Keri Glassman’s Stay Summer Slim Tip No.20 Veggies + Fruit Can Prevent Sun Damage to Your Skin

Nationally known nutritionist Keri Glassman’s giving us a healthy tip of the day, every day through July.

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Spa Week’s teamed up with nationally recognized nutritionist, Keri Glassman to help you stay summer slim. Enter the Stay Summer Slim Giveaway and you can win an exclusive trip toNew York City, meet Keri and sit down for a private nutrition counseling session and more.

Every weekday this month, Keri will also be passing on healthy tips for us to stay summer slim.

Read Keri Glassman’s Stay Summer Slim Tip No.19 Make Your Own Ice Pops (Recipe Included)!

Here’s today’s healthy tip from Keri:

Some of our fave slimming veggies and fruits (tomatoes, spinach, kale, watermelon, grapefruit) help protect your skin from sun damage thanks to vitamin A!

Check back every weekday here at Spa Week Daily for another healthy, stay summer slim tip. Don’t forget to enter the Stay Summer Slim Giveaway. You can keep up with Keri on Instagram, @Keriglassman.

PJ Gach is Managing Editor, Spa Week Daily.

 

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Spa Foodie: Eat Your Blinged Out Veggies

You try to mask vegetables in cheese sauce, cut fruit into fun shapes, but you still can’t fool your little stubborn eaters. We think we found a solution to get picky eaters to start picking healthy foods: a shiny metallic finishThe Deli Garage has introduced its Esslack Food Spray. Esslack (which translates to “food finish” in English) is safe and tasteless, and has the consistency of cooking spray. Now you can paint fruits and veggies in a metallic coat to deliver major apPEAL. Really though, who wouldn’t want to eat chrome-plated cauliflower? And it doesn’t get much cooler than a silver cucumber. Wouldn’t it be nice to hear, “He got more shiny blue broccoli than me!” Make eating healthy a fun game when you bring them stolen treasure veggies and forbidden fruit.

But why should  kids have all the fun? Let’s face it, we all can’t resist shiny objects. Watch your dinner guests’ faces glow when you reveal a spread fit for kings. Make a platter of 24-carrot gold and dip for a party. Or just transform yourself into a goddess and eat gilded fruit while relaxing in a bubble bath. All that glitters will be edible gold!  But unfortunately we can’t have this shiny product just yet; the German company is currently not shipping to the US. Oh, nein! But when we can get our hands on this stuff, we can’t wait till you see them golden apples! 

 

Quick and Healthy Microwave-less Recipes, Nutrients Included!

So you’ve been dared to rid your kitchen of your microwave. Now what? We’re here to help you through this difficult transition from appliance-dependent to good old-fashioned cooking. It might take more than 60 seconds, but we promise these substitutes for your favorite microwave treats are so easy and so much better for you; you’ll forget all about old hums-a-lot. Trust us, you won’t miss the sound or the rubbery texture, and you definitely won’t miss the dreaded splatter situation. Start thinking of what you’ll do with all that extra counter space!

Popcorn

One of our favorite couch snacks, microwave popcorn, contains chemicals that are probably scarier than that horror movie you’re watching. With only a large pot with a lid, oil (grapeseed oil works great) and popcorn kernels – you’ll be popping in no time.  Try seasoning with salt and pepper, chopped fresh herbs, grated Parmesan, and smoked Spanish paprika instead of butter for healthy snack with all the pop! Bon Appetit has a complete tutorial.

Heating up leftovers

Many of us do cook. We cook so much we even have leftovers. Or we bring home leftovers after dining out. Either way, food from every night of the week can start to pile up, but there’s no need to waste. You can quickly heat up food by using the steam from a saucepan with a lid and a little water.  Someone’s late to dinner?  Put a saucepan lid over the food and place the plate on a simmering saucepan of water. It will stay warm without drying up, although the tardy diner may get a cold shoulder.

Melted Cheese

Everything‘s better with cheddar! But what if you could make your cheese taste even better? Nachos, quesadillas, and other melted, savory delights may be something you rely on the microwave for. If you slow down a second and cook these creamy snacks on the stove, we guarantee you will never nuke your cheese again. Pair piping hot, never rubbery cheese paired with crisp tortillas or chips make the perfect vehicle for all that oozing goodness. Try these healthy nacho and quesadilla recipes!

Frozen Veggies

Frozen veggies are a convenient way to avoid prep work and still get the same nutrients, that is, until you zap ‘em. So while it’s OK to skip the fresh veggies, to get all the vitamins and minerals, don’t skimp on the cooking. Here are over 1280 frozen veggie recipes that can all be prepared on your stove top.

Mac and Cheese

Instant mac and cheese is a comfort food at our finger tips. But there are tons of ways to whip up your own batch without much work, or a microwave. Try Rachael Ray’s healthy recipe for mac and cheese. It’s YUM-O, takes under 15 and its better for you than the microwave version, so it won’t leave with you the mac and cheese blues.

Hot Pockets

A guilty pleasure in a flaky, crusty sleeve. When microwaved, these little treats turn into fire pockets and often destroy your mouth (and aren’t any nicer on your waistline). Why not make yourself something more satisfying and less processed? To fulfill your hot pocket craving, make own homemade calzone. Use refrigerated crescent-shaped dinner rolls and roll out the dough into rectangle. Cut into squares, fill with the pickings of your liking,  lightly moisten the edges with water, fold dough over, seal and press with a fork. Place on a greased baking sheet and bake at 375 for 20 minutes or until golden. Serve hot (not hot pocket hot) and enjoy.

