Recipes and Video
Maintain Don’t Gain This Holiday Season: Appetizers, Sides, Salads and Desserts to Save Loads of Calories
Roasted Pine Nut Hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 2 cups chickpeas, drained and rinsed, or soaked if using dried
- 3 tablespoons of tahini
- ¼ cup fresh lemon juice
- 1 ½ tablespoons olive oil
- ¾ cup pine nuts, lightly toasted and finely chopped
- ¼ teaspoon cumin
- 1 clove of garlic, crushed
- 1 teaspoon salt
- 3 tablespoons of plain yogurt
- 1 teaspoon parsley or cilantro, finely chopped (plus more for garnish)
- 2 tablespoons water
Preparation:
In a blender or food processor, blend the chickpeas. Add tahini, lemon juice, garlic, salt, and water until the ingredients form a paste-like consistency. Pour the mixture into a large bowl and add remaining ingredients, mixing well. Garnish with any remaining parsley or cilantro. Cover and refrigerate about an hour.
Chick Pea and Arugula Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 2 15 oz cans of garbanzo beans
- ½ cups of cubed provolone cheese
- ½ cups of scallions chopped
- ½ cup of golden raisins
- 1 container of fresh arugula
- ¼ cup of extra virgin olive oil
- ½ teaspoon of minced garlic
- ½ cup of balsamic vinegar
- ¼ teaspoon of salt
- 1 tablespoon of pepper
Preparation:
1. Place garbanzo beans, scallions, cheese, golden raisins and a arugula into a mixing bowl. Place olive oil, balsamic vinegar, garlic, salt and pepper into a bowl and whisk to combine. Toss over salad and toss to coat. Serve room temperature or chilled.
Green Beans Almondine
Prep Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 lb green beans
- 2 tablespoons slivered almonds
- 2 tablespoons butter
- 1 teaspoon lemon juice
Directions:
1. Slice fresh beans French style and cook, covered in a small amount of boiling salted water until crisp-tender.
2 Drain.
3. Cook almonds in butter over low heat, stirring occasionally, until golden.
4. Remove from heat and add a squeeze of lemon juice.
5. Pour over beans.
Cauliflower Mash
Prep Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Directions:
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives.
Chocolate Peanut Butter No Bake Cookies
Prep Time: 10 minutes
Total Time: 20 minutes
- 1/2 cup butter, melted
- 2 cups sugar
- 4 tablespoons cocoa
- 1/2 cup milk
- 3 cups quick oatmeal, uncooked
- 1/2 cup peanut butter
- 1/2 cup coconut
Directions:
1. Measure oatmeal, peanut butter and coconut into a large bowl and set aside.
2. Boil butter, sugar, cocoa and milk together for 1 minute.
3. Pour onto oatmeal, peanut butter coconut mixture.
4. Mix thoroughly making sure to moisten all the ingredients.
5. Drop by heaping teaspoons onto waxed paper.
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