Wednesday, July 28, 2010

Dr. Oz...

Today I watched a recording from the Dr. Oz Show about his NEW Diet and you Book...
He also interviewed Bonnie Matthews, a woman who had lost 122 pounds over the last 2 years.
Below are some of her recipes from this show.

Freak Your Freekeh Breakfast

1/2 package of precooked Freekeh

1 tsp Earth Balance (or another buttery spread that does not contain hydrogenated oils)
6 diced prunes or 1/4 cup dried fruit with no added sugar (dates and apricots are good - and fresh figs when they're in season)

Topping: 1/4 cup nonfat Greek yogurt with vanilla extract blended in for flavor

Sprinkle with cinnamon, diced walnuts or almonds

Heat up Freekeh and Earth Balance using microwave or small sauce pan. Blend in dried fruit and/or nuts of choice. Put in bowl. Blend vanilla extract and yogurt and place a dollop on top of freekeh. Hit it w/ some cinnamon and voila. Freak your freekeh!

Bonnie's Italian Freekeh Side

1 pack precooked Freekeh
1-2 sweet red pepper cut into strips or diced
1 small red onion
2 cups green veggie of choice (shredded zucchini, diced broccoli or chopped wilted kale)
1 1/2 cups hydrated sundried tomatoes
1/2 cup extra virgin cold pressed olive oil
1 tbsp crushed fresh garlic or MORE!
Sea salt and fresh cracked pepper to taste
Fresh or dried thyme
Fresh or dried oregano
Fresh basil leaves
(Optional: add black kalamata olives diced)
(Optional: add diced mushrooms into the skillet such as hens of the woods)


Dice veggies and toss in a skillet w/ olive oil. Do not over cook. Toss in diced garlic and sundried tomatoes. Toss in seasoning to taste; and right at the last minute add the fresh basil leaves.

Serve at room temperature or eat immediately while hot.

Asian Freekeh

1 pack precooked Freekeh
1 cup shredded carrot

1 cup diced spring onions with some of the green
1 tbsp or more of garlic
1-2 tbsps of fresh grated ginger
1/2 red sweet red or orange peppers of any kind
2 cups of diced cabbage (bok choy, kale, or white or purple cabbage)
Sesame oil
Low-sodium soy sauce to taste

Fresh cracked pepper

In a medium heated skillet, toss in sesame oil or canola oil. Toss in carrots onions, cabbage and sweet pepper. Cook for about 2-3 minutes stirring constantly. If needed, add a little water. Add garlic and cover for about 2 more minutes turning down temp a little. Toss in fully cooked freekeh till heated through (about a minute more). Serve in a bowl w/ diced peanuts on top. For dessert or garnish, add some sliced mango on the side of the bowl.

Optional Toppings:

1/2 cup no-salt roasted peanuts
Mushrooms (such as hens of the woods) or shitake
For crunch: add some sliced water chestnuts or chunks of diced jicama

Greenwheat Freekeh with Sauteed Chicken and Broccoli


2 cups dry cracked greenwheat freekeh

4 chicken breasts

3 cups fresh broccoli

6 cloves garlic

Extra-virgin olive oil

Seasonings: we cooked the chicken in a little orange juice, olive oil and Italian seasoning


Cook 2 cups of freekeh with 5 cups of water and let simmer covered until done and set aside. This is similar to rice but is made of young durum wheat that is higher in fiber and protein than brown rice!

In a large skillet cook diced chicken in olive oil until tender with garlic and seasonings. Steam diced broccoli (keep chunks rather large) in 1/2 inch of water in a covered pot until slightly tender but not overdone. Keep them bright green.

Lightly stir in fully cooked chicken and broccoli with the freekeh. Portion out the blended mixture into 2 cup meals and put in fridge for the week! I believe we got 9 containers full!

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