Mara's Favorite 'Thinspired' Recipes
January 9, 2015, 4:15 PM ET
• 3 min read
-- 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:
2 1/2 cup almond flour1 1/2 tsp. ground ginger1 tsp. baking soda1/2 tsp. ground cinnamon1/4 tsp. ground clovesPinch of salt2/3 cup canola or vegetable oil1 cup firmly packed light brown sugar1/3 cup dark molasses1 large egg3/4 cup chopped candied ginger Crystallized sugarDirections:
Sift together almond flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set aside.In a large bowl, combine oil, brown sugar, molasses, and egg. Beat until blended.Add flour mixture to wet ingredients. Stir well.Wrap batter in plastic wrap and refrigerate for an hour.Preheat oven to 350° F.Line baking sheets with parchment paper.Break off pieces of dough and roll into balls about an inch in diameter.Roll balls in sugar crystals and place on baking sheet.Bake until top of cookies start to crack, about 12 minutes.GARLIC CUMIN LAMB
It doesn’t get any easier than this. First, you throw everything into a bag, then into the broiler.
Ingredients:
1 rack of lamb, sliced into individual lamb chops (should yield 8)4 Tbsp. olive oil5 cloves of garlic, minced2 Tbsp. fresh or dried rosemaryJuice from one large lemon2 tsp. cumin2 tsp. salt2 tsp. pepperDirections:
Place lamb chops, olive oil, garlic, rosemary, lemon juice, cumin, salt, and pepper in large Ziploc bag.Shake and massage bag until lamb chops are thoroughly covered.Place bag in refrigerator for up to eight hours.Turn broiler to high.Place lamb chops and marinade in roasting pan.Broil on high until cooked to desired rareness, about 12 minutes, depending on thickness of the lamb chops.Turn once halfway through cooking so both sides are brown and slightly crispy.ROASTED CORNISH GAME HEN
Ingredients:
2 small Cornish game hens, washed and patted dry1 Tbsp. olive oil, plus extra for drizzling 6 cloves garlicZest from 1/2 small lemon2 tsp. fresh or dried rosemary1/2 tsp. cumin1 tsp. salt1/2 tsp. pepper1/2 cup water1 Tbsp. cornstarch, dissolved in 2 tsp. water (for gravy)Directions:
Preheat oven to 400° F.Combine olive oil, garlic, lemon zest, rosemary, cumin, salt, and pepper in food processor.Pulse until blended into a thick paste.Divide mixture into two parts. Rub one part each underneath the chicken skin, covering breast, legs, and thighs evenly.Drizzle olive oil over chicken. Using fingers, rub olive oil into chicken skin, covering evenly.Place chickens side by side in roasting pan.Add water.Cover with the roasting pan lid or foil and cook about 25 minutes, until chicken juice runs clear when pricked with a fork.Turn broiler on high.Remove cover and place pan in broiler for a few minutes until skin is brown and slightly crispy.Transfer chicken to serving dishes.Pour pan drippings into small saucepan. Add cornstarch.Cook over medium heat until gravy thickens.NO-FLOUR PANCAKES
Perfect for when you’re craving a breakfast treat!
Ingredients:
1 egg1 medium banana2 Tbsp. oatmeal1/4 tsp. cinnamon1/4 tsp. saltDirections:
Put all of the ingredients in a blender.Blend well.Spray nonstick skillet with cooking spray.Turn heat to medium.Pour small amounts of batter into silver-dollar-size pancakes.Cook until edges are firm and middle starts to form air bubbles.Flip.Serve with fruit and maple syrup!PUREED BUTTERNUT SQUASH AND SWEET POTATO
Ingredients:
1/2 medium butternut squash1 large sweet potato1 tbsp. margarine1 tbsp. orange juice1 tbsp. maple syrup2 tsp. nutmeg1 tsp. saltDirections:
Preheat oven to 400° F.Cut squash in half lengthwise.Place one half of the squash on a baking sheet, cut side down (save the other half for later).Place sweet potato on the same baking sheet.Remove the squash when the inside is soft and tender, after about 25 minutes, testing with a fork.Remove the sweet potato when the inside is soft and tender, after about 40 minutes, testing with a fork.While the potato continues cooking, allow the squash to cool slightly.Turn the squash over, so the cut side is facing you. Scoop out seeds and discard.Scoop out the rest of the squash and place in the food processor. Cover with a towel so it stays warm.When the sweet potato is done, remove and allow to cool slightly.Remove the skin and add to the food processor with the squash.Add remaining ingredients.Blend until smooth.