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Healthy Eating

RECIPES

Home Cookin’: Fresh Raspberry, Cucumber, Feta, Green Bean and Chickpea Spinach Salad

Looking for a healthy lunch or dinner that can be whipped up in ten minutes? A fantastic dinner party salad that’s sure to wow your friends?  Look no further.

Incredibly simple, this fresh salad does not require actual cooking!  If you can select good ingredients and chop bite sized pieces, then you can prepare this meal.

I’ve listed the ingredients below as a serving for a six to eight person dinner party.  For one person, it should result in several lunch or dinner sized portions.  If you’re cooking for one, I would put all of the ingredients into separate tupperware containers and combine them specially for each meal so that the lettuce does not wilt.  By making the salad that way, it’s easy to customize the meal to your preferences, and you can mix and match serving it as an entree salad, versus adding a piece of chicken or salmon on the side.

Salad Ingredients:
– 1 bag of baby spinach
– 1 large cucumber
– 1 bag of green beans in a microwaveable bag
– 1 can of chickpeas (garbanzo beans)
– 1 container of crumbled feta cheese (or less, depending on your preferences)
– 1 pint of raspberries
– Olive oil
– Crushed black pepper
– Whole Foods fat free balsamic vinaigrette

Puncture holes into the bag of green beans and steam in the microwave according to the package directions. Remove green beans in the microwave and place in an empty bowl to cool.

While the green beans are cooling, chop the cucumber into bite sized pieces and set aside. Once the green beans are cool, chop them into bite sized pieces and toss with one tsp of olive oil and season with crushed black pepper. Rinse the canned garbanzo beans with water in a strainer and allow to dry.

Pour the entire bag of spinach into a large bowl. Add in the chopped green beans and cucumber. Toss. Add in garbanzo beans and crumbled feta cheese. Toss again. Add in raspberries and carefully toss.

Serve with a tangy, fat free balsamic dressing, like Whole Foods Fat Free Balsamic Vinaigrette, Trader Joe’s Fat Free Balsamic, or Newman’s Own Lighten Up Balsamic Vinaigrette Dressing. Buon Appetito!

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RECIPES

Home Cookin’: Cranberry-Apple Chutney

Cranberries & Sugar by Jessica Gioglio

This Thanksgiving, I’m introducing a delicious new side dish to our menu: homemade cranberry-apple chutney.  Sweet yet tangy with hints of cinnamon and ginger, this chutney is fantastic when paired with turkey.  It’s also a lovely addition to a turkey sandwich – think Iggy’s whole grain bread, dijon mustard, spinach, leftover turkey and chutney.

To make the chutney, you’ll need the following:
– 1 lb cranberries
– 1 cup water
– 1/2 cup sugar
– 2 green apples, peeled, diced in 1/2 inch pieces
– 1/4 cup red wine vinegar
– 1/4 cup lemon juice (e.g. one to two lemons)
– 1/3 cup sugar
– 1 tbsp cinnamon
-1/4 tsp ground cloves
-1 tbsp fresh ginger

Start by combining the cranberries, one cup of water and 1/2 cup of sugar in a medium saucepan.  Bring to a boil, then reduce to low heat and simmer for ten minutes.  After ten minutes, remove from heat, but keep the saucepan on the stove.

While the cranberry and sugar mix is boiling, chop two green apples and toss with red wine vinegar, juice of two lemons, 1/3 cup of sugar, cinnamon, ground cloves and fresh ginger. Pour mix into another medium sauce pan and cook on medium heat until the apples are soft.

Once the apples are soft, combine with cranberry mix and heat until the chutney forms.  You’ll want it to be the texture of a thick cranberry sauce with chunks of apples.  Allow to cool and then pour into three empty jam jars (I hoard jars of Bonne Maman preserves for this very reason).

Buon Appetito!

