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You couldn’t have asked for a more perfect weekend to celebrate Stéphanie and Dominique’s wedding at the Chateau du Gazeau, in south-western France. Even though my high-school friend Stephanie moved back to Paris to pursue a successful career in consulting, we have always managed to stay in touch though the years have separated us.

It’s always wonderful to see your high school friend find happiness and true love, but there is no place better to celebrate and feast than in the French country-side. After vows were exchanged in the unique, romanesque church, we were sheparded to the extraordinaire Chateau du Gazeau where mounds of fresh oysters awaited us. After several glasses of champagne, poured as the sun set, we were seated for dinner. What was on the menu? Fois gras, fois gras, and more fois gras. After the last empty plate was whisked away, the crack of fireworks filled the air. We sipped coffee under the black night sky, occasionally illuminated with gold and silver flashes of an expensive fireworks display.

There is no question that this was a wedding that will be fondly remembered in our minds as well as our stomachs. All the happiness for the future, Stéphanie et Dominique!

Gluten-free is the name given to products or foods that are completely devoid of gluten. Gluten, a form of protein normally found in the starchy or “white” part of certain grains - like wheat, kamut, spelt, barley, rye, oats and triticale - is responsible for giving raw bread, pizza dough, and dessert dough their elastic quality which later results in the delightful, chewy texture bread fans prize. Gluten is also used as a food additive in the form of flavoring, stabilizing or thickening agents because of its versatile nature.

So why do some people strive to avoid it? Sadly, some adults and even children have a rare immune deficiency that causes extreme inflammation of the intestines when they eat anything containing gluten. No one knows why some people contract this disease, which is called Celiac Disease and for which there is no cure to date.

So, what do suffers of Celiac Disease eat? They learn to live a gluten-free lifestyle and become gluten sleuths, reading all labels, as gluten can hide in any number of places. You might be thinking that this is an extreme carb-free diet, however those with Celiac Disease can enjoy plenty of gluten free starches such as corn, potatoes, rice, and tapioca. Other grains and roots can be enjoyed like amaranth, arrowroot, millet, quinoa, sweet potato, taro, teff, and yam, as long as they are not processed with any other food or a plant that processes foods with gluten.

Here are some foods that you might not think contain gluten, but they do:

• soy & teriyaki sauce
• malt beverages, including all beer
• matzo
• bleu cheese (made with bread mold)

You should also be careful of the following, as they may contain gluten:

• food coloring
• miso
• stock/bouillon cubes
• vitamins
• dried fruit

Gluten-Free Foods

For a comprehensive list of gluten-free foods and shopping sources, check out Joy Bauer’s book Food Cures. For any recipes that are gluten-free, be sure to purchase your groceries from a “gluten free source”:

• Cherry Almond Smoothie
• Garden Veggie Bowl served with gluten free bread.
• Or try delicious gluten-free cookies from Betsy and Claude.

Introduction
Aired on 08/04/2008 (3:05 min)

Flying by the Seat of Your Pants : Part 1 of 3
Aired on 08/06/2008 (3:46 min)

Flying by the Seat of Your Pants : Part 2 of 3
Aired on 08/08/2008 (3:47 min)

Flying by the Seat of Your Pants : Part 3 of 3
Aired on 08/11/2008 (3:50 min)

You Made It, You Eat It: Part 1 of 3
Aired on 08/13/2008 (3:59 min)

You Made It, You Eat It: Part 2 of 3
Aired on 08/15/2008 (4:02 min)

You Made It, You Eat It: Part 3 of 3
Aired on 08/18/2008 (3:32 min)

You Left Your Cake Out in the What?: Part 1 of 3
Aired on 08/20/2008 (3:51)

You Left Your Cake Out in the What?: Part 2 of 3
Aired on 08/22/2008 (3:59)

You Left Your Cake Out in the What?: Part 3 of 3
Aired on 08/25/2008 (3:46)

Watch the Latest Episodes of 350F

• You Left Your Cake Out in the What?: Part 3 of 3
• You Left Your Cake Out in the What?: Part 2 of 3
• You Left Your Cake Out in the What?: Part 1 of 3
• You Made It, You Eat It: Part 3 of 3
• You Made It, You Eat It: Part 2 of 3
• You Made It, You Eat It: Part 1 of 3
• Flying by the Seat of Your Pants : Part 3 of 3
• Flying by the Seat of Your Pants : Part 2 of 3
• Flying by the Seat of Your Pants : Part 1 of 3
• Introduction

The first set of episodes from the new web series 350 Degrees - One Hot Cooking Show aired over the past three weeks on General Mill’s BettyCrocker.com - and I am sure you’ve enjoyed the mayhem and cooking challenges that my fellow judges and I were asked to supervise.

