by Toby Amidor in 1 Food, 5 Ways, July 16, 2011
by Dana Angelo White in Meal Makeovers, July 15, 2011
- Food Network Magazine's Smoky Okra on skewers.
Not sure how to prepare okra in a healthy way? Fried okra is a classic, but this green-hued veggie can also be prepared with few calories and fat added. Here are 5 mouthwatering recipes to get you started.
Pickling is an easy way to preserve the summer goodness of produce. Prepare the pickling mixture and just sit back and relax—that’s all there is to it.
RECIPE: Pickled Okra
by Michelle Buffardi in Healthy Recipes, July 14, 2011
- Ellie Krieger's lightened-up lobster roll.
Gobs of mayo and butter can wreck this summertime goodie. Lighten up your favorite recipe and dive in!
Restaurant offerings for lobster rolls range from 600 to 1440 calories and 34 to 98 grams of fat per serving! Lobster certainly isn’t the problem: 3 ounces of cooked lobster meat contains 83 calories, 1 gram of fat and 17 grams of protein. It also packs in 44 percent of the daily requirement of vitamin B12 and more than 50 percent of the mineral (and antioxidant) selenium.
Shellfish like lobster does contain a fair amount of cholesterol: a 3-ounce portion has 20 percent of the daily recommendation. But since shellfish like lobster and shrimp are low in saturated fat, they can still be incorporated into a heart-healthy diet.
So if lobster isn’t to blame, what is? Heaps of mayo and butter are to thank for the skyrocketing calorie counts.
by Janel Ovrut Funk in Healthy Recipes, The Veggie Table, July 13, 2011
- Put Ellie's Grilled Vegetable Ratatouille on your French-inspired Bastille Day menu.
Today is a day of celebration for the French, known as Bastille Day or La Fête Nationale (The National Celebration). If you’ll be celebrating the anniversary of the storming of the Bastille, or just happen to be craving some French fare, fear not, there are plenty of healthy French options — it’s not all butter, cream and escargots.
Fête on This:
Ratatouille: Not to be confused with the popular Disney movie about the little Remy-the-rat who dreams of becoming a chef, ratatouille-the-dish hails from Provence and is composed of eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs—all simmered in olive oil. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers. If you keep the oil in check, ratatouille is a healthy way to eat up the produce that’s just begun to flood the markets. Ellie Krieger’s version is light on the oil so the calories are few; it makes a hearty side dish or colorful vegetarian main.
Try: Ellie Krieger’s Grilled Ratatouille Salad (pictured above)
by Toby Amidor in Healthy Recipes, In Season, July 12, 2011
- The Neely's Sweet Potato Hash = 3 veggies for breakfast: sweet potatoes, peppers and onions.
When it comes to soups, salads, stews, sandwiches, casseroles, pasta and pizza, you can find an abundance of veggies used to add flavor, crunch, and necessary nutrients. But the one place you may not find your fill of vegetables is in breakfast foods. With the average American only getting about two servings of veggies each day, that morning meal is a crucial place to make sure you’re meeting your veggie mark. Here are some mouth-watering ways to get vegetables in your breakfast each day.
Green smoothies have risen in popularity ever since celebrity health fanatics like Dr. Oz have started touting their benefits. Aside from their fame appeal, green smoothies really are good! Dark leafy greens, which are high in vitamin A, can easily be blended in fruit smoothies as a way to pack more nutrients in to your breakfast beverage. Your drink will be green but it won’t taste like you’re drinking a salad – I promise! Leafy greens aren’t the only smoothie-worthy veggies; carrots will lend a mild sweet flavor to your smoothie, and so will a scoop of canned pumpkin.
by Toby Amidor in Healthy Recipes, Healthy Tips, July 10, 2011
- Plums in many colors.
Finally…plum season has arrived! This juicy stone fruit is only in season a short period of time. Be sure to enjoy it while it lasts.
What, Where, When
The plum (Prunus domestica, Rosaceae) belongs to the rose family with cherries, peaches, and apricots. There are hundreds of plum varieties grown throughout the world. Common varieties include French, Italian, Imperial, Greengage, Long John, Castelton, and Fellenburg.
Plums grow on trees in clusters, have smooth skin and a pit in the center. Plums can be oval or round in shape. The skin can be deep purple, red, green, blue, or multicolored. The flesh can be orange, red, purple, yellow, or white. Plums also vary in taste—some are sweet while others are tart. They’re available from July through October.
by Dana Angelo White in Healthy Recipes, In Season, July 3, 2011
- Emeril Lagasse's Shrimp en Papillote: A healthy meal in a packet.
If you’ve never tried cooking in foil or paper, trust me . . . it’s easy! En papillote is considered a healthy cooking method as it uses heat (not fat) to cook food, keeping calories in check. Here are simple steps to get you started:
En Papillote Basics
En papillote is French for “in parchment,” so the food is baked inside parchment paper or foil. The main food and accompanying ingredients (like herbs, vegetables, or sauce) are placed inside packets and either baked in the oven, cooked in microwave, or even grilled. As the food bakes, steam is created which cooks the food. As the steam is released, it also causes the parchment paper to puff up into a dome shape. To serve the meal, all you need to do is slit open at the table to reveal the goodies inside.
by Robin Miller in Healthy Holidays, Healthy Recipes, Robin's Healthy Take, July 1, 2011
- Liven up summer dishes without adding extra fat or calories with a few sprigs of green.
The Romans believed this herb was a symbol of good luck. This month we’re celebrating fresh and feathery dill.
Also known as dill weed, you can identify this quick-growing herb by its soft feather-like leaves, sweet aroma and clean flavor. This green herb is very delicate so it’s best added to raw dishes or towards the end of cooking to preserve the flavor. Read more
by Toby Amidor in 1 Food, 5 Ways, Healthy Recipes, June 22, 2011
- Robin's Firey Turkey Burger With Avocado and Jack Cheese
Lighten up this year’s July 4th party with a winning menu: spicy turkey burgers piled high with creamy avocado, grilled sweet corn with tangy lime butter, Asian-inspired slaw with crunchy noodles, and a spruced-up, modern version of strawberry shortcake. Bye-bye gluttonous get-together fare!
by Toby Amidor in Healthy Recipes, Healthy Tips, June 20, 2011
- Ellie's Wheat Berry Salad
Shake up your summer sides with a new take on a wholesome classic: grain salad. Couscous, quinoa, bulgur, brown rice and wheat berries are just some of the grains widely available in markets. Give these 5 grain-filled recipes a try.
Try 5 new grain salad recipes »
- Giada's Earl Grey Iced Tea
Celebrate National Iced Tea month this June by stirring up a batch of this summer favorite. We’ll tell you how to sweeten this classic drink without going overboard on sugar.
Enjoy your tea with less sugar »