nutrition tips

Paprika Shrimp & Green Bean Saute

Paprika Shrimp & Green Bean Saute

By admin

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Try something new tonight: Green beans brings color to the garlicky shrimp, as well as a crunch. Lay it on a bed of Spanish-inspired sauté butter beans and serve with quinoa or brown rice, for a deliciously nutritious meal.

INGREDIENTS

  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste

    PREPARATION

    1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
    2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
    3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

 

Vegetarian Options : Grilled Mushroom Bruschetta

Vegetarian Options : Grilled Mushroom Bruschetta

By admin

grilled

 

Food swapping: Take that traditional bruschetta and make this alternative nutritious and delicious instant hit instead. Perfect as a light lunch or horderves before the main meal. This recipe is low sodium, low carbs, low sugar, and low in saturated fat. It’s ideal for those looking to stay on track with their no carb or low carb diet.

Ingredients

2 large flat mushrooms or Portobello mushrooms
1 clove garlic, crushed
1 large tomato or 2 small tomatoes, diced
1 tbsp. olive oil
Splash balsamic vinegar
4 fresh basil leaves, sliced finely

Method

1) Preheat oven 180C.

2) Line a baking tray with baking paper and place mushrooms face up on the tray.

3) Drizzle olive oil over both mushrooms then with a teaspoon spread the crushed garlic randomly over the mushroom.
Bake for 10 mins in oven or until cooked through.

4) Meanwhile chopped tomato and season with salt and pepper. Place in a small bowl and mix with basil leaves.

5) When mushrooms cooked through take out and place on your serving plates.
Spoon tomato mixture on top, drizzle with a splash of balsamic vinegar and crumbled feta.

 

Low Calorie Cocktails and Drinks for Summer

Low Calorie Cocktails and Drinks for Summer

By admin

Healthy-cocktails-article

Rocket’s Red Glare (95 calories) This fun drink is made with KU Soju, a distilled Korean liquor. it’s smoother and lighter than Vodka, it’s all-natural and doesn’t contain any added sugars or sweeteners, making it the perfect mixer for a delicious low-cal summer cocktail.

Ingredients: 1 oz. TY KU Soju 1 oz. TY KU Liqueur Splash of Sugar-Free Cranberry Juice

Method: Mix all ingredients in a rocks glass.

Stars and Stripes (140 Calories) Another low calorie cocktail made with KU Soju, the Stars and Stripes is the perfect patriotic thirst-quencher, especially if you like a little fizz. Best of all, it has only 140 calories, making it a guilt-free summer cocktail.

Ingredients: 2 oz. TY KU Soju 1 oz. Blue Curacao Ginger Ale

1776 Sipper (115 Calories) This flavorful cocktail packs a stronger punch than your average iced tea but not many more calories. Make it with green tea for a cocktail hour nutrient-boost. This sipper is perfect for a hot summer day!

Ingredients: 2 oz. TY KU Soju 2 oz. Iced Tea or Green Tea

Method: Put all ingredients into a shaker and fill with ice. Shake the mixture for 30 seconds, and then drain into a prepared glass.

Farmers Market Margarita (99 Calories) The Farmers Market Margarita uses fresh and healthy ingredients, including cucumber, cilantro, and spicy jalapeno, all of which you can pick up at your local farmers market.

Ingredients: 1.25 oz. Corzo Silver, 2 sprigs of fresh cilantro, 4 slices of fresh cucumber, 2 slices of fresh jalapeno, 1 oz. fresh lime juice, 2 oz. distilled water, 2 packets of Splenda or similar

Directions: Add all the ingredients in a mixing glass with ice, shake and serve over the rocks in an 8 oz. glass. Garnish with a lime wheel.

Italian Summer Sipper (100 calories) The Italian Summer Sipper combines strawberries with Italian ingredients such as fresh basil and balsamic vinegar to create the perfect cocktail for warm and breezy summer nights.

Ingredients: 1.25 oz. Corzo Silver, 2 strawberries,1 sprig of fresh basil, 4 drops of balsamic vinegar, 1 oz. fresh lime juice, 2 oz. distilled water, 2 packets of Splenda or similar

Directions: Muddle fresh strawberries and basil in a mixing glass. Add the rest of the ingredients with ice, shake and serve over the rocks in an 8 oz. glass. Garnish with a fresh sprig of basil.
Asian Mojito (105 Calories) This popular cocktail is a dramatic calorie saver—with healthy accents of fresh mint and a squeeze of lime.

