Monday Motivational Meal - Baked French Fries

 

Its seems life can't be lived without French fries. There is a way to enjoy them in a healthy lifestyle...bake them! Enjoy the crunchy flavorful goodness of a fry with our recipe...and make sure to serve them up on our award-winning, right-sized dinnerware for the life you want to live!

Get the recipe here.

 

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Manage Your Diabetes Through Portion Control

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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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Just Right Set^® Bariatric eCookbook

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Monday Motivational Meal—Senational Sweet Potato Casserole

 

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. 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. We baked and served our casserole up in the Aveq Serving Bowl...perfect for holiday entertaining!

Try this recipe out here.

 

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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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Delicious Healthy Baking Recipes

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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! 

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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!

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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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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.

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Monday Motivational Meal - Shrimp, Broccoli Slaw, and Southwestern Potatoes

Living healthy with diabetes can be a struggle especially during the summer, which is why we partnered with The Diabetic Foodie to put together this delicious and healthy summertime diabetes-friendly meal served up on Celebrate! Treat yourself to healthy!

Get the recipe here.

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Manage Your Diabetes Through Portion Control

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Recipe Makeover: "Magic" Potatoes aka Potatoes Anna

Next Gen Magic Potatoes on "Celebrate" Dinnerware (photo by LivligaHome)

When I got married my mom handed me a red leather notebook full of her recipes and advice. It was called the "Magic Cookbook". She named it that because she never considered herself a great cook; instead, she figured if she could cook something it "must be magic". Hence the "Magic" of the Magic Cookbook. I have cherished it all my life. She passed away when she was only 57, before my third child was born. Her cookbook is one of the ways I have stayed close to her and her memory.

My children grew up loving the recipes from this book. One of their favorites was "Magic Potatoes". They were Mom's version of Potatoes Anna--thinly sliced potatoes smothered in butter and salt and baked until crisp. Over the years, as my life and cooking have become healthier and healthier, I have fixed this recipe less and less. Recently I decided it was time for a next gen recipe makeover.

The goal was to take out the butter and replace it with olive oil, lessen the salt while keeping the crispy, creamy potatoes. Before we used an entire stick of butter or 8 tablespoons in the recipe. The butter alone added up to 814 calories! Regardless, the taste had to meet the standard of special memories. Here is what I came up with:

Next Gen Magic Potatoes 

Ingredients~
3 medium Yukon Gold potatoes, divided
1 tablespoon olive oil, divided
1 teaspoon Kosher salt, divided
1 teaspoon herbes de Provence, divided
Cooking spray, olive oil flavored

Directions~
1. Wash potatoes and thinly slice them in rounds, skin on.
2. Spray a casserole dish or, preferably, a cast iron skillet with cooking spray. Place half the potatoes in a thin layer on the bottom of the pan. Drizzle 1/2 tablespoon of olive oil over them and spray with thin coat of olive oil cooking spray. Sprinkle 1/2 salt and 1/2 herbes de Provence evenly over top of potatoes. Repeat the process with the second half of the potatoes.
3. Place the potatoes in the oven at 450 degrees for 30 minutes or until the potaotes are crisped on the edges and browned on top.

Serves 4; Serving size 1/4 of the potatoes. Calories: 105 per serving.

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Celebrate Valentine's Day with a Romantic Bistro-style Dinner

Celebrate Valentine's Day and Nourish Your Heart! 
(photo by LivligaHome)

Valentine's day dinner can provide a great stage for a romantic evening. With a little thought and planning it can provide the perfect environment for all the elements necessary for romance and a memorable evening. You can even be mindful of the food you prepare, how you prepare it and that it is healthy and within a certain calorie range. By planning ahead you can put the perfect evening in place. And once you have planned it, who says you can't repeat it? Romantic dinners can occur all year long!

Splurge on Flowers by Buying a Bunch at the Grocery Store (photo by LivligaHome)

Set the stage- create a cozy, intimate environment. Set a table with the colors of romance- pink, red or lavender. Make sure to have candles. The more the better. And turn the over head lights down low. Splurge on a bouquet of flowers. Roses are the ultimate symbol of romance and Valentine's Day. Buy a bunch when you are at the grocery store. Then there is the music. Pick you favorite sexy music or get help from Spotify, Pandora or iTunes; they will all provide playlists suited to the mood you want for your special dinner.

