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Archive for the ‘Healthy’ Category

15 recipes that helped me lose 15 pounds

I’m really excited about today’s post, but also a little nervous. I love sharing funny little anecdotes with all of you, but I am usually uncomfortable sharing more personal information here. But today I am crossing that barrier to post about something I am very proud of. 

It started a while ago when I promised myself that I would buy myself the new (and insanely gorgeous) MacBook that I had my eye on for ages when I lost 15 pounds. And since then, I have been dieting hard, more motivated than ever to shed a couple of pounds. 

It hasn’t been easy. In the last couple of months I have made a huge number of delicious desserts, including a huge number of of cheesecakes. And I forced myself to taste a bite and stop. Partly because I wanted to lose the weight, but mostly because I wanted to buy my new macbook already. But whatever the reason, I persevered. I resisted the cheesecake. I ate a ton of salad. And here I am. Typing my first ever post on my gorgeous new macbook. But I realize, as I sit here, that the sense of accomplishment is the best prize of all. 

Sadly, I am not done dieting (is a woman ever done dieting?) but I have learned a couple of things that helped me lose these 15 pounds. I will keep making some of the delicious food recipes I have developed recently, and hope I can inspire any of you who are trying to lose weight to cook delicious food while still losing weight and getting healthy! 

Here are 15 of my favorite recipes that helped me lose the weight. If you have some delicious recipes that you cook while dieting, I would love to hear about them in the comments!

1) Spicy Baked Zucchini Sticks: this is one of the favorite recipes all time on my blog, and possibly the favorite in terms of feedback from my readers. And it might just be my favorite recipe. It is super easy to make (cutting the stick shape takes about a minute or less per zucchini) and the abundance of flavor and spice means you barely notice how healthy it is! With the abundance of zucchini this summer, I find myself turning to this recipe really frequently.

2) Two Colored Squash with Shallots and Herbs: So I’ll admit I have changed this recipe a bunch since I posted it (almost two years ago!), but the basic flavors and methods are the same. I love this recipe because it’s easy and versatile, and I basically toss in whatever veggies I have on hand. My current favorite is zucchini, mushrooms and portabella mushrooms. So delicious, and again, you won’t miss the extra calories!

3) Citrus Shallot Salad Dressing: One of my big diet things is eating a huge salad with some lean protein in it for lunch. Every. Single. Day. And my favorite dressing for said salad is this amazing citrus and shallot dressing. It has just enough sweetness, and a little sharpness from the shallots. I have made this so many times lately, and somehow I am not bored yet!

4) Roasted Butternut Squash Salad: I’ll admit that I don’t necessarily follow the entire recipe, but roasted butternut squash (cut in small pieces) is my new favorite salad add-in. It’s super filling, yet still healthy!

5) Raspberry Zinger Vinaigrette:  This is an old favorite salad dressing, and I make it all the time. It is super easy to make, but totally different, so it’s great when you need a change of pace. I mix this dressing with lettuce (usually romaine, sometimes spinach though) and some mange, some red cabbage, some nuts…it’s totally versatile!

6) Marinated Tri Color Pepper Salad: This is basically what I make every time I see peppers on sale at the grocery store. It’s super simple, but totally delicious. (And bonus – it’s easy to make!) I have made some changes to the salad lately – most importantly, I use shallots in place of scallions. I love the extra bit of flavor it provides!

7) Healthy Mock Breaded Cauliflower: I can’t even tell you how much I love this recipe. It makes me feel like I am eating really fattening, delicious fast-food or restaurant food, but it’s so much healthier than it tastes! It’s another one of those recipes that takes less than five minutes to pull together, so you can just imagine why it’s a favorite of mine, and also hundreds of readers. 

8) Roasted Vegetable Chickpea Salad: This might just be my favorite lunch recipe. Ever. It’s quick and easy to make, but so filling! Serve it over some brown rice for a full meal. I’ve made this with some added veggies and it was delicious!

