Monday Motivational Meal - Watermelon Gazpacho

 Looking for a quick and simple no cook meal? Try this fresh and satisfying twist on a summer favorite from @MyPlate...watermelon gazpacho...and to make it the perfect meal...make sure to serve it up in a beautiful Livliga Healthy Lifestyle soup bowl!

Get the recipe here.

 

Download Our Free SOUPS eCookbook
and Enjoy Healthy Recipes All Year Long!

0

Monday Motivational Meal - Moroccan Spiced Oranges

 

 

 

 

It is always nice to have a variety of tried and true side dishes that you can add to a menu to complete a meal. I look for flavor, color and ease of preparation when I add favorites to my list of side dishes. This Moroccan Spiced Oranges recipe from @cookinglight is a light and flavorful choice...especially when you serve it up in Livliga for right-sized joyful eating! 

Get the recipe here.

Download Our Free eBook:
The Science & Psychology Behind the Plate

0

Monday Motivational Meal - Deviled Eggs

 

Deviled eggs are one of this family’s favorites. They are great as a side dish/appetizer for brunches, picnics, cookouts and backyard barbecues. They are great to bring along to a potluck. Summertime seems to call for a batch of homemade deviled eggs. Try our recipe and remember to serve them up on Livliga's right-sized healthy lifestyle side plates!

Get the recipe here.

 

Jumpstart Your Livliga^® Lifestyle
with our Get Started Guide!

0

Spicy Green Apple Chutney

 A Great Summer Canning Recipe

 

Chutney is a great condiment to add zest and dimension to any meal. There are many varieties. The best is to make your own with fresh fruits from your local market or your own fruit trees. They tend to use less sugar than jams or jellies and are an additional way to make the most of seasonal foods to enjoy through out the year.

 

We have this young apple tree that has produced an abundance of apples. In fact, there were so many apples that we were advised to reduce their numbers by half! Of course, the Midwesterner in me could not just throw away the little green apples…I had to come up with something fun to do with them. So here is the result…Spicy Green Apple Chutney! Seems this is a very British thing to do…all recipes were from uk sites. The one I liked best and used as a basis for the recipe below was from Ball. It is actually yummy and will be great with meats.

Our little green apples required a lot of cutting and coring…we did not bother to peel them…which makes the chutney even higher in fiber and antioxidants.

 

Spicy Green Apple Chutney

Ingredients

• 6 granny smith apples (about 8 cups), cored and quartered
• 2 cups apple cider vinegar
• 1 ½ cups sugar
• ¾ cup firmly packed light brown sugar
• 2 ½ tsp mustard seeds
• 1 ½ tsp dried crushed red pepper
• 1 ½ tsp grated fresh ginger
• ½ tsp ground cinnamon
• ½  tsp ground black pepper
• 1 ½ tsp  butter or olive oil
• 2 cups thinly sliced shallots
• 2 ½ ounces water
• 1 ½ cups thinly sliced dried apricots

Directions

1. Cut each apple quarter vertically into 3 chunks. Place apple, vinegar and next 7 ingredients in a stainless steel or enameled Dutch oven. Cook, stirring often, over medium-low heat 30 minutes or until apples are tender.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots and water; cook, stirring often, 15 to 20 minutes or until shallots are caramel colored.
3. Add shallots and apricots to apple mixture. Cook, stirring often, 15 to 20 minutes or until thickened.
4. Ladle hot apple mixture into hot jars, leaving a little headspace. Wipe jar rim with a clean cloth. Centre lid on jar. Apply band, and adjust to fingertip-tight.

Makes about 8 - 8 ounce jars of chutney.

0

Classic Deviled Eggs - A Summertime Favorite

 

To make my Deviled Eggs extra fancy I top them with 2 tiny shrimp you can find in cans at the grocery store and then sprinkle with paprika

Deviled eggs are one of this family’s favorites. They are great as a side dish/appetizer for brunches, picnics, cookouts and backyard barbecues. They are great to bring along to a potluck. Summertime seems to call for a batch of homemade deviled eggs.

