Posts Tagged ‘diet recipe’
Recipe: Apple-Snap Salad
Photo Source: 365fruit.com
Looking for an easy to prepare lunch or dinner salad that will add plenty of snap and flavor without adding to your waistline? Look no further than this delicious salad recipe:
Ingredients:
1 Small Fuji Apple, cored and sliced into thin wedges
1 1/2 Cups Fresh Arugula (or the Salad Greens of your choice)
4 oz. Just Stop! Beer’d Chicken, chopped (Click here for the Beer’d Chicken Recipe)
1/4 cup Walnuts, chopped
Balsamic Vinegar (to taste)
Fresh Ground Pepper (to taste)
Directions:
In a large mixing bowl, toss the first 4 ingredients together. Once mixed, transfer to a serving bowl or plate. Drizzle with Balsamic Vinegar and add fresh ground pepper to taste.
Serves: 1
Recipe: Decadent Chocolate Mousse with Berries
Think that just because you’re on a diet or watching your weight that you can’t enjoy some of the finer pleasures of the gastronomical world? Well, think again! For anyone who hasn’t tried one of Today Show Nutritionist Joy Bauer’s recipes, you’re in for a treat. You’d never guess that her creations are as healthy as they are delicious. Joy, herself, refers to this indulgent Chocolate Mousse as “Pure decadence” and loves whipping it up (no pun intended) for family and friends.
This particular recipe is featured in Joy’s new book,The Joy Fit Club: Cookbook, Diet Plan and Inspiration, which is chock full of delicious creations (as well as inspirational weight loss stories from numerous people who have all lost 100 or more pounds without any crazy fads or gimmicks, menu plans and healthy diet tips from Joy). I am honored Joy has allowed me to share this recipe with you. I hope you enjoy it!
Decadent Chocolate Mousse with Berries
Ingredients
1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1 teaspoon instant espresso powder
1/8 teaspoon kosher salt
2 1/4 cups nonfat milk or original/plain soymilk
1 egg
1 ounce dark chocolate, finely chopped
1 teaspoon butter
1 teaspoon vanilla
1/3 cup whipping cream
1 1/2 cups assorted fresh berries (such as raspberries, blackberries, cherries, and/or sliced strawberries)
1/2 ounce dark chocolate, made into curls
Instructions
1. In a medium saucepan combine sugar, cocoa powder, cornstarch, espresso powder, and salt. Gradually whisk in milk. Cook and stir over medium heat for 9 to 11 minutes or until large bubbles are just starting to break the surface of the pudding (pudding will be thick, so to check for bubbles; stop stirring for 3 to 4 seconds). Reduce the heat to low and cook and stir for 2 minutes more. Remove from the heat.
2. In a medium bowl lightly beat the egg. Gradually whisk about 1/2 cup of the hot milk mixture into the egg. Add all the egg mixture along with the 1 ounce chopped chocolate into the saucepan with the rest of the pudding. Cook and stir over medium-low heat for 30 seconds to 1 1/2 minutes or until large bubbles are just starting to break the surface of the pudding (again, pudding will be thick so stop stirring for a few seconds to check for bubbles). Cook and stir over medium-low heat for 2 minutes more. Remove from the heat and stir in the butter and vanilla.
3. Place the saucepan of pudding in a large bowl half-filled with ice water. Stir the pudding for 1 to 2 minutes to cool it quickly. Transfer the pudding to a large bowl. Cover the surface of the pudding with plastic wrap and refrigerate for 2 to 3 hours or until well chilled.
4. Place whipping cream in a medium chilled bowl. Whisk or beat with a rotary beater until thick, soft peaks form. Gently fold half of the whipped cream into the chilled pudding. Gently fold in the remaining whipped cream. Divide mousse among six dessert dishes. Top with berries and garnish with chocolate curls.
Makes 6 servings
Serving Size: 1/2 cup pudding with 1/4 cup berries
Prep Time 30 minutes
Chill Time 2 hours
Nutrition Information
Calories: 240, Protein: 6 g, Total Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 58 mg, Sodium: 103 mg, Carbohydrate: 36 g, Fiber: 4 g, Sugar: 26 g
Copyright © 2012 Joy Bauer. Reprinted with permission from, The Joy Fit Club: Cookbook, Diet Plan and Inspiration by Joy Bauer (Wiley)
Recipe: Best lunch salad ever
Many of us dieters grow to resent always having to rely on salads as our mainstay meal. But salads don’t have to be boring. The key is adding texture, flavor and even a little fat in a healthy form. The lunch salad recipe I’m sharing here is my go-to salad during the workweek. I have it daily (unless I have a lunch meeting that requires me to dine out) and never get tired of it. Even better? You can serve it to guests or other family members and they’ll never suspect they’re eating something so healthy given how tasty and delicious it is. What’s more, it doubles as an excellent dinner salad. The only thing it’s not good for? Breakfast. But then again… You never know!
