Scrambled Tofu on a Spinach Nest

Scrambled Tofu on a Spinach Nest
courtesy of Stoneyfield Farm

Ingredients

1 small sweet onion, diced 4 small mushrooms, thinly sliced 1 1/2 teaspoons light or dark sesame oil Pinch of fine sea salt to taste Black pepper to taste 1/2 of a small package of soft or silken tofu 1/4 teaspoon turmeric 1 6oz cup fat free plain yogurt 1 cup baby spinach Topping: 1 teaspoon scallions, thinly chopped 1/2 teaspoon black sesame seeds or toasted sesame seeds for garnish

Directions

Drain the tofu completely. Using an iron skillet, heat 1 teaspoon of oil and saute the onions and mushrooms for 2- 4 minutes or until onions are translucent. Add tofu, turmeric, yogurt and salt to the onion mixture and scramble all ingredients for another 3 minutes. Remove from heat. In a separate skillet, heat 1/2 teaspoon of remaining oil and cook the spinach with salt and black pepper to taste for about 30 seconds to 1 minute. Create a bird's nest with the spinach on the plate and fill it with scrambled tofu. Garnish with sprinkled sesame seeds and chopped scallions.

Yields

1 serving

Garlicky cheese dip

GARLICKY CHEESE DIP

1 cup whole-milk cottage cheese
2 tablespoons sour cream
1 hard-boiled large egg, forced through a medium-mesh sieve
1 tablespoon chopped fresh chives
1 teaspoon finely chopped fresh dill
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt
1/8 teaspooon black pepper
1/8 teaspoon ground cumin

Blend all ingredients in a food processor until smooth, then chill, covered.

Makes about 1 1/4 cups.

Gourmet
Last Touch

February 2006

Fun with Quinoa!

from this site:

Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred.
...
Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it's cooking characteristics.
...
Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red quinoa; and a black quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland. The leaves of the Goosefoot (quinoa) plant are also edible and make a pleasant vegetable, like spinach. A quinoa leaf salad is generally more nutritious that most green salads.

Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. In South America the saponin which is removed from the quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries.
...
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition.
...

Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches. To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color. Another fascinating way of using quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.

Due to the relatively high oil and fat content of quinoa, the grains and flour should be stored in glass jars in the refrigerator. Use the grains within a year and flour within 3 months.

RECIPES:

Toasted Quinoa Salad

3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
juice of 1 lemon and 1 lime (or 1 - 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, tamari, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.

Quinoa Pilaf

1/2 C. carrots, diced
1/2 C. green onions, diced
1/4 C. celery, diced
1/4 C. green pepper, diced
1/4 C. red pepper, diced
6 C. Quinoa, cooked using basic recipe (using chicken stock instead of water)
1/4 C. butter substitute or olive oil
2 cloves garlic, crushed
1 C. almond slivers or pine nuts
1/4 tsp. oregano
salt to taste

Saute the vegetables in butter or oil until crisp; stir in oregano.
Add sauteed vegetables to cooked Quinoa and mix well.
Salt to taste.
Add almonds or pine nuts.

**Saute the nuts in with the veggies in order to bring out their flavor more.

Serves 6

Indian Spiced Quinoa
1 cup rinsed and drained quinoa
1 tsp. powdered ginger
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbs. olive oil
2 C. boiling water
Soy sauce to taste

Put oil in large saucepan and heat on medium heat. Add spices and saute' until slightly brown and fragrant, then add quinoa and saute' for a few minutes. Add 2 cups boiling water, cover and cook until tender and liquid is absorbed, about 15-20 minutes. Can add more boiling water if needed. Fluff with fork. Serve with soy sauce (optional) P2 and P3.
To prepare 1 lb. quinoa, increase spices to 2 1/2 tsp. each, increase oil to 4 tbs., and water to 4 1/3 cups.

Ph. 2 -In the crockpot - Cabbage Rolls with Barley

UPDATE - THESE WERE GROSS!!!

