Vegetarian Loaded Sweet Potato

It’s no secret that we grew up in a healthy, veggie-centric household.  Sweet potatoes were a veggie that our mom served us on the reg, typically as a carb to many of our meals on a winter evening.  We always loved the creaminess of the potato, it felt like a real comfort food– and the sweetness helped us to curb our wicked sweet tooth.  Now, as registered dietitians, we’re always creating new, healthy recipes that feature our orange fleshed lover, the sweet potato.  This baby packs in 21.5 grams of satisfying protein and 15 grams of fiber for the ultimate satisfaction!

A few more of our faves:

Sweet Potato Nachos

Roasted Tarragon Sweet Potato Fries

Sweet Potato Chips with Sea Salt & Chocolate Drizzle

Sweet Potato and Carrot Mash

and…

Mexican Sweet Potato Salad, Cherry & Pistachio Sweet Potato Medley  and our Sweeeeeeeet! Potato Pie

 

Vegetarian Loaded Sweet Potato -so satisfying with 21.5 grams of protein and 15 grams of fiber!

Other than the fact that there is something so satisfying about a creamy, fiber filled sweet potato, there are so many benefits! Check them out below!

Sweeeeet potato!  This sweet potato may be loaded with delish goodies, but the sweet potato itself is packed with mega benefits including:

  • Two very potent antioxidants– carotenoids (including beta carotene) and sporamins, which fight everything from the negative health consequences that come with aging to almost all types of disease.
  • Fighting inflammation: Eat a sweet potato and research shows that inflammation in the body immediately decreases, especially in the brain and nerve tissues throughout the body.

Vegetarian Loaded Sweet Potato

 

Vegetarian Loaded Sweet Potato

Serves 1

Ingredients
1 small sweet potato (about 4.5 oz)
1/2 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped kale
1/2 cup chopped broccoli
1/2 cup black beans, drained and rinsed
1/4 teaspoon turmeric
1/2 teaspoon cumin
2 tablespoons low fat or fat free mozzarella cheese
2 tablespoons nonfat plain Greek yogurt

Directions:
1.Microwave or bake the sweet potato until tender. While it is cooking, prepare the filling.
2.Heat a sauté pan over medium high heat with a spritz of olive oil in a spray bottle. Add the onion, bell peppers, kale, and broccoli and sauté until tender, about 6-7 minutes.
3.Add the black beans, turmeric, and cumin, and cook until heated through.
4.Cut the sweet potato in half lengthwise and split open. Mound the filling onto the sweet potato (there is a lot of filling – it will not all fit tucked into the sweet potato, but that’s okay!)
5.Sprinkle the cheese on top of the filling, then microwave or bake the whole thing until the cheese is melted.
6.Dollop the Greek yogurt on top and serve.

Nutrition facts:  344 calories, 1 gram fat, 0 grams saturated fat, 187 mg sodium, 65 grams carbs, 15 grams fiber, 21.5 grams protein

 

Moroccan Spiced Shrimp Skewers with Toasted Chickpeas, and California Prunes & Quinoa Salad

You’ve probably figured out by reading our blog that we love our home cooked meals. After all, our website wouldn’t be packed with thousands of recipes if we didn’t!  As registered dietitian nutritionists and personal trainers, we love the flavor we create and how good we feel while we eat them—and how great we feel after—completely satisfied, yet light and energized.  And there’s an added sense of happiness and satisfaction knowing that our recipes meet our nutritious, waistline friendly standards and we know exactly what is going in them. What’s probably not so obvious is that as much as we love cooking, there are many times when we’d rather not bother with the meal prep that is required.  Yup, sometimes, we’d like our yummy, wholesome meals without having to do a thing except assemble the ingredients.  In fact, many of our clients have asked for just that, our meals in delivery kits dropped off right at their doorstep. And that’s why we’re so excited to share with you the launch of 3 of our meals that you can fully enjoy in the comfort of your own home, knowing that they meet all of our nutrition criteria to keep you fueled, beach-ready and completely satisfied.

We’ve teamed up with Chef’d, the awesome home meal delivery service known for delivering fresh, pre-portioned ingredients to make amazing recipes right to your door (you never even need to sign up for a subscription!) and with California Prunes, the sweet, antioxidant-packed fruit we grew up loving, to create these scrumptious meals that will make your taste buds sing and your waistline look like you’ve danced the night away.

An added bonus-

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

Our mom 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’re 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.
  •  California Prune growers provide the highest quality prunes in the world.
  • A serving has 3 grams of fiber and contains no fat, sodium or cholesterol at just 100 calories.

Without further ado, here’s one of our three recipes…you could make it at home from scratch, but better yet, you can have all these ingredients, prepped and pre-portioned and delivered from Chef’d straight to your door!  Order yours here!

Moroccan Spiced Shrimp Skewers with Toasted Chickpeas, and California Prunes & Quinoa Salad
 
