- November 11th, 2014UnfeaturedWeekly Recipe:NonWeeklyServes 4
8 lamb loin chops (about 1-inch thick)
1 teaspoon salt
½ teaspoon freshly ground pepper
2 to 4 cups extra-virgin olive oil
2 garlic cloves, crushed
2 sprigs fresh rosemary
Preheat oven to 225 degrees. Choose an ovenproof baking dish or pan large enough to submerge the chops without touching one another. Add rosemary and garlic to the pan and sprinkle chops with salt and pepper on both sides. Add chops to the pan. Pour olive oil into the pan, covering all chops completely, and place pan in the oven. After 20 minutes, turn chops over in the oil, and return pan to the oven for another 10 minutes. Using an instant-read thermometer, cook until desired doneness. (Temperature for medium is 145 degrees.) Remove lamb chops, lift them out of the oil, and place on a paper towel to drain. Before serving, sprinkle with sea salt, tomato, artichoke, and onion for garnish. Source: Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar
- September 30th, 2014
As autumn settles in, we look for new ways to incorporate the season’s best ingredients into our desserts. Pumpkin, cinnamon, maple—they all want a place at the table. For low-calorie desserts that taste like comfort food but offer some surprising nutrition, check out these milkshake recipes from our friends at Arctic Zero.
- September 30th, 2014
The neighbors might be handing out sugar-loaded goodies this Halloween, but that doesn’t mean you have to follow their lead. Try these treats for a healthier (but still festive!) holiday.
- September 30th, 2014UnfeaturedWeekly Recipe:NonWeeklyThis hearty chili is perfect for a chilly October afternoon. Skip the high-fat sour cream and top with a dollop of Greek yogurt and some chopped green onion.
¼ cup vegetable oil
½ head garlic, peeled and minced
1 large onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 bell pepper, seeded and chopped
1 medium-size zucchini, chopped
2 cups kale, chopped (optional)
½ cup fresh cilantro, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
2 teaspoons salt
2 (14-ounce) cans tomato sauce
2 (6-ounce) cans tomato paste
1 tablespoon maple syrup
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans black beans, drained and rinsed
½ (12-ounce) bag frozen corn kernels
In a large pot, heat the oil over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, and kale, if using, (but not the corn) just until softened, about 10 minutes. Add all the herbs, spices, and salt and cook for 5 minutes. Add the tomato sauce, tomato paste, and maple syrup and stir for 3 more minutes. Add the beans and stir for 3 minutes. Add the corn and simmer for 15 to 20 minutes.
Source: Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.
- September 30th, 2014UnfeaturedWeekly Recipe:NonWeeklyLean turkey meat is a great alternative to beef patties. Serve with fresh vegetable toppings such as tomatoes and avocados for an extra healthy flavor boost.
¼ cup minced red onion
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh parsley
1 tablespoon tomato paste
1 tablespoon minced garlic
1 ½ teaspoons fennel seeds, toasted and crushed
1 ½ teaspoons dried oregano
1 teaspoon grated lemon zest
½ teaspoon sea salt
¼ teaspoon red pepper flakes
⅛ teaspoon freshly ground black pepper
1 pound ground dark-meat turkey meat or ground turkey breast
Combine onion, basil, parsley, tomato paste, garlic, fennel seeds, oregano, lemon zest, salt, red pepper flakes, and pepper in a large bowl and stir. Add the turkey and gently mix with your hands or a spatula until well combined. Shape the mixture into 8 patties. Brush patties with olive oil and put on the grill over medium heat and cook until browned on both sides, about 3 minutes on each side. Cover and cook for 3 more minutes. Serve on buns or alone with your desired toppings.
Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson (Ten Speed Press, © 2013). Photo Credit: Leo Gong
Makes 8 patties/4 servings
- September 30th, 2014UnfeaturedWeekly Recipe:NonWeeklyChicken wings are a tailgating staple, but this simple recipe offers a fraction of the fat and sodium of the deep-fried option. Choose lean cuts of meat and your favorite hot sauce for finger-licking goodness.
4 pounds chicken wings and/or drummies
12 ounces hot sauce
Fine-grain sea salt
Pour the hot sauce into one large resealable plastic bag. Add chicken, seal bag, and turn several times so the sauce coats the chicken. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through. Transfer the wings to a serving platter and sprinkle with a pinch of sea salt. Serve with celery.
Source: Chef Elizabeth Karmel
- September 30th, 2014UnfeaturedWeekly Recipe:NonWeeklyNot all bean dips are created equal: Try this easy-to-make dip, which is low in calories and sodium and packs a hard punch of fiber and protein to keep you fuller, longer.
15 ounces of cannellini beans
1 (3-ounce) package of low-fat cream cheese
2 tablespoons minced rehydrated sun-dried tomatoes
2 tablespoons freshly squeezed lemon juice
1 to 2 tablespoons olive oil
4 cloves garlic, minced or pressed
1 tablespoon freshly-freshly grated Parmesan cheese
Pinch of red pepper flakes
Freshly ground black pepper
3 tablespoons minced scallion (white part only)
Combine all ingredients, except for scallions, in a food processor or blender and blend until smooth. Add water if necessary to produce a smooth but thick dip. Transfer the mixture to a bowl and fold in the scallions. Cover and refrigerate 1 to 2 hours prior to serving. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb. Image: Renee Comet Photography. Reprinted with permission from Da Capo Lifelong, © 2012.
Makes 2 1/2 cups
- September 30th, 2014
Jersey: check. Face paint: check. Foam finger: check.Score big with these fun, healthy tips and recipes
- August 31st, 2014
Cutting back on carbs but don’t want to give up your favorite foods? Try these tips for a fresh take on carb-heavy staples.
>> Turn your taco shell into a lettuce wrap to cut carbs but keep the satisfying crunch.
>> Use large Portobello mushrooms in place of hamburger buns for a fancy-looking meal packed with potassium.
- July 9th, 2014UnfeaturedWeekly Recipe:NonWeeklyJuly is National Ice Cream Month!
2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup organic palm sugar
½ cup eggs, lightly beaten
¼ teaspoon almond extract, or ½ teaspoon vanilla extract
1 cup chopped fresh or frozen peaches
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.