by Andrea Bagley | Aug 5, 2013 | Blog, Body By Fadi, EatFadiFoods Recipes, Fadi Malouf, Motivation, Nutrition, Weight Loss, Wellness
Something Light And Vegetarian For Summertime
Red Cabbage Sesame Delight
Red Cabbage Sesame Delight
I used to season my food with a little bit of pepper and a whole lot of table salt. And I would add salt to everything, even my salads. I’ve since learned a few tricks in the kitchen to creating food that is flavorful by experimenting with different spices and herbs instead of using so much salt. Oh and I haven’t used regular iodized salt in forever. You’ve probably noticed I use pink himalayan salt in a lot of my dishes. The sodium content isn’t as high in pink himalayan salt and you don’t need to use as much of it to get that salty taste. And the best part is, it hasn’t been chemically processed like table salt and contains a ton of minerals (unlike table salt which contains only one mineral, iodine, which gets added back in after all that processing reduces it to nothing beneficial). Now that you’ve learned something new, here’s a dish that is high in flavor and will probably introduce you to some new spices you’ve never had before. Delish!
Ingredients:
1 tsp. evoo
3 garlic cloves, minced
1 bunch scallions, chopped
1 large carrot, sliced
1 head red cabbage (medium), shredded or cut into thin strips
1/2 tsp. paprika
1/2 tsp. pink himalayan salt
pinch of black pepper
1 tsp. turmeric
1/4 tsp. red cayenne pepper
1/2 tsp. celery seeds (or 1/4 celery stick, chopped)
1/2 tsp. marjoram
2 tbsp. sesame seeds (toasted)
Preparation:
Heat evoo in a wok and saute garlic, scallions, and carrots for a few minutes. Add cabbage, paprika, salt, and pepper and saute over medium heat for an additional 15 minutes. Add turmeric, cayenne pepper, celery seeds, marjoram, and sesame seeds and continue to cook for 5 more minutes. Serve. Enjoy and to your health!
Macros per one out of four servings: 119k cals, 3.2g fat (.5g sat, .2g poly, .9g mono), 22.1g carbs (7.2g fiber, 8.9g sugar), 4g protein, 0mg cholesterol, 316.3mg sodium, 200mg potassium
References:
Tania Funduk – Food and Fitness Guru
Fadi Malouf – Nutritionist and Personal Trainer
by Andrea Bagley | Jul 29, 2013 | Blog, Body By Fadi, EatFadiFoods Recipes, Fadi Malouf, Health, Nutrition, Weight Loss, Wellness
A Light, Flavorful Dinner
Spinach Turkey Salad
Easy Turkey Salad
This summer has been so busy with birthday parties, lake parties, afternoons at the pool, and trips, I’ve really started to value meals that are quick and easy. And of course, being healthy and tasting good are required too. I’ve made this salad a couple of times in the past couple of weeks and this week I’ll be doubling the recipe because there’s never enough!
Ingredients:
1/3 tbsp. evoo
1/2 tsp. garlic, minced
1/2 c. red onion, chopped
16 oz. lean ground turkey
1 t. Mrs. Dash Chicken Grilling Blend
Preparation:
Heat evoo in a skillet over medium high heat. Add garlic and onion and saute until onion is tender. Add turkey and Mrs. Dash and cook until turkey is evenly browned. I like to eat mine over 2 cups of raw spinach drizzled with a little lemon juice and Sriracha. That’s it, dinner in under 15 minutes.
Macros per one of two servings for just the turkey: 359k cals, 16.4g fat (2.3g sat, 0g poly, 0g mono), 5.8g carbs (.7g fiber, 0g sugar), 48.5g protein, 171.2mg sodium, 10mg potassium
References:
Fadi Malouf – Personal Trainer
by Andrea Bagley | Jul 8, 2013 | Blog, Body By Fadi, EatFadiFoods Recipes, Fadi Malouf, Health, Nutrition, Weight Loss, Wellness
Who Says Burgers Aren’t Healthy?
Turkey Burger Sliders
Turkey Burger Slider
Per my usual, when I have a free moment, I find myself scrolling through pictures of food. I do this more than I’d like to admit, because honestly, I do it even when I don’t have a free moment and I should really be doing something else. So the other day I came across a beautiful photo of a burger on a sweet potato “bun” and decided I must have them NOW. You can find the original recipe for the burgers here, but of course, I changed it up a bit. And let me tell you, these burgers rocked!! I ate three. Only one of those was with the “bun” because I was at my carb limit for the day, but they are so good even without the sweet potato. I topped mine with a dab of mustard and a couple of spinach leaves. The end result is a ton of flavor and not a lot of fat or calories.
