Archive for the 'Recipes' Category

Oct 08

Tuna Pasta Salad

Make this protein-packed canned tuna recipe for an easy post workout lunch or light dinner. Serves: 41 (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 mayo;…

Oct 01

Sheet Pan Pancakes

Make breakfast for a crowd with sheet pan pancakes.

Sep 28

Healthy Air Fryer Cookbook: Cauliflower and Cheddar Potato Skins

Pile on the cauliflower, sprinkle with a sensible amount of flavorful cheese and get the skin nice and crispy skin in the air fryer.

Sep 14

Tangerine-Tarragon Vinaigrette

A simple dressing for any salad or sliced veggies sticks.Makes about 1 cup2 tablespoons freshly squeezed tangerine juice2 tablespoons rice vinegar1 small glove garlic, left whole1 teaspoon Dijon mustard½ teaspoon kosher salt¼ teaspoon freshly ground black pepper½ cup corn oil2 tablespoons chopped fresh tarragonPlace ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds.Nutrition Info Per TablespoonCalories: 63; Total Fat: 7…

Aug 29

Healthy Air Fryer Cookbook: Raspberry Yogurt Cake

Raspberry Yogurt Cake from the Healthy Air Fryer Cookbook!

Aug 25

Pickled Cherry Tomatoes

The answer to an overflow of garden tomatoes.

Aug 21

The Reduce Food Waste Challenge

Find out what happened when I spent a week reducing food waste!

Jul 16

Garden Fresh: Baked Stuffed Zucchini

 A deliciously easy main course featuring this garden fresh favorite! Looking for something new to do with all that zucchini? Here you go!Baked Stuffed ZucchiniServes 41 large zucchini (or 3 medium)Olive oilKosher salt and  freshly ground black pepper1 pound lean ground beef1 clove garlic1/2 onion, chopped1 bell pepper, chopped2 cups chopped kale3/4 cup marinara sauce1 cup chopped fresh basilShredded part-skim mozzarella cheesePreheat oven to 350F. Cut zucchini in half lengthwise.…

Jun 29

Red, White and Blue: July 4th Layered Ice Pops

A frozen treat for little ones with a boozy grown up twist.

Jun 12

Recipe Round Up: BEER FOOD

I’ve been chatting it up with some of the best beer makers in Connecticut. Here are a few of my favorite recipes that pair beautifully with their bodacious brews.


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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: 1



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



Healthy Air Fryer Cookbook: Cauliflower and Cheddar Potato Skins
Thursday, September 28th, 2017

This popular pub food can be made in a healthier fashion. Pile on the cauliflower, sprinkle with a sensible amount of flavorful cheese and get the skin nice and crispy skin in the air fryer.

Makes 8 pieces

4 medium russet potatoes, scrubbed
2 tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
½ cup shredded sharp cheddar cheese
1 cup chopped cauliflower florets
2 tbsp. chopped chives for serving

    1.    Preheat the air fryer to 360°F
    2.    Spray the fryer basket with nonstick cooking spray and place 2 whole potatoes in the air fryer basket and cook until tender, about 20 minutes; repeat with remaining potatoes.
    3.    Once potatoes are cool enough to handle, cut in half lengthwise and scoop out some of the flesh.
    4.    Brush the insides of the potato skins with olive oil and season with salt and pepper.
    5.    Top each potato skin with 2 tbsp of cauliflower and 1 tbsp of shredded cheese.
 6. Place four pieces in the fryer basket and cook for 12 minutes. Repeat with remaining 4 pieces.
 7. Sprinkle with chives before serving. 

Calories    103
Total fat    5g
Saturated fat 2g
Cholesterol    5mg
Sodium 111mg
Carbohydrates 12g
Dietary fibers 3g
Sugars 1g
Protein 3g

Excerpted from Healthy Air Fryer Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2017 by Dana Angelo White

Posted by Dana White  /  Filed under Healthy Air Fryer Cookbook, Recipes  /  Comments: more



Tangerine-Tarragon Vinaigrette
Thursday, September 14th, 2017

IMG_6391

A simple dressing for any salad or sliced veggies sticks.

