Archive for the 'Just Yummy' Category

Aug 13

Instant Pot Recipe: Mediterranean Farro Salad

Farro is an ancient grain with a beautifully nutty flavor and chewy texture that cooks up in minutes in the Instant Pot. The flavors of the Mediterranean are known to promote heart health and weight loss.

Aug 11

Mango Coleslaw

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

Jun 05

Easiest Pad Thai

I went digging through the fridge for a quick dinner and here’s what happened! The easiest, healthiest and most delish Pad Thai.

May 21

Bang Bang Shrimp… Boom Boom Shrimp… what ever you call it, it’s AMAZING!

This shrimp recipe is a game changer!

Mar 28

Easy Apricot Granola

Homemade granola is a cinch and all you need are a few pantry staples.

Mar 20

Smoothie Freezer Packs Gone Wild

This recipe features antioxidant-filled wild blueberries, chia seeds, and touch of lemon zest!

Feb 14

Raspberry Nut + Seed Granola

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

Jan 19

Slow Cooker Coconut Chicken

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

Jan 11

Banana Date Spinach Smoothie

Power up your morning with this naturally sweetened green drink.

Nov 23

Turtle Bark

A last minute gluten free dessert.


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Instant Pot Recipe: Mediterranean Farro Salad
Monday, August 13th, 2018

Farro is an ancient grain with a beautifully nutty flavor and chewy texture. The flavors of the Mediterranean are known to promote heart health and weight loss. Here they are wrapped up in a delicious salad.

Get more INSTANT POT RECIPES in the soon-to-be-released

Healthy Instant Pot Cookbook

Serves 8

2 cups whole grain farro
2 cups water
1 ¼ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
1 (15oz)can cannellini beans, rinsed and drained
¼ cup chopped sun dried tomatoes, packed in oil, drained
¼ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup chopped kalamata olives
3 cups baby spinach

1.    Stir farro, water and 1 tsp salt in the inner pot.
2.    Cover and lock the lid in place. Set to pressure cook (high) for 25 minutes. Use quick release method and remove lid.
3.    Pour into a colander to rinse and drain then transfer to a large bowl.
4.    Add remained ¼ tsp salt, pepper, olive oil, vinegar, beans, sun dried tomato, onion, feta, olives and spinach to the bowl and toss gently.
5.    Serve at room temperature and store leftovers in the refrigerator for up to 5 days.

Calories    247
Total fat    9g
Saturated fat    2g
Sodium   249mg
Carbohydrates    37g
Dietary fiber    5g
Protein    8g

Modified from Healthy Instant Pot Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2018 by Dana Angelo White

Posted by Dana White  /  Filed under Healthy Instant Pot Cookbook, Instant Pot, Just Yummy  /  Comments: 0



Mango Coleslaw
Saturday, August 11th, 2018

Celebrate summer 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



Easiest Pad Thai
Tuesday, June 5th, 2018

I went digging through the fridge for a quick dinner and here’s what happened! This (sorta) authentic recipe was an instant family favorite so I had to share. You can make with any type of vegetables or protein – steak or tofu would be glorious. Here I used boneless, skinless chicken thighs (big flavor) and some frozen cooked shrimp that was in the freezer.

Serves: 6

12 oz dry rice noodles
2 teaspoons sesame oil
1/4 cup low sodium soy sauce or gluten free tamari
2 tablespoons rice vinegar
2 tablespoons granulated sugar
4 teaspoons cornstarch, divided
3 boneless, skinless chicken thighs, roughly chopped
3 tablespoons canola oil, divided
1 tablespoon fresh grated ginger
1 clove garlic, minced
1 cup shredded carrot
1 cup chopped sugar snap peas
2 cups chopped kale
1 large egg, beaten
6 ounces cooked large shrimp
1/4 cup chopped peanuts or cashews

Cilantro leaves, lime wedges, Sriracha for serving

Place rice noodles in a large bowl of hot tap water and soak for 10 minutes while you prepare remaining ingredients. In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and 2 teaspoons cornstarch; set aside. Place chicken thighs in a resealable bag with remaining cornstarch and toss to coat.

