Healthy Tips & Recipes by Gilad

Posts in the Healthy category

Low-carb cinnamon apples

by Gilad

Low-carb cinnamon apples with vanilla sauce

Ingredients

Vanilla sauce
  • 2½ cups heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 star anise (optional)
  • 2 tablespoons butter
  • 1 egg yolk
Cinnamon apples
  • 3 tablespoons butter
  • 3 apples, preferably a type that is firm and tart, for example Gravensteiner or Granny Smith
  • 1 teaspoon ground cinnamon
Instructions
  1. Bring ½ cup whipping cream, butter, vanilla and optional star anise to a boil in a small saucepan, over medium heat. Lower the heat and let simmer for 5 minutes or more until the sauce turns creamy.
  2. Remove from the heat and remove the star anise. Add the yolk while whisking vigorously. Place in a cool place and let cool completely. You can prepare the flavored cream up to 1 day before, and refrigerate.
  3. Whisk the remaining 2 cups of heavy whipping cream in a bowl, and mix into the refrigerated cream.
  4. Place in the refrigerator for another 30 minutes or more. You can place them in dessert bowls to make the vanilla sauce thicken up faster.
  5. Wash the apples and peel them if you want to but there's really no need for that. The peel adds color, flavor and texture.
  6. Core the apple and slice thinly. Heat the butter in a frying pan and brown the slices golden. Add cinnamon towards the end.
  7. Serve the apples warm with the vanilla sauce.
Tip!
The sauce goes great with various desserts, where you would normally have served vanilla custard. For example, you can heat a couple of blackberries or raspberries and serve with the vanilla sauce. Put it in the freezer and you'll have a luxurious ice cream!

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    By Collage Video | | Gilad, health, Healthy, Lord of the Abs, Recipe, Weekly Blog | 0 comments | Read more

    Crispy Roasted Chickpeas

    by Gilad

    Quick And Healthy Snacks
     

    Crunchy and spicy is a combination that we love in our food! Bake your own crispy chickpeas for a tasty and healthy snack.

    INGREDIENTS 
    • 2 15-ounce cans chickpeas
    • 2 tbsp extra virgin olive oil
    • 1 tsp Himalayan salt
    • 2 to 4 tsp spices such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or any of your favorite herbs or spices
     
    METHOD 
    Preheat oven to 400°F (200°C). 
    Rinse and drain the chickpeas by pouring chickpeas into a strainer and rinsing with running water. 
    Pat the chickpeas very dry with a clean dishtowel or paper towels.  They should feel dry to touch. 
    Toss the chickpeas with olive oil and salt, and spread the chickpeas out in an even layer on the baking sheet.
    Roast the chickpeas in the oven for 20 - 30 minutes until golden and crisp, checking every 10 minutes and giving the pan a shake.
    Toss the chickpeas with the spices.
    Besides eating these chickpeas as a snack, you can toss them in salads or sprinkle over soup in place of croutons. 

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    By Collage Video | | Abs, Ask Gilad, Gilad, health, Healthy, healthy lifestyle, Recipe, tips, Weekly Blog | 0 comments | Read more

    Coconut & Macadamia Crusted Salmon

    by Gilad

     

    This delightful and oh-so-delicious dish is brimming with nutrients to heal and seal your gut. Salmon is high in omega-3 fatty acids to fight inflammation. Like all seafood, salmon also supplies zinc, which tends to be less well absorbed in people with digestive issues.


    INGREDIENTS   serves 2

    • ½ cup macadamia nuts
    • 1 cup shredded coconut
    • 1 egg
    • 2 salmon fillets, bones removed
    • 1 lemon
    • Green salad leaves, to serve
    • Olive oil
    • Salt and pepper, to taste
     

    DIRECTIONS 

    1. Preheat oven to 360°F (180°C)
    2. Combine macadamia nuts, coconut and a little salt and pepper in a food processor to form a rustic crumbing mixture.
    3. Beat egg in a small shallow bowl.
    4. Dip salmon fillets in egg mixture before coating thoroughly with the crumbing mixture.
    5. Transfer crumbed fillets onto a lined or greased baking tray. Bake in oven for 15 minutes or until salmon is cooked to your preferred level of 'doneness'.
    6. Serve salmon with a side of green salad leaves, drizzle of olive oil and wedge of lemon.

    by Rachel Morrow  foodmatters.com   LINK

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    Cauliflower Rice Recipe

    by Gilad

    Healthy Sides: Cilantro and Lime Cauliflower Rice 
     
     
    If you haven't been fully converted to cauliflower rice yet, you need to try our Cilantro & Lime Cauliflower Rice! 

