As you know from my Jan. 6 article, A Healthier Diet For the New Year, by making a few “swaps” in your diet you may save hundreds of calories per year.
Grilling skinless chicken breasts is a great way to eat protein with a minimum amount of calories.
Mashed parsnips are a wonderful substitute for mashed potatoes and they are filled with vitamins and fiber.
Instead of chocolate truffles, try these Date Balls.
They are high energy treats that are gluten free, dairy free and a nice addition to any Paleo diet.
Try one recipe or all three and I promise you will not miss the higher calorie original.
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Chicken Paillard
Mashed Parsnips
Date “Truffles”
Chicken Paillard
(Serves 4)
Spray olive oil
4 whole boneless, skinned
chicken breasts pounded
between two pieces of
plastic wrap
Kosher salt
Freshly ground black
pepper
1. Heat a grill, paillard pan, or George Foreman Grill until hot.
Spray with olive oil spray.
2. Place the chicken, skinned side down, over the grill.
Cook to sear, about 30 seconds.
3. Lift the chicken with tongs and rotate it 45 degrees to sear a diamond pattern into the flesh.
4. Cook another 30 seconds.
Turn over and cook 4 minutes longer.
5. Serve with seared side up.
Season with salt and pepper.
Mashed Parsnips
1 lb. parsnips, peeled
and cut into chunks
1 cup chicken stock
1/4 tsp. fresh cracker
pepper
2 cloves garlic, crushed
1. Place all ingredients in a medium saucepan or Dutch oven and bring to a boil.
2. Reduce heat to medium heat and cover, allowing to cook for 20 minutes or so until parsnips are very tender and easily mashed with a potato masher.
You may need to add more stock if everything is dried up… or, if you have a lot of liquid still remaining, pour most of it off into a bowl and reserve.
It is best to start with too little liquid than too much (you can always add more if needed).
3. Carefully pour parsnips and all ingredients into the bowl of a food processor, or keep in pan and use an immersion blender or potato masher to mash.
If the mashed parsnips seem too dry, add in some of the reserved liquid or additional chicken stock.
Date “Truffles”
(Makes 24 balls)
20 Medjool dates, seeds
removed
1/2 cup almond butter
1/4 cup coconut flour
2 tbsps. unsweetened
cocoa powder
1 tbsp. cinnamon
Finely shredded coconut
flakes
1. In a food processor, process together all ingredients except for the coconut flakes.
The mixture will be very thick.
Make sure it is not chunky – it should be as smooth as possible.
2. Using your hand, smash together teaspoon-size portions of the mixture.
Roll into small balls, and then roll in the shredded coconut flakes to coat.
Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.
She lives in Manhasset with her husband and son.
