Dark Chocolate Covered Coconut Date Balls

What You'll Need:
1 box dates, pitted
1 c. dark chocolate chips
1/2 c. shredded unsweetened coconut
almonds (optional)


What To Do:
Mash dates and shredded coconut together (by hand or using a food processor). Roll in to balls (should make about 35 balls; I used a weight scale and measured each one to be about 15g). Place dark chocolate chips in a glass bowl, microwave for about a minute (or until almost melted); mix with fork until smooth.  Dip each ball in the chocolate and place on cookie sheet covered with wax paper. Place in fridge until chocolate is set, about one hour. Store in air tight container in the fridge.

Tips: 

*Coated hands with a bit of organic coconut butter before rolling the balls 

*Optional: place an almond inside of each ball before dipping in chocolate 

*Optional:sprinkle a bit of sea salt on top for added flavor

Naan

Yield: 8 naan

What You'll Need:
3 1/4 c. all purpose flour
1 c. luke warm water
3 Tbs plain non-fat yogurt (room temperature)
1 Tbs olive oil
3/4 tsp salt
1 tsp sugar
1 packet rapid rise dry yeast



What To Do:

Mix warm water and yeast in a large bowl. Let sit for about 5 minutes, or until yeast is foamy and frothy. Mix in oil, salt and sugar. Gradually add in half of the flour, mixing by hand or with a spoon; continue until  dough begins to come together. Mix in yogurt then continue to add remaining flour. Knead dough by hand for about 5 minutes; if needed lightly coat your hands with oil, to avoid having the dough stick to them. Dough should be soft but not too sticky. Allow dough to rise for at least 30 minutes. Divide into 8 balls (lightly dip in flour, if needed, to keep from sticking); roll each ball out on a lightly floured surface.

 

Heat a medium sized frying pan over med-high heat. Lightly spray with cooking oil. Once heated, cooked naan for about 2-3 minutes each side.  Once you place the naan in the frying pan it will begin to  bubble; flip when the top side of the naan begins to bubble and the side touching the frying pan begins to brown. Cook until the second side browns slightly.

Samia's Chai

Yield:  1 serving (It had to be done...)

What You'll Need:

3/4 mug water (use the mug you will be drinking the chai from)

1/4 mug low-fat milk

1/4 mug fat-free evaporated milk

1 rounded tsp loose tea (I use Brooke Bond Red Label Orange Pekoe Tea)

1/2 tsp fennel seeds

4-5 cardamom pods

sugar or sweetener, to taste

What To Do:

In a sauce pan, bring water, loose tea, fennel seeds and cardamom pods to a boil (on high heat). Add in the low-fat milk and fat free evaporated milk, stir constantly with a spatula or flat wooden spoon (so that it doesn't burn/stick to the bottom of the pan), until the chai begins to boil. Reduce heat, so that the chai cooks at a fast simmer (about medium heat).  Allow the chai to simmer for about 3-4 minutes; strain and enjoy!

Tips:

* If making more than one serving, allow the chai to simmer for longer (i.e. add about 1 minute per extra cup of chai).

Spicy Popchips Chicken

What You'll Need:
2 lb boneless chicken (I used chicken breast halves)
1 bag tortilla Chili Limón Popchips, finely crushed
1/2 c. egg whites
2 tsp garlic powder
1.5 tsp lemon pepper
1 tsp onion powder
1/4 tsp salt
1/4 tsp chipotle chili powder
2 capfuls liquid smoke



What To Do:

Preheat oven to 425 degrees. 

In a shallow bowl, combine egg whites and liquid smoke.  In a separate shallow dish, combine crushed Popchips, garlic powder, onion powder, lemon pepper, salt and chipotle chili powder.  Dip chicken in the egg white mixture first, then dip in the Popchips mixture; coat evenly with crumbs.  Place coated chicken pieces on a baking tray, lined with foil or lightly oiled glass baking dish. Bake for 40 minutes, or until meat is white and juices run clear.

   

Tips:

*If you are using boneless chicken thighs, decrease the baking time to 25-30 minutes

*For chicken sandwiches: you can cut the chicken to sandwich-sized pieces before getting started so 

 that you will have the perfect sized fillet for your sandwich

Chicken Tikka on Stuffed Portobello Mushroom Burger

Yield: 2 burgers 

What You'll Need:
For the Chicken:
(there will be left over chicken; there will be enough for at least 6-8 burgers):
2lb boneless chicken thigh meat
1 roma tomato, chopped
1/4 c. yellow or white onion, chopped
1/8c. white vinegar
2 capfuls Liquid smoke
1 Tbs tomato paste
1 Tbs. garlic powder
2 tsp. coriander powder
2 tsp. ginger powder
2 tsp olive oil, divided
1 1/2 tsp. paprika
1 1/4 tsp red chili powder (use less for mild heat)
1 1/4 tsp lemon pepper
1 tsp cumin powder
1 tsp (heaping) dried parsley flakes
3/4 tsp salt
1/2 tsp garam masala (can be found in most Indian stores)
1/2 tsp ajwain (carom) seeds
1/4 tsp turmeric powder
1/8 tsp cinnamon

For the Stuffed Mushrooms:
2 portobello mushroom caps (flatter caps are better)
1 medium red bell pepper, finely chopped
3 cloves garlic, minced
1/4 c. cilantro, minced
1 Tbs red wine vinegar (optional)
1/8 tsp lemon pepper
1/8 tsp black pepper


What To Do:
Preheat oven to 350 degrees.

