Hot 'n' Spicy Thai Peanut Stir-Fry

This recipe is so good, the only complaint you'll receive is if you don't have extras for a round of seconds.  It hits the spot for a winter dinner, making you sweat from the chili's heat. It's so savory and satisfying, you'll be licking the plate for every last drop. Don't believe me? Try it for yourself!

On the Menu 
Hot 'n' Spicy Thai Peanut Stir-Fry 

Serving Size: apx. 1 1/2 cups or 1/2 the recipe      Serves: 2
Prep Time: 12 minutes       Cook Time: 15-20 minutes 


Ingredients:
1 14 oz Bag of Frozen Peppers (or you can slice a fresh green, red and yellow pepper)
1 medium-sized Onion, chopped into big pieces (see picture for reference)
1 14 oz Package of Extra Firm Tofu
1 Tbsp. of Reduced-Fat Creamy Peanut Butter
4 Tbsp. Sesame Teriyaki Sauce
2 tsp. Light Soy Sauce
2 tsp. Chopped Red Chili Peppers- can also use the frozen cubes (1 for mild, but I highly recommend using 2)
3 Cloves of Garlic, smashed and chopped

Directions:
First, put the chopped onions in the wok and let them heat up and soften on medium-high heat for about 3-5 minutes. Then throw in the frozen or fresh peppers. If using frozen, take 1 square of a paper towel, fold it up and try soaking up some of the water at the bottom of the wok. No need to clear all of it.

Lower the flame to medium heat and then add chili paste and garlic cloves. While that is cooking, quickly open your tofu package, drain out the water, cut width-wise (by putting the knife on its side and easily sliding it from right to left). Then make 4-5 slices in the block from the top and 3 across and throw the tofu in the wok. Mix around with a rubber spatula (protects the wok). Let the whole mixture cook by stirring around occasionally.

 When everything looks good and ready, add the peanut butter (takes a couple of seconds to melt a bit) and stir around so its evenly distributed. Now you can add 3 Tbsp. of teriyaki sauce and the soy sauce (if you add them too soon, they will cook through too quickly and force you to use more which means more calories!) At this point, you can turn off the flame and let it sit for a minute or two. Lastly, add the remaining tablespoon of teriyaki sauce and stir (this way the flavor doesn't get lost in the cooking).

Plate with 1/2 cup of brown rice or have it plain and Enjoy!

Nutrition Breakdown
372 calories, 15g fat (healthy from the tofu mainly), 6g fiber, 25.5g protein (right on!)


Note: I would suggest trying this recipe with broccoli as well. I only thought of it afterwards but I'm sure it would be delicious! 

Agave-Glazed Golden Carrots

These Agave- Glazed Golden Carrots were an instant hit with the hubby! This dish has been around in traditional Jewish cooking for years (typically made with honey, margarine and raisins- don't worry, you won't miss them) and is commonly referred to as "Tzimmes." This dish is the perfect last-minute put-together that will not only look great on your table, but it also tastes amazing and is good for you. While this recipe is high in natural sugars, agave provides a sweetener that has a low-glycemic index so you don't get an unhealthy sugar spike that you would if say, you were to use honey. The taste of this dish really brings out the natural flavors of the carrot and is the perfect balance of lightness and sweetness that serves a big punch of vitamin A!

On the Menu
Agave- Glazed Golden Carrots 
Serves: 8  Serving Size: 2/3 cup  Prep Time: 10 minutes  Cook Time: 30 minutes 


Ingredients: 
2 pounds of Carrots, peeled and sliced into 1/4" rounds (apx. 10 large carrots or 13 medium carrots or 6 cups of chopped carrots...could also use bags of peeled baby carrots to save a few minutes)
1/2 cup Light Agave Nectar
1 Tbls. Lemon Juice (to perserve beautiful color)
1 tsp. Cinnamon
1 tsp. All Spice 
Pinch of Salt 
Water to cover 

Directions:
Add all the ingredients to a large sauce pan and pour in water to cover the ingredients. Cover the pot and cook on medium-high heat until it is boiling, then reduce to medium heat and continue to cook for 15-20 minutes until the carrots are soft. Then, remove cover and cook on medium-high heat. Boil until the liquid is cooked down and glazing the carrots. 

Note: This photo shows only half of the recipe cooking in the saucepan. If serving 4 people, you can easily halve the recipe.
TADA!!

Nutrition Breakdown:
Per 2/3 a cup: 100 calories, 0 Fat, 2.75g Fiber, 1g Protein


Cost: $$
Agave is a bit more expensive than conventional honey, but it is worth it. The taste is so much lighter and more natural tasting than corn syrup, honey, liquid sugar or any other option you might come across. 

