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!

Guiltless Gazpacho with Lump Crab Meat

I am on a bit of a health kick lately and phase one of the nutrition plan cuts back on processed carbohydrates.  So, I have been having some fun working up traditional recipes that cut back on the carbo load and unhealthy fats.  I shared this recipe with the folks at my workout center and they gave it a couple of thumbs up...I like that!

This recipe has loads of flavor...and it gets better the longer is sits, so you can make a batch early in the week and have lunch and dinner all set for more than a couple days! 

Herbed Gazpacho with Crab Meat  serves 4-6

Ingredients

1 28 ounce can Fire Roasted Tomatoes, crushed and in puree, divided into 2 equal parts

2 cups fresh tomatoes, peeled, seeded and chopped

1 cup cold water

Juice of one lime

Zest of one lime

1 large cucumber, peeled, seeded and chopped

1 medium zucchini, chopped into small dice

1 medium Vidalia onion, chopped into small dice

1 cup baby spinach

1 Anaheim pepper, seeded and finely chopped

1 jalapeno pepper, minced (remove seeds if you prefer less heat)

2 cloves garlic, minced

10 large basil leaves, torn

1 tsp. fresh thyme

2 tbsp. fresh parsley

2 tsp. fresh oregano

1 tbsp. olive oil

1 tbsp.  red wine vinegar

1 tsp. salt

1tsp. freshly ground black pepper

1 tsp.  ground cumin

1 lb. fresh lump crab meat

Balsamic vinegar for garnish

Method

Reserve half of the chopped cucumber, tomatoes, zucchini and onion in a large mixing bowl for the finished soup.  Working in two batches, place one half of the remaining ingredients into the bowl of a food processor or blender.  Pulse until the mixture is somewhat smooth.  Pour the mixture into the large mixing bowl.  Repeat the processing with the remaining batch of vegetables, herbs and seasonings. 

Stir the pureed mixture into the reserved vegetables, blending well.  Taste for seasoning and adjust.

Cover and refrigerate at least two hours.

Ladle into chilled soup bowls, for an entree sized serving, or chilled cocktail glasses, for an appetizer.

Drizzle with a ½ tsp. balsamic vinegar.  Top with a 4 ounces of crab meat for entrée, 2 ounces crab for appetizer.

Finish the presentation with a chiffonade of fresh basil leaves or fresh parsley.

Bon Appetite!

Developed by Alice Anne Barbo

thecooksconcern.blogspot.com

Low Carb Chinese Chicken Salad

As a part of my renewed effort to be great in my 50s, I have taken a look at "circles of influence" and "spheres of control"...recipes, nutrition and exercise are no brainers when it comes to improving my lifestyle choices. 

So when a craving for a flavor hits...you know when you just gotta have Chinese food, I turn to this little gem and I get all the flavor and texture hits without all the guilt!

Chinese Chicken Salad

Serves 2

Ingredients

2 cup shredded lettuce

3 cups coleslaw mix (green and red cabbage, carrot, broccoli)

1 large carrot, shredded

5 radishes, sliced thin

2 tbsp. sliced almonds, toasted

2 tbsp. golden raisins, chopped

4-6 ounces grilled, boneless chicken breast, sliced thin

Method

Combine the first six ingredients in a large salad bowl.  Place the chicken on top of the salad 

Drizzle with 2 tbsp.  Asian inspired salad dressing per serving:

Asian Salad Dressing

1/3 c rice wine vinegar

1 tbsp. low sodium soy sauce

½ tsp. freshly grated ginger

½ tsp. kosher salt

½ tsp. black pepper

½ tsp. ground ginger

¼ tsp. cayenne pepper

¼ c olive oil

4-6 drops toasted sesame oil

 Bon Appetit!

Developed by Alice Anne Barbo

Thecooksconcern.blogspot.com