GINGER BEEF

Ginger Beef
A terrific dish when served over a bed of brown rice.

INGREDIENTS
1 lb flank steak
2 tbsp lite soy sauce
2 tbsp seasoned rice vinegar
1/2 cup water
2 tsp ginger, ground
1 tsp garlic powder
10 slices (1" dia) fresh ginger root
8 large sized scallions
2 tsp corn starch

DIRECTIONS
Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1" strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
If so, add 1 tbsp water at a time until no burning will occur.
Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute.


Number of Servings: 4

Nutritional Info

Amount Per Serving:

Calories: 207.6

Total Fat:	8g
Total Carbs:	10.3g
Dietary Fiber:	1.6mg
Protein:	22.9g

GINGER BEEF

Ginger Beef
A terrific dish when served over a bed of brown rice.

INGREDIENTS
1 lb flank steak
2 tbsp lite soy sauce
2 tbsp seasoned rice vinegar
1/2 cup water
2 tsp ginger, ground
1 tsp garlic powder
10 slices (1" dia) fresh ginger root
8 large sized scallions
2 tsp corn starch

DIRECTIONS
Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1" strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
If so, add 1 tbsp water at a time until no burning will occur.
Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute.


Number of Servings: 4

Nutritional Info

Amount Per Serving:

Calories: 207.6

Total Fat:	8g
Total Carbs:	10.3g
Dietary Fiber:	1.6mg
Protein:	22.9g

ROASTED PORK SALAD W/ GINGER-PINEAPPLE DRESSING

Roast Pork Salad With Ginger-Pineapple Dressing

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 50 mins

Ingredients

• 12 ounce(s) pork, tenderloin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper, black ground
• 2 tablespoon mustard, honey
• 6 cup(s) lettuce, romaine
• 2 cup(s) pineapple
• pepper, cracked black
• 1/4 cup(s) dressing, low-fat mayonnaise-based
• 1/4 cup(s) pineapple juice, unsweetened
• 1 tablespoon mustard, honey
• 1 teaspoon ginger, fresh, grated

Preparation

Roast Pork Salad:
1. Preheat oven to 425° F. Trim fat from pork; sprinkle with salt and ground black pepper. Place pork on a rack in a shallow roasting pan. Roast for 20 minutes.

2. Spoon mustard onto pork. Roast 5 to 10 minutes or until an instant-read thermometer inserted in the thickest part registers 160° F.

3. To serve, thinly slice pork. In 4 salad bowls or plates, arrange greens, pork, and fruit. If desired, sprinkle salads with cracked black pepper. Stir Ginger-Pineapple Dressing; drizzle onto salads.

Makes 4 servings.

Ginger-Pineapple Dressing:
In a small bowl, combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.

Nutritional Info (Per serving):

Calories: 240, 

Saturated Fat: 2g, 

Sodium: 219mg, 

Dietary Fiber: 3g, 

Total Fat: 8g, 

Carbs: 22g, 

Cholesterol: 60mg, 

Protein: 19g

Exchanges: 

Vegetable: 1, 

Fruit: 1, 

Lean Meat: 2.5, 

Fat: 1.5

Carb Choices: 1.5

GINGERBREAD CAKE

Gingerbread Cake

 

Cut into 9 squares: 

Calories 237, 

Fat 11g, 

Carbs 29 (8 sugar), 

Protein 5g

Cut into 16 squares: 

Calories 133, 

Fat 6g, 

Carbs 16 (5 sugar), 

Protein 3g

I have baked gingerbread houses for over 30 years – there’s nothing quite like the smell of warm cinnamon, ginger, and molasses. This cake is moist and absolutely delicious – especially when you top it with some warm applesauce and whipped cream. This dessert gets my vote for top dessert to serve alongside Pumpkin Pie this Thanksgiving! It is perfect to serve with a bottle of Believe Chai Tea as the flavors mirror that of this cake.

