Pork and Pine Nut Meatballs

"What are we having for dinner?"

My guess is that if you are the one who is in charge of menu planning and preparing the meals this question is asked EVERY. DAY.

Not knowing what to make for dinner I turned to my cookbooks and began flipping through them while Itty Bitty was napping. Surprisingly, I didn't have to flip for too long and my fingers didn't dry out too much. Flat Belly Diet! Cookbook to the rescue. I came across a recipe for Pork and Pine Nut Meatballs and had all of the ingredients on hand.

The last time I made meatballs they were the turkey meatballs for the subs. They set the bar incredibly high. Those meatballs were anything but healthy. These Pork and Pine Nut Meatballs weren't as rave worthy but they were delicious for a healthier meatball.

Extra lean ground pork is hard to find in most grocery stores so it's nice being able to put your food processor to work and make your own. It literally look me less than five minutes to put these meatballs together thanks to the aid of the food processor. Pine nuts, pork tenderloin, and spices are ground together, rolled into balls, and then baked for 25 minutes in a 375 degree oven.

Taste wise they are a little bit dry but this is entirely my fault. I accidentally deleted my timer on the microwave and had to guess how much time was left. I decided to just keep them in the oven until the macaroni and cheese was finished. Dry but still flavorful.

When I want a guilty pleasure I'll go for the turkey meatballs but when I'm trying to eat healthier I'll come back to this recipe.

Pork and Pine Nut Meatballs

Flat Belly Diet! Cookbook

Makes 4 Servings

Stars of the Show:

• 1/2 cup pine nuts
• 1 lb pork tenderloin, trimmed, and cut into small chunks
• 1 1/2 tsp crumbled dried sage
• 2 garlic cloves, minced
• 2 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp fresh ground black pepper
• olive oil in a spritzer

And Action:

Preheat the oven to 375°F. Coat a large baking pan with cooking spray. Set aside.

Pulse the pine nuts in the bowl of a food processor fitted with a metal blade until coarsely chopped. Add the pork, sage, garlic, vinegar, salt, and pepper. Pulse until evenly ground.

Divide the mixture into 12 equal portions and roll into meatballs. Arrange on the prepared pan. Spritz lightly with the oil.

Bake for about 25 minutes or until cooked through.

Nutritional Information Per Serving:

Calories: 254 Protein: 26 g Carbohydrates:3g Fat: 16 g Saturated Fat: 2 g Cholesterol:74mg Sodium: 203 mg Fiber: 1 g

Blueberry Breakfast Sandwich

Looking for a quick and simple breakfast to put together in the amount of time it will take to toast your bread? Yes? Than look no further!

This Blueberry Breakfast Sandwich makes for a filling and satisfying meal.

Blueberry bread gets topped with a honeyed yogurt mixed with pumpkin seeds and then topped with sliced banana. Seriously yummy!

Blueberry Breakfast Sandwich

Flat Belly Diet! Cookbook

Makes 1 Serving

Stars of the Show:

• 1/4 cup fat free Greek style yogurt
• 2 tbsp pumpkin seeds
• 1 tsp honey or maple syrup
• 2 slices toasted whole grain bread with blueberries - The only blueberry bread option I could find were blueberry bagels. The nutritional information below reflects using the whole grain bread.
• 1/2 banana, thinly sliced

And Action:

Combine the yogurt, pumpkin seeds, and honey. Spread evenly over the toast. Top 1 slice with the banana and place the other slice, spread side down on top. Cut in half before serving. (I served my sandwich open-faced instead and placed 1/4 banana slices on each bagel half.)

Nutritional Information Per Serving:
MUFA: Pumpkin Seeds
Calories: 360
Protein: 17 g
Carbohydrates: 73 g
Fat: 6 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 340 mg
Fiber: 8 g

Curried Apple and Pear Soup

Making soup for lunches for the week has become the norm in our household every Monday. I know when the temperatures start to climb most people tend to not want a hot comforting bowl of soup. I am not one of those people. I can eat soup no matter the weather. In fact, my taste buds aren't the only thing backwards. I grow my hair out in the Summer and chop it off in the Winter. Bassackwards. I know.

I decided to try out another recipe from the Flat Belly Diet! Cookbook. Curried Apple and Pear Soup. This is a great vegetarian dish. The soup has a delicate heat but could be kicked up by using a hot curry powder instead. I wish I would have had some instead of the mild curry powder but the flavor was still amazing and my taste buds couldn't agree more.

The veggies (mirepoix) were sauteed in some olive oil until they became caramelized and then seasoned with the curry powder, ground cumin, and salt. Apples and pears were then simmered in vegetable broth and water until tender. Then into the food processor until smooth. Topped with Greek style yogurt and toasted almonds. The almonds provided a crunch to a velvety soup.

Curried Apple and Pear Soup

Flat Belly Diet! Cookbook

Makes 4 Servings (Serving size = 1 1/2 cup)

Stars of the Show:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 2 tsp sugar
• 2 tsp mild or hot curry powder - I used mild curry powder but think hot would have been better.
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 pears, peeled, cored and chopped
• 2 Granny Smith apples, peeled, cored, and chopped
• 2 cups low sodium vegetable broth
• 2 cups water
• 1/2 cup fat free Greek style yogurt
• 1/2 cup sliced almonds, toasted

And Action:

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and sprinkle with the sugar. Cook, stirring often, for 8 to 10 minutes or until tender and the onion is lightly golden and caramelized.

