Monday Motivational Meal - Spicy Apple Chutney

 

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. Check out our recipe and don't forget to use our handy, lifestyle enhancing Livliga plates to measure up your chutney as part of your balanced meal.

Get the recipe here.

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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.

 

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Monday Motivational Meal—Moroccan Spiced Carrots with Olives and Mint

 

The Mediterranean Diet encompasses so many countries and cultures that exploring this diet is a true adventure in tastes and cooking! Tasty side dishes can make a dull meal shine again. Try this mouthwatering Moroccan braised carrot recipe from @CookingLight and make sure to serve it up right-sized on Livliga's Healthy Lifestyle Dinnerware for your complete enjoyment!

Get the recipe here.

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As a young adult I was introduced to a white wine cocktail called a “Kir”. I thought it tasted heavenly. You make the drink by combining dry white wine, like a sauvignon blanc, with a touch of Cassis, a black currant liqueur . It looks like a sunset you would see sitting on a patio in Provence. I would always have mine with a twist of lemon and felt very chic. When cassis was not available I would have the bartender make the cocktail with Chambord, a black raspberry liqueur.  

As I have become more conscious of calories and have chosen not to drink alcohol on a regular basis I wanted to come up with a refreshing cocktail for summer and decided to try and come up with an alternative for my favorite Kir cocktail. I also wanted to make a refreshing, thirst-quenching drink for the upcoming really hot summer nights. That is when I though of a White Wine “Kir” Spritzer.

When it is hot outside you can’t beat the ease and thirst-quenching satisfaction of a spritzer.

Here is a list of benefits to a white wine “Kir” spritzer!

• They are lower in carbs and calories than a typical glass of wine
• They are so easy to make and personalize
• They can be made with either alcoholic or nonalcoholic wines
• You can avoid the headaches and lethargy you can get in the heat from other alcoholic drinks that        have the higher amounts of alcohol
• You can choose a dry white wine (Sauvignon Blanc) or a sweeter wine (Rosé) to make your spritz       depending on your mood and preference
• Spritzers are equally tasty using nonalcoholic wines

White Wine “Kir” Spritzer (AF)

Ingredients

• 4 oz very chilled white wine
• 2 oz very chilled club soda
• 1 teaspoon Torani Sugar Free Raspberry Syrup
• Twist of lemon zest
• Sprig of thyme
• 2 fresh raspberries

Directions

1.  Pour measured raspberry syrup in bottom of glass, swirl it around the sides.
2.  Fill the glass with 4 ounces of wine.
3.  Add the club soda and mix gently.
4.  Add a couple of cubes of ice.
5.  Garnish with zest, raspberryt and sprig. Serve promptly.

Nutrition Facts

Serving Size: 1 glass. Calories Per Serving: 23 calories; fat 0g; sodium 13mg; carbohydrates 5.2g; dietary fiber 2g; protein 0g; sugars 4.8g. (Nutrition varies according to brand of wine and garnishes)

Discover more low carb wines here.

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Monday Motivational Meal—Quick Pickling Kohlrabi and Apple

 

There is nothing more delectable than freshly made quick pickled fresh fruits and vegetables, especially during the warmer months. They go with absolutely every meal and can add something special to make each meal interesting, including backyard barbecues and picnics. We made a fresh batch up in our Summery Aveq Serving Bowl and served it up in one of our Aveq Just Right Set bowls for the perfectly presented meal. 

Get the recipe here.

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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.

 

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Quick Pickling – Kohlrabi and Apple

 

Last summer, thanks to joining a Farm Cooperative, I discovered quick pickling. I was presented a kohlrabi and wondered what I should do with. My go to for such conundrums is to check out Cooking Light. Low and behold I found a great Quick Pickling recipe that included kohlrabi! There is nothing more delectable than freshly made quick pickled fresh fruits and vegetables, especially during the warmer months. They go with absolutely every meal and can add something special to make each meal interesting, including backyard barbecues and picnics. Pickling is also great for the gut. Although quick pickling is stored for convenience and not for the long term, it still keeps easily in your refrigerator for a couple of weeks.  And keep in mind, the sugar you use is not all absorbed so the carbs per serving are only 5g and counts as a low carb food.

