All Posts In Healthy Recipes

Tips for Feeding Healthy and Happy Kids: An Interview with Ellyn Satter

by in Food and Nutrition Experts, Kid-Friendly, June 6, 2012

ellyn satter If the struggle to get your kids to eat right is driving you nuts, there’s hope! We asked registered dietitian and (my all-time-favorite) child nutrition expert Ellyn Satter to weigh in.

Q: Why do so many parents have trouble feeding their kids? A: Because they care so much. Parents have been brainwashed about what is good and bad nutrition-wise and feel pressured to produce a healthy child.

The most important thing is the family meal. The parents’ job is to help preserve a positive attitude about eating.  It almost doesn’t matter what you’re eating as long as it’s together. Once parents can establish structure and rhythm to getting meals on the table, creativity will start to kick in and deciding what to serve gets easier.

Q: When it comes to feeding kids, what’s the biggest mistake parents make? A: Parents often provide too little support and too much interference – insisting and bribery don’t work. You can’t fool a child. Parents need to trust that the child will learn to make smart decisions when it comes to what they eat. Read more

Q&A With Gluten-Free Cookbook Author Elizabeth Kaplan

by in Gluten-Free, May 30, 2012
elizabeth kaplan
Elizabeth Kaplan, founder of The Pure Pantry and author of Fresh from Elizabeth’s Kitchen

 Q: What inspired you to start your business, The Pure Pantry, and later develop a cookbook?

A: When I was diagnosed with celiac disease ten years ago there were very few good-tasting gluten-free products on the market. Since my children and I are also allergic to dairy and my son is allergic to nuts, nut flours, beans and bean flours, it was difficult to find products, such as pancake mixes, cake mixes and cookies mixes, that were free of all allergens. So I began creating my own at home and that’s where it all started.

The cookbook, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals, was born out of my true love and passion for cooking and baking. Ever since I was a little girl I have been experimenting in the kitchen, creating my own recipes and collecting cookbooks. Many of the recipes in the book are re-vamped childhood favorites that I used to bake for my family and for the many baking contests I entered as a girl. I wanted to share my collection of recipes with others who may need some inspiration in the kitchen since gluten-free cooking and baking can be a challenge.

Q: Can foods be gluten-free and still taste good? 

A: Of course! Developing good-tasting gluten-free recipes has been my focus for the last 10 years.

The fun part of this challenge is doing recipe “make-overs” and serving them to people who don’t have to eat gluten-free to see if they notice that the gluten is missing. For example, I often make homemade cakes or cupcakes and serve them at birthday parties and office parties. I usually do not disclose they are gluten free. They disappear in seconds and no one knows the difference!

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22 Healthiest Summer Desserts

by in Cookies & Other Desserts, May 24, 2012
strawberry dessert
End your meal with Ellie Krieger's Balsamic Strawberries With Ricotta Cream.

Looking to keep your svelte summer figure? Here are 22 healthy and delectable desserts that have less than 250 calories per serving.

Fruity Treats
Juice and delicious seasonal fruit can help satisfy your sweet tooth and provide you with a burst of antioxidants.

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Low-Mercury Fish

by in Healthy Recipes, May 24, 2012
tilapia
Tilapia is a low-mercury, low-cost fish with a very mild flavor.

Recommendations for eating seafood can be confusing. Fish can be a low-calorie and heart-healthy choice and the omega-3 rich fish have additional health-protecting benefits. On the other hand, some seafood contains mercury, which can be harmful in large amounts. There are plenty of seafood options with little or no mercury. Here are some fabulous options.

Tilapia
Tilapia is mild, tender and super budget-friendly. According the Monterey Bay Aquarium Seafood Watch, American farm-raised tilapia is the most sustainable choice.

Recipes:
Baked Tilapia
Broiled Tilapia With Horseradish and Herb-Spiked Mayo

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26 Healthiest Summer Sides

by in Grilling, Healthy Recipes, May 17, 2012
vegetable salad
Ellie Krieger's Grilled Vegetable Salad With Feta and Mint

Fat-drenched side salads are the norm when it comes to cook-outs. But lighten up the dressing and you’ll be able to savor those delicious spring flavors—fresh fruit, veggies, and herbs—in every bite. Here are 26 side dishes that’ll make your mouth water– all for less than 250 calories per serving.