9) Frozen Drinks: Iced Mochacino and Strawberry Limeade Slushies: Everyone needs a treat every now and then, and these are two of my favorites. They’re frozen, refreshing, and seem to be more caloric than they actually are. 

10) Grilled Chicken: I make a number of different grilled chicken varieties, but two of my favorites are my asian inspired mustard marinated chicken and this simple yet delicious herb marinated grilled chicken. Both are simple and delicious, and of course, are delicious on the grill this summer! 

11) Roasted Green Beans with Shallots and Tomatoes: Are you noticing a pattern here with the roasted vegetable recipes? Well I may be the queen of quick and simple roasted vegetable recipes, and this is one of my latest favorites. Green beans are filling and in season, and the shallots and cherry tomatoes compliment them perfectly. Bonus: these are yummy cold, so they wind up as a lunch at work pretty often!

12) Chicken in Mushroom Sauce: I’ve made variations of this chicken, and I love it every time. It works nicely in the crockpot, in a pot, or in the oven. Add some other veggies like zucchini, or some other mushroom varieties like portabella or cremini. It’s versatile and delicious, and you don’t have to be dieting to enjoy it! 

13) Healthy Muffins: While I know that dieters shouldn’t be eating a ton of baked goods, everyone needs a treat every now and then, and these muffins are just the thing! I have a number of varieties, some here, and another here. Find the flavor that speaks to you, then treat yourself in a low-guilt way!

14) Herb Roasted Sweet Potatoes: Sweet potatoes are better for you than their white cousin, and these delicious herb roasted sweet potatoes are a delicious and healthy way to prepare them!

15) Healthy Pancakes: My favorite way to start a sunday is to wake up (late) to some delicious – and healthy – pancakes! I am constantly coming up with fun, new varieties, and have shared a bunch of them here! Healthy Chocolate Cheesecake Pancakes, Healthy Oatmeal Pumpkin Pancakes, and Healthy Cottage Cheese Blueberry Pancakes are all great and healthy options!

Thanks for stopping by friends! Make sure to come back soon for some brand new recipes! -Miriam

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Citrus Shallot Salad Dressing on OvertimeCook

When it comes to eating food repetitively, I think there are two types of people. Those who are totally fine with it, and those who can’t face the same food too often.

My parents fall into the first category. They both have a habit of finding a food, cuisine, style of cooking, spice, or some other food they enjoy. Then they cook it. And cook it. And cook it again. And so many more times that people like me want to scream at the sight of the repetition.

Personally, I need to vary my food. (I can’t imagine you’re shocked right now.) And while I definitely have old standby foods that I’ll fall back on, I’ll almost never eat the same food day after day after day. And when I do, you know that food is something special.

Which brings us straight to this delicious salad dressing. Special is definitely one of the words I’d use to describe it. Delicious is another. Simple and easy is another. Fresh, bright and healthy are also adjectives that will describe this beautifully.

I made this delicious salad dressing one Sunday, and I had it for lunch every day that week. And then, when I ran out, I made some more. It really is that good.

Make it. You’ll see. Just make sure you have enough, you’ll want to keep eating it.

Citrus Shallot Salad Dressing 2

Citrus Shallot Salad Dressing

By Miriam Pascal, OvertimeCook.Com

Ingredients:

juice of 2 lemons

juice of 2 oranges

1/3 cup olive oil

3 Tablespoons mustard

1-2 Tablespoons agave syrup or honey (depending on how sweet you like it)

2 shallots, finely minced

salt and pepper, to taste

Instructions:

Whisk together the lemon juice, orange juice, oil, mustard and agave syrup in a bowl. Whisk until combined and slightly thickened.

Add the shallots and stir to combine. Salt and pepper to your taste.

Enjoy!

