Guess what? Burgers don’t need to be bad for you. They also don’t need to be served alongside a heaping pile of French fries. With this healthy turkey burger recipe, you get nearly 3 tablespoons of heart-healthy monounsaturated olive oil paired with veggies and lean protein.
Italian Turkey Burgers with Cauliflower and Carrot Salad
Serves 4
Burgers
- 1 lb 99% lean ground turkey breast
- 1/2 sm onion, finely chopped
- 2 Tbsp unsalted tomato paste
- 4 slices provolone (1/2 oz each)
- 4 whole wheat hamburger buns
- 6 tsp no-salt-added ketchup
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Hanukkah might have already started, but luckily for everyone who celebrates, there is still almost a week left. That means six more nights of lighting the menorah, spinning the dreidel and digging in to your favorite healthy Hanukkah recipes.
Apple Cinnamon Fruit Dip: Some celebrate Hanukkah with jelly donuts called sufganiyot, but if you’re trying to make it through the holiday season without sacrificing a jeans size, opt for an apple cinnamon fruit dip that will take the edge off your taste for spicy sweets.
Apricot Souffles: Some people think it’s appropriate to indulge on a holiday, but when the holiday lasts eight days, ditching your diet can be detrimental. Stick with a lighter-for-you treat, such as an apricot souffle with less than 70 calories per serving.
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You might be a great cook but if you serve the same Thanksgiving fare year after year, your guests are bound to start going home hungry.
Whether you’re preparing a meal from start to finish in your own kitchen or toting a side dish and dessert to a nearby gathering, it’s easy to refresh your favorite classic dishes without piling on fat and calories.
Cheese Ball
It’s tempting to snack on rich cheeses and sodium-packed crackers while you’re waiting for the turkey to finish cooking. This year, skip the mindless snacking by presenting your guests with a cheese ball flavored with herbs and spices so tasty you’ll never know that you’re eating reduced-fat cheese.
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Often, the most scary part of Halloween isn’t the costumes or the pranks, but the treats. We’ve all seen the baskets of candy kids come home with after a night of trick-or-treating. Now a group of farmers, appropriately titled A Bunch of Carrot Farmers, has come up with a new plan to help kids make a healthier choice.
Late this past summer, the group began a campaign entitled “Eat ‘Em Like Junk Food” to get kids to eat more carrots by borrowing the sales tactics of junk foods. The branding program included packaged baby carrots in potato chip-sized bags and selling them in brightly colored refrigerated vending machines, using vibrant billboards and flashy commercials. The campaign even featured a carrot-crunch-powered iPhone and iPod Touch game, “Xtreme Xrunch Kart,” available as a free download at the iTunes store.
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Before my daughter was born I decided to make my own baby food. Several friends had done so and raved about the cost savings, ease and enjoyment. That, coupled with my plans being justified after reading My Two-Year-Old Eats Octopus, inspired me to put a new blender and food processor on my registry. The gift was fulfilled and last month I put it to use for the first time, as my now five-month-old daughter was ready for solids. Solids in the form of pureed, liquified vegetables.
I’m certainly not on a high horse about it, as I’ve unfortunately been accused. Instead, I’m sharing my experience with it because I’m shocked at how easy, affordable and fun it is. Plus, it’s a really healthy option to feed my daughter and expose her as young as possible to fresh foods (and my love of cooking!). Processed, jarred baby foods can mask the true flavor, smell and color of fruits and vegetables. Plus, the pre-made baby foods at the store come in a limited variety and cost, in some cases, more than a dollar a jar (or, a dollar per feeding). I haven’t found zucchini or pumpkin at the store, but my daughter has enjoyed both of those varieties at home.
Watch the video below as I describe my first batch of zucchini, carrots and squash. It’s a six-week supply of food that I paid $7.50 for, and spent two hours preparing.
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