Read Giada's Feel Good Food Online
Authors: Giada De Laurentiis
Giada's Feel Good Food (36 page)
for the chicken:
In a glass baking dish, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt, and pepper flakes until smooth. Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
In a glass baking dish, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt, and pepper flakes until smooth. Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
for the pesto:
In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt, and pepper until chunky. With the machine running, slowly add the olive oil and process until smooth.
In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt, and pepper until chunky. With the machine running, slowly add the olive oil and process until smooth.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray.
Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes per side.
Transfer the chicken to plates and serve with the pesto.
per serving:
Calories 240; Protein 27g; Carbohydrates 2g; Dietary Fiber 1g; Sugar 1g; Total Fat 13g; Saturated Fat 4g; Sodium 395mg
Calories 240; Protein 27g; Carbohydrates 2g; Dietary Fiber 1g; Sugar 1g; Total Fat 13g; Saturated Fat 4g; Sodium 395mg
Avocado-Chocolate Mousse with raspberries
-chocolate
mousse with
raspberries
I know what you're thinking, that this is going to taste like avocado; but the chocolate is what comes through, actually. This is a great substitute for a traditional mousse; you get the same texture without dairy. Make sure the avocadoes are ripe so you get a smoothâand not lumpyâmousse.
serves 6
serves 6
½ cup bittersweet chocolate chips, such as Ghirardelli
4 very ripe large avocados, chopped
½ cup unsweetened cocoa powder
½ cup light agave nectar
1 tablespoon plus 1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
â
cup unsweetened almond milk
Fresh raspberries, for garnish
Put the chocolate chips in a heat-proof medium bowl. Set over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
In a food processor, combine the melted chocolate, the avocados, cocoa powder, agave, vanilla, salt, and almond milk. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours or up to 1Â day.
Garnish with raspberries before serving.
per serving:
Calories 326; Protein 4g; Carbohydrates 42g; Dietary Fiber 7g; Sugar 22g; Total Fat 19g; Saturated Fat 5g; Sodium 105mg
Calories 326; Protein 4g; Carbohydrates 42g; Dietary Fiber 7g; Sugar 22g; Total Fat 19g; Saturated Fat 5g; Sodium 105mg
This is a new take on a quintessential all-American dessert. All my favorite things about a great crumble are here: the tartness of the blueberries, the sweet syrup of the baked peaches, and the crunchy, crust-like toppingâbut without all the sugar you will normally find hanging out in this dish. It's a healthier alternative that still tastes like an indulgence.
serves 8
serves 8
filling
1 pound frozen peaches, thawed, or 3 large peaches, pitted and thinly sliced
1 pound frozen blueberries, thawed and drained, or 1½ cups fresh blueberries
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1½ teaspoons ground cinnamon
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
¼ teaspoon fine sea salt
topping¾ cup sliced almonds
½ cup old-fashioned rolled oats
2 tablespoons honey
1 tablespoon safflower or grapeseed oil
½ teaspoon ground cinnamon
Position an oven rack in the center of the oven and preheat the oven to 375°F.
for the filling:
In a medium bowl, combine the peaches, blueberries, maple syrup, vanilla, cinnamon, lemon zest, lemon juice, and salt. Pour into a 9-inch square baking dish.
In a medium bowl, combine the peaches, blueberries, maple syrup, vanilla, cinnamon, lemon zest, lemon juice, and salt. Pour into a 9-inch square baking dish.
for the topping:
In a medium bowl, combine the almonds, oats, honey, safflower oil, and cinnamon. Stir until well combined.
In a medium bowl, combine the almonds, oats, honey, safflower oil, and cinnamon. Stir until well combined.
Sprinkle the topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, 30 to 35 minutes.
Let cool for at least 30 minutes before serving.
per serving:
Calories 162; Protein 3g; Carbohydrates 24g; Dietary Fiber 4g; Sugar 16g; Total Fat 7g; Saturated Fat 1g; Sodium 63mg
Calories 162; Protein 3g; Carbohydrates 24g; Dietary Fiber 4g; Sugar 16g; Total Fat 7g; Saturated Fat 1g; Sodium 63mg
truffles
Vegan chocolate has no milk solids in it; sometimes it has a little coconut. You can buy it at Whole Foods or any natural foods store. Cashew
cream stands in for the heavy cream you'll find in regular truffles, contributing a great texture but no discernible flavor. Roll these in finely chopped pistachios or crystallized ginger or give them a final dusting of cocoa powder, if desired.
makes about 32 truffles
cream stands in for the heavy cream you'll find in regular truffles, contributing a great texture but no discernible flavor. Roll these in finely chopped pistachios or crystallized ginger or give them a final dusting of cocoa powder, if desired.
makes about 32 truffles
â
cup
Cashew Cream
Cashew Cream
2 cups (12 ounces) 41% cocoa vegan chocolate chips
1 teaspoon light agave nectar
1 teaspoon pure vanilla extract
Grated zest of ½ medium orange
In a medium, heat-proof bowl, combine the cashew cream and chocolate chips. Set the bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the bowl from the heat and whisk in the agave, vanilla, and orange zest. Refrigerate the mixture until firm, about 1 hour.
With a 1-tablespoon round measuring spoon, scoop out the mixture onto a baking sheet lined with parchment paper. With damp hands, roll the scoops into balls and return to the baking sheet. Refrigerate until firm, at least 1 hour, or for up to 2Â weeks before serving.
cashew creamYou need only â
cup of this to make the truffles, but you can't blend that little. So either make a double batch of chocolates or sweeten leftover cashew cream with agave or sugar and use it to top cakes, ice cream, or coffee drinks.
MAKES 1â
CUPS
1 cup unsalted raw cashews
Soak the cashews in 1 cup water for at least 2 hours or overnight at room temperature. In a blender, mix the cashews and water at high speed until creamy, about 1 minute.
per truffle:
Calories 52; Protein 1g; Carbohydrates 6g; Dietary Fiber 1g; Sugar 0g; Total Fat 3g; Saturated Fat 1g; Sodium 0mg
Calories 52; Protein 1g; Carbohydrates 6g; Dietary Fiber 1g; Sugar 0g; Total Fat 3g; Saturated Fat 1g; Sodium 0mg
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