Posts Tagged ‘Recipes’

Kimberly Snyder Shares Healthy Smoothies For Weight Loss, Anti-Aging Benefits and More

Friday, October 11th, 2013


Did You Diet?

With the holiday season just around the corner, now is the perfect time to keep your calorie intake in check to ensure you don’t overdo it in the coming months.

We tapped celebrity nutritionist Kimberly Snyder (she works with Drew Barrymore, Fergie and Channing Tatum, just to name a few), to share some healthy and fulfilling beverages that help curb the appetite, but also work wonders on the body, too.

As the author of The Beauty Detox Foods: Discover the Top 50 Beauty Foods That Will Transform Your Body and Reveal a More Beautiful You, as well as the owner of her very own juice bar in Los Angeles, Glow Bio, Snyder is an expert at finding the most beneficial nutrients to fuel the body.

Check out these delicious smoothie recipes she recommends:


1 1/2 cups water
1 head organic romaine lettuce, chopped (about 6 cups)
2 stalks organic celery (about 1 1/2 cups)
7 cups of chopped spinach
1 organic apple or pear, cored and chopped
1 organic banana
2 tablespoons of fresh lemon juice

Add the water and chopped head of romaine to the blender for this weight-loss smoothie. Starting the blender at low speed, mix until smooth. Gradually moving to higher speeds, add the celery and pear. Add the banana and lemon juice last.


2 cups unsweetened almond milk
2 tablespoons chia seeds
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Powdered or liquid stevia to sweeten

Stir chia seeds into almond milk in a glass and let sit 15 minutes, to allow the chia seeds to absorb some of the liquid and begin to create a “gel.” Stir in the rest of the ingredients, making sweet to suit your taste—this shake helps give you lustrous hair and strong nails.

2 cups unsweetened almond milk
1 packet frozen acai
1/2 tablespoons raw cacao (optional)
Stevia to taste
1/2 banana (optional to make thicker and more filling)

Using a good blender, blend the acai and almond milk at low speed until you’ve broken down the acai, then move to a higher speed. Once it is smooth, use the stevia. Add the 1/2 of a banana to make a denser snack or dessert, this smoothie helps battle dry winter skin.

1 inch of ginger, peeled and sliced
Filtered or spring water
Juice of 1/2 lemon
Cayenne pepper
Powdered or liquid stevia

Steep the ginger in a small pot with about a cups and a half of water for a few moments. Pour into a mug. Allow to cool for a few moments, then add the lemon, cayenne pepper and stevia, making as sweet as desired. This yummy tea helps keep wrinkles at bay. From eonline.

Did You Diet?

This Week’s Recipes for Weight Loss: 3 More Easy Dinners Under 500 Calories

Thursday, January 24th, 2013

We’ve arrived at the final week of this month’s four straight weeks of delicious, healthy, clean recipes to help you reach your weight loss goals this year. Below, three more complete dinners under 500 calories, including one vegetarian meal, to add to your repertoire, thanks to Chef Kelly Boyer at PALETA.

Dinner 1: Balsamic Grilled Grass Fed Skirt Steak With Haricot Vert and Garbanzo Bean Salad
Total calories: 409 calories
Yield: 4 servings

Balsamic Grilled Skirt Steak
(256 calories/serving)

1 pound grass fed skirt steak, trimmed and cut into 4 pieces
¼ cup balsamic vinegar
1 Tbsp. Worcestershire sauce
2 tsp. dark brown sugar
1 garlic clove, minced
cooking spray
½ tsp. sea salt salt, divided
¼ tsp. freshly ground black pepper

1. Combine balsamic vinegar, Worcestershire sauce, dark brown sugar, and minced garlic in a large zip-top plastic bag.
2. Add steak, turning to coat; seal and marinate at room temperature 30 minutes.
3. Remove steak from bag; discard marinade. Season with ¼ tsp. sea salt.
4. Heat a large grill pan over medium-high heat. Lightly coat pan with cooking spray. Sprinkle both sides of steak with remaining ¼ tsp. salt and pepper.
5. Add steak to pan; cook 2-3 minutes on each side for medium rare. Remove steak from pan; cover loosely with foil and let rest 5 minutes before slicing steak diagonally across the grain into thin slices.