Add the curry powder, cumin, and salt. Cook and stir for 30 seconds or until fragrant.

Add the pears and apples and stir to coat. Add the broth and water, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the fruit is very tender.

Transfer the soup to a food processor fitted with a metal blade. Process until smooth.

Return the soup to the pot and warm through.

Ladle into 4 bowls and top each with 2 tbsp of the yogurt and 2 tbsp of the almonds.

Nutritional Information Per Serving:

MUFA: Almonds

Calories: 226

Protein: 6g

Carbohydrates: 23 g

Fat: 13 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 411 mg

Fiber: 5 g

Sesame Crackers

I can easily sit down and eat an entire box of crackers in one sitting. They're habit forming. I've never thought to make my own crackers until I started FOLLOWING one of my favorite blogs, All Day I Dream About Food. Carolyn makes it look so easy to make crackers. I wanted to sit down and eat an entire batch of those.

After an impulse buy at the grocery store and too spicy Italian seafood salad I needed something to tame the heat. Crackers. I needed crackers.

In the Flat Belly Diet! Cookbook there was a recipe for Sesame Crackers with a word of encouragement that homemade crackers are much easier to prepare than most people would think and make an impressive statement.

While I had no one to impress since Mr. Sideline Chef had to go out on the road for work I still had that Italian seafood salad that needed to get ate up.

Sure enough homemade crackers are super simple to make. I just need to make sure and roll the dough out thinner next time. My crackers were very crisp on the outside but didn't have that crisp bite through to the middle. No worries though. They were still incredibly tasty and went perfectly with the Italian seafood salad.

Not only does the Flat Belly Diet! Cookbook confirm the ease of making homemade crackers but so do I. Reason enough to give them a try yourself.

Sesame Crackers

Flat Belly Diet! Cookbook\

Makes 8 Servings

Stars of the Show:

• 1 cup all-purpose flour
• 1 cup toasted sesame seeds
• 1 tsp baking powder
• 1 tsp salt
• 2/3 cup low-fat plain yogurt
• 1/3 cup canola oil
• 1 tbsp toasted sesame oil

And Action:

Combine the flour, sesame seeds, baking powder, and salt in a large bowl. Whisk together the yogurt, canola oil, and sesame oil in a small bowl. Stir into the flour mixture until a dough forms.

Divide the dough in half and wrap each in plastic wrap. Chill for 30 minutes.

Preheat the oven to 375 degrees.

Roll half of the dough into a 10" square on a lightly floured surface. Rough edges are okay. Cut the dough in half to form two pieces of 10"x5" each. Cut each piece into eight 1 1/4" inch strips forming sixteen strips total. Repeat with remaining dough.

Transfer to a large baking sheet. Bake for 20 minutes or until lightly browned, turning once. Cool on a rack.

Store the cooled crackers in an airtight container at room temperature for up to 1 week.

Nutritional Information Per Serving:

MUFA: Sesame seeds

Calories: 287

Protein: 6 g

Carbohydrates: 17 g

Fat: 20 g

Saturated Fat: 1 g

Cholesterol: 1 mg

Sodium: 355 mg

Fiber: 0.5 g

Peanut Butter and Yogurt Smoothie

Mr. Sideline Chef has started running again. He's a natural born runner. He can go many months without lacing up his running shoes and after two days he's back to running long distances.

After his run Saturday morning he informed me that he needed new running shoes. Needing to go to the mall was a great excuse for me to pick up a couple of new t-shirts and let him get some new shoes. Compromise. He walked away with a pair of Reebok ZigNanos and I got three t-shirts from Forever 21.

I'm a little jealous of the color scheme since they are black and yellow. Go Steelers! Now I have running shoe envy.

While at the grocery store yesterday he requested a peanut butter smoothie of sorts for after his run for breakfast. In the Flat Belly Diet! Cookbook there was the perfect recipe for just that, a Peanut Butter and Yogurt Smoothie. While he went on his run before work I prepared his lunch (pork loin chop, white rice, and broccoli with a No Bake Chocolate Oatmeal Cookie) and then got to preparing his smoothie.

Smoothies are a great breakfast choice. They are quick and easy to prepare. So much flavor all mixed into one tall glass.

The addition of peanut butter in this smoothie makes for one hearty breakfast drink and keeps you full for hours. Next time I think I will up the fiber count by also throwing in some flaxseed or wheat germ. As written, this is one terrific smoothie. Yummy!

Peanut Butter and Yogurt Smoothie

Flat Belly Diet! Cookbook

Makes 1 Serving

Stars of the Show:

• 1/2 cup fat free milk
• 1/2 cup fat free plain yogurt - I used Greek style yogurt.
• 2 tbsp creamy natural unsalted peanut butter - I used what we had on hand. Mr. Sideline Chef's favorite, Jif Extra Crunchy Peanut Butter.
• 1/4 very ripe banana
• 1 tbsp honey
• 4 ice cubes - Nothing wrong with more than that.

And Action:

Combine all ingredients in a blender and process until smooth. Pour into a tall glass and serve.