This simple dish is packed with flavor thanks to all the Moroccan-inspired spices! Smoked paprika, cumin, and a hint of cinnamon spice up the shrimp skewers, which are so quick to cook. The quinoa salad still takes on traditional flavors thanks to the combination of spices, dried fruit, parsley, and lemon, but we added a few fun twists! Traditional Moroccan cuisine uses a lot of couscous and dates, but we swapped those ingredients out for gluten-free, high-protein quinoa and fiber rich California prunes. This dish is filling, flavorful, and unbelievably easy - perfect for any weeknight! EQUIPMENT: -- Rimmed sheet pan -- Small sauce pot with lid -- Medium bowl -- Strainer -- 2 Small bowls -- aluminum foil --4 bamboo skewers
Author:
Serves: 2
Ingredients
  • INGREDIENTS:
  • Olive oil (in a spray container)
  • Salt
  • Black pepper
  • 1 shallot
  • 1½ oz Matchstick carrots
  • 1 oz Red quinoa
  • 2 oz White quinoa
  • 2 tsp Smoked paprika
  • 2 tsp Ground cumin
  • ½t sp Ground cinnamon
  • 12 Jumbo shrimp
  • 1 Lemon
  • 2 oz California prunes
  • ¼ can Chickpeas
  • ½ oz Fresh parsley
  • ¼ oz Fresh basil
  • ¼ oz Fresh cilantro
  • 1 Garlic clove
Instructions
  1. STEP ONE
  2. Preheat the broiler to high.
  3. Line a rimmed sheet pan with foil.
  4. Finely chop the shallot and chop the carrots into ⅛-inch pieces.
  5. In a small sauce pot with lid, heat 1 teaspoons of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and ONLY 1 teaspoon of paprika, 1 teaspoon of cumin, and ¼ teaspoon cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
  6. Pat dry shrimp with paper towels.
  7. Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
  8. Rinse and pat dry produce prior to use.
  9. STEP TWO
  10. Recommendations for salt and pepper are optional. Please season to taste.
  11. Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
  12. Cut the prunes into¼-inch pieces; set aside.
  13. Drain ONLY half the can of chickpeas and pat dry with paper towels. Store remaining chickpeas in a separate container for personal use.
  14. Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
  15. Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.
  16. STEP THREE
  17. In a small bowl, combine the drained chickpeas, 1 teaspoon olive oil and a pinch each of salt and pepper. Place chickpeas onto the prepared baking sheet and broil for 4 to 5 minutes until lightly browned. Set aside for plating.
  18. Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the same sheet pan and broil for 4 to 5 minutes. Stir prunes and remaining parsley into the quinoa.
  19. (FDA recommends cooking shrimp to a minimum 145°F)
  20. STEP FOUR
  21. Divide the quinoa between two plates.
  22. Top with the toasted chickpeas and lay the shrimp skewers on top.
  23. Serve with the herb sauce on the side.
  24. Enjoy!
Nutrition Information
Serving size: 2 servings Calories: 460 Fat: 9 g Sodium: 290 mg Protein: 32 g

We are honored to have partnered with Chef’d and California prunes to create these meals!

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

 

 

 

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

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

Green Warrior Weight Loss Antioxidant Smoothie

This weight loss smoothie will crush your sweet tooth with only 309 calories and keep you feeling satisfied thanks to the protein and fiber. Naturally sweet antioxidant-packed fruit, creamy Greek yogurt and zesty, inflammation-fighting ginger keep your taste buds excited, while the pistachios are the secret ingredient since they contain the satisfying trio of fiber, plant-protein and better-for-you unsaturated fats so you feel full and don’t end up overeating at the vending machine soon after. Plus, although people don’t think of nuts for antioxidants, the green in the pistachios let’s you know there are antioxidants inside, making it a surprise superfood!

In this smoothie, we’ve got 3 special loves 😉 :

Pistachios:
They contain the trio of fiber, plant-protein and better-for-you unsaturated fats that can help keep you feeling fuller longer. Pistachios are among the snack nuts highest in protein, but lowest in calories and fat. We used the Wonderful No Shells Pistachios in this smoothie since they made it super easy to add! As an added bonus, the green and purple hues from pistachios signify that there are antioxidants inside.

Ginger:
As you know, we’re ginger-obsessed, and Lyssie finds a way to work it into most of her meals. 😉 It adds a zesty kick to keep your taste buds satisfied so that they’re not craving more excitement. Ginger soothes the stomach and intestinal tract and has powerful anti-inflammatory properties to protect your body from free radicals and helps to keep your body in better working order. A calm intestinal tract= less bloat and a flatter tummy!

Spinach:
Greens, specifically, are the number one food you can eat regularly to improve your health–and to aid in weight loss because they’re super low in calories but packed with fiber to fill you up and with nutrients. Spinach is one the mildest of the greens and is like a barely detectable (like a chameleon!) in a smoothie, so it’s the perfect addition to a weight loss smoothie. (In this smoothie, we started with 1 packed cup of spinach, which is similar to two fistfuls)

Green Warrior Weight Loss Antioxidant Smoothie

Makes 2 servings

Ingredients
• ¾ cup non-fat Greek yogurt
• 1/4 cup pomegranate juice
• ½ cup green grapes
• 1 cup pineapple pieces
• 1 cup packed spinach (or 4 Kale and Spinach Cubes)
• 1 inch fresh ginger, peeled
• 1/8 cup Wonderful No Shells Pistachios, lightly salted (roughly 25 kernels)
• 4 ice cubes

Directions:
In a blender, combine all ingredients. Blend until smooth.

Nutrition Facts per Serving (makes 2 servings): 170 Calories, 5 g fat, 0.5 g saturated fat, 22 g carbohydrates, 5 g fiber, 13 g protein

 

Green Warrior Weight Loss Antioxidant Smoothie
 
Nutrition Facts per Serving (makes 2 servings): 170 Calories, 5 g fat, 0.5 g saturated fat, 22 g carbohydrates, 5 g fiber, 13 g protein
Author:
Serves: 2
Ingredients
  • • ¾ cup non-fat Greek yogurt
  • • ¼ cup pomegranate juice
  • • ½ cup green grapes
  • • 1 cup pineapple pieces
  • • 1 cup packed spinach
  • • 1 inch fresh ginger, peeled
  • • ⅛ cup Wonderful No Shells Pistachios, lightly salted (roughly 25 kernels)
  • • 4 ice cubes
Instructions
  1. In a blender, combine all ingredients. Blend until smooth.

 

Photo credit:  POM Wonderful