Do you want a Skinnygirl Margarita or a Skinny Mom Margarita? I’m a mom and I like my margaritas like my food- simple and all-natural.
The average margarita can pack up to 550 calories per drink. No wonder margaritas from Skinnygirl Cocktails are so popular- with only 220 calories in an 8oz. margarita.
I personally love Skinnygirl, especially the White Peach Margarita. But, nothing beats homemade for me; and $24.99 a bottle makes me love homemade even more. I like to know exactly what’s in my drink- fresh lemon, lime and a bit of agave nectar mixed with a fine tequila is the best-tasting and most refreshing margarita. Here’s my homemade low-calorie margarita, or “Skinnymom” I like to call it at only 132 calories for an 8oz. margarita (insert big smile here).
Drinks made with prepared margarita mix contain a ton of sugar, and I can feel the effects on my endocrine system when I drink them- which is why I don’t anymore. Agave nectar, especially pure raw organic agave nectar is a type of sugar that is much easier broken down by the body. I use agave nectar in my homemade lemonade, coffee and sometimes tea.
White Tequila
Tequila calories are typically high; so using the appropriate amount in any drink is advised. There’s no real difference in the amount of calories between white tequila and yellow tequila- both pack about 69 calories per ounce, but I prefer the blanco (white).
Patron Silver Tequila- 69 calories per ounce
Salt or No Salt?
The answer for me used to be “no salt”. Who needs the extra sodium, I thought. That’s before I realized the benefits of iodine for our thyroid. Rather than using the trendy sea salt, I opt for the good old-fashioned iodized salt as a great supplement for my endocrine system.
This is the perfect recipe for kids to help make for mother’s day or father’s day. I always make this cake for breakfast the day after Thanksgiving, and it’s the recipe people ask me for the most.
This simple and healthy recipe from RecipeRehab.com is perfect for Easter dinner or any Springtime meal. Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.
2/3 cup herbs, mixed, fresh - (such as chives, parsley, chervil, tarragon, thyme)
2 tablespoons mustard, Dijon
Instructions
Preheat oven to 400 degrees F.
Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
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