http://www.thedoctorstv.com/videolib/init/6489 Watch the link!!
Think you're too busy for breakfast? Think again! Pediatrician Dr. Jim Sears and E.R. physician Dr. Travis Stork share quick breakfast tips so you can stop skipping the most important meal of your day. Plus, Dr. Jim's Kid-Friendly Smoothie!
I changed it from the video to the link I didn't want it playing all the time driving any one crazy although we love the Drs.
Showing posts with label From the Doctors tv. Show all posts
Showing posts with label From the Doctors tv. Show all posts
Saturday, April 14, 2012
Cinnamon Sugar Sweet Potato Fries
Cinnamon Sugar Sweet Potato Fries
Try Joy's unfried alternative to churros!
Ingredients:
• 2 medium sweet potatoes (about 1 pound), peeled
• 1/4 cup whole wheat or oat flour
• 2 tbsp ground flaxseed
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 egg whites
Instructions:
Preheat the oven to 425 degrees F. Liberally coat a large cooking sheet with oil spray. The fries will be crispiest if baked directly on the baking sheet, without aluminum foil.
Cut the sweet potatoes length-wise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
Combine flour, flaxseed, brown sugar, cinnamon and salt in a 1-pound resealable plastic bag. Crumble the ingredients together with your finger tips until they are evenly dispersed. Place the egg whites in a shallow dish and whisk until frothy.
Dip the fries into the egg whites, then tap them on the edge of the dish to drain any excess egg white. Add all fries to the plastic bag, seal and shake vigorously to coat them evenly with the breading mixture.
Delicately remove the fries from the bag and arrange them into a single layer, evenly spaced, on the prepared baking sheet. Mist the fries with oil spray.
Bake for 15 minutes, then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let the fries cool slightly before serving to allow the coating to harden.
Source: Slim and Scrumptious by Joy Bauer
• Get more recipes featured on The Doctors!
Try Joy's unfried alternative to churros!Ingredients:
• 2 medium sweet potatoes (about 1 pound), peeled
• 1/4 cup whole wheat or oat flour
• 2 tbsp ground flaxseed
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 egg whites
Instructions:
Preheat the oven to 425 degrees F. Liberally coat a large cooking sheet with oil spray. The fries will be crispiest if baked directly on the baking sheet, without aluminum foil.
Cut the sweet potatoes length-wise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
Combine flour, flaxseed, brown sugar, cinnamon and salt in a 1-pound resealable plastic bag. Crumble the ingredients together with your finger tips until they are evenly dispersed. Place the egg whites in a shallow dish and whisk until frothy.
Dip the fries into the egg whites, then tap them on the edge of the dish to drain any excess egg white. Add all fries to the plastic bag, seal and shake vigorously to coat them evenly with the breading mixture.
Delicately remove the fries from the bag and arrange them into a single layer, evenly spaced, on the prepared baking sheet. Mist the fries with oil spray.
Bake for 15 minutes, then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let the fries cool slightly before serving to allow the coating to harden.
Source: Slim and Scrumptious by Joy Bauer
• Get more recipes featured on The Doctors!
Toddler Smoothie ~ from the Drs.
Toddler Smoothie
If your child is having difficulty gaining weight, try giving him or her Dr. Sears' Toddler Smoothie between meals. It's packed with vitamins, healthy fats and calories for the little one who can't seem to keep weight on.
Dr. Sears' Toddler Smoothie
• 1/2 cup plain Greek yogurt, made with whole milk • 1/2 cup toddler formula • Strawberries and blueberries to taste
Use frozen fruit or add a few ice cubes for "frozen icy" texture. For a more smooth consistency, use non-frozen fruit and add a little extra milk.• Experiment with various frozen fruits, such as papaya, mango, pineapple, banana
For children with average or slow metabolisms, you can make this smoothie with non-fat yogurt and skim milk. The goal is to put as much fruit as your child likes!
• Try more great smoothie recipes!
Dr. Sears' Toddler Smoothie
• 1/2 cup plain Greek yogurt, made with whole milk • 1/2 cup toddler formula • Strawberries and blueberries to taste
Use frozen fruit or add a few ice cubes for "frozen icy" texture. For a more smooth consistency, use non-frozen fruit and add a little extra milk.• Experiment with various frozen fruits, such as papaya, mango, pineapple, banana
For children with average or slow metabolisms, you can make this smoothie with non-fat yogurt and skim milk. The goal is to put as much fruit as your child likes!
• Try more great smoothie recipes!
Smoothie for Kids
Smoothie for Kids
Pediatrician Dr. Jim Sears shares his secret for a quick, healthy breakfast your kids will love: Dr. Sears' Kid-Friendly Smoothie.
“It’s a great smoothie, with great nutrients. Plus, the milk adds some good protein without all that added sugar that can be in some breakfasts,” Dr. Sears says.
