Archive for the ‘Cuisine’ Category

Thursday Treat

featured_gallery-thursday

One word, PIZZA!  Love it but the calorie count is ridiculous so I found some healthy recipes to try and thought I share.

 

 

 

Turkey Pizza – 275 calories per serving

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 3/4 cups canned crushed tomatoes
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 2 cups chopped skinned cooked turkey
  • 1/2 cup (2 ounces) shredded provolone cheese (you can use any combo of your fav cheese)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 400°.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely.
  3. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.
  4. Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400° for 10 minutes or until golden.

 

BBQ Chicken Pizza – 300 calories per serving

Ingredients

  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 3/4 cup tomato chutney
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 2/3 cup diced plum tomato
  • 3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
  • 1/3 cup chopped green onions

Preparation

  1. Preheat oven to 450°.
  2. Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
  3. Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts.
  4. Chutney recipe: If you can’t find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaican jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or until thickened.

Pizza Margherita – 298 calories per serving (great vegetarian option)

Ingredients

  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 teaspoon extra-virgin olive oil, divided
  • 1 garlic clove, halved
  • 5 plum tomatoes, thinly sliced (about 3/4 pound)
  • 1 cup (4 ounces) shredded fresh mozzarella cheese
  • 1 teaspoon balsamic vinegar
  • 1/2 cup thinly sliced fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Preheat oven to 400°.
  2. Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
  3. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
  4. Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
  5. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza and enjoy!

Recipes & photos are from myrecipes.com

Thursday Treat

featured_gallery_wed

This week’s treat is all about snacking!!  Yes, snacking in between your meals is not only healthy and can help you lose weight but is urged by dieticians and nutritionists.  In fact, research has shown that people who eat more frequently throughout the day, eat nutritious food not binge on junk food, weigh less that people who don’t eat as often.

Eating regularly keeps blood-sugar and energy level steady, controls hunger which prevents us from making bad food decisions (like eating cookies, guilty).  Also, when you are eating healthy snacks, your body burns the “right” food for energy all day which increases metabolism and helps burn more calories, resulting in a healthy, slim body.  So, don’t skip on snacking just because you are dieting or over eat because you are bored/worried/depressed.  Listen to your body’s signals and feed it with the right snacks at the right time. Not only will it keep you full and happy, it’ll help you reach your goal weight even faster.

Below are some healthy snacks for you to try that I broke down into two categories: city stunners (for anyone with a busy on-the-go routine) and heavenly homies (for those lazy days at home watching movies all day).  Remember, snacks should always be less than 200 calories.

City Stunners:

  1. Raw, unsalted almonds (measure it to about a small child’s handful, 21 almonds is 150 calories) or pumpkin seeds
  2. Pear and string cheese
  3. Plain Greek yogurt with agave nectar (or little bit of honey) with blueberries or strawberries
  4. Apples with little bit of cinnamon powder (I like this).  You can also eat with 1 tbsp of peanut butter.
  5. Olives (about 7) and one slice of Swiss cheese
  6. A glass of fat-free chocolate milk (my most favorite snack)
  7. A banana with snack sized cottage cheese – try a low fat option
  8. Dark chocolate covered espresso beans – but this one is tricky, limit yourself to a handful
  9. Kashi Chewy Granola Bars
  10. Quaker Instant Oatmeal

 

Heavenly Homies:

  1. Popcorn – try the fat-free ones; Orville has good options
  2. Hummus and veggies – try it with cucumbers and carrots (or celery if you eat it)
  3. One whole grain cracker (try Kashi), split it in two and spread low calorie cheese like Skinny Cow and top it with sliced cucumbers or grapes
  4. Guacamole with veggies – scoop out the seeds of cucumber or zucchini and fill it in with guacamole and munch away
  5. Edamame – I like mine steamed but you can also eat the frozen one if you prefer something crunchy.
  6. Halve a cup of cherry tomatoes and drizzle with olive oil and enjoy
  7. Strawberries and 3 tbsp of fat-free Cool Whip
  8. The ever popular PB&J but swap white bread with whole grain or wheat bread with one tbsp of peanut butter and two tbsp of jelly.
  9. Pretzels, try Snyder’s Organic Whole Wheat Sticks, with one teaspoon of French’s Honey Mustard.
  10. Sweet potato & cinnamon yogurt – microwave a medium sized sweet potato in the microwave then top it off with plain, nonfat yogurt and sprinkle of cinnamon.

Nutrition source: redbookmag.com

Recipes: redbookmag.com, laurenconrad.com, rachelraymag.com, womenshealthmag.com, ivillage.com

 

Thursday Treat

featured_gallery-thursday

This week’s Thursday treat will be on my favorite fruit to eat in the summer; the always refreshing, but never boring – WATERMELON!  After spending a long, hot and sweaty summer day outside, nothing cools me down more than a cold and sweet slice of watermelon.

