пятница, 26 августа 2011 г.

Citrus Zinger Sport – ZingAnything.com

Citrus Zinger Sport – ZingAnything.com
Zinganything - Citrus Zinger Sport
Zinganything - Citrus Zinger Sport

Add a new twist to your next yoga class with the Citrus Zinger Sport. The convenient, leak-free bottle includes a flip-up straw for spill-free hydration on-the-go!


Perfect for the outdoor athlete or the trainer on a treadmill, our new tinted bottles are sure to turn some heads at the gym! The Citrus Zinger Sport features a "no-hands" straw - with just a bite you can reposition the straw and sip supercharged water made with fresh lemon, lime, or clementine.


Modeled after the original Citrus Zinger, the Citrus Zinger Sport uses our active infusion technology to infuse water with citrus fruit flavors, vitamins, and nutrients. Now you can amp up your lemon water by adding ingredients like cucumber or ginger to the middle section of the water bottle.


Perfect for indoor and outdoor exercise, the Citrus Zinger Sport will quickly become an essential part of your workout routine. The convenience and portability of this fruit infusion water bottle are sure to help increase your daily water intake. Healthy drinking just got easier!


Original article and pictures take zinganything.com site

четверг, 11 августа 2011 г.

Cilantro Lime Grilled Chicken

Cilantro Lime Grilled Chicken
Cilantro Lime Grilled Chicken perfect for the 17 Day Diet!

Spice up your otherwise dull chicken with a blend of lime, cilantro and the spiciness of jalapeño. A quick note about cilantro. You’ll notice this awesome herb is not on the Cycle 1 food list for the 17 Day Diet. I’m not sure why, but cilantro is a great detoxifying herb and adds such freshness to any dish. If you’re making this dish for Cycle 1, I’d go ahead and use cilantro.


Cilantro Lime Grilled Chicken


Ingredients:


1 pound boneless and skinless chicken breasts

2 limes, juice and zest or 1/4 cup lime juice

1 tablespoon olive oil

2 tablespoons cilantro, chopped

1 clove garlic, grated

1 jalapeño, finely diced (optional)

Salt and pepper to taste


Directions:


Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeño, salt and pepper for 30 minutes to overnight.


Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.


If you don’t have a grill, consider pan frying with olive oil or roasting in the oven.


Yields 4 Servings


Approved for all cycles.


You can view my original post on Instagram and follow the original recipe creator on Instagram.


Enjoy the spicy combination of jalapeño, lime and cilantro in this awesome grilled chicken dish! It's perfect for the 17 Day Diet

Photo courtesy of @closetcooking


Original article and pictures take 17ddblog.com site

четверг, 28 июля 2011 г.

Cilantro Lime Cauliflower “Rice”

Cilantro Lime Cauliflower “Rice”
Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.


Does it taste like cauliflower? Yes, it does so if you’re not a cauliflower fan (I love it!) this may not be for you. But if you’re a fan like me, you’ll love this side dish! And it’s also vegetarian, vegan and Paleo-friendly.



Print Recipe

Did you make this recipe?


Cilantro Lime Cauliflower "Rice"


Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.


Ingredients:


  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves
  • 2 scallions, diced
  • kosher salt and pepper, to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro

Directions:


  1. Remove the core and let the cauliflower dry completely.
  2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy.
  3. Set aside and repeat with the remaining cauliflower.
  4. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
  5. Raise the heat to medium-high.
  6. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. with salt and pepper to taste.
  7. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Nutrition Information


Yield: 5 servings, Serving Size: 1 cup


  • Amount Per Serving:
  • Smart Points: 1
  • Points +: 2
  • Calories: 61
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 37mg
  • Carbohydrates: 8g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 2.5g


Original article and pictures take www.skinnytaste.com site

среда, 13 июля 2011 г.

Cilantro and Lime Chicken Breasts

Cilantro and Lime Chicken Breasts
Cilantro and Lime Chicken Breasts

As you can tell from my blog, I love Mexican food and flavors. I was craving chicken so I marinated a couple of breasts in some olive oil, garlic, lime zest and cilantro. The flavor was fantastic. I served the chicken with slices of lime for an extra bit of tang. Both my kids as well as my husband loved this dish. I served it with roasted tomatoes topped with cotija cheese and black beans. This chicken would also be great sliced up on a salad or in a burrito. A simple, healthy and tasty dish.


  • 2 skinless and boneless chicken breasts, trimmed of any fat
  • 2 tbsp olive oil (divided)
  • Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
  • 1 tbsp fresh cilantro, chopped
  • Sea salt and fresh cracked pepper to taste
  • 1 clove of garlic, minced

Cilantro and Lime Chicken Breasts

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.


Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.


Cilantro and Lime Chicken Breasts

Click here for a printable version of this recipe


Original article and pictures take www.fortheloveofcooking.net site

пятница, 17 июня 2011 г.

Christine’s Mexican Turkey Chili

Christine’s Mexican Turkey Chili
Christine's Mexican Turkey Chili, perfect for the 17 Day Diet (Cycle 2 or Cycle 3 approved)

Ingredients:


1 lb. lean ground turkey (can substitute ground chicken)

½ cup chopped onion

½ cup chopped green pepper

1 can red kidney beans (14 oz) (omit for Cycle 1)

1 can diced tomatoes (14 oz) (substitute 2-3 large tomatoes)

¾ cup chopped mushrooms (substitute canned mushrooms – drained)

1 small can tomato paste

1 clove minced garlic

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

salt and pepper, to taste


Directions:


Spray a large skillet with cooking spray heat over medium heat.


Add ground turkey and cook for one minute.


Add onion, green pepper, tomatoes, mushrooms and spices; cook 2-3 minutes, or until turkey is no longer pink.


Stir in kidney beans and tomato paste and simmer for 20 minutes.


Serves 4


Perfect for Cycles 2 and 3 (omit beans for Cycle 1)


Recipe and photo courtesy of 17ddblog reader, Christine!


Original article and pictures take 17ddblog.com site

пятница, 10 июня 2011 г.

Chili, Lime & Cumin Cod

Chili, Lime & Cumin Cod

  1. Heat oven to 450°F.
  2. Coat oven safe pan with oil or cooking spray.
  3. Place cod in pan.
  4. Sprinkle chili powder, herb and salt.
  5. Roast 5-7 minutes until opaque.
  6. Melt butter in small saucepan.
  7. Add cumin and lime juice and cook for 1 more minute.
  8. Before serving drizzle butter mixture over cod.


Original article and pictures take geniuskitchen.sndimg.com site

пятница, 20 мая 2011 г.

Chili Garlic Chicken (C1)

Chili Garlic Chicken (C1)

Recipe Author/Submitted By: Jennifer Agnew Borruso



Season chicken while cooking with Chili sauce, garlic, ginger, and crushed red pepper.


Chicken, cut into cubes

1 Tbsp olive oil

Salt to taste

Pepper to taste

Ground ginger

Garlic powder

Crushed Red Pepper


Heat pan to med-high heat, combine above ingredients and cook until done; and remove from pan.


For the veggies: in same pan as chicken, cook green beans and onion, add salt, pepper, ginger, and garlic to taste.


When onions are just soft add fresh garlic and broccoli slaw.


Add lite soy sauce and rice wine vinegar. When veggies are cooked push to one side of pan and add chicken back into the pan.


Coat chicken with Chili sauce and you are done.


Original article and pictures take 17ddgal.blogspot.com site

среда, 4 мая 2011 г.

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.

Is it April yet?


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Or really just May fifth, because clearly I already have Cinco de Mayo on the brain.


Ok well, I actually always have Mexican on the brain, but who can blame me? It is good stuff. Plus, it is always fresh and colorful, and we all know I love that.


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Speaking of colorful, it finally stopped snowing here this week and there has been blue skies for the last two days. So awesome, it actually feels a little like spring. I love when these days happen in the dead of winter. It is a total energy booster.


But I mean, really spring is not even that far away. March twentieth, and if you have been living in a hole, that is next month. That’s not far at all.


Whoa! How the heck did that happen? The Easter candy is already in stores and people are talking spring break and Easter brunch. Well I am totally ready for spring, but time still needs to slow down. I feel like it was just Christmas, and before I know it is going to be summer. This both excites me and scares the heck out of me, but what’s new?


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Let’s talk about this salad. This is the perfect salad. Full of flavor, super easy and I swear it gets better with each and every bite. If I could I would serve this every other night or at least something similar, but you guys know most of my family hates fish. Hates it so much that they actually have problems sitting at the table when it is around.


Basically they are a giant bunch of babies that have five foods they will eat. Tacos (understandable), chicken (as long as it is not weird), pasta (as long as it’s as simple as can be) , rice (white) and steak (grilled). I mean, do you see what I am working with here?


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Whatever, they are crazy.


And I have known this my whole life, but to be honest, they would all say that I am the craziest of them all. Really though, I cannot argue with that. I admit it, I am crazy, but I totally accept it. It is what makes me, me.


Plus, I fully believe that we are all a little crazy in some way, and if you say you’re not, well than sorry, but I don’t believe you.


