Archive for the 'Recipes' Category

Feb 05

Cooking For Heart Health

Take a look inside my kitchen as I experiment with the many fun ways you can cook with 100% grape juice.Crushing On ConcordsConcord grapes are truly special as they are one of few native crops to the United States. But Concord grapes have a short harvest season and don’t travel well, so they can be hard to find fresh. The good news is that you can enjoy the Mighty Concord…

Feb 02

Slow Cooker Cha Cha Chicken

I gave one of my most popular recipes a few upgrades! Replace the flour with cornstarch to make a gluten free version. 1 cup all purpose flour½ teaspoon kosher salt1 large package boneless skinless chicken thighs (approx 1.75lbs)2 teaspoons olive oil1/2 cup barbecue sauce (Trader Joe’s Kansas City Style BBQ Sauce recommended)
Juice of one orange
1/4 cup 100% apple juice or apple cider
½  red onion, sliced
1 green or red bell pepper,…

Dec 28

Slow Cooker Chicken Cacciatore

I’m proud to say this recipe has been approved by family, friends and kiddos alike. An easy, healthy and tasty chicken dinner where the slow cooker does all the work! Serve with pasta, polenta, potatoes or some crusty whole grain bread. Slow Cooker Chicken Cacciatore Serves 6 ½ cup all purpose flour½ teaspoon kosher salt1 large package boneless skinless chicken thighs (about 1.5 pounds)2 teaspoons olive oil½  cup marinara sauce…

Dec 21

Sipping Holiday Happiness: White Hot Chocolate

Hot chocolate is in high demand after my kids come in from playing in the snow. Instead of reaching for packets of processed junk, I’ve partnered with fairlife ultra-filtered milk to create a healthier version. This easy recipe will also add a sweet touch to any holiday table. White Hot ChocolateThis classic beverage is made healthier with more protein and calcium thanks to fairlife’s unique filtration process. The creamy texture…

Dec 15

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;…

Nov 30

Pumpkin Chocolate Chip Muffins

These versatile pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. They are probably one of the most popular recipes I’ve ever made – everyone loves them. Makes 18 muffins 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon 1 teaspoon kosher salt 1 cup granulated sugar 1 large egg, beaten ½ cup canola oil ½ cup applesauce 1…

Nov 07

Immunity Soup (aka Roasted Turnip & Turmeric Soup)

I absolutely love recipes created out of what I have around the kitchen. This soup was inspired by turnips from my CSA and the remaining butternut squash from my garden. My oldest daughter was home with a cold and I wanted to make something to help. While there is no such thing as a cure for a cold – this was pretty close – made with antioxidant rich vegetables, inflammation…

Nov 03

Breakfast Reboot: Hot Multigrain Cereal

  I’ve got high standards for breakfast! I want to start my day with something easy, tasty and not loaded with sugar. I’ve been working with the folks at fairlife and recently created this delicious recipe my entire family adores. Hot Cereal UpgradeI have fond memories of steamy bowls of instant cream of wheat mixed up by my mother on chilly mornings. I decided to reinvent this breakfast classic by…

Oct 02

Rosemary-Citrus Sea Salt

  A huge rosemary plant is still flourishing in my garden. Before the winter weather sets in I want to put it to good use ….  and make a delicious homemade gift at the same time. Rosemary-Citrus Sea SaltIn place of sea salt, you can also use kosher salt (or a combination of the two). I also love to use both lemon and meyer lemons when they’re in season.4 cups…

Sep 18

Oatmeal Cookies

A versatile family favorite – and the whole grain oats are an added bonus. Add raisins, chocolate chips, dried cranberries or butterscotch chips. Make a gluten free version with certified GF rolled oats and an even swap of GF baking mix for the flour ¾ cup all-purpose flour 
½ teaspoon kosher salt 
½ teaspoon baking powder 
½ teaspoon cinnamon ½ cup light brown sugar, lightly packed 
½ cup granulated sugar…


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Cooking For Heart Health
Sunday, February 5th, 2017



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Take a look inside my kitchen as I experiment with the many fun ways you can cook with 100% grape juice.

Crushing On Concords
Concord grapes are truly special as they are one of few native crops to the United States. But Concord grapes have a short harvest season and don’t travel well, so they can be hard to find fresh. The good news is that you can enjoy the Mighty Concord year-round with 100% grape juice – in a glass or in a creative recipe!

It’s equally impressive that this powerful purple berry is teeming with heart health promoting plant nutrients called polyphenols, which promote healthy circulation and help keep energy flowing. In honor of Heart Health Month, I’ve partnered with Welch’s to bring you some fun and easy, ideas and recipes.

