Sunday, June 21, 2009

Cleaning House



Sometimes, you just feel like it: cleaning house, getting rid of toxins, clutter, and rejuvenate. Go for a walk in clean air, drink only water for a day, go the sauna, relax and eat only fresh vegetables and fruit. This is a great (and for a change tasty) fresh pressed juice to start the day.


3-4 carrots, cut in large chunks
2 apples, quartered
1 scoop probiotics greens (like ProGreens)

Juice the carrots and apples in a juice, and mix with the probiotic powder. It is sweet from the carrots, tangy from the apples and a bit bitter from the probiotics.

Monday, June 15, 2009

Halibut with Bourbon Peach and Greens



Fresh halibut from the Farmer's Market again this year, grilled with a fresh peach and Honey Bourbon grilling sauce, and fresh salad greens from the garden.

6 oz halibut
1 small peach, sliced
PAM spray
salt, pepper
1 TB Bourbon grill sauce
2 TB chicken stock

Heat a grill pan on really high heat, spray with pam, and grill the halibut from both sides, 3 min each. Place halibut on the serving plate. Add the peach slices, the Bourbon grill sauce, and and the chicken stock to the pan, and heat up for 1-2 min. Pour over halibut, and serve immediately.

Stats: 6oz halibut raw, 187kcal, 1 small peach: 50 kcal

Friday, June 12, 2009

Fettucini with Vegetarian Marinara



Again, it is Fiber Gourmet pasta night, like almost every night because the pasta is truly light: high fiber, 40% less calories and tastes just like regular pasta, and, because of thehigh fiber content, it keeps me full for hours.

2 oz Fiber Gourmet long fettucini

Vegetarian Marinara:
1 ts extra virgin olive oil
1/3 red onion, diced
2 TB Morning star breakfast starters (ground beef, vegetarian)
1/2 can of salt-free diced stewed tomatoes
splash of olive juice (from a jar of green olives)
salt, pepper, Mrs Dash garlic & herbs
1 TB ketchup
1 ts liquid chicken stock extract
1 small branch of fresh rosemary
a few basil leaves
a splash of liquid sweetener

Cook pasta according to instructions (12 min in boiling water, don't rise, just drain). In a skillet, heat the olive oil and brown the onion and the Morning star vegetarian beef. Then, add all the other ingredients, and simmer until the pasta is cooked al dente. Drain pasta, and serve on plate with sauce. Enjoy!

Saturday, June 6, 2009

Swiss Roesti with Kalamata Olives



Roesti is a traditional Swiss potato dish, made from grated potatoes that have been cooked or steamed before. Traditionally, they are fried in clarified butter until crisp on both sides, and served with a fried egg or a meat dish. I updated my version, and mixed in some bacon, a bit of parmesan cheese, and kalamata olives. It was delicious, flavorful and quite skinny! However, no way to get around the clarified butter in this dish!

Single-serving:
1 Yukon gold potatoes (ca. 100g)
1 ts bacon bits
1 ts low-fat parmesan cheese
salt, pepper to taste
5-6 kalamata olives, sliced
1 ts clarified butter (ghee).

On the day before, steam or cook the potato until half cooked (they should still half raw, so that they keep some texture when grated. They will finish cooking when fried), ca. 10 min. Cool and set aside.

Peel the cooled potato, and grate on a coarse grater. Handle gently. Add the bacon bits, salt, pepper, parmesan and kalamata olives. In a skillet, heat the clarified butter, and distributed over the bottom of the pan with a brush. Add the roesti mix to the skillet and form them into a patty shape. Fry for several minutes, and then break up the patty and mix the potatoes again so that some of the brown bits are inside the roesti, too. Then, press into a patty again, and finish frying. If you are skillful, you can turn the roesti around and fry it from the other side, too (I can't!). Serve!

This is one lunch entree. (160kcal).

Thursday, June 4, 2009

Grilled Chicken and Peach Garden Salad


How convenient it is to grow your own lettuce in the garden. No worries about freshness, just going outside in the garden with scissors and a bowl, and there is lunch.

mixed garden green (romaine, arugula, lettuce, etc)
4 oz leftover grilled chicken, cut in stripes or cubes
1 peach, sliced
1/4 red onion, diced
1/2 TB pine nuts, toasted
1 TB Galeos dressing
pepper to taste


Clean the salad, chop coarsely. Arrange with grilled chicken, sliced peach and the remaining ingredients.

1 complete lunch (230kcal)