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Eating your way to a skinnier you

Harley Pasternak, a diet and fitness expert, shares healthy recipes

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Eating your way to weight loss
Jan. 11: Diet and fitness expert Harley Pasternak, author of "The Five Factor Diet," talks with TODAY's Al Roker about a five-week program that could be the ticket to successful weight loss.

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TODAY
updated 11:31 a.m. ET Jan. 11, 2007

If you're tired of playing the numbers game when dieting, our next guest says there’s really only one number you need to be know and that’s five. Harley Pasternak, a diet and fitness expert and author of “The 5-Factor Diet,” has a five-week program, which could be your ticket to successful weight loss. Pasternak was invited on TODAY to discuss his book and shares some of his healthy recipes. Try these dishes at home.

French Toast with Ricotta
Harley Pasternak

One serving

INGREDIENTS

2⁄3 cup egg whites
2⁄3 cup nonfat milk
2 slices whole grain bread
1⁄8 cup nonfat ricotta cheese
1 teaspoon sugar substitute
1 pinch salt
Cooking oil spray
1 teaspoon ground cinnamon

Recipe continues below ↓
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DIRECTIONS

1. Whisk together the egg whites, milk, sugar substitute, and salt. Soak the bread in the egg white mixture. Drain the excess liquid.

2. Coat a nonstick skillet with cooking spay and heat the skillet. Cook the bread, one slice at a time, until each side is set and bread is light brown. 

Place the French toast on a plate and top with ricotta. Garnish with cinnamon.

MANAGE YOUR RECIPES


Edamame and Tuna Sashimi with Ginger-Scallion Vinaigrette
Harley Pasternak

Two servings

Combining warm edamame with chilled tuna makes a refreshing hot and cold snack.

INGREDIENTS

1⁄3 cup edamame beans, removed from pods
3 teaspoons grated ginger
3 teaspoons slivered scallion
3 cups shredded carrots
21⁄4 ounces sushi-grade yellowfin tuna, thinly sliced
1⁄2 cup water
1 tablespoon soy sauce
Salt to taste

DIRECTIONS

1. Cook edamame in boiling water for 2 minutes. Drain edamame and set aside. For vinaigrette, whisk together the water, soy sauce, ginger, and scallion. Toss the shredded carrots and tuna slices with the vinaigrette.

Place the warm edamame in the center of a plate and season with a little salt. Arrange the carrots and tuna slices around the edamame.

MANAGE YOUR RECIPES



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