Tag: healthy recipe

Baked Halibut with Pineapple Salsa

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Baked Halibut with Pineapple Salsa

Pineapple salsa will spice up any plain fish dish – and add a hearty serving of fruits and veggies! This fresh, homemade salsa offers lycopene, an antioxidant found in tomatoes, along with the heat of a jalapeno pepper and the sweetness of pineapple. Although I used halibut in this recipe, any white fish will do. I’ve made this before using sea bass and prefer the less oily texture of the halibut with the salsa. My main suggestion? Try to opt for a wild-caught fish!

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Ingredients (serves 2):

12 oz wild-caught Halibut (or any other white fish of your choice), divided into two, 6-oz portions

1 tsp olive oil

4 roma tomatoes

1 C cubed pineapple

1/2 jalapeno pepper (seeds removed if you don’t want the salsa very spicy)

1/2 small red onion

3 Tbsp fresh cilantro, stems removed (about 5 sprigs)

dash salt

dash ground black pepper

1/8 tsp garlic powder

nonstick vegetable oil cooking spray

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Fresh pineapple salsa!

Directions:

1. Preheat oven to 360 degrees Fahrenheit.

2. Spray casserole dish with nonstick vegetable oil cooking spray. Place halibut in casserole dish and drizzle olive oil over fish, distributing it evenly. Sprinkle salt, pepper and garlic powder over each fish fillet. Set aside.

3. Dice tomatoes, onion, jalapeno and pineapple. Combine in bowl.

4. Rinse cilantro leaves and pat dry. Finely chop cilantro and add to salsa. Add salt and ground black pepper to taste. Combine well and set aside.

5. Bake fish in oven until flakey and opaque, approximately 25 minutes. The internal temperature of the fish should reach 145 degrees Fahrenheit.

6. Remove fish from oven and top each fillet with salsa. Make sure to save some salsa on the side to scoop up with veggies and/or tortilla chips! Enjoy!

 

 

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

*1 serving is 1 6 oz fillet with half of the salsa

Calories 340 calories, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 70 mg, Carbohydrates 20 g, Fiber 3 g, Protein 48 g, Calcium 138 mg, Sodium 206 mg

Baked halibut - ready to top with the pineapple salsa!

Baked halibut – ready to top with the pineapple salsa!

 

 

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Some Sweet Sprouts

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Brussels Sprouts with Walnuts and Pomegranate Arils

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In case you couldn’t tell, I’m on a cruciferous veggie kick. I try to eat seasonally when possible and cruciferous vegetables can grow throughout the cool, winter months. Also, cruciferous veggies offer a ton of health benefits and some studies suggest that increased intake of these veggies may be associated with a reduced risk of developing certain cancers.This sweet side dish is like wellness in a bowl –  walnuts are rich in omega 3 fatty acids, which reduce inflammation, and pomegranate arils are rich in antioxidants. Make sure you make extra – you’ll want the leftovers the next day!

Ingredients (serves 2)

2 C raw Brussels sprouts (I like to use Brussels sprouts that are on the smaller side)

1/4 C chopped walnuts, unsalted

1/2 C pomegranate arils

1 Tbsp olive oil

Dash salt

Dash ground black pepper

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

ready to go in the oven!

ready to go in the oven!

2. Wash Brussels sprouts and dry thoroughly with paper towel. Cut the Brussels sprouts in halves or quarters, depending on the size of the Brussels sprouts.

3. Place Brussels sprouts on baking pan or in casserole dish. Drizzle olive oil over Brussels sprouts and season with salt and pepper.

4. Bake Brussels sprouts in oven for 10-15 minutes, stirring occasionally. After 10 minutes, remove Brussels sprouts from oven and add walnuts. Stir Brussels sprouts and walnuts together and place back in oven. Bake another 10 minutes-15 minutes, until Brussels sprouts are slightly crispy on the outside. Stir occasionally.

5. Remove Brussels sprouts from oven and add pomegranate arils. Mix all ingredients together and place back in oven. Bake another 5 minutes. Remove from oven and enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 239 calories, Total Fat 18 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrates 18 g, Fiber 7 g, Protein 6 g, Sodium 101 mg, Calcium 52 mg

yum!

yum!

Cancel Your Take-Out Order!

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Tofu and Veggie Stir-Fry with Brown Rice

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Why order in greasy food when you can cook your own stir-fry with only ingredients you know are wholesome? This stir-fry can be made with any lean protein  – I’ve replaced the tofu with shrimp before, as well as chicken, and it’s always been amazing and authentic tasting. Also, depending on which veggies I find at the farmer’s market or grocery stores, I’ve switched up the components of this dish to reflect seasonality and local offerings when possible. This healthy stir-fry will fill you up with fiber and protein and give you a hearty dose of antioxidants. Wok not included!

