Sometimes I make food.  Sometimes people like it.  Sometimes they even ask for the recipe.  Well, here they are!

Greek Salad
There's nothing difficult or complicated about this salad.  It's just a bunch of ingredients that fit together really well and make a really tasty low-calorie side dish.  I always keep the ingredients around so I can whip it together when I get the munchies and it does a good job of filling up my tum-tum.  All you do is throw the ingredients together and eat it.  You should be able to figure out the right portions, but I will forewarn you that a little bit of dressing goes a long way, so be conservative when you get to that part.
  • Spring Salad Mix - I get it from Sam's Club, and it's a mix of a bunch of different types of lettuce like romaine, arugula, red leaf, baby spinach, and other stuff.  I have also made my salad with nothing but red leaf lettuce and it worked out just fine.
  • Cucumber - thin slices of a circular shape, you know what I mean.  Tip:  don't pre-slice the whole cucumber, they go bad too fast that way; leave it whole so the skin helps protect it, but also keep it in a plastic bag in the fridge.
  • Red Onion - skinny, long slices.  Tip:  pre-slice a whole onion and refrigerate it.  Pro Tip:  keep the pre-sliced onion inside a plastic bag inside an air-tight tupperware container or your refrigerator will stink.
  • Peperoncini - otherwise known as banana peppers.  Tip:  buy the pre-sliced jars in the pickle/olive section.
  • Kalamanta Olives - those red, Greek-style olives.  Tip: buy the pitted kind or you will break your teeth.
  • Feta Cheese - use the dry, crumbled kind, not the wet block.  Tip:  the fat free kind just doesn't have the right flavor; get the good stuff, just don't overdo it on the amount you dump on your salad.
  • Glazed Walnuts - I get a big bag of these from Sam's Club, and they're the perfect sweet, crunchy, "icing on the cake" topping.  If you don't go to Sam's then you should find them in the baking aisle of the grocery store by the other nuts.  I guess you could try making your own by frying up walnuts with sugar, but you better know what you're doing.
  • Light Raspberry Walnut Vinaigrette Dressing - I prefer Newman's Own.  Tip:  just a little splash of this goes a long way in the flavor department.
  • Balsamic Vinegar - use more of this than you used of the vinaigrette, maybe about twice as much.  The calorie count is negligible and the flavor is strong, bitter, and acidic.  I'm into that sort of thing.
Tip - how to eat it:  the dressing is very watery and will pool at the bottom of the bowl, but your bowl is chock full of salad so stirring it makes a mess and you get splashed with vinegar.  Press the salad down into the dressing at the bottom and tilt the bowl when you're preparing every forkfull.

Protein Shakes
Ever since I started working out I have become quite a connoisseur of protein shakes, and I found that the more I jazzed it up, the more I looked forward to these post-workout treats.  It's like dessert, but it makes your muscles grow.  Cool trick!  I always have two big bags of EAS protein shake powder handy:  chocolate and vanilla.  I also have an assortment of extracts, a bag of Spenda (the generic is fine), ground Flax to add fiber and texture, and sugar free caramel and hazelnut syrup from Starbucks.  I always make the shakes in my blender and I always follow the same general procedure:
  1. Add 2 scoops of protein powder
  2. Add Spenda and Flax (if called for)
  3. Add milk, water, or whatever fluid is called for
  4. Blend it on low for a few seconds and then scrape the sides with a spoon and pulse it a few times.
  5. Add ice and whatever solid ingredients are needed.
  6. Blend it on high and use your spoon to stir it around after the big chunks are broken up.  Keep going until the texture is right.  If it doesn't start spinning around in the blender then you used too much ice so add some fluid and don't do that next time.  If it spins too freely and is watery then add more ice and remember to use less fluid next time.  It should be creamy and thick like a milkshake.
  7. Taste it and decide if something needs to be added.
  8. Some recipes have a final touch added for texture.  Blend it in on low for a few seconds.  Too long and it'll just become another flavor; you'll break it up too much and lose the crunchy texture.
  • Pumpkin Pie
    • Vanilla protein powder
    • Milk
    • Sugar free caramel syrup - about 1/4 cup
    • Spenda - I use an old protein powder scoop, so that's how much I would add.  It looks like a lot but that's how much it takes to add sweetness since it's sort of airy.
    • 1/2 can pumpkin.  Don't get the kind that already has sugar and spices added.
    • Pumpkin pie spice - Wal Mart sells a pre-mixed spice powder in the spice section.  Use your tastebuds to decide how much to add.
    • Vanilla extract - just a dab
    • Final touch:  Put one graham cracker sheet in a baggie and crush it up but don't add it in using the blender.  Save it until you're ready to enjoy the shake and then stir it in before you drink it.  I also like adding ginger snaps with the graham crackers.  You could even put a dab of whipped cream on it, if you're feeling particularly decadent.
  • Caramel Apple
    • Coming soon!
  • Hearty Nutty Num-Num
    • Coming soon!
  • Chocolate Peanut Butter Banana
    • Coming soon!
  • Pina Colada
    • Coming soon!
  • Root Beer Float
    • Coming soon!
  • Blueberry Granola
    • Coming soon!
  • Orange Julius
    • Coming soon!
Coming soon!

Low Calorie Ranch Dip
Coming soon!

Reese's Brownies
This is not my recipe, but it is the best food I have ever put in my mouth, so if you think you can handle its rich, decadent perfection then follow the link.  Warning:  do not eat this if you are on a diet.  It will break you!