Whipped Butternut Squash

I've had a butternut squash sitting sitting around for over a week now, with the intention of making some roasted butternut squash soup (don't worry I'll get there, I promise), but on a whim I thought I'd try whipping it.

So, I cut it in half scooped out the seeds. It then weighed in at 741 grams. Then I placed it face down in a roasting pan, sprayed the outer skin with 1 teaspoon of olive oil and poured about a cup or so of water into the pan.

I popped the pan into a preheated 425F/218C oven for about 35-40 minutes, or until it's tender when poked with a fork.

Remove from the pan, and let cool on a plate, before peeling off the skin. Once the skin is peeled, transfer to a bowl and mash with a fork.

Add 1/2 tablespoon/6.5 grams of butter or margarine (I used the latter), 1 tablespoon/25 grams Greek yogurt, skyr or kvark (I think only Greek yogurt is available in the US, but they're all roughly the same). Season with a pinch of salt and pepper. I also added cayenne, cinnamon, nutmeg, and cumin.

Whip the squash, butter, yogurt, and spices for around 1-2 minutes and serve.

Nutritional value (per 100 grams):

56 Calories

0.5 grams of Fat

0.07 grams of Saturated Fat

1.46 grams of Protein

13.31 grams of Carbohydrates

2.47 grams of Sugar

2.25 grams of Fiber

For the entire Squash:

369 Calories

3.26 grams of Fat

0.52 grams of Saturated Fat

9.66 grams of Protein

87.89 grams of Carbohydrates

16.3 grams of Sugar

14.82 grams of Fiber

Grandma's Cornbread

The other night, I had about 380 calories leftover that I needed to eat. Since it's proved impossible to find coarse ground corn meal here in Denmark, I took Grandma's advice and omitted the flour. The end result was a beautiful, rich, flavorful cornbread...with almost perfect texture. As an added bonus of not eating all of my calories, I was able to eat one VERY large piece, complete with a generous slathering of margarine.


Grandma's Cornbread


2 cups (266 grams) Yellow Cornmeal, finely ground
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup (300 grams) Buttermilk (I used 1 tablespoon of white vinegar + enough skim milk to equal 1 cup and weighed them together)
1 Egg (55 grams)
1/4 cup (53 grams) Canola Oil


Preheat oven to 425F/218C

Combine cornmeal, baking powder & salt.


Add milk, oil, & egg.


Beat until fairly smooth, about one minute. 


Bake in greased or sprayed 8" square pan


20 to 30 minutes. Grandma usually puts it on the bottom shelf of the oven until it rises up, then moves it to the middle shelf.

Nutritional Value 

(per 100 grams - 1/6 of the entire recipe will be about 104-109 grams)

233.10 Calories

10.51 grams of Fat

0.22 grams of Saturated Fat

5.87 grams of Protein

28.04 grams of Carbohydrates

0 grams of Sugar

0 grams of Fiber

Giveaway Winner

We have a winner!

Comment #200 was:

Congratulations Girl, you won a pair of Orchid Trio earrings from Joanniel Creations!

 I'll be sending you an email!

Thank you all for entering! I can't believe there were 207 comments! Stick around, I'm sure we will have another awesome giveaway soon after the New Year!

Just a reminder...

The giveaway from Joanniel Creations ends in a few hours! If you want to get entered go check it out! I will be announcing the winner tomorrow!

Oven Roasted Brussel Sprouts

Brussel Sprouts don't always make the list of 'Favorite Vegetables' for many people, but this recipe might change your mind. The brussel sprouts come out tender, flavorful, and are an extremely healthy, low calorie side.

Oven Roasted Brussel Sprouts


370 grams Brussel Sprouts, raw and fresh
4.5 grams Olive Oil
Salt & Pepper to taste
Lemon Juice for drizzling


Preheat oven to 425F/218C.
Trim ends of brussel sprouts and remove all outer leaves that are discolored (most have black spots), then cut a small 'x' in the bottom and place in a bowl or bag.
Add olive oil, salt, and pepper and mix well, making sure to coat all of the sprouts.
Place in a roasting pan and roast for about 30 minutes, turning once or twice while cooking.
Remove from oven and immediately drizzle with lemon juice.
Serve warm.

Nutritional Value (entire recipe):

195 Calories

5.11 grams of Fat

0.3 grams of Saturated Fat

12.58 grams of Protein

33 grams of Carbohydrates

8.14 grams of Sugar

14.06 grams of Fiber

Healthy Baked Chicken w/ No Mess To Clean

Chicken is a quick, easy and healthy staple to many diets. You can mix it up with a vast combination of herbs and spices. The possibilities seem to be endless.

But how do you cook it?

Here in Denmark the closest thing to a Crock Pot is an electric rice cooker. Most grills here are hardly worthy of being called a grill...at least compared to the REAL grills back home. So, that leaves me with only 2 options, the oven, or the stove top. While I like pan fried chicken as much as the next person (if not more), I have found baking it in the oven to be the best option, in most cases.

