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GOOD-FOR-YOU GIFTS

Gift (noun): a thing willingly given to someone without payment; a present.

Posted by Maura Manzo on 12/16/2011 at 10:53AM | No Comments

‘Tis the season for giving and receiving. I’m not gonna lie—I like both. I love taking the time to pick out a gift for someone, shopping for that perfect something that they would truly enjoy (there are no socks on my shopping list). But I also really enjoy receiving gifts, especially things I wouldn’t normally buy for myself.

That said, I’ve noticed a lot of people find the gift-giving process difficult. So this week I made up a list of nine great gifts for people with active and healthy lifestyles—people just like you, our BWP readers! I’ve tried to keep them under $25 (So close! All but one are.) And yes, currently, these are all a few of my favorite things.

Happy giving!

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HOW TO STOCK YOUR PANTRY LIKE A PRO

Cooking a healthy meal shouldn't mean you have to run to the store for ingredients. Here are 21 items to always keep on hand.

Posted by Maura Manzo on 12/9/2011 at 10:15AM | 3 Comments

Last week I sat down with Be Well Philly editor Emily Leaman to ask for feedback about my recipes that were part of the BWP Office Challenge. One comment she heard was that some contestants felt the recipes were too expensive because they didn’t have all the ingredients on hand, especially when it came to spices or dry items.

So today I want to tell you what items I always have in my cabinets, and how I use them. This list is in no way extensive but highlights the ingredients I use the most frequently or can do the most with, especially in a pinch—you know, when there’s no food left in the house. This list does not include any fresh items or things that need to be refrigerated. That’s for another post.

But in the meantime, I’d love to hear from you. What staples do you always make sure to have on hand?

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MAKE: ARTICHOKE AND ‘SHROOM BRUSCHETTA

The perfect recipe for holiday entertaining

Posted by Maura Manzo on 11/15/2011 at 10:25AM | No Comments

Can you believe it’s that time of year already? The holiday season brings with it a host of holiday parties. It’s great to be festive and spend time with family and friends, but one of the biggest complaints I hear is that people are stressed about gaining weight. And they want tips and secrets about how to avoid the jolly-belly Santa look. Well, to be honest, there is no top-secret info that’s going to keep you svelte except to maintain your exercise regimen and don’t over do it with treats. But there is one thing I do every year for every party: I bring something! Yup, the surefire way to ensure you’re eating better at these soirées is to make a dish yourself that’s more wholesome and nosh on that. ‘Tis the season!

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MAKE: PUMPKIN-SEED SWEET POTATO FRIES

A guilt-free snack that feels like an indulgence—but isn't

Posted by Maura Manzo on 10/4/2011 at 12:35PM | No Comments

Our Office Challenge competitors are in for a treat with this week’s featured recipe: pumpkin-seed-studded sweet potato fries. Yum.

Our contestants score points for making the weekly recipe, of course, but that doesn’t mean you should miss out. Make a batch to go with dinner. Or, you can double or triple the recipe for a snack that will last a few days.

Get the recipe right here. And happy eating!

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MAKE: BREAKFAST SANDWICH OF CHAMPIONS

A good-for-you breakfast that'll fill you up without filling you out

Posted by Maura Manzo on 9/13/2011 at 12:33PM | No Comments

If breakfast is the most important meal of the day, why shouldn’t it be the most delicious one, too? Give yourself a little extra time in the AM to make and enjoy this adult-size breakfast sandwich, which will keep you full until lunch. This sammy is packed with protein and a healthy balance of carbs and fat, making it an excellent choice for a post-workout meal. Can’t skip the meat? Try adding a lean turkey bacon or sausage to beef it up a bit.

Get the recipe over here on our Office Challenge Blog. Office Challenge participants may complete the recipe for bonus points for their team!

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MAKE: HANG-ON-TO-SUMMER SUNDAE

Sometimes, an indulgence really hits the spot

Posted by Maura Manzo on 9/6/2011 at 3:26PM | No Comments

The last weekend of summer is behind us. Now it’s back to reality and back to the grind.

Since I haven’t written any dessert recipes, I thought this would be the perfect time—a bit of a post-summer pick-me-up. To be honest, I’m not much of a dessert lover (or much of a baker); I’d rather have an appetizer or a glass of wine. But every once in a while, I get a sweet tooth that I indulge. So a good bet for me is to find the best ingredients, stick to the serving size, and then add some whole ingredients to make it my own.