Looking back, I realize how versatile and fun experimental baking can be: even home cooks who don’t have the background of a recipe writer or professional chef can be extremely creative with baked goods that taste great while baking under pressure. Just imagine what an inexperienced baker can make with a good recipe and a few ingredients!

Stay tuned for future episodes, but in the meantime kick back and watch some of the baking challenges you may not have seen. To watch a particular segment, just click on its title in the list on the right - the video will automatically replace the current one playing.

Challenge 3 | You Left Your Cake Out in the What?

Betty Crocker brings out the artist in everyone! With 45 minutes on the clock, contestants had to plan, frost and decorate a cake. The challenge was that it had to match the summer theme each contestant selected at random – which wasn’t exactly a piece of cake.

Challenge 2 | You Made It, You Eat It

Contestants were given Betty Crocker cookie mix and instructed to make anything they wanted – except cookies. Certainly, this wasn’t the cooking show they thought it was! To add to the fun, the three competitors had to incorporate an unusual item - but host Martin Cole thought to add one more twist to keep things interesting.

Challenge 1 | Flying by the Seat of Your Pants

In this first challenge, contestants were asked to create a unique pan of brownies to serve 12 friends at an impromptu BBQ. Easy enough, as Ricky, Ashley and Mary had access to many special ingredients from the Betty Crocker test kitchens. True to the spirit of a baking competition, we blacked out the directions and the recipe on the back of the Betty Crocker baking mix. See how this first challenge turned out!

Ayurveda, Ayur meaning “life” and Veda “knowledge”, is a 5000-year-old medical system created by the Rishis, or wise men of ancient India. Ayurveda isn’t just about mixing herbs, it gives detailed instructions on how to treat the body, improve the mind, and find balance in our changing environment.

Shaping your lifestyle to find harmony is the key, and ayurvedic doctors help patients to do just that. They explain how to control activities that affect our energy level - including diet, exercise, work environment, the way we think and what we feel. They believe that humans, like their environment, exhibit specific characteristics of nature’s elements, air, space, fire, water and earth. They are able to determine which combination of these elements each person is, based on three doshas or “types”.

The Three Doshas

• Vatta - Air and Space
• Pitta - Fire and Water
• Kapha - Water and Earth

Once your dosha is diagnosed, you can begin to alter your diet, activities, and environment to keep yourself balanced and harmonious with diet, work stress, relationships, and the changing seasons.

Diet as Disease Management

I have read many ayurvedic texts on health and diet. They basically tell us what we all know to be true from modern medical research. Limit saturated fats, and high-sugar foods. Avoid processed and fast foods. Eat lots of fresh veggies, fruits and whole grains, and drink plenty of water and decaffeinated teas. Chew slowly, savor your meals, and be thoughtful when choosing what goes on your plate. Eating the proper diet is the best way to keep disease away. If you are feeling unbalanced, ayurvedic doctors will even tell you which fresh foods to avoid based on your doshas, food that might aggravate your type and upset your digestion.

Exercise

Everyone knows exercise is important, but according to Ayurveda the type of exercise you do is just as important as getting a workout. Ayurvedic doctors advise to engage in exercise that is right for your dosha. For example, people who are pitta dosha tend to be competitive and should avoid competitive sports which may result in injury. Those who are kaphas, have a tendency to gain weight easily, and should invest in a cardio routine that helps with energy flow and weight loss. It might sound complex, but being aware of how your mind and body work can help you create the optimal exercise routine.

Daily Activities and Your Environment

Your day-to-day activities have a huge effect on your body and general well-being. Choosing an environment that suits your disposition is key to having a productive work life and a comfortable home life. Sometimes, changing careers or redecorating your home can greatly improve the quality of life. For some people, just having a quiet corner of the house, where they can regroup, is the perfect way to rebalance after a hectic work week. There are many ways to change your work and home environment. Make it fun by experimenting and reorganizing your space.

