You don’t need to go to the Renaissance Faire to enjoy this delicious, high-protein meal. Diana cooks up a little energy in the kitchen with one of her favorite healthy foods to eat.
This special turkey is worthy of eating after a workout, on a messy date, when home alone or at work for lunch. It’s a great food to eat after a workout to help feed, build and tone your muscles. You’ll stand up straighter, smile harder and most likely you’ll want to eat this again and again.
Recipes Below: For side dishes on Diana’s plate.
Heads Up: Pair this turkey with small red, purple and yellow (Yukon) potatoes. Recipe: Brush potatoes with olive oil and sprinkle with any seasoning, such as garlic salt. Bake in oven with Turkey for 20 minutes or until a fork pokes easily through it.
Double Heads Up:Round out this meal with a salad. Recipe: Add to a big bowl, assorted lettuces (such as a spring mix), sliced radicchio, diced tomatoes, slivered avocados and drizzle with All-a’Round Salad Dressing.
All-a’Round Salad Dressing:Make this your go-to salad dressing. Recipe: In a high bowl, add 1 tablespoon rice wine vinegar, 1/2 teaspoon Dijon mustard, 2 finely chopped basil leaves. Whisk together as you slowly pour in 3 tablespoons of olive oil. Add salt and pepper to taste.
Turning dinner into a buffet makes eating more entertaining and fun, while also providing choices for any picky eater in your family–young and not so young.
Create a burrito or fajita bar. Fill bowls with cooked, shredded chicken, steamed vegetables, refried beans, low-fat shredded cheese, brown rice, salsa, avocado slices or guacamole, and set out tortilla shells. Let your family, any age, walk around and create their own custom-made burrito.
Stuff baked potatoes. Bake potatoes, slice down the middle, and set out on a platter. Fill bowls with a variety of toppings, such as low-fat shredded cheeses, corn, chopped mushrooms and onions, broccoli, cooked or raw spinach, salsa, and low-fat sour cream.
Make your own pizzas. Set outone to twosmall pizza crusts per person, shredded low-fat mozzarella cheese, and pasta sauce. Fill bowls with different toppings, such as chopped ham, corn, diced pineapple, fresh garlic, tomatoes, broccoli, mushrooms, peppers, other diced vegetables or meats. Then let each family member assemble their own pizza.
Serve up stir-fry. Cook upa heaping bowl of brown rice and fill bowls with a range of cooked vegetables, diced chicken, beef, or tofu. Let your family choose their stir-fry ingredients they want to add to the rice.
Make this on a Sunday for dinner, and unless you have a huge crowd or heavy eaters, you’ll have leftovers for lunch or dinner during the week.
Watch how to make this savory dish, and see the recipe below!
1 whole chicken
1 handful of tiny white potatoes
1 handful of tiny red potatoes
Heaping handful of whole white mushrooms
1 whole onion
1 to 2 parsnips
Heaping handful of whole brussels sprouts
1 to 2 teaspoons fresh chopped thyme
4 to 8 whole cloves of garlic
3 tablespoons olive oil (virgin is best)
1 orange (optional)
Preheat the oven to 500 degrees.
Wash and pat dry chicken. Notice its Round shape, then sprinkle generously with salt, including the cavity. Mix together olive oil and thyme and rub all over chicken. Squeeze lemon juice on the chicken. Slice the lemon or orange or both, and place slices in the cavity and under the skin. Place chicken on rack in a roasting pan. Cut whole onion in half and place on rack. Put chicken in the oven and cook for 20 minutes.
Meanwhile, wash, trim and brush oil over the vegetables. After 20 minutes, turn the oven down to 425 degrees, add the vegetables on the rack and place back in the oven. Roast for 30 minutes or until the juices run clear.
Let the chicken rest for 15 to 20 minutes, slice or rip apart, and serve on a humongous platter with the vegetables.
Hot or Cold Turkey Sandwich
Make this delicious leftover sandwich for lunch or dinner. Simply grab a healthy whole wheat bread, slap on some light mayo, stuffing, sliced turkey and cranberry sauce. To serve hot, try open-faced and top with gravy. Then plan time to burn some energy (calories) by taking a brisk 45 minute walk.
