by Dana Angelo White in Cookies & Other Desserts, Easter, Healthy Holidays, April 18, 2011
by Dana Angelo White in 5-Ingredient Recipes, April 4, 2011
- Mini Olive Oil Cakes With Lemon Glaze - Image Courtesy Food Network Magazine
There’s just something special about the bright and tangy goodness of a lemon. Sprinkle in some sweet elements and your taste buds get a wake up call. Celebrate spring with any of these lemony Healthy Eats-approved treats.
TELL US: What’s your favorite lemon dessert?
by Shauna James Ahern in Gluten-Free, April 1, 2011
- Sun-Dried Tomato and Olive Turkey Burger
The trick to delicious turkey burgers is keeping them tender and juicy. Since the meat doesn’t contain much fat (and therefore, not much flavor) you need to combine it with a few simple add-ins to give things a boost. We dreamed up 5 flavorful mix-ins for the turkey burgers, each with 5 ingredients or less!
Make turkey burgers, 5 delicious ways »
by Dana Angelo White in Healthy Recipes, March 30, 2011
Everyone has a favorite way of making meatballs. Some will swear by the stale bread soaked in milk method taught by Sicilian grandmothers. Others insist meatballs should have only meat and herbs, perhaps one egg. So by no means is ours the only way to make meatballs.
However, we love these meatballs. The fact that they’re gluten-free really doesn’t matter. (You can buy gluten-free breadcrumbs, or you could make your own with the gluten-free bread of your choice. Here’s a video demonstrating how.)
Here are a few things we’d love to share for perfect meatballs:
Be sure to not overmix the meats and ingredients when you are combining them. Too much mixing makes meatballs dense and tough. You don’t want that.
There might be a few ingredients here that surprise you. Worcestershire sauce gives a depth of flavor to the meatballs that they might not have otherwise. (Lea and Perrin’s is gluten-free.) We sometimes use a bit of gluten-free fish sauce here for the same reason. Nutmeg is a savory ingredient used often in Italian cuisine. Just a small pinch rounds out all the other flavors. And lemon? You might not expect that one, but just a little lemon juice lends brightness to what might otherwise be a dark taste.
Get the recipe: Shauna’s Gluten-Free Spaghetti and Meatballs »
by Dana Angelo White in Meal Makeovers, March 18, 2011
- Scallops With Citrus Quinoa/ Image Courtesy Food Network Magazine
You cook it up just like other whole grains, but this quick-cooking, nutrient-packed goodie has more protein than any other. Find out how to work some in to your weekly meals.
All about quinoa »
by Dana Angelo White in 5-Ingredient Recipes, Healthy Holidays, March 16, 2011
- Food Network Kitchens' Oven-Fried Chicken
We’ve given you tips for lightening up your fried favorites. Now it’s time to hone in on this crunchy comfort food classic. We’ve got tips for every step in making crispy, juicy, and less-fattening fried chicken.
See how we lighten up fried chicken »
by Toby Amidor in Healthy Recipes, Healthy Tips, March 15, 2011
- Whole-Wheat Irish Soda Bread
Irish soda bread is simple to make: Since baking soda instead of yeast is the leavener, there’s no waiting for the dough to rise. Our 5-ingredient version of this quick bread is perfect served warm with a smear of jam or dunked into a savory soup or stew (Irish or otherwise.) Whip up a loaf of this classic rustic bread for St. Patrick’s Day. Don’t forget to mark it with the classic cross-hatch pattern before placing it in the oven – it’s believed to ward off evil!
Make 5-ingredient whole-wheat soda bread »
by Healthy Eats in Gluten-Free, March 14, 2011
- Ina Garten's Brussels Sprouts
When you eat the rainbow, you get a rainbow of nutrients, so each month, we’re offering up 10 ways to eat foods of a different color. With both St. Patty’s Day and spring just around the corner, what better color to focus on than green? March is also National Nutrition Month and this year the focus is eating a variety of colors, so be sure to check out some yummy orange and red-colored foods, too.
10 ways to eat more green »
by Toby Amidor in Healthy Recipes, March 11, 2011
Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free recipes with us! This week, an Irish classic: Soda bread.
St. Patrick’s Day is coming up. Everyone will be Irish for the day, dressed in green and hoping to not get pinched.
Most people think of corned beef and cabbage when they think of St. Patrick’s Day foods. It’s nice, no question. However, when I was in Ireland on St. Patrick’s Day, 10 years ago, I was shocked to find that no one ate corned beef and cabbage on that celebration day. No one.
Brown soda bread? That’s eaten all through the year and on St. Patrick’s Day, too.
Soda bread takes only a few moments to make. It requires no yeast, so no worrying that your yeast is old or your kitchen too hot. You simply throw some flours in a bowl, add rolled oats, baking soda and salt and stir in some buttermilk. Slide it into a hot oven and you have bread in under an hour. Crusty, warm bread.
And gluten-free? The crust is just as crackly, the crumb just as soft, the slices just as firm, and the bread just as delicious as the gluten version.
Get Shauna’s gluten-free soda bread recipe »
by Robin Miller in Back to School, Healthy Recipes, Kid-Friendly, March 10, 2011
- Classic Chicken-Vegetable Soup
We gave you tips on mix-and-match healthy stir fries; this time we’re tackling soups. Soups are inexpensive and there are seemingly endless varieties once you learn the basic soup-making technique. We’ll walk through the basics to get you started, and give you fun and exciting ideas to play with in the kitchen.
- Robin's Go-To Brown Bag Foods
I love packing lunch for my two boys every day. It’s a little part of me that I send in a brown bag (actually, a thermal lunch bag.) It like to imagine them opening lunch to find my surprises. These are my favorite simple, healthy foods to pack up, plus, my easy prep and planning tips.
Robin’s best lunchbox ideas »