PROJECT: HEALTH

This past weekend I was invited back to participate in the 6th annual NBC6/Telemundo51 Health and Fitness Expo. The event that ran both Saturday and Sunday featured free health screenings and tests and cooking demonstrations (ahem-yours truly). The event was an overall success and I was pleased to rub elbows with people from great organizations like Blue Cross Blue Shield of Florida and The National Kidney Foundation of Florida.

With all this heath awareness buzzing around me I thought what better time to focus a blog around this important issue and more importantly, lifestyle.

Forget the cliche image of the chubby chef with a marinara-stained chef coat and high cholesterol to match. Chefs nationwide have joined together over the past five years and"exercised" every ounce of creativity in the kitchen to re-vamp calorie heavy recipes.

OUT

IN

Rocco Dispirito banked on it (The Now Eat This! Diet), Jamie Oliver brought it to family rooms across the country (Jamie Oliver's Food Revolution), and here, I will show you how you can do it.

I will admit it, I love soda. My staff will admit, a classic Coca-Cola with ice is my weakness (especially after wrapping an event). THE MAKEOVER? Try these sodas that have NO high-frutcose corn syrup. Ps. they also make great cocktail mixers.

This ginger soda is sweetened with cane sugar and enhanced with ingredients high in antioxidants like pomegranate and hibiscus.

$2 www.freshgingerale.com

Lemongrass? Yes, lemongrass. This line of sodas have between 45 and 70 calories per 12 oz. serving and are also made with pure cane sugar. Other flavors include rhubarb and juniper berry.

$2 www.drysoda.com

Speaking of booze, the benefits of wine have dated back to the mid 1800's. Forget the apple! Does a a "glass of wine a day keep the doctor away"? I wouldn't bet on that, but here is a breakdown of two of my favorite vices.

Courtesy Foodandwine.com

Another vice of mine is the joy of comfort food. For some it may be Mac n' Cheese, or perhaps a family pot roast recipe. Me? A good burger always hits the spot! Whatever staple it may be for you, my guess is that's its not the most healthiest. 

Here, my buddy Richard Blais (recent winner of TOP CHEF ALLSTARS) shares his health conscious recipe.

VEGGIE BURGERS WITH POMEGRANATE KETCHUP

INGREDIENTS

1/2 cup raisins

1/4 cup roasted almonds, chopped

1/2 lb white mushrooms

1 cup steamed shelled edamame

2 1/2 cups brown lentils

2 cups couscous

2 1/2 t. curry powder

1 tablespoon lemon juice

1 1/2 tablespoons canola oil

3 buger buns split and toasted

1/2 ketchup mixed with 1 tablespoon pomegranate molasses

Mesclun greens tossed with lemon juice

DIRECTIONS

1. In a food processor, combine the raisins and almonds and process until finely chopped. Add the mushrooms and process until coarsely chopped. Add the edamame, lentils and half of the couscous and process until coarsely chopped. In a small bowl, dissolve the curry in the lemon juice and add to the processor along with the porcini and process to a coarse paste. Fold in the remaining couscous and season with salt. Form the mixture into 6 patties, about 1 inch thick.
2. In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, 6 minutes.
3. Arrange the bun halves on plates and spread them with pomegranate ketchup. Set the burgers on the buns, top with the greens and sautéed mushrooms and serve.

NOTES

One Serving 450 cal, 10 gm fat, 0.9 gm sat fat, 73 gm carb, 13 gm fiber, 19 gm protein.

The toughest part of leading a healthy lifestyle for me is the convenience factor. Check out these iphone apps to help you stay focused--even on the go.

I hope some of these tips and highlights help! Peace out!