Toss Up this Healthy Greek Salad

Greek Salad

 

Ingredients:

For the dressing:

2 tablespoons red wine vinegar

4 tablespoons olive oil

1 tablespoon flaxseed oil (or olive oil, if flaxseed oil is unavailable)

1 teaspoon minced garlic

2 tablespoons low-fat Greek yogurt

1 tablespoon minced fresh oregano

2 tablespoons minced fresh salad herbs

Salt and pepper to taste

 

For the salad:

1 curly endive or chicory, cleaned and trimmed

1 small red onion, sliced (about 4 ounces)

1 medium cucumber, sliced (about 6 ounces)

1 large yellow bell pepper, seeded, ribs removed, and sliced (about 6 ounces)

2 large tomatoes, sliced (about 12 ounces)

1/2 cup feta cheese, crumbled

4 tablespoons black olives

 

Directions:

For the dressing: In a bowl, mix the vinegar, oils, and garlic. Blend in the yogurt. Add the oregano, salad herbs, and season with salt and pepper.

For the salad: In a large bowl, place the curly endive, red onion, cucumber, bell pepper, and tomatoes. Add the dressing and mix well. Add the feta cheese and olives, then serve immediately.

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.

 

Kickstart Your Day with This Omelet Recipe

Red and Yellow Pepper Omelet

 

Ingredients:

1 teaspoon olive oil

1 sweet red pepper, thinly sliced

1 yellow pepper, thinly sliced

4 egg whites

1/2 teaspoon dried basil

1/4 teaspoon black pepper

2 teaspoons grated Parmesan cheese, divided

 

Directions:

In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 teaspoon of the Parmesan cheese. Repeat with the remaining egg mixture, peppers, and 1 teaspoon of Parmesan cheese.

 

Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.

 

 

Serve Up This Mediterranean-Style Stuffed Eggplant Dish

Stuffed Eggplant

 

Ingredients:

1 egg

1/2 cup wheat breadcrumbs

1/2 teaspoon dried Italian herbs, minced

2 medium eggplants (about 1 pound)

Olive oil

1 medium onion, diced (about 6 ounces)

2 tablespoons minced garlic

4 basil leaves, minced

1/4 cup minced fresh parsley

Salt and pepper to taste

 

Directions:

Place the egg in a saucepan and cover with water. Bring to a boil over medium heat and cook for 10 minutes. Drain and cool in cold water. Peel the egg and mash with a fork in a bowl. Meanwhile, mix the breadcrumbs and dried Italian herbs.

Preheat the oven to 425ºF. Cut the eggplants in half and remove the flesh without damaging the skin. Make very small incisions on the rim tops to allow the skin to stretch a bit, this will prevent breakage during cooking. Place the eggplant halves in a small greased baking pan and brush them with oil. Set aside. In a food processor, purée the eggplant flesh and mashed egg. Heat 1 teaspoon oil in a nonstick pan over medium heat. Add the onions and garlic, then sauté for 2 minutes. Add the eggplant mixture and fresh herbs, then cook for 2 minutes more. Season with salt and pepper and fill the eggplant cavities with this mixture. Sprinkle the herbed breadcrumbs over the eggplant halves and sprinkle with a little olive oil. Bake for 30 to 35 minutes.

 

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.
Relax and Relieve Stress with These Herbal Tea Recipes

Throughout history, cultures have used herbs for their unique flavors as well as for the treatment of various conditions and ailments. Cooking Well: Healing Herbs offers recipes and information to help you uncover the beneficial properties of many of these herbs in easy-to-use recipes. Whether you’re looking to ease symptoms of a specific condition, seeking to energize or relax using herbs in tea, or just want to create tasty, healthy meals, Cooking Well: Healing Herbs is the perfect resource for learning to harness the powers of herbs.

