25
Apr
17

SKILLET CAULIFLOWER “ARROZ” CON POLLO

chicken Skillet-Cauliflower-“Arroz”-Con-Pollo-1-6

We love this low-carb version of “Arroz” Con Pollo because it swaps rice for cauliflower rice and veggies making it healthier and 85% less calories than rice! Plus with 2 drumsticks high protein! Enjoy in confidence!

GATHER:

4 skinless, drumsticks on the bone
1/2 teaspoon kosher salt
1/3 cup chopped onion
1/3 cup chopped red bell pepper
2 cloves garlic, minced
2 tbsp cilantro, chopped
1 tbsp olive oil
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon Sazon seasoning (store bought or homemade)
12 oz bag Green Giant Riced Cauliflower Medley (use Green Giant Riced Cauliflower for Whole30/Paleo)
2 tablespoons pitted green olives, 1 tablespoon brine

MAKE:

*Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.
*Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.

*Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet. Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through. Remove chicken to a plate.

*Add the Green Giant Riced Veggies, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives with a little of the brine (liquid) from the olive jar, cover and simmer until heated through, about 6 minutes.

EAT:

Yield: 2 Servings, Serving Size: 2 drumsticks, 1 cup veggies
Calories: 325
Protein: 26g
Carbohydrates: 10g
Total Fat: 10g

Skinnytaste.com


18
Apr
17

TURMERIC ROASTED CAULIFLOWER SOUP

cauliflower-soup-1

If you haven’t jumped on the turmeric bandwagon yet, we love this one! Tumeric is known for its amazing nutritional and anti-inflammatory properties plus it tastes delicious and when you combine it with cauliflower and the other disease-fighting spices. Enjoy this warming bowl of delicious nutrition in confidence and say, ah yes to your bariatric lifestyle!

GATHER:

6 heaping cups cauliflower florets (from 1-1/2 pound cauliflower) cut into 1-inch florets
3 garlic cloves
2 tbsp olive oil, plus 1 teaspoon
1 teaspoon turmeric
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes, optional
1/2 tsp kosher salt, to taste
1 medium chopped onion
3 cups vegetable broth
1/4 cup full fat canned coconut milk, shaken well
2 tablespoons chopped cilantro

MAKE:

*Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
*Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
*In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
*Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
*Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
*Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired.
Makes 4 1/2 cups.

EAT:

Yield: 4 servings, Serving Size: 1 1/8 cup
Calories: 159
Protein: 4g
Carbohydrates: 14g
Total Fat: 10.5g

Skinnytaste.com


28
Mar
17

MINI BELL PEPPER LOADED TURKEY “NACHOS”

Bell-Pepper-Loaded-Turkey-“Nachos-1-4

We love these low-carb nachos because they are delicious, crunchy and loaded with low fat high protein turkey taco meat and all your favorite nacho toppings! Enjoy in confidence!

GATHER:

Olive oil spray
1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
1 cup sharp shredded Cheddar cheese
2 tbsp light sour cream, thinned with 1 tbsp water
2 tbsp sliced black olives
1 jalapeno, sliced thin (optional)
Chopped cilantro, for garnish

MAKE:

*Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
*Spray oil in a medium nonstick skillet over medium heat.
*Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
*Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
*Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
*Bake 8 to 10 minutes, until cheese is melted.
*Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

EAT:

Yield: 6 servings, Serving Size: 7 nachos
Calories: 187
Protein: 18g
Carbohydrates: 6.5g
Total Fat: 11g

Skinnytaste.com


21
Mar
17

CRAB CAKES BENEDICT WITH AVOCADO RELISH

benedict crab-cakes

Traditional Eggs Benedict are so high calorie with all the Hollandaise sauce, fatty meats and bread but we love this recipe because it is so delicious and satisfying and much healthier for your bariatric lifestyle! Enjoy in confidence!

GATHER:

FOR THE CRAB CAKES: (BEST IF MADE 1 HOUR AHEAD)
1 pound jumbo lump crabmeat, picked over
2 tablespoons plain nonfat Greek yogurt
1/2 cup panko breadcrumbs (or gluten-free panko)
2 large eggs, beaten
1 teaspoon freshly squeezed lime juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh chives
1/4 teaspoon ground cumin
2-3 dashes tabasco sauce

AVOCADO RELISH:
8 oz (2 small) ripe Hass avocados; diced
1/4 cup finely chopped red onion
1 small tomato, seeded and diced small
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt & freshly ground black pepper

POACHED EGGS:
6 large eggs
2 teaspoons white or cider vinegar
1 teaspoon kosher salt
Chopped cilantro, for garnish

GATHER:

FOR THE CRAB CAKES:
*Place crab meat in medium mixing bowl.
*In small mixing bowl, whisk together remaining ingredients
*Add yogurt mixture to crab meat and gently combine, do not over mix.
*Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.

FOR THE AVOCADO RELISH:
*Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.

FOR THE POACHED EGGS:
*Crack eggs into individual small cups or ramekins. Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer. Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
*Carefully drop eggs one at a time into the center of the pot.
*Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

TO ASSEMBLE:
*Spray oil in a large cast iron pan over medium-high heat.
*Cook crab cakes for 4 to 5 minutes on each side until heated through and lightly browned. Place one cake on each of 6 plates.
*Gently stir Avocado Relish and place heaping pile on each crab cake.
*Top with a poached egg and garnish with cilantro.