With similar heart-healthy compounds to those found in red wine, Welch’s 100% grape juice is squeezed from the whole fruit so you get the nutrient benefits of the skin, seeds and flesh. It’s also an excellent source of vitamin C.

Grape Juice in the Kitchen
There are plenty of everyday uses for Concord grape juice in the kitchen. Add a few splashes to smoothies or make a batch of refreshing one-ingredient fruit juice slushies in your ice cream maker. Grape juice can also add interest and sweetness to spicy sauces. Here’s a totally unexpected take on the beloved combo of PB&J.

Grape-Chili Glazed Shrimp with Peanut Cucumber Salad
Total Time: 40 min
Preparation Time: 15 min
Cook Time: 25 min

Serves: 4

½ cup Welch’s 100% Grape Juice
1 clove garlic, minced
1 tablespoon rice wine vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon Sriracha
2 teaspoons canola oil
1 pound raw shrimp, peeled and deveined

2 tablespoons natural peanut butter
1 tablespoon rice vinegar
1 teaspoon reduced sodium soy sauce
2 tablespoons warm water

2 English cucumbers, spiralized
3 tablespoons chopped cilantro
2 tablespoons chopped peanuts

Combine grape juice, garlic, vinegar, soy sauce and Sriracha in a small saucepan. Bring to a boil, reduce heat to a simmer and allow to cook for 15 minutes, until thickened; set aside to cool slightly.
Heat oil in a skillet, add shrimp and cook for 2 minutes per side. Add the grape-chili sauce to the skillet and cook for an additional 5 minutes over medium heat or until shrimp are opaque and cooked through.

In a separate bowl whisk peanut butter, vinegar, soy sauce and water; add cucumber and cilantro and toss gently. Top cucumber salad with cooked shrimp and garnish with chopped peanuts.

Nutrition Info Per Serving
Calorie: 216;  Total Fat: 10 grams; Saturated Fat: 1 gram; Total Carbohydrate: 12 grams; 
Sugars: 6 grams; Protein: 20 grams; Sodium: 585 mg; Cholesterol: 143 mg; 
Fiber: 2 grams


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Disclosure: This post is sponsored by Welch’s. I was compensated for my time, but the recipe and opinions are my own

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



Slow Cooker Cha Cha Chicken
Thursday, February 2nd, 2017

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I gave one of my most popular recipes a few upgrades! Replace the flour with cornstarch to make a gluten free version.

1 cup all purpose flour
½ teaspoon kosher salt
1 large package boneless skinless chicken thighs (approx 1.75lbs)
2 teaspoons olive oil
1/2 cup barbecue sauce (Trader Joe’s Kansas City Style BBQ Sauce recommended)

Juice of one orange

1/4 cup 100% apple juice or apple cider

½  red onion, sliced

1 green or red bell pepper, sliced

¼  teaspoon black pepper


Place flour and salt in a large resealable back. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and (in 2 batches) brown on both sides (it takes about 2 to 3 minutes per side).  

In slow cooker combine browned chicken, BBQ sauce, orange juice, apple juice, onion, bell pepper; stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Shred meat with a fork before serving. 





Posted by admin  /  Filed under Recipes  /  Comments: 0



Slow Cooker Chicken Cacciatore
Wednesday, December 28th, 2016

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I’m proud to say this recipe has been approved by family, friends and kiddos alike. An easy, healthy and tasty chicken dinner where the slow cooker does all the work! Serve with pasta, polenta, potatoes or some crusty whole grain bread.

Slow Cooker Chicken Cacciatore

Serves 6

½ cup all purpose flour
½ teaspoon kosher salt
1 large package boneless skinless chicken thighs (about 1.5 pounds)
2 teaspoons olive oil
½  cup marinara sauce
½ cup chicken stock
½  red onion, sliced
1 clove galirc, thinly iced

1 green or red bell pepper, sliced
Fresh basil
Red pepper flakes and Parmesan cheese for serving (optional)
Place flour and salt in a large resealable back. 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 marinara, chicken broth, onion garlic, and pepper.  Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; add additional salt if needed and top with fresh basil.  Serve with red pepper flakes and Parmesan cheese, if desired. 



