Category Archives: Recipes

Three More Favorite Fat Flush Plan Recipes

06 Saturday Oct 2012

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“The Fat Flush Plan” by Ann Louise Gittleman, Ph.D., C.N.S. is a New York Times bestselling that has rocked the world of dieters. Filled with detailed ways to cleanse your liver by eliminating toxins that prevent it from flushing fats efficiently the book also includes meal plans and recipes, an ongoing weight loss program, tips on eating out, and a newly developed lifestyle program for complete detox dieting. Millions of women who have followed Ann Louise’s proven path to a slimmer, healthier life, including me.

In “Three Favorite Fat Flush Plan Recipes,” I shared three of my favorite recipes using the Fat Flush Body Protein, a gluten and dairy-free protein powder containing yellow pea protein, brown rice protein, vanilla bean extract, guar gum, inulin, and stevia. The three Fat Flush recipes do not include this protein to illustrate you do not have to purchase and eat this protein type for success on the plan.

These recipes also happen to all include zucchini, a natural source of vitamins C, A, B-1 and B-6. Zucchini is also a natural source of phosphorus, copper, magnesium, zinc, iron, and calcium. It is also low in calories with just 25 calories in one medium-sized zucchini. Daily intake of zucchini helps to effectively lower your high homocysteine levels and is known to assist your body in supporting the arrangement of capillaries. Regular consumption of the vegetable helps to protect against colon cancer, averts high cholesterol and prevents multiple sclerosis.

So the next time you are in the produce section of the supermarket, be sure to pick up a few zucchinis and try one or all of the recipes below. I know you will be delighted by the taste while your body will reap the nutrients.

Zucchini and Beef Delight: In a large, nonstick skillet over medium heat, heat 1/2 c. chicken broth. Add 1 medium diced onion, 1 sliced green pepper, 4 minced garlic cloves and 4 small zucchini (cut into 1/4 inch slices) and sauté until soft. Transfer vegetables onto plate and set aside. In the same nonstick skillet, 1 lb. ground beef, 1 tsp. ground cumin, 1/2 tsp. cinnamon, 1 tsp. cayenne and 1 tsp. ground turmeric until beef is cooked through. Add cooked vegetables, diced one 14.5 oz. can no-salt diced tomatoes and 2 tbsp. tomato paste to skillet. Heat through and add a handful of fresh chopped cilantro before serving. Serves 4.

Zucchini Cheese Bake: Preheat oven to 350° F. For this recipe, you will need 2 c. thinly sliced zucchini, 4 ounces cubed Swiss cheese, 2 tbsp. grated Parmesan cheese, 2 tbsp. chopped fresh parsley, and 1 tbsp. chopped chives. In a nonstick baking dish you will create 3 layers. Spread the first layer with 1/3 of the above ingredients. Repeat this process twice and top with 1/2 cup bread crumbs. Bake uncovered for 30 minutes until the bread crumbs all golden brown, not burnt. Serves 4.

Zucchini Bread: Preheat oven 350° F. Lightly coat an 8- inch bread or loaf pan with olive oil spray. In a large bowl, stir together 1 c. spelt flour, 1 c. oat flour, 1 tsp. sea salt, and 1 tbsp. non-aluminum baking powder. In a small bowl or blender, combine 1/2 ripe banana, 3 tbsp. walnut oil, 1/2 c. water, 1/4 c. natural honey, 1/4 c. pure maple syrup, 1 egg, 1 oz. silken tofu, 2 cc. shredded zucchini, 1/2 c. chopped walnuts until smooth. Pour wet ingredients into dry, stirring just until mixed. Fold in zucchini and nuts. Pour batter into pan. Bake for 45 to 55 minutes, until knife inserted into center comes out clean and top springs back when lightly pressed with your finger. Cool completely before cutting.Store covered in refrigerator for up to 1 week. May also be frozen. Makes 1 loaf.

Be Fit. Be Strong. Be Well.
Adriana

Three Favorite Fat Flush Plan Recipes

05 Friday Oct 2012

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There is no doubt that Ann Louise Gittleman is a visionary health expert and trendsetter. As shared in my previous blog “Book Review: The Fat Flush Plan by Ann Louise Gittleman, Ph.D., C.N.S.,” her “Fat Flush Plan” is a groundbreaking low carb, detox diet program that has helped millions to rid themselves of excess weight fat and bloat, support their liver, clean up their lymph, and help to eliminate the appearance of their cellulite – for good as long as they maintain the “Lifestyle Eating Plan.”

I was one of those millions who have tried her diet and with great success. I dropped weight and lost what little cellulite I had. Now a follower of the “Lifestyle Eating Plan,” I thought I would share three of my favorite fast flush plan recipes. All include the Fat Flush Body Protein, a gluten and dairy-free protein powder – containing yellow pea protein, brown rice protein, vanilla bean extract, guar gum, inulin, and stevia – and one of the highest protein efficiency ratios available. The Fat Flush Body Protein contains 20 grams of protein per serving and will keep you sustained and energized for several hours, preventing cravings and temptations while stabilizing your blood sugar. The Blueberry Smoothie below is my absolute favorite and I make it daily. Even my daughter likes it!

