Here’s a recipe I recently featured in my C1 Challenge (I added in riced cauliflower after the fact). You can use beef if you’re on Cycle 2 or 3 if you’re looking for a more hearty, savory flavor. Enjoy!
Stuffed Bell Peppers
Ingredients:
4 whole Bell Peppers (any color)
3 Tablespoons Olive Oil
1 Pound Lean Ground Chicken or Turkey
Salt And Pepper, to taste
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
2 Roma Tomatoes, Diced
1 cup Low-Fat Mozzarella Cheese
1 cup riced Cauliflower
Directions:
Preheat the oven to 350 degrees F.
In a food processor or with a grater, rice your cauliflower into rice-sized pieces.
In an un-oiled pan over medium heat, cook the cauliflower until all moisture is gone, about 6-8 minutes. Set aside.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken or turkey, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove from pan and set aside
Add another tablespoon olive oil to the pan. Add the onions and chopped peppers and cook until veggies are soft. Add the garlic cook for another minute. Add the cooked riced cauliflower and the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the chicken or turkey.
Taste and adjust the seasoning. Stir in 3/4 cup of the cheese.
Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/4 cup cheese.
Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Yields 4 Servings
Approved all cycles.
Original article and pictures take 17ddblog.com site
strawberry, spinach, avocado & chicken salad with poppyseed dressing
So far, the 4-week challenge hasn't been bad at all... how about for you? I'm just trying to savor my whole grain english muffins, almond butter, nuts, and cheese that I know will be gone during the 2nd two weeks of the challenge!
As of now, I'm staying full by creating natural, balanced meals with protein, carbs, healthy fats, and fiber. Another recipe that I've created to fit into the challenge (see lots more in the original 4-week challenge post, and a sample meal plan here) is this strawberry, spinach, avocado, & chicken salad with homemade poppyseed dressing. SO easy and delicious! It's adapted from gimme some oven (check out her salad -- beautiful!). I craved it the second I saw her post and knew I had to make it... especially since it's challenge-approved. It is really quite filling and substantial with the chicken and all of the healthy fats (avocados, olive oil, nuts, and goat cheese!)
Check out the recipe and make it for a filling lunch or dinner:
Strawberry, Spinach, Avocado & Chicken Salad with Poppyseed Dressing
So my doctor says I can’t run anymore (because of that hip problem I have) and yes I’m completely bummed out, devastated, crying in my pillow everyday about it and throwing random tiny objects out my car window hoping it might nail that runner speeding down the sidewalk – haha I’m totally kidding. I’m just a little jealous :). I know it could be much worse and I’m still happy for all you runners out there. Most of you are probably thinking, seriously, you’re sad you can’t run anymore running is the worst. Really the hard part for me isn’t that I loved running its that I love sugar so now I can’t just run off all the junk that I eat (which was a bad idea anyway). I may just have to add some healthier desserts into my diet now since I still crave dessert everyday. The good thing though, at least my doctor didn’t tell me I can’t bake anymore, then I’d be really depressed. My world might just fall apart if I were told that :).
This strawberry greek frozen yogurt is simple, delicious, and much healthier than ice cream . With its three ingredients and minimal prep you’re going to want this all summer long, especially with its abundance of fresh strawberries. I might just eat it for breakfast :). It is also delicious to blend a scoop or two with milk (or almond milk) and make a smoothie. Enjoy!
Strawberry Greek Frozen Yogurt
Puree strawberries in a food processor until well pureed and strawberries pieces no longer remain, scraping down sides once during processing. Force pureed strawberries through a fine mesh strainer into a large mixing bowl (if you don't mind seeds you can skip this step). Add plain Greek yogurt and agave nectar to strawberry puree and whisk mixture until well blended. Cover bowl with plastic wrap and freeze 30 - 40 minutes, stirring once during chilling, then transfer mixture to an ice cream maker and process mixture according to manufactures directions. Enjoy soft or transfer to an airtight container and freeze until semi-firm (or firm and allow to thaw slightly at room temperature before enjoying).
Original article and pictures take www.cookingclassy.com site
1 Tbsp sugar-free strawberry preserves (or 1 cup fresh strawberries)
1 Tbsp sugar-free Jello Banana Cream pudding mix
1 scoop vanilla whey protein powder
Stevia Extract to taste
A couple of handfuls of crushed ice
Simply combine all the above ingredients and blend in your blender.
