Personal Chef Christina Dimacali Knocked Their Socks Off

Healthy, delicious food doesn’t have to take forever to prepare and you don’t have to be a chef to prepare it.  Try these scrumptous recipes for busy weeknight cooking (my personal favorites are the Tart & Tangy Purple Slaw and the One Pan Ratatouille – who knew vegetarian could taste so good – I like it with chicken too)..  Christina provides invaluable cooking hints and tips to make cook time even faster in the video.  Enjoy!!  Who thought cooking healthy could be so easy?

Let’s face it, you simply can’t lose weight eating out all the time (it’s just not possible).  You have to learn how to be proficient in the kitchen.  You don’t have to become a chef you just need to know the basics.  Chef  Christina takes out all the guesswork she provides private and group cooking lessons and if you’re just too busy to cook she’ll even custom create a menu just for you and prepare the meals for you at your home.  Check out all the details on her website at www.cyplate.com .

Tart and Tangy Purple Slaw

Makes 4 cups
Marinade the slaw for a couple of hours for the vinaigrette to permeate the cabbage

 3 cups thinly sliced red cabbage
2Tablespoons dried cranberries
1/4 c. rice vinegar
2 Tablespoons agave nectar/syrup
1 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Granny Smith apple thinly sliced
3 Tablespoons chopped pecans

 
Directions:

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

(Per 1 cup serving: 138 cal, 5g fat, 0.5 g saturated fat, 25g carbohydrates, 1.5 . protein, 3.8 g fiber)

Braised Green Beans and Garlic

Serves 4

2 garlic cloves crushed
Grapeseed or canola oil
½ pound green beans
1/4 cup vegetable broth, dry sherry or white wine

Directions:

1. In a large saute pan, add garlic and 1 Tablespoon oil.  Turn the heat to medium high, bringing the oil and garlic up to temperature together. 
2. Once the garlic is light golden colored, add the green beans.  Saute for 1 – 3 minutes to start browning the vegetable.  Add more oil if necessary.   
3. 3.       Reduce heat to medium.  Add two tablespoons of broth and cover the pan. Every 1 – 2 minutes, sauté the beans, add a couple tablespoons of broth and partially cover the pan, allowing the broth to evaporate between additions.  Cook, until the vegetable is bright and tender, approximately 2 – 3 minutes total.  Season with salt and serve.  

*This technique can be applied to vegetables, like broccoli rabe, carrots, cauliflower and asparagus

*Add toasted nuts, raisins, halved grapes or sweet sausage to vary the flavors.

Easy One-Pan Ratatouille
 

Serves 4
 
1 – 2 Tablespoons grapeseed or canola oil
½ cup chopped onion
2 cloves garlic crushed
¼ teaspoon crushed red pepper
1 small eggplant diced
1 small zucchini diced
1 cup chicken or vegetable broth
14 ounces can no-salt added diced tomatoes
2 Tablespoon chopped basil
2 Tablespoon chopped parsley
1 red or yellow pepper chopped
1 can chick peas drained
1 Tablespoon cider vinegar
Salt and pepper to taste
*1 cup dry brown rice or bulgur prepared

 Directions:

1. Heat 1 teaspoon grapeseed oil to a large skillet over medium high heat.  Add onion, garlic and a pinch of salt to the pan. 
2. When just starting to brown, add crushed red pepper and saute for 1 minute.  Add eggplant and zucchini; cook for 3 minutes, or until lightly browned. 
3. Add broth to the pan, scraping up the bottom of the pan with a wooden spoon.
4. Stir in tomatoes.  Bring to a simmer and stir in the basil, parsley and peppers.  Add chickpeas and simmer gently for 2 – 3 minutes until the peppers are a little tender. 
5. Stir in vinegar.  Season with salt and pepper.  Serve on your prepared grain. 

(Per serving: 309 cal, 8.8g. fat, 0.9 g saturated fat, 52  g. carbohydrates, 11.1 g. protein, 14 g. fiber)

*To prepare bulgur:  In a large sauce pan, combine1 3/4 cups water with 1 cup dry bulgur.  Bring mixture to a boil.  Cover and simmer for 15 – 20 minutes.  Remove from heat and let sit for 10 minutes.  Fluff with a fork and serve.

Recipe variations:

• serve as sauce with chicken
• toss in pasta for a complete meal
• substitute chickpeas with 2 cans drained solid white tuna; finish with a squirt of lemon
• crumble on some light feta for a /Greek spin
• replace basil with cilantro and add a diced chipotle pepper for a smoky Southwest flavor