by Dana Angelo White in Healthy Recipes, September 7, 2012
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)
by Dana Angelo White in Healthy Recipes, August 26, 2012
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.
by Amie Valpone in Gluten-Free, Healthy Recipes, August 24, 2012
This Berry Trifle with Amaretto is a crowd-pleaser at potluck picnics. Now here’s a little something for the chocolate lovers.
by Silvana Nardone in Gluten-Free, August 16, 2012
Ready to serve up a new, fun summer salad for your Labor Day picnic or BBQ? You can easily add seasonal fruits and vegetables into a grain-based salad for a simple and flavorful dish. By sticking to fresh, whole and natural ingredients, you will be packing in the flavor to this quinoa salad. This dish is as quick as it is flavorful, and with all of the fresh strawberries and sweet honey mixed in, it is so satisfying on the dog days of summer.
Try this salad stuffed into a pita, or serve it on a bed of greens for a light supper. And at the height of bell pepper season, you can use it to fill hollowed-out red bell peppers for an elegant entree. Feel free to play around with this recipe; stepping into your farmers market will give you a whole new perspective of what else you can toss into this dish. No strawberries at the market? No problem. Fresh raspberries or blackberries are a sweet alternative. Not a fan of almonds? Pistachios are a sweeter alternative. If you’re planning on hosting a vegan guest, you can easily substitute agave nectar for the honey. Quinoa is a complete protein and a tasty gluten-free pasta-alternative that can be enjoyed by all.
by Toby Amidor in Healthy Recipes, In Season, August 4, 2012
If you want your ice cream and gluten-free waffle cone too, this is the recipe you’ve been waiting for.
Some days you just need ice cream — on a waffle cone. Get a diagnosis of gluten intolerance and dairy intolerance, and you may think that you’ve taken your last lick. Think again.
By the time Isaiah was diagnosed at age 10, we had our summertime after-school pickup ritual down cold. When it was hot outside, we wanted ice cream, and that’s exactly what we had every night before we sat down to dinner. Nothing was going to change that.
My response was to develop a gluten-free waffle cone recipe, which I ultimately shared — along with dairy-free ice cream — in my first book, Cooking for Isaiah. Letters poured in about the waffle cone from parents whose kids hadn’t enjoyed ice cream on a cone for years.
Now that our routine continues, I’ve decided to make our lives a little healthier with a recipe that fit Isaiah’s flavor palette and my nutritional needs. Let’s start with the cone: I use two of my pantry staples — chia seeds and coconut oil. Generally, I prefer using unflavored coconut oil, but for this recipe, the virgin coconut oil flavor fits right in with the coconut ice cream. Beyond its superfood status, the chia seeds add a nice crunch and help bind the waffle batter.
by Dana Angelo White in Healthy Recipes, July 26, 2012
We’re kicking off August with an herb that’s been historically used to help promote male fertility. Learn why chives are so good for you, then try our mouthwatering chive recipes.
Chives are related to the garlic, leeks and onions and are native to Asia, North America and Europe. It’s thought that Marco Polo tasted chives and brought them back home to Europe where they became popular.
This fragrant slender herb has a milder flavor than onions and garlic. The plant grows as lofty stems adorned by gorgeous purple flowers.
Most folks are hip to the fact that they need more omega-3 fats in their diet, but that doesn’t mean they’re actually eating enough. Here’s a refresher on why omega-3s do the body good and some delish recipes to boost your intake.
There are 3 main types of omega-3 fats that are typically referred to by their abbreviated names DHA, EPA and ALA. The DHA and EPA types are plentiful in fish and help fight inflammation. They also contribute to heart health, brain function and immunity. If that’s not enough, they also help with healthy joints, skin, eyes and skin. The ALA type of omega-3 is found mostly in plant-based foods. Once eaten, the body converts ALA to a small amount of DHA and EPA. ALA-rich foods are good for you for a variety of reasons but to really reap the benefits of omega-3, you want to make sure to get most of them from EPA and DHA.
Experts recommend getting about 1,000 milligrams of omega-3s per day, mostly from DHA and EPA.
Salmon is one of the best fish choices for healthy fats. A 4-ounce (raw) portion will serve up more than 1600 milligrams of DHA and EPA.
Recipe: Blackened Salmon With Mango Salsa