No-Noodle Spicy Zucchini Lasagna

 

You don’t need pasta to make lasagna taste great. Enjoy the flavor of spicy (or mild Italian sausage) in this no-noodle lasagna recipe filled with cheese and vegetables. The bake will produce a rich vegetable broth that can be spooned over each serving.

Ingredients

3 – 4 large zucchini

1 tablespoon salt

1 pound hot Italian sausage

1 1/2 teaspoons ground black pepper

1  green or red bell pepper, diced

1 orange or yellow bell pepper, diced

1 onion, diced

24 oz. jar of organic tomato sauce

1 teaspoon crushed red pepper

1 egg

1 (15 ounce) container of whole fat ricotta cheese

2 tablespoons chopped parsley (fresh is best)

1 (16 ounce) package…Read More »

10 Super Bowl Items that are Fat-Burning Machine Friendly

 

You don’t have to suffer from tasteless snacks on Super Bowl Sunday if you are a Fat-Burning Machine. There are plenty of savory choices that are low in sugar and refined carbohydrates.

Here are 10 ideas:

 

  • Baked Country Pork Ribs (You can use spare ribs or baby back ribs as well, just cook them at 250 degrees for 3 to 4 hours, depending on the thickness of the ribs.)
  • Gale’s Pork and Poultry Rub
  • Blistered Shishito Peppers
  • Bacon-Wrapped Drumsticks
  • Hummus Shooters – Fill shot glasses half-full with the hummus of your choice. Stand slivered vegetables (celery, carrots,…Read More »
  • 8 Drink Options, Other than Plain Water

     

    When people are making a change to healthier, Fat-Burning Machine habits, the first thing to go is sugary drinks of any kind. People ask, “I get tired of drinking plain water – what are my drink options?” Great question. Below are eight tasty options.

     

  • A slice of lemon and/or lime in water gives it a different flavor.
  • Putting lemons or limes in water overnight adds a richer flavor than just a slice of lemon in the water you plan to drink immediately.
  • Meyers Lemons aren’t quite as bitter as regular lemons, they are a good choice when they are in…Read More »
  • Correction: More than 20 Fat-Burning Machine Breakfast Options

     

    I received a great question about a post I made last week titled “12 Fat-Burning Machine Breakfast Options.” Liz asked:

    Q.  Hey Gale! I can see 12 breakfast options if I stay within each row choice. My question is, can I mix and match the “Added Fat” and “Added Carbohydrate” options across rows? In other words, can I choose main course Option 1 (two whole eggs with toppings listed) and stir-fry those in real butter with a side of quinoa? Or can I have Option 3 with a slice of whole wheat toast (rather than fruit or granola?)

    If that is…Read More »

    12 Fat-Burning Machine Breakfast Options

     

    Breakfast on the Fat-Burning Machine program includes many options. In the left column of the graphic is three options to begin building the base of your breakfast meal. The second column gives topping ideas. The third and fourth columns are options for added fats and carbohydrates. On some days you may choose to have only the main course and toppings. On other days you may add a fat option, without added carbohydrates. On other days you may want added carbohydrate and no added fats. On mornings when you are extra hungry, you may decide to have the main course, toppings,…Read More »

    Chicken Pesto Chimichurri Over Sautéed Spinach

    This is one of the great recipes from the book, Become a Fat-Burning Machine. I often get “yummy!” comments about the recipe.

    Ingredients

    2 chicken breasts

    4 cups spinach

    ½ onion

    1 tablespoon olive oil

    1-2 tablespoons Chimichurri Sauce

    2 tablespoons tamari

    ¼ cup pine nuts

    2 tablespoons chevre

    ¼ cup milk

     

    Preparation

    Salt and pepper chicken breasts and grill 6 minutes each side.

    Slice onion and sauté in olive oil in a saucepan.  Add spinach and pour tamari over greens.  Cook on medium heat just until spinach wilts.

    In a separate saucepan, place chevre and milk on low heat and whisk until incorporated.

    Toast pine nuts in oven at 300 degrees for…Read More »

    Chimichurri Sauce

    Chimichurri is an herb-based condiment that has roots of origin in Argentina and Uruguay. It is often served on top of or alongside grilled chicken, grilled steaks, roast beef, roast pork and pork sausages. It is made from parsley, garlic, salt and pepper in a base of olive oil and vinegar. Some versions add dried oregano; a pinch of hot pepper; others add chopped cilantro or a bit of chopped onion. The amount of garlic in each recipe varies from a few cloves to a whole head.

    The recipe below is from Danielle Polansky and is in the book, “Become a Fat-Burning Machine.”

    Ingredients

    1…Read More »

    Low Carb Key West Crab Cakes with Mustard Sauce

     

    One of our Fat-Burning Machine students sent this recipe for low-carb crab cakes. The recipe is from The Food Network. I don’t know about substituting other types of crabmeat for blue crab.

    If you try the recipe and make any substitutions, it let us know how it goes.

    Ingredients

    1 pound blue crabmeat

    1 tablespoon small diced red bell pepper

    1 tablespoon small diced green bell pepper

    1 tablespoon finely chopped fresh parsley leaves

    1 tablespoon heavy mayonnaise

    2 eggs

    1 tablespoon baking powder

    1 tablespoon Worcestershire sauce

    1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)

    2 tablespoons canola oil

    Mustard Sauce, recipe below

     

    Directions

    In a large bowl, mix all ingredients, except…Read More »

     Homemade Balsamic Dressing

     

    Below is a nice recipe share from Peggy Wessels Stark. She posted it on the Facebook page and I thought it should be shared here as well.

    Peggy wrote, “I have a salad dressing recipe that I’ve created that others might enjoy. It goes well with any protein added to your salads.”

    Balsamic Dressing:
    1/2 cup balsamic vinegar
    1/2 cup olive oil
    1/4 water
    1 Tbsp. Mrs. Dash Original Seasoning
    1/2 tsp. salt
    2-3 Tbsp. yellow prepared mustard (gives dressing a sauce like texture along with the flavor)
    1 tsp. crushed garlic
    Add fine pepper to taste
    Blend vigorously with a whip.

    Store in jar at room temperature.
    Shake before using again.

    Thanks Peggy!

     

     …Read More »