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
Tag: Healthy Recipes
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.
With the weather warming up, and the sun peeking out just a little bit more day by day, our meals are lighter and include more fruits and veggies. For a satisfyingly fresh lunch, I’ve combined fresh spring asparagus and spinach — with nori seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without excess calories and fat. Slivered almonds provide filling healthy fats to keep you satisfied all afternoon. Bring this salad to an outdoor spring picnic party, or serve it as an Easter side dish. Read more
- Provencal Potato Gratin
- Light Scalloped Potatoes With Roasted Chiles
- Roasted Sweet Potatoes With Honey and Cinnamon
- Oven Roasted Red Potatoes With Rosemary and Garlic
- Fennel Potatoes
I love peas; I enjoy them whole and juiced but my favorite way to munch on them is in this spring salad. There is so much green in this dish: mixed greens, avocados and peas. No dressing from a bottle here! Sherry vinegar and freshly squeezed orange juice make this salad flavorful without the added calories and fat of traditional store-bought dressings. I also like to throw in some flax oil for an added dose of healthy fats. Serve this salad for lunch or as a side at dinner.
Looking for an easy weeknight meal or weekend lunch? Whip up these mini green pizzas topped with spinach and pesto to pack on the fiber and flavor. For a unique spin on your regular pizza pie, this recipe uses ricotta cheese instead of mozzarella, and has gourmet toppings like baby spinach, pesto and sesame seeds. No need to wait for the dough to rise — I’ve subbed the dough for toasted gluten-free bread instead.
Everyone’s buzzing about cauliflower these days. It’s simple, tasty and apparently very trendy; we love that this cruciferous veggie is getting a chance to shine!
Low in calories (25 per cup) but high in nutrients (fiber and vitamins C, K and B6), cauliflower also boasts various antioxidants, including those that may help prevent certain types of cancer.
Cauliflower is unique because has the ability to morph into many different forms. When it’s mashed, pureed, roasted or boiled – the texture and flavor completely change.
White is the most widely available variety, but you may also be able to find green, purple and orange versions at your local famers’ market.
Think you’re too busy to make dinner a healthy dinner at home? Think again. These recipes are all ready in under 20 minutes; they’re simple enough to throw together on a busy weeknight, but fancy enough to serve to company.
20-Minute Shrimp and Couscous With Hummus-Yogurt Sauce: This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes. Pro tip: Prep the couscous while the shrimp broils.
Pasta Puttanesca: While the whole-wheat spaghetti is boiling, put together a quick tomato sauce and get this classic Italian-style pasta dish on the table in less time than it takes to watch the evening news.
Whole-Wheat Spaghetti With Lemon, Basil and Salmon: Giada makes a complete meal — whole-wheat pasta with salmon and spinach — in just a few minutes by multi-tasking in the kitchen: the salmon cooks while the pasta is boiling.
Family dinners can be a challenge, more so when the food is healthy–even at the White House. “Yes, I’m the First Lady,” Mrs. Obama said. “But, yes, my kids make dinnertime miserable because they like three things: pasta, pasta with cheese and pizza.” So, to mark the third birthday of Let’s Move!, her initiative to fight childhood obesity, and today’s announcement of a massive virtual recipe swap with FoodNetwork.com and other media outlets on Pinterest, the First Lady shared her strategies as a mother for eating well as a family. Along with the Partnership for a Healthier America and Let’s Move!, the First Lady’s office is partnering to pin hundreds of family-friendly recipes from favorite Food Network chefs and others that fit the USDA’s MyPlate guidelines. The goal for the partnership is to help lower obesity rates, and to bring together food brands and recipe websites with a common theme: to make it easier for families to make the healthiest choices. “We’re all busy parents,” said the First Lady. “I’m busy in a different way, but before being a First Lady, I was one of those moms out there trying to figure out how to feed my kids, hold down a job, get to the grocery store, then what to buy, how to cook it, how to get through a week and how to make lunch that the kids won’t whine about.”
Mrs. Obama talked through the challenges of getting a healthy meal on the table each night, described ways to convince kids that vegetables are important parts of everyone’s diet, explained how to keep dinner simple (and delicious), and shared her own go-to baked chicken dish.
Make healthy changes early and they’ll stick:
Mrs. Obama: “The sooner you start this stuff, the more it will be their norm. They just won’t know any different. So if you start out by making your macaroni and cheese with a little cauliflower puree, so they get the taste of the cauliflower, the taste of too much cheese will be too much for them. If you start out diluting their juices so that they’re never getting that 100 percent concentrated stuff, then once you put it in, it will be too sweet for them. Kids’ palates are just so adaptable, and I think that’s the point we’re trying to make to parents — it just doesn’t take much, and the sooner you start, the easier it will be to transition. You can still transition. I mean, my kids were 10 and 8 when I started making the changes, and then complained for a while; they still do. But they make the changes themselves now because they can’t drink purely concentrated juices, and it’s too sweet. It doesn’t taste good to them.”