De-seed A Pomegranate In Seconds

I love pomegranates, but hate all the time it takes to de-seed them.  Honestly, I really only bother with them when I go to visit my parents.  One of my grandmothers lives with my parents and she likes to whatever she can to be helpful, and de-seeding pomegranates is one of those things she does.  So, when I go to visit, we'll buy a bunch of pomegranates and she'll go to town de-seeding them.  I'll end up with a huge container full of pomegranate seeds that I take home with me.  I love pomegranates, so this supply usually doesn't last me more than a couple of days.  Today, I came across this amazing hack on how to de-seed a pomegranate in seconds.  I can't wait to try this out!  Check out the video:

Update: I've tried the method and it works amazingly!  In addition, I do this over a bowl of water, so all the little white membrane pieces float to the top.  I skim those pieces off the top, drain everything in a mesh colander, and I'm left with beautiful pomegranate seeds.

Roasted Tex-Mex Chickpeas Recipe

I love salty snacks.  I love crunchy snacks.  I crave them.  I'm satisfied after a crunchy, salty snack.  Most of the options at the grocery store are too high in calories/fat for a small portion (except for the wasabi peas and the oriental rice crackers).  So I decided to come up with some crunchy and salty snack recipes.  Here's the first:

Roasted Tex-Mex Chickpeas

Ingredients:

2 cans garbanzo beans (chickpeas)
4 teaspoons chili poweder
Juice of 1 lime
3/4 teaspoon salt
2 teaspoons ground coriander (I love this stuff)
1 tablespoon chopped cilantro



Directions:

1. Preheat the oven to 400.
2. Open cans of chickpeas, rinse and drain them and pat dry.
3. Line a baking sheet with foil and spray it with olive oil (I use my Misto).

4. Spread the chickpeas out in a single layer in the pan.  Place in the oven and back for 45-50 minutes, shaking the pan every 15 minutes.  The way to tell that they're done is to take a few chickpeas out, let them cool, and bite into them, checking for crunchiness.

Cooked

5.  While the chickpeas are roasting, combine the other ingredients in a bowl: olive oil, lime juice, salt, chili powder, ground coriander, and cilantro.

6.  When the chickpeas are done, let them cool for 2 minutes, then add to the bowl containing the mixture.  Stir until the chickpeas are coated with the mixture.  

 

I stored mine in an airtight container and ate them over the next few days.

Nutritional Information:
Makes 6 servings, each serving is:
Cals: 140
Carbs: 17
Fat: 7
Protein: 5
Fiber: 5
Sodium: 527

Roasted Brussel Sprouts Recipe

Growing up, I was never fed Brussel sprouts.  In fact, I didn't try Brussel sprouts until I was an adult.  My first experience with the vegetable was the Green Giant baby Brussel sprouts and butter sauce - and it was DELICIOUS.  Since that isn't so healthy for me, I decided to come up with my own version.  I make this recipe all the time and have converted people into Brussel sprout lovers with it.  My finicky eater of a mother had never tried Brussel sprouts before, so I made it for Thanksgiving and now she's obsessed!  She makes this dish all the time and made all of her friends try it too!

Roasted Brussel Sprouts Recipe

Ingredients:

1 stalk Brussel sprouts (or already off the stalk if that's how they sell them at your grocery store)

1 tablespoon olive oil

Your favorite seasonings or Italian seasoning blend

Salt and fresh ground pepper

1. Pre-heat oven to 400°.

2. Break the Brussel sprouts off of the stalk, wash, and cut in half.  Spread out in a single layer on a baking sheet. (funny: when I first typed this, I typed single "lawyer"... wonder what's on my mind)

3. Drizzle the olive oil over the Brussel sprouts and add in all of your seasonings, salt, and pepper.

4.  Toss to coat.  Make sure the veggies are spread out evenly in a single layer.

5. Stick them in the oven for about 45 minutes, depending on how "done" you like them.  I like mine crispy and crunchy and not the least bit soggy, so I cook them between 45-60 minutes. If you like them less crispy, keep them in the oven for 30-45 minutes.

Enjoy!

Nutritional Information:

Makes 3 BIG servings, each serving is:

Calories: 180

Carbs: 15

Fat: 11

Protein: 5

Fiber: 8

Sodium: 223

Zucchini "Fries" Recipe

I love zucchini fries.  There's this place in downtown LA that serves zucchini fries for happy hour and they are heavenly.  Since I can't really eat those any more, due to the distance and the diet, I decided to come up with my own healthier version.  I have to say, these turned out pretty awesome.  I served them to friends who aren't watching calories, and they actually said, "these are really good, especially for being healthy!"

Zucchini "Fries" Recipe

Ingredients:

3 medium zucchini

1 large egg white

2/3 cup Panko breadcrumbs

Misto or other olive oil cooking spray

1/4 tsp garlic salt

Fresh ground pepper

Directions:

1. Preheat oven to 425°.  

2. Chop the zucchini up into the size "fries" you want.

3.  Whisk the egg white in a bowl with the garlic salt and fresh ground pepper.  Pour the Panko into a ziploc bag.

4. Spray a baking sheet with your olive oil spray.  Coat the zucchini sticks in the egg white mixture, then place in the ziploc bag and shake bag to coat the sticks with Panko.  Place the breaded sticks on the baking sheet in a single layer.  Spray the tops of the breaded sticks as well.

5.  Bake for 20-25 minutes and serve hot with marinara sauce.

Nutritional Information:

Makes 4 servings, each serving is:

Calories: 92

Carbs: 14

Fat: 4

Protein: 4

Fiber: 3

Sodium: 161