Crostini di Tonno

Submitted by Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This Italian

Serves 4 as an appetizer

Ingredients:

  • 1 can albacore tuna packed in water, drained
  • 1 Tbs extra virgin olive oil
  • 1 Tbs minced onion
  • 1 rib of celery, finely chopped
  • 3 Tbs chopped jarred green peperoncini
  • 1 Tbs fresh chopped oregano
  • salt and freshly ground pepper, to taste
  • 1 lemon for zest and 1 tsp juice
  • 8 (1/4-inch) slices from a whole wheat baguette

Directions:

Preheat the broiler in your oven.

Place the tuna in a medium bowl and add the oil, onion, celery, peperoncini, and oregano.  Season with salt and pepper and gently fold together.  Add the lemon zest and lemon juice and gently mix in.

Place the slices of baguette on a baking sheet and toast for about 1 minute per side, until crisp and lightly browned.

Place the crostini on a serving plate and top with equal spoonfuls of the tuna mixture.  Enjoy!

 

5g of fat, 104 calories

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Artichoke Crostini

Submitted by Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This Italian

Serves 4 as an appetizer

Ingredients:

  • 1 (10 oz) jar whole baby artichokes, packed in water, drained
  • 2 Tbs minced celery (remove leaves, chop and set those aside)
  • 4 Tbs jarred green peperoncini (, sliced 1/8 inch thick
  • 4 Tbs roughly chopped fresh flat-leaf Italian parsley
  • 1/2 oz Parmigiano-Reggiano, grated
  • 1 Tbs extra virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 8 (1/2-inch thick) slices from a whole wheat baguette

Preheat the broiler in your oven.

Cut the artichokes into eighths.  Place them in a medium bowl with the minced celery, sliced peppers, parsley, cheese and olive oil.  Toss together and season with salt & pepper.

Place the baguette slices on a backing sheet and toast under the broiler until crisp and lightly browned on both sides (about 1 min per side).

Place the crostini on a serving plate and top each with an equal amount of the artichoke  mixture.  Scatter the chopped celery leaves on top and serve.

 

5g fat, 111 calories

Pumpkin Chia Pudding

Submitted by Jessica Cunha

Makes 4 Servings
100 calories, 4 g fat, 16 g carbs, 5 g fiber, 2.5 g protien

Ingredients

  • 2 cups almond milk
  • 1/3 cups chia seeds
  • 3/4 cup pumpkin puree (unsweetened)
  • 1 tsp pumpkin pie spice (or a combo of cinnamon, nutmeg, allspice, etc)
  • pinch of sea salt

Directions
In a large jar or container with a lid, combine the almond milk and chia seeds.  Cover, shake well and refrigerate 4-8 hours, giving it a good shake every hour if you can.

After the mixture has chilled for at least 4 hours, pour into a blender or food processor and blend on high, until smooth.  Add remaining ingredients and blend until combined.

I cheated a little because this was not sweet enough for me to consider a dessert, so I added some agave nectar, to taste.

Refrigerate for one more hour before serving.  Enjoy!

Creamy Carrot Soup

Submitted by: Jessica Cunha

Original Credit: Judith Barrett, Saved by Soup

Serves 6

Total cooking time approximately 50 minutes.

Ingredients:

  • 2 tsp olive oil
  • 1 medium-sized onion, finely chopped
  • 1 lb carrots, thinly sliced
  • 1/3 cup brown rice
  • 4 cups vegetable broth
  • salt and freshly ground pepper, to taste
  • 2 Tbs chopped fresh chives

Heat the oil in a heavy 4-quart sauce pan over medium-high heat.  Add the onion and cook, stirring occasionally, 2-3 minutes.  Add the carrots and cook, stirring occasionally, for another 2-3 minutes.  Add the rice and broth and season with salt.  Bring to a boil, partially cover the sauce pan, and reduce the heat to medium-low.  Simmer the soup until the rice is soft and the carrots are tender, about 25-30 minutes.

Transfer the soup to a food processor or blender, or use an immersion blender, and process until smooth.  Please note, hot soups in food processors and blenders tend to expand – avoid a bad burn by blending in batches, if needed.

Return the blended soup to the pan and season with pepper (and more salt, if needed).  Garnish with chives.

110 cal, 2.1 g of fat