Can't wait to get home and try these - I tried the filling last night and it was great

Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

From

This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier to roll up. Try stirring in one cup thawed frozen meatless crumbles in place of or in addition to the feta cheese. You can also cook the rolls on LOW for six to eight hours. 1 large head green cabbage, cored
1 tablespoon olive oil
1 1/2 cups finely chopped onion
3 cups cooked pearl barley
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup dried currants
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 cup apple juice
1 tablespoon cider vinegar
1 (14.5-ounce) can crushed tomatoes, undrained
Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 6 minutes or until tender. Remove from heat; stir in barley and next 4 ingredients (through parsley). Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place cabbage leaves on a flat surface; spoon about 1/3 cup barley mixture into center of each cabbage leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage rolls in bottom of a 5-quart electric slow cooker.

Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls. Cover and cook on high 2 hours or until thoroughly heated.

Yield: 4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce) NUTRITION PER SERVING
CALORIES 402(25% from fat); FAT 11.3g (sat 4.2g,mono 4.4g,poly 1.9g); PROTEIN 11.3g; CHOLESTEROL 19mg; CALCIUM 234mg; SODIUM 693mg; FIBER 11.3g; IRON 5mg; CARBOHYDRATE 70.1g

Robin Robertson Cooking Light, OCTOBER 2004

This sounds tasty...

from a message board:

Last night for dinner I mixed a can of garbanzo beans with 1/2 lb shrimp, some zuchini, yellow squash, red pepper, asparagus, red onion, garlic and mushrooms on a baking sheet. I drizzled it with olive oil and seasoned with salt, oregano and thyme. Roasted at 450 degrees for 25 minutes. When it came out, I put feta cheese and toasted pine nuts on top. So easy to do and so yummy.

Also, mustard, I have discovered, goes very well with eggs. Who'd'a'thunk it?!

Ph. 1 Vegetarian - Thai Vegetable Stir-Fry

Prepared and enjoyed last night by my SB buddy Bekkaboo - hopefully she'll pop in with a comment/review!

Thai Vegetable Stir-Fry - South Beach Phase One Vegetarian

• 1 - 14 oz can no-sugar-added coconut milk
• 2 - cloves garlic, minced
• 1/2 tsp grated lem. peel
• 1/2 tsp. rated lime peel
• 2 c sliced asparagus ttips
• 1 c halved mushrooms
• 1 sm red pepper, sliced
• 1 sm head bok choy, stems sliced,leaves left whole
• 1/4 c unsalted peanuts
• 1/2 tsp crushed red peper flakes
• 1 tbsp light soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp fresh lemon juice
• 1 sm. bunch fresh basil,sliced

In food processor, combine coconut milk, garlic, lemon peel & lime peel (I did this, & you could prob. do it w/out the processor) Process into a paste. Remove to large skillet. Place over med-high heat & cook, stirring, for 1 min. Add asparagus, mushrooms, bell pepper, bok choy, eanuts, pepper flakes & simmer 10 min. Stirin soy sauce, lime juice, lem juice, basil & simmer, stirring constantly, for 5 min.

Ph. 1 Breakfasts, aka "If I eat another egg I'm gonna puke!"

These are all from www.southbeach-diet-plan.com
I haven't tried them all - let me know if you like them or not!

Mock French Toast
which comes out more like crepes. Makes about 4 crepes.

• 1 c. part-skim ricotta
• 1 egg + 1/4 c. Egg Beaters (or use 2 eggs)
• 2 packets Splenda
• 2 tsp. vanilla
• cinnamon (to taste)

Blend everything in blender. Spray frying pan with cooking spray. Cook each crepe over medium to low heat (it takes awhile to cook--don't touch them until they look sort of dry on top). They are very delicate and are sometimes difficult to flip. The trick is not to be too hesitant -- they bend a bit when you're trying to slip the spatula underneath, but just keep pushing and then flip quickly! Some of mine ripped, and some I was able to flip in one piece. Either way, they were delicious and a great alternative to something like pancakes or french toast (definitely more crepe-like, though).

