I have reached a stage in my new eating... ahem... "lifestyle"(because that's what they're calling it these days. You know, the kind of diet you can never escape. The kind where you admit you can't eat like a twenty year-old anymore? Yeah, that one.) It's the stage in which I hate people who can eat sugar and feel okay about it.
And bread. And alcohol. Yeesh!
Two weekends ago, I ate a piece of cheesecake. I would *like* to say that I unabashedly ate that piece of cheesecake. But as I spooned a biteful onto my eager tongue, attempting to savor every calorie and every gram of carbohydrate, I could not help but imagine where those calories and carbohydrates would deposit themselves. It was going to be a complete and utter abandonment for about ten glorious minutes, but it turned into an episode of guilt and shame. Don't get me wrong. It was delicious, and I enjoyed every bite, but I still couldn't shake the thought; "you know you'll have to make up for this, right?"
Such is my life as of the last five months. Well, almost six.
So necessity IS the mother of invention. For two reasons: 1.) If I can't enjoy my sweets, then I'll find a way to enjoy my regular food, dang it. 2.) I had no spinach, no arugula, no salad greens to speak of in the fridge, save for the celery greens. Hmmm... I've thrown those into soups before, and it tastes great. What if I do a salad of celery leaves? YES! The only thing I could do to improve this recipe is to grate a little orange zest over the whole thing. I think that would have really taken it over the top.
Without further ado, enjoy...
BAKED FISH, RED QUINOA WITH CILANTRO, & CELERY LEAF SALAD WITH TERIYAKI VINAIGRETTE
Choose a white salt-water fish and bake with olive oil and minced garlic and ginger. (Bake at 350 degrees until flaky)
Celery Leaf Salad with Teriyaki Vinaigrette:
carrot matchsticks, thinly sliced
Shallots, thinly sliced
Red pepper, minced
2 teaspoons teriyaki sauce
4 teaspoons rice vinegar
1 teaspoon minced ginger
Whisk together and toss salad ingredients. Salt and pepper salad to taste.
Red Quinoa With Cilantro:
Prepare 1/2 cup couscous according to package directions. Let cool. Add any remainder of vinaigrette and toss with 2-3 tablespoons minced cilantro. Top with a poached egg.
I cannot hold my excitement! This is arguably my best diet creation yet!
Who doesn't like Nutella? But here's the skinny on it: it's full of sugar and palm oil. (For reading on the adverse effects of palm oil, go here: www.livestrong.com/article/122886-adverse-effects-palm-oil)
There are several from-scratch recipes for this, but none that are healthier than Nutella and diet-friendly, so I adapted!
This really doesn't require much more of an introduction, so ENJOY!
DELICIOUS DIET CHOCOLATE HAZELNUT SPREAD
2 cups roasted hazelnuts
1/2 cup dutch-processed cocoa
1 1/4 cup powdered xylitol (I powdered mine by processing it in a coffee grinder)
15 drops non-alcohol stevia
2 tablespoons unrefined sunflower seed oil
1 tablespooon coconut oil
In a food processor, liquefy hazelnuts. Yes, liquify them. To do that, process for 4-5 minutes. After they have passed the stage of "nut butter" and have liquified, add cocoa and zylitol a few tablespoons at a time while the processor is running. Add stevia and oils while the processor is running.
Due to popular demand, I present you with my latest diet treat! I posted a picture of this on Facebook and everyone seemed to go crazy over it, so here we are!
A word of warning: this recipe is still in its perfecting stages. While it is delicious as it is, I'm looking to amp it up this week, so stay tuned!
Baked Garlic Eggplant Fries with Avocado and Herb Dip
2-3 cloves garlic, minced
sunflower seed oil, coconut oil or olive oil
1 ripe avocado
1/3 cup plain yogurt
2 green onions, minced
1/4 cup minced fresh cilantro
ground red pepper
Peel skin from eggplant with a peeler or "skin" it with a knife. Slice ends off and cut in half lengthwise.
Cut lengthwise again into 1" sections. Cut each section in to 1" slices.
Arrange slices on a large baking sheet and drizzle with oil. Toss slices to coat, then sprinkle garlic throughout.
Bake at 400 for 15 minutes, then with a metal spatula, flip eggplant and bake another 15 minutes. Bake longer if needed.
Avocado & Herb Dip:
Peel and seed avocado. In a bowl, mash avocado well. Add yogurt, green onion and cilantro. Sprinkle red pepper on top, or mix into dip, if desired.
This "I'm Losing It" page is where this Kitchen Psycho keeps all her great diet, or for that matter, ANYTIME, recipes! Check back often!