by Merritt Watts in Healthy Recipes, April 11, 2014
by Merritt Watts in Healthy Recipes, April 6, 2014
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.
by Melissa d'Arabian in Gluten-Free, April 3, 2014
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.
by Toby Amidor in Meal Makeovers, March 15, 2014
One 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.
by Merritt Watts in Healthy Recipes, March 14, 2014
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!
by Merritt Watts in Healthy Recipes, March 10, 2014
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.
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
by Merritt Watts in Healthy Recipes, March 6, 2014
If you thought yogurt was just a vehicle for fruit and granola, this may rock your world: The cool, creamy stuff is actually incredibly versatile and can be used in everything from sweets to salads. So think beyond the breakfast bowl and go way past the parfait: These innovative ideas will project Greek yogurt into a whole new stratosphere of wonderful.
Greek Yogurt Onion Dip (above)
Why should sour cream and mayonnaise have all the fun? Swap both ingredients for Greek yogurt: It’s the perfect consistency for a creamy dip to serve with crudites (or, okay, the occasional potato chip).
Greek Yogurt Cheesecake
Rich, tangy cheesecake and rich, tangy Greek yogurt have a lot in common. So, it’s only natural to use the yogurt as a main ingredient in this lightened-up cheesecake recipe. (Pssst … there’s an unexpected ingredient in the crust, too.) Read more
by Toby Amidor in Meal Makeovers, March 2, 2014
By now, almost everyone knows that whole-grain foods are a nutritional step up from dishes that revolve around refined carbs. But if you’re starting to get the feeling that good-for-you grains are spending just a little too much time on their healthy high horse, remind them of their tasty roots by baking them into one of these whole-grain treats.
by Jason Machowsky in Healthy Recipes, February 28, 2014
By making simple ingredient swaps, you can enjoy your favorite comfort foods any night of the week without an ounce of guilt. All of these dishes have fewer than 500 calories per serving.
Food Network Kitchens created a Cheesy Meatloaf with Green Quinoa for about half the calories of traditional meatloaf by using a combo of extra-lean ground turkey and beef along with spinach and cilantro. A sprinkle of full-fat cheese, melted on top, provides just the right amount of gooey goodness.
Calories per serving: 430
Bonus points for: quinoa on the side!
by Miranda Van Gelder in Healthy Recipes, February 26, 2014
A staple of Middle Eastern cuisine, hummus is creamy, endlessly customizable and packed with nutrients, including healthy fats, fiber and protein. If you love hummus already, there are countless tasty new iterations you can try. And if you’re still a hummus holdout, please have a read — I hope to sway your opinion.
What would it be like for these foods to win a coveted spot at an Oscar-watching fest? Honestly, they’re just thrilled to be nominated. The envelopes, please!
Tricolor Salad Pizza (above, from Food Network Magazine):
The chemistry between the stars of this dish — it’s a pizza! and it’s a salad! — is nothing short of magnificent. In the words of Casablanca, this could be the beginning of a beautiful friendship.
Thai-Glazed Chicken Wraps
In acting, as they say, there are no small parts — and that includes chicken parts. Heated in a piping-hot skillet with vegetables and a Thai-inspired sauce, chicken breast truly shows off its range here. (Bonus: The lettuce-leaf wraps are sure to delight the carb avoiders in the audience.) Read more