Archive for the 'Just Yummy' Category

Oct 08

Tuna Pasta Salad

Make this protein-packed canned tuna recipe for an easy post workout lunch or light dinner. Serves: 4 1 (5 oz) can chunk light tuna in water, drained1 (5 oz) can solid white albacore tuna in water, drained½ cup chopped celery1 small apple, diced Juice of ½ a lemon¼ cup mayonnaise¼ teaspoon kosher salt3 cups cooked whole grain pasta, cooled In a large bowl combine tuna, celery, apple, lemon juice and…

Oct 01

Sheet Pan Pancakes

Make breakfast for a crowd with sheet pan pancakes.

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 Chimichurri Makes about 2 cups 1 clove…

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 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 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: 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…

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 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…


Affiliations

Healthy Eats

Latest on Twitter

Like us on Facebook

Tuna Pasta Salad
Sunday, October 8th, 2017

Tuna Pasta Salad 2

Make this protein-packed canned tuna recipe for an easy post workout lunch or light dinner.

Serves: 4

1 (5 oz) can chunk light tuna in water, drained
1 (5 oz) can solid white albacore tuna in water, drained
½ cup chopped celery
1 small apple, diced
Juice of ½ a lemon
¼ cup mayonnaise
¼ teaspoon kosher salt
3 cups cooked whole grain pasta, cooled

In a large bowl combine tuna, celery, apple, lemon juice and mayo; season with salt and mix well to combine. Toss prepared tuna with cooked pasta.

Nutrition Per Serving (about 1 ½ cups)
Calories: 329; Total Fat: 13 grams; Saturated Fat: 2 grams; Cholesterol: 39 milligrams; Sodium 401 milligrams; Carbohydrate: 34 grams; Fiber 6 grams; Sugars: 5 grams; Protein: 22 grams

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



Sheet Pan Pancakes
Sunday, October 1st, 2017

Make breakfast for a crowd with sheet pan pancakes.

I’m always scurrying to flip pancakes as fast as my kids can eat them. I use my sheet pans for just about everything else, why not this popular breakfast?! Use your favorite pancake batter recipe or mix. I have a no-fail recipe for whole wheat pancakes and this recipe from Martha Stewart also comes out perfectly.

Use a half sheet pan with 2 cups of batter in a shallow 9×13 baking dish or quarter sheet pan – this is plenty for 4 people. For a larger crowd use 4 cups of batter on a larger standard half sheet pan. I like to sprinkle mini chocolate chips or blueberries over half of the pan so everyone can have some of their favorite kind. Leftovers freeze beautifully.

Sheet Pan Pancakes

4 cups prepared pancake batter

1/2 cup mini chocolate chips (optional)

Seasonal fruit and 100% maple syrup for topping

Preheat oven to 350-degrees F.  Line sheet pan with parchment paper and spray with nonstick cooking spray. Pour batter into pan and spread evenly in the pan. Bake for 20-25 minutes, or until puffed and set – you can check with a toothpick to make sure it is completely cooked.  To help the top turn slightly golden, turn on the broiler for a minute or two to carefully toast. Serve with maple syrup and seasonal fruit. Allow to cool for 5 minutes, slice and serve.

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



Cilantro-Arugula Chimichurri
Tuesday, August 15th, 2017

IMG_3976

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

IMG_3997

 

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



The Ultimate Broccoli Salad
Friday, June 16th, 2017

IMG_4561

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

IMG_4531

 

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: 1



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



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



Chicken Bacon Ranch Flatbread
Sunday, April 9th, 2017

IMG_8841

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

Save

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



Sweet Chili Chicken
Friday, April 7th, 2017

IMG_8734

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

IMG_8727

Save

Save

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



Receive updates from Dana White Nutrition!