Download Your Free Avocado e-Recipe Book!

If you’ve read our blog, you know that we’re girls who love our avocados!  We’ve whipped them up from everything from chocolate mousse to smoothies– and of course everything in between.  We’re obsessed with the creamy, deliciousness of avocados, and of course as registered dietitians, we love that avocados are superstars when it comes to good-for-your-heart monounsaturated fat and disease-fighting antioxidants.  Plus, avocados are what we like to call nutrient-boosters– and they boost nutrients in a major way.  The fat in the avocado helps you to absorb fat soluble vitamins A, D, E and K. So if you’re eating a salad, add a little avocado and suddenly you’re better able to absorb the beta carotene from the bell peppers and tomatoes.  Yep, it’s that easy!

If you love avocados as much as we do, you’ll be so excited about this free recipe book from Avocados from Mexico, who we partnered with for this awesome giveaway!  Simply follow this link for your free recipe book!

 

You’ll get recipes for breakfast, lunch and dinner– and everything green in between! 🙂

 

 

We’ve proudly partnered with Avocados from Mexico for this giveaway!

 

Hummus Stuffed Jalapeno Poppers

We’re always up for a challenge—and especially when it comes to anything physical—or anything in the kitchen.  (If you saw us on the Food Network’s show Chopped, you know we mean business! 😉 ) Thankfully, in our family, we’re not short on either kind of challenge.  This time, Tammy’s husband requested healthy jalapeno poppers for the upcoming big Super Bowl game–but realizing that wasn’t so much of a challenge– he knew that these twin sister registered dietitians wouldn’t serve anything less than healthy 😉 , so he upped the ante.  He also requested them to be sweet, crunchy, creamy and spicy (he LOVES spicy!) — so we put our chef hats on.  Game on!  We created these Hummus Stuffed Jalapeno Poppers– and they take it two steps further– not only are they waistline friendly, they’re little healthy powerhouses– packed with nutrients, antioxidants and health benefits galore. 🙂

 

Psst… want more jalapeno poppers?  Try our Stuffed Jalapeno Poppers.

If you think that just because we’re registered dietitians we don’t love creamy, crunchy, sweet & spicy comfort food, you’ve got the wrong girls!  😉 In fact, many of you probably know from reading our blog that we love sweets!  And, let’s face it,  of course who doesn’t love creamy and crunchy food–so the request for these poppers is so up our alley! And we love spicy food too.  Ever since we were little girls and our dad lovingly teased us and said that eating spicy food made you stronger and more “manly” (yep, we were tomboys and daddy’s little girls –and being like him–and more “manly” was strangely quite attractive to us in those days!), we were sold! We’d load our food with hot red pepper flakes, and enjoy every bite of it!

 

 

These poppers are perfect for enjoying while tailgating or serving as a healthy appetizer before a party, they’re the ideal healthy comfort food! Filled with hummus, tomatoes, California prunes, and feta cheese and walnuts, you can get your appetizer fix without getting all that extra fat and calories—and at 50 calories a serving, you really can’t go wrong.

(Psst… looking for more lightened up recipes? Please feel free to search this site! And here are a few to try…
Skinny Potato Skins
Skinny Mash
Comfort Food Reinvented Apple Pie
Microwave Peanut Butter Chocolate Chip Cookies )

Aside from tantalizing your taste buds, here are a few other reasons you can feel good about eating these lil’ bursts of yum!   They’re truly nutrient powerhouses!

 

 

They’re meat-free and packed with flavor, so they’re perfect if you’re serving vegetarian guests or trying to cut back on meat and fearful that you have to cut out all the flavorful stuff!

 

Chickpeas (a.k.a. garbanzo beans)/ all pulses: these reside in our apartments year-round and are a great source of protein and fiber and can help lower your cholesterol.

• All pulses (the delicious, protein-packed, sustainable foods you know as dried peas, beans, lentils and chickpeas), contain both fiber & protein: If you’ve spent any time on our blog, you know that this magical combination helps to keep you satisfied, keep your energy on an even keel and keep your blood sugar level stable.

  • If you’ve ever tried black bean humus, that works great in these poppers too!

• Pssst….fun fact: 2016 was declared International Year of Pulses (IYP) by the United Nations.

• Research show that pulses (like chickpeas), aid in weight loss even when calories aren’t restricted. Check out this 2016 study, that found that it was just 3/4 cup of pulses per day that worked!

