Tuesday, April 16, 2013

Dr. Mark Hyman's Almond-Flax Crusted Chicken-Dr. Oz show

Serves 4

4 (5 ounce) boneless, skinless chicken breasts
3 T ground flaxseed
1/2 C almond meal (I used almond flour that I found at the Health food store)
1 T extra-virgin olive oil
1 T almond butter
1 T finely chopped yellow onion
1 tsp lemon juice
1 tsp sea salt
Pinch of cayenne pepper
1/4 tsp paprika
1 tsp chopped fresh parsley
1 tsp chopped fresh thyme

Preheat the oven to 350 degrees.  Lightly oil a baking sheet and set aside.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a kitchen mallet until the pieces are approximately 1/2-inch thick.
Pour the flax and almond meal into a small bowl and stir until evenly mixed.
In another small bowl, combine all the remaining ingredients.  Add the chicken breasts to the mixture and toss them until coated.  If time allows, marinate the chicken in the mixture for 10-15 minutes to further enhance flavor.
Remove the chicken from the marinade and transfer them to the baking sheet.  Sprinkle half of the almond/flax crust over the tops of the chicken breasts and gently press the crust into each piece until evenly coated.  Carefully turn the chicken over and repeat the process with the remaining almond and flax mixture.  
Put the baking sheet into the oven on the top rack and bake until juices run clear, 20-30 minutes.  Any leftover chicken can be refrigerated for up to 3 days.  
I served this with a side of baked veggies.  Tasted great!


Monday, April 15, 2013

3 year anniversary picture!

"The girl who looked back from the mirror was a total stranger, yet she had always been there, waiting."
-Elizabeth George Speare-

Sunday, April 7, 2013

Feast from the East-Asian beef-noodle salad with grilled sirloin-Looneyspoons Cookbook

1/2 C reduced-sodium chicken broth
1/3 C hoisin sauce
2 T reduced-sodium soy sauce
2 T seasoned rice vinegar
1 T sesame oil
1 T grated gingerroot
1 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each salt, freshly ground black pepper and crushed red pepper flakes

8 ounces uncooked whole wheat spaghetti
1 lb. sirloin steak, grilled and cut into strips
2 C small broccoli florets
1 C thinly sliced red bell pepper
1 C peeled, seeded and diced cucumber
1 C grated carrots
1 C frozen green peas, thawed
1/2 C chopped green onions
1/3 C fresh basil leaves

Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use.
Cook spaghetti according to package directions.  Drain.  Rinse well with cold water and drain again.  Transfer spaghetti to a large salad bowl and toss with remaining ingredients.  Add dressing just before serving and toss again.  

I served this as a warm dish, cooking the steak in a skillet sprayed with non-stick spray, setting it aside, and then cooking the veggies in the same skillet until tender.  I added the cooked spaghetti, sauce and steak into the skillet and heated through.  I served squash, green beans and cucumbers on the side.


Wednesday, April 3, 2013

Meeting Leslie Sansone!

Picture taken on the set!
The driver who was waiting for me at LAX!

On my way to the studio!

Bryana, a walker who has been in several of Leslie's Walk At Home DVD's, and me!

I was contacted by one of Leslie Sansone's Production Assistants, asking if I would be interested in filming  my weight loss story and being included as Leslie's special guest in a new DVD that she would be taping in LA.  I only had to think about that for a minute...ha! I was flown to LA on March 28th, and spent the day in the studio, with Leslie, cast and crew. What a wonderful opportunity and experience!
Me and Leslie!

The Better Butter Chicken-Fragrant Indian butter chicken-Looneyspoons Cookbook

2 T butter (I used olive oil)
1 1/2 C chopped onions
2 tsp minced garlic
1 T grated gingerroot
1 1/2 tsp chili powder
3/4 tsp each ground coriander and ground tumeric
1/2 tsp each ground cinnamon and ground cumin
1 can (28 ounces) no salt added diced tomatoes, drained
1 1/2 C reduced sodium chicken broth
1 T brown sugar (I used stevia)
1/4 tsp each salt and freshly ground pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up ( I used cooked chicken strips )
1/3 C light sour cream
1 T minced fresh cilantro
Hot cooked basmati rice (I used cooked brown rice)

Melt butter in a deep, 10-inch skillet over medium heat.  Add onion and garlic.  Cook slowly, stirring often, until onions are tender, about 5 minutes.  Add gingerroot, chili powder, coriander, tumeric, cinnamon and cumin.  Cook 1 more minute.  Add tomatoes, chicken broth, brown sugar, salt and pepper.  Reduce heat to low.  Cover and simmer for 10 minutes, stirring occasionally.  
Add cut up chicken and sour cream.  Simmer, uncovered, for 5 more minutes.  Remove from heat and stir in cilantro.  Serve over hot basmati rice, if desired.  
I served this with a side of baked veggies and topped the chicken with avocado.