Enjoy the calming and stress-relieving benefits of these two tasty herbal tea recipes courtesy of the Cooking Well: Healing Herbs book:

 

Calming Tea

Ingredients:

1 oz. lemon balm

1 oz. chamomile flowers

1/2 oz. St. John’s wort

 

Directions:

Steep 2 tablespoons of tea mixture in a cup of boiling water. Cover ten minutes; strain and enjoy.

 

Stress Reducing Tea

Ingredients:

1 part chamomile

1 part mint

1 part calendula flowers

 

Directions:

Place all the herbs in a tea ball or bag and cover with boiling water. Steep for 10 minutes before drinking. You may add sugar, honey, or another sweetener if preferred. Feel free to also drink it with milk or cream if you like.

Note: This tea also relaxes the lower back and neck as it relieves stress.

 

Reprinted with permission from Cooking Well: Healing Herbs. ISBN: 978-1-57826-330-1 $11.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Try this Tasty Tuna with Balsamic Vinegar Recipe!

Tuna with Balsamic Vinegar

 

Ingredients:

1 cup pearl onions

2 tablespoons olive oil

1 1/2 cups balsamic vinegar

1 shallot, minced

1 large garlic clove, minced

1 tablespoon honey

Four 5-ounce tuna fillets

2 tablespoons minced fresh parsley

Salt and pepper to taste

 

Directions:

Preheat the broiler. Blanch the onions in boiling water for 2 minutes. Drain, cool, and peel. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onions and brown for two to three minutes. Add the vinegar, shallot, garlic, and honey, then reduce by half.

Meanwhile, place the fillets on a greased baking pan. Brush a little of the remaining oil over the fish and lightly season with salt and pepper. Broil for 3 to 4 minutes. Turn over, drizzle the remaining oil, and continue to cook for a few minutes or until the flesh starts to flake.

Transfer the fish to a serving platter and top with the prepared onions.

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.

 

Try this Mouth-Watering and Nutritious Roasted Chicken and Sweet Potatoes Dish!

Roasted Chicken Breast with Sweet Potatoes

Ingredients:

2 tablespoons olive oil

4 (4 ounce) skinless chicken breasts

4 sweet potatoes, unpeeled and quartered (about 1 pound)

1 large yellow bell pepper, seeded, ribs removed, and chopped (about 8 ounces)

1 large zucchini, chopped (about 8 ounces)

1 teaspoon dried Italian herbs

Salt and pepper to taste

 

Directions:

Preheat the oven to 400ºF. In a large bowl, mix 1 tablespoon oil with the chicken and transfer to a roasting pan. Toss the remaining 1 tablespoon oil with the sweet potatoes, bell pepper, and zucchini. Transfer to the roasting pan arranging them around the chicken breasts. Sprinkle the Italian herbs and lightly season with pepper. Roast until the chicken and vegetables are tender, 25 and 30 minutes, turning halfway through the cooking time. Remove from the oven, season lightly with salt, and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Serve up this Salmon Bruschetta Recipe!

Salmon Bruschetta

 

Ingredients:

1 1/3 cups fresh basil

2/3 fresh parsley

2 tablespoons minced fresh lemon thyme

1/2 cup walnuts

2 garlic cloves (optional)

1 lemon, zested and juiced

1/4 cup olive oil

1 country bread loaf

24 smoked salmon slices, rolled (about 1 pound, 2 ounces)

Salt and pepper to taste

 

Directions:

In a food processor, puree the basil, parsley, lemon thyme, walnuts, garlic, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Gradually add the oil until you have smooth paste. Season with salt and pepper. If too thick, add a little more oil.

Preheat the broiler. With a serrated knife, cut the walnut bread into 1/2-inch-thick slices. Cut each slice in half. Place the slices on a baking sheet. Broil on both sides until golden brown. Cool before using.

Spread some paste over each bread slice. Add one salmon roll, sprinkle each with a little lemon juice, and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
A Fun and Healthy Kid Creation Recipe to Make with Your Child!

