Diet DIY

You don’t need to be a chef to whip up easy meals like veggie stir fry in minutes. In fact, there are so many simple recipes you can innovate from core concepts and make them your own with your choice of ingredients and favorite spices. Make them once or many times, for one meal or pack them to go for work lunches or fun picnic fare.

Olympic Proportions

Skating legend Michelle Kwan @michellewkwan shared her favorite Bean Salad recipe on instagram recently:

I love a bean salad … it’s an easy meal that you can have you’re on the go … I also love throwing in the random vegetable that’s alone in the fridge. And it’s perfect when you have some extra quinoa or even bow tie pasta leftover.

Michelle’s Recipe

Many ways to vary this recipe, so can use this as a gentle guide.

Salad Ingredients:

• 1 16oz can black beans
• 1 16oz can chick peas
• 1 avocado
• 1/2 - 1 red onion
• 1 green pepper
• 1/2 cup chopped parsley
• 1 cup cooked quinoa

Instructions:

Mix ingredients into a bowl. Add italian dressing or seasoning of your choice, such as her own balsamaic vinaigrette

Balsamic Vinaigrette (optional)

• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 cup balsamic vinegar
• 1/2 cup chopped parsley
• 3/4 cup extra virgin olive oil

Prep Time: 15 minutes
Cook time: 15 minutes
Yield: 1 salad
Tags: Vegan, Vegetarian friendly

Nutrition:

calories, grams fat

Comments

3468 Likes

Visitor comment: That sounds very good and healthy! Quinoa sounds good but I think I’d also enjoy it with brown basmati rice. Thank you for sharing!

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Buns of Fiber

Trying to cut back on bread is challenging, here is a fun a simple recipe you can try and adapt to suit your needs. Psyllium fiber is a soluble dietary fiber with clinically demonstrated health benefits.

Enjoy! - Dr. Oksana Aron

Use of psyllium in the diet for three weeks or longer often lowers blood cholesterol levels in people with elevated cholesterol, and can lower blood glucose levels in people with type 2 diabetes. Use of psyllium for a month or longer may produce a small reduction in systolic blood pressure.

Fiber is good for you because it is not absorbed, instead helps move food through your digestive system and other health benefits.

Ketogenic (Keto) Bread

Versatile low-carb, gluten-free, keto bread featuring psyllium fiber can also be used for BBQ hot dog or hamburger buns or even for garlic bread.

Yield: 6 rolls

Ingredients

• 1.25 cups (5 oz) almond flour
• 1/3 cup (1.75 oz) ground psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 2 tsp cider vinegar
• 3 egg whites
• 1 cup water
• 2 tsp sesame seeds optional topping

Instructions

Preheat oven 350°F (175°C); also boil the water.

1. Place dry ingredients in a bowl; Add vinegar and egg whites, mix.
2. Add the boiling water, blending with a hand mixer for 30 seconds. Dough should remain thick.
3. Shape dough into 6 rolls. (Tip: Apply a little olive oil to hands first.)
4. Place on a greased baking sheet. Top with optional sesame seeds.
5. Bake on lower rack in the oven for 50–60 minutes; rolls should be a bit firm on bottom.
6. Top and serve as wish.

Prep Time: 15 minutes, Cook time: 1 hour

Nutrition per bun: 165 cal, 12g fat, 2g net carbs

Keywords: Bread, Low-Carb, Wheat-free, Breads, Gluten-Free Low Calorie Diet

Tis the Seasoning

[H]earty fall recipes make for a delicious autumn [treat] or Thanksgiving dish. …easy to prepare and packed with fiber, antioxidants, vitamins, and minerals—essential nutrients that boost the immune system, improve heart health, and reduce your risk for chronic disease.

Simple Butternut Squash Soup

Autumn is a special season with hearty options for your table. Quick and easy butternut squash soup! 165 cals/bowl. Vegan soup suitable for low fat and other diets.

Prep: 15 minutes, Cook: 1 hour, Yield: 3 cups

1. Preheat oven to 425. Prepare a baking sheet with foil and light oil.
2. Cut squash in half lengthwise, keeping the skin on. Scoop out seeds, optionally saving a few for roasted garnish.
3. Lay halves face down on baking sheet along with any seeds. Accompany with lighty chopped carrots and onions. Bake for 30 minutes.
4. Remove seeds, carrots and onions, bake the squash for another 30 mins or unti soft enough to scoop.
5. Scoop out squash into bowl, discard skin. Mash the squash then move to a blender along with the carrots and onions.
6. Blend on high - add 2 cups of water and seasonings (see ingredients)
7. Pour into a soup pot to stir and warm up before serving. Add roasted seeds for garnish.

Ingredients: One butternut squash, 3 medium carrots, 1/2 medium onion, 2 cups water, Seasonings: 1/4 tsp white pepper, 1/4 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder

Nutrition:165 calories, 4 grams fat, 3 grams protein, 20 grams carbs

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Weight Loss Nutrition

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