All Posts By Healthy Eats

In Season: Red Globe Radishes

by in In Season, May 31, 2013

radish

What They Are and When to Enjoy:
Radishes belong to the cruciferous vegetable family which takes its name from the Latin root crux, meaning cross. But rest assured, eating them is no cross to bear! They are deliciously crisp and fresh tasting with a subtle spiciness.

Enjoy radishes at their finest in April, May and June. Red Globe are the most common variety in the U.S and are frequently sold with their greens attached. To choose the best ones give them a squeeze. The bulbs should feel firm, not soft. Crisp, green leaves and medium-sized roots are also good indicators of a winning bunch.

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The First Lady + MyPlate + FoodNetwork.com + Pinterest = Healthier Options

by in Food News, February 26, 2013

michelle obama

First Lady Michelle Obama, FoodNetwork.com and several other media outlets are working to make it easier for families across the country to eat nutritious meals every day. Just in time for the third anniversary of Let’s Move!,  FoodNetwork.com has teamed up with Partnership for a Healthier America and the USDA’s MyPlate—plus Condé Nast, Hearst, Meredith and Time Inc.– to share thousands of nourishing recipes on Pinterest that meet MyPlate guidelines. The goal? To provide a mouthwatering, inspiring one-stop-shop where parents, beginner home cooks and even the most experienced chefs can find good-for-you recipes showcasing delicious combinations of produce, whole grains and lean proteins that are all easy to prepare.

“As a mom, I know how challenging it can be to think of new meal ideas that your kids will like and that will be good for them,” said First Lady Michelle Obama. “This partnership takes the guesswork out of finding healthy recipes and gives parents the information and the tools they need to make healthy choices for their families every day.”

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Gina Neely’s Slim-Down

by in Diets & Weight Loss, February 15, 2013

gina neely
Gina Neely, co-host (along with her husband, Pat) of Down Home with the Neelys, and co-owner of three barbecue restaurants, made a few lifestyle changes recently that helped her shed 20 pounds (in 12 weeks!). How did she do it? She stresses that she didn’t go on a diet (no one likes that word, especially Gina), but rather made easy, yet, important changes to her lifestyle. She loves burgers, but now chooses turkey burgers. She makes sure she doesn’t skip breakfast and starts her day with a hearty morning meal of maple oatmeal with raisins. And she added exercise to her daily routine — strength training and walking extra steps using a pedometer.

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Bobby Flay’s Tips for Surviving a Super Bowl Party

by in Bobby Flay Fit, February 1, 2013

bobby flay

Bobby Flay Fit Bobby Flay manages to stay fit and healthy even with a busy lifestyle as a chef, and he’s eager to share his healthy eating and fitness plan with fans in a seven-part Web series, Bobby Flay Fit.

 

Our exclusive seven-part web series, Bobby Flay Fit, offered a look into Bobby Flay’s lifestyle — despite his erratic, busy schedule as a chef, he makes time for exercise, plans healthy meals and practices portion control when he’s at restaurants (his own, or others’). We were curious about his strategy for tackling football parties, where the beer flows freely and the food is often over-the-top indulgent. Here are his game-day tips, plus a few healthy football-party recipes so you can enjoy this Sunday.

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Bobby Flay’s Tips for a Healthy New Year

by in Bobby Flay Fit, January 7, 2013

bobby flay
Even with a busy lifestyle as a celebrity chef, Bobby Flay manages to stay healthy and fit. Starting January 14, Bobby will share his secrets to eating healthy and exercising right in a seven-part Web series, Bobby Flay Fit. But until then, Healthy Eats caught up with Bobby to learn more about his healthy lifestyle and his fitness routine. He also shared some great tips for sticking with a plan and dealing with everyday temptations.

Do you prefer working out in the morning or evening?

BF: Mornings for sure. Right out of bed. I’m a morning person – I’m one of those people that get up really early in the morning.

Your workout of choice: running, lifting weights or biking?

BF: Running for sure. I’ve been running competitively since high school. It’s the most comfortable for me.
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Top Healthy Recipes of 2012

by in Healthy Recipes, January 2, 2013

chicken
The numbers are in for the top recipes of 2012 and the results reveal that chicken continues to be a winning lean protein choice — with fish not far behind — plus a few comfort food favorites made the list, like macaroni and cheese and breakfast burritos. What will the new year bring? Can we expect to see more kale and chard on our plates alongside the chicken?

10. Apple Muffins: Ellie Krieger replaces butter with applesauce in these muffins which doesn’t just make them more nutritious, it also makes them extra moist.

9. Fish Tacos With Chipotle Cream: Pile marinated fish, cabbage, corn and chipotle-spiked yogurt sauce into corn tortillas for an instant fiesta.

