Beets with Feta & Walnuts

Well hello detox!

Had a few too many cocktails? Eaten a few too many things that aren’t oh-so-good for you? Spent a little too long hanging around in a polluted environment or breathing someone else’s cigarette smoke? Had your nails painted or cleaned your house with strong household cleaners?  Then eat this recipe below 😉 and check out our 5 Steps to Cleanse, “Detox” and Recharge Your Body! Or try our Veggie Detox Salad  and our Colorful Detox Salad!

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Thanks to the beets in this dish which play an important role in helping the liver to detoxify damaging particles, this delish combo may just be the thing to help your body cleanse itself!

Beets with Feta & Walnuts

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(serves 1)


Ingredients

  • 1 beet
  • 1 Tbs. fat free feta
  • 1 Tbs. walnuts, chopped

Directions

  • First, boil beet for about 35-45minutes or until tender. Once fully cooked, the skin should peel right off.
  • After the skin has been peeled from the beet, slice the beet in about ¼ inch thick slices.
  • Top the sliced beets with feta and walnuts. Enjoy!

Nutrition Facts: Serves: 1, Serving Size: 1 beet; Calories Per Serving: 101; Total Fat: 5g; Protein: 6g; Carbohydrate: 9g; Fiber: 3g; Sugar: 6g; Sodium: 194mg

 

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Pineapple Chutney

Spring is finally here! Although the weather isn’t very warm yet, we are starting to see flowers blooming in NYC, which means warm weather is right around the corner! Warm weather makes us move away from hearty winter dishes such as casseroles and towards light, fresh meals. One way we keep salads, chicken, and fish dishes tasty and filling in the summer is with chutneys! They’re great because just a few different recipes can go a long way – they’ll taste different depending what you put them on. One of our favorite chutneys is this pineapple chutney! Added bonus: It’s packed with vitamin C to keep your skin looking great (vitamin C is needed for collagen production!) and disease fighting antioxidants!

Pineapple Chutney

Ingredients

  • 1 15-oz can crushed pineapple
  • 1/2 cup white onion, chopped
  • 2 tablespoons fresh ginger, diced
  • 1 chili pepper, diced*
  • Juice of one lime
  • 1 tablespoon brown sugar
  • Salt and pepper to taste

*If you don’t like spicy foods, leave the chili pepper out.

Directions

  • In a saucepan over medium heat, sauté the onions, ginger, and jalapeno.
  • Once the onions are translucent, bring to a simmer and add the lime juice, sugar, pineapple, salt, and pepper.
  • Cook for about 1-2 more minutes and remove from heat.

We especially love to eat this on top of some delicious white fish, such as the Baked Coconut Crusted Tilapia recipe we posted for Easter!

Makes 6 servings

Nutrition Facts:

Serving Size: 3/4 cup; Calories: 89; Calories from fat: 1; Total Fat: 0g; Saturated Fat: 0g, Sodium: 5 mg; Cholesterol: 0 mg; Total Carbohydrates: 22g; Fiber: 1g; Sugar: 19g; Protein: 1g

 

Pineapple Chutney
 
Makes 6 servings Nutrition Facts: Serving Size : ¾ cup; Calories: 89; Calories from fat: 1; Total Fat: 0g; Saturated Fat: 0g, Sodium: 5 mg; Cholesterol: 0 mg; Total Carbohydrates: 22g; Fiber: 1g; Sugar: 19g; Protein: 1g
Author:
Serves: 6
Ingredients
  • 1 15-oz can crushed pineapple
  • ½ cup white onion, chopped
  • 2 tablespoons fresh ginger, diced
  • 1 chili pepper, diced*
  • Juice of one lime
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • *If you don’t like spicy foods, leave the chili pepper out.
Instructions
  1. In a saucepan over medium heat, sauté the onions, ginger, and jalapeno.
  2. Once the onions are translucent, bring to a simmer and add the lime juice, sugar, pineapple, salt, and pepper.
  3. Cook for about 1-2 more minutes and remove from heat.
  4. We especially love to eat this on top of some delicious white fish, such as the
  5. Baked Coconut Crusted Tilapia
  6. recipe we posted for Easter!

