On the Food Network's show "Healthy Appetite With Ellie Krieger" nutritionist Ellie Krieger gives real advice about food without any gimmicks. Now she is here in the Bay Area to talk about her new cook book The Food You Crave: Luscious Recipes for a Healthy Life which emphasizes a new way to turn all those old-time comfort foods into healthy, nutritious meals, providing all the flavor and satisfaction without all the fat and guilt.
You can catch Ellie's show every Saturday at 1 PM on the Food Network. While here in the Bay Area, Ellie has two book signings happening this weekend. She'll have a Q&A and book signing tonight at 7:30 PM at Books Inc. in Alameda. She as ha cooking demonstration and book signing tomorrow afternoon (1/19/08) from 12 PM-2 PM at Sur La Table in San Jose.
Web site: www.elliekrieger.com
Buy the book: The Food You Crave: Luscious Recipes for a Healthy Life
Ellie has two book signings:
- Friday, January 18, 2008
7:30 PM Book Signing
Books Inc. - Alameda Store
1344 Park Street
Alameda, CA 94501
Phone: (510) 522-2226
Saturday, January 19, 2008
Noon - 2 PM Sur La Table, San Jose v
378 Santana Row, Suite 1030
San Jose, CA 95128
½ hour Demo & Q&A in Mall
Phone: (408) 244-4749
Recpie:
Edamame "Hummus" with Spiced Pita Chips
- 2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 teaspoon salt, plus more to taste
Pinch of white pepper, plus more to taste
1 1/2 teaspoons ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 tablespoon)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
Spiced Pita Chips (recipe follows)
Method:
Set 1 tablespoon of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil, and lemon juice, in a food processor and process until very smooth, about 2 minutes.
Taste and adjust the seasoning with more salt, pepper, and lemon juice, if desired. At this point, you can refrigerate the hummus in an airtight container for up to 3 days. Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.
Nutritional Information:
Serves 12, makes 3 cups. Serving size: 1/4 cup hummus plus 4 pita chips.
Per Serving:
Calories: 195
Total fat: 12g
Mono: 7g
Poly: 1.5g
Sat: 1.5g
Protein: 6g
Carb: 18g
Fiber: 3.5g
Chol: 0mg
Sodium: 326mg
Excellent source of: manganese
Good source of: fiber, protein, selenium
Spiced Pita Chips
- 1/4 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 whole-wheat pita breads, cut into 8 wedges each
Method:
Preheat the oven to 375°F. Combine the oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving. They will keep in an airtight container at room temperature for about 3 days.
Serves 12
Serving size: 4 wedges
Per Serving
Calories: 105
Total fat: 6g
Mono: 3.5g
Poly: 0.5 g
Sat: 0.5g
Protein: 2g
Carb: 13g
Fiber: 2g
Chol: 0mg
Sodium: 218mg
Excellent source of: manganese
Good source of: Selenium
Additional Recipes from Ellie:
from her book: The Food You Crave by Ellie Krieger
Blueberry Blast Smoothie
- 1/2 cup nonfat milk
1/2 cup plain nonfat yogurt
1 cup frozen unsweetened blueberries
1 teaspoon honey
Method:
Put all the ingredients into a blender and process until smooth.
Serves 1, serving size: 2 cups.
Nutritional Information:
Per Serving
Calories: 195
Total fat: 1g
Mono: 0g
Poly: 0g
Sat: 0
Protein: 10g
Carb: 40g
Fiber: 4g
Chol: 5mg
Sodium: 134mg
Excellent source of: calcium, protein, vitamin A, vitamin C, & vitamin K
Good source of: fiber, manganese, phosphorus, riboflavin, vitamin D
Mushroom, Onion, and Basil Pizza
- 1/4 cup sun-dried tomatoes (not oil-packed)
Boiling water
1 tablespoon olive oil
8 ounces white mushrooms, sliced (about 3 cups)
1/2 medium red onion, sliced into half-moons
2 cloves garlic, minced (about 2 teaspoons)
One 10-ounce store-bought baked thin pizza crust
1 cup Easy Tomato Sauce (page 153) or store-bought marinara sauce
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup freshly grated Parmesan cheese
1/4 cup thinly sliced fresh basil
Method:
Preheat the oven to 450°F.
Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Pat dry and slice thinly.
Heat the oil in a large skillet over medium heat. Add the mushrooms and onion and cook until tender and the mushroom liquid evaporates and they begin to brown, 5 to 7 minutes. Stir in the garlic and remove from the heat.
