Cooking healthy with the Resultsby chef-oui, oui Paris – treat yourself to a dessert

Me in Paris

Me in Paris

It is the city of lights and the city of romance, there is a certain feeling in the air that makes you feel alive. I fell in love with Paris for its amazing architecture, the arts, the nightlife and the sheer feel I get from walking along the Champs Elysees shopping and drinking my espresso. Sitting at a local cafe I ordered my guilty pleasure a souffle and paired it with a wonderful Bordeaux, it might have been the closest to heaven on earth as I will get. My quest when I got home was to make a souffle that would not make me blow up like a balloon. You see we all cheat in our nutrition, you have to or else you go mad, the trick is to try to make the cheating not so bad. If your nutrition is spot on and you keep to your 5-6 meals a day, the cheating is not going to blow you up.  Here is my “somewhat” guilt free souffle.

Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they’re still warm from the oven.
Makes 2 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
3 tablespoons equal granular, divided
2 1/2 ounces semisweet or bittersweet chocolate, chopped
1 large egg, separated, plus 2 large egg whites
1 tablespoon heavy cream
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Confectioners’ sugar for dusting (optional)
1. Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons equal.
2. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)
3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons equal in four additions, until stiff, glossy peaks form.
5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

Enjoy this tasty Chocolate Souffle

Enjoy this tasty Chocolate Souffle

NUTRITION INFORMATION: Per serving: 165.50 calories; 11 g fat (9 g sat, 2 g mono); 109 mg cholesterol; 23 g carbohydrate; 10 g protein; 2 g fiber; 235 mg sodium; 235 mg potassium.
3 Carbohydrate Servings

TIP: No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
MAKE AHEAD TIP: Equipment: Two 10-ounce ramekins

Enjoy the souffle and remember do as the Parisians and control your portions. This tasty treat won’t set you back if you are living a healthy and active life style. Bon Appetite all!

Cooking healthy with the ResultsBy chef-Turkish Delight

Turkey was one of my surprisingly favorite places I have been to, the beaches in Bodrum, the ruins in Ephesus, the white salt deposits in Pumukkale which make you feel like you are in Alaska in winter  but with 100 degree weather, the breath taking beauty of Istanbul and the pure culture shock. Each place was so unique, I drove from Bodrum to Ephesus and would have sworn I was driving through the Red lands in Northern California except for the insane drivers. I stayed in the Sultanahmet district in Turkey which was amazing, in one direction I could see the Blue Mosque and in the other just 200 meters away, the Hagia Sofia, two of the most awe inspiring structures I have ever seen!   The real circus in Istanbul is the Grand Bazaar, miles of anything from huka pipes, ginormous rugs, beautiful dishes, Turkish delights… The most pleasing to the eye though was the spice market, the aromas were so good that I did not want to leave, ever.  So when I had the Kabobs I thought I was going to flip, the spices tasted even better than the smell. I wanted to bring back these flavors and every time I have these Kabobs, I’m brought right back to that spice market, smiling and never wanting to leave. So join me in my Turkish delight and let’s cook up some Yogurt Marinated Chicken Kabobs.

Break out the grill and let’s get the ingredients.

What you need:

Let's get the ingredients together
Let’s get the ingredients together

2 tsp. of dried crushed red pepper

2 tsp. of paprika

1 cup of plain Greek yogurt

3 tblsp. of olive oil

2 tblsp of red wine vinegar

2 tblsp of tomato paste

a dash of sea salt

fresh ground pepper

2 lemons, 1 sliced into thin rounds and the other in wedges

2-4 organic fresh chicken breasts

1 red pepper

1 yellow pepper

1 zucchini

Lets get prepped!

Let's get prepped
Let’s get prepped

In a large mixing bowl put the dried crushed pepper and paprika in with 2 tblsp. of hot water and stir until it becomes a paste. Then add the yogurt, olive oil, tomato paste red wine vinegar , salt and pepper to taste in  the mixing bowl and stir until  everything is mixed together. Add the chicken and stir and cover and put in the fridge, let it marinate for at least a couple of hours. Then cut the peppers into 1 and a half inch squares and the zucchini into one half inch and thread on the skewers.

Heat up the barbecue on medium heat for 10 minutes and oil up the grill rack. Thread the chicken and lemon circles on the skewers. place the chicken and veggies on the grill for about 12 minutes, flipping the skewers occasionally.

You can serve this on a nice platter with some hummus or just place it on the plates and serve up a beautiful, healthy and delicious meal.

This is my Turkey dish, next time I will do my pistacio sirloin Kabobs but I am sure you will enjoy this. Happy eating all and happy 4th of July!

Let's chop & mix
Let’s chop & mix
Almost ready...let's set up the table.
Almost ready…let’s set up the table.
And here we are :-)
And here we are 🙂
Enjoy!
Enjoy!

Cooking with the Results by chef- 4th of July sizzle

Break out the grill, it’s time to barbecue ResultsBy style! This is your guide to healthy burgers for that 4th of July party, if it is at your house…great, if not bring these and you will be the hit of the party while also eating lean. Since it is an Independence day, I wanted to keep it in the good old U.S.A with my famous among my friends Cali burgers. When making burgers or turkey burgers it really is all about the meat, make sure you go to your butcher and get fresh ground lean sirloin or fresh ground turkey breast ESSENTIAL! We will also be making my composed beet salad which is a super food extravaganza and also plate licking good so let’s get to it.