Ingredients:
1 tbsp. egg whites
1/2 c. red onion, chopped
1/3 c. quick oats
1/2 tsp. garlic, minced
1/4 tsp. pink himalayan salt
1/4 tsp. black pepper
3 tsp. dried sage
3 tsp. dried oregano
3 tsp. dried basil
1 lb. organic ground turkey
Preparation:
In a large bowl, lightly beat egg whites. Add all ingredients except turkey and mix well. Add turkey and mash with hands until well combined. Divide into 16 small patties and grill over medium heat for several minutes each side. Internal temperature should be 165 degrees fahrenheit.
Macros per one out of 16 for just the burger: 50k cals, 2.2g fat (.5g sat, .1g poly), 1.9g carbs (.5g fiber, .3g sugar), 5.7g protein, 21.2mg cholesterol, 46.6mg sodium, 9.3mg potassium
References:
Fadi Malouf – Personal Trainer
by Andrea Bagley | Jul 1, 2013 | Atlanta Personal Trainer, Blog, Body By Fadi, EatFadiFoods Recipes, Fadi Malouf, Health, Nutrition, Weight Loss, Wellness
A Perfectly Complete Protein
Summertime Vegetable Quinoa
Summertime Vegetable Quinoa
I’m all about seasonal eating; I like to eat light, clean dishes in the summertime and warm, comfort food during the winter. That means no soups, no stews, and an unusual obsession with lemonade in the summertime. The only exception to this rule is I drink my coffee hot year round. This quinoa is perfect is you’re a seasonal eater like me. Its light, really tasty and low in carbs and fat. The best part is, this dish is harmonious with any protein of your choice (grilled salmon, chicken, ground turkey) or none at all. Well, maybe the best part is that quinoa is a complete protein. That means it contains all 8 amino acids, which is hard to do for a plant-based source. It is also high in fiber, and contains B vitamins and iron. You’ll see when you make this, quinoa has an awesome nutty flavor that you don’t need to mess with too much. Simple is better. Tastes so good and good for you. Here’s the lowdown:
Ingredients:
1 c. of whole grain organic quinoa
2 c. of water
1 whole large tomato, diced
1 1/2 tbsp. evoo
1 small green spicy pepper, diced
3 garlic gloves, minced
2 tbsp. pine nuts or soy nuts
1/3 c. fresh parsley, chopped
1/2 tsp. pink himalayan salt
pinch of ground pepper
Preparation:
Combine quinoa and water in a pot and bring to a boil. Reduce heat and simmer covered for 15 minutes. Add tomato. In a different skillet heat evoo over medium heat. Add green pepper, garlic and pine nuts/soy nuts and sauté until green peppers are tender. Add to the quinoa and tomato, and sprinkle with fresh parsley, salt, and pepper. That’s it! So unbelievable easy and delicious. Enjoy, and to your health!
Macros for one out of four servings: 259k cals, 10g fat (1.3g sat, .4g poly, 4.1g mono), 35.5g carbs (4.1g fiber, 4.6g sugar), 7.3g protein, 220.7mg sodium, 200.8mg potassium
References:
Tania Funduk – Fitness and Food Guru
Fadi Malouf – Personal Trainer and Nutritionist
by Andrea Bagley | Jun 25, 2013 | Blog, Body By Fadi, EatFadiFoods Recipes, Health, Nutrition, Weight Loss, Wellness
Get Your Vitamins and Antioxidants Here!
Mediterranean Eggplant
Mediterranean Eggplant
If you’re looking for something light and easy to prepare, this dish is perfect. Super flavorful and savory, its loaded with vitamins and minerals. Not just that, but eggplant is high in fiber which is so good for you for many reasons; one of those being, keeping you feeling full longer. And as if that wasn’t enough, there’s a good dose of turmeric in here which is a natural anti-inflammatory. This dish will be one of your favorites for sure!
Ingredients:
1 tsp. evoo
1 bunch of green onions (approximately 10), chopped
1 medium carrot, sliced into coins
4 chinese eggplants, sliced
1 tbsp. turmeric
1 tbsp. paprika
1/4 tsp. pink himalayan salt
1/8 tsp. black pepper
1/4 tsp. crushed red pepper
fresh parsley, chopped
Preparation:
Heat evoo in a wok over medium heat. Add green onions and sauté for a few minutes. Add carrot and eggplant.
Eggplant, Carrots, Green Onion
Looks pretty doesn’t it? Now add remaining ingredients except parsley and cook until eggplant softens (13-15 minutes). Add the parsley at the very end. There you go, an easy, light, low-fat, filling, full-flavor summertime meal. Enjoy, and to your health!
Macros for one out of four servings: 165k cals, 1.6g fat (.2g sat, .3g poly, .9g mono), 31.4g carbs (12.5g fiber, 1.7g sugar), 6.3g protein, 117.8mg sodium, 143.5mg potassium
References:
Tania Funduk – Fitness & Food Guru
Fadi Malouf – Personal Trainer & Nutritionist
