smoothie

2 1/2 cups of organic chocolate soy milk

2 peeled bananas, broken into chunks

1 cup ice cubes

Place bananas and milk in a blender. Blend until smooth.

Add ice cubes and blend until no ice chunks remain.

Pour into a tall glass and enjoy!

Until next time,

Choose Healthy!

Angela

Whole Foods Living

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