Vegetarian Chilli

As I’ve mentioned before, I’ve made it a point to try going meatless on Monday’s. However, I didn’t exactly stick to it yesterday so today I’m bringing you a yummy vegetarian chili recipe. Chili is one of my favorite comfort foods and this healthy version is perfect for a hearty lunch or dinner.

INGREDIENTS

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (approximately 1/2 cup)
• 12 ounces extra-firm tofu, cut into small pieces
• 2 cans (14 ounces each) diced tomatoes with no added salt
• 1 can (14 ounces) kidney beans with no salt added, rinsed and drained
• 1 can (14 ounces) black beans with no salt added, rinsed and drained
• 3 tablespoons chili powder
• 1 tablespoon oregano
• 1 tablespoon chopped fresh cilantro (fresh coriander)

DIRECTIONS

In a soup pot, heat the olive oil over medium heat. Add the onions and saute until soft and translucent, about 6 minutes. Add the tofu, tomatoes, beans, chili powder and oregano. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Remove from the heat and stir in cilantro. Ladle into individual bowls and serve immediately.

Quinoa Pizza Balls

I am in love with quinoa. I could make it in any way and still get amazed how delicious it is. But I also love pizza! However, this love comes with cravings as well as regrets after I eat it. Sometimes when I feel like eating pizza, this is what I do:

1. I stay away from my phone so I don’t call Domino’s or Pizza Hut and use that large-3 toppings pizza coupon my magnet is holding onto my fridge.
2. I make the next best thing after Domino’s pizza… Quinoa Pizza Balls.

All I can tell you is this: You are going to love this recipe and the best part, no regrets. Give it a try and let me know how you like it.

 

INGREDIENTS

• 2/3 cup dry quinoa
• 2 cups vegetable broth or stock
• 2 cups cooked white or red kidney beans
• 10-15 chopped fresh basil leaves
• 1/2 tsp dried oregano
• 1/2 cup chopped fresh parsley
• 2/3 cup tomato paste
• 3-5 drops plain stevia liquid to taste
• garlic salt top taste

DIRECTIONS (Makes about 24 balls, depending on size)

If your quinoa is not pre-rinsed, rinse well and drain.  Bring the broth to a boil in a medium pot over high heat. Add quinoa, lower heat to simmer, cover and cook for 20 minutes. Check the quinoa; if the liquid is not yet absorbed, cover and cook for 5-10 minutes longer, until the liquid is absorbed and quinoa is softened. Set aside. Preheat oven to 350F (180C).  Line two cookie sheets with parchment, or spray with nonstick spray. Meanwhile, in a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture).  Add remaining ingredients, including quinoa, and, with clean hands, knead the “dough” to combine well. Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls.  Place on cookie sheets and bake in preheated oven 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside.  Serve immediately, or store in a covered container in the refrigerator up to 5 days.

Flan de Queso

I know I have a sweet tooth and can definitely admit to that! I think many Hispanics struggle with their ability to control their sugar intake whether it be a pastry for breakfast, too much cafecito through out the day, or desert after an already plentiful meal. However, I found a great recipe that cuts calories on one of my favorite deserts: Flan de Queso! This creamy, caramel covered desert is staple at restaurants and family gatherings and I was happy to find a recipe that was both a delicious and lower in sugar and calories.

 

INGREDIENTS

• 1/2 cup sugar
• 2 tablespoons water
• 8 ounces reduced-fat cream cheese
• 8 large eggs
• 1 14-ounce can nonfat or low-fat sweetened condensed milk
• 1 12-ounce can nonfat or low-fat evaporated milk
• 2 teaspoons vanilla extract

 