Deviled eggs are amazingly easy to make and only require a few ingredients. A little mustard and vinegar make this version sing with taste. And smoked paprika provides the ultimate umami experience. Check out the tip on how to cook easy-peel hardboiled eggs to make the process stress-free.

Ingredients

• 6 large eggs

• 1/4 cup light mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon apple cider vinegar 
• 3/8 teaspoon kosher salt

• 1/8 teaspoon black pepper
• 1/8 teaspoon smoked paprika

Directions

1. Fill a medium saucepan with enough water to cover your eggs. Add eggs, cover, and cook until hard-cooked, about 12 minutes. Transfer eggs to an ice bath and let sit until chilled, about 6 minutes. Peel. Discard shells.

2. Halve eggs. Scoop yolks into a medium bowl. Add mayo, mustard, vinegar, salt, and pepper; mix until smooth. Scoop mixture into a zip-top bag and cut off corner. Pipe yolk mixture evenly between whites. Sprinkle evenly with paprika. Serve immediately. 

Recipe Tip:

To make easy-peel hardboiled eggs follow these tips. First put the carton of eggs upside down on your counter. Leave the eggs upside down while you bring the water to a boil. Turn the eggs upright and then place them one-by-one in the boiling water. Cook them for 12 minutes. Place in an ice bath or run cold water over the eggs until they are cool enough to hold. Peel with ease.

Nutritional Information

Serves: 6. Serving size: 2 halves. Calories per serving: 139; Fat 12g; Protein 6g; Carbohydrate 0g; Fiber 0g; Sugars 0g; Sodium 271mg.


 

Download Our Free eBook:
Healthy Lifestyle & Weight Loss

0

Cauliflower Hummus — Perfect Summertime Snack and Appetizer

 Cauliflower is Great for Almost Anything 

Including Hummus

Cauliflower seems to be part of every recipe these days! It is indeed a versatile vegetable that is great for making mashed potatoes, pizza crust, and, yes, even hummus! This recipe came originally from EatingWell and is easy to make. Roast the cauliflower ahead of time and make the hummus when you are ready. You can't beat this low carb tasty treat.

Ingredients

• 6 cups cauliflower florets (about 1 pound)
• 1 tablespoon extra-virgin olive oil, plus more for garnish
• 1 large garlic clove, roughly chopped
• ¼ cup tahini
• Zest of 1 lemon
• 2 tablespoons lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper
• 2 tablespoons water
• Chopped red bell pepper or parsley for garnish

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Toss cauliflower with oil in a large bowl. Spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.

2. Add the cauliflower, garlic, tahini, lemon zest, lemon juice, salt, cumin, crushed red pepper and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.

3. Transfer to a bowl. Drizzle with additional olive oil and sprinkle with chopped pepper or parsley, if desired.




Extra Tips

• Equipment Needed: Parchment paper or silicone baking mat
• To make ahead: Roast cauliflower and refrigerate in an airtight container for up to 2 days.

Nutrition Facts

Serving Size: about 1/2 cup. Servings: 4. Calories Per Serving:152 calories; fat 12g; sodium 280mg; carbohydrates 10g; dietary fiber 3g; protein 5g; sugars 3g.

 

Download Our Free eBook:
Manage Your Diabetes Through Portion Control

0

Celebratory Watermelon Margarita

 

There are many reasons to celebrate life and special events. The key is to have a fun, healthy drink you enjoy that can add to your sense of celebration without costing you a week’s worth of calories. Also, in this day and age, you want a drink to serve that can be offered with or without alcohol…as we have done below. During the summer months a favorite of ours is to create mixed drinks with fresh fruit. The fresh fruit punches up the flavor and keeps the calories and carbs down since very little or no added sugar is necessary. Here we offer a Watermelon Margarita, originally from a @CookingLight recipe, that has both an alcoholic and non-alcoholic version.