Ingredients:
• Strawberries or your kid's favorite fruit.
• Milk.
• Ice.
“It’s a great smoothie, with great nutrients. Plus, the milk adds some good protein without all that added sugar that can be in some breakfasts,” Dr. Sears says.
Ingredients:
• Strawberries or your kid's favorite fruit.
• Milk.
• Ice.
Add all ingredients to a blender, blend, pour in a glass and enjoy!
• Dr. Sears' Toddler Smoothie! | Get the recipe.
• Try more great smoothie recipes!
• Dr. Sears' Toddler Smoothie! | Get the recipe.
• Try more great smoothie recipes!
Tuesday, February 28, 2012
Rocco DiSpirito’s Instant Strawberry Soft Serve
http://thedoctorstv.com/main/show_synopsis/960?section=synopsis#rocco
Rocco DiSpirito’s Instant Strawberry Soft Serve
Make a sweet, frozen treat at home with celebrity chef Rocco DiSpirito’s five-minute strawberry
soft serve recipe.
Makes: Four 4 oz desserts
Per serving: 55 calories, .2 g fat, 0 mg cholesterol, 3 mg sodium, 14 g carbohydrate, 2 g fiber, 0
g protein.
Prep time: approximately 2 minutes, processing time: approximately 1 minute
Ingredients:
● 2 tsp stevia (6 packets Stevia In The Raw)
● 1/2 tsp xanthan gum
● 1 tbsp water
● 1 1/2 tbsp lemon juice
● 2 tbsp raw agave nectar
● 2 cups frozen, no-sugar-added strawberries
Directions:
1. Mix the stevia and xanthan together in a small mixing bowl and set aside.
2. Add the water, lemon juice and agave in a blender and turn blender on and process on low.
Add the stevia/xanthan mixture to the blender and process on low until the mixture well
combined, about 10 seconds.
3. Turn off the blender, add the strawberries then turn the blender on high while pushing the
strawberries down into the blade until smooth but still frozen, about 5 to 10 seconds.
4. Spoon out into paper cups or chilled bowls and serve immediately. If covered tightly, it may be
stored in the freezer for two days. If it is too hard after holding, simply put in the microwave on
high for 10 seconds to loosen just enough to scoop.
Tips:
1. Put the canister of the blender in the freezer before you make this recipe to help combat the
heat generated during blending. This will help keep your ice nice and frozen.
2. If you desire a rich ice cream-like product then add 1 tbsp of fat free milk powder for an
additional 30 calories and 3 grams of protein.
Source: Rocco DiSpirito
Rocco DiSpirito’s Instant Strawberry Soft Serve
Make a sweet, frozen treat at home with celebrity chef Rocco DiSpirito’s five-minute strawberry
soft serve recipe.
Makes: Four 4 oz desserts
Per serving: 55 calories, .2 g fat, 0 mg cholesterol, 3 mg sodium, 14 g carbohydrate, 2 g fiber, 0
g protein.
Prep time: approximately 2 minutes, processing time: approximately 1 minute
Ingredients:
● 2 tsp stevia (6 packets Stevia In The Raw)
● 1/2 tsp xanthan gum
● 1 tbsp water
● 1 1/2 tbsp lemon juice
● 2 tbsp raw agave nectar
● 2 cups frozen, no-sugar-added strawberries
Directions:
1. Mix the stevia and xanthan together in a small mixing bowl and set aside.
2. Add the water, lemon juice and agave in a blender and turn blender on and process on low.
Add the stevia/xanthan mixture to the blender and process on low until the mixture well
combined, about 10 seconds.
3. Turn off the blender, add the strawberries then turn the blender on high while pushing the
strawberries down into the blade until smooth but still frozen, about 5 to 10 seconds.
4. Spoon out into paper cups or chilled bowls and serve immediately. If covered tightly, it may be
stored in the freezer for two days. If it is too hard after holding, simply put in the microwave on
high for 10 seconds to loosen just enough to scoop.
Tips:
1. Put the canister of the blender in the freezer before you make this recipe to help combat the
heat generated during blending. This will help keep your ice nice and frozen.
2. If you desire a rich ice cream-like product then add 1 tbsp of fat free milk powder for an
additional 30 calories and 3 grams of protein.
Source: Rocco DiSpirito
Friday, December 16, 2011
Weight-Loss Pudding
Guatemalan Weight-Loss Pudding Registered dietician Patricia Bannan shares the many health benefits of chia seeds, a major food crop of the Aztecs and modern-day Guatemalans. Chia seeds are rich in protein, minerals and fiber and contain 500 percent more calcium than milk, as well as the same amount of omega-3s found in salmon. These seeds can absorb 12 times their own weight, making them an appetite-suppresent.
