Saturday, February 26, 2011

Healthy Snacks for Traveling

Our next blog radio show, to be aired on Monday, February 28, is dedicated to the topic of how to make healthy choices while traveling. Here is a list of some healthy snack options to take with you on the road:

String cheese
Flavored water
100 Calorie snack packs
Protein Bars: Larabar or P90X bars are my personal favorites
Whole grain crackers
Lowfat popcorn
Mini cereal boxes of cheerios or a high-fiber cereal
Laughing cow cheese

**Tip** You can always put together snack combos at home, and place into snack baggies. This is a great way to portion control your servings.

Enjoy! Do you have any healthy snack ideas that are portable for work or travel? Please share!


Wednesday, February 16, 2011

Darren's favorite Chicken Chili!

My husband is always bugging me about making his favorite chicken chili.   I don't mind making this one because it's VERY healthy and SUPER delicious!

Here is a fabulous recipe for a healthy chicken chili from my FAVORITE cook Ina Garten:
·      4 cups chopped yellow onions (3 onions)
·      1/8 cup good olive oil, plus extra for chicken
·      1/8 cup minced garlic (2 cloves)
·      2 red bell peppers, cored, seeded, and large-diced
·      2 yellow bell peppers, cored, seeded, and large-diced
·      1 teaspoon chili powder
·      1 teaspoon ground cumin
·      1/4 teaspoon dried red pepper flakes, or to taste
·      1/4 teaspoon cayenne pepper, or to taste
·      2 teaspoons kosher salt, plus more for chicken
·      2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
·      1/4 cup minced fresh basil leaves
·      4 split chicken breasts, bone in, skin on
·      Freshly ground black pepper
For serving:
·      Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.


Monday, February 14, 2011

New Year's Resolutions!!

Did you make a New Year's resolution? If so, are you sticking to it or have you already scrapped it? No judging here; so let's hear your goals! People who claim their goals publicly are far more likely to achieve them. Also, have you ever tried a fad diet? We want to hear your experiences. Please share.