Makes about 1 cup

2 tablespoons freshly squeezed tangerine juice
2 tablespoons rice vinegar
1 small glove garlic, left whole
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup corn oil
2 tablespoons chopped fresh tarragon


Place ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds.


IMG_6395


Nutrition Info Per Tablespoon
Calories: 63; Total Fat: 7 grams; Saturated Fat: 1 gram; Carbohydrate: 1 gram; Sodium: 43 milligrams

 

 

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



Healthy Air Fryer Cookbook: Raspberry Yogurt Cake
Tuesday, August 29th, 2017

A creation from my new cookbook! Get your copy from Amazon or a signed copy at Shop Dana White Nutrition.

Antioxidant-rich raspberries are underutilized in breads and muffins, the subtle sweetness mixes beautifully with the tang of vanilla yogurt in this breakfast cake.

Serves 4

½ cup whole wheat pastry flour
1/8 tsp. kosher salt
¼ tsp. baking powder
½ cup whole milk vanilla yogurt
2 tbsp. canola oil
2 tbsp. maple syrup
¾ cup fresh raspberries
Confectioners’ sugar for serving

Preheat air fryer to 300°F; spray baking pan with nonstick cooking spray.
In a bowl combine flour, salt and baking powder; mix well.
Mix in yogurt, canola oil and maple syrup, then gently fold in raspberries.
Pour batter into prepared pan and cook for 8 minutes. Allow to cool for 10 minutes in the pan. Sift confectioners’ sugar over the top before serving.  

Calories    185
Total fat    8g
Cholesterol    4mg
Sodium    82mg
Carbohydrates    25g
Dietary fibers    3g
Protein    3g

Preheat air fryer to 300°F; spray baking pan with nonstick cooking spray.
In a bowl combine flour, salt and baking powder; mix well.
Mix in yogurt, canola oil and maple syrup, then gently fold in raspberries.
Pour batter into prepared pan and cook for 8 minutes. Allow to cool for 10 minutes in the pan. Sift confectioners’ sugar over the top before serving. 

Excerpt from Healthy Air Fryer Cookbook (2017)

Posted by Dana White  /  Filed under Healthy Air Fryer Cookbook, Recipes  /  Comments: 1



Pickled Cherry Tomatoes
Friday, August 25th, 2017

When sauce and salsa recipes have been exhausted and there’s still copious amounts of tomatoes from the garden. Pickled. Cherry. Tomatoes.

Pickled Cherry Tomatoes

Makes 1 quart

2 pints cherry tomatoes
1 small jalapeno pepper, stem removed
1 large clove garlic, peeled
2 springs fresh thyme
1/2 cup white wine vinegar
1 tablespoon granulated sugar
1 cup water
2 teaspoons kosher salt
1 teaspoon peppercorns
1 tablespoon mustard seeds

Using a toothpick or skewer poke a small hole in each tomato and cut the top off of jalapeno (cut in half and remove seeds if you want less heat).
Place tomatoes, jalapeno, garlic clove and thyme in a large jar (a 4-cup Ball jar works perfectly for this).
In a medium saucepan combine vinegar, sugar, water, salt, peppercorns and mustard seeds. Bring to a boil and simmer for 2 to 3 minutes until sugar and salt are dissolved.
Pour or ladle vinegar mixture into jar over tomatoes; allow to cool completely before covering. Store in the refrigerator for up to 2 weeks. 

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



The Reduce Food Waste Challenge
Monday, August 21st, 2017

I really try but we still end up wasting a lot of food in my house. Last week I challenged myself to reduce food waste and clear out all the perfectly good food I wasn’t using. I spent $80 on perishable essentials (and a few rolls of paper towels) at the grocery store (that’s it — $80 — 😳I have 3 kids!). The family and I got by on what was in the freezer, pantry, CSA box and garden.

The recap ….

