Tuesday, September 16, 2014

Power Up: Quinoa and Lentil Salad

Power up your days with this vegetarian salad made with lentils and quinoa! It's may be low in fat but it's high in flavor!


This is seriously my first quinoa recipe, like for real. I know this is a healthy food blog, but even I was skeptical on quinoa for a while. I mean even the name quinoa, pronounced keeen-waaaah it just comes off as persnickety and pretentious.... right?! Oh I'm sorry it not quinoa, it's keeen-wah. Excuse me fancy pants!

Thursday, September 11, 2014

Reduced Fat Double Chocolate Zucchini Bread

This decadent looking double chocolate zucchini bread is reduced fat for your waistline's pleasure, but tastes so right making your mouth VERY happy!


2 zucchini recipes in one week, that's what you get with a zucchini that size, like the one I showed you in my last post. What's more they're both zucchini bread. Well I fell in love with it so much I had to chocolify it... (totally a word or should be).

So for the longest time guys I hesitated to write that my recipes were healthy or lower in fat or whatever. I thought oh people know this food blog has a healthy focus... but really unless you read all the time you don't. So I gotta call it out. But I hesitate because most people will dismiss it thinking this... "Ughhhh reduced fat, low fat, healthy... BORING!" I used to think that way too before I embarked upon a new healthy lifestyle.


Tuesday, September 9, 2014

Half the Fat Zucchini Bread

I took the highest rated zucchini bread recipe and reduced the fat by half and the sugar by a third! My zucchini bread keeps it healthy, but has the same great texture and taste!


You may be rolling your eyes at me, you're thinking "Ewwwww it's gonna taste like crap with half the fat, why did you do that?" Come on now... do I look like a chick that would eat crappy food?! I founded NY Foodgasm for the purpose of creating healthy recipes for those of us that reeeeallllly love food. Good food, not "diet food".


Friday, September 5, 2014

A NY Foodgasm Quickie: Roasted Garlic Eggplant

Take regular roasted eggplant to the next level with the magic of garlic. This eggplant can stand alone as a side, main part of the dish or can be used on a panini.

So here is something you should know about me, I leap without looking most of the time. Like I would be making shit up as I went along in the kitchen, while that is sometimes fun I realize I really don't know enough about technique to be free-ballin' in the kitchen. So I used to just figure out temperatures on gut instinct. Well now-a-days people actually make my recipes so I have figured out to google proper technique.

When doing such research for roasting vegetables in the best way possible, I stumbled across a Mario Batali recipe for eggplant roasted with garlic. Of course I had a spark and NEEDED to try it STAT! Mario's recipe has a lot more oil, so I dialed it down a bit for you guys! I wanted all that magical garlic FLAVA without a bajillion grams of fat. At least in this case it is good fat from EVOO.

What you need

1 large eggplant, sliced vertically
1/3 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
salt and pepper


How to make it

1- Preheat oven to 450ยบ
2- Mix together olive oil, garlic, oregano, salt and pepper.
3- Brush on both sides of eggplant.
4- Place on foil lined baking pan.
5- Roast for 10 minutes on each side.

Tuesday, September 2, 2014

Stone Fruit and Burrata Salad with Lemon Basil Dressing

Step up your salad game with some burrata! This salad is loaded with fresh summer fruits and has a lemon and fresh basil dressing. Serve to your guests and look super fancy for very little work!


I am always inspired by other blogs. Since I have a blog, I am sure you can imagine how many I read and comment on. I forget where I saw it... but I saw a stone fruit and burrata salad, so I thought I would do my own. I mean helllllo peaches and succulent and juicy with the magical creamy cheese called burrata?! NOOOOOO brainer!

Do you guys know what burrata is? Don't feel bad, I googled it when I saw it too. Seriously, google has made it possible to not sound stupid on social media. Soooo anyways burrata is like fresh mozzarella kicked up 10 notches... why you ask? Well it is just a pouch of fresh mozzarella- inside is the best part, cream and scraps of more fresh mozzarella. Good for you? No... but come one there is only 3 oz. in the whole recipe. Savor the hell outta it!


Can you imagine all these flavors mingling in your palette?? I could when I heard stone fruit and burrata. So much so I totally made this and I am totally allergic to peach skin. I had an itchy throat, but it was sooooo worth it. Kinda dumb? Sure! But I just had to and with the lemon basil dressing- it was TO DIE FOOOOOR! Or at least to itchy throat for, right?!

It is also simple and quick to put together! Can you beat that?! Pretty damn fabulous!

What you need

1 large ripe peach (I used a white peach)
2 mango nectarines (if you cannot find those you can use regular)
3 oz. burrata

Dressing

5 large basil leaves (more for garnish if desired)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice


How to make it

1- Throw all fruit and pieces of burrata on a board.
2- In a food processor, combine all dressing ingredients.
3- Drizzle dressing on salad- DONE!



Nutritional Information

Yields 5 servings, under 200 calories each!
5 points plus on Weight Watchers

Wednesday, August 27, 2014

White Sangria Fruit Salad

This ain't your mama's fruit salad, it has been kicked up a notch with some white wine and honey dressing for a sangria spin.


You know I don't do boring... Like if someone asked me I make them fruit salad, it wouldn't be just some fruit in a bowl. Nope!!

So you know what also has fruit? Sangria! So why not fuse the two and make sangria fruits salad. Like regular sangria with the wine as more of a dressing...
I mean who doesn't like some alcohol in their fruit salad?! It's still healthy since there is just a little bit... just a little, it doesn't count right?

I looked up some traditional white sangria recipes and the fruit they used did not thrill me. Since this is a white sangria I wanted to keep the flavors sweet and use fruit with similar textures and flavors and lighter in color more in line with the taste of a white wine. I chose peaches, nectarines, pineapple and apricots.

I then went a little wild and added some fresh ginger to awaken the senses and I thought it would also pair nicely with the white wine and it totally did! Then to add some sweetness I added a little honey as well!

BAM! Not yo mama's fruit salad!

What you need

1 cup fresh pineapple
2 apricots, pitted and sliced
1 large ripe peach, pitted and sliced
1 large nectarine, pitted and sliced

Dressing

1 teaspoon grated ginger
2 teaspoons honey
1/3 cup Pino Grigio wine


How to make it

1- in a large bowl combine all the fruit
2- In a smaller bowl whisk together all dressing ingredients
3- Toss dressing into the fruit and mix it in.
4- Serve it all fancy and shit in a martini glass!


Nutritional Information

See still great nutritional stats, even with little bit of fun added ;)





Monday, August 25, 2014

Summer Weight Loss- Week 14

This week's tip is all about whole grains. From fiber to protein, whole grains got you covered and will keep you full and healthy!


What the hell are whole grains anyways?

Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004:

Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.

Below is a complete list of grains...
 Okay enough of the introduction, you get it. People tell you alllll the time how awesome whole grains are. Well they are and they are NOT boring guys, you are just not used to them!

I am sure you guys have heard of quinoa the most. The thing about whole grains is that they are way more than carbs, they have fiber and protein. Not only do they keep you full longer, they also are good for digestion and for your heart health. They're GREAT for diabetics too. Processed carbohydrates like pasta can cause a spike in sugars to your system and then a crash of the sugar levels. Whole grains take longer to break down so you get a more gradual sugar release giving you more sustained energy.

So let's get real here... some of these may seem weird and scary, but like that quote last week said, "Life begins outside your comfort zone." So I challenge you guys to try one on this list you have never had before!

I am committed to try and cook farro the very first time!!

How about you? What whole grain would you like to try?