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Artichokes alla Romana

Artichokes alla Romana
Servings: 4 
Prep time: 30 mins; cooking time: 90 mins
Calories/serving: 140 calories,
 4g fat (1g Sat, 2g Mono)
20g carb, 6g protein

 

 

 

 

 

Ingredients

  • 2 cups fresh breadcrumbs, preferably whole wheat (whole meal)
  • 1 tablespoon olive oil
  • 4 large artichokes
  • 2 lemons, halved
  • 1/3 cup grated Parmesan cheese
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plus 2 to 4 tablespoons vegetable stock
  • 1/2 cup dry white wine
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh oregano

 

Directions

  1. Preheat the oven to 400 F. In a bowl, combine the breadcrumbs and olive oil and coat. Place the crumbs in a baking pan and bake about 8-10 minutes.
  2. Working with 1 artichoke at a time, trim the stem flush with the base. Cut off the top third of the leaves and any remaining thorns ...

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Posted Wednesday, Dec. 10, 2014 by Michael Gonzales in Recipes, Appetizers, Side Dish

 
 
 

The Ultimate Guide to Thanksgiving Recipes

The Ultimate Guide to Thanksgiving Recipes

Thanksgiving dinner conjures up images of turkey, carbs, pies and second helpings!  This year we've picked our favorite healthy recipes to feature in  the Ultimate Guide to Thanksgiving.  So check out this showcase of  the best appetizers, side dishes, desserts and more and let us know your favorites.

 

 

 

 

 

APPETIZERS

 Garlic Grilled Tomatoes                                             No-Cook Shrimp Dip

 Garlic Grilled Tomatoes                                         No-Cook Shrimp Dip                                                                                                                                       

                                                          Avocado-Feta DipHummus, Fresh and Homemade

Hummus, Fresh and Homemade                           Avocado-Feta Dip  

 

Spinach & Brie Topped Artichoke Hearts                                                         

Spinach & Brie Topped Artichoke Hearts                        Curried Butternut Squash Bisque

 

 SIDE DISHES

 Healthy Potato Gratin with Herbs                                                            Cheesy Potato Casserole

Healthy Potato Gratin with Herbs                             Easy Butternut Squash Risotto

 

Healthy Creamed Spinach Casserole                                                             Cinnamon Sweet Potatoes with Vanilla
Healthy Creamed Spinach Casserole                       Cinnamon Sweet Potatoes with Vanilla

 

Honey Balsamic Carrots                                                              
Honey Balsamic Carrots                                            Twice-Baked Sweet Potatoes

 

TURKEY

Oven-Roasted Turkey

Oven Roasted Turkey

 

DESSERTS  

pumpkin coconut tart - activenow                                                             Frozen Pumpkin Mousse Pie

Pumpkin Coconut Tart                                            Frozen Pumpkin Mousse Pie

 

Indulgent Coconut Cupcakes                                                             Super Green Raw Brownies

Skinny Key Lime Pie                                                Super Green Raw Brownies

 

Apple Squares                                                                  

Apple Squares                                                         Dark Chocolate Nut Bark

 

 

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Posted Wednesday, Nov. 26, 2014 by Michael Gonzales in Guides, Holiday Happenings, Recipes, Appetizers, Dessert, Entrees, Side Dish

 
 
 

Easy Butternut Squash Risotto

Easy Butternut Squash Risotto
Servings: 4
Prep time: 5 mins; cooking time: 14 mins
Nutrition/serving: 256 calories,
8 g fat (2g Sat, 4g mono, 1g poly)
41g carbohydrates, 10g protein 

 

 

 

 

 

 

 

 

INGREDIENTS

  • 1 medium butternut squash 
  • 1 1/4 cup brown rice 
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup grated fresh Parmesan cheese, plus additional for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper 

 

PREPARATION

  1. Cut squash in half lengthwise.
  2. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on HIGH 10 minutes or until cooked through. Scoop flesh into medium bowl, stir until smooth, and set aside.
  3. Microwave rice according to package directions, omitting butter.
  4. Heat oil in a medium saucepan over medium heat. Add shallot; cook 2 minutes, stirring. Add rice.
  5. Alternately stir in squash and broth, 1/2 cup at a time ...

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Posted Monday, Aug. 11, 2014 by Michael Gonzales in Recipes, Entrees, Side Dish

 
 
 

Ghee

Ghee

 

 

 

 

 

 

Ingredients

  • 1 lb. unsalted organic butter
  • 1 clean, airtight glass container
  • 1 clean white cotton handkerchief or cheesecloth
  • 1 sieve

Instructions

  1. Place one pound of unsalted organic butter in a deep stainless steel pot over a medium heat — stay close at all times! Have a sieve lined with the cheesecloth and the clean glass container ready.
  2. In a couple of minutes, the butter will come to a boil. Let it continue to boil over a medium-low heat. It will make a satisfying bubbling sound and your kitchen will fill with the smell of popcorn. A foam will appear on top of the ghee, which will cook off.
  3. In 7-10 minutes (times vary depending on stove and thickness of pan), the bubbling sound will change distinctly to an occasional crackle. The ghee will be golden and at the bottom of the pan you will see brown solids forming at the bottom ...

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Posted Friday, April 11, 2014 by Christa Gonzales in Recipes, Side Dish