Cyndi's South Beach Diet Chocolate Mousse

Adapted from Cyndi's Recipes

Printable Recipe

Hands on time: 5 minutes

Fridge time: at least 30 minutes, even good the next day

Makes 4 dessert cups

Ingredients:  

4 tsp instant coffee or espresso granules 
1 tbsp very hot water 
1 ½  cups cold skim milk 
1 sm. pkg. sugar-free instant chocolate pudding mix 
1 cup Sugar Free Cool Whip

Directions:

1. Dissolve coffee granules in water in a small mixing bowl.

2. Add the milk and pudding mix. Beat on low speed for 2 minutes.

3. Fold in Cool Whip.

4. Spoon into individual dishes. Let set in the fridge for at least 30 minutes.

5.  Garnish with a dollop of Cool Whip and serve.

Very Veggie Chili

Very Veggies Chili
Adapted from The South Beach Diet Supercharged

Printable Recipe

Prep time: 15 minutes
Cooking Time: 20-30 minutes

Serves 4

Ingredients:
1-2 tbsp olive oil
2 sweet red bell peppers (the book says to use any color), chopped
1 ½ cup cremini mushrooms, chopped
3 young leeks, white part only, rinsed, dried and chopped (or 1 large onion)
3 cloves garlic, chopped
1 tbsp chili powder
1 tbsp dried oregano (preferably Greek)
1 tsp ground cumin
2 (15oz/400ml) cans pinto beans with their juice – DO NOT DRAIN
1 (15oz/400ml) can crushed fire roasted tomatoes (or diced tomatoes & juice)

Directions:
1. In a large saucepan, heat the oil over medium heat. Add the peppers, mushrooms, leeks and garlic. Cook, stirring occasionally until the vegetables begin to soften (about 5 minutes). Add chili powder, oregano & cumin, stir well and cook for another 5 minutes.

2. Add the beans and tomatoes. Bring to a gentle simmer and cook, stirring occasionally until the chili is fragrant and slightly thickened. (20-25 minutes)

Serve warm

Cauli-Fried "Rice"

Cauli-flied “rice”

Prep time: 5 minutes
Cooking time: 5-8 minutes
Serves: 6

Ingredients:
1 large cauliflower, trimmed
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 large garlic cloves, minced
Salt & pepper to taste
2 green onions, thinly sliced
1/4 - 1/2 cup fresh herbs of your choice, chopped

Directions:
1. Grate the cauliflower, including the core using the grater attachment of a food processor or the medium holes on a box grater if you don't have a food processor. With your hands, squeeze out as much water as you can. (This may not be necessary for some cauliflower as they vary in degree of wetness).

2. Melt the butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles and smells awesome (1-2 minutes). Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower.

3. Stir in the green onions and fresh herbs and taste for seasoning. With your eyes closed, you'd swear you were eating rice.

VARIATION
For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce at the table.

Other options: add a bit of curry powder, some grated lemon rind to go with fish, or some chilli powder.

Related links: Food and Drink recipes rice vegetables south+beach+diet