Category Archives: BITE ME! Book Recipes

Raw and Unadulterated: Chopped Veggie Salad with Capers and Kalamata Olives

Chopped Salad with Capers

We all know how challenging it is to incorporate enough veggies into our diets. And how frustrating it can be when you make an effort to hit the local organic health food store, or shop at the Farmers Market only to let a few days lapse and finding a withering mound of fermenting vegan-compost in your crisper drawer. What a waste!

Here’s my favorite raw veggie dish that is not only easy to make, but keeps in the refrigerator for many days.

And at only 50 calories per cup, and packed with phytonutrients, it’ll go a long way in making every calorie COUNT!

What to buy:

1/2 Head Red Cabbage

1 Head Cauliflower

4 Florets Broccoli

1/8 Red Onion

1 Red Pepper

1/4 Cup Capers

1/4 Cup Kalamata Olives

1 cup Snap Peas

Dressing:

1 T Olive Oil

1 T Bragg’s Liquid Aminos

1 T Lemon Juice

What to do:

Chop all vegetables into small pieces. You can use a hand held chopper, food processor or cut with a knife.

Mix dressing into separate container and toss all together. Enjoy!

NEW! SPECIAL EDITION: BITE ME! e-book

SPECIAL EDITION–BITE ME! Change Your Life One Bite at a Time e-book

160 Pages, Full-color, 8.5 x 11 PDF file  

SPECIAL EDITION Book Cover

GET INSPIRED. I’m proud to announce a more user-friendly, updated version of my book. It’s available only here on my website in an immediately downloadable PDF format, so you can enjoy full color pictures, my Detox Smoothie recipe, and some useful tools like my Wellness Assessment so you can track your lifestyle progress for sustainable results. You will also have access to my Health-e Tools such as the Meal Planner and Food Journal that you can print directly from your PC.

GET ORGANIZED. Start your own reference binder with my meal solutions and recipes that you can easily use in the kitchen, and keep your journal, assessments and other useful information at your fingertips.

GET IN THE KNOW. Be sure to follow my blog for up-to-date nutrition and fitness information and new meal solutions–which are being created every day in Toni’s Test Kitchen! Stay healthy and stay tuned!

Guilt-Free, Gluten-Free Polenta Stuffing

Polenta Stuffing

Polenta Stuffing makes a deliciously healthy, gluten-free alternative to typical holiday side dishes.

NUTRITIONAL PROFILE: CAL-226/PRO-6/CARB-40/FAT-5/SAT-0/CHO-30/SOD-198/FIB-3

PERCENT CALORIES FROM PRO-10%/CARB-71%/FAT-19%

This festive dish from my book BITE ME!, with it’s complex flavors of orange rind, cranberries and a kick of Triple Sec, goes over well in my family–for those of us who must eat gluten-free and everyone else sitting around our holiday table. It’s made in two simple steps; making the cornbread, then incorporating it into the stuffing. If you have a lot on your plate (so to speak) prepping for a big holiday meal you can make the cornbread a day or two before and refrigerate. I recommend Golden Pheasant brand polenta and strongly advise you not to use regular cornmeal.

Indulge in this guilt-free polenta dish, paired with your favorite lean meat and a veggie for a completely balanced and satisfying meal!

Cornbread Ingredients:

3 Egg Whites

1/1/3 cup Nonfat Milk (or Rice Milk for dairy free)

2 cups Golden Pheasant Polenta

1 T Olive Oil

1 1/2 cup Oat Flour or Bob’s GF Flour

1 T Baking Powder

1/2 t Salt

2 T Agave Nectar or Honey

How to make it:

Mix flours, baking powder and salt in a bowl. Add egg whites, milk, oil and agave nectar and mix until blended. Add polenta and corn then mix thoroughly. Line a baking pan with parchment or mist with cooking spray. Place mixture into pan and bake at 325 degrees until cooked (about 20 minutes–this will vary depending upon your oven). TIP: The cornbread is cooked to perfection when it is slightly browned, cracked around the crust edges and will spring back slightly in the center. It is best to slightly overcook, than undercook, as this replaces the crunchy crouton you would typically use in a bread stuffing. Test with a toothpick in the center to be sure!

Polenta Stuffing Herbs

The aroma of freshly chopped parsley and thyme is divine!

Stuffing Ingredients:

1/3 c Walnuts

2 Stalks Celery, Chopped

1 Yellow Onion, Chopped

1 Grated Orange Rind

1/3 c Triple Sec

1 c Dried Cranberries

1 T Fresh Parsley, Chopped

2 t Fresh Thyme, Chopped

2 c Organic Chicken Stock

1 t Salt

Your final step:

Once the corn bread is cooked, break it into bite sized chunks. Spray frying pan with nonstick cooking spray, and fry yellow onion and celery until translucent. Place in a large bowl and add remaining dry ingredients. Gently fold in the corn bread chunks so they don’t break up. Place all the combined ingredients into a casserole dish. Combine chicken stock and triple sec and drizzle over stuffing. Bake at 350 degrees for 20 minutes in a covered dish. Enjoy!

Polenta Stuffing Bowl

Slightly toss all your ingredients after breaking your cornbread into chunks