Nutritional Information Per Serving:

MUFA: Peanut Butter

Calories: 410

Protein: 19 g

Carbohydrates: 50 g

Fat: 16 g

Saturated Fat: 16 g

Cholesterol: 5 mg

Sodium: 289 mg

Fiber: 3 g



Pesto

Making Pesto was originally the reason why I wanted a food processor. I got one for Christmas and have used it for everything but pesto.

Homemade Pesto is on a whole other level than store bought. Fresh basil, pine nuts, garlic, Parmesan cheese, salt, pepper, and olive oil. So simple and loads of flavor. After making this Pesto I've been bit by the gardening bug and want to grow basil now and lots of it in order to make large batches of it to freeze.

For a "Meatless Monday" I tossed the Pesto with whole grain penne and a side of Crispy Carrot Fries. Mr. Sideline Chef requested the leftover pasta for his lunch tomorrow for a cold pasta salad.

Once you make your own Pesto you won't go back to store bought.

Pesto

Flat Belly Diet Cookbook

Makes 24 Servings (Serving size = 2 tbsp)

Stars of the Show:

• 1/2 cup pine nuts
• 6 cups packed fresh basil
• 1 garlic clove
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup extra virgin olive oil

And Action:

Toast the pine nuts in a large nonstick skillet over medium heat. Stir often for 3-4 minutes.

Combine the pine nuts, basil, garlic, cheese, salt, and pepper in the bowl of a food processor fitted with a metal blade. Pulse until coarsely chopped. With the machine running, add the oil through the feed tube to blend into a rough paste.

Store in an airtight container in the fridge for up to one week.

Nutritional Information Per Serving:
Calories: 71
Protein: 1 g
Carbohydrates: 1 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 123 mg
Fiber: 1 g




Don't forget to enter for a chance to win a 12 pack of Element Bars!

Cookie Crisps

Cookies don't excite me. I said it. Brownies, most definitely make me giddy. I've never been a cookie kinda gal. Not sure why. I do like them. Really. Just not in a lusting way. Although when I do get my first bite of a fresh out of the oven cookie I lose self control and can eat my weight in them.

These Cookie Crisps are unlike any cookie I've ever baked. Out of the oven they were what I expected, a cookie that left me wanting more. Another bite. These Cookie Crisps were not like any cookie I've ever had before because these left me full after only two of them.

The best way to describe these Cookie Crisps are a gingersnap made healthy. Whole wheat flour and flaxseed are the base of the cookie. Flaxseed is rich in alpha-linolenic acid, omega-3 fatty acid, similar to that those found in fish. Flaxseed has been shown to play a role in fighting heart disease by lowering cholesterol.

Mr. Sideline Chef, itty bitty, and myself just loved these cookies. Being able to eat cookies when on a "diet" is a great perk. These cookies excite me. I'll be looking forward to making them again. Maybe crushing them and adding to a bowl of vanilla ice cream with some peanut butter and chocolate sauce. Yummy!

Cookie Crisps

Flat Belly Diet Cookbook

Makes 10 Servings (Serving size = 3 cookies)

Stars of the Show:

• 2 cups whole wheat pastry flour
• 2 tbsp flaxseed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 tbsp trans-free margarine, softened
• 2 tbsp canola oil
• 1/3 cup packed brown sugar
• 1/2 cup honey
• 1 large egg

And Action:

Preheat the oven to 350°F. Coat 2 baking sheets with cooking spray.

Combine the flour, flaxseed, baking soda, salt, cinnamon, and ginger in a medium bowl. Set aside.

Cream the margarine, oil, brown sugar, honey, and egg with a hand mixer. Add the reserved dry ingredients and stir until combined.

Drop by rounded tablespoons on the prepared baking sheets and bake for 10 to 12 minutes or until golden. Let cool on the trays for 5 minutes. Transfer to a rack to cool completely.

Nutritional Information Per Serving:
Calories: 200
Protein: 3 g
Carbohydrates: 31 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 170 mg
Fiber: 3 g

Don't forget to enter for a chance to win a 12 pack of Element Bars!

Pumpkin Bisque

Forget the fact that Houston temps have hit the mid 90s. I wanted soup. In fact, I heated a bowl of chicken noodle soup up before bed just because I was craving it since our Winter and Spring doesn't last long here. Cold or rainy days aren't in sight. Thankfully, Mr. Sideline Chef prefers to keep the house at artic temperatures and that makes for the perfect climate to have soup.

I've been thinking about this Pumpkin Bisque recipe since I got my hands on my Flat Belly Diet! Cookbook. Why? It's not like there is a photo to entice me to make it but because of the word bisque. Whenever I see a bisque I immediately think back to my single girl days and how I'd run to this uppity restaurant and order their cheese bread with lobster bisque. Creamy. Perfection. Weekly indulgence.

This bisque packs almost half a day's worth of fiber into one serving. We all know fiber is key when following a Flat Belly Diet. No cream or butter in this bisque yet the texture is creamy and rich. Make a batch and enjoy the leftovers for lunches for the week. Don't forget the drizzle of balsamic vinegar for an elegant touch.

