Posts Tagged ‘balsamic vinegar’
Halloween is fast approaching, which means Jack O’ Lanterns and spooky-looking pumpkins are popping up all around us. But thankfully there’s nothing scary about adding this seasonal pumpkin dish to your healthy eating plan. It’s so full of vitamins and other nutritional values, it will keep your figure looking extra boo-iful (sorry, couldn’t resist!). I suggest incorporating this yummy recipe as a dinner up to two times a week. And don’t be afraid to serve it to guests who aren’t on a diet (they’ll still love it for the taste).
Small to Medium Pumpkin
Dash of Cinnamon
Dash of Chili Spice
Preheat oven to 400 degrees. Split pumpkin vertically from the center point of the stem, all the way to the bottom. (In other words, cut it in half.) Scoop out all of the seeds and loose “gooey stuff.” Add filtered water to an oven-safe dish (such as Pyrex or similar). Fill the dish halfway. Place the two pumpkin halves face down in the water, then place the dish in the oven and bake (at 400 degrees) for about 45 minutes. The pumpkin is ready when a dull knife easily pierces/slides through the pumpkin.
Remove dish from oven and carefully use a spoon to scoop the “insides” of the pumpkin away from the rind (don’t burn yourself – the pumpkin will be very warm). Place the scooped pumpkin into serving dishes (small pumpkins yield about 2-3 servings). Just before serving, sprinkle with Cinnamon and a hint of Chili Spice.
Serve with a small green salad (try Arugula and tomatoes with pepper and Balsamic Vinegar) and enjoy the flavors of the season. (You can also get creative and try other favorite spices including curry or garlic powder – just make sure the spices don’t contain any added salt or sodium.)
For more information about the incredible nutrition value of pumpkins, Click Here
With summer in our rearview mirror, autumn becomes a great time of year to indulge in delicious and healthy soups. But don’t rely on store-bought soups to fulfill your cooler weather cravings (too much sodium, etc.). Instead, make your own. This easy-to-make recipe combines nutrient-rich vegetables with other flavors of the season for a hearty and satisfying taste of fall. Plus, you can make lots of it, separate it and store it (even in the freezer) for future use. Convenience, ease and tasty, too? You bet! Here’s how it’s done:
5 medium carrots, chopped
3 medium celery stalks, chopped
3 large white onions, chopped
2 gloves garlic, minced
1 lg. can of Low-Sodium Tomatoes (in its own juice)
12 oz. green beans, chopped
3 medium zucchini, chopped
1/2 medium broccoli, chopped
1 lg. package of baby spinach leaves
1/2 cup fresh basil, chopped
1/2 tsp. red pepper
1 tsp. garlic powder
2 tsp. fresh ground pepper
1 fresh lime wedge (as garnish, optional)
Parsley (as garnish, optional)
In a large nonstick pot, combine 3 tbsp. water, onions and garlic and allow heating for 5 minutes on low heat. Next, add carrots and celery. Cook while stirring for an additional 10 minutes on low heat. Next, stir in tomatoes (with liquid), then add green beans, zucchini, broccoli, spinach leaves, basil and spices. Add 1 cup of filtered water, then heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer (stirring occasionally) for 15-20 minutes – or until vegetables become tender.
Serving Size Information
Serve 1 cup as a snack
Serve 2 cups as part of meal (add a small green salad with Balsamic Vinegar and 1/2 cup cottage cheese to create a complete meal).
Soup can be separated into portions and easily frozen.
Photo source: seasonalchef.com
Crunch! Munch! Lunch! Here’s an easy – and delicious – recipe that features antioxidant-rich radicchio, which, according to studies, boasts an antioxidant content that rivals blueberries and spinach — making it a “must add” to your next salad (including this one)! Scientists and researchers have found that antioxidants (such as vitamins E and C, and polyphenols), which are produced naturally in foods, potentially neutralize some of these free radicals, thereby possibly decreasing the amount of damage they can cause.
2 cups Radicchio, shredded
1/2 cup Carrots, chopped
1/4 cup Golden Raisins
1/4 cup Raw Walnuts, chopped
Balsamic Vinegar (to taste)
Fresh Ground Pepper (to taste)
Mix all ingredients together, then chill in the refrigerator for 30-60 minutes to allow flavors to blend. Then enjoy as a side dish with chicken (goes great with Gregg’s Beer’d Chicken Recipe) or as a light lunch or snack.
Preheat broiler. Place Swordfish on non-stick surface, sprinkle lightly with garlic powder and black pepper, add several drops of Balsamic Vinegar. Broil on High for 6-7 minutes, then turn over fish, sprinkle on a few more droplets of Balsamic Vinegar and broil for approximately 5-6 more minutes (depending on the thickness of the cut). Use a spatula to move fish to plate. It will be moist and delicious – without any need for added oil, butter or salt. Try serving it with fresh grape tomatoes (sliced into halves, sprinkled with fresh black pepper). Add a slice or two of lemon as a garnish.
Photo Source: cuteinkorea.com
Freshness, flavor and texture come together in this inventive main course salad that’s good enough for guests and just right for your healthier eating regimen! (And also is perfect eaten either for lunch or dinner – or even breakfast if you’re game!)
12 oz. Just Stop! Beer’d Chicken, chopped (Click here for the Beer’d Chicken Recipe)
1 package Baby Spinach (approx. 12 oz.)
3 cups Strawberries, hulled and sliced
1 cup Snap Peas
1/2 cup Balsamic Vinegar
1/4 cup Apple Cider Vinegar
1/2 cup Walnuts, chopped
1 Tsp. Garlic Powder
Fresh Ground Pepper (to taste)
In a large bowl, toss all ingredients together. Cover and refrigerate for approximately 1-hour. Remove and serve cold.