Recipes that Fight Belly Fat: Week 2

½ loaf whole-grain French, ciabatta or other thin loaf of bread
3 Tbsp / 45 ml extra virgin olive oil, divided
1 cup / 240 ml fresh chopped tomatoes
3 cloves garlic, passed through a garlic press
1 tsp / 5 ml sea salt
1 tsp / 5 ml freshly ground black pepper
1 handful fresh arugula leaves, finely chopped
1 handful fresh basil leaves, finely chopped
2 Tbsp / 30 ml best quality balsamic vinegar
2 fresh avocados
Juice of ½ fresh lemon

1. Preheat oven to 375ºF / 190ºC. Line a baking sheet with parchment paper.

2. Slice bread into thin, ½-inch slices on the diagonal. Arrange slices on baking sheet. Don’t overlap. Use another baking sheet if necessary.

3. Use a baking brush to lightly coat each piece of bread with olive oil. Bake for several minutes or until lightly toasted. Remove from oven. Set aside.
4. In a medium-sized oven-safe mixing bowl combine tomato, remaining olive oil, garlic, salt and pepper. Place in hot oven and bake for 10 minutes or until tomatoes are soft. Remove from heat.

5. Transfer cooked tomatoes to new mixing bowl. Add chopped arugula, basil and balsamic vinegar. Mix gently to combine. Set aside.

6. Peel avocados. Cut in half and remove pits. Dice avocado and toss with lemon juice.

7. Top each piece of bread with tomato mixture. Top with avocado. Serve.

Nutritional Value Per Slice with Topping: Calories: 111; calories from fat: 71; protein: 2g; carbs: 9.5g; total fat: 8g; saturated fat: 1g; trans fat: 0g; fiber: 3.5g; sodium: 197mg; cholesterol: 0mg; sugar: 1g.

Recipe from Tosca Reno’s The Eat-Clean Diet Recharged. Buy it here.

2 quarts mixed baby greens
2 cups pitted Northwest fresh sweet cherries
1 cup (4 oz.) small fresh mozzarella cheese balls
1/4 cup torn mint leaves
Balsamic Vinegar Dressing

Toss greens, cherries and cheese to distribute ingredients evenly. Add 1/4 cup Balsamic Vinegar Dressing and mix to coat ingredients with dressing. Makes 4 servings.

Balsamic Vinegar Dressing: Combine 1/4 cup balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon each grated lemon peel and salt and 1/4 teaspoon fresh ground pepper. Slowly add 1/4 cup olive oil while mixing with a whip. Makes about 1/2 cup.

Nutritional Analysis Per Serving: 213 Cal., 9 g pro., 12 g fat (52% Cal. from fat), 21 g carb., 15 mg chol., 3 g fiber, 207 mg sodium.

Recipe courtesy of the Washington State Fruit Commission.

1 tablespoon olive oil, divided
6 ounces white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.

Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.

Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.

Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

Each serving provides: 340 calories, 19g fat (29% Daily Value), 5g saturated fat (25% Daily Value), 70mg cholesterol (23% Daily Value), 830mg sodium (35% Daily Value), 2g dietary fiber (8% Daily Value), 31g protein, 25% Daily Value for vitamin A, 8% Daily Value for iron, 70% Daily Value for vitamin C, 6% Daily Value for calcium, 129% Daily Value for vitamin D, 27% Daily Value for potassium, 81% Daily Value for selenium

Recipe courtesy of the Mushroom Council and Mushroom Info.

4 cups Brussels’ Sprout leaves, blanched
2 cups sliced Anjou Pear, lightly roasted
π cup hazelnuts, roasted
2oz Prosciutto, julienned
2 Tbsp lemon peel, julienned
2 Tbsp lemon juice
2 Tbsp hazelnut oil
4 tsp balsamic vinegar reduction
Salt and pepper to taste

Once ingredients have been chopped and prepared, combine oil and lemon juice and toss with Brussels’ Sprout leaves. Assemble 4 salad plates and place 1 cup of Brussels’ Sprout leaves on each plate. Next arrange roasted Anjou pear on each plate. Garnish each plate with prosciutto, lemon peel, and hazelnuts. Drizzle a tsp of balsamic reduction over each plate and season with salt and fresh cracked black pepper. Serve immediately.

Recipe from Rogue Tomate.

1 cup / 240 ml ice cubes
1 cup / 240 ml skim, soy, rice or almond milk
¼ cup / 60 ml low-fat cottage cheese
½ cup / 120 ml fresh strawberries, sliced
1 kiwi, peeled and cut into chunks
½ cup / 120 ml green tea, chilled

1. Toss all ingredients in blender and process until smooth.

Recipe from Tosca Reno’s The Eat-Clean Diet Recharged. Buy it here.