DIRECTIONS

1. Preheat your oven to 350°F.
2. Pour water and sugar into a saucepan. Stir very gently over medium-high heat. When the mixture is a golden brown (this should take 5-7 minutes) pour the mix into a 9 inch round metal cake pan. If it starts to become solid before you’ve had a chance to cover the pan, place the pan in the oven momentarily and again stir very gently.
3. Use a mixer (set to medium-high) to beat the cream cheese in a large bowl. Add in eggs one at a time, until everything is evenly combined. Add the condensed milk, evaporated milk and vanilla. Continue to mix until evenly combined. Pour the custard mixture into the pan with the caramel mixture, make sure to do this gently.
4. Pour an inch of hot water into a separate, larger pan. Place the cake pan in the larger pan with the hot water. Bake for about 1 hour. It should appear golden brown. Edges should be set and firm but the middle will remain soft. However, insert a knife which should come out clean.
5. Let the cake pan cool to room temperature for about an hour. Cover and refrigerate for about 4 hours or overnight.

When you’re ready to serve, pass a knife around the edge and flip the flan over and onto a plate.

Drink it up!

One of my go to drinks when watching my weight is a vodka and club soda with a lime wedge. I discovered this drink precisely because I was searching for something low in calories to enjoy during happy hour. However, it can get a bit boring and being that I like to switch it up, I put together a list of the best drinks for the diet conscious for each spirit. Hope this helps you out, let me know!

Cognac – Sidecar – 190 calories

Gin – Gimlet – 90 calories

Rum – Plain Daiquiri (avoid fruit flavored slush, go traditional with lime and simple syrup) – 125 calories

Tequila – Paloma – 150 calories

Whiskey – Old Fashioned – 160 calories

Vodka – Martini – 120 calories

Sun-dried tomato, spinach and goat cheese stuffed pork chops

This is a favorite of mine and has become a staple at my dinner parties. Pork loin is delicious and can be quite healthy when prepared this way. This is my version of a recipe from Giada De Laurentiis. This recipe is healthy but doesn’t lack flavor, that’s for sure!

INGREDIENTS

• 4 (4-ounce) center-cut pork chops
• Sun-dried tomatoes, chopped (about a 1/4 cup)
• Fresh spinach, chopped (about a cup)
• About 1/2- 3/4 cup goat cheese 
• 1/4 cup Mascarpone cheese OR 1/4 cup reduced fat cream cheese (optional, if using use only 1/2 cup goat cheese)
• 2 garlic cloves
• Olive oil
• Salt and pepper for seasoning
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard (if I don’t have any on hand, I typically don’t worry about adding it)
• 3/4 cup chicken broth

 

DIRECTIONS

1. Add salt and pepper to taste to goat cheese (and Mascarpone OR cream cheese if you’ve chosen to incorporate this into your recipe). Set aside.
2. Pour about a tablespoon of olive oil in a pan with the 2 garlic cloves (chopped) let cook for about a minute. Toss in sun-dried tomatoes and spinach. Add salt and pepper to taste and cook for about 2 minutes, then combine with the goat cheese mixture.
3. Here’s the trickiest part (still pretty simple): Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach, sun-dried tomato and cheese mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
4. In a small bowl combine chicken broth, lemon juice, and Dijon mustard. 
5. Add another tablespoon of olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes each side. Move the pork to a serving dish and cover with foil. Side-note: I can be a little paranoid about under cooking food, so I preheat the oven to 350 degrees just in case I want to pop in the pork for a few minutes after I cook it on the skillet. However, this is up to you and depends on how comfortable you are with you skills in the kitchen. 
6. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
7. I typically like to serve this with a simple vegetable side dish, Brussels sprouts being my favorite. However almost anything pairs well with this dish, you can also try pasta with a light sauce or just olive oil and garlic. You can also pair this with a salad which makes for the perfect quick and easy health conscious dinner.   

Stay hydrated: Fruit infused water

There are so many things to take into consideration when you commit to living a healthy lifestyle: food, supplements, exercise, forming new habits. But one thing we usually forget is to drink enough water. Some people find it difficult to drink enough water throughout the day or they find it difficult to choose water over soda and other beverages. Personally, I can’t get enough. I am always drinking water. But sometimes I want something different. If I want to keep it low calorie, I choose to add a twist by dropping some fruit in my water. It’s such an easy trick you will be surprised at how much it you will enjoy it. Start by cutting your favorite fruit into small pieces to fit through the mouth of the bottle, you can also use mason jars. Then drop them in the bottle and squeeze them a little to release some of the juice without pulverizing the fruit. Fill the rest of the bottle with ice and water and you’re done! This is a great way to give your regular water some flavor and extra vitamins while keeping yourself hydrated!