If you're eating this after 2 pm or closer to your bedtime than 8 hours, use the preserves; if not, you have the choice of using the fresh strawberries.
In C3, you can use 1 fresh banana instead of the pudding mix.
Original article and pictures take 17ddgal.blogspot.com site
Spring Clean Your Diet For Maximum Weight Loss Spring Clean Your Diet in 10 Easy Steps -- clean your home, body and mind for maximum weight loss! #17DayDiet #Detox
Spring is just around the corner and that means Summer bikini weather is not far behind. There are several things you can do to ramp up for your Spring weight loss — from cleaning out your house to detoxing your body right before you start your new weight loss regime such as the 17 Day Diet.
Here are a few ways to Spring Clean Your Diet to help prepare your mind AND your body to be receptive to losing those stubborn pounds just in time for Summer. You already know the food types you are supposed to eat on the 17 Day Diet, but here are just a few more ways to get ready for the big weight loss:
1. Clean out refrigerator and freezer
Throw out all expired food items and restock with new foods such as fresh veggies, organic meats such as chicken and turkey and a few frozen items such as broccoli and cauliflower (for those budget conscious dieters). Get rid of sodas, sweets and other harmful “foods” not approved for your weight loss regimen.
2. Clean out pantry
Throw out expired food items, consolidate boxed food such as pasta, rice and grains to make room for new and healthy food. Stock up on healthy legumes and grains for your Cycle 2 and 3 days. Get rid of crackers, chips and anything else not approved for your 17 Day Diet program.
3. Replace old pots and pans
Cooking equipment that may be old and chipping away can be very unhealthy. Consider replacing your old scratched up Teflon pans with cooking utensils fit for a Queen!
4. Restock your gym bag
Add new tunes to your iPod, buy a new white, crisp towel, or buy new running/walking shoes that keep your feet safe from injury. Adding a few new items to your gym bag for those “treadmill” days will give you the extra motivation to get your 17 minutes of exercise in.
5. Clean your living space
Deep cleaning such as dusting and mopping makes for a healthier home environment. Who wants to be breathing in those dust bunnies? We all know that deep breathing helps you lose more weight. Why not start your Spring diet off right deep breathing fresh, clean air.
6. De-clutter your living space
Get rid of clutter in the corners, in the closets and under your bed. Clutter keeps your brain from doing what it needs to do — focusing on the goal at hand without distraction. Studies have shown that clutter reduces productivity due to lack of concentration.
7. Make your bedroom your sanctuary
Remove the TV, de-clutter and place candles, lavender scent and beautiful images to provide yourself a peaceful, comfortable and tranquil living space. Getting a restful night is the key to successful weight loss.
8. Detox your body
After you have “detoxed” your home, start your weight loss with a liver detox. Ridding your body of its harmful toxins will help your liver work stronger and more efficient to help you lose weight.
9. Stock up on healthy recipes
Planning a week ahead with healthy and delicious recipes and meal plans will ensure you will stay motivated on your weight loss plan. Gone are the days stressing over what to make for dinner after a long day at work. Easing stress will help your body release pounds (and keep you from stopping by the fast food drive in on the way home from the office).
10. Get help if you really need it
We are all busy and sometimes a helping hand is just what we need. The 17 Day Diet Blog (17DD Blog) has created a very special kit to help you when you need it most. Simple N’ Lean 17 is chock-full of resources such as planned out meal plans for every day of Cycles 1, 2 and 3, grocery/shopping lists (print and go), over 100 recipes designed for the 17 Day Diet and much more.
Original article and pictures take 17ddblog.com site
I was so excited when I found another cauliflower recipe! Eaten plain, cauliflower is a bit bland. However, when you add any spice or other flavoring to this versatile veggie, the flavors the cauliflower take on are amazing!!
Spicy Lime Cauliflower Steaks
Ingredients:
1 large head of cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon agave syrup note: use Stevia or omit all together
2 tablespoons smoked paprika
1 tablespoon cumin
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve
Directions:
Start by washing and cutting the cauliflower in 1-inch thick steaks, the remaining florets can be saved and used for another dish or juicing.
Mix all ingredients except the cilantro in a small mixing bowl brush the cauliflower steaks and use the remaining sauce in the pan.
