Scrumptious Picnic Salad

May 27, 2009

Celebrate the return of warm summer weather with this tasty picnic salad. Whether you’re hosting a backyard barbecue or taking a family trip to the neighborhood park, this salad can be prepared in a flash and makes a perfectly delicious sandwich filling.

Description
This salad is so simple to make, you’ll have no reason to hesitate to prepare or serve it anytime.

Serves 4

Ingredients
3/4 cup fat-free sour cream
3 scallions, minced
1 tablespoon finely chopped parsley
1/2 teaspoon grated lemon peel
Salt
Ground black pepper
3 cups shredded cooked chicken breast
8 large lettuce leaves

Instructions
In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend. Add the chicken and toss to coat. Serve on a bed of lettuce leaves.

Nutritional information:
234 calories
5 g fat (1 g sat)
94 mg cholesterol
11 g carbohydrate
35 g protein
2 g dietary fiber
127 mg sodium

Source: SouthBeachDiet.com

Written by Glenny's · Filed Under Recipe of the Week, What's New | Leave a Comment

Best Ways to Indulge in Dessert the Healthy Way?

May 27, 2009

Dana asks:
I can’t pass up dessert, especially when I eat out. I know I need to say no more often, but it’s hard and if it’s a special occasion, nearly impossible. What tips do you have for indulging in dessert the healthy way? Thanks.

Written by Glenny's · Filed Under Diet Q&A, What's New | 2 Comments

Joining a Dieting Support Group?

May 25, 2009

“I joined a weight loss support group. We meet once a week and talk each other out of dieting.”

Written by Glenny's · Filed Under Daily Cartoon, What's New | 2 Comments

Spanish Eggs

May 21, 2009

Tired of the same old eggs? Here’s a recipe from Sonoma Diet to jump-start your morning!

START TO FINISH: 30 minutes MAKES: 4 servings

1 yellow bell pepper, cut into thin, bite-size strips
1 fresh jalapeño chili pepper, seeded and chopped*
2 cloves garlic, minced (1 teaspoon minced)
1 tablespoon extra-virgin olive oil
1 1/3 pounds Roma tomatoes, seeded and chopped
1 to 1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 eggs
Kosher salt
Freshly ground black pepper
2 tablespoons sliced almonds, toasted

1. In a large skillet cook bell pepper, jalapeño pepper, and garlic in hot oil about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and the 1/4 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

2. Break one of the eggs into a measuring cup. Carefully slide the egg into the simmering tomato mixture. Repeat with remaining eggs. Sprinkle eggs lightly with additional kosher salt and black pepper.

3. Cook, covered, over medium-low heat for 4 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.

4. To serve, transfer eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds.

*Note: Because jalapeño peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the peppers, wash your hands well with soap and water.

Nutrition Facts per serving: 173 cal., 11 g total fat (2 g sat. fat), 212 mg chol., 267 mg sodium, 11 g carbo., 3 g fiber, 9 g pro.

Source: SonomaDiet.com

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Give Brussel Sprouts a Chance

May 21, 2009

Do you bristle at the thought of brussels sprouts? Do they bring back “finish all your vegetables” memories from your childhood? If so, it’s time you gave this vitamin-packed veggie another chance.

Brussels sprouts are part of the broccoli and cabbage genus known as Brassica. They’re essentially small heads of cabbage that pack a serious nutritional punch. A one-cup serving of brussels sprouts brims with vitamins A, C, and K, and is a good source of fiber (which helps promote colon health), potassium, and vitamin B6. Brussels sprouts can help prevent cancer by boosting the detoxifying enzymes that help clear cancer-causing cells from the body. They also help promote the body’s natural production of collagen, which aids in keeping skin healthy. Brussels sprouts are particularly beneficial for pregnant women because of their high folic acid content, which helps prevent birth defects.

When shopping, choose brussels sprouts that are firm and green, and steer clear of any heads that look wilted, puffy, or yellowed. If buying them individually, choose heads that are similar in size to ensure they cook at the same speed. To prepare, cut off any stems and then soak the brussels sprouts in a bowl to flush out any insects that may have wiggled inside. To ensure that they cook through, cut an X in the base of the stem. Serve them drizzled with olive oil as a side dish, or toss them in cold salads.

Written by Glenny's · Filed Under Diet Tips, What's New | 1 Comment

Does It Matter What Time of Day You Exercise?

May 21, 2009

Esther asks:
I know that regular exercise will help me lose weight by revving up my metabolism. But, I’m wondering if the time of day that you exercise make a difference in how much fat you burn? Thanks.

Written by Glenny's · Filed Under Diet Q&A, What's New | 5 Comments

Are You Average Weight?

May 18, 2009

“If 50% of the population is obese, then I’m not overweight! I’m average!”

Written by Glenny's · Filed Under Daily Cartoon, What's New | Leave a Comment

Lemon-Grilled Whole Trout With Pesto

May 14, 2009

Looking for a tasty twist on typical Italian fare? Try this delicious à la pesto meal. A fragrant, flavor-packed sauce featuring basil, pesto perks up fresh grilled fish to create a truly appetizing entrée. Enjoy!

Description
Fresh trout — with its mild, delicate, and sweet taste — is perfect for grilling, broiling, or roasting whole. Common small varieties include brook, golden, and rainbow. Use a fish-shaped grill basket for easy turning.

Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
4 whole trout (about 12 ounces each), cleaned and boned
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper
3 lemons
2 tablespoons store-bought pesto

Instructions
Lightly coat the outside of each trout with oil. Sprinkle evenly inside and out with salt, and season lightly with pepper. Slice 2 of the lemons into 8 slices each. Place 4 slices, slightly overlapping, inside the cavity of each fish. Cut remaining lemon into wedges.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until lightly browned on the outside and opaque and tender inside, about 5 minutes per side. Remove from the grill and take off the heads and tails, if desired. Remove and discard lemon slices.

Place fish on 4 serving plates, gently open each, flesh side up, and spread 1 1/2 teaspoons pesto on the inside of each fish. Serve warm with lemon wedges.

Nutritional information:
280 calories
13 g fat (2.5 g sat)
1 g carbohydrate
36 g protein
0 g fiber
260 mg sodium

Source: SouthBeachDiet.com

Written by Glenny's · Filed Under Recipe of the Week, What's New | 1 Comment