Festive Curried Turkey Salad
Mix up a batch of tasty turkey salad and toss on a salad, a slice of French bread or roll up in a wrap. Simply add together in a bowl, 1/8 cup mayonnaise, 2 tablespoons chutney, 3 to 4 teaspoons curry powder to taste, 1/4 cup chopped celery, 1/3 cup cranberry sauce, 1 tablespoon chopped green onion, 2 tablespoons chopped pecans or cashews, 1 1/2 cups diced turkey. Make extra and you’ll have ready-made meals for days to come.
Hot Turkey Omelet
Whip up a healthy and savory Thanksgiving omelet any time of day. Whisk 3 eggs per omelet (cook each one separately), pour into heated and oiled pan, and cook until you can lift edges with a spatula. Add pulled apart turkey, leftover stuffing and a drizzle or two or three or more of gravy. Let cook for another minute or two, then flip and let cook for another minute. Slide the omelet onto a plate, fold over and add a dollop of cranberry sauce on top. Eat with a tall glass of cranberry juice.
1.Enjoy your friends and family.
While Thanksgiving certainly is a holiday about eating, food is just part of the festivities. It’s a time to acknowledge all that we have to be thankful for, and to appreciate the people we care about. Studies have shown that social connections are essential for health and longevity. So do your best to put your petty grievances aside, relax and set the stage for a joy-filled, low-stress holiday season.
2. Roundify your Thanksgiving menu.
If you’re cooking, be sure to prepare plenty of nutrient-filled, anti-aging foods for your feast. If you are a guest supplying food, bring a healthy dish or two. Consider serving a humanely raised, organic, free range heritage turkey.
3. Eat without over-stuffing yourself.
Eat slowly, and enjoy every single bite. Before going for seconds, remember that one of the best things about Thanksgiving is the leftovers!
4. Drink water to keep hydrated.
This will help your digestion and can even keep you from overeating. Limit the adult beverages to one or two, and opt for wine rather than hard liquor.
5. No guilt allowed if you pig out!
Guilt gets you nowhere, so stop, unbuckle your belt, and enjoy your company. Then wake up the next day and take a walk, go for a run, jump on a rebounder, skate outside or in a rink, workout in a gym or any other activity that revs up your heart and sweatiness. Then have a turkey sandwich for lunch, and be thankful for everything around you.
Diana’s in the kitchen with JobTrain culinary students, showing them a thing or two about preparing a healthier version of Obama’s Chili, a Tri-color Salad, and Party-pleasing Stuffed Mushrooms that everybody loves.
Try this healthier (Rounder) version of Obama’s signature chili recipe, also known as the only dish he actually prepares with his own presidential hands — at least before he became our man in the White House.Get the recipe.
Tri-Color Round Salad
This salad is a triad of color, purple, green and orange. It is as tasty and refreshing as it is beautiful and healthy.
1 small or 1/2 large red cabbage
Slice the cabbage thinly so it looks like confetti. Cut the mango and avocado into small evenly-sized chunks. Dress with All aRound Salad Dressing (scroll down see recipe here), serve right away or chill and serve later.
Party Pleasing Stuffed Mushrooms
These crowd-pleasing tasty treats make the perfect appetizer or side dish. They are my daughter’s favorite, as well as a party must for of my friends and family. These are a some of the time food that should be enjoyed at parties, celebrations and other once-in-while events — guilt-free.
20 to 30 whole white mushrooms
1/4 cup plain cream cheese
1 tablespoon grated Parmesan cheese
Preheat the oven to 400 degrees F.
Wash mushrooms with a small brush. Scoop out the stems and center of the each mushroom. Place the mushroom caps on a foil-lined baking sheet – top-side down. Chop the stems and center pieces and put into a small bowl. Add the cream cheese and Parmesan cheese and mix until blended together. Fill each mushroom cap with a small spoonful of the mixture — just to the top. Place in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes and serves while still on the verge of hot
1/2 package Thai rice noodles
1 Portabella mushroom
1 large flowerette of broccoli cut into small bites
1 red bell pepper cut julienne
1/3 cup firm tofu cut into small bites
2 tablespoons soy sauce
1 teaspoon fish sauce
1 circle of hot chili oil
2 teaspoons Tamarind
3 to 4 cloves garlic sliced
2 teaspoons fresh ginger diced small
1-1/3 cup bean sprouts
2 tablespoons sugar melted in microwave
2 tablespoons vegetable oil
Optional: chopped peanuts or cashews
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can’t take it out. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.