Easy Oven Chicken:


Boneless, skinless chicken breasts (up to 4), thawed
Herbs and Spices of your choice
1 piece of foil, large enough to wrap chicken into a 'packet' with


Preheat oven to 425F/218C.
Season chicken as desired.
Place chicken in center of foil and wrap into a loose package with seams facing up, so that the juices don't leak out.
Cook for approximately 20 minutes.
Remove and let rest in foil for about 5-10 min. before serving.

Nutritional Value (per 100 grams):

90 Calories

1.5 grams of Fat

19 grams of Protein

0.5 grams of Carbohydrates

0 grams of Sugar

0 grams of Fiber

Quick, Easy, and Healthy Breakfast or Lunch

I'm not usually one to eat breakfast. On the rare occasions I feel hungry after drinking my 2 glasses of water in the morning, I will usually grab an apple. A Granny Smith apple to be exact. For someone who bakes as often as I have been, I don't really have much of a sweet tooth, especially in the mornings.

I do however, eat 'brunch' around 10 or 11 every single day. I like to keep it simple most of the time, and here in Denmark Lunch usually consists of Danish Rye Bread (not to be confused with any rye bread found in the US) or various rolls, cheeses, meat toppings, boiled eggs, cut veggies - particularly cucumbers, tomatoes, and carrots, jams/jellies/marmalades, and the pickled herring (not something I will ever eat), coffee, teas, milk, juices. While Danes typically eat a well balanced lunch, it's certainly an easy way for the calories to add up fast!

If you're like me (and I'm sure most who are overweight), you like to eat. You typically eat far more than you should because it just tastes so good. I've got a great meal to fill you up without packing on the calories, and it's well balanced.

Mexican Breakfast 'Pizza'

2 medium/large eggs (110-120 grams)

Fried in 1 teaspoon (4.5 grams) olive oil

2 rice cakes (10 grams each)

topped with mozzarella cheese 13% fat (35 grams)

and 2 tablespoons (about 75-80 grams) of salsa (make sure there is no added sugar)

 add some raw baby spinach (40 grams)

Then top it all off with the cooked eggs.

Nutritional value for the entire meal:

381 Calories

20.4 grams of fat

5.95 grams of saturated fat

27.2 grams of protein

22.03 grams of carbohydrates

0.2 grams of sugar

1.96 grams of fiber

If you need help with cooking conversions, I use Convert-me.com. Also, almost all Imperical recipes call for volume measurements, just fill your measuring cup with the amount and weigh it when tracking calories.

If you would like to follow along with me in my journey, I do recommend that you purchase 2 items if you don't already have them. You don't have to go out and buy the most expensive fancy ones you can find. Mine are cheap and have yet to fail me in any way.


The first item, and what should be your lifeline, is a food scale. I use a digital scale because it gives me an exact number, without question. Unlike measuring cups, a scale leaves no room for interpretation as to how much really is 'X' amount. You will need it and use it every single time you want to put something in your mouth!


The second item is an oil spraying bottle. I love mine and know that 6 pumps of air into it and I will get about 1 teaspoon of oil. You can skip this step and weigh your oil before using it. I know canola oil and olive oil both weigh approximately 4.5 grams for 1 teaspoon.

Linking up here:
Be Different Act Normal

Getting Personal

I'm sure you've all noticed lately that I haven't been posting much. Part of that has to do with the holidays, part of it has do to with not having much to say, but there's also part of me that has been struggling to share life's recent events. There's nothing to freak out about. It's pretty minor in the grand scheme of life, but it's difficult and trying for me personally. As many of you already know, Hans and I have been seeing a fertility specialist for the past year because I have PCOS and we are ready to start a family.


February of this year I put myself on a 1200 calorie diet, and lost about 35 pounds. Then we flew back to the US for a month and things went downhill a bit from there. I was unable to stay on my diet and even quit logging everything I ate. Fast forward to November. I was still 'off track' but thankfully hadn't gained any of the weight back. I was eating fairly healthy, but still not logging my calories. For the past several months, my fertility specialist had been trying to 'jump start' my hormones into taking control. The attempt was futile.


In the beginning it appeared to be working, but as the months went on it, the results dwindled. Unsure of what would come next, I e-mailed my doctor as he'd asked and received a reply that absolutely broke my heart.

Dear Laina,

I suggest you continue with weight loss and more exercise. You may also take the p-pill for some time on, but probably this will need more direct hormone treatment and we will not commence on that at your present BMI.

You are welcome for a scan in a weeks time, to see if the follicles might be developing.

With kind regards

Jørn Rolighed 

I moped around for a few days feeling sorry for myself. I felt like my own doctor thought I was a lost cause. He was giving up on me. Nothing like that sort of news to make you feel pretty hopeless/useless/worthless.


