Eat healthy in the new year with Food Network
OK, you’re a week into 2019 – how are your New Year’s resolutions doing?
If any of them have to do with dieting and weight loss and you haven’t yet gotten started, then Food Network has a few ideas for meals that can help you tip that balance scale in your bathroom (or doctor’s office) in your favor.
The calorie-conscious cooking of “Healthy Weekend” gets going early the morning of Sunday, Jan. 6, with “Southern at Heart,” in which host Damaris Phillips shows how to make sesame tuna salad, miso-seared sweet potatoes and sauteed apples, dishes that are low in carbs and high in taste.
Next on “Farmhouse Rules,” Nancy Fuller whips up a get-up-and-go smoothie, a chicken and veggie soup with beef-bone broth and salmon with maple dijon glaze. Yum.
Valerie Bertinelli offers up “Clean Eats” in an episode of “Valerie’s Kitchen,” walking viewers through the steps in making a grilled vegetable salad, a kale and artichoke chicken casserole and slow-cooker oats. Then in the episode titled “On the Road Again,” she creates food to keep her energy up for a quick business trip to Chicago.
Conversely, Ree Drummond is home alone in the snow in Oklahoma, where she’s planning to exercise and eat low-carb. That means a hike and a lettuce burger for dinner, followed the next day by a “carb-buster breakfast” of poached eggs and a lunch of butternut squash and kale stir-fry, topped off with an orange resolution smoothie. A meal that’s ideal for getting the metabolism going.
Later that morning on “Girl Meets Farm,” host Molly Yeh gets a visit from her sister-in-law, for whom she prepares her favorite meal of hummus with meat all over it, homemade whole pita, pita salad with tahini dressing and for dessert, mint cupcakes with cream cheese frosting.
Immediately following on “Barefoot Contessa,” Ina Garten shows how to roast vegetables like a pro, starting with butternut squash hummus followed by a roasted vegetable paella and a roast potato fennel soup. Then chef Yotam Ottolenghi gives the lowdown on roasted baby vegetables with sumac and yogurt. Low-cal fare that’s also interesting.
Then on “Trish’s Southern Kitchen,” Trisha Yearwood gets into the post-holiday spirit by trying out goat yoga, then heading to the kitchen to whip up baked green bean fries, garlicky shrimp in crispy tortilla cups and a goddess brown rice bowl. And for dessert, it’s a crustless apple pie with granola frozen yogurt.
Of course, if none of these offerings catch your eye, you can also head over to the healthy eating section of the Food Network website (www.foodnetwork.com/healthy) for more ideas.