Vicki's Blog

  • Football Sunday Makeover: MyVitaminMart Style



    After an eventful Saturday, all you need is a great Football Sunday with tasty food, friends and great plays by your favorite team to end your weekend right. Start your morning with Breezy Morning Tea, Breathe Free. There's a big bang of wake-me-up freshness in every cup while delivering an exhilarating menthol snap to the sinuses and relief to the chest while the winter season is fast approaching.


    From going out and playing backyard football with the kids, to cooking up all the snacks you need to help you make it past the first round of games and carry you into the afternoon, you’ll need Mrs. Meyer's Clean Day wet wipes. They can easily be taken anywhere for spills in kitchen or living room when things get messy! Peel back the tab, pull one out and wipe away. The mess is gone!


    And don’t ruin the party by chowing down on thousands of unnecessary calories. Serve up these low-fat (and tasty!) versions of your favorite things to cook up. I promise your friends and family will love it.


    Everyone loves fries, try Baked Sweet Potato Fries, a healthy redo of french fries. This popular "vegetable" curbs the fat and salt but keeps the crunch.





    • Vegetable oil for parchment


    • 2 large sweet potatoes (about 2 pounds), skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick


    • 3 large egg whites (a scant 1/2 cup)



    -Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.


    -Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.


    -In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.



    Fish Tacos with Cabbage, Jicama, and Black Beans, this recipe for fish tacos calls for any variety of mild white fish, allowing you to take advantage of low prices.






    • 1 tablespoon canola oil, plus more for baking sheet $0.06


    • 12 six-inch white-corn tortillas $1.49


    • 2/3 cup plain low-fat yogurt $0.60


    • 3 tablespoons chopped fresh cilantro $0.25


    • 2 tablespoons lime juice $0.66


    • 1/4 to 1/2 teaspoon hot pepper sauce $0.03


    • Coarse salt and black pepper


    • 1/4 green cabbage, cored and shredded (about 1 pound) $0.99


    • 1/2 jicama, peeled and cut into matchsticks $0.99


    • 11/2 pounds tilapia, cut into 3/4-inch strips $7.48


    • 1 large egg $0.27


    • 1 cup plain dry bread crumbs $0.66


    • 1 can (15 ounces) black beans, drained and rinsed $0.99


    • 1/2 teaspoon ground cumin $0.03


    • 1/2 teaspoon chili powder $0.04




    -Preheat oven to 475 degrees. Line baking sheet with aluminum foil; brush with oil and set aside. Stack tortillas and wrap in foil. In a large bowl, stir together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add cabbage and jicama and toss to combine; set aside.


    -Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm.


    -While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium until warmed through, 4 to 6 minutes; season with salt and pepper. Set beans, tortillas, cabbage mixture, and fish on table, and let each diner build his or her own taco.



    Sweet Potato with Kale and Ricotta, This dish is sweet, salty, and spicy -- with a garlic kick. It captures a range of tasty flavors.






    • 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork


    • 2 tablespoons olive oil


    • 2 garlic cloves, thinly sliced crosswise


    • 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging


    • Coarse salt and ground pepper


    • 1 to 2 tablespoons balsamic vinegar


    • 1/2 teaspoon red-pepper flakes


    • 1 cup part-skim ricotta cheese




    -Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.

    -Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.


    -Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.


    -Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.




    It is also imperative that as often as we check into all natural/healthy products for our own consumption, that we become as interested and aware of what we give our dogs and pets as well.  Dancing Paws Breath a Licious bones are a great way to keep your dog entertained during football Sunday while freshening his breath, aiding in digestion. This low fat treat cleans teeth, is tasty for dogs and is a 100% natural.


     Happy Sunday!




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