I came up with this recipe about seven or eight years ago, when I tried making regular mayonnaise for the first time. Being a little worried about the mixture not emulsifying I whisked the oil in really, really slowly. The result? A very, very thick mayo. So I thinned it with yogurt and I haven't looked back. Because it's a little thinner than regular mayo it makes a great dipping sauce, as well as being useful for the usual mayo purposes. Of course it's much healthier than regular mayonnaise, but even if you don't care about health there's a creaminess and lightness to this that you may prefer. It's also very, very versatile, as you'll see.
Method
Put the egg yolk and mustard in a bowl and whisk together.
Very, very gradually drizzle in the extra virgin olive oil, whisking all the while.
(It's imortant to go very slowly at first, once you've got 1/3 to 1/2 of the oil in there you can go a bit faster)
Whisk the yogurt in. There's no need to go slowly with this part.
Add salt and pepper to taste.
Because the yogurt is naturally sour there's no need to add lemon juice or vinegar as you normally would with a mayonnaise, unless you're using it for tartar sauce (see below), in which case you may want it a bit more tart.
Variations:
1. Add some blue cheese, and maybe a few chopped chives, and you've got a blue cheese dip, delicious with chicken wings (or, if you're being healtier, with spicy grilled chicken breast strips)
2. Add chopped pickles and capers, and some chopped dill if you like, and you've got tartar sauce. Or you can mix it with tuna, for a delicious tuna salad / sandwich.
3. Add more mustard and a bit of honey and you've got a honey mustard dressing for coleslaw.
4. Add chopped anchovies, minced garlic and grated parmesan and it's caesar dressing.
5. Add some wasabi and you've got a wasabi mayo that goes really well with grilled salmon or tuna
6. You can also add reyhydrated and minced chipotle peppers, pureed roasted peppers, chopped herbs, pureed roasted tomatoes...
Original article and pictures take cdn.jamieoliver.com site
I usually start each morning with the healthiest shot ever, which is made with apple cider vinegar and other incredibly healthy ingredients. A lot of people have a hard time ingesting ACV because let’s face it – that’s some sour sh*t. But when mixed with ingredients like lemon, raw honey and wrinkle + cellulite reducing collagen, it’s actually pretty dang good.
It’s incredibly easy to make a batch of this every Sunday and take a shot of it once a day throughout the week. And I highly recommend giving it a try, because apple cider vinegar is incredibly healthy. Before delving into the benefits of apple cider vinegar, I’d like to emphasize that I only use Bragg’s Apple Cider Vinegar. Bragg’s ACV is “with the mother” which is the dark, cloudy substance you may see floating around in the bottle. It’s presence indicates that the best part of that apple has not been destroyed via heat or filtration. Majority of vinegars on the market do not contain this, and are devoid of the enzymes and minerals that come with the mother. It’s the most nutritions part of ACV and is incredibly beneficial for digestion. Bragg’s may not be the only ACV company that provides this, but they’re the only one I know of. Now, here’s why I drink apple cider vinegar everyday!
IT BOOSTS STOMACH ACID AND IMPROVES DIGESTION.
Some of the worst health advice I’ve heard is to drink a large glass of water either before or with meals to make you feel fuller. This is incredibly stupid for two reasons. Hunger is the brain’s way of signaling that the body needs nutrients. Water does not contain nutrients, so drinking a bunch of water before a meal is useless for eating less. Second, water dilutes stomach acid, which makes it more difficult to digest food and absorb the nutrients from it.
However, regular intake of apple cider vinegar ensures that is stomach acid strong. Many people have weakened stomach acid due to modern day diets rich in sugar, vegetable oils, refined carbohydrates and junk food. You’re not just what you eat – you are what you absorb from what you eat. That salad isn’t going to be very healthy if your body can’t absorb the nutrients from it. Because ACV improves stomach acid, it also improves digestion (source). It’s a good idea to drink about a tbsp of of ACV in a shot glass full of water about 20-30 minutes prior to a meal. This will improve digestion greatly.