Celebratory Watermelon Margarita

 

Ingredients

• 2 teaspoons sugar (optional: for the rim of the glass)
• 1 lime wedge (optional: for the rim of the glass)
• 3 ½ cups cubed seeded watermelon
• ½ cup tequila or coconut water (*nav)
• 2 tablespoons sugar or honey
• 3 tablespoons fresh lime juice
• 1 tablespoon Triple Sec (orange-flavored liqueur) or fresh orange juice (*nav)
• Lime wedges or watermelon balls (optional)

*non-alcoholic version

Directions

1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside. If you prefer not to use the sugar, then rim the glass with the lime only.

2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.

Tip

If you own Livliga Aveq glassware use our beautiful beverage glass to make the drink even more festive and to make measuring that much easier by using the etched fill lines for your amounts.



Nutrition Facts

Serves 6. Serving size: 4 ounces. Calories: 105 for alcoholic version; fat 0.2g; poly fat 0.1g; protein 0.6g; carbohydrates 14.1g; fiber 0.4g; iron 0.2mg; sodium 1mg; calcium 7mg. 

Jumpstart Your Livliga^® Lifestyle
with our Get Started Guide!

0

Monday Motivational Meal

It's meatless Monday! We are sharing our most recent vegetarian burger recipe this week! We served ours up on a happy-making Halsa dinner plate! Enjoy this perfect summer meal!

Find the recipe here! 

0

Monday Motivational Meal

You will experience childhood nostalgia of summertime family gatherings with this bariatric-friendly recipe! Be sure to incorporate this healthier version of roasted cauliflower "faux potato" salad in your next backyard bbq! It's super tasty served up in the Halsa bowl!

You can find this bariatric-friendly recipe here! 

0

Monday Motivational Meal - Broccoli and Sweet Apple Slaw

You can create so many dishes to include in a Picnic/Tailgate Menu. We want to highlight one of our favorite family summer salads, Broccoli and Sweet Apple Slaw with Dried Tart Cherries. This recipe is super easy to make and easy to measure up in right sized portions with our LivSpoons. We put our salad in the Aveq serving bowl which works perfectly with our Livspoons!

You find the recipe here!

0

3 Dips—Perfect for healthy summertime munching

In the summer we want fresh and easy recipes we can enjoy in our own backyard, or that are ready in our refrigerator for a healthy, satisfying snack. Here are three of my favorite dips that make munching on veggies a delicious treat. They are dips with different flavors to suit your mood…and, of course…all easy to make!

Why these dips? They are easy to make ahead of time and are ready when you need them. Making your own ensures there are no extra ingredients…you control what goes in it and because it is fresh there are no needed additives or preservatives you find in store bought versions.

Dip #1

Wasabi Dipping Sauce

Why this dip? It’s unusual. A dip that is great to serve with blanched green beans for a different take on the predictable crudité. The flavor is spicy but not hot with heat.  It is super easy to make and can be stored in the refrigerator for at least a week. Did I mention it is a snap to make all in one bowl and only has 5 ingredients?!

Dip #2

Carrot Hummus with Turmeric

Why this dip? It is a great way to fit in more veggies! Turmeric is the “hot” new spice that is considered to have a number of health benefits…especially anti-inflammatory. You use a food processor for easy prepping and don’t forget the garnish of fresh mint or other herb from your garden.

Dip #3

Yummy “Cream Cheese” Dip 

Why this dip? It’s luscious and creamy. The yogurt “cream cheese” you make in the first step is a great base for a variety of dips. And for those needing to focus on higher protein foods this dip is loaded with it. It is so satisfying especially because of the high protein content.

What to serve these dips with? Think about fun and different vegetables you find fresh in the summer months. Think about blanching asparagus or green beans (our favorite with the Wasabi dip). Then there are these tasty and crisp veggies like jicama, Hakurei turnips, radishes, cucumber, zucchini or cherry tomatoes and all colors of sweet peppers. Celery makes for a great dipping veggie…keep the leaves on for extra visual flair. If you have a vegetable garden its great to see what you have a ton of and use it for your crudité!