**************************************************************************************

Mock Cinnabon:

• 1/2 C. cottage cheese
• 1 pkt. splenda
• tsp cinnamon
• few pecans

blend with fork
15 sec. in micro to take off chill

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Flaxseed Muffin recipe:

• 3eggs,
• 1/4 cup plus 2 tbsp. oil
• 1/4 cup sugar free syrup, such as Da Vinci
• 2 tbsp. water
• 1 tbsp. vanilla
• 1 cup flaxmeal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp. cinnamon 1/8 tsp salt

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl combine remaining ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!
(you can use 12 pkts splenda and about a teaspoon of vanilla instead of syrup)

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Flaxseed meal "Pancake"

For 2 medium size pancakes:

• 1/2 c. all-white liquid egg substitute
• 3 Tbsp. ground flaxseed meal
• 1 tsp. baking powder
• approx 1/2 tsp. vanilla
• 2 pkts. Splenda
• cinnamon and nutmeg to taste

M all ingredients in a small measuring cup. (the baking powder blobs up so you have to stir really well until they dissolve.)

Spray a pan with non-stick spray and pour half of the mixture in. It will immediately sort of fluff up like a pancake. Brown on one side and flip. I think the time varies, about 2 minutes on each side.

The "frosting" for this is optional.

"Frosting"

• 2 Tbsp cream cheese
• vanilla
• 1/2 pkt Splenda

or a small amount of yogurt on top

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Flaxseed Meal Pancake

• 2 eggs
• 3 Tbsp. ground flaxseed
• 1 Tblsp. psyllium husks
• 1/8 tsp. salt
• 2 packets splenda
• 1 tsp. baking powder
• dash vanilla

Stir until combined, let sit a couple minutes to thicken, add a couple tsps of water if you think its too thick. Pour into oiled or pammed skillet and brown on both sides. Makes 2 big pancakes. Serve with sugar free maple syrup or fresh fruit in P2.

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Flaxseed "pancake" turned mock cinnabon:

After making the "pancake" (above) make this filling:

• 1 oz ff or lite cream cheese or 1/4 c ricotta, or 1/4 cottage cheese
• (cottage cheese works but is thinner when warmed)
• vanilla to taste
• 1-2 packets of Splenda
• cinnamon to taste

Micro anywhere between 10-25 second sjust to warm the cheese and stir until consistency is thinner.
Spread half of themixture on the pancake and roll.
Then "frost" the outside with the remaining mixture, sprinkle with a dash more of cinnamon and ground nuts of your choice.

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Crepes

Filling mix:

• 1/4 cup. ricotta or cottage cheese
• splash lemon juice (optional)
• dash cinnamon
• 1 packet of Splenda (you could add a dash of cocoa powder here, too)

Crepe mix:

• 2 eggs
• 2 tablespoons low fat or part-skim ricotta cheese
• 1/2 teaspoon cinnamon (can also use a dash of nutmeg if desired)
• 1 to 1 1/2 teaspoons vanilla extract
• 1 packet of Splenda

Spray a small skillet or crepe pan with cooking spray, and heat the pan. Mix the filling in a small bowl and set aside.

Mix the crepe ingredients: Beat eggs with fork in medium-size bowl. Add remaining ingredients and beat until blended. Pour crepe mixture into the pan and cook until top looks dry and cooked. Put the filling mixture in a line down the middle and roll the crepe over it.

If desired, top with more ricotta cheese, sugar-free syrup of any flavor, more cinnamon, a little RediWhip.

Note: You could also flip it like a pancake and top with the filling mix and other desired additions.

In Phase 2, you could add blueberries or strawberries to the filling or serve on the side.

**************************************************************************************

Baked Custard (Phase 1)

• 4 large eggs
• 1/2 cup splenda
• 1/2 teaspoon salt
• 1 (12 fluid ounce) can evaporated skim milk
• 1 cup water
• 1 teaspoon vanilla extract
• ground nutmeg

1 PREHEAT oven to 350 degrees F.
2 COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into

six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
3 BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.

Refrigerate until ready to serve.

And some more recipes

That's all I have time for this morning...

Channa Dal (courtesy of Yoga Journal)

Makes six 1-cup servings

2 cups channa dal (an Indian bean) or split yellow lentils, picked over and rinsed
1 yellow onion, diced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon olive oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 red chili
Salt and pepper to taste
1 tablespoon fresh lemon juice

1. In 5 cups water bring the channa dal, onion, ginger, and garlic to boil. Reduce heat to medium-low.

2. Stir in coriander, turmeric, garam masala, and tomato paste, and simmer uncovered for 15 minutes, stirring occasionally.

3. Just before the channa dal is done (the dal will be soft but not mushy), heat the oil in a skillet and add mustard seeds, cumin seeds, and chili pepper. Cook on high heat for a minute or two, until the seeds and chili crackle.

