Healthy Recipes from 'The Biggest Loser Quick and Easy Cookbook'

Best-selling author and Healthy Chef Devin Alexander shares six recipes from her new cookbook, "The Biggest Loser Quick and Easy Cookbook," on sale now.

by MORE.com • Editors

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Steak and Egg Breakfast Bowl

Olive oil spray (propellant free)

3 ounces trimmed top round steak or London broil, cut into bite-size strips

1⁄2 large green bell pepper, coarsely chopped (about 1⁄3 cup)

1⁄2 cup all-natural egg substitute

All-natural ketchup, preferably agave or honey sweetened and low in salt, to taste (optional)

Place a medium nonstick skillet over high heat. When the skillet is hot, lightly mist it with the olive oil spray. Add the steak and pepper in a single layer. Cook, stirring occasionally, for 2 to 3 minutes, or until the pepper is crisp-tender and the steak is browned on the outside and cooked to desired doneness.

Meanwhile, place a small nonstick skillet over medium heat. Mist the skillet lightly with the spray and add the egg substitute. When the eggs are slightly set, scrape the bottom of the skillet with a wooden spoon to scramble them. Repeat until the eggs are cooked.

Spoon the egg mixture into a bowl. Top it with the steak and pepper mixture. Serve immediately with the ketchup, if desired.

Makes 1 serving

Per serving: 161 calories, 31 g protein, 6 g carbohydrates (4 g sugar), 3 g fat, 1 g saturated fat, 38 mg cholesterol, 1 g fiber, 294 mg sodium

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"The Biggest Loser Quick and Easy Cookbook"

Sweet Potato No-Skins

16 ounces 1⁄2"-thick rounds light-skinned sweet potatoes

1 teaspoon olive oil

1⁄8 teaspoon sea salt

1⁄8 teaspoon garlic powder

1⁄8 teaspoon cayenne, or to taste

2 ounces finely shredded all-natural, low-fat Cheddar cheese (I used Cabot’s 75% Reduced Fat Sharp Cheddar Cheese)

4 teaspoons all-natural bacon bits (I used Wellshire All-Natural Fully Cooked Salt-Cured Bacon Bits)

4 teaspoons finely chopped scallions

2 tablespoons fat-free Greek yogurt (optional)

Preheat the oven to 450°F. Line a baking sheet with nonstick foil.

In a large glass or plastic mixing bowl, toss the potatoes and oil together until the potatoes are well coated.

Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top of the potatoes. Bake them for 10 minutes. Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.

Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the Cheddar, then the bacon bits, and then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted. Serve immediately with 1⁄2 teaspoon of the yogurt on top of each, if desired.

Makes 4 servings

Per serving: 141 calories, 7 g protein, 21 g carbohydrates (6 g sugar), 3 g fat, 1 g saturated fat, 7 mg cholesterol, 4 g fiber, 283 mg sodium

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"The Biggest Loser Quick and Easy Cookbook"

“Fried ” Mushroom Parmesan Bake

2 (8-ounce) packages button mushrooms, cleaned and stems removed*

1⁄2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added;

I used Monte Bene Tomato Basil Pasta Sauce)

1⁄2 teaspoon dried oregano leaves

1 teaspoon garlic powder

1 ounce (about 1⁄4 cup) finely shredded almond mozzarella cheese (I used

Lisanatti)**

2 tablespoons all-natural whole wheat panko-style bread crumbs

2 teaspoons all-natural grated Parmesan cheese

Preheat the oven to 425°F.

Add the mushroom caps to an 8" 3 8" glass or ceramic baking dish.

Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.

Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through. Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.

Makes 4 servings

Per serving: 62 calories, 6 g protein, 8 g carbohydrates (3 g sugar), 1 g fat, < 1 g saturated fat, trace cholesterol, 2 g fiber, 110 mg sodium

*You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak.

**If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.

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"The Biggest Loser Quick and Easy Cookbook"

Olive Chicken Salad Pita

4 ounces lean natural grilled chicken breast cut into small (about 1⁄3") cubes

1 tablespoon all-natural olive tapenade

1 (7"-diameter) all-natural whole wheat pita pocket (look for one with less than

2 grams of fat and 240 milligrams of sodium plus a few grams of fiber per pita)

Handful of baby mixed green lettuce leaves, or more to taste

2 (1⁄8"-thick) large tomato slices

In a small mixing bowl, toss the chicken with the tapenade.

Cut one-third of the pita circle off and reserve it for another recipe.

Stuff the remaining pita pocket with the chicken. Add the lettuce and tomatoes. Serve immediately, or wrap and refrigerate it until ready to enjoy.

Makes 1 serving

Per serving: 297 calories, 31 g protein, 23 g carbohydrates (< 1 g sugar),

9 g fat, <1 g saturated fat, 66 mg cholesterol, 5 g fiber, 452 mg sodium

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"The Biggest Loser Quick and Easy Cookbook"

Chocolate Raspberry Dreamers

1 cup all-natural fat-free cottage cheese

3 tablespoons 100% fruit raspberry spread

2 tablespoons cocoa powder

4 cups fresh raspberries

2 tablespoons natural 70% cocoa mini dark chocolate chunks powder.

Blend on high until smooth, turning off the blender intermittently to scrape down the sides. Transfer the mixture to a resealable plastic container and refrigerate for 1 hour, or until chilled.

Divide the raspberries evenly among 4 martini glasses or to-go cups with lids. Spoon one-quarter of the chocolate mixture (about 1⁄4 cup) over each and top with 1⁄2 tablespoon of chocolate chunks.

Makes 4 servings

Per serving: 179 calories, 9 g protein, 31 g carbohydrates (17 g sugar), 3 g fat, 2 g saturated fat, 3 mg cholesterol, 10 g fiber, 216 mg sodium

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"The Biggest Loser Quick and Easy Cookbook"

Blanca Arugula Pizza

1 (10") all-natural sprouted grain tortilla or other all-natural, low-fat whole

grain tortilla (I used French Meadow Bakery Organic Sprouted Grain Tortillas)

1⁄4 cup all-natural, fat-free ricotta cheese

1⁄4 teaspoon garlic powder

Sea salt, to taste

Fresh ground black pepper, to taste

2 cups arugula leaves

1 teaspoon freshly squeezed lemon juice

1⁄2 teaspoon extra-virgin olive oil

1⁄4 ounce shaved Parmesan or Romano cheese

Preheat the oven to 400°F.

Place the tortilla on a small nonstick baking sheet. Bake for 2 to 4 minutes per side, or until crisp. If air bubbles form during baking, poke the tortilla with a fork and then use a spatula or oven mitt to press the air out.

Meanwhile, in a small bowl, stir together the ricotta and garlic until well combined. Season with salt and pepper. Using the back of a spoon, spread the mixture evenly over the crisped tortilla, leaving about a 1⁄2" diameter bare. Bake the pizza for 3 to 5 minutes, or until the mixture is warmed through.

In a medium glass or plastic bowl, toss the arugula with the lemon juice and olive oil. Season with salt and pepper. Top the pizza evenly with the arugula, followed by the Parmesan. Serve immediately.

Makes 1 serving

Per serving: 263 calories, 18 g protein, 34 g carbohydrates (5 g sugar),

5 g fat, 2 g saturated fat, 17 mg cholesterol, 6 g fiber, 357 mg sodium