by Toby Amidor in Healthy Recipes, September 29, 2012
by Leah Brickley in Healthy Recipes, September 27, 2012
Fall in love with sweet potatoes again and again with these 10 deliciously healthy recipes.
One medium tuber contains 105 calories and 4 grams of fiber. These babies are bursting with antioxidant vitamins A and C, potassium and manganese. They also contain lycopene, another antioxidant that’s been shown to help fight certain types of cancer and heart disease.
Thick pieces of potato wedges drizzled with a touch of maple syrup makes a delightful side dish.
Recipe: Food Network Kitchens’ Maple-Roasted Sweet Potatoes (pictured above)
Enjoy pieces of roasted sweet potatoes in this protein-packed dish.
Recipe: Sweet Potato Quinoa
by Toby Amidor in Healthy Recipes, September 26, 2012
We love this combo in the Food Network test kitchen. The extra squeeze of citrus is an easy way to brighten up potato salad, a baked potato or simple roasted potatoes like Roast Fingerlings With Lemon.
by Dana Angelo White in Cookies & Other Desserts, September 18, 2012
Many folks discover they have iron-deficiency—a condition which can result from not eating enough foods that contain iron. If you’re looking to pump up your iron, here are 5 recipes to help you do so.
Although women tend to need a bit more iron then men, the general recommended dose is 18 milligrams per day. Each of the recipes below contain at least 1.8 milligrams of iron, which is 10% of your daily requirement.
Iron is an important mineral that helps red blood cells carry oxygen through your body. Lack of iron can result in dizziness, fatigue, weakness and pale skin. Eating foods high in vitamin C, such as peppers, potatoes, tomatoes and citrus fruits, can help absorb iron. Conversely, coffee and foods high in calcium decrease absorption of the mineral.
by Toby Amidor in Healthy Recipes, September 16, 2012
Even a frozen treat connoisseur like myself can get confused with all the icy options out there. Grab your ice cream maker, you’ll be itching to make something after you read this.
The classic: sweet, velvety, delish. Ice cream is typically made with a combo of cream and milk (and sometimes egg yolks). Premium varieties of vanilla ice cream average about 230 calories and 13 grams of fat per ½ cup.
Ice cream ala Italy. This frozen confection is basically ice cream, but less is more! Gelato is made with less air whipped into it. The result is a dense and creamy delight. The nutrition facts stack up similar to ice cream (see above) but we did find a few store-bought brands that scored lower in both the fat and calorie department. Trader Joe’s and Ciao Bella are 2 personal favorites.
by Dana Angelo White in Healthy Recipes, September 7, 2012
Celebrate Whole Grains Month this September by using more as your main meal. Quinoa, brown rice, whole-grain pasta, barley, and bulgur – dig into these mouthwatering whole grain recipes.
by Dana Angelo White in Healthy Recipes, September 6, 2012
Party mix used to be something you made at home (often using a recipe on the side of the Chex box), but nowadays you can find packages of crunchy cereal mixes at any gas station. We’re going old school and making our own, but with a healthier spin.
Along with convenience comes preservatives — packaged sweet cereal mixes have multiple sources of added sugars, not to mention a lengthy list of artificial flavors and preservatives and even some trans fats. Most varieties will run about 130 to 150 calories and 4 to 5 grams of fat per serving (servings range from 1/3 to ½ cup depending on the flavor).
Making your own with nuts and other real food ingredients may not slash calories and fat but you’ll still be better off — you’ll know exactly what you’re munching.
by Amie Valpone in Gluten-Free, Healthy Recipes, September 1, 2012
I try to hold on to the flavors of summer every way possible. Refrigerator jams are a fabulous way to get a few more weeks of out fresh fruit but wouldn’t it be nice to savor it even longer? If you haven’t yet mastered the art of canning, there’s still hope for enjoying homemade jam well into the winter months.
Freezer Jam Basics
Storing food in the low temperature of the freezer allows for long-term storage. This method also requires little or no cooking, which means the fresh flavors of summer are bursting in every bite.
The key to making successful freezer jam is the type and amount of pectin and sugar. Be sure to check the measurement instructions on your favorite brand, they may differ than what’s in the recipes below.
Store jam in freezer-safe plastic containers, plastic bags or glass jars. It will keep for up to one year in the freezer and 3 weeks in the fridge. It’s best to use jars with wide mouths and straight neck. When filling, make sure to leave ½-inch of room at the top for expansion upon freezing.
by Dana Angelo White in Cookies & Other Desserts, August 31, 2012
Don’t feel like sweating it over the grill when temperatures are soaring outside? No problem. My Sweet Balsamic ‘n’ Tuna Grape Salad is the perfect dish to keep things cool during your upcoming Labor Day barbecue. Fresh fruits like grapes and berries are plentiful this time of the year, so why not toss them with gluten-free pasta for an easy lunch or dinner? I grew up on cold pasta salads with red grapes and tuna. My mother and grandmother served this dish at least once a week in the summertime, and I can’t help but think of the fun memories every time I create a new flavor spin on this family recipe. All you need are a few simple ingredients that are probably already in your fridge and pantry. This pasta salad takes just minutes to prepare; it’ll be ready in less than 30 minutes. Here, I combine tuna, Greek yogurt, gluten-free pasta and red grapes for a sweet, tangy and savory flavor that will have your Labor Day crowd digging in for seconds.
by Dana Angelo White in Meal Makeovers, August 31, 2012
Are desserts your job for the potluck picnic? You’re in luck! We’ve got treats for every kind of sweet tooth.
Perfectly portioned and finger-licking good. Bring some fresh fruit along too – we suggest watermelon slices or a bushel of juicy peaches.
Almond Blueberry Cookies
Triple Chocolate Cookies
Scratch the chocolate itch with these decadent delights. Bake a bunch and freeze for up to 6 months.
Made-Over Deep Dish Brownies
Food Network Kitchens’ Cheesecake Brownies (pictured above)
This backyard classic can be tricky to make, messy to eat and tough on the waistline. We can’t do much about the mess, but can help out with everything else. Grab your napkins!
Order up a platter of baby backs at a restaurant and you’ll be downing over 1,000 calories and a staggering 70-plus grams of fat. Portion control must be emphasized no matter what and making your own is your best bet.