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Staying Slim and Enjoying Ice Cream?

Carrie asks:
It’s summer time and I find it hard to forgo the occasional ice cream treat. Any tips on how to stay slim and still treat myself to ice cream?

Beef and Mushroom Kebabs

The flavorful blend of black pepper, oregano, and thyme is the perfect way to spice up your kebabs!

PREP: 25 minutes MARINATE: 30 minutes to 1 hour GRILL: 8 minutes MAKES: 6 servings

1/3 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 medium shallot, thinly sliced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 cloves garlic, minced (1 teaspoon minced)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds beef tenderloin or boneless sirloin, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
8 ounces fresh mushrooms
12 cherry tomatoes

1. For marinade, in a medium bowl combine vinegar, oil, water, shallot, oregano, thyme, garlic, the 3/4 teaspoon kosher salt, and the 1/2 teaspoon pepper.

2. Season meat with additional kosher salt and pepper. Place meat in a self-sealing plastic bag set in a shallow dish. Pour half of the marinade over meat. (Reserve remaining marinade for vegetables.) Seal bag; turn to coat meat. Marinate meat in refrigerator for 30 minutes to 1 hour, turning bag occasionally.

3. Place mushrooms and cherry tomatoes in another self-sealing plastic bag set in a shallow dish. Pour remaining marinade over vegetables. Seal bag; turn to coat vegetables. Marinate at room temperature for 20 minutes.

4. Drain meat and vegetables, discarding marinade. On 12 10-inch skewers,* alternately thread beef, mushrooms, and tomatoes, leaving a quarter-inch space between pieces.

5. For a charcoal grill, place kebabs on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning kebabs once halfway through grilling. Allow 8 to 12 minutes for medium-rare doneness (145°F), or 12 to 15 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place kebabs on grill rack over heat. Cover and grill as above.)

Nutrition Facts per serving: 220 cal., 11 g total fat (4 g sat. fat), 70 mg chol., 177 mg sodium, 4 g carbo., 1 g fiber, 25 g pro.

*Note: If using wooden skewers, soak them in water for at least 1 hour before use. Broiler method: Place kebabs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat until desired doneness. Allow 8 to 12 minutes for medium-rare doneness (145°F), or 12 to 15 minutes for medium doneness (160°F), turning once halfway through broiling.

Source: SonomaDiet.com

Diet Advice: Choose Better Parents

“Eat Less, Exercise More, and Invent a Time Machine so you can go back and choose parents with better genetics.”

Overcome Your Fear of Public Speaking

“I’d like to welcome today’s speaker, the author of How to Overcome Your Fear of Public Speaking. Unfortunately, he can’t be here with us today since he’s still afraid of driving and flying.”

A Refreshing Avocado Salad

Enjoy the creamy smoothness of heart-healthy avocado in this salad. Paired with savory crabmeat and vibrant seasonings, this delicious salad brings the irresistible flavors of summer to the table.

Crab and Avocado Salad

Description
This delectable multi-use recipe makes a great entrée salad or an appetizer in half-sized portions. It can be an hors d’oeuvre on whole-grain crackers or a sandwich or wrap filling. Serve it as is or with a simple mixed-green salad.

Serves 4 (scant 1-cup)

Prep time: 10 minutes

Ingredients
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon chopped roasted red pepper (from a jar)
1 tablespoon fresh lime juice
1/8 teaspoon cayenne pepper
1 pound lump crabmeat
Salt and freshly ground black pepper
1 large ripe avocado, pitted, peeled, and cut into 1/4″ cubes

Instructions
Combine cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season with salt and pepper. Gently fold in avocado and serve.

Nutritional information:
230 calories
14 g fat (2 g sat)
4 g carbohydrate
22 g protein
3 g dietary fiber
670 mg sodium

Source: SouthBeachDiet.com

An Alternative to Coffee?

“Wind may be the energy of the future, but it’s a poor substitute for coffee.”

Cutting Down the Calories from Salad Dressings?

Dear Glenny’s,

I love eating out and I try to eat healthy. But, how can I cut back on the high calorie sauces and salad dressings they serve at restaurants? What can I do so that I don’t consume the extra calories from that stuff?

Thanks.

Samantha

Healthy Butter Substitutes

Hey Glenny’s Fans,

If you’re like me, I’m sure you love butter. But, there’s no denying that regular butter is loaded with fat and calories. So do any of you have healthy butter substitutes to recommend?

Thanks.

Betsy

Coconut Chicken

Chicken tends to be a dinnertime staple. Next time chicken is on the menu, why not try this flavorful, satisfying meal instead of your usual fare?

Serves 2

Description
If Bali is the ultimate island, then this dinner is the ultimate Bali taste. Chicken braised in coconut milk (Opor Ayam) is a true classic of Indonesian fare. We did change the chicken to white meat instead of the traditional drumstick or wing. New traditions can sometimes be better than old ones.

Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound chicken breast tenders
1/2 tablespoon chicken broth
1/2 medium onion, chopped
1 clove garlic, minced
3/8 teaspoon dried cilantro
1/2 teaspoon grated fresh ginger
1/2 teaspoon finely grated lemon peel
1/16 teaspoon ground cumin
1/2 pinch of ground turmeric
1/2 cup light coconut milk (no sugar added)
1 tablespoon macadamia nuts, finely ground
1/2 teaspoon sugar substitute
1/8 teaspoon ground red pepper
1/2 tablespoon tamarind paste (available in Indian and specialty food markets)
1 teaspoon water
Chopped scallion, for garnish

Instructions
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 cup.

Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion.

Recipe from The South Beach Diet Cookbook.

Nutritional Information:
360 calories
25 g total fat (14 g sat)
66 mg cholesterol
10 g carbohydrate
28 g protein
3 g fiber
60 mg sodium

Abs from Schwarzenegger?

“My abs look great, they’re shaped like Schwarzeneggers biceps!”

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