Welcome to THINKING SKINNY

2 07 2016

You don’t drown by falling in the water; you drown by staying there. –Edwin Lewis Cole

I am a woman much like you, struggling with weight issues, sincerely searching for workable solutions. I’ve learned that if you can envision the body you want, you can embody that vision; and it’s not the individual diet plan you choose that matters most, it’s the methods you use with it and your commitment to making permanent lifestyle changes.  You can choose ANY healthy weight-loss program and I’ll show you how to transform it into a supercharged success.  —Nadia Giordana

In the book THINKING SKINNY, you will learn step-by-step how Nadia lost 88 pounds, and you will learn how to apply the techniques she used to your own life. Click the tab ‘book’ above to get your copy. Also available at Amazon.com.





Cucumber and Red Bell Pepper Refrigerator Salad

24 07 2016

7 large pickling cucumbers unpeeled sliced thin
1-1/2 cup sliced onions
1-1/2 cup sliced red peppers
1 T salt
1 c white vinegar
½ c sugar
1 tsp celery seed
1 tsp mustard seed
2-3 fresh (or dried) bay leaves
¼ to 1/2 tsp hot red pepper flakes

Makes 2 quarts. Most refrigerator salad recipes I found were way too sweet, so I made my own, reducing sugar by 3/4 and came up with a delightfully fresh and clean tasting salad. It was half gone the 1st day.

Mix cucumbers, onions, peppers and salt in one bowl and let sit for about an hour, then pack lightly into a 2-quart mason jar.

Put vinegar, sugar, celery seed, bay leaves and mustard seed in a cooking pot and bring to a boil. Remove from heat and let cool to room temperature before pouring over cucumber mixture.

Store in refrigerator, shaking to distribute brine once or twice the first day. Ready in 24 hours. Will keep for up to 2 months. Use as is or spoon over lettuce or tomatoes in a bowl.

Adjust ingredients to your own taste. My husband prefers fewer onions, I like lots of cucumbers. You can’t go wrong as long as overall volume of vegetables and brine are okay.

Cucumber and Red Bell Pepper Refrigerator Salad

Cucumber and Red Bell Pepper Refrigerator Salad





Green Beans with Sweet Red Peppers

16 05 2016

Nadia recently demonstrated her favorite way to make green beans for a local TV show. It’s fast, easy and delicious. Try it you’ll like it:





California Roll Luncheon Cake

12 05 2016
sliced and juliennedzucchini, carrots, cucumber and an example of the finished luncheon cake

Use only the freshest ingredients.

2 cups sweet rice grains
3-1/2 cups water
1 T. rice vinegar (apple cider vinegar in a pinch)
½ tsp salt
3 sheets nori seaweed, crumbled
English cucumber (thinly shaved ribbons)
2 Avocados (sliced or mashed)
Juice of ½ lemon
Zucchini squash (julienned)
Carrots (julienned)
12-15 whole, peeled, cooked shrimp (optional, for garnish or as top layer)
Sesame oil
Soy sauce (or your favorite sushi sauce)
1 T Flax meal (optional)
1 9 or 10-inch spring-form pan (9-inch is better)
Wasabe paste and pickled ginger

Measure two cups of rice and three and a half cups of water and 1 T vinegar into the pot. Let the rice soak for half an hour (up to four hours). Add 1/2 teaspoon of salt and stir. Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover pot, leaving the lid slightly off on one side to vent. Cook 10 minutes without stirring. After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole. If there is still water, continue cooking until liquid has been absorbed. Remove from heat and place the lid on securely. Allow the rice to stand until cool before making this recipe.

Meanwhile, using a sharp knife or julienne tool, prepare the zucchini, carrots and cucumber. Then mash avocado and mix with lemon juice, covering with plastic wrap until ready to spread.

Cook, peel and cool shrimp. Drizzle with sesame oil. Crumble 2-3 seaweed sheets in bottom of spring-form pan. Add a thin layer of cucumber. Then press in half of the cooked, cooled, sticky rice.

Spread avocado on rice, then add another layer of rice and press gently and evenly (wet fingers and flatten pieces and fill in piece by pieces, as the rice is sticky and will pull the avocado out of position). Add another layer of seaweed, either sheets or shredded in 1/2-inch strips and pressed. Top with another thin layer of cucumber. Add julienned zucchini, then carrots. Sprinkle with flax meal.

Top with cooked, whole or chopped shrimp (optional, crabmeat is also okay). Cover with wrap and chill at least 30-minutes before serving.

To serve: Unmold, cut into wedges and drizzle with soy or other Asian sauce and serve with wasabi paste and pickled ginger on the side.





Spiralized Zucchini Salad

5 04 2016

This is both easy and healthy. There is no real recipe, simply a method: Spiralize a zucchini, add a few of your favorite ingredients and use a simple vinaigrette-style dressing. You can use the dressing I show you consisting of honey, mustard and vinegar, or one of your own.





Hot or Cold Sicilian Pasta Dressing

29 02 2016
pasta with dressing

Sicilian Pasta made two ways

3 cloves garlic, finely chopped
3 Tablespoons extra virgin olive oil
1/2 cup mushrooms, sliced
1/2 cup roasted red bell peppers, chopped (they come in a jar)
3 Tablespoons Kalamata olives, chopped
1/3 cup Italian parsley, finely chopped
¼ cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated
¼ cup sunflower nuts (or chopped pecans)
salt and pepper to taste
Squeeze of fresh lemon or lime juice
fresh cooked pasta or zucchini pasta

 

1. Scrub, prepare, chop or have ready, all ingredients. Cook 8 ounces of bowtie pasta (farfalle) while preparing sauce.

2. Saute’ mushrooms and zucchini in oil, then add sweet red peppers, Kalamata olives, parsley and garlic for a minute more of cooking, then remove from heat.

4. Spoon dressing mixture into a large bowl and cool to room temperature. Add feta and Parmesan cheese. Mix well and season with salt and pepper to taste.

5. Stir piping hot pasta (or zucchini pasta) into dressing. Top individual servings with sunflower nuts (or pine nuts for a more traditional touch).

Variation: Chill the dish (having added the feta and Parmesan cheeses) and serve as a cold salad. Drizzle with a little more olive oil and stir right before serving.





Buttermilk Parmesan Salad Dressing

3 02 2016

Buttermilk Parmesan Salad Dressing
2 T minced onion
1 clove garlic
1/3 c. lite mayonnaise (or Greek Yogurt)
½ c. buttermilk
2 T. finely grated Parmesan cheese
Fresh or dried herbs: oregano, Italian, your favorite. Flavors are better if made a day ahead. Things to try: turmeric, ground bay, rosemary, sage.








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