EAT:

Total: 6 Servings, Serving Size: 1 cake with egg
Amount Per Serving:
Calories: 149
Protein: 24g
Carbohydrates: 10g
Total Fat: 13g

Adapted by Diane Henderiks, RD
Skinnytaste.com


14
Mar
17

UN-STUFFED CABBAGE BOWLS (INSTANT POT OR STOVE TOP)

soup Cabbage-Beef-Tomato-Soup

We love this easy and deliciously satisfying stew for the winter weather because it is chock full of seasoned and nutrient rich vegetables and lean protein! Perfect for your bariatric or low carb, low fat lifestyle. Enjoy in confidence!

GATHER:

Cooking spray
1 lb 93% lean ground beef
1 1/4 teaspoon kosher salt
1 cup chopped onion
1 clove garlic, minced
1 tablespoon dried marjoram
Black pepper, to taste
8 ounce can tomato sauce
1/2 teaspoon Hungarian paprika
1 cup less sodium beef broth
2 tablespoons raisins
1 cup cooked brown rice
1 medium head cabbage, cored and chopped (9 cups)

MAKE:

INSTANT POT:
1. Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
2. Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.

STOVE TOP DIRECTIONS:
1. Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
2. Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

EAT:

Yield: 4 Servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Calories: 338
Protein: 30.5 grams
Carbohydrates: 36 grams
Total Fat: 8 grams

Skinnytaste.com


7
Mar
17

4-INGREDIENT FLOURLESS BANANA-NUT PANCAKES

Pancakes Banana-Nut

We love these EASY, good-for-you pancakes, made with only FOUR ingredients because everyone craves pancakes sometimes and these are delicious! Enjoy in confidence for your bariatric lifestyle!

GATHER:

1 medium ripe banana (the riper the better!)
2 tablespoons quick oats*
1 large egg, beaten
2 tablespoons chopped pecans

MAKE:

1. Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
2. Heat a large nonstick skillet over medium-low heat, pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden.
3. Top with 1 teaspoon of your favorite syrup or honey if desired.
*check labels for gluten-free

EAT:

Serving Size: The whole batch
Amount Per Serving:
Calories: 318
Protein: 10g
Carbohydrates: 36g
Total Fat: 16.5g

Skinnytaste.com


28
Feb
17

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

cauliflower-soup-1

We love this creamy, dairy-free savory soup because the roasted vegetables add so much flavor and depth and when you top with more roasted vegetables for added crunch it’s both filling yet light. Enjoy in confidence!

GATHER:

Canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts, halved
2 tbsp olive oil
1 teaspoon butter (or more oil for DF, W30, V)
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
Black pepper, to taste

MAKE:

*Preheat oven to 450F.
*Line a large large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
*Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the broth and simmer 5 minutes.
*Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
*Transfer the rest to the pot and simmer 2 minutes.
*Transfer in two batches to the blender and blend until smooth.
Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

EAT:

Yield: 4 Servings, Serving Size: 1 cup + topping
Amount Per Serving:
Calories: 173
Protein: 6.5 grams
Carbohydrates: 22 grams
Total Fat: 8 grams

Skinnytaste 


21
Feb
17

CHUNKY BEEF, CABBAGE AND TOMATO SOUP (INSTANT POT OR STOVE TOP)

soup Cabbage-Beef-Tomato-Soup

We love this delicious winter soup because it is both warming and satisfying and it is perfect for your healthy bariatric lifestyle! Make it for the week and enjoy in confidence!

GATHER:
1 lb 90% lean ground beef
1-1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can diced or crushed tomatoes
5 cups chopped green cabbage
4 cups beef stock (canned* or homemade)
2 bay leaves

MAKE:
*Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
*When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.
Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.

To cook on the stove top:
Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.
*check labels for gluten-free or Whole30 compliant.

EAT:

Total 7 servings, Serving Size: 1 1/2 cups
Calories: 181
Protein: 15.5 grams
Carbohydrates: 14 grams
Total Fat: 6 grams

Skinnytaste.com


14
Feb
17

Skinny Strawberries Romanoff

strawberries-romanoff

Valentine’s Day is a perfect excuse to eat strawberries out of a champagne glass! We love this bariatric friendly dessert because the combination of light sour cream and the sweetness of brown sugar drizzled over berries makes a guilt-free, yet decadent dessert choice. Savor in confidence!
GATHER:

16 oz strawberries, washed and cut
4 oz low fat sour cream
2 tbsp brown sugar

MAKE:

*Combine sour cream and brown sugar. Place about five strawberries in each glass and drizzle each with 2 tablespoons of cream sauce.

EAT:

Servings: 5, Size: about 5 strawberries + 2 tbsp cream
Calories: 77.2
Protein: 2.1 grams
Carb: 12.8 grams
Fat: 2.4 grams

Skinnytaste.com


7
Feb
17

ROASTED CAULIFLOWER “RICE” WITH GARLIC AND LEMON

Caulilflower-rice-with-garlic-and-lemon-1

We love anything cauliflower but this recipe is a new level yum! When you roast the riced cauliflower it is so easy and so tasty everyone will love it. Just think of everything you can put this with. Enjoy in confidence!

GATHER:
16 oz riced cauliflower
1 tablespoon olive oil
3 cloves garlic, chopped
1/2 teaspoon kosher salt
2 teaspoons fresh chopped parsley
1 teaspoon fresh lemon juice

MAKE:
*To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
*Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden.
*Remove from oven, top with fresh lemon juice and parsley. Makes 1 1/2 cups.
If you want to double the recipe, use two sheet pans.

EAT:

Yield: 2 servings, Serving Size: 3/4 cup
Calories: 124
Protein: 5 grams
Carbohydrates: 13.5 grams
Fat: 7grams

Skinnytaste.com