by Mallory Viscardi in Healthy Recipes, May 29, 2013
by Robin Miller in Uncategorized, May 27, 2013
Trying new food is a hot-button topic at my dinner table. My husband claims to be an open-minded man when it comes to cuisine, but the reality is that new recipes are met with resistance. Especially if the word “healthy” is involved.
Eating healthy can be overwhelming if you dive in head-first. Instead of abruptly changing our eating patterns, I decided to phase healthy recipes into our traditional mix. I chose this Broiled Tilapia With Mustard -Chive Sauce as a first-attempt and stacked the deck in my favor by selecting a dish that had a lot of familiar, husband-approved ingredients in it. Plus, the mustard-chive sauce only called for things I keep in the pantry, which is great because buying a full container of something when a recipe calls for half a teaspoon drives me nuts.
by Robin Miller in Uncategorized, May 13, 2013
If you eat seared tuna exclusively when dining out because the thought of making it at home intimidates you, fear no more. Searing fish is a very simple process. Actually, the most important aspect is the quality of the fish. Start with the best and the fish does the rest. Ahi tuna, also known as yellow-fin, is moist, supple and best served when lightly seared on the outside, leaving the inside tender and downright raw in the middle. Because the fish should be raw, not rare, you must start with the very best, sushi-grade ahi. If you can’t find high-quality ahi, save this recipe for another day. As for nutrients, tuna is widely known to be rich in protein and Omega-3 fatty acids, which help prevent inflammation, regulate blood pressure and protect against cardiovascular disease.
by Robin Miller in Uncategorized, May 6, 2013
Most people love coconut-crusted chicken, fish and shellfish. Problem is, most coconut-crusted dishes contain lots of fat from heavy egg-based batters and pan-frying or deep-frying in lots of oil. That’s a shame because coconut “meat” is high in fiber and has a low glycemic index, meaning it doesn’t cause a spike in blood sugar. It’s also rich in medium-chain fatty acids (MCFA’s), which, unlike long-chain fatty acids (LCFA’s), have no negative effect on cholesterol levels and protect against heart disease. The good news is, you can create a crunchy coconut exterior without tons of fat and calories. In this recipe, I coated chicken with three simple layers: flour, egg whites and coconut. The crust is light and delicious and also works well with fish and shrimp. The tangy and slightly spicy pineapple salsa takes the dish over the top. Let me know what you think! Read more
by Robin Miller in Uncategorized, April 29, 2013
I adore cooking food on a cedar plank. Why? Let me count the ways…
1. Baking on a cedar plank imparts a subtle wood flavor to meat, fish, shellfish, poultry, and vegetables, adding warmth and complexity to any dish.
2. The baking planks are designed for baking in the oven and they last for years (even if they crack, you can place them on a baking sheet to catch any juices).
3. Wooden planks belong in a healthy cook’s arsenal because, once seasoned the first time, they retain their moisture and require very little, if any, fat to prevent sticking.
4. Because wooden planks retain moisture, they help maintain the natural juices in meats and vegetables, keeping the food moist as well as flavorful.
by Robin Miller in Uncategorized, April 27, 2013
The great thing about bacon is that everyone loves it and a little goes a long way to enhance a dish. You don’t need to pile it on to get huge flavor. I mean, look at the calories and fat in this feast — it proves that you can enjoy bacon without loads of extra fat or calories.
