Eating Healthy Blog

Chicken Souvlaki

Published August 6, 2012

Chicken Souvlaki Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers. Souvlaki: 3 tablespoons fresh lemon juice 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano 2 teaspoons olive oil 1/2 teaspoon salt 4 garlic cloves, minced 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces 1 medium zucchin...

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Grilled Pork Loin with Fire Roasted Pineapple Salsa

Published July 27, 2012

Grilled Pork Loin with Fire Roasted Pineapple Salsa A lively citrus-chile marinade spices up the mild flavor of the pork in this dish, while a quick and easy salsa of seared fresh pineapple, red peppers, and onions carries the sweet-and-spicy theme a delicious step further. The resulting dish is low in fat and carbs and packed with protein and antioxidants. Ingredients 1 tablespoon tomato paste 1 tablespoon mild or hot chili powder (or achiote paste) 1/2 cup orange juice 3 tablespoon fresh lime juice 1 tablespoon olive oil 1 pound pork tenderloin, trimmed 1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cub...

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Strawberry Shortcakes

Published July 23, 2012

Strawberry Shortcakes Ingredients Shortcakes: 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons cold (salted) butter, cut into small pieces 1/2 cup plus 1 tablespoon low-fat buttermilk 1 large egg, slightly beaten 1 tablespoon grated lemon zest 1 tablespoon sliced almonds Filling: 4 cups strawberries, hulled and sliced 2 to 3 tablespoons sugar (depending on the ripeness of the berries) 2 teaspoons grated orange zest 1 tablespoon orange juice 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish Confectioners' sugar for ...

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Kamut Pasta with Summer Pesto

Published July 16, 2012

Kamut Pasta with Summer Pesto Kamut or Spelt pasta (elbows, spirals or other) 2 cups fresh basil leaves, washed 4 garlic cloves, peeled 1/3 cup pine nuts or walnuts 1/2 cup grated reggiano cheese or Pecorino Romano 1/2 cup extra virgin olive oil 1/4 tsp. sea salt Black Pepper to taste Cook pasta according to the direction on the package. While pasta is cooking combine basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender. Drain pasta and mix with pesto sauce. Serve!...

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Grilled Rosemary Lamb Chops

Published July 9, 2012

Grilled Rosemary Lamb Chops Ingredients: 2 pounds lamb rib or loin chops Kosher or sea salt and freshly ground black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary 2 teaspoons chopped garlic Juice of Ā½ fresh squeezed lemon Instructions: Season the lamb chops with salt and pepper. In a large bowl, stir together the oil, rosemary, and garlic. Add lamb chops, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours. Prepare a grill or preheat the broiler. Grill or broil chops to desired doneness (about 6 minutes for rare, 7 minutes for medium rare), turning chops so they brown wel...

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Mozzarella, Cherry Tomato and Basil Skewers

Published July 2, 2012

Mozzarella, Cherry Tomato and Basil Skewers Ingredients 1 clove garlic, smashed 1/4 teaspoon kosher salt 1/8 teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 12 bocconcini (small mozzarella balls), about 8 ounces 1 pint mixed red and yellow cherry or pear tomatoes 12 basil leaves, preferably large 12 (6-inch) wooden skewers Directions Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a...

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Open-Faced Prosciutto and Plum Sandwiches

Published June 25, 2012

Open-Faced Prosciutto and Plum Sandwiches Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch. Ingredients 1/4 cup fig preserves 1 tablespoon fresh lemon juice 1/4 teaspoon grated peeled fresh ginger 1/3 cup (3 ounces) soft goat cheese 4 (2-ounce) slices country wheat bread, toasted 1 cup loosely packed arugula 2 ripe plums, cut into thin wedges 3 ounces very thin slices prosciutto Preparation Combine first 3 ingredients, stirring with a whisk; set aside. Spread 3/4 ounce cheese evenly over each bread slice; divide aru...

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Maine Lobster Salad

Published June 18, 2012

Maine Lobster Salad INGREDIENTS: (4 servings) 2 cups mixed salad greens 1 pound cooked Maine lobster meat 2 cups vine-ripe cherry tomatoes, sliced in half or 2 large tomatoes, sliced 1 European seed-less cucumber, thinly sliced 1 lemon, cut into 4 wedges Fresh basil leaves or tarragon leaves for garnish 1/2 cup mayonnaise 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh basil or tarragon 2 Tablespoon grated onion 1 Tablespoon fresh lemon juice To taste, sea salt and freshly ground pepper DIRECTIONS: Line four plates with the salad greens. Mound a quarter of t...

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Smoky Cola Jerky

Published June 11, 2012

Smoky Cola Jerky A treat for Father's Day...homemade jerky. Total Time: 4 hr 20 min Prep: 3 hr 15 min Cook: 1 hr 5 min Yield: 2 pounds jerky Ingredients 1 cup cola 1/3 cup soy sauce 1/3 cup rice vinegar (not seasoned) 1/4 cup honey Kosher salt 1 to 2 chipotle chiles in adobo sauce, coarsely chopped 1 teaspoon smoked paprika 1 teaspoon onion powder 2 pounds boneless beef sirloin (about 1 inch thick) Directions Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and s...

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Beta Blast Smoothie

Published June 4, 2012

All it takes to make the perfect smoothie is a blender, some crushed ice, and a few of your favorite foods. This smoothie is a muscle-rejuvenating, beta-carotene-filled, orange-colored wonder. Preparation Time: 5 minutes INGREDIENTS 3 small ice cubes 2 apricots (sliced and pitted) 1/2 papaya (frozen in chunks) 1/2 mango (frozen in chunks) 1/2 cup carrots, 1 tablespoon honey PREPARATION Add ingredients (except for honey) to blender in the order listed, then blend on high speed for 30 seconds. Add honey and blend a few seconds more. Serve in a frosted glass. Option: Add orange juice for a thinner consistency....

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