Place the pizza crust on a baking sheet. Spread the tomato sauce over the crust, leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with the basil, cut into 8 slices, and serve.
Serves 4, serving size: 2 slices.
Nutritional Information:
Per Serving
Calories: 350
Total fat: 14g
Mono: 5.3g
Triple Chocolate Cookies
- 1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour or regular whole-wheat flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt (optional)
2 ounces good-quality dark chocolate (60-70% cocoa solids), coarsely chopped
2 ounces milk chocolate, coarsely chopped
2/3 cup chopped pecans (optional)
Method:
Preheat the oven to 350°F.
In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa, and salt, if using. Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and, if desired, the pecans, and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 12 minutes. Transfer the cookies to a rack to cool. Store the cookies at room temperature in an airtight container, where they will keep for up to 4 days.
About Ellie Krieger's Book:
Are you 100-percent satisfied with the way you eat? Chances are your relationship with food is a mixed bag. Food gives you pleasure, it helps you unwind, it brings you together with friends and family, and it is one of life's great joys. But it can and often does provoke feelings of guilt, stress, and frustration and leave an aftertaste of knowing you don't feel or look as good as you could because of your eating habits.
That struggle is not surprising since the same-old-same-old way of eating often means quantity over quality and makes us a slave to our taste buds at the expense of our bodies. But what's the alternative? Healthful food usually means bland and boring, right? Not with dishes by Ellie Krieger.
In her new book The Food You Crave: Luscious Recipes for a Healthy Life (The Taunton Press; January 2008; $28.00), the host of Food Network's "Healthy Appetite with Ellie Krieger" presents more than 200 recipes using only fresh ingredients that are simply but scintillatingly prepared. Finally, healthful recipes for people who enjoy the taste of butter!
In addition, you will find loads of tips and ideas for getting the most out of your food, from ideas for grab-and-go eating to the best lunch options for staying energized. She includes a New Way Pantry List so you can start fresh with the best ingredients and each tempting dish includes a complete nutritional breakdown.
As a true food lover and a dietician, Ellie has always said, to get people to eat well, don't say a word about health, just cook fantastic food for them. This book is Ellie's way of bringing delicious food to your table.
About Ellie Krieger:
Ellie Krieger is a registered dietitian specializing in nutrition and health communications, and is the host of the Food Network's "Healthy Appetite." Ellie's warmth and charisma has made her the go-to nutritionist in the media today. Her success can be attributed to her way of giving real advice about food without any of the gimmicks and crash diets that permeate today's news. Ellie believes that, if given the tools and knowledge, anyone can have a healthy relationship with food and live a happy and healthy life.
Ellie's ease in front of the camera can be attributed to her years as a Wilhelmina model. After receiving her undergraduate and postgraduate degrees in nutrition from Cornell and Columbia University, Ellie began educating others on how to eat healthy in a realistic and easy way.
Ellie's first book, Small Changes Big Results, was published in 2005 and is a how-to book on changing habits that will yield optimal results. Ellie held the position of director of nutritional services at the prestigious La Palestra Center for Preventative Medicine for several years where she worked with a team of physicians, psychologists and fitness specialists to create a multi-faceted obesity treatment program. She also was an adjunct professor in the New York University Department of Nutrition, Food Studies and Public Health. In her years in private practice, Ellie counseled a variety of clients, from homemakers and CEOs to notable celebrities and top models.
Today, Ellie's extensive work in the media has earned her a loyal following and national recognition as a trusted health professional. She speaks regularly at events around the country and has appeared as a guest expert on dozens of programs, including "Today," CNN, CBS's "Saturday Early Show" and ABC's "Good Morning America."
Additionally, Ellie is a regular contributor to numerous magazines and newspapers, among them, Parenting, Women's Day, Baby Talk, Fitness, Self, Glamour, GQ, Prevention, Men's Journal, Ladies Home Journal, The New York Daily News and Newsday.
Ellie is constantly looking for ways to reach people with her message that it is possible to eat delicious food while maintaining healthy habits. She believes that through her work she can help to change the way society views food, health and nutrition.
Since 2006, Ellie has been working as a consultant with L'Oreal on their Garnier Nutritioniste line, to remind customers that beautiful skin depends on good nutrition. Ellie resides in New York City with her daughter, Isabella, and husband, Thom.
