FitSugar

Healthy Recipe: Romesco Sauce

FitSugar — Wed, 13 May 2009 11:00:00 -0700

If you're looking for a healthy, tasty, vegetable laden sauce to accompany with fish, veggies, or poultry, search no further. Try this easy Spanish inspired romesco sauce featuring roasted red peppers pureed with nuts, olive oil, and spices.

This sauce contains a handful of nutritional super foods, eating for your heart has never been so tasty. Pouring romesco over roasted or grilled asparagus is my favorite way to enjoy this sauce. As a snack, I dip toasted bread in the sauce. To see the recipe read more.

Romesco Sauce
Inspired by About: Spanish Food

Ingredients

1/2 cup almond slivers
1/2 cup toasted hazelnuts
5 cloves of garlic
6 inch piece of stale bread baguette
2 large ripe tomatoes
4 large red bell peppers
1/4 to 1/2 cup extra virgin olive oil
1/8 to 1/4 cup red wine or sherry vinegar to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon or a pinch of cayenne pepper
salt and freshly ground black pepper to taste

Directions

Roast peppers and garlic on rimmed baking sheet six inches from flame of broiler on high. Rotate peppers as they char, about 3 to 5 minutes. When garlic is browned remove from pan to cool, this will likely be when peppers are only half roasted. Peel garlic once it is cool to the touch.
When peppers are charred evenly on all four sides, place in paper bag, or an insulated lunch box lined with paper towels, for 10 to 20 minutes so peppers steam cook in their own heat. Drain on a plate for 10 minutes before using.
Place almonds and hazelnuts into food processor and process until finely ground.
Spray medium skillet with olive oil cooking spray, or use teaspoon of olive oil, and sauté quartered tomatoes for five minutes.
Add tomatoes and torn bread to nuts and process.
Add peppers, garlic, and spices to food processor and mix well.
While the food processor is running, slowly drizzle olive oil and then vinegar; add more of either as needed. Salt and pepper to taste.

This recipe makes about 3 to 4 cups of sauce. I wish I could tell you if it freezes well, but I end up using all of it in two to three days.

Print recipe with images | without images

Kashi Entrées: Pesto Pasta Primavera

FitSugar — Fri, 16 Mar 2007 02:34:17 -0700

I've just recently tried a new product from Kashi (the company who makes those chewy granola bars I love). They are broadening their scope and have just introduced some frozen entrées to their Kashi brand, look for them in the freezer at your local health food or grocery store.

I was very excited to try one because I already have the utmost respect for anything with the Kashi name. When I looked at the back of the Pesto Pasta Primavera package, the ingredients were just what I would use if I were to make it myself: whole wheat pasta, basil, Parmesan cheese, peas, yellow carrots (yup), sweet red peppers and garlic. There wasn't anything on that list I didn't recognize, and that made me feel good.

The serving size was very filling, but because there were so many veggies, it was only 330 calories for the entire meal. Speaking of the veggies - they were actually very fresh tasting and even had a little crisp to them, so I know they weren't overcooked.

For a pasta dish, I was surprised to find out it has 12 grams of protein. It also has 7g of fiber. Out of the 11g of fat, only 2g are saturated, and there are NO trans fats. The sodium level was a little high - 790mg - but not over the top high considering you can have 2,300mg a day.

Another great thing? Since it has as many veggies as noodles, I felt energized after eating it, not exhausted like you can get with most pasta dishes.

Want to see what it really looks like? Then read more

It's very creamy and flavorful. The penne pasta was cooked well (some people may prefer it to be a little bit more firm) with actual cheese sprinkled on top.

It only took about 4 minutes to warm up, and couldn't have been easier to do. I would definitely recommend Kashi's Pesto Pasta Primavera for a great lunch idea. I have yet to try the other frozen entrées, but I'll let you know when I do.

Weekend Well-Being: Stuffed Red Peppers

FitSugar — Sat, 22 Sep 2007 03:00:00 -0700

The other night, I had the hankering for stuffed red peppers, but since I had left my grocery list at home on the kitchen table I made it home missing many key ingredients for the recipe I had planned to make. Not to be thwarted, I decided to follow my own recipe and make it up as I cooked. Lucky for me the final product turned out to be quite tasty. So tasty, that I am going to share it with you.