 

Prunes (We used California prunes because we find them to be the sweetest and juiciest):

Our mom kept always kept a jar of stewed prunes in the fridge when we we’re growing up and anytime we were craving something sweet, we’d reach for them.  They were the best way to bust a sugar craving!  Who knew we were also getting these benefits:

  • Research shows that eating 5-6 prunes a day may help support healthy bones and help maintain good digestive health
  • Prunes are packed with antioxidants called polyphenols, which help keep many parts of your body healthy– ranging from your heart to your eyes to your memory and your immune system.

 

Tomatoes: 

  • Tomatoes are a great source of lycopene, which not only helps to fight cancer, but also keeps your skin youthful by acting as a natural sunblock.

 

Walnuts:

  • Walnuts are rich in omega-3 fatty acids: most of us don’t get enough omega- 3’s in our life and need more because they help lower the risk of heart disease, depression, dementia, and arthritis and they help contribute to, gorgeous, moisturized skin!

 

Hummus Stuffed Jalapeno Poppers

Makes 8 Servings (16 poppers)

Ingredients: 

For Hummus (Note: If you don’t have time to make hummus from scratch, choose your favorite store bought variety):

1 can of garbanzo beans (chickpeas), drained (19 0z)

3 garlic cloves, crushed

1 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp red pepper

1/4 cup water

1 lemon

(Use about half of the hummus for the stuffed jalapenos and save the rest!)

Jalapeno:

8 Jalapenos, sliced in half, seeds removed (we suggest using gloves if jalapenos typically burn your skin)

Oil in a spray container (we used avocado oil)

5-6 grape tomatoes, finely chopped

1/8 cup feta cheese

5-6 California prunes, finely chopped (we munched on the extras)

2 tsp. chopped walnuts

Directions:

  1. Preheat oven to 425 degrees F.
  2. Line baking sheet with unbleached parchment paper* (using tin foil will give you a crunchier jalapeno, but after cooking with it for years, we’ve been avoiding doing so to lower our exposure to aluminum). Spray lightly with oil in spray jar.
  3. Place jalapenos sliced side down on parchment paper (or tin foil) and very lightly spray/ mist with oil.  Bake 10 minutes. Then remove and put on parchment paper.
  4. Meanwhile, while the jalapenos are cooking, add the beans, garlic, cayenne pepper, red pepper, and water to a food processor and blend. Cut the lemon in half, and squeeze the juice of each half into the food processor.
  5. Mix the ingredients together until smooth.
  6. Place the hummus in a Ziploc baggie, clip a corner and use that to pipe the hummus into the cooled jalapeños.. (Alternatively, use a small spoon to stuff the hummus in the peppers.)
  7. Fill each jalapeno shell completely with hummus and top with prunes, tomatoes, walnuts and feta! Enjoy!

 

*We prefer using unbleached parchment paper over aluminum foil due to possible health concern that foil use might contribute to the buildup of aluminum found in the brains of some Alzheimer’s patient as well as contribute to osteoporosis—and our family is no stranger to either of these diseases, so we prefer not to take chances!

Nutrition Information per serving (2 poppers):

50 Calories; 8 g carbohydrate; 1.5 g fat; 3 g protein; 115 mg sodium: 3 g sugar; 2 .5 g fiber

Hummus Stuffed Jalapeno Poppers
 
Author:
Serves: 16
Ingredients
  • Makes 8 Servings (16 poppers)
  • Ingredients:
  • For Hummus (Note: If you don't have time to make hummus from scratch, choose your favorite store bought variety):
  • 1 can of garbanzo beans (chickpeas), drained (19 0z)
  • 3 garlic cloves, crushed
  • 1 tsp cayenne pepper
  • ½ tsp black pepper
  • ½ tsp red pepper
  • ¼ cup water
  • 1 lemon
  • (Use about half of the hummus for the stuffed jalapenos and save the rest!)
  • Jalapeno:
  • 8 Jalapenos, sliced in half, seeds removed (we suggest using gloves if jalapenos typically burn your skin)
  • Oil in a spray container (we used avocado oil)
  • 5-6 grape tomatoes, finely chopped
  • ⅛ cup feta cheese
  • 5-6 California prunes, finely chopped (we munched on the extras)
  • 2 tsp. chopped walnuts
Instructions
  1. Directions:
  2. Preheat oven to 425 degrees F.
  3. Line baking sheet with unbleached parchment paper* (using tin foil will give you a crunchier jalapeno, but after cooking with it for years, we’ve been avoiding doing so to lower our exposure to aluminum). Spray lightly with oil in spray jar.
  4. Place jalapenos sliced side down on parchment paper (or tin foil) and very lightly spray/ mist with oil. Bake 10 minutes. Then remove and put on parchment paper.
  5. Meanwhile, while the jalapenos are cooking, add the beans, garlic, cayenne pepper, red pepper, and water to a food processor and blend. Cut the lemon in half, and squeeze the juice of each half into the food processor.
  6. Mix the ingredients together until smooth.
  7. Place the hummus in a Ziploc baggie, clip a corner and use that to pipe the hummus into the cooled jalapeños.. (Alternatively, use a small spoon to stuff the hummus in the peppers.)
  8. Fill each jalapeno shell completely with hummus and top with prunes, tomatoes, walnuts and feta! Enjoy!
  9. *We prefer using unbleached parchment paper over aluminum foil due to possible health concern that foil use might contribute to the buildup of aluminum found in the brains of some Alzheimer's patient as well as contribute to osteoporosis—and our family is no stranger to either of these diseases, so we prefer not to take chances!
  10. Nutrition Information per serving (2 poppers):
  11. Calories; 8 g carbohydrate; 1.5 g fat; 3 g protein; 115 mg sodium: 3 g sugar; 2 .5 g fiber
Nutrition Information
Serving size: 2 Poppers Calories: 50 calories Fat: 1.5 g Carbohydrates: 8 g Sodium: 115 mg Fiber: 2.5 g Protein: 3 g

