I may know nutrition, but I’m no chef – not even close. I leave the culinary arts to my friends, family and fellow bloggers, who know what it takes to create a tasty delight. I do love to eat, however, so this page is dedicated to the recipes that will tantalize your taste buds and preserve your waistline. The foods featured on this page (follow links to see recipes), I’ve cooked, tasted and enjoyed – which means it was not a complex dish to make because in the kitchen, I don’t do complicated.
My friend and I dined at Rack’s in Miami, Florida and enjoyed a delicious appetizer made from roasted artichokes and a spicy aioli. It was delightful! Artichokes are seriously healthy. In Greece that are a major staple – and you don’t reap as many of the healthy benefits from simply enjoying artichokes hearts, as conveniently sold in stores. Artichokes are packer with fiber and a good source of vitamins and minerals, such as vitamins C and K, potassium, magnesium and manganese. At roughly 65 calories a serving (1 artichoke), artichokes are a natural diuretic, lower uric acid levels in the blood and aid in lowering cholesterol levels. I made this recipe with a spicy aioli to give it a little kick. Check out this easy recipe at Betsy Life blog: Whole Roasted Artichoke.
Pizza is, in my opinion, the greatest food in the world. I love, love pizza (and I know my friends and family members are laughing because this is so true.) Of course, being a health nut and being into pizza are not synonymous – until now. Introducing the cauliflower pizza crust. It looks like thin-crust pizza, it tastes like thin crust pizza! And the best part – it’s low-cal, low carb and, with right toppings, you get a full serving of veggies with your pizza! Cauliflower offers several health benefits too – as part of cruciferous veggie family – you can ward off cancer, load up on phytonutrients and detox your body (all from your pizza crust.) You do need a food processor, but it is super easy to make. Check out the recipe at the Eat.Drink.Smile. blog: Cauliflower Crust Pizza.
Basil Tomato Mozzarella Salad
Another favorite of mine is tomatoes. Ask my grandmother about my love for tomatoes and she will tell you that every summer, I raided her tomato garden. I looked so forward to visiting her every summer to enjoy the fresh, juicy red tomatoes right out of the garden. To this day, I still imagine those hot summer afternoons and snacking on tomato slices in the same fashion one might dive into a bag of potato chips. And let’s not forget the oh-so-fresh and delicious salsa my grandfather would make! That’s another recipe for another time.
Reap all the benefits of tomatoes – it’s nutrient-rich with lycopene and vitamin A and helps prevent disease: certain cancers (prostate, in particular), heart disease, osteoporosis and conditions of cognitive decline. This tomato-based salad is refreshing, flavorful and the perfect side dish or even main meal to many summer meals. I even like to add a little balsamic for and extra kick of flavor and skip the cheese, if my main course is a little heavy, to save calories. See the recipe for this refreshing summer dish at the Sweet Savory Life blog: Tomato Basil Mozzarella Salad.
Creamy Avocado Yogurt Dip
I love avocados, therefore I adore guacamole. I believe that first an foremost that cheese is the essential ingredient missing from most meals and if I can’t have cheese in many situations, avocado will do. Unfortunately, unlike non-starchy vegetables, avocados aren’t on the “free foods” list. There are loads of calories in every creamy and delicious bite, but at least those calories are a healthy fat. Avocados are a monounsaturated fat, so if you’re going to have fat, it’s not a bad choice and it is loaded with vitamin E, so you can’t choose a better food for moisturizing from the inside out. This dip, another steal from Pinterest – offers the benefits of creamy avocados and non-fat Greek yogurt. Dotted with small doses of cumin and garlic – you will get a flavorful kick enjoying small portions of this east recipe with crisp vegetables. Check out this recipe on the Two Peas and their Pod blog: Creamy Avocado Yogurt Dip.
Chutney Chicken Salad
Mmmmm! This recipe is good. I went on the hunt for a chicken salad recipe that was a little more unique and I found it. I have been taking this yummy chicken salad in my lunch to work, dipping crisp red radishes and fresh cucumber slices into the mix (can you tell I love to “dip” stuff?) I made one change – I used grilled chicken instead of roasted chicken, but I know that many people have that perfectly good left over roast chicken that often gets tossed too soon – this recipe is your solution. Littered with red onions, spicy jalapeno peppers and sweet chutney – you get plenty of antioxidants. Not to mention, if you use nonfat mayo – this is a low-fat low cal dish! Try it for yourself – head to the Chez Us blog: Chutney Chicken Lettuce Cups.
Goat Cheese and Pesto Pizza on Cauliflower Crust
We have established that I love, love pizza. Last night, I got creative in the kitchen and I’m not going to lie – it took hours, but the resulting meal was fantastic!!! I made the Cauliflower Pizza Crust and that takes a bit of time, then I went gourmet. I made pesto from scratch (OMG – that is going to be a staple in my fridge!) I then cut up fresh vine ripened tomatoes and gooey delicious goat cheese. I sauteed Portabello and cremini mushrooms in olive oil. I grated fresh Parmesan cheese to sprinkle atop my masterpiece – it was divine! (My husband was glowing while he ate it and had 6 pieces!) Aside from the healthy benefits of cauliflower – the toppings make this pizza a home run for health! Tomatoes are and excellent source of vitamins A and C and lycopene, while mushrooms have some serious disease-fighting properties see Functional Foods). Pesto is made of basil, olive oil, garlic and lemon juice, along with some toasted pine nuts – a tasty way get vitamin C, omega-3, and polyphenols. It takes time but this is one recipe you have to try from PBS Food. (Oh, yeah and I didn’t do anything on the grill – I made the crust, topped the pizza and then melted the cheese slightly in the oven): Grilled Goat Cheese and Pesto Pizza.
Greek Chicken Salad
You want the taste of a Greek salad in the convenience of a deli salad? It’s the Greek chicken salad! This deli salad is by far my most favorite chicken salad recipe yet (can you tell I am taste testing convenient and healthy foods?) Using tasty grilled chicken and all the best vegetables from your favorite Greek salad (like Horitaki…Mmmm!) Loaded with fresh cucumbers, tomatoes, spicy pepperoncinis – there are plenty of vegetables, so you get all your vitamins and minerals. There’s also some healthy fats because it’s sprinkled with kalamata olives. And, to top off the flavor – feta cheese! The dressing made with Greek yogurt and lemon juice, an antioxidant powerhouse. Check out the recipe on the Petit Elefant blog: Amazing Greek Chicken Salad.
Oven-Roasted Cabbage Wedges
As you know from the Functional Foods section, cabbage is loaded with disease-fighting properties – especially cancer. Cabbage is a rich source of traditional vitamins and minerals, such as vitamins A, C, E and B complex, calcium, iron, magnesium, manganese, phosphorous and selenium. Plus, if you save some of the sauce to add following the heating of the cabbage, you can add an extra dose of antioxidants, thanks to the vitamin C (which is very heat-sensitive and won’t survive the roasting, but a little extra sprinkle after the heat can definitely give you that boost!) Check out this very filling recipe on the Green Lite Bites blog: Oven-Roasted Cabbage Wedges.