by Victoria Phillips in Healthy Recipes, September 11, 2011
by Toby Amidor in Healthy Recipes, In Season, September 9, 2011
Take your favorite fatty foods and turn them into a healthier snack: hummus. Chickpeas, tahini (a paste made from ground sesame seeds) lemon juice and a few seasonings are all you need to create delicious dips at home. Hummus is as easy to customize as it is to make. Try Food Network Magazine’s version of sour cream and onion chips, pizza and buffalo wings in hummus form — each serving (2 tablespoons) has less than 50 calories.
Try the recipes:
Sour Cream and Onion Hummus
Buffalo Wing Hummus
by Dana Angelo White in Healthy Recipes, In Season, September 7, 2011
Grapes are in season right now. Get them fresh off the vine and try some of our favorite ways to prepare them.
When, Where, & What?
Grapes (Vitis spp, Vitaceae) are edible berries grown in clusters on small shrubs or vines. They grow best in temperate zones such as Italy, France, Spain, Mexico and Chile. New world settlers found that grapes brought over from Europe didn’t survive the winter cold and were prone to fungal diseases. They developed the hybrid varieties found in America today. Today California is the largest producer of “table grapes” – the kind for snacking.
There are thousands of varieties of grapes. Some are grown for wine production while others are grown to be eaten as-is. Concord grapes are used to produce grape juice, jams and jellies. They’re blue in color, with a thick, chewy skin and contain seeds. They’re sold as table grapes along with other varieties like Interlaken, Lakemont, Einset Seedless and Venus. Muscat grapes are turned into raisins while Riesling grapes are used to produce wine. Dana found fun varieties when she scouted her local farmers market including Mars and Juniper grapes.
Grapes are typically round or oval, smooth skinned and juicy. Some varieties contain seeds while others are seedless. Some are “slip skin” where the skin can easily be removed while other varieties have skin that is tough to remove. Grapes are divided into categories by color: white or black (or red). White grapes range in color from pale yellow-green to light green, while black varieties range in color from light red to deep purple. In the U.S., peak season for grapes is August through October.
by Toby Amidor in Healthy Recipes, September 3, 2011
Turned off by this green herb’s anise flavor? Don’t discount tarragon just yet. This delightfully fresh and fragrant herb will find its way into your culinary heart if you’re just willing to give it a chance.
This under-appreciated herb is a staple in French cuisine. It made our list of Top Herbs for Healthy Cooking because it’s easy to grow (it will last all summer and through to the fall) and its feathery leaves are just as tasty frozen or dried as they are fresh. It certainly does have an element of anise flavor but the accompanying sweetness will make even the most devout licorice-hater swoon.
In a tablespoon of fresh tarragon, you’ll find about 5 calories. There are also all kinds of nutrients including iron, zinc, potassium, magnesium and vitamins A, C and B6.
by Toby Amidor in Healthy Recipes, August 22, 2011
- Grilled summer squash, from Food Network Magazine.
Celebrate the end of summer with these healthy sides — each has fewer than 250 calories per serving. Side dishes should add color, flavor, and a variety of nutrients to your meal. Take your pick from these scrumptious options.
Recipes To Try:
You Might Also Like:
by Dana Angelo White in Cookies & Other Desserts, Healthy Recipes, August 19, 2011
- A snack of baked tortilla chips and 1/4 cup of salsa has just 180 calories.
Having a snack attack? Forgo the last minute trip to the vending machine and be prepared when hunger strikes with these snacks with fewer than 200 calories each.
#1: Basic Edamame
Munch on baby soy beans packed with protein and hunger-fighting fiber.
#2: Apple and Peanut Butter
Top a sliced apple with natural peanut butter for a smooth and crunchy combination. This snack is packed with heart-healthy unsaturated fat and the antioxidant vitamins E and C. Check out how your favorite brand did in our taste test.
#3: Rainbow Fruit Skewers With Chocolate Dipped Strawberries
This snack consists of 2 fruit skewers plus 3 chocolate-dipped strawberries. What better way to get a healthy dose of antioxidants plus your chocolate fix!