Haricot Vert and Garbanzo Bean Salad
(153 calories/serving)

¾ lb haricots verts (or local green beans), trimmed
½ cup canned garbanzo beans, rinsed and drained
½ cup red onion, sliced
½ cup butternut squash, diced
2 tsp. olive oil, divided
2 Tbsp. white wine vinegar
1 tsp. finely grated lemon zest
1 tsp. fresh thyme, coarsely chopped
4 sprigs fresh thyme for garnish
12 cherry tomatoes for garnish
sea salt & fresh black pepper to taste

1. Heat a pot of boiling water to blanch the haricots verts or green beans. Add a few pinches of salt to season the water.
2. Prepare a large bowl of ice water and set aside.
3. Add the trimmed haricot verts to the boiling water and blanch for 1 minute, until bright green.
4. Remove haricots verts from boiling water and place in ice water to stop the cooking process.
5. Heat a large skillet and add 1 tsp olive oil. Add in the butternut squash and sauté for 5 minutes or until soft.
6. Add red onion and haricots verts to the skillet and sauté for another 2 minutes. Season to taste with sea salt and fresh black pepper.
7. To make the vinaigrette, whisk together the second tsp. of olive oil, vinegar, lemon zest, thyme, salt and pepper in a medium bowl.
8. Drain and dry the blanched haricot verts and then add to a large salad bowl with the garbanzo bean mixture. Toss with the vinaigrette.
9. Serve onto 4 plates with sliced steak and garnish with fresh thyme sprigs and cherry tomatoes.
Dinner 2: Lemon Herb Grilled Chicken With Seasonal Lentil Salad
Total calories: 359 calories
Yield: 4 servings

Seasonal Vegetable Lentil Salad
(164 calories/serving)

2 bay leaves
2 cloves garlic, minced
½lb brown lentils, rinsed
1 medium cucumber, seeded, skin on and ½ inch dice
1 carrot, finely chopped or grated
½ cup grape tomatoes, sliced in half
1 cup broccoli, loosely chopped
1/4 cup red onion, finely chopped
4 cups arugula, loosely packed
¼ cup chopped parsley
2 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
¾ tsp. sea salt
¼ tsp. freshly ground black pepper

1. Place lentils, bay leaves and garlic into a large saucepan. Add water to cover and bring to a boil.
2. Turn heat to medium-low, cover and simmer for 30-40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl, add tomatoes, cucumbers, red onions, and chopped parsley.
3. Bring a saucepan of salted water to a rolling boil and cook broccoli and carrots until crisp-tender, about 3-4 minutes. Drain and rinse with ice-cold water and drain again.
4. Add broccoli and carrots to lentils. Toss all ingredients to combine.
5. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and lightly toss.
6. Serve over fresh arugula.

Lemon Herb Grilled Chicken
(195 calories/serving)

1 lb boneless, skinless cage free chicken breasts
2 Tbsp., extra virgin olive oil
4 large garlic cloves, minced
1 tsp. dried thyme
½ tsp. dried oregano
1 ¼ tsp. salt
½ tsp. freshly ground black pepper
1 ½ tsp. lemon zest

1. Place chicken breasts between 2 pieces of wax paper and, using a meat mallet or any canned food, pound to an even ½-inch thickness.
2. Mix all ingredients except chicken together in a 1-gallon zip-lock bag.
3. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and refrigerate for 4-6 hours.
4. Clean grill and preheat to high.
5. Place chicken breasts on the grill. Grill, covered, for 2-3 minutes per side. Remove from grill and let rest for 5 minutes; slice in strips and serve on top of lentils and arugula.

Dinner 3: Grilled Quinoa Black Bean Burger With Baked Sweet Potato Fries and Dilled Zucchini Pickles
Total Calories: 465 calories
Yield: 4 servings

Grilled Quinoa Black Bean Burger
(320 calories/serving)

1 15oz can of cooked black beans, rinsed and drained
1 bell pepper, coarsely chopped
½ medium yellow onion, coarsely chopped
3 garlic cloves, peeled
1 egg
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. Sriracha (chili sauce)
½ cup cooked quinoa (follow instructions on box)
4 whole grain buns, sliced in half and lightly toasted
1 large tomato, sliced into 4 thick slices
1 small red onion, sliced into 4 thick rings
1 cup baby spinach raw
1 Tbsp olive oil, divided
Sea salt & fresh black pepper to taste

1. Pre-heat grill for high heat; use half of olive oil to lightly coat a sheet of aluminum foil
2. In a food processor, finely chop bell pepper, onion and garlic; add black beans and pulse just a few times to coarsely blend
3. In a medium bowl, stir together egg, chili powder, cumin and Sriracha.
4. Add the mashed bean mixture and cooked quinoa to egg mixture in bowl and combine until all ingredients are evenly blended, being careful to not over mix.
5. Form mixture into four patties; place patties on foil and grill about 8 minutes on each side, remove from grill. You can also sear on your stove-top using a skillet or non-stick pan.
6. Brush onion rings with olive oil, season with salt & pepper, and place on grill two minutes on each side, remove from grill.
7. Place light layer of spinach on bottom half of bun, followed by the black bean burger, tomato slice and grilled onion. Enjoy with ketchup and Dijon or yellow mustard.

