Eat light in the new year with Food Network
OK, you’ve gotten through the holidays in one piece, albeit with a lighter bank account and a heavier, well, body.
Yes, all that eating, drinking and being merry has taken its toll on your waistline and now you’re in ready to do your penance. But where to start?
Try dialing up Food Network the morning of Sunday, Jan. 5, for its “Healthy Weekend” block of programming, in which their hosts/personalities offer up ideas for meals and snacks for those looking to take a healthier path in 2020 – or at least get those holiday pounds off.
Valerie Bertinelli has a few suggestions on a new episode of “Valerie’s Home Cooking” in late morning, in which she is joined by food blogger Jo Stougaard to rework some familiar recipes to fit a low-carb diet.
Immediately preceding that is “Girl Meets Farm,” which finds host Molly Yeh fixing low-cal treats such as homemade granola bars, juicy falafel-spiced turkey burgers and a grilled corn salad with creamy avocado ranch dressing, all washed down with carrot apple juice, for a play date with her sister-in-law and her baby son.
Earlier that morning, Ina Garten is hard at work on “Barefoot Contessa” creating “Salads for Four Seasons,” which are a crispy mustard chicken and frisee salad for spring, tarragon shrimp salad for summer, farro tabbouleh with feta for autumn, and for winter a tricolore salad with orange. A lot to digest in a 30-minute show.
Also in the early A.M. is “Brunch at Bobby’s,” in which host/chef Bobby Flay prepares a “Guilt-Free Brunch” consisting of a blueberry-pomegranate power bowl with crispy quinoa crumbles, creamy avocado toast, a bloody mary made with homemade veggie juice and a Black Forest Iced Tea for dessert. So tasty and satisfying you’d never know it was healthful.
Guy Fieri is also on a health kick on “Guy’s Ranch Kitchen” as he welcomes in Rocco DiSpirito, to prepare a lean cheeseburger with low-carb mashed potatoes and shrimp Gazpacho; Antonia Lofaso, to make a roasted whole branzino with salsa verde and whipped sweet potatoes, followed by paleo pancakes with bananas and berries; and Aaron May, to do seared scallops with vanilla citrus confit and a roasted tomato and eggplant gratin, washed down with a paloma flaca cocktail.
And “The Pioneer Woman” Ree Drummond takes the calories out of traditionally hearty fare in the episode “Lighter 16-Minute Meals,” with her healthful takes on chicken parmesan, Asian noodle salad, a tasty taco skillet and lighter fried pork chops served with white beans and spinach.