 

 

 

Orange Mint Iced Green “Flat- Belly” Tea

Helloooo yummy flat-belly number! Well, what were you waiting for? That’s exactly what we asked ourselves—what took us so long to create this powerful and delicious number?! After all, we’ve created so many bloat-fighting “detox” drinks (hiya Cucumber Blueberry Water Flush, Lemon Ginger Turmeric Tea “Detox”Lemon Ginger Detox drink and  Vitamin C Infused “Detox” Water) that help your body and your mind quickly get on the healthy track while neutralizing toxins, flushing damaging free radicals and puffiness, to boot! How could we have waited so long to include orange, mint and green tea in the same bevvie?

 

After all, citrus is known for being a potent immune-system booster and antioxidant, anti-inflammatory power-house to boost your body back to being its’ best– and we love it so much that we either use lemon or lime to flavor most of our dinners—and  growing up we loved oranges and grapefruits so much that we couldn’t choose one over the other so we’d go half-sies –each twin having half an orange and half a grapefruit, score! 🙂

And the ultimate SCORE? This flat-belly sipster!

Here’s why this is a great way to start your day!

What makes this tea so good for getting a flat-belly?

It flushes bloat–puffiness (from salt) and gut bulges (from constipation)

Do you drink enough water? Most people don’t, but guess what? Get your hands on this, and it tastes so good, you’ll wanna keep sipping—and this is one key to your flat-belly! If you’re not drinking enough water to balance out the salt in your diet, especially if you eat salty snacks, restaurant meals, aren’t eating as well as you’d like, etc., then you feel especially puffy!  Your body likes salt to be at a very particular concentration in the body.  Eat too much salt and your body holds on to water to dilute the salt.  And when you hold on to excess water, that’s when all holy heck 😉 breaks lose!– You feel BLOATED & puffy!  ICK!

  • Drinking plenty of water helps keep you hydrated so your body can flush excess sodium and waste, making you feel light and energized. Water also helps  push waste out of your colon (i.e., helps prevent constipation, keeping you regular and flushing out any gut bulges that come with the waste!)- hello flat-tummy!

 

The Green tea:

(Want more green tea, check out our Detoxifying Green Tea Smoothie and our Matcha Green Tea smoothie.)

The fluid in tea helps to flush excess water weight, minimizing your middle—offering all the flat-belly perks, including the gut-bulging constipation.

  • More bloat gone? Yup! Green tea has a small amount of caffeine (35- 80 mg compared to coffee’s 100-400 mg in the same size cup). It’s just enough caffeine to increase the amount of urine your body releases as it also gives you a slight energy boost.  This tender boost from green tea is invigorating.

The Orange:

it’s chock full of vitamin C, an antioxidant that helps boost your immune system and rid your body of toxins, keeping inflammation at bay.

When your body is bombarded with constant inflammation not only from things like alcohol, refined sugars, and chemicals in processed foods—also from stress, pollution, etc., your body’s inflammatory response works harder to keep you healthy. Keeping up with that constant inflammation takes a lot of work from your body and can wear down your immune system, leading to everything from the common cold to chronic health issues. Soo…

the moment you get run down, if you’re human 😉 your flat-belly intentions fall by the wayside—you likely don’t eat as well or focus on exercise, either.  Plus, your body can’t operate in tip-top shape when its’ immune system is constantly being challenged. Eating and drinking foods with anti-inflammatory ingredients help fight that constant inflammation so your body can work efficiently to flush toxins and recharge your system.

Plus, oranges are a great source of potassium, which helps to prevent water retention by regulating sodium levels in your body (i.e.–minimize salt-induced bloating so that you can de-puff!).

