Archive for April, 2008

I Love Fajitas

All last week I was craving fajitas. I miss my weekend post-workout fajita meal. This weekend I put together some homemade fajitas marinade and pico de gallo. I marinaded both steak and chicken, cooked up some red, green, yellow bell pepper and onion strips and used a dollop of non-fat greek yogurt in lieu of sour cream (Fage really does taste more like sour cream than plain yogurt.) I also ate mine in a bowl with no tortilla, but you could wrap these in a nice regular flour tortilla or get one of the low carb varieties.

Fajita Marinade

juice of 1 lime
2 tsp olive oil
4 cloves minced or crushed garlic
2 tsp Worcestershire sauce
1 tsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp cumin
1/3 cup chopped cilantro

In a large ziploc bag mix all ingredients. Add strips of sirloin, chicken or shrimp. Marinate in the fridge at least 2 hours or overnight.

Pico de Gallo

2 tomatoes, diced
1 small red onion, finely chopped
juice of 2 limes
2 Tbs chopped cilantro
1 jalepeno pepper minced
salt and pepper to taste



Meet Larry

This is Larry the Lobster. Technically he’s a crawfish but “Larry the Crawfish” lacks the necessary alliteration to make it catchy. Larry is a magnet whose head and arms are attached with springs, which means that when you hold him you can make him dance. This is very entertaining to someone who is easily amused (oh hi!)

Kima is not so easily amused.

Oat Pancakes

Probably anyone reading this blog has made the standard “fitness” oat and eggbeaters pancake. Mostly, it’s equal parts oats and eggbeaters with a little cinnamon and Splenda. From there you can doctor it up with all kinds of add-ins, but that’s the basic. I started making those in 2001 and let me tell you, I thought I was an innovator!

This morning Bobby Flay was making pancakes and as I was watching I thought – huh. I can make pancakes. Real pancakes. Fluffy, light, golden pancakes. With ingredients I already have on hand all the time. And I did. And now I share them with you:

Amy’s Oat Pancakes

1/2 cup oat flour (put oats in a food processor and blend until fine)
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp cinnamon
1 packet Splenda
1/4 cup baby food prunes (prune puree, no sugar)
1/4 cup eggbeaters
1/4 cup non-fat Fage
2 Tbs Hood Carb Countdown fat free milk
1/2 tsp vanilla
1/4 cup Sugar Free maple syrup

Mix all ingredients except maple syrup in a bowl. The batter will be darker than real pancake batter because of the oats and the prunes, but the consistency should be very similar. If it’s too thick, add a little more milk.

Make sure your griddle is liberally sprayed with Pam and over med-high heat. I got 4 good size pancakes out of the batter. Cook the first side until the edges get tiny bubbles and a matte finish, then flip and cook the other side. Should get a nice golden color.

Put on a plate and drizzle with sugar free maple syrup. I would say this is two servings, despite the fact that I ate all four pancakes in one sitting. 🙂

Makes 2 servings. Each serving:
150 calories
1 g fat
25 g carb
3 g fiber
10 g protein



Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

Here's my deal. It's wicked exciting!


Find the recipes here: Amyella's Recipes
Fitness Training Log

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