Dr. Oz The Good Life Magazine Article

To all of you that have been following me for some time, I want to tell you about a Super Exciting Thing that has happened to me: I’m in a magazine!

You can find me in the latest issue of Dr. Oz The Good Life Magazine, where they tell my weight loss story journey. I hope you check it out!

I’d like to add a BIG FAT

hyacinth-772389_1280to all of you who have found me from the magazine. I hope you stick around a while and like what you see!

Hope everyone has a fun and safe Labor Day Weekend!

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Recipe: Coronation Chickpea Salad

Honestly, I’ve never been a fan of chicken salad, with one notable exception: Coronation Chicken Salad. I first had it on a trip to England, Ireland, Scotland and Wales with my bestie in 2005. Pre-made sandwiches were ubiquitous at train stations and convenience stores, and Coronation Chicken Salad Sandwiches soon became my favorite.

The original version of this British favorite (made especially for Queen Elizabeth II’s coronation in 1953) includes curry powder, red wine, tomato puree, apricot puree, mayonnaise and… WHIPPED CREAM. No joke! My version eschews chicken for chickpeas, Greek yogurt for mayo, and swaps out the apricot altogether for mango (which is, along with the curry powder and chickpeas, a reference to the UK’s colonization of India) leaving the salad lighter, healthier and full of fiber. Even better? My recipe involves NO COOKING (unless you count making toast to put it on.)20160830_183733

Coronation Chickpea Salad

  • Servings: 6
  • Difficulty: easy
  • Print

A vegetarian play on the classic Coronation Chicken Salad, this recipe is sweet, salty, spicy, creamy and delicious!

I love this on toasted Italian bread but it’s equally delicious on a bed of romaine. Choose a crunchy base, it really plays well off of the creaminess of the salad.

Ingredients

  • 2 cans chickpeas (garbanzo beans), drained and rinsed
  • 1 cup plain nonfat Greek yogurt
  • 1 cup grated carrots
  • 1 oz dried mango, minced
  • 1/4 cup whole almonds, chopped
  • 2 tbsp curry powder (I used hot)
  • 1/2 tsp kosher salt
  • black pepper to taste
  • juice of 1 lemon
  • cilantro (optional)

Directions

  1. In a large bowl, mash the chickpeas with a fork or a potato masher until it’s coarse and flaky (kind of like canned tuna texture). I used my food processor and pulsed it for about 20 seconds total.
  2. Add the remaining ingredients and mix well.
  3. Garnish with cilantro if desired.

Happy eating!

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Recipe: Cold Peanut Soba Noodle Salad

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It’s still summer out there, and although the fading sunlight in the evenings and the cool undercurrent of the breeze hints at the approach of autumn, it’s still pretty friggin’ hot some days. So on days like these, when my air conditioner already fights to keep the apartment cool, I like to minimize the amount of cooking I do. This recipe uses only one pot on the stovetop, and takes 20 minutes from start to finish!

The basis of this cool salad are soba noodles. Soba noodles are a Japanese noodle variety made from buckwheat flour. In the package they’re usually a grayish brown color and often come pre-bundled by serving, which is convenient! They’re already salted, so cook them in unsalted water. The soba I have takes a mere 5 minutes to cook, which makes it a quick and easy option for a weeknight meal.

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Cold Peanut Soba Noodle Salad

Ingredients

20160825_175100Salad

  • 6 oz dry buckwheat soba noodles
  • 10 cups shredded salad mix (I used 2 bags of Mann’s Rainbow Salad)
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Yes I know there’s Skippy in there. If you want to use Skippy that’s totally fine. And the chopped chili and garlic paste is the equivalent to chili garlic paste.

Dressing

  • 4 tbsp all natural peanut butter (I use Crazy Richard’s)
  • 1 tbsp fresh ginger
  • 1 tbsp chili garlic paste
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp honey
  • 2 limes, juiced
  • ¼ cup water

Garnishes

  • 1 cup scallions (the green part only), sliced
  • 1 oz cocktail peanuts, chopped
  • 1 tbsp sesame seeds
  • 4 tbsp cilantro (optional)

Directions

  1. Cook soba according to package directions, drain and rinse with cold water to stop cooking process. Drain well.20160825_180243
  2. Combine all of the dressing ingredients except the water until smooth. Whisk in water until you get a smooth consistency. Add more water if you like your dressing thinner.
  3. In a large bowl, toss rainbow salad, noodles and sauce together until well coated. Divide into four bowls or plates.
  4. Garnish with scallions, sesame seeds and chopped peanuts.20160825_181653
  5. Garnish with cilantro if desired and enjoy!20160825_181817

This recipe is vegetarian but can easily be made vegan by swapping out the honey for maple syrup. Now I know you all want to know the nutrition facts on this, so here we go:

Servings Per Recipe: 4
Amount Per Serving
Calories: 418.7
Total Fat: 16.6 g
Cholesterol: 0.0 mg
Sodium: 1,121.7 mg
Total Carbs: 56.1 g
Dietary Fiber: 9.1 g
Protein: 17.5 g

Not bad right? I hope you give it a shot! If you’re hesitant about sodium feel free to swap out regular soy sauce for low-sodium soy sauce.  If you need gluten-free, some soba noodles are labeled as such, and you can swap out the soy sauce for tamari. I hope you give this one a shot! (Hey, if you’re reading this at the time of posting you have plenty of time to run out and grab the ingredients for this recipe before dinner tonight. *wink wink, nudge nudge*)

Like recipes like these? Get the AML 2015 Recipe Collection PDF on my Etsy Store!

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