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The Food IDEA

The Food IDEA

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Tasty Tips for a Healthier Holiday

12/2/2016

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Whether planning a family feast or flitting among gatherings during the holidays, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach and recipes like Low Carb Cranberry-Ginger Pork Roast, Low Carb Browned Pumpkin with Maple and Sage, and Low Carb Pumpkin Pecan Cheesecake, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does.



Tasty Tips for a Healthier Holiday

(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.

If you're looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results - without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.

This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:

  • Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
  • When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
  • When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.

For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.

Low Carb Cranberry-Ginger Pork Roast
Servings: 4
Prep time: 5 minutes
Cook time: 8 hours

  • Cooking oil
  • 2 pounds pork chops or roast (center rib, bone-in)
  • 1/4 teaspoon salt, plus additional for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
  • 1/2 chipotle pepper in adobo sauce
  • 1/2 cup cranberries
  • 1/8 cup sugar-free maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/2 cup chicken broth, bouillon or consomme
  • 1/2 cup (4 ounces) water
  • 1/8 teaspoon guar gum or xanthan gum
  • 1 tablespoon unsalted butter stick (optional)
  1. Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
  2. Finely dice chipotle pepper and chop cranberries, if desired.
  3. In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
  4. Cover and cook on low 8-10 hours.
  5. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
  6. Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
  7. Serve sauce over pork roast.

Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.

Low Carb Browned Pumpkin with Maple and Sage
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes

  • 1/2 tablespoon unsalted butter stick
  • 1/2 pound pumpkin
  • 1/8 cup chopped shallots
  • salt
  • freshly ground black pepper
  • 1/4 cup bouillon vegetable broth
  • 1/16 cup sugar-free maple syrup
  • 1/8 teaspoon sage, ground
  1. In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
  2. Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
  3. Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
  4. Add maple syrup and sage, tossing to combine. Serve immediately.

Tip: Use fresh sage (7-8 leaves), if possible.

Low Carb Pumpkin Pecan Cheesecake
Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes

  • 2/3 cup halved pecan nuts
  • 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
  • 1/4 teaspoon cinnamon
  • 3/4 tablespoon unsalted butter stick
  • 1/2 large egg white
  • 9 2/3 ounces cream cheese
  • 1/2 cup heavy whipping cream
  • 6 ounces canned pumpkin, without salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/4 large eggs
  1. To make crust: Heat oven to 350 F.
  2. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
  3. To make filling: Reduce oven heat to 325 F.
  4. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
  5. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
  6. Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

SOURCE:
Atkins


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Create a Cold-Weather Solution

11/30/2016

 

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, such as by starting with this warm, comforting Chicken and Salsa Verde recipe.


Create a Cold-Weather Solution

(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde
Recipe courtesy of chef Jonathan Waxman

Chicken:

  • 1          fresh free-range organic chicken (4 pounds)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4       cup extra-virgin olive oil
  • 1          lemon

Salsa Verde:

  • 1/4       cup capers in salt
  • 4          anchovy filets
  • 3          cloves garlic
  • 1/2       cup chopped fresh parsley
  • 1/2       cup chopped arugula
  • 1/2       cup chopped fresh basil
  • 1/2       cup chopped fresh cilantro
  • 1/4       cup chopped tarragon
  • 1/4       cup chopped fresh chives
  • 1/4       cup chopped fresh sage
  • 1          cup extra-virgin olive oil
  • 1/4       teaspoon sea salt

To make chicken:
  1. Heat oven to 450° F.
  2. Wash chicken in hot water. Dry with paper towels.
  3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
  4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
  5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
To make salsa verde:
  1. Soak capers in cold water 1 hour then drain.
  2. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
  3. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
  4. Add all herbs and olive oil.
  5. Season with sea salt. 

Pair each serving with Angeline California Rosé of Pinot Noir.

SOURCE:
Angeline Winery


Easy tips for smart snacking

9/10/2016

Comments

 
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(BPT) - It's hard to remember when the norm was three square meals a day, and snacks were relegated to nibbles at parties or as an afterschool bite to eat for kids. Today, whether young or old, snacks are a big part of our regular eating habits. In fact, a whopping 92 percent of us snack sometime during the day or evening, according to research by the Hartman Group. Even more surprising? We're no longer using snacks just once or twice a day to quell hunger between meals. Snacks have moved into meal territory, and now make up half of all our eating occasions.


When it comes to smart snacking, the foods you choose - and how much you eat - matters. One of your best bets? Fruit! Just 13 percent of Americans eat the 1 1/2 to 2 cups of fruit recommended each day, and snacks offer an opportunity to close that gap.


For the perfect pick, think fresh grapes from California. At just 90 calories per 3/4 cup serving, their delicious, juicy taste hits the snacking sweet spot. Heart-healthy and hydrating, they're a nutrition bargain compared to many processed snacks high in calories, fat and added sugar that tend to offer little health bang for the buck.


Plus, grapes are portable - ideal for munching anytime, anywhere. With grapes, there's no fuss, no muss - and no peeling or coring required. Whether added to the lunch sack to help end the midday meal on a sweet note, or tucked in the briefcase or backpack at the ready for when hunger strikes, grapes are a super snack.


If late-night noshing is your nemesis, go with California grapes for a tasty, healthy and guilt-free option. And if the ice cream carton starts calling your name, opt for frozen grapes instead - they're just like a mini-sorbet. Simply rinse grapes and pat them dry, then place them on a sheet pan and pop them into the freezer for two hours. Store any extras in the freezer to keep them at the ready for your next snack attack.


Fresh grapes are a delicious addition to heartier snack fare, too, adding color, crunch and a light touch of sweetness:
* Make a fresh trail mix by combining grapes with cubes of cheese and a sprinkle of chocolate chips and nuts.
* Toss grapes into your favorite smoothie recipe.
* Spread celery stalks with peanut butter and place grapes on top to for a mix of crunch and sweetness.
* Put together snack sandwiches: smear a dab of cream cheese on top of graham crackers and top with halved grapes.


If game day requires a more adult-style snack ­- perhaps perfectly paired with a beer or glass of wine - try this scrumptious flatbread. You'll love the combination of saltiness from the cheese and prosciutto balanced by the light sweetness of the grapes.


Prosciutto, Red Grape and Pecorino Flatbread

Serves 8 as an appetizer

Ingredients
4 prepared 8-inch naan breads
2 tablespoons extra virgin olive oil (divided)
3/4 cup grated Pecorino Romano (divided)
1/2 teaspoon finely grated lemon zest
1/4 pound thinly sliced prosciutto
1 cup red California grapes, halved
1 cup arugula for garnish (optional)

Directions
Heat the oven to 500 F.
Brush the naan breads with 1 tablespoon of the olive oil and place on sheet pans. Sprinkle with 1/2 cup of the pecorino and the lemon zest, then drape the prosciutto over the top. Add the grapes, then sprinkle with the remaining pecorino. Bake until grapes blister, about 10 minutes. Drizzle with the remaining olive oil, cut into wedges and serve.
Nutritional analysis per appetizer serving: Calories 250; Protein 12.5 g; Carbohydrate 26 g; Fat 10 g (36 percent calories from fat); Sat Fat 3.3 g (13 percent calories from saturated fat); Cholesterol 23 mg; Sodium 700 mg; Fiber 1 g.


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