4. Add the seeds and chili to the dal, and season with salt and pepper. Stir in the lemon juice.

Adapted from a recipe by New York City chef Jehangir Mehta.

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STIR-FRIED GREENS (courtesy of Yoga Journal)

Makes about 5 servings

1 tablespoon Asian-style dark sesame oil
2 tablespoons olive, canola, or other vegetable oil
1 bunch napa cabbage, sliced
1 bunch baby bok choy, sliced
1 bunch watercress, stemmed
2 celery stalks, sliced
1 cup shiitake mushrooms, sliced
1 tablespoon chopped garlic
2 tablespoons julienned
fresh ginger
2 tablespoons soy sauce or tamari

1. In a very hot pan or wok, heat the oils.

2. Add the green vegetables and mushrooms and cook for 5 minutes, stirring frequently.

3. Add garlic and ginger and stir till vegetables are wilted.

4. Drizzle with soy sauce.

Adapted from a recipe by Darryl Fujita, executive chef at the Halekulani resort in Honolulu.

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SB Lentils (sorry, I don't remember where I got this!)

3/4 c. green lentils (the little kind)
3 Tb. olive oil
3 shallots, thinly slices crosswised or a small onion
1 carrot, cut into 1/4 in. dice (If you skip the carrot, it's suitable for all phases of SB.)
1 stalk celery, cut into 1/4 in. dice
1 red bell pepper, cut into 1/4 in. dice
2 tsp. chopped fresh leaf parsley (or cilantro)
2 Tb. balsamic or sherry vinegar
6 oz. fresh spinach, chopped
salt and pepper
4 oz. fresh goat cheese (or feta)

Boil lentils in plenty of water until tender.

Meanwhile, heat 2 Tb. of oil in a frypan over med. heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add other veggies and cook, stirring occasionally, about 5 minutes, or until they're tender. Transfer to a large bowl, and add remaining Tb of oil, vinegar, and parsley.
Drain lentils, and add to bowl with veggies. Stir in spinach and season with salt and pepper/ Crumble goat cheese into bowl and toss gently to combine.

22 MARCH 2007 - UPDATE

Re: SB Lentils - I finally got around to making this (yes, over a year later!) and it was a minor disaster, but tasty. 30 seconds (tops!) after the lentils were still crunchy, they were a pot of porridge. I had intended to make a double-recipe, but only had one can of black beans, which I drained, rinsed, and added to the veggies (fwiw, I used frozen spinach). I got to the last part, adding the goat cheese, and realized that I only had 6 oz. of goat cheese, and that with a double-recipe, it called for 8 oz. I threw the whole thing of cheese in. WOW. WAY TOO CHEESEY.

Next time, I will go with the black beans again - it was actually very tasty - and add a little more vinegar, and then just sprinkle the cheese on top.

Just so ya know.

More recipes

I've been a bad girl. So I'm posting a few untested recipes to inspire me...

Cauliflower Mozzarella Salad Basilico

½ head cauliflower, shredded w/food processor (@ 4c.)

15 cherry tomatoes, halved

15 strong black olives, pitted & coarsely chopped

1 T. finely minced sweet red onion

2 T. olive oil

¼ c. pesto

1 T. wine vinegar

½ t. salt

¼ t. pepper

Cook the cauliflower “rice” until tender-crisp (about 5 mins on HI in micro). Let it cool.

Add tomatoes, olives, mozzarella & onion + toss well

Whick together olive oil, pesto, salt, & pepper, Pour mix over salad + toss. Let salad sit for ½ hr to overnight.

Olive-Stuffed Mushrooms

1-1/2 lbs large mushrooms

20 stuffed green olives

2 8-oz pkgs cream cheese

1/8 to ¼ c. Worcestershire

Preheat 350

Wash shrooms, remove stems

Chop olives

Combine in bowl: olives, cream cheese, Worcestershire

Spoon into mush caps, place in broiler pan

Bake 15-20 mins until cream chs slightly browned.

