Dine Like a Foodie with these Food Festival Recipes

You may have missed the 2013 New York City Wine and Food Festival, but that doesn’t mean you have to miss out on its nutritional wellness secrets. We’ve got a few of the best gourmet dishes to come out of the festival, so boost your diet and overall wellbeing with these delicious and healthy recipes.

 

1. Southwestern Marinated Grilled Salmon with Tomato-Red Chillie Chutney: This dish serves four and can be ready in two hours and 15 minutes from start to finish. In each serving there is 331 calories, 198mg sodium, 27g carbs, 4.5g fibre, 13.5g fat, 1.5g saturated fat, sugars, calcium, iron and 29g protein.

 

For the chutney, soak two dried ancho or New Mexican red chillies in two cups of hot water for 30 minutes. Drain the chillies, keeping ¼ cup of soaking liquid, and then stem, seed, and dice the chillies. Throw the chillies and liquid into a blender and blend until smooth. In a medium saucepan, heat one tablespoon of canola oil over a medium heat, adding one small red onion (finely diced) and cooking for five minutes, or until the onion is soft. Add a clove of finely chopped garlic and cook for 30 seconds. Add in your chilli puree, bring to the boil, and cook for about five minutes, or until the mixture has thickened slightly. Halve and dice four plum tomatoes, and add these to the mixture with a teaspoon of dried oregano. Cook this until slightly softened – about 10 minutes – and stir in two teaspoons clover honey. Season with salt and pepper, remove chutney from the heat and fold in three finely diced green onions. You can serve this chutney warm or at room temperature.

 

For the salmon, whisk together ½ cup fat-free sour cream, ½ cup plain fat-free yoghurt, three cloves finely chopped garlic, two teaspoons grated lime zest, two tablespoons lime juice, one heaping tablespoon ancho chilli powder, two teaspoons ground coriander, one teaspoon ground cumin, ¼ teaspoon turmeric, and ¼ teaspoon chile de arbol powder in a baking dish. Add four, three-ounce salmon fillets with the skins on, and turn to coat. Cover and refrigerate the salmon for 20 minutes to an hour. Remove your salmon from the marinade and use paper towels to wipe off the excess. Brush the salmon on both sides with canola oil and season with salt and pepper. With the grill on high, grill for about four minutes per side, or until the salmon is cooked to medium and golden brown on both sides. Add a lime half to each plate for squeezing over salmon and serve chutney on the side.

 

 

2. Broccoli and Turkey Sausage Frittata with Sun-Dried Tomato and Arugula: This recipe is a little easier, can be cooked in less than 30 minutes and serves one. The whole thing contains 267 calories, 750mg sodium, 5g carbs, 1g fibre, 16g fat, 3g saturated fat, sugars, calcium, iron and 24g protein.

 

Start by preheating your oven to 350F or 180C. Spray an eight-inch, non-stick pan with cooking spray and place on medium-high heat. Add a single layer of broccoli florets (about ¼ cup) and make sure each floret is touching the pan. Season with salt and pepper, turn the heat up higher and cook for 90 seconds, gently shaking the pan to mix. To caramelise the florets, allow broccoli to cook for another minute and then add four egg whites and two ounces of diced and precooked turkey sausage. Lower the heat to medium and continually agitate with a rubber spatula for three minutes, or until the eggs have coagulated. Place the pan into the oven and bake for three minutes, and then flip the frittata. In a bowl, toss together ¼ cup of baby arugula, a teaspoon extra-virgin olive oil, a tablespoon sun-dried tomatoes, and a teaspoon sherry vinegar. Season lightly with salt and pepper, and put your salad on top of the frittata.

Categories: 2013 New York City Wine and Food Festival, calcium iron, canola oil, chopped garlic, Chutney, finely chopped, finely diced, food festival, protein nbsp, salmon, sun dried

The Cancer-Fighting Food That Everyone Should Eat

If you, or someone you love, have received, that devastating cancer diagnosis, you probably want to do everything in your power to restore your or their wellness and wellbeing again. One way that you can fight cancer is through your diet and nutrition. Not only can the food you eat help to fight against cancer, but eating the right kinds of food can also help to protect you against getting cancer in the future.

 

One such recipe is the spicy tuna salad. Fish is fantastic, as it is full of omega 3 fatty acids, which help to boost your health. Salad is also wonderful, as it is packed full of antioxidants and free radicals to help fight against the harmful cancer cells. Brightly coloured fruit, veg and salad is the best as it is the most packed with antioxidants, so the brighter the salad, the better.

 

For the dressing for this particular salad, you need to mix together two teaspoons of chopped fresh oregano with half a teaspoon of minced garlic, three tablespoons of extra virgin olive oil, half a teaspoon of kosher salt, some freshly ground black pepper, one tablespoon of lemon juice and a tablespoon of red wine vinegar.