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RECIPES

Home Cookin’: Making Your Own Granola

Homemade Sugar-Free Granola, by Jessica Gioglio

Feel free to call me crunchy, but I love making my own granola.  Making it at home is incredibly easy and allows you to tailor the amount of sweetness, crunch and spice to your preference.  Inspired by one of my favorite cookbooks Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery, I customized their famous sugar-free granola recipe to suit my preferences.  Because let’s face it, when you’re cooking, it’s all about you, my friend!  You’ve gotta like the final product before you can possibly fathom serving it up to another person…

With only seven ingredients, this recipe can be whipped up in a flash and makes four cups of granola.  Start by preheating the oven to 325 degrees. Then, pour two cups of old fashioned oats, one cup of raw sliced almonds, one cup of pepitas and one tablespoon of wheat germ in a medium sized bowl.  Add in two tablespoons of sunflower oil and 1/4 cup of apple juice.  Finish by topping with a hearty amount of spice.  I personally enjoy tons of cinnamon, but combinations of cinnamon, pumpkin pie spice and nutmeg are also delicious.

Pour onto a cookie sheet with parchment paper and bake for 45 minutes, stirring every fifteen minutes to enhance the amount of toasty, crunchy-ness.  The result is a hearty, aromatic granola that’s the perfect topping for plain Liberte yogurt, berries and a light drizzle of honey.  Buon Appetito!

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RECIPES

A Little Love From The Washington Post’s Lean & Fit eNewsletter

Liberté Yogurt by Jessica Gioglio

You don’t have to be from Washington, D.C. to enjoy the Washington Post’s weekly Lean & Fit eNewsletter.  In addition to featuring helpful nutrition and fitness tips and recipes, the newsletter allows readers to submit their food-related questions.  I recently sent in a response to a reader’s question about yogurt suggestions that were fat-free AND low in sugar (yet delicious).  A tall order, right?

Well, imagine my delight when my savvy tip made the cut:
I find Greek yogurt a bit too tart, so I prefer plain Liberté yogurt, which isn’t non-fat (2 percent milk), but for 6 ounces it only has 9 grams of sugar and has a rich, luxurious taste. The only ingredients are milk and yogurt cultures. I typically buy it at Whole Foods – hopefully they also have it at their DC stores. – Jessica

Thanks again to Jennifer for including my yogurt obsession in this week’s Lean & Fit eNewsletter.  If you’re interested in subscribing, please click here to do so.  Note that you are required to register for The Washington Post’s website first, which is free.

BOSTON, RECIPES

Sweatin’ in the City: How I’m Trying to Beat the Heat

Christian Science Center Plaza Fountain by Jessica Gioglio

Hot.  Sticky.  Humid.  Oppressive.  Unbearable.  Just a few words that I have been abusing this week.  In between sucking down water and fighting my urge to jump into the Charles River, here’s how I’ve been beating the heat this week:

Sip: Coconut Water. Sweating depletes both sodium and potassium, making this lightly sweet beverage a nice way to refuel.  Offering more potassium than two bananas, sodium and sugar for energy, I’ve been sipping on one per day to replenish.  Though there are many brands available, I’m partial to Vita Coco.

Stay: Air-Conditioned Office Building: I’ve never loved my office so much.  Usually I complain about the overly cold air conditioning, but this week, the temperature feels just right.  I’ve actually found myself staying a bit later than usual to postpone going back to my heat box of an apartment.  Don’t work in an office building?  If I didn’t, I’d be spending my time in public buildings, like the Boston Public Library, Prudential Center, movie theatre and local museums.

Splash: Christian Science Center Plaza Fountain: While there are several great fountains around the city, this one has attracts both locals and tourists equally.  Though a shorted power cable temporarily disabled the fountain yesterday, it’s now back up and running.  It’s not only little kids that can shriek in delight while running through the spiral streams of water!  Who’s dashing through with me!?

Savor: Summer Soups. My friend Gabi has a fantastic food blog with oodles of soups, slaws, salads and salsa recipes perfect for cooling off after a hot day.  I can personally attest to going gaga for her Summer Gazpacho and slurping the wine-infused Chilled Watermelon Soup with delight.

Splurge: Double Shot Affogato. When this Health.com recipe popped into my inbox this week, I was instantly taken back to Italy, where I first tried this yummy espresso and coffee ice cream dessert drink.  Why didn’t I think to try and re-create this at home sooner?   Click here for the recipe.

With scorching temperatures scheduled to run through the weekend, how have you been keeping cool this week?