Archive for the 'Recipes' Category

Jun 13

Father’s Day Favorites!

Hook dad up with these easy and healthy recipes!

Jun 08

Almond Coconut Instant Pot Yogurt

Infusing yummy almond coconut milk with the goodness of tummy pleasing probiotics is easier than you think thanks to the Instant Pot.

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!

May 17

HOORAY FOR FREE SALMON!

I’ve partnered with ButcherBox to bring you this delish offer!

May 15

Curry Chicken Salad Collard Wraps

Curry Chicken Salad Collard Wraps

May 03

Roasted Vegetable Panini

Fresh mozzarella makes this vegetarian sandwich super satisfying.

Apr 27

Cauliflower Almond Smoothie

Cool, creamy and packed with nutrients.

Apr 20

Lightened Up Strawberry Scones with Rhubarb Glaze

This family can’t get enough strawberries!  Here is a fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories. Makes 24 scones For the scones 2 cups all purpose flour ¼ cup granulated sugar or Vanilla-Cardamom Sugar 1 tablespoon baking powder ½ teaspoon kosher salt 4 tablespoons cold unsalted butter, diced ½ to ¾ cup half & half ½ cup finely chopped fresh strawberries For…

Mar 20

Smoothie Freezer Packs Gone Wild

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


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Father’s Day Favorites!
Wednesday, June 13th, 2018

Hook dad up with these easy and healthy recipes! Ideas for breakfast, lunch, dinner and dessert.

Breakfast

Lunch/Dinner

Desserts

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



Almond Coconut Instant Pot Yogurt
Friday, June 8th, 2018

Infusing yummy almond coconut milk with the goodness of tummy pleasing probiotics is easier than you think thanks to the Instant Pot. Making dairy free yogurt is a game of trial and error. Most recipes out there rely on lots of gelatin or other thickeners to get the right yogurt-y texture. Instead I used chia seeds to help the mixture hold AND to boost the nutrients. Thanks to these tiny seeds, this superfood concoction has a whopping 6 grams of fiber, but only 107 calories per serving.

3 cups Almond Breeze Almond Coconut Milk Blend
2 tbsp plain non-dairy yogurt (or 1 probiotic capsule)
1 tsp vanilla extract
1/2 cup chia seeds

1.    Pour almond coconut milk into the inner pot. Cover and lock the lid in place with the vent sealed. Set to Yogurt function and adjust to “boil.”When the heating is done, the machine will beep.
2.    Carefully remove the inner pot and set in a bowl of ice water until the mixture cools to a temperature below 115 degrees F (use a thermometer to check the temp).
3.    Once cooled, whisk in yogurt or contents of capsule (just the powder, break it open!). Place the inner pot back in the base. Cover and lock the lid again, this time leaving the vent open.
4.    Set to Yogurt function for 10 hours. When the time is up, carefully remove lid and transfer yogurt to a container, whisk in vanilla and chia seeds and place in the refrigerator to chill for at least 8 hours.
5. Serve drizzled with honey and topped with fresh fruit.

Nutrition per 3/4 cup serving. Calories: 107; Total Fat: 7 grams; Saturated Fat: 1 gram; Total Carbohydrate: 9 grams; Sugars: 1 grams; Protein: 4 grams; Sodium: 91 milligrams; Cholesterol: 0 milligrams; Fiber: 6 grams

Posted by Dana White  /  Filed under Recipes  /  Comments: 0



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



HOORAY FOR FREE SALMON!
Thursday, May 17th, 2018

I’ve partnered with ButcherBox to bring you this delish offer!

All new ButcherBox customers will receive 2lbs of Wild Alaskan Sockeye Salmon with their order! USE THIS LINK to check it the deal – but hurry as it ends May 29th!

Here are some of my most favorite salmon recipes.