Skinny Spinach Parmesan Cakes

Hello spinach and non-spinach lovers!  Yes–you non-lovers–we’re calling your name too because even if you’re not a fan of the taste of spinach, you’ll enjoy this delish recipe and it’s a great excuse to get extra nutrients.  Spinach is mild so you really don’t taste it –and that’s why we’ve even been having you put it in your smoothie as a “gateway” veggie to see how easy it can be to add to smoothies without even noticing them (remember our Skinny Green Smoothie  our Healthy Green Smoothie, Avocado and Apple Smoothie,  Kale Recharge and Detox Smoothie and our tips in The Easiest and Most Delicious Way to Get your Greens in the Morning? )  And this recipe is very similar to one our mom used to always so we can’t wait for you to try these yummy Skinny Spinach Parmesan Cakes -you’ll get a sense of how we grew up! 🙂  This recipe is loaded with protein and nutrients too, so enjoy these tots! 🙂


Just one cup of spinach provides 20% of the RDA for fiber which aids in digestion, helps prevent overeating, fights disease and can help keep blood sugar levels in check. Spinach also provides a hefty dose of antioxidants like Vitamin C, Vitamin E, and beta-carotene which help your skin to look young and vibrant..

Get your dose of spinach today with these delish and healthy Skinny Spinach Parmesan Cakes!

Skinny Spinach Parmesan Cakes

Makes 4 servings, 2 spinach cakes each

Ingredients:

  • 12 ounces fresh spinach
  • 1/2 cup fat free ricotta cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Optional: ¼ teaspoon cayenne powder

Directions:

  1. Preheat oven to 400°F.
  2. Use a food processor to pulse the spinach, bit by bit, until all is finely chopped. Pour the spinach into a medium-sized bowl and add the ricotta cheese, Parmesan, eggs, garlic, salt and pepper (and cayenne if you are using). Mix all of those ingredients together well.
  3. Spray the muffin pan (8 cups) with cooking spray and carefully divide the spinach mixture evenly among the 8 cups.
  4. Bake the spinach cakes about 20 minutes or until set . Allow muffins to sit for 5 minutes in the pan before removing them. Then loosen the edges with a knife and place cakes on a large plate. Serve warm, sprinkled with more Parmesan on top, if you’d like!

Per serving (2 Skinny cakes): 137 calories; Fat: 6.4g; Carbohydrates: 7g; Fiber: 2g; Sugars: 1g; Protein: 13g

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!

If you love this recipe, you may also enjoy these fabulous recipes:

Banana Kiwi Weight Loss Smoothie

Skinny Deviled Eggs

What are some of your favorite spinach recipes?

Skinny Spinach Parmesan Cakes
 
Author:
Serves: 4
Ingredients
  • 12 ounces fresh spinach
  • ½ cup fat free ricotta cheese
  • ½ cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Optional: ¼ teaspoon cayenne powder
Instructions
  1. Preheat oven to 400°F.
  2. Use a food processor to pulse the spinach, bit by bit, until all is finely chopped. Pour the spinach into a medium-sized bowl and add the ricotta cheese, Parmesan, eggs, garlic, salt and pepper (and cayenne if you are using). Mix all of those ingredients together well.
  3. Spray the muffin pan (8 cups) with cooking spray and carefully divide the spinach mixture evenly among the 8 cups.
  4. Bake the spinach cakes about 20 minutes or until set . Allow muffins to sit for 5 minutes in the pan before removing them. Then loosen the edges with a knife and place cakes on a large plate. Serve warm, sprinkled with more Parmesan on top, if you’d like!
Nutrition Information
Serving size: 2 Skinny Cakes Calories: 137 Fat: 6 g Carbohydrates: 7 g Sugar: 1 g Fiber: 2 g Protein: 13 g

 

Cauliflower and Broccoli Slaw

Cauliflower and broccoli are two of the most well known veggies around, but they are also a few of the ones that people find the most boring! But that’s because people tend to cook broccoli and cauliflower the same way time and time again. Read on and you’ll never think of these nutrition powerhouses as boring again.

