Do you hold the desire to stay trim and energetic this holiday season? Congratulations, you are in the right place. To ensure we stay healthy this holiday season, I have asked some of the top chefs in the nation to redo holiday recipes in a healthier fashion. Don’t miss a single recipe! Click the FOLLOW tab on the lower right hand panel of this blog. Let’s commit to staying healthy!
With the holidays quickly approaching, now is the time to eat smart by eating more healthy nutrient-dense meals which leads to better health, energy and weight loss.
This meal was created by Francesca Pucher. A Fitness Professional and Wellness Coach: “I want to create meals that are nutrient dense, and flavorful, with easy to find ingredient that help you feel energized and satisfied. Plus knowing clients busy schedules I wanted to create meals that can be prepared in under 30 minutes.”
All recipes can be found in her book, “Fit Cuisine, Healthy Food Made Simple.” Follow her healthy tips of Facebook or visit her site, at www.francescapucher.com
- 1 cup Brussel Sprouts
- 1 Yellow Squash Sliced
- 1 Green Zucchini Sliced
- 1/2 cup sugar snaps
- Cherry tomatoes (palm full)
- 1 tsp Chopped Sun dried tomatoes
- 1 TBSP Ms Dash Italian seasoning
We cannot make it through to January without indulging in some delicious sweets. It just wouldn’t be right. Usually when choosing a dessert, our focus isn’t necessarily on health, but on incredible flavor and texture – we are looking for an experience. Fortunately I was able to track down Chef Dina Marie Lauro, who is offering a sweet option that over-delivers to all these experiential needs, including health.
Dina is a Raw Vegan Chef. Growing up in an Italian family she was born to cook, but her “school” training began at the Natural Gourmet Institute of Health and Culinary Arts (NGI) in Manhattan, NY. At NGI, she learned how to create delicious, plant-based foods without animal ingredients. Following her passion to create healthy and tasty desserts, in June 2011, Dina launched her cookie business Chunkie Dunkies.
Dina was a great choice to offer us a healthier dessert for the holidays. Her cookie company, Chunkie Dunkies, has a full line of gourmet raw/vegan cookies and brownies that are gluten-free, dairy-free and cholesterol-free. Not only are they delicious but they are loaded with nutrients, enzymes, protein, and fiber.
This pie contains fiber, protein and vitamins from the raw nut crust and the uncooked apples. Instead of white sugar, Dina made this version with pure maple syrup for minerals and antioxidants. Because eggs and butter were not included in this recipe, it is a great choice for those worried about their cholesterol. By not baking this version all the natural food enzymes remain alive so the body can digest easier giving you more energy. With living foods, your body doesn’t have to work as hard to break the food down.
When you eat pure raw foods you are feeding your body premium fuel for it to thrive. Raw food contains natural vitamins and minerals our bodies need to be their best. If you want to feel and look great it’s important to incorporate real “fresh” food that hasn’t been destroyed by high heats. Fresh salads, smoothies with vegetables, fruits from the trees are all great choices. There are no short cuts. If you want to be healthy eat more raw organic produce.
If you want your own Chunkie Dunkies, stop in Amici Market, Breakers News & Gourmet or check their website for all local listings. www.chunkiedunkies.com
Originally printed in Palm Beach Woman Magazine.
No doubt about it, Ahi tuna is a super food. Not only is it a great source of lean protein and packed to the gills with nutrients like vitamin B12, vitamin D, calcium and iron, but they also taste great and can be prepared with a wide variety of recipes. This recipe incorporates a creamy edamame puree that with amp up the fiber, protein and vitamin/mineral content of this recipe. Enjoy!
This Recipe is compliments of Red Mountain Resort and Spa in Utah.
and Crispy Rice Noodle Daikon Salad
sesame crusted ahi tuna
- 16 ounces tuna.
- 1/4 cup sesame seeds.
- 8 ounces edamame puree.
- 1/8 cup daikon salad.
- 1 teaspoon soy dressing.
- salt & pepper to taste.
- Season tuna with salt and pepper to taste.
- Coat with sesame seeds and pan sear. Cook until you have your desired temperature.
- Mix the daikon with the dressing.
- Place the puree in the center of the plate, tope with the tuna and salad and finish with the fried rice noodles.
- 3 cups edamame beans.
- 1 cup onion chopped.
- 2 cloves garlic chopped.
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- 1 teaspoon miso paste
- 1 teaspoon sriracha sauce
- 1 1/2 cups soy,rice or almond milk
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- Cook garlic, onions and edamame till tender.
- Place in blender with cilantro, lime juice, salt and pepper, sriracha sauce, soy mile and olive oil and puree till smooth.
Nutrition Information: 1 serving – 2.4 oz, or 1/16 of this recipe. 98 Calories/57g Fat/6. Carbohydrates/5g. Protein/2g. fiber
soy dressing for daikon salad
- 3/4 cup soy sauce
- 1 1/2 cup rice wine vinegar
1. Whisk together and mix with diakon salad. This dish makes 36 – 1/2 oz. servings.
Nutrition information: 1 serving – 1/2 oz. 4 Calories/0g. Fat/5g. Carbohydrates/trace protein/trace fiber.
rice noodle daikon salad
- 1/2 cup fried rice noodles
- 4 cups radish daikon julienned
- 4 cups radish sprouts
1. Simply mix together. This dish makes 32 – 1/2 oz. servings.
Nutrition Information: based on 4 oz. Tuna with puree and 1 serving of salad: 466 Calories/22g. fat/33g. carbohydrates/41g. protein/11g fiber.
