It’s no secret we love Paula’s original recipes—who doesn’t? But we also love these lightened up versions of some of her most popular recipes. Like Paula taught us in her latest book, Paula Deen Cuts the Fat, little changes can make for some big results, and hopefully these recipes will do the trick for y’all. Some recipes are lightened up by Bobby and Jamie, and others are Paula’s own creations; but rest easy because lighter eatin’ has never tasted so good!

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This Paula’s Perfect Plate starts out slow and easy with a breakfast favorite of 2 eggs over easy and a side of whole-grain toast! Next up is a mid-morning snack rich in protein and healthy fats to keep you satisfied: almonds, peanut butter, and celery. Lunch is one of my favorite hearty soup recipes, Salmon Corn Chowder, followed by a light afternoon snack of a Whole Wheat Muffin topped with Sliced Pear and sprinkled with Gorgonzola Cheese. All of this deliciousness leads right up to dinner when you will enjoy Paula’s delicious Southern hoecakes that perfectly sop up her Shrimp and Greens from her latest book, Paula Deen Cuts the Fat.

This menu has my mouth watering and my taste buds satisfied!

For more information on how you can build your own perfect plate, click here.

If you would like more information on my H.A.P.P.I.N.E.S.S. Ladder, click here.

Until Next Time… LIVE INSPIRED!!!

Robin xoxo

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Today’s Paula’s Perfect Plate is dedicated to the magical city of Savannah. This delicious menu blends robust flavors, exciting variety, and ample servings to create a menu as unique as its inspiration.

The day begins with a Savannah Omelet with Shrimp, Cherry Tomatoes, and Scallions with a side of fresh fruit, followed by a yummy mid-morning snack of lightly salt-and-peppered tomato slices and a helping of low-fat cottage cheese. You will not be disappointed with lunch when you enjoy Paula’s Eggplant Lasagna and my Grape Salad. In the late afternoon, treat yourself to my Protein-Rich Spinach Salad. Finally, wrap up the day with a dinner to die for… Cowboy Rib Eyes with Caramelized Mushrooms and Shallots with a heaping serving of steamed broccoli with lemon wedges!

It’s hard to believe that this Savannah-inspired menu is also part of a perfectly balanced day’s nutrition!

For more information on how you can build your own perfect plate, click here.

If you would like more information on my H.A.P.P.I.N.E.S.S. Ladder, click here.

Until Next Time… LIVE INSPIRED!!!

Robin xoxo

The post Paula’s Perfect Plate: Oh, Savannah, How We LOVE You! appeared first on Paula Deen.

It’s paid off. Over the years, I’ve rearranged my plate, makin’ more room for the foods that are good for me. I started to learn about how to improve my diet by watching my starches and cutting way back on sugar and fats. I still treat myself to the occasional “comfort food” I grew up with, but more often than not, I enjoy a big salad or lean meats and seafood for dinner and chase it down with a leisurely walk. I plan ahead and make sure my kitchen is always stocked with fresh-picked fruits and vegetables that are within reach. I’m not moving mountains or partin’ seas, but these moderate changes to my life have made such a positive difference on my health, my waistline, and my spirit.

I felt so inspired, I put together a book chock-full of lighter dishes, including lightened up versions of some of my favorite classic recipes that I just can’t live without. If there is one lesson learned from the recipes in Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up, it’s that little changes really can produce big results, and I really have embraced these little changes.

And I hope you’ll embrace them, too. If you’ve been diagnosed with diabetes, you may feel isolated and alone. I know I sure did. But I’m here to tell you that you aren’t alone. In fact, 30 million Americans are living with this disease. November is National Diabetes Awareness Month, so this month, let’s all make a conscious effort to live a healthier life, so we can live it a whole lot longer.

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So many of us carnivores shy away from the idea of vegetarianism because it simply does not appeal to our taste buds, and the idea of never again enjoying a thick, juicy steak seems ridiculous! However, sticking to a plant-based diet a few days a week could lead to a restructuring of your entire metabolic profile and a reduction in risk of heart disease, cancer, inflammatory diseases, and more—not to mention an improvement in weight management.

A semi-vegetarian or flexitarian diet is one that is plant-based with the occasional inclusion of meat products. So, rather than saying, “I’m a vegetarian,” say, instead, “I’m a flexitarian,” and enjoy the best of both worlds!

