All Posts By Robin Miller

Healthier Sliders, Three Ways

by in Robin's Healthy Take, October 4, 2013

Traditional, restaurant-style sliders can have 350 calories and 15 to 20 grams of fat per slider–one little patty on a roll. But sliders are cool, so I found a way to enjoy them guilt-free. With these slimmed-down gems, you can enjoy two sliders for the nutrient price of one restaurant slider, without sacrificing flavor.

Build a Better Pot Roast

by in Robin's Healthy Take, October 1, 2013

Pot roast doesn’t typically get a nutritional nod, but that’s likely because of the marbling (striations of fat not found in top round or loin). But for just 176 calories, 3 ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended dailyRead more

15 Ways to Use Wild Mushrooms

by in Robin's Healthy Take, September 29, 2013

If mushrooms aren’t a regular part of your weekly menu, you might want to change your routine. Considered a “low-density” food because they make you feel fuller on fewer calories for longer periods of time, mushrooms also dish up incredible flavor and depth. Given those facts, you might consider revamping one weeknight meal by usingRead more

Top 20 Uses For Roasted Red Peppers

by in Robin's Healthy Take, September 20, 2013

My refrigerator is never without roasted red peppers. Not only do they add smoky, tangy depth to virtually any dish, they’re nutrient blockbusters, boasting 213% of the RDA for vitamin C per 100 grams (3.5 ounces). That’s great news because vitamin C is a potent antioxidant that protects cells from free radical damage, boosts immunity,Read more

25 Delicious Ways to Use Ground Chicken and Turkey

by in Robin's Healthy Take, September 17, 2013

In my house, we love a good meatball, bowl of chili and sloppy joe–all made with ground beef. But I don’t serve ground beef every night. Why? Look at the numbers. One 4-ounce serving of cooked ground beef has more than twice the calories of ground turkey and five times the saturated fat of groundRead more

Healthier Homemade Cheese Pretzels

by in Robin's Healthy Take, September 8, 2013

I grew up in a Philadelphia suburb, so I’ve had my share of soft pretzels. But Philly isn’t the only place making soft pretzels these days. You can find the baked-dough twists in airports, malls and carnivals nationwide. There’s also the frozen variety. The problem is, these mass-made pretzels are often loaded with calories andRead more

9+ Reasons to Love Artichoke Hearts

by in Robin's Healthy Take, September 2, 2013

It doesn’t matter how you find ‘em–frozen, canned, bottled, marinated or discovered at the center of the beautiful fresh vegetable–artichoke hearts have amazing flavor and boast some serious nutrients.

Why You Can Feel Good About Phyllo

by in Robin's Healthy Take, August 20, 2013

Whether you call it phyllo, fillo or filo, one thing is certain, this store-bought dough is versatile. Phyllo (Greek for “leaf”) is actually layered sheets of paper-thin pastry dough that, when baked, become light, crisp and flaky, with a wonderful toasted flavor. And there are reasons to feel good about phyllo: Because the dough hasRead more

Fish Sticks: A Healthier Catch

by in Robin's Healthy Take, August 13, 2013

Although fish sticks can be a great way to introduce kids (and other picky eaters) to seafood, they’re basically breaded, fried, bland-tasting finger food. Yes, the omega-3 fatty acids are a terrific addition to the meal, but the 17 grams of fat per serving (3.5 ounces) isn’t. Instead of raiding the freezer, whip up aRead more

Tips for Homemade Dressings

by in Robin's Healthy Take, August 12, 2013

It’s easy to make salad dressings that are full of flavor, not calories. Here are some tricks for homemade versions. 1. Add citrus juice, citrus zest and fresh herbs (basil, parsley, cilantro, chives, oregano, or thyme) for a burst of flavor and color. 2. Replace all but 1 to 2 tablespoons of the oil in aRead more

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