Pesto Roasted Salmon

Dijon-Thyme Roasted Salmon via Verywellfit (pictured above)

Pineapple-Serrano Salmon Burgers

Sriracha Lime Collard Wraps

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



Curry Chicken Salad Collard Wraps
Tuesday, May 15th, 2018

 

Serves: 4

  • 2 Tbsp nonfat Greek yogurt
  • Juice of 1/2 lime
  • 
1 tsp curry powder
  • 2 tsp honey
  • ¼ tsp kosher salt
  • 2 Tbsp chopped fresh cilantro
  • 
¼ cup chopped cashews
  • 2 Tbsp raisins
  • 
¼ cup chopped celery
  • 2 cups cubed or shredded cooked chicken
  • 4 large collard green leaves

In a medium bowl combine Greek yogurt, lime juice, curry powder, honey, and salt; whisk well. To the same bowl add cilantro, cashews, raisins, celery and chicken a toss gently to combine. Set aside.

To prep the collards, remove the hard, lower portion of the stem and place in boiling water for 15 seconds. Remove and pat dry. Lay collard green out on a flat surface and place some the chicken mixture in the center. Like a burrito, fold in both the left and right side of the collard over the filling. Then starting at the end closest to you, roll up. Cut in half and serve.

Posted by Dana White  /  Filed under Recipes  /  Comments: 0



Roasted Vegetable Panini
Thursday, May 3rd, 2018

Serves 1

2 slices of whole grain bread
2 slices fresh mozzarella cheese
Grilled or roasted vegetables (zucchini, eggplant, roasted red pepper, onion)
Fresh basil leaves
Nonstick cooking spray

Assemble sandwich by placing cheese, vegetables and basil between two slices of bread. Place sandwich in a preheated panini maker or on nonstick skillet that has been sprayed with nonstick spray. Cook until cheese is slightly melted and bread is lightly toasted (if using a skillet, turn over half way through cooking).

Nutrition Info Per Serving:
Calories: 427
Total Fat: 15 grams
Saturated Fat: 8 grams
Carbohydrates: 52 grams
Protein: 24 grams
Cholesterol: 30 milligrams
Sodium: 737 milligrams

Posted by Dana White  /  Filed under Recipes  /  Comments: 0



Cauliflower Almond Smoothie
Friday, April 27th, 2018

Cauliflower Almond Smoothie

Oodles of protein, fiber and healthy fat blended into sippable goodness – a cauliflower recipe you never expected.

Serves: 2

2 cup skim milk
1 cup frozen cauliflower florets
1 frozen banana
2 tbsp almond butter

Pour milk into blender, followed by cauliflower, banana and almond butter. Blend until smooth and serve.

Nutrition Info Per Serving
244 calories, 9g fat (1g saturated fat), 5mg cholesterol, 120mg sodium,
31g carbohydrates (21g sugar, 0g added sugar, 4g fiber), 13g protein

Posted by Dana White  /  Filed under Recipes  /  Comments: 0



Lightened Up Strawberry Scones with Rhubarb Glaze
Friday, April 20th, 2018

IMG_3504

This family can’t get enough strawberries!  Here is a fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.

Makes 24 scones

For the scones
2 cups all purpose flour
¼ cup granulated sugar or Vanilla-Cardamom Sugar
1 tablespoon baking powder
½ teaspoon kosher salt

4 tablespoons cold unsalted butter, diced
½ to ¾ cup half & half
½ cup finely chopped fresh strawberries

For the glaze
2 tablespoons Rhubarb Syrup
½ cup confectioners’ sugar
1 tablespoon half & half or heavy cream

IMG_3502

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper or a baking mat.

In a large bowl combine flour, sugar, baking powder and salt; whisk to combine. Using a pastry cutter work the butter into the flour until it’s the size of small peas and distributed throughout the dry ingredients. Add ½ cup of half and half and strawberries mix gently with clean hands, being careful not to over mix; add additional tablespoons of half & half if needed until dough just comes together.

Turn dough out on a floured surface and roll gently into a large rectangle. Using a sharp knife or pizza wheel, cut into squares then triangles. Transfer pieces to a baking sheet and brush with remaining half & half. Bake for 7 to 10 minutes until they just begin to turn golden on the bottom. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

While scones are cooling, prepare the glaze. Whisk rhubarb syrup, sugar and half and half until smooth. Drizzle over cooled scones and allow 15 minutes to set before serving.

Nutrition Info Per Scone
Calories: 88; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams
Sugars: 6 grams; Protein: 1 gram; Sodium: 184 milligrams; Cholesterol: 8 milligrams
Fiber: 0 grams

Posted by Dana White  /  Filed under Recipes, Seasonal Goodies  /  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



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