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Vegan Pumpkin Nog

Writter by author
December 11th, 2009

Vegan Pumpkin Nog

INGREDIENTS

  • 1 (29 ounce) can pumpkin puree
  • 4 cups vanilla rice milk
  • 1 cup vanilla flavored non-dairy frozen dessert
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace

DIRECTIONS

  1. Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.
Review:  This is a great tasting recipe from allrecipes.com.  If your looking for something that taste just like pumpkin pie with all the calories you may want to try this one.  I made this recipe according to the directions but I did notice a few people in their review adding agave nectar to sweeten it up.  If you get that sweet tooth during one of your Beachbody workouts give this a try.

Edamame Salad

Writter by author
December 11th, 2009
Serves: 2

Details:

This recipe is very satisfying, thanks to protein- and fiber-rich edamame. Pair the beans with grilled salmon, as we’ve done here, for a totally easy but tastes-like-it-took-all-day-to-cook meal.

Tip:

If you can’t easily find edamame, you may substitute chickpeas.

Ingredients:

  • 8 ounces frozen shelled edamame (green soybeans)
  • 1 ounce seasoned rice vinegar
  • 1/2 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • Dash freshly ground black pepper
  • 1/2 bunch radishes (4 ounces), cut in half and thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro leaves

Nutritional Information:

224 calories
12 g total fat (1 g sat)
0 mg cholesterol
18 g carbohydrate
15 g protein
6 g fiber
479 mg sodium

Directions:

  1. Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl. Serve chilled or at room temperature
  2. Great recipe from www.southbeachdiet.com

Miso Soup with Shrimp and Broccoli

Writter by author
December 11th, 2009

Serves 4

Miso is made from fermenting soybeans, barley and rice and is available in white, yellow, red and brown. Generally, the darker the miso the longer it has fermented and the more complex its flavor will be. Look for miso in the refrigerated section near meat substitutes and dairy products.

Ingredients

6 cups vegetable or low-sodium chicken broth
1/4 pound dried udon or somen noodles
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) frozen broccoli florets
1/4 cup water
2 tablespoons white or mellow miso, plus more to taste
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 teaspoon red pepper flakes (optional)

Method

In a large pot, bring broth to a boil. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes. Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Nutrition

Per serving (about 16oz/442g-wt.): 150 calories (10 from fat), 1g total fat, 0g saturated fat, 5mg cholesterol, 1250mg sodium, 26g total carbohydrate (3g dietary fiber, 3g sugar), 6g protein

Review:  This is a tasty, quick, low fat soup.  I got this recipe from Whole Foods.


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