“The secret to staying happy and healthy during the holiday season? Indulge in moderation.”

-Rose Caiola

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A Chef and Nutritionist Weighs In

As a professional chef with a Master’s of Science in Nutrition from Columbia University, I’m dedicated to helping people enjoy food in ways that will impact their bodies positively. Here are some simple, nutritious and delicious recipes to dabble in for the days ahead.

Rosemary Wild Mushrooms

SERVINGS: 4

 Ingredients:

– 1/4  cup extra virgin olive oil
– 3 cloves garlic, minced
– 3 large shallots, thinly sliced
– 1 pound mixed mushrooms – shitake, oyster, crimini or other (thinly sliced)
– 2 tablespoons fresh rosemary, minced
– 2 tablespoons red wine vinegar
– salt, to taste

– fresh ground pepper, to taste

Method:

1. In large pan, heat oil on medium low. Add garlic and shallots and sauté until translucent. Add mushrooms and rosemary and cook until mushrooms are wilted (about 5 minutes).
2. Turn heat off. Finish with vinegar. Salt and pepper to taste.

Garlic String Beans

SERVINGS: 4

Ingredients:

– 1 pound string beans, ends clipped
– 1 tablespoon extra virgin olive oil
– 3 cloves garlic, roughly chopped
– 1/4 cup water
– 1 vegetable bouillon cube
– crushed red pepper, pinch
– salt, to taste

Method:

1. Prep string beans.
2. In large sauté pan, heat olive oil on medium. Add garlic and cook until golden.
3. Place string beans in pan with water and bouillon and sauté for about 5 minutes, tossing regularly (make sure bouillon dissolves). Add red pepper and salt to taste.

 

Curried Sweet Potato Mash

SERVINGS: 4

Ingredients:

– 3 large sweet potatoes
– 3 tablespoons extra virgin olive oil
– 2 tablespoons curry powder
– salt, to taste

Method:

1. Preheat over to 350˚. Bake sweet potatoes on center rack until soft (about 30-45 minutes). Let cool and peel the skin off.
2. In a small saucepan, mash the potatoes with a fork then add olive oil, curry and salt.

 

Herb Roasted Chicken

SERVINGS: 4

Ingredients:

– 3 pounds whole organic chicken
– 1 lemon, juiced
– 2 tablespoons salt
– 1 large yellow onion
– 1/2 cup olive oil
– 2 teaspoons salt
– 4 cloves garlic
– 1 cup flat leaf parsley, packed
– 2 tablespoons fresh oregano, packed
– 2 tablespoons fresh rosemary, packed
– 1 tablespoon fresh thyme

Method:

1. Preheat oven to 375˚; make sure that the oven rack is centered in the oven (not too low and not too high).
2. Remove neck from inside chicken cavity and discard. To clean chicken, coat with juice from one lemon, sprinkle with salt then rinse with cold water and pat dry with paper towel. Place chicken in large baking dish. Quarter onion (you do not have to peel) and place inside cavity.
3. To make rub, combine oil, salt, garlic and herbs in food processor, and puree into a paste. Use your hands to create a space between the skin of the chicken and body. Place some of the mixture in that space and all over the skin of the chicken.
4. Place in center of oven rack and cook for 90 minutes, regularly basting chicken until golden brown.

 

Find more healthy advice and delicious recipes on my website, Stirring the Pot, and my book What the Fork Are You Eating?