Warm Apple Crispy Goodness..a' la Mode

Ever wonder what that side dish is that your missing but you can't quite figure out what it is? Or, do you ever get sick of serving boring cake, cookies and a platter of fruit like everyone else for dessert? Well, you've come to the right place. Today's recipe is just the thing to add to your table for a side dish to a meal or as a dessert with option to add frozen yogurt or soy vanilla ice cream for the most sensational party for your taste buds!

On the Menu
Warm Apple Crispy Goodness 

Serves: 10    Prep Time: 20 minutes    Cook Time: 40 minutes 
Ingredients:
5 medium-sized Green Apples 
1 14 oz can of Whole Berry Cranberry Sauce (you can definitely make your own version w/ less sugar but this is just so much more convenient unfortunately) 
1 1/4 cups of Old Fashion Whole Oats (not instant) 
4 Tbls. Smart Balance Light Original Buttery Spread (non-dairy/parve)  
1 capful (apx. 1 tsp.) of Vanilla Extract
1/4 cup Light Brown Sugar 


Directions:
Preheat the oven to 375 degrees F. Now, peel all the apples with a peeler and slice the apples into 1/2 inch thick slices, lengthwise. Then add them to a loaf pan or cooking dish. No need to grease the pan or anything like that. 

Next, open up the cranberry sauce and disperse it evenly over the apples. Yes, it's that simple. 

Next, to a separate mixing bowl add butter, oats, vanilla extract and brown sugar. Take off any rings or bracelets (ickiness lives behind these things) and wash your hands thoroughly with soap and warm water. Once your super clean hands are dried with a clean paper towel, use your hands to crumble and mix the whole mixture together. Now evenly disperse on top of the apple/cranberry stack. 

Lastly, stick the crispy apple goodness in the oven, uncovered, for 40 or so minutes. You want to open the oven at the 35 minute mark and see the apples bubbling on the sides. It sounds like a lot of time with a lot of heat but seriously, the longer the better. Once you stick that serving spoon in the dish, the apples are going to be oozing with goodness!


Nutrition Facts: (per serving size: 1/10th of recipe)
192 calories, 2.75 g fat, 3.5 g fiber, 1.25 g protein 
Under 3g of fat for the most amazing dessert or side dish + super antioxidants from the whole cranberries, apples and whole oats! I'm Feelin' Good!!


Note: As a special treat, when serving as a dessert, feel free to top with a low fat soy or fat free frozen vanilla yogurt. Your mouth will swoon! If you choose to do this though, just make sure to take into account the extra calories.


Cost: $$
Once you buy the ingredients, you will have them forever! Next time you want to make it (probably the next day), all you have to do really is pick up another bag of apples and a can of cranberry sauce (or stock up when there's a sale!)


Enjoy!!

Edama-ME-licious Salad

This recipe is adapted from my sister's recipe that calls for chopped corn, yet, I've taken out the corn because it's just so not worth the carbs in my opinion. This salad is so light and fresh tasting, you can serve it as an appetizer, a salad, or (in my case for tonight) as the main meal! Everyone loves this salad from kids, to guys to adults. Pick up the few ingredients needed for this recipe next time you're in the grocery store, I promise you wont regret it.

On the Menu 
Edama-ME-licious Salad 

Serving Size: 2/3 cup Serves: 6 for a side dish
Prep Time: 8 minutes 


Ingredients:
Bagged, Shelled Edamame (found in the frozen section)
1 large Red Pepper, chopped
1 medium Orange or Yellow Pepper, chopped
1/4 Red Onion, chopped
1/3 cup White Vinegar 
2 Tbls. Olive Oil
Salt and Pepper to taste

Directions:
Mix all ingredients together in a bowl and serve. Best if chilled for 30 minutes in the refrigerator prior to serving. 


Nutrition Count:
Per serving: 158 calories, 7.4 g fat (good fat!), 5.2 g fiber, 8.75 g protein 
Cost: $$$ 
very few ingredients which makes it very affordable and easy to make.

My Morning Elixer: Strawberry Addiction Smoothie

My husband Noah and I can't live without our morning elixer.. A Smoothie! For this morning, I chose to make my Strawberry Addiction smoothie. It tastes so fresh, bright, light, yet incredibly satisfying and fulfilling, and naturally delicious! One HUGE smoothie has only 160 calories, 2g fat, 18g protein, and 5 g fiber! It's literally the perfect way to start your day! And on top of that, they have over 30% your daily value (dv) of calcium, 40% you dv of vitamin D, 120% you dv of vitamin C (great for fighting those winter colds!) and more! Seriously, stock up on these 3 simple ingredients needed for this recipe and get your mornings going right!

On the Menu
Strawberry Addiction Smoothie

Ingredients
2 Heaping Tablespoons of Herbalife Formula 1 Nutritional Shake Mix, Vanilla (link to buy below)*
5 Frozen Strawberries
3 oz. nearly Fat Free, High Protein Yogurt (I use Ralph's CARBmaster yogurts: 1 6 oz. container has 60 calories, 1g fat, and 8g protein)
6 oz. Cold Water
3 Ice Cubes


Directions
To a blender, first add water followed by Herbalife powder, strawberries and yogurt and blend until smooth. Then lift the blender's lid and add the ice cubes. Now, re-blend! Pour into a nice tall glass and enjoy! There might be some leftover as an added bonus!

