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April 1, 2014
The Skinny Ginger
The Skinny Ginger is is a refreshing, light, and easy-to-make cocktail perfect for warm weather occasions and outdoor entertaining - and the best part is, it's under 200 calories, so it won't set you back as you gear up for beach season!
- 2 parts 2 Gingers Irish Whiskey
- diet ginger ale
- lemon wedge
- lime wedge
Pour the Gingers Irish Whiskey into a pint glass with ice. Top with diet ginger ale, followed by a wedge of a lemon and lime.
Skinny Moscow Mule
Are you trying to cut sweeteners from your diet? Then this Skinny Moscow Mule is the cocktail you’ve been dreaming about! We love a tasty Moscow Mule, Kentucky Mule, or any kind of ginger beer cocktail.
I am/was (because I never stick to a diet) trying to eliminate all sugars from my diet. Yes, even stevia. Came across this Skinny Moscow Mule and gave it a try…absolutely yummy!
Skinny Moscow Mule
I recently saw a rerun of Dr. Oz with Molly Sims promoting her cookbook. She made this cocktail and we just had to try it. I was surprised how crisp, refreshing and absolutely delicious this drink tasted.
Sugar free, low carb cocktail? Count me in! Yes, you could use a sugar free ginger beer or diet ginger beer but the amazing fresh flavor from this recipe is WAY better!
How to make a Moscow Mule with ginger beer substitute
Make 1 cup of hot green tea, add a 1-inch piece of fresh ginger and steep for 10 minutes. Chill.
Muddle the green tea, grated fresh ginger, lime juice, and 2 or 3 fresh mints leaves. We had to do this in a wide-mouth jar because our pitcher was too tall.
Pour the muddled ingredients into a pitcher, add 1 cup of your favorite vodka, and 2 cups of sparkling water (soda water). Molly Sims used ginger-flavored sparkling water but we couldn’t find any in our area. So we made adjustments to the recipe.
We decided not to add ice to the pitcher because we were afraid it would water the drink down.
Fill your copper mugs (or any other glass) with crushed ice and pour the cocktail into each cup.
Enjoy this guilt-free cocktail! Do I prefer the sugar loaded ginger beer better? Of course, but when trying to trim the pounds this cocktail was completely satisfying. Next time I think I will try cutting the fresh lime juice back to 1/3 cup instead of 1/2 cup. It might be a little too much lime juice for some, so cut back if this applies to you.
Skinny Instant Pot Corndogs
I’ve definitely done some baking in my Instant Pot. Oh, yeah. Did you know that you could bake in a pressure cooker? I didn’t for the longest time, but once I learned that it was a thing, I was in it for the long haul. These Skinny Instant Pot Corndogs are super fast to whip up and only take about 9 minutes in the pressure cooker to… bake!
These fun corndog bites are something kids and adults will both enjoy! Plus, they’re lightened up and just over 100 calories in one. Compare that to other corndogs out there, especially fried ones, and you’ll realize pretty quickly just how light these are…
Crock Pot Honey Ginger Chicken
It's all about the crock pot for me right now! I'm not supposed to be on my foot any more than I need to be for another full week. And let me just say, I cannot wait to get out of this boot and be able to shower again!
Yes, I've been downgraded to bathing since I can't get my bandaged foot wet after a minor surgery I had a week ago.
When I registered my 'shower complaint' with the doctor this morning at my post-op check up. he said it was one of his most common fusses.
Thankfully I haven't had much physical pain. Just the nuisance of not being able to get around very well.
I got the idea for this recipe from a friend of mine who mentioned this was one of their current favorite healthy dishes to cook up. Though, I'm not sure that my version here is anything similar.
I wanted to make a honey ginger chicken that was easy, tasty and healthy! Waa-la!
My mom was over helping me this past weekend with the little one while I'm unable to run around and chase after her with the same finesse that I could pre-surgery. She was once again looking for a diet to try. which I will tell you now, I am entirely against for a multitude of reasons.
