Tag Archives: Recipes

What’s for Dinner? Pumpkin in the Soup, Entrée and Dessert!

03 Monday Dec 2012

Posted by in Diet, Recipes

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week68aPumpkin is my favorite fruit right after blueberries. When the leaves start to change, I know it’s time for pumpkins and my beloved pumpkin recipes. Pies, breads, puddings – I just can’t seem to get enough of this seasonal fruit.

Pumpkins are a superfood, loaded with vitamins A, C, E, K, and many minerals including magnesium, potassium, zinc, and iron. Pumpkins are high in antioxidants – carotenoids, lutein, and zeaxanthin – and are an excellent source of fiber.

The autumn season has allows me the opportunity to explore new pumpkin recipes. As homemaker and cook/baker when I’m home, I boast a collection of well over 200 cookbooks that I love to pour my heart and taste buds into. The following are a few of the new recipes I have already tried out this season. I hope you enjoy them as much as I do.

Roasted Pumpkin Apple Soup: Preheat oven to 450°F. Toss 4 lbs. pie pumpkin (peeled, seeded and cut into 2-inch chunks), 4 large sweet-tart apples (Empire, Cameo or Braeburn unpeeled, cored and cut into eighths), 1/4 c. extra-virgin olive oil, 1 tsp. salt and 1/4 tsp. freshly ground pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 min. Stir in 1 tbsp. chopped fresh sage and continue roasting until very tender and starting to brown, 15-20 min more. Transfer about one-third of the pumpkin and apples to a blender along with 2 c. reduced-sodium chicken broth or vegetable broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 tsp. salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 min. Serve each portion topped with toasted chopped hazelnuts and a drizzle of 2 tbsp. hazelnut oil. Makes 12 cups. Serves 12. Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on high, covered, stirring frequently, or on the stovetop over medium heat.

Pumpkin Ravioli:  Combine 1 c. canned or fresh pumpkin, 1/3 c. grated Parmesan cheese, 1/4 tsp. salt, and 1/8 tsp. black pepper. Spoon about 2 tsp. pumpkin mixture into center of each wonton wrapper (you will need24 wonton wrappers). Moisten edges of dough with water; bring two opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 tsp. salt; cook 7 minutes, and drain in a colander. Place 1/2 c. chicken broth in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with chopped parsley. Makes 24. Serves 6.

Pumpkin Cookies:  Preheat oven to 375°F. Beat 1/2 c. corn oil and 2 eggs until well emulsified. Add sugar substitute to equal 1 c. sugar and beat until fluffy. Add 1 c. pumpkin, then the following dry ingredients: 2 c. flour, 1 tsp. salt, 1 tsp. nutmeg, 2 1/2 tsp. cinnamon, 1/2 tsp. ginger and 1 tsp. baking soda. Add 1 c. raisins and 1 c. walnuts. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15-20 minutes. Makes 3 dozen. Serve with frozen vanilla yogurt sprinkled with pumpkin spice.

Be Fit. Be Strong. Be Well.
Adriana

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

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