Did you know 1 cup of Greek yogurt has the same amount of protein as a small chicken cutlet? Choose this type of yogurt for somethings that’s fast — and lasts!
Eat, drink + be WARY: Don’t be fooled by food labels that boast “all natural”…sugar, sodium + unhealthy fats are natural!
Big shocker: Consumers are not motivated to read food labels to make healthier choices Read here: bit.ly/ta9Ruy
Sometimes it’s more satisfying to walk away from a dessert than to have one.
Although the summer is winding down, there’s no reason for you to wind down the variety of fruit you can still enjoy. Here’s a favorite recipe of mine that is a big hit at barbecues or at family gatherings. Even those watching their weight can enjoy this rich-tasting dessert without adding guilt to your plate or inches to your waist!
Medley Fruit Cobbler
Ingredients:
1 mango – cut into small pieces
3 cups cherries (pitted) – cut into pieces
½ large apple – peeled and cut into pieces
1 pint blueberries
½ pint blackberries
1 tablespoon lemon zest
¼ cup brown sugar
1 tsp cornstarch
1 cup all purpose unbleached flour
½ cup whole wheat pastry flour
½ stick butter – softened and cut into small pieces
¾ tsp salt
½ cup granulated sugar
2 tsp baking powder
½ cup buttermilk (or ½ cup skim milk + ½ tsp lemon juice)
1 egg
1 tablespoon Turbinado sugar (optional)
Preparation: Continue reading
Preparation time: 20 minutes
Yield: 8 to 10 servings
Ingredients
1/3 cup canola oil
3/4 cup granulated sugar
1 egg
2 egg whites
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated lemon zest
2 cups fresh blueberries *
2 tablespoons sliced almonds
Cooking Spray
Preparation
1. Preheat oven to 350° F.
2. Spray an 8-x 4-inch loaf pan
3. In a large mixing bowl, beat oil, sugar, and eggs.
4. In a separate medium bowl, whisk together flours, baking powder, cinnamon and salt. Stir dry into egg mixture alternating with milk. Fold in orange zest and blueberries.
5. Pour into prepared pan.
6. Top with sliced almonds.
7. Bake in preheated oven 50-60 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove loaf from pan and cool on cooling rack.
* Be creative! Even though this recipe contains blueberries, you can swap them for raspberries instead. This fruit bread is a real crowd pleaser in my home.
Your mom told you that you should eat more veggies. Our government is telling us through their MyPlate icon that half our plate should consist of vegetables and some fruit. Our bodies know that veggies rule when it comes to good health. So if you put it all together, the more vegetable dishes you can create, the further you’ll go along the road to feeling good. Here’s a colorful creation my kids love.
Broccoli Rabe Bounty
Ingredients:
2 Tablespoons olive oil
3 cloves fresh garlic, peeled and sliced
1 bunch broccoli rabe
½ cup carrots, peeled and shredded
5 dried figs, cut into pieces
½ red bell pepper, seeded and diced
¼ cup dry roasted, unsalted, slivered almonds
Salt and pepper to taste
Parmesan shavings
Wash broccoli rabe and cut off and discard coarse stem ends (about 1 inch from end.) Cut broccoli rabe coarsely and set aside.
Saute garlic in stainless steel fry pan in olive oil until slightly browned (medium heat.)
Add broccoli rabe, carrots, figs, and pepper until broccoli rabe is fork tender (about 10-15 minutes.) Stir every 5 minutes.
Add almonds, salt, and pepper and continue to cook for 5 minutes, until almonds.
Transfer to a serving bowl and top with shavings of parmesan cheese.
Serve immediately.
Makes 4 servings
March is National Nutrition Month. Follow me on Twitter to get a hot nutrition/diet tip each day to help you look and feel your best. Go to Twitter.com and search for @eatsmartbd…that’s me!
Did you know that you’ll probably make more than 200 food-related decisions today – 90% of which you won’t even be aware of? That’s what Dr. Brian Wansink said, and he can prove it too! Dr. Wansink is Director of the Cornell Food and Brand Lab at Cornell University, and has collected hundreds of fascinating facts about why we eat the foods we eat…and sometimes don’t even realize that we’re making these choices!
Some people crave salty snacks and others go for chocolate. Yesterday, I couldn’t stop thinking about sweet potatoes.
I picked up a bag of the sweet stuff from Trader Joe’s and we were all on board for a sensational side dish. The cold and gloomy gray day and the request for “something good” from the after school crowd pointed directly to muffins. So my idea of pleasing all involved (including me!) was to come up with my Sensational Sweet Potato Muffin recipe, which I am gleefully sharing with you, below. (You can bake a few extra sweet potatoes in the oven tonight when you’re making dinner and try your hand at some muffins tomorrow.)