Cocktails or Wine? Here is where we all get challenged when planning for a special evening. Often we tend to over indulge on the alcohol. This is where pre-planning is key. Over indulging is hard on our bodies from our mind to our liver. It also contributes an overload of calories. How to celebrate the evening, enjoy imbibing without becoming inebriated? We pick and choose. One choice- have a fun cocktail for starters and then choose a low calorie romantic drink for dinner like Perrier with a splash of Torani Sugar Free Raspberry Syrup served in champagne glasses with a raspberry at the bottom of the glass. This is a drink that can afford a refill...or two! Or you could choose- to do the reverse and have the Valentine Perrier drinks for starters and serve a half bottle of champagne or wine for dinner (buying a half bottle keeps you from overindulging).

The Menu- a great way to make it special is to pick a theme. This year I picked "French Bistro". French food goes hand-in-hand with romance. There are also certain foods that are considered an aphrodisiac like mussels and chocolate  which are an added bonus in planning a meal.

Bistro-style Dinner

Pre-dinner Cocktail-- Fizzy Plum Bellini
 
Appetizer-- Steamed Mussels in Garlic and  Shallots

Dinner-- Bistro Roasted Chicken, Pomme Frite with Chives, and Baby Greens with Balsamic Vinaigrette 

Dessert--Fudgy Espresso Souffle with Raspberry Sauce and French Press Coffee


Creating a romantic dinner is about engaging all our senses from what we see and hear to what we smell and taste. It is all about the cues we send to our brain and the parts of the brain we stimulate. If we spend a little time planning and prepping we end up with an evening to remember. And as we know, romance is unbeatable for boosting our health.

Need Another Idea?: Reinforce the words of love, romance and inspiration by collecting Livliga's new dinnerware line--Celebrate: The Poetry of Life. Its stunning black and white design, reminicent of a French bistro, features etched drawings and poetry, fostering the sense of feeling good and imagining what is possible. Its time to Celebrate!

Enjoy! And Live Vibrant!

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An All American Romantic Dinner

Meatloaf made with Homemade Barbecue Sauce

They say the way to a person’s heart is through their stomach. After years of observation, I know it is true. When you think about it, it makes sense. What better way is there to get to know someone or enjoy someone’s company than over a leisurely and healthy meal? And then what better way is there to show someone how much you care about them than to fix a home cooked meal? Especially in this day and age when time is precious. To create a meal is a true gift.

Another truth is that sometimes simple is the best choice. There is something classic and comforting about a dinner made of meat and potatoes. And there is nothing to say it can't be healthy. Just choose your recipes wisely or use the links I have provided. Keeping it simple can evoke hums of joy and murmurs of delight. There is nothing sexier.

For your next romantic dinner consider an all American menu of meatloaf, mashed potatoes and green beans. For the appetizer deviled eggs are a fun choice and can have creative toppings like bacon, green onions or capers. For dessert there is nothing more American than apple pie. To make it easier, consider making it an apple crisp (and to make it gluten free use oat flour rather than all purpose flour). Voila! You have one delicious dinner to be savored and remembered.

For the meatloaf here is my recipe made with homemade barbecue sauce (a very American food)-

Homemade Barbecue Meatloaf

Ingredients~

For the sauce:

¼ cup ketchup (simple is best without added sugar or salt)

1 teaspoon apple cider vinegar

1 teaspoon worstershire sauce

1 tablespoon brown sugar

⅛ teaspoon cayenne pepper

For the meatloaf:

1 pound 83% lean ground beef

Homemade barbecue sauce, divided in half

¼ cup onion, finely chopped

¼ cup whole wheat bread crumbs (Panko)

½ teaspoon Italian seasoning

¼ cup liquid egg whites

¼ teaspoon ground pepper

Olive oil cooking spray

Directions~

For the sauce:

1. Mix all ingredients together. Once mixed it is ready to use.

For the meatloaf:

1.Combine ½ of the homemade barbecue sauce with all other ingredients.

