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
How the heck do you stay on program while celebrating Thanksgiving with a bunch of friends — old, new and as-yet-unknown — at a potluck dinner?
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
We took some cleaned, peeled shrimp, tails removed, and rubbed them with some chipotle powder and salt and let them sit in the fridge for a few hours. Heated up some oil in our trusty dutch oven and sautéed the shrimp until they were done and served them over our Braised Veggies. Spicy!
If you find the heat of the chipotle to be a bit too much, add some more of the broth from the braised veggies and mix together well. The result looks a little like a cioppino and the additional liquid helps cut the intensity of the chipotle, though your mouth will still be aglow!
This is tagged as a one-pot meal, because we first prepared the veggies in the dutch-oven, then pulled them out and put them aside.
This is a great accompaniment to any number of proteins and can even be used to make soup or cioppino-inspired dish, like our Chipotle-Rubbed Shrimp, which we served over this base.
We started by dicing our vegetables into uniform size pieces. We used zucchini, fresh tomatoes, and red & yellow bell peppers.
Sauteed the tomatoes and peppers in a little bit of olive oil, added the zucchini and a couple of tablespoons of tomato paste, with some garlic and a couple of tablespoons of water, salt & pepper. Simmer for 10 minutes or so to let the flavors mingle.
Eggs are a great meatless protein source. Three whole eggs constitute a serving of lean protein and 14 egg whites — which is a lot of food! — are a serving of leanest protein. (Need a refresher on the lean, leaner, leanest concept?)
For this meal for two, we used a half-and-half approach. The recipe used one full serving of whole eggs and one of egg whites. This yielded two generous servings that were half lean/half leanest — which we treated as leaner, and therefore used a bit of healthy fat in the prep. (The egg whites really bulked up the meal, hence our use of them to achieve a greater volume of food.) Continue reading
A quick & easy riff on the classic Korean Kimchi. Its spicy heat and crunchiness make this an ideal snack when you’re feeling hungry. We often keep some in the fridge and just grab a bite or two (or three) if our tummies are growling ahead of schedule! Continue reading