Cinnamon Sugar Almonds

Ingredients:

1 cup sugar (xylitol, evaporate cane sugar, or other clean sugar alternative to lighten it up)
3 cups raw almonds (or any other nut)
1/2 Tablespoon cinnamon
1/4 cup water

Directions:

In a large skillet combine the sugar, cinnamon and water.

Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture.

Keep stirring until the sugar crystallizes.

Remove the pan from heat and scoop the almonds onto wax or parchment paper.

Let the cinnamon almonds cool before serving.

* These can be made a few days ahead.

cinnamon sugared almonds recipe and more RightHere!

Southwestern Chicken Pile-Up

Ingredients:

1 teaspoon salt-free Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4-pound) boneless,
skinless chicken breast,
trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)

Directions:

Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.

Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.

Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.


Nutrition Values: Makes 1 serving
356 calories, 38 g protein, 38 g carbohydrates, 6 g fat (1 g saturated), 68 mg
cholesterol, 8 g fiber, 489 mg sodium

 --  check out this and more Biggest Loser Recipes here

Pear Walnut Gorgonzola Salad

*6-8oz Mixed greens-lettuce-baby spinach

1 pear-julienne sliced

1/2 cup chopped toasted walnuts

2 oz Crumbled Gorgonzola

Honey-Dijon Balsamic Vinaigrette:

1 TBSP Balsamic Vinegar

1 tsp Dijon Mustard

1 TBSP Honey

2 tsp minced shallot

3 TBSP Extra Virgin Olive Oil

Pinch of salt

Few grinds of fresh pepper

Directions:

Heat a dry pan on medium and add the walnuts to toast. Stir often, and keep your eye on these, they will toast quickly (about 4-5 min).

Remove the walnuts from the heat once the walnuts are a light golden brown. Pour walnuts on a cutting board to cool.

Mix all the vinaigrette ingredients except olive oil together in a glass jar. Slowly add the olive oil while whisking, this will immerse the ingredients together.

Wash the pear, and slice into thin julienne strips.

Crumble the Gorgonzola cheese.

Toss the mixed greens with half the dressing. Add the dressing to the salad and toss again.

Top with pear, walnuts, and crumbled Gorgonzola and enjoy!

check out this recipe and more from the Midwest Vegetarian here

Black Bean Quesadilla

Black Bean Quesadillas

Servings: 2 folded 8-inch quesadillas

Ingredients

1/3 cup frozen corn kernels, thawed

2 teaspoons vegetable oil, plus more for brushing the tortillas

1/3 cup minced red onion

1 teaspoon minced garlic

1/2 teaspoon chili powder

1/3 cup black beans (canned)

2 teaspoons lime juice

Kosher salt

2 plain flour tortillas, 8-inch

2/3 cup Pepper Jack cheese, in pieces or shredded

Instructions

1. Heat a 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.

2. Add the corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.

3. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes.

4. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute.

5. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.

6. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

7. Wipe out the skillet with paper towels and return pan to medium heat until hot, about 2 minutes.

8. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes.

9. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer.

10.Slip tortilla onto cutting board.

11. Repeat to toast second tortilla while assembling first quesadilla.

12. Sprinkle 1/3 cup cheese, half the corn and bean mixture over half of tortilla, leaving 1/2-inch border around edge.

13. Fold tortilla in half and press to flatten.

14. Brush surface generously with oil, sprinkle lightly with salt, and set aside.

15. Repeat to form second quesadilla.

16. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.

17. Brush surfaces with oil and sprinkle lightly with salt.

18. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.

19. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

check out this recipe and more here

Cucumber Feta Rolls

Ingredients:

2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste

Directions:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.

Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

check out this recipe & more here

Crispy Sesame Green Bean Fries

Ingredients:

2 handfuls of fresh green beans (about 50 beans), ends trimmed

1/2 cup lite coconut milk1 tbsp sesame oil

3/4 cup Homemade Breadcrumbs *see notes

3 tbsp sesame seeds

1/4 cup flour (whole wheat, spelt, brown rice or even millet will work)

Preparation:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or non stick foil.

Fill a large bowl with ice water and set aside.

Bring a pot of water to a boil over high heat. Add the green beans and cook until tender, about 5 minutes.

Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry.

In a small bowl whisk together the coconut milk and sesame oil. Set aside.In a medium bowl combine the breadcrumbs and sesame seeds. Set aside.

In a large bowl combine the green beans and flour. Gently mix together until the green beans are well coated.

Dip each floured geen bean in the coconut milk mixture and then dredge through the breadcrumbs. Place on the baking sheet and repeat with the remaining green beans.

Bake for 20-25 minutes, flipping the fries over once halfway through cooking, or until browned and crisp.

Remove from the oven and serve immediately.

Nutritional Info: Makes 4 servings.

Nutrients per serving: Calories: 194, Cal. from Fat: 104, Total Fat: 12g, Sat. Fat: 2.5g, Carbs: 18g, Fiber: 5.5g, Sugars: 2g, Protein: 7g, Sodium: 599.5mg, Chol: 0mg

Notes:

These fries are best eaten right away.

If you plan to substitute the Homemade Breadcrumbs with store brought Panko or an equivalent you’ll need to add some seasoning before using in the recipe. Add 1 tbsp nutritional yeast, 1/8 tsp garlic salt and 1/16 tsp each of onion powder and oregano to 3/4 cup of Panko breadcrumbs. Also, if you follow a gluten free diet make sure to use gluten free bread when making your breadcrumbs.

When I need to get dinner on the table more quickly I’ll use a Ziplock Steamer Bag to gently steam the green beans instead of using a boiling pot of water. When using the steamer bags cook for about a minute less than the recommended time.

Here's a link

Braised Green Beans with Tomatoes and Onions

Here’s what you need:

1 pound of trimmed, older green beans cut into uniform

2-inch pieces

14 ounce can of Muir Glen diced fire roasted tomatoes, drained

1 large onion, sliced thin

3 cloves of garlic, minced

2 tablespoons of butter1-2 cups of low sodium chicken broth

Kosher salt and freshly ground pepper

Here’s what you do:

Melt the butter in a large skillet over medium heat. Once the butter melts and the foam subsides, throw in the onions and some salt and sauté until translucent.

Add the minced garlic, green beans, tomatoes, and enough broth to cover everything.

Increase the heat to high until the broth comes to a boil. Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.

Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender.

Remove lid and simmer to reduce liquid for ~5 minutes.

Check for seasoning and plate it up.



Here's the link to recipe on a Paleo recipe website