Sweet Potato Casserole: Preheat oven to 325° F. Lightly coat a 9-inch square baking dish or pie plate with olive oil spray. Combine 2 medium sweet potatoes (peeled, cubed and cooked), 3 eggs, 1/2 c. water, 2 scoops Fat Flush Body Protein (vanilla), 1 tsp. cinnamon, 1/2 tsp. cloves and 1/4 tsp. ginger in blender or food processor until well blended. Pour into baking dish or pie plate. Bake for about 30 minutes, until knife inserted into center comes out clean. Reheat at 250° F for about 15 minutes, or until warm. (Note: This dish may be made up to 3 days ahead; cover and refrigerate. Can also be frozen.) Serves 6.

Energy Bars: Heat oven to 300° F. Lightly coat bottom of a 9-inch baking dish with olive oil spray. In a small bowl, mix dry 1 c. nut flour (almond or hazelnut), 1/2 cup Fat Flush Body Protein (vanilla or chocolate) and 1 packet Stevia Plus (optional) together. Add 2 tbsp. unsweetened organic nut butter (almond or hazelnut) and 1/4 c. shredded apples or pears. Mash together with a fork until mixture can be formed into a ball. You may need to add a bit more fruit or nut butter for dough to hold together. Press firmly into the bottom of baking dish to ensure a densely packed bar which won’t crumble. Dough will come about half-way up pan.Lightly cut into 6 equal-sized bars. Bake for 15 minutes. Let cool, cut again along scored lines. With a spatula, carefully remove from pan. Wrap bars individually; freeze until needed. Makes 6 bars.

Blueberry Smoothie: Combine 8 oz. cran-water (1oz. 100% unsweetened cranberry juice to 7 oz. of water), 1 scoop Fat Flush Body Protein (vanilla), 1 c. fresh or frozen blueberries, 1 tbsp. flaxseed oil, 1 tbsp. flax or chia seeds, and ice cubes (optional) in a blender until blend into smooth. Serves 1.

Be Fit. Be Strong. Be Well.
Adriana

What’s for Dinner? Veggie Burger, Zucchini Casserole and Spinach Salad

29 Saturday Sep 2012

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Food.  Who doesn’t love to eat? And I must admit, I love all foods; fresh-from-the-oven chocolate chip cookies, hot pizza with my favorite toppings, sushi from Blue Fin, creamy macaroni and cheese, a good burger with thin fries, an Italian meal from Limoncello’s, cold cookies and cream ice cream, and more. I could go on and on. But I rarely eat any of the above mentioned. No, I’m a discipline eater who chows down veggie wraps as a splurge, drinks protein smoothies regularly, and fills my daily meals with fruits, vegetables, chicken or fish, and nuts. Many find my food intake boring and don’t know how I can eat this way day in and day out. But to me, it’s easy as I also find many ways to be creative within my own limitations.

Spinach, zucchini and mushrooms are a few of my favorite vegetables, while I love every type of fruit that is out there except for coconuts. So why not share a few of my favorite recipes incorporating them? The Portobello Mushroom Burger is to die for. I eat mine without the bun, but please feel free to eat bread if you eat carbs. The avocado sauce is simply delish as is the Zucchini-Tomato Gratin, a family favorite especially with my daughter. The spinach salad is a classic. I have one almost every day as it is my absolute favorite veggie and my favorite leaf base for salads. And what meals is complete without a dessert? Below I share my Fresh Fruit Kabobs recipe with a cinnamon yogurt dipping sauce. Simply yum! I hope you find these recipes as divine as I do. Enjoy!

Portobello Mushroom Burger:  Brush 4 medium portabella mushrooms with stems removed and 1 medium onion, cut into 1/2 inch slices, with 3 tbsp. olive oil. Sprinkle with 1/2 tsp. salt and 1/4 tsp. ground black pepper. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 min, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 min, turning occasionally. Meanwhile, combine in small bowl, 1/2 sliced avocado, 2 tbsp low-fat yogurt, 1/2 tsp minced garlic and 1/4 tsp. each salt and pepper; mash until smooth for an avocado sauce. Spoon onions and 4 roasted red peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of 4 lightly toasted hamburger buns; top each with stuffed mushrooms.  Top with remaining sliced avocado. Cover with tops of buns. Serves 4.