Heat one tablespoon of oil in a large skillet or wok over high heat. Add chicken and cook for 5 to 7 minutes. Add remaining oil to pan, followed by ginger, garlic, carrot, snap peas and kale; cook for 2 to 3 minutes until kale is slightly wilted.

Move chicken and vegetables to one side of skillet, pour in egg and scramble gently. Drain noodles (it’s ok if they are a little wet) and add to skillet with the sauce and shrimp. Continue to cook, stirring all ingredients together frequently until heated through and noodles are tender, about 10 minutes. If mixture appears dry, add 1/4 to 1/2 cup of water to the skillet as it cooked. Serve garnished with chopped nuts, cilantro, fresh lime and a healthy squirt of Sriracha, if desired.

Serves: 6; Calories: 477; Total Fat: 18 grams; Saturated Fat: 3 grams; Total Carbohydrate:  62 grams; Sugars: 7 grams; Protein: 19 grams; Sodium:  536 milligrams; Cholesterol: 112 milligrams; Fiber:  3 grams

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



Bang Bang Shrimp… Boom Boom Shrimp… what ever you call it, it’s AMAZING!
Monday, May 21st, 2018

 

I was so excited after a co-worker told me about this recipe by 40Aprons. This spicy shrimp recipe immediately registered as my kinda food! Since I didn’t have all the paleo-friendly ingredients on hand, I decided to make my own version with what I did have in my pantry. The final product was a truly scrumptious shrimp dish that makes a fun appetizer or even a quick weeknight dinner. One of my kids kept calling it “Boom Boom Shrimp” so I decided my version should pay homage to both versions.

 
Bang Boom Shrimp


  • 1/4 cup mayonnaise
  • 
2 Tbsp ketchup
  • 2 tsp Sriracha
  • 2 tsp reduced sodium soy sauce
  • 
1 tsp minced garlic (or grated with a Microplane)
  • 

1 large egg, beaten
  • 1 pound large raw shrimp, peeled + deveined, rinsed + patted dry
  • 
2/3 cup all-purpose flour
  • ½ cup cornstarch
  • ¼ tsp kosher salt
  • 

½ cup canola oil
  • Sesame seeds and chopped scallions for garnish

Combine mayo, ketchup, Sriracha, soy sauce and garlic in a medium bowl and whisk to combine and set aside. 

Place beaten egg in a bowl. In a separate bowl, whisk together flour, cornstarch and salt. Working in batches, dredge the shrimp in egg wash, followed by flour mixture. Shake off excess flour and place shrimp on a plate or sheet pan. In a large skillet heat oil to 325 degrees F. Place 4 or 5 shrimp at a time in the skillet and cook for 2-3 minutes per side until golden brown and shrimp is opaque. Remove from oil and set on a paper towel lined plate or sheet pan to drain. Repeat with remaining shrimp. Once all shrimp are cooked, add them to the bowl with the sauce and toss gently to coat. Pour on to a platter and garish with sesame seeds and scallions. Serve immediately.

Calories: 420; Total Fat: 27 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams
Sugars: 1gram; Protein: 26 grams; Sodium: 432 milligrams; Cholesterol: 234 milligrams
Fiber: 0 grams

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



Easy Apricot Granola
Wednesday, March 28th, 2018

Making granola is so much easier than you might think. Here’s the latest family favorite.

Makes about 5 cups

2 ½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds
½ cup unsweetened shredded coconut
1/2 teaspoon kosher salt
1/3 cup honey
1 tablespoon canola oil
3/4  cup dried apricot halves, roughly chopped
1/4 cup raisins

Preheat oven to 300-degrees F. Spray a large baking sheet with nonstick spray. Combine oats, almonds, coconut, salt, honey and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (about 15 to 20 minutes). Remove from oven. Once cool, mix in dried apricots and raisins. Store in an airtight container for up to one week.

