Tag Archives: low fat

Fried Calamari the Healthy Way- Revised

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I found this recipe blog on line at http://blog.foodnetwork.com/healthyeats/2012/05/07/fried-calamari-the-healthy-eats-way/#idc-container .  It is a very good recipe.  However, for those of us who are gluten and dairy intolerant I have a variation on this recipe.  For those of you who use powdered ranch dressing mix, it does have MSG as one of the ingredients.

The original recipe  is:

  • Cooking spray
  • 1 pound calamari, tubes and tentacles
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup white tortilla chip pieces (2 inch pieces)
  • 1 tablespoon powdered ranch dressing mix
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground black pepper

If you are gluten intolerant or lactose intolerant the recipe can be modified by using:

  • 1 pound calamari, tubes and tentacles
  • 1 cup of white or blue tortilla chip pieces
  • 1/2 cup corn flakes without sugar (Erewhon brand)
  • 3 cloves garlic finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Herbamare
  • Sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cups plus 2 tablespoons brown rice flour
  • 11/4 cup original unsweetened almond milk or soy milk

Preheat oven to 400 degrees.  Coat two large baking sheets with cooking spray.

Pat calamari dry with a paper towel. Cut tubes crosswise into 1/2-inch thick rings (do not cut tentacles). Set aside.

Combine, tortilla chips, corn flakes and seasoning in a food processor and process until finely ground.  Transfer mixture to a bowl.

In a separate bowl, whisk together almond milk, 2 tablespoons of the brown rice flour and black pepper. Place remaining 1/2 cup of flour in a large freezer bag.

Add calamari rings and tentacles to the bag with the flour and shake to coat. Working in batches, dip the flour-coated calamari into almond milk mixture and then into corn flake/tortilla mixture. Arrange calamari, in a single layer, on prepared baking sheets. Spray the surface with cooking spray.

Bake 15-20 minutes, until calamari is tender and coating is crisp and golden brown.

Serves 4

If you have a recipe that needs revision contact me at Gloria@ChefGloriaB.com.  If you want someone to cook your recipes or mine call or email me.  See my website at www.ChefGloriaB.com

 

Baldness Linked to Heart Disease? Polycystic ovary Sydrome – Heart Disease

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Baldness = Heart disease?  On the news this morning I heard about a new study regarding baldness and heart disease.   I was fascinated!  I found the study at http://news.harvard.edu/gazette/2000/01.27/bald.html  The type of baldness, whether it’s crown baldness or a receding hair line shows the difference in the correlation of heart disease and baldness.  Crown baldness with either high blood pressure or high cholesterol triples ones risk of heart disease, virus those without any baldness and high cholesterol and high blood pressure.

This paragraph stood out for me as I work with many women with polycystic ovary syndrome.

” Alternatively, the link could be inherited. Recent findings, the study report points out, suggest similarities between male pattern baldness and polycystic ovary syndrome, a condition in some women that is likely to increase the risk of hardening of arteries, of high levels of blood fats, and of low levels of good cholesterol. Brothers of such women have an increased likelihood of male pattern baldness.

If you are prone to this, take action NOW!  Learn how to eat and have a healthier lifestyle to avoid heart disease.  Visit www.ChefGloriaB.com for help before disease strikes.

Gloria Bakst

Chef Gloria B

 

Nutritional Approach for Alzheimer’s disease

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Nutritional Approach for Alzheimer's diseaseIn today’s Boston Globe their is an article www.boston.com/dailydose entitled “Is Alzheimer’s Disease akin to type 3 Diabetes?” This article discusses research that has found that persuasive evidence linking diet to the development of Alzheimer’s disease. Guess what- The researchers discovered that eating a diet in whole foods, low glycemic carbohydrates (low sugar, low processed foods, and little pasta, rice, potatoes, breads, baked goods, and other starchy foods), limiting excess fat, and limiting nitrates (cured meats such as hot dogs, salami, and sausages), and exercising, has shown to help reduce the incidence of alzheimer’s. Could it be that eating the way ZonePerfect Cooking Made Easy, by Gloria Bakst suggests will help you reduce not only diabetes, heart disease and obesity but also help with reducing the incidence of Alzheimer’s disease. If you want to preview some great low glycemic recipes that are tasty and flavorful go to http://www.chefgloriab.com/healthy-recipes.html. If you need help preparing meals Chef Gloria B will help. Contact her at Gloria@ChefGloriab.com or visit http://www.chefgloriab.com/personal-chef-service.html.

Grilled Bluefish with Citrus Marinade, Perfect for the summer

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Bluefish is not a wildly popular fish. However, it is native to the Massachusetts area, high in Omega 3 fats, and a very moist fish. Many people who don’t like it haven’t tried it prepared correctly. Bluefish is an oily fish, with a citrus marinade it pulls the oily taste out and imparts a more delicate flavor to the fish. It can take a lot of spice too. I don’t recommend marinading for longer than 1 hour or it will start to “cook” in the citrus juice as when making Seviche. I also recommend grilling on a very hot flame to get the fish crisp but not dry. For the full recipe go to www.ChefGloriaB.com.