Zucchini-Tomato Gratin: Cut 1 1/2 lb. tomatoes into 1/4″ thick slices; drape tomato slices over colander, sprinkle with salt and let drain 45 min. Spread 2 medium zucchini (1 lb.), cut into 1/8” thick diagonal slices, on baking sheet and sprinkle with salt. Let stand 30 min to sweat out excess moisture. Rinse well and pat dry. Preheat oven to 375°F. Heat 1 tsp. olive oil in nonstick skillet over medium-high heat. Sauté zucchini 3-4 min or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more olive oil between batches. Layer half of zucchini slices in 8” square baking pan. Top with half of tomatoes. Sprinkle with 2 thinly sliced garlic cloves, 1 tbsp. roughly chopped kalamata olives, 1/8 c. thinly sliced basil leaves, and 1/4 c. Parmesan cheese. Season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, 2 thinly sliced garlic cloves, 1 tbsp. roughly chopped kalamata olives, and 1/8 c. thinly sliced basil leaves. Drizzle top with 1 Tbs. oil and sprinkle with remaining 1/2 c. cheese. Cover with foil, and bake 10 min. Remove foil. Bake 20 min more or until cheese is melted and gratin is bubbling. Let stand 5 min before serving. Serves 4.

Spinach Salad: To make a raspberry vinaigrette dressing, combine the following ingredients in a blender or food processor and emulsify until smooth: 1/2 c. vegetable or canola, 1 packet of Truvia or other stevia-based sweetener, 1/4 c. no sugar added apple sauce, 1 tbsp. Dijon mustard, 3 tbsp. red wine vinegar, 1 tsp. fresh lemon juice, a dash salt and pepper to taste and 1/2 c. fresh or defrosted frozen raspberries. Set aside. For the salad, in a large bowl combine 1 package fresh baby spinach (rinsed and torn into bite-size pieces), 1 cup dried cranberries, 3 /4 cup slivered or chopped almonds, 3 chopped egg, and 4 ounces fresh goat cheese (crumbled). Toss lightly with dressing and serve immediately. Store remaining dressing in an airtight container in the refrigerator. Serves 4.

Fresh Fruit Kabobs:  Combine 1 c. unflavored yogurt with 2 tsp. brown sugar, 1/4 tsp. vanilla extract and 1/4 tsp. ground cinnamon. Alternating the following fruits – 2 pts. fresh strawberries, 1 pineapple, peeled, cored and cubed, 1 honeydew melon, scooped into melon balls and 3 kiwi fruits, peeled and sliced – by threading them onto 6” bamboo skewers. Serve kabobs with cinnamon yogurt dipping sauce. Makes 24 kabobs.

Be Fit. Be Strong. Be Well.
Adriana

What’s for Dinner? Spinach Salad, Salmon, Asparagus and Carrot Cake

06 Tuesday Dec 2011

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Growing up, on any given night I could tell you what was for dinner at home. Baked chicken on Mondays, meat loaf or another beef dish on Wednesdays, pasta on Thursdays and Sundays, and homemade pizza or Stromboli on Fridays. Tuesdays and Saturdays were saved for going out to dinner, oftentimes to the very same restaurant for six months at a time.

While mom was a great cook and dad selected good restaurants to dine, I didn’t want this type of repetition in my home. So I made it point not to make the same meal twice and would frequently ask my two children what they would like for dinner. As a result of this quest to make different dishes regularly, I have collection of cookbooks that far exceeds my needs. In any event, I love the thought of having so many recipes at my fingertips as I love to whip up a great meal with family and friends.

So once again I will share with you some of my favorite recipes as well as my children. I love spinach; it’s my favorite veggie and strawberries are one of my favorite fruits, hence the spinach and strawberry recipes. Both of my kids love salmon. And while they will tell you they love it just plain, I am constantly trying different ways to prepare it. The carrot cake is everyone’s favorites. I hope you enjoy these and more to come!

Spinach and Strawberry Salad: In a large bowl, toss together 2 bunches spinach (rinsed and torn into bite-size pieces) and 4 cups sliced strawberries. In a medium bowl, whisk together 1/2 cup vegetable oil, 1/4 cup white wine vinegar, 1/2 cup white sugar, 1/4 teaspoon paprika, 2 tablespoons sesame seeds, and 1 tablespoon poppy seeds. Pour over the spinach and strawberries, and toss to coat. The carrot cake recipe is loved by all.

Sweet ‘n’ Hot Glazed Salmon: Preheat your oven’s broiler, and grease a broiling pan. In a saucepan over medium heat, mix together 1 1/2 cups apricot nectar, 1/3 cup chopped dried apricots, 2 tablespoons honey, 2 tablespoons reduced sodium soy sauce, 1 tablespoon grated fresh ginger, 2 cloves garlic (minced), 1/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside. Place 1 (3/4 pound) salmon filet on the greased broiling pan, and brush with glaze. Broil three inches from the heat for 8 to 12 minutes or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Oven Roasted Asparagus: Preheat an oven to 425 degrees F. Place 1 bunch thin asparagus spears (trimmed) into a mixing bowl, and drizzle with 3 tablespoons olive oil. Toss to coat the spears, then sprinkle with 1 1/2 tablespoons grated Parmesan cheese (optional), 1 clove garlic, minced (optional), 1 teaspoon sea salt, and 1/2 teaspoon ground black pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with 1 tablespoon lemon juice (optional) just before serving.

