Tag Archives: healthy

Meatless Monday – Sauteed Watercress & Bok Choy

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Happy Monday!! I am starting off the week with another Meatless Monday recipe.  This recipe is right off the Sunday Game Plan list posted yesterday.

I was introduced to watercress and bok choy at a family style Chinese restaurant when I was a child.  The dish is usually served stir fried with garlic slices and oil.  Last weekend, I went to H Mart, which is Korean owned supermarket in Flushing, NY and saw that watercress and bok choy were on sale so I purchased two bunches of each.

Watercress (Nasturii herba) is considered one of the healing foods to consume.  Consumption of watercress can have the potential health benefits such as:

  • Serves as an anti-carcinogen.
  • Reverses DNA damage to white blood cells
  • Rich in Vitamin C, which fight off cancer and treat common colds
  • Calcium content helps maintain bone health
  • Rich in folate, which prevents birth defects, depression, stroke, cognitive decline
  • Rich in Vitamin A, which helps maintain ocular health found in beta carotene

Here is a three ingredient side dish, which is so easy to make ( <5 minutes):

Saute Watercress:

2 tablespoons of olive oil – 240 calories

2 tablespoons of minced garlic ~ 38 calories

2 bunches of watercress ~ 30 calories

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Bok Choy (Brassica campestris) aka white cabbage originated in China over 5000 years ago.  Consumption of Bok Choy has the following health benefits:

  • Rich in Vitamin C, which fight off cancer and treat common colds
  • Rich in Vitamin A, which helps maintain ocular health found in beta carotene
  • Contains fiber, which aids in digestion
  • Contains calcium and potassium with low sodium, which reduces blood pressure

Here is a three ingredient side dish, which is so easy to make in less than 10 minutes:

Saute Bok Choy:

1 tablespoon of olive oil – 120 calories

2 cloves sliced garlic  ~ 40 calories

3 heads of bok choy  ~ 330 calories

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Both vegetable dishes are low in calories and relatively healthy.  Stay tuned for the next post.

First Sunday Game Plan – Body Cleanse

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It has been a very busy few weeks since my last post and I am making the effort to plan ahead.  I have decided to do a 5 day cleanse through Bodypotential.  My ultimate goal is to be 20 pounds lighter.  Below is my Sunday Game Plan for this week.   The ingredients used to make my dishes were for the most part on sale during the last two weeks:

Watercress $0.79/lb (H Mart)

Snowpeas  $0.99/lb (H Mart)

Crabmeat  $2.00 (Stop and Shop)

Bok Choy  $0.58/lb (H Mart)

Perdue Ground Turkey $2.99 (Stop and Shop)

Quinoa $4.99 (Stop and Shop)

Baby Carrots $1.49/2lbs (Stop and Shop)

Wild Caught Cod $5.99/lb (Stop and Shop)

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I am very excited to post new material this week from this game plan.  There will a post for Throwback Thursday and Flashback Friday, which will consists of dishes from restaurants I have eaten in the past.  Stay tuned.

Meatless Monday – Roasted Brussels Sprouts

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It has been over a week since my last post and as promised I am starting the week with another Meatless Monday recipe with a child’s least favorite vegetable: Brussels Sprouts.  Actually I was first introduced to brussels sprouts a few years ago as a frozen vegetable by my dad who would serve it with butter sauce.  Then over the summer I went with a former colleague to La Dama, a Mexican restaurant in the Financial District in NYC where I had a roasted brussels sprouts side dish.  The sprouts were roasted and it had cheese and lime. It was delicious, but unfortunately, they no longer make this side dish.

Recently, I came across fresh Brussels sprouts on sale two weeks ago at my local supermarket and I decided to purchase a bag.  After researching an easy dish to make with these brussels sprouts, I came across a dish that was posted on Once Upon a Chef where the Brussels Sprouts were roasted and mixed with balsamic vinegar and honey.

After being culinary inspired, the world of Brussels sprouts were further explored.