I love the way the bacon spruces up mild-flavored chicken and keeps the lean meat moist as it roasts. I wanted to create a fantastic presentation so I cut the bacon into little squares and arranged it on top of the chicken, like rooftop shingles. I used applewood-smoked bacon because I like the way the smoky apple flavor (from various apple trees) partners with the chicken and honey mustard. You can use any smoked bacon you want, including hickory or brown sugar. Read more
by Robin Miller in Uncategorized, April 16, 2013
Who doesn’t love mac and cheese? But do you also love the 500-600 calories and 15-25 grams of fat per cup that comes with it (and who has just one cup)? Truth is, you don’t need heaps of fat to create a creamy and sensuous macaroni and cheese. A little butter goes a long way, as does good quality cheese. When it comes to toppings, I like the contrast of tender, cheesy noodles with crunchy toasted bread crumbs, but when you bake macaroni and cheese with a crust, the noodles dry out. So, for this dish, I created the topping in a skillet and then sprinkled it on at the end, creating golden brown, parmesan-spiked bliss. Also, lots of mac and cheese recipes call for a dash of hot sauce – the heat ramps up the cheese flavor and rounds out the dish. Instead of hot sauce, I decided to add a roasted jalapeno. The freshly roasted pepper adds the perfect amount of smoky heat and a splash of color. I think you’ll adore this! Read more
by Robin Miller in Uncategorized, April 8, 2013
The chimichanga, or chimi as it’s affectionately termed in the Southwest, is a deep-fried burrito stuffed with meat, vegetables and spices. Once fried to perfection, chimichangas are often topped with cheese and served with a variety of condiments, such as green onions, diced tomatoes, guacamole, sour cream and black olives. Sounds delicious, right? It is delicious, but consider that one restaurant-style chimi has around 760 calories, 34 grams of fat and 1,930 mg of sodium. With that much sodium, you’re done for the day — you’ll have reached your daily max in sodium in only one meal. Store-bought frozen chimichangas fare slightly better, with around 300-500 calories, 25 grams of fat and 1,200 mg of sodium per serving. Filling aside, it’s the deep-frying that does most of the damage. Regular burritos have about 200-300 calories and 10-20 grams of fat each, but drop them into the deep-fryer and you can add 225 calories and 21 grams of fat to each burrito. Yes, the deep-fried, crunchy exterior is great, but not worth the health consequences, especially when a healthier version is so easy to make.
You can stuff flour tortillas with delicious ingredients and then bake the chimichangas in the oven for the same, amazing result. Try this recipe and let me know if you agree. Read more
by Robin Miller in Uncategorized, April 2, 2013
Traditional pesto is a vibrant blend of basil, pine nuts, garlic, Parmesan or Romano cheese and olive oil. The term “pesto” comes from the Italian word pestare, which means to pound or crush (you might be familiar with the mortar and pestle, the tools often used in the preparation of pesto). Pesto has countless applications in cooking – it can be tossed with warm pasta or gnocchi, swirled into mashed potatoes, added to steamed vegetables, and spooned onto toasted bread (bruschetta). You’ll never run out of ideas and it’s a quick cook’s best friend. Keep basil pesto in your refrigerator-arsenal for last minute meal solutions. Read more
by Amie Valpone in Healthy Recipes, March 31, 2013
A taquito (pronounced ta-kito) is a rolled up, filled tortilla that’s deep-fried until golden brown and crisp. In the classic Mexican dish, also known as a flauta, the tortilla is typically corn and the filling is beef or chicken. Taquitos are amazingly crunchy and delicious, and they make a fun hand-held treat. Problem is, depending on the filling, ONE taquito can have 200-500 calories, 8-28 grams of fat and 350-1,134 mg of sodium. And nobody eats just one. Since I want you to enjoy all the flavors without all of the calories, I revamped the dish to make it Healthy Eats-friendly. Not just friendly — consider this taquito your new best pal! The filling is a savory blend of grilled chicken, salsa and sharp cheddar cheese. And by baking the rolled tortillas instead of deep-frying, I was able to shed hundreds of calories and milligrams of sodium and dozens of fat grams. Check them out and let me know what you think! Read more
You’ve never had deviled eggs quite like these. I’ve added hummus to this recipe for a protein punch and savory flavor — feel free to use any hummus flavor you’d like. I used traditional, but you can also try roasted red pepper or garlic flavored. Spicy chili powder adds a nice kick of flavor; I prefer it over paprika, which is usually used for deviled egg recipes. The key to getting your eggs perfectly hard-boiled, is to dunk them in cold water for several minutes after boiling. These deviled eggs are the perfect Easter party hors d’oeuvre, or use up your leftover Easter eggs to make Hummus Deviled Eggs for a snack or lunch this week.