Chef Nancy Waldeck offered to send me Taste and Savor, her cookbook that features fabulous healthy recipes along with wine pairings to complement the meals. If you follow my blog, you probably already know that I am no master in the kitchen- I need all the help I can get! So I have been so fortunate that people are now sending me their cookbooks. Taste and Savor is one of the most unique cookbooks that I have looked through. The recipes are healthy, and more importantly- it doesn’t take a chef to re-create them. As a beginning wino, I loved the idea that Nancy told which wines would work for certain dishes, and gave a background on different wines. Not only did I find some great recipes, but I also learned a lot from reading the pages. I think the cover is beautiful, and the cookbook is light and easy to carry around if you would want to take it to the grocery store with you. Or it looks beautiful in the kitchen, waiting to be used. Another great idea in Taste and Savor is the bonus Get Creative ideas. I would definitely recommend this cookbook to everyone, whether you are a beginner in the kitchen or more advanced.
I recently posted an article on McDonald’s new fruit smoothies, and after checking out their nutritional information, decided that making my own would be the healthiest choice. So I got myself a blender, bought some fruit, and searched for a healthy recipe online. Putting in the words ‘strawberry banana smoothie’ got me pages and pages of link and ideas. And while I of course couldn’t read through them all, I got ideas and suggestions from many of the sites to put my own spin on my smoothie. Here is the recipe I came up with, and that I have been drinking faithfully for the past few days.
6 large strawberries
1 banana (any size)
1 cup low-fat yogurt (I used plain yogurt)
1 cup orange juice
1 tbsp sugar
I blended all the ingredients on low until they were well mixed, then added in two handfuls of ice and used the ice crush mode on my blender. This recipe made me four glasses, and taste yummy. I love the fact that I am using real fruits to make this, instead of a sugared up pureed blend as opposed to McDonalds. I have seen that people use different types of yogurt, strawberry was a popular one, so I might try out some of those in the future. Hope you enjoy!
Over this past weekend, I stepped outside of my food comfort zone and tried… shrimp. And it was actually pretty decent. I am one picky eater, and have never been a fan of any sort of seafood, but I thought I’d give this just one try. The texture threw me off slightly, but overall I enjoyed it. I think to begin with I’d have to eat shrimp with something (my dish for example had rice in with the shrimp) and Fitnessmag.com have posted a yummy Shrimp Cesar Salad. I enjoy Cesar salad’s and by throwing some shrimp along with it, gives the salad an extra boost- and a healthy boost at that. Read below for the ingredients and directions:
Nonstick cooking spray
4 slices whole-grain bread
1 tablespoon canola oil
1 pound raw shrimp, shelled and cleaned, tails removed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
4 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
4 tablespoons finely grated Parmesan
1/4 teaspoon garlic powder
8 cups torn romaine lettuce
1/2 cup thinly sliced red onion
4 tablespoons shaved Parmesan
1. Preheat the broiler. Mist a shallow baking sheet with cooking spray. Brush the bread lightly on both sides with the canola oil; cut into 3/4-inch cubes. Place in a single layer on the sheet and broil until lightly browned, about 1 minute per side. Transfer croutons to a plate and let cool.
2. Toss the shrimp with salt and black pepper and place in a single layer on the same baking sheet. Broil 2 minutes per side or until just cooked through.
3. In a bowl, whisk together the lemon juice, mayonnaise, Worcestershire, grated Parmesan, garlic powder, and 2 tablespoons water.
4. Toss the lettuce, onion, and croutons in a bowl; drizzle dressing over the top and toss to combine. Spoon shrimp on top; garnish with shaved Parmesan.
Makes: 4 servings
Prep time: 7 minutes
Cook time: 6 minutes
Nutrition facts per serving: 327 calories, 32g protein, 26g carbohydrate, 12g fat (2.4g saturated), 5g fiber
Source: Marge Perry/Fitness Magazine
April’s edition of Fitness Magazine had a ‘Dinner in 20’ section, which is perfect for me! Between a full time job and running this blog, along with a busy social life and trying to keep up on my workouts and favorite TV shows, I don’t have much time (or patience) to cook a lot. So short, simple meals are the best for me. The one recipe that really caught my eye was Chicken BLT Salad with Buttermilk Dressing. A light, easy meal that is healthy at the same time, and it only takes 10 minutes to prep and 10 minutes to cook. Keep reading for the ingredients and the recipe that will serve 4.
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
¼ teaspoon Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
2 cups roughly torn rotisserie chicken, skin removed
- Cook the bacon in a skillet over medium-low heat, turning occasionally until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel lined plate to drain. Crumble into large pieces.
- Heat a grill pan over medium-high heat. Lightly brush the ciabetta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inhc cubes.