    INGREDIENTS
    • ½ head of small cauliflower
    • 1 tbsp extra-virgin olive oil
    • 1 garlic cloves
    • 1 scallions, diced
    • Salt and pepper, to taste
    • 1 fresh lime
    • Handful fresh chopped cilantro
    INSTRUCTIONS
    1. For the cauliflower rice, roughly chop cauliflower into florets, then place cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous.  Don't over process or it will get mushy. 
    2. In a pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. 
    3. Add the cauliflower "rice" to the pan and cook for another 3-4 minutes. Season with salt and pepper to taste. Remove from heat and place in a medium bowl and toss with fresh cilantro and lime juice.
    By Rachel Morrow  foodmatters.com 

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    Zucchini, Lemon and Poppy Seed Muffins

    by Gilad

     

    INGREDIENTS

    • 2 cups spelt flour
    • 1 tbsp baking powder
    • 2 tbsp poppy seeds
    • ½ cup chopped walnuts
    • Zest of one lemon
    • ½ cup honey
    • Juice of one lemon
    • ¾ cup almond milk
    • 2 eggs, beaten
    • 1 large zucchini, grated (approx. 1 cup)
    DIRECTIONS
    1. Preheat the oven to 180° C or 356° F.
    2. Combine the flour, baking powder, poppy seeds, walnuts and lemon rind in a large mixing bowl.
    3. In a separate, small mixing bowl, combine the honey, lemon, almond milk and eggs. Whisk gently until everything is well combined.
    4. Pour wet ingredients into the dry ingredients and stir until combined.
    5. Gently fold in the grated zucchini.
    6. Pour the batter into greased muffin tins and bake for 30 minutes or until golden.
    7. Insert a sharp knife into the center and if the knife comes out clean you will know they are ready.
    By Casey Hill  www.foodmatters.com

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    By Collage Video | | Ask Gilad, health, Healthy, healthy aging, Recipe | 0 comments | Read more

    Vegetarian Chili

    by Gilad 

     
    Proof that mid-week dinners don't need to be complicated, packed with ingredients and need numerous pots and pans!
     
    INGREDIENTS 
    • 1 fresh chili, deseeded and thinly sliced
    • 1 red onion, diced 
    • 1 tsp smoked paprika
    • 1 tsp ground cumin 
    • 2 garlic cloves 
    • 1 bunch of coriander 
    • Olive oil 
    • 2 peppers, deseeded and chopped 
    • 1 x 400g chickpeas, drained and rinsed 
    • 1 x 400g black beans, drained and rinsed 
    • 1 bottle Passata  (organic, 100% where possible). 
    DIRECTIONS
    1. In food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil. 
    2. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
    3. Add a pinch of salt and pepper and pour in passata. 
    4. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens. 
    5. Serve with extra coriander and some steamed rice or cauliflower rice. 
    By Rachel Morrow  www.foodmatters.com

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    Sweet Beet Muffins Recipe

    by Gilad

    Do you want to indulge your love ones with a delicious yet healthy treat? You need to try these muffins!  So tasty, and loaded with fruits and vegetables.
    Experience the smell of cinnamon and ginger from the freshly baked muffins in your kitchen.