What is your favorite way to keep yourself hydrated?

Zucchini Pizza

First there was cauliflower crust, now there’s zucchini crust. But look! Pizza.

INGREDIENTS

•  2 whole Zucchini
•  1 whole Large Egg
• 1 cup Low-fat Mozzarella Cheese, Divided
• ½ teaspoons Garlic Powder
• ½ teaspoons Black Pepper
• 3 Tablespoons Pizza Sauce
• Basil, For Garnish

 

DIRECTIONS

1. Preheat oven to 450ºF.
2. Wash and grate zucchini using a cheese grater. Add to a bowl and allow to sit for 10 minutes. Drain excess water using a cheese cloth, or a colander using the back of a spoon to press out water.
3. Add zucchini, egg, half of the mozzarella, garlic powder and black pepper back into the bowl. Mix everything to combined.
4. Lay out a piece of parchment paper on a pizza stone, and spread zucchini mixture into a circle using a spatula. Bake for 20 minutes.
5. Remove from oven, add on your pizza sauce and the remaining cheese. Return to the oven for another 5-10 minutes.
6. Garnish with basil. Allow to cool for a few minutes before slicing. Enjoy!

Honey sweetened fruit and ricotta toast

Breakfast is absolutely my favorite meal, I like it to be flavorful yet healthy and light. I love experimenting with different ingredients and textures, while still keeping it nutritious and wholesome. I know sometimes it can seem like breakfast is either a full eggs, sausage and hash brown feast on a Sunday or a stale protein bar on Tuesday morning. However, there are quick and easy yet delicious alternatives for breakfast.The key is to incorporate different food groups and make it interesting. A good breakfast can make all the difference in how you start your day and can help you stay away from unhealthy snacks and make better choices when it’s time for lunch. 

INGREDIENTS (Serves 1)

Slice of toasted hearty wheat bread, ½ cup sliced strawberries or peaches, ¼ cup fat-free ricotta cheese, pinch of cinnamon to taste, ½ tablespoon honey.

 

DIRECTIONS

Spread desired amount of ricotta cheese on toasted bread and sprinkle cinnamon on top. Place sliced fruit on top of ricotta cheese, and then drizzle honey over fruit. Sprinkle more cinnamon if desired.

Let me know if this is something you would like to try. I would love to hear from you!

Chapstick-aholic!

I can’t even begin to tell you how obsessed I am with lip balm. My lips are always drying out so I keep lip balm all around my house, car, and office. I need to have them close by to keep from panicking if I ever find myself without one. Thanks to some great advice from one of my friend’s, I’ve recently experimented with making my own lip balm. I hope you enjoy this DIY lip balm recipe as much as I do. It is incredibly simple to make:

 

INGREDIENTS

• 1/3 cup of beewax
• ¼ cup of coconut oil
• 4 tablespoons of honey

 

DIRECTIONS

In a double boiler melt 1/3 cup of beewax, add ¼ cup of coconut oil and 4 tablespoons of honey. Pour the mix in small glass containers and you have yourself your very own homemade lip balm. To add some “flavor”, just add a couple of drops of your favorite essential oil.

Cauliflower Pizza

INGREDIENTS

• Nonstick spray
• 2 1/2 cups cauliflower, grated (about 1/2 a large head)
• 1 large egg, lightly beaten
• 1 1/4 cups shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese
• Kosher salt and freshly ground black pepper
• 1/4 cup tomato sauce
• 1 cup grape tomatoes, sliced in half
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper flakes
• Fresh basil leaves, optional

 

DIRECTIONS

1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.