Fry the steaks in medium-high heat for 3-5 minutes on each side. The steaks are ready when the cauliflower start to become softer and has a nice golden color. Serve with some freshly squeezed lime and cilantro.
Final cooking time will depend on how thick you cut the steaks, and on the heat. I cooked mine at high heat until well grilled on the outside, but still a little crispy inside.
Yields 3-4 Servings depending on how many steaks you can get from the head of cauliflower.
A couple weeks ago we hosted my father-in-law’s birthday celebration. Marshall loves spicy food. And, he loves fish. So, we made a special menu just for him.
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. #seafood #fish #cajun
We had my husband’s famous Gumbo. Dan makes the Gumbo base vegetarian and splits it in half. Half goes for the meat eaters, and he adds Andouille sausage and chicken. This time he added shrimp to both halves. And, to the vegetarian half he adds vegetarian Italian sausage and chik’n. It’s delicious! He made it the day before and we reheated it on the day of the dinner party. Besides making it easier on us, it gives the flavors time to get to know each other.
I made steamed brown rice, Buttermilk Dinner Rolls, and Spicy Cajun Baked Cod. My sister-in-law made a fresh spinach salad with help-yourself toppings (in case someone doesn’t like something, they don’t have to pick it off).
And for dessert we had homemade red bean ice cream (ok, not in the Cajun theme, but it was red beans!), vanilla ice cream, hot fudge sauce, and homemade salted caramel sauce. For the red bean ice cream we made our own red bean paste following these instructions and used this recipe (using half and half instead of the milk).
The dinner was a great success. Most of it was done well in advance, leaving the cooks happy and relaxed. And, everything was delish!
The only new thing I made was this Spicy Cajun Baked Cod. And, we were so impressed with it that we’ve made it a few times since then. I used Sriracha, but feel free to use your favorite type of hot sauce. Savory, spicy, fish that you can’t quit eating…use crusty, bread to sop up every last drop! This fish could easily be a weeknight meal as well with some French bread and steamed green beans.
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. #seafood #fish #cajun
The Spicy Cajun Cod ready to go in the oven. You don’t even have to defrost the fish fillets, they go in frozen and bake up tender.
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. #seafood #fish #cajun Print
If you like what you see, please click the yum button:
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. Original article and pictures take lifecurrentsblog.com site
I’m trying to be adventurous. I’m a fairly picky eater and I tend to stay away from meats and fish, but I’ve been trying to branch out. When my boyfriend orders meat or seafood at a restaurant, I’ll try a bite. It’s a big step for me. Usually I’m not a huge fan of what he orders, but most things are not as bad as I remember them being. To take my adventures in eating new foods even further, I decided to prepare fish for lunch today. Fish is a healthier meat than red meat like burgers or steak so I figured if I was going to try to make meat, it might as well be a healthy type.
Spicy Blackened Tilapia | hollyshelpings.com
The fish wasn’t so bad. I used a lot of spices to make a sort of “blackened tilapia,” so the flavor of the fish was somewhat masked. Baby steps are a good thing, I think. So I’m here to present to you today, Spicy Tilapia: A Fish Recipe Told by a Vegetarian. Basically this is a beginner’s guide to cooking fish. I’m new at it, but I can do it so you can too!
Spicy Blackened Tilapia | hollyshelpings.com
Ingredients
Instructions
Combine the paprika, chipotle powder, garlic powder, and thyme in a small bowl and mix to blend together. Coat both sides of both tilapia with the spice mixture. Allow to rest for about 10 minutes. H
eat the olive oil in a large frying pan over medium-high heat. Once the oil is hot, place both tilapia in the pan. Cook for 2-3 minutes then flip gently and cook the other side for 2-3 minutes. The fish is done when the center is white and opaque. No part of it should be translucent. The fish will break apart easily when cooked so be careful when placing it on a plate.
Serve with peanut sauce drizzled over the top. Enjoy immediately with veggies and/or pasta with the peanut sauce and don't forget to go for second helpings!
Spicy Blackened Tilapia | hollyshelpings.com nutrition facts Original article and pictures take hollyshelpings.com site
Stuffed bell peppers with chicken, spinach, and salsa!
I never had spinach this way and it was very good!
Preheat oven to 425F.
