Low Carb Cinqo De Mayo!

It is no secret that I have been working out at a local Get In Shape For Women studio for 10 months.  I feel better...my high cholesterol problem is no more...and I have dropped 20 pounds, give or take a few.  In addition to cardio and strength training, part of the transformation process is making smarter food choices, with a nod to low or lower carb menus.  This has been my greatest challenge...but I make more beneficial choices now and if I have something that has more complex carbs than I need, I work a little harder the next time I go to GISFW!

With Cinqo De Mayo coming up this weekend, I thought I would develop a low carb alternative to tacos or burritos.  These lettuce wraps have all the right flavors, and I think the lettuce provides a nice crunchy balance to the spicy chicken filling.    Enjoy!

Cinqo De Mayo Chicken Lettuce Wraps

2 large servings or 4 small servings

Ingredients

1 pound boneless chicken breast or thighs             1 head Butter or Boston lettuce, leaves separated

2 tsp. Mexican Chili powder                                     1 avocado, peeled and sliced

½ tsp. garlic powder                                                 1 cup cherry tomatoes, halved

½ tsp. onion powder                                                 1 small red onion, thinly sliced

¼ tsp. ground cumin                                                  ½ cup chopped cucumber

Sea salt and black pepper, to taste                           2 tbsp. chopped cilantro

2 tbsp. Coconut oil                                                    1 lime cut into wedges

½ cup mango, cubed                                                 Plain, low-fat Greek Yogurt

Method

Slice chicken into ¼ inch strips.

Toss the chicken in a bowl with chili powder, garlic and onion powders, cumin, salt and pepper, coating the meat thoroughly. Cover and set aside to marinate for 10-15 minutes.

In a non-stick skillet, over medium heat, melt the coconut oil until shimmering.

Add in the chicken, cooking for 8-10 minutes, stirring occasionally, until chicken browns slightly and is cooked all the way through…no pink!

Serve the chicken in the lettuce leaves, garnishing with your choice of avocado, tomato, onion, cucumber, mango and or cilantro.  Squeeze some lime juice over the top. 

Too spicy?  Add a dollop of plain, non-fat Greek yogurt for a cooling touch!

Enjoy with a Mint-Watermelon Martini                              serves 6

4 cups cubed watermelon, seeds removed                1/2 cup fresh mint leaves

1/2 cup fresh lime juice                                              zest from 1 lime

1 cup Ketel One Vodka                                               1/4 cup Cointreau

2 tsp. Stevia or Agave syrup

Garnish: mint leaves, small diced watermelon cubes, twists of orange peel

In a blender or food processor, combine the watermelon, mint, stevia and lime zest.  Process until smooth.

Using a sieve , strain the puree into a gallon pitcher.  Add lime juice, vodka and Cointreau to the pitcher and stir. Add 2-3 cups of ice.

To serve:  place a tablespoon of diced watermelon in the bottom of a chilled martini glass.  Carefully pour in the Watermelon martini.  Garnish with a mint leaf and orange peel twist! 

 ¡salud!                                   

Bon Appetit!

To Tame a Sweet Tooth

Banana Pops

Serves 6

As you may know, I have decided to take good care of myself…and in so doing, an opportunity for me to use my interest, skills and some may say, talent in recipe development to help others.

During a recent workout at Get in Shape for Women, in Westford, one of my workout buddies asked our trainer if he had a sweet tooth and if so, how did he indulge without guilt.  Now my trainer is an avid runner and really fit, so he can eat what he wants, but he knew where she was going with her question…his best solution was to get rid of the temptations in the house…easier said than done when you have a family and more pointedly…kids.

So, I took it upon myself to develop an answer that just might tame a sweet tooth AND direct the kids to healthier dessert choices. I came up with this variation on Banana Pops!

Ingredients

1 cup Siggi’s Icelandic Orange Ginger yogurt :  but the flavor choice is yours

·         I choose Siggi’s because it has fewer carbs, no artificial additives and has live active cultures

1 tsp. minced candied ginger, optional

1 tbsp. milk

1 ounce Ghiradelli 60% cacao dark chocolate, finely grated

3 bananas, peeled and cut in half across the middle

6 Popsicle sticks or sturdy skewers

Method

Line a quarter sheet pan with parchment paper.

In a bowl, mix the yogurt, milk and ginger until smooth and well incorporated.

Carefully insert the sticks into the cut side of the banana.

Using a small or offset spatula, coat the banana with the yogurt.

Place on lined sheet pan.

Sprinkle the banana pop with a dusting of chocolate.

Freeze for 2-3 hours or overnight.

Enjoy or wrap individually in parchment or waxed paper and store in the freezer for up to a week.

Other sprinkle options:  crushed pistachios, toasted almond slivers, toasted UNSWEETENED coconut, minced dried cranberries or other dried fruit.

 Bon appétit!