IT BOOSTS THE METABOLISM.
And because it improves digestion, it also improves the metabolism. When I’m referring to metabolism, I’m actually referring to the rate at which the body breaks down, digests and absorbs food to turn into energy. If digestion is sluggish, this will slow down the metabolism and lead to a whole list of issues. But because ACV improves digestion, it also improves the metabolism. It’s also rich in malic acid, which improves fat metabolism.
IT’S ANTIMICROBIAL, WHICH CAN HELP KILL OF HARMFUL BACTERIA IN THE GUT.
Apple cider vinegar contains acetic acid and malic acid, both of which are antibacterial and anti-fungal. However, it does not kill off beneficial bacteria but instead the harmful bacteria found in the gut.
IT BOOSTS THE IMMUNE SYSTEM.
You’ve probably heard that majority of the immune system is located in the gut. This is true. A healthy gut is a healthy immune system. Because ACV is great for digestion as well as killing off harmful bacteria, it makes it a
potent immune booster. Not to mention that it contains a variety of acids, specifically malic acid, which is antibacterial and anti-viral.
IT’S RICH IN ANTIOXIDANTS.
We are constantly bombarded with toxins, chemicals and free radicals. This can lead to premature aging, cancer and degenerative disorders. Apple cider vinegar contains beneficial antioxidants which reduce the effects of free radicals.
IT BALANCES BLOOD SUGAR.
If you have issues with blood sugar regulation, or even if you’re diabetic, it may be time to look into apple cider vinegar. Even the American Diabetes Association has studied the beneficial effects of ACV,
“These data indicate that vinegar can significantly improve postprandial insulin sensitivity in insulin-resistant subjects. Acetic acid has been shown to suppress disaccharidase activity (3) and to raise glucose-6-phosphate concentrations in skeletal muscle (4); thus, vinegar may possess physiological effects similar to acarbose or metformin.”
IT HELPS PREVENT WEIGHT GAIN.
Studies have shown that the acetic acid in ACV suppresses the accumulation of body fat and liver lipids (which is particularly great for anyone who suffers from fatty liver disease).
Original article and pictures take ancestral-nutrition.com site
Whole Roasted Cauliflower With Butter Sauce Crisp on the outside, melting in the inside — Your new favorite way to eat cauliflower.
Whole Roasted Cauliflower Recipe – A lovely LOW CARB side or a VEGETARIAN main course! Crisp, tender, and SO delicious, this is your new favorite way to eat cauliflower.
Ingredients list for the whole roasted cauliflower
Fresh thyme
2 bay leaves
4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
5. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.
Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.
When selecting cauliflower, it should have compact curds that are clean. Look for thick, compact, heads of creamy white florets, with no spots or bruising, and firm to the touch.
Remove the stalk from the head by cutting around it with a sharp knife. When the stalk is removed, the core with the florets attached will be remaining.
Don’t wash cauliflower until you’re going to cut it up and cook it because residual moist will spoil the vegetable. You can soak it in salted water or vinegar water to force out any insects lodged within the floret.
You’ll receive a downloadable PDF file immediately after your purchase. It includes a picture, the ingredients list, clear instructions for the recipe, and the nutritional values. Click here to download your recipe card.
Original article and pictures take www.eatwell101.com site
The beauty of egg cups is that they are super versatile – you can literally add any veggie combination you want and still end up with a terrific egg cup!
Here’s a 17 Day Diet compliant recipe for egg cups shared by a fellow 17dd Blog reader, Janice. Literally use the ingredients you have on hand, but if you need a starting recipe, this is the one to use!
Veggie Egg Cups
Ingredients
1 16oz carton of egg whites plus 2 whole eggs (lightly beaten) (may use Egg Beaters)
1 chopped green onion
1 large handful cherry tomatoes, sliced (or more)
1/3 cup of frozen spinach, thawed
1 red or green bell pepper, chopped
1/4 cup shredded Parmesan cheese
Salt & pepper to taste
Directions
Preheat oven to 350 degrees F.
