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Hold the phone, I think I just became a gourmet chef! ha ha. This meal is so darn good. Quinoa is always good in my opinion such an awesome food. The citrus with the fish is heaven! Make this today or sometime soon I promise you'll be glad you did.
Ingredients:
1 medium grapefruit
8 thin slices ginger
1/4 c extra virgin olive oil
3/4 c quinoa
1 1/2 c water
1/2 t kosher salt
1 Tb white wine vinegar
2 t honey
1 small serrano or jalapeno chile, minced (I did NOT use this fyi)
2 scallions, minced
2 Tb chopped fresh cilantro
fresh blk pepper
1 1/2 lbs skinless center cut salmon, cut into 2 inch cubes
Strip the peel from the grapefruit try not to include the white bitter pith. Warm the grapefruit peel, ginger, and olive oil in a saucepan over med heat. As soon as the oil starts to bubble remove from the heat and set aside to steep for 30 mins. Strain and reserve the oil.
Meanwhile, rinse the quinoa and drain. Cook the quinoa in a saucepan with the water and salt. Boil over high heat and reduce heat to simmer for 15 mins. Transfer the quinoa to a bowl and fluff with a fork. Cool.
Segment the grapefruit over a bowl, reserving the segments and juice seperately. Whisk 3 Tb of the juice with the vinegar, honey, and salt to taste in a bowl. Gradually whisk in 3 Tb of the reserved oil to make a slightly thick dressing. Season with pepper to taste.
Toss the quinoa with the dressing, chiles, scallions, and cilantro. Season with salt and pepper if desired.
Preheat a stovtop or grill to high heat, you can thread the salmon cubes onto skewers to make kebobs or just grill them. Brush them with the remianing 1 Tb grapefruit oil and salt and pepper Grill turning as each side browns and salmon is cooked through about 3 mins.
Toss the grapefruit segments into the salad, divide among 4 plates and top with the salmon. Enjoy!
Makes 4 servings
per serving 455 cal, 31 carb, 26 fat, 26 protein
This recipe came from the Food Network site. I had taken some chicken out of the freezer to defrost and thought, I want to make something new. So I looked up some light recipes and this one came up. It is really good! The sauce is delicious. I changed the recipe a bit because I didn't want to cook the chicken in a pan forever so I baked it.
Ingredients:
2 c broccoli
1/2 c grated gruyere cheese (I didn't have it so I used reduced fat mont jack)
1 clove garlic
4 boneless skinless chkn breasts
2 t olive oil
2 t thyme
salt and pepper
1 c low fat evap milk
1/2 c low sodium chkn broth
1/4 c dry sherry (i used the cooking sherry)
1 1/2 t cornstarch
2 Tb parmesan cheese
1 t dijon mustard
Cook the broccoli in boiling water until tender. drain well and squeeze dry. Chop the broccoli and mix in a bowl with the gruyere and garlic. Cut a 3 inch deep pocket into the thickest part of the chicken breast mine was more of a slit..lol. Stuff each breast with equal amounts of the broccoli mixture. Rub both sides of the chicken with oil and thyme and season with salt and pepper.
Bake in 350 oven for 25 mins.
Meanwhile, combine the milk and chicken broth in a pot with salt and pepper- simmer over med heat. Stir the sherry and cornstarch until smooth and pour into the sauce whisking constantly. Cook until thick, remove from heat and stir in the parmesan cheese. Top each breast with 2 Tb of sauce and bake for another 5 mins.
Whisk the mustard into the remaining sauce and spread a few Tb on each plate top with the chicken.
Serves 4
347 calories, 11g fat, 50g protein, 10g carb, 1g fiber
First off I have to say everytime it comes to taking a picture of food I wish I had a nicer camera. My camera just can not take a decent food picture or regular picture really. Anyway moving on...I LOVE this recipe!! Seriously??!! When your kids are going wild for it AND it's super healthy what more is there?? My children loved these burgers and devoured them really quick. They are normal kids with picky appetites, and in this house being picky can leave you starving...eat it or starve that's my motto. :)
Straight out of the Biggest Loser cookbook, how many times must I say how much I love the book. So good so simple, ok I'll stop ranting now... I'm sure you get the point.
Ingredients:
1 lb boneless skinless salmon
1/4 c minced sweet onion
1/4 c chopped fresh parsley
4 t horseradish
1/2 t low sodium Old Bay seasoning
4 Tb low fat mayo
4 whole grain hamburger buns (I use the whole grain sandwich thin buns- I don't like all that bread)
lettuce
tomato
Cut the salmon into cubes and place in food processor, pulse until the salmon is about the consistency of ground beef. Transfer to a mixing bowl and stir in the onion, parsley, 2 t horseradish, and the Old Bay seasoning.
Divide the mixture into four equal parts and shape into patties. Cook them in a nonstick skillet for 2 to 3 mins per side.
Meanwhile, mix the mayo with the remaining 2t horseradish. To assemble: Spread the buns with the horseradish mayo mixture (about 1 TB each), top with patties, lettuce, and tomato.
The only thing I did different in my kids case was use regular mayo as the spread for their buns. This recipe makes 4 servings.
Each serving has 362 calories, 27g protein, 27g carbs (which depends on the bun also), 16g fat.
GOOOOOOOOD STUFF.
I just created a new blog for all my recipes. I didn't want to take up the space here so I have a blog specifically for recipes, go on over and check it out! http://thinnerdinner.blogspot.com
The Thinner Dinner is where I'll share all light recipes to help you stay in shape or get there. Our motto is:
"Candy is dandy but here, dinner is thinner!" So head on over and let me know what you think! Do you have some light recipes you'd like to share? Email me and I'll post them on the blog at kurtandamy@yahoo.com
Sooooooo delicous!! This recipe along with the tofu cream was the first I made from "The Kind Diet" book. I'm hooked now. MMMMMM.
