All posts filed under: healthy cooking

healthy eating: creamy light mac and cheese

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Who doesn’t love mac and cheese America? Sorry everyone else, but the thing is, mac and cheese is probably the most consumed food in the U.S., especially by folks with little kids and  those who are very young at heart. Of course, although delicious, the dish comes with a price to pay, because it is basically full of “probably” everything that isn’t good for you. Because of my family’s commitment to eat healthy, I  have stayed away from  making mac and cheese for the longest time, until of course today, when I decided to search for a healthier mac and cheese recipe, so that I could introduce this tasty dish back into my household. You can either go here to get the recipe or scroll below and if you happen to make it, please let me know what you think of this version? Ingredients 3 cups cubed peeled butternut squash (about 1 [1-pound] squash) 1 1/4 cups fat-free, lower-sodium chicken broth 1 1/2 cups fat-free milk 2 garlic cloves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons fat-free …

healthy recipes: beet salad with goat cheese

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I love beets and although this particular vegetable is an acquired taste, I do recommend it to anyone willing to try something new, well at least once. Anyway, no one has to convince me to eat beets nor explain the health benefits associated with it. So, after ordering beet salad with goat cheese at a restaurant in San Francisco the other night, I decided I needed to find a recipe I could try at home. Now, I understand many people have nut allergies, particularly walnuts, so please be cautious with the recipe and if you or someone you know has allergies, leave out the walnuts or put them in a separate dish so that anyone  who isn’t allergic to them can add them to the salad and those who are, can avoid them. Ingredients 4 medium beets – scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 1 (10 ounce) package mixed baby salad greens 1/2 cup frozen orange juice concentrate 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil …

healthy eating: eggplant parmesan revamped

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One of the things I dread the most, is today’s over the top health conscious society. The fact that if you order (in a restaurant) or shop for fatty foods, everyone around you become judgemental and you, as a result, feel guilty for even considering the option. Well, I happen to  I love eggplant parmesan but haven’t made it or even ordered it in a restaurant for over a year or so.  While commuting home, I  decided to search online for a healthy version of the recipe so that I could actually serve it up without feeling guilty about it. Check  out below or click  here for the recipe I came across and can’t wait to try this weekend: OLD WAY OF MAKING E.P. 1,053 calories per serving 30.4 grams saturated fat 1,965 milligrams sodium Deep-fried eggplant Breadcrumbs 4+ pounds cheese HEALTHY WAY  318 calories per serving 8.2 grams saturated fat 655 milligrams sodium Baked breaded eggplant Whole-wheat panko 1 3/4 pounds cheese Panko Breading Technique: Step 1 Give the eggplant slices a quick dip in …

healthy eating: spinach, strawberry, walnut and parmesan salad

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Lately, since the weather has been so cold and gray in San Francisco, I have done nothing but search for comfort food to get me by. Even though I maintain healthy eating habits, for some strange reason, this “summer” I crave what is not that good for me or maybe it is, depending on how you are looking at it. Anyway, I decided to turn to my favorite site here, for a salad recipe, hoping it would inspire me enough to get back to what’s really good for me, even if we haven’t seen the sun or felt the warmth of the summer for the last 60+ days 🙂 Spinach Salad with Strawberry, Walnut, and Parmesan Shavings Recipe and photos by For the Love of Cooking.net Walnut pieces, toasted Baby spinach Strawberries, sliced Parmesan cheese shavings 2 tbsp light olive oil or canola oil 1 1/2 tbsp aged balsamic vinegar Sea salt and freshly cracked pepper, to taste I actually loved it and what the best thing is, it is very easy to make.  Let …