Nutrition Information Per ( ½ cup) Serving
Calories: 229
Total Fat: 10 grams
Saturated Fat: 3 grams
Carbohydrate: 32 grams
Fiber: 5 grams
Protein: 6 grams
Sodium: 59 milligrams
Cholesterol: 0 milligrams

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



Smoothie Freezer Packs Gone Wild
Tuesday, March 20th, 2018

I’ve become obsessed with make-ahead smoothie packs.
This recipe features antioxidant-filled wild blueberries, chia seeds, and touch of lemon zest!

Waste Not Wild Blueberry Smoothie

Waste-Not Wild Blueberry Smoothie

I hate to waste food and I love to save time! Make-ahead smoothie packs are my answer to quick breakfasts and snacks, plus they’re a terrific way to reduce waste in the kitchen. When a bunch of bananas are getting too ripe or that tub of vanilla yogurt is about to expire, measure out and toss ingredients into freezer safe bags.

serves: 1

Smoothie pack:
½ cup low fat vanilla yogurt, frozen in cubes
1 cup frozen wild blueberries
1 teaspoon lemon zest
1 tablespoon chia seeds
½ banana, sliced

1 cup coconut water

Combine smoothie pack ingredients with coconut water in a blender and blend until smooth.

Nutrition Info Per Serving:
Calories: 312; Total Fat 4g; Saturated Fat: 1g; Carbohydrates: 64g; Fiber: 11g; Protein: 8g

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



Raspberry Nut + Seed Granola
Wednesday, February 14th, 2018

Make this outrageous granola with any kind of freeze dried fruit – Trader Joe’s has the best selection.

Makes about 5 cups

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 raspberries

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 raspberries.

 

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: more



Slow Cooker Coconut Chicken
Friday, January 19th, 2018

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



Banana Date Spinach Smoothie
Thursday, January 11th, 2018

Power up your morning with this naturally sweetened green drink. For some extra crunch, throw in a handful of walnuts or a few chia seeds.

Serves: 1

1 ripe banana
2 dates, pitted and roughly chopped
1 handful baby spinach
1 cup low fat milk
Ice



Place ingredients in a blender and blend until smooth.



 

Nutrition Per Serving: Calories: 284; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 57 grams; Protein: 11 grams; Sodium: 175 milligrams; Cholesterol: 10 milligrams; Fiber: 6 grams

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



Turtle Bark
Thursday, November 23rd, 2017

Need a last minute dessert that’s easy, gluten free and drenched in chocolate? You’re welcome. You can find prepared caramel sauce at most grocery stores – Trader Joe’s and Stonewall Kitchen are my favorite brands but it’s so worth it to make your own – only takes about 10 minutes. For a quick hack you can also melt caramel candies in the microwave!

Turtle Bark

Makes 36 pieces

24 ounces semisweet chocolate

6 ounces pecan halves

1 cup gluten free shortbread cookies, crushed

1/2 cup salted caramel sauce (DIY with this recipe from Sally’s Baking Addiction)

Coarse sea salt

Melt chocolate in the microwave or over a double boiler. While chocolate is melting, toast pecans in a dry pan over medium-high heat for about 3 minutes, just until fragrant (keep a close eye on them so they don’t burn). Once chocolate is melted, evenly spread on to a parchment lined baking sheet. Sprinkle with toasted pecans and shortbread cookies. Drizzle with caramel sauce and sprinkle with 1 to 2 teaspoon of sea salt. Allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting. Once completely hardened, break into pieces.

Nutrition per serving: calories: 156; total fat: 10g; saturated fat: 4g; carbohydrates: 17g; protein: 2g; sodium: 134mg; fiber: 1g

Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, recovery foods, Seasonal Goodies  /  Comments: 1



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