Poste Moderne Brasserie’s chef Dennis Marron spends most of his time in the kitchen, but when he’s not whipping up delicious meals he’s pounding pavement to train for marathons.
To supplement his training for his next race in Pennsylvania this May, the chef came up with his own nutrient-stocked granola bars. Filled with exotic ingredients such as goji berries, hemp hearts, and acai powder, Marron’s Marathon Bars are hearty snacks that will fuel you through your next grueling training run.
Makes 4 dozen bars
Nutrients per bar: 342 calories, 16.5 grams fat, 36.6 milligrams sodium, 45 grams carbohydrates, 3 grams fiber, 36 grams sugar, 4.8 grams protein.
1 cup John McCann’s Steel Cut Irish Oatmeal
1 cup dried apricots, finely chopped
1 cup dried cherries, roughly chopped
1 cup dried goji berries, roughly chopped
1 cup shredded unsweetened dry coconut
½ cup hemp hearts
½ cup blanched almonds, chopped
½ cup nonfat dry milk
½ cup toasted wheat germ
½ cup agave syrup
½ cup honey
¾ cup raw sugar
1¼ cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons orange zest
Olive oil pan spray, as needed
2 cups semisweet chocolate baking chips
4 ounces acai powder
3 ounces paraffin
1) Spread oats in a 10-by-15-inch baking pan. Bake in a 300-degree oven until oats are toasted, about 25 minutes, stirring frequently.
2) Pour dried fruit, coconut, almonds, dry milk, hemp hearts, and wheat germ into a large bowl; mix well. Mix hot oats into dried fruit mixture.
3) In a frying pan, combine agave syrup, honey, and sugar; bring to a rolling boil over medium-high heat and quickly stir in peanut butter, orange extract, and orange zest. Pour over oatmeal mixture and mix well. Quickly spread in greased pan and press into an even layer, then cover and chill until firm, at least 4 hours or until next day.
4) Cut into bars about 1¼ by 2½ inches.
5) Place chocolate chips, acai powder, and paraffin into a metal mixing bowl. Place over simmering water until melted; stir often. Reduce heat to low.
6) Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping, then place on wire racks set above waxed paper.
7) When firm and cool, serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer.
We’re back this week with another delicious smoothie recipe, courtesy of local registered dietitian Carlene Thomas of Healthfully Ever After. Her recipe for a cantaloupe concoction with strawberries, spinach, and chia seeds makes for a refreshing spring treat.
Cantaloupe is an excellent source of vitamins C and A, and you’ll get double the dose with the strawberries. Spinach adds a boost of phytonutrients that function as anti-inflammatory and anti-cancer agents. And just one tablespoon of chia seeds packs in healthy fats, protein, and fiber.
Serving size: 1
Nutrition per serving: 128 calories, 4.8 grams fat, 24.1 milligrams sodium, 6.5 grams carbohydrate, 2.1 grams sugar, 6.5 grams fiber, 4.1 grams protein.
1 cup spinach, loosely packed
1 cup cantaloupe, cubed
¼ cup strawberries, chopped
1 tablespoon chia seeds
Toss all ingredients into a blender. Blend until smooth.
“It’s my favorite smoothie that I never get sick of,” Omar says of the greens-packed recipe.
Arugula adds a bit of spice and a kick of vitamins C and K to the mix, while the mango and pineapple promote lower blood pressure and healthy immune systems, respectively.
Serving size: 1
Nutrition per serving: 289 calories, 1.6 grams fat, 23 milligrams sodium, 74.1 grams carbohydrate, 10 grams fiber, 60 grams sugar, 3.5 grams protein.
2 to 3 cups arugula
½ cup pineapple
1 apple, cored
½ cup mango
juice of ½ lemon
1) Blend arugula and cold water until smooth.
2) Add pineapple, mango, and lemon juice. Blend until smooth.
We can’t say enough about our love of smoothies. They’re a great breakfast option when you’re in a pinch, and they’re an easy way to get in a serving of fruits and vegetables.
But while we all have our favorite smoothie formula, it’s always fun to add a new option to the arsenal. We asked local registered dietitian Rebecca Scritchfield for her all-time favorite smoothie recipe, and her response did not disappoint.