Ingredients
• 3 tbsp chia seeds
• 3/4 cup Acai juice
Mix both ingredients in a bowl for a nutritious and filling pudding.
Ingredients
• 3 tbsp chia seeds
• 3/4 cup Acai juice
Mix both ingredients in a bowl for a nutritious and filling pudding.
Tuesday, November 22, 2011
Organic Pumpkin Pie Parfait
Organic Pumpkin Pie Parfait
Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6
Ingredients:
For puree:
1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk
For Crust:
1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey
For Topping:
1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg
Cooking Instructions:
• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.
For puree:
• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.
For crust:
• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.
For topping:
• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.
Assembly:
• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.
Source: Jesse Brune © 2011 Stage 29 Productions LLC
Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6
Ingredients:
For puree:
1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk
For Crust:
1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey
For Topping:
1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg
Cooking Instructions:
• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.
For puree:
• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.
For crust:
• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.
For topping:
• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.
Assembly:
• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.
Source: Jesse Brune © 2011 Stage 29 Productions LLC
Saturday, November 19, 2011
Healthy Thanksgiving Stuffing - from The Drs
6 servings
Ingredients:6pieces of sprouted wheat bread, crust-on, chopped in 1-inch by 1-inch cubes
2 cloves garlic, minced
2 shallots, minced
2 tsp garlic powder
2 tsp onion powder
1 tbsp rosemary, minced
2 tsp thyme, minced
1 tbsp coconut oil
2 1/2 cups organic chicken stock (veggie stock ok too)
Cooking Instructions:In a medium-sized saucepan, melt coconut oil over medium heat.
Add garlic and shallots to pan, and sauté until fragrant.
Add rosemary and thyme to pan and stir with a wooden spoon.
Mix in the chicken stock, stirring constantly.Add the garlic powder and onion powder, and continue to stir.
Cook over medium heat, and allow sauce to reduce, about 5 to 8 minutes.
Add salt and pepper, until desired taste is achieved.
Slowly add the bread to the saucepan, mixing with wooden spoon.
Allow the stock to saturate the bread and cook for an additional 3 minutes.
Remove from heat and allow stuffing to cool for about 3 to 5 minutes before serving.
Source: Jesse Brune © 2011 Stage 29 Productions LLC
Organic Curried Mashed Yams
Serves 6
Ingredients:
4 organic yams, whole
2 tbsp coconut oil
1 1/2 cups vanilla coconut milk (maybe a little more, if too dry)
2 tbsp yellow curry powder
2 1/2 tbsp raw honey (maybe a little more if necessary)
Sea salt and pepper to taste
Cooking Instructions:
Preheat oven to 425 degrees F.Rinse yams off and pat dry with clean towel or paper towel.Place yams on an oven tray, and place tray in the center rack of the oven.
Cook until yams are soft all the way through. This should take about 30 to 40 minutes.
Puncture with a sharp, thin knife to test the center of the yams.When yams are cooked, remove from oven and allow to cool for about 10 minutes.
Reduce oven temperature to 350 degrees F.
Using a sharp knife, peel off the softened skin of the yams. Discard the skins.
Place soft yams in a large mixing bowl, a smash with a potato masher or large spoon.
Using a large spoon or electric mixer, begin to mix in all the remaining ingredients,
except salt and pepper. You may need to adjust the portions of some of the ingredients
based on how sweet or savory you would like the dish.
Add salt and pepper at the end, until the desired flavor is achieved.Place yams in a casserole dish and re-heat for about 10 minutes in oven.
Serve as-is, or top with sweetened Greek yogurt.
*Sweeten yogurt by mixing a small portion of raw honey (no more than a tablespoon)
with a cup of yogurt, until desired flavor is achieved.
Source: Jesse Brune
© 2011 Stage 29 Productions LLC
Tuesday, November 15, 2011
Rocco's Five Quick Calorie Cuts
Do diets leave you feeling deprived? Celebrity chef and author Rocco DiSpirito says “there are ways to drop weight with foods that taste great!”
http://www.thedoctorstv.com/main/home_page?init_type=Feature&init_id=5265
Tip: Substitute egg whites for eggs = Save 50 Calories
Tip: 1 Tablespoon of flaxseed + 3 Tablespoons of water = 1 egg = save 40 calories & boot your omega 3
Tip: cottage cheese with lemon juice can replace sour cream = save 325 calories
Tip: chilled soups skim the fat before serving = save 100 calories (I wish I had know that yesterday)
Check out more here: Younger Thinner & Sexier in 30
http://www.thedoctorstv.com/main/home_page?init_type=Feature&init_id=5265
Tip: Substitute egg whites for eggs = Save 50 Calories
Tip: 1 Tablespoon of flaxseed + 3 Tablespoons of water = 1 egg = save 40 calories & boot your omega 3
Tip: cottage cheese with lemon juice can replace sour cream = save 325 calories
Tip: chilled soups skim the fat before serving = save 100 calories (I wish I had know that yesterday)
Check out more here: Younger Thinner & Sexier in 30
Sunday, November 6, 2011
Fight Fatigue Super Salad - from The Drs
Fight Fatigue More than 75 percent of people complain of serious fatigue at some point in their lives – and iron deficiency may be to blame.
