I’ve taken to watching The Barefoot Contessa episodes on Saturday mornings and finding great recipes and menus to make for the rest of the week. If you haven’t seen Ina Garten’s show you must go to the TV right now, find the Food Network and Tivo the show or just sit there and wait until it comes on…it’s that good. In fact, I’m pretty sure I might want to be Ina when I grow up… that fabulous Hamptons house, endless festive get togethers with friends, the enviable garden brimming with flowers and the most amazing parsley and basil you’ve ever seen, her adorable, loving husband Jeffery and the food….oh the food! I promise, after watching just one episode you’ll feel at the same time relaxed and completely inspired!
This tequila lime chicken recipe is now one of my all times favorites. Everyone knows chicken is a great lean protein choice when you want a healthy dinner, but let’s be honest, it can be a little boring. That’s why I can’t get enough of this recipe! It’s a zesty marinade of fresh orange and lime juice, garlic and tequila with a kick from chile power and jalapeno pepper. Oh it’s so delicious and it makes chicken an enticing and best of all HEALTHY dinner choice. I love serving it with Ina’s french potato salad and some blasted garlic broccoli. You just have to try it!
Happy Fourth of July! There is a running joke in Seattle that summer doesn’t start until the 5th of July, but this year (after a pretty gloomy June) we actually have a gorgeous day fot the 4th. Seattle summers are some of the most beautiful you’ll find anywhere with sunny skies, low humidity an spectacular views of the water and the mountains. So in honor of the fabulous weather my husband and I are hitting the grill, making some festive drinks and I’m making my favorite blueberry pie. I love substituting healthy menu item where I can so I’m making lean burgers, french potato salad, light watermelon margheritas today. However, there will be no scrimping on the blueberry pie! It’s a holiday after all, and come on, it counts as fruit:)
The burger and margherita recipes and photos are from Cooking Light. The Cooking Light website also has a great feature on 100 calorie burger topping you can check out here. I’m totally obsessed with the Barefoot Contessa’s French potato salad since it uses lots of fresh herbs and healthy fat like olive oil instead of mayonnaise. Not only is it delicious, it’s also lower in calories than regular potato salad. I use Martha Stewart’s pie crust recipe and Williams Sonoma‘s filling recipe (pie photo is from Williams Sonoma).
If you want to work off all those 4th of July treats, then try the sort of festively named 4×4 workout. Get the printable version here.
Happy 4th of July!
I am an unabashed lover of all things dessert…in fact, I frequently say that (and a weakness for pizza) is why I spend so much time in the gym. When I came across this recipe in Cooking Light Magazine I knew I had to make it. I was ooey, gooey chocolatey goodness and (bonus!) I could serve it will whipped topping which I love to a fault. Each serving only has 311 calories and to be honest the pie is so rich. even a small slice is enough to satisfy the most extreme chocoholic. You can substitute vanilla or Kahlua for the rum but don’t skimp on the type of chocolate you use. Bittersweet is best and try to find the best chocolate you can to get the richest flavor… I found a calumet block at Whole Foods that worked perfectly. Serve with a few fresh raspberries or strawberries and you will have a guilt free, decedent, delicious chocolate dessert!
It’s officially Copper River Salmon season in Seattle, so my husband and I decided to make one of our favorite summer time salmon recipes the other night. It’s just a simply grilled salmon with a sort of marinade/crust that my Mom created made from horseradish mustard, chopped garlic and a squeeze of lemon. We top the salmon with the marinade/sauce a few minutes before putting in on the grill, and in no time we have a delicious, incredibly flavorful dinner with that has just a touch of heat and spice. I’m not actually a huge fan of fish and have only been eating it for about a year (which is really a crime given that I live in Seattle a city brimming with amazing salmon), but I love this preparation. The marinade turns into a fabulous crust and brings out layers of flavor without masking the richness of the salmon. I love serving it with blasted broccoli…to make it just heat garlic and olive oil over medium high heat in a pan and throw in partially blanched broccoli for 90 seconds, season with a little salt and pepper.
This dinner is so easy (especially when served with with a Whole Foods pre-made side pasta salad) and supremely healthy with all the antioxidants, Omega 3 fatty acids and protein. But most importantly…it’s delicious!
When summer rolls around, I can’t get enough of sitting outside, relaxing and enjoying chips and guacamole. I always like to see if I can find healthier versions of my favorite foods, and I’m pretty picky about my guacamole (it has to have tomatoes, not too much lime and plenty of healthy chunks of avocado) so, I was really excited to try this recipe from Cooking Light. Now avocados have a lot of fat, but it’s good fat…I just have to be conscious of portion control so I don’t over do it on the calories, but at least I know I’m consuming something better for me than most dips. The chips are simply baked corn tortillas, so I cut calories and unhealthy fats there, and they still have a great crunch and, most importantly, enough heft to hold the guacamole.
The recipe calls for tomatillos, which are used to make salsa verde, and they give the guacamole great flavor…plus, it has kick from the jalapenos making it utterly delicious! In fact, my husband followed me around, chips in hand, until I was done taking photos so he could dig in! This recipe makes a great al fresco dinner dip and it’s something you could bring to your next fiesta…I also love putting a little on a chicken wrap for lunch the next day! Hope you enjoy!
To make the chips just cut corn tortillas into 8ths, place them on a cookie sheet covered with cooking spray, sprinkle with course salt and chili powder and I like to give a quick squeeze of lime. The coat one more spay of cooling spray at put them in the over at 375 for 10 minutes.