Thursday, September 18, 2014

New Age Weight Loss Tip #26

Break A Sweat

 



Mom
Back in my day, women weren't allowed to sweat.   We glistened.  
Angelique
In this New Age, if you want to lose weight, you better SWEAT!  
Mom
New Age Weight Loss tip #26 is BREAK A SWEAT!  Something I refuse to do.
Angelique
And that's one of the reasons my Mom has a difficult time burning fat and losing weight.  
Mom
You're so mellow dramatic.  But let's start with the physical exertion it took to lift and manipulate those sofas and armchairs.  
Angelique
I also remember having to massage you and walk on your back after you started your new hobby. 
Mom
Are you missing the point or being a brat on purpose?
Angelique
Oh, I get the point.  Instead of sitting in the recliner, you were re-upholstering it.  At least one night a week you were in class.  Instead of sleeping in on the weekends, you were combing material stores for fabric and twine.  And dragging me along for every miserable moment.  
Mom
Exactly!  I was motivated, excited, passionate and quietly burning calories and building muscles.  
Angelique
And I was snickering behind your back right up until I saw your first re-upholstered couch. That's when I knew my mom could do anything.
Mom
Gimme hug snookems.  

Here are some dishes that will definitely make you Break A Sweat!

 


Jamaican Rice and Peas
6 Servings 


Ingredients
1 cup dried red kidney beans
3 ½ cup water
1 Scotch bonnet pepper
2 clove garlic, sliced
3 whole allspice berries
3 dried thyme sprigs
1 teaspoon sea salt
1 teaspoon pepper
2 stalks scallion, cut on the bias
1 cup coconut milk
2 cups uncooked rice 
 

Method
In a large pot, add the peas, water scotch bonnet pepper, garlic cloves, allspice berries, thyme, salt, pepper and scallions. Bring pot up to a low boil, stir reduce heat to medium, partially cover and cook 1 hour or until beans are fork tender. Add additional water to keep beans covered by at least 1 inch of water.

Once beans are fork tender add the coconut milk and continue cooking until milk is no longer white and has taken on the color of the beans.
Add the rice, cover and cook another 15 minutes or until rice is done.
Remove from heat immediately let pot sit at least 5 minutes. Remove thyme sprigs an scotch bonnet pepper before serving.


Spicy Black Bean Salad
8- 10 Servings
Ingredients
2 (15 ounce) cans black beans, drained and rinsed  
1 (15.25 ounce) can whole kernel corn, drained  
1 red onion, diced  
½ cup extra virgin olive oil  
1 cup chopped fresh cilantro  
3 cloves garlic, minced  
2 tablespoons lemon juice  
1 tablespoon red wine vinegar  
1½ teaspoons ground cumin  
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 chipotle pepper in adobo sauce, minced, fine


Method
Mix black beans, corn, red onion, pico de gallo, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, black pepper and chipotle pepper in a large bowl. 
Use 1 - 3 teaspoons of adobo sauce to add extra heat/spice.
Cover and refrigerate at least 1 hour to 2 days before serving.
Serve chilled.


                                                        16 Servings

Ingredients
1 ½ tablespoons olive oil
1 large onion, chopped
8 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground coriander
2 – 15 ounce cans fire-roasted tomatoes
1 pound dried black beans, sorted, rinsed
2 chipotle chilies, canned in adobo sauce, minced
2 Teaspoons dried oregano
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
10 Cups water
2 Teaspoons coarse sea salt
1 Medium butternut squash, peeled, seeded, cut into ½ inch cubes
1 cup Morningstar Farms or Boca Vegetable Crumbles
Garnish
Coarsely grated pepper Jack cheese
Diced onions
Chopped fresh cilantro 
Pickled jalapeno slices                                                                                     

Directions                                                                                                            
Heat oil in heavy large pot over medium heat, add onions and cook until soft and beginning to brown, stirring often, about 5 minutes. 
Add garlic, saute 1 minute.
Sprinkle in chili powder and coriander, saute a few seconds.
Stir in tomatoes with juice, beans, chipotles, oregano, granulated garlic and onions.
Add 10 cups water. Bring to a boil, reduce heat to medium low and simmer uncovered 1 hour.
Add 1 Teaspoon salt
Continue cooking until beans are tender, stirring occasionally.  Total cooking time should take approximately 2 hour. 
Add squash, vegetable crumbles and remaining salt to chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes.
Serve with any or all of the following:   Cheese, onions, cilantro, and pickled jalapeno slices

Monday, September 15, 2014

Monday Morning Smoothie - Blackberry Kiwi Smoothie

Smoothie Tip: Liquids that are great to use in smoothies to keep them low fat/sugar: water, green tea, coconut water, fresh juices that you've just made yourself.