Hot Chocolate

On a cold day or a chocolate-craving day, you may go to your microwave to make a little cup of love. You can still use an instant hot chocolate mix, but try warming milk in a double-boiler instead. To really tickle your taste buds, you can get an inexpensive frother and froth the milk. Now that’s a real cup of love. Plus, frothing is fun!

The Top 5 Halloween Treats That Are Tricks

The most costume-y holiday (unless you pull out an Easter Bunny suit every spring) is nearly upon us! While it’s a given that you’ll snag some adorably diminutive candy this weekend, whether it be from your own candy dish or your kid’s trick-or-treating haul, not all All Hallow’s treats are created equal. These are the tiny ghouls packing ridiculous amounts of calories in their miniscule little bodies.

While we certainly don’t advocate depriving yourself of that chocolatey treat if you really, really, really want it, if a party pack of Skittles or a tiny Twizzler would satisfy your sugar craving just as well, this list might convince you to opt in that direction instead.

  1. Reese’s Peanut Butter Pumpkins—At Halloween and Christmastime, Reese’s transforms their flagship cup into the shapes of teensy pumpkins and wee tannenbaums in the spirit of the season. In an accompanying spirit of overindulgence, those treats can pack a serious caloric punch. Each Halloween pumpkin will set you back 180 calories, which is a lot for something that might go down in less than a minute.
  2. Peanut M&Ms—A Halloween favorite because of its ability to induce amnesia (you know you’ve daintily nibbled one, ignored the bag for 20 seconds after finishing, and then started the process all over again as though it never happened), that cheery yellow fun pack will run you 93 calories.
  3. Mr. Goodbar—This deliciously simple concoction of milk chocolate and salty peanut chunks is oh-so-so good. One fun-size bar in your trick or treat pail is 90 calories, which isn’t so bad until you factor in the utter difficulty of eating just one. Curse you, Mr. Goodbar.
  4. Rolos—There’s nothing not to love about this delicious chocolate/caramel concoction. Chocolate and caramel are a perfect pairing, a most holy union, and yet one snack-sized pack contains 171 calories. A truly cruel trick by any measure.
  5. York Peppermint Patties—Snarfing down these minty delicious rounds may leave you with fresh breath and a burst of sugar energy, but at a whopping 165 calories per patty, they just might be the most expensive breath mint you’ll ever eat, diet-wise. We recommend eating 4 rolls of Mentos for a similar effect and calorie punch.

1 Food 3 Ways: Nectarines

It feels like the beachy days and disco nights of summer just began…but Labor Day is just around the corner, and with it comes the first chill breezes of fall. One of the casualties of the end of summer is, of course, the end of nectarine season, perhaps the worst of the little tragedies we suffer every year as the summer dies a quiet little death. If you haven’t had your fill of the tart-sweet delicious fruit this summer, there’s still time to remedy it! Here’s 3 great ways to use up what’s left of the nectarine crop.

Nectarine Chicken Salad

2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see “Nut Oils on Salad,” below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled
1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.

Nectarine-Orange Pudding
1/3 of a cup of water
6 nectarines
½ cup of sugar
1/3 cup of orange juice
8 teaspoons of powdered gelatin
1 cup of whipped cream
1 tablespoon of Cointreau (Orange Liquor)

Orange Sauce Recipes
1 cup of orange juice
½ of an orange’s peels, cut in thins strips
1 tablespoon of sugar
2 tablespoon of Cointreau (Orange Liquor)
2 tablespoon of corn starch dissolved in 4 tablespoon water

1. Place a pot on the fire with the water, nectarines, sugar and orange juice. As soon as it boils lower the flame and let it cook for 4-5 minutes or until the fruit softens. Take the nectarine out and leave aside. Sprinkle the gelatin in the hot liquid in the pot and stir until it dissolves.
2. Blend the nectarine (with peel) and the liquid with the dissolved gelatin. Then strain the mix to get rid of the peels. Place the cream in a bowl and stir the fruit puree with the Cointreau. Oil six pudding molds and place the mixture of fruit, cream and Cointreau. Cover and refrigerate till ready.
3. Sauce: Place in a pot the orange juice, orange strips, sugar, Cointreau, and the dissolved corn starch. Cook at low flame till mixture boils & thickens. Withdraw and let it cool down. Unmold the pudding and serve with sauce.

Nectarine-Carrot Soup

2 tablespoons butter or margarine
1 cup chopped yellow onion
1 fresh California nectarine, peeled and quartered
2 carrots, peeled and cut into chunks
2 cups low sodium chicken broth
 1/2 cup fresh orange juice
 1/4 teaspoon grated orange peel
 Freshly ground black pepper
1/2 cup plain low fat yogurt
 2 fresh California nectarines, sliced

Melt margarine in large saucepan over medium-high heat; add onion. Cook and stir about 3 minutes or until onion is softened. Add quartered nectarine,carrots and chicken broth. Bring to a boil; reduce heat and simmer until carrots are fork-tender. Pour into blender; process until smooth. Add orange juice and orange peel. Season with pepper. Pour into serving bowls. Garnish each serving with 2 tablespoons yogurt and nectarine slices.