Nov 25

Last Minute Holiday Ideas: Pumpkin Crafts (…then some puree)

Need a last minute craft to keep the kiddos busy on turkey day? Let everyone decorate their own pumpkin to use as place holders. The next day, remove the adornments and roast into the best pumpkin puree you’ve ever tasted.   Get my recipe for Homemade Pumpkin Puree from Food Network’s Healthy Eats Blog

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Nov 25

Super Side Dish: Smashed Butter & Herb Parsnips

Give this root veggie the love it deserves. One cup has only 100 calories but a whopping 6 grams of fiber, 2 grams of protein, and a battery of vitamins and minerals including potassium, iron, magnesium and vitamin C. Get the recipe  

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Nov 23

Avocado Ice Cream! … and it’s dairy free

 A simple recipe that was inspired by my love of avocado and some athletes I work with that need to avoid dairy.   Avocado Ice Cream Makes 1 quart 2 avocado Juice of 1/2 lemon 2 (14 oz) cans unsweetened coconut milk  2 tablespoons agave 1/4 cup granulated sugar Place ingredients in a blender and blend until smooth. Transfer mixture to an ice cream machine and prepare according to manufacturers…

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Nov 19

Holiday Salad

  It’s a seasonal dilemma – is there room for a salad as part of a holiday spread? Let’s face it – some salads just won’t cut it – destined to be overlooked by your guests in search of other goodies to pile on their plates. This salad is a game changer! Complete with salty bacon, sweet cranberries, fresh kale, crunchy walnuts, and tangy dressing. It’s also gorgeous – fit…

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Nov 18

Cod & Vegetables en Papillote

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Nov 12

EWG’s Dirty Dozen Guide To Food Additives

  I am BIG fan of the Environmental Working Groups Shopper’s Guide To Pesticides In Produce. The user friendly website and free app help shoppers decide where to spend their organic dollar (more on this from Healthy Eats). Starting today they are tackling another area of confusion for consumers – all those food additives on ingredient lists. The Dirty Dozen Guide To Food Additives identifies twelve common food additives that…

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Nov 03

Pesto Roasted Salmon

This pesto salmon packs the protein, flavor, and omega-3 fats. Use homemade or store-bought pesto or any of your favorite sauces for this recipe. Serves: 4 1 ¼ pounds wild salmon, skin removed, cut into 4 pieces2 tablespoons prepared pestoKosher salt and black peppersLemon wedges for serving Preheat oven to 400-degrees F. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for…

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Oct 29

Recipe Gallery: Make Your Own Calzones

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Oct 27

Seasonal Delight: Quick Roasted Cauliflower Soup

 Makes 2 quarts 1 large head cauliflower, chopped into florets 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 1 large leek, cleaned and sliced 1 quart vegetable broth or chicken stock Kosher salt and black pepper 1/4 cup heavy cream (optional)   Preheat oven to 425-degrees F. Place cauliflower on a sheet pan, drizzle with olive oil, and season with 1 teaspoon salt and black pepper to taste. Roast…

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Oct 06

Dinner In A Flash: Quesadillas

I’m on a huge quesadilla kick lately (and so are my kids!). A few fresh ingredients and dinner is ready in no time. Serve with fresh guacamole, salsa and sour cream. Leftovers make a super popular lunchbox option. 2 teaspoons canola oil 2 (6-inch) flour tortillas4 ounces shredded or sliced cheese2 ounces protein (such as grilled chicken, steak, or beans)½ cup cooked or raw vegetables (such as bell peppers, mushrooms,…

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