Sensei for Weight Loss - healthy recipes from the Sensei nutrition team

More than 20 years ago Schezuan restaurants became the new rage and I was loving it! I still do, but my first memories remain the most delectable. I vividly remember my first taste of delicate steamed dumplings with sesame sauce. After that I was hooked and would order them every time. The dough was light and delicate and the sauce just perfect and spicy.

Soon after that I enrolled in Schezuan cooking classes. I got some friends to join me so it was just the six of us in class. We would take turns bringing the wine. We watched the teacher do his thing and then ate%u2026how great is that? That was a fun Wednesday night with friends. I was so anxious to learn how to make those dumplings, especially that sesame sauce. Come to find out we would not be making this sesame sauce for our freshly made dumplings. We made a peanut sauce to go with cold noodles and boiled chicken instead. Unfortunately, his peanut sauce recipe was not a success, but being who I am, I made the best of it and learned from my experience.

I was able to find a nice Schezuan peanut sauce in a bottle and over the years the recipe has evolved. Now I make healthy noodles with vegetables and peanut sauce, either vegan or with roasted chicken. I love this recipe because it takes less than 10 minutes to prepare and you can serve it hot or cold.

Noodles with Peanut Sauce

Makes 4 large portions
1 lb Spaghetti (try whole wheat)
1 bottle Peanut sauce (like House of Tsang which is vegan)
1 lb Snow peas, fresh, cut in half diagonally
1 Red bell pepper, cut into strips
4-6 Green onions, sliced diagonally
3 cups Cooked chicken (can use left over or rotisserie)

Cook pasta as directed. Meanwhile, wash and cut vegetables then transfer to a large serving dish. If you prefer cooked snow peas, you can drop them in with the pasta during the last minute of cooking. Cut chicken into bite size pieces or strips, warm in the microwave if desired (about 30-45 seconds on high) and add to serving dish. Drain cooked pasta, add to serving dish and mix in peanut sauce until all coated (may not need to use the whole bottle). Sprinkle with chopped peanuts or sesame seeds and serve.

That's it! It is so good! I served this dish without chicken for my vegan friends and they asked me for the recipe. I also use it as a meal for one when I have left over pasta. I just throw in any vegetables I have available.

It's also handy when you have unexpected guests. On your way home just stop at the store to get a rotisserie chicken, the veggies, dry pasta and a bottle of sauce. You prepare the vegetables while the pasta is cooking, talk with your guests and before you know it you're done. You will love it, but if you don't like spicy food you may need to find a different brand besides House of Tsang. You can also play with this recipe and make it your own by using your favorite vegetables or try using shrimp, pork or even tofu. Make it colorful and healthy. Enjoy!

- Josee

Papaya Salsa

½ red onion, chopped
1 sweet red bell pepper, diced
2 cups fresh papaya, diced (can use mango if papaya not available)
Chili paste, to taste (or finely chopped Jalapeno peppers)
Fresh cilantro, chopped (can use fresh parsley instead)
Fresh garlic, minced
Juice of 1 lime

I would suggest preparing the salsa first. Combine onions, red bell pepper and papaya in medium sized bowl. Add chili paste, cilantro, garlic and lime juice to taste. Mix well and adjust seasonings as needed.

Macadamia Crusted Tuna Steaks

4 sashimi grade tuna steaks (1" thick)
2 handfuls of crushed macadamia nuts
3 eggs
Extra virgin olive oil
Salt & Pepper

Rub extra virgin olive oil over tuna steaks and sprinkle with salt and pepper. Whisk the eggs in a small bowl and dunk tuna in egg wash. Next cover both sides of the tuna steak with crushed macadamia nuts and press firmly. Oil the grill then sear tuna on both sides over high heat. Cook until favorite degree of doneness (hint: tuna is best served rare in the middle). Serve with papaya salsa on top

Nutritionist, educator, counselor and food lover for over 20 years (Ok, a food lover for a bit longer)! Renée is a registered dietitian and Nutrition Director for Sensei. When not working, she can be found hanging with her human and furry friends or trying to perfect the latest healthy recipe. She believes that moderation and prevention are the keys to health and that good nutrition doesn't have to be as complicated as it seems.

"If you don't take care of your body, where will you live?" -unknown

For over 20 years Josée has been an "outside the box" dietitian. Formally trained, but has since studied a number of alternative approaches for total well being. Josée is a strong believer in living life to the fullest and disease prevention. She admits to being the "Queen of the Beans".
Fiber, antioxidants, anti-inflammatory, colors and "foods closest to the farm" are her key words. Her advise is clear and straight to the point...like it or not, but all out of love.

Registered dietitian, thrill seeker, fitness enthusiast and former "yo-yo" dieter, Lauren takes a no-nonsense approach to nutrition and wellness. She knows from experience if you want to see results you have to do the work (this goes for all areas of your life)! Lauren believes positive thinking, prevention, education and setting realistic goals are the keys to creating a happy, healthy body.

"Eat to live, don't live to eat!"