2. Place mixed ingredients into a loaf pan sprayed with olive oil cooking spray.

3. Top with remaining barbecue sauce.

4. Bake at 370 degrees for 30 minutes. Let stand for 10 minutes before slicing.

Cut into 8 slices. Serves 4: 2 slices each.

Enjoy! And Live Vibrant!

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Easy Homemade and Healthy Sweet Potato Chips

Easy Homemade and Healthy Sweet Potato Chips (photo by LivligaHome)

Every once in a while I get a hankering for a potato chip…the real kind. There is so much salt and fat in the store bought kind that I decided to experiment with creating my own. My first efforts resulted in tough, chewy chips. With a little more experimentation I came up with a yummy recipe.

There are three things I have discovered that make a difference in creating a tasty baked chip. Bake at a low temperature… for a long time …and make sure the potato slices are as evenly cut in thickness as possible. It requires patience to make a crunchy chip. Once you get it down you will love making them and sharing them. To read the entire article and see the recipe click here...

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

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Eating the Awesome Artichoke—Hot or Cold

Eating the Awesome Artichoke—Hot or Cold (photo by LivligaHome).

Artichokes, once upon a time, were only available in the springtime. Now you can find artichokes available in your local grocery store year-round. Artichokes are really good for us to eat, low in calories, are easy to prepare, great hot or cold and are incredibly satisfying to eat…hence, I call them the “Awesome Artichoke.” Click here to read the entire article...

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

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Easy Does it Dinners for Busy Lives

Easy Does it Dinners for Busy Lives (photo by LivligaHome)

Sometimes it just needs to be easy. In our family we call them “Easy Does it Dinners” because in our busy lives we can’t or don’t always want to spend much time in our kitchen. The challenge is to make it a fresh, colorful and tasty menu so even though we want it quick we can still meet the meal requirement of being satisfying and healthy.

This is particularly true when you have a holiday.  So much of our tradition around a holiday is all about food. We usually spend hours, even days, getting the food ready for the occasion. As I have focused my life more and more on being healthy I have tried to de-emphasize food for some holidays. This does not mean we don’t celebrate and still make it special, it just means we do it in a different way.

Take Father’s Day, for instance, it is a great day to spend time with your favorite dad. It can be as easy as fixing him a cup of coffee and giving him the Sunday paper to go sit outside to rest and read while you do the same with him. Or maybe it is going to church together. Then you can gear up for a fun outing like going fishing, boating, golfing or bicycling. Or maybe you want to take a walk around a park. Perhaps your gift can be helping your dad spruce up the garden by weeding and planting or getting the flowerpots ready for the summer months. These activities take time and are the greatest gift you can give your dad–your time.

Since you have filled your day with fun activities it is time to prepare an “easy does it dinner”.  The easiest is to cook it all on the grill or “grill it” in your oven. Here is our Easy Does it Dinner Menu:

Grilled Red and Yellow Peppers

Grilled Brussels Sprouts

Grilled Veggie Burger (or beef burger if you prefer)

For Dessert: Cup of mixed berries with a dollop of Greek Yogurt and splash of Vanilla

 Preparation:

 The Veggies: Have enough yellow and red bell peppers to have one per person. Wash them, seed them and cut them in slices. Have enough Brussels sprouts so there are about 7 or 8 per person (your goal is to have a cup cooked per person). Wash them, trim them and slice them in half. Use two grilling pans or baking sheets (if your are “grilling” in the oven) each sprayed with olive oil cooking spray. Keep the veggies separate so you can serve them separately. The Brussels sprouts can be sprayed with olive oil cooking spray, sprinkled with herb de Provence and a pinch of sea salt. The bell peppers should also be sprayed with cooking spray, and sprinkled with sea salt.  After grilling the peppers drizzle them with a teaspoon or two of fresh lemon juice. Cook on the grill for 5 to 10 minutes (or roast in the over for 10 – 15 minutes at 375 degrees) until they are slightly charred.
  