Kohlrabi and Apple Quick Pickles

Ingredients

• 2 cups rice vinegar
• 2 cups water
• ⅓ cup granulated sugar
• 1 tablespoon kosher salt
• 3 medium kohlrabi bulbs, peeled and thinly sliced (15 oz.)
• 1 small Honeycrisp apple, cored and thinly sliced (7 oz.)
• 1 small cucumber, thinly sliced (6 oz.)
• 4 garlic cloves
• 4 dill sprigs
• 2 tablespoons pickling spice
• 1 teaspoon coarsely ground black pepper
• ¼ teaspoon crushed red pepper

Directions

1. Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, until dissolved.
2. Place kohlrabi, apple, cucumber, garlic, dill springs, pickling spice, black pepper, and crushed red pepper in a large bowl or 8 cup measuring cup. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.
3. Transfer mixture evenly into 2 (1 quart) glass jars, covering kohlrabi mixture with vinegar mixture. Seal each jar with lid, and completely cool in refrigerator, about 4 hours. Store in refrigerator up to 2 weeks.

Nutritional Information

Servings: 2 quarts. Serving size: ⅔ cup. Calories per serving: 20; Fat 0g; Protein 1g; Carbohydrate 5g; Fiber 1g; Sugars 3g; Added sugars 1g; Sodium 64mg.

 

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Sensational Sweet Potato Casserole

 A Wonderful Recipe for a Holiday Meal

It is wonderful when you can find recipes that are easy, tasty and memorable. These are particularly important to find when planning for holiday meals. Sweet potato casseroles are a favorite for many families. There are many recipes that have been handed down over the generations. The challenge with these recipes is that many have a lot of butter, sugar, cream and salt. These ingredients pack in the calories, fat and carbs.

A few years ago I discovered a wonderful, simple recipe for a sweet potato casserole that has a heavenly taste and is worthy of a holiday celebration. It originated with Ann Louise Gittelman author of the Fat Flush Diet.  This recipe is bariatric-friendly, diabetes friendly, kid-friendly and budget-friendly. It is a wonderful addition to our holiday spread and goes so well with roasted turkey. Everyone in the family loves it. We baked and served our casserole up in the Aveq Serving Bowl...perfect for holiday entertaining!

Sensational Sweet Potato Casserole

Ingredients

• 4 small/medium sweet potatoes, baked
• ⅓ cup unsweetened pineapple juice
• 1 egg, beaten
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 tablespoons toasted coconut flakes (optional)
• Cooking Spray

Directions

1. Preheat oven to 350°.
2. Peel cooked sweet potatoes and mash them.
3. Blend in the pineapple juice. Add in the egg and spices and beat until light and foamy.
4. Pour into a casserole dish sprayed with cooking spray. Bake for 35 minutes
5. Once out of the oven sprinkle with toasted coconut flakes. Serve hot.

Nutritional Information

Servings: 5. Calories per serving: 119; Fat 1.6g; Sodium 71mg;  Carb 23.6g; Dietary Fiber 3.5g; Protein 3.4g.

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Monday Motivational Meal—Salmon Pattie

 

Salmon patties are a great budget-friendly, heart-friendly meal that is easy to fix. Since they are high in protein and low in carbs they fit into the diabetes and bariatric lifestyle too. Try this USDA MyPlate recipe...and make sure to serve it up on your favorite Livliga pattern...like Halsa! 

Click here for the recipe. 

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Individualized Homemade Pizzas—Fresh Family Fun

Individualized pizzas are an easy inspiration at home that is smile-making, delicious and able to be personalized to each person’s eating style. Because it is freshly made it is more tasty and satisfying than a frozen or take out pizza. Also, as it is homemade, you can control the ingredients that go into each pizza so the calories, fat, salt as well as protein can be tailored to your needs. It makes for a fun family DIY dinner when you are ready for a little celebrating or…just because.

