Monday Motivational Meal--Cheese Soufflé in a Loaf Pan

 

Who says a soufflé can only be made by chefs?! Try this loafpan version for a lovely, light and delectable meal you can make at home. Make sure to serve it up on your favorite Livliga pattern. Ours looked smashing on Celebrate!

Get the recipe here!

 

Download Our Free eBook:
Manage Your Diabetes Through Portion Control

0

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.

0

Monday Motivational Meal

Did you know that smashed potatoes are easier to prepare and can be healthier than other potato dishes? Our current favorite is Dijon Smashed Potatoes! This recipe tends to be lighter and has added flavor. This scrumptious recipe was served up on Livliga's portion control dinner plate in the Vivente pattern.

Give this recipe a try! Get it here!

0

Monday Motivational Meal - Welsh Lamb and Root Soup

Looking for an easy yet wholesome homemade soup suitable for spring? Try our Welsh Lamb and Root Soup that starts with immune building bone broth! Packed with nutrient rich and healthy ingredients this recipe is good for our hearts and health! This savory soup is served up in our stylish Vivente bowl!


Try this recipe here!

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

0

Monday Motivational Meal

Do you love biscuits? We have the perfect healthy recipe for you! Try our famous Sweet Potato Biscuits and don't forget to serve them up on our Halsa pattern for the perfect breakfast, brunch or dinner.

Want to try this tasty recipe? You can get it here!

0

Shakshuka: The best breakfast you’ve never heard of!

Shakshuka for Breakfast Served Up on Livliga! (photo curtesy of @BariatricFoodie)

Shakshuka.

I’m here to tell you it’s as fun to eat as it is to say, folks. But to get ourselves in the festive spirit, let’s just say it a few more times.

Shakshuka. Shakshuka. Shakshuka, Shakshuka, Shakshuka!

There. I feel good already. How about you?

Now you may be wondering, “Fun name aside, what exactly is Shakshuka?” And that’s a great question!

Shakshuka is a dish that is eaten for breakfast in parts of North Africa and the Middle East. It doesn’t have to be breakfast food, but it’s got eggs and tomatoes and onions and spices so it’s a great alternative if you are bored of typical American breakfast fare.

I like this dish for any meal for three reasons:

1. I must reiterate the name. It’s just fun to say!
2. It doesn’t have a lot of ingredients, and most of the ingredients are stuff I already have in my pantry or refrigerator.
3. I like this recipe for others because this is an easy, low-stress way to make poached eggs if you like them but have ever been scared to make them at home yourself. 

So let’s get started, shall we?

At its core, Shakshuka is simply tomatoes and onions, infused with spices, with poached eggs in it. You make it all in one skillet and simmer it until the tomato sauce has thickened a bit, making it almost the consistency of chili.

I personally use a combination of canned and fresh tomatoes. I especially love a product called “fire-roasted tomatoes.” Look for them in your grocery store! To save yourself some time, you can also get canned tomatoes that already have spices, such as Italian style canned tomatoes. The fresh tomatoes just bring a bit of brightness into the dish.

You start off by sautéeing your onions and garlic in a little bit of olive oil, until soft, then adding in the fresh and canned tomatoes, along with any spices you’ll use. Let it come just to a boil before dropping down your heat, making a few indentations in the mixture and adding your eggs. Then put a top on it and let it do its thing. It’s really that simple!

My family likes to eat this on whole wheat toast or an English muffin. I like to eat it as-is. Whatever you choose, do try this flavorful and fun dish – and don’t forget to serve yourself on a beautiful Livliga dish!

Nik’s Take on Shakshuka

Ingredients:

• 1 large onion cut into slivers
• 1 tbsp. extra-virgin olive oil
• 20 oz. canned tomatoes (I used fire roasted tomatoes from ALDI)
• 2-3 fresh tomatoes (roma, on the vine, etc.) diced (optional)
• 2 cloves garlic minced
• Salt and pepper to taste
• 2 tsp. paprika (I used smoked paprika but be warned: it packs heat!)
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• 4 large eggs
• 1 bunch cilantro and/or parsley

Directions:

1. Set a skillet over medium heat and allow it to get hot before adding olive oil and then onions. Sautée about 2 minutes until they are softened.
2. Add the garlic and sautée another minute before adding the canned and fresh tomatoes and stirring.
3. Add the spices, including salt and pepper and stir again. Allow the mixture to come just to a boil, then drop the heat to low. 
4. Make four "holes" in the tomato mixture. Crack a whole egg into each hole. Reduce heat to medium-low and cover the pan.
5. Cook for about 5-8 minutes or until eggs are poached to your liking. Turn off heat and allow the pan to cool. Tomato mixture will thicken upon standing.
6. Serve by itself, or atop a slice of whole wheat toast or a whole wheat English muffin and enjoy!

Nutritional Information:
Serves: 4. Serving size:  ¼ of the Shakshuka mixture. Calories: 294. Total Fat 10.3g; Saturated Fat 2.3g; Sodium 739mg; Total Carbohydrate 44g; Dietary Fiber 11.4g; Total Sugars 3.4g; Protein 15.8g.

Guest Blogger Bio

Nikki Massie is a rising star in the bariatric community. She is a gastric bypass patient (January 8, 2008), mother, writer, and author of the BariatricFoodie, where she helps post-ops learn to play with their food!

0