Inspired by Dr. Oz, Gisela lost over 100 pounds – and she’s sharing her secret weight loss recipes!
For Gisela, the secret to weight loss was eating a fulfilling and healthy breakfast, breaking her plateau with a protein-packed chicken dish and adding heart-healthy home-cooked desserts.
Spoon plain unsweetened yogurt or Greek yogurt on the bottom of a clear parfait dish
Drizzle agave nectar over the yogurt
Add a single layer of raspberries or blackberries
Sprinkle hearty-healthy granola with flaxseeds or sliced almonds over the berries
Add another layer of yogurt, drizzle more agave nectar
Add another layer of raspberries
Sprinkle with more granola
Chicken with Porcini Mushrooms & Sweet Potato Rounds
3 boneless and skinless chicken breasts (preferably Organic), pounded with a meat mallet
1/2 cup dried porcini mushrooms
1 small onion, chopped
1 small red bell pepper, chopped
1 shallot, minced
2 tbsps grapeseed oil
1/3 cup dry red wine
1/2 cup low-sodium chicken stock
1 tsp fresh thyme leaves
1 tbsp honey dijon mustard
2 tsp cornstarch mixed with 2 tbsps water for thickening sauce
Sprinkle flattened breasts with sea salt and fresh cracked pepper. Put mushrooms in a measuring cup and add 1/2 cup water. Heat on medium in microwave. Allow to cool and save liquid. Heat a skillet or dutch oven on medium-high heat and add oil till hot but not smoking. Add chicken and brown each side well (2 minutes each side.) Remove chicken from pan and put on a plate. Add more oil if needed, then add onions and peppers and cook, stirring on medium until caramelized and onions are soft. Add shallots and stir, cooking 1 minute. Add red wine and increase to heat to high, boil until liquid is reduced by half. Add chicken stock, mushrooms with their liquid and fresh thyme and continue stirring and scraping pan while boiling, then reduce heat and simmer until sauce is further reduced. Add cornstarch and water mixture and increase to high until sauce thickens. Add honey dijon mustard and stir. Return chicken breast and any juices back to pan. Heat for a few minutes. Taste – add salt and pepper as needed.
Oven-Roasted Caramelized Sweet Potato Rounds
Cut sweet potatoes into ½-inch rounds. Add 1 tbsp grapeseed oil, salt and pepper, stir to coat. Place wedges on cookie sheet and top with foil. Start in a cold oven (bottom heat will caramelize the sweet potatoes) and set to 400F for 30 minutes. Turn wedges over, remove foil and bake another 15 minutes until tops are very brown.
Heart Healthy Chocolate Chip Cookies
2 cups rolled oats (old fashioned, NOT instant)
1 1/4 cup whole wheat flour
1 ½ tsp cinnamon
½ tsp baking soda
½ tsp salt
½ cup tahini
4 tbsps butter substitute
1 1/4 cup brown rice syrup
1 large egg
1 ½ tsp vanilla extract
½ cup chopped walnuts
1 cup 60% cacao dark chocolate chips
1/3 cup dried cranberries
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Whisk oats, flour, cinnamon, baking soda and salt in a bowl. In a mixer bowl, beat tahini and butter substitute until smooth. Add brown rice syrup and beat on low speed until well blended. At low speed, beat in egg and vanilla just until blended. With a spatula, fold in walnuts, chocolate chips and cranberries until blended. Drop a tablespoon of dough onto baking sheet. Flatten dough slightly with fingertip. Place dough 2 inches apart on cookie sheet. Bake for 10-11 minutes to light golden brown. Allow to cool on cookie sheet for 5 minutes before removing.
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