It is possible to make your own pizza dough, however, to make it even easier, we buy ready made dough at the grocery store. We have found that Whole Foods has whole-wheat fresh pizza dough in the refrigerator section and King Soopers has regular white flour pizza dough in their refrigerator section. It is possible to freeze the dough so buy two and freeze one in anticipation of another fun pizza night ahead.

Ingredients

• Store bought whole wheat pizza dough
• ¾ cup low-fat store-bought marinara sauce
• ½ cup torn basil leaves
• 2 cups cremini mushrooms, thinly sliced
• 8 ounces turkey sausage, cooked and crumbled
• 6 whole bottled pepperoncini, stems removed and cut into ¼-inch slices
• 1½ cups shredded reduced fat mozzarella cheese
• 2 tablespoons grated Parmesan
• Cooking Spray, olive oil
• Cornmeal for cookie sheet
• Flour for rolling out dough
• Pizza Hot Stone

Directions

1. Preheat oven to 500°F or highest setting.
2. Separate dough into 4 equal parts rolled into a ball.  Place them on a plate or cutting board that has been sprayed with cooking spray and let warm and rise until about double (should take about 45 minutes). Roll out each ball separately into 9 in rounds on a lightly floured surface. Pinch together any tears.
3. Place the rolled out dough on a cookie sheet that has been dusted with cornmeal. Prick the dough in about 8 places with a fork. Transfer the pizza round to the pizza stone. Cook for 2-3 minutes until underside is browned. Remove from oven. Repeat process with each pizza round.
4. Flip the cooked dough over to place toppings. Spread about 2 tablespoons of the marinara sauce onto each crust, leaving ½ inch border. Scatter ¼ of the basil, mushrooms, cooked sausage, and pepperoncini evenly over the sauce on each pizza. 
5. Mix the cheeses together and scatter ¼ of the mixture over the top of each pizza.
6. One at a time slide the pizzas back on to the pizza stone. Bake until the cheese is bubbling and golden brown and the crust is browned and crispy, 3-4 minutes.
7. Cut the pizzas into wedges and serve hot.

Nutritional Information

Serving size: 1 pizza. Calories: 320; Fat 10g; Sodium 1013g; Carbohydrates 36g; Fiber 6g; Protein 21g.

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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!

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Monday Motivational Meal

There are so many ways to enjoy marmalade! Due to marmalade's low fat content it can be enjoyed in a number of recipes from sweet to savory. Take joy in our favorite healthy recipes using marmalade and make sure to serve it up on your favorite artist designed Livliga portion control dish!

 

You can make this healthy recipe click here!

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Cloud Bread—Light & Airy—Savory & Sweet

 

Cloud Bread Served Up on Halsa

Don’t you just love it when you find a new recipe and food that becomes a new favorite? Cloud Bread has become a favorite food in our family. We use it in a variety of ways. We have found it can take on many different flavors from savory to sweet. It can be a great alternative for sandwich bread, hamburger buns, pita bread or crackers. Amazingly it is hardy enough that it will hold up when used for sandwiches even though it is described as light and airy. It is definitely unique. And how great is it that it is gluten free, fat free and low carb, low cal, diabetes-friendly and bariatric friendly. No fake ingredients included.

We like it so much I have made both a savory and a sweet version of the recipe. They are simple to make and easy to store. These are great for lunch or healthy snack.

Savory Cloud Bread

Ingredients:

• 4 large eggs, separated
• ½ teaspoon cream of tartar
• ¼ cup low fat whipped chive cream cheese
• 1 teaspoon chives, freeze-dried or fresh
• ¼ teaspoon Kosher salt
• ½ teaspoon California-style granulated garlic

Directions:

1. Preheat the oven to 300° F. 
2. Line two large baking sheets with parchment paper.
3. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
4. Place the cream cheese in a clean bowl in the stand mixer (Kitchen aid). Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the dill, salt, and granulated garlic.
5. Gently fold the firm meringue into the yolk mixture. Mix in ⅓ of the meringue at a time; the last third should be barely folded in. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon ¼ cup portions of the foam onto the baking sheets and spread into even 4 inch circles, about ¾ inch high. Make sure to leave space around each circle. 
6. Bake for 20-25 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken.
7. Cool for several minutes on the baking sheets, then move and serve!

