The queen of healthy cooking, Ellie Krieger, is back; her new cookbook is filled with delicious, healthy make-ahead meals. I had the pleasure of talking with Ellie about her new cookbook (released Jan. 5, 2016) and even got a peek at one of her newest casserole recipes.
Tag: Ellie Krieger
In honor of American Heart Month, we sat down with dietitian Ellie Krieger, in partnership with Campbell Soup Company, to discuss the importance of leading a heart-healthy lifestyle. The cookbook author gave us a peek into her daily eating and fitness routine.
For someone who is constantly around food, Ellie knows the importance of not overindulging, “I’ll try to plan recipe testing around lunch, and I do try to just have a few tastes if I’m making multiple recipes and try not to have full servings of food,” she says. “Fortunately, I’m cooking my food so it lends itself to not weighing you down. If I was testing cookies all day, it would be hard.” But it’s not just about nutrition, she notes: “Being active, working out, is my ticket to physical well-being and sanity. You know how people are hardcore? I’m softcore. But I like to sweat and push myself. I love vinyasa yoga, and I love to be outside, biking around Central Park or hiking. I’m much more of a jogger than a runner, but I’m getting my heart rate up and I’m feeling good.”
In my house, we always grill steaks for dad on Father’s Day. The secrets to making a steak dinner a healthy one are simple: it’s all a matter of buying the right cuts of beef and making sure portions aren’t outrageous.
Lighter cuts of beef include flank steak, top loin, sirloin, T-bone, filet mignon, and tenderloin. Trim off any visible fat before adding your marinade or rub. Grilling your steak will also allow even more fat to drip off.
Aim for 6-ounces of raw steak and get rid of that bottled sauce. Flavor the steak using fresh herbs, spices, fruits, veggies and other wholesome ingredients. Make a batch of Dana’s Spicy Montreal Steak Seasoning and send the other dads home with their own jar.
Use our lightened-up steak ideas on your favorite dad-worthy recipe, or surprise dad with one of our favorite healthy steak recipes this weekend.
Cookies for breakfast? We’re not talking about breaking open a pack of Oreos; Ellie’s breakfast cookies are loaded with whole grains, fruit, nuts cereal and even vegetables. They’re hand-held and portable, so great for when you’re on-the-run. If you do have some time to sit and relax though, give them a dunk in your morning coffee or a glass of milk.
Celebrate National Soup Month by staying warm (and healthy!) with Food Network chefs’ best low-cal soups, from the latest issue of Food Network Magazine.
Guy’s carrot, ginger and potato soup (pictured above) has less than 200 calories per serving. Top with low-fat Greek yogurt and pine nuts for a creamy-crunchy combination.
Add a new soup to your go-to list. Full of chiles, peppers and shrimp, we guarantee you’ll love this Spicy Shrimp Broth from Marcela Valladolid.
Emeril’s take on the classic chicken soup has mint, lemon and red pepper flakes. Don’t forget the cayenne pepper for an extra kick.
Swiss chard, carrots, cannellini beans and spinach come together in Bobby’s hearty Minestrone With Parmigiano-Reggiano for a delicious dish that has less than 300 calories.
Ellie’s lightened-up New! New England Clam Chowder is anything but boring. Canadian bacon gives it subtle smoky tones, while hot sauce takes the flavor to a whole new level.
What’s your favorite soup?
Everyone loves spinach-artichoke dip. But this restaurant favorite is notoriously loaded with fat and calories — from the cheesy dip and the fried tortilla chips it’s served with. But this recipe is incredibly easy to lighten up — Ellie Krieger’s recipe calls for light cream cheese, light mozzarella and light sour cream along with chopped spinach and artichokes, and when you bake it, you can’t even tell the ingredients are better-for you. Skip the deep-fried tortilla chips and serve this dip warm with baked tortilla chips, whole wheat pita chips or crudites.
With the cold weather settling in, many folks turn to their favorite comfort foods. But the truth is, most classics like macaroni and cheese, chili, and chicken fingers are laden with calories. I had the opportunity to speak with Ellie Krieger, a registered dietitian, cookbook author and host of Food Network’s hit show Healthy Appetite, about her new book Comfort Food Fix. She tells us how we can eat these favorites without worry.
Fresh herbs are becoming tougher to find as the weather becomes colder. Luckily, rosemary is still available, so grab a bunch while you still can!
This symbol of love and fidelity is a member of the mint family. It has needle-shaped leaves that are very fragrant with hints of both pine and lemon. Rosemary is native to the Mediterranean, but today is grown in France, Spain, and the United States where California is the main grower of the herb. Popular varieties for cooking include “Tuscan Blue,” “Spice Island,” and “Miss Jessup.”
Almonds originated in central Asia and their cultivation has been traced back to Biblical times. In ancient Egypt, almonds were left in King Tut’s tomb to keep him nourished in the afterlife. These crunchy goodies were brought over to the United States from Spain in 1700. Two hundred years later, the almond industry was booming in California.
Almonds are the seeds of a fruit tree that’s related to the rose family. They’re grown in California, Australia, the Mediterranean and South Africa. There are two main types of almonds: sweet and bitter. Sweet almonds have a delicate and slightly sweet flavor and are the variety that most folks eat. Bitter almonds contain a toxic chemical called hydrocyanic acid and can be lethal when eaten raw. The chemical is destroyed once it is heated and the almond is then safe to eat. Bitter almonds aren’t allowed to be sold in the United States, though processed bitter almonds are used in flavor extracts and liqueurs.
Scrambling to find creative sides for the Jewish New Year? Look no further. This collection includes fresh ideas and some lightened up classics.
Recipes To Try:
- Sauteed Kasha and Bowties
- Jicama-Orange Salad
- Quinoa Pilaf with Pine Nuts
- Cucumber Salad
- Tomato-Stuffed Peppers
- Tzimmes in Orange Juice
- Vegetarian Chopped Liver
- Moroccan Carrot and Spinach Salad
- Pomegranate Salad
Have extra apples lying around after the holiday? Turn them into a delicious applesauce.