IFBB Pro Tammy Bravomalo

USPlabs Athlete. Passion for Figure.

Archive for Recipes

Tomato and Asparagus Stir-Fry

Brown rice (4 cups cooked)

1 tablespoon – cold water

2 teaspoon – soy sauce

1 tablespoon – corn starch

1/4 teaspoon – salt

1 lb – asparagus spears

1 tablespoon – vegetable oil

3 green onions – chopped

1 3/4 cups – sliced mushrooms

2 small tomatoes – thin wedges

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1. Cook brown rice as directed on package.

2. Preheat wok to medium.

3. In a small bow, mix until blended: cold water, soy sauce, cornstarch, and salt. Set aside.

4. Cut or snap off asparagus ends. Then, cut asparagus spears into 1/2 inch pieces. Set aside.

5. Set wok to high. Pour oil onto preheated wok, coating the sides.

6. Add asparagus and green onions. Stir-fry 3-4 minutes.

7. Add mushrooms. Stir-fry 1 minute.

8. Add cornstarch mixture until it thickens. It will be bubbly.

9. Add tomato wedges. Cook until heated.

10. Serve over brown rice.

 

 

Pumpkin Cheesecake

Now, this is not for everyday eating or dieting 😉 It’s just a great twist to pumpkin pie.

CRUST
2 Graham-cracker crumb crust

PUMPKIN FILLING
2 packages (8 oz each) fat free cream cheese, softened
1¼ cup sugar
1 can (15 oz) solid-pack pumpkin (not pumpkin-pie mix)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
4 large eggs

SOUR CREAM TOPPING
1 cup reduced fat sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees.

2.  Prepare pumpkin filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth. Slowly beat in sugar until blended, about 1 minute, frequently scraping bowl with rubber spatula. Reduce speed to low. Beat in pumpkin, sour cream, vanilla, allspice, and salt, Add eggs, one at a time, beating after each addition, just until blended.

3.  Scrape pumpkin mixture onto crust and place in large roasting pan. Please pan on over rack. Carefully pour enough very hot water into roasting pan to come 1 inch up side of pan. Bake until center of cake barely jiggles, about 1 hour and 10 minutes.

4.  Meanwhile, prepare sour-cream topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until smooth. Remove cheesecake from water bath (leave water bath in oven); spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5.  Remove cheesecake from water bath and transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to overnight. Serve.

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