Sweet Version:

Substitute:

• ¼ cup unsweetened applesauce--for low fat whipped chive cream cheese
• 1 teaspoon pumpkin pie spice--for chives, freeze-dried or fresh
• ½ teaspoon maple syrup--for California-style granulated garlic 
• Use all other ingredients above as listed. Follow same instructions.

Note:

• Cloud Bread can be stored in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking.
• Cloud Bread can also be frozen and stored for several weeks. Wrap each piece individually in saran wrap before placing them in an airtight container. 
• Take them out, as you need them, about 30 minutes before use to thaw. Use as desired.

Prep Time:

10 minutes.

Cook Time:

15 minutes

Nutritional Information For Savory Version

Yield: 12 pieces
Calories per piece: 35
Total Fat: 2.1g
Saturated Fat: 0.7g
Cholesterol: 75mg
Sodium: 153mg
Carbohydrates: 0.6g
Sugar: 0.2g
Protein: 3.4g

Nutritional Information For Sweet Version

Yield: 12 pieces

Calories per piece: 32   Total Fat: 1.69g   Saturated Fat: .54g   Cholesterol: 62mg
Sodium: 69mg   Carbohydrates: 1.5g   Sugar: 1.2g   Protein: 2g


Enjoy! And Live Vibrant!


Looking for some new healthy baking recipes? Look no further!

Lunch with Cloud Bread Served Up on a Celebrate Plate!

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No Cook Meal-- Healthy Gazpacho

No Cook Meal-- Healthy Gazpacho (photo by LivligaHome)

When it is hot outside it is nice to think of cool meals, especially those that require no cooking. An easy meal for a refreshing lunch or dinner is a no cook gazpacho. It is super easy to make and can be made from fresh ingredients or can incorporate canned ingredients, depending on the time of year, or your willingness to chop tomatoes. 

The traditional base of a gazpacho is tomato. Its origins are thought to be from Andalusia, a region of Spain.  Historic conjecture has it that the soup as we know it today was developed after Columbus returned to Spain from his voyages with peppers, cucumbers and tomatoes.

The health benefits of gazpacho are numerous. According to an article written by Dr. Andrew Weil, this cold soup is great for your heart. The antioxidants fight heart disease and reduce blood pressure, if eaten regularly, by as much as 27 percent. According to the American Institute for Cancer Research all the ingredients combined in gazpacho make for a powerful, cancer fighting, concoction worthy of regular consumption, any time of year.
 
No Cook Healthy Gazpacho
 
Ingredients

• ½ sweet onion, coarsely chopped
• 1 yellow pepper, seeded and coarsely chopped
• 3 cloves garlic, peeled
• 7 cups tomato (or 1- 28 ounce can diced tomato)
• 3 cucumbers, peeled and seeded
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1½ teaspoon ground cumin
• ¼ teaspoon cayenne
• ⅛ teaspoon freshly ground pepper

Toppings

• 8 ounces cooked chicken or crabmeat (for non-vegetarian version)
• ¼ cup cilantro, chopped
• Remaining cucumber, finely chopped
• ¼ cup Greek yogurt

Directions

1. Cut prepared cucumber lengthwise and then into quarters. Place all but two quarters into the well of a food processor. Add all other ingredients. Process until ingredients are well blended and finely chopped.
2. Chill for at least ½ hour. Divide soup into four servings. Top each serving of soup with ¼ of each topping. Serve with grilled garlic bread or baked sweet potato fries.

