Tasty25 TV: Strawberry & Peach Salad w/ Chicken!

It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor – Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed for Buddy Valastro’s 8-week baking contest “Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking!  – David Jones II, Editor

 

 

What you need:

2  6-oz chicken breasts

2 Bunches of spinach/baby spinach (Washed, dried, and cut if needed.)

3 Cups sliced strawberries

1 Cup sliced peaches

1/2 Cup walnuts

2 Tbsp. poppy seeds

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1 Tbsp. honey

1/2 Tsp. dry mustard

1/4 Tsp. black pepper powder

Pinch of sea salt & paprika

 

Photo by: Erik Meyer

 

Directions: (Approximate cook time: 15 minutes; Serving size – 4 adults)

  1. Using a whisk, combine the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds, and a pinch of salt & paprika until all ingredients are dissolved; Place dressing in the refrigerator.

  2. Next, heat your oven to 350 degrees; Place walnuts & almonds on a metal baking tray, and toast in the oven for 8-10 minutes.

  3. Cut the chicken breasts into even horizontal strips; Place on a cooking grill, and grill until cooked all the way through. (10-15 minutes.)

  4. After the chicken is thoroughly cooked, toss torn spinach leaves, strawberries, and peaches in a large bowl, and drizzle the refrigerated dressing over it.

  5. Now add walnuts, and top salad with grilled chicken; serve immediately.

  6. Eat & enjoy!

 Thanks Chef Dana for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

“Believe It Or Not” Healthy Double Chocolate Cookies!

As the great healthy & delicious recipes continue to pour in, here’s a tasty new creation for your dessert category! Check out these “Believe It Or Not” Healthy Double Chocolate Cookies submitted by Kelynn McManus from the city of Calgary in Alberta, Canada; these sweet chocolate treats are high in fiber, low in fat, and only 177 calories per serving! Give Kelynn’s recipe a try, and make sure to share your thoughts about this unique dessert recipe by leaving a rating & comment below! We hope you enjoy, and Happy Cooking! – Tasty25 Staff

 

 

What you need:

1 1/2 Cups almond (Ground)

1 Cup cocoa powder

1 Cup raisins (Chopped)

1/2 Cup dark chocolate chips

1 Large egg

1 Ripe avocado

1 1/2 Tsp. baking soda

1/2 Tsp. vanilla extract

Directions: (Approximate cook time: 9 minute; Makes 1 dozen cookies; 12 servings.)

  1. Preheat oven to 350°F.

  2. Grind the almonds into a fine meal using a food processor or Magic Bullet.

  3. In a large bowl, whisk together almond meal, cocoa powder, and baking soda; Using the food processor, blend your avocado, vanilla, raisins and egg until smooth.

  4. Next, combine wet ingredients into the dry mixture; Mix until incorporated evenly.

  5. After mixing ingredients evenly, add your dark chocolate chips and stir until evenly distributed.

  6. Refrigerate dough for 10 minutes. (Refrigeration is important to make the dough firm.)

  7. After taking mixture out of your refrigerator, form mix into flattened balls, and bake on a parchment lined baking sheet for 9 minutes. (Do not over bake!)

  8. Remove cookies from the pan, and allow to cool for 1-2 minutes before serving. (Refrigerate leftovers in a sealed container.)

  9. Eat & enjoy!

 Thanks Kelynn for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

5-Minute Microwave Baked Apple!

Whether you’re trying to make something healthy for the kids, looking for a quick study break snack in your dorm, or want something wholesome that you can fix at work, this 5-Minute Microwave Baked Apple is for you! Sent in by Nikki Latham of Brisbane, Australia, this deliciously sweet snack will leave your taste buds & your body happy; ONLY 180 CALORIES PER SERVNG! Don’t forget to show some love by rating and commenting below, and Happy Cooking!  – Tasty25 Staff

 

 

What you need:

Fuji or Gala apple

Tbsp. honey

Tsp. raisins

1 Tsp. unsalted butter

1/8 Tsp. cinnamon

1 Tsp. chopped almonds (Optional)

Directions: (Approximate cook time: 5 minutes; Serving size – 1 adult)

  1. Remove apple core, then remove peel from the top 1/2 inch of apple.

  2. In a bowl, mix raisins, honey and butter (Add almonds if desired); Pack mixture into core of apple.

  3. Place apple right side up in a microwave-safe bowl; Pour in 1/2 cup water, then sprinkle cinnamon over top of apple.

  4. Cover bowl with microwave-safe plastic wrap, leaving a small space for steam to escape, and cook in microwave on full power for 5 minutes, or until apple is fragrant and soft. (Check apple every 2 minutes.)

