Carb Alternatives

January 28, 2011 § Leave a comment

low carb pizza

Lavash PizzaInstead of using pizza dough, opt for lavash bread. Lavash is Armenian thin bread made with flour water and salt. It crisps nicely in the oven and in its soft form is great for wraps.

-Preheat your oven to 350 degrees
-Spread tomato sauce over the lavash
-Top with thinly sliced salami or thinly sliced precooked veggies
-Bake for 10 minutes or until edges are crispy

Half a sheet of this pizza averages below 300 calories and is scrumptious. The recipes for lavash pizza are endless, low carb and satisfying. Trader Joe’s sells packs of 12 9×12 inch sheets for about 3 bucks (great deal). The bread is high in protein and contains only .5 grams of fat and comes in whole wheat. It’s a great alternative to regular pizza dough which contains as many as 140 grams of carbohydrates!

Lettuce Wraps

Iceberg lettuce might seem plain and not so fancy, but think outside of the box. Each sheet of the lettuce shell forms a nice little cup, perfect for stuffing with your favorite sandwich fillers.

-Gently remove a sheet of Iceberg lettuce
-Chop tomatoes, olives, peppers and hard boiled egg whites
-Mix in drained light tuna
-Spoon into lettuce cup
-Wrap and munch down

A serving of two wrap sandwiches averages under 300 calories (depending on what you fill them with) and they’re a really tasty alternative to sliced bread sandwiches. Jared would be proud! Again, there are so many low fat variations to this style of wrap. Look at this mouth watering Asian lettuce wrap recipe.



Low Calorie Holiday Sweets

December 5, 2010 § Leave a comment

If you’re like me, the holiday has creeped into your cupboards in the form of chocolates, holiday cookies and Starbucks flavored mochas. Worried that your waist-line might suffer the consequences? Worry no more! Here are a few low calorie holiday sweets that will please your palette.

Don Francisco’s Chocolate Mint Medium Roast Coffee Grounds

I swooped this coffee bag up from the local Pavilions Supermarket in Hollywood yesterday and brewed it this morning. The scent of chocolate mint lingers and it tastes delicious with a splash of Silk’s Light Soy Milk and a pinch of Splenda. All that goodness rounds up to less than 20 calories! It retails for around five bucks at Safeway’s family of supermarkets.

Sugar Free Pumpkin Pie

Sounds too good to be true, right? My sister made this low fat pumpkin pie for Thanksgiving, and it was a hit. It contains only about 80 calories per slice and tastes exactly like its original sugar packed counterpart, which contains on average a crazy 240 calories per slice. I highly recommend this recipe. You’ll love it.

Orbit’s Maui Melon Mint Gum

Gum??? I know – you might think this treat is measly, but chewing on a stick of gum will suppress your appetite. If you’re anything like me, you’ll need to refrain from grabbing a second or third, or fourth cookie this holiday season. Studies show that chewing gum makes your brain think that it’s actually eating.

Candy Cane

Nothing says Christmas like a candy cane. Did you know that the average size candy cane is only 60 calories? It’s an excellent solution for your sweet tooth and takes some time to eat. Savor it slowly.

Cinnamon Streusel 20 oz. Scented Candle at Target

Maybe you’re not the best baker, but want that holiday baked goods aroma in your home. You have to try this candle. It’s available only at Target stores in a pretty ceramic jar. It retails for about ten bucks and lasts 80 hours. The best part is, it contains ZERO calories.

Happy Holidays!

My Secret Spanish Style Chicken Soup Recipe

September 30, 2009 § Leave a comment

Gray skies and cold breezes are upon us! It’s time to pull out the fuzzy socks and hot soup recipes.Chicken soup is my favorite, it’s easy and can help combat cold and flu symptoms.

Studies show that the steam from chicken soup eases scratchy throats and treats respiratory problems with the amino acid released from chicken during cooking.

Here’s a quick and easy chicken soup recipe that you can throw together in about 40 minutes:

10 cups water
4 red potatoes
3 regular tomatoes
1 cup chopped carrots
½ cup diced onions
4 celery stalks
2 chicken breasts with skin and on the bone
2 teaspoons tomato paste
1 lemon
½ cup brown rice
1 Mexican zucchini
1 tablespoon olive oil
2 tablespoon garlic salt
1 tablespoon pepper
½ cup Pato Sauce (optional)Prep time and cook time can be consolidated by boiling water while chopping veggies. Add about 10 cups of water to a stock pot and turn heat to high.

While water heats, chop tomatoes, zucchini, carrots, onion, potatoes, celery all into bite size pieces.

Once the water begins to boil, add 2 teaspoons of tomato paste into the boiling water. Mix it around to make sure it dissolves.

Next, scrub the two chicken breasts under cold water and throw them into the boiling water whole, no skinning, slicing or chopping. You’ll shred them apart after they’ve cooked thoroughly and the meat is ready to fall off the bone.

Add the garlic salt and pepper.

Reduce the heat to medium-low and throw the veggies and brown rice in. Let it all simmer uncovered for 45 minutes. With forks, break the chicken away from the bone. Remove the bone and skin from the pot and let soup cool.

Serve and season with lemon to taste.

Recipe serves 6.

Ceviche: Mexican Shrimp Cocktail

June 19, 2009 § Leave a comment

Are you planning a menu for a warm weekend? Maybe you’re wondering what to make for your next BBQ.

Here is a quick and easy recipe to one of my favorite dishes, Ceviche. Ceviche is a Mexican style fish cocktail, served cold.

Get creative. This ceviche recipe can be used with any kind of fish.The recipe below serves about four people or it can be served as a dip platter.

Add these items to your grocery list:

-1 lb. shrimp
-1 large tomato
-1 avocado

1 white onion
-7 ripe lemons

-1 bundle of cilantro

-1 cucumber

-1 pack of tostadas (hard tortillas that can be found by the tortillas)

Cooking instructions are easy, infact; you don’t even have to cook. Place the shrimp in a large bowl. If you’ve chosen jumbo shrimp, cut them into bite size pieces.

De-seed the tomato by slicing in half then squeezing its contents out gently. Dice the tomato into small quarter inch chunks.

Peel the cucumber. Then dice the cucumber, half of the white onion, and about ten sprigs of cilantro – all into quarter inch chunks.

Mix all chopped ingredients into the large bowl, leaving out the avocado. This will be the final addition.

Slice the lemons into halves and squeeze them into the bowl. I use a hand held citrus tool to empty out the lemons. Mix contents gently with a large spoon.

Now, slice the avocado in half by gently grazing the parameter of the avocado seed, top to bottom, with your knife. Separate the avocado halves and remove the seed.

Gently knife half inch squares into the avocado by grazing the interior of the skin, then remove the squares with a spoon. Very gently mix the avocado squares into the bowl. Include the avocado seed in the ceviche. This keeps the avocado green.

Refrigerate for about an hour and serve with tostadas on the side.

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