Mara's Favorite 'Thinspired' Recipes

ByABC News
January 9, 2015, 4:15 PM
Almond Flour Gingersnaps
Almond Flour Gingersnaps
Mara Schiavocampo

— -- Looking for something delicious to cook over the weekend? Try one of Mara Schiavocampo's favorite recipes from her new book, "Thinspired: How I Lost 90 Pounds -- My Plan for Lasting Weight Loss and Self-Acceptance." They are all hearty and cold-weather friendly.

ALMOND-FLOUR GINGER SNAPS

This is by no means low-calorie. But we all need an indulgence from time to time, and making your own treats means knowing exactly what’s in them.

Ingredients:

  1. 2 1/2 cup almond flour
  2. 1 1/2 tsp. ground ginger
  3. 1 tsp. baking soda
  4. 1/2 tsp. ground cinnamon
  5. 1/4 tsp. ground cloves
  6. Pinch of salt
  7. 2/3 cup canola or vegetable oil
  8. 1 cup firmly packed light brown sugar
  9. 1/3 cup dark molasses
  10. 1 large egg
  11. 3/4 cup chopped candied ginger Crystallized sugar

Directions:

  1. Sift together almond flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
  3. In a large bowl, combine oil, brown sugar, molasses, and egg. Beat until blended.
  5. Add flour mixture to wet ingredients. Stir well.
  7. Wrap batter in plastic wrap and refrigerate for an hour.
  9. Preheat oven to 350° F.
  11. Line baking sheets with parchment paper.
  13. Break off pieces of dough and roll into balls about an inch in diameter.
  15. Roll balls in sugar crystals and place on baking sheet.
  17. Bake until top of cookies start to crack, about 12 minutes.

PHOTO: Garlic Cumin Lamb
Garlic Cumin Lamb

GARLIC CUMIN LAMB

It doesn’t get any easier than this. First, you throw everything into a bag, then into the broiler.

Ingredients:

  1. 1 rack of lamb, sliced into individual lamb chops (should yield 8)
  2. 4 Tbsp. olive oil
  3. 5 cloves of garlic, minced
  4. 2 Tbsp. fresh or dried rosemary
  5. Juice from one large lemon
  6. 2 tsp. cumin
  7. 2 tsp. salt
  8. 2 tsp. pepper

Directions:

  1. Place lamb chops, olive oil, garlic, rosemary, lemon juice, cumin, salt, and pepper in large Ziploc bag.
  3. Shake and massage bag until lamb chops are thoroughly covered.
  5. Place bag in refrigerator for up to eight hours.
  7. Turn broiler to high.
  9. Place lamb chops and marinade in roasting pan.
  11. Broil on high until cooked to desired rareness, about 12 minutes, depending on thickness of the lamb chops.
  13. Turn once halfway through cooking so both sides are brown and slightly crispy.

PHOTO: Roasted Cornish Game Hen
Roasted Cornish Game Hen

ROASTED CORNISH GAME HEN

Ingredients:

  1. 2 small Cornish game hens, washed and patted dry
  2. 1 Tbsp. olive oil, plus extra for drizzling 6 cloves garlic
  3. Zest from 1/2 small lemon
  4. 2 tsp. fresh or dried rosemary
  5. 1/2 tsp. cumin
  6. 1 tsp. salt
  7. 1/2 tsp. pepper
  8. 1/2 cup water
  9. 1 Tbsp. cornstarch, dissolved in 2 tsp. water (for gravy)

Directions:

NO-FLOUR PANCAKES

Perfect for when you’re craving a breakfast treat!

Ingredients:

  1. 1 egg
  2. 1 medium banana
  3. 2 Tbsp. oatmeal
  4. 1/4 tsp. cinnamon
  5. 1/4 tsp. salt

Directions:

  1. Put all of the ingredients in a blender.
  3. Blend well.
  5. Spray nonstick skillet with cooking spray.
  7. Turn heat to medium.
  9. Pour small amounts of batter into silver-dollar-size pancakes.
  11. Cook until edges are firm and middle starts to form air bubbles.
  13. Flip.
  15. Serve with fruit and maple syrup!

PUREED BUTTERNUT SQUASH AND SWEET POTATO

Ingredients:

  1. 1/2 medium butternut squash
  2. 1 large sweet potato
  3. 1 tbsp. margarine
  4. 1 tbsp. orange juice
  5. 1 tbsp. maple syrup
  6. 2 tsp. nutmeg
  7. 1 tsp. salt

Directions:

  1. Preheat oven to 400° F.
  3. Cut squash in half lengthwise.
  5. Place one half of the squash on a baking sheet, cut side down (save the other half for later).
  7. Place sweet potato on the same baking sheet.
  9. Remove the squash when the inside is soft and tender, after about 25 minutes, testing with a fork.
  11. Remove the sweet potato when the inside is soft and tender, after about 40 minutes, testing with a fork.
  13. While the potato continues cooking, allow the squash to cool slightly.
  15. Turn the squash over, so the cut side is facing you. Scoop out seeds and discard.
  17. Scoop out the rest of the squash and place in the food processor. Cover with a towel so it stays warm.
  19. When the sweet potato is done, remove and allow to cool slightly.
  21. Remove the skin and add to the food processor with the squash.
  23. Add remaining ingredients.
  25. Blend until smooth.