 

The Mint:

(Fun fact: which twin is guilty of buying four mint plants in three weeks just to support her habit when the leaves couldn’t grow back fast enough to keep up with her use? Answer: Lyssie)

We like to think of mint as a peacemaker in the body. It soothes the stomach, easing indigestion possibly by improving the flow of bile through the stomach, which helps to speed and improve digestion. Thanks in part to its anti-inflammatory antioxidant rosmarinic acid, it “calms your insides” to pacifying the inside of your body!  Buh bye indigestion and bloat!

 

Get ready to feel some flat-belly love in your tummy! 🙂

Orange Mint Iced Green “Flat- Belly” Tea

Makes 1 serving (8 ounces)

Ingredients

1 bag green tea

8 ounces of water

1/2 small orange or tangerine

2-3 mint leaves

Ice, to chill

Directions

  1. Prepare green tea according to package directions. (We heated water, just until it bubbled [not a rolling boil], then we poured it over the green tea bag, let it steep for 5 minutes and then removed the tea bag. For stronger tea you can steep longer).
  1. While tea is steeping, squeeze juice of the half of the small orange into a small dish.  Add the mint leaves to orange juice and muddle (press the leaves into the dish to release their healthful oils).
  2. Once tea has cooled slightly, pour tea over ice, add in orange/mint juice. You can include the leaves or leave them out, either way you will get their minty effect.

If you make a large batch garnish with extra orange slices, fresh mint, and store in fridge- that way you can sip on this yumster all day long! Adding ice is perfectly OK, just know that it will dilute the flavor.

Nutrition Facts Per Serving: 19 Calories, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 1 mg Sodium, 5 g Carbohydrate, 4 g Fiber, 1 g Sugar, 0 g Protein

Orange Mint Iced Green “Flat- Belly” Tea
 
Author:
Serves: 1
Ingredients
  • 1 bag green tea
  • 8 ounces of water
  • ½ small orange or tangerine
  • 2-3 mint leaves
  • Ice, to chill
Instructions
  1. Prepare green tea according to package directions. (We heated water, just until it bubbled [not a rolling boil], then we poured it over the green tea bag, let it steep for 5 minutes and then removed the tea bag. For stronger tea you can steep longer).
  2. While tea is steeping, squeeze juice of the half of the small orange into a small dish. Add the mint leaves to orange juice and muddle (press the leaves into the dish to release their healthful oils).
  3. Once tea has cooled slightly, pour tea over ice, add in orange/mint juice. You can include the leaves or leave them out, either way you will get their minty effect.
  4. If you make a large batch garnish with extra orange slices, fresh mint, and store in fridge- that way you can sip on this yumster all day long! Adding ice is perfectly OK, just know that it will dilute the flavor.
  5. Nutrition Facts Per Serving: 19 Calories, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 1 mg Sodium, 5 g Carbohydrate, 4 g Fiber, 1 g Sugar, 0 g Protein
Nutrition Information
Serving size: 8 ounces Calories: 19 calories Fat: 0 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 1 g Sodium: 1 mg Fiber: 4 g Protein: 0 g

 

Sheet Pan Roasted Salmon with Kale and Golden Beets

We especially love the New Year! Why you ask? As registered dietitians and gals who love our veggies (and yes, our sweets too! 🙂 ), we find that our clients- and most of you- are working to get more veggies in your life and you come to us asking for help to make your goal a reality. Yahoo! This is like Christmas all over again for us, but in January! No need to ask these veggie-obsessed twins twice! 😉 We live for sharing easy, delicious ways to get more of ‘em!  We witness the power of veggies on a daily basis–they help to get (and keep) waistlines trim while packing in nutrients and disease-fighting antioxidants, anti-inflammatories and fiber, keeping your digestive tract healthy and promoting a flat-belly by flushing out waste from the colon.

 

 

 

If you’re goal is weight-loss and a flat belly say hello to your secret weapon… veggies (oh yeah!).  They fill you up with so few calories and crowd out more calorie-dense items, making weight loss much easier! And we’re always encouraging our clients to get as many as they can, at every meal. When it comes to getting or staying healthy and fighting diseases including cancer, heart disease and diabetes and helping your skin to look its’ best, veggies are a powerhouse (after all, that’s what compelled us to write our latest book,  The Nutrition Twins’ Veggie Cure!—so that we could help everyone find easy solutions to get more veggies in their life!).

