All Posts In Healthy Recipes

Quinoa, 5 Ways

by in 1 Food, 5 Ways, May 5, 2012
quinoa
Quinoa With Shiitakes and Snow Peas

Quinoa-a-holics have been sprouting all over the nation. If you’re looking for some new, creative quinoa recipes—we’ve got 5 you’ll love!

Asian-Style
This Asian-inspired warm quinoa salad is a quick side dish for any weeknight dinner. Wrap leftovers in a whole-wheat tortilla for a high-protein brown-bag lunch.

Recipe: Quinoa, Shiitakes and Snow Peas

Smoothie
Toss out your protein powder! This deliciously healthy breakfast smoothie is made with almonds, quinoa and oats has 9 grams of protein per serving.

Recipe: Horchata

Bean Salad
Beans + quinoa = a winning combination. Beans are chock full of fiber, B-vitamins, iron, calcium and zinc while quinoa provides protein, B vitamins, potassium and selenium.

Recipe: Bean Salad With Quinoa

Clusters
Combine quinoa, whole-grain oats, sunflower seeds, pistachios and dried mango with maple syrup and canola oil to make these simple snack clusters.

Recipe:  Toasted Quinoa Mango-Ginger Bliss

Mexican-Style
Hot pepper, adobo seasoning, garlic, and onions dress up this quinoa salad. Leftovers can be added to scrambled eggs or used as a topping for homemade pizza.

Recipe: Yellow Quinoa 

Make Your Own Croissants

by in Healthy Recipes, May 4, 2012
croissant
Fill store-bought puff pastry with fruit, chocolate, cheese or lemon curd.

I’m always looking for something to liven up brunch menus. Try these buttery bite-sized treats at your next get-together.

Nutrition Facts
An average size plain croissant has 310 calories with more than 50% coming from fat. Pile in sugary and high-calorie fillings and it will quickly sabotage your breakfast or brunch. Smart downsizing is the way to have the best of both worlds.

Read more

Avocados 5 New Ways

by in 1 Food, 5 Ways, Healthy Recipes, May 2, 2012
avocado mayonnaise
Replace regular mayo with a creamy, avocado-based sandwich spread.

We’ve told you how to enjoy avocados these 5 basic ways—but here are 5 more creative ways you can use them in recipes. Which will you try?

Avocado Halves
Although the fat in this recipe slightly exceeds our Healthy Eats guidelines, it’s the heart-healthy, unsaturated type. Since fat takes longer to digest, this low-calorie snack will help keep hunger at bay.

Recipe: Avocado Boats

Read more

Tacos, Lightened Up

by in Healthy Recipes, April 30, 2012
pork tacos
Leaner fillings and soft shells make for lighter tacos.

Fried shells, fatty meats and piles of high-cal toppings can make tacos a belly buster. But they don’t have to be; use our tips to give a healthier spin to this Cinco de Mayo favorite.

Nutrition Facts
Whether it’s fast food or home cooking, the calories and fat in tacos can get crazy. Greasy cuts of meat and many of the classic fixings like cheese, sour cream and guacamole are high in fat. Home taco kits also come equipped with sodium-filled taco seasoning packets. A super stuffed taco could easily top 500 calories – and who eats just one?!

Read more

Can Gluten-Free Be Healthy? The Choice Is Yours

by in Gluten-Free, April 28, 2012
scones
Strawberries-and-Cream Scones

Since my son Isaiah was diagnosed with gluten and dairy intolerances more than five years ago, I’ve learned to adapt my kitchen—especially for baking. After all, it was just six years ago that I was lifting 50 pounds bags of gluten-full unbleached white pastry flour at my old bakery in Brooklyn.

Now, if you look in my pantry, you’ll see dozens of gluten-free flours like rice flour, almond flour, sorghum flour, sweet rice flour, quinoa flour, mesquite flour, chestnut flour, corn flour, oat flour, coconut flour and, possibly my new all-around favorite, millet flour.

