Archive for the 'Seasonal Goodies' Category

Dec 05

DIY Holiday Spice – Naughty and Nice

Make homemade spice blends for stocking stuffers and hostess gifts.

Nov 23

Turtle Bark

A last minute gluten free dessert.

Nov 21

Holiday Gift Guide 2017

Holiday gifts are just a few clicks away!

Nov 20

Sheet Pan Sesame-Ginger Shrimp with Carrot Noodles

This 10-minute meal will save you on a busy weeknight.

Nov 15

Apple Cinnamon Crostada

Swap this version for a traditional apple pie recipe and save 165 calories per serving!

Oct 29

Holiday Kale Salad

Kale salad heaven

Oct 16

The Death of My Fancy Fridge (and a recipe for IceBox Cake)

Why I refuse to drop loads of moo-lah on a lousy kitchen appliance. Plus, a fabulous lightened up treat.

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 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!


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DIY Holiday Spice – Naughty and Nice
Tuesday, December 5th, 2017

I love making couture spice blends for stocking stuffers and hostess gifts. Anything goes when it comes to the flavors so adjust the ingredients as you see fit. You can find simple and affordable spice jars on amazon.

Holiday Spice – NAUGHTY
Sprinkle this spice blend on pasta, pizza, fish or mix with olive oil and salad dressing for a herbaceous, spicy kick!

1 part red pepper flakes
1 part Basil Salt
1 part granulated garlic
1/2 part dried parsley

Holiday Spice – NICE
This is a perfect everyday blend to make your daily recipes a little special. This mix has become my go-to for marinades, roasted chicken, soups, stews and roasted vegetables.

2 parts Rosemary Citrus Sea Salt
1 part garlic powder
1 part black pepper

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

Holiday Gift Guide 2017
Tuesday, November 21st, 2017

Need some holiday gift ideas for the healthy foodies on your list? Here are a few of my favorite things.

Recipe Inspiration

Signed cookbooks from SHOP Dana White Nutrition. Anyone expecting a baby? Bundle The Whole 9 Months and First Bites! I’m also digging the concept behind the Perfect Bake 2.0 – love the idea of being able to scale baking recipes up and down without doing all that math.

Delicious Delivered

The best quality meats from Butcher Box — plus FREE BACON! Spice subscriptions from Dash & Dram. Lunch boxes and water bottles from Box Appetit. Gourmet chocolate from Chuao. And don’t forget to sweat a little with a camo tank from lululemon and some bright and wild muscle recovery from PRO Compression Socks.

Homemade Gifts
Some of the best gifts are the ones you make yourself. Homemade Vanilla Extract is still my favorite go-to hostess gift and little bags of Strawberry Crunch Bark make delightful stocking stuffers and party favors.

Nutrition Services
Does someone you love need a jump start on healthy habits? Treat them to nutrition counseling or customized meal planning.

Posted by Dana White  /  Filed under Product Reviews, Recipes, Seasonal Goodies, Sports Nutrition  /  Comments: 1

Sheet Pan Sesame-Ginger Shrimp with Carrot Noodles
Monday, November 20th, 2017


This 10-minute meal will save you on a busy weeknight. Serve solo or with along with  brown rice or rice pasta.

Serves: 4

1 pound large shrimp, peeled and deveined
12 oz sugar snap peas
4 large carrots, spiralized or thinly sliced

2 tablespoons reduced sodium soy sauce or gluten-free tamari
2 teaspoons sesame oil
1 tablespoon honey
2 teaspoons grated fresh ginger root
1 clove garlic, mined
3 scallion, finely chopped
Sesame seeds (optional)
Sriracha for serving, optional

Preheat oven to 400-F. Line a sheet pan with parchment paper. Place shrimp on one side of the sheet pan, place sugar snap peas in the middle and carrots next to the peas. In a small bowl combine soy sauce, sesame oil, honey, ginger and garlic; whisk to combine. Pour sauce over shrimp and vegetables. Place in the oven and roast for 10 minutes until shrimp is pink and vegetables are crisp-tender.  Remove from oven and garnish with sesame seeds and chopped scallions. Serve with Sriracha, if desired.

Calories: 185 ; Total Fat: 4g; Saturated Fat: 0g; Carbohydrate: 20g; Protein: 21g Sodium: 652mg; Fiber: 4g

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

Apple Cinnamon Crostada
Wednesday, November 15th, 2017


Swap this version for a traditional apple pie recipe and save 165 calories per serving!

Serves: 6

1 cup unbleached all-purpose flour
½ teaspoon kosher salt
1 teaspoon sugar
6 tablespoons cold butter, diced
Ice water (about 2 tablespoons)

3 medium apples, peeled and chopped
3 tablespoons sugar
¼ teaspoon ground cinnamon
1 tablespoon cornstarch mixed with 1 tablespoon water

1 egg, beaten
Sparkling sugar (optional)

Place flour, salt and sugar in a food processor fitted with a steel blade and pulse to combine. Add the butter and pulse until it is cut into small pieces. With the machine running, add ice water one tablespoon at a time until the dough comes together. Turn out on to a piece of plastic wrap and gently form into a disc. Place in the refrigerator to chill for at least one hour. Once chilled, roll out the dough into a 10-inch circle and place back in the fridge for an additional 20 minutes.

