Archive for the 'Seasonal Goodies' Category

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…

Dec 18

Instant Pot Veggie Chili

A vegetarian version that will please any chili lover.

Dec 05

DIY Holiday Spice – Naughty and Nice

Make homemade spice blends for stocking stuffers and hostess gifts.

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 cup 2 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 tarragon Place ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds. Nutrition Info Per TablespoonCalories:…

Aug 25

Pickled Cherry Tomatoes

The answer to an overflow of garden tomatoes.


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

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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

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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



Instant Pot Veggie Chili
Monday, December 18th, 2017

A meatless option with tons of texture, flavor, protein and fiber. Everything about this chili is satisfying.

2 teaspoons canola oil
1 cup chopped onion
1 clove finely chopped garlic
1 ½ tsp chili powder
½ tsp dried oregano
1(28oz) can diced tomatoes
1 (15oz)can black beans, rinsed and drained
1 red bell pepper, diced
1 teaspoon kosher salt
1 sweet potato, peeled and diced
¾ cup corn kernels
Suggested toppings: chopped scallion, plain Greek yogurt, shredded cheese

Set the pressure cooker to sauté function. Add oil and sauté onion and garlic until fragrant, about 2 minutes. Add chili powder and oregano, followed by canned tomatoes, black beans, pepper, sweet potato and salt. Cover and lock the lid in place and set to HIGH pressure for 15 minutes. Allow for natural pressure release which will take about 20 minutes. Remove the lid and stir in corn. Serve with desired toppings.

Nutrition Per Serving:
Calories 208; Total fat 4g; Sodium    566mg
Carbohydrates    38g; Dietary fiber    8g; Sugars    12g; Protein    9g

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



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: more



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

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

Serves: 6

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

Filling:
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

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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

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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.

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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



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