8. Herbed Quinoa: Giada DeLaurentiis dresses this quick-cooking, protein-packed grain with a simple herb-and-lemon vinaigrette for a super simple, pairs-with-anything side dish.

7. Three-Cheese Macaroni: This comfort food classic is made with muenster, cheddar and Parmesan cheeses, plus steamed cauliflower for an extra serving of veggies.

6. Chicken Saltimbocca (above): Giada’s stuffed chicken sounds decadent, but the calories in this classic Italian chicken dish are kept low by using small amounts of boldly-flavored ingredients like prosciutto and Parmesan cheese.

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How Does Bobby Flay Stay Fit?

by in Bobby Flay Fit, December 7, 2012

bobby flay

Chefs are often asked how they stay fit when they work around food all day. Bobby Flay, TV chef, restaurateur and cookbook author, manages to stay trim despite his life being immersed in food, and he’s eager to share his secrets. In seven new, web-exclusive videos premiering on January 14, Bobby Flay Fit follows Bobby on his day-to-day routine, in and out of the office, in the kitchen at home and in at his restaurants, and in the gym. Joined by special guests Michael Symon, Katie Lee and other health and fitness professionals, Bobby shows you how you too can live a healthy life (while still enjoying your favorite foods).

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How to Make Gluten-Free Gravy

by in Gluten-Free, Thanksgiving, November 20, 2012

gravy

During last weekend’s Thanksgiving Live show (a live TV event where Food Network chefs cooked an entire Thanksgiving meal on live TV, all while answering viewers’ questions about Turkey Day) many people asked via Facebook and Twitter about how to make gluten-free gravy. Gravy is traditionally thickened with flour, so if you can’t eat flour, are you stuck with watery gravy? The answer is no, and we’ve rounded up the best answers from the show and from the Food Network Kitchens.

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Talking to the Experts: Food Network Kitchens’ Leah Brickley

by in Ask the Experts, September 25, 2012

leah brickleyLeah Brickley is a recipe developer in the Food Network Kitchens and is also a dietetic technician (DTR), working toward her master’s degree in nutrition. Leah works on developing recipes for Food Network Magazine, Food Network Magazine Cookbooks, Food Network Apps and foodnetwork.com. We caught up to find out about her schooling, her secrets for healthy home cooking and how she maintains a healthy diet while working in one of the busiest test kitchens in the world.

Can you tell us more about what you do as a recipe developer-nutritionist at Food Network?

Sure! I have a combined degree in culinary arts and nutrition and I’m a DTR (dietetic technician registered). I’m also getting my master’s degree in nutrition. So, I get to develop a broad range of recipes from barbecued brisket to apple pie but with a special interest in healthy recipes. I’m here as an internal resource for my coworkers who have nutrition-related questions and I keep up on current health news and trends.

Do you sample every recipe made in the Food Network Kitchens? Is it difficult to eat healthy when you’re around food all day long?

I eat almost everything! We have two set times for tastings and everyone who participates has to taste and give feedback. Eating healthy isn’t as difficult as it sounds, even with that volume of food. We develop recipes using real and fresh ingredients. When I first started I did need to learn moderation because I often overate. Now it’s a few bites of everything and lots of water (and a jog or kickboxing after work)!

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Q&A With Gluten-Free Cookbook Author Elizabeth Kaplan

by in Gluten-Free, May 30, 2012
elizabeth kaplan
Elizabeth Kaplan, founder of The Pure Pantry and author of Fresh from Elizabeth’s Kitchen

 Q: What inspired you to start your business, The Pure Pantry, and later develop a cookbook?

A: When I was diagnosed with celiac disease ten years ago there were very few good-tasting gluten-free products on the market. Since my children and I are also allergic to dairy and my son is allergic to nuts, nut flours, beans and bean flours, it was difficult to find products, such as pancake mixes, cake mixes and cookies mixes, that were free of all allergens. So I began creating my own at home and that’s where it all started.

The cookbook, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals, was born out of my true love and passion for cooking and baking. Ever since I was a little girl I have been experimenting in the kitchen, creating my own recipes and collecting cookbooks. Many of the recipes in the book are re-vamped childhood favorites that I used to bake for my family and for the many baking contests I entered as a girl. I wanted to share my collection of recipes with others who may need some inspiration in the kitchen since gluten-free cooking and baking can be a challenge.

Q: Can foods be gluten-free and still taste good? 

A: Of course! Developing good-tasting gluten-free recipes has been my focus for the last 10 years.

The fun part of this challenge is doing recipe “make-overs” and serving them to people who don’t have to eat gluten-free to see if they notice that the gluten is missing. For example, I often make homemade cakes or cupcakes and serve them at birthday parties and office parties. I usually do not disclose they are gluten free. They disappear in seconds and no one knows the difference!

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