Carrot Cake: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray. In large mixing bowl, beat 6 egg whites. Slowly beat in 1 1/3 cups white sugar, then 1 cup applesauce, 1/2 cup skim milk, and 1 1/2 teaspoons vanilla extract. Stir in 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1 tablespoon ground cinnamon, 2 teaspoons baking soda, and 1 cup whole wheat flour and 1 cup all-purpose flour. Stir in, one ingredient at a time, 1 (8 ounce) can crushed pineapple with juice, 2 cups shredded carrots, 1/2 cup chopped walnuts, and 1/2 cup raisins. Pour into the prepared pan. Bake for 35 – 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

Be Fit. Be Strong. Be Well.
Adriana

The Perks of Pumpkin – Part II

26 Wednesday Oct 2011

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In Part I of “The Perks of Pumpkin,” I discussed some of the great health benefits of pumpkin. In Part 2, I am some great ways to incorporate pumpkin into your daily diet. What is especially nice about this orange-colored vegetable is that it is great tasting and extremely low in fat and calories. That makes it a delight to cook and back with. You can easily add a few scoops of pumpkin to chili, macaroni and cheese, and even spaghetti sauce. The following are just a few of my favorite pumpkin recipes to get more pumpkin in your diet.

Pumpkin Oatmeal: Mix together 1 c. quick-cooking rolled oats and 3/4 c. milk (or as needed) in a microwave-safe bowl. Cook on high for 1 to 2 min., stirring once. Add more milk or oats to achieve desired consistency and cook for another 30 sec. Stir in 1/2 c. canned pumpkin puree, 1/4 tsp. pumpkin pie spice, and 1 tsp. cinnamon sugar. Heat through, and serve.

Pumpkin Scones: Preheat oven to 375 degrees F. Lightly grease 2 baking sheets. In a large bowl, stir together 2 c. all-purpose flour, 2 c. whole wheat flour, 4 tsp. baking powder, and 1 1/4 tsp. baking soda. Mix in 1/2 tsp. ground ginger, 1/2 tsp. allspice, 3 tsp. ground cinnamon, 1/4 tsp. ground cloves, and 1 tsp. salt. Set aside. In a separate large bowl, cream 1/4 c. butter (softened) until fluffy. Mix in 1/2 c. applesauce, then slowly stir in 2 1/4 c. sugar until well blended. Mix in 2 eggs (beaten) and 1 (15 oz.) can pumpkin. Gradually mix dry ingredients into wet ingredients. Stir in 1 c. finely chopped pecan and 2 c. golden raisins. Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with back of the spoon. In a small bowl, stir together 3 tbsp. of sugar and 2 tsp. ground cinnamon, and sprinkle on top of scones. Bake in preheated oven until golden brown, about 12 to 14 min. Remove, and let cool on cookie sheets 5 min. before removing to wire racks to cool.

Pumpkin Chili: Heat 1 tbsp. vegetable oil in a large skillet over medium heat, and sauté 1 c. chopped onion, 1/2 c. chopped green bell pepper, 1/2 c. chopped yellow bell pepper, and 1 clove garlic (minced) until tender. Stir in 1 lb. ground turkey and cook until evenly brown. Drain. Mix in 1 (14.5 oz.) can diced tomatoes and 2 c. pumpkin puree. Season with 1 1/2 tbsp. chili powder, 1/2 tsp. ground black pepper, and 1 dash salt. Reduce heat to low, cover, and simmer 20 min. Serve topped with 1/2 c. shredded Cheddar cheese and 1/2 c. sour cream.

Pumpkin Protein Cookies: Preheat oven to 350 degrees F. In a large bowl, whisk together 3/4 c. SPLENDA® Granular, 1 c. rolled oats, 1 c. whole wheat flour, 1/2 c. soy flour, 1 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 2 tsp. ground cinnamon, and 1 tsp. ground nutmeg. Stir in 1/2 c. pumpkin puree, 1 tbsp. canola oil, 2 tsp. water, 2 egg whites, and 1 tsp. molasses. Stir in 1 tbsp. flax seeds (optional), if desired. Roll into 14 large balls and flatten on a baking sheet. Bake for 5 min. in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Quick Tip: In general, pumpkins can keep for a long time in a cool dry place, ideally 50 to 60 degrees. Once cut, they will need to be used within a couple of days, or freeze it, as it can mold quickly. If cooked, it’s fine in the refrigerator four to five days.

Be Fit. Be Strong. Be Well.
Adriana

The Bulging Benefits of Bananas

29 Thursday Sep 2011

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Growing up, Mom always had bananas around the house. They are her favorite fruit and she still has at least one daily. She ate them from the peel, made breads, and tossed them in Jell-O. For me, not so much. Berries were always my favorite and I had to learn to like them before I could love bananas.

