Archive for the 'Just Yummy' Category

Aug 15

Cilantro-Arugula Chimichurri

Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”Cilantro-Arugula ChimichurriMakes about 2 cups1 clove garlic1 bunch arugula…

Jun 16

The Ultimate Broccoli Salad

June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D. 1) Dinner ComebackRemember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your…

Jun 08

Strawberry Crunch Bark

You always have time to throw together a homemade dessert with a few pantry staples.

May 22

Mango Coleslaw

Kick off summertime with this light and fresh spin on a classic picnic salad

May 22

Deal for Fans of Better Connecticut!

Check out this deal for fans of Better Connecticut!

May 08

Strawberry Paleo Granola

You won’t miss the grains in this sweet, salty and extra crunchy treat. 2 tablespoons coconut oil, melted¼ cup honey½ teaspoon coarse sea salt½ teaspoon ground cardamom1 teaspoon vanilla extract1 cup raw almonds1 cup raw shelled pistachios1 cup unsweetened coconut chips1 cup shelled pumpkin seeds1 cup freeze dried strawberriesPreheat oven to 300°F. Line a baking sheet with parchment paper and set aside. In a medium sized bowl mix melted coconut…

May 07

Instant Pot Korean Barbecue Beef

I’m madly in love with my Instant Pot but haven’t been using it enough! Here is my creation for tender and flavorful Korean Barbecue Beef

Apr 19

Slow Cooker Coconut Chicken

Another slow cooker favorite for a simple and healthy weeknight dinner.

Apr 09

Chicken Bacon Ranch Flatbread

I always hear the college students I teach talking about how much they love “chicken bacon ranch” pizza so I needed to try this flavor combo for myself.Serves: 11 whole grain naan bread1 tablespoon ranch dressing, plus more for topping3 tablespoons shredded part-skim mozzarella3 ounces grilled chicken breast, diced or shredded1 slice cooked bacon, crumbled1/4 cup chopped vegetables (such as sliced mushrooms and broccoli)Preheat oven to 400F. Place naan bread…

Apr 07

Sweet Chili Chicken

This 15 minute chicken dish is better than take out – and better for you! Hang up the phone and make this for a satisfying weeknight dinner. If you aren’t a fan of spicy sauces, use teriyaki sauce instead.  Serves 42 tbsp Sambal Oelek (fresh chili paste) 1/4 cup water 2 tbsp white vinegar 
1/2 tsp chopped garlic 1/4 cup granulated sugar 
1/2 tsp kosher salt12 oz chicken boneless, skinless…


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Cilantro-Arugula Chimichurri
Tuesday, August 15th, 2017

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Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”

Cilantro-Arugula Chimichurri

Makes about 2 cups

1 clove garlic

1 bunch arugula (about 2 cups)

1 bunch cilantro

3 green onion (white and green parts)

1 small jalapeno pepper, cut in half

Zest and juice of 2 limes

1/2 cup rice vinegar

3/4 teaspoon kosher salt

3/4 cup extra-virgin olive oil

Place garlic in a food processor and pulse until chopped. Add arugula, cilantro, green onion, jalapeno, lime, salt and vinegar and process again until all ingredients are well combined. Transfer to a bowl and whisk in olive oil. Allow to sit for at least one hour for flavors to marry. Store in the refrigerator for up to 1 week.

Nutrition Per Tablespoon: Calories: 48; Total Fat: 5 grams; Carbohydrates: 2 grams; Sodium: 36 milligrams

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Posted by Dana White  /  Filed under Just Yummy, Seasonal Goodies  /  Comments: 0



The Ultimate Broccoli Salad
Friday, June 16th, 2017

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June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D.


1) Dinner Comeback
Remember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your daily calcium requirement.

2) Cheese Please
Technically it’s 1.5 ounces but many folks aren’t sure what a serving of cheese looks like! As a visual guide, it’s about the size of a 9-volt battery or about ¼ of your smart phone.

3) Summer Snacking
For camp or a lazy day in the back yard, have the kids munch on yogurt for a healthy and satisfying mid afternoon snack. Try out the fun flavors of Chobani Kids with 25% less sugar than other leading children’s’ yogurts.

4) Give Cottage Cheese A Whirl
Add cottage to the blender in your next smoothie – it will boost the protein and make it extra creamy.

5) Healthy Swaps
Make plain yogurt part of your everyday recipes. Swap in yogurt for mayo and sour cream in sauces, dips and dressings. Chobani plain Greek yogurt is made with natural, non-GMO ingredients and has double the protein of regular yogurt.  Extra protein means your go-to recipes super satisfying, like this recipe for crowd-pleasing Summertime Broccoli Salad.


Summertime Broccoli Salad
A tangy yogurt based dressing and some other nutritious ingredients means this salad packs in 10 % of your daily dose of calcium per serving. You can make this salad in advance; it actually tastes better once the flavors have a chance to mingle.