Although the day begins with eggs, I consider this a semi-vegetarian menu—I guess it depends on your idea of vegetarianism. Regardless, this menu is no sacrifice, as it is packed with flavor and loaded with health benefits.

It all begins with Paula’s Eggs Florentine out of her book, Paula Deen Cuts the Fat. Next, enjoy a morning snack with my delicious Cucumber and Tomato Salad. Lunch is rich with flavor and variety thanks to Paula’s hearty Zucchini Boats and a fresh, steamed vegetable medley. In the early afternoon, take time out to snack on some steamed edamame dusted with sea salt. Finally, enjoy my Lentil Soup with Spinach and a whole grain baguette for a satisfying and delicious dinner.

For more information of designing your own Perfect Plate, click here!

Until Next Time… LIVE INSPIRED!

Robin Shea

xo

The post Paula’s Perfect Plate: Protein from the Plant Kingdom! appeared first on Paula Deen.

1)    Embrace the harvest! The end of summer is also the peak of harvest, so rather than stressing out about complicated recipes, allow Mother-Nature to create flavor for you! OR

2)    Run home to (unhealthy) familiar. If you are new to Healthy Lifestyle Transformation and you have not yet made it through a complete calendar year, the change of seasons can often derail your new habits.

Here is my advice to survive the end of summer without running home to the unhealthy familiar!

1)    Keep meals simple, fresh, flavorful and easy.

2)    Plan your meals.

3)    Make frequent quick shopping trips.

4)    Enjoy seasonal foods that are at their peak of flavor.

This Paula’s Perfect Plate is packed full of harvest freshness beginning with a heart-healthy breakfast of fresh-sliced vine-ripened tomatoes (lightly salt & peppered), blanched almonds blended into freshly wilted spinach and 2 scrambled eggs topped with Parmesan cheese. Your morning snack is equally as delicious and full of crazy-delicious flavor: a whole-wheat muffin with pear, gorgonzola and walnuts drizzled lightly with honey. Lunch is one of my favorite recipes from Paula Deen Cuts the Fat, Arugula and Peach Salad with Poached Chicken. Your afternoon snack is sure to satisfy with another one of my favorite Paula Deen recipes, Beet and Vidalia Onion Salad with Creamy Horseradish Dressing. Finally, to wrap up this flavor-packed day, we have two recipes from my Pareto Stone Recipe Collection, Salmon Corn Chowder served with a Broccoli Sunshine Salad.

For more information on how you can build your own perfect plate, click here.

If you would like more information on Robin Shea’s Pareto Stone Cookware, click here.

Until Next Time… LIVE INSPIRED!!!

Robin xoxo

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This weeks Paula’s Perfect Plate is a rich, indulgent, flavorful look into culinary joy & happiness. It starts with Paula’s Frittata with Mushrooms and Spinach followed by a morning snack I created, Chocolate Dipped Fruit with Sea Salt and Pistachios. Next is a very indulgent lunch—my delicious Gorgonzola, Caramelized Onions and Pancetta Pizza on a Whole Grain Crust. Our afternoon snack is a bit lighter because we loaded our morning and afternoon with most of our indulgent calories. Nonetheless, my Crisp Chickpeas are perfect to snack on or throw in a salad. I wrap this day up with Paula’s amazing Greek Chicken Kebabs resting on a bed of mixed greens!

This Paula’s Perfect Plate is a bit more indulgent than most but still falls into the framework of a healthy day. I went a bit over on my carbohydrates and salt (not much), and I fell a bit short on my protein—all in all though, the perfectly imperfect day.

Remember, if we micro-manage every aspect of our nutrition and remove all wiggle room, we may also be eliminating the joy & happiness that is so very important to long-term, sustainable weight management!

For more information on how you can build your own perfect plate, click here.

If you would like more information on my H.A.P.P.I.N.E.S.S. Ladder, click here.

Until Next Time… LIVE INSPIRED!!!

Robin xoxo

The post Paula’s Perfect Plate: Perfectly Imperfect appeared first on Paula Deen.

