All Posts By Michelle Buffardi

Weekend Dinner: Pork Chops

by in Healthy Recipes, January 6, 2012
Food Network Magazine's Pork Chops With Apples and Garlic Smashed Potatoes
Food Network Magazine's Pork Chops With Apples and Garlic Smashed Potatoes

Pork remains a controversial meat here on Healthy Eats — it seems people either love it or hate it. It’s true that fattier pork products, like bacon, should be eaten in moderation, but pork chops are a loin cut, which means they’re super lean, low in fat and high in protein. So break up your chicken-or-pasta dinner routine with a plate of lean, savory pork chops this weekend.

All-Star Recipes to Try:

Food Network Magazine’s Pork Chops With Apples and Garlic Smashed Potatoes

Alton Brown’s Slow-Cooker Pepper Pork Chops

Giada DeLaurentiis’ Pork Chops With Fennel and Caper Sauce

Ellie Krieger’s Chipotle Orange Glazed Pork Chops

Alton Brown’s Molasses-and-Coffee Pork Chops

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Your Favorite Smoothie Combinations

by in Uncategorized, January 6, 2012
Photo courtesy of Food Network Magazine, from 50 Smoothies

We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan an is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.

Week one of our Healthy Every Week Challenge is breakfast week and we’re all trying to eat breakfast daily (if you’re not involved in our challenge you should be eating breakfast too!). Smoothies are one favorite, fast, healthy breakfast and since they come in so many varieties and flavors, we asked our pals on Facebook and Twitter for their best smoothie combinations. Your ideas were creative and fun and it seems that many of you like to mix vegetables in with your fruit smoothies — a great way to get in a serving of vegetables at breakfast!

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Happy National Spaghetti Day!

by in Food News, Healthy Recipes, January 4, 2012


Today’s National Spaghetti Day, but do you really need a holiday to give you an excuse to cozy up to a bowl of hot, comforting pasta? We encourage you to celebrate this festive day with one of our favorite spaghetti recipes, and in case you need more of a reason to eat some spaghetti, a few of our best posts on why we love the stuff.

12 Reasons to Celebrate National Spaghetti Day

Ellie Krieger’s Pasta Puttanesca

Serve Ellie’s traditional Italian sauce, made with tomatoes, olives, capers and arugula over your favorite pasta any day, but for today, we recommend whole-wheat spaghetti.

Spaghetti and Meatballs: Healthier Than You Think

Find out why this classic dish made our list of 10 Foods That are Healthier Than You Think.

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Last-Minute Holiday Appetizer: Spinach-Artichoke Dip

by in Healthy Holidays, Healthy Recipes, December 24, 2011


Everyone loves spinach-artichoke dip. But this restaurant favorite is notoriously loaded with fat and calories — from the cheesy dip and the fried tortilla chips it’s served with. But this recipe is incredibly easy to lighten up — Ellie Krieger’s recipe calls for light cream cheese, light mozzarella and light sour cream along with chopped spinach and artichokes, and when you bake it, you can’t even tell the ingredients are better-for you. Skip the deep-fried tortilla chips and serve this dip warm with baked tortilla chips, whole wheat pita chips or crudites.

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12 Days of Holiday Gifts: No-Bake Truffle Cookies

by in 12 Days of Holiday Gifts, December 10, 2011
truffles
Give homemade treats, without turning your oven on.

The idea of truffles sounds so very fancy, but the secret is: they’re actually really easy to make (don’t tell the fancy chocolatiers we let the cat out of the bag on that one!). Food Network Kitchen‘s truffle cookies are made with naturally sweet ingredients like dates and honey, instead of the milk and sugar used in traditional truffles. And you can roll them in whatever you like: chopped nuts, cocoa powder, coconut, or a combination for the prettiest presentation. Get the kids to help with these, it’s fun to roll the ingredients up into balls, and tiny helping hands make for fast work.

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12 Days of Holiday Gifts: Wine (in Festive Packaging)

by in 12 Days of Holiday Gifts, December 9, 2011
wine
Give the gift of wine, but personalize it with easy ideas from Food Network Magazine. (image courtesy of Food Network Magazine)

Wine makes a great holiday gift; it’s usually the hostess gift of choice, the default item grabbed at the last minute on the way to a holiday party. This year, put a little more thought into it — for about 5 minutes of extra time, you can package your last-minute gift in a way that’ll make it seem like you did all your shopping back in August.