 

 

Our clients tell us that even when they’re working hard to eat veggies, one of their biggest struggles is finding time to wash and prep them when they’re tired or in a hurry or don’t have time or energy on a busy weeknight…

SCORE!! An awesome solution…

 

So when Mann’s reached out with us to work with them and spread the word about their new Veggie Slaw Blends, we jumped at the opportunity. We mean really, is there anything better than delicious, ready-to-go, crisp and crunchy nutrient-packed veggies blends that you can simply throw in a salad, burrito, wrap, or include in any meal you’re making? We don’t think so! 😉 As Mann’s says “We created the perfect veggie blends so that you don’t have to” and boy, they weren’t kidding! It’s so nice to have the veggie combos prepared and ready and Mann’s has several different blends! Honestly, we didn’t know which variety to start creating with since they all are so delicious, but we went for the Kale Beet Blend first – and that’s how we created this Sheet Pan Roasted Salmon with Kale and Golden Beets. We’re super excited to share it with you and can’t wait for you to make veggie your resolution a reality.

Brace yourself…This meal is about to be your new bestie. The sweet roasted Kale Beet Blend is addictive and knowing you can toss this all in one pan and have an insanely delicious, satisfying and filling meal in less than 15 minutes is awesome! You may want to make it every night. Don’t let us stop you! 🙂

 

 

One Pan Roasted Salmon & Kale Beet Slaw

This super fast and easy weeknight dinner is a bursting with flavor. Toss everything in a sheet pan and in less than 15 minutes, dinner is served! Enjoy it with a side (about ½ cup) of brown rice.

Makes 2 servings

Ingredients:
1 8-oz bag Mann’s Kale Beet Blend
1 teaspoon olive oil
2 cloves garlic, crushed or minced
2 4-oz salmon filets
Juice of half a lemon
Dash of salt and pepper

Directions:
1. Preheat oven to 400°F. Line a sheet pan with foil.
2. Spread the Kale Beet Blend onto the sheet pan and add the olive oil and garlic. Toss to coat, then spread into a single layer, clearing two holes for the salmon filets.
3. Place the salmon filets on the sheet pan and squeeze the lemon juice over them.
4. Sprinkle the whole pan with a dash of salt and pepper, then bake for 12 minutes, until the salmon is cooked through.

5. Serve with a side of brown rice.
6. Enjoy!

Nutrition info per serving:
241 calories, 9.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 12.5 g carbs, 5.4 g fiber, 2 g sugar, 26.3 g protein

Nutrition info per serving including ½ cup of brown rice:

305 calories, 11.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 28 g carbs, 7.5 g fiber, 2 g sugar, 28.3 g protein

One Pan Roasted Salmon and Kale Beet Slaw
 
Author:
Recipe type: Easy Dinner or lunch
Serves: 2
Ingredients
  • 1 8-oz bag Mann’s Kale Beet Blend
  • 1 teaspoon olive oil
  • 2 cloves garlic, crushed or minced
  • 2 4-oz salmon filets
  • Juice of half a lemon
  • Dash of salt and pepper
Instructions
  1. Preheat oven to 400°F. Line a sheet pan with foil.
  2. Spread the Kale Beet Blend onto the sheet pan and add the olive oil and garlic. Toss to coat, then spread into a single layer, clearing two holes for the salmon filets.
  3. Place the salmon filets on the sheet pan and squeeze the lemon juice over them.
  4. Sprinkle the whole pan with a dash of salt and pepper, then bake for 12 minutes, until the salmon is cooked through.
  5. Serve with a side of brown rice.
  6. Enjoy!
  7. Nutrition info per serving:
  8. calories, 9.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 12.5 g carbs, 5.4 g fiber, 2 g sugar, 26.3 g protein
  9. Nutrition info per serving including ½ cup of brown rice:
  10. calories, 11.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 28 g carbs, 7.5 g fiber, 2 g sugar, 28.3 g protein

Ginger Mint Turmeric Green Tea Flat-Belly “Detox” & the Turmeric 411

Yaaassss!!!!!!! We needed this! This beauty was born right after a week of holiday parties away from our anti-inflammatory ingredient-packed kitchens and when we were feeling not as great as we like (aka, a bit more puffy and less energetic than the norm) and we were itching to get back on track. If you’ve spent time on our blog, you know that we’ve become quite obsessed with these “detox” drinks, thanks to YOU and our clients who have been loving our antioxidant-packed creations and have been requesting them after seeing how amazing and light they help them to feel.

If you’ve tried them, you know it’s no secret that these bevvies help to prevent hunger and overeating, squash cravings, beat the bloat and flood the body with nutrients that help combat the damage caused by a poor diet, alcohol, daily stress and from everyday living.

Remember these awesome numbers?