First, cook 4 chicken strips in a pan, removed it when done and shredded it up.
Brown each bell pepper on each side in the pan with a tablespoon of olive oil. Removed them and set them in a baking pan.
Throw in 2 cups of fresh spinach until wilted well, then add the shredded chicken, and 1/4 cup of salsa. Mix well and stuff all of it into 2 bell peppers.
I topped each pepper with 1 Tbsp of cheese and baked for 10-15 minutes.
Original article and pictures take 17ddgal.blogspot.com site
This slow cooker recipe was a huge hit with my latest C1 Challenge. This recipe also comes straight from my Simply17 weekly meal plans, too!
This dish can be served in lettuce wraps, homemade cauliflower tortillas, or as a topping over lettuce greens. This is a perfect main entree for the family as non-dieters can use regular tortillas to make tacos or burritos while you have a healthier version. Yes, that’s right! One dinner for the entire family!
Slow Cooker Mexican Cilantro Chicken
Ingredients
2 teaspoons oregano
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
Salt and pepper to taste
4 chicken breasts
1 Jar Low-Sugar Salsa (16 oz)
1/3 Cup chopped fresh cilantro
2 Limes, juiced
Directions
In a small bowl, add the seasonings and mix well.
Place chicken breasts in the bottom of a slow cooker. Sprinkle Mexican seasoning over chicken, then cover with salsa, cilantro and lime juice
Cook on high for 4 hours, or 6-7 hours on low.
When chicken is cooked. Remove from slow cooker and shred with two forks. Add juice from slow cooker to chicken until you reach your desired finish.
Serve chicken as taco wraps, or over bed of lettuce. Be creative with toppings including shredded cheese, sour cream, chopped tomatoes and olives.
Yields 6-8 Servings
Approved for all cycles
Photo courtesy of Wendy Y.
Photo courtesy of Judy H. – Judy made one dinner for the entire family. She chose the healthier route, lettuce wraps, while her husband opted for a regular soft shell for his dinner!
Original article and pictures take 17ddblog.com site
Skillet Garden Eggs (Breakfast Recipe Modified for the 17 Day Diet)
I found this wonderfully pleasing photo and equally interesting recipe called Skillet Garden Eggs with Fontina. I’ve modified the original recipe to conform to the 17 Day Diet. Here it is:
Skillet Garden Eggs with Mozzarella or Parmesan
Ingredients:
1 tablespoon olive oil
2 ounces of Ground Turkey (for Cycle 1 or 2) OR 2 slices Canadian Bacon or Reduced Fat Turkey Bacon (for Cycle 3 only)
1 small red onion, chopped
2 cups chopped spinach or kale (for Cycles 1 or 2) OR 2 cups chopped Swiss chard (for Cycle 3 only)
5-6 sliced mushrooms (for Cycles 1 or 2) OR 1/2 small zucchini, finely chopped (for Cycle 3 only)
1/2 cup halved cherry or grape tomatoes
Salt and ground black pepper
4 eggs
1/2 cup grated low-fat mozzarella or parmesan cheese
Directions:
In a large nonstick skillet over medium, heat the olive oil. Add the meat and onion and saute until the onion is tender, about 5 minutes. Add the greens (spinach, kale or swiss chard) and mushrooms or zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.
Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.
Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.
Yields 2 Servings
Photo courtesy of Kaitlynn P. of the 17DD Blog Community
Just a touch of honey adds a slight sweetness that rounds out the flavor in this quick stir-fry. Pat the shrimp dry with paper towels before adding them to the wok so they brown nicely. Serve with hot cooked brown rice.
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
2 1/2 tablespoons canola oil, divided
1/4 cup (1-inch) diagonally cut green onions
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper
Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add 1 tablespoon oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
Original article and pictures take www.myrecipes.com site
I love the versatility of this salad,and the ease in making it a delicious side dish,or meal.My children are grown but they still ask for this dish at family gatherings.It's great for picnics because it is not mayonaise based.I hope you and your family enjoy it as much as us.
Ingredients
2 large cucumbers sliced thinly,peel optional 1 medium tomatoes,chopped 1/2 medium red onion,chopped 1 bell pepper,chopped 1/4 cup Kraft Fat Free Italian dressing ____________________________________ Optional Items Make this salad into a quick dinner or side dish by using some of the following items.