Peace of Mind

“Thinking about it makes me sick!” I’ve often heard people say. It is true that negative or stressful thoughts can bring many undesirable health issues from rashes to high blood pressure. Healthy thinking and dealing with emotions is a crucial part of physical health. Ayurvedic experts also believe that part of your emotional well-being comes from eating right. Western medical professionals are now finding out that a varity of foods can affect our mood in ways we never realized before. Apart from eating right, engaging in activities that relax the mind instead of agitate it can be the key to stress release and finding balance. Taking a calming walk, reading a book, or meditating can combat the negative effects of a hectic western lifestyle filled with loud TV ads, violent video games, and beeping blackberries and computers.

Related Posts

• Read more about Ayurveda and how to even improve your metabolism in the Book of Ayurveda by Judith Morrison.
• Learn more about healthy Ayurvedic diet for women from Ayurveda for Women: A Guide to Vitality and Health by Dr. Robert Svoboda.

Did you know that the tea many celebrities drink to detox and stay fit is easy to make at home? The idea of a “master cleanse”, as Hollywood has come to call it, may seem like some new-age fad, but it’s actually been around for hundreds of years. While I don’t recommend fasting, drinking this tea can certainly curb cravings. When I make mine at home, I substitute agave for the maple syrup. When you feel the onset of a snack attack, it’s always a good idea to reach for a drink, such as soothing tea. Not only will the agni tea help to hydrate and satiate you, but it will also help to keep your waistline in check.

Traditional Agni Tea

Ingredients

1 quart water
1/4 teaspoon ground cayenne pepper
1/2 cup chopped ginger root
1/2 teaspoon sea salt
Juice of ½ lime or lemon (about 1 tablespoon)
2 tablespoons sweetener, such as agave, maple syrup or honey

Directions

Bring water, pepper, ginger and salt to a boil. Boil for 15-20 minutes. Remove from heat and strain. Add the lemon or lime juice and the sweetener. Do not boil the juice or sweetener.

In this first challenge of the baking competition, contestants are given the task of creating a unique pan of brownies to serve 12 friends at an impromptu BBQ. They have access to special ingredients, but not the directions or the recipe. They’ve been blacked out. Now that’s a challenge!

Not only will the brownies need to be tasty, but each contestant will need to add their own special flare to win this round. Toppings range from icings, to fresh fruit, candies and everything in between! Taste is the most important, but presentation counts too, after all we eat with our eyes first.

Note: Revisit this page every few days for new episodes!

Latest Episodes of 350F

You Left Your Cake Out in the What?: Part 3 of 3
Aired on 08/25/2008 (3:46)

You Left Your Cake Out in the What?: Part 2 of 3
Aired on 08/22/2008 (3:59)

You Left Your Cake Out in the What?: Part 1 of 3
Aired on 08/20/2008 (3:51)

You Made It, You Eat It: Part 3 of 3
Aired on 08/18/2008 (3:32 min)

You Made It, You Eat It: Part 2 of 3
Aired on 08/15/2008 (4:02 min)

You Made It, You Eat It: Part 1 of 3
Aired on 08/13/2008 (3:59 min)

Flying by the Seat of Your Pants : Part 3 of 3
Aired on 08/11/2008 (3:50 min)

Flying by the Seat of Your Pants : Part 2 of 3
Aired on 08/08/2008 (3:47 min)

Flying by the Seat of Your Pants : Part 1 of 3
Aired on 08/06/2008 (3:46 min)

Introduction
Aired on 08/04/2008 (3:05 min)

According to an article I read in the New York Magazine food blog “Grub Street”, British men are brushing up on their skills in the kitchen in hopes of capturing the lady of their dreams! Termed “gastrosexuals” by author of the Brit column quoted in Grub Street, “… 23 percent of 18-to-34-year-old British men say they cook to potentially seduce a partner, and 60 percent regularly cook for friends and family.” Read more…

Personally, I think the Brits are onto something. What lady doesn’t love a man who can bring home the bacon and cook it too? The rise of the “macho” male celebrity chef in England has apparently inspired this shift to the kitchen in search of love. But many American women growing up in the 1950’s already knew what these men are just starting to find out: food is a viable means of seduction. In the book, Finding Betty Crocker, Susan Marks talks about the love food connections and highlights some charming ads for baked goods entitled Beau-Catchers and Husband Keepers” and “Kiss-n-make-up cake”.