Want some chips? Make homemade tortilla chips with tortillas you buy at the grocery store. Spray them with olive oil spray on both sides and baking them at 350 for about 15 minutes until they brown and become crisp. Voilá! You now have fresh chips to go with your fresh dip and veggies!

Want more dip ideas? Click here!


Enjoy! And Live vibrant!

0

Monday Motivational Meal

This melt-in-your-mouth Mediterranean Sea Bass recipe is perfect for those hot summer days. This colorful and flavorful dish pairs beautifully with our Halsa portion control dinner plate! Enjoy!

Want to try this recipe? You can access it here!

0

Guest Blog: Roasted Cauliflower “Faux Potato” Salad

Almost like Mom used to make . . .

Roasted Cauliflower “Faux Potato” Salad

Some of my best memories growing up in Alabama were of summertime cookouts! I remember heading down to the “valley” to visit our grandparents, aunts, uncles and cousins on the 4th of July and we always had the best celebrations.  There were hotdogs and hamburgers on the grill and my mom always made a big, huge bowl of Southern Potato Salad and of course my grandmother had a big bowl of Ambrosia Salad (a southern fruit salad).

Since my weight-loss surgery in 2004, I had to alter a few of these delicacies that I remember from holiday gatherings so I could still experience the nostalgia from those precious family gatherings and satisfy my palate.

I experimented a lot with cauliflower over the past year making pizza crusts, cauliflower rice and even cauliflower mac and cheese and the texture of the cauliflower really stands up for those dishes so I thought I would try if for potato salad. The eggs and mayo in this dish really take me back to those “good ol days” – I hope you enjoy it too!

Ingredients

• 1 head of cauliflower, trimmed and cut into florets (about 2 pounds)
• 1 tablespoon minced garlic
• ¼ cup olive oil
• 2 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon dried parsley
• 6 hard-boiled eggs, chopped
• ½ cup chopped green onions
• ¼ cup sweet relish or chopped sweet pickles
• ½ cup chopped celery
• 1 tablespoon spicy mustard
• 1 cup mayonnaise (I prefer Duke’s)

For the roasted cauliflower:

Step 1 - Preheat an oven to 450 degrees.
Step 2 – Mix cauliflower florets, minced garlic and parsley in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture and season with the salt and pepper. Toss and spread evenly over a banking pan (line with foil).
Step 3 – Roast in preheated oven for about 15 minutes, turn the cauliflower and continue roasting for about 10 minutes. Cauliflower will be soft and have a little brown on the florets.
Step 4 – Remove from oven and allow to cool.
Step 5 – In a large mixing bowl, toss in chopped eggs, chopped green onions, sweet relish, chopped celery, spicy mustard and mayonnaise.
Step 6 – Once cauliflower has cooled toss with ingredients in mixing bowl and sprinkle with paprika.
This can be eaten warm or cold.

Nutrition Information
Servings: 6. Calories: 321. Fat 26g; Protein 7.2g; Total Carbohydrate 17.3g; Net Carbohydrate 15.6g; Cholesterol 174mg; Fiber 1.7g; Sodium 1041 mg

Guest Blogger Bio

Denise Roden is a successful Roux-en Y Gastric Bypass patient since 2004.  Denise is committed to providing quality education & coaching services to the bariatric community. She is credentialed as a Bariatric Support Group Leader, a Success Habits Trainer, a Back On Track Trainer, and a Bariatric Health Coach. You can find her on Facebook at Bariatric Center for Success or Twitter and Instagram @BariatricDC.

0

Monday Motivational Meal

Who doesn't love a good burger in the summer hot off the grill? What about this Peppered Arugula Turkey Burger? Complete with sweet potato fries and tomato, red onion salad for a delicious summer meal for the whole family. We served ours up on Vivente!

 

You can find this recipe here!

0

Gratin Recipe: Tomato, Squash and Red Pepper Gratin

In the peak of summer, if you go to the Farmer’s Market or have your own vegetable garden, you suddenly find yourself with more squash and tomatoes than you know what to do with! There are simple dishes that help you create tasty and healthy meals that include your bounty of vegetables. Preparing a gratin is one of the simplest ways.

