by Victoria Phillips in Giveaway, July 24, 2013
by Jason Machowsky in Healthy Tips, June 25, 2013
Be the life of your next summer party with this easy to use molcajete (the traditional Mexican version of a mortar and pestle). Made of ultra-durable volcanic lava rock, the molcajete will let you whip up a party-size batch of any of Food Network Magazine‘s 50 Salsa & Guacamoles in no time. Or, grind up your signature spice rub for the perfect grilled chicken. No matter what you grind, crush or blend, this molcajete’s rough surface will give salsas, dips and more a great texture.
You can buy your own Lava Rock Molcajete or enter in the comments for a chance to win one. Just let us know, in the comments, what you’ll make in this molcajete. The contest starts at 10:00 a.m. EST today, and ends on Friday, July 26 at 5 p.m. EST.
We’re giving away one Lava Rock Molcajete to one randomly-selected commenter. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on July 24 and 5 p.m. EST on July 26, 2013. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $60. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what will you make in this molcajete?
by Dana Angelo White in Grilling, Healthy Recipes, May 25, 2013
by Katie Cavuto-Boyle in Uncategorized, August 11, 2012
As the temperature heats up, salads become a quick and easy way to keep you cool and hydrated – most fruits and veggies are more than 90% water by weight. Many different fruits and vegetables are in season during the summer, so flavor is at its peak as well (find what’s best in your region here). Unfortunately, three of the most popular summer picnic salads are calorie-bomb side dishes: macaroni salad, potato salad and coleslaw. Here are a few tips (and recipes) to ensure your seasonal salads leave you feeling light, yet satisfied for hours:
1. Make it a Meal
When some people hear the word salad, they think “I’ll be starving in an hour.” But there are many ways to beef up a salad to make it filling for the heartiest of appetites. Add a source of protein like meat, eggs or beans. Use some heartier vegetables like corn, beets and carrots. Add a healthy fat like avocado or a handful of nuts. Then just add in a ton of your favorite veggies – different colors represent different nutrients, so go for a rainbow.
by Allison Milam in Uncategorized, August 8, 2012
About 2 hours into my first day on the beach this summer I realized I had not planned well. The ice cream man began ringing his bell which automatically triggered my hunger. I dug through my beach bag and found nothing resembling food. After taking a swig of warm water from my half-filled water bottle I realized I needed to plan a bit better for my next day in the sun.
It’s easy to crave to junk food when on vacation or stranded on the beach for several hours. For me, packing healthy snacks is the way to go especially because the last thing I want is to feel bloated or sluggish in my bikini. Here are my picks for beach-friendly snacks that can translate easily into options for any outdoor outing this summer.
by Toby Amidor in Food and Nutrition Experts, July 13, 2012
Sliding a knife through its glossy skin, the pepper’s crunchy disposition is immediately audible. We hear it when we’re chomping away on a raw slice and we relish it still when it’s cooked off into a sweeter, softer version of itself. Unlike a scorching hot chili pepper, the bell pepper is known for its unique, refreshing sweetness. Whether red, green, orange, purple or yellow, bell peppers can take us from breakfast to dinnertime, breathing color and texture into our meals.
Looking for ways to incorporate abundant, in-season bell peppers into three main meals? Take a peek out our list of breakfast-to-dinner recipes.
Roasted Red Pepper Frittata
by Priya Krishna in Healthy Recipes, No-Cook Choices, July 7, 2012
- Don't fill up on chips at your next picnic.
Some barbecue foods are healthy while others can bust your waistline. We asked expert dietitians from around the country which barbecue and picnic foods they tell their clients to avoid.
The Nutrition Twins Tammy Lakatos and Lyssie Lakatos, registered dietitians, personal trainers and authors of The Secret to Skinny said, “We tell our clients to watch out when they are munching on chips since it’s hard to stick to just one serving; it always turns into many handfuls. Plus, chips don’t satiate you and the salt makes you hungrier and thirstier–so you eat more and drink more and end up consuming a lot of extra calories.”
by Allison Milam in Healthy Recipes, July 6, 2012
- This may look like fettuccine, but it's actually just sliced zucchini!
During the summer months, I try to refrain from doing anything that might unnecessarily heat up my tiny apartment – that means not charging my laptop overnight, not using my hair straightener or blow dryer and most importantly, avoiding the oven or stove on the hottest days. Though these kitchen accoutrements are certainly useful for whipping up quick, healthy dishes, who wants to stand in front of a hot stove stir-frying vegetables when it is already 90 degrees outside? With a little inspiration, you can make healthful and tasty meals without even having to turn on the gas or the oven. So beat the heat this summer with these flavorful no-cook dishes!
Zucchini Fettuccine With Tomato Sauce
It’s fettuccine you don’t have to cook! This recipe uses zucchini cut into thin strips to give it the appearance of pasta and a pureed tomato sauce with garlic, pine nuts and a little jalapeno for a kick.
Recipe: Zucchini Fettuccine With Tomato Sauce (above)
by Robin Miller in Robin's Healthy Take, July 6, 2012
We’ve all been there. After slaving away over a sticky cutting board, cutting pear after strawberry after apple, the fruit salad of our dreams is left with the dregs of cantaloupe and honeydew stranded in the bowl, never to grace a plate. Each fruit was squeezed and sized up in the grocery store, sure, but the typical fruit salad is rather uniform and expected. We know what it’s going to taste like before we even load up our plates.
At the same time, the proverbial fruit salad is a mainstay at summer barbecues. In between bites of burger, chips and potato salad, guests are yearning for something more refreshing, something that will lift them up after such a heavy meal.
by Janel Ovrut Funk in The Veggie Table, June 23, 2012
- Protein + carbs + fat = breakfast. Who says your morning meal has to consist of traditional breakfast foods?
The media blasts us with “brain food” articles and TV segments every back-to-school season. Does that mean our kids can be less smart in the summer? Do they require less fuel for their brains and working muscles between Memorial Day and Labor Day? Of course not! In fact, for me, I want my boys to be extra alert when they’re hitting fast-balls and shooting arrows at camp!
Most kids are involved in high-energy activities all summer long, whether it’s camp (sports, acting, dance, art, music), frolicking at the beach, lake and pool, or traveling for family getaways. All of these adventures demand focus and energy. A healthy breakfast is the best way to prepare for a long day of fun.
When I was a kid, it was a treat to get an ice cream cone on a hot summer day. But when I became lactose intolerant, I had to give up my favorite cookies-and-cream-flavored treat for something dairy free. Fortunately, I found a favorite summer dessert in raspberry sorbet with rainbow sprinkles on top. It was sweet, refreshing, and I didn’t miss a scoop of ice cream one bit after I discovered sorbet.