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Have A Father's Day Picnic

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We are excited to share that Devin Alexander, NBC's The Biggest Loser Chef and Host of PBS' "America's Chefs on Tour,"will be attending Celebrate Wellness, a high-end food and wine festival at the South Bay Botanical Garden in Palos Verdes on June 23. Proceeds from the event will benefit over 150+ free programs offered by the Cancer Support Community-Redondo Beach to cancer victims, survivors and supporters.

Sushi Virgin Cut Roll from The Biggest Loser Flavors of the World:

Devin's Note: I call this a "Sushi Virgin" roll because all of the fish is cooked, so it's technically not sushi, though it does certainly look like the creative rolls that are popping up at more and more Americanized Japanese restaurants.

This is a great recipe to use up leftover roasted or grilled salmon.  In fact, I always make a point of cooking extra when I'm making salmon specifically to make this roll.

  1. 4 ounces roasted or grilled wild-caught salmon (skin removed; prepared with little to no added fat, salt or sugar)
  2. 2 cups freshly cooked short grain brown rice, cooled to room temperature
  3. 4 ounces lump crab meat
  4. 10 paper-thin lemon slices (rounds)
  5. ½ small jalapeno, cut into slivers, or to taste
  6. 2 tablespoons fresh cilantro leaves
  7. 2 (about 8 x 7-1/2 inch) sheets Nori (seaweed)
  8. Prepared wasabi (optional)
  9. lemon wedges
  10. 1 tablespoon all-natural, lower-sodium soy sauce (optional)

Sushi mat:

Place a sushi mat on a work surface so that the wooden sticks that comprise it, run horizontally.  Place one sheet of Nori on the sushi mat.  Run your hands under cool water then shake them, so that they're barely wet.  Scatter about 1/2 of the rice (about 1 cup) evenly over the Nori, being sure that it's scattered all of the way to the edges.  Then press the rice firmly in a thin even layer over the Nori so it is completely covered.  (Remoisten your hands slightly if the rice starts to stick to them). 

Then lay 1/2 of the salmon in a line to cover the inch or two that runs horizontally closest to you.  Lay ½ of the crab in a horizontal strip just above the salmon mixture.  Lay ½ of the lemon slices evenly over the salmon. Then lay ½ of the jalapeno then ½ of the cilantro evenly over the crab.  If using, put a touch of wasabi on the tip of your finger and run it across the rice just above the crab. Then pick up the end of the rolling mat and Nori closest to you and roll it tightly to the rice on the far side then continue to roll it so that the exposed rice wraps around the stuffed roll, making sure not to roll the mat into the roll.  Transfer the roll to a cutting board.

Run a very sharp knife with a thin, straight blade under cold water.  Shake off any excess water then slice the roll into 12 equal slices—they will be thin. 

Repeat the procedure again, using the remaining Nori, rice, salmon, crab, lemon, jalapeno and cilantro. Serve with plenty of lemon wedges for squeezing and soy sauce if desired. 

Makes 4 servings; 2 rolls.  Each (6-piece) servings: 199 calories, 14 g protein, 28 g carbohydrates (trace sugar), 5 g fat, <1 g saturated fat, 37 mg cholesterol, 2 g fiber, 146 mg sodium

No Cheat California Rolls:

You save: 270 calories, 9 g fat, 624 mg sodium

  1. 4 slightly packed cups freshly cooked sushi rice (also known as "cal-rose" rice; it's short grain white rice—you need about 1-1/2 cups rice and 2 cup water)
  2. 1-1/2 pounds imitation crab meat
  3. ¼ cup low-fat mayonnaise
  4. 1-1/2 tablespoons sugar
  5. 1/8 teaspoon salt
  6. 3 tablespoons rice vinegar
  7. 4 8 x 7-1/2 inch sheets Nori (seaweed)
  8. 4 1/4-inch thick slices seeded cucumber or avocado(optional)
  9. Prepared wasabi (optional)
  10. Sushi unagi sauce (optional)
  11. Soy sauce (optional)

Allow cooked rice to cool to room temperature and transfer it to a medium bowl.

Meanwhile, in a food processor fitted with a chopping blade, process the crab until it is very finely chopped and starts to stick together.  Transfer it to a medium bowl and stir in the mayonnaise.

In a small bowl, stir the sugar and salt into the vinegar until it is dissolved.  Hold a wooden spoon over the bowl of rice and pour vinegar so that it runs down the spoon and is evenly distributed over the rice.  Then stir the mixture.  The rice should be sticky.

Next, place a sushi mat on a work surface so that the wooden sticks that comprise it, run horizontally.  Place one sheet of Nori on the sushi mat.  Run your hands under cool water then scatter about ¼ of the rice (about 1 cup) evenly over the Nori.  Then press the rice in a thin even layer firmly over the Nori so it is completely covered.  (Remoisten your hands slightly if the rice starts to stick to them).  Then spread 1/4 of the crab mixture (about a heaping ¾ cup) over about ½ of the rice starting from the edge closest to you.  Lay the strips of cucumber or avocado lengthwise on the strip of rice next to the crab.  Then  pick up the end of the rolling mat and  nori closest to you and roll it tightly to the rice on the far side then continue to roll it so that the exposed rice wraps around the stuffed roll.  Transfer the roll to a cutting board.