For the burger you can buy pre-made veggie or burger patties. I buy the ones in the freezer section so I use them as I need them. They cook in the same amount of time as the veggies so I put them on the grill at the same time and take them off when they are also slightly charred. You can add a bun or eat it as is, as we did.

For dessert just wash your berries and place a cup in each bowl. Place a dollop of Greek yogurt on the top of the berries and then pour one teaspoon of sugar-free vanilla syrup over it. If you have mint, finely shred a few leaves and sprinkle it on top. This adds color and a refreshing taste to the end of your meal.
All in all this meal is super easy to prepare and only takes 20 minutes from start to finish. It is visually appealing to look at, tasty to eat, healthy, and very satisfying. Better yet, it is an Easy Does it Dinner so you can spend your day focused on fun.

Enjoy! And Live Vibrant!

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

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Perfect Backyard Barbecue

Perfect Backyard Barbecue (photo by LivligaHome)

The great thing about revving up the grill in the summer is that you can do so much of your cooking outside and avoid a hot kitchen and air conditioning on over drive because of it. It is also a pleasant excuse to hang outside as the evening cools, the sun sets and the night critters start their songs. I have found the best conversations have happened at that time of day when everyone is relaxed, sipping a cool drink, and the pressures of the day have receded.

When our children were little and we lived in a house with a big backyard, my husband hung a wooden swing from an old oak tree we had there. Adults and children alike loved swinging on that swing. With a few helpful pushes you could swing high, up and over the fence. The rhythm of swinging as you arced back and forth was exhilarating and comforting all at the same time. So much better than spending the evening inside watching TV.

The grill is an easy focal point for the backyard. The glow and smells draw people to it. The main thing is to keep it simple most of the time so you can enjoy the time grilling instead of stressing over it. The easiest is to grill your whole meal outside. The key is timing. Sometimes everything can go on at once but often the meat needs to go on first and then you add the vegetables for the last few minutes.

One of our family's favorites is grilling marinated chicken legs. Since you can eat them with your fingers they are fun to eat outside and can be enjoyed by all ages. Another fun backyard barbecue side dish is asparagus vinaigrette. These too can be picked up and eaten with your fingers. They can also be made ahead of time and served cool on a hot night. Finally, I love grilling sweet peppers, in all colors, in a basket on the grill. You can add any other vegetable to them and they can be spiced up or cooled down depending on what you want to eat. They add great color to any meal.

Here are the recipes for the Perfect Backyard Barbecue:

Grilled Chicken Legs
These chicken legs were marinated first in a wet marinade, then grilled with occasional basting.

Marinate for at least 20 minutes (check out my marinade choices on previous blogs like Summer Grilling Marinade for Chicken with Lemon Pulp. Place the chicken legs on a hot grill, grilling 4 sides for at least 4 minutes each side, or until cooked. Serve 1 -2 chicken legs per person (kids will most likely want one).

Asparagus Vinaigrette
Clean and snap the ends off a bunch of asparagus. You can grill it ahead of time before the barbecue begins to keep all cooking outside and to add a smoky flavor to the asparagus. If you grill, spray them with olive oil cooking spray first, turn regularly and don't over cook them. Should take 5 to 10 minutes depending on how hot your grill is.

If you prefer, you can steam them inside on the stove top by bringing the water to a boil in a steamer. Steam the asparagus 5 - 6 minutes. Let it cool.

Add 2 tablespoons of the light lemony vinaigrette. This can be made ahead of time, even the day before, refrigerated and then served when needed.

Grilled Sweet Peppers
Buy enough peppers so there is enough for one per person. Get them in all colors-- red, yellow, orange and green (I skip the green because I don't like the "bite" it has) . Wash the peppers, slice them in half to remove the seeds. Then cut them in half again to make large cubes, easy for grilling.  Spray with olive oil cooking spray, sprinkle with garlic powder and herbe de Provence. Place in a grilling basket then grill until nicely charred and tender, about 5 to 10 minutes. 

Yummm...I can smell the food on the grill...and hear the happy voices of friends and family enjoying a perfect summertime backyard barbecue!

Enjoy! And Live Vibrant!