Scritchfield promises her banana split smoothie is a “balance of delicious and good-for-you.” It’s packed with immunity-boosting vitamin C, as well as potassium, electrolytes, and manganese from the banana and pineapple.
Check back next week for another expert-recommended smoothie recipe!
Serving size: 3 (1 cup) servings
Nutrition per serving: 235 calories, 43 grams carbohydrates, 32 grams sugar, 17 grams protein, 0 grams fat, 4 grams fiber, 1 milligram cholesterol, 260 milligrams calcium, 95 milligrams sodium.
½ cup pineapple (fresh, frozen, or canned)
½ cup of strawberries (fresh or frozen)
1 ripe banana, sliced (fresh or frozen)
1 cup plain Greek-style yogurt, fat-free or low-fat (or dairy alternative yogurt)
½ cup fat-free milk (or dairy alternative milk)
1 tablespoon chocolate sauce
1 cup ice
1) Place all ingredients in blender and mix well.
2) Garnish with 1 tablespoon of chopped peanuts.
With the weather back to being chilly, we’re all about warming dishes that really satisfy. That’s why we were so pleased to come across this kale and cannellini bean soup recipe by Alexe Colbus, the local blogger behind Keys to the Cucina.
The nutrient-dense kale and diced tomatoes add a wealth of vitamins and antioxidants to the meal, and the recipe makes enough for plenty of leftovers. Vegetarian? Just skip the bacon.
Serving size: 4 to 6
Nutrition per serving: 116 calories, 4.4 grams fat, 418 milligrams sodium, 11 grams carbohydrate, 3.5 gram fiber, 1.8 grams sugars, 8.8 grams protein.
¼ pound bacon, diced
1 onion, diced
1 can cannellini beans
1 can diced tomatoes
4 large kale leaves, torn
3 tablespoons salt
2 teaspoons crushed pepper
1 teaspoon garlic powder
1 teaspoon basil
1½ cups vegetable stock
¾ cup water
⅓ cup Parmesan cheese
1) Dice the bacon and add to a pan over medium heat.
2) Cook until the fat renders out, and remove the bacon with a slotted spoon, keeping the fat in the pan.
3) Add the onion to the bacon fat and cook on medium heat for 5 minutes, until translucent.
4) Add the tomatoes and cannellini beans, and season with salt, crushed pepper, and garlic powder. Cook for 5 minutes.
5) Add the vegetable stock, water, and Parmesan cheese, and cook for an hour on low. Add the kale during the last 10 minutes of cooking.
6) Serve with the crispy bacon you set aside and a dash of Parmesan cheese on top.
Have a healthy recipe to share? E-mail firstname.lastname@example.org for a chance to be featured on Well+Being.
We’ve long raved about the health benefits of chia and flaxseeds. Just one spoonful of either comes stocked with nutrients. Flaxseeds are higher in antioxidants than blueberries, and chia seeds are a great source of fiber and protein.
But downing a spoonful of dry seeds doesn’t exactly sounds appetizing. That’s where these simple healthy recipes can help. Flax and chia seeds both make for great baking ingredients, and can usually be used interchangeably. However, if you’re substituting chia seeds for flax, registered dietitian Cheryl Harris recommends using half to 2⁄3 the amount because chia seeds are a “more powerful binder.”
These cookies are so rich in protein, fiber, omega-3s, and antioxidants you can eat them for breakfast.
Forget fat- and calorie-loaded Cadbury eggs. These DIY chocolate treats use chia seeds to add nutrition without losing the flavor.
A piping hot bowl of porridge (with flaxseed, cinnamon, applesauce, and fruit) will soothe you on those cold winter mornings.
It’s like apple pie in a glass—but several hundred calories lighter.
A healthy chocolate chip cookie? It exists, thanks to this genius recipe that swaps regular flour for quinoa flour. (Use chia seeds in place of the xanthan gum.)
By swapping oil for chia seed gel, you add omega-3 fatty acids and a subtle crunch to these tasty brownies.
Oats, peanut butter, honey, flaxseeds, and chocolate chips are all you need to make this healthy, addictive treat.
So you and your significant other have decided to forgo a jam-packed restaurant this Valentine’s Day and opt for a nice meal at home. The only problem: Your date is gluten-free. Or vegetarian. Or a food snob.
