Healthy Alternatives

  • Whole Roasted Eggplant

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    5 tablespoons olive oil

    1 large eggplant, cut in half lengthwise

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon dried basil

    Preheat oven to 400 degrees. Grease baking sheet with 1 tablespoon of the oil. Lay the eggplant on the sheet flesh-side up. With the tip of your knife, make crosshatches on each half of the eggplant, cutting into the flesh but not deep enough to cut through the skin. Drizzle with the remaining 4 tablespoons of the oil and season with the salt, black pepper, and basil, making sure to rub the mixture into the crosshatching. Flip the eggplant over so it’s now flesh-side down. Roast in the oven for 15 minutes, then carefully flip the eggplant over and continue roasting for another 30 minutes, or until the flesh is tender but not too soft. The eggplant should keep its shape but open up along the crosshatching. Remove and allow to cool slightly before serving. Source: The Vegucation of Robin: How Real Food Saved My Life by Robin Quivers. Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Robin Quivers, 2013. Photo credit: Tara Donne, 2012

  • Sauteed Brussels Sprouts With Pancetta and Almonds

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 6

    3 tablespoons extra-virgin olive oil, divided

    4 ounces pancetta, chopped into 1-inch dice

    1 small leek, sliced

    2 heaping cups of Brussels sprouts, cleaned and sliced in half

    ½ teaspoon of kosher salt

    Pepper to taste

    1 clove of garlic, minced

    ½ cup Marcona almonds

    3 tablespoons of white balsamic vinegar

    Juice of 1 tangerine

    ½ teaspoon fresh tarragon, chopped

    Heat 2 tablespoons of the olive oil in a large skillet; when oil is hot add the diced pancetta. Sauté on medium heat until the pancetta has rendered most of its fat and is red in color. Remove the pancetta from the pan and onto paper towels, leaving the oil in the pan. Add the sliced leek to the pan, followed by the Brussels sprouts. Cook on medium heat until the edges of the sprouts are golden brown (about 20 minutes); stir occasionally and be careful not to burn the leek. Then, add salt and pepper along with the garlic and cook for 1 or 2 minutes more, until the garlic is fragrant. Drizzle in the balsamic vinegar and tangerine juice, stirring to incorporate. Once the juices are soaked up, add the tarragon and the remaining tablespoon of olive oil. Serve warm. Source: Valerie Rice, Eat Drink Garden

  • Rosemary Garlic Lamb Chops

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 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

  • No Tricks, Just Treats!

    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.

  • Meatless: Shake It Up!

    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.

  • Cook's Corner: A New Way to Tailgate

    Jersey: check. Face paint: check. Foam finger: check.

    Score big with these fun, healthy tips and recipes
  • Tuscan White Bean Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Not 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

  • Grilled Chicken Wings

    Weekly Recipe: 
    NonWeekly
    Chicken 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

  • Herby Turkey Sliders

    Weekly Recipe: 
    NonWeekly
    [title]
    Lean 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

  • Veggie Chili

    Weekly Recipe: 
    NonWeekly
    This 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.

    Serves 8