Today, I do love bananas, and have at least one a day just like Mom. I have discovered I prefer them when they are still slightly green around the edges. I try to purchase only enough for the next few days. I dangle them on a banana holder to keep from ripping too soon and put them in a brown paper bag and place them in the fridge in the event they do. If they are overripe, then it’s time to whip up one of my favorite banana bread recipes and add them in! I also discovered a new way to eat them. Peel the fruit from the opposite end. Try it! You might be pleasantly surprised!

The health benefits of bananas seem literally endless, probably one of the main reasons why it’s Mom’s favorite fruit. First of all, they consist mainly of fiber which is great for restoring a normal bowel function from either constipation or diarrhea. Next, they are contain a lot of the good sugar – glucose, fructose and sucrose – making this fruit ideal for an immediate source of energy. Bananas are also high in B vitamins that have shown to improve nerve function, and high in iron, which helps the body’s hemoglobin function. They additionally contain tryptophan, an aminoacid that converts to serotonin which helps improve your mood. Bananas also have a natural antacid effect in the body. So if you suffer from heartburn, an upset stomach, ulcers, or morning sickness, try eating a banana for soothing relief. I do this all the time when I’m nausea and it works like a charm!

But what bananas are probably most known for their high concentration of potassium, a nutrient necessary for human life and health. The benefits of potassium alone include lower blood pressure, anxiety, and stress; less of chance for strokes, cramps, and heart and kidney disorders; heightened metabolism, muscular strength, and water balance; and better function of nervous system and electrolytic functions.

There have also been many studies on the health benefits of bananas. According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40 percent. Research published in the Archives of Ophthalmology states that adults who eat at least three servings of bananas a day have a reduced risk of developing age-related macular degeneration by 36% (the primary cause of vision loss in older adults) in comparison to those who consume less than 1.5 servings of fruit daily. And research findings published in the International Journal of Cancer has shown that daily consumption of bananas is highly protective to kidney health.

There are also some surprising benefits and unusual uses of bananas. Some people report that rubbing the inside of a banana peel on a mosquito bite is very effective in reducing itching and swelling. During stressed out moments, there are those who eat a banana versus taking medications for a healthier rebalance. And some smokers consume bananas to help them kick the habit. The vitamins B6 and B12 in addition to the potassium and magnesium in bananas can help the body recover from the effects of nicotine withdrawal.

Countless reasons to eat bananas! So besides eating them right from the peal, below are a few of my favorite healthy banana recipes. I hope you enjoy them as much as I do.

Banana and Pineapple Smoothie: Place 4 ice cubes, 1/4 fresh pineapple (peeled, cored and cubed), 1 large banana cut into chunks, and 1 cup pineapple into the bowl of a blender. Puree on high until smooth.

Banana Bread: Preheat oven to 375 degrees F. Lightly grease and flour a 9×5 inch loaf pan. In a large bowl, stir together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 cup white sugar. Stir in 2 eggs, 1/3 cup unsweetened applesauce, 4 ripe bananas (mashed), and 1 tablespoon vanilla extract. Fold in 1 cup raisins and 1 cup chopped walnuts if desired. Pour batter into prepared pan. Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.

Banana Pancakes: In a large bowl, mix all-purpose 1 cup all-purpose flour, 2/3 cup whole wheat flour, 1/4 teaspoon salt, 2 1/2 teaspoons baking powder and 2 tablespoons white sugar. Stir in 1 1/2 cups buttermilk and 2 small ripe bananas (finely chopped) just until moistened.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana Waffles: Preheat waffle iron. In a large mixing bowl, sift together 1 1/4 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt and 1 pinch ground nutmeg. Stir in 1 cup 1% milk and 1 egg until mixture is smooth. Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of a banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

Banana Pudding: In large bowl combine 8 ounces sour cream, 1 (8 ounce) container frozen whipped topping (thawed), 1 (5 ounce) package instant vanilla pudding mix and 2 cups whole milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of vanilla wafer cookies, then a layer of pudding mixture, then a layer of bananas (4 bananas, peeled and sliced). Repeat until all ingredients are used. Refrigerate until serving.

Be Fit. Be Strong. Be Well.
Adriana

My Top 10 Favorite Smoothies

02 Friday Sep 2011

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Sometimes when I roll out of bed in the morning, it’s just nice to have a break from eating my normal oatmeal or egg whites for breakfast. When I’m in the mood and have the ingredients on hand, I like to whip up a chilly fruit smoothie for breakfast – especially during warm weather days.

So I thought I would share some of my top favorite smoothies for all to enjoy. All are sugar free and contain nutritious fruit. One suggestion with the smoothies is that it’s usually tastier to add frozen fruit versus fresh. I’ve also noted how many servings each recipes makes. Just double or triple the ingredients it if you are whipping up smoothies for family and friends.