OB/GYN Dr. Lisa Masterson explains that women are prone to iron deficiency because of their monthly cycle. “We lose blood, along with tissue,” she says. “Especially if you have heavier periods, you have to really check and make sure you’re not anemic, and also make sure that you eat foods that are going to help keep you [from feeling fatigued].”
To combat fatigue, try The Doctors’ Fatigue Fighting Super Salad!
Ingredients
• Kale: This leafy green is packed with iron
• Papaya cubes and strawberry slices: These fruits are high in vitamin C, which helps the body absorb iron.
• Peaches: Packed with iron.
Combine all ingredients and enjoy!
OB/GYN Dr. Lisa Masterson explains that women are prone to iron deficiency because of their monthly cycle. “We lose blood, along with tissue,” she says. “Especially if you have heavier periods, you have to really check and make sure you’re not anemic, and also make sure that you eat foods that are going to help keep you [from feeling fatigued].”
To combat fatigue, try The Doctors’ Fatigue Fighting Super Salad!
Ingredients
• Kale: This leafy green is packed with iron
• Papaya cubes and strawberry slices: These fruits are high in vitamin C, which helps the body absorb iron.
• Peaches: Packed with iron.
Combine all ingredients and enjoy!
Friday, June 3, 2011
Low Fat, High Flavor Snacks - sides
Low Fat, High Flavor
Certified nutritionist and author of Slim and Scrumptious Joy Bauer, shares delicious tips and recipes for creating fattening foods without sacrificing flavor.
Skinny Foods
If you're looking for creative ways to enhance your weight-loss efforts, try these diet-friendly foods that offer phenomenal calorie bargains.
Air-Popped Popcorn: One cup of air-popped popcorn without any added butter or oil has only 30 calories!
Water Chestnuts: Sliced water chestnuts have a super satisfying crunchy texture a lot of dieters crave after giving up potato chips and other snack foods. You can munch your way through a whole can for just 50 calories.
Salsa: With less than 20 calories per 1/4 cup, salsa is a dieter's best friend. Bottled or fresh, salsa makes a terrific, low-cal dip for crunchy veggies, like baby carrots and celery sticks. It's also the perfect diet-friendly condiment for sandwiches, burgers and baked potatoes -- use it as a flavorful replacement for mayo, sour cream, butter and other fattening toppers.
Grape Tomatoes: One cup of grape tomatoes clocks in at only 30 calories. These bite-sized nibbles are sweet, colorful and ideal for snacking since you can pop them in your mouth one at a time.
Plain Nonfat Greek Yogurt: A 6-ounce container of plain nonfat Greek yogurt has around 100 calories and 15 to 18 filling grams of protein, which ismore than double the protein content of traditional nonfat yogurt. Jazz up plain yogurt with chopped fruit, vanilla extract or a sprinkle of ground cinnamon.
Atomic Fireballs: Yes, it may be ironic to see a nutritionist touting a nutrient-less sugar bomb, but these fiery treats are the best calorie value in candy! One extra-large fireball has just 40 calories and will last for a long time because it's rock-hard, so you can't just chomp through it like you can with other hard candies. Plus, their intense heat curbs your urge to snack on other foods.
Naturally-Flavored Seltzer: Naturally-flavored seltzer is simply carbonated water with a shot of fruit flavor. It doesn't contain sugar, artificial sweeteners, food dyes or anything else! It's completely calorie-free, fizzes like soda and comes in flavors like lime, orange, pomegranate, vanilla and white chocolate.
Egg Whites: Egg whites are pure, high-quality protein and just 17 calories each, which makes them the ideal ingredient for a low-cal breakfast with high-fill power.
Vegetable Soup: Studies have shown that by starting a meal with a fiber-rich bowl of broth-based vegetable soup, you can reduce your total meal calorie intake by 20 percent. The soup takes the edge off your hunger and fills you up quickly, so you end up eating less of your main entrée.
Certified nutritionist and author of Slim and Scrumptious Joy Bauer, shares delicious tips and recipes for creating fattening foods without sacrificing flavor.
Skinny Foods
If you're looking for creative ways to enhance your weight-loss efforts, try these diet-friendly foods that offer phenomenal calorie bargains.
Air-Popped Popcorn: One cup of air-popped popcorn without any added butter or oil has only 30 calories!
Water Chestnuts: Sliced water chestnuts have a super satisfying crunchy texture a lot of dieters crave after giving up potato chips and other snack foods. You can munch your way through a whole can for just 50 calories.
