Eat Carbs For 5 Days to Lose 5 Pounds!
Today, Dr Oz did an episode called “Eat Carbs for 5 Days To Lose 5 Pounds”! Sound too good to be true? Well, it did to me too until I saw today’s show. Dr Oz invited Hungry Girl’s Lisa Lillian on the prior segment to share her BBQ Quesadilla, Vodka Impasta, and Cheeseburger Mac recipe to cut your calories in more than half! During this episode Dr Oz invited Katherine Alford from the Food Network to show you how easy it is to cut calories from your meals without sacrificing taste! She shared with Dr Oz her Buttermilk Ranch and Vegetable Chili recipes. That’s not all! Top chefs from New York were on the show to share their avocado salad, white fish taco, and turkey meatball recipes as well.
Katherine gave the viewers a behind the scenes look at what happens back stage on the food network. You got to see where they prepared all the food for the television shows. You didn’t think that the finished recipes just magically appeared in the oven did you? I would love to just hang out back stage at the Food Network sampling the food all day
Buttermilk Ranch Dressing Recipe
I’m printing this one out. Ranch dressing is my weakness but I’m also familiar that store bought ranch dressing really isn’t good for your body or your waistline. I’m going to try this one for sure and see if I like it enough to substitute it into my meals in the future. I will give everyone a review for this Buttermilk Ranch Dressing in the near future!
- 2 scallions (chopped)
- 1/2 teaspoon of minced garlic
- 1/4 cup of buttermilk
- 1/4 cup of plain yogurt
- 2 teaspoons of rice vinegar
- Sugar and salt
Directions on how to make this lowfat buttermilk ranch dressing recipe :
- Mix the scallions, minced garlic, plain yogurt, rice vinegar, and buttermilk into a puree. You can also throw in a pinch of sugar and salt.
Calorie Breakdown :
Check this out everyone….. Traditional buttermilk ranch dressing has 140 calories per serving (plus all that saturated fat!) The Food Network ranch dressing recipe only has 20 calories. I really hope I like this recipe!
Veggie Chili Recipe
I love veggie chili, especially during the cooler months but year round is fine with me too! Here is the Food Network’s healthy veggie chili recipe that Katherine shared with Dr Oz on today’s show.
- 2 tablespoons of extra virgin olive oil
- 1 large onion (chopped)
- 2 chopped bell peppers (they used 1 green and 1 red on the show)
- 3 medium finely chopped carrots
- Kosher salt
- 6 finely chopped garlic cloves
- 3 tablespoons of chili powder
- 2 teaspoons of coriander
- 1 tablespoon of ground cumin
- 2 teaspoons of dried oregano
- 1/2 to 1 chopped chipotle chile pepper in adobe sauce
- 1 tablespoon tomato paste
- 2 corn tortillas
- 1/2 cups of brewed coffee
- 1 can of whole plum tomatoes (28 ounce size) – Crush the tomatoes
- 2 Tablespoons of unsweetened cocoa powder
- 2 cans of pinto beans (15 ounce) – rinse and drain the beans
- 1/2 head cauliflower
- 1/2 cup of finely chopped fresh cilantro
- Reduced fat cheddar chees (shredded, sliced scallions, plain low fat greek yogurt for topping (this is optional)
Directions For Vegetable Chili
- Heat up the extra virgin olive oil in a pan (med-high heat)
- Add the chopped onion, carrots, red and green bell peppers, and 1/2 teaspoon of salt.
- Cook (while stirring frequently) until the carrots soften. This will take approximately 8 minutes.
- Add garlic and cook additional 2 minutes
- Add coriander, cumin, chili powder, oregano, chipotle, tomato paste and tortillas. Cook (while stirring frequently) 4 minutes until the tomato paste darkens in color until it’s the color of a red brick. Sprinkle in some water if mixture gets too sticky.
- Add in the brewed coffee. Set temp to simmer
- Stir in the tomatoes, cocoa powder, and beans in 2 1/2 cups of water.
- Continue to simmer on low heat. Stir occasionally until the chily thickens (this should take about 1 1/2 hours)
- While the chili is on simmer you can trim the stems off the cauliflower and shred the florets in a box grater.
- Add the grated cauliflower 10 minutes before the chili is done
- Add cilantro and season with salt (just to taste.. Not too much!)
If the chili is too thick to your liking you can add a little water.
A similar veggie chili would be approximately 410 calories. The Food Networks vegetable chile is only 230 calories. Almost half!