Written on October 12, 2012 at 9:15 am , by Karla Walsh
This week’s fit links from around the web:
- A destination race can be a treat, but don’t let these potential travel pitfalls trip you up. — FitBottomed Girls
- Spice up your workout wardrobe and help a great cause! We can’t wait to try this fun alternative to our faded running shorts. — MizFit Online
- Who hid the Ho-Hos? A new scientific report says it may be possible to decrease obesity rates by making less healthful foods harder to find at the supermarket. — Washington Post
- A bowl of chicken pot pie soup sounds just about perfect with the weather cooling down. Comfort food at its finest! — SkinnyTaste
- Have you heard of HIIT? Here are five ways to try it—and boost your cardio capacity. — Fitnessista
Written on January 19, 2012 at 2:26 pm , by Colleen Travers
When you hear the words “deep” or “fry” (or even worse, those two words smushed together!), our bodies tend to do two things. Our faces cringe but our stomachs growl, as it goes with most things in life that are so good, yet so terribly bad for your waistline.
Now there’s a new alternative to enjoying your crispy fried favorites, the T-Fal Actifry, a multi-cooker that makes healthier versions of fatty foods by using only a tablespoon of oil. Pulsed hot air and a stirring paddle helps cook food evenly, making everything from French fries to fried rice and even chicken wings.
We snagged a recipe from Chef Danny Boome, who whipped up this veggie dish at the latest T-Fal launch, Ingenio, a line of cookware. Pair it with a healthy comfort food for a well-rounded meal that only takes minutes.
Sautéed Brussels Sprouts and Red Cabbage
- 1 pound Brussels sprouts
- 2 tablespoons unsalted butter
- 1 small red cabbage, sliced
- Coarse salt and ground pepper
1. Prepare a large bowl of ice water and set aside. Trim the Brussels sprouts and peel off an outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water (this will stop the cooking and help preserve them). Drain well.
2. Heat a large skillet over medium-high heat and add the butter. When the butter is melted, add the Brussels sprouts and cook for 1 minute. Add sliced cabbage and cook until cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
Now tell us: What cooking substitutions do you use in the kitchen to make your comfort foods healthier?
More from FITNESS: Our Favorite Low-Cal Comfort Food Recipes