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Dropping with Devin: Cory’s Story

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Please Read This Post Before Joining Us On Cory’s Journey!

Over 20 years ago, I lost 70 pounds. In 2008, I released a book called, “The Most Decadent Diet Ever!” that starts, loosely, with the story of how I did that eating the foods I love. Since 1994, I’ve been coaching others – some celebrities, some everyday people, empowering them to lose weight. My proudest accomplishments are helping one person lose about 170 pounds and another lose 140. Plus I’ve helped a few celebrities look “sick” for movie roles in which they’ve played patients and then coached thousands of pounds off others (collectively).

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Watermelon Feta Salad

Watermelon Feta Salad
Last summer, I had to make dinner for a political candidate’s campaign where the attendees were paying $5,000 per plate. Needless to say, I felt a bit of pressure to serve the perfect menu. When I went to the grocery store, I noticed that watermelon seemed particularly perfect, so I built this salad around it (though I served a homemade Champagne vinaigrette, instead of the bottled balsamic, which I’ve used here to keep things quick and easy). It was a huge hit, as the combo of flavors worked so well. Just be sure to get a really fresh watermelon – the cubes should be bright hot pink, almost red, not a dull pink.
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Ingredients
  1. 4 cups loosely-packed mixed green lettuce
  2. 6 medium, fresh basil leaves, slivered or to taste
  3. 3/4 ounce reduced-fat, crumbled feta cheese, divided
  4. 2 tablespoons all-natural, reduced-fat balsamic vinaigrette dressing (I used Follow Your Heart Organic Balsamic Vinaigrette Salad Dressing)
  5. 4 ounces large, peeled and de-veined chilled, steamed shrimp
  6. 3 ounces (about ½ cup) ½-inch cubes watermelon
Instructions
  1. In a medium mixing bowl, toss the greens, basil and about 2/3 of the feta with the dressing until well combined.
  2. Mound the salad on a plate and top it with the shrimp and the remaining feta.
  3. Place the watermelon evenly around the edge of the plate.
  4. Serve immediately.
Notes
  1. Makes 1 serving: 275 calories, 31 g protein, 22 g carbohydrates (14 g sugar), 8 g fat, 3 g saturated fat, 179 mg cholesterol, 6 g fiber, 733 mg sodium
  2. To Go: Pack the dressing in a small re-sealable plastic container, the watermelon in a small re-sealable bag and the rest of the salad (shrimp included) in a re-sealable plastic container or a zipper-top bag. Refrigerate until ready to enjoy. Oh, and don’t forget to pack a fork.
  3. From the Biggest Loser Quick and Easy Cookbook
  4. Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.
Devin Alexander - "The Secret of Food" http://qod.devinalexander.com/

Blueberry Margarita

Frozen Blueberry Margarita
Serves 4
Though I've maintained a huge weight loss over the years, I confess that I still balk at giving up the occasional margarita. I know that most of the ones served at restaurants are full of sugar and calories, so I make my own lower-cal version at home. And because blueberries are the "star," you even get some fiber and antioxidant punch!
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Ingredients
  1. 3 cups frozen blueberries
  2. 1/2 cup gold or silver tequila
  3. 1/2 cup freshly squeezed lemon juice
  4. 1/4 cup freshly squeezed lime juice
  5. 1/4 cup light agave nectar
  6. 24 ice cubes
  7. 4 lime wedges for garnish (optional)
Instructions
  1. Before you start making the drinks, it's important to have all the ingredients ready. You don't want the blueberries and ice to melt while you're squeezing lemons and limes. If desired, you can rim your serving glass with lime juice and salt.
  2. Add the blueberries, tequila, lemon and lime juices, agave, and ice to a blender with ice-crushing ability. Blend on high until the mixture is smooth. Divide the margaritas among four 12-ounce glasses and serve immediately.
Notes
  1. Per serving: 188 calories, < 1 g protein, 33 g carbohydrates (27 g sugar), < 1 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g fiber, < 1 g sodium
  2. Recipe Credit: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander © 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold. www.devinalexander.com
  3. Photo Credit: Mitch Mandel
Devin Alexander - "The Secret of Food" http://qod.devinalexander.com/
Tiny Tacos- The Most Decadent Diet Ever

Tiny Tacos- The Most Decadent Diet Ever

Tiny Tacos
Serves 1
These miniaturized versions of tacos are one of my all-time favorite, kid-friendly snacks. When Frito-Lay introduced Baked! Scoops, I was so excited that I instantly went to work on creating dishes to fill these little morsels. I just find them so festive. When I conjured these tacos, I couldn’t wait to show them to friends and clients. They’re so much fun. Not only can you eat ten of them (how often do you get to eat ten whole anything—outside this book, anyway— when you’re eating healthy?) for only 200 calories. Plus the whole family will be excited to dig into your “diet food.” And kids will be more than willing to help prepare them.
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Prep Time
20 min
Total Time
30 min
Prep Time
20 min
Total Time
30 min
Ingredients
  1. 10 Tostitos Baked! Scoops
  2. 1/4 cup finely shredded romaine lettuce
  3. 2 tablespoons finely chopped tomatoes
  4. 1/2 ounce (about 2-1/2 tablespoons) finely shredded Cabot’s 75% Light Cheddar cheese, or your favorite low-fat Cheddar
  5. 1 teaspoon lower-sodium taco seasoning 2 ounces 96% lean ground beef 1 tablespoon mild or hot red taco sauce
Instructions
  1. Arrange the Scoops side by side on a plate.
  2. Mix the lettuce, tomatoes, and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1-1/2 teaspoons per Scoop).
  3. Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
  4. Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat.
  5. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
Notes
  1. MAKES 10 TINY TACOS; 1 SERVING OR 2 PORTIONS
  2. Each 1-Decadent-Disk portion (5 tacos) has: 101 calories, 9 g protein, 9 g carbohydrates, 3 g fat, <1 g saturated fat, 18 mg cholesterol, <1 g fiber, 223 mg sodium Each 2-Decadent-Disk serving (10 tacos) has: 202 calories, 17 g protein, 19 g carbohydrates, 6 g fat, 2 g saturated fat, 35 mg cholesterol, 2 g fiber, 446 mg sodium
  3. Recipe taken from Devin Alexander's THE MOST DECADENT DIET EVER!
  4. Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.
  5. www.devinalexander.com
Devin Alexander - "The Secret of Food" http://qod.devinalexander.com/