What is a gratin, you might ask? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter or olive oil, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover’s Companion.  Classically gratins are creamy and rich. An easy way to make them healthier is using lowfat milk in lieu of cream. Also, the amount of cheese and oil can be reduced to make the dish delicious yet moderate in calories. This recipe is originally from Cooking Light.

Tomato, Squash and Red Pepper Gratin

Ingredients

• 5 teaspoons olive oil, divided 
• 2 cups chopped red onion 
• 1 1/2 cups chopped red bell pepper 
• 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups) 
• 1 tablespoon minced garlic 
• 1/2 cup cooked quinoa 
• 1/2 cup thinly sliced fresh basil, divided 
• 1 1/2 teaspoons chopped fresh thyme 
• 3/4 teaspoon salt, divided 
• 1/2 teaspoon black pepper 
• 1/2 cup 2% reduced-fat milk 
• 3 ounces aged Gruyère cheese, shredded (about 3/4 cup) 
• 3 large eggs, lightly beaten 
• Cooking spray 
• 1 1/2 ounces French bread baguette, torn 
• 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices 

Directions

1. Preheat oven to 375°.  Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt and black pepper. 
2. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. 
3. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. 
4. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil. 
5. Serve promptly hot or at room temperature. Enjoy!

To Make it a Meal: add a Quick & Easy 5 Fruit Salad for only 81 calories per ½ cup! And a Lemon-Zucchini Muffin or a wedge of French Bread. Viola! Your perfect simple summer meal.

Nutritional Information
Servings: 6. Calories per serving: 235. Fat 12.1g; Protein 12.2g; Carbohydrate 21.2g; Fiber 3.9g; Sodium 443mg.

0

Monday Motivational Meal

Are you looking for an easy and fabulously flavored marinade to try out this summer? We have the perfect Asian Style Marinade for Chicken recipe just for you! This marinade is a huge hit with the family. A definite repeat. Make healthy eating a breeze this summer and serve it on our Halsa portion control dinner plates!

Get this tasty recipe here!

0

Monday Motivational Meal

This plant-forward Tempeh Gyros with Tzatziki Sauce recipe is sure to be a crowd favorite! Try this protein packed recipe on the nature-inspired Vivente pattern!

Find this cooking light recipe here!

0

Monday Motivational Meal

Beat the heat with Summer Savory Spaghetti Squash! This side dish makes any meal more delicious. Try out the Livliga Squash Rub to make it yourself and forget the heavy carbohydrates. Serve up this perfect summer dish on Livliga's Vivente dishware!

Get this recipe here!

0

Monday Motivational Meal

The flavors, textures, and taste of this dish from the  DASH Diet Mediterranean Solutions Cookbook takes you to a wonderful, healthy place. This delicious Pan-Roasted Cod is further inspired by being served up on our artist designed Vivente portion control dinner plate.

Read our review of the cookbook here!

0

Three Favorite Soups for Spring and Summer

Soups are so nurturing. They fill our stomachs and our souls with goodness. Soups are also very flexible. You can make them from what you have on hand and can adapt them to feed one or many. Another wonderful thing about soups is that they can reflect the seasons and our moods.

In spring it is time to freshen our palates and bring in brighter flavors and use the ingredients available. Spring can be mixed weather with storms and hot days. Here are three soups that fit the season and also the vagaries of this transitional season. They can also be great for the upcoming summer months!


Freshen your palate with a fruit soup. Here is a recipe for:

Chilled Cantaloupe Soup with Fresh Ginger

Use the leftovers and bones of your spring lamb to make an immune boosting bone broth soup. Here is a recipe for:

Welsh Lamb and Root Soup

Beat the heat with a pantry-friendly soup. Here is a recipe for:

No-Cook Healthy Gazpacho Soup

Complement these soups with a muffin freshly baked! Click here to choose from ones we love on our blog.

Enjoy! And Live vibrant!

Download Our Free SOUPS eCookbook
and Enjoy Healthy Recipes All Year Long!

0