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Rethinking The “Classic” Potato Salad

Rethinking Classic Potato Salad (photo by LivligaHome)

As we look forward to summerand the Memorial Day holiday, many of us are planning our special meals. Central to the backyard barbecue or the tailgate picnic we anticipate is the classic potato salad.  The challenge I have always seen with the mayonnaise-based salad is two-fold: it can go rancid in the heat as it sits out baking in the sun; and it is higher in calories and carbs than other potato salads you can choose that are equally, if not more, delectable.

Two of our favorite potato salads have a vinegar-based dressing that keeps fresher and longer out on the picnic table, tastes delicious and each has less calories and carbs than the classic potato salad.  They are German Hot Potato Salad and Grilled Garlic and Portobello Potato Salad. The Grilled Garlic and Portobello Potato Salad is adapted from a Cooking Light recipe I found years ago. My recipe is:

Ingredients-
5 cups sliced red potato (@2 ¼ lbs)
½ cup sliced green onions
¼ cup chopped fresh parsley
3 Tbls lemon juice
2 Tbls capers
2 Tbls extra-virgin olive oil
1 Tbls balsamic vinegar
½ tsp dried basil
½ tsp dried oregano
½ tsp dried tarragon
¼ tsp coarsely ground black pepper
8 garlic cloves, roasted and finely chopped
2 portobello mushroom caps, grilled and thinly sliced
Olive Oil Cooking Spray

Directions-
1. Place sliced potato in a large saucepan, and cover with water, bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender; drain. Let cool.
2. Place the garlic and mushrooms whole in a heated and sprayed cast-iron skillet. Roast/grill, turning regularly, until the garlic and mushrooms are golden brown. Remove from skillet and chop/slice. Let cool.
3. Combine green onions, parsley, lemon juice, capers, olive oil, and next 5 ingredients in a large bowl. Add potato, garlic and mushroom. Toss well.

Serves: 8. Serving size 1 cup. Calories: 119. Calories from fat 27%; Fat 3.6g; Satfat 0.5g; Monofat 2.5g; Polyfat 0.4g; Protein 2.8g; Carbohydrate 20g; Fiber 2.1g; Cholesterol 0.0mg; Iron 1.3mg; Sodium 177mg; Calcium 24mg.

Enjoy! And Live Vibrant!

Healthy Eating Tip: Looking for a way to serve up attractively and in right-size portions? Check out Livliga's attractive Aveq Serving Bowl and pair it with our serving spoons with measurement, LivSpoons!

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

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Summer Savory Spaghetti Squash Beats the Heat with this Tasty & Simple Recipe

Spaghetti Squash flavored with Summer Savory spice can be a great way to beat the heat. Spaghetti squash is easy to prepare and can even be done ahead of time and quickly reheated. It is a great dish to serve as your “starch” for a meal. It is filling, visually appealing and satisfying to eat without the heaviness of a carbohydrate.

Summer Savory is an herb that is not very well known but has a long history. It is an annual related to the mint family yet its taste is likened to a combination of sage and thyme. You might know of it as one of the ingredients in Herbes de Provence. It brightens the flavors in a dish. You can buy it at the grocery store among the spices. This time of year it is also possible to find it at the Farmer’s Market.
At the end of summer I find I am looking for brighter, fresher flavors that are uncomplicated. It is the time of year when we are looking towards the fall and not so enamored with the heat. We need lively flavors to perk us up.

Spaghetti Squash lends itself well to a variety of flavorings.  It shines, though, with bright tasting seasonings. Here is how I prepared my Summer Savory Spaghetti Squash:

Ingredients-

• 1 medium-sized Spaghetti Squash
• Olive Oil Cooking Spray
• 1 teaspoon Summer Savory
• ½ teaspoon Garlic Powder, California-style
• ½ teaspoon ground Ginger
• ¼ teaspoon onion salt

Directions-
1. Cut the Spaghetti Squash in half. Scoop out all the seeds. Spray the insides and rim of the squash with olive oil cooking spray.
2. Place the prepared squash face down, flat, on a cookie sheet. Cook it in an oven at 350 degrees for 40 minutes or until tender.
3. Scoop the Spaghetti Squash out of its shell. Sprinkle all herbs on the squash, occasionally tossing to distribute the herbs evenly throughout the squash.
4. Spray the prepared squash dish lightly with olive oil cooking spray and give it one final toss. Serve hot.