The breakfast fruit wrap recipe listed below is from Combat Fat for Kids Kid Creation section. Older kids can make it by themselves or parents can make it with younger ones! Combat Fat for Kids is the ultimate guide to building a healthy lifestyle for the whole family and fighting childhood obesity. Complete with nutritious recipes and kid-themed exercises, the book has everything you need to get your family fit and establish healthy habits that will last a lifetime.

 

Breakfast Fruit Wrap

Ingredients:

1 tortilla, preferably whole wheat

2 teaspoons all-fruit strawberry preserves

2 tablespoons reduced-fat ricotta cheese

1/2 cup sliced fresh strawberries

2 tablespoons sliced almonds, toasted

 

Directions:

On a flat surface, spread strawberry preserves on tortilla. Top with ricotta cheese. Carefully top with sliced fruit and sprinkle with sliced almonds. Starting from one end, roll tightly. Wrap in foil for neater eating.

Note: As an alternative, try replacing the strawberry preserves and strawberries with apricot preserves and sliced fresh or canned, well-drained peaches.

 

Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.

Hydrate Your Skin All Summer with this Rosy Complexion Recipe

Summer is in full bloom. The grass is green, the air is crisp and nature is calling. Take advantage of the beautiful weather and spend some time outdoors and let the sunshine bathing your skin (But please don’t forget to wear your sunscreen!).

Do your skin a favor, and sweat out the toxins in your body while spending time outside in the warmth of the season. Exercising in the fresh air often motivates you to do even more than you typically would do inside at the gym. The sensory experience you get from working out outside plays into that. You hear the birds sing, enjoy the view, fill your lungs with new air, exhale the stale air, and feel your beauty. Nature is quite a motivator. So break a sweat for beauty’s sake!

After a brisk hike in the mountains or an outdoor workout of your choosing, refresh your skin and hydrate with this great, natural beauty recipe.

Rosy Complexion Recipe

Green Tea is an anti-inflammatory with healing properties.  Rose water is derived from the beauty of the rose.  It aids with circulation and digestion, and has value as a toning astringent.

Note: Rose water can be purchased at your local health food store in the body/beauty aisle.

Ingredients:

2 Green tea bags

1 cup rose water

Instructions:

Steep green tea and add to rose water in a 1:1 ratio. Place in a mister and use as an astringent on a clean face, before applying moisturizer.

 

ELIZABETH TENHOUTEN is an accomplished beauty expert and author of Natural Beauty: Homemade Recipes for Radiant Skin & Hair and Cooking Well: Beautiful Skin. She has devoted her career to bringing out the best in women, naturally. Widely known for her all-natural skincare recipes and holistic approach to beauty, TenHouten’s sough-after tips and expert advice regularly appear on television, online, and in national publications such as Health, Natural Health, Working Mother, Natural Solutions, Discovery Channel’s Planet Green, Your Health Connection, Young Hollywood, and US Weekly, to name a few. She has appeared on It’s Your Health TV and the KTLA Morning Show, and has been featured on Beauty Now Radio and Martha Stewart Living Radio, among others. TenHouten is the Editor-in-Chief of Celeb Life Magazine and also serves as Contributing Beauty Expert for DiscoverBeauty.com and ShareCare.com, the health and wellness social media platform created by Dr. Oz in partnership with Harpo Studios and Sony Pictures Television.

 

A Veggie-Packed Pasta Salad Recipe

Primavera Pasta Salad

Ingredients:

1 1/2 tablespoons olive oil

1 1/2 tablespoons butter or margarine

1 1/2 cups broccoli florets

2 cloves garlic, minced

2 tomatoes, seeded and diced

3/4 cup julienne zucchini

1/2 cup julienne carrots

1/4 cup honey

1/4 cup lemon juice

1 1/2 teaspoons grated lemon peel

3/4 teaspoon dried basil, crushed

3/4 teaspoon dried oregano, crushed

6 ounces linguine pasta, cooked

Parmesan cheese, grated

Salt and pepper, to taste

 

Directions:

Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.

 

 

Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.