So now that gastrosexuals on are the rise, what will be the outcome? I’m wondering what really happens once these men dazzle their ladies in the kitchen. Are they really ready to commit - to cooking that is? Will they just love the meatloaf and leave it once they’ve met their romantic goals? Well, I decided to poll my girlfriends to see what they thought. Let’s find out if women really do care if a man can cook. Here’s what two of them had to say:

Elizabeth, age 32, Film Producer

Q: Do you think a man that can cook is sexier than men who can’t?  Why? If so, on a scale from 1-10, how much does their sex appeal increase when you know that they can rock it at the stove?
A: Doesn’t everyone think a man who cooks is sexier than a man who doesn’t? I would say that their sex appeal increases by 6 when I find out that they can rock the stove.

Q: If you had a choice between the two which is more important, a man who can cook gourmet and prepare “speciality” or holiday meals from time to time, or a man who would want to cook week night meals, on a regular basis.
A: Both? Well, if I absolutely had to choose, I would say the every night guy is is the guy for me. (More opportunities to cook together!)

Q: What is the funniest or most exciting experience you’ve had with men in the kitchen (I mean FOOD-wise of course!!!) 
A: I don’t know if this qualifies, but when we were newlyweds, we couldn’t sleep one night, so we did what any newlywed couple would do. But then we still couldn’t sleep, so instead of doing what a any newlywed couple would do again, we made pancakes.  To this date, pancakes always strike me as a little sexy.

Q:  Who do you think is the sexiest male celebrity chef and why?
A: George Duran, maybe because he speaks so many languages, he’s funny and he has fun with food.

Lola, age 35, Creative Director

Q: Do you think a man that can cook is sexier than men who can’t? Why? If so, on a scale from 1-10, how much does their sex appeal increase when you know that they can rock it at the stove?
A: Yes, definitely, because cooking is a skill, a passion, a creative outlet. Sex appeal increases by 10!

Q: If you had a choice between the two which is more important, a man who can cook gourmet and prepare “speciality” or holiday meals from time to time, or a man who would want to cook week night meals, on a regular basis.
A: On a regular basis

Q: What is the funniest or most exciting experience you’ve had with men in the kitchen?
A: Making sushi. we learnt a lot about each other’s characters, for example there is no right way of doing things… there are many different ways to achieve the final goal.

Q: Who do you think is the sexiest male celebrity chef and why?
A: Iron chef - Michael Symon, because he is charismatic, has a beautiful smile and sense of humor. I love the sound of his laugh.

Related Posts

• Rise of the ‘gastrosexual’ as men take up cooking in a bid to seduce women.
• Do couples who cook together stay together? Find out on Canada.com.
• I Love You, but You Love Meat. Can different food preferences mean the break up blues for couples?

The raw diet consists of natural, unprocessed foods that are not heated above 114 degrees Fahrenheit. Most raw “foodists” eat mainly plant-based foods, such as vegetables, fruits, nuts, seeds, beans, grains, legumes, as well as dried fruits. They believe that the raw foods provide energy-charged nutrients that are killed during cooking, mainly enzymes that not only fuel the body but can provide other astounding health benefits. The diet also focuses on foods that that are digested in a shorter time and “exit” the body quickly compared to meat-based meals. According to the experts, this doubles the body’s energy and lessens stress on the digestive system. There are several camps among raw foodists - some will consume raw fish and unpasteurized diary, while others believe in a vegan raw diet only.

Why People Eat Raw

Naturally, one of the benefits of a vegetable-rich, high-fiber raw diet is weight loss. Raw foodists claim to have increased energy, better skin, healthier teeth, more restful sleep, excellent digestion, and avoid the post-lunch afternoon crash. Raw might be the way to go for adults who want to lose weight and improve cardiovascular health, but nutritionists say that a raw diet can be low in nutrients that we need, including protein, vitamin B12, calcium, and iron.

Common Myths about the Raw Diet

The raw diet doesn’t fill you up - Switching over to a raw diet might take some getting used to, but many raw foodists say they feel full and satiated after a meal. I enjoy eating a raw lunch consisting of salad, fresh homemade dressing, nuts, and sprout that keeps me full until dinner time.