I've seen her struggle with dieting for years, and not that she needs to diet to begin with! My mom is the reason why I don't own a scale. She starts a diet and within a week has already given it up. Seriously. There is a new diet every week.
I merrily suggested to her that she try out 'clean eating' or even 'paleo'. which I have mentioned to her several times before. I like that clean eating isn't a diet , it is just a different way of eating.
What can I say? Friends and family are my inspiration!
Crock Pot Honey Ginger Chicken
Servings: 4 • Size: About 1 Cup • Calories: 315 • Fat: 3.8 g • Carb: 39.2 g • Fiber: 0.6 g • Protein: 33.2 g • Sugar: 36.2 g • Sodium: 493.9 mg
4 Chicken Breasts (About 4.5 Oz. Each), Cut into bite size pieces!
1/2 C. Honey
3 Tbsp. Reduced Sodium Soy Sauce
1 Inch Fresh Ginger Root, Grated
2 Tbsp. Lime Juice
2 Tsp. Sesame Oil
1 Tsp. Rice Wine Vinegar
4 Garlic Cloves, Smashed
1 Medium Yellow Onion, Diced
Salt & Pepper to Taste
1 Tbsp. Cornstarch
1 Tbsp. Water
Sesame Seeds, Green Onions, Sriracha.
You may want to line or lightly spray the inside of your slow cooker.
Toss everything into a crock pot, except the cornstarch and water.
Take a sniff and have an 'OMG that smells like heaven!' moment.
Secure the lid and cook on high for at 4 hours or low for up to 6 hours.
About 30 minutes prior to serving, mix together the corn starch and water. Pour into the crock pot, stir, and allow to cook for about 30 minutes or until thickened to your liking.
Chop green onions into 1 inch pieces.
Choose a piece of ginger that is about the size of your palm or use a food scale to weigh the ginger – about 2 oz.
Peel ginger with a Y peeler and chop into pieces, then chop finely in the
Add green onions, ginger, garlic and salt to a large pot. Make sure it’s a large pot as the hot oil may splatter when you add it.
Use grapeseed oil, peanut oil or corn oil. Do not use olive oil – the smoking point is too low.
Heat the oil until it barely smokes.
Add the hot oil to the pot. Stand back, it will steam and sizzle.
Add sherry and soy sauce. Store in the refrigerator.
Try this Easy Ginger Scallion Sauce on top of my Cedar Plank Salmon instead of the aioli.
These Pan Seared Scallop Tacos are easy and quick to put together especially if you have the Ginger Scallion Sauce already in your fridge.
Sesame Chicken doesn’t need to be a dish you fondly remember anymore and you don’t have to start using any sugar substitutes to make it work. With a few easy swaps this Chinese Food Takeout favorite is much healthier!
Typical Sesame Chicken is fried and crispy much like an orange chicken or a general tsao’s chicken. The versions I have on Dinner, then Dessert (my non diet focused recipe blog) are fried in a batter with a sticky and sweet glaze.
In this recipe, we skip the batter, skip the deep frying and cut back on the honey.
Most people who start a diet go in guns blazing, trying to minimize fats and calories. Once you find your stride in the plan you’ll see there isn’t really a way to feel satiated trying to game the system in the long term. You settle into using honey and oil again, you don’t worry about a tablespoon of cornstarch or sugar.
This recipe is not the lightest sesame chicken I could made, but it certainly is the most delicious updated version I tested. In fact if you’re open to a few more points, I suggest doubling the honey.
Sesame chicken is so sweet naturally it will taste more like the original. I didn’t include the extra honey because I don’t like that extra sweet flavor anymore since cutting out so much sugar.
All things Ginger recipes in the Instant Pot
This amazing soup also has carrots in it. Find Ginger carrot soup
This next recipe looks and sounds amazing. Something even kids would enjoy.
