Category: Food

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It’s fun and healthy to make pizza on the grill. It’s also quick and easy — and sure to be a family favorite. @ClevelandClinic

Recipe: Grilled Chicken Pesto Pizza

It’s fun and healthy to make pizza on the grill. It’s also quick and easy — and sure to be a family favorite. Experiment with different vegetables and fruits on your grill this season for healthy, tasty meals.

Ingredients

  • 1 package prepared whole-wheat pizza crust (found in refrigerated section)
  • 1/2 cup prepared pesto sauce
  • 4 ounces soft, low-fat goat cheese, cut in small cubes
  • 1 large ripe tomato, sliced thin
  • 1/3 cup fresh or canned roasted red pepper, drained well and cut in thin strips
  • 6 ounces precooked chicken breast, cut into small chunks

Directions

  1. Spray or brush grill grate with oil. Preheat grill to medium-high.
  2. Brush or spray a cutting board or large pan with olive oil. Spread out pizza dough with oiled fingers into the desired crust shape.
  3. Prepare vegetables, chicken and cheese in small cups or bowls. Set aside.
  4. When you’re ready to grill, put pizza dough on grill and cover.
  5. Cook for approximately 2 to 3 minutes, or until the top begins to bubble and the bottom is lightly browned.
  6. Flip over and brush with pesto sauce.
  7. Working quickly, add the tomatoes, roasted red peppers and chicken. Dot with cheese.
  8. Cover and cook for another 2 to 3 minutes or until the cheese is melted. Take off the heat and enjoy!

Nutrition information (per serving)

Makes 6 servings
Serving size = one slice

Calories: 428
Protein: 24 g
Total fat: 12 g
Saturated fat: 5 g
Sodium: 540 mg
Calcium: 95 mg
Fiber: 6 g
Sugar: 3 g
Potassium: 410 mg
Magnesium: 80 mg

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Ready to dip your spoon into the smoothie bowl trend? Get your fill of creamy smoothie goodness with a healthy heaping of crunchy, healthy toppings, including slivered almonds and chia seeds. @ClevelandClinic

Recipe: Berry Smoothie Bowl

A creamy smoothie with crunchy toppings — in a bowl!

Ingredients

Smoothie base

  • 1 1/2 cups plain yogurt
  • 1 banana, frozen
  • 1/2 cup orange juice
  • 1 cup berries of your choice
  • 1 tablespoon flaxseeds
  • 1 scoop vanilla plant-based protein powder, optional

Toppings

  • 1 tablespoon slivered almonds
  • 1 teaspoon chia seeds
  • 1 tablespoon pomegranate seeds

Directions

  1. Blend all base ingredients together until smooth, adjusting for sweetness and thickness.
  2. Serve immediately in a large bowl with toppings.

Ingredient health benefits

  • Yogurt: With probiotics and prebiotics to go around, yogurt is a great way to show your stomach some love. Yogurt is also a complete protein, which means it has all nine essential amino acids that your body needs to function properly (but can’t make on its own). And, most famously, it has calcium to keep your bones happy and healthy.
  • Bananas: Most everyone knows that bananas are a great source of potassium, but there’s so much more to this zany-looking fruit than popular knowledge conveys. Bananas also have magnesium and vitamin B6, which help regulate blood pressure and metabolism. And they have fiber to keep your gut working properly.
  • Flaxseed: This little seed really is worth the hype. Flaxseed is a source of omega-3 fatty acids (omega-3s, for short), which are vital for your body to function as it should. Flaxseed also has fiber and antioxidants that fight damaging free radicals and chronic inflammation.
  • Almonds: This nut may seem ordinary, but its benefits certainly aren’t. Almonds are rich in calcium and unsaturated fats that raise your “good” (HDL) cholesterol. Your brain will also thank you for the flavonoids and vitamin E.
  • Chia seeds: Another tiny seed with plenty of perks, chia seeds improve your digestion and promote the growth of good bacteria that keep your gut healthy. Their quirky ability to expand in fluid can help you stay fuller for longer when they’re in your stomach juices, which can be helpful if you’re trying to lose weight.
  • Pomegranate seeds: These little gems are as good for you as they taste. The squishy packets around the seeds contain juice that’s high in antioxidants, which might support the health of your heart. Pomegranate juice may also have cancer-fighting abilities, but research is ongoing. Still, incorporating pomegranates into a hearty, nutritious diet wouldn’t hurt!

Nutrition information (per serving)

Makes 4 servings
Serving = 3/4 cup

Calories: 160
Carbohydrate: 27 g
Sugars: 17 g
Fiber: 4 g
Saturated fat: 0.5 g
Cholesterol: 5 mg
Protein: 9 g
Sodium: 70 mg

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Eating a variety of nutritious foods can help you feel fuller longer and carry you through to lunch. @ClevelandClinic #Breakfast

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Recipe: Spaghetti With Fresh Tomato Sauce and Roasted Vegetables @ClevelandClinic #nutrition

Why not try your hand at making homemade tomato sauce? The freshness of the tomatoes and the smokiness of the roasted vegetables make this a great topping for spaghetti. If you don’t have your own garden, use canned Roma tomatoes for a tasty dish that includes roasted mushrooms, broccoli and peppers.