Blackberry Kiwi Smoothie
2 Servings
Ingredients
1 cup coconut water or water
16 mint
1 cup blackberries
1 kiwifruit
1 pear
1/2 cup pineapples, frozen

Method
Puree all ingredients in a blender until the desired texture is reached.  Add more water as needed.

Wednesday, September 10, 2014

NEW AGE WEIGHT LOSS TIP #25



Get A Hobby

Mom
Back in my day, we didn’t need hobbies.  We were well versed in a little of everything - cooking, sewing, cross-stitching, wall-papering.  It was called being a wife and mother. 
Angelique
In this New Age, we like to label these things and set up Pinterest pages devoted to them and TV shows geared toward New Age Weight Loss Tip #25.  GET A HOBBY!  
Mom
Now before you misinterpret this suggestion to mean you have to take up running or yoga, let me tell you about one of my old hobbies.  Ange, remember when I took up upholstering furniture?  
Angelique
Yeah, I remember you swiping old dirty sofas from the side of the road and having me help you drag them into the back yard so you could practice.  I'm getting a rash just thinking about it.  
Mom
You're so mellow dramatic.  But let's start with the physical exertion it took to lift and manipulate those sofas and armchairs.  
Angelique
I also remember having to massage you and walk on your back after you started your new hobby. 
Mom
Are you missing the point  or being a brat on purpose?
Angelique
Oh, I get the point.  Instead of sitting in the recliner, you were re-upholstering it.  At least one night a week you were in class.  Instead of sleeping in on the weekends, you were combing material stores for fabric and twine.  And dragging me along for every miserable moment.  
Mom
Exactly!  I was motivated, excited, passionate and quietly burning calories and building muscles.  
Angelique
And I was snickering behind your back right up until I saw your first re-upholstered couch.
That's when I knew my mom could do anything.
Mom
Gimme hug snookems.  

Sometimes, you can get a little too engrossed in these hobbies and so you'll need some quick and easy dishes to help you out at those times.

On the Menu


The Hamburger
Yields 12  
4 ounce Burgers

Ingredients
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced

Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

1 Add seasoning to ground turkey 24 hours prior to cooking
 
 
 Grilled Corn
Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk
 
Method
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done.
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
 
 
 Watercress and Spinach Salad Vegan
 6 Servings
Ingredients 
6 ounces, watercress, washed, drained
10 ounces baby spinach, washed, drained
3 tablespoons fresh mint
½ cup baby tomatoes cut into quarters
1 cucumber, diced
1 red pepper, sliced or diced
1 tablespoon lime juice
¼ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon crushed red chili peppers
1 avocado cut into a fan
freshly ground black pepper 

Method
Combine watercress, spinach, mint, tomatoes, cucumbers and red peppers in a large bowl.
Combine lime juice, orange juice, olive oil, salt, garlic, crushed red chili peppers in a blender and puree until all ingredients are thoroughly combined.
Just before serving toss the salad with the dressing.
Cut the avocado and place on top of the salad, squirt with some lime juice.
Coat with freshly ground black pepper.
 
 
The Dynamite Fruit Salad
4 - 6 Servings
Ingredients
2 mangoes, diced
2 kiwis, diced
1 cup strawberries, sliced
2 apples, diced
1 cup blueberries
½ cup almond slithers
 
Method
Dice all ingredients a few hours prior to serving.  Place them in a bowl and refrigerate.
The fruits will make their own juice, but you can also add a small amount of the Strawberry orange Vinaigrette just prior to serving for added flavor.
Add almond slithers at time of serving.
 
 

 

Monday, September 8, 2014

Monday Morning Smoothie - Lemon Ginger Smoothie

Smoothie Tip:  A splash of orange, lemon or other citrus and ginger enhances the taste and nutritional value of your smoothie.

