Friday, July 11, 2008

Berndana's Recipes . . .

You know that I'm obsessed with Berndana (a.k.a. - Bernie Salazar the at-home winner for Biggest Loser Season 5).

Did you know the guy could cook? Bernie is sharing his post-weight loss journey every Thursday in the Diet Blog at DietsInReview.com and I wanted to share this week's recipes with you here!

His No-So-McMuffin recipe seems like a sure thing for the post gastric bypass diet.

Not-So-McMuffin
Ingredients

* 1 Ezekiel English Muffin
* 1 egg
* 2 pieces of turkey bacon
* I Can’t Believe it’s not Butter spray
* Olive Oil Cooking Spray

Instructions
Spray a small pan with olive oil cooking spray and warm over medium heat. When it is warm place the two pieces of turkey bacon in the pan. Cook for about 3 minutes on each side. (For crispier bacon, try broiling it in a toaster oven or broiler). Remove the turkey bacon and spray the pan again with olive oil spray, away from the flame and replace to the range. Drop your egg in the pan and cook until over medium. While your egg is cooking, toast your English muffin. When the English muffin is done, spray it once on each half with I Can’t Believe it’s not Butter spray. Lay the bacon and egg inside your English muffin and enjoy your own healthier version of America’s favorite breakfast.

Nutrition Facts
119 Calories, 1.3g Fat, 15g Carbs, 2 WW Points

His Tuna and Arugula Salad is probably not best for post GB-living (almost 500 calories and a salad is a lot of food mass, at the end of the day) but, for those before surgery and for those we love after surgery, it is a healthy looking salad. You could always enjoy the salad in smaller portions, I supposed.

Tuna and Arugula Salad

Ingredients

* 1 Cup Arugula
* 3 oz Mahi Mahi Tuna Steak
* 2 Tbs. of Freshly Squeezed Lemon Juice
* 2 Tbs. Olive Oil
* 1⁄4 avocado

Instructions
Lightly coat Mahi Mahi Tuna with olive oil then season with black pepper and garlic powder to taste. Heat 1 Tbs. of olive oil in a pan, when hot place Tuna in pan and cook 1 1⁄2 to 2 minutes on each side (outside should appear cooked but inside should remain pink). Remove tuna and set to the side. In a mixing bowl combine arugula, lemon juice, olive oil, garlic powder and pepper to taste, mix together thoroughly. Place arugula mixture in heated pan for 1 minute; make sure to constantly stir mixture while heating so that it does not get soggy. Once arugula is heated serve on plate, place tuna steak on top, garnish with avocado and enjoy!

Nutrition Facts
477 Calories, 36.7g Fat, 15.3g Carbs, 12 WW Points

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