The Clock Stops Here...

Friday, February 4, 2011

Pretty Simple

One thing I am not, is a good cook....that doesn't mean however, that I don't love good food!  In my next life, I am going to have a personal chef, (who also does all the marketing, prep,cooking and clean-up).  I would eat three, delicious, perfectly balanced colorful meals a day and indulge in an occasional sweet.   In this life,
I reviewed these simple, tasty recipes by celeb fitness guru David Kirsch, trainer to the lovely Heidi Klum and the lithe Anne Hathaway and thought they not only sounded good, but I could actually make them.  So whether you’re a football fanatic or just watch the Super Bowl for the commercials, game day celebrations  I thought I would share these simple recipes with you.

David Kirsch has incorporated his lifestyle philosophy – achieving mind, body and spirit balance – into his three best-selling books featuring healthy, delicious recipes and energizing workouts. Try recipes from his extensive collection including low fat dips, hearty protein-packed appetizers and tailgate-inspired main courses, such as:

*No-Fat Hummus

*Roasted Pepper & Almond Dip

*Tuna & Shrimp Kabobs

*Sesame Chicken Fingers

*Guiltless Barbecue Burger

*Turkey Chili



Serve this as a snack with celery, whole-grain crackers, or cucumber. For more zip, add more cayenne or a few drops of hot pepper sauce.

· 11⁄2 cups cooked or canned chickpeas, rinsed and drained
· 1⁄4 cup nonfat plain yogurt
· 1 tablespoon chopped parsley
· 1 tablespoon minced garlic
· 1⁄4 teaspoon ground cumin
· 1⁄4 teaspoon ground cayenne·
 1⁄4 cup fresh-squeezed lemon juice
1. In a food processor, combine all ingredients.

2. Process until well blended.

3. Use immediately, or refrigerate up to 3 hours.

Makes 2 servings. Per serving: 227 calories, 12 g protein, 40 g carbohydrate,
3 g fat, 0 g saturated fat, 10 g fiber, 4 g sugar

Serve this delicious dip with celery, sliced cucumber, or whole wheat crackers for a great mid morning snack.

 Nonfat vegetable cooking spray
· 1 large garlic clove, smashed
· 1⁄2 teaspoon crushed red pepper flakes
· 3 roasted red bell peppers, halved, membranes removed
· 1⁄2 cup organic raw almonds, coarsely chopped
· 1 tablespoon olive oil
· Salt
· Pepper

1. Coat a medium nonstick skillet with cooking spray.
2. Add the garlic and red pepper flakes, and cook over low heat for 10 minutes.
3. Place cooled roasted red peppers in a food processor, and pulse until coarsely chopped.
4. Add the almonds, garlic, and red pepper flakes.
5. Pulse just until coarsely ground.
6. Slowly add the oil, and pulse one or two more times.
7. Season with salt and pepper to taste.

Makes 3 servings. Per serving: 227 calories, 7 g protein, 15 g carbohydrate,
17 g fat, 2 g saturated fat, 6 g fiber, 8 g sugar


This is a really fun party dish and can easily be adapted to serve more people.

1/2 small eggplant
· 2 medium shrimp, peeled and cleaned
· 1/2 medium-sized, yellow bell pepper
· 1/3 cup water·
. 4 ounces skinless tuna steak, cut into four 1-inch cubes
 1 teaspoon Dijon mustard 
1 teaspoon chopped fresh dill

1. Preheat oven to 400°F.
2. Cut eggplant in half lengthwise, then cut diagonally into 1/2-inch pieces; set aside.
3. Cut pepper into quarters; remove seeds and stem. Cut each piece in half.
4. Bake peppers and eggplant in foil packet for 20 minutes. Remove and cool.
5. Place peppers and eggplant on skewers.
6. Place tuna and shrimp on skewers, alternating tuna then shrimp.
7. Place all skewers in a large shallow dish.
8. Combine water, Dijon mustard, and dill in a small bowl. Mix well and pour over kabobs. Cover and refrigerate 30 minutes. Remove kabobs from marinade; discard marinade.
9. Spray grill rack with nonfat vegetable cooking spray. Place kabobs on grill. Grill tuna/shrimp skewers 2 to 3 minutes each side and veggies 4 minutes on each side.


This easy dish goes over well at parties. It’s also great as a light meal served with broccoli.

· 1⁄4 teaspoon light soy sauce
 1⁄4 teaspoon Dijon mustard
 1 teaspoon water
· 1 teaspoon turmeric
· 1 4-ounce boneless, skinless chicken breast sliced into 4 strips
· 1 tablespoon toasted black and white sesame seeds

1. In a small bowl, mix the soy sauce, mustard, water, and turmeric.
2. Marinate the chicken in the mixture up to 1 hour.
3. Coat the chicken with sesame seeds.
4. Preheat oven to 350°F.
5. Place the chicken on a nonstick baking pan.
6. Bake 12 to 15 minutes or until chicken strips are cooked through.

Makes 1 serving. Per serving: 195 calories, 26 g protein, 2 g carbohydrate,
8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar

They sure beat a tub of Buffalo wings and a side chaser of sour cream as healthy alternatives.




No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...