Watermelon 5 Ways l Jen Phanomrat
Watermelon can be sweet or savory! Learn Jen's 5 different ways to enjoy it.
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INGREDIENTS
Agua Fresca:
3 cups watermelon
¼ cup lime juice
½ cup simple syrup
½ cup water
Watermelon Granita:
1 ½ cups watermelon
⅓ cup water
2 tbsp lime juice
2 tbsp honey
Watermelon Salsa:
1 cup watermelon, diced
½ cup tomato, diced
⅓ cup orange bell pepper, diced
¼ cup red onion, diced
1 jalapeño, minced
1 tbsp cilantro, minced
2 tbsp freshly squeezed lime juice
Salt and pepper to taste
Watermelon Gazpacho:
1 cup watermelon, cubed
½ cup tomato, chopped
⅓ cup orange bell pepper, chopped
¼ cup red onion, chopped
1 jalapeño, chopped
⅓ cup cucumber
2 tbsp lime juice
Salt and pepper to taste
Olive oil for serving
Grilled Watermelon:
1 quarter of a medium watermelon, sliced into wedges
⅓ cup crumbled feta
fresh mint to taste
Balsamic glaze to taste
METHOD
Agua Fresca: Blend all ingredients together. Pass through a fine mesh strainer and transfer to a pitcher. Chill in the fridge. Serve with ice.
Watermelon Granita: Blend all ingredients together. Transfer to a bowl and place in the freezer. Scrape the mixture with a fork every 2 hours, to create shaved ice texture.
Watermelon Salsa: Combine all ingredients in a bowl. Serve with chips.
Watermelon Gazpacho: Blend all ingredients together. Place in the fridge to chill or serve at room temperature, with a drizzle of olive oil on top.
Grilled Watermelon: Grill watermelon until char marks appear. Serve with feta and balsamic glaze.
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UW Health Learning Kitchen 4 p.m. 8-7-15
UW Health Learning Kitchen 4 p.m. 8-7-15
10 healthy dining recipes that can help you lose weight
10 healthy dining recipes that can help you lose weight
For more information and references, check the article on our blog
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10 Healthy dining recipes that can help you lose weight
1- Grilled Chicken with Smoky Corn Salad :
Ingredients:
1 1/2 tsp. olive oil
4 ears corn, shucked
2 tbsp. chopped green olives
4 6-oz boneless, skinless chicken breast halves
1 oz. Manchego cheese, finely grated
1 tsp. smoked paprika
Salt and Pepper
1/4 c. cilantro, chopped
2 limes, halved
2- Herb-Roasted Chicken and Cherry Tomatoes :
Ingredients:
1 tsp. fennel seeds
1/4 c. parsley
1 tsp. plus 1 Tbsp oil
1 tsp. red wine vinegar
1 c. instant polenta
3/4 tsp. salt
1 sprig rosemary
3/4 tsp. pepper
1 lb. cherry tomatoes
2 large bone-in chicken breasts
3- Zucchini Pizza Boats :
4 medium zucchini
1 c. pizza sauce
1 ¼ c. shredded mozzarella cheese
¼ tsp kosher salt
¼ c. mini pepperoni
2 tsp chopped fresh basil
2 tsp freshly ground Parmesan
1 tsp Italian seasoning
4- Honey Mustard Chicken with Brussel Sprouts :
Ingredients:
Nonstick cooking spray
2 Tbsp fresh lemon juice (1 lemon)
1 Tbsp whole-grain mustard
1 Tbsp honey
2 lb bone-in, skin-on chicken thighs
1 Tbsp Dijon mustard
1⁄4 c. plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1⁄4 large red onion, sliced
1 1⁄2 lb Brussels sprouts, halved
Kosher salt and freshly ground black pepper
5- Chicken Sausage Apple Squash Sheet Pan Dinner :
Ingredients:
4 chicken sausages
1 sweet onion
Salt and pepper
½ Tbsp ground allspice
1 Tbsp olive oil
1 large crisp apple
1 small butternut squash
6- Broiled Tilapia with Thai Coconut Curry Sauce :
Ingredients:
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
2 tsp Asian fish sauce
2 tsp red curry paste
1 c. finely chopped red bell pepper
1 c. chopped scallions
4 tsp low-sodium soy sauce
1 tsp dark sesame oil, divided
¼ c. chopped fresh cilantro
6 6-oz tilapia fillets
Salt
1 tsp curry powder
1 14-oz can light coconut milk
½ tsp ground cumin
1 Tbsp brown sugar
7- Spicy Tuna Poke Bowls :
Ingredients:
2 Tbsp light mayonnaise
½ lb sushi-grade tuna, cut into 1/2-inch cubes
¼ c. sliced scallions
1 tsp sesame oil
1 c. cucumbers
1 tsp black sesame seeds
½ medium Hass avocado
2 scallions, sliced for garnish
½ tsp sriracha
2 tsp sriracha sauce
1 c. cooked short-grain brown rice
2 Tbsp reduced-sodium soy sauce
8- Asian Chicken Lettuce Wraps :
Ingredients:
2 Tbsp low-sodium tamari
