Wednesday, January 21, 2015

21 Day Sugar Detox Extra Crispy Waffles!

Yield: 5 Round, Thin Waffles
  • 120g blanched almond flour (3/4 cup + 1 tbsp)
  • 70g arrowroot starch (1/2 cup + 1 1/2 tsp)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup + 2 tbsp milk, dairy or non-dairy
  • 1/2 cup + 1 tbsp melted butter or mild tasting oil
  • 1 tsp lemon juice or apple cider vinegar
  1. Preheat a round waffle iron to a medium setting if there is the option.
  2. In a large mixing bowl combine the almond flour, arrowroot starch, baking powder and salt until well combined. Add in the remaining ingredients and stir until well combined.
  3. Liberally oil the preheated waffle iron and pour approximately 1/3 cup worth of the waffle batter onto the center of the iron. Close and allow to cook for 2-3 minutes or until desired doneness. Repeat with remaining batter. Makes about 5 round, thin waffles.
For 21 DSD compliance, 1 waffle is the suggested serving size to stay within the daily allotted starch allowance.

Sunday, January 11, 2015



  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 boneless, skinless chicken breast halves
  • 4 tsp. Italian seasoned dry bread crumbs


  1. Preheat oven to 425°.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
  3. Bake until chicken is thoroughly cooked, about 20 minutes.
  • SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets.
  • Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked. TIP: Omit Parmesan cheese and have "Magically Moist Chicken" on the table in less than 30 minutes.

Saturday, November 22, 2014

Trisha Yearwood's Hush Puppies

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeƱo, chopped fine
2 cups buttermilk
kosher salt
8 cups peanut oil, for frying

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

Saturday, October 25, 2014


Serves: 3-4
  • 3 cups shredded chicken (3-4 chicken breasts)
  • 3 generous Tbsp mayo
  • 1 tsp Dijon mustard
  • ¼ cup lemon juice
  • ½ Tbsp lemon zest
  • 1 tsp poppy seeds
  • 1 Tbsp fresh dill, minced
  • salt and pepper to taste
  • 2-3 endive heads
  • optional: ⅓ cup grapes, sliced in halves (omit for 21DSD)
  • optional: ¼ cup almonds, roughly chopped
  1. Trim the endives and separate into individual leaves.
  2. In a large bowl, mix the shredded chicken, mayo, mustard, lemon juice and lemon zest.
  3. Stir in poppy seeds and fresh dill, and almonds and grapes if you’re including them.
  4. Season to taste with salt and pepper, then spoon into the prepared endive leaves.


Serves: 4-5

  • 1-1.5 lb ground chicken breast
  • 2 tsp garlic powder
  • salt + pepper
  • ⅓ cup homemade mayo
  • 3 Tbsp coconut milk (canned)
  • 1 garlic clove minced (or 1 tsp garlic powder)
  • ⅛ tsp paprika
  • 1 tbsp fresh dill, minced (or 1 tsp dried dill)
  • 1 tbsp fresh parsley minced (or 2 tsp dried parsley)
  • 2 tsp fresh squeezed lemon juice
  • 2-3 Tbsp hot sauce (preferably Tessemae's or Franks Red Hot)
  • salt + pepper
  1. Mix the garlic powder, salt and pepper into the ground chicken breast, then shape into 16-20 meatballs. Heat a skillet with some olive oil or ghee, and cook the meatballs over medium heat for 10-12 minutes, turning the meatballs every few minutes so that they sear evenly.
  2. Meanwhile, whisk together the sauce ingredients (from mayo to the end of the ingredients list). Add the hot sauce in increments and taste, until the buffalo ranch sauce is hot enough for you.
  3. When the meatballs are almost done cooking, add the sauce to the skillet and toss the meatballs, and cook for another 1-2 minutes, until the meatballs are cooked through and the sauce is warm.
  4. Serve warm as an appetizer or alongside some veggies! Alternately, you can serve the sauce on the side as a dip for the meatballs.

Sunday, October 12, 2014

spicy sesame-lime salmon


2 tablespoons ghee or coconut oil, melted
4 (4- to 6-ounce) wild salmon fillets
4 tablespoons Spicy Sesame Ginger Dressing
2 tablespoons white sesame seeds
1 lime, cut into wedges
1 tablespoon red chili flakes (optional)

Preheat the oven to 350°F.

Brush an oven-safe pan with the ghee or coconut oil in the shape of your pieces of fish, then place the salmon in the pan on the greased areas. Brush each piece of fish with 1 tablespoon of the Spicy Sesame Ginger Dressing, then sprinkle each piece with 1/2 tablespoon of the white sesame seeds.

Bake for 10 to 12 minutes or until the fish is light pink all the way through.

Squeeze a lime wedge over each piece of fish and sprinkle with chili flakes, if using.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3559-3564). Victory Belt Publishing. Kindle Edition.

perfectly grilled chicken breast

1 pound boneless, skinless chicken breast
juice of 1 lemon, or 2 tablespoons
balsamic vinegar
1 teaspoon dried oregano, rosemary, or other herb
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons coconut oil or ghee
2 tablespoons extra-virgin olive oil

Preheat a grill pan or grill to medium heat.

Place a chicken breast on a cutting board with the thickest side facing you. Set your non-cutting hand on top and, while pressing down slightly on the chicken with your palm (keeping your fingers out straight), begin cutting down the length of the side of the breast, keeping your knife parallel to the cutting board. Carefully slide the knife through the center so that the thickness is cut in half. Continue to slice almost completely through the chicken breast, leaving it connected in the center so that it flattens out to a “butterfly” or heart shape—see the top piece of chicken pictured at right. The chicken should now be 1/4- to 1/2-inch thick at most. Repeat with the remaining chicken breasts.

In a large bowl, combine the lemon juice or vinegar with the oregano, salt, and pepper. Add the chicken and turn to evenly coat; allow to marinate for at least 5 minutes, but not more than an hour.

Brush the hot grill or grill pan with the coconut oil or ghee, then cook the chicken for 4 to 5 minutes per side, depending on the thickness of the chicken.

When you notice that the chicken has turned white up around the sides and toward the middle, it’s time to flip it. When you take the chicken off the grill, brush it liberally with the extra-virgin olive oil. Allow to sit for at least 5 minutes before slicing to eat.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 2935-2940). Victory Belt Publishing. Kindle Edition.