Run a very sharp knife with a thin, straight blade under cold water.  Shake off any excess water then slice the roll into 12 equal slices.

Repeat the procedure 3 more times, using the remaining nori, rice, crab and cucumber or avocado.

Makes 4 rolls; 8 6-piece servings:

Each 6 piece serving has: 234 calories, 14 g protein, 39 g carbohydrates, 2 g fat, trace saturated fat, 42 mg cholesterol, trace g fiber, 114 mg sodium

Traditional California Roll (6 pieces) has: 504 calories, 14 g protein, 87 g carbohydrates, 11 g fat, 1 g saturated fat, cholesterol not available, 2 g fiber, 738 mg sodium          

Devin Says: You'll be the hit of any party if you bring a platter of California rolls—they're inexpensive, yet impressive and very easy after you practice a few times.

Do not use leftover rice for sushi.  It should always be made fresh and cooled, ideally for a couple of hours.

Save money by seeking out an Asian specialty market in your area.  Not only will you find tons of unique prepared sauces and foods, key Asian ingredients like sushi rice, wasabi, nori and even Saki tend to be much less expensive when purchased there.
 

Be A Babe Black & White Cupcakes:

You save: 154 calories, 18 g fat, 11 g saturated fat

Note: I want to retry this to do 18 cupcake instead of 16.  Otherwise, though it will stay the same.

For the cupcakes:

  1. Butter-flavored cooking spray
  2. 1-1/4 cups unbleached, all-purpose flour
  3. ½ cup unsweetened cocoa
  4. ¼ cup corn starch
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. ½ teaspoon salt
  8. 1-1/4 cups sugar
  9. 1 cup fat free milk
  10. 1 teaspoon instant coffee granules
  11. 3 egg whites
  12. ½ cup light corn syrup

Preheat the oven to 350 degrees.  Place 186 silicone or foil (not paper) cup cake liners into 186 cups of 2 standard, non-stick muffin tins (or you can work in batches, using only 1 tin).  If using foil liners, lightly mist them with spray.

Add the flour, cocoa, corn starch, baking powder, baking soda, and salt to a medium mixing bowl.  Using your hands, mix them until combined, being sure to break any lumps.  Set it aside.

In a large mixing bowl, using a sturdy whisk, mix the sugar, milk and coffee granules, stirring continuously for 1 minute.  Whisk in the egg whites and the corn syrup until blended.  Add the dry ingredients and stir them until just smooth.  Fill each cup about two-thirds3/4 full.  Transfer the pan to the oven and bake them about 21-25 minutes or until a toothpick in the center comes out dry (a few crumbs are okay).  Transfer the pan to a cooling rack for 10 minutes. Then remove the cupcakes from the pan and allow them to cool completely.

For the butter cream frosting:

  1. 1/2 cup light butter, room temperature
  2. 1 tablespoon vanilla extract
  3. 1/8 teaspoon salt
  4. 3-3/4 cups powdered sugar
  5. 1/8 teaspoon salt

Add the butter, vanilla and salt to a medium mixing bowl.  Using an electric mixer fitted with beaters, beat it on high speed until smooth.  Then add half of the powdered sugar.  Beat on low speed until well combined.  Beat in the remaining powdered sugar until combined.  Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cupcakes are completely cooled.  Then spread 2 tablespoons1 tablespoon + 2 teaspoons of the icing evenly over each cupcake. 

Makes 186 cupcakes.

Each cupcake has: 230 calories, 2 g protein, 52 g carbohydrates, 3 g fat, 2 g saturated fat, 7 mg cholesterol, <1 g fiber, 204 mg sodium

Traditional Black and White Cupcakes have: 384 calories, 5 g protein, 49 g carbohydrates, 21 g fat, 13 g saturated fat, 93 mg cholesterol, 2 g fiber, 104 mg sodium  

Devin Says: If using foil cupcake liners, be sure that they don't have an interior paper layer.  Because these cupcakes are so low in fat, paper liners will stick.

 

Frozen Blueberry Margarita:

Though I've maintained a huge weight loss over the years, I confess that I still balk at giving up the occasional margarita. I know that most of the ones served at restaurants are full of sugar and calories, so I make my own lower-cal version at home. And because blueberries are the "star," you even get some fiber and antioxidant punch!

Before you start making the drinks, it's important to have all the ingredients ready. You don't want the blueberries and ice to melt while you're squeezing lemons and limes. If desired, you can rim your serving glass with lime juice and salt.

  1. 3 cups frozen blueberries
  2. 1/2 cup gold or silver tequila
  3. 1/2 cup freshly squeezed lemon juice
  4. 1/4 cup freshly squeezed lime juice
  5. 1/4 cup light agave nectar
  6. 24 ice cubes
  7. 4 lime wedges for garnish (optional)

 

Add the blueberries, tequila, lemon and lime juices, agave, and ice to a blender with ice-crushing ability. Blend on high until the mixture is smooth. Divide the margaritas among four 12-ounce glasses and serve immediately.

Makes 4 servings

Per serving: 188 calories, < 1 g protein, 33 g carbohydrates (27 g sugar), < 1 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g fiber, < 1 g sodium

 

For more information on Devin Alexander - click on Devin's Official Website.

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