Cookbook review: Biggest Loser

August 22, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info at 9:32 am | (1) Comment »

biggest loser

We hate diets. The idea of living on low calorie shakes or striking carbs from our diet sends us shaking in our shoes. Give up food, one of the best pleasures of life? Surely there must be some other way?

And there is. “The Biggest Loser” is a collection of recipes by celebrity chef Devin Alexander. She had struggled for years with her weight, but found a way to marry her passion for good food with the needs of, well, good health. Check it out.

Diet secret

June 18, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info at 5:29 pm | (5) Comments »

food scale

Diet doesn’t have to mean deprivation. You can take smaller portions of food, or design your meal plan so you can balance a low-fat main entree to accomodate a “reward” cookie. Try a
free calorie counter and journal to find that perfect balance between good eating and healthy living.

Burmese specialty dish

May 12, 2008 | Posted by Lorena as Seafood Recipe, Soup Recipe, Weight Watchers Recipe & Handy Info at 11:05 am | Comments »

Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.

“Squash” those calories

April 17, 2008 | Posted by Lorena as Vegetable Recipes, Weight Watchers Recipe & Handy Info at 9:25 am | (3) Comments »

Here’s a light, delicious vegetable dish for those who are counting carbs in preparation for bikini season.

Ingredients
1 pound broccoli, cut into florets
1 medium yellow summer squash, halved lengthwise and cut in 1/4 inch slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano

What’s next
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Vegan baked beans

April 8, 2008 | Posted by Lorena as Recipe, Vegetable Recipes, Weight Watchers Recipe & Handy Info at 12:23 pm | Comments »

A delicious, healthy and very cheap dish. Serve on its own or as a siding. For best results, soak the beans the night before, and then cook in a slow cooker to let all the flavors meld together.

Ingredients
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

What’s next

Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

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