Resist the temptation to this “this is great Dana, but I could never do this.”  YOU most certainly CAN … it was way easier than I thought it would be. Here are some highlights…

  1. Sunday dinner was the kick off – a roasted chicken with CSA veggies – leftovers turned to chicken stock for soup and sandwiches for later in the week.
  2. Day 1 – I dug into the freezer and found pancakes for breakfast and rolls for sandwiches (BLTs with tomatoes from the garden) – bread freezes beautifully – just toast or pop in the oven to defrost.
  3. Day 2 –  I make pizza every friday night – homemade dough is a big money saver –  I used the leftover dough to make mini pizzas for the kids’ lunches and garlic knots for a dinner side dish.
  4. Day 3 – No onions, no problem – scallions from the CSA work in sausage and peppers and can even hold up in Ina Garten’s Guacamole Salad
  5.  Day 4 – If you can stuff it in a quesadilla, my kids will eat it.
  6.  Day 5 – Pizza Fridays NEVER get old.

For the full view of these creations go to @dana_angelo_white on Instagram or the Dana White Nutrition Facebook page.

A few things I learned …..

  1. Smoothies SAVE breakfast – all kinds of ingredients get new life when a Vitamix gets involved (and leftovers make great popsicles).
  2. I buy too many salty snacks – my kids survived just fine when the goldfish supply ran dry – we opted for trail mix, hummus, olives and unopened boxes of whole grain snacks hiding in the back of the pantry.
  3. Saving food saves money  — I knew this already but it felt so good to really stretch my dollar and I saved more than 300 bucks!
  4. A whole chicken is the way to go – between soup, salad and sandwiches, I got more than 6 different meals for my crew out of a 5lb bird!
  5. My freezer game is strong – chicken sausage and pesto came out, over ripe bananas went in – utilizing the freezer is KEY to reducing food waste.
  6. Think outside the (cereal) box – when you’ve got a bunch of boxes will scraps of cereal – make my Unicorn Cereal Treats (recipe below)

Unicorn Cereal Treats

A bunch of mostly empty boxes of cereal and a partially eaten bag of marshmallows were the inspiration for this tasty treat #reducefoodwaste

 3 tablespoons unsalted butter
4 cups marshmallows (about 3/4 of 10.5 oz bag)
1/4 tsp kosher salt
6 cups assorted whole grain cereal

2 tablespoons colored sprinkles

Canola oil cooking spray

Spray a 9 x 13 x 2 pan with cooking spray – set aside. Melt butter in a soup pot over medium heat. Add marshmallows and salt and stir with a wooden spoon until melted. Add cereal and sprinkles and gently fold until cereal is well coated. Transfer mixture to prepared pan and press down to flatten using parchment or wax paper. Allow to cool; cut into squares to serve.

Save

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



Garden Fresh: Baked Stuffed Zucchini
Sunday, July 16th, 2017
IMG_2632

Stuffed Zucchini

 A deliciously easy main course featuring this garden fresh favorite! Looking for something new to do with all that zucchini? Here you go!

Baked Stuffed Zucchini

Serves 4

1 large zucchini (or 3 medium)
Olive oil
Kosher salt and  freshly ground black pepper
1 pound lean ground beef
1 clove garlic
1/2 onion, chopped
1 bell pepper, chopped
2 cups chopped kale
3/4 cup marinara sauce
1 cup chopped fresh basil
Shredded part-skim mozzarella cheese

Preheat oven to 350F. Cut zucchini in half lengthwise. Scoop out the flesh with a spoon (you can also use a melon baller or julienne peeler); reserve what you’ve scooped. Place zucchini on a sheet pan – cut side up – drizzle with olive oil, salt and pepper. If zucchini is tipping over, gently cut away a thin slice off the bottom to help it lay flat.

Heat 1 tablespoon of oil in a large skillet —add ground beef; season with salt and pepper and cook until browned. Add reserved zucchini along with garlic, onion and bell pepper; sauté   for an additional 2 to 3 minutes. Add kale and marinara sauce and cook for about 5 to 7 minutes more or until veggies are tender.

