by Serena Ball in Healthy Recipes, June 6, 2016
by Emily Lee in Healthy Recipes, June 2, 2016
The green onion is often sprinkled on dishes as a garnish — as an afterthought. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to hearty whole-wheat flour.
The terms “scallion,” “spring onion” and “green onion” are basically interchangeable for recipe use. However, if you find what are labeled “spring onions” at a farmers market, grab them. When locally grown and freshly harvested, spring onions have a flavor that is fresher and slightly sharper than that of those pencil-thin green onions available in produce sections year-round. Use only the fresh green leaves in these scones — and save the white parts of the spring onion for adding snappy crunch to sandwiches.
In terms of nutrition, all onions contain quercetin, a powerful antioxidant. And phytochemicals in onions known as allyl sulfides may reduce the risk of some cancers and have been found to increase heart health. Read more
by Min Kwon, MS, RD in Healthy Recipes, June 1, 2016
Summer’s celebratory tenor is best evinced by near-weekly cookout invitations. But as our social calendars fill out, so, too, could our hips. Nothing is more disruptive to a healthy eating regimen than encountering an ice cream sundae station or a heaping plate of barbecued spareribs weekend after weekend. Our solution? Lean, smoky, protein-packed grilled chicken. It’s easily our best bet when it comes to light summer dining. The only problem is that the humble grilled poultry tends to get, well … a little boring. In truth, it’s not the chicken’s fault. If your go-to preparation method involves throwing some chicken on the grill after a quick dunk in store-bought barbecue sauce, then it’s time to switch up your technique. All it takes is a flavorful sauce, glaze or rub to invigorate this simple dish. Here are six ideas to kick-start a season of healthy summer grilling.
Go Bold with Garnish
While traditional chicken cordon bleu is coated with eggs and breadcrumbs, and then fried, Bobby Flay grills the meat for a lighter dish that still gives you leeway to top it with salty prosciutto and melted Brie.
by EA Stewart in Gluten-Free, Healthy Recipes, May 31, 2016
Although I normally have a “game plan” when it comes to the specific meals I’ll be enjoying throughout the week, there are days when I come home from work and feel like going rogue. Whether or not you are a meal planner, having an arsenal of foolproof recipes you can effortlessly whip up in minutes is key to eating healthfully even on the busiest days. For me, flatbread pizza is one of them. It can be simple or elaborate, depending on what ingredients I have on hand, because running out to the grocery store is the last thing I want to do on a weeknight. Something tells me that I’m not alone in feeling this way. Starting with the crust, you can go minimal with just a drizzle of oil or some tomato sauce, pesto, BBQ sauce, hummus or whatever you’re craving at the moment. As for the toppings, the sky’s the limit. It’s a great way to incorporate more vegetables into your diet while cleaning out the fridge at the same time. Read more
by Lauren Piro in Chefs and Restaurants, Grilling, May 30, 2016
I’m a sucker for a pretty salad — like this Fattoush Salad with Grilled Chicken with a lemony, herb-flecked vinaigrette. Have you heard of fattoush before? If not, you’re in for a delicious treat!
The traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread mixed with fresh seasonal herbs and vegetables. Therein lies its versatility, as you can easily add your own spin of creativity with your favorite herbs, vegetables, bread and other healthy toppings.
Grilled chicken adds a boost of lean protein to my version, and for those of you like myself who can’t eat gluten, I’ve swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and lemon-oregano vinaigrette for a delicious and nourishing one-bowl meal.
by Emily Lee in Healthy Holidays, Healthy Recipes, May 26, 2016
Manning the grill at a summer party is a tough job: Flipping a bunch of burgers, shuffling space for veggies and (of course) running back to the kitchen because you forgot cheese can eat into your time with guests. To avoid this scenario, we suggest you take a page from Eddie Jackson’s grilling “playbook.” As a Food Network Star winner (not to mention former NFL player, food truck owner and personal trainer), Eddie aims to create recipes that are healthy and delicious — but he knows that ease is a key ingredient, too.
And Eddie’s grilling menu really is super-savvy. He chose a crowd-pleasing flank steak that can feed the whole party, roasted potatoes that don’t require much attention while they cook and a simple salad to round out the meal. Watch the entire thing come together in the video above, and you’ll instantly feel prepared to entertain friends all season long.
Of course, Eddie’s armed with “playbooks” for many other occasions, too — check out his healthy habits plan and game-day party menu for even more inspiration.
by Michelle Dudash in 5-Ingredient Recipes, May 25, 2016
Memorial Day weekend is right around the corner, and if you’re planning a picnic or cookout, it’s time to divide and conquer. In other words, touch base with friends and family soon to make sure you don’t end up with multiple renditions of coleslaw and potato salad crowding your spread. Sure, they’re classics, but mayonnaise-heavy dishes never seem to hold their shape in the heat — and they make for some pretty soggy leftovers the next day. If you’re delegated to bringing a side, you can ensure your dish stays fresh outdoors by deviating from tradition in favor of these lightly dressed salads packed with in-season produce.
Artichoke and Tomato Panzanella
This hearty panzanella is great alongside smoky grilled chicken. Check your pantry and freezer for the necessary ingredients before heading to the store; you may already have everything that you need, like frozen artichokes, black olives and whole-wheat bread. Toss it all together with some fresh tomato and basil from your garden.
by Silvana Nardone in Gluten-Free, Grocery Shopping, May 24, 2016
We’re entering that exciting time of year when spring produce is in full gear and summer produce begins to surface. At this moment, avocado groves are brimming with luscious, creamy avocados, which can be used in all sorts of ways. Besides mashing avocados on toast and into guacamole, you can mix them into stir-fries, where they pair perfectly with a light, low-fat protein like shrimp. Avocados count toward your fruit intake, so you can feel good about that, too.
I’m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
by Silvana Nardone in Healthy Recipes, May 22, 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
by Emily Lee in Healthy Recipes, May 19, 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
Pasta salad is just as emblematic of the American cookout tradition as a juicy cheeseburger, whether you prefer yours with bow ties or macaroni, diced celery or bell pepper, or creamy mayonnaise or zesty vinaigrette. But what you might consider a modest serving could very well pack enough sugar and fat to knock you into a dreaded food coma for the rest of the day. If you’re eager to indulge in this classic summer side dish a whole lot more now that barbecue season is upon us, consider trying new ways to lighten up your go-to recipe. Reducing the mayo and cutting the sugar in the dressing — and loading up on wholesome, in-season vegetables — are excellent places to start.
American Macaroni Salad
Food Network Kitchen’s lighter take on macaroni salad has all the creaminess that’s expected, even though the recipe requires just half a cup of mayo. A little bit of sour cream is also mixed in, adding a tangy element — along with the cider vinegar — to this typically mild dish.