Serves: 4. Serving size: 1½ cup. Calories: 277 (with toppings/crabmeat). Fat 12.5g (Saturated Fat 1.9g); Sodium  507mg; Protein 10.4g; Carbohydrate 36.3g; Fiber 6.3g; Sugars 17.5g.

Re-posted from Sheila's Blog on TheEpochTimes.com.

 

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Reigniting Your Metabolism with State of Slim Pumpkin Pancakes!

These pancakes, served on Livliga, are specifically designed to help reignite your metabolism (photo by LivligaHome)

I have a confession to make. I have an inflexible metabolism. In fact, as it turns out at least 73% of us in the United States and 35% globally have the same problem. If you are overweight your body is sending more food you eat to be stored as fat than you burn. The more we overeat and the less we move the more inflexible our metabolism becomes and the fatter we get. Ugh. The good news is there is a way to reignite your metabolism and start burning fat, as your body is designed to do, and do it for the long term.

Most of what I have read has made me think losing and maintaining a healthy weight was merely a matter of consuming a certain amount of calories. To lose weight you just need to consume less calories than you burn in a day. If you want to maintain your weight you just eat what you burn each day. Turns out it is not that simple. What we eat and when we eat during the day is equally, if not more, important.

According to Drs. Holly Wyatt and James O. Hill of the Anschutz Health and Wellness Center in Colorado and the authors of the State of Slim, the fat burning “drain” in our body is clogged. The solution they have found through research is to eat foods that do not automatically go to fat storage, eat them in modest amounts every 2-4 hours, 6 times a day, and get moving. This combination acts as “Drano” for our clogged metabolism.

Does their plan work? Is it doable? The answer is “yes” to both questions. I thought it was time to test it out for myself. In the three weeks I have been following the plan I have lost 15.9 pounds and have not once found the need to cheat. I do get hungry but I never feel starved. Willpower is not an issue. The menus are full of flavors, colors and textures, which is really important to achieve satisfaction at the end of a meal. Serving it on a right-sized, beautifully designed plate, like Livliga, makes the food look plentiful so you feel like you are eating enough. And as we all know, feeling full and satisfied is key to a healthier lifestyle.

To reignite your metabolism all carbs, except those found in non-starchy vegetables, are eliminated from your diet. Instead, you eat a lot of protein with the non-starchy vegetables because your body can only store a small amount of these foods. Oatmeal is the one grain included. By eating these foods it forces your body to go into fat burning mode. This does not mean you are without your treats. Consider, for example, pancakes that are specifically designed to help reignite your metabolism. This is a great way to enjoy a weekend meal.  Here is the gluten-free recipe:

State of Slim Cinnamon-Pumpkin Protein Pancakes

Ingredients-
1 ½ cups old-fashioned rolled oats (not-quick cooking)
2 scoops vanilla protein powder
1 tablespoon stevia (baking formulation)
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 ½ cups liquid egg whites
¼ cup canned unsweetened 100% pumpkin puree
Cooking Spray

Directions-
1. In a blender grind the oats to a flour-like consistency.
2. Place the ground oats in a bowl with the protein powder, stevia, baking powder, and cinnamon. Whisk them together until well blended.
3. Whisk in the egg whites and pumpkin puree into the oat mixture until smooth.
4. Coat a preheated skillet or griddle with cooking spray.
5. Pour the batter onto the skillet/griddle in 3-inch diameter rounds (use a ⅛ cup per pancake for easy pouring).
6. Cook about 3 minutes on each side or until the pancakes are golden in color and spring back when touched. Serve hot from the pan. Add a serving of sugar free syrup or jam on top of the pancakes to complete the meal.

Nutritional Information-
Yield: 20 pancakes. Serving size: 4 pancakes. Calories: 190. Fat 2.5g; Saturated fat .5g; Protein 14.3g; Carbohydrate 28g; Fiber 7.2g; Total Sugars 3.7g; Cholesterol 8mg.

Enjoy! And Live Vibrant

Re-posted from Sheila's Blog on TheEpochTimes.com.  

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