Salsa: With less than 20 calories per 1/4 cup, salsa is a dieter's best friend. Bottled or fresh, salsa makes a terrific, low-cal dip for crunchy veggies, like baby carrots and celery sticks. It's also the perfect diet-friendly condiment for sandwiches, burgers and baked potatoes -- use it as a flavorful replacement for mayo, sour cream, butter and other fattening toppers.
Grape Tomatoes: One cup of grape tomatoes clocks in at only 30 calories. These bite-sized nibbles are sweet, colorful and ideal for snacking since you can pop them in your mouth one at a time.
Plain Nonfat Greek Yogurt: A 6-ounce container of plain nonfat Greek yogurt has around 100 calories and 15 to 18 filling grams of protein, which ismore than double the protein content of traditional nonfat yogurt. Jazz up plain yogurt with chopped fruit, vanilla extract or a sprinkle of ground cinnamon.
Atomic Fireballs: Yes, it may be ironic to see a nutritionist touting a nutrient-less sugar bomb, but these fiery treats are the best calorie value in candy! One extra-large fireball has just 40 calories and will last for a long time because it's rock-hard, so you can't just chomp through it like you can with other hard candies. Plus, their intense heat curbs your urge to snack on other foods.
Naturally-Flavored Seltzer: Naturally-flavored seltzer is simply carbonated water with a shot of fruit flavor. It doesn't contain sugar, artificial sweeteners, food dyes or anything else! It's completely calorie-free, fizzes like soda and comes in flavors like lime, orange, pomegranate, vanilla and white chocolate.
Egg Whites: Egg whites are pure, high-quality protein and just 17 calories each, which makes them the ideal ingredient for a low-cal breakfast with high-fill power.
Vegetable Soup: Studies have shown that by starting a meal with a fiber-rich bowl of broth-based vegetable soup, you can reduce your total meal calorie intake by 20 percent. The soup takes the edge off your hunger and fills you up quickly, so you end up eating less of your main entrée.
Cinnamon Sugar Sweet Potato Fries
Cinnamon Sugar Sweet Potato Fries
Try Joy's unfried alternative to churros!
Ingredients:
• 2 medium sweet potatoes (about 1 pound), peeled
• 1/4 cup whole wheat or oat flour
• 2 tbsp ground flaxseed
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 egg whites
Instructions:
Preheat the oven to 425 degrees F. Liberally coat a large cooking sheet with oil spray. The fries will be crispiest if baked directly on the baking sheet, without aluminum foil.
Cut the sweet potatoes length-wise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
Combine flour, flaxseed, brown sugar, cinnamon and salt in a 1-pound resealable plastic bag. Crumble the ingredients together with your finger tips until they are evenly dispersed. Place the egg whites in a shallow dish and whisk until frothy.
Dip the fries into the egg whites, then tap them on the edge of the dish to drain any excess egg white. Add all fries to the plastic bag, seal and shake vigorously to coat them evenly with the breading mixture.
Delicately remove the fries from the bag and arrange them into a single layer, evenly spaced, on the prepared baking sheet. Mist the fries with oil spray.
Bake for 15 minutes, then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let the fries cool slightly before serving to allow the coating to harden.
Source: Slim and Scrumptious by Joy Bauer
• Get more recipes featured on The Doctors!
Try Joy's unfried alternative to churros!
Ingredients:
• 2 medium sweet potatoes (about 1 pound), peeled
• 1/4 cup whole wheat or oat flour
• 2 tbsp ground flaxseed
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• 2 egg whites
Instructions:
Preheat the oven to 425 degrees F. Liberally coat a large cooking sheet with oil spray. The fries will be crispiest if baked directly on the baking sheet, without aluminum foil.
Cut the sweet potatoes length-wise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
Combine flour, flaxseed, brown sugar, cinnamon and salt in a 1-pound resealable plastic bag. Crumble the ingredients together with your finger tips until they are evenly dispersed. Place the egg whites in a shallow dish and whisk until frothy.
Dip the fries into the egg whites, then tap them on the edge of the dish to drain any excess egg white. Add all fries to the plastic bag, seal and shake vigorously to coat them evenly with the breading mixture.
Delicately remove the fries from the bag and arrange them into a single layer, evenly spaced, on the prepared baking sheet. Mist the fries with oil spray.
Bake for 15 minutes, then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let the fries cool slightly before serving to allow the coating to harden.
Source: Slim and Scrumptious by Joy Bauer
• Get more recipes featured on The Doctors!
Pumpkin Pancakes with Maple Crème
Pumpkin Pancakes with Maple Crème
This delectable breakfast treat is only 300 calories for two pancakes with toppings!
