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Posts Tagged ‘Healthy’

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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healthy oatmeal cookies on overtimecook

Hey friends. I haven’t been posting much lately, but I blame that on a combination of a humongous magazine deadline and serious dieting. I’m finally done with my deadline, so I figured I’d share one of my greatest diet recipe triumphs ever.

Ok, so I know that diet and cookies don’t seem to belong in the same sentence. And in most cases I’m inclined to agree. But sometimes even a serious dieter needs a treat, and if you’re going for a treat, this is a less guilt inducing option than most cookies.

There’s a secret ingredient in these cookies that gives them a phenomenal texture and an added bit of protein. Don’t let it scare you off though, because these cookies taste dee-lish-us.

healthy oatmeal cookies 3

Healthy Oatmeal Protein Cookies:

By Miriam Pascal, overtimecook.com; originally published in Ami Magazine

Ingredients:

½ cup pureed white beans (purée from a can of cannelini beans)

½ cup vegetable oil

¾ cup agave syrup

2 eggs

2 teaspoons vanilla

2 cups white whole wheat flour

1 ½ cup toasted oatmeal*

1/3 cup sweetener of your choice (8 splenda packets)

1 teaspoon baking soda

½ cup (sugar free) chocolate chips, raisins or nuts

Instructions:

Preheat the oven to 375. Grease or parchment line a cookie sheet and set aside.

In the bowl of an electric mixer, beat together the white bean puree, oil and agave syrup until combined and slightly thickened. Add the eggs, one at a time, and the vanilla extract, beating well to combine after each addition.

In a small bowl, whisk together the flour, oatmeal, sweetener and baking soda. Slowly stir into the wet mixture until just combined. Stir in add-ins.

Using a small cookie scoop, or a teaspoon measuring spoon, drop the dough onto the prepared cookie sheets. You can place them pretty close together as they barely spread.

Bake at 375 for 8 minutes.

These cookies freeze nicely

*To toast the oatmeal, spread it on a cookie sheet and bake at 350 for7-10 minutes, until lightly browned. Be careful not to over-bake.

Enjoy!

healthy oatmeal cookies

Thanks for stopping by folks! I have more deliciousness coming your way shortly, so stop by again soon! -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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healthy blueberry muffins 2

Can we talk about names for a minute?

I have a pet peeve. I know, my name is somewhat unusual. Okay, in the Orthodox Jewish world, Miriam is about as common of a name as you get, but in the general world, Miriam isn’t very common. It’s okay, I run with it.

But here’s the thing. Nobody can seem to get my name right. People call me at work, and I introduce myself as Miriam. “Did you say Maya?” I used to correct them, but I learned better. Just go with it. “That’s right. Mary Anne.” “Yes, I did say Maria.” I don’t bother, people don’t get it either way.

So the first part of my pet peeve is people who get my name wrong, then proceed to use it way too many times in the course of our conversation. “So Marilyn…and now Marilyn I am going to need…thank you so much Marilyn…” And the entire time I can’t really focus on what they are telling me, because I keep thinking I AM NOT MARILYN. Why yes, I do think in caps. 

But that’s the least of it. My real pet peeve is people who get my name wrong…in writing. Ok, I get it if you aren’t sure if I am a man or a woman if we’ve only communicated by email, so I can forgive the Mr. But I really can’t forgive calling my Mirium if we email back and forth multiple times per day, and my name is right there in my email signature! Also? I can’t really forgive the whole adding-an-e-to-my-last name thing. Seriously. Read my signature folks.

It’s simple: better to use no name than the wrong name. Who is with me?

Whew. Ok, there’s my rant. Now let’s talk muffins. These are delicious. And they have no sugar. Or white flour. And very little oil. And fruit. See? Healthy! And awesome.

So to recap: calling someone by the wrong name? Bad. These muffins? Good.

healthy blueberry muffins 3

Healthy Blueberry Muffins

Ingredients:

1/2 cup unsweetened apple sauce

1/4 cup agave syrup

1/4 cup canola oil

2 eggs

1 teaspoon vanilla

1 cup milk or soymilk (I use Soy Slender brand)

2 1/3 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

6 packets of splenda (or 1/4 cup sugar or sugar substitute of your choice)

1 cup blueberries (straight from the freezer is fine; don’t let them defrost)

1 Tablespoon white whole wheat flour

Instructions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

In a large mixing bowl, whisk together the applesauce, agave syrup and oil until smooth. Add the eggs and vanilla, one at a time, whisking to combine after each addition. Add the milk and whisk until combined.

Add the flour, baking soda and baking powder to the bowl, and stir until combined. Do not overmix.

