Garlic Ginger Grilling Marinade

1 fat, 5 protein

I’m back! Sorry for the long time gone, but I had to share a delicious ginger marinade for the summer! I used it tonight to make a stir fry and plan on grilling the rest of the chicken on skewers tomorrow. 

 

If you’d like to make a stir fry using the marinade as I did just add some oil to a pan to cook the chicken. Then add whatever vegetables you’d like. I used edamame, carrots, mushrooms, and broccoli. Once everything’s cooked, pour the remaining marinade over everything and stir. I was hoping to get ride of some leftover whole wheat israeli couscous so I served the dish over that, but any grain will do. 

The recipe below is will be good for about 2 large chicken breasts and the macro count is for a 6oz. serving of chicken. Alternatively this marinade could be used for tofu, shrimp, or any red meats. 

3 tbsp. Worcestershire sauce

3 tbsp. Soy Sauce (*low sodium works fine)

3 garlic gloves, minced

1/2 tsp. ground ginger

1/4 cup water 

1 tbsp. lemon juice

>> Combine all ingredients in a bowl and stir. Cover chicken/tofu/shrimp/red meat with marinade and let sit in the refrigerator for about 3-4 hours. 

 

Exchange count is for 6 oz. of chicken. 

 

Perfect Pumpkin Pie : Veganized

1 fat, 1 fruit, 1 grain, 1/2 protein

Ok, I know it’s spring and traditionally pumpkin pie is served in the fall. But, fall was 6 months ago and I can’t possibly wait another 6 before eating this again! So I made up this excuse for the family as to why I have to make pumpkin pie instead of apple, peach, berry, etc: 

Pumpkin pie will help us watch the spring flowers bloom, while cleansing our bodies from the winter weather.

I use this excuse because pumpkin is high in vitamin A, cancer fighting beta-carotene, and fiber! Not to mention it has been said to help keep the skin wrinkle free, so bring on the sun!

If your family likes pumpkin year round (like me, but unlike my family) just make it because it tastes good.

REALLY good.

Adapted from Vegetarian Times

Crust

½ cup unbleached flour

7 Tbs. whole-wheat pastry flour

½ tsp. salt

½ tsp. sugar or granulated sugar cane syrup

½ tsp. baking powder

2 Tbs. canola oil

3 Tbs. soy milk plus ½ tsp. lemon juice

2 to 3 Tbs. water

Filling

1 15 oz canned pumpkin

1 cup soy milk

1/2 cup sugar

1/4 cup cornstarch

1/2 Tbs. dark molasses

1 tsp. vanilla extract

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. grated nutmeg

¼ tsp. ground allspice

>> The Crust: Combine flours, salt, and baking powder in a bowl. Separately mix the oil, soy milk and lemon juice. Add the wet and dry ingredients. If it is too dry, add some water. Refrigerate the dough for an hour if you can, otherwise roll it out and line a 9 inch pie pan. Crimp the edges and preheat the oven to 425F while you prepare the filling.

The Filling: Mix all the filling ingredients together until smooth. Pour over the unbaked crust and smooth the top. Bake for 10 mins and then reduce the oven to 350F. Bake for an additional 40-50 minutes, until the filling has set. Let the pie cool, and then refrigerate overnight or at least 3 hrs.

Exchange counts are for 1/8th of the pie. If you’re wondering where the fruit comes from, it’s the sugar in the pie. Ignore this if you need actual fruit in your diet, and not just the sugar.

 

The BEST Russian ‘Sukhariki’ // Walnut Raisin Biscotti

1 fat, 1 grain

Suhariki, in Russian, means croutons but sukhariki, means biscotti. Tricky right? Well, this weekend we had some guests visiting. Obviously we had to treat them with some delicious biscotti!

The traditional recipe my grandmother uses has butter in it. This causes the biscotti to be a little softer and spread more while baking. My mother likes the traditional recipe more. I like the fact that these are so crunchy because I like to dip them in my coffee or tea. Our guests loved these and begged for the recipe!

Adapted from California Walnuts

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar + extra for sprinkling

2 eggs

1/4 cup vegetable oil

1 tbsp orange juice

2 tsp grated orange rind

1.5 tsp vanilla

1 cup walnuts, chopped

1/2 cup raisins

1 egg white

>>Preheat oven to 350F. Combine flour, baking powder, and salt in a bowl and set aside. Beat sugar and eggs in a seperate bowl for 2-3 mins until thick. Mix in the oil, juice, rind, and vanilla. Slowly add the flour mixture and then fold in the walnuts and raisins. On a floured table top, knead the dough and shape into 2 flat logs (about 8×2). Brush an egg white and water mixture on top and sprinkle with sugar. Bake 25-30 mins. Reduce oven to 300F, and let the logs cool slightly while you wait for the oven. Cut the logs into slices, and turn them onto their sides. Bake 15 mins, or until golden brown.

Makes about 30 biscotti, which yields 1 fat & 1 grain exchange per biscotti