Healthy Recipes by Elizabeth Gabbay

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In addition to the healthy pasta recipes in the "Recipes" section of the Dreamfields website, here are some of Elizabeth's other favorite deliciously healthy recipes:

Berry Smoothie
Raspberry And Chocolate Yogurt Parfaits
Grilled Vegetable Salad With Pesto Dressing

Berry Smoothie

Ingredients:
1/2 cup unsweetened soy or low fat milk
3 oz. plain low carb yogurt
1/2 cup fresh raspberries
1/2 cup fresh strawberries, hulled
2 tablespoons unsweetened protein powder (optional)
(1 scoop)
1 packet sugar substitute (splenda)

Directions:

1. Combine the milk, yogurt, raspberries, strawberries, protein powder and sugar substitute in a blender.
2. Blend until smooth. If you wish, strain the mixture through a sieve to remove the seeds. Garnish with whipped cream and a fresh raspberry.

Makes 1 (1-1/2 cup) serving

Nutritionals per serving:
CALORIES: 136
PROTEIN: 8 g
CARBOHYDRATES: 19 g
FAT: 5 g
SATURATED FAT: 2 g
CHOLESTEROL: 8 mg
FIBER: 7 mg
SODIUM: 38 mg

Raspberry And Chocolate Yogurt Parfaits

Prep Time: 15 minutes

Ingredients:
1-1/2 tablespoons sugar free seedless raspberry jam
1-1/4 cups fresh raspberries, divided
2 containers raspberry or vanilla low-carb yogurt
(6 ounces)
1 low carb chocolate crunch protein bar, chopped
Mint sprigs, for garnish

Directions:

1. Set out 2 martini or wine glasses. Place the jam and 1/4 cup of the raspberries in a medium bowl and mash with the back of a spoon until pureed. Add the remaining raspberries, breaking any really large berries in half with a spoon. Gently toss until combined.
2. To assemble, spoon 1/4 cup of the yogurt in the bottom of each glass and spread level. Top each with 2 tablespoons of the raspberry mixture, then 1/2 tablespoon of the chocolate bar. Divide the remaining yogurt between the glasses. Top with the remaining chocolate and raspberry mixture. Garnish with mint, if you wish.

Makes 2 parfaits

Nutritionals per serving:
CALORIES: 215.5
PROTEIN: 15.7 g
CARBOHYDRATES: 25.7 g *
FAT: 7.9 g
SATURATED FAT: 4.8 g
CHOLESTEROL: 15.1 mg
FIBER: 6.2 mg
SODIUM: 195.2 mg

* the net digestible carbohydrate for all those carb counters is 18.7g

Grilled Vegetable Salad With Pesto Dressing

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
4 cups assorted cut up vegetables such as red or green bell peppers, zucchini,
red onions, and baby carrots
1 tablespoon olive oil
1/2 teaspoon
1/4 teaspoon ground black pepper
3 tablespoons prepared pesto, divided
1 tablespoon red wine vinegar
1 tablespoon water
6 cups mixed salad greens

Directions:

1. Preheat a gas or charcoal grill to medium high heat. Toss vegetables with oil, salt, pepper and 1 tablespoon of the pesto in a bowl. Grill for 10 to 12 minutes, turning halfway during the cooking. Set aside to cool.
2. Meanwhile, whisk together the remaining 2 tablespoons pesto, vinegar and water and until blended. Arrange the greens on a platter or individual plates. Top with vegetables and drizzle with dressing. Makes 4 servings.

Nutritionals per serving:
CALORIES: 136.0
PROTEIN: 4.6 g
CARBOHYDRATES: 10.9 g
FAT: 9.3 g
SATURATED FAT: 2.0 g
CHOLESTEROL: 3.7 mg
FIBER: 4.3 mg
SODIUM: 415.8 mg

For Oven Roasted Vegetables: Preheat oven to 450 F. Place the tossed vegetables in a foil-lined roasting pan. Bake for 20 minutes or until tender, stirring halfway during the cooking.

Fitness tips by Elizabeth Gabbay
Nutrition tips by Elizabeth Gabbay

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