Ingredients
3 Apples
3 Pears
¼ cup dried Apricots or mangoes, chopped
Fresh or frozen cranberries
Cinnamon Cranberry, mango or passion fruit juice
Directions
Peel the fruits halfway (you need a little skin to hold it together but it’s softer without it).
Core the fruits with an apple corer.
Sprinkle with cinnamon, and fill in with dried fruit.
Place in a pot, and add 2 cups of a flavorful juice, cover and let it come to a boil.
Lower the heat and cook on low for approximately 45 minutes, until the fruit feels like it could be cut through.
Store in the fridge, where it could stay fresh for up to a week.
Tip For Good Health: Holidays are when we make new recipes and strive to impress our guests, leaving people who are dieting at a difficult situation to resist what is there. My tip is to make plenty of “diet approved” goodies for yourself as well so that you do not feel deprived.
Tanya Rosen is the co-owner of Shape Fitness in Flatbush. She is a certified nutritionist, Personal Trainer, and aerobics instructor, and is the creator of the Shape Fitness Kosher Workouts DVD, available in Judaica stores or online at www.shapefitnessgym.com. Tanya can be reached at [email protected].
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Lamb Stew
Ingredients
1 tbsp peanut oil
2 pounds lean lamb stew meat, trimmed
3¼ cups coarsely chopped onion
1 cup sliced carrot, ½ inch thick
1 cup chopped green bell pepper
2 tablespoons ground cumin
1 tsp curry powder
½ tsp ground turmeric
4 cups chopped tomato
2 cups cubed, peeled sweet potato
1 can (15 oz) chickpeas, drained
1 can (14 oz) fat-free, less-sodium chicken broth
1 tsp salt
¼ tsp freshly ground black pepper
1 (10-ounce) box couscous, prepared as directed
Directions
Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently.
Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes.
Stir in tomato and next 5 ingredients (tomato through pepper).
Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30-40 minutes.
Serve over couscous.