All Posts By Silvana Nardone

Brussels Sprouts, 3 Ways

by in Healthy Recipes, October 19, 2016

This trio of healthy Brussels sprouts recipes is delicious enough to convert even those who feel dubious about this vitamin C-packed cruciferous veggie. Here, the leafy sprouts get their moment in the spotlight first as the star ingredient in a delicately crunchy raw salad, then tossed into a peppery pasta carbonara and finally topped onto a shiitake-sesame rice bowl and drizzled with a smoky tahini dressing.

Brussels Sprouts Carbonara (pictured above)
Serves 4

8 ounces quinoa spaghetti
4 strips bacon, cut into 1/2-inch pieces
1 clove garlic, smashed
8 ounces shredded Brussels sprouts
2 large eggs, at room temperature
Freshly ground black pepper
1/4 cup pecorino, optional

Cook the pasta in a large pot of boiling salted water until al dente.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.

In a large bowl, whisk together the eggs and season with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the cheese, if using.

Per serving: Calories 285.5; Fat 6.3 g (Saturated 1.8 g); Cholesterol 98 mg; Sodium 190 mg; Carbohydrate 48.2 g; Fiber 4.8 g; Sugars 1.6 g; Protein 10.1 g Read more

DIY Freezer Meals

by in Healthy Recipes, September 12, 2016

Are you facing back-to-school season, long days at the office or just uncertainty about what to make for dinner ? We’ve turned classic frozen dinners that you’d find at your local supermarket into easy, healthy options. Stock these satisfying suppers in your freezer and the answer will be faster than takeout — and more paycheck friendly too.

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Tomatoes, 3 Ways

by in Healthy Recipes, August 7, 2016

There’s nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own in your garden or get seduced at the market, these recipes are perfect individually or even as a complete menu for a get-together on a hot summer night. Bonus: The recipes are not only satisfyingly refreshing, but also easy on the waistline.

Shrimp Scampi Risotto-Stuffed Tomatoes (pictured above)
Entertaining? Just double this recipe for your next get-together.
Serves 4

1/4 cup finely crushed brown rice cereal
2 tablespoons plus 2 teaspoons chopped fresh parsley
2 cloves garlic, finely chopped
4 large ripe tomatoes (about 3 pounds)
1/4 cup uncooked Arborio rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon zest
1/2 pound medium shrimp — peeled, deveined and chopped into 1/2-inch pieces
1 teaspoon olive oil, plus more for drizzling
2 tablespoons dry vermouth, optional

Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
Cut tops off tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the rice, salt, pepper, lemon zest, shrimp, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley and vermouth, if using.

Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled. Read more

Gluten-Free Fourth of July Feast

by in Healthy Recipes, July 1, 2016

Kick off this Fourth of July weekend with a feast of lightened-up, gluten-free versions of American classics. We’ve swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad. Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: you’ll be rewarded with less cleanup, too!

Crispy Oven-Fried Chicken
Serves 6

Canola oil, for greasing
2 cups unsweetened corn flakes
6 tablespoons raw almonds
6 tablespoons sesame seeds
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon salt
3 large eggs, lightly beaten
1/2 cup unsweetened almond or cashew milk
1 cup gluten-free flour, for dredging
1 1/2 pounds skinless, boneless chicken tenders

Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the corn flakes, almonds, sesame seeds, garlic powder, smoked paprika, chili powder, dried thyme, pepper, cumin and salt until coarsely chopped; transfer to a shallow bowl.

In a second shallow bowl, whisk together the eggs and milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture and the corn flake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Per serving: Calories 346; Fat 12.2 g (Saturated 1.7 g); Cholesterol 158 mg; Sodium 532 mg; Carbohydrate 25.9 g; Fiber 2.2 g; Sugars 1.4 g; Protein 33.2 g Read more

The Beginner’s Guide to Gluten-Free Grocery Shopping

by in Gluten-Free, Grocery Shopping, May 24, 2016

If you’ve just starting eating gluten-free, you’ll be glad to know that navigating your local grocery store is easier than ever and, with many national chains manufacturing their own food products, prices are better than you imagine. So what’s the key to ultimate shopping success? Knowing not only where to find gluten-free foods in your supermarket, but identifying which foods are worth buying ready-to-eat and which ones you’re better off making from scratch. Read more

Canned Tuna, 3 Ways

by in Healthy Recipes, May 22, 2016

Because it’s one of our favorite healthy convenience foods for a quick lunch (or dinner), we’ve taken canned tuna — high in protein and Omega-3 fatty acids — beyond the classic mayo-laced sandwich salad. Garlicky tahini, rich avocado and creamy Dijon vinaigrette are swapped in for heavy mayonnaise in these three easy recipes that take canned tuna to the next level. Read more

Gluten-Free Mother’s Day Brunch  

by in Gluten-Free, May 5, 2016

Show Mom some homemade love this Mother’s Day by cooking up our decadent-yet-healthy recipes that are gluten-free, too. Choose make-ahead baked French toast topped with fresh berries, a springtime asparagus frittata or espresso-fueled acai bowls. We know the last thing on her mind will be gluten!

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Pesto Change-O: 3 New Twists on the Classic Recipe for This Iconic Flavor Booster

by in Healthy Recipes, April 19, 2016

Gone are the days when pesto was just a popular Italian condiment made with six classic ingredients: basil, pine nuts, Parmesan, olive oil, garlic and salt. While there’s nothing wrong with cooking it the old-school way, there’s plenty of reason to break down pesto into its basic flavor components (herb, nut and salt), swap in some different ingredients and give your recipes a whole new twist.

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Gluten-Free Muffins to Make You Happy

by in Healthy Recipes, April 11, 2016

Some muffins you find at your local bakery, supermarket or even in your own recipe box should really be labeled “cupcakes.” But there’s no reason why muffins can’t taste good — and be good for you. Take your pick from the recipes below for protein (Banana-Peanut Butter Swirl Muffins), mood enhancement (Triple Chocolate-Maca Muffins) or an Omega boost (Seeds-n-Roots Farmer’s Muffins).

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3 Ways to Use Beets

by in Healthy Recipes, March 31, 2016

We’ve taken one of the season’s favorite and healthiest veggies — antioxidant-rich beets — beyond the boiled beets Grandma used to make. Check out three new ways to get your daily dose of beets in an easy yogurt-and-granola parfait, veggie burger and main-course salad — breakfast, lunch and dinner are served!

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