In a large bowl, mix all ingredients together. Pour mixture into greased muffin tins or silicone baking cups.
Bake for approximately 30-35 minutes or until toothpick comes out clean.
Note from Janice: can use cooked broccoli, sliced mushrooms, red onion, red pepper flakes…whatever you have on hand & sounds good!
Hubby is the undisputed king of foodsavering. Nothing comes in this house and goes into one of the freezers without his foodsavering it – well, maybe not frozen vegetables or ice cream, but pretty much everything else! Here are some of his vacuum sealing tips and tricks:
We recently made a trip to the local slaughterhouse and brought back quite a bit of meat.
And then he choose what meat he wanted to work with.
Since these were simple steaks, it was pretty straightforward. He just place one of each into a bag, and foodsavered:
He uses one steak underneath the other to raise the steak he is currently working on to the correct height. It makes it easier to use your hands to press the button and hold the flap to the foodsaver.
The steak is labeled with date and type and now ready for the freezer.
The flour, lard and butter we keep in the freezer, the beans and peas in the stockpile. Since I hate the thought of bugs, I definitely am onboard with this habit of hubby’s!
Are you a vacuum sealer devotee like my hubby? What unique ideas do you have for vacuum sealing?
Note: this post originally appeared on my old blog, Coupons, Deals and More.
• Disclosure the links in this post may be affiliate links.
This is a recipe I featured in my latest C1 Challenge, and it was a great hit! This recipe is a healthier version of the traditional cabbage roll. It’s acceptable for all cycles of the 17 Day Diet and is super easy to make (much easier than the traditional recipe).
Unstuffed Cabbage Casserole
Ingredients
1 pound Ground Lean Turkey (or chicken)
2 Tablespoons Olive Oil
1 Small Onion, chopped
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Dried Thyme
1/4 teaspoon Ground Pepper
1/2 teaspoon Salt
15 ounce Can Diced Tomatoes
1 Small Head Small Green Cabbage – chopped
½ Cup Water
1 Cup Low-fat Mozzarella Cheese
Salt/Pepper To Taste
1 Cup Riced Cauliflower, cooked
Directions
In large pot or pan, over medium high heat, brown turkey with olive oil and onions.
Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper and stir until well combined.
Add diced tomatoes and water to mixture and bring to a boil.
Add cabbage, cover and reduce heat to medium low. Cook 7 to 10 minutes.
While mixture is cooking, prepare the cooked riced cauliflower. In a food processor or with a grater, rice your cauliflower into rice-sized pieces. Use enough cauliflower to yield 1 cup riced.
In an un-oiled pan over medium heat, cook the cauliflower until all moisture is gone, about 6-8 minutes. Set aside.
When your meat mixture is finished cooking, cooked riced cauliflower to pot and let flavors marry for a minute or two.
Calling all tomato-lovers! This easy weeknight dinner has it all: sun-dried and fire-roasted tomatoes to double up on that full-bodied savory flavor. Add the umami from the mushrooms and the time-honored combination of garlic and herbs, and you’ve got a surefire winning recipe, all in just a few minutes of cooking time.
The tomato-based sauce is also perfect for the meat in this recipe: chicken tenderloins are extremely lean, so cooking them in the rich sauce helps add flavor and prevent them from drying out. If you’ve never cooked with tenderloins before, they’re very easy to use. They’re essentially like little miniature breasts: extremely versatile and easy to use in pretty much whatever you want to cook (if you’ve ever eaten chicken tenders at a restaurant, you were eating the tenderloin). In fact, there’s only one real difference between a breast and a tenderloin: the tenderloin is cheaper!
With just a few minutes of prep and cook time, this recipe would be the perfect solution to a busy evening when you don’t have a lot of time to cook or wash up a huge pile of dishes. And it makes great leftovers, too, even for breakfast (imagine a bowl of all those delicious tomatoes, with a runny poached egg on top – yum!). Make a big pan, save some for later, and enjoy all the time you’re not spending in front of the stove.