Ingredients (serves 2):

8 oz extra firm tofu

1/2 C sugar snap peas

1 C broccoli florets

2 baby bok choy

1/2 onion, diced

2 large carrots, sliced

1 C mushrooms, sliced

1 C brown rice

1/4 C corn (off the cob – I like to buy frozen corn!)

1 Tbsp olive oil or canola oil

1/4 C low-sodium soy sauce (or you can try a different stir-fry sauce – just try to avoid products with ingredients such as caramel color and high fructose corn syrup!)

This time I used baby corn!

This time I used baby corn!

Directions:

1. Steam carrots in microwave until soft (approximately 5 minutes).

2. Steam broccoli florets in microwave for 1 minute and 30 seconds.

3. Steam corn in microwave for 45 seconds.

4. Cook brown rice according to directions on package (I find it easiest to buy fully cooked frozen brown rice and steam it in the microwave).

5. Drain excess water from tofu and gently squeeze dry with a paper towel. Cut into small cubes.

6. Pour oil and half the soy sauce (about 2 Tbsp) into skillet and warm over medium heat.

7. Place onion and mushrooms in skillet and cook for 5 minutes, stirring occasionally.

8. Slice bok choy into large pieces and add to skillet.

9. Wash sugar snap peas and pat dry. Add steamed carrots, corn and broccoli to skillet. Add tofu and sugar snap peas. Add remaining soy sauce and cook for another 5 minutes, stirring occasionally.

10. Place brown rice on plate and pour mixture over rice. Serve hot and enjoy!

the Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 377 calories, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrates 46 g, Fiber 9 g, Protein 19 g, Calcium 194 mg, Sodium 739 mg

A Muffin You’ll Be Nuts About: Whole Wheat Banana Walnut Muffins

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Whole Wheat Banana Walnut Muffins

This chillier weather makes me want to bake and enjoy the scent of warm, freshly baked muffins filling my apartment with some hot tea. I slimmed down banana walnut muffins by swapping out some all purpose flour for whole wheat flour, replacing oil with fat free Greek yogurt and increasing the amount of bananas, so the muffins stay moist and sweet – naturally! These muffins are great as a snack to pack for work or school, or amazing with a cup of coffee or tea in the morning. A great bonus? walnuts are a great source of omega-3 fatty acids, which help to decrease inflammation. Who says you can’t have your muffin and eat it, too?

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Ingredients (yields 18 muffins):

1 C whole wheat flour

1 C all purpose flour

1.25 tsp baking soda

1/2 tsp salt

4  medium, overripe bananas (*note: it is important that the bananas are almost entirely brown on the outside, or else your muffins will not be sweet)

2/3 C honey

still chunky mashed bananas

still chunky mashed bananas

1/3 C light brown sugar

3/4 C 0% fat, plain Greek yogurt (I like Fage)

1 large egg

2 large egg whites

1 tsp vanilla extract

1/2 C walnuts, crushed or chopped

almost ready!

almost ready!

Directions:

1. Preheat oven to 375 degrees F.

2. Combine flour, baking soda and salt in medium sized bowl. Set aside.

3. Mash 2 bananas with a fork until just mashed (bananas should remain slightly chunky)

4. Beat remaining 2 bananas with honey and brown sugar (about 2 minutes). Add yogurt, eggs, vanilla and beat well for another 30-45 seconds.

5. Mix in about half of the dry ingredients and stir with rubber spatula. Add remaining half of dry ingredients. Fold in nuts and mashed bananas to batter.

6. Line muffin tin with cupcake liners. Spoon batter into muffin tins so that each cup is about 3/4 full.

7. Bake for approximately 25 minutes (until the muffins pass the “toothpick test” – a toothpick should come out of each muffin mostly clean). Serve warm or at room temperature.

oven-ready!

oven-ready!

The Goods: What’s Inside?

Nutritional Analysis Per Serving (1 serving is 1 muffin from a batter that makes 18 muffins):

Calories 159, Fat 3 g, Saturated Fat 0 g, Cholesterol 10 mg, Carbohydrates 31 g, Fiber 2 g, Protein 4 g, Sodium 168 mg, Calcium 20 mg

warm, fresh baked banana walnut muffins!

warm, fresh baked banana walnut muffins!

Squeeze Some Flavor On To That Chicken!

