(Don't Worry) Eat Happy
Miss sushi? Crave a rare steak? With a few easy swaps, you can enjoy delicious, nutritious meals that mimic the real deal.
Hearts of Romaine With Anchovy-Garlic Vinaigrette
1/4 of a day-old baguette, torn into bite-sized pieces
2 teaspoons olive oil
1 teaspoon kosher salt
Preheat oven to 400 F. Toss torn baguette in olive oil, sprinkle with salt and bake on a sheet pan for approximately 15 minutes, or until golden.
1 clove of garlic, green inner core removed, chopped
3 anchovy fillets, minced
Juice of 1 lemon
1/2 teaspoon red wine vinegar
2 tablespoons virgin olive oil
Combine all ingredients.
2 hearts of romaine, washed, well-dried and cut into bite-sized pieces
1 ounce Reggiano Parmesan cheese
Freshly ground pepper to taste
Combine romaine and croutons in a large bowl; dress with vinaigrette. Add parmesan and season with pepper.
Nutritional information per serving: (approximately 2 cups): 178 calories, 61 percent fat (12 grams), 23 percent carbohydrate, 16 percent protein, 158 milligrams calcium, 2 milligrams iron, 168 micrograms folate, 2 grams fiber.
Note: The fat percentage in the above recipe is higher than normally recommended, so choose lower-fat selections throughout the rest of the day.
Grilled Shrimp and
Scallops on Cress
1/2 pound medium fresh shrimp, shells on, feet removed
1/4 pound medium bay scallops
1 teaspoon olive oil
Juice of 1/2 lime
Salt and pepper to taste
2 large handfuls of cress (curly, ancho or watercress)
Toss shrimp, scallops, olive oil and lime juice in a large bowl; season with salt and pepper. Remove from bowl and grill over medium-hot fire until thoroughly cooked, about 5 minutes. Peel shrimp. Dress cress with vinaigrette and pepper, reserving about a tablespoon of vinaigrette (recipe follows). Make a bed of cress and arrange shrimp and scallops on each plate. Drizzle with remaining vinaigrette.
1/2 small shallot, finely diced
1 teaspoon champagne or white wine vinegar
1/4 teaspoon cumin
Juice of 1 1/2 limes
Zest of 1 lime, chopped
1 tablespoon olive oil
Pinch of salt
Soak shallot in vinegar for at least 15 minutes; then combine with remaining ingredients. Whisk until emulsified.
Nutritional information per serving (approximately 4 shrimp and 3 scallops): 137 calories, 42 percent fat (6.4 grams), 10 percent carbohydrate, 48 percent protein, 61 milligrams calcium, 1.5 milligrams iron, 5 micrograms folate, .5 gram fiber.