Brussels Sprouts were initially discovered during the 16th century in Belgium.  But more importantly, this cruciferous vegetable has many health benefits:

  • Prevents cancer especially bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer and ovarian cancer.
  • Contains vitamin C, which protects cells from cancer and heart disease
  • Maintain healthy gums, teeth and skin
  • Helps with the immune system
  • Contains fiber, which regulates the digestive system, prevents constipation, lowers cholesterol levels and reduces heart disease and stroke.
  • Contains folate, which prevents birth defect development
  • Helps form and maintain DNA

Roasted Brussels Sprouts with Two Vinegars and Honey (inspired by Once Upon a Chef)

There are six ingredients for this dish and the star ingredient is the Brussels Sprouts:

  • 1 package (12 0z) brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Datu Putu
  • 1 teaspoon honey

Everything with the exception of the brussels sprouts were in my pantry.  The star ingredient was on sale at my local supermarket for $2.5o.

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Six ingredient dish preparation 

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Remove outer leaves and cut each piece in half.  Please the sprout onto a large bowl.  Preheat oven to 425 degrees Fahrenheit. 

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Place brussels sprouts.  Sprinkle the brussels sprouts with ground black pepper.  Add two tablespoons of olive oil.  Toss to combine.  

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Line baking pan with aluminum foil.  Spray the foiled pan with cooking spray.  Transfer brussels sprouts to a baking pan.  Spread sprouts evenly.  Roast in the oven for approximately twenty minutes.  Turn halfway for even browning.   

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Remove pan from the oven and let it cool.  

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Transfer brussels sprouts to a bowl.  Add 1 tablespoon of balsamic vinegar, 1 tablespoon of Datu putu sugar cane vinegar and 1 teaspoon honey.  Mix well to blend.  Serve. 

The total cost to make this meatless and health friendly dish is an investment of less than $20 and the Brussels sprouts only cost $2.50.  This dish usually serves 2-3 people, but the ingredients used can be applied to make other dishes such as Adobo and salads.

Sunday Game Plan – Portion Control Week

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This past week I completely slipped in diet and training, which resulted in weight gain and fatigue.  This week is a new week and a bigger effort is being made to plan my meals ahead.  The goal is not go out to eat this week for lunch or dinner.  As a fitness buff once told me it is 80% what you eat and 20% exercise.  Therefore, this game plan is different this week because instead of recipes being made for the week,  I have a detailed outline on what I hope to eat for the week.  This outline seems feasible yet easier said than done.  This week’s game plan includes items either currently brought or stored at home:

  • cinnamon
  • rolled oats
  • walnuts
  • corned beef/brisket
  • cabbage
  • yogurt
  • almond milk
  • lamb chop
  • bananas
  • strawberries
  • blueberries
  • canned lentil soup
  • chicken drumsticks
  • mixed blend salad
  • onions
  • garlic
  • Cheerios
  • eggs
  • bread
  • canned salmon
  • canned tuna
  • instant oatmeal
  • roti
  • brussels sprouts

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Stay tuned for exciting recipes and throwback posts this week.

Meatless Monday – Rad Thai Salad

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It’s Leap Day and for the last several days I have been recovering from the class I took during Union Square Fest at Athleta.  That workout was so intense that I struggled walking up and down the stairs for several days.  Right after the workout, I decided to swing by Sweetgreen.20160224_204541 Sweetgreen uses all their ingredients grown from local and community farms so everything is fresh.  I decided to order the lowest calorie dish (375 calories) called the Rad Thai, derived from the Thai street dish Pad Thai.  This salad consists of organic arugula + organic mesclun, sprouts, carrots, shredded cabbage, spicy sunflower seeds, cucumbers, basil, citrus shrimp, and one round of spicy cashew dressing.  The salad was incredibly filling.  My favorite part of the salad was the citrus shrimp.  The total cost of this salad was $12.85 plus tax.  The price is reasonable given the ingredients used.  I would definitely return and try the Spicy Sabzi.

For those who do not have access to Sweetgreen or the organic ingredients, this salad can be made on a budget and it can serve more than one person.

Salad Blend – Arugula & Mesclun or any mixed salad = 2 for $5 at Stop & Shop

Sprouts – Chinese or Asian Supermarket usually sells for a decent price.

Shredded Carrots = 3 for $5 at Stop & Shop

Cabbage – usually the best sale is before St. Patrick’s Day at the price of either $0.19 and $0.29/lb. at Stop and Shop.  Red Cabbage is usually purchased at $0.99/lb. on sale at any supermarket.

Shrimp – $6.99/lb at Stop and Shop

Spicy Sunflower Seeds – convenience store e.g. CVS, 7-11, Duane Reade

Cucumbers – usually purchased $0.99/lb and below.

