by Dana Angelo White in Food & Nutrition Experts, Healthy Recipes, May 15, 2017
by Dana Angelo White in Healthy Recipes, April 22, 2017
The nutrition experts at FoodNetwork.com have the inside scoop on the healthiest and most delicious recipes. The chefs at Food Network are renowned for their culinary creations, but what many folks don’t realize is that many of their recipes are nutrition powerhouses. Here are five recipes from Food Network stars that get rave reviews for both taste and nutrition.
Ina’s Guacamole Salad (pictured above)
This may be the most flavorful, colorful and nutrient-filled salad in the Hamptons. This dish features antioxidant rich veggies, plus healthy fats from avocado, protein from beans and 9 grams of hunger-fighting fiber per serving. Serve it as a side dish with grilled meat or fish, or with tortilla chips as an appetizer. Read more
by Dana Angelo White in Food News & Trends, Healthy Recipes, April 8, 2017
It’s pronounced “shak-shoo-ka” but no matter how you say it, it’s downright scrumptious. Hailing from North African and the Middle East, this spicy tomato-based sauce with poached eggs may also be known as eggs in purgatory. You’ll be shocked how easy it is to prepare this vitamin-rich dish, so get your shakshuka on with these tips and tasty recipes
Most shakshuka recipes include tomatoes, onions, peppers and. This veggie-heavy one-pot meal is relatively low in calories, but is packed with fiber and inflammation-fighting antioxidants. Canned tomatoes are commonly the star ingredient, which are higher in the antioxidant lycopene than fresh varieties. Eggs add healthy protein to make for a satisfying meal. Experiment with other protein-rich add-ins like beans and small portions of meat to add interest texture and flavor. Some recipes call for hefty doses of salt, so consider swapping in salt-free flavor boosters like spices and fresh herbs. Read more
by T.K. Brady in Cookbooks, Healthy Recipes, Vegan, March 4, 2017
Remember when “rice” was a just a noun? Nowadays it’s become a verb and an adjective to describe one of the hottest veggie trends around. These tiny chopped pieces of vegetables have found their ways into all kinds of recipes, and can offer a hefty dose of nutrients.
What started out as a new-fangled way to use cauliflower has evolved into so much more. Cauliflower “rice” came on the scene as a popular grain free alternative to rice. Riced cauliflower can be used as a standalone side dish or as the star ingredient in traditional recipes like fried rice and baked casseroles. Using a vegetable-based option in place of grains lowers the calories and carbohydrate counts but this swap isn’t completely a nutrition win. If you compare one cup of cooked rice to the same portion of cooked cauliflower, rice contains more fiber, protein and magnesium but less vitamins K and C.
As with many food trends, the “riced” craze has continued to advance. Instead of just cauliflower, ricing other veggies like sweet potatoes, broccoli and carrots has begun to gain momentum. There is also more variety of flavored rice vegetables. Check ingredient lists as some are seasoned with flavorings that can up the sodium content. Read more
by Toby Amidor in Healthy Recipes, Healthy Tips, March 3, 2017
For health coach and blogger Lily Kunin, healthy eating is about what makes her body feel its best. This simple philosophy is the basis for her debut cookbook, Good Clean Food, in which Kunin proves that plant-based eating can be personalized to meet an individual’s needs. In it, you’ll find a bowl builder that will help you customize your perfect grain bowl, and a focus on how food can make you feel, as opposed to what meal you’re planning for. We caught up with the founder of Clean Food Dirty City to talk blogging, cooking styles and eating clean in the Big Apple.
Food Network: When and why did you adopt a plant-based diet?
Lily Kunin: I suffered from migraines and vertigo starting in high school, and for a period of about 5 years I had pretty severe symptoms. I tried everything from conventional medicine to alternative therapies and nothing really worked until one therapist said the problem could be my diet. And after some trial and error I gave up gluten, and for the first time in a few years, I felt symptom-free. That was when I connected what I was putting my body — food — to how it was making me feel. That said, I’m not completely plant-based. I eat a heavily plant-based diet, but I also incorporate some pasture-raised eggs, wild salmon and grass-fed meats, too.
FN: How long have you been Instagramming and blogging?
LK: I started my Instagram, @cleanfooddirtycity, in 2014 as a photo diary for me. I didn’t even tell my friends about it. I would make recipes off the top of my head, take a picture and post it on Instagram so I could look back in a week and see what I made. It snowballed from there when people started asking for recipes and that’s why I started my blog with gluten-free and dairy-free recipes. I’ve recently started adding new natural beauty recipes and clean travel tips. Read more
by Dana Angelo White in Healthy Holidays, Healthy Recipes, February 8, 2017
Looking for a portion-controlled, mouthwatering meal that takes seconds to clean up? Try cooking in parchment paper, or as the French say it, “en papillote.” Although most French techniques have a bad reputation for being unhealthy (hello butter and salt!), cooking in parchment can be a light and flavorful, quick and simple way to cook. Here’s what you need to know to get started.