Citrus Shallot Salad Dressing 3

Thanks for stopping by friends! Stay healthy! -Miriam (By the way – I have been sharing some funny pictures on my Facebook page recently. Join me there for some laughs?)

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grean beans 1

Hey folks! My friend Samantha from Little Ferraro Kitchen is graduating, and studying for finals, and all kinds of stuff that keep her too busy for blogging. I’m so excited to step in with a guest post for her.

So head over there to see my recipe for Roasted Green Beans with Shallots and Cherry Tomatoes, and to wish Samantha a big mazel tov on her graduation.

grean beans 2

And of course, come back soon for more yummy treats! -Miriam

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snow peas 1Well hello there friends. It’s been a while.

I missed you all, and I missed my kitchen. But after weeks of cooking non-stop for passover, I could barely face my kitchen. Take out and freezer food became my best friends, especially as I worked overtime at work, trying to catch up. And yesterday, I was finally ready to get back to my kitchen and cook.

I started chopping shallots to prepare this old favorite of mine, and fell back into a rhythm of relaxed cooking that I haven’t felt in a while. And as I finished off the dish, I suddenly remembered that this is one of the reasons I started my blog.

I first made these snow peas about two years ago. Maybe two and a half. I don’t remember. What I do remember is the feeling of fun. Of adventurism. Of loving to cook. And as I thought about what a great recipe I had come up with, I started to think about whether or not I could actually pull off my own food blog. I thought about it for a while after that, and eventually, took the plunge. The rest of the story, you all know. But this humble vegetable dish is the beginning of my story. It’s delicious, and you should try it too.

snow peas 3

Sauteed Snow Peas and Mushrooms with Shallots and Red Wine

Recipe by Miriam Pascal; overtimecook.com

Ingredients:

1 Tablespoon vegetable oil

3 shallots (or 1 small onion), sliced thin

1-2 cloves garlic, finely minced

(about) 1 pound mushrooms, sliced thin

(about) 1 pound snow peas

1 teaspoon salt

1/4 teaspoon black pepper

3 Tablespoons red wine

Instructions:

Heat oil in a large skillet over a medium flame.

Sautee the shallots for a couple of minutes, until transparent. Add the garlic and mushrooms and sautee for an additional five minutes.

Add the snow peas and sautee until limp, about 10-15 minutes. Add the salt and pepper. Add the red wine, and increase the flame slightly. Let the wine reduce, about 5 additional minutes. Adjust salt and pepper to taste.

Serve hot. Enjoy!

snow peas 4

Thanks for stopping by! Come back soon, I have more deliciousness up my sleeve! -Miriam (PS – are we connecting on Facebook and Twitter?)



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two tone potato cups 2

Raise your hand if you need another potato dish this Passover?

You too? I knew it wasn’t just me. I mean, there is such a ridiculous amount of potatoes floating around come Passover. And if your family is anything like mine, they’re groaning at the thought of more potatoes. My trick? Change things up a little. Roasted potatoes, baked potatoes, fried potatoes…they only get you so far. So if you’re in need of a new idea, I’ve got one for you.

But first, let me explain about Passover recipe testing and the measures of success. There’s a point, I promise.

Some of you might disagree, but overall I think we can pretty much agree that there’s a whole different bar for Passover food. What might constitute “good” during the year is probably considered “great” on Passover.

But as a recipe developer, that presents a total problem. Y’all are cooking for Passover *now* but I’ve been doing it for months already. And while that bar might be lower for Passover food, nobody cuts you slack for food your prepare during the year. Even if you tell them it’s for Passover.

So basically my point of this entire (very long) introduction is to tell you that my family totally has no mercy when it comes to critique of my recipes. And what can I say? This one was tested on them weeks ago, and it got rave reviews. Not rave Passover reviews, but  all-year-round, fight-over-the-last-bit kind of rave reviews.

And that, my friends, is a successful Passover recipe. Or, as I just established, a successful year round recipe. There’s no reason this shouldn’t be on your dinner table tonight. Or any night.