2 Tbsp rice wine vinegar
3 Tbsp hoisin sauce
1 Tbsp Sriracha
1 tsp sesame oil
1 medium onion, diced
½ c. water chestnuts, drained and sliced
2 green onions, thinly sliced, for serving
1 lb ground chicken
1 Tbsp avocado or olive oil
2 cloves garlic, minced
Sea salt and black pepper, to taste
Butter, Bibb or Iceberg lettuce
¼ c. crushed peanuts
1 Tbsp freshly grated ginger
9- Chipotle Chicken Tostadas with Pineapple Salsa :
Ingredients:
2 lb ground chicken
2 tsp chipotle chili powder
¼ c. low-sodium chicken broth
1 Tbsp avocado oil
6 (8-inch) grain-free tortillas
1 Tbsp tomato paste
¼ c. chopped fresh cilantro leaves
Freshly ground salt and pepper
2 avocados, mashed
½ c. shredded purple cabbage
10- Lemon Chicken with Gazpacho :
Ingredients (chicken):
1/2 lemon, sliced
1 Tbsp olive oil
3 1/2 oz chicken breast
1 tsp fresh rosemary
Ingredients (gazpacho) :
1 Tbsp white wine vinegar
3 cloves garlic, minced
1/2 cup onion, chopped
1 cup stewed tomatoes
1/4 cup cucumber, chopped
1/4 cup green pepper, chopped
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Disclaimer: The materials and information on Healthy Mentality channel are provided for general and educational purposes only and do not constitute legal , medical or other professional advice on any subject matter. These statements have not been assessed by the FDA and are not intended to diagnose , treat or cure any disease. Always seek advice from your doctor or other qualified health care provider before starting any new diet or treatment and any questions you may have about your medical condition. If you have or suspect that you have a medical problem , please contact your health care provider immediately.
Easy Fresh Market Gazpacho Recipe
Ingredients:
5 large roma (plum) tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, diced
1 cucumber - peeled, seeded, and diced
2 green onions, chopped
2 tablespoons finely chopped sweet onion
1/4 cup chopped fresh parsley
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 lemon, juiced
1 clove garlic, minced
1 (46 fluid ounce) can tomato juice
1 teaspoon curry powder
1 pinch dried tarragon
freshly ground black pepper to taste
1 dash hot pepper sauc
Directions:
In a large glass bowl, mix the tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the refrigerator at least 2 hours before serving.
Nutrition
Calories: 93 kcal 5%
Fat: 0.8 g 1%
Carbs: 19.8g;6%
Protein: 4 g 8%
Cholesterol: 0 mg 0%
Sodium: 488 mg 20%
Based on a 2,000 calorie diet
No Cook Meals!
Watch as King Soopers RD Nutritionist, Cristina, shows you how to make Spring Rolls and other balanced meals without using heat! Colorado's Best, July 31, 2015.
Summer Gazpacho
1 cloves garlic, minced finely
1 whole medium cucumber, diced
5 whole Roma tomatoes, diced
1 whole zucchini, diced
2 stalks celery, diced
salt to taste
1/4 gallon tomato juice
1/4 cup oil of choice
1/8 cup red wine vinegar
1 tablespoons sugar
Hot sauce of choice to taste
1 dash Black Pepper To Taste
Preparation Instructions:
In the bowl of a food processor or in a blender, combine the minced garlic with half the half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, oil, red wine vinegar, sugar, hot sauce, and a dash of salt.
Pulse until all ingredients are blended well.
Pour into a large bowl and add the rest of the tomato juice, and half of the remaining cucumber, tomato, zucchini, and celery.
Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very chilled for best flavor!
Cannellini and Squash Salad
2 cans cannellini beans, rinsed
2 small zucchini squash, quartered and diced
Handful of fresh green beans, trimmed and chopped (optional: steam them in microwave for one minute to soften)
1 T oil of choice
2 T Fresh basil
Salt and pepper to taste
Preparation Instructions:
Add all ingredients together in large bowl. Chill for 10 minutes. Enjoy!
#EnCasa con Fernando Saralegui - Gazpacho Two Ways
Fernando Saralegui, the author of Our Latin Table and Best Eats Havana, welcomes us into his kitchen and treats us to two delicious Gazpacho recipes, including his mother's Red Gazpacho. Enjoy!
Mom's Gazpacho Recipe:
White/Green Gazpacho Recipe:
For more from CasaCuba's Virtual Ventanita visit