Better.TV talks with Dianne Hendrick about how to eat healthy but well during Easter.
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Healthy Food Recipes Better Audra: Now it’s almost time to unleash the Easter bunny and start hunting for your favorite Easter recipes. Diane Henderiks also known as the Dietician in the Kitchen is here. Diane has got some great recipes that are full of flavor but they got half the fat and they have your typical Easter flare to them right? Diane: Absolutely Audra: How do you mix those two together, your good? Diane: I have talent. Audra: Just because you want to eat healthy though does not mean you have to sacrifice flavor which is one thing I always think of a lot of people think of too. Diane: Yeah that’s the big challenge you know my goal is to kind of raise the culinary bar for healthy cooking. Audra: Okay. Diane: You know healthy cooking can taste just as good as unhealthy cooking. Audra: And so you have 4 recipes over here? Diane: Yes. Audra: Examples right? Diane: Yeah I have apricot and citrus glazed pork tenderloin which is lean and I really like that you know it’s a nice festive protein. Some scallop potatoes their delicious made with low fat cheese and sour cream and it’s really, really good. Audra: Okay. Diane: We have some oven roasted asparagus which is delicious. You can do oven roast just about any vegetable to save a lot of fat and calories and time absolutely. Audra: Okay. Diane: And then arugula salad with red onions and oranges and cucumbers with a citrus vinaigrette which is a really complete Easter dinner and you can get it on the table really fast. Audra: And again that’s the key. There’s a lot of moms are saying you know what I don’t have a lot of time to make these meals but that looks like it takes a lot more time than it did. Diane: Absolutely, oh yeah it’s a quick dinner. I have 2 growing boys and I’m on the road all day long. Audra: Moving all the time. Diane: Yeah. Audra: Now speaking of which you said you have a two boys. Your mom, your wife, you got a lot stuff going on with your career. Diane: Yeah. Audra: So these are examples of some dishes that you have used. You would use leftovers. Dianne: Absolutely. Audra: And disguise them so the kids didn’t know that they were leftovers, right? Diane: Oh sure, sure yeah. If you’re going to spend the time doing this you might as well make some extra and have the leftovers to make it easy. Audra: I know they like this. Diane: Yeah. Audra: It’s good. Diane: And wraps are great and this is just using the leftovers, here we’ve got asparagus and if your kid doesn’t like asparagus just don’t use it, put spinach or something else in there with the oranges and the pork and so it’s the citrusy kind of wrap and it’s really delicious. Audra: Okay. Diane: With some fresh fruit, and just a slicing up the leftover pork and just putting it on top of any leftover salad you have and you have a nice salad for yourself you know for lunch. That is just everything in a casserole. Throw some eggs in it and with all the fat milk. You have to top everything up and it’s just delicious. It has got the pork, it has got the potatoes, it has got the asparagus in it and it’s just a leftover. Audra: Science gumbo right here. Diane: That’s it that’s it and you know and omelet you can’t go wrong, you can do it breakfast or lunch. You can do breakfast or dinner so that’s got the asparagus, the cheese and these are has browned, the scallop potatoes so you just take them in and just you know a little bit of olive oil and cook them in the pan. Audra: Trial and error is that how you figured out a lot of these. Dianne: I try whatever yeah it’s all testing. Audra: Speaking of which I’m going to put you on the spot here and I can ask all of our guest today on the show what’s your guiltiest pleasure so put you on the spot what would you say yours is? Diane: Really good cheese and a great glass of red wine. Audra: My girl. Now I can’t have any wine right now but maybe you can have a glass before we go. Diane: Absolutely you guys. Audra: Great job and then a l
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