Creating your own stuffing is pretty simple too. Basically you need some kind of carb, some herbs, some veggies and something to make it all stick together - like eggs or cheese. There are so many different variations on stuffed veggies. You can use different spice combinations and change up the cheese and end up with a totally different taste sensation.

To see what I used and check out my recipe just read more

Stuffed Red Peppers

What you need:

4 medium red peppers, halved lengthwise and seeded
2 cups cooked brown rice
2 medium julienned carrots
1 medium onion chopped
3 ribs celery chopped
1 teaspoon dried thyme
1 tablespoon chopped fresh Italian parsley
3 cloves of garlic minced
1/2 cup pureed tomatoes (go ahead and use canned)
1 cup dry red wine
8 ounces grated Gruyère cheese
2 eggs, lightly beaten
1/2 roasted cup pine nuts
salt and pepper

What you do:

Peel and press all three garlic cloves and let it sit to release the cancer fighting enzymes.
Spray a large pan with olive oil cooking spray. Sauté carrots for 3 minutes on medium heat.
Add onion, celery and herbs and sauté for 3 minutes. Add garlic and sauté for a few more minutes.
Add tomato puree and wine and cook for 5 minutes stirring occasionally. Salt and pepper to taste.
Combine veggies, cooked rice, eggs and cheese.
Evenly divide the stuffing mixture between the 8 pepper halves.
Bake in a 9x11 pyrex pan sprayed with olive oil cooking at 350 degrees for 50 to 60 minutes, or until the stuffing is browned on top. (Save some gas and don't bother pre-heating your oven!).

Enjoy!

Print recipe with images | without images

Red Pepper vs. Green Pepper

FitSugar — Fri, 09 Mar 2007 15:15:00 -0800

I shop for veggies by color and want my grocery cart to overflow with colors. This got me wondering - which color of bell pepper is more nutritious? Do you know?

Healthy Eating Tip: Don't Eliminate, Elaborate!

FitSugar — Mon, 16 Nov 2009 15:00:14 -0800

When approaching health and fitness, many of us have the mentality that less is more. While this may be a healthy perspective to avoid overeating and practice portion control, a restrictive diet can wreak havoc on your mood and leave you wondering whether there’s anything out there you can eat. Instead, alter your state of mind: rather than thinking about what foods to cut out, start to think of your daily menu as a chance to add great-tasting, healthy options. Challenge yourself to make the most of your mealtime and see just how many creative and good-for-you foods you can include in your daily breakfast, lunch, and dinner routine.

To get creative, I like to take a cue from vegan menus. Let me start by saying that I am not vegan. I love poultry and seafood, but each time I decide to dine vegan, I’m always amazed by the variety on the menu. Every item is loaded with healthful, delicious ingredients that remind me to think outside the box the next time I’m planning a meal.

To get creative meal ideas, just read more.

Craving lasagna or a baked potato? Don’t deprive yourself these treats, simply reimagine them and treat yourself to a healthier version. An eggplant stacks is a great alternative to cheesy lasagna, and using fresh herbs, crumbled tofu, and fresh red pepper means it’s loaded with bold flavors and good-for-you ingredients. A baked sweet potato is another great option – and a great way to satisfy your craving for starch. Plus they are one of the healthiest vegetables around, since they contain vitamin C, potassium, fiber, and fewer calories than your regular potatoes. Even small changes like these can be big steps toward a healthier attitude and a healthier you.

To get creative ideas from your fellow FitSugar readers, check out their healthy food swap ideas.

Annie's Naturals - She Can Dress My Salad Any Day

FitSugar — Mon, 12 Mar 2007 02:00:00 -0700

Salads are good for you. That we know. But when you drown it in hydrogenated oil, sugar, salt, and artificial ingredients, you're practically undoing all the good.

You can't go wrong with Annie's Naturals. These salad dressings are delicious and made with all natural ingredients.

The recipes were created by an actual person named Annie, who started her company on a Vermont farm, making sauces for barbecuing. She then expanded to make marinades and the best salad dressings in the natural foods market.