Middle Eastern Chicken, Lentil & Spinach Stew

Prep 10 mins - Cook 6 hrs - Serves 5

2 T. olive oil

2 lbs skinless boneless chix breast

1 10-oz pkg frozen chopped spinach, thawed & water pressed out

1 med. Onion, finely chopped

1 carrot, finely chopped

¾ cup lentils, rinsed & picked over

2 c. chix broth

½ lemon

½ c. water

Grease slow cooker crock w/olive oil – lv excess in crock. Add all remaining ingredients except for lemon and water; mix well.

Push the lemon, cut-side down, into the middle of the mixture.

Cover + cook on LOW for 6 hours. When done, add water and mix well before serving

457 cals/60g Protein/ 19g Net carbs/ 13g fat/137mg Chol/623 mg Sodium

Woo hoo!!!

I'm down 3 lbs. since last Monday! Huzzah!

Spicy Black Bean Salad - Phase 1

4 cups prepared black beans, rinsed and drained
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 scallions, chopped
1/4 cup chopped fresh cilantro
2 fresh or roasted bell peppers, chopped

Place the beans in a medium-sized bowl and add lime juice, olive oil, vinegar, salt, and cayenne. Mix well until combined.
Top with scallions, cilantro, and peppers, but do not combine.
Cover and refrigerate for at least 2 hours to let the flavors meld.
Toss just prior to serving.
Serves 4

I can do this!

2:45pm on my first day back on SB. I can do this. I feel good, and I ate so well today!

Well, except for breakfast, b/c I overslept and missed that whole time frame...

a.m. snack - string cheese, with coffee and water
lunch - small salad w/vinaigrette, portobello pizza
p.m. snack - celery w/LC Light

Also I have found quite a few new recipes lately, and I found a whole new SB recipe site today!

I'm anxious to try this one from ivillage:

PHOTO CREDIT: Rita Maas

Lettuce Wrappers with Shrimp

This impressive appetizer wraps hot-and-spicy shrimp in cool-and-crisp lettuce. Save any leftovers for a light yet satisfying lunch the next day.

Yields: 4 first-course servings
Prep Time: 15 minutes
Cook Time: About 7 minutes

1 tablespoon peanut oil
1 pound large shrimp, shelled, deveined, and coarsely chopped
2 medium celery stalks, finely chopped (1/2 cup)
1/4 cup water chestnuts, chopped
1 garlic clove, minced
1 teaspoon finely chopped peeled fresh ginger
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
8 large Boston lettuce leaves
Chopped roasted peanuts

1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.

2. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.

3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.

Based on individual serving.

Calories: 80 Total Fat: 6 g Saturated Fat: 1 g Cholesterol: 140 mg

Sodium: 210 mg Carbohydrates: 6 g Fiber: 2 g Protein: 2 g

Also, this one looks good - I've made the full-sugar version in the past, often in a pie crust, but eh, who needs a crust?!

South Beach Lemon Delight

Submitted by: Gmamicolu

Category: Other Desserts


Total Time: 30 min
Makes: 1 serving



Ingredients:
1 cup non-fat plain yogurt
1/4 package dry sugar free gelatin mix
3 tablespoons Fat Free Cool Whip

Preparation:
Mix yogurt and gelatin in a small container. Smooth Cool Whip on top.

Freeze for 30 minutes to an hour. (This works with any flavor of sugar free gelatin).

Notes:
This is for Phase I on South Beach Diet.

Yoga Journal Recipes

3:18pm - I just found a motherlode of recipes!

2006!!!

Wow, it was incredibly inspirational to come back today and see 3 comments from my last post waiting for me!

Over the last week I have been trying to change my mindset to a more healthy one. I've spent some time online learning about nutrition and studying more about yoga, which really gets me jazzed to DO more yoga. I signed up for Shape Up America and I'm going to try the 1 week free on South Beach Online. I've been spending the last month or so stuffing my face with crap and at the same time collecting all kinds of healthy recipes, so I have lots of new things to try.

While I'm in a linking mood, here are a few more...
Overeaters Anonymous
TOPS (Take Off Pounds Sensibly) Club
Yoga Journal

So I'm really into my new slow cooker. I don't want to eat chicken or beef anymore that hasn't been cooked in it, b/c it's so much better slow cooked. I'm especially interested in finding some Indian recipes for the slowcooker. I think January will be a (SB, of course!) soup and stew kind of month. Warm and comforting, but healthy.

3:18pm - I just found a motherlode of recipes!