In a small bowl, combine the blueberries and flour. Stir gently into the muffin batter.

Spoon the mixture into the prepared muffin pans, filling the cups about 3/4′s full.

Bake at 350 for 20 minutes.

Enjoy!

healthy blueberry muffins

Thanks for stopping by! Hope my healthy recipes aren’t boring you too much! Purim goodies are on the way! – Miriam PS – you do not want to miss this week’s Ami – I have the four coolest recipes ever in it this week! 

 

 

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healthy chocolate cheesecake pancakes on overtimecook

I love weekends.

And I know what you’re thinking. “Duh. We all do.”

But I have an extra love for weekends, and it’s called pancakes. I know, I know, I’ve discussed this before, but I have a feeling most of you weren’t around back then, so let me reiterate.

Weekday breakfasts in my world consist of an enormous cup of coffee as I start up my computer at work, followed by a bowl of cereal and milk about an hour later. And in case any of you thought that bowl of cereal was a treat of any sort, let me clarify.

When I say bowl, I actually mean a cup. As in the awful little Styrofoam cups that my company expects us to drink out of. And I have a theory about my cereal that is proven correct pretty much every morning. It goes like this: basically the world somehow knows the exact second that I pour milk over my cereal, and suddenly my phone rings. And just as I manage to get the person off the phone, hoping to salvage the last bits of crispness in the aforementioned cup, my phone rings again. And it pretty much goes on like that until my cup is full of a soggy mess of cereal.

And that my friends, is breakfast. On a weekday.

And that’s why I have an extra little love for weekends. Honestly, it’s not always pancakes. Sometimes it’s an omelette Sometimes it’s a gourmet form of oatmeal. And often it’s pancakes. And on occasion, it’s ice cream. Don’t judge.

But I digress. Let’s get back to pancakes, shall we?

I’ve been experimenting with various versions of pancakes lately, and this one is among my favorites. It’s healthy and it has chocolate, need I say more?

healthy chocolate cheesecake pancakes 3

Healthy Chocolate Cheesecake Pancakes:

Adapted from my Healthy Cottage Cheese Pancakes

Ingredients:

1 1/2 cups low-fat cottage cheese

1 cup milk

2 eggs

1 teaspoon vanilla extract

3/4 cup (white) whole wheat flour

1 teaspoon baking powder

1/4 cup cocoa powder

16 packets of splenda or 2/3 cup sugar or sugar substitute

chocolate chips, optional (I used sugar free)

Instructions:

In a medium mixing bowl, stir together the cottage cheese, milk, eggs and vanilla. Stir until combined.

Add the flour, baking powder, cocoa powder and splenda and mix until completely combined.

Heat a frying pan over medium heat. Spray with pam or non stick baking spray.

Pour the batter in heaping spoonfuls onto the hot pan. Fry until the top appears set, then flip it over and fry it until cooked through. It should be lightly browned on the outside of both sides.

If you want an extra treat, sprinkle them with chocolate chips just before flipping them.

Serve hot, with maple syrup, berry sauce (that’s a recipe I’ll have to post one day) or even chocolate sauce!

Enjoy!

healthy chocolate cheesecake pancakes 2

Thanks for stopping by! Hope you all try these delicious pancakes! -Miriam PS- do you follow me on Facebook? Pinterest? Twitter? Instagram? I love connecting with my readers, so make sure to find me!

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quinoa stuffed portobello mushrooms 1

Let’s talk about a pet peeve of mine. I probably mentioned this here before, but it’s my blog, and I’ll kvetch if I want to.

Why in the world to people have this idea that healthy food and good food are mutually exclusive?

Listen to me folks. Let me say it loud and clear (or type it nice and bold. Work with me here):

Good food can and should taste good!

I think I have proven this a bunch of times here. Take my Spicy Zucchini Sticks, for example. They are healthy, but they are also boldly flavored, insanely delicious and kinda addictive. Or what about my Healthy Breaded Cauliflower? Ok, so they have some whole wheat bread crumbs, so some of you might not find them healthy enough, but for those who aren’t opposed to some bread crumbs, this dish is the ultimate way to fulfill a craving without going crazy unhealthy. And have you tasted my Orange Carrot Muffins? They’re delicious! For a healthy and protein-loaded breakfast, check out my Cottage Cheese Pancakes! Want pizza, but not the load of calories? Quinoa Pizza is going to be your new favorite food!

Are you getting my point yet? You don’t have to give up good food to be healthy.