While the dough is chilling, prepare the filling. Combine apples, sugar, cinnamon and cornstarch-water mixture in a medium saucepan; mix gently and cook until warm and bubbly, about 10 minutes; set aside to cool.

Preheat oven to 425-degrees. Pour filling in the center of the dough, leaving a 2 to 3 inch border. Gently fold in the edges of the crust, going all the way around the filling. Brush crust with egg and sprinkle with sparkling sugar, if using. Bake for 20 to 22 minutes, until crust is golden and filling just begins to bubble. Serve warm or at room temperature.

Nutrition Facts Per Serving
Calories: 236; Total Fat: 12 grams; Saturated Fat: 7 grams; Protein: 3 grams; Total carbohydrates: 31 grams; Sugar: 12 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 96 milligrams


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

Holiday Kale Salad
Sunday, October 29th, 2017

This salad tastes better the longer it sits. Make it ahead (dressing and all) and store in the fridge. Allow to come to room temperature before serving.

Serves 6

4 ounces bacon, chopped
¼ cup extra virgin olive oil
3 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 clove garlic, minced
8 cups chopped kale
1 medium pear, thinly sliced
¼ cup dried cranberries
¼ cup chopped walnuts
½ cup diced Manchego cheese

Kosher salt
Freshly ground black pepper

Cook bacon in a nonstick skillet until crispy, transfer bacon and any renderings aside to cool slightly. In a large bowl combine oil, vinegar, mustard, honey and garlic; season with salt and pepper and whisk well. Add cooked bacon to dressing and stir to coat. Add remaining ingredients and toss well.

Nutrition Info Per Serving:
Calories: 297;  Total Fat: 19 grams; Saturated Fat: 5 grams; Total Carbohydrate: 21 grams; 
Sugars: 10 grams; Protein: 14 grams; Sodium:  690 milligrams; Cholesterol: 37 milligrams
; Fiber: 3 grams

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

The Death of My Fancy Fridge (and a recipe for IceBox Cake)
Monday, October 16th, 2017

Back in April 2012 I spent over $3000 on a fridge. My fancy GE Profile bottom drawer freezer showed up in all its glory – actually no, with a dent in the door but I was willing to overlook it. A new door was installed and the terror really began. After 3 service calls, a new compressor (which I’m told are supposed to last for a decade, minimum) and a new electrical circuit plate of some sort, I came to the conclusion that this thing was a lemon and refused to spend another penny. How long did this take? About 5 years – that’s $600 of fridge a year (NOT including parts and service) and in my book – that’s unacceptable.

The destiny of fridge/freezer is basic. Keep. Things. Cold (or frozen, in the proper area). I have a dinosaur of a fridge in my garage that’s at least 20 years old. She’s not perfect but she’s still doing her job – she’s a GE Profile by the way.

I went shopping for a new fridge and was horrified. So much nonsense, I just want cold. To the untrained (and less jaded) eye touch screens, light up panels, hi-lo doors and LED landing strip lights may look like appealing features but I see them for what they really are – more things to break. And (wait for it) they’re even more expensive now – $4K was a fair average.

“They don’t make ‘em like they used to” says the salesman. Well, why the hell not? Why should I spend 4k on something I have absolutely no confidence in? Um, I won’t.
So where did I end up? Which fridge did I buy? Like most folks that cook regularly (and I do it more than most) you can only go so long without something to chill your food, so I had to chill out.  

Under a fair amount of internal protest, I bought a (very) basic LG model – for an all-in cost of just under $1200. It is perfect? No. Is it the esthetic I want in my kitchen? Not really. Is it keeping things cold? So far, so good. It has more storage capacity and wide shelving which works well for large trays – an unexpected bonus. I’m still feeling unsettled. Why is it so hard to find a reliable appliance? Still waiting for an acceptable answer.

Your reward for putting up with my rant is my favorite recipe that relies on the fridge to do the “cooking.” A dose of chocolate is called for!

Dana’s IceBox Cake
Serves: 6

1/3 cup whipping cream
2 teaspoons confectioners
Graham crackers (8 full sheets)
1 ½ cups chocolate pudding (homemade or store-bought is fine)
2 medium bananas
Mini chocolate chips (optional)

Combine cream and sugar in a bowl, using a stand mixer or hand mixer, whip until stiff peaks form; set aside. Arrange a layer of graham crackers in the bottom of an 8×8 square baking dish. Pour chocolate pudding over the graham crackers and gently spread to cover. Slice bananas and place a layer of bananas over the pudding. Top with an evenly spread layer of whipping cream and sprinkle with chocolate chips, if using. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Serve chilled.  

Calories: 185; Total Fat: 7 grams; Saturated Fat: 4 grams; Total Carbohydrate: 28 grams
Sugars: 16 grams; Protein: 4 grams; Sodium:  95 milligrams; Cholesterol:  24 milligrams
; Fiber: 2 grams


kitchen photo credit: Brooke Christen (modified via Nesting with Grace)

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

Tangerine-Tarragon Vinaigrette
Thursday, September 14th, 2017


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.


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

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.


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

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