Pumpkin Bisque

Flat Belly Diet! Cookbook

Makes 4 Servings (Serving size = 2 cups)

Stars of the Show:

• 2 tsp olive oil
• 2 onions, chopped
• 1 large red bell pepper, chopped
• 1 potato, peeled and diced
• 1 tbsp minced garlic
• 1 tbsp oregano
• 4 cups reduced sodium vegetable broth
• 1 can (15 oz) pumpkin
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup roasted unsalted pumpkin seeds
• 2 tsp balsamic vinegar

And Action:

Heat the oil in a large pot over medium-high heat. Add the onions, bell pepper, potato, garlic, and oregano. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add the broth, pumpkin, salt, and pepper. Simmer for 10 minutes or until the potato is very tender.

Transfer the soup to a food processor fitted with a metal blade (in batches, if necessary). Process until smooth.

Return the soup to the pot. If necessary, add water to thin to desired consistency. Reheat if needed.

Ladle into 4 bowls and top each with 2 tablespoons of pumpkin seeds. Drizzle lightly with the balsamic vinegar.

Nutritional Information Per Serving:
MUFA: Pumpkin seeds
Calories: 210
Protein: 6 g
Carbohydrates: 36 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 451 mg
Fiber: 10 g

Don't forget to enter for a chance to win a 12 pack of Element Bars!

Irresistible Brownies

I can't explain it. Sometimes I feel like I HAVE to have chocolate. Last night was one of those nights. No, I'm not on "evil". (Mr. Sideline Chef's cutesy name for Mother Nature's visit.) I'm sure the craving for brownies came about after scanning through my Flat Belly Diet! Cookbook and realizing that it was the ONLY recipe in the cookbook that I had all of the ingredients on hand to make. It was meant to happen. These brownies wanted to be made.

Brownies don't make an appearance in our house often for one reason and one reason only... I have NO willpower when a pan of hot-out-of-the-oven brownies are made. I will eat the entire pan without shame. I knowingly make brownies with the understanding that I will be throwing all of my sweat sessions and "diet" plans out the window. I self sabotage willingly. Shamelessly.

"These are diet brownies so I can feel less guilty about eating the entire pan," I tell Mr. Sideline Chef.

"Will you at least save me these two brownies?" He says pointing to the last two brownies in the last row before I went back for them.

Sure enough, this morning the evidence of the empty brownie pan sits on the counter with only the crumbs and knife left and my jeans a little bit tighter in the waist. Worth every bite.

Irresistible Brownies

Flat Belly Diet! Cookbook

Makes 8 Servings

Stars of the Show:

• 1/2 cup unbleached all-purpose flour
• 1/2 cup unsweetened cocoa, sifted if lumpy
• 1/4 tsp baking powder
• 1/8 tsp salt
• 2/3 cup packed dark brown sugar
• 1/4 cup canola oil
• 1 large egg and 1 large egg white
• 1 tsp vanilla extract
• 1/4 cup miniature semisweet chocolate chips
• 1 cup chopped walnuts

And Action:

Preheat oven to 350 degrees. Coat an 8"x8" or 9"x9" baking pan  with cooking spray.

Combine the flour, cocoa, baking powder, and salt in a large bowl.

Combine the brown sugar, oil, egg and egg white, and vanilla extract in a small bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and walnuts. The batter will be stiff.

Spread the batter in a thin layer in the baking pan. Bake for 20 to 22 minutes or until the edges are firm and a toothpick inserted in the middle comes out clean with a few moist crumbs. Place pan on a rack to cool. Cut into 8 bars.

Nutritional Information Per Serving:

MUFA: Walnuts

Calories: 305

Protein: 5 g

Carbohydrates: 31 g

Fat: 22 g

Saturated Fat: 2 g

Cholesterol: 26 mg

Sodium: 73 mg

Fiber: 2 g

Be sure to check out my giveaway for a 12 pack of Element Bars!

Mango Surprise Smoothie

Avocado blends into this Mango Surprise Smoothie to a silky smooth finish. Mango juice is also loaded with cancer fighting beta-carotene. This is a delicious, refreshing and filling smoothie or perfect snack size when turned into popsicles.

Flowers itty bitty picked out for me for Mother's Day!

Mango Surprise Smoothie

Flat Belly Diet Cookbook

Makes 1 Serving

Stars of the Show:

•  1/4 cup mango cubes
•  1/4 cup mashed ripe avocado - I cubed the avocado.
• 1/2 cup mango juice
• 1/4 cup fat-free vanilla yogurt
• 1 tbsp lime juice
• 1 tbsp sugar
• 6 ice cubes

And Action:

Combine all the ingredients in a blender and process until smooth. Pour into a tall glass. Garnish with sliced mango or strawberry, if desired. Enjoy!

Nutritional Information Per Serving:
MUFA: Avocado
Calories: 268
Protein: 5 g
Carbohydrates: 53 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 84 mg
Fiber: 4 g

Be sure to check out my giveaway for a 12 pack of Element Bars.

Chicken Piccata

Mr. Sideline Chef, itty bitty, and I lived in a motel in Washington for over a year while Mr. Sideline Chef was working there. Itty bitty was 4 months old at the time and still being a relatively new mama I resorted to take out meals quite often. Anything quick, easy, and no fuss for me to clean up. The motel room we had did have a kitchen in it. It was small and not very fun to cook in. Plus, I was not at all on a health kick and eating out was such an easy answer.