Blueberry Smoothie: Cut 1 frozen banana (thawed for 10 to 15 minutes) into small pieces and place into the bowl of a blender. Add 1/2 cup vanilla soy milk, 1 cup vanilla fat-free yogurt, 1 1/2 teaspoons flax seed meal, and 1 1/2 teaspoons honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the 2/3 cup frozen blueberries while continuing to blend on low. Slowly increase the speed. Blend until smooth. Serves two. 207 calories per serving.

Blueberry, Banana and Peanut Butter Smoothie: Put ground 1 tablespoon flax seed meal or wheat germ into blender to grind and further breakdown. Add 1 banana, 1/2 cup blueberries, 1 tablespoon peanut butter, 1 tablespoon peanut butter, yogurt, and 1 cup milk into the blender. Cover and blend until smooth. Serves two. 251 calories per serving.

Mango Peach Smoothie: Place 1 sliced peach, 1 peeled and diced mango, 1/2 cup vanilla soy milk, and 1/2 cup orange juice into a blender. Cover and blend until smooth. Serves two. 107 calories per serving.

Nectarine Smoothie: Place 2 large nectarines (pitted and quartered), 1 frozen banana (cut into pieces), 1 large orange (peeled and quartered), 1 cup vanilla yogurt, 1 cup orange juice, and 1 tablespoon honey into a blender. Cover and blend until smooth. Serves four. 184 calories per serving.

Peanut Butter and Banana Smoothie: In a blender, combine 1 banana, 1/8 cup peanut butter and 1/2 cup soy milk. Cover and blend until smooth. Pour into glasses and drizzle with 2 tablespoons honey for garnish. Serves one. 422 calories per serving.

Pineapple and Banana Smoothie: Place 4 ice cubes, 1/4 fresh pineapple (peeled, cored and cubed), 1 large banana (cut into chunks), and 1 cup pineapple or apple juice into the bowl of a blender. Cover and blend until smooth. Serves one. 281 calories per serving.

Raspberry Blackberry Smoothie: Place 1 small banana, 1/2 cup blackberries, 1 cup fresh raspberries, 1 (6 ounce) container vanilla yogurt, 1 tablespoon honey, and 4 ice cubes into a blender. Cover and blend until smooth. Serves twp. 195 calories per serving.

Strawberry Smoothie: Place 7 large strawberries in a plastic container and freeze for about an hour. In a blender, combine frozen strawberries, 1 (8 ounce) container lemon yogurt and 1/3 cup orange juice. Cover and blend until smooth. Serves one. 281 calories per serving.

Strawberry Banana Smoothie: In a blender, combine2 small bananas (broken into chunks), 1 cup strawberries, 1 (8 ounce) container vanilla low-fat yogurt and 3/4 cup milk. Cover and blend until smooth. Serves two. 258 calories per serving.

Strawberry Watermelon Smoothie: Place 1 1/2 cups frozen strawberries, 1 1/2 cups frozen diced watermelon, 1/4 cup cream, 1/4 cup plain yogurt, 2 tablespoons orange juice, and 1/4 teaspoon vanilla extract in a blend. Cover and blend until smooth. Serves one. 494 calories per serving.

Mangia!

Be Fit. Be Strong. Be Well.
Adriana

What’s for Dinner? Halibut, Zucchini, and Sweet Potato Fries

08 Monday Aug 2011

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One of my passions is cooking and baking. I love it so much, that I have well over 100 cookbooks and have often thought of penning my own. The challenge I have faced as a single parent raising two children is their finickiness. While I will eat just about anything, neither of my children like the same foods. Hence, over the years I have often found myself cooking two different “kid-friendly” meals, meaning pasta, Stromboli, and burgers.

Now that my children are in college, they have finally gravitated to have healthier meals; in fact they insist of it. Rarely will you see them divulge in spaghetti, eat a hot dog, or have a piece of dessert. Today when they are home for dinner, I’m almost always at the supermarket after work, picking up fresh meats and vegetables to whip up a meal we will all enjoy.

So I thought I would begin to share some of my favorite recipes. We all love to eat, so why not have another recommended recipe to try out? The following is one of my summer dinnertime meals. It’s simply and easy to prepare. More importantly, it’s delicious! So print this out and tuck it away in your favorite recipe book or collections. I’m sure they will become favorites with your family as they are with mine.

Fresh Herbed Halibut. Preheat the oven’s broiler and coat a baking sheet or broiling pan with olive oil. Rinse the one 2 pound halibut fillet and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the wedges of 1 large lemon over the entire fillet, and season generously with 1 teaspoon sea salt first, then 1 teaspoon garlic powder and finally 1 tablespoon dill weed. Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet. Serves four.

Grilled Lemon-Pepper Zucchini. Preheat an outdoor grill for high heat. When hot, lightly oil the grate. Combine the 2 sliced small yellow squash, 2 sliced small zucchinis, 1 diced small onion, and 1 minced red bell pepper in a bowl. Drizzle with 1 1/2 tablespoons extra-virgin olive oil and sprinkle in 1 tablespoon lemon-pepper seasoning. Stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil and cover it with another large sheet of foil. Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes. Serves four.