If you are more into a hearty based soup with a little kick to it, this curried lentil soup looks like the right choice.
This next recipe by Amy and Jacky I know is tried and true. They are the true Instant Pot food testers and have whipped up many fantastic, authentic dishes.
True Japanese dish. You can find Ginger pork Shogayaki recipe HERE
And what would a ginger post be without Asian dumplings? These make the perfect sense in the pressure cooker. Amazingly delicious.
Homemade ginger ale in the Instant Pot! WOW, does that look refreshing and so healthy for you?
Let’s face it Ginger and lemon just go together like peanut butter and jelly:)
How about a Lemon ginger cheesecake next?
I made my cake the lazy way with a traditional yellow box cake. It was all about doctoring it up.
This Betty Crocker mix is delicious. I always buy it this time of year. We can definitely whip this up in the Instant pot and add a little whip cream on top. Heck, even a little vanilla ice cream. In fact, I just made one for our Bunco group last week. It was gone in no time at all. I didn’t even get a piece:(
Enjoy! Hope to see you back again.
Pin it, make it or bake it!
All things Ginger recipes in the Instant Pot
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Try ginger tea for nausea, heartburn or vomiting
The handy ginger plant produces a rhizome (a special kind of root) that has been used for medicinal purposes in Asia since a few millennia ago. Nowadays, ground ginger (Zingiber officinale) can be found in most of our kitchen cupboards, most often used now for flavor in our cooking. However, there’s a reason our mothers suggested ginger ale when our tummies were upset, and that it is used as a component of so many healthy or healing recipes across different healing traditions.
Nausea is probably the best known ailment that can be treated with ginger, but there are others, too. The compounds in ginger that help with nausea, gingerols, can also help with arthritis and pain. When ginger is dried, it forms compounds called shogaols which can also give you a nice boost in these same areas. While the use of ginger for nausea is unlikely to come as news to many of you, you may have been surprised to read above that ginger can have anti-inflammatory and anti-arthritic effects. This is not so surprising when one takes into account the fact that another member of Zingiberaceae family, turmeric, which has the active compound curcumin in it, to have some similar effects. It appears as though ginger has been shown to reduce prostaglandins, which are compounds in the body that produce inflammation, and it also aids in digestion by increasing the activity of the gastrointestinal tract (stomach and intestines) while reducing stomach cramps.
There are now numerous studies showing its positive effects on nausea in pregnancy (although almost any mother who has battled morning sickness can tell you this firsthand), and even some studies by the U.S. military have shown good-quality ginger powder helps their soldiers find their sea-legs more quickly. There has also been good research showing ginger can help a person tolerate chemo.
Plus, as a nice added bonus nature threw in, a study published this last December showed that in obese women who had been diagnosed with breast cancer, ginger was able to lower the levels of inflammatory markers in the blood. This small study took women and looked at the effects over six weeks of water exercise, ginger, or a combination versus placebo. All non-placebo groups had lowering of inflammatory markers, but the combination of ginger and water exercise was the best. Why do we care about this result? Links between obesity, inflammation, and cancer have been known to exist for years. Lower inflammation tends to lead to better overall health, and is associated with less risk of chronic diseases such as diabetes and heart disease. Putting the body at less risk of other chronic disease and in good overall health leads to better ability to fight cancer.
While many of the research outcomes show benefit, some do not. It appears that the discrepancies seen are likely to be related to a combination of small studies and trouble getting quality ginger supplements. So, I’d suggest that anyone out there using ginger consider getting fresh ginger and using it that way so as to have better control of quality. When choosing ginger, choose ginger rhizomes that seems firm or more on the hard end of the spectrum. It should have a strong aroma of ginger and the skin ideally should be unwrinkled. It can be stored unpeeled in a sealed zip-top bag for up to 8 weeks in a crisper drawer and stay firm.