What you'll need

What you'll need

What you will need:

1 lb.lean ground beef or turkey breast ( Again, make sure it is fresh and lean)

Quaker oatmeal

1 egg white

One half of an onion

2 tsp. of garlic powder

1 tsp of pepper

2 tblsp. of Worcestershire sauce

2 tblsp of salt free tomato paste

1 head of iceberg lettuce

For the composed beet salad simple 3 beets and 1 avocado and 2 handfuls of spinach

Lets get prepped!

Chop it up!

Chop it up!

Start by chopping up your onion and then in a large mixing bowl add the beef, egg white, oats, onion, pepper, garlic powder, Worcestershire, and tomato past. With your hands get dirty, mix together until the oats soak up all the juices this will keep your turkey or beef juicy. Make the patties into 4 quarter pound burgers and place in the fridge covered. Preheat the grill on medium heat for 10 minutes. I like my burgers medium so 6-8 minutes a side should do the trick.

For the beet salad you will boil water and add the beets and cook for 30 minutes or until soft, drain the water and cut into cubes. Then cut the avocado in half and then again in cubes and add to the beets and stir.

Place the burgers into the lettuce leaves and add the topping of your choice and serve up the beet salad on a bead of spinach and enjoy.

Being from Kansas I love my beef but this recipe works just as well with the turkey. I hope you enjoy them as much as I did. Happy eating all!

 

Happy eating :-)

Happy eating 🙂

We love our Fridays

We love our Fridays

Cooking healthy with the Resultsby chef-Breakfast

A little bonus cooking for you this week. Everyone talks so much about the importance of breakfast and yet there are so few recipes out there for the most important meal of the day, lets change that. Living in southern California the south of the boarder food is amazing. I have had close to a thousand breakfast burritos and yet to find one quite as good as mine, I may be a little bias though. So grab your ingredients and lets cook up the best breaky burrito around!

Your Ingredients

Your Ingredients

What you will need:

 

5 egg whites and 1 whole egg

1 avocado

2 tomatoes

4 pieces of bacon or turkey bacon with no nitrates added (Try to get a good organic reduced sodium bacon)

2% shredded cheddar cheese

organic black beans

Hot sauce of your liking (Challula or Tapitio are may favorites)

Low fat sour cream

Whole wheat tortilla (at least 2 grams of fiber)

Lets get prepped!

Let's Chop!

Let's Chop!

Crack the eggs and seperate the yolks in 5 eggs and and one whole egg and whip up. Dice up the tomatoes, cut the avocado into half and cut long ways and then again in half. Cook up the bacon in a seperate pan with pam, I like it crispy so I cook about 5 minutes a side. In a small pot start heating up the black beans on a low heat. Put the eggs in a separate large frying pan, cook until they are the consistancy you like. Add the avocado and hot sauce and mix together and reduce the heat to low. When the bacon is done remove excess greece by placing on a paper towel and press on each side until dry, then break into bits and add to the eggs and avo and stir again. Add a little cheese on top and let melt. On a seperate burner heat up the tortilla for 20 seconds on each side, put on a plate and add the egg filler, black beans, tomatoes and a tblsp. of sour cream. Wrap it up and enjoy!

Packed with protien, fiber, vitamins and essential fats, this power burrito is perfect for a pre-workout, post-workout or just to start your day. Happy eating all!

Enjoy!

Cooking healthy with the ResultsBy chef-Italian style

Tim Trost in Ravello

Tim Trost in Ravello

The first time I went to Italy, I remember driving from the French Riviera to a little town called Cinque Teerre, where my friend John Carlo lived. I was a little over the heavy foods in France and ready for a nice light meal. John Carlo introduced me to this dish and for the rest of my stay in Italy I would stop off at every market and get bresaola and burrata. I was on a budget — it was cheap and delicious. On my second visit to Italy I went to a little town called Ravello, this time I wasn’t on a budget so I treated myself to the restaurants this time. Again every time I saw this dish on the menu, I would get it and was never disappointed. The presentation was exquisite with the taste to match! I hope you enjoy it.

Tim Trost in Positano

Tim Trost in Positano

This one is simple, all you need is a knife, cutting board and a food processor that is it!

What you’ll need:

One half pound of  Bresaola (Go to an italian deli, they should have both Bresaola & Burrata ask them to cut the Besaola thin.)

8 oz of burrata

Olive oil

Balsamic vinaigrette

Arugula

2 heirloom tomatoes

Let's get prepped

Let's get prepped

Lets get prepped now:

Cut the tomatoes into medium slices long ways and then again into halves. Cut the avocado into half  and then slice long ways. Now the art of it is in the presentation, find your inner artist and design the plate how you want or just look at the pictures and follow my guide.

Homemade pesto

What you ‘ll need:

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

    Let's cut'em up

    Let's cut'em up

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

This is a great lunch or light dinner. The smells and tastes bring me right back to beautiful Italy, I hope you enjoy it as much as I have.

Enjoy!

Enjoy!

hmmm, beautiful & yummy! :-)

hmmm, beautiful & yummy! 🙂