Ballet Beautiful: Transform Your Body and Gain the Strength, Grace and Focus of a Ballet Dancer (42 page)

SERVES FOUR

I borrowed this one from my father—it’s a classic southern snack! Perfect for a cocktail or tailgate party, deviled eggs provide lots of protein without a lot of extra calories and fat. I love them so much that I served them with pink champagne at the cocktail hour at our wedding!

6 hard-boiled eggs, peeled

1 tablespoon spicy brown mustard

¼ cup reduced-fat mayonnaise with olive oil

1 teaspoon white vinegar

2 tablespoons sweet pickle relish Paprika

1.
Cut the peeled eggs lengthwise in half. Remove the yolks into a bowl. Set the egg white sections aside.

2.
Mash the yolks with a fork. Add the mustard, mayonnaise, vinegar, and pickle relish and stir until well mixed.

3.
Using either a fork or spoon, stuff the egg white halves with the yolk mixture. Sprinkle each egg half lightly with paprika.

David’s Quick Shrimp Saganaki with Sun-Dried Tomatoes

SERVES FOUR

My brother David doesn’t eat meat. He loves seafood, and this is one of his favorites. I love this simplified version of a super-tasty Greek dish.

1 8-12-ounce jar of sun-dried tomatoes in oil

6 ounces feta cheese in brine

2-3 pinches (to taste) fresh herbs such as parsley, basil, oregano, thyme, and dill

1 pound shelled, deveined shrimp

½ lemon (optional)

1.
Chop the sun-dried tomatoes and feta cheese into small pieces.

2.
Chop the fresh herbs very fine. Mix all the ingredients and place in a baking dish. Note that some oil from the sun-dried tomatoes will mix with the dish. (This is a good thing!)

3.
Bake at 375 degrees for 20 minutes, or until shrimp is cooked and pink. Squeeze lemon juice over the top. Serve over pasta, over rice, or with bread.

Suzanne’s Baked Fish with Garlic and Ginger

Suzanne is a busy mother of five. She shared this recipe with me as the feature of one of her go-to healthy meals. Combine it with a green salad or sautéed or steamed greens and a baked sweet potato and you have a powerhouse healthy meal! And it’s delicious—like eating out but healthier and cheaper.

Put into a food processor:

½ teaspoon fresh gingerroot

2 cloves garlic

2 green onions

1 cup cilantro

2 tablespoons olive oil

4 teaspoons maple syrup

1.
Spread this mixture on top of the fish in a slightly oiled pan.

2.
Sprinkle with salt. Put aluminum foil over the pan.

3.
Bake about 30 minutes at 400 degrees.

Carrie’s Healthy Fruit and Spinach Salad

SERVES FOUR

I never get tired of my mom Carrie’s fruit and spinach salad because it changes with the season or the fruit on hand. And it’s beautiful, delicious, and healthy!

½ cup white wine vinegar

cup spicy mustard

cup maple syrup

2 bunches fresh spinach

2 or more fruits of the season, such as apples and bananas, peaches and blueberries, or oranges and pears

½ pound small fresh mozzarella balls, halved

Chopped walnuts

1.
For the dressing, mix ½ cup white wine vinegar,
cup spicy mustard, and
cup maple syrup. (You can substitute honey if you prefer, though the taste of maple syrup blends in better.) Shake well, and add more of any of the three ingredients to taste. Refrigerate for use anytime!

2.
Dress the spinach with the dressing and add fruits.

3.
Top with the mozzarella and walnuts.

Elizabeth’s Shrimp Creole

SERVES SIX

Elizabeth grew up on the coast of North Carolina. I love the mix of flavors in her healthy shrimp creole and how great it makes me feel! She passed along this recipe from a 1975 cookbook entitled
Seafood Cookery from Carteret County Kitchens.

1 pound fresh shrimp

1 teaspoon chili powder

¼ cup onion, chopped

Dash of black pepper

¼ cup green pepper, chopped

1 bay leaf

¼ cup celery, chopped

1 teaspoon salt

1 clove garlic, chopped fine

4 cups fresh tomatoes, diced

¼ cup olive oil or butter

1.
Peel the shrimp and wash it. Cut the large shrimp in half.

2.
Cook the onion, green pepper, celery, and garlic in oil until tender.

3.
Blend in the seasonings. Add the tomatoes and cook until thick, stirring constantly.

4.
Add the shrimp and simmer uncovered for about 20 minutes. Serve over cooked brown rice.

Baked Sweet Potatoes