Tuscan Chicken Skillet Recipe
SERVES: 4 PREP: 15 min. COOK: 30 min.
Ingredients
1 lb. chicken breast tenderloins;
1 onion, diced;
3 cloves garlic, minced;
12 oz. mushrooms, sliced;
½ cup sun-dried tomatoes, chopped;
15 oz. fire-roasted diced tomatoes;
1 tsp. oregano;
½ tsp. thyme;
Sea salt and freshly ground black pepper;
Tuscan Chicken preparation
Preparation
Melt some cooking fat in a large skillet placed over a medium-high heat.
Add the chicken and brown for 3 minutes on each side.
Remove chicken and set aside on a plate.
Add some more cooking fat to the skillet if necessary.
Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.
Add the onion and cook until soft, about 4 minutes.
Add the garlic and sun-dried tomatoes and sauté for 2 to 3 minutes.
Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.
Transfer the chicken back to the pan.
Cover and cook until the chicken is cooked through, about 10 to 12 minutes.
Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve.
Original article and pictures take res.cloudinary.com site
A savory, satisfying meal that happens to be compliant to the Seventeen Day Diet. This version is great for those of us who think meat is the most important item on a menu.
If you want to sneak a little more vegetable into the family diet, try "Stuffed Peppers with Turkey and Veggies."
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C).
After washing your peppers, cut off the top and remove the core, seeds and membranes. Dice the removed tops, after discarding the stem, and set aside. Wrap the bell peppers in aluminum foil and place in a baking dish. Bake 20-25 minutes, then remove from heat.
In a skillet over medium heat, saute onion and garlic in olive oil. until the onion becomes translucent (3-5 minutes). Remove from heat.
In a large bowl, combine sauted vegetables with all remaining ingredients and stir until combined. Fill the peppers with this mixture and place in baking dish*.
Cover loosly with foil and bake for 30 mintes, then remove foil and bake uncovered for 30 minutes more, or until turkey is cooked through.
*If your peppers do not want to stand upright, cut them down the middle and fill them as though they were little pepper boats. This also allows more of the meat to be exposed to direct heat, resulting in more of that lovely, crunchy meat crust.
Serving Size: Makes 4 abundant servings.
Original article and pictures take www.sparkpeople.com site
Here’s a recipe straight out of the kitchen of MaryPat C., a member of my private Facebook group. This soup is approved for all cycles of the 17 Day Diet. Enjoy!
Turkey Cilantro Enchilada Soup
Ingredients
1 large Vidalia onion, peeled and diced
4 garlic cloves, minced
8 celery stalks, chopped
2 pounds carrots, peeled and sliced
1 pound ground lean turkey
8 oz packet of Frontera Green Chili Enchilada Sauce with Roasted Tomatillo & Garlic by Rick Bayless (or any enchilada sauce of your choice)
2 32 oz boxes of Low or no-sodium chicken broth
1 bunch Cilantro, chopped for recipe and garnish
Greek or Plain Yogurt for garnish (optional)
Low or non-fat cheese
Olive oil
Salt and pepper, to taste
Directions
On medium heat, add a drizzle of olive oil into a large soup pot.
Add onions, garlic, celery and carrots and sauté until onions begin to soften. Add in ground turkey and continue cooking until meat is cooked through.
Add enchilada sauce to mixture and allow flavors to merry for a few minutes.
Add chicken broth and allow to simmer for 20 to 30 minutes, or until carrots are cooked through. At the very end, add a handful of chopped cilantro to soup and allow to simmer for a few minutes.
Season with salt and pepper according to your preference.
Garnish your bowl of soup with a dollop of Greek or plain yogurt, cheese and chopped cilantro.
Yields 6 servings
Approved for all cycles.
Photo courtesy of MaryPat C. Make sure you check out MaryPat’s Facebook Page for her business, Beyond Necessity Gifts.
Original article and pictures take 17ddblog.com site
Here’s a recipe I developed based on very limited information I read in someone’s Instagram post. These were delicious and can be eaten on any cycle of the 17 Day Diet. Even my boyfriend loved them!
