by Toby Amidor in Why We Love, June 30, 2012
by Julie Negrin in Kid-Friendly, June 28, 2012
For years my culinary students have told me how much they love shrimp. They’re pretty surprised when I tell them that these crustaceans are not only delicious, but good for you too! Here’s why we love shrimp and how you can too.
90% of the shrimp Americans consume is imported from countries in the Central and South America and Asia-Pacific regions. The hundreds of species of shrimp are typically divided into 2 basic categories: warm-water and cold-water shrimp. The rule of thumb is the colder the water, the smaller and juicier the shrimp.
Shrimp ranges in hue from deep red to pink to grayish-white to yellow and even dark green. When cooked, most shrimp shells change color due to a heat-induced chemical change.
You can buy shrimp according to their size—usually you’ll find that larger shrimp cost a prettier penny. Colossal shrimp usually come 10 or less per pound, jumbo 11-15 per pound, extra-large 16-20 per pound, large 21-30 per pound, medium 31-35 per pound, small 36-45 per pound and miniature about 100 per pound. Of course, these numbers can vary from region to region. As a general rule, one pound of whole, raw shrimp yields ½ to ¾ pound of cooked meat.
Shrimp is available all year round. They can be found in various forms at your local market such as shelled or unshelled, cooked or raw and fresh or frozen.
by Toby Amidor in Healthy Recipes, June 14, 2012
- Will your child ever love spinach as much as you do?
Getting kids to eat healthy has become the Mount Everest of parenthood. Every day is a rocky, uphill battle with daily obstacles thwarting parents’ best intentions: bake sales, kiddie menus, birthday parties and vending machines are everywhere. It doesn’t help that kids are still wired like their early ancestors to gravitate towards sweet foods to maintain their weight in case of a famine and avoid unfamiliar foods that may be poisonous. Fast forward to the twenty-first century with easy access to store-bought processed products and introducing kids to cauliflower can sound as daunting as climbing a mountain.
The good news is that there are plenty of tactics to encourage healthier eating habits in kids.
by Dana Angelo White in Kid-Friendly, June 13, 2012
- Make dad a meaty meal for Father's Day this weekend.
What better way to celebrate Father’s Day then by cooking dad a meaty meal? Show dad some love with any of these 5 mouthwatering meat recipes.
Chili-spiced steak steak topped with avocado sauce and fresh tomato salad, all for 325 calories and 17 grams of fat per serving.
Recipe: Steak With Avocado Sauce and Tomato Salad (above)
A little goes a long way when it comes to these delish sliders. Create a toppings bar with mango salsa, grilled pineapple slices, black bean salsa, avocado, pico de gallo or hummus. Let everyone pick their favorites.
Recipe: Swiss Cheeseburger Sliders
by Dana Angelo White in Meal Makeovers, June 12, 2012
Keep kids fueled for fun with easy, pack-able snacks.
Whether on a road trip, a day at camp or playing at the beach, kids need fuel! Keep tummies from rumbling with these nutritious and delicious snacks.
by Dana Angelo White in Healthy Recipes, June 12, 2012
- Ted Allen's Fresh Strawberry Balsamic Basil Daiquiris
Most daiquiris are cloyingly sweet and filled with booze, but make your own for a much lighter version of this classic summer cocktail.
A 2-ounce portion of frozen daiquiri mix (no alcohol) has 120 calories and more than 5 teaspoons of added sugar. The quality of the ingredients is another sticky issue – most bottled mixers are filled with artificial colors and high fructose corn syrup. Pour in the rum and it’s another 100-plus calories per shot. There are better options….
Replace rum with pineapple – save hundreds of calories per serving.
Recipe: Virgin Daiquiri
by Dana Angelo White in Food and Nutrition Experts, Kid-Friendly, June 6, 2012
- Greek yogurt, store-bought or homemade, like this one from Food Network Magazine will keep you full all morning.
It’s no secret that breakfast is important. It’s the morning fuel that kicks your metabolism into high gear for the day ahead. Make breakfast as satisfying as possible with these 5 foods.
The high-quality protein in eggs may be more satisfying than other foods. Opt for a quick omelet or burrito on busy weekday mornings and treat yourself to lightened up Eggs Benedict for a weekend brunch.
Find out why you should eat both the whites and the yolks.
by Healthy Eats in Gluten-Free, May 30, 2012
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
by Toby Amidor in Cookies & Other Desserts, May 24, 2012
- 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!
by Dana Angelo White in Healthy Recipes, May 24, 2012
- 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.
Juice and delicious seasonal fruit can help satisfy your sweet tooth and provide you with a burst of antioxidants.
- 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 is mild, tender and super budget-friendly. According the Monterey Bay Aquarium Seafood Watch, American farm-raised tilapia is the most sustainable choice.
Broiled Tilapia With Horseradish and Herb-Spiked Mayo