By Caitlyn Elf It’s that time of year when people are breaking out the grills! And what could be easier than grilling? You can cook up just about everything on them—from veggies to burgers to pizza! It’s a simple and healthy way to make meals in a flash
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From Health magazine By Frances Largeman-Roth, RD A perk of gathering the recipes for our brand new The CarbLovers Diet Cookbook (out this month) was working with so many amazing chefs. This whole-wheat sugar cookie from Matt Lewis and Renato Poliafito
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Cooked butternut squash + canned black beans + Monterey Jack cheese (shredded) + 8-inch whole wheat tortillas + salsa = Squash and Black Bean Quesadillas
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From Health magazine By Frances Largeman- Roth, RD My friend and fellow dietitian Ellie Krieger knows a thing or two about healthying up indulgent foods. But when I saw how much she lightened traditional hot wings in her new book Comfort Food Fix, I was
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Ingredients: 1/4 cup plain Greek-style nonfat yogurt 2 tablespoons mayonnaise 1 teaspoon white wine vinegar 1/3 cup crumbled blue cheese (1 1/2 ounces) In a small bowl, stir together the yogurt, mayonnaise, vinegar, and blue cheese. Mash any very large chunks
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From Health magazine Chef Anne Burrell’s culinary flavors are just as big as the personality she shows off on her Food Network show, Secrets of a Restaurant Chef. It’s no surprise, then, that her first cookbook, Cook Like a Rock Star ($28; Clarkson
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Fresh herbs make any dish a standout, but my time runs short too often to chop, shred, and crush when I want food fast. These handy frozen fill-ins give all the flavor of fresh without the prep. The product: Dorot herbs and spices come in trays that contain
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Ripe tomatoes + fresh basil + extra virgin olive oil = Fresh Tomato-Basil Sauce 1. Using a sharp knife, chop 3 large tomatoes (about 2 pounds), discarding seeds. Place in a medium bowl. 2. Add 2 tablespoons olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon
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Eggs + milk + cheddar cheese + onion + spinach = Personal Spinach Frittatas 1. Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray; set aside. 2. In a large bowl, combine 8 eggs, whisking well. Add 1 cup 1% low-fat milk and 2 ounces shredded
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By Jenna Weber Say hello again to your local farmers’ market (finally!) as you shop this week for fresh, seasonal ingredients. These three dishes are light and healthy, but also incredibly filling and delicious. Lighten up the week with Mediterranean
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