Healthy Recipes For Fall

Hey, Fit Foodies! Here are tasty tips for healthy recipes for fall feasts.

Pumpkin wedges roasted to perfection. Crispy (potato-chip crunchy) kale chips. And the piece de resistance… Chef Anthony’s new recipe.

Pumpkin Power

All season long, enjoy pumpkins a plenty because they’re a superb food – fiber-rich and packed with health-promoting nutrients like beta carotene and potassium. They’re also very low in calorie density. A full cup has just 30 calories.

Don’t go overboard with pumpkin seeds, however. They’re packed with calories. A small handful can easily tally up more than 200 calories. (And who eats just a small handful?)

And, of course, as a fit foodie you know that anytime you add pumpkin to a high-calorie-dense recipe like pumpkin muffins, the end result ceases to be healthy. It’s likely full of fatty butter or margarine, oil, sugar, and other artery-hurting, waistline-expanding ingredients.

Pumpkin Wedges

Enjoy richly roasted but very-low-calorie pumpkin wedges (only about 35 calories per serving) with this recipe, perfect for just about anything, from a mid-day snack to a side dish star for Thanksgiving Dinner.

Kale Chips

Love the crispy, crunchy texture of potato chips? Get similar snap, a lot fewer calories and sodium, earthy flavor, and LOADS of top-notch nutrition by cooking up a batch of Pritikin Kale Chips. Here’s how…

 

Healthy Recipes – Pickled Carrots and Apple Salad With Pomegranate Balsamic Dressing

This new recipe by Pritikin Executive Chef, Anthony Stewart, will be the star of your holiday table.

Pomegranate Pritkin Recipes
Pickled Carrots and Apple Salad With Pomegranate Balsamic Dressing
Votes: 1
Rating: 5
Rate this recipe!
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Here's a new favorite at the Pritikin Longevity Center that bursts with flavor (without bursting your blood vessels). Many pickled foods have more sodium than most of us should have for the entire day. This salad, created by Pritikin's award-winning chef Anthony Stewart, has zero added sodium. Like all the dishes at Pritikin, it is a celebration for both palate and heart. The perfect fit for foodies this fall.
Servings
4 people
Servings
4 people
Pomegranate Pritkin Recipes
Pickled Carrots and Apple Salad With Pomegranate Balsamic Dressing
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Here's a new favorite at the Pritikin Longevity Center that bursts with flavor (without bursting your blood vessels). Many pickled foods have more sodium than most of us should have for the entire day. This salad, created by Pritikin's award-winning chef Anthony Stewart, has zero added sodium. Like all the dishes at Pritikin, it is a celebration for both palate and heart. The perfect fit for foodies this fall.
Servings
4 people
Servings
4 people
Ingredients
Pickled Carrots
Apple Salad
  • 1 apple peeled and cut into long, thin strips 1 fennel
  • 1 fennel bulb, root end trimmed from bottom, and remainder of bulb sliced into long, very thin strips
  • 2 bag mixed greens (or baby spinach)
Pomegranate Balsamic Dressing
Servings: people
Units:
Instructions
Pickled Carrots
  1. In a small pot, bring to a boil vinegar, water, and pickling spice. Boil for 2 minutes.
  2. Meanwhile, place carrots and onions in a medium bowl.
  3. Pour the hot vinegar liquid over the vegetables.
  4. Let cool at room temperature. Refrigerate.
Apple Salad
  1. Complete Pickled Carrots recipe.
  2. Then, using a strainer or colander, drain carrots and onions from pickling liquid, and toss with apple and fennel strips.
  3. On each of 4 salad plates, arrange salad ingredients on top of a bed of mixed greens or baby spinach. Garnish with grape tomatoes.
  4. Drizzle with Pomegranate Balsamic Dressing.
Pomegranate Balsamic Dressing
  1. Combine all ingredients in a blender. Blend until thickened.
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