Read more

Weekend Cooking: Chicken Pot Pie

by in Healthy Recipes, April 20, 2012
chicken pot pie
Food Network Magazine's Light Chicken Pot Pie

Pot pie is one of those comfort foods that sounds like it would be really unhealthy, but it’s actually not at all. Chicken pot pie is basically a chicken stew that has a crust on top. Some recipes call for heavy cream or cream of chicken soup, but if you use low-fat milk and pack your pie with herbs and savory vegetables, you won’t miss that stuff at all.

Food Network Magazine’s Light Chicken Pot Pie calls for low-fat milk and fat-free Greek yogurt to make a creamy gravy for the chicken-and-vegetable filling. The top crust needs to chill for at least an hour, so start the dish in the morning and bake it before dinner.

Read more

Nuts About Peanuts

by in Healthy Recipes, April 17, 2012
peanuts
We're nuts about this . . . legume!

We’re nuts about peanuts, but they’re actually not a nut! Peanuts are part of the legume family along with lentils and beans. Seems we’re not the only ones going crazy for them. The average American eats more than 6 pounds of peanuts and peanut butter products each year.

Peanut Basics
Peanuts are also called groundnuts, earthnuts and in the South, “goobers.” Like other legumes, peanuts are edible seeds enclosed in pods. They grow underground in tropical and subtropical regions and are thought to have originated in Brazil or Peru. Today China and India are the largest producers of peanuts. In the U.S. the legume is grown in Georgia, Alabama, Texas, North Carolina, Florida, Virginia and Oklahoma.

Three main types of peanuts grown in the U.S. include Spanish, Runners and Virginias. Spanish peanuts have small-sized kernels, while runners have a medium-sized kernel. Virginias are also known as cocktail nuts and have large-sized kernels. Valencia peanuts have three or four small kernels in a shell but are not as commonly grown in the U.S.

Read more

Healthy Microwave Cooking

by in Healthy Recipes, April 16, 2012

microwaveWe’re not talking about zapping frozen entrees; how about real ingredients and healthy meals straight out of the microwave oven!?

Nuke It
You might already rely on the microwave for quick snacks or a cozy mug of hot chocolate, but how about breakfast, lunch and dinner in the microwave? There’s a right and wrong way to use your microwave — use our tips before you get nuking.

Read more

5 Ingredients: Blackened Salmon With Mango Salsa

by in 5-Ingredient Recipes, April 11, 2012
blackened salmon
Blackened Salmon With Mango Salsa

I wish I liked salmon more than I actually do, but I have to admit, I often get bored with it. I know it’s good for me so I’m always looking for new ways to prepare it. Meet my new salmon obsession …. blackened and topped with a super fresh salsa!

Good Catch
Salmon is a smart pick all around. It’s a low-mercury fish bursting with healthy omega-3 fats. It can also be a sustainable pick. According to the Monterey Bay Aquarium’s Seafood Watch, wild Alaskan or tank farmed operations within the U.S are best.

Read more

Kid-Friendly Mac and Cheese, and a Grownup Way to Use the Leftovers

by in Healthy Recipes, Robin's Healthy Take, April 9, 2012
macaroni and cheese Turn kid friendly mac and cheese into adult (and kid) friendly mac and cheese cakes.

People constantly confess to me that their biggest diet pitfall is nibbling on their kid’s leftovers. French fries, macaroni and cheese, burgers, pizza. Things you wouldn’t put on YOUR dinner plate, but eat while doing the dishes. Instead of feeling guilty, why not enjoy kid food with reckless abandon? Even better – get creative with leftovers and make memorable meals for the entire family. Macaroni and cheese is the perfect place to start because kids love it and parents devour all remaining scraps (along with their adult meals). That’s when calories skyrocket. To start, you need a great recipe for macaroni and cheese; one that’s healthy yet rich and bursting with cheese flavor. My renowned macaroni and cheese is below. I bake mine to create a creamy middle and crisp, Parmesan-spiked topping (the part everyone loves). It’s sinful tasting, yet lighter in fat and calories thanks to light sour cream and evaporated skim milk. Since the recipe makes a big batch, you can easily store leftovers and enjoy my mac n cheese cakes with spicy tomato sauce another day – crispy, Parmesan and panko-crusted cakes dipped in warm, smoky tomato sauce. Got creative uses for YOUR leftovers? Let’s hear ‘em!

Read more