 

For the salad, you need two and a half six-ounce cans of light tuna in spring water. You also need two tablespoons of olive oil, a teaspoon of dried chilli flakes, two finely chopped scallions, two tablespoons of capers, a small red onion, a celery rib (finely chopped), 30 halved cherry tomatoes, two teaspoons, eight slices of thick cut wheat bread and lots of lettuce leaves to garnish.

 

Combine all of the ingredients together in a bowl and then serve up to six people. Add the other ingredients (mixed together) drizzled over the top as a light and yet tangy dressing. All of the antioxidants in the combined ingredients will make a fantastic, cancer-fighting meal that also tastes amazing.

Categories: Antioxidants, cancer, cancer fighting, diet, finely chopped, Food, nbsp, olive oil, salad, tablespoons

Get Started on Your Dukan Diet with Our Four-Day Plan!

If you want to lose weight and take care of your wellbeing, the Dukan Diet can help you do it. However, if simply getting started is sending your wellness in a spin, fear not; we’ve got a four-day meal plan just for you.

 

Day One: For breakfast, you can have two scrambled eggs (made with skimmed milk) with as much chopped smoked salmon as you like. At lunchtime, mix of finely chopped 175g extra-lean ham, 225g fat-free quark, finely chopped chives and marjoram, four finely chopped shallots and Tabasco, and roll into small balls – this serves four. For out dinner-for-two Vietnamese beef, combine 400g sirloin steak (cut into small cubes) with two tablespoons soy sauce, one tablespoon oyster sauce, one big piece of grated ginger and a little black pepper. Let this marinate for 30 minutes or more. Brown four crushed garlic cloves in a pan, add beef and stir over high heat for 10-15 seconds for medium-rare.

 

Day Two: At breakfast, sprinkle 200g fat-free yoghurt with oat bran, one drop of vanilla essence and sweetener. Lunch on day two is an oat bran pancake, made by stirring together 1½ tablespoons oat bran, 1½ tablespoons fat-free quark, dried herbs, a pinch of salt and pepper, two egg yolks and 175g of either flaked tuna, smoked salmon, ham or chicken. Beat the leftover egg whites until stiff peaks form, and then fold into oat bran mixture. Cook it as you usually would pancakes. For dinner, preheat oven to 220ºC and season 800g white fish fillets before you wrap them in greaseproof paper. Bake for 10 minutes, reduce heat to 180ºC and remove the fish from the oven. In a blender, blitz the fish, 300g fat-free fromage frais, four eggs and five tablespoons chopped herbs. Pour the mixture into a baking dish, place this dish into a bigger dish and half-fill the bigger dish with cold water. Bake until cooked through (roughly 45 minutes).

 

Day Three: Combine two tablespoons of oat bran and a little wheat bran with skimmed milk and sweetener. Microwave for two minutes and that’s your breakfast! Rosemary beef burgers for three are on the lunch menu. Combine 750g minced beef, a chopped onion, two crushed garlic cloves, two tablespoons plum sauce, one tablespoon Worcestershire sauce, two tablespoons finely chopped rosemary, one to two tablespoons finely chopped mint or basil and one lightly beaten egg. Shape into burgers, grill until golden brown on both sides and cooked through, and serve with salad. For dinner, beat three egg whites until stiff, and add six tablespoons fat-free quark, one tablespoon cornflour, one crushed garlic clove, chopped herbs, one chopped white fish fillet and three thinly sliced crabsticks. Bake in a lined tin at 180ºC for 45 minutes and you have your fishcake dinner.

 

Day Four: These oat bran breakfast muffins serve four. Heat the oven to 180ºC and beat four egg whites until stiff. In a separate bowl, mix eight tablespoons oat bran, four tablespoons fromage frais, half a teaspoon of sweetener and lemon zest or cinnamon. Pour into cases and bake for 20-30 minutes. For lunch, make a vinaigrette with one teaspoon of olive oil, four teaspoons of cider vinegar, salt and pepper. Mix 600g lettuce, tarragon leaves and 200g cooked and shelled prawns in a bowl. Soft-boil four eggs for 5-6 minutes and serve while still very hot, on top of dressed lettuce and prawns. Finally for dinner, cut four thick pieces of salmon into thin slices, and gently fry these slices in a non-stick pan for one minute each side. Brown two chopped shallots, reduce heat and add one tablespoon of mustard and six teaspoons fromage frais. Simmer for five minutes and return salmon to the pan. Add finely chopped dill, cook until heated through and serve with asparagus (This meal serves four.)

Categories: 4-day plan, crushed garlic, Dukan Diet, egg whites, finely chopped, free quark, fromage frais, nbsp day, oat bran, pan add, tablespoons finely, Weight Loss