Welcome to day 4 of our Cooking Light saga. Thank you for continuing to tune in while 2 Gals kickstart their summer by Cooking Light!!!
Shelby (aka HoneyB) from The Life and Loves of Grumpys Honeybunch and I have a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty.
We decided to collaborate for one week and kickstart our summer by sharing some of their recipes with you from this months issue of Cooking Light. The great thing about eating light is that you can still love your food and not give up any of the flavour... just focus on loving food that’s good for you. People like us who really adore food and flavour have a much better chance of eating well, and healthily, and enjoying every minute of it!!!
Drinking a glass of water or tea before a meal will help you curve your appetite and cause you to eat less. I drink water all day long so perhaps this is why I am never hungry for a large meal.
When eating healthy and nutritious meals you can still have sweets, but always remember "everything in moderation". Have a small piece of dessert and remember to share. If ever you have the urge to eat the whole cake remember FedEx does ship to Canada:D
When eating healthy and nutritious meals you can still have sweets, but always remember "everything in moderation". Have a small piece of dessert and remember to share. If ever you have the urge to eat the whole cake remember FedEx does ship to Canada:D
Forget the excer"scuses". Exercise burns calories and suppresses your appetite. Do what is fun for you. Swim, walk, hike.....For me it is pole-walking. What is it that turns your crank?
It's also the way you eat your food that matters. Eating light means eating at the table, with friends and family. It means eating at a relaxed, leisurely pace, with plenty of time for chewing before the next mouthful goes in. That way the brain has time to send those all-important 'I'm full' messages to the body. Make your dining table a charming place to be, with candles, music, wine and good conversation. The more you look forward to the mealtime itself, the less need there is for lots of heavy, filling food.
As mentioned in an earlier post .... Shelby and I have been given the opportunity to give away a years subscription to Cooking Light magazine to THREE lucky readers. Leave a comment here on More Than Burnt Toast or visit Shelby here . You will have an opportunity each day to win!!! These Cooking Light Subscriptions have been generously offered to Shelby and then ultimately to you by Aaron of Magazine Direct. Follow us through this weeks journey as we laugh and cook each day through this months issue of Cooking Light Magazine.
Tune in tomorrow at The Life and Loves of Grumpy's Honeybunch for the 5th installment of 2 Gals Cooking Light where she prepares Apricot Glazed Grilled Chicken. Don't forget to comment for your chance to win!!!!
This peach cobbler was amazing. L'il Burnt Toast arrived today for lunch and we even enjoyed it cold, although warm from the oven with a little yogurt or yogurt ice cream is still best!! You can make this in individual ramekins as I did with one dollop of dough on top of each if you so choose. The baking time remains the same. This feeds a sports team of 12 but you can easily reduce the measurements by half to feed your family or to have those leftovers to look forward to.
Printable Recipe
Topping:
Topping:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling:
11 cups sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray
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Preheat oven to 350°.
To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals.
Bake at 350° for 40 minutes or until lightly browned and bubbly.
Serves 12 (1 cup servings)