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Psst… looking for more healthy recipes?  Please feel free to search this site!  And here are a few to try:

 

Creamy Cauliflower Mac ‘n Cheese

Skinny Mash

Skinny Mac and Cheese

Spaghetti Squash with Tomato Sauce and Parmesan Cheese

 

We happen to love the cruciferous veggies when they are cooked to perfection, and we think you will too! Both veggies have ample amounts of Vitamin K and Vitamin C; which help with our bone health as well as our energy.

Cooking with these veggies doesn’t have to be your typical steamed side dish which may be what has left you bored. Instead, try what we do– we like to spice it up! Try this Broccoli and Cauliflower Slaw—the kids will love it too!

Broccoli and Cauliflower Slaw
Serves: 4

Ingredients
– 1/2 bunch of broccoli, cut into thin slivers
-1/2 head of cauliflower, cut into thin slivers
– 1/4 cup red onion, thinly sliced
– 1 cup of shredded carrots
– 1-1/2 tablespoon of sugar
– 1 tablespoons of red wine vinegar
– 1 tablespoon of Dijon mustard
– 2 tablespoons of olive oil
– 2 teaspoon of lemon juice
– Ground pepper to taste

Directions

Mix together broccoli, cauliflower, onions, and carrots in a large bowl. Whisk in the sugar, vinegar, mustard, and lemon juice. Slowly mix in the oil until well combined. Add pepper to taste and enjoy!

 

 

Cauliflower and Broccoli Slaw
 
Author:
Serves: 4
Ingredients
  • - ½ bunch of broccoli, cut into thin slivers
  • - ½ head of cauliflower, cut into thin slivers
  • - ¼ cup red onion, thinly sliced
  • - 1 cup of shredded carrots
  • - 1-1/2 tablespoon of sugar
  • - 1 tablespoons of red wine vinegar
  • - 1 tablespoon of Dijon mustard
  • - 2 tablespoons of olive oil
  • - 2 teaspoon of lemon juice
  • - Ground pepper to taste
Instructions
  1. Mix together broccoli, cauliflower, onions, and carrots in a large bowl. Whisk in the sugar, vinegar, mustard, and lemon juice. Slowly mix in the oil until well combined. Add pepper to taste and enjoy!

Fig Tapenade

If you need a little inspiration and you’re looking for a healthy dish to help you stick to your healthy eating New Year’s resolution, then try this delish, ultra versatile fig tapenade recipe! It’s great as a sandwich spread as well as a dip for crackers and veggies, and even to top meats – our favorite way to use it is with chicken! Serve this up for your guests and they’ll never want to leave!

20460852 - fig tapenade prepared with figs, kalamata olives and fresh herbs.

20460852 – fig tapenade prepared with figs, kalamata olives and fresh herbs.

This tapenade is packed with flavor so a little bit goes a long way, enjoy!

Fig Tapenade

Ingredients:

  • 1 cup pitted black olives
  • 1 cup peeled and pitted fresh figs
  • 2 cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tsp rosemary
  • 1 tsp thyme
  • Pepper to taste
  • 1 tbsp olive oil

Directions:

  • Add everything but olive oil to a food processor. Pulse until smooth.
  • While the food processor is running, slowly add oil.

Photo Credit: Christiescorner.com

Beet Pesto

If sticking to your New Year’s resolution to eat healthier is challenging because you don’t know simple, tasty, and healthy dishes, then try this delish Beet Pesto! Its’ flavor goes a long way so you don’t have to use that much—so it will keep the meal light, so you won’t feel sluggish. It’s not only delish, but super versatile! We love to eat it on whole wheat pasta with veggies, as a spread on sandwiches, as a dip for crackers, and as an alternative to bruschetta on toast!

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Beet Pesto

Ingredients:

  • 1 medium beet
  • 3 cloves of garlic, minced
  • 1/2 cup pine nuts, toasted
  • 1/2 cup low fat parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup sesame oil (you can also use olive oil if you prefer)

Directions:

  • Roast the beet in the oven until soft (this can be done ahead of time). Once cooked, peel the beet.
  • In a food processor or blender, combine the beet, garlic, pine nuts, cheese, salt, and pepper until smooth. While the food processor is turned on, slowly add the oil until slightly more liquid.

This pesto tastes great topped with low fat ricotta cheese as well! Keep in mind that a little bit goes a long way in terms of flavor!

Do you make variations on the typical basil pesto? What ingredients do you use?