Serves: 8

1 container Chobani Nonfat Plain Greek Yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
½ cup raisins
2 ounces sharp cheddar cheese, finely diced
3 slices cooked bacon, finely chopped
4 cups finely chopped broccoli

In a large bowl whisk yogurt, olive oil, honey and salt. Add raisins, cheese, bacon and broccoli and toss well. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Per Serving: Calories: 121; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 12mg; Sodium: 171mg; Carbohydrate: 13g; Fiber: 2g; Sugars: 3g; Protein: 6g

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Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, Seasonal Goodies  /  Comments: 0



Strawberry Crunch Bark
Thursday, June 8th, 2017

You always have time to throw together a homemade dessert with a few pantry staples.

8 ounces white chocolate, chopped

1/2 cup Strawberry Paleo Granola (or another of your favorites)

Melt white chocolate in the microwave or over a double boiler. Once melted spread on to a parchment lined baking sheet. Sprinkle with granola and allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting.

Nutrition Info Per Serving; Calories: 193; Total Fat: 13 grams; Saturated Fat: 7 grams; Total Carbohydrate: 19 grams; Sugars: 18 grams; Protein: 2 grams; Sodium: 23 milligrams; Cholesterol: 7 milligrams;  Fiber: 1 gram

 

 

 

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, Recipes  /  Comments: 0



Mango Coleslaw
Monday, May 22nd, 2017

Kick off summertime with this light and fresh spin on a classic picnic salad. The vinegar-based dressing slashes fat and calories and highlights the flavors and textures of the nutrient-filled fruits and vegetables.

Serves: 6

¼ cup seasoned rice vinegar (such as Nakano Mango)
1 tablespoon canola or avocado oil
2 teaspoons sugar
¼ teaspoon celery seed
½ teaspoon kosher salt
4 cups shredded green cabbage
1 cup grated carrots
1 cup diced fresh mango

In a large bowl whisk vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots and mango. Toss well to coat all the ingredients in the dressing. Allow to sit at room temperature for at least 10 minutes before serving or cover and place in the refrigerator for up to 6 hours.

Nutrition Per Serving (1 cup): Calories: 44; Total Fat: 2.5 grams; Carbohydrates: 10 grams; Protein: 1 gram; Sodium: 215 milligrams; Fiber: 2 grams

Posted by Dana White  /  Filed under Just Yummy, Recipes, Seasonal Goodies  /  Comments: 1



Deal for Fans of Better Connecticut!
Monday, May 22nd, 2017

 

A great deal for fans of Better Connecticut and Dana White Nutrition! Get free shipping, $10 off and free bacon from Butcher Box! 

                      Click here for details 

Recipe for Grass Fed Beef Baked Meatballs

Posted by Dana White  /  Filed under Just Yummy, Recipes  /  Comments: 0



Strawberry Paleo Granola
Monday, May 8th, 2017

You won’t miss the grains in this sweet, salty and extra crunchy treat.

2 tablespoons coconut oil, melted
¼ cup honey
½ teaspoon coarse sea salt
½ teaspoon ground cardamom
1 teaspoon vanilla extract

1 cup raw almonds
1 cup raw shelled pistachios
1 cup unsweetened coconut chips
1 cup shelled pumpkin seeds
1 cup freeze dried strawberries

Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.
In a medium sized bowl mix melted coconut oil, honey, salt, cardamom and vanilla and whisk well to combine. In a food processor combine almonds, pistachios, coconut chips and pumpkin seeds; pulse about 10 times to roughly chop. Pour nut mixture into bowl with honey mixture and toss to coat. Transfer granola to prepared baking sheet and spread in an even layer. Bake, stirring occasionally, until golden brown (15 to 20 minutes). Remove from oven. Once completely cool, mix in freeze dried strawberries. Store in an airtight container for up to 2 weeks.

Nutrition Info Per ¼ cup serving; Calories: 157; Total Fat: 13 grams; Saturated Fat: 5 grams; Total Carbohydrate:  9 grams; Sugars: 5 grams; Protein:  5 grams; Sodium:  15 milligrams; Cholesterol:  0 milligrams;  Fiber: 3 grams

Posted by Dana White  /  Filed under Just Yummy, Recipes  /  Comments: 1



Instant Pot Korean Barbecue Beef
Sunday, May 7th, 2017

I’m madly in love with my Instant Pot but haven’t been using it enough! Here is my latest creation for tender and flavorful beef that tastes like it simmered all day (but is ready in less than 90 minutes). Serve over noodles or tucked into warmed corn tortillas.  Save the leftover savory broth for soup or extra dipping.