After the moping subsided I decided to start over again. I suppose sometimes it's a good thing I am so damn stubborn. I've begun tracking my calories again, and have been toying, for months, with the thought of going raw. I'm not sure if raw is something I can handle yet, so for now I will stick to tracking my calories.


All of this will likely bring about a change here as well. I will do my best to post only healthy, low calories foods. I will include the calories of the meals, dishes, desserts I post. If any of you follow me on Pinterest I have a new board. I will post every healthy/low-calorie recipe I come across and if there is nutritional information I will add that when pinning.


I am also looking in to meal planning. It's hard to eat healthy, but planning ahead helps, and will save us some money. Hopefully, it will prevent my husband from buying 6 packages of butter like he did the other day, as well!


Right now, my main goal is to make it through the holidays and still lose weight. This might be hard since I am making my Grandma's Dressing to go along with a big Turkey...and maybe a pecan pie.


If any of you have any tips or tricks they are willing to share, I'd love to hear them!


(If you are concerned about my caloric intake, don't be. I began my journey working with a nutritionist who approved of the 1200 calories, and the foods I was consuming. When the day comes that I reach my goal weight and add a significant amount of exercise to what I currently do, I will be contacting her again to find out what kind of caloric intake I will require for maintenance.)

Giveaway from Joanniel Creations

Jo has asked me if I would be interested in hosting another giveaway. 

Of course I said yes!

I just love all of her jewelry, and always love sharing Jo's creations with everyone I can! 

Here's just a few of the items in her shop.

Now, up for grabs is this beautiful pair of earrings

Shiny gold tone metal drop earrings. Orchid trio. Three lovely charms attached together. They have a loop to attach something at the bottom but they look so lovely without it.

Gold tone metal charms, large, 17mm

Gold tone metal charms, medium, 14mm

Gold tone metal charms, small, 11mm

Real gold plated ear wires

Earrings measure 1 3/4 inches in length.

Retail value: $22.99

To Enter:

1. Publicly follow Vibrant Serenity via GFC.

2. Leave a comment telling me what item is your favorite in Jo's shop.

3. Follow Joanniel's Blog.

4. ♥ Joanniel Creations on Etsy.

5. Like Vibrant Serenity on Facebook.

6. Like Joanniel Creations on Facebook.

7. Follow Vibrant Serenity on Twitter.

8. Purchase an item in Jo's shop for 3 extra entries

That's a possible 10 entries!

This giveaway will run until Sunday, December 11th. 

I will announce the random winner (and email that person) on Monday, December 12th. The winner will have 24 hours to get in touch with me before a new winner is chosen.

*Remember to leave a separate comment for each entry, and include your email in the comment (unless it's visible on your profile).

As always, this giveaway is open to everyone, worldwide!

Good Luck!

Linked here:

Like crack, only better...

My friend Sarah dropped by on Tuesday, but I needed some sort of dessert to share with her. I thought about it for a bit and decided to try my hand at making blondies. Yes, it's true, I'd never made blondies before! I honestly don't know if I've even eaten a blondie before. I never realized what I was missing out on! These things were like crack, only better!

Pumpkin Chocolate Chunk Blondies with Molasses Cream Cheese Frosting

Batter:
2 1/4 cups (224 grams) flour
2 1/2 teaspoons baking powder
2 heaping teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups (300 grams) firmly packed brown sugar
3/4 cup (175 grams) margarine
1 teaspoon vanilla extract
2 eggs
1 cup (200 grams) pumpkin puree
1 bar (usually 100-200 grams) dark chocolate (I used 83%), crushed into small pieces

Frosting:
1 package (6 oz. or 200 grams) low fat cream cheese, softened
2 tablespoons butter, softened
2 cups (260 grams) powdered sugar (less if you don't like super-sweet frosting, but it won't be thick)
1 -2 teaspoons dark syrup or molasses


Preheat oven to 350F/177C.

Grease a 9x13 baking dish.

Whisk together the flour, baking powder, spices, and salt in a small bowl and set aside.

In a large bowl, cream together the margarine, brown sugar, and vanilla until smooth making sure to scrape the sides of bowl in the process.

Add the eggs, one at a time, blending well after each.

Add the pumpkin and blend well.

With your mixer on low, gradually add the flour mixture just until well blended.

Finish by adding the chocolate pieces and incorporating them with a spoon.

Spread batter evenly into the prepared dish, it will be thick.

Bake for about 20-25 minutes, or until a toothpick comes out clean.

Let cool completely.


For the frosting:

Beat together the cream cheese, butter, and powdered sugar with an electric mixer until smooth.

Add enough syrup or molasses for desired flavor and spreading consistency, mixing well, and frost the cooled blondies.

Cut into squares and try to resist the temptation to eat the entire batch in 5 minutes.

Linking up here:
Positively Splendid
Be Different Act Normal
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