Spooky Deviled Eggs
Get creative with deviled eggs for Halloween by topping them with an olive spider or eyeball!
Minutes to Prepare: 25
Number of Servings: 24
1 dozen fresh eggs 3 tbsp low-fat mayonnaise 1 tsp sweet pickle relish paprika to taste
Hard boil eggs. (Boil for 15 minutes in a large soup pot; at 14 minutes, fill a large bowl with ice water. When eggs are done, fish them out one at a time and drop them into the ice water bowl. Eggs will melt the ice and warm the water; replace water with more cold tap water when this happens. Keep in water until ready to peel.) Peel eggs and cut in half. Remove yolks and set aside; arrange egg white halves on a serving platter. Combine yolks, mayonnaise and pickle relish in a large bowl. Mash egg yolks with fork and mix well with other ingredients. Spoon into egg white halves and top with shakes of paprika to taste. Number of Servings: 24
For fewer calories, try replacing some or all mayo with mustard, olive or grapeseed oil (providing healthy fats!) and see how that tastes. Experiment with a variety of seasonings to add interest and enjoyment to your eggs!
Balsamic Baked Tilapia
This recipe, submitted by a Go Figure client, has a 4 ½ start rating! Eating white fish frequently is not only very healthy, but is one of the best ways to lose weight. Seafood cooks quickly, so recipes for them are often fast and easy to prepare.
Leave out the bleu cheese until maintenance. After several weeks of being on the program, you can try using a little feta or parmesan instead.
Recipe from allrecipes.com
Balsamic Baked Tilapia
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
“Balsamic vinegar adds a subtle sweetness to the onions and peppers that top these tasty tilapia filets. A sprinkle of blue cheese brings the whole dish together.”
1 tablespoon olive oil
1 yellow onion, halved and sliced
1 red bell pepper, chopped
2 tablespoons balsamic vinegar
Salt and pepper to taste
2 (8 ounce) filets tilapia filets
2 teaspoons olive oil
1 cup crumbled blue cheese
4 cups mixed salad greens
- Preheat an oven to 350 degrees F (175 degrees C)
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
- Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place filets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
- Bake in preheated oven until fish flakes easily. Serve atop salad greens.
You thought you’d never get to eat a crepe again! Using one all-protein (no flour!) crepe recipe from our Go Figure co-owner and chef David MacDonald, you can vary the fillings to create quick, delightful and nutritious meals.
Basic Crepe Recipe
Makes about 6 crepes that look and taste like crepes, not eggs!
3 Tbsp. cornstarch or arrowroot flour
3 Tbsp. water
½ Tsp. salt
Whisk above ingredients together. Heat flat fry pan or crepe pan and coat lightly with olive oil or grapeseed oil. Pour about 1/3 cup of egg mixture into pan and tilt to lightly spread mixture over pan. Heat until light brown and flip. Heat again until other side is light brown and place on plate. Add filling (see below) to one side of crepe, roll up and serve. Voila! Bon appétit!
Ideally, we recommend using tofu for this recipe (even if you’re not a tofu lover!) The tofu in this crepe forms a delicious creamy consistency that takes on the flavors of the spices and vegetables. With the eggs in the crepe, the tofu provides wonderful texture and taste without adding too much extra protein. Try it, you’ll like it!!! (Other protein options: white fish or poultry sautéed first in a little oil, salt and pepper.)
1 pkg. firm tofu cut into 1/2 in. x 1/2 in. cubes (or crumbled)
2 Tbsp. olive oil ½ bunch asparagus, cut into ½ in. lengths
1 small tomato 1 tsp. salt
1 Tbsp. Italian seasoning ½ cup chopped onion or scallion
2 cloves garlic, minced 1 Tbsp. tamari (health food soy sauce)
Saute asparagus and onions until soft. Add tomato, tofu, and garlic. Sprinkle with salt, tamari, and seasoning. Stir together, adjust seasonings to taste, and heat until hot. Roll up in crepes and serve. (optional accompanying guacamole recipe below)
The following guacamole provides healthy fats and really enhances the flavor when used as a garnish on top of savory crepes.
½ large avocado 1 small lemon
1 Tbsp. olive oil ½ tsp. each salt and pepper
Mash together above ingredients with a fork.
Chop ½ cup cucumber and ½ cup tomato. Stir into avocado. (This recipe can also be used for any dish with guacamole.)
Use the same Basic Crepe Recipe. For filling, use fresh or frozen unsweetened blueberries or your favorite fruit.
Mix 3 cups blueberries with 3 Tbsp. agave (low-glycemic natural sweetener.) Heat on stovetop just enough to warm, not enough to cook or in microwave for about one minute. Roll up in crepes for a delicious meal, snack or dessert! (Eggs in crepes provide your protein)
Copyright David and Cheryl MacDonald, 2012
Steak and Vegetable Soup
1 lb. boneless top loin steak, trimmed and cut into 1 in. pieces
2 Tbsp. olive oil
2 onions, chopped
4 celery stalks, thinly sliced crosswise
6 garlic cloves, finely chopped
1 Tbsp. finely chopped fresh thyme, or 1 ½ tsp. dried
½ tsp. each salt and pepper to taste
15 oz. can diced tomatoes with some juice
3 ½ cups beef broth
4 cups chopped kale
Pat steak dry and heat oil in a 4-5 quart pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes; transfer to a plate.
Cook onions, celery, garlic and seasonings over medium, stirring occasionally until softened, about 8 minutes.
Stir in tomatoes with juice, broth, and 4 ½ cups water; simmer partly covered, about 15 minutes. Stir in kale, and cook until tender, about 5 minutes. Add steak with meat juices, adjust seasoning to taste, and serve.
Copyright David and Cheryl MacDonald 2012