Favorite Salad of the Moment

Did I tell you that I love my spiralizer?!?!?!

My favorite salad of the moment is one zucchini, 1/2 cucumber and a carrot all spiralized together. I also add 1/3 of a chopped red bell pepper. It looks like this before I add the spicy Thai peanut dressing.

Spicy Thai Peanut Dressing

1 TBSP creamy peanut butter

1/2 TBSP rice vinegar

1/2 TBSP honey

1 tsp water

1 tsp soy sauce

1/2 TBSP sesame oil

pinch of cayenne pepper

pinch of salt

more than a pinch of red pepper flakes

Whisk everything together. Add the oil last and continue whisking until smooth. 

I don't measure the ingredients too closely. I like the heat balanced with the sweetness of the honey and peanut butter.

Simple Veggie-Wonton Soup

Simmer one box of chicken or vegetable broth.

With one package of frozen vegetables (I use Trader Joe's Harvest Hodgepodge)

and one package of frozen wontons (again, I use Trader Joe's).

Simmer until the vegetables and wontons are heated through. You may want to defrost the wontons before hand, but I don't bother.

Spinach & Beans

I made Fitnessista's Bean & Spinach dish. So simple. So good. If I remember correctly, saute 1/2 onion in a little olive oil. Add garlic. Stir in lots of baby spinach (almost 1lb) until wilted. Add desired amount of beans. Season with salt, pepper & lemon juice. I used hot sauce instead of cayenne. 

Graham Crackers Topped with Ricotta

When I am craving sweets, I spread low-fat ricotta cheese onto graham crackers to make a sweet and satisfying dessert.

This idea came from Jacques Pepin's Fast Food My Way. He adds an extra layer of dried fruits and a drizzle of honey. I imagine this to be sweeter than candy. 

Cottage Cheese Enchiladas

Cottage Cheese Enchiladas are my new favorite "after the gym" meal. 

The first time I made these I filled 3 corn tortillas with a dallop of fat-free cottage cheese, a pinch of shredded cheddar cheese, and green onions. It helps to heat the tortillas first (15 seconds in the microwave) to prevent them from tearing. Fold the tortillas and place them seam-side down in a baking dish. Cover the enchiladas with salsa verde and bake at 400 degrees until the cheese melted. Heaven. 

I started omitting the cheddar cheese (and the green onions when I don't have them on hand). Simply fill the tortillas with cottage cheese, top with salsa and bake. Still delish, if you ask me.

Pineapple Angel Food Cake

I finally made the famous WeightWatcher's Angel Food Cake. Well, famous on the WW boards... I would make it again. I may even mix in low-fat coconut milk to make it a Pina-Colada cake. The cake is one million times better than the infamous Diet Coke cake.

Angel Food Cake

Simply mix together a box of Angel Food cake mix with a can of crushed pineapple. Bake in a 9 X 13 baking dish as directed on the package.

Serves 12 at 3 points a serving. Or make 1-point cupcakes.

Wasabi Coleslaw

Wasabi coleslaw is my new favorite summertime salad. I have made this coleslaw using extra wasabi and I loved the heat. I have also used less wasabi and more brown sugar; creating a sweeter taste. I prefer it the "wasabi way"; whereas my partner prefers the sweeter version. Either way it tastes light and refreshing.

Wasabi Coleslaw

Mix together 2 TBSP of wasabi paste with 3 TBSP rice vinegar, 1 TBSP vegetable oil, 2 TBSP (or less) brown sugar, and a pinch of salt. Stir in 1 package of broccoli slaw. Yum!

Makes 3 - One cup servings.

The wasabi dressing would also taste great mixed with cucumbers as an alternative to the broccoli slaw. 

Polenta Pizza with Caramelized Onions, Mushrooms, Spinach & Gorgonzola

I have a new food love and it is polenta. One of the many polenta dishes that I have recently made include polenta pizza. 

All you need to do is make the crust and add whatever toppings you fancy. I happen to fancy caramelized onions and cheese. 

Polenta Pizza

1/2 cup skim milk

1 cup coarse cornmeal

2 onions, chopped

1-2 packages sliced white mushrooms (I don't know what size)

1 bunch of washed spinach

1 cup Gorgonzola cheese

1. Preheat oven to 450 degrees.

2. Spray cookie sheet with non-stick spray.  

3. Cook the polenta until thick and then spread onto the cookie sheet to form the crust. 

4. You don't know how to cook the polenta? In a sauce pan, combine 1/2 cup skim milk with 2 1/2 cups water (you may want to season with salt). When it begins to boil, reduce heat (to simmer), and add 1 cup cornmeal in a steady stream. Whisk until the mixture is thick. 

5. Sprinkle "crust" (remember you spread it onto the cooking sheet?) with salt and pepper. Cover with plastic wrap and refrigerate until firm (at least one hour).

