Posts Tagged ‘healthy recipes’
White Beans & Kale – Food Exposed
White Beans & Kale Servings: 4 Serving Size: 2 cups Ingredients: 1tbsp.extra virgin olive oil 3cloves garlic, minced 10cups kale, stems removed and chopped ½cupreduced sodium vegetable broth 1tsp.NutriFit Mediterranean Salt Free Spice Blend ¼tsp.black pepper 1 ½cupspasta, cooked al dente and drained 1tbsp.fresh lemon juice 2cupswhite beans (cannellini or other) ¼cupflat leaf parsley, chopped ¼cupfeta cheese,…
Read MoreEating Healthy
During the holidays eating healthy becomes much more challenging. With delicious meals like turkey and pot-roast and wine, people often feel guilty about indulging. There is a way to not only get through the holidays without being so hard on yourself, but to actually use them as a way to create a health and wellness…
Read MoreBeth Pratt of the National Wildlife Federation talks Weigh in for a Cause
This week’s guest is Beth Pratt, the California Director for the National Wildlife Federation, who has worked in environmental leadership roles for over twenty years, and in two of the country’s largest national parks: Yosemite and Yellowstone. Beth spends about 60% of her working life on the road and knows full well the challenges this much…
Read MoreNWF Director Beth Pratt discusses the Challenges of Life on the Road on Food Exposed!
This week, it’s all about how to stay healthy while traveling. Whether you’re on the road or in the air, going for business or for pleasure, traveling can be a stressful time and take a toll on one’s health as well as mental and physical well-being. Jackie shares her best tips for staying healthy and…
Read MoreBodybuilder and former Pro-Wrestler Ric Drasin on Food Exposed with Jackie Keller
This week’s topic is Lessons from a Master – what we now know that we wish we knew sooner! Jackie shares her tips for avoiding learning lessons about your health and diet the hard way! Her simple tips will change the way you look at your diet and give you the tools and knowledge you…
Read MoreChoc-Avo Mousse – Nourishing Recipes
Jackie’s recipe this week is loaded with the most important vitamins, minerals and protective properties that improve the look of your skin and help protect your skin from aging and harmful UV rays. RECIPE: Choc-Avo Mousse (4 servings) Serving size: 2/3 cup Ingredients: 1/2 cup reduced fat coconut milk 1/2 cup avocado, halved & peeled 6…
Read MoreLet’s Move campaign inspires Kerry Eich to Teach Students about Nutrition – Food Exposed
This week, Jackie discusses the challenges of getting kids to make healthy choices and eat right. Jackie’s involvement with Michelle Obama’s Let’s Move and Chefs Move to Schools campaigns takes her into elementary and high school classrooms, where she works with educators (such as today’s guest) in the hopes of curbing the childhood obesity epidemic.…
Read MoreAnti-Aging Foods – What’s on Your Plate?
This episode of Food Exposed is all about looking Fit and Fabulous at Forty! Jackie reveals the best anti-aging foods and the best foods to counteract environmental factors that affect aging!
Read MoreZipstrip Herb Stripper – FRANCE – Food Exposed: International Food & Tools Series
On this episode, Jackie takes a look at what’s on your plate in France! The French are known for their love of fine dining and for their tools. Today, Jackie takes a look at an (American) tool, popularized and frequently used in France! The Chef n’ Go Herb Stripper was designed in Seattle and is used…
Read MoreRockin’ Kale – Nourishing Recipes
RECIPE: Rockin’ Kale (2 servings) Serving size: 1 cup Ingredients: 1 lb kale, stems removed and chopped 1 tbsp extra virgin olive oil 1 tsp NutriFit Rockin’ Moroccan salt and sugar free spice blend Directions: Note: For each teaspoon of the Rockin’ Moroccan Spice Blend you may substitute: 1/4 tsp. cumin, 1/4 tsp. cinnamon, 1/4 tsp.…
Read MoreApple Blueberry Delight – Food Exposed
Apple Blueberry Delight Ingredients: 4 medium apples, unpeeled 2 cups blueberries 1 tbsp. trans-fat free, lite margarine 1 tsp. ground cinnamon ¼ tsp. ground nutmeg ½ tsp. orange peel, finely grated 1 tbsp. orange-flavored liqueur 2 tbsp. agave nectar 3 tbsp. orange juice Directions: 1. In a small bowl, mix the agave, cinnamon, and nutmeg.…
Read MoreFinding the Right Fit – Food Exposed
Guest Kearstin Nuckles chats with Jackie on how to find the right fit of denim! Kearstin has worked for some of the biggest, high end brands in denim today – Paige, Earnest Sewn, Textile Elizabeth and James and most recently Hudson. She has been involved in the world of fashion for over 20 years. Kearstin is the mother…
Read MoreSkin Expert Sara Turbeville on Healthier Skin – Weighing In
Jackie’s guest this week is Sara Turbeville, owner and founder of Skin Santa Monica and skin care expert with over 20 years experience. Sara and Jackie share their 10 best New Year’s skin-related and health resolutions and give you the tips you need to keep your skin glowing and healthy! As sole proprietor of skin-care…
Read MoreGarlic Rocker – SPAIN – Food Exposed: International Food & Tools Series
On this episode, Jackie takes a look at what’s on your plate in Spain! The Spanish love to eat – from tapas to three course meals – Spanish food is lively and bright. An often found ingredient in Spanish food – garlic – can sometimes be a pain to cut into portions for your dish –…
Read MoreKiwi, Mango & Avocado Fruit Scoops – NORWAY – Food Exposed: International Food & Tools Series
On this episode, Jackie takes a look at what’s on your plate in Norway! Norwegians, for the most part, are a very healthy bunch – eating seafood up to three times a week and including veggies as a regular part of their diet. Typical Norwegian cuisine also includes open-faced sandwiches topped with seafood, meats and veggies. They…
Read MoreCuriosity – The Last Bite
In this week’s The Last Bite, Jackie encourages you to explore your curiosity and go places you would never think of going.
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