by Healthy Eats in Healthy Recipes, September 9, 2013
by Toby Amidor in Healthy Recipes, September 7, 2013
According to culinary lore, pound cake got its name because the original recipe called for a pound each of butter, sugar, eggs and flour. But that doesn’t mean every loaf has to pack on the pounds! Food Network Kitchens developed this healthier take by making a few simple switches to the classic. Here’s how to help this beloved cake slim down.
by Dana Angelo White in Healthy Recipes, September 5, 2013
When the season comes to a close, don’t let those fresh tomatoes go to waste! Make your own tomato sauce, then freeze and use it these five ways.
Make a speedy bowl of tomato soup using tomato sauce. It’s a perfect way to get your dose of lycopene, an antioxidant shown to help lower the risk of heart disease and cancer.
Recipe: Quick and Spicy Tomato Soup
Shakshuka (aka Eggs in Purgatory) is a mouthwatering Israeli dish. Cut prep time by using premade tomato sauce like in Giada’s recipe.
Recipe: Eggs in Purgatory (above)
by Dana Angelo White in Healthy Recipes, Kid-Friendly, August 31, 2013
Getting a little tired of sandwiches day after day? Wrap up lunch three tasty ways.
by Healthy Eats in Healthy Recipes, August 30, 2013
Say sayonara to store-bought lunch kits! These DIY versions will make your kid the envy of the lunchroom.
Pre-packaged lunch kits sure seem convenient, but the quality of the food is subpar at best. Popular options include crackers and processed meats and cheeses, coupled with sugary drinks and cookies. The calorie counts vary from 300 to 450 per serving, with 8 to 20 grams and fat, plus 30 to 40 percent of an adult’s sodium needs for the entire day. What’s even more disturbing is the staggeringly long list of ingredients, usually chock-full of preservatives.
Bento-style containers make homemade lunch kits a breeze. Compartments keep food fresh and allow little fingers to snatch up and assemble their favorites. Most set-ups retail for $15 to $25 each at Pottery Barn Kids and Laptop Lunches. Resealable plastic bags and small plastic containers can also get the job done.
Here are 5 fresh lunch combos that keep the menu fun and healthy.
- Thick-sliced roasted turkey, cheese cubes, edamame and yogurt-dipped pretzels (above)
- Greek yogurt, fresh berries, granola and carrot sticks
- Grilled chicken, tortilla chips, black bean salsa and broccoli florets
- Mini PB &J, whole wheat pretzels and grapes
- Pasta salad, green beans and apple
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
by Toby Amidor in Healthy Recipes, August 30, 2013
Whatever you’re craving this weekend, there’s a healthy take that’s sure to be a hit with cookout-party and picnic crowds. From salads to burgers to desserts, here are 15 lightened-up recipes.
Side Dishes and Salads
American Macaroni Salad
Broccoli Salad (above)
Stuffed Cherry Tomatoes
Garden Potato Salad
Corn and Pasta Salad
Asian Red Cabbage Slaw
by Toby Amidor in Healthy Recipes, August 24, 2013
When you cook and freeze breakfast items ahead of time, you’ll always have something handy to serve before school, even on hectic mornings. Try making double or triple batches of any of these recipes.
Instead of buying mixes, make homemade pancakes and let them cool before storing in the freezer. Use these tips to lighten up your next batch.
Recipes to try:
by Toby Amidor in Healthy Recipes, August 22, 2013
What’s summer without fabulous desserts? All of these delicious treats have 400 calories or under per serving.
Stock up on mouthwatering summer fruits before the season is gone! They supply plenty of good-for-you antioxidants in addition to boatloads of flavor.
by Dana Angelo White in Healthy Recipes, August 19, 2013
Corn season is now in full swing. Enjoy this scrumptious veggie in every type of dish from breakfast to salads to side dishes. The toughest decision you’ll need to make is choosing which recipe to pick first.
by Dana Angelo White in Healthy Recipes, In Season, August 15, 2013
Most bottles and cans of energy drinks are nothing but sugar water plus lots of supplemental vitamins and minerals. The beverages are also loaded with herbal stimulants and caffeine. The safety of many of the herbal ingredients is questionable, and while caffeine may provide a temporary boost, it won’t give you energy (only calories can do that).
But here’s a homemade energy drink anyone can feel good about sipping.
Got an endless supply of this quintessential summer fruit? Here are some refreshing new ways to use it up.
#1: Make Real Sorbet
Most watermelon sorbets have no actual watermelon in sight! The real deal couldn’t be easier to make.
Recipe: Tropical Watermelon Sorbet
#2: Add to Salsa
Add a fresh and juicy crunch to a savory salsa and serve with fish or chicken.
Recipe: Fish Tacos with Watermelon Salsa