Ingredients

• 2 garlic cloves, coarsely chopped
• 2 tablespoons pine nuts
• 2 cups fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cod fillets (6 ounces each)
• Sliced lemons, for serving

Directions 

1. In a food processor or a blender, pulse the garlic, pine nuts, basil, parsley, and Parmesan until a thick paste has formed and the garlic and pine nuts are finely chopped. Scrape down the sides of the bowl with a rubber spatula and pulse again. With the processor running, add the oil in a thin stream and puree until combined. Scrape down the sides of the bowl and season to taste with salt and pepper.
2. Slather the fillets with the pesto and let them marinate in the fridge for at least 1 hour and up to 4 hours.
3. Preheat the oven to 400 °F. Bring the fillets to room temperature. Place the fillets in a baking dish and roast for 15 minutes, or until the fish is no longer opaque and flakes easily. Serve with sliced lemons.

Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Pesto-Marinated Cod appeared first on Paula Deen.

Ingredients

Filling

• 2 tablespoons olive oil
• 1 small eggplant, cut into ¾-inch chunks (about 4 cups)
• 1 zucchini, cut into ¾-inch chunks (about 1 ½ cups)
• 1 yellow squash, cut into ¾-inch chunks (about 1 ½ cups)
• 1 small onion, chopped
• 1 red bell pepper, cut into ¾-inch chunks (about ¾ cup)
• 3 garlic cloves, finely chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 can (14 ½ ounces) no-salt-added diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 teaspoons Italian seasoning

Biscuit Topping

• 1 cup all-purpose flour
• ½ cup grated Parmesan cheese
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small bits
• 1 large egg, lightly beaten
• ⅓ cup milk

Directions

1. Preheat the oven to 375 °F. Lightly grease a 2-quart baking dish with cooking spray.
2. To make the filling: In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half the eggplant, zucchini, squash, onion, bell pepper, and garlic. Cook until the vegetables are lightly browned, about 5 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil and the remaining vegetables to the skillet. Cook until lightly browned, about 5 minutes.
3. Return the first batch of vegetables to the skillet with the second half of the vegetables and season with salt and black pepper. Stir in the diced tomatoes, tomato sauce, and Italian seasoning. Reduce the heat to medium-low. Cover the skillet and cook until the vegetables are crisp-tender, about 10 minutes.
4. Meanwhile, to make the biscuit topping: In a large bowl, whisk together the flour, Parmesan, baking powder, and salt. Cut in the butter with a fork or your hands until the mixture resembles coarse meal. Stir in the egg and milk until just combined.
5. Scrape the vegetable mixture into the prepared baking dish. Drop the biscuit dough by large spoonfuls over the vegetables. There will be spaces in between the biscuits. Bake until the biscuits are golden brown and the vegetables are bubbling, 20 to 25 minutes. Let the cobbler cool for about 10 minutes before serving.

Serves 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Veggie Cobbler appeared first on Paula Deen.

Ingredients

• 2 packages (0.3 ounce each) regular or sugar-free lemon gelatin
• 2 cups boiling water, plus 1 ½ cups cold
• 1 tablespoon fresh lemon juice
• ½ cup drained mandarin orange segments
• ¼ cup coarsely chopped walnuts
• 2 tablespoons raisins
• 1 banana, peeled and sliced
• 2 tablespoons chopped dried apricots
• 1 can (8 ounces) crushed pineapple, drained well
• 1 cup cottage cheese

Directions

1. In a medium heatproof bowl, mix the gelatin with the boiling water until completely dissolved. Stir in the cold water and lemon juice. Refrigerate, covered, until the gelatin is just wiggly but not firmed up (like loose jelly), about 1 hour.
2. Spoon ½ cup of the gelatin into a 6-cup mold. Arrange the orange segments over the top and cover with another ½ cup gelatin. Scatter the walnuts and raisins on top and cover with another ½ cup gelatin. Next, layer the banana and apricots on top of the gelatin.
3. In a small bowl, fold 1 cup of the gelatin into the crushed pineapple and spoon evenly over the banana layer. Fold the cottage cheese into the remaining 1 cup gelatin and spoon over the pineapple layer. Refrigerate until firm, about 4 hours or overnight. Unmold and serve.

Serves 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: 7-Layer Molded Salad appeared first on Paula Deen.