Weight Loss Wednesday

Skinnygirl Cocktails from Bethenny Frankel

The Skinnygirl Margarita was created by Bethenny Frankel, a renowned natural foods chef, author of the New York Times Bestseller, Naturally Thin, and the star of Real Housewives of New York City. As a chef and mixologist, Bethenny is an expert in taking high calorie or otherwise unhealthy foods or cocktails, and making healthier versions of them. In the case of the margarita, this happened to be one of Bethenny’s favorite cocktails. She also knew the typical margarita served in a restaurant had over 500 calories in a 4 oz. serving. So, she created her own recipe on Real Housewives Season 1, after which the most asked question of the Bravo website was, “How do I make the Skinnygirl Margarita?” Prepared cocktails were also very high in calories, and were generally made with high fructose corn syrup, yellow dye #5, preservatives and other ingredients Bethenny would never include in any product she would drink, let alone sell. She then realized there was an opportunity: To create a low-calorie, all-natural prepared margarita for people like her, who are concerned about calories and ingredients, but still want to enjoy a cocktail responsibly.

Check out the website for other skinnygirl cocktails. Skinnygirl Cocktails

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Weight Loss Wednesday

Holiday parties usually mean swirling chips in something creamy and decadent. Well here's a recipe I found in the December episode of O that is light in calories but heavy on test!!

Blood Orange and Avocado Salsa with Pomegranate Seeds

Recipe adapted from Skinny Dips (Chronicle), by Diane Morgan Oprah.com

Servings: Makes about 4 cups
Ingredients
Blood Orange and Avocado Salsa with Pomegranate Seeds
1 Tbsp. fresh lime juice (from 1 lime)
1 tsp. kosher or sea salt
1/8 tsp. freshly ground black pepper
6 blood oranges
1 pomegranate
1 large Hass avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
2/3 cup diced red onion
1 jalapeno chili , seeds and ribs removed, minced
2 green onions , including green tops, cut on the diagonal into thin slices
1/4 cup chopped fresh cilantro leaves

Directions
Active time: 35 minutes Total time: 1 hour, 35 minutes

In a large bowl, whisk together lime juice, salt, and pepper until salt dissolves. Remove all skin, white pith, and seeds from the oranges, reserving any juice that's squeezed out in the process. Drain juice into a measuring cup and set aside. Cut orange segments into 1/2-inch pieces and add to bowl containing lime juice.

To extract the seeds from the pomegranate, cut the fruit into quarters. Submerge the quarters in a large bowl of cold water and place it in the kitchen sink to contain any squirting pomegranate juice. Using your fingers, gently detach the seeds from the membrane and rind. The seeds will sink to the bottom of the bowl. Discard any pith, drain the water, blot the seeds lightly with paper towels, and add to the bowl with the orange segments.

Add the avocado, red onion, jalapeño, green onion, and cilantro to the bowl. Using a rubber spatula, gently fold the ingredients together, being careful to not mash the avocados. Add reserved orange juice, 1 tablespoon at a time, until salsa is moist but not soupy. Taste and adjust seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow flavors to meld. Serve at room temperature with tortilla chips.

Per 1/4 cup serving: 46 calories, 1.6 grams fat, 1 gram protein, 2 grams fiber

Note: This can be prepared up to 8 hours in advance

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