Posts Tagged ‘healthy recipe’
Stuffed sweet potatoes recipe
Those of you looking for something new to prepare for your healthy eating regime (along with any lucky family members or guests you decide to also cook for), might want to check out this healthy and clean recipe — Stuffed Sweet Potatoes with Spicy Black Beans, Avocado & Lime Cream. According to Clean Eating Magazine, this satisfying and meatless dish combines sweet and tender sweet potato with spicy beans and creamy avocado and yogurt. For the full recipe (including a printable version), click here.
Photo Source: Clean Eating Magazine
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)
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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