Lemon Ginger Turmeric “Detox” Tea

Vitamin C Infused Detox Water

 Slimming Raspberry Mint Detox Spritzer

Apple Cider Vinegar & Lime “Detox” Drink

 

And these drinks have become so important in the success of our clients that we’ve even included them as an important part in our 21-Day Body RebootTM,  our life-altering program that helps you to lose your last 10 pounds and more (& keep it off!)—while going wild on the weekend!

 

How do these drinks work their magic?

They immediately help to get your mind and body back on the healthy track.  We call them Clean-ToxTM drinks because they work especially well in helping the body in its’ natural detox process as you eat, wholesome, “clean” (aka, unprocessed) food.

 

And while your body does a great job of cleansing and detoxifying itself on its’ own, certain ingredients (like the major inflammation-fighters in this drink, help it in its’ process! And special ingredients in this hot number offer anti-bloat benefits too!

 

This drink is almost too much for Lyssie to take, because as you likely know, besides being a bit overly excited by sardines, she’s also got the hots 😉 for ginger, turmeric and mint—and  combining them in one delicious, bloat-busting green tea bevvie is INSANELY awesome!!  Here’s the low-down and why this drink works wonders!!

 

Note: To get the most from this “detox”, we also recommend following our red, orange and green rule. Simply, include one serving of red, orange or green produce with every meal. Doing so will flood your body with antioxidants and plant nutrients that will begin to denature damaging particles and toxins. Plus, if you fill up on veggies, you’ll be less likely to reach for starchy sides. Pssst… this drink helps you to meet our rule- mint (green) and turmeric (fall under the orange).

 

 

Ginger:

 

If you ever need any, head over to Lyssie’s kitchen, she uses it daily and she’s got plenty of it on-hand, in case the store runs out! 😉

 

  • As an antioxidant it neutralizes free radicals—it mops them up and drags them out of the body, so they can’t do as much damage to healthy cells.

 

  • It’s a powerful anti-inflammatory. Your body responds to poor food choices and toxins with inflammation. So, preventing that inflammation means not only will you have a less inflamed inside and less stomach distress, but also that you’ll be healthier in the long haul!
    • Chronic inflammation causes damage to tissues in the body and it speeds the aging process. It also wreaks havoc on your insides so preventing it means less bloating and puffiness so that you can feel your best!
    • When you overindulge on food and drink and your intestinal tract is acting out in response, i.e.–you’re feeling bloated and your tummy is full of discomfort, ginger is great! Use it to pacify your insides so they can start calming down, repairing, de-puffing, rebooting and rinsing the bloat.
  • Ginger also fights bloat by helping to ease stomach and intestinal discomfort and it is even used in anti-gas medication.

 

Turmeric:  When Lyssie found out who’s closely related to turmeric, it made sense why she loves it so much. Here’s looking at you ginger! 🙂

 

If you’ve been wanting to give this a try, here’s your chance!  If you’ve been a little gun-shy to try turmeric, our 5-Minute Turmeric Golden Milk is the perfect gateway since it’s an easy way to ease into it by enjoying this warm, comforting drink before bed.

 

  • Turmeric, the bright yellow spice (you’ve likely tried it in curries, mustards and golden milk lattes) has gained quite a reputation as a superfood and for being one of the most potent healers.

 

  • Its’ anti-inflammatory and antioxidant properties protect cells from harmful free radicals.

If you’ve overdone with not-so-healthy foods, this is one way to help nurse your body back to health!

 

  • Helps fight cancer and Alzheimer’s disease—this disease has been cruel to our family so it’s another reason we load up on it.

 

Note: Black pepper helps boost turmeric’s absorption, otherwise turmeric is hard to absorb, making it difficult to reap the benefits. See below.

The Mint:

Mint eases digestion and helps settles the stomach. Less havoc in the belly allows it to calm, helping to prevent bloat. We add mint to everything! Hello Lemon Mint Detox Drink !

 

  • Mint’s antioxidant rosmarinic acid, has anti-inflammatory properties to ease damage inside your body!

 

 

The Black pepper:

 

So great!– this hot and pungent spice contains piperine, which enhances the absorption and the anti-inflammatory effects of turmeric (see below!). And black pepper helps to ease digestion—calmer insides = less belly bloat.

 

The green tea:

Hello Green tea, see ya later toxins!  Green tea, (and all veggies and fruits) contain powerful phytonutrients to stave off damage from invading particles.

 

Ginger Mint Turmeric Green Tea Flat-Belly “Detox”

You can reserve the “tea” in the strainer for several uses.  Feel free to add a sprinkle of cinnamon or cayenne for an additional boost.  The spicy black pepper kick adds an additional benefit and plays an important role in this “detox” drink because it helps boost turmeric’s absorption from the digestive system into the bloodstream—otherwise turmeric is hard to absorb, making it difficult to reap the benefits.