Serves 12

1 tablespoon canola oil

Bone-in chuck roast (about 4 pounds)

1/2 teaspoon kosher salt

3 tablespoons lightly packed brown sugar

2 teaspoons ground ginger

1/4 cup reduced sodium soy sauce

1 tablespoon Sambal Oelek

1/2 onion, sliced

Cilantro and lime wedges for serving

Heat oil in the Instant Pot on the “saute” function. Season the roast with salt and sear on all sides. In a separate bowl combine brown sugar, ground ginger, soy sauce, Sambal and onion; mix well. Once the meat is browned on all sides, add the sauce and 3/4 cup water. Lock the lid in place and set to HIGH pressure for 75 minutes. Allow for natural pressure release (about 15 minutes), open lid shred and serve.

Nutrition Per Serving: 230 calories; 5g fat; 20g protein; 234mg sodium

Posted by Dana White  /  Filed under Just Yummy, Recipes  /  Comments: 0



Slow Cooker Coconut Chicken
Wednesday, April 19th, 2017

Another slow cooker favorite for a simple and healthy weeknight dinner. Serve with brown rice or naan bread.

Serves: 8

1.5 pounds boneless, skinless chicken thighs

1 cup all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon coconut oil

1 (15-ounce) can coconut milk

1/2  cup marinara or canned tomato sauce

1 red onion, sliced

2 cloves garlic, sliced

1/2 cup chopped pineapple (fresh or canned)

Juice of one lime

1 tablespoon grated fresh ginger

2 teaspoons turmeric

1 teaspoon celery salt

 1 teaspoon ground cumin

Cashews, cilantro & lime wedges for serving

Place flour and salt in a large resealable bag. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and brown on both sides (it takes about 2 to 3 minutes per side). Add coconut milk, marinara, onion, garlic, pineapple, lime, ginger, turmeric, celery salt and cumin; stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; serve topped with cashews, cilantro and a squeeze of fresh lime juice.

Nutrition Per Serving: Calories: 306; Total Fat: 24g: Saturated Fat: 12g; Sodium: 243mg; Carbohydrate: 9g; Protein: 16g: Fiber: 1g

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly  /  Comments: 0



Chicken Bacon Ranch Flatbread
Sunday, April 9th, 2017

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I always hear the college students I teach talking about how much they love “chicken bacon ranch” pizza so I needed to try this flavor combo for myself.

Serves: 1

1 whole grain naan bread

1 tablespoon ranch dressing, plus more for topping

3 tablespoons shredded part-skim mozzarella

3 ounces grilled chicken breast, diced or shredded

1 slice cooked bacon, crumbled

1/4 cup chopped vegetables (such as sliced mushrooms and broccoli)

Preheat oven to 400F. Place naan bread on a baking sheet lined with parchment paper. Spread ranch dressing on top and then sprinkle with cheese. Layer remaining toppings and bake for 10 minutes or until cheese is melted. Top with additional ranch dressing before serving.

Calories:  399; Total Fat: 18 grams; Saturated Fat: 5 grams; Total Carbohydrate: 19 grams
; Sugars: 3 grams; Protein: 39 grams; Sodium: 785 milligrams; Cholesterol:  105 milligrams; 
Fiber:  4 grams

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Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly  /  Comments: 0



Sweet Chili Chicken
Friday, April 7th, 2017

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This 15 minute chicken dish is better than take out – and better for you! Hang up the phone and make this for a satisfying weeknight dinner. If you aren’t a fan of spicy sauces, use teriyaki sauce instead.  

Serves 4

2 tbsp Sambal Oelek (fresh chili paste)

1/4 cup water

2 tbsp white vinegar


1/2 tsp chopped garlic

1/4 cup granulated sugar


1/2 tsp kosher salt

12 oz chicken boneless, skinless chicken breast, sliced into strips

2 tablespoons cornstarch

1 tablespoon canola oil

Chopped fresh cilantro

Brown rice


In a blender combine Sambal Oelek, water, vinegar, garlic, sugar and salt. Blend until sugar is dissolved, about 30 seconds. Transfer to a small saucepan and bring to a simmer. Allow to cook for 10 minutes to thicken; turn off heat and set aside while you prepare the chicken. Place chicken and cornstarch in a resealable bag; seal and shake to coat. Heat oil in a large skillet over medium-high heat. Shake off excess cornstarch and transfer pieces of chicken to the skillet. Allow to brown in both sides, cooking time will be about 6 minutes total. Add chili sauce, reduce heat to medium and cook until chicken pieces are cooked all the way through, about 8 minutes. Top with fresh cilantro and serve with brown rice.

Nutrition Per Serving (does not include brown rice): Calories: 185; Total Fat: 6 grams; Saturated Fat: 1 gram; Total Carbohydrate: 13 grams
Sugars: 12 grams; Protein: 19 grams; Sodium: 377 milligrams; Cholesterol:  53 milligrams
Fiber:  0 gram

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Posted by Dana White  /  Filed under Just Yummy, Weeknight Dinners  /  Comments: 0



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