trim your waste healthy recipe: eggs italiano

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The older I get the more I watch what I eat. Nothing new to anyone over the age of 40. But what I find really challenging is incorporating healthy cooking techniques to my favorite fatty food intake. Despite the fact I totally love eggs benedict, I only  eat it once every three months for the sake of keeping a healthy eating habit. However,  since I found the perfect recipe here to eat what I love and still keep it healthy (plus trim my wasteline), I have added eggs benedict to my bi-monthly sunday brunch. Check it out. INGREDIENTS 1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive oil 1 shallot, minced 1 clove garlic, minced 1 pound zucchini, (about 2 medium), diced 12 ounces plum tomatoes, (3-4), diced 3 tablespoons thinly sliced fresh basil, divided 1 tablespoon balsamic vinegar 1/2 teaspoon salt Freshly ground pepper, to taste 8 large eggs 4 whole-wheat English muffins, split and toasted 2 tablespoons freshly grated Parmesan cheese PREPARATION Fill a large, straight-sided skillet or Dutch oven with 2 inches …

summer recipe: fresh fig tart

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Every summer I cannot resist buying a basket full of figs from my neighborhood farmer’s market. I prefer to eat them freshly washed right out of the basket. But while commuting home last night I contemplated incorporating the figs into a light dessert. Check out what I found here: For crust 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal (not stone-ground) 1 tablespoon sugar 1/4 teaspoon salt 1 stick (1/2 cup) cold unsalted butter, cut into pieces 1 1/2 tablespoons finely chopped fresh rosemary 4 to 5 tablespoons ice water For filling 1/3 cup sour cream 1 cup mascarpone cheese (8 oz) 1/4 cup sugar 1 1/2 teaspoons finely grated fresh lemon zest 1/8 teaspoon salt 2 tablespoons red-currant jelly 1 tablespoon honey 1 1/2 lb fresh figs Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom preparation Make crust: Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles …

healthy dessert – woopie pies

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I was first introduced or shall I say, I introduced myself to woopie pies at Dean & Dellucca in Napa, CA.  First time, I only purchased one and savored it all the way home and after devouring it practically in one gulp, I realized I should have bought a couple of more. Don’t worry I made up for it on my second visit. 🙂 Anyway, since I am also a conscious or a healthy eater, I knew I had to stay away from them until of course I found the recipe here. To make it easier on you, I have also copied it below from the Eating Well website. 16 whoopie pies Active Time: 45 minutes Total Time: 2 1/2 hours (including chilling time) INGREDIENTS COOKIES 1/3 cup canola oil 3/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups whole-wheat pastry flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup nonfat milk FILLING 1/2 cup cold water 2 teaspoons unflavored gelatin …

healthy cooking: greek pasta

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Although I have my own rolodex of recipes I follow and some I learn as I watch my mother cook, I often times borrow recipes from some of my favorite bloggers. Here’s one I absolutely love and of course found here. But just in case you don’t really want to click away from my blog, I have detailed the recipe below for you to consider trying. Greek Pasta: Recipe and photos by For the Love of Cooking.net 2 tbsp toasted pine nuts Angel hair pasta, cooked per instructions 1 tbsp olive oil 1/4 small red onion, diced Handful of grape tomatoes 1/4 tsp oregano 1/4 tsp crushed red pepper flakes Sea salt and freshly cracked pepper, to taste 3 cloves of garlic, minced Handful of kalamata olives, halved 1/2 cup of chicken broth 1 cup of baby spinach Feta cheese Toast the pine nuts in a DRY skillet over medium heat for 2-3 minutes or until golden brown. Set aside. Cook the pasta per instructions. While the pasta is cooking, heat the olive oil in …

mediterranean diet staple foods bring a smile to my face

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My background is from a semi-mediterranean culture.  I say this because we share the same recipes and cultural views. The reason I smiled when I saw the article here, is because when I first immigrated to the U.S., my Mother prepared my lunch for school. She often times included an eggplant sandwich, Hummus and pita bread, falafal and other things which the America kids at school made fun of at the time.  Now, Mediterranean food is much appreciated and considered fine cuisine around the metropolitan cities throughout the states and those kids who made fun of my lunch are now frequent diners at mediterranean eateries. Funny thing isn’t it? Anyway, according to the article the following are the staple of Mediterranean diet and one we may want to consider when eating or trying to eat healthy.