Calories: 183; Total Fat: 6  grams; Saturated Fat: 1 gram; Total Carbohydrate: 8 grams
Sugars: 2 grams; Protein:  23grams; Sodium: 325 milligrams; Cholesterol: 99 milligrams
Fiber: 1 gram

Posted by admin  /  Filed under Recipes, Weeknight Dinners  /  Comments: 0



Sipping Holiday Happiness: White Hot Chocolate
Wednesday, December 21st, 2016

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Hot chocolate is in high demand after my kids come in from playing in the snow. Instead of reaching for packets of processed junk, I’ve partnered with fairlife ultra-filtered milk to create a healthier version. This easy recipe will also add a sweet touch to any holiday table.

White Hot Chocolate
This classic beverage is made healthier with more protein and calcium thanks to fairlife’s unique filtration process. The creamy texture is perfect for a warm and cozy bevvie, plus it’s lower in sugar, lactose free, and contains 40% of the daily-recommended amount of calcium per cup.

Serves: 4

4 cups fairlife 2% milk
3 ounces white chocolate, finely chopped (about 6 tbsp)
¼ cup whipped cream
Sprinkles for serving (optional)


Heat milk in a medium saucepan over medium-high heat until it begins to steam. Add white chocolate and whisk well until chocolate is melted and mixture is frothy. Ladle into large mugs and top with whipped cream and sprinkles, if using. Serve immediately.

Nutrition Info Per Serving (includes whipped cream)
Calories: 249; Total Fat: 13 grams; Saturated Fat: 9 grams; Total Carbohydrate: 19 grams; 
Sugars: 17 grams; Protein: 14 grams; Sodium: 143 milligrams; Cholesterol: 30 milligrams; Fiber: 0 grams








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Tuna Pasta Salad
Thursday, December 15th, 2016

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 admin  /  Filed under Just Yummy, Recipes  /  Comments: 0



Pumpkin Chocolate Chip Muffins
Wednesday, November 30th, 2016

IMG_7172

These versatile pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. They are probably one of the most popular recipes I’ve ever made – everyone loves them.

Makes 18 muffins

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

1 teaspoon kosher salt

1 cup granulated sugar

1 large egg, beaten

½ cup canola oil

½ cup applesauce

1 cup low fat milk

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 cup chocolate chips, divided

Preheat oven to 375°F. Line a muffin pan with paper liners and set aside. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; whisk well to combine. In a separate bowl whisk together sugar, egg, canola oil, applesauce, milk, vanilla, and pumpkin puree. Add pumpkin mixture to dry ingredients and mix until just combined; fold in ¾ cup chocolate chips. Fill each muffin cup with ¼ cup of batter. Bake for 14 to 16 minutes or until a toothpick comes out clean from the center. Top with a few additional chocolate chips per muffin, then allow to cool.

Calories: 209; Total Fat: 9 grams; Saturated Fat: 2 grams; Total Carbohydrate: 30 grams
Sugars: 19 grams; Protein: 3 grams; Sodium: 186 milligrams; Cholesterol: 11 milligrams
Fiber: 1.5 grams

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



Immunity Soup (aka Roasted Turnip & Turmeric Soup)
Monday, November 7th, 2016

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I absolutely love recipes created out of what I have around the kitchen. This soup was inspired by turnips from my CSA and the remaining butternut squash from my garden. My oldest daughter was home with a cold and I wanted to make something to help.
While there is no such thing as a cure for a cold – this was pretty close – made with antioxidant rich vegetables, inflammation fighting turmeric and the most powerful ingredient – a mother’s love.

IMG_6912

Roasting the vegetables ahead is what makes this soup so flavorful with so few ingredients!

Add this soul warming recipe to your cold and flu season arsenal ASAP! The vegetables can be roasted ahead and stored in the fridge for up to 5 days. For an extra kick add a little bit of smoked paprika, cayenne or a sprinkle of Harissa spice blend I got as a gift from The Allspicery.

Immunity Soup (aka Roasted Turnip & Turmeric Soup)

Serves 8  

1 medium butternut squash, peeled, seeded and diced
3 large turnips, peeled and diced
2 medium sweet potato, peeled and diced
2 tablespoons olive oil
1 bunch fresh oregano
1 small bunch fresh thyme
1 quart chicken stock, homemade or low sodium
3 tablespoons heavy cream
2 teaspoons ground turmeric
Kosher salt
Black pepper

Preheat oven to 400-degrees F. Place vegetables on a sheet pan, drizzle with olive oil and season with 1 teaspoon kosher salt and black pepper to taste; toss in the fresh herbs and roast for 35 minutes or until vegetables are fork tender. Discard the herbs and place roasted vegetables in a large soup pot. Add stock, cream and turmeric and season with an additional ½ teaspoon salt; stir and bring to a boil. Puree using an immersion blender – taste for seasoning and serve.  

