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Recipe of the Day
Buttermilk Panna Cotta with Berries
Panna cotta means "cooked cream" in Italian. This low-sugar recipe comes from Marisa Churchill's dessert cookbook Sweet & Skinny.
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Yield: 6.5 cups. 18, 1/3-cup servings.
Recipes
Mashed White Beans and Cauliflower with Leeks
Unhealthy mashed potatoes are forgotten with Aida Mollenkamp's use of white beans and cauliflower for Biggest Loser.
Per Serving: 100 Calories, 10 Fat Calories, 1g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 180mg Sodium, 17g Total Carbohydrates, 4g Fiber, 1g Sugars, 6g Protein
Yield: 6.5 cups. 18, 1/3-cup servings.
Ingredients
At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.
Prep Time: 5 mins
Cook Time: 15 mins
- 1 tbsp olive oil
- 2 medium fresh leeks, ends trimmed
- 1 tsp kosher salt
- 8 ounces cauliflower florets
- 6 cups cooked white beans
- 1 1/2 cups fat-free low-sodium vegetable broth or chicken broth
- 3 tbsp finely sliced fresh chives
Instructions
Heat oil in a large frying pan over medium-high heat. Meanwhile, halve leeks lengthwise then cut crosswise into thin, 1/4-inch half moon shapes. When oil shimmers, add leeks, season with kosher salt and freshly ground black pepper, and cook until softened, about 5 minutes. Add 2 tablespoons of water to the pan and using a spatula scrape up the golden bits. Cook for another 1 to 2 minutes and set aside.
Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and nest in pot. Cover and steam until fork tender, about 5 minutes. Remove and set aside to cool slightly.
Combine leeks, cauliflower, and beans in a food processor and puree until smooth. Add broth and parsley and puree until smooth, scraping down sides as needed. Serve warm or room temperature.
(Can be made up to 5 days ahead. Store refrigerated in an airtight container and reheat before serving.)
Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.
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(Page 1 of 1, 2 total comments)Dianne
To make a smaller amount, I used 8 oz. cauliflower & a 1-lb. can of white beans, rinsed, 1/2 leek, and NO broth. It was delicious and thick enough to pass for mashed potatoes. My hubby hates cauliflower, and he couldn't tell there was any in this.
posted Jan 23rd, 2012 7:29 pmJulie Reed Brown
+Wonderful ideas for eating healthy! Although I have never had any more than 15 pounds to lose, all the recipes will ensure I will not ever have to work hard to keep a healthy weight.
posted Nov 24th, 2011 7:02 am