*You can buy the Herbalife powder by clicking here

Peanut BETTER, Gingersnap Cookies!

K, take a breath, spend a moment and reread the title. Yes, these cookies have peanut butter in them, but they are SOOO much better than your average peanut butter cookies that you see in stores, bakeries and people's homes, that you must differentiate the two for a minute. I promise you, you and your guests will be salivating over how good these cookies are. They are so flavorful and satisfying that you will be incredibly satiated by just one cookie, or two or three!
Disclaimer: If these are not your new favorite cookies, I'll give you a full money back guarantee! (hehe)

On the Menu 
Peanut BETTER Gingersnap Cookies
Serves: 12   Prep Time: 35 minutes  Cook Time: 9 minutes 
Ingredients:
3/4 cup All Purpose Flour
1/3 cup Whole Wheat Flour
1 tsp. Baking Soda 
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. All Spice
Pinch of Salt
2 Tbsp Non Calorie Sweetener like Splenda
1 cup of Light Brown Sugar
1/3 cup Reduced Fat Peanut Butter
3 Tbsp. Smart Balance Light Butter 
2 Tbsp Agave Nectar or Low Calorie Pancake Syrup
2 Tbsp Egg Whites
1 tsp. Vanilla 


Directions:
1. Preheat oven to 350 F. Spray a large cookie sheet with cooking spray and set aside. 
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. 
3. Combine no-calorie sweetener and remaining 1 tsp cinnamon in a small bowl. Set aside. 
4. In another medium bowl, beat together brown sugar, peanut butter and butter - I use my hand and get really sticky. Its so hard not to lick my fingers clean! Now add Syrup/Agave, egg whites and vanilla. Beat again until smooth. 
5. Using a wooden spoon, stir flour mixture into peanut butter mixture. It is going to be a stiff, yet gooey dough. Using your hands, shape dough into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on a cookie sheet at least 2 inches apart (they spread a lot when baking!)
6. Bake cookies for 9 minutes. They may appear undercooked but thats okay. They need to sit out and cool a bit to harden. Use a spatula to life the cookies from the pan- if you use your fingers, they might break. Enjoy!!!


Nutrition Breakdown:
Per One Cookie = 102 Calories, 3.4 g Fat, (1.6 g Saturated Fat), 2 g Protein, 0.8 g Fiber
Vs. a Standard Peanut Butter Cookie for 130 calories and 7 g of fat! I'd say, NOT BAD!!

Easy, Shmeasy Cholent (Yiddish Stew)

Hey there old friends, foodies, health- aficiandos and people questioning that good food can be healthy too!

My friend Abby asked for a Cholent recipe that could be healthy, easy to make and delicious, so naturally, she approached me with the challenge. Below find the recipe to this rockin' cholent.

On the Menu:

Easy, Shmeasy Cholent!! 

Serves: 12   Prep Time: 10 minutes   Cook Time: 20 hours!! 

Ingredients:

1 28oz. can of Bush's Best Vegetarian Baked Beans (Fat Free)

1 20oz. can of Cedar 6-Bean Blend 
Note: I just use the canned stuff because I don't want to waste my time soaking beans, but it's up to you

8oz. Bagged Dried Pearled Barley

1 lb. Chuck Meat (looks lean!)

1/2 cup of Ketchup

1/2 cup of BBQ sauce

2 cups of yellow onions, pealed and cut into 1" pieces

2 cups of sweet potatoes, pealed and cut into 1" pieces

Generous with Spices: Garlic Powder, Paprika, Black Pepper, Salt, Onion Powder and everything else you want (think hot sauce if you dare)

Splash of beer to help soften the meat (optional)

Directions:

In a crock pot, layer: 1. Dried Barley 2. Onions 3. Sweet Potatoes 4. All Beans 5. Meat 6. All Spices 7. Beer, BBQ Sauce and Ketchup

Then, add water so that it covers up to the top of all the layers.

Turn the crock pot on high for 2 hours, then drop to low for 20+ hours

Stir occasionally and add water as it evaporates 

Nutrition Breakdown:

1 serving (1 cup) = 250 calories, 1.5 g fat, 15.5 g Protein 7g Fiber!

Leftover Tip: use throughout the week:

1. On top of a Tumaros Gourmet Tortilla (Multi Grain, Low In Carbs) with salsa and 2 Tbls. Guacomole , shredded lettuce and diced onions and cilantro 

2. With Brown Rice and steamed zuccini for a well rounded Monday night dinner

3. As a dip for Baked Pita Chips (simply made by cutting up pitas and baking with cooking spray and seasonings)

After picture to come...