Tuna Cakes with Lemon Dijon Sauce
Ingredients
2 4-oz cans of White Albacore Tuna, drained
1 Tablespoon Greek Yogurt
1 egg
2-3 Tablespoons Grated Parmesan Cheese
1 Tablespoon Fresh Chives, minced
Salt and Pepper, to taste
Dash Cayenne Pepper
Wedges from 1/2 Lemon (reserve other half for sauce recipe below)
Directions
Drain tuna fish and lightly flake. Mix all ingredients together until well blended. Make four patties. In frying pan, heat 2 tablespoons Olive Oil on medium heat. Brown each side for 10 minutes.
Serve on bed of lettuce along with the Lemon Dijon Sauce and lemon wedges.
Lemon Dijon Sauce
Ingredients
1/4 cup Plain Greek Yogurt
1 teaspoon Dijon Mustard
Zest from 1/2 Lemon
Juice of 1/2 Lemon
1 Tablespoon Fresh Chives, minced
Salt and Pepper, to taste
Dash Sweetener (optional)
Directions
Whisk together all ingredients. Serve over tuna cakes.
Yields 2 Servings
Original article and pictures take 17ddblog.com site
While my boyfriend made a tuna sandwich drenched in mayo, I opted for a more healthier version of the classic tuna and egg salad. Here are the ingredients I started with:
Ingredients:
1 Can Solid White Albacore Tuna (in water)
1 Tablespoon Sweet Pickle Relish
1 Heaping Tablespoon Fat Free Plain Yogurt (or more to taste)
1 Whole Egg, boiled
Handful favorite lettuce
Salt and Pepper, to taste
3-4 Cherry Tomatoes
Directions:
Drain tuna fish and add to bowl. Mix in sweet pickle relish and fat free plain yogurt. Cut up boiled egg and add to mixture. Salt and pepper to taste.
Top your favorite lettuce with the tuna salad. Garnish with 3-4 cherry tomatoes. Enjoy!
Approved for all cycles
Yields 1 Serving
Easy tuna and egg salad -- without mayo-- very delicious and healthy for you! 6 Ingredient Tuna and Egg Salad -- mayo free -- and healthy for you! Perfect Tuna and Egg Salad (mayo free and yummy too!)
The tomatoes add just the right burst of juicy flavor in between your bites.
Yummy mayo-free tuna and egg salad - made with yogurt for a healthier alternative Original article and pictures take 17ddblog.com site
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Original article and pictures take www.lovethispic.com site
“I am so hungry on this diet” or “I haven’t lost any weight in Cycle 1″…
OK, there are two things wrong with these statements. 1- You should NEVER feel hungry on the 17 Day Diet and 2- It’s nearly impossible NOT to lose any weight on Cycle 1.
For those who may be feeling hungry or not losing weight on Cycle 1 or 2, ask yourself a few questions:
1. Am I drinking enough water?
Many times “hunger” really is our body telling us that we are dehydrated and need water.
2. Am I eating enough food on Cycles 1 and 2?
Remember, liberal amounts of vegetables and lean proteins are one of the basic rules of Cycles 1 and 2. If you feel hungry, eat more green, leafy veggies. If you’re not losing any weight during Cycle 1, increase your protein and vegetable intake (by a lot). However, remember to increase your water intake to accomodate the increase in fiber or you may find yourself constipated!
Case Study
I had a woman last year who emailed me asking why all the sudden her weight loss stopped in Cycle 1. I had her go back to her food journal to see what had changed. She discovered that because she wasn’t feeling all that hungry, she decreased the amount of protein and veggies. When she had done this, guess what happened? Her weight loss stopped. Your body gets used to not having enough calories and guess what it does? It holds onto every ounce of fat you have to keep you alive!
It’s important to eat enough calories to sustain you throughout your day, to allow your body to use this food for energy and to boost your metabolism.
Remember, liberal amounts of lean proteins and veggies in Cycles 1 and 2 for a healthier you!
Original article and pictures take 17ddblog.com site