Baked Sweet Potato Fries. Preheat an oven to 350 degrees F. Rinse 2 sweet potatoes with cold water and drain. Cut into French fries and spread them onto a baking sheet. Mix t1/4 teaspoon cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground coriander, and an optional 2 tablespoons light brown sugar together in a bowl; sprinkle over the fries. Drizzle 3 tablespoons light olive oil over the fries. Bake in the preheated oven until tender, about 30 minutes. Season with kosher salt and ground black pepper to taste. Serves four.

For dessert in the summer, I always recommend fresh fruit, especially chilled watermelon! There’s nothing better on a summer night than sitting out back, chatting and eating a good meal with a sweet ending.

Be Fit. Be Strong. Be Well.
Adriana

The Goodness of Wheat Germ

03 Sunday Jul 2011

Posted by in Health and Wellness, Nutrition, Recipes

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Many are not familiar with wheat germ or its healthy benefits. Once I was asked if wheat germ was some type of virus catchable by eating infected wheat products. This is farthest from the truth! It is not a bacterium by any means. It is actually an excellent source of many essential nutrients for your body bundled together. According to a Mayo Clinic ranking, it is also considered to be one of the top 10 healthiest foods.

I was first introduced to wheat germ as a child. Mom used it as one of her ingredients in her morning power drinks that she created in the blender. She would also add wheat germ to pancake batter, sprinkled it in our cereal, hid it in baked cookies and breads, and put it in break crumb mixture to coat chicken for dinner. Anywhere she could include it, she would.

So what is it? Well, wheat germ is not a food per se. It is actually the nutrient-rich embryo of the wheat kernel, removed during the processing of whole wheat grains to white flour, making up only about 2-3% of the entire wheat kernel. It is a very concentrated source of nutrients, containing numerous vital vitamins and minerals and healthy fats. Packed with power, two tablespoons a day of wheat germ provide an excellent source of protein, fiber, unsaturated fat, vitamin E, vitamin B1 B2, B6 phosphorus, zinc, thiamine, magnesium and pantothenic acid. Wheat germ also contains gluten. So if you are allergic to gluten, avoid it.

Wheat germ has many other health benefits. It can lower cholesterol, fight cancer and heart disease, prevent constipation and strokes, and improve digestion. It also helps to improve the storage of energy in muscles, boosts endurance and the overall stamina of the body, enhances body reflexes and improves overall alertness. Wheat germ additionally contributes in strengthening the immune system, balancing metabolism, and increasing the ability to cope with stress. It fights diabetes, prevents weight gain, protects the muscles, blood, lungs, and eyes, and, as an added bonus, slows down the aging process. What else can you possible ask for?

What is also great about wheat germ is that you can add easily it to a lot of the foods and drinks you already eat, such as yogurt, salads, casserole dishes, baked goodies and more. You can cook with it, bake with it, mix with it and sprinkle it in a favorite recipe.  Below are some of my own favorite wheat germ recipes.

Wheat Germ Whole-Wheat Buttermilk Pancakes: In a medium bowl, mix 2 eggs with 1/4 cup canola oil and 2 cups buttermilk. Stir in 2 teaspoons baking soda, 1/2 cup wheat germ, 1/2 teaspoon salt and 1 1/2 cups whole wheat pastry flour; mix until blended. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once. Yields 12 pancakes.

Wheat Germ Cinnamon Pumpkin Waffles: Preheat a waffle iron according to manufacturer’s instructions. Combine 1 cup whole wheat flour, 1/4 cup wheat germ, 1/3 cup white sugar, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 tablespoon baking powder in a bowl. Set aside. Beat together 3/4 cup milk, 1 /2 cup pumpkin puree, 2 tablespoons melted butter, 2 tablespoons olive oil, 1/2 cup unsweetened applesauce, 1 egg, and 1 egg white. Stir flour mixture into the pumpkin mixture along with 1/2 cup chopped pecans. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes. Yields 8 waffles.

Wheat Germ Cookies: Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together 1 cup butter (softened), 1 cup white sugar and 1 cup brown sugar until smooth. Beat in 2 eggs, one at a time then stir in 1 1/2 teaspoons vanilla extract. In a separate bowl, combine 1 1/2 cups rolled oats (not instant oats), 1 cup wheat germ, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt. Stir the dry ingredients into the creamed mixture. Finally, mix in 1 cup flaked coconut, 2 cups chopped pecan s and 1 cup chopped pitted dates. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely. This allows them to flatten and firm up. Yields 5 dozen cookies.

Wheat Germ Double Chocolate Muffins:  Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine 1 cup whole wheat flour, 3/4 cup ground flax seed, 1/2 cup wheat germ, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 cup cocoa powder, 1 tablespoon ground cinnamon, and 1/2 cup miniature semisweet chocolate chips in a large bowl. In another bowl, beat 1 cup low-fat buttermilk, 3/4 cup pumpkin puree, 1 cup brown sugar, 1 egg, and 1 teaspoon vanilla extract until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes. Yields 12 muffins.

