Power Foods - Our Latest Book!
This week on the Today Show, I shared some delicious, satisfying, and healthy recipes from our latest book called Power Foods, from the editors of Whole Living Magazine. It’s interesting to note that many of our favorite ingredients – such as berries, tomatoes, and nuts – are among the healthiest foods on earth. By simply incorporating more of them into our everyday meals, we can all lead healthier lives. Power Foods provides 150 really great recipes to help you do just that. This book is organized into chapters on breakfast, snacks, sandwiches, soups, salads, main dishes, side dishes, and desserts. The recipes are accompanied by simple instructions and beautiful photographs to keep you inspired to eat well at any time of the day. If you’ve tried any of the Power Foods recipes, we’d love to hear what you think!
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- Mark Traub, Today Show Stage Manager, greeted me very warmly at the door of the set.
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- Very dapper Jarred Hill – a NBC Page – escorted me onto the set.
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- A few guests on set watching the segment
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- We also made roasted sweet potato wedges, a heart-healthy variation on classic French fries. The potato wedges are tossed in a little olive oil and baked until tender and lightly browned.
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- This is only a sampling of the 150 terrific recipes found in Power Foods.
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- For dipping, fiber-rich artichokes, thinly sliced carrots, and fennel bulb sections are the perfect and healthy alternative to chips.
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- Another delicious recipe from Power Foods — whole-wheat pizza with artichoke hearts and pecorino, plus sliced tomatoes Kalamata olives, and ricotta cheese.
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- How mouth-watering does this grilled portobello mushroom burger look? Practically no guilt!
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- A sprinkling of sesame seeds and a tangy dipping sauce lend Asian flavors.
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- Delicious Artichoke-Spinach Dip – the combination of part-skim ricotta and mozzarella cheeses replaces the sour cream in original recipes resulting in the same creamy texture but less saturated fat.
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- Have all of your toppings ready and waiting.
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- For a healthier pizza, look for whole-wheat dough in the refrigerator section of health food stores and some supermarkets. Or make your own!
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- A spread of pureed cannellini beans adds protein and flavor to the grilled mushroom burger. Spread the puree onto the burger bun.
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- As the portobello mushrooms grill, their moisture evaporates and they become quite ‘meaty’ in texture.
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- Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey.
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- Build the burger with cheddar slices, grilled red onions, and arugula. Of course, choose whole wheat buns and grill them, too!
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- Flavor the cannellini beans with garlic, fresh thyme, olive oil, and freshly ground pepper.
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- This is Stage Manager David Auerbach and Producer Rainy Farrell.
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- Sharing a light moment with Willie
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- For my first demo, along with Ann Curry and Willie Geist, I showed how to make grilled mushroom burgers with white bean spread.
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- A little behind-the-scenes
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- Every stage manager has his or her own signals.
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- Here I am with Willie Geist, who was filling in for Matt Lauer.
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- Willy Geist is the host of MSNBC’s Way Too Early with Willie Geist, which I love watching, and a co-host of MSNBC’s Morning Joe.
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- Our latest book, Power Foods, from the editors of Whole Living Magazine, is filled with really delicious and healthy recipes.
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