½ cup (1 stick) butter, softened
½ cup Whey Low Gold, sugar replacer – available at Whole Foods Market
1 egg
1/4 cup molasses
1 cup milk
2 cups all-purpose flour*add your favorite unflavored, or vanilla flavored Protein Powder to add a boost of protein to this recipe. adjust nutritional value accordingly.
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon salt

Spray an 8 inch deep round or square cake pan with non-stick cooking spray and preheat oven to 350°.

Cream the butter and sugar replacer until smooth and creamy; blend in the egg, molasses, and milk. In a small bowl combine the flour, baking powder, baking soda, ginger, cinnamon and salt. Add to the wet ingredients and beat until creamy and smooth. Bake for 25 to 35 minutes, until cake tester comes out clean. Cool for ten minutes and turn onto wire rack to cool completely. Serve dusted with powdered sugar or top with homemade applesauce and a dollop of whipped cream.

GINGER -GARLIC SAUCE

Ginger-Garlic Sauce

 
I love this sauce! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.


INGREDIENTS
2 tablespoons low-sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon tahini
2 garlic cloves, minced
1 tablespoons fresh ginger, chopped
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
1/4 cup olive oil

DIRECTIONS
Place all ingredients except olive oil into a mixing bowl. Slowly whisk in olive oil to emulsify.
Makes 3/4 cup, 1 tablespoon per serving

Nutritional Info

Amount Per Serving:

Calories: 54.9

Total Fat:	5.6g
Total Carbs:	1.2g
Dietary Fiber:	0.2mg
Protein:	0.4g

SWORDFISH W/ GINGER & GARLIC

Swordfish with Ginger and Garlic

Preparation time: 10 min	Servings: 6
Cooking time: 25 min

Ingredients:

1 ginger, pieces, about 1 in., grated extra fine

4 cloves garlic, crushed

3 leeks, cut into .5 in. rounds

6 swordfish steaks, about 6 oz each, .5 in. thick

3 tbsp fresh basil

1 tbsp olive oil

1/2 cup unsalted butter

Cooking Directions:

Heat butter in a heavy nonstick skillet over medium-low heat. Stir in leeks, garlic and ginger. Cook about 15 minutes, until leeks are tender. Season with salt and pepper to taste. Cover and keep warm. Coat rack with olive oil. Sprinkle steaks with salt and pepper to taste. Arrange on grill rack and cook about 3-5 minutes per side. Transfer steaks to a platter. Spoon vegetable mixture over steaks and garnish with basil.

Nutrition Facts

Calories 350

% Calories From Fat 59.1%

Total Fat 23g

Saturated Fats 12g

Mono-unsaturated Fats 7.7g

Poly-unsaturated Fats 2.1g

Cholesterol 94mg

Sodium 130mg

Total Carbohydrates 7.1g

Dietary Fiber 0.9g

Sugar 1.8g

Protein 28g

GINGER FLAN

Ingredients:

• 3 egg yolks
• 2 eggs
• 1 1/2 cups heavy cream
• 1 cup water
• 8 packets sugar substitute
• 1 teaspoon vanilla extract
• 1 tablespoon chopped fresh ginger

Directions:
Heat oven to 350 F. Place a roasting pan on center shelf in oven and fill almost half way with boiling water. In a blender, combine yolks, eggs, cream, water, sugar substitute, vanilla, and ginger until very smooth. Pour through a sieve into a shallow 1quart baking dish. Carefully place dish in roasting pan (water should come up halfway up sides). Bake 30-35 minutes until a knife inserted in center comes out clean. Transfer to wire rack; cool to room temperature. Spray a piece of plastic wrap with cooking spray, lay directly over flan and chill 3 hours in refrigerator.

Nutritional Information
Per Serving:

Net Carbs: 3.5 grams

Fiber: 0.0 grams

Protein: 4.5 grams

Fat: 26.5 grams

Calories: 269

Recipe Information:

Makes: 6 servings

Prep Time: 0:10:00

Marinate Time: 0:00:00

Cook Time: 0:25:00

Cool Time: 3:00:00