Take these appetizers, for example. They are delicious and gorgeous – enough that I would happily serve them to anyone, dieting or otherwise. However, at the same time, this is the kind of dish you will feel good about eating – or serving!

quinoa stuffed portobello mushrooms 2

Quinoa and Spinach Stuffed Portobello Mushrooms:

Ingredients:

for the mushrooms:

4-6 Portobello mushrooms

Olive oil

Kosher salt

Black Pepper

for the stuffing:

1 large onion, finely diced

2 cups chopped spinach (frozen and defrosted spinach works nicely)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons lemon juice

1 1/2 cups cooked quinoa

Instructions:

Preheat oven to 375.

Drizzle olive oil over the mushrooms and sprinkle with some salt and pepper. Place in the oven and bake at 375 for 15 minutes.

While mushrooms are cooking, prepare the stuffing.

Sautee the diced onions in a bit of olive oil (or Pam) until translucent. Add the spinach, salt, pepper and lemon juice. Stir and cook for a couple of minutes. Remove the mixture from the heat and add the cooked quinoa. Stir to combine everything equally.

Once mushrooms have finished roasting, remove from oven. Distribute the spinach mixture among them. Return to oven and bake at 375 for an additional 20 minutes.

Remove from oven and serve hot.

Tip: for a different presentation, cook the mushrooms fully, then dice and toss with the spinach/quinoa mixture for a delicious warm quinoa salad.

Enjoy!

quinoa stuffed portobello mushrooms 3

Thanks for stopping by folks, and enjoy! -Miriam

 

 

 

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Asian Peanut Chicken Salad on OvertimeCook

So who’s planning to start the year with some healthy eating?

You too? Well I guess we’re all in the same boat here. Good news, I’ve got the most delicious salad I’ve ever made to share with you today.

Y’know how some people say that diet food doesn’t taste good? Well. That isn’t true. And I’m going to prove it to you as soon as you taste this salad.

Let’s first step back so I can tell you what it’s like to live in my head. It was about 2 in the morning and I was finally drifting off to sleep. Sadly for me, this is the time of day when I often have my best ideas. (Does this happen to anyone else?!) So there I am in bed, and I have this super cool idea. What would happen, I wonder, if I make a vinaigrette with actual peanuts in it?

I loved the idea, but I had a dilemma. If I rolled over and went to sleep, I might never remember this amazing idea again. But if I wake myself up enough to turn my phone on and write a note, it will be forever before I get to sleep again.

Eventually, good food won over sleep. (Are you starting to see a pattern emerge here? No? Good.) I wrote the idea down, then finally got to sleep. I may have been extra tired the next day, or maybe I was just dreaming about the fabulous salad I was planning to make.

Either way, all of this was worth it, because I’ve got the most amazing salad recipe to share with you folks. I may or may not have made it four times already. But like I said, make this and you’ll understand everything.

Dieting tastes good. I promise.

Asian Peanut Chicken Salad 2

Asian Chicken Salad with Peanut Vinaigrette:

Ingredients:
for the peanut vinaigrette:
(Adapted from Martha Stewart)

1/4 cup roasted peanuts
1/4 cup rice vinegar
Juice of 1 lime or 1 1/2 Tablespoons lime juice
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
2 Tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon honey
3 Tablespoons canola oil

for the chicken:
2 skinless, boneless chicken breasts, pounded thin (or cut in half along the width)
1/4 cup peanut vinaigrette (above)

for the salad:
Feel free to adjust the veggies according to your liking!

4-5 cups romaine lettuce
1/4 cup shredded carrot
1/2 cup bean sprouts
1 red pepper, diced small
2 scallions, thinly sliced
Peanuts, for sprinkling

Instructions:
For the vinaigrette:
Blend all ingredients except for the canola oil in a blender until mostly blended. With the blender running, slowly drizzle the canola oil into the mixture until dressing is thick and creamy. (There may be some small peanut pieces remaining, that’s fine.)

For the chicken:
Marinate the chicken in a quarter of a cup of the peanut vinaigrette. (Reserve the rest to use as salad dressing.) Let the chicken marinate for a couple of hours.
Grill or pan fry (spray is enough, no need for additional oil) the chicken on a medium low flame until lightly browned on both sides and cooked through. Remove from the pan and set aside to cool slightly.
Cut the chicken into cubes. Set aside.

To assemble the salad:
In a large bowl, combine the lettuce, vegetables, cubed chicken and remaining dressing. Toss to coat everything with the dressing. Top with peanuts.
Note: for a fancier presentation, slice the chicken and serve on top of the salad.

Enjoy!

Asian Peanut Chicken Salad 3

Hope everyone’s new year is off to a fabulous start! Come back soon, I have lots more deliciousness to share with you! -Miriam

PS: Did you know I am giving away a copy of my favorite source of cookie recipes? Yep! Go enter!

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