Grilled Veggie Sides
Toss those farmers’ market finds or extra veggies in your CSA box right on the grill. It’s a perfectly simple way to enjoy fresh veggies.

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Serve Up Your Next Gluten-Free Dinner by Hitting Your Supermarket’s Breakfast Cereal Aisle

by in Gluten-Free, May 16, 2012
chicken vegetable braciola
Chicken Vegetable Braciola photo by: Stephen Scott Gross

Sometimes, things happen for a reason. This was the case for an unsuspecting box of rice cereal I had ready and waiting in the cupboard for my son Isaiah’s morning breakfast routine. I had been thinking about a gluten-free replacement for breadcrumbs without the prep of toasting gluten-free bread at a low temperature for at least an hour, letting it cool completely and finally grinding it into crumbs in my food processor.

Then it struck me that cereal absorbs liquid just like breadcrumbs. I took the cereal box out of the cupboard, filled a Ziploc bag with rice cereal, took my rolling pin and crushed it into crumbs in just seconds. Even though I can now find gluten-free breadcrumbs at the supermarket, it’s cheaper and faster to still make my own.

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11 Light and Lemony Desserts

by in Cookies & Other Desserts, May 12, 2012
lemon meringue pies
Little Lemon Meringue Pies: the perfect ending to a spring meal.

Surprise mom this weekend with a lemon cake, cookie or no-bake bar. Each of these sweet, tart treats is Healthy Eats-approved, and are sure to meet mom’s standards, too.

Little Lemon Meringue Pies

Lemon Thyme Bars

Basil-Lemon Ice

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15 Healthiest Grilled Main Dishes

by in Grilling, Healthy Recipes, May 10, 2012
grilled salmon
Food Network Kitchens' Honey Soy Grilled Salmon With Edamame

If you’ve been grilling the same recipes each season, it’s time to shake things up. We’re giving you plenty of deliciously healthy main dish recipes to choose from—meat, chicken, fish and vegetarian—all for less than 400 calories per serving.

Meats
Beef, pork and lamb can all be healthy choices for the grill. Be sure to choose lean cuts of meat, keep portions around 3-4 ounces per serving and limit the amount of fatty ingredients like butter and oil.

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Eggs Benedict, Lightened Up

by in Meal Makeovers, May 9, 2012
eggs benedict
Make breakfast for mom . . . or yourself.

Eggs Benedict is my all time favorite breakfast, but it can be a bit heavy. Here’s a traditional recipe with a few healthy twists.

Nutrition Facts
An order of Eggs Benedict at IHOP has 1020 calories and almost 60 grams of fat – and those aren’t even the most outrageous numbers I’ve seen. Large portions of meat and gobs of buttery sauces are mostly to blame.

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In Season: Vidalia Onions

by in Healthy Recipes, In Season, May 6, 2012
vidalia onions
Sweet vidalia onions are in season right now.

Vidalia onions, the official state vegetable of Georgia, are only available for a limited time. Get your hands on these sweet onions while they’re in season!

What, Where & When?
During the Great Depression, farmers were looking for a new cash-crop. They were pleasantly surprised when a strange, sweet onion, grown near Vidalia, Georgia, became an instant moneymaker. Word spread of “those sweet onions from Vidalia” and that’s how the name was born.

Over time, the Vidalia onion began to gain national fame. In 1978 Vidalia onions had their own annual festival in Vidalia, Georgia where it is still celebrated today. In 1990, the Vidalia onion became the official state vegetable of Georgia and the name “Vidalia” is trademarked and owned by the Georgia Department of Agriculture. In order to be called a Vidalia onion, it must be produced in one of 13 counties and portions of 7 others, all in Georgia.

Vidalia onions are grown in low-sulfur soils that prevent bulbs from developing a pungent taste. (It’s the sulfur that makes you cry when you slice an onion.) Since Vidalias contain fewer sulfur compounds, you’ll tear less when you slice them.

Today, Vidalia onions are available in 50 states and most of Canada. They’re available from late April through August.

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