Ingredients:
12 dried shiitake mushrooms
1 c dried porcini mushrooms
1 Tb olive oil plus more for drizzling
1 onion, halved and cut into half moon slices
3 garlic cloves
2 pinches fine grain sea salt
2 c fresh button mushrooms, sliced
A few drops shoyu to taste or soy sauce
8 whole wheat tortillas (I like Ezekiel)
1 c tofu crm (see recipe in post below)
8-10 blk olives, sliced
chopped fresh basil (if desired)
Preheat broiler.
Soak the shiitake and porcini mushrooms in water for 30 mins in a mall bowl.Remove the mushrooms from the water, Cut out and discard the tough shiitake stems.
*Footnote: I was totally oblivious to the fact that it said dried mushrooms so I bought fresh, I could not find porcini so I used fresh shiitake, button, and brown. It worked out great.*
Heat the oil in a skillet over med heat, add the garlic, onion, and a pinch of salt and cook for 2-3 mins, or until the onion and garlic begin to soften. Ad the shiitake, and porcini mushrms and cook for 5-7 mins. Add the button mushrms w/ a pinch of salt and the shoyu. Cook for 2 mins and set aside.
Drizzle the tortillas lightly with olive oil and toast under the broiler until almost crisp, being careful not to burn. Spread a thin but generous layer of tofu cream on each tortilla and top with cooked mushrooms and olives. Drizzle with a litlle more olive oil and broil again until the tortillas are just crisp. Granish with chopped basil before serving if desired.
Kurt and I both LOVED these! Super yummy!
Serves 8
This stuff is awesome! So great on pretty much anything, can be used in place of mayo or sour cream, a great topper for your food or a spread for burritos. I First made this recipe to use it with the next one that I will add above: Thin Mushroom Pizzas. I was thoroughly impressed with this stuff, it's really good and Kurt LOVES it! (So an approval from a male perspective.) It only keeps for 2-3 days though which is a bummer. Try it out, let me know what you think!
Ingredients:
1- 14 oz package firm tofu
1 1/2 Tb umeboshi plum paste
3 1/2 to 4 Tb Vegenaise
6 Tb fresh lemon juice
Rinse the tofu and place on a plate with a second plate on top. Place a heavy weight (like a pitcher full of water) on top of the plate. Set aside for 10 mins to press out the excess liquid.
Transfer the pressed tofu to the basket of a steamer set over a pot of boiling water. Cover the pot, and steam the tofu for 3-5 mins. Let cool.
Place the steamed tofu, umeboshi plum paste, Vegenaise, and lemon juice in a food processor or blender and puree till smooth. Transfer to a tightly sealed container, and chill for an hour before serving. The cream keeps for 2-3 days in the fridge.
Serves 8
This one isn't from the Kind Diet, I just forgot that I had it and that I wanted to share it cause it is soooooo good!!
Beans:
1 14 oz can blk beans, rinsed, and drained
2 cloves of garlic, minced
fresh lime juice, from 1 lime
Potatoes:
2 c cooked sweet potatoes, smashed
1 Tb chopped canned grn chilies
1/4 t ground cumin
1/4 t chili powder
sea salt and blk pepper to taste
To assemble:
8 corn torillas (I used Ezekiel, wrap in paper towel and reheat briefly in microwave to soften)
1 c vegan chkn both
1 Tb white rice flour or arrowroot starch
1 c salsa verde or chopped grn chiles
chili poder to taste
Preheat oven to 350. Lightly spray a rectangular baking dish that will hold 8 enchiladas.
In mixing bowl combine the blk beans w/ minced garlic and lime juice. toss to coat and set aside.
In seperate bowl combine the smashed sweet potatoes w/ a Tb of chopped grn chiles; add the spices. Season w/ salt and pepper.
To make a vegan sauce: combine the vegan brothw/ a Tb of the rice flour of arrowroot starch, heat until thickened. Whisk in the salsa verde. Add the cumin.
Dip each tortilla into the sauce then add 1/8 of the potatoe mixture, then 1/8 of the beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of vegan cheese. (I left out the cheese)
Bake for 20 to 25 mins. Serves 4.
You will LOVE this one, it's a promise!!^
I purhased this book about a week ago from their website and I absolutely LOVE it! The recipes are delicous. Since I have started my trial of vegan recipes I have stayed on the vegan eating, I feel great! I've noticed awesome changes in the way I look and feel. I do indulge in some eggs every now and again but other than that it's all veggie for me. Anyway, since I have started using a ton of these recipes I am going to feature a weeks worth of recipes from her book that I have personally tried and love. We're going to start with what she calls Diet Tea, really just a carrot and daikon drink.
She suggests for those who want quick weight loss to drink this "tea" everyday for 10 days on an empty stomach. After the 10 days, drink it 3 times a week for 3 weeks. If you want to continue, a couple times a week should do the trick, do not drink it everyday after the initial 10 days. Too much can make you weak and demineralized.
I wanted to try it out so I did and it's actually pretty yummy, sort of like a meal drink to me. Anyway here's the recipe-
Weight Loss Tea (Carrot Daikon Drink)
serves 1
Ingredients:
1/2 c grated carrot
1/2 c grated daikon
1/4 umeboshi plum
1-2 drops shoyu
1/4 sheet nori, ripped into small pieces (optional)
Bring the carrot, daikon, umeboshi plum, and 1 cup water to a boil in saucepan. Reduce the heat and simmer for about 3 mins. Add the shoyu and simmer for 2 to 3 mins longer. Add the nori, if using and drink hot. (I didn't use the nori)