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Lemon Chicken with Spices

This simple dish is a staple of mine that I rely on when I’m too busy to make an intricate meal. With only a few simple ingredients, this dish manages to have a ton of flavor and skimps on fat. Even though very little oil is used, the chicken stays juicy because of the lemon juice and marinates in flavor while it cooks. Next time you’re in a time crunch, try this simple dish and fuel up with protein! Don’t forget to round out the meal with healthful sides, such as a salad or roasted vegetables, to amp up the fiber, vitamin and mineral content of this dish!

Don't you worry. That's not a pool of oil in the skillet - it's lemon juice!

Don’t you worry. That’s not a pool of oil in the skillet – it’s lemon juice!

Ingredients (serves 2):

8 oz chicken breast

1 Tbsp olive oil

1/8 tsp garlic powder

1/8 tsp ground black pepper

dash salt

dash cayenne pepper (to taste)

juice from 1 lemon

IMG_0636Directions:

1. Heat oil in medium sized skillet over medium heat.

2. Place chicken in skillet. Slice lemon in half and squeeze the juice from each half over the chicken. A small pool of lemon juice will pool in the skillet.

3. Add spices to chicken. Place cover over skillet and cook for 10 minutes. Remove cover, flip chicken and replace cover. Cook another 5-10 minutes, or until chicken is cooked through (it should reach an internal temperature of 165 degrees F). Serve.

*note: this dish can also be made in the oven by placing all ingredients in a casserole dish and baking at 350 degrees for approximately 15-20 minutes.

Nutritional Analysis Per Serving:

Calories 191 calories, Fat 9 g, Saturated Fat 2 g, Cholesterol 66 mg, Carbohydrates 2 g, Fiber 0 g, Sugar 1 g, Protein 26 g, Sodium 152 mg, Calcium 15 mg

Eggplant Parmesan

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Eggplant Parmesan

This healthy, vegetarian twist on the classic chicken parmesan will have you fueling up with lighter fare! Eggplant is a hearty vegetable that will fill you up with fiber and plenty of vitamins and minerals. Add sauce and cheese you and you will be eating a decadent Italian dish that tastes fresh, whole and hearty, without overdoing it on carbs or saturated fat.

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Ingredients (serves4):

1 eggplant (approximately 2 lbs.)

12 oz low sodium tomato sauce

4 oz shredded, part-skim mozzarella cheese

2 Tbsp olive oil

nonstick vegetable oil cooking spray

Directions:

1. Slice eggplant into 1/4 inch-thick slices (or as desired). Remove skin from eggplant at this step if you choose (or you can leave the skin on to reap extra nutrients!)

2. Spray nonstick vegetable oil cooking spray on medium or large, non-stick pan and add olive oil. Warm over medium heat.

3. Add eggplant slices and cook until browned (about 5-7 minutes on each side). While eggplant is cooking, preheat oven to 350 degrees F.

4. Remove eggplant slices from pan once cooked and place on plate covered with paper towel to drain excess oil. Spray casserole dish with nonstick vegetable oil cooking spray. Layer eggplant with sauce and cheese on top and repeat as necessary, depending on size of casserole dish.

5. Bake in oven until cheese is melted, approximately 10 minutes. Serve hot and enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 211, Fat 12 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrates 18 g, Fiber 7 g, Sugars 9 g, Protein 9 g, Calcium 230 mg, Sodium 237 mg

Spice Up Your Dinner – Dig Into These Shrimp Fajitas!

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Shrimp and Black Bean Fajitas

Craving Mexican food? Have no fear! These tasty shrimp fajitas are spicy, full of flavor and under 500 calories! Packed with protein and fiber, these fajitas will fill you up with good nutrition to fuel your body right! Serve with homemade guacamole and a skinny margarita for a truly indulgent fiesta!

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Ingredients (serves 2):

2 multigrain tortillas (try to find one that is under 100 calories and has at least 5g of fiber)

1/2 lb. raw shrimp (8 oz) *fresh or frozen (if frozen, thaw and pat dry before use)

1/4 C canned black beans, rinsed and drained

1 onionIMG_0589

1 red bell pepper

3 Tbsp olive oil

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp garlic powder

1/8 tsp chipotle

1 Tbsp reduced fat shredded cheese

Directions:IMG_0588

1. Combine shrimp and 1.5 Tbsp olive oil in medium sized bowl with 1/4 tsp cumin, 1/4 tsp chili powder, 1/8 tsp chipotle. Set aside.

