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Diet Tips and Healthy Eating
The NYC Insiders Guide
for women who aren't kids
At the Diet Center, the programs are developed from nutritional principles and proven to produce successful results. All clients receive one on one counseling along with effective weight loss programs that have helped millions of people shed pounds and inches. We are dedicated to helping you meet and maintain your goal.
The Diet Center programs are developed from nutritional principles, which are easy to follow and proven to produce successful results. We have developed effective weight loss programs that have helped millions of people shed pounds and inches. We are dedicated to helping you meet AND maintain your goal.
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120 E 56th Street 212-759-8118
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Spring Bounty: Three Easy Recipes
Becky Wilborn, Director, Diet Center
As the Spring bounty rolls in, it's time to shake things up a bit and bring
in some of the fresh veggies that likely weren't so fresh during the
winter...
Dislike radishes?? Me, too!! That is until my client, Angela, convinced me
how delicious roasted radishes are. She promised they wouldn't be bitter and
they'd taste a bit like a moist new potato. She was right! What a delicious
new vegetable I've come to love. Try it...think you'll fall in love (or at
least extreme like) with them. Be sure to by the fresh ones.
Try the baked stuffed shrimp recipe and then top off your dinner with Deborah's Frozen Berry Dairy Delight...Scrumptious,
almost sinful,and refreshing.
ROASTED RADISHES-Just try it!!!
Wash & dry several bunches of radishes (without greens attached). Put on a cookie sheet or baking dish sprayed with Pam. Sprinkle on some sea salt (and Old Bay Seasoning if you like spicy). Can throw on some thyme or rosemary the last 10 mins. of cooking if you’d like.
Roast @ 400 until skin begins to wrinkle (about 30-40 mins.)
Pierce w/ knife to see if soft like a potato…if not, cook a bit longer.
It actually has a similar consistency to red bliss potatoes when cooked this way.
There’s no bitterness to the radishes…AMAZING and it tastes good.
BAKED STUFFED SHRIMP
8 oz jumbo shrimp, (about 6-8), peeled with tails
½ cup chopped mushrooms
2 T chopped onion
½ clove garlic, minced
4 Ryvita crackers, finely crushed
1 egg white, whipped
1 T chopped pimento
¼ tsp lemon pepper
½ tsp salt
Lemon wedges, optional
Preheat oven to 400 degrees. In a skillet sprayed with Pam, sauté mushrooms, onion and garlic over medium heat until tender. Remove from heat and stir in Ryvtia crumbs, pimento and whipped egg white. Cut a slit on the underside of each shrimp, don’t cut all the way through and remove the vein. Spray each shrimp with Pam to coat. Mound the stuffing mixture in the hollow of each shrimp. Place in a baking dish sprayed with Pam and bake 8-10 minutes or until hot. Shrimp will turn pink
Serves 2
Counts as 2 Protein, 1 Starch
Deborah’s Frozen Berry Dairy Delight
6 oz. (3/4 cup) plain non-fat yogurt
1-2 oz. skim milk (if needed to slightly thin mixture)
1 c. mixed frozen fruit (strawberries, mango, peaches, blueberries…)
Blend all together. Add sweetener if needed.
Equals:
1 Dairy
1 Fruit
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