Nutrition information: 1 serving – .7 oz. 8 Calories/trace Fat/2g. Carbohydrates/trace protein/trace fiber.
Gourmet chef Gerard Viverito, Director of Culinary Education for the public education project Passionfish, describes his halibut and beet salad dish as a simple fish recipe that promises to deliver great taste and huge flavor. As described by Viverito, “everyone can cook like a gourmet chef with a little practice and have a healthier heart for a lifetime.” This is made with a healthy new oil, Red Palm Fruit Oil. This oil is loaded with anti-oxidants, and one of the best sources of Vitamin E. Also Malaysian red palm fruit oil is great for high heat searing, due to a high smoking point.
This recipe courtesy of Chef Gerard Viverito CEC, CHE
- 5 large vine-ripened tomatoes or 1 can if out of season
- 2/3 cup Malaysian Red Palm Oil
- 2 tsp minced garlic
- 1 Tbs freshly squeezed lemon juice
- Gray salt and freshly ground pepper
- 4 halibut fillets, @ 5 ounces each
- Core the tomatoes, chop, place in a blender, and puree. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree.
- Heat 1 Tbs of the palm oil in a non-reactive medium saucepan until hot. Add the garlic and sauté briefly until golden.
- Add the puree, bring to a boil, and reduce to a simmer for 5 minutes.
- Strain through a fine-mesh sieve into a bowl, discard the solids. Repeat boiling/simmering cycle twice more until it is as thick as cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice.
- Add 1 tablespoon lemon juice and taste for salt and pepper. Coat the glass bottle with palm oil and the funnel before straining tomatoes so they don’t stick.
- Cool and strain the tomato juice into the bottle. Add palm oil – mixture should be half palm oil and half tomato. Shake gently.
Raw Beet Salad
- 3 small raw beets, trimmed and peeled
- 1/4 tsp grated orange zest
- 1 shallot, minced
- 1 Tablespoon Apple Cider Vinegar
- 1 Tbs Agave Syrup
- 2 Tablespoons good-quality extra virgin olive oil
- 1/4 teaspoon Dijon mustard
- salt and pepper to taste
- Cut the beets on the julienne blade of a mandoline, or grate them on a box grater if you don’t have a mandoline.
- Combine the beets, orange zest and shallots in a medium bowl.
- In a small bowl, whisk together the apple cider vinegar, Agave, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.
- Season the fish on both sides with salt and pepper.
- Heat 2 Tbs of Malaysia Red Palm Oil in a large sauté pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until golden on the first side, about 3 minutes.
- When you see it getting opaque around the edges, give it another minute and flip sides. Cook another minute on other side.
- Remove from pan and plate over beet salad, spoon dressing around the plate.
This recipe was created by Debra K
In honor of the Fall I wanted to create a soup that would be healthy, but offer a creamy and fulfilling taste and texture. Hitting Google to get inspired, I gathered some great ideas from Martha Stewart and Simply Recipes. As usual, I had to healthify the recipe and of course add a few twists of my own. From the traditional recipe I reduced the amount of fat, removed dairy and offer a vegan version if choosing vegetable broth as the main stock.
The combination of chipotle with the cinnamon and nutmeg gives a nice savory and sweet twist to this soup. I topped with a dollop of coconut milk yogurt and enjoyed immediately.
Serves 4 (Can be doubled)
- 1 Tb coconut oil
- 1 small white onion, chopped
- Coarse salt and ground pepper
- ½ tsp chipotle
- ½ tsp (heaping) ground cumin
- ½ tsp (heaping) nutmeg
- 1 cinnamon stick
- 2 garlic cloves, minced
- 2 large sweet potatoes, peeled and cut
- 3 C low-sodium chicken or vegetable broth
- 1 ¼ C unsweetened Coconut/Almond milk (or other non-dairy milk)
- 2 T agave or maple syrup
In a large deep pan or pot heat the coconut oil over medium-high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin, chipotle, nutmeg and garlic and sautee until fragrant, about 1 minute. Stir in sweet potatoes, cinnamon stick, and broth. Bring to a boil; reduce to a rapid simmer, cover, and cook until sweet potatoes are soft- about 20 minutes.
Remove the cinnamon stick and discard. Let potato mixture cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids and you can also use an immersion blender). Slowly add the non-dairy milk to each portion you blend. Mix in the syrup and stir into the completed blended soup. Top soup with vanilla coconut yogurt and sprinkle with nutmeg.
I’m not sure what defines a foodie, but there is no doubt that I am one. I love growing food, shopping for it, reading about it, preparing it, talking about it, cooking it, and most importantly eating it. To feed (pun intended) my love affair with food, I have been collecting Destination Spa cookbooks for over 10 years. While I don’t have one particular favorite spa cookbook, I have several that I use often including Birdwing Spa‘s cookbook. Here is my 1 of my favorite recipes from Birdwing Spa that I prepare often:
- 1 cup buttermilk
- 1 cup oatmeal
- 1/4 cup brown sugar
- 2 egg whites
- 1 cup whole wheat pastry flour
- 2 T butter, melted
- 1 tsp baking soda
Preheat oven to 350 degrees. Combine all ingredients in a medium size bowl, just until mixed. Spoon mixture into a prepared muffin pan. Bake for 20 minutes.