Warm Grapefruit Dessert

Never before have I thought to warm a grapefruit but it's delicious. The cinnamon really helps make it less tart. Grapefruit is at it's peak and right now you can get 10 lbs for $4.99 at Smiths!

1 large grapefruit
1 t cinnamon, or to taste

Preheat the oven to 400 degrees.

Cut the grapefruit in half through the middle. With a serrated citrus knife, loosen the segments, being careful not to cut through the peel. Place the halves, side by side, with the sections facing up, on a baking sheet. Sprinkle with the cinnamon. Bake for 20 minutes, or until warmed through and starting to brown on top. Transfer to serving plates. Let stand for 5 minutes to cool slightly before serving.

Makes 2 servings

(please don't mind my hideous baking sheet. I promise it's clean)

Per serving: 56 calories, 1 g protein, 14 g carbs, trace fat (saturated), 0 mg cholesterol, 2 g fiber, trace sodium

from The Biggest Loser Cookbook

Jill’s Lazy Sunday Stew

This stew is quick and easy. It makes tons and is so good. Trully a lazy sunday stew.

Serve it with some garlic bread and a salad for a great meal. The chili powder in this recipe gives the stew the kick it needs to keep you warm on those particularly cold days, while the beans provide protein, calcium, and fiber to keep you feeling fuller, for a longer period of time. This recipe is courtesy of Jill Ovnik. Jill is a Food for Life instructor for The Cancer Project who believes that education and exposure to the right foods can improve health and change lives. Jill is the founder and president of the website Vegan Gal (www.vegan-gal.com). She is also the writer and producer of the DVD Change Your Food, Change Your Life. Jill received her certification from the Food Studies Institute.

Jill’s Lazy Sunday Stew Directions Makes 8 servings 1 30-ounce bag frozen hash brown potatoes 2 14-ounce cans tomato sauce or diced tomatoes (if you prefer chunky soups)    1 1/2 cups water 2 15-ounce cans kidney beans, drained and rinsed       1 15-ounce can black beans, drained and rinsed (optional) 1 cup frozen corn                5 ounces (about 1 cup) frozen spinach 3 tablespoons chili powder                2 tablespoons ground cumin 1 tablespoon garlic powder                salt, to taste (optional) 1 tablespoon vinegar (optional)                3 or 4 green onions, chopped (optional) Combine tomato sauce or diced tomatoes, potatoes, and water. Cover the pot and simmer at medium-high heat until potatoes are tender, about 20 minutes. Add the beans, frozen corn and spinach, and spices. Turn down the heat to a low setting and simmer until all flavors are blended. Serve the soup garnished with chopped green onions. Nutrition Information Per serving (1/8 of recipe): calories: 282 fat: 1.7 g saturated fat: 0.3 g calories from fat: 5.2% cholesterol: 0 mg protein: 11.9 g carbohydrate: 59 g sugar: 7.1 g fiber: 11.3 g sodium: 687 mg calcium: 93 mg iron: 4.8 mg vitamin C: 21.9 mg beta-carotene: 1549 mcg vitamin E: 2.8 mg Recipe from Jill Ovnik A varied diet of beans, lentils, grains, and vegetables contains all of the essential amino acids your body needs. Learn more.

Coconut & Cardamom Mashed Sweet Potatoes

I made this for Thanksgiving dinner, it's so good!

Ingredients:
3 lb. Garnet Yams, skins left on
1/2 t sea salt
1/2 t cardamom
1-2 T Maple Syrup
1/4 C. Coconut Milk or So Delicious Coconut Creamer (plain)
2 T pecans, toasted & chopped

Preheat oven to 400 degrees. Wash sweet potatoes well and poke holes in them using a fork. Place on a baking sheet lined with parchment paper and spray with olive oil to coat. Cook until tender, about 45 minutes. Potatoes are done when you can easily poke through to the center with a knife. Remove from oven and split lengthwise to cool.

While potatoes are still warm, scoop out flesh using a spoon into a bowl. Add the rest of the ingredients and mash well using a hand masher. If potatoes are too thick, add more coconut milk. Season to taste with more salt & pepper if necessary and top with toasted pecans.