In Food Network Magazine‘s December issue, there’s a great story on how to make holiday spirits brighter by decking your gift bottles out in really easy ways. With the bottle above, it’s as simple as grabbing a sparkly paint pen.

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Food Network’s Communal Thanksgiving Table: Green Bean Casserole With Crispy Shallots

by in Healthy Recipes, Thanksgiving, November 16, 2011
green bean casserole
Ellie Krieger's homemade green bean casserole. Photo courtesy of Food Network Magazine

Even when attending a virtual Thanksgiving, where presumably, the calories, fat and additives aren’t actually real, we want to bring something healthy to the table. So when we were asked to contribute a dish to Food Network’s virtual Thanksgiving, the choice was easy — we signed up right away to “bring” Ellie Krieger’s Green Bean Casserole With Crispy Shallots. No proper Thanksgiving meal is complete without this traditional casserole. So don’t leave it off of your table, but do skip the canned soup and canned crunchy onions. Both the creamy sauce and crunchy onions (which make the dish) are as easy to make as it is to open a can, but the difference in taste from the original is enormous. The homemade version is so much more fresh and flavorful than the one made with canned stuff, plus it’s not heavy and loaded with sodium from the soup.

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Lighter Sweet Potato Casserole

by in Healthy Recipes, Thanksgiving, November 11, 2011
sweet potato casserole
Marshmallow-free sweet potato casserole.

Sweet potato casserole is one of the quintessential Thanksgiving foods. It makes an appearance alongside the turkey on everyone’s holiday table. In my family, we have it again on Christmas, too. The version everyone expects is the one that’s covered in marshmallows. This year, I’m taking a stand against this marshmallow-topped calorie bomb. Not only does the traditional sweet potato dish deliver tons of extra sugar, fat and calories, it doesn’t even taste good. Not in my opinion, anyway. Sweet potatoes are naturally sweet; they don’t need the help of marshmallows. They’re perfectly delicious on their own — baked, mashed, or turned into fries — or in a casserole, spiced with cinnamon, nutmeg and ginger and topped with pecans.

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Cook This Now: Garlicky Broccoli Rabe

by in Cookbooks, In Season, November 2, 2011
broccoli rabe
6-minute side dish.

I see a lot of cookbooks — that’ll happen when you work for Food Network — and even though there’s a stack of new books on my desk threatening to topple over, I still get excited when I get a really good, new cookbook. The cookbooks that excite me are the ones filled with healthy, seasonal recipes, especially those with a lot of vegetable dishes because I don’t eat meat. Food writer, NY Times columnist and cookbook author  Melissa Clark‘s book, Cook This Now was one that excited me. So much so that it made it home to my kitchen, and not the teetering, 4-foot cookbook pile on my desk.

The book is organized by month, and each month has 10 recipes using ingredients that are at their peak that month. The setup is helpful for obvious reason: it’s easy to figure out what’s freshest and what to shop for at farmers’ markets, but there was an unexpected bonus to the month-by-month organization. Usually when I get a great cookbook, I leaf through the whole thing, flagging dozens of recipes I must make, then can’t decide what to make first. When I cracked open Cook This Now, I jumped right to November. I was tempted by the Butternut Squash Risotto With Pistachios and Lemon, the Honey Whole Wheat Corn Bread and the Roasted Acorn Squash, Honey, Smoked Paprika, and Sage Salt, but last night just happened to get a big bunch of broccoli rabe in my CSA, so was eager to turn that into dinner.

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How to Roast Pumpkin Seeds, Plus 4 Flavoring Ideas

by in Healthy Recipes, October 21, 2011
pumpkin seeds Roasted pumpkin seeds sprinkled with salt. Image courtesy of Food Network Magazine

It’s pumpkin season, thus pumpkin seed season. When you’re carving Jack-o’-lanterns, don’t toss the seeds! When roasted, they make a great, low-calorie snack, and can be used to add crunch to salads and soups. They contain some valuable nutrients (read all about them here) and while you can buy pumpkin seeds at the store year-round (they’re called pepitas), they’re so much better when freshly roasted with your favorite seasonings added.

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