Fresh Lettuces or Salad Greens Whole Grain Pasta Fresh Mozzerella Hard Salami Genoa Salami Leftover rotisserie Chicken
Directions
In a large bowl add the sliced cucumber,chopped tomato,chopped onion,chopped bell pepper.Add salad dressing to the bowl.It may not look like enough dressing,but the veggies will add more moisture.Stir the salad,and refrigerate for 1 hour stirring after 30 minutes.Serve and enjoy.
_______________________________________
Options:
1) serve on a bed of fresh lettuce or salad greens
2) serve as a side dish by stirring in 2 cups of
cooked whole grain pasta
3) Add 1/2 cup of fresh mozzerella,chopped and
1/2 cup of diced hard,or Genoa salamibefore
marinating
4) Add 1 cup of chopped,leftover rotisserie
chicken and serve over salad greens
* Note: The nutritional value information is listed
without the optional items.
Number of Servings: 4
Recipe submitted by SparkPeople user SHERRY822.
Original article and pictures take www.sparkpeople.com site
Take advantage of the changing abundance of produce from season to season. While most produce is available year-round, it will be most flavorful when it’s in season and grown locally.
Original article and pictures take www.berkeleywellness.com site
Here’s a recipe community member, Sandy J., shared with the blog. This recipe is especially yummy when you feel like having some “bread” or “toast” with your meal, or when you’re tired of making cloud bread and want a different type of “bread” for your next sandwich or low-carb burger, perhaps!
This is the perfect low-carb sandwich “bread”. Enjoy!
Sandy’s Tuna Toast
Ingredients
1 5oz can Albacore tuna in water, well drained
2 Tablespoons cream cheese
1 egg
Seasonings of your choice
Directions
Preheat oven to 350 degrees F.
Make sure your tuna is well-drained for optimal results. If needed, place drained tuna inside of a clean kitchen towel or paper towels and remove any excess liquid.
In a bowl, combine drained tuna, cream cheese and egg. Mix until well combined.
On a baking sheet, add a piece of parchment paper. Add your tuna mixture to paper, and with a spatula, flatten the tuna mixture and form it into a rectangular shape so it can be cut in half after baking. Keep your thickness to less than a 1/4 inch.
Bake in the oven for 15 minutes. Flip toast over onto pan, discarding the paper and continue baking for another 15 minutes, or until toast is just browned on the edges.
Allow toast to cool before serving.
Tuna toast can be served as “bread” along side your meal, or cut in half to make a sandwich with your favorite sandwich fillings. Use your favorite low-sugar marinara sauce, cheese and toppings to make a tuna pizza, too! The sky is the limit in this recipe!
Yields 1 Tuna Toast
Approved all cycles
Allow tuna toast to cool before serving.
Here’s an appetizer Sandy made with her tuna toast – take a square of tuna toast, add a dab of plain yogurt and top with a sliced cucumber!
Photos courtesy of Sandra J.
Original article and pictures take 17ddblog.com site
The Cycle 1 Challenge is a chance for you to jumpstart your weight loss. It lasts 17 days and is based on the 17 Day Diet.
Sign up today and receive:
About a week before we begin (roughly December 27th), get access to:
During the prep time, you’ll have your meals planned out for you for the first seven days, and you’ll receive corresponding recipes to make it super easy!
By the way, you don't have to be on Cycle 1 to have fun with us in the Challenge!
Sign up below to get started:
Today: After you sign up, you'll instantly receive a free "smoothie e-kit" for your Transitional Day Fast (optional fasting day before the Challenge begins).
Prior to the start date: About a week before the start date, you’ll receive your seven days of menus and recipes so you can get your food purchased so you’re ready to go!
Day Before Start Date: You’ll participate in an optional Transitional Day Fast with specially formulated smoothies to get your metabolism going.
Start Date: You’ll start your first day of Cycle 1. You’ll begin receiving weekly emails to keep you motivated and moving so you can lose weight.
What about menus for days 8-17?
To keep this challenge free to you, you may use the same menus for the following days 8-17 or create your own!
Using the same menus will help keep your food costs as low as possible as you’ll not be required to purchase different food items for new meals.
RSVP today for the next Challenge - We begin Wednesday, January 3, 2018!
