There are too many recipes to count in the April issue that left me wanting to run from the office straight to the kitchen when I got home! But one of the most tempting meals? The BLT Sandwich and sweet potato fries created by celebrity chef Rocco Dispirito, which also appears in his brand new book, Now Eat This! Diet (which hit bookstores yesterday).
We were lucky enough to interview the fit gourmet, who dropped 20 pounds while training for his first triathlon, about his own health journey and kitchen tricks. Here are his three secrets for success, whether in an apron or a pair of sneakers:
- To drop pounds, keep tabs on the numbers. “Know how many calories and fat grams are in your meals and snacks, and only eat what you can afford, calorically speaking.”
- Utilize low-calorie flavor enhancers. “A few of my ‘secret ingredients’ in my healthy recipes are fresh herbs, Dijon mustard and lemon juice.”
- The hardest things can be the most rewarding. “The actual triathlon was much harder than most anything I’ve done. Its almost impossible to finish and the temptation to give up is much stronger than any temptation I’ve ever felt. That’s what makes crossing the finish line so fabulous.”
Awesome advice, and now I’m anxious to go try out even more of Rocco’s recipes (Chicken Pesto Pasta, Red Velvet Chocolate Squares and Crispy Loaded Pizza, all lightened up? Yes, please!)
Now tell us: What’s the most delicious dish you’ve whipped up lately?
Written by Nicole Brennan, editorial intern
If you’re an avid Mexican food lover like me, you probably limit yourself when it comes to eating too much of this deliciousness and save it for your ‘splurge’ category. Not anymore! I found an exciting new recipe from Executive Chef Eugenio Villafana from the 5-star Villa La Estancia Resort in Riviera Nayarit, Mexico! (It was ranked as a Top 10 luxury resort in the Caribbean and Mexico in the TripAdvisors Travelers’ Choice Awards.)
Chef Eugenio has created super healthy takes on Mexican cuisine with an extra special twist: He can accommodate customers with fat/dairy/gluten and carb-free diets. (Yes, we’re still talking about Mexican food here!) He uses raw foods, organic ingredients and dehydrating techniques to make our favorites much healthier. If you have a food allergy or sensitivity to diary or gluten, check out one of Chef Eugenio’s must-try dish below and let us know what you think!
Read on for the recipe!
- Strawberry Bruschetta: It may be a few more weeks before the best berries hit stores, but I just had my first taste and can’t wait for more! This dish will make an ideal snack, dessert or even a decadent breakfast. (203 calories, 5 g fat)
- Garden Fresh Asparagus Soup: Call me crazy, but it doesn’t feel like spring without asparagus. This bowl can be served heated or chilled, and feel free to substitute low-fat Greek yogurt for the creme fraiche. (203 calories, 13 g fat)
- Marinated Garden Lentil Salad Pita: Simply toss, mix and eat! Vegetarians and meat-eaters alike will enjoy how simple, tasty and fiber-filled this recipe is. (396 calories, 11 g fat)
- Barbecue Chicken Chopped Salad: Pack all your vegetable servings for the day into one meal (hey, it’s OK to go a bit overboard on the veggies!). The chicken gives this meal some serious staying power. (337 calories, 13 g fat)
- Raspberry-Mango Sundae: Round out your dinner—or snack on—nonfat frozen yogurt topped with a fruity, sweet sauce. The best part, besides the excellent nutrition stats? Frozen berries are recommended, so they’ll keep for weeks in your fridge. (167 calories, 2 g fat)
What foods signal spring for you?
A few fit links from around the web:
- What really causes a runner’s high? (You’ll be surprised) – NYT Well
- Is yoga the new golf for business associates? – NY Post
- This iPod-enabled yoga mat is genius — FitBottomedGirls
- Our friends at Ladies’ Home Journal whip up some tasty high-fiber muffins — Ladies’ Lounge
- A look back at Lance Armstrong’s career as the cycling superstar retires — Livestrong
- Low-cal snack guru Hungry Girl’s 2011 grocery list – Hungry Girl
New York City and much of the Northeast U.S. was walloped with another snow storm last night–leaving about 19 additional inches of snow around Central Park and outside my front door! Weather like this leaves me craving certain dishes for dinner…It’s comfort food time, folks. Here are my six go-to cozy meals created for days like today. Bonus: All have fewer than 375 calories per serving!
- 5 Factor Lasagna: A meat-free take on the Italian treat, substituting eggplant in place of pasta for an extra veggie serving. (315 calories, 3 g fat)
- Chickpea Soup with Spinach and Tomato: Warm up with a creamy, protein-packed bowl. Hummus is the secret ingredient in this quick cooking recipe! (228 calories, 12 g fat)
Chipotle Veggie Chili: Your pot will be filled produce at its peak during winter, like sweet potatoes, parsnips and butternut squash. (369 calories, 9 g fat)
- Gooey Grilled Cheese: This isn’t your mom’s American on white bread. Sliced pears give these sandwiches grown up flair. (296 calories, 13 g fat)
- Mac and Cheese Lite: Celebrity chef and triathlete Rocco Dispirito’s lightened up version of everyone’s favorite school lunch side. (237 calories, 7 g fat)
- Blueberry Ricotta Pancakes: Who doesn’t love breakfast for dinner? These fluffy pancakes taste fantastic, even sans-syrup.(238 calories, 8 g fat)
What is your go-to comfort food dish?