Häagen-Dazs Five is a line of ice cream with only five ingredients—a very rare to find in the grocery store. Better yet, you will recognize and understand how to pronounce all five ingredients! I hope you like this semi-homemade treat.

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MAKE: LEFTOVER LETTUCE WRAPS

Waste not, want not—make good use of leftovers with this tasty midday meal

Posted by Maura Manzo on 8/30/2011 at 10:30AM | No Comments

Well, this weekend was certainly a great time to eat some leftovers. With Hurricane Irene approaching, I found creative ways to use everything in my fridge, including my leftover quinoa. These easy lettuce wraps are just as convenient as sandwiches, but with less calories. Use any substitutions you like, such as your favorite sandwich fillers, and experiment with different types of lettuce. Personally, I love using red leaf lettuce or Boston bibb, as they have a softer, more pliable texture and won’t split open. These also make for a great way to eat up the last veggies of the summer harvest.

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MAKE: HEIRLOOM TOMATO AND GRILLED ZUCCHINI SALAD

'Tis the season for juicy, sweet heirloom tomatoes. Make the most of them with this easy salad recipe.

Posted by Maura Manzo on 8/23/2011 at 11:00AM | No Comments

I must confess: I’m picky about tomatoes and don’t really eat them too much in the off-season. There’s nothing worse than a tasteless, light pink, unripe tomato. Blah! So when end of summer rolls around, I eat as many as I can.

I stopped by a local farm recently and found a cornucopia of heirloom tomatoes in all different colors and for a cheap per-pound price. You don’t need to complicate the simple sweetness of summer tomatoes. Coupled with a simple basil dressing, savor these end-of-summer goodies as much as possible.

Farm Fresh Heirloom Tomato and Grilled Zucchini Salad
Serves four

4 Heirloom tomatoes, medium-size, sliced
2 tbsp Extra virgin olive oil
1 tsp Fresh lemon juice
1 cup Basil leaves
½ cup Greek yogurt
½ Zucchini, thinly sliced
Sea salt and pepper, to taste

Preheat grill (or skillet) to high. While grill is warming, slice zucchini and tomatoes. On a large plate, season tomatoes with olive oil, salt and pepper. Combine yogurt, lemon juice and basil in a food processor to make dressing. Add salt and pepper if desired. Next, grill zucchini for approximately three minutes on each side, enough to leave grill marks and keep firmness. Then, stack tomatoes and zucchini one on top of each other. Drizzle with basil dressing.  Enjoy immediately.

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MAKE: CHIPOTLE-LIME CORN-ON-THE-COB

A new twist on a summer classic

Posted by Maura Manzo on 8/16/2011 at 11:00AM | No Comments

When I was making this, I knew it was going to be good; when I bit into it, it was even better!

I don’t know about you, but my family loves grilling corn on the cob. And it’s so sweet this time of year, you can almost think of it as dessert.  With so many local farms and farmers markets, it’s easy to enjoy copious amount of the August harvest from local sources. Grill in the husk or in tin foil—your choice. Personally, I love the blackened grill marks that leave a smokier flavor. Serve this dish at your next family BBQ and you’ll knock the socks off everyone!

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MAKE: QUINOA SHRIMP RISOTTO

New to quinoa? Here's an easy dish to get you started.

Posted by Maura Manzo on 8/9/2011 at 9:15AM | 5 Comments

Photograph by Maura Manzo

This Italian girl loves pasta, but sometimes it’s just too much in the hot summer months. So for this risotto dish, I substitute quinoa (pronounced keen-wah) and added over two cups of raw veggies to keep it light.

New to quinoa? A complete protein, quinoa is a whole grain that’s great for athletes, vegetarians or anyone trying to eat less meat. Today’s recipe is the perfect dish for newbies who are interested in incorporating it into their diets. I added grilled shrimp to indulge in the best of summer seafood.

Quinoa Risotto with Shrimp
Serves three

1 cup Quinoa
1 cup Yellow Onion, Chopped
1 cup Zucchini, Chopped
1 cup Portabella Mushrooms, Chopped
1 cup Low Sodium Chicken or vegetable broth
¾ cup Parmesan Cheese, Shredded
¾ cup Italian Flat Leaf Parsley, Chopped
½ cup Milk (Whole, Reduced Fat or Soy)
½ cup Water
1 tbsp Extra Virgin Olive Oil
½ tsp Garlic, Minced
1 lb  Shrimp
¼ tsp Sea Salt and Pepper

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