Deviled eggs are devilish because of their rich, high-fat creamy center, mostly made of mayonnaise. Unfortunately, most brands of mayonnaise list soy bean oil as their main ingredient, and we are not down with soy. Over 90% of soy in our country is genetically modified (GMO)! It contains estrogen-like substances called isoflavones, and when we eat lots of soy, we can become estrogenic which can lead many health issues including fibrocystic breast disease and weight gain.
So long story short, we replaced the soy bean oil-loaded mayo with protein-packed tangy greek yogurt! Add a handful of finely chopped sweet onion for sweetness. Mash it all together with the yolks and you won't miss that mayo one bit!
Angeled Eggs (No-Mayo Deviled Eggs)
Ingredients:
8-10 hard boiled eggs, peeled and cut lengthwise
1/3 cup plain 2% Fage' Greek Yogurt
2 teaspoons Dijon mustard
2 teaspoons fresh chopped chives
1/4 cup finely chopped red bell pepper
2 tablepsoons finely chopped sweet onion
Sea salt & pepper
Paprika to garnish
Preparation:
1. Boil your eggs in a medium sauce pan with enough water so that they are fully covered. Cover pan, and boil over high heat for about 10-12 minutes. Turn off heat and let them sit in pan for additional 10 minutes to cool. Pour into colander to drain water and then cover eggs with ice and cold water to let them fully cool down. Once cool, peel and cut lengthwise using a sharp wet knife for a clean slice right down the length of the egg.
Place egg whites on a plate and yolks in a bowl. Add in the remaining ingredients, except Paprika to the bowl, and mash it all together really well until yolks become creamy and the consistency is uniform.
Spoon the yolk mixture into the empty egg whites and sprinkle with Paprika.
Serve in an Egg Dish Serving Plate or all fit snug on a regular plate does just fine, too!
Bon Appetit!
Chipotle Turkey Meatballs
Meatballs are the best! Great as an appetizer or entree, they're little lean mounds of great nutrition and energy when you make them like we did here, with just meat, veggies, herbs and seasoning and NO breadcrumbs! These are especially wonderful since they have a little chipotle kick along with bold flavors such as garlic and cilantro! And yes, the meat holds together perfectly even without the breadcrumbs! Hopefully, you'll never add breadcrumbs to your meatballs again!
Chipotle Turkey Meatballs
Ingredients:
4 slices turkey bacon, chopped
1/2 cup minced sweet onion
3 garlic cloves, minced
1 tspn finely chopped chipotle chiles in adobo sauce
1 1/2 pounds lean ground turkey (Jenni-O 93% lean is my favorite)
1/3 cup chopped cilantro
Sea salt & pepper
Preparation:
1. Preheat broiler.
2. Chopped uncooked turkey bacon on plastic cutting board. Cook bacon in medium skillet over medium-high heat until fully cooked, about 5 minutes, stirring frequently. Remove cooked bacon from pan and set aside. Pour out bacon drippings, leaving about 2 tablespoons in pan. Add chopped onion to the skillet and cook over medium heat until soft, about 5 minutes. Stir in garlic, the chiles and 2 tablespoons of water, scraping up any of the browned bits.
3. Add the ground turkey, turkey bacon and cilantro to the onion mixture, season with sea salt and pepper, and mix well.
4. Line a baking sheet with foil, coat with cooking spray. Form the turkey mixture into about 1 inch meatballs. Lay meatballs on the baking sheet, giving a little room, not touching. Broil the meatballs for 6 minutes. Turn once and broil for additional 6 minutes on other side (for a total of 12), until just cooked through.
Serve with toothpicks and for an instant starter at any gathering!
Here is a video of a 'Healthy Game Day Buffet' morning news segment where these seemed to be the hit of our little tailgate party!
You Can Still Eat Healthy on Game Day - Featuring my Chipotle Turkey Meatballs
Bon Appetit!
Chipotle Turkey Meatballs
Ingredients:
4 slices turkey bacon, chopped
1/2 cup minced sweet onion
3 garlic cloves, minced
1 tspn finely chopped chipotle chiles in adobo sauce
1 1/2 pounds lean ground turkey (Jenni-O 93% lean is my favorite)
1/3 cup chopped cilantro
Sea salt & pepper
Preparation:
1. Preheat broiler.
2. Chopped uncooked turkey bacon on plastic cutting board. Cook bacon in medium skillet over medium-high heat until fully cooked, about 5 minutes, stirring frequently. Remove cooked bacon from pan and set aside. Pour out bacon drippings, leaving about 2 tablespoons in pan. Add chopped onion to the skillet and cook over medium heat until soft, about 5 minutes. Stir in garlic, the chiles and 2 tablespoons of water, scraping up any of the browned bits.
3. Add the ground turkey, turkey bacon and cilantro to the onion mixture, season with sea salt and pepper, and mix well.
4. Line a baking sheet with foil, coat with cooking spray. Form the turkey mixture into about 1 inch meatballs. Lay meatballs on the baking sheet, giving a little room, not touching. Broil the meatballs for 6 minutes. Turn once and broil for additional 6 minutes on other side (for a total of 12), until just cooked through.