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Anyway, back to the point here. This salad!


You guys are going to love this salad or at least I hope you will. I feel pretty confident that if you like these flavors you will love it. You should also know that if you are not into fish you can swap the salmon with chicken and or steak. Both are good and I do know this for a fact, since I obviously had to make the steak and chicken versions for the fish haters at the table.


Oh, and I also have to say that most of the brothers left out all the color in this one and just had the steak + chicken and then headed straight for the leftover rice in the fridge. I love color and well… they hate it.


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

The whole meal can come together in under thirty minutes, so it is perfect for a weeknight meal or even a weekend meal because it is that good. I mean, I know a salad on the weekend may seem boring, but this is not boring, in any dang way.


Hello, there are tortilla chips. Totally weekend worthy, but bonus if you get to make it tonight <– do it if you can, your Wednesday will be made!


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

A few notes, don’t skimp on the the tortilla chips – and have a margarita. It makes things pretty fun…..


Even if mine was a virgin.


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com


Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

But if you were here, I’d add tequila to yours. Promise.


half-baked-harvest

HEY GUYS, I NEED YOUR HELP!!


Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one. Here’s the catch, you can vote every HOUR until 3/5/14. I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do! VOTE HERE


Original article and pictures take www.halfbakedharvest.com site

вторник, 26 апреля 2011 г.

Chicken with Mexican Dry Rub and Fruit Salsa

Chicken with Mexican Dry Rub and Fruit Salsa
Here's a perfect Mexican Dry Rub for your next chicken dish (oh, and the fruit salsa is an added bonus!)

This is a recipe I created while on the hcg diet. I’ve adapted it for the 17 Day Diet. Pay attention to the omission if you’re on Cycle 1.


Chicken with Mexican Dry Rub & Fruit Salsa


Ingredients:


1 tsp oregano

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

Salt and pepper to taste

Olive Oil

2 chicken breasts


Directions:


On medium high, heat oil in pan. Mix together spices and sprinkle dry rub mixture liberally on both sides of chicken breasts. Pan fry chicken until golden brown on one side on medium high, turn over, reduce heat to medium low, cover and continue cooking until done.


Slice chicken into thin strips.


Chicken topped with this fruit salsa makes for a flavorful low-carb meal for the 17 Day Diet. Omit avocado if you're on C1.
Fruit Salsa

Ingredients:


1 Roma Tomato

1 Sunburst Tomato (sweet yellow tomato)

1 Avocado (omit if you’re on Cycle 1)

Juice of ½ to 1 lemon to taste

Zest of 1 lemon

2-3 Tbsp of oil to taste

Sweetener of choice, to taste

Salt and Pepper to taste


Directions:


Cut up fruit in bite size pieces, add other ingredients and mix together.


Serve hot chicken over bed of lettuce and top with salsa.


Yields 2 Servings


Original article and pictures take 17ddblog.com site

среда, 30 марта 2011 г.

Chicken Tikka Masala

Chicken Tikka Masala
Simple Chicken Tikka Masala recipe that's healthy enough for the 17 Day Diet

One of my favorite dishes is a savory Chicken Tikka Masala. I featured this healthy version in both my Spring C1 Challenge as well as in my monthly meal planning service, Simply17.


You can serve this chicken dish over roasted veggies (carrots and cauliflower is usually how I serve this), or if you’re in a later cycle, you can serve over rice or roasted spaghetti squash like you see community member, Judy, did in the photo above.


Chicken Tikka Masala


Ingredients:


1 1/2-inch fresh ginger, peeled and grated OR 3 teaspoons ground ginger

4 cloves garlic, finely minced

1/2 large yellow onion, finely diced

4 boneless skinless chicken breasts, diced into 1-inch cubes

Garam Masala spice blend, divided (see below)

Salt

2 Tablespoons olive oil, divided

1 Tablespoon tomato paste

1 1/2 teaspoon ground paprika

1/4 teaspoon cayenne pepper, or to taste

1 28 oz can crushed tomatoes

1/2 cup plain Greek yogurt

1 Tablespoon fresh lemon juice


For Garam Masala spice blend:


1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon black pepper

3/4 teaspoon ground cardamom

3/4 teaspoon ground cinnamon

1/3 teaspoon ground nutmeg


Directions:


Mix all Garam Masala spices together and set aside.


Combine ginger, garlic and onion and set aside.


In a large bowl, add chicken, 1 ½ teaspoons of the Garam Masala spice blend and 1 teaspoon salt and thoroughly coat chicken.