If you don’t eat peels on Passover, scroll down for a no-peel option!

two tone potato cups 1

Two Tone Stuffed Potato Cups

Ingredients:
8 medium red potatoes
2 sweet potatoes
1 large onion, peeled and diced
2-3 Tablespoons olive oil
2 teaspoons salt
1 egg
1/4 teaspoon black pepper

Instructions:
Preheat oven to 400. Lightly grease a cookie sheet.

Cut the potatoes and sweet potatoes in half and place cut side down on greased cookie sheet.

Bake at 400 for 45 minutes. Remove from oven and set aside to cool for a couple of minutes.

While the potatoes are baking, sauté the diced onions in olive oil on a low flame.

Remove the peels from the sweet potatoes and place the insides in a bowl.
Cut the center of the red potatoes out to form a cup. Don’t cut all the way to the peel, or they won’t hold their shape nicely.

Place the potato centers that you cut out into the bowl with the sweet potatoes. Add the sautéed onions, egg, salt and pepper. Mash the mixture until smooth.

Spoon the mixture into the prepared potato cups. For a neater presentation, place it into a bag, cut a hole in the corner, and pipe it into the potato “cup.”

Place the potato cups on the tray. Return them to the oven and bake at 400 degrees for an additional 15 minutes. Serve hot.

Tip: if you don’t eat peels on Passover, pipe some of the mixture onto a slice of potato- (partially bake it per the directions above) or even straight onto a tray. Bake as directed above.

Enjoy!

two tone potato cups 3

Thanks for stopping by! I’ve got more fun passover stuff in store for you, so come back soon! And if you didn’t already, make sure to enter my DOUBLE giveaway of The No Potato Passover! -Miriam

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strawberry limeade slushies on overtime cook

Who’s sick of hearing about Passover food yet? Bad news friends. Passover isn’t for another WEEK and then it goes on for a full week. So there’s gonna be a bunch more Passover talk around here.

So lets talk about what I miss during Passover. You’d think it would be nice hot bread, freshly made toast, maybe some gooey pizza or some saucy pasta. Or maybe a bag of crunchy pretzels.

But I’m weird like this. And the things I miss most over Passover aren’t the specifically non-kosher-for-Passover foods like those mentioned above. What I miss (especially considering my family’s stricter customs) are some of the little conveniences. Things like soda (nope, we don’t drink that on Passover). Things like opening a package and having a snack. Things like the smoothies I’ve been completely obsessed with lately.

Then I realized. I can totally make smoothies and Slushies and things like that on Passover! Sure, some of the ingredients I normally use in my smoothies aren’t allowed, but there are loads of ingredients I can use to make awesome smoothies. Like this one.

So pull out your blender and make this amazingly refreshing and delicious drink. For Passover…or anytime!

PS: Did you enter my cookbook giveaway yet? I’m giving away two copies of a fun Passover Cookbook!

strawberry limeade slushies 3

Strawberry Limeade Slushies

Ingredients:
1 lb frozen strawberries
1/4 cup lime juice (okay to sub lemon juice)
1/3 cup sugar or sugar substitute
1 cup ice cubes
2-2 1/2 cups water

Instructions:
Combine all ingredients in the bowl of a blender. Start with just 2 cups of water. Blend until smooth. Add additional half a cup of water, if needed, to make it thinner and smoother.

Serve immediately. Enjoy!

strawberry limeade slushies 2

Thanks everyone for stopping by! I’ve got an amazing potato recipe (I know, doesn’t sound very creative but it’s totally fun!) so come back soon. Happy cleaning! ;) -Miriam

 

Kosher Connection Linkup

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spaghetti squash 1

With Passover coming, everyone I know is scrambling for recipes and ideas. I don’t know about you, but when I think Passover, I think potatoes. And when I think of the day after Passover, I think about being intensely sick and tired of potatoes. And that’s why I think everyone celebrating passover can appreciate The No Potato Passover by Aviva Kanoff. Read what I thought of it, then enter below for one of two chances to win a copy!