Serves 4-6. Each serving is about 1 cup. Calories are 42.

Enjoy! And Live Vibrant!

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

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Perfect Summer Picnic

Perfect Summer Picnic

The classic summer picnic is tied to celebrations and is a cornerstone of our memories and traditions. Making it healthy yet including your favorite classic foods may seem like a big challenge. For my family, the ultimate memorable picnic means fried chicken with a variety of salads, and of course, a delicious dessert!  But how to make them fit into your healthier lifestyle? It is not as hard as you think. Read on for my most recent classic and healthy picnic fare:

For the healthiest version of fried chicken, I used a recipe that pre-cooks the chicken and then “flash fries” it for about 1-2 minutes at the very end. It is from Rocco Dispirito's Now Eat This! Diet Cookbook. A great video that shows you how to do it is: Rocco Dispirito talks to Marlo Thomas about Flash Frying Chicken (280/cal per serving). I seasoned the chicken the “traditional way” with salt, paprika and pepper. It is truly delicious and authentic tasting. Or try my Oven Baked "Faux" Fried Chicken. It is also delicious.

For the fresh and healthy salads I chose Sugar Snap Peas with a Lime and Basil Dressing (90/cal per serving). The online link has one of the ingredients listed incorrectly; it should be 2 limes (not 2 lbs.!) for the lime juice you need. I also included about a teaspoon of lime zest to add more flavor and use more of the goodness from the lime.

The second salad, in keeping with the tradition of having a potato salad at your picnic, is a Potato-Portobello Salad (119/cal per serving). The “oomph” I add to this recipe is grilling the Portobellos for a about a minute on each side, either on your outside grill or in a cast-iron skillet. Just spray with an olive oil spray so they don’t stick and they are easy to grill.

As the finale to the Perfect Summer Picnic, I chose my healthy and savory Lavender Lemon Bars (118/cal per serving) for a refreshing and satisfying way to finish the meal.

Total calories for your summertime picnic is 607. Pretty amazing calorie count when you realize that includes fried chicken!

Enjoy! and Live Vibrant!

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

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Smashed Potatoes the New Rage

Smashed Potatoes...the New Rage...served up on Vivente! (livligahome)

My daughter picked a recipe for dinner the other night that called for smashed potatoes. They were really good. Eating them made me wonder why there are more and more recipes with smashed, instead of mashed, potatoes. In researching the phenomenon, I think I see why. Smashed potatoes are easier to prepare and they can be healthier.

Most smashed potato recipes call for keeping the skin on the potato so you don’t have to spend time peeling them. The added benefit is you also keep more of the nutrients since they are found in the skin. Another time saver is that smashing potatoes, once they are cooked, is a one step process compared to mashing potatoes which can start with smashing them and then move to smoothing/homogenizing the potato with a mixer or mix master. And then there is the lumpy coarseness of the dish which means a ½ cup has less volume in it and therefore it is appealing and filling without as many calories. I so like this benefit in my cooking!

Recipes for smashed potatoes tend to be lighter and use fresher ingredients like green onions and herbs. One of my current favorites is more like the traditional mashed potato in its ingredients and is from Cooking Light. It uses Yukon gold potatoes, most popular potato for smashed potatoes, and adds Dijon mustard. They go really well with a steak. Check out my menu from a recent Live Vibrant blog:

The dinner ~ Seared Steaks with Red Wine-Cherry Sauce (289 cal), Steamed Chinese Pea Pods (40 cal/1 cup) and Dijon Smashed Potatoes (89 cal/½ cup). Total calories for the meal are 418. It was easy to prepare, visually appealing and very tasty. A definite repeat and a new favorite for this family. Smashed potatoes are now on our list of delicious, healthier foods.


Originally posted on Sheila's Blog in TheEpochTimes.com.   
 

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