  5. Remove apple from the bowl, place on a small clean plate, and pour 1 Tsp. of the cooking liquid over the apple; Serve warm.

  6. Eat & enjoy!

 Thanks Nikki for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Food In Focus: 10 Simple Tips for Eating Whole Grains!

Most all of us know that whole grains are an essential part of a healthy diet, but how practical is it to make this adjustment in our nutrition? It’s easier than you think!

 

 

 Let’s start with the facts. The Whole Grains Council, a non-profit consumer advocacy group working to increase consumption of whole grains for better health, gives a definition that whole grains or foods made from them must contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed in order to be considered whole grain. 

 In addition, according to the US Department of Agriculture, any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples. All grains are divided into two subgroups: whole grains and refined grains. Whole grains contain the entire grain kernel—the bran, germ, and endosperm.

 It’s been proven that people who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. Which is great news for those of us who want to live full & vibrant lives, right? The WGC shows us that some of the benefits of whole grains most documented by repeated studies include:

  • Stroke risk reduced 30-36%.

  • Type 2 diabetes risk reduced 21-30%.

  • Heart disease risk reduced 25-28%.

  • Better weight maintenance.

Other benefits indicated by these recent studies include:

  • Reduced risk of asthma.

  • Healthier carotid arteries.

  • Reduction of inflammatory disease risk.

  • Lower risk of colorectal cancer.

  • Healthier blood pressure levels.

  • Less gum disease and tooth loss.

 

 Ok, ok, so now that you get the importance of whole grains, check out our 10 tips supported by the USDA for incorporating whole grains in your healthy diet each day. Learn em, and live em!

 

10 Simple Tips for Eating Whole Grains:

  1. Make simple switches. In order to make half your grains whole grains, substitute a whole-grain product for a refined-grain product. For example, eat 100% whole-wheat bread or bagels instead of white bread or bagels, or brown rice instead of white rice.

  2. Whole grains can be healthy snacks! Popcorn, which is a whole grain, can be a healthy snack for your healthy diet! Wow, who knew?! Make it with little or no added salt or butter. Also, try 100% whole-wheat or rye crackers.

  3. Save yourself some time. Our lives are always going 200 mph each day, so pursuing health while saving time is a huge plus! Cook extra rice or barley when you have time. You can freeze half to heat and serve later as a quick side dish.

  4. Mix it up with whole grains. Use whole grains in mixed dishes, such as barley in vegetable soups or stews and bulgur wheat in casseroles or stir-fries. Also, try a quinoa salad or pilaf.

  5. Try whole-wheat versions. For a change, try brown rice or whole-wheat pasta. Try brown rice stuffing in baked green peppers or tomatoes, and whole-wheat macaroni in macaroni and cheese. Remember, small changes in our nutrition can have huge effects in our lives!

  6. Bake up some whole-grain goodness. Experiment by substituting buckwheat, millet, or oat flour for up to half of the flour in pancake, waffle, muffin, or other flour-based recipes. (Note: They may need a bit more leavening in order to rise.)

  7. Parents, be a good role model for your children! Set a good example for your children by serving and eating whole grains every day with meals, or as snacks!

  8. Check the label for fiber. Use the Nutrition Facts label to check the fiber content of whole-grain foods. Good sources of fiber contain 10% to 19% of the Daily Value; Excellent sources contain 20% or more.

  9. Know what to look for on the ingredients list! Read the ingredients list, and choose products that name a whole- grain ingredient first on the list. Look for “whole wheat,” “brown rice,” “bulgur,” “buckwheat,” “oatmeal,” “whole-grain cornmeal,” “whole oats,” “whole rye,” or “wild rice.”

  10. Be a smart shopper! The color of a food is not an indication that it is a whole-grain food! Foods labeled as “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not 100% whole-grain products, and may not contain any whole grain.

“Whole grains are essential to my personal nutrition, and Tasty25 Magazine is excited to bring you 10 tips to help you become more mindful of this essential area of healthy eating. Learn them, live them, and Happy Cooking!” – David Jones II, Editor