The safety of ginger is fairly well established. At very high intake, you may experience stomach irritation, but keep it to a few cups of tea, a few ginger chews, or a few slices of raw ginger each day to start. The best way to find a level that works for you is to simply try it in small amounts to begin with, and increase as needed and as you tolerate it. Those with bleeding tendencies or low platelet counts should be careful to not have too much as it can thin the blood, and people on blood thinners planning to use it as a supplement also need to use this with caution under the guidance of a physician, so they can test their blood clotting ability more often.
There is no shortage of recipes for ginger, and you can find anything from making your own ginger chew to tea to beer to salad dressing, so have fun experimenting. To get you started, though, here’s a favorite of mine:
Ginger tea: Grate 1 tablespoon of fresh ginger in to a tea ball, brew basket, or tea bag, or other method of steeping. Pour boiling water over the ginger (cover the mug to help retain the heat if able) and leave sit for 15 minutes. Alternatively, you can add the ginger to the boiling water and continue to simmer it for 15 minutes, straining at the end. Add a squeeze of fresh lemon juice. If needed, add honey as desired for taste. Drink a cup as needed for nausea, heartburn, or vomiting up to four times a day to start.
Tip: If you are using it for vomiting, let your stomach settle for about 30 minutes after vomiting. Then sip a cup slowly over the course of about 30 minutes.
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The Skinny Ginger - Recipes
Let these memorable apricot ginger cream scones rescue you from the monotony of blueberry scones. Come take a walk on the wild side.
If you are a regular reader, it probably is no big secret that in the last four months I've become an absolute scone fanatic. But this time, the scones aren't for me, I swear. I'm putting together a little food care package for a couple we are friends with who just gave birth. It is a tradition in my academic department that many of us sign up to be on a calendar to bring the new parents food so that they don't really need to worry about cooking at all in that first month or so. I had put together a good list of a few super tasty do-ahead meals that reheat well, but I wanted to be sure to include something that would make a great, hearty any-time snack. Because heaven knows that new parents aren't exactly keeping a punctual three-squares-a-day eating schedule. And I'll admit I didn't even contemplate other options, because scones are a perfect comfort food that makes a terribly satisfying snack.
Can you hear my stomach rumble as I type? It is distracting really. Because this time around I paired the summer sweetness of dried apricots (fresh ones tend to ruin the texture of the scone in my opinion) with the bold, flashy, spicy taste of candied ginger.
These little guys are perfect warmed with some apricot jam for breakfast, topped with fresh seasonal peaches and whipped cream for dessert, or even just for a snack to grab on your way out the door.
Apricot Ginger Cream Scones
By The Skinny Gourmet (E. McDonnell)
2 cups unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoons salt
1/3 cup sugar
4.5 tablespoons butter
1/2 cup half and half
1 teaspoon vanilla extract
1/3 cup dried apricots
1/4 cup* candied ginger pieces, approx 1 cm cube each.
*(If you really like ginger, increase to 1/3 cup)
Combine dry ingredients in a mixing bowl: flour, salt, baking powder and sugar. Rub in butter (this is a delightful process of really getting your hands dirty and it works just like it sounds. Plunge your hands in there and rub the butter and dry ingredients together with your fingers until well combined).
Add the extract to the half and half, stirring to combine, and then add the half and half to the bowl. Mix to form a sturdy dough that holds together.
Cut apricots and candied ginger into approximately 1/4 inch dice. For the ginger I like to quarter the 1 cm pieces. In general, smaller pieces of ginger will distribute the strong taste more evenly throughout the final baked product. Add apricots and ginger to the dough and mix to distribute throughout the dough.
Press into a disc and refrigerate for 15 minutes or longer. As the recipe comes together quickly, I often allow the dough to sit in the fridge while the oven completes preheating.
Remove dough from wrap, press into disc and divide into portions. Divide into the desired number of servings. Makes 12 smaller scones or 6 large scones.
Bake 15-20 minutes (roughly 20 min or more for larger scones, roughly 12-15 for smaller).