Thank goodness that cooking shows have evolved into showing the public how to cook healthy. No more frozen shakes for 3 meals a day. But eating real food. I love to eat. That is no secret. But I also have to watch my weight. I had the gastric band surgery 7 years ago and literally it saved my life. I used to weigh 300 pounds!
This is me right before I had surgery.
Now I have maintained my current weight of 200 for 7 years. I am not super model skinny but I believe God intended me to be a more rubenesque figure and so now my focus is health. It takes a lot of working out and tweaking what I eat from time to time to stay on a healthy path. After having surgery 7 years ago, I was forced to examine my love of food in a more delicate way. There are now certain things I can and cannot eat without some repercussions. So, I learned to listen to my body. Believe me it will tell you what you need! So in my journey I have learned to make some of my favorite things in a more healthy way. I do not believe in depriving myself! So here are two of my favorites!
Roasted Chicken Broccolini Pasta Toss
- 2 boneless skinless chicken breast
- 1 teaspoon Italian seasoning
- 1/2 pound whole wheat spaghetti
- 4 teaspoon olive oil
- 3 large garlic cloves, thinly sliced
- 1 1/2 cup broccolini
- Grated zest of 1 lemon
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup crumbled reduced-fat soft goat cheese
- Preheat oven to 350 degrees. Place chicken breasts on a baking rack with a cookie sheet underneath. (Allows fat to drain away) Top with italian seasoning and 1 teaspoon olive oil. Bake for 20-25 minutes. Set aside.
- Cook spaghetti according to package directions. Drain, reserving 1/4 cup of pasta cooking waterr. Transfer pasta to serving bowl; keep warm
- Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broccolini and cook, stirring, until tender, about 5 minutes. Add broccolini, lemon zest, salt, and pepper flakes to pasta; toss, adding just enought of reserved pasta water to moisten. sprinkle with goat cheese.
Number of servings (yield): 4
Chocolate Souffle with Fresh Berries
- Nonstick spray
- 1/2 cup + 1 Tbsp. sugar
- 6 eggs
- 1 tub (8 oz.) light cream cheese spread
- 1 teaspoon almond extract
- 3 ounces bittersweet chocolate, melted
- Preheat oven to 350 degrees. Spray the sides of 6 ramekins. Place 1 teaspoon of sugar in ramekins and rotate ramekin to allow sugar to cover sides and bottom. Dump out excess.
- Using a blender, blend together the eggs, cream cheese spread, 1/2 cup sugar, almond extract and melted chocolate. Blend on high for 15 seconds. Pour into ramekins or large souffle pan.
- Bake 40-45 minutes or until puffed and browned. Serve immediatly with slivered almonds and fresh berries.
Number of servings (yield): 6
