Tag Archives: healthy recipes

Tomato Basil Salad

Posted on by
Reply
Not all salads require lettuce… Best quality olive oil for drizzling A pile of cherry, grape or other tomatoes A handful of fresh basil, coarsely chopped Salt and pepper to taste Chop the tomatoes in bit size pieces. Grape tomatoes can be halved. Chop larger tomatoes in the same bite size as other tomatoes. Put in serving bowl. Toss in desired amount of basil. Drizzle some olive oil on it. Add salt & pepper to taste, then mix well and serve! From the healthy kitchen of Gina Caywood. Courtesy of Emily Duval at http://emilytrains.wordpress.com/
From Donate Your Weight

Low-fat Granola Recipe

Posted on by
Reply
2 cups rolled oats ¼ cup sliced almonds ¼ cup honey ¼ cup molasses 2 Tbl water 1 ½ tablespoons vegetable oil ¼ tsp cinnamon ¾ cup raisins Pre-heat oven to 375 degrees. Combine the oats and almonds in a medium bowl. In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend. Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes. Remove from the oven and add the raisins. Cool completely before serving. Note: This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature. Nutrition information per 1/2 cup serving:
 223 calories; 5g fat (0g saturated); 4g protein; 
42g carbohydrate; 3g fiber; 7mg sodium. Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

Tangy Molasses Glaze Recipe

Posted on by
Reply
This deliciously simple recipe is a real crowd-pleaser, and its nutritional benefits are off the charts! 2 parts black strap molasses 2 parts dijon mustard 1 part white wine vinegar coarse ground black pepper, to taste Whisk ingredients together in a bowl, then dip shrimp, fish or chicken in mixture right before grilling (do not use as a marinade). The molasses will caramelize slightly on the surface, sealing in the moisture and taste of whatever you are cooking. Nutritional info: Black strap molasses is an excellent source of iron, calcium, potassium, magnesium and vitamin B6. Mustard is packed with selenium (a powerful antioxidant that has been linked to preventing cancer), tryptophan, and mega-3 fatty acids. Vinegar has been shown to lower LDL cholesterol, reduce the glycemic effect of foods eaten with it, and increase satiety. Courtesy of Emily Duval at http://emilytrains.wordpress.com/
From Donate Your Weight

Green Beans with Roasted Shallots

Posted on by
Reply
My goal is to eat 5 fruits and vegetables a day. I am always looking for recipes that make vegetables taste delicious. I love this one!!! I've even gotten non-veggie eaters to eat these green beans! Serves 4 to 6 • 12 ounces shallots, peeled and cut into 1/2-inch pieces • 1/4 cup extra virgin olive oil • 2 tablespoons balsamic vinegar • Kosher salt • Freshly ground black pepper • 8 ounces green beans, stem ends trimmed Preheat the oven to 400 degrees. Put the shallots on a large piece of aluminum foil. Pour the olive oil and vinegar over the shallots. Sprinkle with a generous pinch of salt and pepper and toss to coat evenly. Fold and seal the foil to create a pouch. Set on a baking sheet and bake for 1 hour, until tender, browned, and caramelized. While the shallots are cooking, heat a large pot of salted water to a boil over high heat. Add the haricot vert and cook for 2 to 3 minutes, until al dente. Transfer to a colander to drain, and rinse under cold water. When the shallots are cooked, remove from the oven, open the foil, add the beans, and toss in the foil to mix well. Season to taste with salt and pepper and serve Donna Schilder www.TheHappyLivingCoach.com (562)434-7822
From Donate Your Weight

Quick “Raw Apple Pie” Snack

Posted on by
Reply
If you are looking for a fast, delicious and nutritious snack that is fiber-filled and low glycemic, then you'll love my "Raw Apple Pie" snack (or dessert).  Raw Apple Pie 1 Apple (my favorite is Fuji, but do experiment) sliced very thinly Sprinkle cinnamon on the slices (to taste) Add several raw walnut pieces (or flax seed) Enjoy!
__________________ Dr. Marjorie Miles, DCH Donate Your Weight Coach Author of Dream Doors http://www.journeyofyourdreams.com
(Editor's note: I make this same dish from time to time except I heat the above ingredients until the apples are hot and soft then top it with some cottage cheese and granola for that Dutch Apple Pie ala mode effect.)
From Donate Your Weight

Earthy Ratatouille

Posted on by
Reply
I love finding ways to make vegatables delicious.  Here's another great recipe! Provence Gastronomy - Recipes Recipe (12 servings; makes about 4.5 litres) 1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]    6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste 1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin. 2. Chop the onion and garlic. Clean the bell pepper, cut into small strips. 3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. 4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stir well and cook for another 15 minutes. 5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles. 6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes. Donna Schilder, PCC The Happy Living Coach www.TheHappyLivingCoach.com
From Donate Your Weight

How to Make Tofu Tasty

Posted on by
Reply
Tofu Rice and VegetablesI often hear people talk about the health benefits of tofu and how its a great source of protein, especially for vegetarians. When I go to Thai restaurants I love it in my Pad Thai. But it seems like everytime I buy Tofu it, I sits in the frig and goes to waste. In my opinion, that big spongy white thing floating in watery juice doesn't look anywhere near as appetizing as the orange, spicy sauteed cubes I eat from May's Thai Restaurant. So, this week I decided to bite the bullet and use my very own Thai spices to see if I could make tofu tolerable and it worked. I started with a very hot skillet and some peanut oil. I've been told that peanut oil is the choice for Thai cooking because it reaches high temperatures. This helps to cook quickly and maintain the freshness of ingredients. Once I heated the pan, I added a little bit of each of the following ingredients (sorry, I didn't measure any of it, just eye-balled what seemed to be the right amount). Chef Paul Prudhommes Magic Seasoning Blends Poultry Magic Lawry's Seasoned Salt La Yu Chili Oil Salt-Free Thai Seasoning by The Spice Hunter Salt-Free Mrs. Dash Seasoning Blend Extra Spicy Tofu Chicken Brocolli Rice a Roni Long Grain and Wild Rice Like I said, it was pretty good but I think it could be improved. So tell me, what do YOU do to make tofu tasty? I need some ideas.

Free “Healthy Lifestyle” Membership Forums Launched Today

Posted on by
2
For the past few weeks I've been posting the Donate Your Weight Podcast in this blog because I thought some of the readers might be interested in listening. The podcast is about loving your body, breaking free from diets and diet mentality and being liberated from food and body obsession so you can live your life in peace, happiness and contentment. If you'd like to find out more about the podcast, you can subscribe for free in iTunes Also, if you want to join the Donate Your Weight Community, we've moved to Facebook.  Come and join us by clicking on the "like" button.