3/5/12 – Pineapple-Citrus Salad with Coconut
Recipe courtesy of: Food Network Magazine
Segment 1 grapefruit and 2 oranges; reserve the juices. Toss the segments with 1 cup pineapple chunks, 1/4 cup mint leaves, 1 tablespoon agave and 1 teaspoon grated peeled ginger. In another bowl, beat 1 cup cottage cheese with the reserved citrus juice until creamy. Serve the cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.
2/16/12 – Chocolate Pavlova (Paleo-Friendly)
Makes about 8 slices
- 4 large egg whites, room temperature
- 1/2 to 3/4 cup honey (more makes it sweeter)
- pinch of salt
- 2 TBSP good unsweetened cocoa powder
- 1 pint raspberries
- 4 oz. high quality dark chocolate (at least 70%)
- Preheat oven to 300 degrees F. Using an 8-inch wide bowl, trace the bowl onto a piece of parchment paper. Place it upside down on a rimmed cookie sheet (this will serve as a guideline later).
- Combine eggs whites and honey in a large glass bowl. Place bowl over a pot of simmering water to create a double boiler (don’t get water in the mixture) and whisk until the honey is completely dissolved in the egg whites and the mixture is slightly warm, about 3 minutes.
- Add a pinch of salt to the mixture. Whisk egg whites and honey mixture with a stand or hand mixer on high until stiff peaks form, about 8 minutes.
- Gently fold cocoa into egg whites until mixture is not longer streaky. Don’t over mix.
- Using an offset spatula or a flat spatula, gently spread out meringue onto the parchment paper, careful not to touch the edge of the circle you traced earlier. The meringue will spread out a bit while it cooks. Make a small well in the center of the pavlova to avoid rising.
- Bake until the pavlova is dry to the touch, about an hour. While that’s baking, melt the chocolate and dip the raspberries in it. Set in fridge to set.
- Let pavlova cool on the parchment on a wired rack for another 30 minutes or so.
- Top with whipped coconut cream, chocolate dipped raspberries and shaved dark chocolate.
2/11/12 – Erin’s No-Bake Chocolate Oatmeal Protein Cookies
Recipe courtesy of: Erin Pivonka
Enjoy this healthier chocolate cookie with your sweetheart this Valentine’s Day!
- 1 ¾ cup Splenda (for baking)
- ½ cup skim milk
- ½ cup butter substitute
- 3 ¾ TBSP protein powder
- ¼ TBSP cocoa
Mix all of the ingredients together and boil for 1 to 1 ½ minutes, no more. Meanwhile, in another bowl, mix together:
- ½ cup natural Peanut Butter
- 3 cups old-fashioned oats
- 1 tsp Vanilla
Add the boiled ingredients to the dry, stir and spoon onto wax paper. Cool until hard. You can use cookie cutters to get the heart shape! Makes approx. 24 1-inch cookies.
1/24/12 – Berry Pancake Souffle
Recipe courtesy of: www.foodrenegade.com
Berry Pancake Souffle
- 3 Tbsp butter
- 1 cup of berries
- 4 large eggs, separated into whites and yolks
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Preheat the oven to 400F. Heat your butter in a 10 inch cast iron skillet over medium heat. Add the berries and cook for a few minutes until the liquid thickens.
While the berries are cooking, beat the egg whites until stiff peaks form.
In a separate bowl, whisk the egg yolks together with the vanilla and cinnamon. Then, fold the yolks into the egg whites.
Spread the egg batter evenly on top of the cooking fruit. Cook 2 minutes (without touching!) then transfer the pan to your preheated oven. Bake for 10 minutes, or until the batter is puffed up slightly and lightly browned.
Remove from the oven. Now, for the trickiest part of this whole dish! Hold a plate firmly over the pan and flip the pan and to invert the souffle so the fruit is faced up.
Top it with melted butter or a drizzle of coconut milk. Enjoy while warm!
1/22/12 – Blackberry Sorbet-Filled Lemon Cups
Though extremely light, this dessert is definitely impressive enough to serve to guests. If you’re pressed for time, skip the lemon cups and serve the sorbet in martini glasses.
