Tag Archives: recipe

TWICE THE DRINKING: Half the Calories

White Wine SpritzerBartending on RoundTV

Diana shares one of her favorite bodybuilding diet tricks so that you can drink along with your friends and family at parties or other festive occasions, all while getting less calories. To go along with this refreshing drink, you will also get to see how to roll up a simple sashimi appetizer.

TWICE THE DRINKING: Half the CaloriesNext time you have a party, maybe you will serve these very Round spritzers — and your guests will be healthier for it.

Watch TWICE THE DRINKING: Half the Calories.

DIET & EXERCISE TRICK: Snack Mix & Burn More Fat

New on RoundTV

In this video, Diana mixes up healthy snacks that you can store for a long lasting or fresh ready-to-eat treat. Then you’ll hear the latest on what to eat or not eat before you work out. On top of that you’ll become privy to an easy way to raise your metabolism so you can burn fat 24/7.

Thumbs Up for the Obamas

As far as our handsome president goes, he works out every morning in his fancy White House gym and basket ball court — and so does the very fit and attractive Michelle. They don’t know it, but they follow many Round diet and exercise tricks. RoundTV gives a huge thumbs up to our healthy first couple!

Watch DIET & EXERCISE TRICK: Snack Mix & Burn More Fat.

COOKING: Vegan Gluten-Free Pad Thai

Delicious, Easy & Savory

Enjoy this yummy recipe you can make at home and eat like you are in a Thai restaurant.

Watch the Video on RoundTV to see how to prepare and cook this tasty Thai dish.

Ingredients
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
1/2 lime
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

Directions

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.

Eat immediately and serve with wine or hot tea.

PART 3: A Day of Healthy Healthy Eating

New on RoundTV

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.

View PART 3: A Day of Healthy Healthy Eating.

Go to RoundTV to see all the entire healthy eating day and other videos.

Dinner Recipe

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?

PART 2: A Day of Healthy Eating – Lunch

This requested video is the second in a 3 part series that shows you a day of healthy eating. In this video you will learn how to make a healthy lunch with a stove top demo featuring festive quesadillas that anybody can make and everybody loves.

If you have not yet done so, check out PART 1: A Day of Healthy Eating – Breakfast on RoundTV. Don’t forget to SUBSCRIBE after you watch the video so you can also leave a comment, ask a diet or fitness question or suggest a future RoundTV video.

Following this lunch video you can expect to see a tasty dinner that is healthy, delicious, colorful and made out of Round foods.

View Part 2: A Day of Healthy Eating – Lunch now.

Swordfish Sliders for Two and a Half

New on RoundTV

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!

See the Swordfish Sliders for Two and a Half video now.

Swordfish Sliders

1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
1 mango
2 poblano peppers
1 orange pepper
1 red onion
Cilantro
1 lime
Tiny rolls
Asparagus

Instructions

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.

Salad Topping

For the salad topping, follow the recipe here.

Diana’s Famous Chicken Salad

Chicken Salad on RoundTV

As promised in the video, here are the ingredients and directions for this refreshing crunchy chicken salad.

Ingredients

  • 1 ½ chicken (2 to 3 cups), skinned & fat removed (light and dark meat )
  • 1 cup slivered almonds
  • 1 ½ cup chopped celery
  • ½ to 1 cup green onions
  • 1 small red onions
  • 1/3 cup cilantro
  • Zest of ½ orange and ½ lemon
  • Mayonnaise
  • ½ to 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • Pinch of salt

Directions

Boil or broil the chicken, bake the almonds for 10 minutes at 400 degrees or lightly pan brown them, chop the vegetables, zest the citrus, and put into a large mixing bowl. Add the mayonnaise, lemon juice, soy sauce and salt. Mix together. Taste and add more salt, nuts, lemon juice or vegetables as you desire.

For an extra fresh Round Diet twist, add some chopped basil and serve on a bed of shredded Napa cabbage (cut like confetti)–topped with diced orange pieces.

Eat a small amount and chill the rest. This salad will taste even better the next day, which means this makes a great make-ahead-of-time pot luck dish. Pair it with fresh French bread and Gruyere cheese—if you are on a diet eat one slice of bread and a sliver of cheese. Enjoy!

Watch Diana’s Famous Chicken Salad video now.

What’s on the Plate

Very Round Indeed

This dish starts with a bed of shredded Napa cabbage, topped with small curvy shrimp and drizzled with light dressing.

On the side is have a sweet potato, 3 figs, 1 sand dab, and a slice of lemon for some citrus.

Simply prepare these items separately, exchanging the figs for a another fruit, the shrimp and fish for other fish or no fish at all, brown rice instead of the sweet potato, and any shredded cabbage or lettuces you prefer.

Whatever you choose, you will be sure to create a healthy and well-Rounded meal or meals.

Crunchy Cucumber Circles

Stuffed Cucumber Circles

Stuffed Cucumber Circles

Ever stuff a cucumber?

I’m on a binge of stuffing different foods inside other foods. I’ve stuffed everything from zucchini to tomatoes to potatoes to peppers to mushrooms, but never did I ever think to stuff a cucumber until this weekend. I used an apple corer to make a long hole in the cucumber and tried different fillings until I found ones that would not slip out when picking up a stuffed slice.

My first successful stuffed cucumber was a simple blue cheese filling, shown in the photo. I plated these cheesy circles on a bed of lightly dressed Radicchio and basil salad and sprinkled the dish with fresh mint leaves.

I stuffed another cucumber with a tuna mixture made with a small amount of mayonnaise, a dollop of mustard, a squeeze of lemon juice, and a tasted of lemon zest. I plated these tuna circles on a bed of shredded green and red cabbage sprinkled with olive oil and rice wine vinegar, topped with diced red onions.

My final creation required that I make a hole big enough in the cucumber to stuff half of a hard boiled egg yolk in the center. I then topped it off with a cool sauce of plain yogurt and Dijon mustard, and sprinkled the entire concoction with red pepper flakes.

If you have any stuffed ideas, please send them my way! Either comment below or email me! RoundDiet@yahoo.com