Enjoy these recipes or add wheat germ to one of your own favorite. You can find wheat germ in any grocery story. It’s typically next to the cereals. I buy the Quaker® Kretschemer Honey Crunch Wheat Germ and store it in my fridge once I open it. If kept in a sealed jar and refrigerated, wheat germ can last nine months.

Be Fit. Be Strong. Be Well.
Adriana

Blueberries for Breakfast for a Superfood Start

18 Monday Apr 2011

Posted by in Diet, Health and Wellness, Metabolism, Recipes

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It’s always been recommended to eat breakfast within 30-60 minutes after waking up in the morning. This kick starts your metabolism for the day which is key when maintaining or attempting to lose weight. It is also advised that in order to achieve the full health benefits of the superfood blueberries, to consume 1 to 2 cups of this fruit daily.

Blueberries have been added to the distinguished superfood group due to their high amounts of antioxidants, anthocyanins, vitamin C, manganese and dietary fiber. They are accredited to lowering the risk of heart disease and lowering the chances of getting cancer. And on top of all this goodness for your wellness, they happen to be great tasting, too!

So what better time than the morning to super start your day by including blueberries in your breakfast. Now that spring has arrived, it’s easy to find fresh blueberries by the pound package in your supermarket’s produce aisle. Toss them in your oatmeal or favorite pancake batter, or simply eat them alone or paired with another fruit. Any way you add them in your healthy meal, it has to be great for you. Below I have included some of my favorite blueberry recipes.

Heart-Healthy Blueberry Smoothie: Place the following ingredients in a blender – 1 scoop vanilla whey protein, 1/2 c. fresh orange juice, 1 c. fresh or frozen blueberries and 1 scoop of ice. Blend until smooth. 1 serving.

Blueberry Orange Parfaits: Combine 1 1/2 tbsp. Demerara or turbinado sugar, 1/2 tsp. grated orange rind and 2 (7 oz.) containers reduced-fat plain Greek-style yogurt in a small bowl. Stir until blended. Spoon 1/4 c. blueberries into 4 tall glasses. Spoon about 2 1/2 tbsp. of the yogurt mixture over blueberries in each glass. Add 1/4 c. orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tbsp. wheat germ over each serving; serve immediately. 4 servings.

Fast Track Blueberry Muffins: Preheat oven to 350 degrees. Mix 1 1/2 c. whole wheat flour, 3/4 c. flax seed meal, 1 c. brown sugar, 1 tsp. baking powder, 2 tsp. baking soda, 1/4 tsp. salt, 2 tsp. cinnamon, 2 tsp. pumpkin pie spice, 1/4 tsp. ground cloves, 1 tsp. ground ginger and 2 apples (shredded) together. Set aside. Combine 3/4 c. nonfat milk, 1 large egg, 2 egg whites and 1 tsp. vanilla extract and beat for 30 seconds. Pour liquid ingredients into the dry. Stir and fold in 1/2 c. blueberries. Spray muffin tin with Pam or use paper liners. Fill each muffin tin cup 3/4 full. Back for 15 to 20 minutes. 15 servings.

Whole Wheat Blueberry Scones: Preheat the oven to 375 degrees. Line a baking sheet with parchment or wax paper. Combine the 3 tbsp. butter (cut into small pieces), 1-1/2 c. all purpose unbleached flour, 2/3 c. whole wheat flour, 1/4 c. granulated evaporated cane sugar, 2-1/4 tsp. baking powder, 1/4 tsp. baking soda and 1/4 tsp. sea salt in a large bowl. With a pastry blender, cut into the butter until the mixture is crumbly. Add 1/4 c. blueberries and 2 tsp. grated orange rind. Stir with a fork. Add 1 large egg (lightly beaten) and 1/2 c. fat-free buttermilk. Stir with a fork until the dry ingredients are just moistened. Gather the mixture into a ball, place on the baking sheet, and pat into a 7-inch circle. Cut into 10 one-inch wedges with a knife dipped in flour. Do not separate the wedges. Bake until golden brown and when a toothpick inserted into the center comes out clean – about 20 minutes. Transfer to a rack. Sift 1 tsp. confectioners’ sugar over the top. Cut with a serrated knife while still warm and serve. 7 servings.

Blueberry Buckle: Preheat oven to 350 degrees. Combine 2/3 c. uncooked steel-cut oats, 1/2 c. blueberries, 1 tbsp. slivered almonds, 1/2 tsp. cinnamon, 1/2 c. water and 1 tsp. honey (optional) in a glass baking dish. Mix well. Bake for 20 minutes in an oven or microwave on high for 1-1/2 minutes. 1 serving.

Try one of these recipes above or add blueberries to your own favorite morning recipe for a super start of your super day.

Be Fit. Be Strong. Be Well.
Adriana