All Posts By Dana Angelo White

Q&A With Jackie Newgent, Author of 1,000 Low-Calorie Recipes

by in Ask the Experts, February 13, 2013

jackie newgent
RD and recipe developer Jackie Newgent has done it again. Read more about her new book (of 1,000, yes 1,000 low-calorie recipes!), get her kitchen secrets and find out her inspiration for creating deliciously healthy recipes.

HE: We love your new book, 1,000 Low-Calorie Recipes! What was your inspiration for creating all of the recipes?
Jackie Newgent: I take inspiration from just about everything. I enjoy reinventing foods that everyone knows and loves to fit with today’s trends. Dining out a lot, I’m often inspired by what accomplished chefs are whipping up. I’m lucky enough to travel, which enables me to bring other local and global influences into my recipes. And growing up with a Lebanese mother (who I was cooking with from the age of 3!), I always find a way to bring Middle Eastern and regional Mediterranean flavors into many of my recipes.

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Spice of the Month: Chipotle Chili Powder

by in Healthy Recipes, February 8, 2013

chipotle chili powder
Liven up your favorite spicy recipes with this alternative to run-of-the-mill chili powder.

Chipotle Basics
“Chili powder” is actually made from a blend of spices. Various types of dried chilies are mixed with other flavors like garlic, cumin and oregano.

Chipotle peppers are red jalapenos that have been smoked so they’re not only spicy, they have a deep, rich and smoky flavor. Grind dried chipotles into a fine powder and you have a butt-kicking spice that will add big flavor with the smallest of sprinkles — that’s chipotle powder.

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Nutrition News: BMI and Your Health

by in Food News, February 6, 2013

scale
By now you’ve heard the long list of health risks associated with packing on extra pounds, but a recent study suggests that a higher BMI may actually lead to a longer life. So now being overweight is good for you? That’s not the whole story!

What is BMI?
Body Mass Index or BMI is a calculation that measures weight while adjusting for height. Here’s the formula for you math lovers:

Weight (kilograms) ÷ [Height (meters)]²

A BMI above 24.9 categorizes someone as overweight, while a BMI over 30 classifies someone as obese. When a less than stellar BMI is paired with other risk factors like smoking, physical inactivity or excessive waist circumference, your risk of chronic disease goes up. As BMI increases so does the risks diseases like heart disease and type 2 diabetes.

Visit the National Institute of Health website to learn more about BMI.

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Super Bowl Food Frenzy

by in Healthy Recipes, January 31, 2013

mexican layer dip
Football fan or not, you can appreciate all the fabulous food that comes along with Super Bowl Sunday. We’re taking you on a culinary tour of the teams’ hometowns, plus throwing in some goodies from the host city. We’ve got something for every fan, plus a better-for-you escape from regular football party fare.

New Orleans
Sexy, sassy, spicy is what New Orleans is all about. These Creole-inspired recipes will fire up any party.

Shrimp Creole
Cajun Jambalaya
Cajun Rice Pilaf
Creole BBQ Shrimp
Mini Banana Beignets
10 Ways to Use Cajun Seasoning

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8 Ways to Use Leftovers

by in Healthy Recipes, January 31, 2013

macaroni and cheese
Whether it’s following a holiday celebration or just a regular weeknight, there’s leftover stuff in your fridge you don’t know what to do with. Instead of tossing it out, morph the remnants into new creations instead.

Marinara Sauce
Not enough sauce left for spaghetti and meatballs? Instead, use for homemade pizza, calzones or even soup. Combine chicken broth, diced butternut squash and marinara sauce – cook until squash is tender and puree for an amazingly flavorful lunch or dinner.

Recipe: Tomato-Basil Pizza

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Glycemic Index 101

by in Diets & Weight Loss, January 27, 2013

cereal
You’ve most likely heard of it, but do you really know what it’s all about? Get some education about what the glycemic index is and if you can use it to help make better dietary choices.

What is the Glycemic Index?
The glycemic index (GI) is an old-school tool in the nutrition world. Basically, it’s a scale used to measure how quickly blood sugar goes up after a particular food has been digested. The scale is organized from 0 to 100, with quickly digested foods scoring highest. The GI of a particular food can be affected by numerous factors including how much fiber it contains. Since foods with more fiber take longer to break down, they will have a lower GI.

The GI was established back in the early 1980s. Despite its age, it’s still used very commonly as the foundation for diets and meal planning for weight loss, heart heath and diabetes.

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Volumetrics: Take in Fewer Calories by Eating More

by in Diets & Weight Loss, January 26, 2013

fruit on scale
Back in October 2012, I attended the biggest nutrition conference of the year, the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. One of the most interesting sessions I attended featured Dr. Barbara Rolls and Ellie Krieger. They discussed how you can take in fewer calories by eating MORE food—this concept is known as Volumetrics.

Volumetrics Basics
Penn State professor and researcher Barbara Rolls, PhD, developed the concept after her research concluded that folks don’t like to starve themselves in order to lose weight (I agree). She has conducted extensive research exploring human eating behaviors and presents this plan as a way to lose weight and maintain a healthy lifestyle.

Dr. Rolls suggests enjoying large portions of healthy, satisfying foods to fill up without overdoing the calories. As you might imagine there are lots of fruits and veggies involved. Broth-based soups, nonfat dairy, lean protein and high fiber grains are also on her hit list. Sweets, alcohol and other higher-calorie foods like pizza, they aren’t off limits, but are only to be enjoyed in strict moderation.

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Make Your Own Twinkies

by in Cookies & Other Desserts, January 25, 2013

twinkies
Twinkies had a last hurrah recently when its manufacturer, Hostess, declared bankruptcy. Along with stories of store shelves being emptied, were articles exploring the laundry list of highly processed ingredients including trans fats, processed sweeteners, preservatives and artificial colors. You know what we say to that —- avoid all the junk and make your own!

The Coveted Baking Pan
“Canoe” baking pans have been selling for as much as 100 bucks online. Instead of paying those inflated prices, I hit up a local kitchen supply store. My trusty shopkeeper had quite a few left in stock. If you’re unable to find this type of a pan, the cupcake version of this recipe isn’t quite as nostalgic, but just as tasty.

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Hot Weight Loss Products: Worth the Hype?

by in Food News, January 17, 2013

food on scale
Now that the holiday gluttony is behind us, ‘tis the season for countless weight loss products to come slithering into the spotlight. Lose weight without exercising or changing your diet? Don’t be fooled!

The “Experts” Weigh In?
More now than ever, prominent celebrities (including members of the medical community) are endorsing weight loss supplements – there’s an immediate reason to be skeptical! What’s most important to remember is that these popular figures are usually being compensated in some way to give such products their seal of approval.

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Spice of the Month: Paprika

by in Healthy Recipes, January 11, 2013

paprika
It’s got an amazing flavor and vibrant color – give this spice some love.

Paprika Basics
Paprika is made from grinding the dried pods of sweet red peppers. The various types demonstrate different flavor profiles – some are sweet and mild, others are deeper with more heat. The majority of these spices originate from Spain and Hungary, but paprika is also produced domestically in California.

Nutrition Info
One teaspoon of paprika contains 6 calories and a pretty staggering dose of vitamin A – 21-perecent of the daily recommendation! You’ll also find small amounts of minerals like iron, copper and zinc.

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