Start with this simple combo for 1 serving:

Ingredients:

8 ounces water

1 green tea bag

1 tbsp. grated ginger

1 tsp ground turmeric (*alternatively 1 tbsp. grated turmeric)

1 tbsp fresh mint leaves, plus extra for garnish

Juice from fresh lemon, optional

Dash of black pepper

 

Note: if you prefer sweeter drinks, add a drop of liquid organic stevia.

Directions:

  1. Boil water.
  2. Meanwhile, place grated ginger and mint leaves in tea strainer**
  3. Place turmeric in mug and pour boiling water in. Stir quickly for several seconds until lumps are dissolved.
  4. Place tea bag in the mug with the turmeric.
  5. Place the strainer with the grated ginger and mint inside the mug with the green tea and turmeric. Pour boiling water in and let steep for several minutes.
  6. Remove strainer and reserve for second cup of tea. Add remaining mint leaves in the tea cup and gently muddle against the side of the cup, remove leaves with spoon, if desired. Squeeze several squirts of lemon (optional) in mug and enjoy! Note: You can reserve the tea in the strainer for several uses.

*If using ground turmeric, place in the mug when you add the strainer with grated ginger, add the warm water and stir until no lumps.

**If you don’t have a tea strainer, you can place the grated ginger and mint leaves in the cup loosely with the tea bag in step 4 and strain before drinking.

Nutrition Facts per 8 ounce serving:  3 Calories

Ginger Mint Turmeric Green Tea Flat-Belly “Detox” & the Turmeric 411
 
Author:
Serves: 1
Ingredients
  • 8 ounces water
  • 1 green tea bag
  • 1 tbsp. grated ginger
  • 1 tsp ground turmeric (*alternatively 1 tbsp. grated turmeric)
  • 1 tbsp fresh mint leaves, plus extra for garnish
  • Juice from fresh lemon, optional
  • Dash of black pepper
  • Note: if you prefer sweeter drinks, add a drop of liquid organic stevia.
Instructions
  1. Directions:
  2. Boil water.
  3. Meanwhile, place grated ginger and mint leaves in tea strainer**
  4. Place turmeric in mug and pour boiling water in. Stir quickly for several seconds until lumps are dissolved.
  5. Place tea bag in the mug with the turmeric.
  6. Place the strainer with the grated ginger and mint inside the mug with the green tea and turmeric. Pour boiling water in and let steep for several minutes.
  7. Remove strainer and reserve for second cup of tea. Add remaining mint leaves in the tea cup and gently muddle against the side of the cup, remove leaves with spoon, if desired. Squeeze several squirts of lemon (optional) in mug and enjoy! Note: You can reserve the tea in the strainer for several uses.
Nutrition Information
Calories: 3

Spicy Shrimp Diablo

Woohoo!  A package arrived for each of these veggie-loving twins containing ingredients that were super-fresh, pre-measured and ready to whip into a delicious meal! And these registered dietitian nutritionists and personal trainers we’re pretty psyched about the nutritional value to boot!

Sure, we’re obsessed with cooking our own creations of our veggie-packed meals that include good tasty flavors like ginger, turmeric and lemon—but there’s nothing like whipping up something new without even shopping for the ingredients—and knowing they’re fresh.  Chef’d, an awesome meal delivery system (stay tuned-we’ll be teaming up with California prunes and making some yummy creations for Chef’d—and we’re super excited about it and we feel honored, especially after sampling some of their meals and seeing how fresh and delicious they are!) sent us their awesome Spicy Shrimp Diablo.

Growing up, shrimp wasn’t something that our mom cooked very often, in fact, we typically only ate it at parties and celebrations, so to this day, eating shrimp always feels festive and like a treat. Plus, this felt like an extra special treat since the meal was delivered with pre-portioned ingredients (as all of Chef’d meals are), so it was so easy to make.  In fact, it was so easy and delicious that it inspired us to create a simple shrimp dish based on theirs!  So we’re so excited to share our Spicy Shrimp Diablo with you!

 

A few other recipes you may enjoy:

Lime Shrimp with Coconut Rice

Pasta with Shrimp, Asparagus, Tomatoes and Herbs

Surf & Turf Tostadas,

Mediterranean Fish Tacos

Shrimp Cocktail Shooters

If you’re a fan of plump shrimp simmered in a spicy tomato sauce with some veggies, you’ll appreciate this as much as we do!  While some versions of this meal are loaded with fat and calories from butter and cream, not ours!