Basil – I usually purchase a fresh pack at an Asian supermarket (approx. $2.00/lb)

Citrus Marinade – orange juice, lemon juice, olive oil, sriracha

Spicy Creamy Cashew Dressing (Derived from “Redeeming the Table”) – Juice of 1 orange, Juice of 1 lime or lemon chopped raw cashews, garlic, sea salt, red chili flakes and Grinds of black pepper

I have not made this dish personally, but after researching the ingredients, now I want to make this dish.  It would be serve as a great and quick potluck dish too.

 

 

 

 

Traditional Tuesday – Egg in a Hole

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Happy Tuesday! Starting off my revising diet with a recipe I have been making and consuming for several weeks and complementing with either a half avocado or a cup of strawberries.

Egg in a Hole is a fried egg on toast.

The original recipe was published during the late 19th century by Fannie Farmer, author of the Boston Cooking School Cookbook.  The recipe was called “Egg with a hat”.  The dish was made using a two-and-a-half-inch cookie cutter to remove the bread’s center.  It is served with a cooked egg, that becomes the “hat”.

The dish has many names such as “Egg in a Basket,” “Egg in a Frame,” “Toad in a Hole,” “Egg in a Nest,” “Sunshine Toast,” and even “Gashouse eggs.”  Movies such as “Moon Over Miami,” “Moonstruck” and Vendetta” have made this very simple dish popular.

The dish itself is primarily made of two ingredients: toasted bread and an egg.  It is a fun, quick and simple dish to make.

1 extra large egg = 70 calories (recipe below I used a jumbo cage free egg = 90 calories)

1 toast bread, I used Udi’s Gluten Free Omega Flax Fiber Bread = 75 calories/slice

Total calories = 145 calories (using a jumbo egg = 165 calories)

Total cost = Investment of $10 (ingredients last about 1-2 weeks)

1.5 dozen Eggland’s Best large eggs  on sale this week for $3.99 at C-Town.

Bread on sale this week ranging from $2.99 to $4.99 at Stop & Shop

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Two ingredients used – toast bread and egg

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Cut a circle in the center of the toasted bread, set it to the side, then place the “hole” bread into a non-stick pan.

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Crack an egg into the hole and let it fry for about 2 min.

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Flip the bread over and cook the other side.

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Egg in a hole is cooked and ready to serve.

 

Week 1 Game Plan -More Diet Changes

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After two weeks of following the 15 day Diet Plan from Idealfit created by Trainer Lindsey, I have lost body fat so I have lost 1.25 inches in my hips/glutes & 2 inches off my thighs.  Unfortunately, I have not lost the weight, exercises were intense.   As a result, for the next four (4) weeks I will be temporarily changing my usual Sunday game plan to Week 1-4 Game Plan.  This game plan will consist of modified recipes that are appropriate for the week; some will be derived from previous Sunday game plans posted and a combination of recipes from Idealfit and Bob Harper’s (The Biggest Loser) book “The Skinny Rule: The Simple Nonnegotiable Principles for Getting to THIN”.   In addition, in NYC, I hope to be able to take advantage of the free classes offered by the Union Square Partnership: Union Square Sweat Fest 2016, which ends on 2/25.

To keep this post as short as possible without being boring, I will be posting my meal plan diary daily with meals along with recipes that is acceptable for the week and the day’s theme e.g. Meatless Monday.

Stay tuned!

 

 

 

 

 

Meatless Monday – National Potato Lover’s Day

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Happy National Potato Lover’s Day! As Chinese New Year officially begins, let’s start off the year right by focusing on the goal of Tablespoons and Teaspoons!

As previously mentioned in the Sunday Game Plan and commemoration of National Potato Lover’s Day, let’s begin the first Meatless Monday post with a recipe that was made from a previous Sunday Game Plan, which has been addicting.  The awesome part of this dish is it consists of only five (5) ingredients, all of which have health benefits.  But today we will focus on Yam and its history and health benefits.

Sweet Potato is one of the oldest vegetables that originated in Central America and Peru at around 750 B.C. It became widespread when Christopher Columbus brought back the crop to Europe.  Sweet potato is sometimes referred to as yams despite their physical differences for marketing purposes by Louisiana farmers.

