Paulette Lambert: Skinny Summer Recipes - New York News

Paulette Lambert: Skinny Summer Recipes

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Drop 10 pounds by changing what you're eating. Paulette Lambert is back with skinny summer recipes!

1. Eat COOKED veggies instead of RAW because they will bloat you.

Eat cooked vegetables such as carrots, spinach, green beans, squash, tomatoes. Avoid raw brocoli, kale, brussel sprouts, bok choy, cauliflower, cabbage, radish ect. RECIPE - Carrot Puree Served with Pan Seared Salmon and Grilled Asparagus

2. Watch your liquid intake. Do not drink carbonated drinks (water included) or diet drinks. Switch to tea (camomile and mint are great). Limit alcohol intake. BEAUTY RECIPE - Camomile Pomegranite Mint Tea

3. Take probiotics. These will help with digestion and bloating. RECIPE - Probiotic Mango Lassie Smoothie (This will be made in blender on camera)

4. Limit condiments. They are high in sodium. You may think a HUGE salad with a side of dressing is a smart choice, when in reality it will REALLY bloat you up. Instead have a small turkey sandwich with fruit on the side. BEAUTY DISH - Turkey sandwich with side of strawberries vs. a HUGE salad

5. Limit Carbs and Refined Sugar - Eat control carbs only such as brown rice, oatmeal, sweet potato, whole grains. 4-5 servings daily. BEAUTY DISH - Summertime Oatmeal with Vanilla Greek Yogurt, Nectarine and Blueberries

6. Don't eat "sugar free / diet foods" (sorbitol) but chose a fresh sorbet instead. RECIPE - Dessert Sorbet

Southwest Chicken Salad


Ingredients:

  1. 1 cup cooked chicken breast, cubed (approximately 2 cooked chicken breast halves)
  2. 1 (15 oz.) can black beans, rinsed and drained
  3. 1 zucchini, diced
  4. ½ red onion, chopped
  5. 1 cup cooked corn (canned, frozen, or 2 ears of fresh corn removed from cob and microwaved for 3 minutes).
  6. 3 ripe tomatoes, diced
  7. 1 avocado, diced
  8. 1 cup low fat jack cheese or mild low fat cheddar cheese
  9. 1 head romaine lettuce, sliced thin
  10. 1 cup baked tortillas strips
Directions:

  • Combine all ingredients in large salad bowl, except for the tortilla strips.
  • Toss salad with dressing, top with tortilla strips.
Cilantro Ranch Dressing

Ingredients:

  1. 2 Tbsp. fresh cilantro, roughly chopped
  2. 1 cup lite ranch dressing
  3. 2 Tbsp. fresh lime juice
Directions:

Pulse cilantro in food processor, add remaining ingredients and blend well.
Refrigerate until ready to serve.
Serves: 4

Calories per serving: 520
Calorie equivalents: 4 oz. protein, 2 carbohydrates, 1 fat, 2 vegetable

Summertime Oatmeal With Nectarine And Blueberries

Ingredients:
  1. 1 cup water
  2. ½ cup rolled oats
  3. ½ cup diced nectarine and fresh blueberries
  4. 1 tsp. sugar, honey, or ½ tsp. Stevia
  5. 3 oz. nonfat vanilla Greek yogurt
  6. 1 Tbsp. chopped almonds, walnuts, or pecans
Directions:

1. Place water, oats, and fruit in a microwavable bowl.
2. Microwave for 5 minutes on high, uncovered.
3. Pour oatmeal into cereal bowl, sprinkle with sweetener.
4. Top with fruit and nuts.Serves: 1

Calories per serving: 300

Calorie equivalent: 1 oz. protein, 1½ carbohydrate, 1 fruit, 1 fat

Carrot puree spiced with cumin

Ingredients:

  1. 1½ lbs. carrots (about 8 large), peeled and cut into ½ inch slices
  2. 2 Tbsp. water
  3. 1 Tbsp. no trans fat margarine
  4. 1½ tsp. ground cumin
  5. ¼ tsp. sea salt
  6. ¼ tsp. freshly ground black pepper
  7. ¾ cup nonfat milk
  8. ½ tsp. lemon juice
Directions:

1. Microwave sliced carrots in a covered bowl with 2 Tbsp. water for 6-8 minutes, until fork-tender. Remove and drain.
2. In a food processor, puree the carrots with margarine, cumin, salt, pepper, milk, and lemon juice. Adjust seasonings as needed.

Serves: 4


Calories per serving: 125

Calorie equivalent: 2 vegetable

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