Zucchini Pickles
(58 calories/serving)

2 medium zucchini, sliced into ¼” chips
½ green pepper, chopped
1 small white onion, sliced thin
2 tsp. pickling salt
1 tray of ice cubes
1/8 cup unprocessed palm sugar or ⅛ cup agave
¼ cup apple cider vinegar
1 tsp. dill, dried
1 tsp. mustard seed
½ tsp celery seed
1 tsp. turmeric

1. Place zucchini, pepper, onion, pickling salt and ice cubes in large bowl. Let stand at room temperature for 3 hours and drain well.
2. Bring palm sugar or agave, vinegar and seasoning to a boil.
3. Add zucchini mixture and heat just to boiling point. Store in an air-tight container.
4. Allow to marinate for 12-24 hours before enjoying.

Baked Sweet Potato Fries
(87 calories/serving)

2 large sweet potatoes, skins left on and sliced into ½ inch wedges
½ tsp. paprika
½ tsp. cumin, ground
1 Tbsp. olive oil
½ tsp. sea salt
¼ tsp. fresh black pepper

1. Preheat oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
2. In a medium bowl, toss all of the ingredients together until the sweet potatoes are lightly coated.
3. Spread sweet potatoes in a single layer on your prepared baking sheet.
4. Bake until sweet potatoes are fork tender and golden brown, turning occasionally, about 20-25 minutes and serve while hot.
From glamour.

TV chef Alton Brown on 50-lb weight loss: I look better at 50 than I did at 20

Sunday, November 4th, 2012

“Food Network” star Alton Brown has successfully maintained an impressive 50-weight loss for over three years, and is in better shape now at age 50 than he was at 20, thanks to his fitness-minded lifestyle.

Still, the host of “The Next Iron Chef” says weight-loss maintenance requires constant vigilance.

“Yeah, I lost a lot of weight and I’ve kept most of it off, but it’s still a constant, day-to-day battle for me,” Alton told Yahoo. “You’ve got to learn that there’s such a thing as a spoonful of ice cream. I wouldn’t have believed that at one time. To me, a Ben and Jerry’s carton was a single serving.”

The 5-foot-11 Brown, who now weighs a sleek 175 pounds, says the impetus for his stunning weight loss came after a shocking visual wake-up call in 2009.

“One day I was looking at myself on the monitor and my head was out of frame, it was just my body,” Alton recounts. “And for a split second I didn’t know who that fat guy was. I was like ‘Oh … that’s me. Oh my God.’ I had missed it. How do you miss something like that? How do you miss that you’ve let yourself go?”

Celebrity Guest Chef Sonia shares her world class Sweet Potato and Ginger Cream Soup Recipe
From that moment, Brown drastically overhauled his diet to focus on smaller portions, lean proteins, vegetables and fruits, and regular exercise. Within nine months, the “Good Eats” star shed an astonishing 50 pounds.

“I thought whatever shape I’m going to be in, I better be in by the time I hit 50, because they say when you turn 50, you’re battling to just keep it,” says Alton. “I turned 50 this year [July 2012] and I’m in better shape than I was when I was 20.”

Brown, who looks amazing these days, runs, boxes and lifts weights at least three days a week. He also follows several hard-and-fast dieting rules: No processed foods. No “diet” anything. No soda, and no fast food.

Alton says it’s important to not let himself get ravenous, because that leads to binge-eating. “Never sit down to a meal really hungry,” he says. “Because if you sit down really hungry, by the time your brain even realizes you’ve eaten, you’ve cleared a plate twice the size of what you needed.”

He also never eats Girl Scout cookies or milk, over which he has no will power. “I can’t have one [cookie],” Brown confesses. “If you break the tube, you eat the tube. I cook with milk, I use milk in a lot of ways, but I don’t drink milk because it made me eat Girl Scout cookies.”

While Alton prepares healthy dinners for his wife and 13-year-old daughter, if he has eaten too much that day, he simply cooks the food but doesn’t eat it.

“I am very good with red meat, it’s a specialty of mine,” he says. “I am very gifted with cow, so I might cook a bunch and as I’m slicing it, nibble a couple of pieces and then not serve myself any and serve it the rest of the family. I will simply not put certain things on my plate.”

Brown, who juggles a hectic work schedule with a busy family life, says most Americans can make some time to cook a healthy meal once a day. While Brown sympathizes with single parents working three jobs who simply don’t have time to cook, he points out that most Americans don’t fall into that category.

“For most people, being busy is an excuse,” says Brown. “Yeah, cooking takes time, but very rarely do I see a life that there wasn’t time that could have been freed up for that.

“We still as a culture sit on our butts three hours a day watching television. We still play games on our computer. We read about food on the Internet, so how about cooking some?” From examiner.