6. Caramelize the onions and saute mushrooms & spinach until desired texture is achieved. 

7. Bake "crust" until it begins to brown (25 minutes). 

8. Take "crust" out of oven, sprinkle with Gorgonzola cheese and add toppings (vegetables). 

9. Bake until cheese melts.

The spinach was very crispy and next time I will make this pizza only using onions, mushrooms, and cheese. 

Per reader request, here is the NI for the crust based on 1/4 of the pizza:

The NI with the toppings (note it was calculated using raw onion and I believe the sugars in caramelized onions would increase the calories):

Recipe was taken (slightly modified) from the New York Times and I have also seen similar polenta pizza recipes in cookbooks (I think Vegetarian Times). 

Banana Beverage

This drink is perfect for a light snack or  a pre/post work-out refresher. 

Diet Porn's Favorite Banana Beverage

Blend one banana, with 1 cup milk (I used skim), and a splash of vanilla extract. Garnish with ground cinnamon. I will occasionally throw in protein powder depending on my food intake for the day. 

I chugged half the glass before I realized that I should take a picture.

Butternut Squash Tacos

I had this recipe bookmarked from Digginfood for awhile now and wish that I have made it earlier. It is one of the best new recipes that I have tried in a long time. It takes a little time and effort. I will use pre-cut squash from Trader Joe's to cut down on time in the future (and I don't think it will increase my expense either).  

Butternut Squash Tacos with Spicy Black Beans


1 butternut squash, peeled and cut into ½ inch cubes
½ cup white onion, chopped

3 tablespoons olive oil

1 ½ teaspoons cumin

1 ½ teaspoons coriander

2 teaspoons plus 1 tablespoon chili powder

1 teaspoon salt

2 cloves garlic, minced
2 cups tomatoes, skinned, seeded and chopped (or 1 15-ounce can fire roasted, diced tomatoes)

2 15-ounce cans black beans

2 jalapenos
12 small corn tortillas
½ cup crumbled cojita cheese (or feta)
Lime wedges

Cook jalapenos until the skins are charred. (Either broil or on a hot skillet.) Set aside.
In a large bowl, toss squash and onions together with 2 Tablespoons olive oil. Add cumin, coriander, 2 teaspoons of the chili powder, and a teaspoon salt. Toss until well coated. Roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pan(s) and stir halfway through cooking.

Meanwhile, peel, stem and seed the chilies before chopping them finely. Heat the remaining tablespoon of olive oil over medium high heat. Add the garlic and cook for a minute before adding the tomatoes. Allow the tomatoes and garlic to simmer for five to ten minutes, or until the tomatoes reduce. Mix in 1 Tablespoon of the chili powder, chilies, and (undrained) beans. 

Cook the beans over medium heat for 15 minutes. 

To assemble the tacos, add a few spoonfuls of strained beans onto a warm tortilla. Add a layer of the squash mixture. Top with crumbled cheese and a squeeze of fresh lime juice. (I actually added the lime juice to the beans.)

I Love The Breakfast Cookie

The breakfast cookie is my new favorite week day breakfast. I discovered this cookie on  The Fitnessista and made it with ingredients that I had in my home. 

The Breakfast Cookie

1/3 cup oats

1 TBSP almond butter

1 mini-box of raisins 

1 TBSP or so of skim milk* (enough to moisten the oats)

1 mashed banana

Mix everything together. Spread the mixture on a plate in the shape of a cookie. Refrigerate overnight. Eat with a spoon in the morning.

This cookie tasted like a new variation of my favorite muesli recipe that I found in Vegetarian Times over ten years ago. It was delicious, filling and simply felt healthy. I look forward to other variations as well as throwing protein powder into the mix. 

The calories are shown above. WWP = 6.

*I ordered a latte with skim milk and the Barista sighed, "You must be from the midwest." 

Me: "How did you know? That is amazing!" 

Barista: "Only people out there call fat-free milk: skim."

Kielbasa, Cabbage, and Potato Stew

What's with WeightWatchers writing a recipe that only calls for a cup of wine? Pretty cruel if you ask me.

If you like Kielbasa, you will like this stew.

3/4 lb (lite) turkey kielbasa, cut into small pieces
1 lb shredded cabbage
3/4 lb new potatoes, cut into chunks
1 onion, diced
2 carrots, diced
1 3/4 c fat free chicken broth
1 c dry white wine
1 tsp caraway seeds
1 bay leaf
1/2 tsp dried thyme
salt and pepper to taste

Cook the kielbasa in a large pot over medium high heat until it begins to brown, about three minutes. Add onion, cook another few minutes. Add the remaining ingredients and bring to a boil, cover and cook. Stir occasionally until the potatoes & cabbage are tender, 15-18 min. Discard bay leaf before serving.

Yield: 4 servings (6 cups total)
WWP: 5

Drink up.