Monday, May 16, 2016

Healthy Eating

"Unhealthy eating habits have contributed to the obesity epidemic in the United States: about one-third of U.S. adults (33.8%) are obese and approximately 17% (or 12.5 million) of children and adolescents aged 2—19 years are obese." ~ President's Council on Fitness, Sports & Nutrition



Favorite Healthy Recipes:



  1. Grilled Portobello Mushrooms                                                                                                     Preheat the grill. Preheat the oven to 350 degrees F.
    In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
    In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
    In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
    Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
    Recipe courtesy of Alex Guarnaschelli

    Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/grilled-portobello-mushrooms-with-balsamic-recipe.html?oc=linkback
  2. Nutty Edamame Spread


             Ingredients:

             2 cups frozen shelled edamame, garlic cloves, peeled, 1/2 cup packed fresh basil leaves, 2 tablespoons pine                nuts, toasted, 2 tablespoons plain 2% reduced-fat Greek yogurt, 1/4 cup water, 2 tablespoons extra-virgin olive                  oil, 2 tablespoons fresh lemon juice, 3/4 teaspoon kosher salt, 1/2 teaspoon grated lemon rind, 1/4                                       teaspoon freshly ground black pepper

              1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a                    boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.

               2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely                       ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.
      
       3. Cucumber Mint Soup
     
          Ingredients: 1 1/2 pound English cucumbers, peeled and chopped, 1 cup                    chopped mint, 1/4 cup chopped chives, 2 teaspoons chopped garlic, 1 1/4                 cup plain nonfat yogurt, 1/2 tablespoon fresh lemon juice, 1 teaspoon sea                  salt, Pinch freshly ground black pepper
           
  1. 1. In a blender container combine cucumber, mint, chives and garlic. Puree until smooth.
  2. 2. Pour cucumber mixture into a large bowl and whisk in remaining ingredients. Chill in refrigerator for 2 hours to 4 hours.



Great Resources:

choosemyplate.gov

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