I admit it, I’m a mayonnaise fiend. When I typically made tuna salad in the past, I used LOTS of mayo. I love tuna salad, so I thought about how to incorporate it into my lean and green program. In addition to being a favorite food, it’s super easy to prepare ahead for a grab-and-go meal solution when taking off for work or any other busy day. Continue reading
We’ve got a new favorite veggie dish. We served this last night with scallops. The shirataki noodles add a nice touch and contrast to the crunchiness of the cabbage. The proportions of each ingredient were very much to taste, as yours should be. Do dress the slaw at least a couple of hours before eating it to allow the dressing to soften the cabbage a bit. Continue reading
Well, the key to staying close to program at Thanksgiving is actually pretty simple. Stick to the turkey and veggies and you’ll do pretty well. No gravy on the bird and stay away from all those yummy sides, apps, and desserts, if you can!
In order to ensure that you have veggies to eat that are not drenched in oils, butter or cream of mushroom soup, make your contribution to the table something you can eat with your turkey. Today, we’re bringing roasted vegetables. (Bread pudding with bourbon caramel sauce, too, but for the others. Not for us.) Continue reading
A variation on our Citrus-Dill Shrimp & Veggies. We heated some lemon-infused canola oil in our trusty dutch oven, added some asparagus and the juice of half a lemon. Let the asparagus cook for a couple of minutes, stirring frequently.
Then we added the raw shrimp we had defrosted and removed the tails from. Squeezed in the juice of the other half of the lemon and some citrus-dill spice blend. Cooked until the shrimp turned pink & served!
We marinated a mahi-mahi fillet overnight in a marinade of soy sauce, the juice and zest of an orange, Sriracha, garlic juice, rice wine vinegar, fish sauce, salt & pepper, then popped it on the grill. Served it over a bed of spinach, accompanied with a salad of tomatoes in homemade tzatziki.
Fage Greek Yogurt has become our new favorite thing! It adds a touch of rich creaminess; use it in place of cream, sour cream, milk, even mayonnaise. We made this awesome homemade tzatziki with it, and then used it as a salad dressing. Dee-licious! (And nutritious!)
3/4 c Fage (0% or 2%)
100 g finely diced cucumber
2 tsp garlic juice
Mix all ingredients together, refrigerate for several hours to allow the flavors to mingle & develop. Two servings.
Taking inspiration from the Burmese dish of Mohinga, we sautéed some zucchini, onion & bell pepper in a little olive oil, then added soy sauce, fish sauce, garlic, Sriracha , and rice wine vinegar and the redfish, cut into bit sized pieces. Cooked till the fish was flaky. At the very end, we added the shirataki tofu noodles, which we had rinsed earlier. Served it up in a bowl and garnished with fresh basil.
The shirataki noodles make a great low-carb alternative to pasta and work really well in a dish like this.
Brisket? What’s brisket doing on HealthyNoms? True, red meat is not the healthiest of choices and brisket is certainly not the leanest of cuts, but occasionally, the tummy wants what it wants! Such was the case when we found a recipe for brisket in one of our “lean and green” cookbooks: suddenly, our tummies wanted brisket — especially after our seven-day meat free challenge! Continue reading
We had some leftover chicken and some leftover shrimp in the fridge. Enough for half a portion each for both of us. So we mixed them together with a salad of greens, tomatoes and cucumbers, dressed with some balsamic and a touch of low-fat dressing. Easy to throw together, a great use of leftovers & no cooking!