You have to eat only raw to get the benefits of the raw diet - Adding raw vegetables to your existing diet can add lots of fiber and substantially lower your daily calorie intake. I snack on raw veggies, enjoy a green salad with fresh lemon juice or home made dressing, or drink a fruit smoothie almost every day. Add one raw snack or side dish to start getting the benefits of vegetables and fruit right away.

Preparing raw meals is difficult - Fixing a raw snack or main course is a cinch. You might already have a few raw favorites in your meal planning repertoire and not even know it! Serve guacamole with raw veggie sticks or crisp endive leaves and you’ve got your first raw course. See the related recipes below to get more recipes ideas!

Related Posts

• My teenager is a vegetarian what do I do?
• What is protein combining?
• Why is agave agave.
• Listen to NPR and find out how raw foodists eat and shop.
• Find out why flax is healthy.

Related Recipes

• Who knew that this American favorite, Guacamole is a raw recipe.
• Make a cherry almond smoothie for a refreshing raw breakfast.
• Visit Raw Gourmet for more raw recipes.

Why don’t people change their bad habits if all it takes is just a little will power? It’s far more complicated than that. First, what is a bad eating habit?

Bad eating habits are formed when we choose to eat things or quantities of food on a regular basis that we know will damage our health. Bad habits that are practiced regularly have staying power because they are ingrained in our subconscious, meaning we do them without “being completely aware” or using the conscious mind. The bad habit becomes the norm and it feels as if it is an unshakeable part of your lifestyle.

If you want to change on-going bad eating habits, then you have to change what goes on consciously and subconsciously. Having will power may work a few times, but eventually your subconscious gets the better of you and that’s one of many reasons why diets fail. Start by changing one of the notions you have about food, something you might think is an “ultimate” truth.

Let’s say you view yourself as a junk food lover. Is that true or do you just think it since junk food has always been a quick, reliable meal for a busy person on the run? Start by thinking you’re a person who loves a fast, convenient meal and maybe you won’t hit the first burger joint you see at lunch time and opt for a healthier choice, say soup and a homemade sandwich!

Another way to break a bad habit is to break the cycle or number of times you do it. Most self-help experts say that it takes 28 days to change a bad habit, so if you are able to stop that bad behavior for just 28 days, your subconscious automatically adopts the change.

Changing your environment is another extremely helpful tool on your quest to break bad eating habits. Stocking your fridge with the right foods, staying away from neighborhoods or areas that sell fast food, having healthy nibbles ready for your next snack attack, or even packing fruits and veggies for long car trips, can help you to realize that hunger can be sufficiently satisfied with healthy foods your body needs.

My Own Bad Eating Habits

During my teens and early 20’s, I had text book bad eating habits:
1. Eating too fast
2. Eating fast food on a regular basis
3. Eating desserts and candy every single day

How I Changed Them

1. Eating too fast is something I learned at the family dinner table. I broke the cycle or frequency of this habit by finding ways to slow down. Biologically, there are sensors in your stomach that tell the brain when it’s filled. If you eat too fast those sensors don’t have time to tell your mind that you are full and you end up overeating.

I figured out that if I put my fork down in between bites, engaged in the dinner conversation, or took small sips of water between bites, I would eat a lot slower, enjoy my food more, and not feel completely stuffed at the end of a meal. I still grapple with this bad eating habit, especially if I’m hungry before dining out. Having a small, light, low-cal snack like carrot, celery, or red pepper sticks, is the perfect solution. They won’t fill me up and spoil my dinner, but they are enough to keep my ravenous hunger in check.

2. Eating fast food on a regular basis. Changing my food environment was the best thing I ever did. I learned to cook fast, simple meals at home, on a regular basis, focusing on dishes that I craved. I was hooked when I figured out that my own cooking tasted a lot better than fast food and my waistline started shrinking. I also started packing lunch or dinner for long car trips, flights, and weekend getaways, to rid myself of travel indigestion!

3. Eating desserts and candy every single day. I used the 28-day method, without even knowing it. I made a pact with myself to stop the sweets for one month only, just too see what would happen. After one month, my sugar cravings had decreased dramatically - so I didn’t crave the candy anymore. I was shocked to learn that I shrank one whole dress size - who knew that an extra candy bar over the months could add that much to my waist?

