Trying to eat healthy for the New Year? Who isn’t?!?
“Biggest Loser” chef Devin Alexander stopped by Access Hollywood Live to show off some quick & easy kitchen makeover recipes for 2012 from “The Biggest Loser Quick & Easy Cookbook.”
Chocolate Banana ‘Ice Cream’
Be sure not to use overly ripe bananas when you make this dessert. While those are great for baked goods like banana breads and muffins, it’s better to use slightly firm bananas for this recipe (and for smoothies). Also, note that the serving size may vary slightly depending on the size of the bananas you use. If you don’t have frozen bananas on hand, cut fresh ripe bananas into 1” pieces, place them in an airtight container, and freeze for at least 1 to 2 hours.
2 medium frozen bananas
1 scoop (17 grams) Biggest Loser All Natural Chocolate Deluxe Protein Supplement, or 50 calories’ worth of another chocolate protein powder
1 tablespoon all-natural cocoa powder
Remove the bananas from the freezer and cut into 1” pieces. Add the bananas, protein powder, and cocoa powder to the bowl of a food processor fitted with a chopping blade. Process until completely smooth, pausing if necessary to scrape down the sides of the bowl. Continue processing for 1 minute longer, or until it is aerated and fluffy (be careful not to overprocess, or it will begin to liquefy). Divide the ice cream evenly among 2 small dessert bowls. Serve immediately.
Makes 2 (heaping 1/2-cup) servings
Per serving: 145 calories, 5 g protein, 35 g carbohydrates (22 g sugar), <1 g fat, trace saturated fat, 10 mg cholesterol, 8 g fiber, 28 mg sodium
Punched-Up Pina Colada
Most cocktails contain a lot of calories and empty carbohydrates. Here I’ve replaced calorie-dense coconut crème with light coconut milk, and used frozen pineapple chunks and dried egg whites to thicken the drink. The frozen pineapple retains more nutrition than the sugar-sweetened pineapple juice typically used in a piña colada, and the egg whites add about 5 grams of protein. In the end, you save a whopping 307 calories, 13 grams of fat, and 12 grams of saturated fat over a typical same-size piña colada!
1/2 cup light coconut milk
8 ice cubes
3 cups frozen pineapple chunks
2 tablespoons 100 percent dried egg whites (I used Deb-El Just Whites), optional
3 tablespoons light rum
2 pineapple wedges for garnish (optional)
To the jar of a blender with an ice crush setting, add the coconut milk, ice cubes, pineapple chunks, egg whites (if desired), and rum. Blend on high just until the mixture is smooth. Divide it between 2 chilled Collins glasses or other tall, thin glasses. Garnish with the pineapple wedges, if desired, and serve immediately with straws and/or drink umbrellas.
Makes 2 servings
Per serving (with egg whites): 219 calories, 6 g protein, 33 g carbohydrates (23 g sugar), 4 g fat, 3 g saturated fat, 0 mg cholesterol, 3 g fiber, 83 mg sodium
Per serving (without egg whites): 204 calories, 1 g protein, 33 g carbohydrates (23 g sugar), 4 g fat, 3 g saturated fat, 0 mg cholesterol, 3 g fiber, 8 mg sodium
South of the Border Loaded Sweet Potato
When I’m cooking for myself, I prepare this potato with medium salsa, and it has a nice kick. Feel free to use mild or hot, as many of the contestants do.
When it comes to topping the potato with salsa, start out with 1/3 cup of fresh salsa and drain the liquid from it. It will likely only be about 1/4 cup (maybe a bit more) in the end. Note that the toppings won’t fit inside the potato--they will spill out over the top, making it even more decadent to eat!
1 (8-ounce) sweet potato
4 ounces extra-lean ground turkey
3/4 teaspoon all-natural salt-free fajita or Southwest seasoning
Olive oil spray (propellant free)
1/3 cup fresh salsa, drained
2 tablespoons jarred all-natural roasted green salsa
2 tablespoons fat-free Greek yogurt
Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
Meanwhile, in a small bowl, mix the turkey and seasoning.
Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
Cut an opening in the potato that stretches 1” from each end of the potato and deep enough to open the potato completely without cutting it in half. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately.
Makes 1 serving
Per serving: 342 calories, 35 g protein, 47 g carbohydrates (13 g sugar), 2 g fat, trace saturated fat, 45 mg cholesterol, 8 g fiber, 304 mg sodium
(All recipes courtesy Devin Alexander)