A quick and easy way to enjoy the beautiful color of fresh red cabbage.
1 1⁄2 pound head red cabbage
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1⁄2 cup chopped green olives
1⁄4 cup capers
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
Remove the outer leaves from the cabbage and slice it into 1⁄4-inch strips, discarding the core. In a Dutch oven, heat the olive oil over medium-high heat. Add the cabbage and cook, stirring, for 5 minutes. Stir in 2 tablespoons water and the vinegar. Cover and cook for 5 more minutes. Stir in the olives, capers, salt, and pepper.
Nutrition per serving (2⁄3 cup cabbage): Calories: 90;Fat*: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg;Sodium: 513 mg; Carbohydrates: 9 g; Dietary Fiber: 3 g; Sugars: 4 g; Protein: 2 g
*Fat: 0 g EPA; 0 g DHA; < 1 g ALA
Dr. Janet’s Flourless Dark Chocolate Brownies With Walnuts
A dark, moist chocolaty treat.
One 15-ounce can black beans,drained and rinsed
3⁄4 cup packed Splenda Brown Sugar Blend
1⁄2 cup quick-cooking oats
1⁄4 cup unsweetened dark cocoa powder
1⁄4 cup extra virgin olive oil
1 tablespoon espresso powder
2 tablespoons ground flaxseeds
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1⁄2 cup chopped walnuts
Preheat oven to 350˚F. Spray a 9-inch baking pan with nonstick cooking spray. Place black beans in a mixing bowl. Add the sugar, oats, cocoa powder, olive oil, espresso powder, flaxseeds, vanilla, and salt. With an electric mixer blend the ingredients until the black beans are mushed up and the mixture is smooth, about 2 minutes. Scrape batter into the prepared pan, top with walnuts, and bake for 30 to 35 minutes until the edges pull away from the sides of the pan and the middle of the brownies
is firm. Let cool before slicing into 16 pieces.
Nutrition per serving (1 brownie): Calories: 140; Fat*: 6 g; Saturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 89 mg; Carbohydrates: 16 g; Dietary Fiber: 2 g; Sugars: < 1 g; Protein: 3 g
*Fat: 0 g EPA; 0 g DHA; 1 g ALA