Back To The Old Habit?

What happens if you make a mistake and return to the bad habit? It happens to everyone. If you’ve found yourself back to the old habit, the first step is to not judge yourself. Adding stress or feeling guilty about it will only add more pressure to the situation. Get right back to your healthy routine, as soon as you can. Don’t give yourself an excuse to quit. If you’re shooting for 28 days, start over with a fresh 28 day cycle.

Another way to fight the urge of the bad habit is to make happy associations with the new healthy habit. Let’s say you’re hooked on chocolate, eating a 240 calorie candy bar every day and you want to break that habit. You could always have a handful of fresh berries, or some other sweet fruit as your treat instead. After a few days your body and mind adjust to the substitution - just make sure that you are making the healthiest substution possible while keeping portion size in mind.

Related Posts

• Is coffee bad for you?
• Get the skinny on the good and bad of summer’s frozen treats.
• Is chewing gum bad for you?
• Why are trans fats bad for you?
• Nutritionist Joy Bauer gives her top tips for breaking bad eating habits and changing to a healthier mindset.
• Are artificial sweeteners bad for you?

The Classic

This is a flavorful, easy, plain tomato sauce that you can serve with any pasta. Kids like this sauce since it’s “plain”, but you’ll like it since it has plenty of tangy tomato flavor. Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add handful of finely chopped onion, a crushed garlic clove, a pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add the tomatoes, 1/2 cup of white wine, if you have it, or 1/2 cup of water and a sprig of basil. Simmer the sauce until it thickens and season with more salt and pepper if you like. Remove the garlic and basil and serve.

The Goodfella

I dedicate this sauce to one of the best mobster movies of all times. Only, I don’t use a razor blade to cut the garlic, a pairing knife will do just fine! It’s got a rich garlic flavor and a slight kick from hot chili. Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add 4 thinly sliced garlic cloves and a pinch of each - salt, hot chili flakes and black pepper. Cook 5 to 6 minutes until the garlic begins to brown. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes, stirring constantly. Add the blended tomatoes, 1/2 cup of red wine if you have it or a 1/2 cup of water. Simmer the sauce until it thickens and season with more salt and pepper if you like. Serve immediately.

Tangy Puttanesca

This traditional Italian sauce get’s its spunky flavor from anchovies and olives - but I add even more flavor and protein with tuna. It’s also great served room temperature if you want to make it ahead. Use the left-overs to top bruschetta - yum! Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add 2 thinly sliced garlic cloves and a handful of chopped onions. Cook 5 to 6 minutes until the onion begins to soften. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes stirring constantly. Add the blended tomatoes, 1/2 cup of red wine, if you have it, or a 1/2 cup of water. Add a handful of chopped black olives, a handful of chopped anchovies and 2 tablespoons of capers. Simmer the sauce until it thickens, then stir in one 6-ounce can of drained tuna. Season with salt and pepper if you like. Serve immediately.

Pepperoni Pizza

Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add 2 thinly sliced garlic cloves, a handful of chopped onions, and a handful of chopped turkey pepperoni. Cook 5 to 6 minutes until the onion begins to soften. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes stirring constantly. Add the blended tomatoes, 1/2 cup of white wine, if you have it or a 1/2 cup of water. Simmer the sauce until it thickens. Season with salt and pepper if you like. Serve immediately.

Low-fat Tomato Vodka

This sauce is popular because of its creamy texture that comes from cooking down tomatoes and adding heavy cream. My version is just as creamy, minus more than half the fat. Chop 2 pounds of fresh tomatoes in the food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add a handful of finely chopped onion, a crushed garlic clove and pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add 2 tablespoons of tomato paste and cook an additional 1 to 2 minutes, stirring constantly. Carefully add 1/4 cup vodka and the tomatoes. Simmer the sauce until it thickens and season with salt and pepper to taste. Remove from heat and cool slightly. Stir in 1/4 cup reduced fat cream cheese until incorporated and serve immediately.