Heat 1 Tablespoon olive oil in large pan on medium-high heat. Add chicken and cook on all sides until thoroughly cooked, about 6 minutes.


Transfer chicken to plate and cover with foil. Set aside.


In the same pan, add remaining 1 Tablespoon olive oil on medium-high heat. Add ginger, garlic and onion mixture to pan and cook until onions are soft.


Next, add tomato paste, remaining Garam Masala spice blend, paprika and cayenne pepper to onion mixture and cook until well combined. Add crushed tomatoes and season with salt.


Bring tomato mixture to a boil, reduce heat and simmer for a few minutes uncovered. If mixture is too thin, simmer until it reaches a desired consistency. Add water if it’s too thick.


Add chicken to tomato mixture and heat through, about 1 minute. Remove from heat and add in Greek yogurt and lemon juice. Serve over roasted vegetables. If you’re on Cycle 2 or 3, serve over brown or basmati rice or roasted spaghetti squash.


Yields 4 Servings


Approved for all cycles.


Enjoy a simple, yet yummy Chicken Tikka Masala dinner entree for the 17 Day Diet

Both photos courtesy of Judy H., a member of my 17DD Blog Community


Original article and pictures take 17ddblog.com site

среда, 16 марта 2011 г.

Chicken Stir Fry (C1)

Chicken Stir Fry (C1)

Dinner! Courtesy of Walden Farms Asian dressing (use as marinade). Side of fried cauliflower.


Very easy!


Cut 6 chicken breasts into strips.


Add the dressing to coat evenly.


Saute some garlic in olive oil, add 2 bags of broccoli carrot streamers, fry them a bit, then add the chicken, stirring and frying until cooked. Add a little bit of low-sodium soy sauce.


Cauliflower is even easier.


Shredded it on the food processor grating blade.

Saute garlic in olive oil, add the cauliflower, half a bag of shredded carrots, half a bag of broccoli slaw and half a bag of slaw mix. Sometimes I add peppers or green onions.


Add a couple Tbs of low sodium soy sauce, and cook until tender.


Then make a well in the middle and pour in some egg beaters or a few beaten eggs. Cook like scrambled eggs and mix into the veggies.


Original article and pictures take 17ddgal.blogspot.com site

пятница, 4 марта 2011 г.

Chicken or Beef Skewers (Shish Kabobs)

Chicken or Beef Skewers (Shish Kabobs)
Chicken Skewers with Veggies
Chicken Skewers with Veggies

Update- I never thought to mention this before and it came to me when posting this recipe on the FB page just recently. The marinade recipe is a slight modification of an old family recipe we use for Peruvian Anticuchos. If you want to use the original recipe, use El Pato tomato sauce rather than regular tomato sauce for that added kick. Enjoy!


Cut up 1 chicken breast (Cycle 1) or 6-8 oz Beef Sirloin (Cycle 2/3) into bite sized pieces. Use the following recipe and let meat marinate for at least 2 hours:


Marinade:

2 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

1/4 Cup Tomato Sauce

1/2 tsp Chili Powder

1/2 tsp Cumin

1/2 tsp Oregano

1/2 tsp sweetener

Salt, Pepper to taste


Use your favorite veggies from the Cycle Food lists such as onion, mushroom, bell peppers, etc and place them on skewers with meat and grill (you may marinate veggies in same sauce if you desire).


Print Recipe
- Fast & Free

Cycle 2/3 additions: Use potatoes for your skewers (try canned mini potatoes– they work best), or serve with brown rice or couscous.


Yield- 1 Serving


Original article and pictures take 17ddblog.com site

четверг, 10 февраля 2011 г.

Chicken Lettuce Wraps - 17 Day Diet Recipe

Chicken Lettuce Wraps - 17 Day Diet Recipe

These Chicken Lettuce Wraps are fantastic. I wasn't sure I could stay on the 17 day diet until my wife made these. If this is what diet food tastes like sign me up.


Sauce:

4 tablespoons soy sauce

2 tablespoons splenda brown sugar

1 teaspoon rice vinegar

small amount of water


Filling:

1 to 2 tablespoons olive oil

4 chicken breasts, baked and diced

1 cup water chestnuts, diced

1 and 1/3 cups mushrooms, diced

1 to 2 teaspoons garlic, minced

3 tablespoons onions, diced

iceberg lettuce leaves


Heat oil in wok, add chestnuts, mushrooms, onions and garlic. Heat until warm. Add chicken and stir. Drizzle sauce over mixture and stir. Heat thoroughly. Spoon mixture into lettuce leaves and serve.


Original article and pictures take lifedecoblog.blogspot.com site