Chicken:
In a large bowl, combine all spices, vinegar, liquid smoke and 1 teaspoon of olive oil. Make sure the chicken is well coated with the spices; set aside and allow it to marinate at least 30 minutes (longer is better).

In a sauce pan, heat approximately 1 tsp olive oil over high heat. Add chopped onions and saute for about 2-3 minutes, or until they begin to turn slightly transparent. Reduce heat to medium-high (closer to medium) add in marinated chicken; cook for about 5 minutes, stirring frequently and scraping the bottom of the pan as necessary to prevent the spices from burning. Add chopped tomatoes; stir well. Cover the pan and cook for about 10 minutes, stirring occasionally. After 10 minutes,  add 1 Tbs. tomato paste and cook the chicken uncovered for an additional 5-7 minutes to evaporate most of the liquid. Turn the heat off, garnish chicken with fresh cilantro and set aside. Note: instead of cooking on the stove top, you can also grill the chicken; leave out the roma tomato and tomato paste. (grill approximately 6 minutes each side).

                                

Mushrooms:
In a bowl, combine the bell pepper, cilantro, vinegar, spices and minced garlic.  Place mushroom caps, gill side up, on a foil-lined tray. Divide veggie/spice mixture in to two portions and spoon on to the mushrooms (including the juice). Bake for 20 minutes in the oven.

To Assemble the Burger: 
Stack the chicken pieces on top of the mushroom cap (gill side up) on a burger bun. Add condiments and/or other toppings (I like sauteed onions with reduced fat provolone cheese and low-fat mayo).

Tips:
* You will have more than enough chicken left over for lunch or dinner the next day! You can enjoy with brown rice or naan (will be posting recipe soon).
* To reduce the sodium content further, you can reduce the amount of salt in the chicken and squeeze the juice of one lemon over the chicken while cooking.
*To mix things up a bit you can make the burgers with just the mushroom caps or chicken; Or even serve as chicken tikka burgers with stuffed mushrooms as the side

Dark Chocolate Chip Coconut Oat Bran Muffins

Yield: 17 Muffins

What You'll Need:
1/4 c. egg whites (or egg substitute equivalent to one egg)
1/2 c. unsweetened applesauce
3/4 c. turbinado sugar
1/2 c. non-fat milk
1/2 tsp cinnamon
6 Tbs. unsweetened shredded coconut
1/4 c. unsweetened cocoa powder
1/4 c. dark chocolate chips
1 Haas avocado (about 1/2c avocado meat), mashed
1 Tbs. baking powder
1/4 c. all purpose flour
1 1/2 c. toasted oat bran


What To Do:
Preheat oven to 350 degrees.

Whisk together: egg whites, applesauce, sugar, milk, coconut and avocado in med/large sized bowl. In a separate bowl, combine flour, oat bran, baking powder, cocoa powder and cinnamon. Add the flour mixture to egg/applesauce/etc. mixture; mix well. Stir in chocolate chips. Bake in foil or foil-lined cupcake liners for 20 minutes.

Sabika's *Amazing* Baked Salmon

What You'll Need:
1 lb (approximately) filleted salmon, with skin
1/2 lime
1/2 tsp alderwood smoked salt
1/4 tsp black pepper


What To Do:
Preheat oven to 400 degrees.

Wash salmon fillet; pat dry with paper towel.  Place salmon fillet (skin side down) on baking tray, lined with foil. Evenly rub salt and pepper over salmon. Squeeze about 1/2 of the juice from the lime over the salmon (save some for later use).  Bake for 20 minutes, or until cooked through.  Remove salmon from oven and squeeze remaining lime juice over freshly baked salmon. Serve with fresh salsa and brown rice.

Thank you for sharing your recipe, Sabika!

Tips:

* Reduce amount of salt if you need to watch your sodium intake

Dressing-Free Greek Salad

What You'll Need:
3/4 of a cucumber, diced
2 roma tomatoes, diced
1/2 c. (approximately 20) pimiento stuffed manzanilla olives, rinsed and minced
1/4 c. red onion, diced
1/2 red bell pepper, diced
2 haas avocado (or any small avocado), diced
3.5 oz reduced fat, low-sodium crumbled feta cheese

What To Do:
Mix cucumber, tomatoes, olives, onions and bell pepper in a large bowl.  Gently mix in diced avocado and feta cheese. Tastes best when served chilled.

Tip:

*To reduce sodium content further: make sure to rinse the olives; you can reduce the amount of olives as well.