Making the Pasta

To make the best pasta for your homemade sauce, bring a large stockpot full of water to a rolling boil. Add at least a tablespoon of salt, then add your pasta. Stir well to make sure the pasta won’t stick together. Many home cooks have a habit of adding oil at this point which not only adds extra calories and fat, but can also cause your pasta to become gummy, yuck! So, skip the oil and stir the pasta well with tongs. When it’s becomes tender and still slightly chewy or al dente, drain it and return it to the stock pot. Never rinse the pasta, you don’t want to lose the creamy starch that is clinging to the outside. With the heat on low, add your sauce while stirring continuously for about a minute to allow the sauce to “attach” to the pasta. Add grated Parmesan or Romano if you like and you’re ready to serve.

Related Posts

• Red tomatoes are an American favorite, but green tomatoes are delicious too.
• Love fresh sauces? Then you’ll love salsa too. Learn how to throw a salsa party.

Related Recipes

• Use any of the five fast tomato sauces in my recipe for low carb lasagna.
• Learn to make my BLT Pasta with my friend Tony Tantillo, the Fresh Grocer, on CBS.
• Get more fiber into your diet with 5 easy ways to get more whole grains into your meals.
• Make your Sunday night dinner a healthy tradition with spaghetti and turkey meatballs.

Don’t get me wrong, I love eating out, but I insist on cooking at home at least five days a week. Not only does it help to keep my waistline in check, but it’s also a lot healthier in so many ways. On those nights when I get home late or there’s no time to shop, I have a few do-ahead solutions that keep me from picking up the phone and ordering take-out. Here are my top five tips for fast do-ahead tips that make eating healthy at home easier:

1 | Don’t veg out!

Many home cooks I teach tend to leave out the vegetables in their meals when time is limited and they’re under the gun. I always have one of my four top vegetables- spinach, broccoli, carrots, or sweet potato- on hand to fill out my dinner plate. Steam a whole head of broccoli at once to a tender crisp texture and bag the left-overs for stir-fries, salads or top with cheese and pop in the microwave. Do-ahead mashed potatoes and steamed carrots are great or just stir in thinly sliced spinach since it cooks quickly.

2 | Marinades aren’t just for grilling

I take my package of raw chicken breasts or cutlets, put them in freezer bags with my marinade of choice and freeze them. I usually whip up a few different, simple marinades and portion out the chicken, so I have several nights dinners on hand. This way I can take out one of the bags before I leave for work in the morning and it safely defrosts in the fridge while I am out and about. When I get home and it’s time to make dinner, I simply toss the contents in a baking dish and cook. While the chicken cooks, I reheat some of my pre-steamed veggies and voila!- dinner is done and I didn’t have to mix a thing or wait for the chicken to marinate.

3 | Snack bags are the perfect portion

I freeze a lot of my pre-measured ingredients in snack bags and label them with sharpies. Most recipes call for just 1-2 tablespoons of tomato paste, so it’s a great way to store left-overs from the can you just opened. Measure out orange juice concentrate that’s perfect for flavoring stir fries, baked goods, and salad dressings. Freeze pre-measured lemon, orange, and grapefruit zest to add zing with no fat. Pre-cooked brown rice survives the freezer. Just defrost on the counter and add a little chicken or beef broth to reheat. Cooked, grilled, shredded chicken will save a step with burritos, casseroles, and soups.

4 | Double up on Prep

If you’re chopping onions, garlic, carrots and celery for soup one night, make double and bag it for tomorrow’s dinner. There are hundreds of recipes including soups Hearty Ham and Vegetable Soup or Tuna Fish Casserole, that use all of these chopped vegetables or a combination of them.

5 | Stock up

Don’t forget to have staples on hand that don’t need to be refrigerated. I have my trusty and true favorites that I restock weekly in my cabinets. My staples include: low-fat, low sodium chicken and beef broth, Italain breadcrumbs, canned whole peeled tomatoes, reduced sodium soy sauce, whole grain pasta, brown rice and taco shells. Having these goodies on hand means I can make hundreds of recipes by just adding ground meat and a vegetable.

Related Posts

• Want to clear out your pantry and make a home-cooked meal at the same time? Check out these clever ideas for a Pantry Supper.
• Trying to figure out what to do with leftovers? Learn more from Kathy Maister’s Do More with Leftover Chicken.

Related Recipes

• Grilled Mango with Balsamic Glaze
• Want to try slow-cooked meals, but don’t have a crock-pot? Try my stove-top favorites like Chipotle Chicken or Grilled Jalapeno Flank Steak.