One evening Mr. Sideline Chef decided to check out a local bar. He came home telling me that it wasn't just "bar food" it was "Italian-style bar food". He wanted to take me there. For starters, we were living in a motel with a baby. Who was going to watch itty bitty? Funny thing is, the motel we were living in is the same one we met at while I was an employee there. When we had returned to live there a year after I quit to be with him a good friend of mine was working there. She had agreed to watch itty bitty for us so we could have our first date night since he had been born.

After we put him to sleep she had arrived and we walked down a block to the bar. It was a very casual and laid back kind of atmosphere. Mr. Sideline Chef and I gravitate toward those kind of places. We put in our drink orders and then ordered some food. By date night, a couple of weeks had passed and Mr. Sideline Chef had made good friends with the owner, his wife, and the busty bartender, go figure, a boob man. The owner took our order but instead offered to make me something special that wasn't on the menu. A surprise! I loved it. I was game for trying anything.

When he came out of the kitchen and set my meal in front of me I was blown away at what I was eating at a bar. Chicken Piccata on a bed of spaghetti noodles and a side of teriyaki fried spinach. Mind blowingly good. After that night and my first taste of the Chicken Piccata, Mr. Sideline Chef would get sent back a couple of times a week over the course of the year. Addicting!

We've been back here in Texas about a year and a half and I often crave that meal. I had never thought twice to make it myself until flipping through the Flat Belly Diet Cookbook and then a craving so overwhelming took over me when I saw the picture of their Chicken Piccata. Would it be as good as the "original"?

Just as good, if not better! Quick and easy to prepare and for minimal calories it has some serious flavor play going on. Oh the capers! My first time having capers was at that bar and I fell in love with their salty vinegar brined taste. To help keep the sodium count under control make sure to choose the brine-packed capers.

The next time a craving hits for that Chicken Piccata I'm reaching for this recipe!

Chicken Piccata

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 12 oz boneless, skinless chicken tenders
• 2 tbsp flour
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley - I used dried parsley since that is what I had on hand.
• 2 tsp capers, minced - Skipped the mincing. Just didn't read the ingredients list properly.
• ground black pepper

And Action:

Lay the chicken tenders on a work surface. With a rolling pin covered in plastic wrap, flatten to 1/4" thickness. Dredge the cutlets lightly in the flour.

Heat a large skillet over medium-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet and cook for 2 minutes per side or until lightly browned and cooked through.

Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the black pepper. Serve the chicken with the pan juices. Over a bed of whole wheat noodles would be delicious.

Nutritional Information:

MUFA: Olive oil

Calories: 235

Protein: 21 g

Carbohydrates: 4 g

Fat: 15 g

Saturated Fat: 2 g

Cholesterol: 49 mg

Sodium: 108 mg

Fiber: 0 g



Pesto Caesar Salad

When I think of caesar salad Red Lobster comes to mind. Their salad has a perfect crunch and is incredibly well chilled. It makes for a perfect starter to the meal. I don't order caesar salads elsewhere when we dine out. It's just not the same.

You can imagine how giddy I was when I saw a recipe for this Pesto Caesar Salad in the Flat Belly Diet Cookbook. I have never attempted to make a caesar salad at home from scratch before. This recipe with the pesto takes the flavor profile over the top. Crisp romaine lettuce with hard boiled eggs whites and crunchy parmesan cheese tortillas pieces are tossed in the pesto casear dressing. A truly crave worthy salad. Yummy!

The Pesto Caesar Salad makes a great lunch and could easily be made into a more substantial dinner when paired with a protein of choice. If you are making it to take for lunch just be sure to keep the lettuce, tortilla strips, and dressing separate until you are ready to eat.

This salad is a great recipe to have on hand to switch up the usual lunch rotation. This takes a standard caesar salad and takes it to new heights with added flavor without the extra calories and fat. A sure winner!

Pesto Caesar Salad

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 1 10" flour tortilla
• 1/4 cup olive oil
• 2 tsp grated romano cheese
• 2 hard boiled eggs
• 2 tbsp lemon juice
• 1 1/2 tbsp pesto
• 1/2 tsp anchovy paste or Thai fish sauce - I used fish sauce since I couldn't find anchovy paste at the store.
• 6 cups torn romaine lettuce
• ground black pepper

And Action:

Preheat the broiler.

Brush the tortilla with a small amount of the oil. Sprinkle with the cheese. Place on a sheet of foil. Broil 6" from the heat source for about 1 minute or until golden and crisp. Remove from the oven and cut into small pieces. I cut mine into quarters and ate them like crackers instead. Set aside.

Peel the eggs and halve lengthwise. Remove the yolks and discard one yolk. Save it for another recipe. Coarsely chop the whites. Set aside.

Use a fork to mash the yolk in a large bowl. Add the remaining oil, lemon juice, pesto, and anchovy paste or fish sauce. Whisk until smooth. Add the romaine and egg whites. Toss to coat. Season with the ground black pepper.

Scatter the tortilla pieces over the salad before serving.

Nutritional Information Per Serving:

MUFA: Olive oil

Calories: 260

Protein: 7 g

Carbohydrates: 13 g

Fat: 21 g

Saturated Fat: 4 g

Cholesterol: 109 mg

Sodium: 225 mg

Fiber: 3 g

I will be marking #22 off my "Stir The Pot" page. 7 down, 17 to go.

