by Priya Krishna in Healthy Recipes, No-Cook Choices, July 7, 2012
by Allison Milam in Healthy Recipes, July 6, 2012
- This may look like fettuccine, but it's actually just sliced zucchini!
During the summer months, I try to refrain from doing anything that might unnecessarily heat up my tiny apartment – that means not charging my laptop overnight, not using my hair straightener or blow dryer and most importantly, avoiding the oven or stove on the hottest days. Though these kitchen accoutrements are certainly useful for whipping up quick, healthy dishes, who wants to stand in front of a hot stove stir-frying vegetables when it is already 90 degrees outside? With a little inspiration, you can make healthful and tasty meals without even having to turn on the gas or the oven. So beat the heat this summer with these flavorful no-cook dishes!
Zucchini Fettuccine With Tomato Sauce
It’s fettuccine you don’t have to cook! This recipe uses zucchini cut into thin strips to give it the appearance of pasta and a pureed tomato sauce with garlic, pine nuts and a little jalapeno for a kick.
Recipe: Zucchini Fettuccine With Tomato Sauce (above)
by Dana Angelo White in Healthy Recipes, July 3, 2012
We’ve all been there. After slaving away over a sticky cutting board, cutting pear after strawberry after apple, the fruit salad of our dreams is left with the dregs of cantaloupe and honeydew stranded in the bowl, never to grace a plate. Each fruit was squeezed and sized up in the grocery store, sure, but the typical fruit salad is rather uniform and expected. We know what it’s going to taste like before we even load up our plates.
At the same time, the proverbial fruit salad is a mainstay at summer barbecues. In between bites of burger, chips and potato salad, guests are yearning for something more refreshing, something that will lift them up after such a heavy meal.
by Toby Amidor in Why We Love, June 30, 2012
Wow everyone at your next picnic with this light, seasonal and berry-licious dessert.
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.
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