At a First Glance:
First I was all, “no way I want to go through an entire Passover without a potato.” But as I read through the cookbook, I was impressed with the idea. Sure I’m going to eat potatoes. But this book has some refreshing ideas of recipes that can supplement all those potatoes!

When you first open the book the first thing you notice is how colorful and fun looking this book is. Every page has a colorful border and a picture (or two!) in addition to the recipe!

This book has the full range of recipes, from salads, soups and sides, to mains including meat and poultry, and even dairy dishes. And of course dessert! All kosher for passover, and not a potato in sight!

Some Features I Liked:
This book is colorful and fun looking, and features a picture for every recipe.

What I liked about the recipes in this book is that they are simple, approachable and doable. This isn’t a book full of fancy recipes to look at and admire, but practical recipes to cook this Passover.

In addition to the food photos in this book, there are a bunch of breathtakingly beautiful travel photos from around the world, taken by the author herself. They serve not only to visually enhance this book, but to take you with the author on a journey to new flavors, regions and cuisines.

The lack of potatoes (and obviously grains) means that the book features lighter fare than your average Passover food, which is always a big bonus in my book.

 

Some Recipes I Can’t Wait To Try:

Roasted Butternut Squash Soup: I love butternut squash, and I love it in soup, but now I need to try it roasted in soup!

Salt and Pepper “Noodle” Kugel: made with spaghetti squash, so it’s lighter and healthier than regular noodle kugel!

Cajun Carrot Fries: These look like sweet potato fries, but they are actually a veggie!

Parsnip Mash: think mashed potatoes, but again – made with a vegetable! Add some sauteed onions and I am *in*!

Who This Cookbook is For:

This is a fun cookbook and a great alternative for people who are making passover, and who’s customs allow for processed ingredients.

Additionally, as this is a passover, the majority of the recipes in it are gluten free (with the exceptions of a couple of recipes which use matzah meal) so this is a great year round option for people who are gluten free.

Who This Cookbook Isn’t For:

If your Passover customs don’t allow for processed ingredients from the stores, you will find that most of the recipes in this book won’t work for you. The book also relies on quinoa for many recipes, so if your customs don’t allow for that, many recipes in this book won’t be right for you.

What I Didn’t Like About This Cookbook:

Firstly, as mentioned above, the book relies on a lot of ingredients that are processed and due to my family’s customs, off limits to me.

I also found that a lot of recipes relied on store bought ingredients such as “imitation soy sauce” and “imitation mustard” or manischewitz boxed cake mix as a short cut instead of developing the flavors organically.

Lastly, because I always discuss the photography in the books I review, I found the food photos in this book disappointing. While the travel photos are beautiful, the food pictures have a more amateur look to them, lending the book a less professional look than some others I have reviewed.

In Conclusion:

This is a fun and colorful cookbook with great (and light!) alternatives to the standard heavy passover fare, and it’s a good option for people who are either gluten free or cooking for passover and have less restrictive customs.

Want to win a copy? Scroll past the recipe for your chance to win one of TWO copies!

spaghetti squash 2

Garlic Spaghetti Squash with Tomatoes and Basil
Adapted from The No Potato Passover

Ingredients:

1/4 cup olive oil

1 large onion, sliced into half rings

3-5 garlic cloves, finely chopped

2 cups spaghetti squash, cooked, peeled and shredded*

1 cup grape tomatoes, halved

10 basil leaves or 5 frozen basil cubes

salt and pepper to taste

Instructions:

Heat oil in a large frying pan. Add the onion slices and sautee on a medium flame until translucent. Add the minced garlic and sautee for an additional couple of minutes.

Add the spaghetti squash, tomatoes and basil. Sautee for about 5-10 minutes. Add salt and pepper to taste. Serve hot.