Fill zucchini with meat mixture and top with shredded cheese – bake for 20-25 minutes, until cheese is bubbly and zucchini is tender. If looks like the cheese is browning before the zucchini is cooked, cover top loosely with aluminum foil and continue to bake.

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



Red, White and Blue: July 4th Layered Ice Pops
Thursday, June 29th, 2017

A festive, colorful, and healthy way to beat the heat this Independence day! These layered ice pops use antioxidant-rich berries, melon, banana and coconut to create an edible version of those patriotic colors. Kids will swoon for these naturally sweetened ice pops (no added sugar in these babies) and a splash of tequila will turn them into a refreshingly boozy treat for the grown ups. Each layer needs some time to freeze so be sure to make these the day before your July 4th celebration.

Red, White & Blue Ice Pops

Makes 12  Ice pops

Layer 1: Strawberry-Watermelon
1 cup whole strawberries
1 cup diced watermelon
½ cup water or coconut water

Layer 2: Banana-Coconut
1 cup canned coconut milk
1 medium banana

Layer 3: Wild Blueberry
1 cup frozen wild blueberries
½ cup 100% apple juice

Combine the strawberries, watermelon and water in a blender and blend until smooth. Pour mixture into popsicle molds, filling each mold 1/3 of the way up. Place molds in the freezer (do not insert sticks yet) and allow to freeze for 20 minutes or until slightly firm. While the first layer is freezing, wash out the blender and repeat process by blending the coconut milk and banana. Pour a second layer into molds with the banana mixture and return to the freezer for another 20 minutes. For the final layer, blend wild blueberries and apple juice until smooth. Fill the popsicle molds to the top with the blueberry mixture and then gently insert sticks and caps of the molds. Return to the freezer and allow to completely freeze for at least 4 hours or overnight.*


Nutrition Per Ice Pop: Calories: 66; Total Fat: 4 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 4 grams; Protein: 1 gram; Sodium:  7 milligrams; Cholesterol: 0 milligrams; Fiber: 1 gram

*Note – For the alcoholic version, mix 1 tablespoon of tequila with each layer and allow an extra 15 to 20 minutes to freeze between layers. Use different molds or add garnishes of fresh fruit so it’s easy to tell which ice pops contain alcohol.

This recipe was originally featured on the KidBox blog – the Scribble

Posted by Dana White  /  Filed under Ice Cream Sundays, Kid-Friendly, Recipes, Seasonal Goodies  /  Comments: 0



Recipe Round Up: BEER FOOD
Monday, June 12th, 2017

I’ve been chatting it up with some of the best beer makers in Connecticut. Here are a few of my favorite recipes that pair beautifully with their bodacious brews.

Pilsners & Pizza

The folks at New England Brewing Co. suggests their Elm City Pilsner to sip with slices of pizza. Brewer and owner Matt Westfall from Counter Weight Brewing Co. recommends a crispy crusted New Haven style pizza with his Workhorse Pilsner.

Recipes

Chicken Bacon Ranch Flatbread

Butternut Squash & Kale Pizza

Pizza Pockets

Beer for Brunch

My new obsession and go-to brunch beer is Espressway Cold Brew Coffee Stout from Two Roads Brewing Co.. Coffee and beer may seem like an odd combo but one sip and a few solid brunch recipes will quickly change your mind.

Recipes

Breakfast Casserole Cups with Sausage & Tomato

Black Pepper Drop Biscuits

Pumpkin Chocolate Chip Muffins

 

IPA +TACOS = LOVE

The light bitterness of a fruity IPA like Headway IPA from Counter Weight compliments taco staple ingredients like lime and cilantro. Prepare the fish in a beer batter for double goodness.

Recipes

Beer Batter Fish Tacos

Homemade Salsa

Hefeweizen Heaven

Crisp, light and astonishingly refreshing, Two Roads No Limits Hefeweizen screams SUMMER. Enjoy with grilled fish, beer brats and fruit desserts.

Recipes

Slow Cooker Beer Brats

Blackberry-Peach Crisp

Foil Packet Lemon & Herb Cod

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



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