Tuesday, March 8, 2016

Easter Brunch... with a Twist!

Easter is fast-approaching, Chef Anthony Stewart of the Pritikin Longevity Center + Spa in Miami, offers healthier versions of all your holiday favorites—from Eggs and Lamb to the traditional chocolate bunnies.  As the executive chef at Pritikin, Anthony teaches guests how to eat and cook for your health - without sacrificing taste. he shares two of his recipes that put a twist on these foods to build a healthier (but still delicious) Easter meal that won’t add to the waist-line!

Chef Anthony gives eggs a makeover with his recipe for Breakfast Quesadilla (just 100 calories per serving) and for those who look forward to Lamb on Easter, try Bison – the “good” red meat. 


Breakfast Quesadilla

·         1 cup diced assorted vegetables (the more colors the better!)
·         ½ cup egg whites
·         ¼ teaspoon freshly ground black pepper
·         1 whole-wheat, low-sodium lavash thin bread
·         3 Tablespoons  shredded fat-free mozzarella cheese
·         1 Tablespoon chopped fresh cilantro leaves (optional)
·         2 Tablespoons fat-free sour cream
·         ¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)

1.       In a medium nonstick skillet, sauté vegetables until beginning to brown.  Add egg whites and scramble.  Season with black pepper.
2.       On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
3.       Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
4.       On half of the top side, spread the vegetable scramble and cilantro.
5.       When the cheese begins to melt, fold the thin bread in half to cover the vegetables.  Press firmly, using a tool like a large firm spatula or bottom of a pan.  Flip on the other side, grill for about 2 minutes, and press.
6.       Remove from heat.  Cut quesadilla into four pieces.  Serve two pieces per person with fat-free sour cream and salsa on the side.

Bison with Mushroom and Onions


·         4 four-ounce grass-fed, free-range bison steaks
·         ½ pound button mushrooms, cleaned and sliced
·         ½ pound shiitake mushrooms, cleaned and sliced
·         4 garlic cloves, finely sliced
·         ½ pound onions, thinly sliced
·         1 ounce balsamic vinegar
·         ¼ cup red wine
·         ¼ cup Low-Sodium Very Veggie Juice
·         1 teaspoon chopped fresh thyme leaves
·         1 teaspoon chopped fresh tarragon

1.       Heat a large nonstick sauté pan over high heat.  Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked.  Remove bison from pan and set aside.
2.       Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
3.       Deglaze pan with vinegar.  (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
4.       Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon.  Simmer for two minutes.
5.       Add bison steaks back to pan and simmer until bison is cooked through.

Chef Anthony Stewart Executive Chef

Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”
For more information visit www.pritikin.com

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