Nutrition Info per 1 cup serving
Calories: 125; Total Fat: 6 gram; Saturated Fat: 2 grams; Total Carbohydrate: 17 grams
Sugars: 5 grams; Protein: 3 grams; Sodium: 383 milligrams; Cholesterol:  8 milligrams
fiber: 3 grams

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



Breakfast Reboot: Hot Multigrain Cereal
Thursday, November 3rd, 2016

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  I’ve got high standards for breakfast! I want to start my day with something easy, tasty and not loaded with sugar. I’ve been working with the folks at fairlife and recently created this delicious recipe my entire family adores.

Hot Cereal Upgrade
I have fond memories of steamy bowls of instant cream of wheat mixed up by my mother on chilly mornings. I decided to reinvent this breakfast classic by giving the ingredients an upgrade. I aimed for a more nutrient dense version made with brown rice, quinoa and cinnamon. The secret ingredient is ultra-filtered fairlife milk, which contains more protein and less sugar than ordinary milk (win-win), it’s also lactose free!

 Hot Multigrain Cereal


This warm and cozy one-pot breakfast is total comfort food! Using fairlife milk instead of water adds bone-building calcium plus makes the meal way more satisfying. The recipe makes a large batch of dry ingredients – you only need a portion to make 2 to 3 servings. Store the rest in an airtight container in the pantry for up to one month.

Serves: 2 to 3

2 cups dry long grain brown rice
1 cup dry quinoa
2 cups fairlife reduced fat milk
1 cinnamon stick
¼ teaspoon ground cinnamon
2 tablespoons maple syrup, plus more for drizzling
Fresh fruit for serving

Place brown rice and quinoa in a food processor or high speed blender and grind to a fine powder; transfer to a container and set aside.
Combine milk and cinnamon stick in a medium saucepan and bring to a simmer over medium-high heat. Remove the cinnamon stick then whisk in ground cinnamon, maple syrup, and ½ cup of the grain mixture. Continue to cook, whisking frequently until the mixture is thickened, 6 to 8 minutes. Serve immediately topped with fresh fruit and a drizzle of maple syrup, if desired.  

Nutrition Info Per Serving (3/4 cup): Calories: 213; Total Fat: 4 grams; Saturated Fat: 2 grams; Total Carbohydrate: 33 grams; Sugars: 11 grams; Protein: 11 grams; Sodium: 86 milligrams; Cholesterol: 13 milligrams; Fiber: 2 grams

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*Disclosure – I have recently partnered with fairlife for this post. All opinions are my own.

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



Rosemary-Citrus Sea Salt
Sunday, October 2nd, 2016

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A huge rosemary plant is still flourishing in my garden. Before the winter weather sets in I want to put it to good use ….  and make a delicious homemade gift at the same time.

IMG_1680
Rosemary-Citrus Sea Salt
In place of sea salt, you can also use kosher salt (or a combination of the two). I also love to use both lemon and meyer lemons when they’re in season.

4 cups coarse sea salt
Zest of 2 lemons
1 cup rosemary leaves

Preheat oven to 225-degrees F. Place ingredients in a food processor and pulse until well combined.  Turn out on to sheet pan lined with parchment paper. Dry out on the oven, about 30 minutes, tossing halfway through. Return mixture back to food processor and pulse a few times to break up any large lumps. Store in airtight containers.

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Oatmeal Cookies
Sunday, September 18th, 2016

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A versatile family favorite – and the whole grain oats are an added bonus. Add raisins, chocolate chips, dried cranberries or butterscotch chips. Make a gluten free version with certified GF rolled oats and an even swap of GF baking mix for the flour



¾ cup all-purpose flour


½ teaspoon kosher salt


½ teaspoon baking powder


½ teaspoon cinnamon

½ cup light brown sugar, lightly packed


½ cup granulated sugar

1 stick softened butter


1 large egg

1 teaspoon vanilla extract

1½ cups rolled oats


¾ cup raisins or chocolate chips



Preheat oven to 350-degrees F. In a medium bowl, sift together flour, salt, baking powder, and cinnamon; set aside. In a stand mixer fitted with a paddle attachment cream together sugars and butter until light and fluffy, about 3 minutes. Add egg and vanilla and mix until combined. Fold in oatmeal and raisins.

Drop small mounds of dough onto sheet pans lined with parchment paper. Bake for 10 to 12 minutes, until lightly browned. Transfer to a baking rack and cool completely.

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