Mom's Turkey Breakfast Sausage

Pork sausage on a "diet" warrants a slap on the hand. The sodium content is high. Mr. Sideline Chef likes having pork sausage with his breakfast. In fact, breakfast tacos with sausage, eggs, hash browns, and cheese was the norm. I on the other hand am not so much a fan of the bloat but really enjoy the flavor.

The Flat Belly Diet Cookbook offers a fantastic substitute for pork sausage. Turkey sausage. This recipe is a great way to keep your sodium content in check. It's a great alternative that made me feel like this was something healthier to feed my family and start their days off on the right foot. While the turkey sausage is a little bit dry it was packed with lots of flavor. The sage really stood out and hints of maple shined through.

I think these sausages would be perfect for breakfast sandwiches, a side dish, or any other recipe that calls for sausage. These sausages are great for making ahead and reheating in the microwave during the week for a quick breakfast.

Mom's Turkey Breakfast Sausage

Flat Belly Diet Cookbook

Makes 8 Servings (Serving size = 2 patties)



Stars of the Show:

• 2 tbsp maple syrup
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp ground sage
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1 1/4 lb extra lean ground turkey
• 2 tsp olive oil, divided

And Action:

Combine the maple syrup, pepper, sage, salt, and onion powder in a large bowl and mix with a fork until smooth.

Add the turkey and mix gently until the seasonings are evenly distributed. Roll into small balls about 1" each. I used a tablespoon cookie scooper and ended up with 16 balls.

Heat 1 teaspoon of the oil in a skillet over medium-high heat (This heat was too high. I ended up burning my first few. Medium heat was just right.) Place half of the balls in the skillet. Cook for 2 to 3 minutes per side, flattening with a spatula when flipped, (I formed the patties in my hand before adding them to the skillet.) until cooked through. Add the remaining 1 teaspoon oil and repeat with the remaining patties.

Nutritional Information Per Serving:
Calories: 100
Protein: 18 g
Carbohydrates: 4 g
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 30 mg
Sodium: 190 mg
Fiber: 0 g

Maple Walnut Oatmeal

Oatmeal can be so BLAH. I'm always looking for new ways to make breakfast, the most important meal of the day, a little more exciting. Oatmeal makes it's round on the rotation quite often. Many mornings I am in too much of a rush to really do anything special to my bowl of oatmeal. Oatmeal simmered in water. BLAH.

This morning was not a BLAH kind of breakfast. I simmered my oatmeal in milk and maple syrup with some dried apples and then topped it with toasted walnuts. Creamy, sweet, and crunchy. Perfection. This is the most incredible bowl of oatmeal I have made in a long time.

Another winner from the Flat Belly Diet Cookbook. This recipe is a definite keeper.

Maple Walnut Oatmeal

Flat Belly Diet Cookbook

Makes 4 Servings (Serving size = 3/4 cup)



Stars of the Show:

• 2 cups 1% milk - I used skim milk.
• 1 cup oatmeal
• 1/2 cup chopped dried pears or apples - I used dried apples.
• 3 tbsp maple syrup
• 1/2 tsp salt
• 2 cups water
• 1/2 cup chopped toasted walnuts

And Action:

In a medium pot combine the milk, oats, pears or apples, maple syrup, and salt. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until the oats are tender. Sprinkle with the walnuts.

Nutritional Information Per Serving:

MUFA: Walnuts

Calories: 321

Protein: 10 g

Carbohydrates: 45 g

Fat: 12 g

Saturated Fat: 2 g

Cholesterol: 6 mg

Sodium: 481 mg

Fiber: 4 g

Greek Grilled Chicken Breast

Mr. Sideline Chef has been home since Saturday evening and home cooked meals are not on the agenda. He came home to a very sick mamas. He went to work on Monday and was given the following two days off. Let me tell you... this man had me on the couch, feet propped up, and tended to me, our son, and both of our fur babies the entire time. By the time he went back to work on Thursday I was feeling much better thanks to his hard work around the house and all of the rest he demanded I get. He even made me turn off the television and go to bed early one night. I didn't go down easily or without a pouty lip when it meant missing the new episode of Bethenny Ever After.

Needless to say being sick means the blog doesn't see the love it deserves. If I left it to Mr. Sideline Chef you'd be reading about how to order properly from Five Guys or how tipping generously gets you remembered at the local Mexican restaurant. Take out was what we've resorted to until my energy level was up enough to make it through pulling ingredients out of the fridge and pantry and chopping didn't feel like an intense workout.

I've had no appetite except for hot tea with cinnamon honey. My throat was so raw and this was the comfort I needed. Food had no taste and the kitchen was the last place I wanted to step foot.

I'm finally feeling 78.3% back to my usual 110% self. Thankfully I had plenty of time to thumb through the Flat Belly Diet Cookbook and bookmark some recipes I thought Mr. Sideline Chef would enjoy or could at least tolerate.

Greek Grilled Chicken Breast was a recipe I thought he would like. I was right! The marinade was so flavorful and the juices locked into the meat to create something so juicy and moist. It was the perfect accompaniment to some simple corn and broccoli.

Dinner was ready within minutes not including the marinating time. This will definitely be appearing on our dinner table again while I follow the Flat Belly Diet and even after. The chicken would be perfect in a pita with some hummus and veggies as well as long as there are leftovers. If. Only.

