All Posts In Healthy Recipes

7 Healthy (and Delicious) Ways to Celebrate Cinco de Mayo

by in Healthy Recipes, May 4, 2014

enchiladas

Cinco de Mayo may officially be a commemoration of South-of-the-Border victory over France, but for many, it’s more of an opportunity to gorge on pitchers of too-sweet margaritas and baskets of tortilla chips. Healthy eaters craving a night of mariachi-inspired revelry, however, need not feel left out of the fun times. With these light, vivid spins on Mexican favorites, your biggest worry will be ensuring there’s enough hot sauce to go around.

Light Chicken Enchiladas (above, from Food Network Magazine)
All too often, these stuffed tortillas suffocate under an oppressive blanket of cheese. But in this version of the classic baked dish, which brings together skinless, boneless chicken breasts and thyme-accented tomato sauce, the bundles are topped with a humble sprinkle of shredded Muenster. A crown of fresh parsley and cilantro provides a welcome note of fresh greenery.

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My No. 1 Tip for Navigating a New Gluten-Free Lifestyle

by in Gluten-Free, May 1, 2014

Navigating a Gluten-Free LifestyleLast month I shared here on Healthy Eats that we discovered my daughter is gluten intolerant, and so for nearly a year I have been navigating the new waters of gluten-free living in our house. Since then I have been asked many questions by gluten-free folks wondering everything from whether going gluten-free has made a difference in my daughter’s life (answer is yes, like night and day) to wanting tips on going gluten-free or accommodating gluten-free guests.

I’ll back up and tell you that my initial response to gluten-free cooking was to head straight into my arsenal of recipes (and luckily, I have a lot of them) and start the swapping — corn starch for dredging, gluten-free flour blends for baking flour, tamari instead of soy sauce. While this wasn’t a bad start, it was ignoring an obvious solution, which is my number No. 1 tip for gluten-free neophytes: Start out making foods that are just naturally gluten-free.

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6 Healthy Dishes That Crush the Takeout Competition

by in Healthy Recipes, April 27, 2014

fried rice

If you spend more time on the phone with the takeout-delivery guy than, let’s say, your family members, this is the moment to put down your device and head to the kitchen. The best part about turning out your own takeout favorites: You might just wind up with some leftovers you feel good about.

Lightened Shrimp Fried Rice
The words “light” and “fried” don’t usually travel in the same sentence. But with protein-rich shrimp and fresh veggies as the main event, this homemade rendition proves the stir-fried standby can pull up a seat at the healthy table.

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A Healthy Dinner That’s Also Quick? How About 7 of Them?

by in Healthy Recipes, April 24, 2014

chard soup

Whipping up a healthy meal doesn’t have to be a source of agita — or a gigantic time commitment. Each of these good-for-you dinners is ready in 25 (make that 24!) to 40 minutes.

Swiss Chard Soup: 40 min (above, from Food Network Magazine)
Swiss Chard is in charge when it comes to this satisfying soup. Cooked in a spicy caraway- and cumin-scented broth, the greens go wilt-y before being topped with hard-boiled eggs and Greek yogurt. Dinner is done in 40 minutes, i.e., less than the time it takes to catch up on an episode of Downton Abbey.

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8 Ways to Get Your Salmon On

by in Healthy Recipes, April 13, 2014

mustard salmon
It doesn’t take much to bring out salmon’s rich flavor, but let’s face it: The old lemon-with-a-dash-of-salt routine gets old. The good news: Salmon need not be boring. Try these tasty ways to amp up an old standby.

Mustard Maple Roasted Salmon (above)
Mustard and maple syrup? The two condiments may seem worlds away, but they make the perfect marriage of sweet and savory in a sauce for salmon fillets. Cilantro keeps the flavor light and fresh.

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5 Ways to Eat More Alterna-Grains

by in Healthy Recipes, April 11, 2014

freekeh

Rice is over. Couscous is passe. It’s all about alterna-grains these days. But don’t just stock your pantry with these exotic-sounding carbs and hope for the best. Those wheat berries won’t cook themselves! Here’s what to do with your kitchen’s latest grainy guest stars.

Triple Herb Freekeh (above)
Get your freekeh on! In a simple dish like this one, which is simply grains, onions, herbs and a light lemon dressing, the type of grain you use makes all the difference. Chewy, nutty freekeh (roasted green wheat) will make this one a standout.

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5 Casseroles with a Healthy Side

by in Healthy Recipes, April 6, 2014

squash and kale

When it comes to eating well, casseroles need not be the enemy. Meaty, cheesy dishes full of refined carbs may be the retro take on casseroles — but these new one-pan winners prove that healthy eaters and comfort-food cravers can be on the same side after all.

Squash and Kale Casserole (above)
When it comes to eating healthfully, kale is king. But yellow squash and zucchini have their merits too. This casserole combines them all with brown rice and tops things off with a crisp, golden-brown breadcrumb topping — the casserole version of a cherry on top.

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Crepe Night: Gluten-Free Edition

by in Gluten-Free, April 3, 2014

Crepe Night: Gluten-Free EditionOne of our favorite special-treat meals is crepe night. We whip up a few batches of crepes and make an entire meal of them, starting with savory ham-and-Gruyere crepes (perhaps topped with a fried egg, called a “complete” crepe in French) and finishing with sweet versions — either lemon, butter and sugar, or the classic chocolate-hazelnut with sliced banana. In a throwback to our pre-kids life in Paris, our crepes are all served “street-style,” folded into large triangles and slipped into some parchment or laid on a paper plate. The family gathers around the kitchen island on barstools, and I play the short-order cook, serving crepes as they are ordered.

One of my daughters has become gluten-intolerant, however, so over the past year I’ve had to navigate the waters of a gluten-free world — learning swaps, and testing and retesting my old recipes in new gluten-free versions. And I’ve learned when to let go and accept that I simply cannot re-create a credible version without gluten (yes, I’m talking to you, croissants). Crepes fell into a category somewhere in between. We could make a passable version, but since the kids were on spring break and I was taking most of the week off to spend time with them, I figured I had the time to (finally) nail the gluten-free crepe. And I did.

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How to Build a Better Chicken Pot Pie

by in Meal Makeovers, March 15, 2014

chicken pot pie

Order this classic dish at a restaurant, and you’re likely in for a 900-calorie meal. Opt for the frozen variety, and you won’t do much better, at around 700 calories a pop. (With both options, sodium could be double the recommended daily amount.) In other words: There are plenty of great reasons to make your own chicken pot pie!

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5 Ways to Up Your Greens Game

by in Healthy Recipes, March 14, 2014

creamed spinach
Greens that taste amazing? You better be-leaf it! These healthy, delicious sides will upgrade any main dish, assuming they don’t steal the show first. Consider these takes on spinach, collards and kale the healthiest way to celebrate St. Patrick’s Day.

Creamed Spinach (above)
Okay, the term “creamed” is used lightly here, in every sense: Instead of actual cream, a blend of low-fat milk and evaporated milk makes for a rich spinach dish that’s just as satisfying as the original. Enjoy it alongside a seared top round for a guilt-free take on a steakhouse fave.

Collard Greens
Kale may get all the glory these days, but collard greens are just as nutrient-dense as those other scene-stealing leafy divas. Give collards a little love by braising them with onions and broth for a bit, then enjoy the meltingly tender result alongside baked chicken or pork tenderloin. (Kale better watch its back.) Read more