Healthy Recipes
Healthy Recipes
Healthy Recipes
Low Fat
Low Fat Recipes
Stock your pantry with low fat snacks - popcorn and baked potato and corn tortillas chips.
Make sure to keep plenty of fresh fruits and cut veggies in the refrigerator for snacking.
Heart Healthy
New Recipes


Week of April 27, 2008


Whether you plan to boil, steam, or roast cauliflower, start by trimming off the leaves and stem.

Although the leaves and stem can be eaten, they have a tougher texture and stronger flavor than the florets themselves. (If you like to use everything, save them to use later in soups and stews.)

1. Rinse cauliflower well and snap off tough outer leaves and discard.

2. Using a sharp knife, cut off stem, then hollow out and remove core, angling blade to avoid cutting into florets.

3. Cut or break cauliflower into large florets or smaller pieces if called for in a recipe.

When wrapped tightly in airtight plastic wrap, cauliflower heads can be refrigerated for three to five days.

Week of April 20, 2008

Napa Cabbage

You are getting ready to prepare a new recipe and it asks for Napa Cabbage. If you are not familiar with Napa cabbage, it can also be named Chinese cabbage or Celery cabbage. Unlike the regular round head of cabbage that is the staple in most stores, the napa cabbage is shaped like a football and looks a little like leaf lettuce.

It has a sweeter taste and is much milder than the standard round cabbage. When you do find it, you will want to find a head that has tightly packed leaves that are frim and not floppy.

To store the cabbage once you get home simply wrap the head in paper towells and place back into the plastic produce bag and refrigerate. It will keep for up to one week.

When you are ready to use remove amount of leaves that you desire, rinse well under cool water and dry thoroughly.

You can use Napa cabbage in pretty much the same way that you would use standard cabbage.

Week of April 13, 2008

Light Endings

After a delicious meal, you sometimes want to extend the dinner and savor the meal and your friends or family. Instead of some cloyingly sweet and heavy dessert, try something light, icy and fruity.

This spring time sorbet is sure to please the palate and round off any meal. You can make this with fresh peaches or mangoes.

Mango (or Peach) Lemon Sorbet
Yields: 6 servings

3 cups chopped peeled mangoes or fresh peaches (approximately 2 pounds)
1/2 cup cold water
1 cup sugar
2 tablespoons lemon juice

In a food processor or blender, combine mangoes and water; cover and process until smooth. Add the sugar and lemon juice; cover and process until sugar is dissolved, about one minute. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer coner; cover and freeze for one hour or until firm.

Per Serving: (1/2 cup) 184 Calories; trace Fat; trace Saturated Fat; 0 Cholesterol, 2mg Sodium; 48g Carbohydrate; 2g Fiber; trace Protein.

Week of April 6, 2008

Keeping it Simple

Sometimes simple is better. If you have a really good quality fruit or vegetable, try to just enhance the natural flavor instead of masking it. Bring out the most it has to offer and you will be able to savor its true natural flavor.

Today, we will start with room temperature ripe plum or Roma tomatoes. Wash tomatoes and trim. Cut tomatoes in half lengthwise and then slice in 1/4 inch slices.

Sprinkle with a little Kosher salt and lightly dust with fresh ground black pepper.

Now we are going to chiffonade some basil. Wash some fresh basil leaves and pat dry. Remove leaves from stems; stack on top of each other and roll up like a cigar. Next slice the basil roll into little ribbons. Add to tomatoes.

Now chop a little fresh chives and add to the tomatoes. Let tomatoes and herbs blend flavors at room temp for 20 to 30 minutes and enjoy.

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