*To cook spaghetti squash: poke holes in it with a large knife, then place whole in a pan and bake at 350 for an hour to an hour and a half, until it’s tender when you pierce it with a fork. Allow to cool, then cut in half, scrape out the seeds, and shred.

spaghetti squash 3

Giveaway Details!

For your chance to win one of two copies of The No Potato Passover:

Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!

You can enter as many of the following as you wish:

Entry #1 – Leave a comment on this post telling me what you like to eat on passover that doesn’t include any potatoes!

Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.

Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.

Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.

Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.

Entry #6 – Follow Overtime Cook on Instagram and leave a comment on this post telling me that you did.

Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!

Giveaway Details:

Giveaway ends at 11:59 PM on Wednesday, March 20th. A valid email address or twitter profile must be provided.

Prize can be shipped within the USA.

Giveaway is sponsored by the author.

Disclaimer: I was provided with a review copy of this book, but all opinions are my own. There are affiliate links within this post.

Good luck!

Thanks everyone for stopping by! Come back soon, I have some really amazing recipes coming up, including a sweet treat for passover! -Miriam

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chicken with mushroom sauce 3

I’ve been saving this recipe for ages. Why, you ask? Well, I don’t really know. It’s one of my favorite recipes to make, it’s totally versatile, it’s a meal in a pot, it’s gluten free and healthy…do I need to go on? I was going to post this forever-ago, then I got side tracked with stuff like purim and I kinda forgot about this recipe. Then I cooked it for supper tonight (it’s simmering on my stove right now and it smells amazing and I was all oh. I never posted this recipe. And then I realized how passover friendly this recipe is, and I knew it was going to have to get featured.

Regarding passover (who gets all stressed out when I start discussing Passover? Just me?), this recipe’s versatility comes into play if you need to make this conform with your customs. For example, my family doesn’t eat mushrooms on passover. Tough, but that’s what I have to deal with. Oh, and we don’t eat garlic either. Good news. Skip the garlic. Replace the mushrooms with some zucchini. Throw in a handful of tomatoes or cherry tomatoes if you’re so inclined. Don’t use red wine vinegar? Well I am sure you use wine, right? You’ll love this recipe no matter how you change it!

chicken with mushroom sauce 2

Chicken in Mushroom Sauce

Ingredients:

1 whole chicken (use whatever size you have, but alter cooking time accordingly)

oil, for browning

salt, for browning

pepper, for browning

for sauce:

3 large onions, diced

3 boxes (about 2-2 1/2 lb) mushrooms (use white, cremini or any combination of the two), diced

1 cup chicken or vegetable broth

1 teaspoon parsley

2 teaspoons salt

1 clove garlic, minced

1 Tablespoon red wine vinegar

Instructions:

Heat oil a large pot over a medium flame. Sprinkle chicken on all sides with salt and  black pepper, and place in pot. Brown it on all sides, turning every few minutes to brown it all evenly. Remove chicken from the pot and set aside.

Without washing the pot (you want the drippings from the chicken to add flavor to the sauce) add the diced onions and sautee for about 5 minutes, until translucent. Add the mushrooms and sautee for an additional 15 minutes.

Add the chicken back into the pot, burying it under the vegetables. Add the broth, parsley, salt, garlic and vinegar. Cover and let simmer on a medium-low flame for about an hour and a half, until the chicken is cooked through. Stir the sauce occasionally to make sure the liquid doesn’t all evaporate.

Note that cooking time once the chicken has been returned to the pot will vary depending on the size of the chicken. Adjust accordingly.

Serve hot, over rice – or mashed potatoes for passover.

Enjoy!

chicken with mushroom sauce 1

Thanks folks for stopping by! If you are looking for even more Passover recipes, don’t forget to enter my giveaway for the amazing new Passover Made Easy! And of course, stop by again soon, I have lots of great new passover recipes coming your way! -Miriam

 

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