Archive for May, 2015

CHICKEN CUTLETS WITH STRAWBERRY-AVOCADO SALSA

ingredients chicken-cutlets-strawberry-avocado-salsa-ck 1 ½ cups chopped strawberries ½ cup diced peeled ripe avocado 2 tablespoons minced seeded jalapeño pepper 2 tablespoons chopped fresh cilantro 2 teaspoons fresh lime juice ½ teaspoon kosher salt, divided 1 tablespoon olive oil 4 (4-ounce) chicken breast cutlets ¼ teaspoon freshly ground black pepper 4 lime wedges directions Combine the strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine. Heat the grill on medium-high. Sprinkle the chicken with ¼ teaspoon of salt and pepper. Grill for about 1-2 minutes per side or until done. Divide the chicken among 4 serving plates, and spoon the salsa evenly over each serving. Garnish each serving with a lime wedge. (Adapted from a recipe found in Cooking Light, June, 2015)

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MARINATED-GRILLED TUNA STEAKS

Heat up your grill and make these delicious tuna steaks. Very tasty–great flavors!

ingredients fc28va052-02_xlg

4 (4 ounce) fresh tuna steaks

ground black pepper (to taste) or lemon pepper (to taste)

marinade

¼ cup orange juice

¼ cup low sodium soy sauce

1 tablespoon hoisin sauce

1 tablespoon lemon juice or 1 tablespoon lime juice

3 tablespoons oil

2 tablespoons chopped fresh parsley

3 fresh garlic cloves, minced

directions

In a bowl, combine all marinade ingredients until well blended. Place the tuna steaks into a shallow glass dish and pour the marinade over the tuna steaks and turn to coat. Cover the dish with plastic wrap and refrigerate for 8-24 hours (turning a couple of times during chilling).

Preheat the grill to HIGH heat. Oil the grill grate. Remove the steaks from marinade (discard any marinade) and place on a plate. Season lightly with freshly ground black pepper on both sides. Grill the steaks for about 4-5 minutes per side or until rare or medium-rare .(DO NOT overcook the tuna or it will be dry.)

(Adapted from a recipe found http://www.food.com)

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IT’S NOT THE WRINKLES OR THE GREY HAIR THAT MAKES US OLD

When you hear the world OLD, what’s the vision that comes to your mind? For me, it looks something like this:

np00433163It’s not the grey hair or the wrinkles that makes this woman look old to me…it’s how she’s walking. I know that this is very obvious, but what makes people OLD is simply how they move their bodies.

This means that there can be “OLD” 50-year-olds and “YOUNG” 70-year-olds. It all just depends on how active they are.

A client of mine, in her 40’s, recently told me about her doubles tennis match. Her partner? An 84-year-old woman. And while she wasn’t the best at running for the ball, boy could this lady whack it over the net! And yes, she had load of wrinkles, but moved like a woman 30 years younger.

So, whatever you do, KEEP MOVING. Stay active, don’t sit too long, exercise, play, and have fun. This way, you can stay younger longer.

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GRILLED GREEN ONIONS WITH SPICY ASPARAGUS AND HOISIN

Super easy vegetable dish with just the right amount of spice! Great way to jazz up asparagus!

ingredients grilled-green-onions-spicy-asparagus-hoisin-ck_0

1 ½ tablespoons hoisin sauce

1 ½ teaspoons rice wine vinegar

1 teaspoon lower-sodium soy sauce

½ teaspoon Sriracha

1 bunch green onions, trimmed

8 ounces thin asparagus spears

2 teaspoons olive oil

¼ teaspoon black pepper

1/8 teaspoon kosher salt

directions

Combine the hoisin sauce, vinegar, soy sauce, and ­Sriracha in a bowl.

Heat a grill pan over medium-high heat. Toss the green onions and asparagus spears with the olive oil; sprinkle them with pepper and salt.

Cook for 2 minutes on each side. Brush with the hoisin mixture during last 30 seconds of grilling.

(Adapted from a recipe found in Cooking Light, June, 2015)

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REALITY TV, US WEEKLY, AND DARK CHOCOLATE

When it comes to weight loss, the biggest problem that I see repeatedly, is eliminating all rhony71pleasurable foods from your diet. While it is tricky to make a caloric deficit, taking away the foods that you truly enjoy, is a big mistake. This plan will eventually backfire, for you will feel denied and then go crazy with all the wrong foods. Instead, you have to think of ways to build in those treats so that you stay satisfied.

Strangely, we all have issues with food. We feel GUILTY when we splurge. We say that we were GOOD when we stuck to the plan and were BAD when we didn’t. And yet in other areas of our lives, we’re a bit kinder to ourselves. For example, at the nail or hair salon, we might pick up People Magazine, or US Weekly instead of reading Newsweek or The Economist. Were we BAD because we indulged in reading a little gossip instead of being intellectually stimulated? And yes, sometimes, after a long day, we take great pleasure in watching the crappiest Reality TV. And while it’s hard to admit that we do, (Ok…….I watch “Shahs of Sunset” and LOVE it!), we certainly don’t say that we were BAD after we finished an episode.

So apply this concept to food. Plan carefully so you can enjoy a piece of dark chocolate. And when you eat it, close your eyes and savor it. Don’t feel GUILTY, and don’t think that you did a BAD thing. Just embrace it like you would, perhaps, one of the “Real Housewives” series?

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SMOKY FARRO AND CHICKPEA SOUP

This is a perfect dish for a cool Spring day. INCREDIBLE flavors!!!

ingredients smoky-farro-chickpea-soup-ck

2 tablespoons extra-virgin olive oil

2 cups finely chopped onion

½ cup finely chopped celery

½ cup chopped fresh parsley

1 teaspoon chopped fresh rosemary

2 garlic cloves, chopped

1 bay leaf

6 cups low sodium chicken or vegetable broth

1 ½ teaspoons Spanish smoked paprika

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained

1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained

4 cups chopped Swiss chard

3 cups cooked farro

½ cup chopped green onions

grated Parmesan cheese

directions

Heat a large Dutch oven over medium heat. Add the oil to the pan; swirl to coat. Add the onion and next 5 ingredients (through the bay leaf). Cook for about 7 minutes or until the onion is tender, stirring frequently. Stir in the broth and next 6 ingredients (through the tomatoes); bring to a boil. Simmer for about 20 minutes. Stir in the Swiss chard and the farro; cook for 2 minutes or until the chard wilts. Stir in the green onions and serve. Sprinkle with the grated Parmesan cheese.

(Adapted from a recipe found in Cooking Light, May 2015)

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