Enter your name and email below to get started with your FREE account:
Original article and pictures take 17ddblog.com site
Rosemary is considered a symbol of love, and we adore these warm, subtly sexy songs with this meal. • Alex Clare, "Too Close"
• Feist, "Leisure Suite"
• Al Green, "Here I Am (Come and Take Me)"
2lbs boneless, skinless chicken breasts, cut into 2-inch pieces
3tablespoons plus 1 tsp olive oil, divided
2tablespoons minced fresh rosemary
1tablespoon finely chopped fresh mint, plus one spring for garnish (optional)
2cups cooked brown rice (optional)
Soak bamboo skewers in water about 30 minutes. In a bowl, combine chicken, 2 tbsp olive oil, rosemary and salt and pepper. Toss to coat. Heat an indoor grill pan to medium-high, and coat with 1 tbsp olive oil. (You can also use an outdoor grill.) Thread chicken pieces onto skewers. Cook skewers on grill pan or grill, turning occasionally, until cooked through, about 15 minutes. In a bowl, stir together yogurt, juice, mint and remaining 1 tsp olive oil. Top chicken skewers with yogurt-mint sauce. Garnish with fresh mint, if desired, and serve with brown rice, if desired.
Original article and pictures take www.self.com site
Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com The BEST tomato soup and it's easy too!
We are still adjusting to our new lives as parents. We are loving every minute, life is just “different.” I used to be very organized and tried to stick to a schedule, but now I just “go with the flow.” Our little pea has an agenda of his own and I am just trying to keep up. He is a good baby, which I am very thankful for, so I am able to get a few things done during the day. Josh is also a wonderful father and is a huge help around the house and with the baby. We make a great team:)
I do miss baking and cooking every day. We’ve made a few recipes, but we are slowly making our way back into the kitchen. Before we had the baby, we made this Roasted Tomato Basil Soup. We put it in the freezer so we could enjoy a tasty meal without doing any work. I am so glad we planned ahead because this soup really hit the spot last night.
Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com
Roasted Tomato Basil Soup is one of my all time favorites. I love the added flavor the roasted tomatoes and fresh basil add to this soup. Don’t be intimidated by the “roasting” part of the recipe. Roasting tomatoes is so easy and really brings out the best flavor. This soup is super easy to make and it freezes well-trust us, we know:)
Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com #recipe
Josh made grilled cheese sandwiches to go with the soup. You can’t go wrong with tomato soup and grilled cheese sandwiches for dinner-comfort food at it’s finest! It was nice to enjoy a home cooked meal, without any fuss. I highly recommend this Roasted Tomato Basil Soup, it is a great meal for a chilly Fall day. Try to save some for the freezer if you can, it comes in handy when you are not in the mood to cook or have a little baby that needs your undivided attention:)
Easy Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com #recipe
If you like this Roasted Tomato Basil Soup, you might also like:
Original article and pictures take www.twopeasandtheirpod.com site
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)
Roasting brings out amazing flavor in green beans and mushrooms, and Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are delicious! These beans are low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
I never imagined when I made Roasted Green Beans with Mushrooms, Balsamic, and Parmesan back in 2009 that they would end up being such an enormous hit on the blog. But this recipe has been pinned millions of times, and I don’t know how many people have actually made the beans, but the recipe has been viewed over 1.8 million times.
That’s why, when I decided that I really wanted to take new photos for this recipe, I decided to leave the original photo below up close to the top of the post, to make sure people would know they’d come to the right recipe!
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
I love this recipe and I like to use the lovely thin French beans from Costco. They’re expensive compared to most vegetables, so these Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are something to make for a special dinner at my house. And green beans must be something people like for a Low-Carb and Gluten-Free Thanksgiving Side Dish, because that’s when this recipe really gets popular.
I do think roasting vegetables is the greatest trick to add to your cooking repertoire, because nothing concentrates and sweetens the flavor of vegetables more than roasting. If mushrooms are not a go in your family, instead of roasted green beans with mushroms I recommend you make Garlic Roasted Green Beans with Shallots and Almonds; those beans are amazing as well!