We’re here to help with this handy guide to five delicious meals that are as simple to make as they are nutritious. From a ten-minute pizza to a flavorful salmon dish, there’s something here to please every taste bud.
For the pescetarian: mustard-glazed salmon with creamy pesto topping
Don’t let the words “glazed” and “creamy” fool you. This healthy recipe swaps all the sugary and high-calorie sauces for protein-rich Greek yogurt and spicy mustard. Bonus: The salmon only takes 30 minutes to bake.
For the vegetarian: eggplant and tofu with curried tomato-mint sauce
The vegetarian in your life will appreciate this hearty meal, packed with bright flavors.
For the pizza lover: ten-minute pita and pepper pizza
This recipe lets the two of you play with your food. Grab a bag of pitas, a can of tomato sauce, and your favorite cheese and pizza toppings. Then get to work—in just ten minutes you’ll have personal pizzas to enjoy together.
For the foodie: baked chicken with apples
Prove to your food-loving significant other that a delicious meal doesn’t have to be complicated. This recipe only requires six main ingredients: chicken, chard, apples, blue cheese crumbles, shallots, and apple cider vinegar.
For the gluten-free: easy shrimp and asparagus with grits
Give dinner a touch of Southern charm with this gluten-free twist on a classic comfort food. The shrimp and asparagus add protein and vitamins.
Chips and dip are a party staple, especially on Super Bowl Sunday—but it’s easy to overeat and derail your healthy diet. Here’s the good news: You can nosh on your favorite snacks guilt-free this Super Bowl Sunday with the help of these healthy chip and dip recipes. Not only will these help you avoid oversalted chips and cheese-loaded dips, but they’re also crazy-quick to make, so you won’t miss any half-time antics or commercials. Happy snacking!
Offset the cheese in this dip by upping the amount of vitamin-rich artichokes and spinach.
This recipe packs a satisfying crunch thanks to the raw zucchini slices topped with Parmesan and pine nuts.
The healthy fats in the avocado help the body absorb the antioxidant lycopene from the tomatoes.
This spicy dip gets its addictive flavor from Sriracha, ginger, and soy sauce.
Chipotle seasoning adds flavor to these baked chips without upping the sodium.
This dip is rich in fiber and potassium and tastes great on chips, crackers, or—even better—raw veggies.
Earlier this month we shared five foods that help cleanse our bodies naturally. Now, here are eight delicious dishes that incorporate those cleansing veggies into your meal plan. Think beyond salads—from pizza to soup, there’s something here for every occasion.
Meatloaf is a classic comfort food. It’s simple, hearty, and—since its main ingredients are ground beef and bread—not exactly healthy.
That’s why we’re big fans of this updated recipe, which replaces the beef with ground turkey and Italian turkey sausage, and adds oats and veggies for way more fiber and nutrients than the traditional recipe.
If the thought of oats in your meatloaf sounds downright odd, don’t worry—you and your dinner guests won’t even know the difference.
Nutrition per serving: 403 calories, 8.2 grams fat, 723 milligrams sodium, 26 grams carbohydrates, 3.9 grams fiber, 9 grams sugar, 18 grams protein.
1 pound ground turkey
1 pound spicy or sweet Italian turkey sausage (remove from casing)
1½ cups oats
1½ cups grated carrots
1½ cups chopped bell pepper (yellow, orange, red, or green)
1½ cups chopped onion
1 cup milk
1 jar tomato sauce
2 tablespoons parsley
½ teaspoon ground pepper
1) Sauté pepper and onion in olive oil over medium heat until soft.
2) Meanwhile, mix ground turkey and sausage in a large bowl. Add oats, ground pepper, and parsley.
3) Add cooked pepper and onion and grated carrots. Add two beaten eggs and milk, then one cup of tomato sauce.
4) Move mixture to an oiled casserole dish and refrigerate for 30 minutes to one hour to allow ingredients to set.
5) Preheat oven to 350 degrees. Split mixture between two 9-by-4-inch loaf pans. Cover loaves with tomato sauce and lightly score the top in diamonds. Sprinkle on Parmesan cheese if desired. Pour at least one cup of water around the loaf to keep in moisture while baking.
6) Bake uncovered for one hour. Add more water during baking if loaf appears dry.
7) Let cool slightly, then slice and top with additional tomato sauce.