Hummus

This is now your official go-to dip instead of the calorie bomb that is ranch dressing (75 or more calories per tablespoon!). High in fiber and lower in saturated fat and calories, hummus pairs equally well with veggies. To make it, mix the following ingredients in a food processor until smooth and creamy: two 10-ounce cans garbanzo beans (chickpeas), drained, with 1/3 cup liquid reserved; juice of one lemon; 3 tablespoons olive oil; two garlic cloves; 1 teaspoon salt; 1 teaspoon ground cumin. Serve immediately, or cover and chill until ready to use.

Read More http://www.ivillage.com/9-foods-help-you-look-better-naked/4-b-152816#ixzz2GNC16iEE
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Cooking With Tse: Chocolate Dipped Pavlovas With Strawberries

I saw this & thought I would share!
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.

2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate

Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.

Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.

Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.

Divide pavlovas among plates and top with strawberries.

Serves 6

Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g

Lemon Chicken - The Fiber35 Diet

serves two (2g fiber/servings)

2 boneless skinless chicken breasts
1 egg white
2 tablespoons rice flour
1 tablespoon freshly grated parmesan cheese
1 tablespoon chopped italian parsley
Dash of salt and pepper
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup white wine or chicken stock

Preheat oven to 450F Place chicken in between sheets of plastic wrap or wax paper and pound with smooth side of meat mallet. This helps to tenderize the chicken;  1/4 inch in thickness is fine. Set aside.
Lightly beat egg white in a medium-size bowl. Add rice flour, parmesan, parsley, salt, and pepper. Coat chicken evenly.
Heat oil in a medium-size ovenproof skillet. Brown chicken (3 minutes) on each side. Remove chicken and set aside. Add the juice of 1/2 lemon and wine (or stock) to pan, making sure to incorporate the bits in the pan with the liquids. Let this reduce slightly, add back the chicken, and bake for 20 minutes.

Brenda's Tips: This dish is so good with some greens, like kale or collards, sauteed in a pan.

Nutrition Facts: Serving size, 1 breast-calories 357, fiber 2g, protein 44g, fat 5g, saturated fat 1g, carbohydrate 25g, cholesterol 71g, sodium 372mg, sugars 2g.

Fava Bean Dip with Goat Cheese and Garlic Recipe

Fava Bean Dip with Goat Cheese and Garlic Recipe

Ingredients

• 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)
• 1 Tbsp salt
• 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
• Olive oil
• 1 teaspoon lemon zest
• 2 Tbsp lemon juice
• 1/4 cup or more water
• 5 ounces goat cheese
• Kosher salt and freshly ground pepper

Method

1 Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps. Keep squeezing, pinching and snapping, until you've de-beaned all the pods.

2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.

3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.

4 Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two more of olive oil while puréeing.

5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.

Serve with sliced cucumbers or jicama.

Makes about 2 cups.

http://www.simplyrecipes.com/recipes/fava_bean_dip_with_goat_cheese_and_garlic/

ROASTED RED PEPPER HUMMUS DIP - The Fiber35 Diet

(1.5g fiber/servings)
One 7-ounce jar roasted red peppers
One 15-ounce can chickpeas- rinsed and drained
One 15-ounce can cannellini (white kidney) beans, drained & rinsed
1/4 tahini
3garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 tablespoons low-fat plain yogurt
Sea salt & pepper to taste

Mix all ingredients except salt & pepper in a food processor. Process until mixture is smooth.

Season with salt & pepper.

Cover & refrigerate. Serve chilled or at room tempature.

- Brenda's Tip: This is better the Next Day!

Nutrition Facts: Serving size, 1ounce-calories 65, fiber 1.5g, protein 3g, fat 2g, saturated fat 0g, carbohydrate 9g, cholesterol 0mg, sodium 110mg, sugars 2g.

Roasted Broccoli with Lemon & Shallots

- use these vegetable recipes with the poultry or fish recipes to complete the meal.
Serves two (2g fiber/servings)

2 Cups broccoli
1/2 Cup finely sliced shallots
1 teaspoon olive oil
Sea salt & pepper to taste
Juice of 1/2 small lemon

Preheat oven to 450f toss broccoli with shallots, oil, salt, and pepper.

Place on a large baking sheet (with sides) and roast until broccoli is tender and brown on bottom, 10-12min. Remove from oven and sprinkle with lemon juice. Toss gently & serve.

Brenda's TIP: Roasting broccoli is a very delicious alternative to steaming.

Nutrition Facts: Serving size: 1 cup-calories 95, fiber 2g,  protein 4g, fat 3g, saturated fat 0g,  carbohydrate 17g, cholesterol 0mg, sodium 37mg, sugars 4g.

From Book: The Fiber35 Diet

**I have also roasted potatos & carots they are always very yummy. I look forward to trying this recipe.

NO Bean Hummus Recipe

Try this awesome bean-free hummus recipe!

You’ll need:

■1.5 cups zucchini, peeled and chopped
■1 Tbs Lemon juice
■2 Tbs tahini
■2 cloves garlic
■pinch of cayanne
■sea salt to taste

Place all ingredients in a food processor and blend until smooth. That’s it!!