Ingredients:
Pancakes
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 3 egg whites
• 3/4 cup canned 100 percent pure pumpkin puree
• 3/4 cup nonfat, plain yogurt
• 2 tbsp packed brown sugar
• 2 tsp vanilla extract
Maple Crème
• 4 oz. (1/2 cup) reduced-fat cream cheese, room temperature
• 1/4 cup pure maple syrup
Topping
• 3/4 cup toasted pecans, roughly chopped
Instructions:
In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg until well combined. In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar and vanilla extract, and whisk until combined. Pour the wet ingredients over the dry ingredients and stir together gently until just combined and smooth (no dry streaks should remain), taking care not to over mix. If time allows, let batter rest for 10 minutes.
Liberally coat a large skillet or griddle with oil spray and preheat it over medium heat. When the pan is nice and hot (after about 2 minutes) ladle 1/4 cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon. Cook the pancakes until they are golden brown, about 2 to 3 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.
While the pancakes are cooking, prepare the maple crème. In a small mixing bowl, whisk together the cream cheese and maple syrup until smooth.
To serve, place two pancakes on each plate and top with 2 tbsp of maple crème. Sprinkle 2 tbsp of chopped pecans.
Note: To toast pecans, place them in a dry sauté pan over medium heat and toast, stirring or shaking the pan frequently, until they are lightly browned, about 5 minutes. Or spread the nuts out on a toaster oven tray and toast for 3 to 4 minutes.
This delectable breakfast treat is only 300 calories for two pancakes with toppings!
Ingredients:
Pancakes
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 3 egg whites
• 3/4 cup canned 100 percent pure pumpkin puree
• 3/4 cup nonfat, plain yogurt
• 2 tbsp packed brown sugar
• 2 tsp vanilla extract
Maple Crème
• 4 oz. (1/2 cup) reduced-fat cream cheese, room temperature
• 1/4 cup pure maple syrup
Topping
• 3/4 cup toasted pecans, roughly chopped
Instructions:
In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg until well combined. In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar and vanilla extract, and whisk until combined. Pour the wet ingredients over the dry ingredients and stir together gently until just combined and smooth (no dry streaks should remain), taking care not to over mix. If time allows, let batter rest for 10 minutes.
Liberally coat a large skillet or griddle with oil spray and preheat it over medium heat. When the pan is nice and hot (after about 2 minutes) ladle 1/4 cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon. Cook the pancakes until they are golden brown, about 2 to 3 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.
While the pancakes are cooking, prepare the maple crème. In a small mixing bowl, whisk together the cream cheese and maple syrup until smooth.
To serve, place two pancakes on each plate and top with 2 tbsp of maple crème. Sprinkle 2 tbsp of chopped pecans.
Note: To toast pecans, place them in a dry sauté pan over medium heat and toast, stirring or shaking the pan frequently, until they are lightly browned, about 5 minutes. Or spread the nuts out on a toaster oven tray and toast for 3 to 4 minutes.
Monday, January 24, 2011
5 anti Aging Foods
Erase five years off your face!
with these 5 foods
Spinach, Anti Oxidants
If you eat 3 big bowls of spinach you could get the same benefits from = 1/2 Teaspoons of Oregano
Salmon, Omega 3 1lb of salmon you could get the same benefits from = 1 quarter cup of flax seed
Bananas, Vitamin A & C you could eat 128 bananas to get the same benefit of eating = 1/2 cup of sweet potato's
Tuna, selenium (elasticity) 3 oz of tuna is the same as = 1oz of Brazil nut (that's 1 nut)
Carrots have copper to get the same benefits you can eat= 1 package of raisins.
Watch the video -> http://www.thedoctorstv.com/videolib/init/3367
with these 5 foods
Spinach, Anti Oxidants
If you eat 3 big bowls of spinach you could get the same benefits from = 1/2 Teaspoons of Oregano
Salmon, Omega 3 1lb of salmon you could get the same benefits from = 1 quarter cup of flax seed
Bananas, Vitamin A & C you could eat 128 bananas to get the same benefit of eating = 1/2 cup of sweet potato's
Tuna, selenium (elasticity) 3 oz of tuna is the same as = 1oz of Brazil nut (that's 1 nut)
Carrots have copper to get the same benefits you can eat= 1 package of raisins.
Watch the video -> http://www.thedoctorstv.com/videolib/init/3367
Friday, January 21, 2011
Hors d'Oeuvres
The Doctors show us two appetizers made exclusively with nutritious, libido-benefiting ingredients:
Orgasm Salad
Prepare a bowl of arugula leaves
Slice and mix in strawberries
Drizzle honey over salad
Health Benefits:
Arugula: Considered an aphrodisiac since the first century, this leafy green is rich with antioxidants and vitamins A and C to promote healthy libido and blood flow.
Strawberries: This fruit is rich with folic acid and vitamin C, which increase sperm count and improve sperm motility.
