Fitness Food and You

I am a HUGE fan of Giada De Laurentiis because her recipes are super easy and delicious. Here is an example of a recipe with less then 5 ingredients and wonderful flavors. If you are a fennel fan, this is a MUST!  If you’ve never tried fennel, this is your opportunity!

ingredients

3-4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/4 cup freshly shredded Parmesan

directions

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. (Note-the fronds,  on a fennel bulb,  are the dill-like greens at the top.)

(Adapted from a recipe, found on foodnetwork.com)

This is a delicious chili! I used black beans instead of pinto beans and added some grass-fed, ground beef. (A request from my husband.)  I couldn’t believe how a small amount of grated orange peel added so  much flavor.  It’s a perfect side or main dish!

ingredients 

1 tablespoon olive oil

1 medium onion, chopped

2 teaspoons chili powder

1 cup canned vegetable broth or water

1, 10-ounce red-skinned sweet potato, peeled, cut into 3/4-inch  cubes

1, 14 ½ to 16-ounce can Mexican-style stewed tomatoes

1, 15 to 16-ounce can pinto beans, drained and rinsed

3 tablespoons chopped fresh cilantro

1 ½ teaspoons grated orange peel

directions

Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.

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

Here is a great new take on making winter squash! YUM!

ingredients

1 winter squash of choice (delicata, kabocha, butternut, hubbard, etc.), cubed or thinly sliced

2 tbs. coconut oil

2 tbs. curry powder

2 tsp. ground turmeric

Sea salt and freshly ground black pepper

directions

Preheat oven to 400 degrees F. Place the squash on a baking sheet with edges. Rub the squash with the oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there’s space between the pieces.

Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be a rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

 (Adapted from a recipe found in Experience Life, September, 2016)