In addition, coincidentally it’s African American History Month, George Washington Carver demonstrated how the sweet potato is useful economically and nutritionally.

Health Benefits of Sweet Potato Consumption

  • High source of Vitamin A – helps with fertility, lactation, vision, slows age related degeneration
  • Beta-carotine – may help reduce prostate and colon cancer, maintain healthy immune system
  • Contains antioxidants, which can have an anti-inflammatory effect
  • Regulates blood sugar
  • Contains batatins and batatosides, which are anti-bacterial and anti-fungal properties
  • Contains vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids
  • High fiber – prevent constipation & help with the digestive tract
  • Low glycemic index

Here’s the first Meatless Monday Recipe – Total Cost: Less than $10, 4/5 items can be part of the pantry and used for other recipes:

Roasted Sweet Potatoes with Honey and Cinnamon (adapted from Tyler Florence’s recipe)

1 sweet potato = 103 calories

1 tablespoon olive oil = 120 calories

2 teaspoons cinnamon = 12 calories

2 tablespoons honey = 129 calories

Black pepper

 

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Peel and slice sweet potato.  

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Preheat oven at 375 degrees.  Line baking sheet with aluminum foil.  In a mixing bowl, combine all ingredients until seasoned.  Lay seasoned sweet potato slices in a single layer on the foiled baking sheet. 

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Roast potatoes in the oven for 30 minutes and remove potatoes from the oven.  Serve.

 

 

Sunday Game Plan – Snow Aftermath

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Happy Snow Weekend! It’s been a rough couple of days as I am recovering from a very bad cold thanks to the change of weather resulting in a lost sense of smell and taste.  Over the last week, just been stocking up on fish such as tuna steak and wild salmon.  What was purchased and stored from the last two weekends is coming into use especially being snowed in for the weekend.  I am carrying over some recipes from the previous Sunday Game Plan, which I did not have the opportunity to make last two weeks.  20160124_110647

Traditional Tuesday – Chicken Thighs Adobo

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I know it’s officially no longer Tuesday, but I want to keep my word on posting a dish involving ingredients from the Sunday Game Plan.  One of the dishes from the Sunday Game Plan is Chicken Thigh Adobo.

Adobo is a popular dish in the Philippines.  Adobo in English means “vinegar braised”.   The main marinade of the traditional Filipino adobo dish is soy sauce and vinegar.  This dish can be made using any type of meat or even vegetables.  Personally the best adobo dish to make is pork belly, but for now, we will use chicken thighs.  Chicken thighs is a great piece of meat to cook with because it has all the flavors and juices in it.  Plus, it’s definitely healthier than pork belly.

Making this dish brings memories from my grandmother and mother who tried to pass on this family recipe.

Chicken Thighs Adobo – Serves 5

5 pieces of chicken thighs = 239 calories/piece of chicken thigh

5 tablespoons of Kikkoman Less Sodium Soy Sauce = 10 calories/tbsp.

5 tablespoons of Datu Puti Native Vinegar (any vinegar will work) = 0 calories

3 garlic cloves, sliced = 13 calories

3 bay leaves = 6 calories

1 teaspoon of ground black pepper = 4 calories

1 teaspoon of brown sugar = 17 calories

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Ingredients for marinade

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Chicken Thighs

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Combine all marinade ingredients

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Pour marinade on the chicken thighs and let it sit on room temperature for approximately 90 minutes.

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Turn the chicken thighs over and let it sit for another 90 minutes.

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After 90 minutes, turn on the heat on medium/high and let the mixture boil.  After boiling, add as much water to your preference (personally I love the marinade so I add approximately 4-6 cups of water so the mixture won’t be too concentrated).  Turn the heat on low, cover the pan and let it simmer for 30 minutes, turning once halfway.  After 30 minutes, open the pan and let it cook for another 20 minutes on low heat until the liquid is reduced.

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Transfer the chicken thighs on a plate.

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Pour the marinade over it.  This appears really greasy, but it’s the chicken fat with the marinade ingredients.  No oil was added during the entire recipe.  Serve with rice.

Current pantry: Soy sauce, native vinegar, garlic, bay leaves, ground black pepper and brown sugar.

Chicken Thighs: On sale at Stop & Shop for $0.88/lb. but it comes in 4-5 lb. packages.

Calories/serving: 289 calories.