Ingredients

Tomato sauce

Olive oil cooking spray
2 garlic cloves, minced
1 small carrot, minced
1 shallot, minced
4 cups peeled, seeded, and diced ripe tomatoes or one 28-ounce can no-salt-added diced tomatoes, drained
1/4 cup dry red wine
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil

Pasta

1/2 pound whole wheat spaghetti
3/4 pound broccoli florets and stalks, peeled and cut into bite-size pieces
2 portobello mushrooms, halved and thinly sliced
1 red, yellow or orange bell pepper, seeded and coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Freshly grated pepper
2 tablespoons freshly grated Parmesan cheese

Directions

  1. Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil.
  2. To make the sauce, coat a large pot with cooking spray and saute the garlic, carrot and shallot over low heat until they begin to wilt, about 5 minutes. Stir in the tomatoes, wine, vinegar and red pepper flakes (if using). Cover and simmer slowly for 30 minutes.
  3. Stir in the basil and simmer for 10 minutes more. (To make a smoother sauce, cool and process in batches in either a blender or food processor.) Set aside.
  4. Place the broccoli, mushrooms and bell pepper on the prepared pan. Toss with oil and vinegar. Roast about 10 minutes until crisp or done to your taste. Sprinkle with pepper.
  5. Cook the pasta according to package directions. Drain.
  6. In a large serving bowl, toss the pasta with 2 cups tomato sauce. Top with the roasted vegetables and sprinkle with Parmesan cheese.

Nutrition information (per serving)

Makes 4 servings

Calories: 363
Total fat: 4 g
Protein: 15 g
Carbohydrate: 71 g
Dietary fiber: 4 g
Cholesterol: 0 mg
Sodium: 100 mg
Potassium: 93 mg

— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).

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Recipe: Pumpkin Spice Cookies @ClevelandClinic

Recipe: Pumpkin Spice Cookies

Who says pumpkin spice is only exciting in latte form?

Don’t just reserve pumpkin for pumpkin spice lattes and pie! These easy spice cookies are a great way to spread the pumpkin love throughout the entire season.

If you don’t have any aluminum-free baking powder in your cupboard, pick some up the next time you go shopping. Aluminum may pose potential risks to your health as a neurotoxin. While the dose of aluminum is what makes the poison, some studies show a relationship between aluminum that is stored in your body and neuro-disorders (such as Alzheimer’s disease.) Limiting exposure to all metals is a protective measure we can take to optimize our health.

Ingredients

1 cup pumpkin puree, fresh or canned
1 tablespoon pure maple syrup
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/4 cup vegan palm shortening or melted coconut oil
1 cup oat flour
1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
Pinch sea salt
1/2 cup chopped pecans
1/4 cup mini chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. Mix the pumpkin, syrup, applesauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined.
  3. In a separate medium bowl sift the oat flour, almond flour, baking soda, baking powder and spices together.
  4. Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips.
  5. Scoop 1 tablespoon of batter onto a large baking pan lined with parchment paper. Repeat until all batter is used. Place baking pan into the oven and bake for 20 to 25 minutes, or until just slightly firm. Remove the cookies from the oven and serve warm or room temperature.
  6. Store uneaten cookies in a sealed glass container at room temperature for two days or in the refrigerator for up to five days.

Nutrition information (per serving)

Makes 3 dozen cookies

Calories: 43
Total fat: 2 g
Saturated fat: 2 g
Cholesterol: 0 mg
Fiber: 1 g
Protein: 1 g
Carbohydrate: 5 g
Sodium: 25 mg

— Recipe courtesy of Mark Hyman, MD.

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Recipe: Sesame Cucumber Salad @Cleveland Clinic. Cucumbers are more than 90% water making them an ultimate superfood for beauty









Cleveland Clinic

@ClevelandClinic
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Stir up a simple salad for a light summer side dish! Cucumbers are more than 90% water, making them an ultimate superfood for beauty.

Cucumbers are abundant in silica, too, a trace mineral that may actually increase skin elasticity and help keep you looking young.

Ingredients

1 tablespoon rice wine vinegar
1 teaspoon olive oil
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
Dash cayenne pepper
2 cucumbers, cut into 1/4-inch-thick slices
1/2 bunch chives, minced
1 teaspoon sesame seeds

Directions

  1. Combine vinegar, olive oil, sesame oil, soy sauce and cayenne pepper in a medium bowl. Mix well.
  2. Add cucumbers, chives and sesame seeds.
  3. Mix well and serve.

Nutrition information (per serving)

Makes 2 servings

Calories: 100
Total fat: 4.5 g
Saturated fat: .5 g
Cholesterol: 0 mg
Sodium: 105 mg
Fiber: 3 g
Carbohydrate: 12 g
Sugar: 8 g
Protein: 4 g

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.@McDonalds use influencer Laura Whitmore (@thewhitmore) #heartaware

thewhitmore
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[AD]I haven’t eaten red meat for over 20 years and my choice for burgers has always been limited! But now @McDonaldsUK has launched a new plant-based burger which actually looks and tastes like the real deal – I couldn’t believe it wasn’t meat. My good pal and chef extraordinaire @GizziErskine and I went down to McD’s HQ to find out more about the burger and were so impressed with everything we learnt. The McPlant has been co-developed with @BeyondMeat so it looks and tastes like meat and most importantly for me, the cheese tastes just like McDonald’s cheese! It’s a great option for both vegans and meat-eaters who are looking at having more choice. You’ll be able to try the McPlant at over 250 restaurants from 13th October 💚 #McPlant @McDonaldsUK