She has such unique salad dressing flavors like Papaya Poppy Seed, Artichoke Parmesan, and Green Garlic. My favorite flavors have got to be Roasted Red Pepper Vinaigrette, Gingerly Vinaigrette, Tuscany Italian, and Raspberry Vinaigrette. My all-time fave has got to be Goddess Dressing. It's a creamy tahini (sesame) and lemon dressing with chives and parsley that complements the taste and texture of vegetables beautifully.

If you have never tried Annie's Salad Dressings, I highly recommend picking up a bottle. They're rich in flavor and full of healthy ingredients. Your salad will thank you.

Fit's Tips: If you're watching your fat intake, check out her low-fat flavors: Raspberry Vinaigrette, Honey Mustard Vinaigrette, and Gingerly Vinaigrette. They have 2g of fat or less per serving.

8 Habits of the Super Healthy

FitSugar — Tue, 03 Nov 2009 07:00:10 -0800

If you are looking to keep colds and flu bugs at arm's length, I researched habits of healthy women. Here are eight habits that will help keep you well over the following months.

First, start by upping your vitamin C intake. While the vitamin won't prevent you from catching a cold, it will boost your immune system. And if you do happen to catch a cold, vitamin C will decrease the duration of runny nose time. Try to eat foods naturally high in the vitamin, like citrus fruits and red bell peppers.

To see the other seven habits, just start the slideshow.
Source: Getty

View Slideshow ›

Fiber Quiz: Bell Peppers

FitSugar — Tue, 01 May 2007 12:57:43 -0700

We all know that fruits are an excellent source of fiber, and so are vegetables, but do you know...

Reasons People Go Raw

FitSugar — Tue, 13 Oct 2009 10:00:12 -0700

It's World Vegetarian Month and many people are going meat-free for their health, but others are taking their diets to a whole new level - going raw. A raw food diet consists of consuming unprocessed, preferably organic, whole, plant-based foods, at least 75 percent of which should be uncooked.

A raw-food eater might enjoy uncooked veggies, fresh and dried fruits, nuts, seeds, seaweed, soaked dried beans, young coconut milk, and sprouted seeds and breads. The other 25 percent of a raw foodie's diet includes foods that are lightly cooked in a dehydrator, but foods can't be heated above 116° F, because it's believed to destroy valuable enzymes that help our bodies digest and absorb our food. If the good stuff is destroyed, what's the point of eating healthy foods?

Here are some reasons I've heard people give for deciding to go raw:

It's a simple, natural diet, devoid of artificial and processed foods.
For increased energy.
To improve appearance of the skin.
To improve digestion, and prevent constipation.
For weight loss.
To reduce the risk of heart disease.
To eat in a humane way.

Going completely raw may not fit your lifestyle, but it can't hurt to add some raw meals and snacks into your diet. For some raw-food recipes, read more.

	Edamole (substitute minced hot pepper for hot sauce)
	Mango Red Pepper Salsa
	Mixed Nut Butter (use raw nuts)
	Chickpea, Carrot, and Currant Salad
	Corn and Black Bean Salad

If you have a raw food recipe to share, post it in the Healthy Recipe group.

Snack Attack: Mango-Red Pepper Salsa

FitSugar — Wed, 22 Jul 2009 11:00:45 -0700

If you're looking for a fresh new snack that's tastes like Summer, make this simple recipe. It's juicy, sweet, tangy, and satisfying. You can make it ahead to enjoy for the week with corn chips, crackers, or toasted bread. It also makes a great topping for grilled fish or chicken. What's great about this recipe is that it's pretty basic, so feel free to get creative. Add beans, pineapple, watermelon, corn, diced cucumber, or tomatoes for even more summery flavor.

To see the recipe read more.

Recipe for Mango Red Pepper Salsa
Recipe by Lindzey Chaffin

Ingredients

2 ripe mangoes, peeled, pitted, and diced
1 red pepper, diced
Half a red onion, chopped
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
1 teaspoon red pepper flakes
Dash of cayenne pepper
Salt and pepper to taste

Directions

Combine all the ingredients in a bowl.
Cover and allow to sit in the fridge for at least one hour.
Serve with chips, crackers, or toasted bread.

Print recipe with images | without images