Honey: This sticky and sweet treat boosts energy and fights fatigue for prolonged enjoyment.
Hallelujah Hummus
Mash 2 cups of chickpeas into a fine paste
Add 1 table spoon of olive oil
Mix well
Dip carrots or other delicious veggies, and enjoy!
Health Benefits:
Chickpeas: The main ingredient in hummus; chickpeas are packed with arginine, an amino acid that increases circulation and boosts internal lubrication.
Olive Oil: A good alternative to saturated fat, olive oil helps generate hormones, which are essential to your sex drive. It also further promotes internal lubrication.
Orgasm Salad
Prepare a bowl of arugula leaves
Slice and mix in strawberries
Drizzle honey over salad
Health Benefits:
Arugula: Considered an aphrodisiac since the first century, this leafy green is rich with antioxidants and vitamins A and C to promote healthy libido and blood flow.
Strawberries: This fruit is rich with folic acid and vitamin C, which increase sperm count and improve sperm motility.
Honey: This sticky and sweet treat boosts energy and fights fatigue for prolonged enjoyment.
Hallelujah Hummus
Mash 2 cups of chickpeas into a fine paste
Add 1 table spoon of olive oil
Mix well
Dip carrots or other delicious veggies, and enjoy!
Health Benefits:
Chickpeas: The main ingredient in hummus; chickpeas are packed with arginine, an amino acid that increases circulation and boosts internal lubrication.
Olive Oil: A good alternative to saturated fat, olive oil helps generate hormones, which are essential to your sex drive. It also further promotes internal lubrication.
Thursday, January 20, 2011
Brainy Breakfast Idea
Eat a Brainy Breakfast
The best breakfast is one of whole grains, low-fat protein and dairy and full of lots of fruits and vegetables. Try these great options from pediatrician Dr. Jim Sears to get in that most important meal of the day:
• Granola cereal, yogurt & a sliced apple
• Scrambled eggs, toast and orange juice
• Veggie omelet, bran muffin and fruit with yogurt
• Whole-grain pancakes or waffles topped with berries &/or yogurt, & milk
• Whole-wheat zucchini pancakes topped with fruit, and milk
• French toast topped with fruit and orange juice or milk
• Low-fat cheese melted on toast with a piece of fruit
• Low-fat cream cheese on a whole-grain bagel & orange juice
• Peanut butter and banana slices on an english muffin & milk
• Berry banana yogurt smoothie on-the-run, such as School-Ade
The best breakfast is one of whole grains, low-fat protein and dairy and full of lots of fruits and vegetables. Try these great options from pediatrician Dr. Jim Sears to get in that most important meal of the day:
• Granola cereal, yogurt & a sliced apple
• Scrambled eggs, toast and orange juice
• Veggie omelet, bran muffin and fruit with yogurt
• Whole-grain pancakes or waffles topped with berries &/or yogurt, & milk
• Whole-wheat zucchini pancakes topped with fruit, and milk
• French toast topped with fruit and orange juice or milk
• Low-fat cheese melted on toast with a piece of fruit
• Low-fat cream cheese on a whole-grain bagel & orange juice
• Peanut butter and banana slices on an english muffin & milk
• Berry banana yogurt smoothie on-the-run, such as School-Ade
Friday, January 7, 2011
Chicken Lettuce Wraps
**This looked yummy I had to share.**
CHICKEN LETTUCE WRAPS RECIPE
Ingredients
1 baked chicken breast, diced
1 scallion, diced
1⁄2 cup chopped red grapes
2 tablespoons chopped celery
1 tablespoon olive oil
Salt and pepper to taste
2 to 3 Boston or iceberg lettuce leaves
Directions
● Mix together all ingredients except lettuce leaf
● Refrigerate until chilled
● To serve, take one Boston or iceberg lettuce leaf at a time, spoon a
heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the
filling. Makes 1 serving.
© 2011 Stage 29 Productions LLC from the 17 Day Diet Challenge! & The Drs Show
CHICKEN LETTUCE WRAPS RECIPE
Ingredients
1 baked chicken breast, diced
1 scallion, diced
1⁄2 cup chopped red grapes
2 tablespoons chopped celery
1 tablespoon olive oil
Salt and pepper to taste
2 to 3 Boston or iceberg lettuce leaves
Directions
● Mix together all ingredients except lettuce leaf
● Refrigerate until chilled
● To serve, take one Boston or iceberg lettuce leaf at a time, spoon a
heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the
filling. Makes 1 serving.
© 2011 Stage 29 Productions LLC from the 17 Day Diet Challenge! & The Drs Show
Friday, November 19, 2010
Go-All-Night Smoothie
Go-All-Night Smoothie
Want to boost your man's performance in bed? Try The Doctors' Go-All-Night Smoothie!