Why cook in parchment?
When you cook ingredients like fish, meat, veggies and herbs in a parchment paper packet, you’re steaming the ingredients inside using their own moisture — no added fat required. Plus, there’s no need to dirty pans, so cleanup is as simple as tossing the paper in the trash.
The French term for this cooking method comes from papillon, the French word for butterfly, since the paper resembles delicate butterfly wings when cut into a heart shape. You then layer ingredients on one side of the paper, fold the other side overtop, and crimp the edges to seal. (To get a visual on how to cook in parchment paper, check out this how-to.) Read more
by Dana Angelo White in Healthy Recipes, Meal Makeovers, January 3, 2017
It’s no secret that food is love. Serve up a little of both this Valentine’s Day with one of these dozen healthy recipes. We’ve got options for whatever time of day you and your loved ones can get in the kitchen.
Valentine’s falls on a Tuesday this year, so plan ahead and get one of these healthy breakfasts prepped the night before.
Whole Wheat Apple Pancakes
Potato and Zucchini Frittata
Banana and Walnut Smoothie
Congregate around the kitchen table with these finger food favorites. Get the kids in the kitchen to help chop, measure, and make it a team effort.
Tomatillo Guacamole Read more
by Dana Angelo White in Healthy Holidays, Healthy Recipes, December 23, 2016
A classic crowd-pleasing meal, spaghetti and meatballs is all about family. Get the kids in the kitchen to help stir the sauce and roll the meatballs. Use these tips to make a meal the entire family will look forward to eating.
Most of the components of spaghetti and meatballs can be made ahead. Be sure to make a big ol’ batch and freeze some for a busy night down the road, and tuck some in the fridge for school lunches the next day. Then all you’ll need is 10 minutes prior to dinner to boil the pasta and reheat the meatballs and sauce.
Pasta has a bad reputation for being unhealthy. It’s true that processed wheat products are missing some key nutrients, but the real issue is inflated portions. One cup of cooked pasta contains 200 calories, an appropriate amount for most family members to enjoy as part of a meal. Fill the remainder of the plate with lean protein and vegetables for a well-balanced dinner.
Whole-grain pasta is also looked down upon for being bitter and unappetizing, but whole-wheat pasta options have come a long way. Or try a brand made with rice, beans, quinoa or egg whites for better texture and flavor, plus a higher protein content. Read more
by Alexandra Caspero in Healthy Recipes, December 20, 2016
Appetizers are meant to hold your guests over until the meal, not fill them up before it starts! Instead of high calorie gut-busters, serve some of these better-for-everyone finger foods at your next holiday shindig.
Low calorie and high protein shrimp are always a crowd pleaser, and they pair so well with sweet and juicy pineapple.
Recipe: Shrimp Pineapple Skewers
This classic recipe gets a makeover using nonfat Greek yogurt instead of calorie-heavy mayo, plus a kick of spice and vinegar.
Recipe: Lighter Southern Deviled Eggs Read more
by Toby Amidor in Healthy Holidays, Healthy Recipes, December 17, 2016
Looking for a stunning salad to serve this holiday season? This pear salad with quick candied walnuts and honey miso dressing is a must-try. The concept is easy, but the combination of flavors and textures gives the salad a complex feel. The base is a gorgeous mixture of delicate greens topped with tender and ripe pear, tart dried cranberries, sharp blue cheese crumbles and sweet walnuts. Then, it’s all tossed in a creamy miso dressing that’s packed with slightly sweet, salty flavor. It’s a must-serve for any holiday table.
I make these quick candied walnuts all the time to top salads and soups — or eat as a snack. With a fraction of the sugar in regular candied walnuts, they are just as nutty and sweet. The trick is melting the sugar over the butter-laced walnuts, then allowing them to cool in a single layer. Letting the walnuts sit allows the sugar to caramelize and harden into brittle-like pieces. Read more
Greasy latkes and jelly-filled doughnuts top the list of traditional foods eaten during the festival of lights. But after you’ve eaten these fried goodies for eight straight days, it starts to take a toll on your waistline. Instead, you can enjoy these traditional Hanukkah foods without all that oil-frying.
Also known as potato pancakes, these babies can be baked instead of fried. They can also be pan-fried in a few tablespoons of oil to give them crispiness, and then finished in the oven. Or, shake things up by using sweet potatoes or a combo of shredded parsnips, carrots or zucchini and potatoes. Here are two latke recipes to try, plus a few homemade applesauce recipes for dunking: Read more