Recipe: Lemon Broccoli Rabe

This is a great side if you are looking to switch your greens up. For those who are new to broccoli rabe, it is more bitter than its broccoli cousin. If you aren't a fan of bitter veggies (think mustard greens), then broccoli rabe might not be for you.

Ingredients:

• 2 bunches broccoli rabe, trimmed and chopped
• 1 red bell pepper, thinly sliced
• 1 TBS olive oil
• 2 cloves minced garlic
• 1/4 cup black olives, pitted and thinly sliced
• Juice of one lemon (approx. 3 TBS)
• Lemon zest
• Red pepper Flakes (to taste)

To Make:

• Heat 3/4 cup of water over medium heat until the water boils.
• Add broccoli rabe, cover and cook for 4 minutes, stirring occasionally.
• Transfer broccoli rabe to colander, and run under cold water to stop cooking process.
• In a skillet over medium heat, cook red bell pepper in olive oil. Add minced garlic and olives. Continue cooking for 1 minute. Add broccoli rabe and lemon juice. Cook for an additional 3 minutes. 
• Transfer to serving dish and garnish with red pepper flakes and lemon zest.

Serves: 4

Each Serving: 53 Calories, 3 g Carbs, 5 g Fat, 1 g Protein, 1 g Fiber

Weight Watchers Points: 2

Christmas with the Goldmans!

Christmas with the Goldman family is a fairly epic event. First, there is always a MASSIVE pot of cheese fondue (because Chinese Food is unoriginal). Second, we are a family of drunken puzzlers, and wine on Christmas day is quite free flowing. 

From my family to yours, I wish all of my readers a happy, healthy and joyous holiday season.

Table and kitchenscapes

Puzzling is serious business

Fish Thief

Weight Watchers puts a lot of stress on meal planning, and for the most part -- I do a decent job of it.  While I may not know exactly what I'm having for dinner every night, I keep multiple grain, protein and vegetable options on hand at all times.

One of my favorite protein options is individually sealed portions of fish (found in the frozen section). Its very easy to put a portion of fish into the refrigerator to defrost during the day, and sear it once I'm home and prepping dinner. However, there are plenty of times where I don't plan and defrost. Not to worry: I simply fill a container with cold water and submerge the sealed fish filet until it has thawed.

At least, that's what I did before I got Snoop Dogg.

Caught in the act!

For more of Snoop Dogg's adventures, check out my Instagram, Steph_Goldman with the hashtag, #SnoopDoggthecat.

Recipe: Spaghetti Caprese

This is a great solo week night dinner that's under 500 calories!

Ingredients:

• 2 oz. spaghetti
• 1 large diced heirloom tomato (seeds removed)
• 2 TBS fresh basil (chopped)
• 1 garlic clove (minced)
• 1 tsp olive oil
• 1 oz mozzarella, part skim (finely diced)
• 1/2 cup cannelloni beans (rinsed and drained)
• 1 1/2 tsp white balsamic vinegar
• fresh parsley (to taste)

To Make:

1. Cook spaghetti according to package directions.
2. Toss cooked spaghetti with tomato, sliced basil, garlic, olive oil, and mozzarella. The goal is to get the mozzarella to soften just a bit.
3. Finish dish with cannelloni beans, drizzled with white balsamic vinegar and spring of fresh parsley (or more basil, if you prefer).

Servings: 1

Per Serving: 440 calories, 70 g carbs, 11 g fat, 23 g protein, 14 g fiber, 11 WW pts

Some Fun with Alton Brown

Chuck Norris jokes are a relatively common meme. But have you heard the ones about Food Network personality, Alton Brown?

My brother recently emailed links to 60 hysterical jokes about everyone's favorite gastronomical guru. The web pages can be found here and here, but I've decided to showcase the ones I liked best:

• Alton Brown grinds his own peppercorns. With his teeth.
• Alton Brown doesn't reduce sauces. He demoralizes sauces.
• Alton Brown's blender has four speeds: 'stir', 'mix', 'frappe', and 'plasmify'.
• Grown men have been known to weep for joy in the mere presence of Alton Brown's vinagrette. His hollandaise sauce can kill a man from sheer ecstacy at forty paces.
• Alton Brown's cakes don't rise. They ascend.
•  Alton Brown's show is called 'Good Eats', because 'Multiple Shuddering Mouthgasms' didn't play with the network's target demographic.
• Gordon Ramsay calls Alton Brown 'sir'.
• The Eskimos have fifty words for 'snow'. Alton Brown has fifty words for 'kosher salt'.

Recipe: Spicy Buffalo Cauliflower "Wings"

Saturday night is when I have my cheat meal. Actually, Saturday night is when I pay homage to one of the world's most perfect foods: Buffalo Wings. Needless to say, buffalo wings are some of my favorite foods. Under duress, I may admit to dreaming about them occasionally. Unfortunately, they aren't exactly the healthiest things out there. In fact, with each individual wing clocking in at 3 points, they may be closer to the "unhealthy" end of the spectrum than a lot of other foods -- especially the amount I'd ideally like to be eating!

The good news is, I found a substitution which will allow me to get that crispy buffalo kick I love.

Spicy Buffalo Cauliflower

Ingredients:

• 1 head cauliflower
• Dash of hot sauce
• 1/2 cup rice flour
• 1/2 cup water
• pinch salt substitute

To Make:

1. Preheat oven to 450 degrees. 
2. Mix flour, water, salt, and dash of hot sauce into a small bowl.
3. Chop cauliflower into bite-sized pieces. Dip pieces into batter until coated evenly, then place on a greased baking sheet.
4. Bake for 15 minutes or until batter has hardened.
5. Once cauliflower has completed baking, brush pieces with your favorite hot sauce and continue to bake for a few more minutes, until cauliflower is crispy.
6. Remove from oven and enjoy!!

Serves: 4

Each Serving: 104 calories, 23 g carbs, 1 g fat, 4 g protein, 4 g fiber, 3 WW Pts

Progress on Weight Watchers

Since joining Weight Watchers in June 2013, I have lost:

• 18.4 pounds
• 3 Dress Sizes
• 0.7 inches off my thighs (each)
• 2 inches off my arms (each)
• 3.7 inches off my bust
• 3 inches off my waist
• 3.85 inches off my hips

I'm pretty pleased. Feel free to check out my breakdown of the program here. I'm a big supporter, so if you have any questions, let me know!