Ingredients: 2 oz. TY KU Sake, fresh mint, splash of diet citrus soda, squeeze of lime, lemon, or orange

Directions: Combine ingredients in a glass over ice and add a squeeze of your favorite citrus—lemon, lime, or orange

Sake Sunrise (120 Calories) Made from only four all-natural ingredients (water, rice, yeast, and koji), sake is one of the purest beverages on the planet. The orange juice adds sweetness while keeping the calorie count down.

Ingredients: 2 oz. TY KU Sake, 1 oz. Orange Juice, splash of Champagne

Directions: Combine sake with orange juice, add a splash of champagne, and garnish with an orange peel. Skinny Peach Tea (133 calories) Classic summer cocktails are often loaded with calories and sugar. For example, the average 6-ounce frozen daiquiri has more than 500 calories! Get the same refreshing fruit flavor for a quarter of the calories with this simple skinny cocktail.

Ingredients: 2 oz of Van Gogh BLUE Vodka, 4 oz of Diet Snapple Peach Ice Tea

Directions: Combine ingredients and shake vigorously in shaker with ice.  Strain into
glass and enjoy!

The Blue-Hoo (200 Calories) It’s not the lowest-calorie cocktail on our list, but it may be the most delicious. As long as you stop after one, this chocolate cocktail is the perfect way to end a summer night.

Ingredients: 2 oz of Van Gogh BLUE Vodka, 4 oz of Yoo-Hoo

Directions: Combine ingredients and shake vigorously in shaker with ice.  Strain into
glass and enjoy!

Tokyo Tea (70 Calories) This iced tea for grownups lacks the bite or calorie count of the classic Long Island, which is the absolute worst cocktail you can drink. Why? It’s loaded with five different liquors (gin, vodka, tequila, rum, and triple sec) and a huge hit of high-fructose corn syrup from the sweet-and-sour mix and Coke used to drown out the strong liquor taste.

Ingredients: 1.5 oz. TY KU Soju, 1.5 oz. unsweetened iced tea, squeeze of lemon, lime, or orange

Directions: Combine ingredients and shake vigorously in shaker with ice.  Strain into
glass and enjoy!

 

Egg and Avocado Toast

Egg and Avocado Toast

By admin
trisa new

Ingredients

  • 1 teaspoon butter
  • 1 egg, beaten
  • 1/4 avocado
  • 1 slice  sprouted wheat bread, toasted
  • jalapeno hot sauce, such as Tabasco

Directions

  • In small nonstick skillet, melt butter over medium heat. Add egg; season and scramble. In small bowl, mash avocado; season and spread on toast. Top with egg; sprinkle with pepper and hot sauce. Makes 1.

 

Piña Colada Cupcakes

Piña Colada Cupcakes

By admin

trisa 2
With the help of the winning recipes from Dr. Oz’s Healthy Boxed Cake Bake Off, you’ll have three reasons to get excited about baking with everyone’s all-time favorite dessert staple again! So go ahead and satisfy your sweet tooth because these recipes include nutritious foods you’d never guess were in such scrumptious sweet treats!

 

Ingredients

1 Box store-bought Super Moist White Cake mix
1/2 cup light coconut milk
1-1/2 Cans (20 oz) crushed pineapple
1 (1.5 oz) box of sugar free, fat free vanilla pudding mix
12 oz container of light whipped topping, defrosted
coconut flakes
3 cups skim milk
Directions
Preheat oven at 350°F. Line 2 muffin tins with cupcake liners. Mix boxed cake with 1 can of crushed pineapple with juice until well blended.  Pour batter to fill 2/3 of cupcake liners.  Bake for 18-23 minutes. Remove from oven and allow cupcakes cool completely.Prepare vanilla pudding according to directions using the milk. Add 1/2 can crushed pineapple with juice.  Mix well.
Top the cupcakes with pudding and whipped topping, in that order. Garnish with coconut flakes.  Refrigerate for 2 hours or overnight for best results. Serve and enjoy!