2. Heat one large skillet with remaining olive oil (1.5 Tbsp) over medium heat. Slice onion and add to heated skillet.

3. Wash red bell pepper and remove seeds. Slice lengthwise and add strips to skillet with onion. Add remaining spices (1/4 tsp cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder). Cook until onion is translucent and soft and pepper is tender, approximately 10 minutes. Mix occasionally.

4. Heat medium sized skillet over medium heat. Add shrimp. Cook approximately 3 minutes on each side, until shrimp is no longer translucent. Once cooked, combine shrimp in large skillet with onion and pepper. Transfer contents of skillet into large serving bowl.

5. Heat tortillas in microwave until warm, approximately 45 seconds.

6. Heat black beans in microwave until warm, approximately 1 minute.

7. Create your fajita! Serve one tortilla with approximately half of the fajita contents. Eat any contents that do not fit in the tortilla with a fork, or make a second tortilla!

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The Goods: What’s Inside?

IMG_0597Nutritional Analysis Per Serving:

*one serving is one tortilla and half of the ingredients listed above. 

Calories 453, Fat 27 g, Saturated Fat 5 g, Cholesterol 180 mg, Carbohydrates 24 g, Fiber 8 g, Sugar 6 g, Protein 31 g, Sodium 424 mg, Calcium 307 mg

 

 

Add Your Own Guacamole With This Simple Recipe!

Ingredients (serves 6):

2 avocados, soft

1/4 red onion

1/2 medium sized tomato

1/2 lime

1/8 tsp kosher salt

1/2 jalepeno pepper, cut lengthwaise

Directions:

1. Cut each avocado in half, lengthwise. Remove large pit from each avocado. Remove inside of avocado with spoon and place in large bowl. Discard skin of avocado.

2. Mash avocado until soft and slightly chunky  (I like to use a potato masher)

3. Dice red onion. Add to bowl with avocado.

4. Dice tomato. Add to bowl.

5. Remove seeds and wash jalepeno pepper. Mince pepper and add to bowl. Mix all ingredients together.

6. Add salt and squeeze the juice of 1/2 a lime over guacamole. Mix and chill until cold (approximately 20 minutes or longer). Enjoy!

The Goods: What’s Inside?IMG_0605

Nutritional Analysis Per Serving:

Calories 114, Fat 10 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrates 7 g, Fiber 5 g, Sugar 1 g, Protein 2 g, Sodium 55 mg, Calcium 11 mg 

Slimmed-Down Spaghetti and Meatballs

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Spaghetti and Meatballs

Craving pasta? No problem! This recipe uses lean ground beef (95% fat free) and whole wheat pasta, so you can fuel up without filling out! I slimmed down this classic and pumped it up with some extra nutrition, including a hefty serving of fiber and protein, with only a modest amount of fat. Another secret? Use whole-wheat breadcrumbs to hold the meatballs together, instead of the refined stuff. Make this dish even healthier by using unseasoned whole-wheat breadcrumbs and adding your own spices and herbs (garlic powder, onion powder, salt, parsley, etc.). Remember the fundamental values of nutrition: moderation, balance and variety. Enjoy this favorite as part of a balanced diet and keep fueling your body with whole, real, nutritious foods!

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Ingredients (serves 4):

16 oz (1 lb.) lean ground beef (95% lean, 5% fat)

8 oz whole wheat thin spaghetti

2 C tomato sauce (look for a low sodium brand, or make your own!)

1/3 C whole wheat breadcrumbs, seasoned (note: if using unseasoned, season them up yourself with whichever spices and herbs you’d like)

2 Tbsp grated parmesan cheese

1 Tbsp fresh parsley

1 tsp garlic powder

1/2 tsp ground black pepper

1 large egg, scrambled, raw

3 Tbsp extra virgin olive oil (or you can use another oil, such as canola oil)

IMG_0538Directions:

1. Pour oil into large skillet and warm over medium heat.

2. Boil water in large pot over high heat.

3. Combine ground beef, scrambled egg, breadcrumbs, spices (garlic powder, ground black pepper), parsley, and parmesan cheese in large mixing bowl. Use your hands to mix ingredients well. Form small meatballs and place in skillet. (note: this recipe should yield approximately 20-25 meatballs)

4. Add pasta to rapidly boiling water and cook approximately 7-10 minutes. Continue to turn the meatballs in the skillet so they brown.

5. Drain water from pasta in colander. Place pasta back in pot (with no water) and add sauce. Warm over low-medium heat. Remove meatballs from skillet once cooked (they should be brown in color throughout) and place on paper towel over a plate to drain excess oil. Add meatballs to pasta, mix and warm another 2-3 minutes. Serve hot. 

