POST XMAS SUPER SMOOTHIES

Smoothie
Smoothie

If you over indulged this Christmas or are looking for more energy in your day. Try adding in one of these spicy nutrient packed concoctions below to your diet. Enjoy!

Green Smoothie

1 cup of water

6 ice cubes

2 handfuls of spinach

3 stalks of Kale (use the leafy portion only)

Half an apple (i used green)

1/3 of a cucumber

A little parsley and mint if you have it

Squeeze of lemon

Ginger (I like ginger so I add about half a whole ginger to mine, but it's up to you with how spicy you like it)

Berry Smoothie

1 cup of water

6 ice cubes

1 cup of frozen organic mixed berries

Half an apple (i used green)

Squeeze of lemon

Ginger (I like ginger so I add about half a whole ginger to mine, but it's up to you with how spicy you like it)

FRAGRANT SHREDDED BEEF STEW

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Fragrant Shredded Beef Stew

Makes: 10 servings

Active Time:25 minutes

Total Time:8 1/2 hours

This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that's known for its excellent meaty flavor. The flank is also known for its long grainy, and sometimes tough texture. In this stew the texture is a great asset—the meat shreds apart into tasty strips after it's cooked in the slow cooker.

Ingredients

1 1/2 cups reduced-sodium chicken broth

1/4 cup sherry vinegar

2 stalks celery, thinly sliced

1 large onion, chopped

1 large red bell pepper, seeded and chopped

3 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1.3 kg flank steak, trimmed of fat, each steak cut into thirds

1/2 cup packed fresh cilantro leaves, chopped

1/2 cup chopped pickled jalapenos

Preparation

Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.

Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Nutrition

224 calories; 8 g fat ( 3 g sat , 3 g mono ); 60 mg cholesterol; 15 g carbohydrates; 23 g protein; 3 g fiber; 416 mg sodium; 415 mg potassium.

For more recipe like this visit Eatingwell.com

 

MUSHROOM-STUFFED PORK TENDERLOIN

Mushroom-Stuffed Pork Tenderloin

I found this delicious recipe on foodnetwork.com. This one is sure to impress the family!

Ingredients

Serves: 6

5 tablespoons extra-virgin olive oil, plus more for brushing 4 slices bacon, chopped 8 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1 clove garlic, finely chopped 1 tablespoon breadcrumbs 1/2 cup chopped fresh parsley 2 pork tenderloins (1- 1 1/2 kg in total), trimmed 1/2 teaspoon grated lemon zest

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Nutrition

Calories: 323, Total Fat: 17 grams, Saturated Fat: 3.5 grams, Protein: 39 grams, Total carbohydrates: 3 grams, Sugar: 1 gram, Fiber: 1 gram

For more tasty recipe checkout foodnetwork.com

FLANK STEAK PINWHEELS

Flank Steak Pinwheels

I found this great recipe on Eatingwell.com. If your getting a bit bored with steak try this variation!

Makes: 4 servings

Active Time: 40 minutes

Total Time: 40 minutes

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

Ingredients

2/3 cup sun-dried tomatoes, (not packed in oil)

2 cups boiling water

500 g flank steak, trimmed of fat

1 clove garlic, minced

3 tablespoons light herbed cheese spread, such as Boursin (see Variation)

1 cup baby spinach

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Preparation

Preheat grill to high.

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

Tips & Notes

Make Ahead Tip: Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.

Meat-Buying Tips:

Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.

Touch it if possible—it should be firm and not soft.

Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 226 calories; 9 g fat ( 4 g sat , 3 g mono ); 46 mg cholesterol; 7 g carbohydrates; 27 g protein; 2 g fiber; 332 mg sodium; 278 mg potassium.

For more great recipes visit Eatingwell.com

VELVET CHICKEN WITH BABY BOK CHOY

Velvet Chicken with Baby Bok Choy

I found this great recipe on Eatingwell.com. It's a great low carb, diet friendly winter meal that wont stretch the waistline. Enjoy!

Makes: 4 servings, about 1 1/2 cups each

Active Time: 45 minutes

Total Time: 55 minutes

Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can’t find it, use regular bok choy cut into 2-inch segments.

Ingredients

500 g boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices

1 egg white, lightly beaten

1 tablespoon plus 1/2 teaspoon cornstarch, divided

2 teaspoons plus 2 tablespoons Shao Hsing rice wine (see Note) or dry sherry, divided

1/2 teaspoon salt, divided

3 tablespoons peanut oil or canola oil, divided

1/3 cup reduced-sodium chicken broth

2 teaspoons reduced-sodium soy sauce

1/4 teaspoon ground white pepper

6 cups water

2/3 cup chopped scallions, divided

1 tablespoon finely julienned or minced fresh ginger (see Tip)

1/4 teaspoon crushed red pepper

8 cups trimmed and halved baby bok choy (about 12 ounces)

Preparation

Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.

Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.

When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

Tips & Notes

Note: Shao Hsing (or Shao xing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.

Tip: To finely julienne ginger, cut peeled fresh ginger into paper-thin slices, make a stack of 3 slices at a time, then cut into fine matchsticks (about 1/8 inch wide).

Nutrition

Per serving: 251 calories; 13 g fat ( 2 g sat , 6 g mono ); 63 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 526 mg sodium; 597 mg potassium.

This great recipe is from Eatingwell.com