Greek Grilled Chicken Breast

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 4 (6 oz) boneless, skinless chicken breast halves - I used chicken breast strips since that is what we had on hand.
• 1 tbsp olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/2 tsp salt - I think this amount of salt is too much. Next time I will cut it in half or leave it out all together.
• 1/4 tsp black pepper

And Action:

If using the chicken breast halves then butterfly them.

Combine the chicken, oil, lemon juice, oregano, and garlic in a ziploc bag and refrigerate for 1 to 2 hours turning occasionally.

Set up the grill for medium-hot direct heat grilling. (I used a grill pan instead.) Remove the chicken from the marinade. Set the chicken on a grill rack that has been coated with oil. Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through.

Flat Belly Diet and Two Weeks Down

In two weeks I have lost 3 pounds and have lost 1/2" in my waist. My mom has maintained her 5 pounds and 2" from her waist.

Not feeling the best still from this cold.

I'm being instructed to get off the computer and get back to my spot on the couch with my feet propped up. Here comes my giant cup of hot tea with cinnamon honey. Mr. Sideline Chef knows how to treat his woman right!

Granola

Six days. Six days! That was it! I was feeling tip top shape after my lung infection for only six days before catching a cold. Itty bitty is already improving. Me, not so much. I couldn't sleep last night with a nose that was draining like a faucet, fever, and a hacking cough. Finally fell asleep sometime after 11 p.m.

Woke up in the morning at 4:30 feeling like I couldn't breath. My chest was so heavy. I dragged myself out of bed and made a large hot cup of tea with cinnamon honey. Thankfully that opened my airway a bit and soothed my raw throat.

With not feeling well I have let the household chores go by the wayside a bit. Mr. Sideline Chef is sitting at the airport waiting to come home and after surveying the site I can tell you I need to get my ass in gear and make it look somewhat presentable. Itty bitty sure makes a lot of messes in a day. Thankfully I have six hours to accomplish the task at hand. I've already had to stop and take some hot tea breaks. I'm determined to get this done and then I'll let Mr. Sideline Chef pamper me while he's home until I feel better.

I've had no appetite this morning but needing to feed itty bitty I decided on a simple recipe out of the Flat Belly Diet Cookbook. Granola is an easy enough breakfast. The original recipe leaves room for adjustments. You can customize it to your tastes but you shouldn't leave the MUFA out if you are following the Flat Belly Diet.

I had to leave out the unprocessed bran and crystallized ginger since the local market didn't carry it. I wasn't about to go hunting down those ingredients. Maybe another day when I'm feeling up to it. The granola didn't seem like it was lacking taste without those ingredients. Then again my tasters are off from this cold. Then again itty bitty helped himself to quite a bit of the granola.

While I think this granola is tasty I still think my Apple Cinnamon Granola tops this.

Granola

Flat Belly Diet Cookbook

Makes 10 Servings (Serving size = 3/4 cup)

Stars of the Show:

• 2 cups oatmeal
• 1 1/4 cup chopped walnuts
• 1/2 cup unprocessed bran
• 1/3 cup ground flaxseed - I used whole golden flaxseed.
• 1/3 cup apple juice
• 1/2 cup maple syrup
• 1 tsp minced crystallized ginger
• 1 cup chopped dried apples - I used organic apple cinnamon chips. Just apples and cinnamon! Love that there was no added sugar.
• 1/3 cup dried sweetened cranberries

And Action:

Preheat the oven to 300 degrees. Spray a rimmed baking sheet with cooking spray. Combine the oats, bran, and flaxseed in a large bowl.

Combine the apple juice, syrup, and ginger in a small saucepan. Cook over medium heat until the mixture simmers. Pour over the oat mixture and stir to coat.

Spread onto the baking sheet. Bake for 25-35 minutes or until lightly browned. Mine took the full 35 minutes. Make sure to stir twice. Place the granola in a bowl and stir in the apples and cranberries.

Nutritional Information Per Serving:

MUFA: Walnuts (Or other nut or seed of choice)

Calories: 294

Protein: 7 g

Carbohydrates: 43 g

Fat: 12 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 112 mg

Fiber: 8 g

Summer Salad with Green Goddess Dressing

I crave salads. Call me weird.

Mixed greens with peppery arugula, grape tomatoes, and cucumbers topped with the Green Goddess Dressing. The dressing is mayonnaise based but lightened up by using a little and mixing it with plain fat free yogurt and the flavor comes from green onions, tarragon, parsley, garlic, and white wine vinegar.

This California classic is delicious and refreshing. I could happily eat this salad every day while on the Flat Belly Diet.

Summer Salad with Green Goddess Dressing

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 1/2 cup low-fat plain yogurt
• 1/4 cup canola mayonnaise
• 1/4 cup fresh Italian parsley, chopped
• 2 scallions, chopped
• 1 garlic clove
• 1 tbsp white wine vinegar
• 1 tbsp chopped fresh tarragon
• 1/8 tsp salt
• 1 package (7 oz) mixed salad greens
• 1 cup grape tomatoes, halved
• 1 cucumber, peeled, halved, seeded, and sliced

And Action:

Combine the yogurt, mayonnaise, parsley, scallions, garlic, vinegar, tarragon, and salt in a food processor. Process until smooth.

