100lessthanbefore:

Imitation Chipotle’s Barbacoa Beef and Cilantro-Lime Rice, served with Corn - 437 calories total :) My verdict is that it tastes just like the real thing!

Barbacoa Beef 
Servings: 9 • Serving Size: 4 oz• Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

Ingredients: 

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Directions: 

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Place into slow cooker. Add liquefied spices, water, bay leaves and cover and cook on low 8 hours.

Once cooked and the meat is tender, shred the meat with two forks. Adjust salt and cumin (you may need to add more) to taste. Cook 15-20 minutes longer to let the flavors penetrate.

Adapted from Skinny Taste

Chipotle’s “Skinny” Cilantro Lime Rice
Skinny Taste 
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g 

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Barbecue beef pork with rice & corn

get-stuffed:

This was a first for me - opting to make something vegetarian. Oh yeah, and the whole making lasagna thing. But I’d seen it done and figured it was just layering lots of different ingredients. With that thoughtful process in mind (and the disgusting humidity from the past NYC weekend weighing…

Roasted pesto vegetable lasagna

beauty-n-innerlight:

From Sarah Mae Vegan’s FB page, originally posted from Wray Organics, I believe…

{This actually seems easy enough for even me to make. Maybe I will attempt this while the hubby is in Germany this week :)}

Raw Vegan CHOCOLATE COCONUT CREAM TORTE ♥
Recipe Posted by: Eric Rivkin 

Bottom Layer Crust
1 cup raw almonds or pecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey (agave if vegan)
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top. 

Chocolate coconut Cream torte

100lessthanbefore:

Low Fat Strawberry Swirl Cheesecake
Skinny Taste
Servings: 9 • Size: 1 slice • Old Points: 3 pts •Points+: 4 pts
Calories: 132.9 • Fat: 5.6 g • Carb: 15.1 g • Fiber: 0.1 g • Protein: 5.8 g

• non stick cooking spray
• 1/2 cup crushed graham cracker crumbs
• 1 tbsp light butter, softened
• 8 oz package reduced fat cream cheese, softened
• 1/4 cup sugar
• 6 oz fat-free vanilla Greek yogurt (I used Chobani)
• 2 large egg whites
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp all purpose flour
• 1/4 cup strawberry jam (I used sugar free)

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened.Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat.Pour over graham cracker crust.

Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife,swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Yummy raspberry swirl cheesecake