Heat the oil in a wok or a big pan. Add the garlic and cook for 1 minute. Add the broccoli and bell peppers and cook until limp. Take off the heat so they don’t sizzle up. Add the ginger, soy sauce, fish oil (unless you are vegan), a swirl or circle of hot chili oil, up to 2 tablespoons of tamarind to add flavor and acidity, and the juice of 1/2 a lime. Fold in noodles and return to the heat. Cook until brown, sticky and gooey. Add the mushrooms and mix together. Add tofu and cook for 1 minute. Take off the heat and mix in the sprouts. Sprinkle with nuts, unless you are allergic or are not a nutty person.
This is the third video in the 3 part series, A Day of Healthy Eating. This last video shows you a tasty Round dinner, Hamburger Eggplant Circles on Confetti, fit for a cold and stormy night — all while being good for you and of course made out of a variety of delicious and colorful Round foods.
Note: This dinner video was shot during my previous life, like breakfast, while lunch came from my new life, since I lost my lunch video in the move and had to re-shoot it.
Go to RoundTV to see all the entire healthy eating day and other videos.
Hamburger Eggplant Circles on Confetti
This is so simple that you barely need a recipe!
Broil or BBQ a hamburger. One for each person
Broil or BBQ a sliced (into circles) eggplant. Lightly brush the eggplant circles with Extra Virgin olive oil and sprinkle with your favorite spice like garlic salt or thyme. One eggplant will feed two people.
Cut an artichoke in half and boil it for 30 minutes. 1/2 for each person.
Mix together 2 tablespoons of mayonnaise with 1/2 teaspoon of Dijon mustard and a squeeze of lemon juice. 1 tablespoon for each person.
Cut Radicchio and Napa cabbage into confetti-like strips, and mix together in a bowl. Cut as much as you like, this is great filler and you will learn to love how you can stretch out any meal with this confetti combination.
Plate Your Meal
On a plate, place a heaping handful of the confetti mixture. Top with 2 or 3 (depending on how big they are) eggplant circles, and then top that with the hamburger. Place half an artichoke on a small plate with a side of the mustard dip in a tiny dish. You may also want an empty dish for the leaves as you eat your artichoke. Serve with ice water, and add some lemon juice for extra flavor.
You will notice that the hot eggplant circles and hamburger wilt the cabbage and make it taste warm and homey. In the summertime, you can BBQ the hamburger and eggplant circles, then stack it on a bun with the cabbage mixture — and a wide smear of the mustard dip. It may seem different, but what have you got to lose trying it?
As promised, the recipes are below for the Swordfish Sliders and takes you through a journey through the prepare ahead of time portion, the BBQing, the tasting and the other ‘half’. Enjoy watching and know that Diana hopes that you subscribe and make a comment!
1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
2 poblano peppers
1 orange pepper
1 red onion
Heat up the grill to high. Cut the swordfish into squares the size of the tiny buns. Lightly brush each piece with olive oil. Pour blackening spices onto a plate and dredge all surfaces of the swordfish until completely covered. You can leave some plain if you do not want all of them to be blackened. Turn the heat down to medium high of a gas grill or wait for the heat to subside for a charcoal grill. Cook each side 3 to 4 minutes. Remember fish keeps cooking after you take it off the grill, so shoot more for 3 minutes per side.
Lightly brush the trimmed asparagus with olive oil and toss on the BBQ. Cook for 3 to 6 minutes,, turning them over so they are roasty toasty.
Mango Salsa Instructions
Chop the mango, poblano peppers, orange pepper, red onion, and cilantro into tiny squares (size of a pea). Mix in a bowl with the juice of 1/2 a lime. make this ahead of time and chill in the refrigerator.