Serve with toothpicks and for an instant starter at any gathering!
Here is a video of a 'Healthy Game Day Buffet' morning news segment where these seemed to be the hit of our little tailgate party!
You Can Still Eat Healthy on Game Day - Featuring my Chipotle Turkey Meatballs
Bon Appetit!
Exercises for getting rid of that Muffin Top!
Love is wonderful, but love handles, we can do without!!! Today we demonstrate a few favorite exercises to get rid of that mean mid-section muffin top!! After all of my bday treats and trying the Chicago deep dish last weekend, I'm going to be doing 100 more after all!!!! Thanks for the great exercises & tips, Daniel Crouch!!!
CBS11 Morning Show 'Getting Rid of that Muffin Top' Fitness Segment
CBS11 Morning Show 'Getting Rid of that Muffin Top' Fitness Segment
Spiced Butternut Squash Soup
September is one of my favorite months of the entire year. Not only because my birthday lands in the lovely month, but because of all of the great changes it brings with it...Cooler temps (especially for us here in Dallas where we had a record breaking hot summer), changing leaves, football, fall fashion, AND the best seasonal produce you'll find in your grocery, like the winter squash family! Eating what's in season is important because not only is going to be local, fresher and taste better, it's also less expensive because there's a lot of it being harvested! Butternut squash is a somewhat sweet, delicious fall and winter vegetable (well, it's actually a fruit since it has seeds), and there are tons of different ways to enjoy it!
When choosing your butternut squash, pick one that is heavy for it's size, nice and dense, and firm and has a vibrant color but dull, not glossy rind.
This fall/winter squash has a much longer shelf life than it's cousin, summer squash. It usually can be kept from one week to six months, and is in season from about August through March.
Butternut squash (and most all winter squash) is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, it's a good source of folate, omega-3 fatty acids, thiamin, copper, vitamin B5, vitamin B6, niacin and copper. It's has been found to have anti-cancer type effects. Thank heaven for this delicious and nutritious treat!
Here's my tasty butternut squash soup recipe that will be sure to soothe your heart, body and soul during the cooler months.
Spiced Butternut Squash Soup
Recipe by Lindsey Crouch
Yield: 8-10 servings (about 1 cup soup)
Ingredients:
1 tablespoon butter spread (Earth Balance, soy free)
2 pounds butternut squash cubed & peeled (about 1 large, dense squash)
2 chopped organic carrots
1 chopped organic sweet onion
2 minced medium garlic cloves
1 minced medium shallot
4 cups (approx) less-sodium, organic chicken broth (enough to cover veggies)
1/4 cup almond milk
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon cayenne
1 teaspoon sea salt
1/2 cup chopped pecan halves
Preparation:
Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, garlic, and shallot; saute' for 12 minutes or until veggies are soft. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat, stir in almond milk, cinnamon, nutmeg, cayenne and salt. blend until smooth. (Adjust seasoning according to taste). Serve warm. Top with pecans and enjoy!
Bon Appetit!
When choosing your butternut squash, pick one that is heavy for it's size, nice and dense, and firm and has a vibrant color but dull, not glossy rind.
This fall/winter squash has a much longer shelf life than it's cousin, summer squash. It usually can be kept from one week to six months, and is in season from about August through March.
Butternut squash (and most all winter squash) is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, it's a good source of folate, omega-3 fatty acids, thiamin, copper, vitamin B5, vitamin B6, niacin and copper. It's has been found to have anti-cancer type effects. Thank heaven for this delicious and nutritious treat!
Here's my tasty butternut squash soup recipe that will be sure to soothe your heart, body and soul during the cooler months.
Spiced Butternut Squash Soup
Recipe by Lindsey Crouch
Yield: 8-10 servings (about 1 cup soup)
Ingredients:
1 tablespoon butter spread (Earth Balance, soy free)
2 pounds butternut squash cubed & peeled (about 1 large, dense squash)
2 chopped organic carrots
1 chopped organic sweet onion
2 minced medium garlic cloves
1 minced medium shallot
4 cups (approx) less-sodium, organic chicken broth (enough to cover veggies)
1/4 cup almond milk
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon cayenne
1 teaspoon sea salt
1/2 cup chopped pecan halves
Preparation:
Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, garlic, and shallot; saute' for 12 minutes or until veggies are soft. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat, stir in almond milk, cinnamon, nutmeg, cayenne and salt. blend until smooth. (Adjust seasoning according to taste). Serve warm. Top with pecans and enjoy!
Bon Appetit!
CBS11 Morning Show Fitness Segment: Stretches & Strengthening
Stretching and strengthening are always important, no matter how in or out of shape we are. It's important to keep those joints loose and muscles mobile!
Here are a few to do with a partner! Cause exercise is always more fun with a friend! :)
CBS11 Morning Show 'Simple Stretches & Beginner Exercises' Get Healthy Texas Segment
Daniel stretching Garry after the show
Here are a few to do with a partner! Cause exercise is always more fun with a friend! :)
CBS11 Morning Show 'Simple Stretches & Beginner Exercises' Get Healthy Texas Segment
Daniel stretching Garry after the show
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