Watermelon is a delicious fruit with great health benefits.  It has vitamin A, C and the highest level of lycopene all of which works as an antioxidant to protect cells and fight off free radicals to help minimize the signs of aging; lycopene is the pigment that gives watermelon (and tomato) its red color.  Vitamin A is also known to reduce pore size and oil secreted by skin. It has vitamin B6, which helps immune system produce antibodies to fight off diseases, and potassium to help with water balance.  It is also made up of mostly water, so it keeps your body and skin hydrated.  Lastly, it’s a low calorie food, so you can snack on it as much as you want to satisfy your sweet tooth, without undoing all those hours at the gym.

Below are three different quick and very easy watermelon salad recipes for you to try this summer.

Watermelon Salad with Mint & Feta Cheese

What you need:

  •  1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon freshly ground pepper
  • One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  • 1/2 pound feta cheese, crumbled (2 cups)
  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  • 1 small sweet onion, cut into 1/2-inch dice
  • 1 cup coarsely chopped mint leaves

Make it:

  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper.
  2.  Add the watermelon, feta, olives and onion and toss gently.
  3.  Garnish with the mint and serve.

 

Watermelon and Arugula Salad

What you need:

  •  1/2 pound baby arugula leaves
  • 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
  • 1/3 cup good olive oil
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-pound chunk Parmesan cheese

Make it:

  1. Place the arugula and watermelon in a large bowl.
  2.  In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3.  Pour enough dressing on the arugula to moisten. Toss well and place on salad plates.
  4. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

 

Watermelon and Tomato Salad

What you need:

  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste

Make it:

  1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  2. Stir in onion, vinegar, and oil. Cover and chill 2 hours.
  3. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

 

Source: 3fatchicks.com & watermelon.org

Recipes: foodandwine.com, foodnetwork.com, myrecipes.com

Thursday Treat

thursday719f

Healthy Breakfast Smoothies

Today’s treat is about breakfast smoothies that are fast, delicious and healthy. If you are not an egg person, you can still have a quick and healthy breakfast while getting your daily dosage of fruits, yay! But let’s talk about fruits first.

Fruits are made of water, fiber, vitamins, minerals and sugar. Most of the fiber in fruits is actually on their skin and seed, so increase your intake of these types of fruits, like apples, peaches, pears (skin) or strawberries, kiwis & raspberries (seed). Citrus fruits like, oranges, grapefruits and clementines are also high in fiber (though, they don’t have edible skin or seed) and are loaded with Vitamin C. These are great fruits to snack on or put in smoothies because fiber helps you stay full and keeps your blood sugar in check. You won’t feel hungry in between meals and these will also satisfy your sweet tooth. Then there are some fruits that you should reduce eating; they are not bad for you (because there are no bad fruits), but they are high in calories and sugar, and low in fiber, like bananas, pineapples and mangoes. Not surprisingly, these are my three most favorite fruits =(.

Below are four delicious smoothies for breakfast or anytime you feel like having something sweet.

Kiwi Strawberry Smoothie

What you need:

  • 4 oz fat-free strawberry yogurt
  • 1 cup frozen strawberries (partially thawed)
  • 1 peeled kiwi
  • 1 cup crushed ice (or 5 to 8 ice cubes).

Make it:

Combine all ingredients in a blender and blend on high until smooth.

Recipe courtesy of Healthy Girl – redbookmag.com

 

Oatmeal smoothie

What you need:

  • 1 cup ice
  • 1/2 cup frozen raspberries
  • 1/2 cup plain lowfat yogurt
  • 1 banana
  • 1/2 cup old-fashioned rolled oats
  • 1 tablespoon honey
  • 1 cup coconut water (or other liquid, such as juice)

Make it:

Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.

Recipe courtesy of marthastewart.com

;

Glowing Green Smoothie

This recipe is super simple. All you need is a blender and the following ingredients:

  • 1-2 bananas
  • 1/2 cup frozen peaches
  • 1/2 cup frozen mango
  • a couple handfuls of spinach
  • water

Add just enough water to blend and enjoy, that’s it! Try any combo you like, all you need is a base of bananas, fruit of your choice and a couple handfuls of your favorite green. You may think it tastes gross because of the spinach, but you won’t even taste it. Spinach has a really mild flavor and blends well. This smoothie is great for the digestive and immune systems. Also, spinach is high in Vitamin A, which helps skin retain moisture and prevents acne and wrinkles.

Recipe courtesy of lindawagner.net

;

Peach Lassi Smoothie

What you need:

  • Peaches (frozen slices or chunks)
  • Nonfat Greek yogurt
  • Fresh lime juice
  • Dash of ground cinnamon
  • Fresh raspberries

Make it:

Pulse first four ingredients in a blender. Stir in berries and enjoy.