- In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar and black pepper. Add the lettuce, tomatoes, chicken and croutons and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Fitness Magazine reports this recipe has 295 calories, 28 g protein, 20 g carbohydrates, 11 g fat (2.8 g saturated) and 3 g fiber.
Here’s a Quick Way to Cook Healthy Mediterranean Diet Recipes
Pepper — 4 pieces
Ham — 150 grams
Flour — 4 tablespoons
Eggs — 2 pieces
This recipe can satisfy 4 people and can be prepared in 50 minutes. Chops and Peppers is very inexpensive, easy to prepare, and allows you to use leftover foods in your refrigerator. You will have a savory meal with little fat and calories in less than an hour.
Clean the peppers and make large slices along the sides then roast them. Let cool the stuff the peppers with sliced cheese and ham. Make sure the stuffed peppers are properly closed. Beat the eggs in a separate bowl. Soak the peppers in the beaten eggs and roll them in breadcrumbs. Fry and serve.
|Wheat flour or||40||144.4||0.66||29.01||4.79||0.96||5.34|
|Hen eggs – whole||40||57.2||3.98||0.31||5.03||0||30.34|
|A head (4)||207.5||240.9||6.08||31.13||15.35||3.49||152.11|
|Per 100 grams||100||116.1||2.93||15||7.4||1.68||73.31|
Penne with Ricotta
Penne — 100 grams
Cheese — 40 grams
Grated parmesan — 20 grams
This recipe can be prepared within 25 minutes and good for one serving only. Penne with Ricotta is a tasty energy meal and excellent for your personal enjoyment. Ricotta is a dairy product. It is very rich in protein and derived from different types of milk.
Mix water with salt then boil in a saucepan. Follow the directions on the package for cooking the Penne. Drain the water but leave at least 2 to 3 tablespoons of water. Add cottage cheese in the pan then season the mixture with salt and pepper. Before serving, make sure to sprinkle parmesan cheese on top.
|Grated Parmesan cheese||20||86.2||5.72||0.81||7.69||0||4.17|
|A head (1)||164||517.5||10.46||78.84||25.51||3.73||44.04|
|Per 100 grams||100||315.55||6.38||48.07||15.55||2.27||26.85|
About the Cooker – Felicia R. Mcclinton writes for the blog http://www.mediterraneanrecipes.org/, her personal hobby blog she uses to help people learn how to make Mediterranean recipes to eat healthy to prevent diseases.
Chelsea Handler is one of my favorite late night comedians, and the way she talks about her food and drinks would make one think she doesn’t care how many calories she consumes in a day. But actually, Chelsea is very conscious of her diet, thanks in large part to her nutritionist and her brother, Roy, who is a professional chef. The comedienne shared one of her favorite recipes with Shape magazine, turkey meat loaf. Keep reading for the full recipe:
Prep Time: 30
Cook Time: 1 hour, 40 minutes
- Cooking spray
- 1 7″ loaf (about 4 1/2 ounces) stale crusty bread
- 2 cups lowfat milk
- 5 pounds ground turkey breast
- 3 cloves sliced garlic
- 1/2 cup grated Parmesan cheese
- 1 cup plus 1/2 cup ketchup
- 1/2 cup Dijon mustard, divided
- 1/2 cup diced onion
- 1/4 cup chopped flat-leaf parsley
- Salt and pepper to taste
Spray a baking sheet with cooking spray and preheat oven to 400° F. Tear bread into small chunks and place in a large mixing bowl. Add the milk and make sure bread is immersed. Let sit 30 minutes, mixing the bread and milk every 10 minutes, until the bread is thoroughly moistened. Add all of the ingredients except 1/4 cup mustard and 1/2 cup ketchup. Mix well and season with salt and pepper.
Form into 2 equal size cylindrical loaves and put on a prepared baking sheet. Mix the remaining mustard and ketchup and spread evenly over the loaves. Bake for an hour or until juices run clear. (The loaves should be firm to the touch.) Remove from oven and let rest for 10 minutes before slicing.
Who says you have to feel guilty for having some dessert? I will always have a sweet tooth, so even though I am trying to eat better, I just can’t cut out the chocolate! I found a fabulous recipe in the March edition of Fitness Magazine (page 150), and it is a much healthier version of my favorite pie, which is French Silk. This recipe is for Chocolate Cheesecake, and the ingredients and recipe can be found below. So have your cake and eat it too!
Makes 14 Servings
½ cup crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
¾ cup fat-free milk
2 8-ounce packages reduced-fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
8 ounces fat-free sour cream
1/3 cup sugar
2 teaspoons vanilla
4 ounces bittersweet chocolate, melted and cooled
- In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch spring form pan. Chill while preparing the filling.
- In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes.
- In a large bowl, beat the cream cheese with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half.
- Spread half of the chocolate mixture on the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife.
- Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set.
- Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate swirls.