To anyone who lives a vegan lifestyle – you’re in for a treat today! I came across a recipe for a vegan bacon recipe at Veganosity, and was super excited to give it a try. The recipes uses portobello mushroom marinated in maple syrup and liquid smoke, giving it an absolutely delicious bacon-y flavor, sans the meat. As soon as I picked up some portobellos, I got to work putting this recipe to task. A few tweaks, and it was surprisingly easy to do, with an end result that was ridiculously delicious. The “bacon” was definitely a bit softer than regular bacon and it doesn’t have that crunch. But the flavor was fantastic. Put that together with the traditional BLT sandwich ingredients, and you’ve got a BLT that is not only tasty and vegan, but also very Weight Watchers friendly at just 5 Points + per sandwich.
I really enjoy Italian food. There is a wonderful flavor that comes from all of those fresh onions, tomatoes, herbs and garlic. One of the foods that’s always a little bittersweet for me is fettuccine alfredo. It’s wonderful – don’t get me wrong. But it’s so high in calories (not to mention the fat!) that it’s hard to really enjoy it. I searched for weight watchers alfredo, but the first one I found was one that had been altered to be healthier – and it was still 12 points +! That was never going to work, so I came up with this one instead. It’s still rich and delicious, but it’s got a little twist. Instead of noodles (which are so high in carbohydrates that everything else pretty much doesn’t count), I used a spiralizer to slice zucchini noodles. If you don’t have a spiralizer, just thinly slice zucchini into fettuccine sized pieces. I was pleasantly surprised that this alfredo makeover tasted really delicious.
I’m someone who isn’t a morning person. I love to eat and cook, but mornings are one of those times that if I’m not really inspired, breakfast is just a chore. Any time that I can find a delicious recipe for breakfast, I’m always excited. I love things that don’t require forethought and these muffins fit the bill. They are tender, moist and delicious. The whole cranberries add a wonderful tart flavor. If you’ve only got dried cranberries, use half of the amount, since dried cranberries add several points to each muffin. The sliced almonds add a little crunch and the whole wheat flour provides whole grain goodness. If you’re concerned about whole wheat products being grainy – make sure you get a whole wheat flour that’s very finely ground. If it’s finely ground, you won’t be able to tell the difference, and you’ll love these wonderful breakfast muffins!
This shrimp salad is a favorite. It’s full of flavor, simple, delicious and perfect for a summer meal. The shrimp are marinated before they’re cooked, so they have a spicy Creole flavor that goes so well with the mild salad. Grilling the asparagus and peppers add flavor and a wonderful look to the salad. Drizzle on the lemon juice to keep everything bright and beautiful. This meal is elegant and will definitely become a family favorite.
For those of us trying to eat low carb, these Thai Chicken Lettuce Cups are a perfect carb-free recipe that is super easy and quick to make, but also tastes absolutely amazing. Ground chicken breast is sautéed with wonderful Thai spices and are then served atop fresh, chilled lettuce leaves. I used romaine leaves with this, so it’s more like Thai Chicken Lettuce Boats, but butter lettuce and iceberg lettuce also work really well if you want more of a “cup-like” form. Each 2 lettuce boat/cup serving is just 5 Points +. On e word of caution…these Thai Chicken Lettuce Cups are incredibly addictive, and you may fid yourself craving that at 1am while watching Netflix…just sayin’.
One of the things that is perfect to bring to potlucks is broccoli salad. I love to bring it to every potluck. Everyone loves it, it’s a vegetable side dish (there’s rarely enough of those) and I never go home with leftovers. This colorful salad is perfect for backyard picnics and BBQ’s this weekend for Independence Day. The bright colors of the broccoli, cauliflower and red onion are summery and the raisins adds a little sweet to the salad. Reduced fat mayonnaise (especially if you use a canola based mayonnaise) make it a great choice for a vegetable side dish.
I’m someone who loves the grilled cheese sandwich that comes with tomato soup, but I really don’t care for the tomato soup. Until, that is, I made roasted red pepper tomato soup. It’s fabulous. It has the same creamy tomato flavor, but with the added sweetness and richness of the roasted peppers. If you prefer to have a completely smooth and creamy soup, use a food processor, blender or immersion blender. I left mine as it was, and enjoyed the tender pieces of tomato and sweet onion with my grilled cheese.
I’ll admit, one of the things I miss about not eating wheat is egg rolls. I love the crunchy egg rolls dipped in sweet chili sauce. However, these chicken spring rolls dipped in peanut sauce are just as good, easier to make and healthier as well! You can fill these with any vegetables you like, I used carrots, cucumbers and bell peppers. You can also add mushrooms, lettuce and vermicelli (rice noodles) as well. You can use chicken or shrimp, or leave it out for a vegan option. I cooked my chicken breast in the seasonings, just for a little more flavor, but you can also just slice up leftover grilled chicken breast.
Smoothies make great breakfasts and snacks. They are quick and easy to make, perfect to take on the run. You can make a batch of smoothies ahead of time, and just pour out a glass for a quick breakfast or delicious snack. I used half spinach and half kale, a long with a pear and mango. I love the tropical flavor of the mango and the pear adds a delicious sweetness. The yogurt helps to create a smooth texture. Smoothies store well in the refrigerator, make some extra for a quick and easy snack the next day.