Recipe courtesy of people.com

Nutrition info courtesy of people.com & healthdiaries.com

 

Nutrition source: people.com & healthdiaries.com

Thursday Treat

thursdaytreat

Thursday Treat will be all about something we all love – FOOD, yay!  I will put recipes for food that I like to eat or think you should try.  Most of the recipes will be healthy but occasionally there will be recipes for desserts; you gotta treat yourself sometimes.  All veggies and no cake, makes me a dull gal (guy)!   Say it out loud and remember this mantra :-P .

Full disclosure, I am a dessert girl and I don’t really like to cook.  If I had my way, I would eat pies for breakfast, cake for lunch, cookies for in between snack, and finish the day off with ice cream.  But my body isn’t a “wonderland” so I can’t follow my preferred diet.  That means I have to find healthy alternatives that I can make and enjoy.

So, with that in mind, I am starting the “treat” with the most important meal of the day, breakfast!!  Below are three recipes for fast, easy, and delicious eggs that I found from August ’12 issue of Redbook Magazine from Healthy Girl.  Benefits of eggs are endless but the most important ones are that it’s high in protein so it keeps you fuller longer, no need for snack in between breakfast and lunch, hello shrinking waistline!  It has choline and lutein which are important for collagen production and prevent free radical damage to skin cells that means smoother, firmer, younger looking skin.  Eat up some eggs to look fabulous so you can rock those amazing duds in your closet.

Basic scramble w/cheese
A great alternative to plain hard boiled eggs

thursday712c

What you need:

  • 1 egg & 2 egg whites (or ½ cup of fat-free liquid egg substitute, such as Egg Beaters Original)
  • 2 tbsp shredded reduced-fat cheddar cheese

Make it:

  1. Spray a large mug (or a microwave-safe bowl) with nonstick spray; add egg and egg whites and beat with fork. Microwave for 11/2 minutes.
  2. Stir in cheese, then nuke for 1 additional minute, or until set.
  3. Stir again, and add salt and pepper or any seasonings you like.

Nutritionals: PER SERVING (entire mug): 95 calories, 2g fat, 490mg sodium, 3g carbs, 0g fiber, 2g sugars, 14.5g protein — PointsPlus® value 2*

For the next two, I suggest preparing all the required ingredients the night before to save time.

Greek Omelet
Love this omelet and will never get tired of eating it. It tasted light but kept me full until lunch, I loved the light smell of basil in the morning

thursday712b

What you need:

  • ½ cup chopped fresh spinach,
  • ¼ cup of chopped red onion,
  • 1 egg and 2 egg whites (or ½ cup of liquid eggs),
  • 2 tbsp diced tomatoes,
  • 2 tbsp crumbled reduced-fat Feta cheese,
  • ½ tbsp chopped fresh basil

Make it:

  1. Spray a large mug or bowl with nonstick spray. Add spinach and onion and microwave for 11/2 minutes, or until softened. Blot away excess moisture with a paper towel.
  2. Beat egg and egg whites with a fork, then stir them into the mug.  Microwave for 1 minute.
  3. Mix in remaining ingredients and nuke for 1 more minute, or until set.

Nutritionals: 117 calories, 2g fat, 459mg sodium, 8g carbs, 1g fiber, 3g sugars, 16g protein — PointsPlus® value 3*

Chicken Fajita Scramble
like having Mexican fiesta in the morning, delicious!!  Great option for starting off your Cinco De Mayo celebration or if you are doing a Mexican meal day.

thursday712a

What you need:

  • ¼ cup chopped red bell pepper,
  • ¼ cup chopped onion,
  • 1 oz chopped cooked skinless chicken breast,
  • 1 tsp fajita seasoning mix,
  • 1 egg and 2 egg whites (or ½ cup liquid eggs),
  • 1 tbsp shredded fat-free cheddar cheese,
  • 1 tbsp fat-free sour cream

Make it:

  1. Spray a large mug or bowl with nonstick spray. Add bell pepper, onion, and chicken, sprinkle with fajita seasoning, and stir. Microwave for 11/2 minutes, or until veggies have softened.  Blot away excess moisture.
  2. Beat egg and egg whites with a fork, then stir them into the mug.  Microwave for 1 minute.
  3. Stir in cheese, and microwave for 1 more minute, or until set.  Stir and top with sour cream.

Nutritionals: 163 calories, 0.75g fat, 583mg sodium, 12g carbs, 1.25g fiber, 5.5g sugars, 26g protein — PointsPlus® value 4*

 

*nutrition info from realage.com & hungry-girl.com

Next week’s treat will be for delicious and healthy breakfast smoothies.

This site is protected by Comment SPAM Wiper.

The forecast for 11427 by Wordpress Weather