How We Choose Our Recipes
Not all recipes out there come with those handy nutritional charts (and believe us, we wish we could slap them on there for you).
To help you understand how we pick recipes to feature, we wanted to share the guidelines we follow, which are based on standards from a variety of trusted sources. Our culinary and nutrition experts (that’s Dana and Toby) vet the ingredients line by and line and do their own nutritional tallies based on serving sizes. In cases where substitutions can be made to make it healthier, we share those tips, too.
Here are the guidelines all Healthy Eats-approved recipe must meet:
1) Entrée: Maximum of 400 calories, 15 grams of fat and 5 grams of saturated fat
2) Appetizers / Sides / Snacks: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
3) Soups / Side Salads: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
4) Beverages: Maximum of 200 calories, 5 grams of fat and 2 grams of saturated fat
5) Desserts: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
6) Muffins / Breads: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
Of course, we allow for a little wiggle room (no more than 10% above). And we always go for dishes that have the freshest and most wholesome ingredients and avoid those pre-packaged, sodium-heavy, sugar-laden or “diet”-friendly items as much as possible.
I would chose God’s food anyday over man made artificial food. I love Food Network and have learned so much.
Thanks
Angel
I am so happy to see more healthy recipes. I am overweight and my New Years resolution is to eat more fruits and veggies. Thanks so much Food Network.
I would like to have recipes that contain at least 5 grams of protein and/or fiber with less than 300mg sodium and less than 15mg of sugar. Can you help?
Great information.
I just love the healthy recipes and tips. I am newly engaged and when I first moved in with my fiance I decided it was time to learn to cook. In the beginning I focused on cooking good tasting food, which was high in fat. Now, I can cook great tasting food that’s low fat!
I am a food writer in the beautiful Sierra Nevada Foothills of California, and a Bay Area transplant. I worked as a consulting chef in Silicon Valley for over 20 years, where I worked with nearly all the computer/i.t., high tech companies, during the dot com explosion. My columns and recipes (all healthy) can be viewed at my blog http://www.foodbyjude.com. Jude Teal
[...] share the most delicious — and practical — information. All the recipes we spotlight meet our strict nutritional guidelines and feature whole ingredients such as fruits, vegetables, whole grains, low-fat dairy, nuts and [...]
I am retired and my wife and I don't travel much together. We don't have the same interest. Her Idea if camping is Some motel overlooking the beach. Mine is my pickup camper and traveling country roads.
I have 2 stints. I had 100,90 and a30% blockage with no damage to my heart. ( about 3 years ago).
I try to go to total veggies but she insist on cooking meat. Ilike meat but know I shouldn't have it.( or much of it) It's impossible to not get sodium in food. She buys a lot of MW food. I would cook but I don't have many veggie recipes. I wonder if a jucer would be good ( and which is a good kind) Since I like my food raw anyway. But I know I should get the fiber I do eat oatmeal and yogurt fro breakfast. The VA put me on B12 since I was slightly enemic. and said my Iron was low. They put me on potassium Choloride but it made my heart do flip flops so I quit it. I started eating more bananas. I wrote all this just to ask about the jucer. I am sure we need to have some foods to chew.
Mwrry Charistmas.
[...] enjoy. Friends might groan “Healthy?!” but healthy doesn’t have to be boring. Check out some Healthy Eats-approved suggestions for easy appetizers under 250 [...]