Spicy Shrimp Diablo

This scrumptious and satisfying meal is only 260 calories with 31 grams of protein and 6 g fiber.  If you’d to add a wholesome, fiber-filled carbohydrate, serve each portion over a half cup cooked whole-grain pasta. The entire meal will be only 360 calories.

Serves 2

Ingredients:

1 tsp butter

1 can, 14 ounces diced tomatoes

2 medium stalks celery (7-1/2 – 8” long)

1/2 jalapeño pepper, cut into ¼ inch pieces

8 ounces crimini mushrooms

1 large green bell pepper

small bunch basil—about ¾-1 cup, loosely packed

Small bunch fresh thyme

8 ounces large shrimp (about 14 shrimp)

Lemon

2 tbsp. Whipping Cream

6 ounce baby spinach

¼ teaspoon salt

¼ teaspoon pepper

 

Directions:

  1. Cut the celery stalks into 1/4 inch diced pieces set aside. Then remove the stems from the green bell pepper and cut in half; remove the pith and seeds. Dice the pepper into ¼- inch pieces. Set aside. Remove the stems from the mushrooms and throw away. Slice the mushrooms into ¼-inch pieces, set aside.
  2. Take the thyme and basil leaves off the stems, discard the stems and chop the leaves (roughly chop the basil leaves) and set aside.
  3. Using paper towels, pat the shrimp to dry them. Set aside.
  4. Using a large skillet, add 1 teaspoon butter and heat over medium – high heat. Once butter melts, add celery and green bell pepper and sauté for about 3-1/2 minutes or until soft.
  5. Add ¼ cup water, the mushrooms and one-half the can of diced tomatoes and lower the heat to medium. Simmer for about 5 minutes or until the sauce starts to slightly thicken.
  6. Add the shrimp, lemon juice, the cream and the jalapeño to the mixture. Cover the pan and simmer until the shrimp are no longer opaque and are pink, roughly 4-1/2 minutes.
  7. Add the basil, thyme and spinach. Add salt and pepper. Divide between two bowls and enjoy.

Nutrition Facts per serving: 260 Calories, 17 g carbohydrate, 9 g fat, 31 g protein,  5 g, saturated fat, 6 g fiber, 590 mg sodium

 

 

Spicy Shrimp Diablo
 
1 tsp butter 1 can, 14 ounces diced tomatoes 2 medium stalks celery (7-1/2 – 8” long) ½ jalapeño pepper, cut into ¼ inch pieces 8 ounces crimini mushrooms 1 large green bell pepper small bunch basil—about ¾-1 cup, loosely packed Small bunch fresh thyme 8 ounces large shrimp (about 14 shrimp) Lemon 2 tbsp. Whipping Cream 6 ounce baby spinach ¼ teaspoon salt ¼ teaspoon pepper
Author:
Serves: 2
Ingredients
  • 1 tsp butter
  • 1 can, 14 ounces diced tomatoes
  • 2 medium stalks celery (7-1/2 – 8” long)
  • ½ jalapeño pepper, cut into ¼ inch pieces
  • 8 ounces crimini mushrooms
  • 1 large green bell pepper
  • small bunch basil—about ¾-1 cup, loosely packed
  • Small bunch fresh thyme
  • 8 ounces large shrimp (about 14 shrimp)
  • Lemon
  • 2 tbsp. Whipping Cream
  • 6 ounce baby spinach
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Cut the celery stalks into ¼ inch diced pieces set aside. Then remove the stems from the green bell pepper and cut in half; remove the pith and seeds. Dice the pepper into ¼- inch pieces. Set aside. Remove the stems from the mushrooms and throw away. Slice the mushrooms into ¼-inch pieces, set aside.
  2. Take the thyme and basil leaves off the stems, discard the stems and chop the leaves (roughly chop the basil leaves) and set aside.
  3. Using paper towels, pat the shrimp to dry them. Set aside.
  4. Using a large skillet, add 1 teaspoon butter and heat over medium – high heat. Once butter melts, add celery and green bell pepper and sauté for about 3-1/2 minutes or until soft.
  5. Add ¼ cup water, the mushrooms and one-half the can of diced tomatoes and lower the heat to medium. Simmer for about 5 minutes or until the sauce starts to slightly thicken.
  6. Add the shrimp, lemon juice, the cream and the jalapeño to the mixture. Cover the pan and simmer until the shrimp are no longer opaque and are pink, roughly 4-1/2 minutes.
  7. Add the basil, thyme and spinach. Add salt and pepper. Divide between two bowls and enjoy.
Nutrition Information
Serving size: 1 serving Calories: 260 Fat: 9 g Saturated fat: 5 g Carbohydrates: 17 g Sodium: 590 mg Fiber: 6 g Protein: 31 g