Health begins in the gut, and a happy gut is bean free! With this delicious recipe you won’t even miss those beans!
You can carrots, celery any veggi you like to dip.
From: http://lindawagner.net/blog/2011/04/simple-hummus-recipe/

Jillian Michael’s recipe for losing 5 pounds in 7 days…

I thought I might give this a try........

Jillian Michael’srecipe for losing 5 pounds in 7 days…
•Get 60 ounces of distilled or pure water
•Add a tablespoon of sugar free cranberry juice
•Add 1 dandelion root tea bag
•Add 2 tablespoons of lemon juice

Drink the 60 ounces every day for 7 days
This recipe works because it helps flush out excess water weight you have carrying around in your body.

You could lose more than 5 pounds in 7 days depending on how much excess water weight you're carrying around and…

If you are unable to do this simple plan to lose 5 lbs. in 7 days…

5 More quick weight loss tips from Jillian Michaels…

2. Take Vitamin C

Vitamin C helps suppress the belly fat storing hormone called Cortisol - Good sources of Vitamin C include most citrus fruits like Oranges, berries, tangerines and red peppers.

3. Eat Brazil Nuts

Brazil nuts are good sources of selenium and helps support your thyroid and… Your thyroid is responsible for a big part in the way your body burns fat and…
Brazil nuts contain zinc which helps your body produce a hormone called leptin that makes you feel full so you won't overeat and gain any weight.

4. Eat Garlic

Garlic helps boost your testosterone levels which not only increases your sex drive but more importatnly…  Testosterone helps you maintain lean muscle mass helping you shed body fat.

5. Buy Organic
Inorganic foods contain toxins that will only make you fatter by slowing down your metabolism while on the other hand… Eating organic foods will help you lose weight or at the very least help you maintain your weight and…

**I started this on Sunday it's now Tuesday I am still wondering if it is working. I must say I am getting my 8 - 8oz** After doing this for 2 weeks I don't believe I lost any weight. Other reviews said they did. I do feel like I was feeling much better because I was getting my 8-8oz or more in a day. So I do recommend doing this if it helps you with your water goal.

Green Juice Recipe Ideas

Add A Green Juice To Your DayGreen juices are an amazing way to add life giving and detoxifying plant chlorophyll to your bloodstream. As Jason Vale says in the upcoming new 'Food Matters' film, "juicing is the ultimate fast food, it is a 15 minute nutrient express to health". Some of my favorite and simple green juice recipes include:

Green Juice Recipe Ideas:

- Celery, lemon and pear (or apple)
- Celery, cucumber, lemon (leave the skin on) and pear (or apple)
- Celery, cucumber, kale, lemon and pear (or apple)
- Celery, cucumber, lemon, parsley and pear (or apple)

I also like to stir whatever green powders I have laying around the house into my juices to green them up even more! Again try barley grass, wheatgrass, spirulina or chlorella powders.

This comes from foodmatters.tv

Heavy Metal Detox Pesto Recipe

Add More Parsley and Cilantro (Corriander) To Your Diet Parsley and cilantro (corriander) are very powerful natural green plant foods for detoxing heavy metals out of your body. Add these amazing herbs to juices, salads, soups and meals. Mike Adams from Natural News talks more about this also in the new upcoming 'Food Matters' film.
Heavy Metal Detox Pesto Recipe:

• 4 cloves garlic
• 1/3 cup Brazil nuts (selenium source) or macadamia nuts
• 1/3 cup sunflower seeds (cysteine source)
• 1/3 cup pumpkin seeds (zinc, magnesium sources)
• 1 cup fresh cilantro (corriander)
• 1 cup parsley
• 2/3 cup cold pressed olive oil
• 4 tablespoons lemon juice (Vitamin C source)
• Big pinch of sea salt and or dulse flakes to flavor

Soak the seeds and nuts over night to release the enzyme exhibitors. Process the parsley, cilantro (corriander) and olive oil in a blender until chopped. Add the garlic, nuts, and seeds, salt / dulse and lemon juice and mix until the mixture is finely blended into a paste. Store in dark glass jars if possible. It freezes well also if needs be. Enjoy

This came from foodmatters.tv

Frozen Pudding Pops

Blueberry-Lemon Cheesecake pudding pops

1 (1-ounce) box sugar-free cheesecake instant pudding mix
1 3/4 cups half-and-half
1 teaspoon lemon zest
1 cup blueberries

In a blender, mix cheesecake pudding mix & half-and-half until smooth. Add in lemon zest and blueberries and pulse a couple times to break up the blueberries. Spoon into molds & freeze.

~Our Best Bites~ Each makes about 8

Vegetable Sauté

Vegetable Sauté

Vegetarian Times Issue: July 1, 2001

Try using a variety of fresh herbs in this colorful, tasty dish.

Meal Plan: BAKED MARINATED TOFU AND SOME CRUSTY WHOLE WHEAT BREAD ARE ALL YOU WILL NEED TO MAKE A FULL MEAL.

