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How To make Judy's Quick Low Fat Pasta Primavera
Ingredients
1
pound
fettucini, or spaghetti
1 1/2
teaspoon
garlic powder
1
teaspoon
basil, dried, crumbled
1
cup
broccoli
1
each
mushrooms, can, pieces
1
each
olives, can, pitted, optional
1/2
cup
parmesan cheese, grated
1/3
cup
margarine, diet
1
teaspoon
oregano, dried, crumbled
1/2
teaspoon
red pepper, crushed
1
cup
carrots, peeled, sliced
1
each
artichoke hearts, can
1
cup
zucchini, sliced thick
Directions:
Cook pasta according to package instructions. Rinse and drain all canned vegetables; set aside. Steam all fresh veggies, except zucchini, for 6-8 minutes. Add zucchini to steamer during last 5 minutes. Drain pasta well and transfer temporaily to serving platter. Melt diet margarine in pan which pasta was cooked in. Blend in garlic powder, oregano, basil and crushed red pepper. Return pasta and all vegetables (well drained) to pan. Toss to coat pasta and vegetables with margarine/herb mixture. Heat through while tossing frequently.
Serve immediately. Pass grated parmesan cheese for topping. Any leftovers can be re-warmed in microwave.
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Pancit Palabok with Crab Fat and Shrimp Oil (Filipino Rice Noodles with Shrimp and Pork)
And we're back in the studio! Of course, the first agenda is to cook a Filipino recipe with Filipino ingredients. This is not your regular palabok, but it's definitely still Filipino. What's your favourite pancit? Leave it in the comments!
Jump to:
Introduction: 00:00
How to Cook Palabok - 01:40
Tasting - 14:40
Recipe:
Good for 3 people
MARINADE
250g Pork Belly Boneless
¼ cup fish sauce
3 tbsp brown sugar
2 tbsp soy sauce
2 pieces of lemongrass
BROTH
2 Litres of Chicken Stock
4 cloves of garlic
2 scallions
1 leek
1 thumb size of ginger
SHRIMP OIL
1/3 cup canola oil
15 shrimp heads
2 tbsp atsuete seeds
SAUCE
1 red onion diced
6 cloves of garlic minced
4 tbsp flaked tinapa
2 tbsp crab fat
1 tbsp of cornstarch mixed with ¼ cup of water (as needed)
Broth (as needed)
Fish sauce to taste
PROTEINS
15 shrimps
3 eggs
TOPPINGS
Spring onions
Fried garlic
Roasted peanuts
Chicharron
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Healthy Shrimp Scampi
Spring Shrimp Scampi with Cherry Tomatoes Zoodles Serves 4 1 1/2 lbs raw shrimp, peeled deveined 2 Tbls extra virgin olive oil or grass-fed butter 4 oz good white wine 1/2 medium yellow onion, diced 4 cloves garlic, chopped 1 pint organic cherry tomatoes, halved 1 handful fresh basil leaves, sliced to chiffonade 1 tsp red pepper flakes 1/2 tsp fine grain sea salt 1/4 tsp fresh ground pepper 4-6 zucchini 1 whole lemon Vegetable Spiralizer Directions: 1.) Trim zucchini, then spiralize into noodles by twisting it in the device (skin on) 2.) Heat large skillet to medium high heat 3.) Add butter or olive oil - then saut diced onion first until soft 4.) Add garlic, cherry tomatoes, salt pepper for just a few minutes - you want to keep it bright and fresh. Remove from pan, set aside. 5.) Season shrimp with a little salt pepper - in same skillet, add more olive oil if needed and cook shrimp 2-3 minutes per side until just opaque. Toss with 'sauce. 6.) Saut zoodles for 5-6 minutes in large skillet, just until soft. 7.) Toss all together! Then squeeze lemon generously over the whole thing and sprinkle with lots of sliced basil. Enjoy immediately. HEALTH FOODS UNLIMITED SOUTH TOWNE CENTRE 2250 MBURG-CENTERVILLE RD MIAMISBURG 937-433-5100 WWW.HEALTHFOODSUNLIMITED.COM Kate's Plate
DELICIOUS Oats Recipe | Interview and Cooking with Dr. Gustavo Tolosa
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GUSTAVO’S SAVORY & CREAMY OATS
As an Italian descendant, I love hot, creamy Italian Risotto but since it is a type of pasta made with flour, it is not as healthy as the option I will give you here. This recipe is perfect for breakfast but it can also be enjoyed as a lunch or dinner with a side salad or a side of steamed broccoli or cauliflower. I always double or triple the recipe because I don’t mind eating it for breakfast and dinner or breakfast and lunch. This is one of those recipes that seem too delicious to be compliant but it is! This recipe is inspired by Jane Esselstyn’s recipe which was inspired by Debbie Kastner.
INGREDIENTS 1 cup oat groats 3-4 cups water or vegetable broth* 1 cup fresh mushrooms, chopped** 5-6 tablespoons nutritional yeast (this will give it a “cheesy” flavor but it is optional) 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon liquid smoke OR 1 (or 2) teaspoon of smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 2 cups spinach, kale or any other greens of your choice, chopped 1 cup chopped, fresh tomatoes Freshly ground black pepper (optional) Hot sauce of your choice (optional)
INSTRUCTIONS Soak the whole groats in water overnight to cut the cooking time the next morning if you are going to have these oats for breakfast.
Drain the oats and place the oats and all other ingredients (minus the fresh tomatoes, pepper and hot sauce) in an Instant Pot for 5 minutes.***
*If you like it less creamy, use 4 cups of water. The oats will eventually get tick and creamy after they sit for a while since they continue to absorb water. **If you don’t like mushrooms, you might want to try Brussel sprouts. ***You can also cook these on the regular stove but you will have to cook them longer, probably 20 minutes or until they are soft and creamy.
After they are cooked, I like to place them in a big bowl and I add another serving of fresh greens on top together with the chopped tomatoes and the hot sauce. Enjoy and don’t blame me if you become addicted to these oats!
Argentine-American pianist, Dr. Gustavo A. Tolosa, is in frequent demand as a performer, teacher, master class presenter and competition adjudicator across the United States. He has presented concerts, master classes and lectures in the United States, South America, Europe, China and Singapore. After losing 70 pounds and transforming his health with Dr. McDougall's program, The Starch Solution, Dr. Tolosa became the official host of Dr. McDougall's weekly webinars which aired live every Thursday.
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