    INGREDIENTS
    • 3/4 cup coconut flour
    • 1/2 cup organic corn starch
    • 1/2 cup ground almonds or almond meal
    • 2 tsp aluminum free baking powder
    • Pinch of Himalayan salt
    • 1 tsp cinnamon
    • 1 tsp baking soda
    • 1/2 cup olive oil
    • 1/4 cup rice malt syrup (or maple)
    • 2 organic free-range eggs
    • 1 tsp vanilla extract
    • 1 big beet, peeled and grated
    • 1 apple, grated
    • 3 medjool dates, pitted and chopped
    • 1 cm (1/2 inch) fresh ginger, grated
     
    DIRECTIONS
    Preheat oven to 350°F (180°C). In a large bowl, combine dry ingredients (the first 7 listed above). In another bowl mix the eggs with syrup, vanilla, oil and ginger. Pour into dry ingredients. Stir to combine.
    Add the grated beet, apple and stir until combined. Finally add the chopped dates.
    Spoon into the muffin molds or loaf pan. 
    -

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    By Collage Video | | Abs, Gilad, Healthy, Lord of the Abs, practice, Recipe, tips, Weekly Blog, Wellness | 0 comments | Read more

    Summer Juice Recipe

    by Gilad  

     

    Cucumbers are made up of mostly (95 percent) water, which means eating them on a hot summer day can help you stay hydrated. With vitamin K, B vitamins, copper, potassium, vitamin C, and manganese, cucumbers can help you to avoid nutrient deficiencies, while pineapple and mint support a healthy digestion! Hello, flat tummy!

    It's your summer must-have beverage!

    INGREDIENTS
    (use organic ingredients where possible).
    • 3 cucumbers
    • 1 handful mint
    • ¼ of small pineapple
    UTENSILS
    • Juicer
    METHOD
    1. Juice all ingredients.
    2. Pour over ice and enjoy.

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer. Find out more information about Gilad and his Fitness DVD's HERE

    By Collage Video | | Gilad, Healthy, Recipe, stress, Weekly Blog, Wellness | 0 comments | Read more

    Avocado-Buttermilk Soup with Crab Salad

    by Gilad

    This simple, no-cook soup is garnished with delicious orange-infused crabmeat. A vibrant, green-hued bowlful set before a hungry diner will not last long-take our word for it. Although it is intended to be rich and creamy, if the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.


    Ingredients
    3/4 cup fat-free buttermilk
    1/2 cup chopped fresh tomatillos
    1/2 cup fat-free, lower-sodium chicken broth
    3/8 teaspoon salt
    2 ripe peeled avocados, pitted
    1 serrano pepper, seeded
    1 small garlic clove
    2 tablespoons minced red bell pepper
    1 tablespoon chopped fresh chives
    1 teaspoon fresh lemon juice
    1/2 teaspoon grated orange rind
    8 ounces lump crabmeat, drained and shell pieces removed

    Preparation
    1. Place first 7 ingredients in a blender; process until smooth.
    2. Combine bell pepper and remaining ingredients; toss gently to combine.
    3. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

    Gilad also has an Ask Gilad Blog here at Collage Video! Have a question for Gilad? Click HERE and send it in! Gilad will choose one question each week to answer.

    Find out more information about Gilad and his Fitness DVD's HERE.

    By Collage Video | | Abs, Ask Gilad, cardio, Gilad, goals, Healthy, Lord of the Abs, Weekly Blog, Wellness | 0 comments | Read more

    Sugarless Cranberry Sauce Recipe

    by Gilad

    For your Thanksgiving Table  

     

    Cranberry sauce was a staple at the Thanksgiving table when I was a kid, though it usually came out of a can. Then, at some point, we started making it, but the recipe called for a lot of sugar! For those who haven't tried them, plain cranberries are very tart, so I wasn't sure this recipe would be able to be made healthy, but some other delicious fruits filled in the gaps. It does have more natural sugars than we normally eat, but is a healthier option to the ones that actually contain sugar.

    Prep time 15 min. Cook time 15 min. Total time 30 min.

    A homemade alternative to store-bought cranberry sauce with delicious hints of pineapple and orange to complement the flavor!

    Ingredients

    • 2 bags of fresh cranberries (they are usually 12 ounce bags)
    • ¾ cup pineapple juice or orange juice (I recommend pineapple!)
    • ½ cup of applesauce (no sugar added)
    • ½ cup of water
    • juice and zest of one orange
    • 3 to 4 Tablespoons of honey or to taste (optional)

    Instructions

    1. Put cranberries, pineapple juice, applesauce and water in a sauce pan and bring to a boil.
    2. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
    3. Reduce to a simmer and pour the juice and zest over the cranberry mixture.
    4. Simmer 10-15 minutes and remove from heat.
    5. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
    NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or agave to taste if needed.

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