4 Servings

Ingredient List:

8 oz. baby Yukon gold or small new potatoes
16 baby carrots
1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions (white and light green parts), cut into 1-inch pieces
10-oz. box frozen fava beans or baby lima beans, thawed
2⁄3 cup low-sodium vegetable broth
1⁄4 cup chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice (optional)
1 1⁄2 tsp. chopped fresh tarragon

Directions:
In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.

Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.

In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm.

Nutritional Information:
Per Serving: Calories: 290, Protein: 10g, Total fat: 10g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 393mg, Fiber: 9g, Sugars: g

Zesty Pineapple Chicken Freezer Recipe

Zesty Pineapple Chicken Freezer Recipe
2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F.
In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze. On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
www.momsbudget.com

Breakfasts to Brighten Your Day your pick: sweet or tangy

Breakfasts to Brighten Your Day

Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).

1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ

Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes

Process ingredients in a blender until creamy.

Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:

2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato

Optional: 1 garlic clove
1 green onion
dash of cayenne

Put all the ingredients in a juicer and process until smooth.

Blueberry Frozen Yogurt

Blueberry Frozen Yogurt

Crazy easy and very delicious! Adapted from WebMD

Ingredients:

1 lb of frozen fruit - blueberries, blackberries, strawberries, peaches, mangoes. You can do a single flavor or combine them.
1/2 cup honey or a combination of honey and a healthy sweetener like agave, xylitol, etc.
1 cup of non-fat Greek yogurt
1tsp lemon juice
1 tsp lemon zest
1 tsp vanilla
Pinch of salt
A little milk if needed to get the right consistency

Directions
The fruit into a food processor (with a blender, you'll have to do a couple of scrape downs).
Pulse the food processor until the fruit is finely chopped
Add the yogurt, honey, lemon juice and zest, vanilla and salt
Process until smooth. You can add more sweetener to taste. If the frozen yogurt is too thick, add a splash of milk until you get the desired consistency.

Spinach & Artichoke Dip

Spinach & Artichoke Dip From Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients:

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt

Procedures:

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.DIP PREPARATION
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese.
Serve hot with grilled bread.

Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

http://www.eatingwell.com/recipes/lemon_raspberry_muffins.html
From EatingWell: July/August 2007

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

1 dozen muffins | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients:
•1 lemon
•1/2 cup sugar
•1 cup nonfat buttermilk, (see Tip)
•1/3 cup canola oil
•1 large egg
•1 teaspoon vanilla extract
•1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
•1 cup all-purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1 1/2 cups fresh or frozen (not thawed) raspberries

Preparation:
1.Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2.Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3.Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4.Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutrition
Per muffin: 185 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 2 g Fiber; 245 mg Sodium; 42 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat

Tips & Notes
•Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com

Chalet Hot Raspberry Sauce

Recipe: Chalet Hot Raspberry Sauce
by Darlene White
Chalet Hot Raspberry Sauce gains distinction with a dash of white paper.

Makes about 2 cups

This quick prepare-ahead sauce has a surprise ingredient—white pepper—and is guaranteed to bring compliments from your guests.

3 cups fresh raspberries
1/3 cup sugar
1/8 tsp. white pepper
Juice of half a lemon (about 3 Tbs.)
1/2 cup water
Grated zest of 1 lemon (about 4 tsp.)
Mint leaves for garnish

Purée 1 1/2 cups of the fresh raspberries in a small blender. Add the sugar, white pepper, lemon juice, and water. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl. Add 2 tsp. of the lemon zest.

At serving time, heat the sauce slowly to boiling, then remove it from the heat. Stir in the remaining 1 1/2 cups fresh berries. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.

15 cal, 0g fat, 0mg sodium, 1g fiber; per Tbs.

Green Machine Dessert

Macee here's the recipe I was telling you about....
**this is so easy & yummy!***
I decided just incase I didn't get a birthday cake I would make this..Oh yeah yummy!

Crust:
1/2 cup Butter
12 Large graham crackers
1/2 cup sugar

Melt butter, add finely crushed crackers, sugar and mix well. Set a side.

Filling:
1/2 gallon Lime sherbet
9 oz. cool whip
2 teaspoon lemon juice

Soften sherbet & cool whip, then combined all 3 ingredients in a large bowl.

Sprinkle 1/2 crust in the bottom of a 9"x12" pan. Top with filling then sprinkle the left over crust mixture to the top.
Freeze 24 hours...

From a family cookbook submitted by Marilyn Roylance

raspberry lemonade

Raspberry Lemonade
From MyRecipes.com

A crisp summer's drink made with fresh raspberries; what could be cooler?

Yields: 1 quart (about 4 servings)
Total Time: 25 min

Ingredients:

1 cup(s) (6 ounces) fresh raspberries, rinsed
2/3 cup(s) sugar
1 cup(s) lemon juice
2 cup(s) water

Directions:

1.In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 ounces) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 quarts); discard seeds.
2.Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.