Ingredients
1 ripe banana
1/4 cup orange juice
1/4 skim milk
1 cup low-fat yogurt (strawberry or blueberry)
Instructions
• Place banana, orange juice and milk in blender.
• Blend for about two seconds until smooth.
• Stir in yogurt.
• Chill, if desired, then serve.
Nutrient Analysis Per Serving:
Calories: 322
Carbohydrates: 66 g
Protein: 13 g
Cholesterol: 9 mg
Sodium: 168 mg
Fiber: 2 g
Fat: 2 gr
(6 percent of calories from fat)
Want to boost your man's performance in bed? Try The Doctors' Go-All-Night Smoothie!
Ingredients
1 ripe banana
1/4 cup orange juice
1/4 skim milk
1 cup low-fat yogurt (strawberry or blueberry)
Instructions
• Place banana, orange juice and milk in blender.
• Blend for about two seconds until smooth.
• Stir in yogurt.
• Chill, if desired, then serve.
Nutrient Analysis Per Serving:
Calories: 322
Carbohydrates: 66 g
Protein: 13 g
Cholesterol: 9 mg
Sodium: 168 mg
Fiber: 2 g
Fat: 2 gr
(6 percent of calories from fat)
Pumped-Up Pumpkin Pie Bites & Whipped topping
Pumped-Up Pumpkin Pie Bites
From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget.
These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories.
Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer.
Ingredients:
Butter-flavored cooking spray
3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets)
2 tablespoons 100% pure maple syrup
1/4 teaspoon ground cinnamon
8 large egg whites
15 ounce can (1 3/4 cups) solid pumpkin puree
3/4 cup agave nectar
2 tablespoons whole-wheat pastry flour
2 1/2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below)
Instructions:
Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.
Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed.
Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon.
Mix until well combined. (The mixture should be slightly sticky.)
Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish.
Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside.
Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly.
Still using the whisk, stir in the pumpkin, agave and flour until well combined.
Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined.
Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK).
Transfer the dish to a wire cooking rack, allowing it to cool to room temperature.
Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites).
Just before serving, top each bite with 1 teaspoon whipped topping, if desired.
Serve immediately or store in an airtight container in the refrigerator for up to five days.
Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar), trace fat, trace saturated fat, 0 mg cholesterol, 2 g fiber and 102 mg sodium.
'Cut the Crap' Whipped Topping
From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget.
Ingredients
3/4 cup light agave nectar
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
Instructions
Add water to a medium saucepan until it is about ¼ full. Bring the water to a boil over high heat.
Off the heat, combine the agave, egg whites and cream of tartar in a large metal or heavy duty glass mixing bowl (that will fit onto the top of your saucepan).
Beat on medium-high with an electric mixer fitted with beaters until well blended.
Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot).
Beat for about 7 minutes, occasionally running the beaters around the sides of the bowl to scrape any of the mixture, until stiff peaks form.
Remove the bowl from the water and continue beating for 5 to 7 minutes more, rotating the bowl and scraping down the sides with the beaters, or until the mixture is thick, very fluffy, and has very stiff peaks.
From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget.
These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories.
Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer.
Ingredients:
Butter-flavored cooking spray
3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets)
2 tablespoons 100% pure maple syrup
1/4 teaspoon ground cinnamon
8 large egg whites
15 ounce can (1 3/4 cups) solid pumpkin puree
3/4 cup agave nectar
2 tablespoons whole-wheat pastry flour
2 1/2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below)
Instructions:
Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.
Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed.
Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon.
Mix until well combined. (The mixture should be slightly sticky.)
Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish.
Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside.
Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly.
Still using the whisk, stir in the pumpkin, agave and flour until well combined.
Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined.
Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK).
Transfer the dish to a wire cooking rack, allowing it to cool to room temperature.
Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites).
Just before serving, top each bite with 1 teaspoon whipped topping, if desired.
Serve immediately or store in an airtight container in the refrigerator for up to five days.
Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar), trace fat, trace saturated fat, 0 mg cholesterol, 2 g fiber and 102 mg sodium.
'Cut the Crap' Whipped Topping
From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget.
Ingredients
3/4 cup light agave nectar
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
Instructions
Add water to a medium saucepan until it is about ¼ full. Bring the water to a boil over high heat.
Off the heat, combine the agave, egg whites and cream of tartar in a large metal or heavy duty glass mixing bowl (that will fit onto the top of your saucepan).
Beat on medium-high with an electric mixer fitted with beaters until well blended.
Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot).
Beat for about 7 minutes, occasionally running the beaters around the sides of the bowl to scrape any of the mixture, until stiff peaks form.
Remove the bowl from the water and continue beating for 5 to 7 minutes more, rotating the bowl and scraping down the sides with the beaters, or until the mixture is thick, very fluffy, and has very stiff peaks.
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