Mara's Favorite 'Thinspired' Recipes

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by MARA SCHIAVOCAMPO
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 flour
  • 1 1/2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • Pinch of salt
  • 2/3 cup canola or vegetable oil
  • 1 cup firmly packed light brown sugar
  • 1/3 cup dark molasses
  • 1 large egg
  • 3/4 cup chopped candied ginger Crystallized sugar

    • Directions:

  • 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 oil
  • 5 cloves of garlic, minced
  • 2 Tbsp. fresh or dried rosemary
  • Juice from one large lemon
  • 2 tsp. cumin
  • 2 tsp. salt
  • 2 tsp. pepper

    • Directions:

  • 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 dry
  • 1 Tbsp. olive oil, plus extra for drizzling 6 cloves garlic
  • Zest from 1/2 small lemon
  • 2 tsp. fresh or dried rosemary
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup water
  • 1 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 egg
  • 1 medium banana
  • 2 Tbsp. oatmeal
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt

    • Directions:

  • 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 squash
  • 1 large sweet potato
  • 1 tbsp. margarine
  • 1 tbsp. orange juice
  • 1 tbsp. maple syrup
  • 2 tsp. nutmeg
  • 1 tsp. salt

    • Directions:

  • 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.