Review of Joy Bauer's Cookbooks

I am pleased to have had the opportunity to review Joy Bauer’s newly released healthy cook book, Slim & Scrumptious, as well as her yet to be released nutrition book, Joy Bauer’s Food Cures. Thank you!

Chopped Chicken Salad with Apples and Walnuts

Adapted from Joy Bauer’s Food Cures

Original Recipe:

1 -2 chopped romaine lettuce

4-5 oz. Chicken breast, cooked, and chopped

½ cup canned chickpeas

½ medium Fuji or McIntosh apple (with skin) chopped

¼ cup cucumber (with peel)

½ cup chopped tomato

¼ cup chopped avocado

¼ cup chopped celery

2 scallion, finely chopped

1 tablespoon chopped walnuts

1 to 4 tablespoons reduced-calorie raspberry vinaigrette

Adapted Version by Catherine:

1 lb. boneless chicken breast

Sprigs of fresh rosemary

Handful of fresh basil

4 cloves of garlic

1 head romaine lettuce – chopped

½ red onion – sliced

1 red bell pepper – sliced

1- 29 oz. can chickpeas – drained

Dashes of paprika

Dashes of fresh ground black pepper

Dashes of garlic powder

1 vine ripe tomato – sliced

1 cucumber – sliced

1 avocado – sliced

1 celery stalk – chopped

Olive oil

Dressing:

3 tablespoons balsamic vinegar

Juice of ½ lemon

1 large clove garlic – grilled

1 tablespoon honey

1 tablespoon olive oil

Heat a large frying pan with a drizzle of olive oil. Place the rosemary, basil and garlic in the pan and top with the chicken breast. Sauté on both sides to a beautiful golden color and until the chicken is cooked. Set aside when the chicken has finished cooking. When the chicken has cooled slice into long strips.

Drizzle a little olive oil on a heated griddle and place the drained chickpeas on the griddle. Season the chickpeas with the paprika, garlic powder and fresh ground black pepper. Grill until the chickpeas are toasty and slightly golden. Remove from the griddle and set aside.

On the same heated griddle place the slices of red bell pepper and drizzle a little olive oil over the peppers. Grill until slightly charred and remove.

Place the crushed garlic clove on the heated griddle and grill until slightly fragrant for the dressing.

Dressing:

Combine all of the ingredients for the dressing and stir.

Building the Salad:

Place the romaine in a large bowl and top with the celery, onion, cucumber, tomato, avocado, roasted pepper, chickpeas and chicken. Drizzle the dressing over the salad and serve.

This is a hearty and satisfying meal.

Enjoy with Lots of Love,

Catherine

Asian Noodle Soup

Adapted from Joy Bauer ~ Slim & Scrumptious

Original Recipe:

6-8 oz. whole wheat thin spaghetti (about ½ standard box)

8 cups low-fat beef broth (or substitute chicken or vegetable broth)

3 tablespoons reduced sodium soy sauce

2 teaspoons grated or finely minced fresh ginger

3 cloves garlic, finely minced

2 cups shelled edamame, fresh or frozen

1 (8to 10 once) package cremini mushrooms, trimmed and sliced

1 large red bell pepper, seeded and thinly sliced

8-12 ounces bok choy, trimmed and cut into 1 inch pieces

4 scallions (white and green parts), thinly sliced

1 tablespoon Asian sesame oil

1 teaspoon hot chili paste, such as Sriracha (or more to taste)

Bean sprouts, for garnish

Adapted Version by Catherine:

1 lb. boneless chicken breast

4 cloves garlic - chopped

1 quart button mushrooms – sliced

1 small heat of Bok Choy – sliced

1 ½ cups of baby sweet peas

1 red bell pepper – chopped

½ sweet onion – sliced

8 cups of water – plus 1 tsp. chicken bouillon

1 tablespoon of Sriracha sauce

3 tablespoons – low sodium soy sauce

1 tablespoon grated fresh ginger

1 tablespoon Asian sesame oil

Healthy handful of fresh cilantro – chopped

Box of your favorite spaghetti or noodles

Olive Oil – for drizzling

Heat a saucepot with a drizzle of olive oil and place the chicken breast to sauté to a golden color on both sides. Add the chopped garlic, sweet onion and bell pepper. Continue to sauté for a few minutes and then add the mushrooms, sweet peas and bok choy.

Combine the chicken bouillon with a cup of water and add to the saucepot. Combine the

Sriracha sauce with a cup of water and add to the saucepot along with the rest of the water. Add the soy sauce, sesame oil and fresh ginger.

Remove the chicken, shred it and place it back in the soup.

Prepare the spaghetti or noodles as directed on the box.

Add the cilantro just before serving.

Place the noodles or spaghetti in a soup bowl and top with the soup.

This soup is very tasty and has a nice “kick” to it.

Enjoy with Lots of Love,

Catherine

More Uncategorized

Leave a Comment Cancel reply

More Uncategorized

Comments

Leave a Comment Cancel reply