Herbed Pita Chips Recipe

Herbed Pita Chips Recipe


Whole wheat pita chips: 5
• Olive oil: 1/4
• Minced garlic: 2 cloves
• Mediterranean seasoning : 1/2 tablespoon
• Italian seasoning : 1/2 tablespoon cur

Cooking steps:
  1. Depending on how large you want your chip cut into wedges. Lay the rough side on a cookie sheet.
    2. Heat oil garlic and all the seasonings in a sauce pan. Brush the pita wedges with the seasoned oil.
    3. Broil on low make sure you watch them
Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

  • 3 lbs. Barilla® whole-grain spaghetti
  • 12 oz. arugula
  • ¾ cup almonds
  • ¾ cup pistachios
  • 3 garlic cloves
  • ½ cups + 2 T. olive oil
  • ¾ cup grated Parmesan
  • Salt and pepper, as needed
  • 1½ cups diced heirloom tomatoes
  • 15 fresh basil leaves, julienned

1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).

2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.

3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.

4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.


25 servings

Recipe posted with permission from American Culinary Federation with Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015

As seen on Spike TV – Barnhouse Nashville Tuna Tataki

As seen on Spike TV – Barnhouse Nashville Tuna Tataki


4-5oz tuna steak, sashimi grade ahi is ideal
1-2oz manzano bananas 
.5 oz shaved coconut chips
1-2oz black radish, sliced as chips
.5 tsp fresh ginger
.5 tsp fresh basil
1 Haas avocado, cubed 
2 Tbsp toasted sesame oil, 
.5 tsp fresh squeezed lime 
.5 tsp minced garlic
Fresh Cowhorn or Serrano for heat
Chinese five spice
Coconut oil spray
Prep: 5 min
Cook: 10 min
Enjoy: anytime minutes


Coat lightly the tuna steaks with 1Tbsp toasted sesame oil.

Salt and pepper to taste. Roast radish chips and shaved coconut on coconut oil coated baking sheet @350 for 7-10 minutes.

Coat generously with Chinese five spice.

Cube avocado and banana.

Mince hot pepper if you like it that way.

Grate ginger or finely chop, the juicier the better.

Muddle and chop basil.

Heat remaining Tbsp of oil on medium high in sauté pan.

With tongs, sear each side of tuna till color change, approx 20 seconds depending on heat source.

Immediately remove and cut into .5 inch slices or cube if desired for texture.

Toss all healthy ingredients with lime juice.

Chopsticks optional. 

Alternate: serve slightly chilled.

Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

  • ¾ cup sweet sorghum flour
  • ¾ cup brown rice flour
  • 1 t. baking soda
  • ½ t. xanthan gum
  • ¼ t. guar gum
  • ¼ t. salt
  •  large ripe bananas, mashed
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 t. vanilla
  • ½ cup semisweet chocolate chips

Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.

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