The Goods: What’s Inside?IMG_0541

Nutritional Analysis Per Serving:

Calories 488 calories, Fat 23 g, Saturated Fat 7 g, Cholesterol 150 mg, Carbohydrates 32 g, Fiber 5 g, Sugars 7 g, Protein 42 g, Sodium 617 mg, Calcium 130 mg

*note: the sodium content is analyzed using seasoned breadcrumbs and a tomato sauce that is not low-sodium. 

Don’t Be Chicken To Make This Staple More Exciting!

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Chicken with Spinach and Goat Cheese Topping

This dish is a cinch to make and tastes like you’ve been cooking for hours! Chicken is an excellent source of lean protein and the vegetables top this dish off with a ton of nutrients! Spinach offers folate, vitamin C, vitamin K, iron and many other vitamins and minerals to fuel your body right! Tomatoes not only add color to this dish – the pigment that supplies the red color also gives your body a healthy dose of vitamin A! Goat cheese offers a creamy, satiating feeling to this dish, plus delivers calcium! Don’t let chicken seem like the boring dinner – spice things up and enjoy this dressed up staple!

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Ingredients (serves 2):

2 skinless, boneless chicken breasts (approximately 4 oz each)

3 C spinach, raw

1 small onion

1.5 C cherry tomatoes

1.5 oz chevre (soft goat cheese)

2 Tbsp extra virgin olive oil

1/8 tsp cayenne pepper

dash salt

1/4 tsp ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

Directions:IMG_0521

*Note: This recipe uses a skillet to cook the chicken. If you would like, you can also bake the chicken in an oven. Drizzle 1 Tbsp olive oil over chicken and add spice rub. Bake at 350 degrees (F), until chicken reaches an internal temperature of 165 degrees (F). Then proceed to step #4.

1. Add 1 Tbsp olive oil to medium skillet and warm over medium heat.

2. Rub chicken with spices (cayenne pepper, black pepper, salt, paprika, garlic powder)

3. Cook chicken in skillet until chicken reaches an internal temperature of 165 degrees (F). You will need to flip the chicken when the sides begin turning white.

IMG_05204. Add remaining 1 Tbsp olive oil to a different medium skillet. Warm over medium heat. Chop onion and add to skillet, stirring occasionally. Cook approximately 5-7 minutes.

5. Chop tomatoes in halves or quarters and add tomatoes to skillet with onions. Cook another 5 minutes.

6. Add spinach to skillet and allow to wilt, approximately 3 minutes. Add goat cheese and cook 1 minute.

7. Remove chicken from skillet. Place on plate over paper towel to allow excess oil to drain. Transfer to plate. Pour contents of skillet (spinach, onions, tomatoes, goat cheese) over chicken. Serve hot.

The Goods: What’s Inside?IMG_0522

Nutritional Analysis Per Serving:

Calories 358 calories, Fat 21 g, Saturated Fat 6 g, Cholesterol 76 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 6 g, Protein 33 g, Sodium 278 mg, Calcium 113 mg. 

Get Excited About Your Lunchtime Salad!

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Beet and Goat Cheese Spinach Salad

Salad can sometimes sound like a snooze – shake things up with this plate of greens! Using spinach instead of lettuce pumps up the nutrient content of this salad, since spinach supplies vitamins A,K,C,E and many of the B vitamins, including folate. Also, spinach is a great source of iron and calcium! The sweet taste of beets with goat cheese and the filling protein in the soybeans make this salad extra satisfying! Also, walnuts offer way more than a satisfying crunch to this salad – walnuts are a great source of omega 3 fatty acids, which help to reduce inflammation. Eat this salad to fuel your body with tons of nutritional goodness!

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Ingredients (serves 1):

2 C spinach

2 medium ready-to-serve beets (skinned, pre-cooked, refrigerated)

1 Tbsp walnuts

2 Tbsp edamame (out of pods, unsalted)

.5 oz chevre (goat cheese), crumbled

1 small cucumber, sliced

1 tsp extra virgin olive oil

1 Tbsp red wine vinegar

Directions:

1. Place spinach on plate. Add edamame, cucumber slices, walnuts and goat cheese.

2. Dice beets. Add to salad.

3. Combine olive oil and vinegar in small cup. Pour over salad. Serve.

*Bringing this salad to work? No problem! Prevent soggyness by investing in a container that has a separate compartment for salad dressing. Just remember to store your lunch in the fridge!

The Goods: What’s Inside?

Nutritional Analysis Per Serving

Calories 259 calories, Fat 16 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 155 mg, Carbohydrates 21 g, Fiber 6 g, Sugar 11 g, Protein 12 g, Calcium 189 mg.