Combine the greens, tomato, and cucumber in a large bowl. Toss with the dressing.

Nutritional Information Per Serving:

MUFA: Canola Mayonnaise

Calories: 145

Protein: 3 g

Carbohydrates: 7 g

Fat: 12 g

Cholesterol: 7 mg

Sodium: 203 mg

Fiber: 2 g

For a chance to win free tea head over to uTry.it and enter the giveaway! Tell Amy the Pretend Chef sent you!



Old Fashioned Peanut Soup

In the Flat Belly Diet Cookbook Old-Fashioned Peanut Soup was the first recipe in the "Soups & Sandwiches" section. I've never heard of peanut soup... possibly why they call it old fashioned. Before my time. Haha! The book states it's a Southern classic. I've never seen it on any menu here in Texas but then again I don't eat out as much as I once did and am not traveling for work like Mr. Sideline Chef anymore.

The Old-Fashioned Peanut Soup is vegetarian and would perfect for a "Meatless Monday" meal. It is especially satisfying when paired with baked sweet potato fries and boiled greens. The peanut butter melts into the broth and melds with the broth and pureed veggies to create a bisquelike texture without any cream.

For my first taste of Old-Fashioned Peanut Soup it was delicious and interesting. I think for my personal tastes the next time I make it I would probably cut the peanut butter in half. If you are a big fan of peanut butter you will most definitely love this soup and it's healthy for you! If you don't like veggies so much this is a soup for you as well since the veggies are pureed and the peanut butter is the star flavor player. Sneaky way to get your veggies!

Old-Fashioned Peanut Soup

Flat Belly Diet Cookbook

Makes 4 Servings (Serving size = 1 1/4 cup)

Stars of the Show:

• 1 tbsp canola oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 1 garlic clove, minced
• 3 cups reduced-sodium vegetable broth, divided
• 1/2 cup creamy natural unsalted peanut butter
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp chopped unsalted peanuts

And Action:

Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally for 5 minutes or until the onion softens.

Add the garlic and 2 cups of the vegetable broth. Reduce the heat to low, cover, and simmer for 30 minutes or until the veggies are very tender.

Transfer the soup to a food processor and process until smooth.

Return the soup to the pot and stir in the peanut butter, lemon juice, and remaining 1 cup of broth. Cook for 5 minutes or until the peanut butter melts and the flavors blend.

Ladle into bowls and sprinkle with the chopped nuts.

Nutritional Information Per Serving:

MUFA: Peanut Butter

Calories: 300

Protein: 9 g

Carbohydrates: 18 g

Fat: 22 g

Saturated Fat: 22 g

Cholesterol: 0 mg

Sodium: 156 mg

Fiber: 5 g

Homemade Peanut Butter

When I was younger my mom would occasionally buy almond butter. My brother and I would watch in amazement as mom set the clear plastic cup under the machine at the store and with the push of a button the cup would fill with the almond butter. It was amazing to see the whole almonds change into paste. It was mom's special treat with her special crackers. As a child I didn't understand why mama got special treats and we didn't. Of course we got special treats... just in those moments as a child you don't see it that way.

Being a mama now I understand what it's like to have those special treats. Mr. Sideline Chef once brought home a bag of smoked almonds from a smokehouse he visited while working on the road. It was so thoughtful of him and I wanted to make them last. I would ration them out for itty bitty since he takes after me and could eat an entire can of nuts in one sitting, especially cashews. If I wanted some of those smoked almonds while he was awake I'd sneak into the kitchen and as quietly as could be I'd open the bag and pull out a handful.

Typing this almost makes me feel selfish.

If itty bitty wants or needs anything he always comes first. If he really wanted I would have given the bag of almonds to him but he was happy with his portion and I got to have my special treat that was bought with me in mind.

Nuts have been making an appearance on every shopping list since starting the Flat Belly Diet because of the healthy fats they contain. Peanut butter is another food item that is always in this house. Mr. Sideline Chef requires it for his cheese sandwiches. You read that right. Itty bitty loves "pean-fur san"(dwiches) as well. They are a part of his lunch rotation.

I was giddy when I saw a recipe for homemade Peanut Butter in the Flat Belly Diet Cookbook. While making Old-Fashioned Peanut Soup (recipe tomorrow) I ran out of peanut butter that I had bought from the store. I only had about a tablespoon left and then I remembered the recipe was in the cookbook and I had all of the ingredients to make it homemade instead.

3 ingredients. A food processor. That's it folks! Don't think I can ever buy it from the store again. It's cheaper to make it at home as well. That's a big plus.

The taste of homemade Peanut Butter is unlike the store bought stuff. Much more of a nutty taste, fresh, and I know exactly what went into it. Amazingly simple to make.

Homemade Peanut Butter

Flat Belly Diet Cookbook

Makes about 1 cup



Stars of the Show:

• 2 cups shelled, roasted peanuts
• 1 tbsp peanut oil
• 1 tsp salt (optional) - My peanuts were unsalted so I added the salt.

And Action:

Process all ingredients in a food processor until smooth or to your desired texture. Make sure to use a rubber spatula to scrape down the sides on occasion. Transfer to a jar and keep in the fridge.