#4: Chips and Spicy Salsa
An ounce of baked tortilla chips (about 15) dipped in ¼ cup salsa will give you a boost of vitamin C and lycopene.
by Toby Amidor in Back to School, Healthy Recipes, August 17, 2011
- One-ingredient banana "ice cream" and assorted toppings.
There’s been quite a buzz over this frozen treat, so we tried our hand at the one-ingredient wonder – homemade banana “ice cream.”
Banana muffins and banana bread are classic go-to recipes for over-ripe bananas, but there are some cooler options. When you’ve got more bananas than you know what to do with, slice them into large pieces and place in freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy smoothies and a surprisingly similar dairy-free alternative to ice cream.
One medium banana totals about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. You’ll also get healthy doses of vitamins C and B6 and potassium. Bananas are also free of fat and cholesterol.
by Toby Amidor in Healthy Recipes, August 16, 2011
Ellie Krieger’s Rainbows and Butterflies Pasta Salad, part of a well-balanced lunch.
To get you off to the right start with our September Brown-Bag Challenge, we’ve put together a one-week menu of quick, tasty and nutritious lunches. To make things even easier, pre-plan your meals, make a shopping list and have all ingredients ready-to-go. Are you up for the challenge?
Monday: Tuna Pockets
- Stuff tuna salad into a large whole wheat pita
- 1 medium banana
- Sparkling water
Tuesday: Pasta Salad
by Dana Angelo White in Healthy Recipes, August 10, 2011
- It's easier than you think to make this restaurant favorite at home.
My family originates from the Middle East so it’s traditional to find babaganoush alongside typical appetizers like hummus, tahini, pita bread, pickled vegetables and olives. Here are the basics to making a killer babaganoush.
Babaganoush is basically a pureed eggplant salad. It’s typically used as a condiment or dip for veggies and pita bread. Make babaganoush by selecting a shiny and firm eggplant that’s heavy for its size. Rev up your oven and roast it for about 30 to 40 minutes until the center is tender. Some recipes call for peeled and diced or sliced eggplant, while others tell you to bake it whole. The main goal is to get the inside of the eggplant soft enough so you can puree it.
by Victoria Phillips in Healthy Recipes, August 6, 2011
- You asked for it: dark chocolate frozen yogurt. Customize it with your favorite mix-ins.
We’ve got frozen yogurt on our minds, so we polled our Facebook fans to find out what flavor they wanted to dive into. Introducing Dark Chocolate Frozen Yogurt (plus some fun ways to jazz it up).
Why not – who doesn’t love a little chocolatey goodness?! It can be a tricky fro yo flavor to tackle because tart and tangy yogurt doesn’t always mingle with rich and smooth chocolate. The solution — use real chocolate and plus some whole milk to mellow things out.
- Dana Angelo White's 5-Ingredient Melon Soup
Summer temperatures are skyrocketing way past scorching, but that doesn’t mean you have to suffer through with sweat clinging to your brow. Beat the heat—and have fun, too—with some of our favorite refreshing, thirst-quenching and downright delicious recipes.
Stay cool with Peaches & Cream Frozen Yogurt. Five ingredients are all it takes to make homemade frozen yogurt filled with fresh peaches. It’s so easy to make at home, how can you resist?
While you’re at it, let the kids have some fun, too. Chocolate Chip Waffles With Strawberry Ice Cream take no time at all, or whip up a Frozen Creamsicle Pie that will have your whole family clamoring for seconds.
Take a load off with lightened-up pina coladas — large glasses of this coconut cocktail can often run you 650 calories or more thanks to an ingredient called cream of coconut. Keep yours light and refreshing by shrinking the portions of coconut and rum, and make substitutions to add extra coconut flavor.
Want something with a little more sustenance? Try a summer salad. Whether you like it savory or sweet, we’ve got a recipe that’s just right.
Take a walk on the wild (but healthy!) side with Cantaloupe Soup. Prosciutto, cantaloupe, apple juice, chives and a dash of seasoning come together for a meal so light and refreshing you won’t even notice the humidity radiating off of the pavement outside.
Tell us: What’s your favorite no-cook summer recipe?