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
Cut mushrooms into slices that are about 1/2 inch thick. It’s fairly important that mushrooms are the same thickness so they’ll all cook the same. Trim both ends of the beans and cut them in half. I put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
Spray a baking sheet lightly with non-stick spray and spread out the beans and mushrooms. Bake in a preheated 450f/230C oven for 20-30 minutes, starting to check then after 20 minutes. When the veggies are done to your liking, put on a platter, season with salt and fresh-ground black pepper to taste, sprinkle with finely grated Parmesan, and devour! Hope you enjoy the Roasted Green Beans with Mushrooms, Balsamic, and Parmesan!
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
Original article and pictures take k8643br9gv-flywheel.netdna-ssl.com site
Roasted carrots are the perfect side dish to any meal. Roasting the carrots brings out the natural sweetness of these tasty vegetables. Here’s a simple yet delicious recipe to prepare for your holiday or every-day meal.
Roasted Carrots
Ingredients
6 medium size carrots
1 1/2 tablespoons olive oil
Salt and Pepper to taste
2 tablespoons minced fresh dill or parsley (optional)
Directions
Preheat the oven to 400 degrees F.
Slice the carrots diagonally in 1 1/2-inch-thick slices. If carrots are extra thick, cut in half-length-wise.
Toss the carrots in a bowl with the olive oil, salt, and pepper.
Transfer to a sheet pan in a single layer and roast for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley (optional), season to taste, and serve.
Yields 4 Servings
Original article and pictures take 17ddblog.com site
Check out my recipe ideas for Cycle 1 of the 17 Day Diet.
Each quarter I host the blog’s C1 Challenge, and I always see awesome results from participants when we have our daily Facebook chats inside of our private Facebook group. However, many participants do get a bit bored with our favorite lean protein, chicken. I can’t imagine why! ;)
This is a common issue we face — we get bored with our menu choices, and often this is one of the main reasons for falling off the weight loss wagon.
Here is a curation of my favorite blog recipes that are Cycle 1 friendly, designed to give you full flavor with huge impact, and are easy to make so you’re not spending a lot of time in the kitchen!
This was a huge hit in the January 2015 Challenge. Many participants were hesitant about trying this recipe, but 100% of those who did fell madly in love with it. Try it for yourself!
This was a recipe a past C1 Challenge Participant posted on one of the Facebook chats. With a little bit of creativity, we can turn our chicken into a wonderfully delicious meal (so much so you’ll want seconds!).
This is a gluten-free recipe I found online that I modified for the 17 Day Diet. The 17 Day Diet is so flexible that you can transform almost any recipe into a healthy alternative. If you’re tired of chicken, this tuna salad will be a much welcomed addition!
This is a personal favorite of mine! This is based on a family recipe that I’ve modified over the years. The fruit (tomatoes) salsa makes this dish so fresh and it literally sings in your mouth! Creativity is key! With a few spices and some yummy seasonings, you can transform your chicken into a whole new experience!
Looking to adda little Asian flare to your menu this week? This is the perfect healthy alternative to those not-so-healthy dishes (think anything sweet and deep fried). There’s nothing like the cool, crisp of fresh lettuce with hot chicken! I love it and think you will, too!
Original article and pictures take 17ddblog.com site
![Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]](https://k8643br9gv-flywheel.netdna-ssl.com/wp-content/uploads/2013/01/1-text-550-roasted-green-beans-mushrooms.jpg)
![Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX91pUZYj7qPR3oG4A4lUsSm7I5I8fUFZeJ8tuwyiaNEVVxDsgvl3Hb2e-dWZyWZ3KcWikFnmZdRcnxan3Y2V0VA7w39mUU4zRxYZ0ncm7ZWWKSfM6DXoxSYh-uSCofAqRMLGHuRUcvAE/s1600-h/green-beans-400-2-kalynskitchen.jpg)
![Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]](https://k8643br9gv-flywheel.netdna-ssl.com/wp-content/uploads/2013/01/roasted-green-beans-mushrooms-balsamic-parmesan-collage1.jpg)
![Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]](https://k8643br9gv-flywheel.netdna-ssl.com/wp-content/uploads/2013/01/roasted-green-beans-mushrooms-balsamic-parmesan-collage2.jpg)
![Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]](https://k8643br9gv-flywheel.netdna-ssl.com/wp-content/uploads/2013/01/2-550-roasted-green-beans-mushrooms.jpg)
![Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]](https://k8643br9gv-flywheel.netdna-ssl.com/wp-content/uploads/2013/01/550-roasted-green-beans-mushrooms.jpg)