 Lemon Ginger Smoothie with Broccoli
2 Servings
Ingredients  
1 lemon ginger tea bag
10 ounces water
1 tablespoon flax seed oil, lemon flavored
1 apple, diced  
½ cup pineapples, frozen 
½  banana, frozen
3 broccoli florettes, frozen

Method
Steep tea according to package directions. Let tea cool then refrigerate until cold. 
Pour tea in the blender add all remaining ingredients and puree until smooth and creamy.

Saturday, September 6, 2014

Sunday Dinner September 7, 2014

On the Menu
 
 Maple Chipotle Glazed Salmon
4 Servings
Ingredients
⅔ cup pure maple syrup
½  cup soy sauce
2 teaspoons adobo sauce, from canned chipotle chilies
1 – 2 chipotle chilies, minced
4 (6 ounce) salmon fillets, skin removed

Method
Whisk syrup, soy sauce, adobo sauce and chili in a dish to blend.
Add the salmon, turning to coat well.
Marinate 1 - 3 hours refrigerated, turning occasionally.  Bring fillets to room temperature before cooking.
Drain marinade into a small saucepan.
Boil marinade until reduced to a half cup, about 5 minutes.
Heat a heavy nonstick skillet over medium heat.
Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
Place 1 salmon fillet on each of 4 plates and drizzle with glaze.
 

Cranberry Orange Couscous
4 Servings
Ingredients
2 cups orange juice
1 cup couscous
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup dried cranberries
2 Mandarin oranges, segmented
⅛ cup almond slivers
¼ cup chopped parsley or cilantro

Method
Place orange juice in a sauce pan and bring to a boil.
Select a bowl with a lid that can with stand boiling water.  
To the bowl, add couscous, olive oil, salt, pepper and cranberries and mix thoroughly.
Add orange juice, mix thoroughly, cover and let it sit undisturbed 16 minutes.
Once the 16 minutes has elapsed, add the mandarin oranges, almonds and parsley mix thoroughly.
Serve as a cereal, side dish or salad


 The New Age Olive Garden Salad
6 – 8 Servings
Ingredients
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper

Method
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes and croutons. 

For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.

Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
 
1 tablespoon lemon juice

Method: Combine all the ingredients in a blender until well mixed.
 
Green Beans Medley
6Servings
Ingredients
1 lb green beans
2 tablespoons olive oil
2 medium carrots, sliced
1 medium red onion, sliced
½ teaspoon sea salt
1 teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon pepper
½ cup of water

Method
String and snap the beans.
Heat a large frying pan on medium heat, add the olive oil, green beans, carrots, onions, salt, granulated garlic and onion and pepper.
Mix until vegetables are thoroughly coated in oil and seasoning.
Add the water bring to a boil then reduce heat to low cover and cook 5 - 10 minutes or until onions are translucent.
Remove from heat and serve hot.
 

Sunday, August 31, 2014

The Labor Day Smoothie - Spring Mix Pineapple Strawberry Smoothie

Smoothie Tips: If you don't make smoothies because it takes to much time to prep fresh fruits and vegetables, then use the frozen/packaged. Choosing Organic is always best but if you can't, consider the Dirty Dozen (foods that should always be organic) and the Clean 15 (conventionally grown with low levels of pesticides).


Spring Mix Pineapple Strawberry Smoothie
2 Servings
Ingredients
1 1/2 cups coconut water or water
1 cup spring mix greens
1 apple, cored, sliced
1/2 cup pineapples, frozen
1/2 cup strawberries, frozen

Method
Place coconut water, spring mix and apple in a blender and puree until a pulp.
Add the pineapples and strawberries and puree until smooth and creamy. 
Add more water as needed to obtain the desired texture.

Dirty Dozen - Clean 15 Infographic



Tuesday, August 26, 2014

Monday Morning Smoothie - Pineapple Avocado Smoothie

Smoothie Tip:  If you're new to smoothies, start out with the fruit versions with a hint of mint, parsley, basil or cilantro.


Pineapple Avocado Smoothie
2 Servings
Ingredients
1 cup water
1 cup pineapples frozen
1 cup watermelon, diced, frozen
1 banana, peeled, frozen
1 small avocado, seeded, peeled. sliced
2 large mint leaves

Method
Place water and all frozen fruit in a blender and process until slushy.  Add the avocado and mint and more water if needed. Continue processing until smooth and creamy or the desired texture is reached.