2 cups frozen, unsweetened blackberries (not thawed), plus 6 blackberries for garnish (optional)
½ cup fat-free, artificially-sweetened vanilla or berry yogurt
1 1⁄2 tsp lemon juice, preferably freshly-squeezed
1 packet (0.35 ounce) sugar substitute (such as Stevia), or to taste (optional)
From a lemon, cut a slice from the stem end that is about one-fifth of the size of the fruit. Cut a sliver of peel from the opposite end so the lemon will sit upright. Repeat with the remaining lemons. With a serrated knife, kitchen scissors, and citrus spoon, carefully scoop out all the flesh from the lemons, keeping the peel intact. (Reserve the juice and pulp for another recipe.) Place the shells in a plastic storage container or resealable plastic freezer bag. Freeze for at least three hours or as long as overnight.
Just before serving, place the berries in the bowl of a food processor fitted with a chopping blade. Pulse, scraping down the sides of the bowl as needed, until finely chopped. Add the yogurt and lemon juice; process, again scraping down the sides of the bowl as needed, until very smooth. Sweeten with sugar substitute, if desired. Spoon the sorbet into the reserved lemon shells. Garnish each with a berry, if desired. Serve immediately.
Makes 6 (1⁄4-cup) servings. Per serving: 43 calories, 1 gram protein, 10 grams carbohydrates, trace fat (trace saturated), less than 1 mg cholesterol, 3 grams fiber, 11 mg sodium.
Reprinted from The Biggest Loser Cookbook by Chef Devin Alexander, and The Biggest Loser Experts and Cast with Karen Kaplan. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098.
Grain-Free Cheesecake Swirl Brownies
Yield: 12 brownies
- 1 c almond butter
- 2 eggs, preferably organic, cage free
- 1/3 c cocoa powder
- 1/2 c canned coconut milk (full fat)
- 1/2 c coconut crystals or palm sugar
- 1/4 t salt
- 1/3 c chocolate chips (optional)
- 8 oz cream cheese
- 1 egg
- 1/3 c coconut crystals or palm sugar
- 2 t vanilla extract
Set your oven to 350 F.
In a large bowl, whisk together the brownie ingredients until well combined, and pour into a greased 9×9 oven-safe baking dish.
Add the cream cheese to your mixer bowl and beat until smooth, add the rest of the ingredients and beat until combined.
Dollop the cream cheese batter on top of the brownie batter. Using a knife, or a toothpick, swirl the cheesecake batter into the brownie batter. This would be a great thing for kids to do! Another option would be to remove the vanilla extract and add your favorite extract flavoring to the cheesecake batter; mint, almond, orange, coffee, coconut–would all work well.
Bake for about 35 minutes–until the top has slightly cracked. Serve well chilled, just like cheesecake.
Courtesy of: www.foodrenegade.com
Key Lime Pie – Lightened Up!
We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well.
Yield: 8 servings
Active Time: 50 minutes; Total Time: 8 hours (includes chilling time)
- 1 1/4 cups graham cracker crumbs, (12 crackers)
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons canola oil
- 1 14-ounce can nonfat sweetened condensed milk
- 2/3 cup low-fat plain yogurt
- 2 teaspoons freshly grated lime zest, preferably Key lime
- 1/2 cup fresh lime juice (4-5 limes), preferably Key lime
- 2 tablespoons water
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons dried egg whites (see Ingredient Note), reconstituted according to package directions
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Lime slices for garnish
- To prepare crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- Place graham cracker crumbs, butter and oil in a medium bowl. Blend with your fingertips until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pie plate. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
- To prepare filling: Whisk condensed milk, yogurt, lime zest and juice in a medium bowl. Stir water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the gelatin mixture, then whisk into the lime mixture. Set that bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes. Scrape the filling into the pie shell and refrigerate until chilled and set, at least 4 hours and up to 1 day.
- To prepare meringue & finish pie: Position oven rack about 6 inches below the broiler; preheat broiler.
- Beat reconstituted egg whites and cream of tartar in a mixing bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold stiff peaks. Blend in vanilla.
- Spread the meringue over the top of the pie, sealing to the edge of the crust and decoratively swirling on top. Broil (leaving the oven door ajar and watching very carefully to prevent burning) until the meringue is lightly browned on top, 30 seconds to 1 minute. Serve garnished with lime slices.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3 up to 1 day in advance.
- Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered “safe”). You’ll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Per serving: 354 calories; 11 g fat ( 4 g sat , 4 g mono ); 19 mg cholesterol; 56 g carbohydrates; 8 g protein; 0 g fiber; 167 mg sodium; 591 mg potassium.