For best flavor (and crunch appeal) use super fresh ingredients whenever possible:
I love using Arugula instead of “regular” lettuce for its texture and slightly-peppery flavoring
No doubt about it – freshly cut corn adds amazing flavor and snap-appeal
Use grape tomatoes that are fresh n’ firm (like we want our bodies to be!)
My Beer’d Chicken Recipe works great with this salad (whether used cold or warm)
No reason to be afraid of the naturally-occurring fat in Avocado (it’s the good kind of fat!)
Best Lunch Salad Ever
Ingredients
1 cup Fresh Arugula
1/2 cup Fresh White Corn Kernels (cut from cob just before serving)
1/2 cup Grape Tomatoes, sliced in half
1 Piece of Gregg’s Beer’d Chicken (Prepare in advance – click here for recipe)
1/4 Avacodo, sliced lengthwise
Balsamic Vinegar
Fresh Ground Pepper
Instructions
Add ingredients to the plate, one at a time, building a small ‘pyramid’ of sorts as you add the additional ingredients. After all ingredients are on the plate, add Balsamic Vinegar and Fresh Ground Pepper to taste. Serve immediately.
Serves 1
(Double, Triple, Quadruple – or whatever – ingredients depending on number of guests)
As you can see, the salad looks good, too. And even if you’re dining alone, shouldn’t you be impressed with your meal as you gobble it down? Of course, you should. Spoil yourself a little. You deserve it!
Looking for a stir-fry recipe that won’t leave you feeling guilty or squeezing into your skinny jeans the next day? For anyone who hasn’t tried one of Today Show Nutritionist Joy Bauer’s recipes, you’re in for a treat. You’d never guess that her creations are as healthy as they are delicious. This particular recipe is featured in Joy’s new book, The Joy Fit Club: Cookbook, Diet Plan and Inspiration, which is chock full of delicious creations (as well as inspirational weight loss stories, menu plans and healthy diet tips from Joy, herself). I am honored Joy has allowed me to share this recipe with you. I hope you enjoy it!
Lemon-Ginger Beef and Broccoli Stir-Fry
Ingredients
1 pound beef sirloin steak, trimmed of fat
1 1/4 cups water
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
4 teaspoons cornstarch
2 teaspoons finely chopped fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons finely shredded lemon zest
1/4 teaspoon crushed red pepper (optional)
3 cups fresh broccoli florets*
1 medium yellow sweet pepper, cut into thin bite-size strips
1/2 of a medium red onion, thinly sliced
Oil spray
3 cups cooked brown rice, cooked soba noodles, or cooked brown rice fettuccine
Instructions
1. Wrap beef with plastic wrap and place in the freezer for 20 to 30 minutes to make it easier to slice. Meanwhile, in a small bowl combine 3⁄4 cup of the water, the soy sauce, honey, cornstarch, ginger, lemon zest, and, if desired, crushed red pepper. Set aside.
2. In a large wok or nonstick skillet combine broccoli and remaining ½ cup water. Bring to boiling over medium-high heat. Reduce heat and simmer, covered, for 3 minutes. Uncover and add the sweet pepper and red onion. Cook, uncovered, over medium heat for 3 to 5 minutes or until vegetables are crisp-tender and water is evaporated. Transfer vegetables to a large bowl and set aside.
3. Remove the beef from the freezer and slice into very thin strips. Coat the wok with oil spray and place over medium-high heat. Add half the beef strips. Cook and stir for 3 to 5 minutes or until beef is just a little pink in the centers. Transfer the beef to the bowl with the vegetables and repeat with the remaining beef. Return all the beef and vegetables to the wok.
4. Stir the lemon-ginger sauce until well combined. Add to the wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Divide rice among four serving plates. Top evenly with beef mixture.
Joy’s Bonus Tip: For a quicker prep, pick up cut-up broccoli florets in your market’s produce department.
Makes 4 servings
Serving Size 3/4 cup cooked rice with a slightly rounded 1 cup of the beef and broccoli mixture
Prep Time (start to finish) 40 minutes
Nutrition Information
Calories: 417, Protein: 32 g, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 48 mg, Sodium: 508 mg, Carbohydrate: 55 g, Fiber: 5 g
Copyright © 2012 Joy Bauer. Reprinted with permission from, The Joy Fit Club: Cookbook, Diet Plan and Inspiration by Joy Bauer (Wiley)
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