When I was a kid, ice cream was synonymous with summer. I had a trained ear and could pick out the perky chimes of the ice cream truck from miles away.

Ice cream is a cool, satisfying summer treat, but a scoop a day can keep the bikini away.

Most people don’t know that one pint of many commercial ice creams contains more fat than you should eat in a whole day. That doesn’t mean you shouldn’t enjoy this calcium-rich treat.

Making your own is immensely satisfying, and without having to worry about loading up on fat and calories while avoiding crazy preservatives that no one can pronounce.

Get my recipe for vanilla ice cream on AOL Food »

Everyone loves the savory tastes of grilled foods on Fourth of July. Grilling is easy and healthy, but why not try some new flavors for your grill like my Jalapeno flank steaks, turkey burgers or chipotle shrimp.

And while you’re manning the grill, offer your guests cool classic drinks like pomegranate margarita or caipirinha and delicious snacks such as my favorite salsa and guacamole!

Just be sure to slap on plenty of sun-screen!

Happy and healthy entertaining,

Jennifer

Celebrating 4th of July

With 4th of July coming up this weekend, many people are going to invite their friends and family over for BBQ. Grilling is one of my favorite summer-time activities, so I wanted to reintroduce a healthier burger option: turkey burgers!

Grilled Jalapeno Flank Steak

My neighbors Claudio and Bernadette love marinating their flank steak with pickled jalapenos, which add lots of flavor without too much heat. I added garlic and more herbs to their version of this simple grill-ready recipe.

Pomegranate Margarita

Besides ranking high as an antioxidant, pomegranate is delicious, tart and sweet at the same time. Margaritas are fun for entertaining and a great way to refresh thirsty guests at your next BBQ or picnic.

Chipotle Orange Shrimp with Spicy Lime Mayo

Summer BBQ, here we come! Orange is the perfect summer flavor and the Vitamin C protects your skin while you are grilling in the sun.

Caipirinha

The first time I had this sunny Brazilian drink, it was in the dead of winter vacationing in North Germany! Germans adore its slightly sweet and absolutely refreshing flavor, the perfect remembrance of their summer holidays abroad.

Guacamole

Whenever I invite guests over during the summer - I serve plenty of guacamole because it’s so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado - it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.

Double Dipping, Make it a Salsa Party!

When I say “double dipping”, I don’t mean dipping your chip twice! I meant doing double duty by having fun and eating more fruits and veggies at the same time.

Take the Fat Out of Fourth of July

In my family, any holiday when food was served, was deemed a “major event”. The Fourth of July was no exception. When I wasn’t busy burning myself with sprinklers, playing badmitten, or playing horse shoes, I would be helping Granny set up the buffet table for yet another family feast.

Some of the old fashioned favorites have never gone out of style, take Deviled Eggs for example. Eggs can be a nutrition powerhouse and recent studies show that having one or two eggs daily as part of a healthy diet does not raise blood cholesterol for most people.

Have you ever made hard-boiled eggs, where the yolk has a dark greenish hue? Well, it ain´t easy being green, so here’s the right way to hard boil eggs. Swap that unsightly green ring around the yolk for eggs that are appetizing to the eyes as well as the mouth, with yolks that are fluffy, golden, and soft.

Place four large eggs into a small saucepan filled to the top with cold water. Place over high heat. As soon as the water comes to boil, cover and take off the heat. Set aside for 15 minutes. Transfer the eggs to a colander and rinse under cold water 1 to 2 minutes. Cool to room temperature and peel.

Serve Them Up: The Classic

Makes 8 deviled eggs

4 hard boiled eggs, cut in half lengthwise
1 tablespoon reduced fat mayo
1 tablespoon plain non fat Greek yogurt
½ teaspoon Dijon mustard
¼ teaspoon paprika
¼ cup chopped chives for garnish

Mix yolks, mayo, yogurt, mustard, paprika in a small bowl. Mix until smooth. Spoon back onto the egg whites and sprinkle with paprika and chives.

Serve Them Up: Bacon and Eggs

Makes 8 deviled eggs

4 hard boiled eggs, cut in half lengthwise
1 tablespoon reduced fat mayo
1 tablespoon plain non fat Greek yogurt
1 green onion, thinly sliced
¼ teaspoon salt
2 slices turkey bacon cooked and crumbled

Mix yolks, mayo, yogurt, green onions, and salt in a small bowl. Mix until smooth. Spoon back onto the egg whites and sprinkle with bacon.

Serve Them Up: South of the Border

Makes 8 deviled eggs

4 hard boiled eggs, cut in half lengthwise
2 tablespoons jalapeños, chopped
2 tablespoons reduced fat sour cream
¼ teaspoon salt
4 tablespoons jarred tomato salsa

Mix yolks, jalapeños, sour cream, and salt in a small bowl and mix until smooth. Spoon back onto the egg whites and top with salsa.

“Use the right tool for the right job,” my dad always used to say. It’s easy and inexpensive when you use these kitchen wonders that can make your meals come out like elegant restaurant fare.

Peeler

I hate struggling with a peeler that isn’t sharp enough, so this one, a $4 peeler from Swissmar, works wonders on potatoes, but you can also use it to shave parmesan to add to salads or thinly shave raw asparagus and top with lemon juice, olive oil, salt and freshly ground black pepper.

Microplane

Add zest to your cooking with this handy grater that can also be used to grate whole spices. I use mine to add freshly grated whole nutmeg to pasta dishes and baked goods. Try add lemon or grapefruit zest to citrus-based summer cocktails or add zing to classic drinks like mojito or margaritas.

Japanese Mandoline

Gorgeous thinly sliced veg - make a shaved fennel and salad topped with orange segments, and parmesan that you’ve sliced thinly with your peeler. Even if you’re not comfortable using a knife, that mandoline is the easiest and fastest way to make paper-thin slices of veggies from everything like cucumber salad to zucchini for summer lasagna, or thinly sliced celery, onions and peppers to add to potato salad for extra crunch.

Image Copyright © 2003-2009 Jennifer Iserloh

With 4th of July coming up this weekend, many people are going to invite their friends and family over for BBQ. Grilling is one of my favorite summer-time activities, so I wanted to reintroduce a healthier burger option: turkey burgers!

Turkey burgers can be a great option for a high-protein, low-fat cookout. But what about their flavor, which often gets a bad rap for being overly dry and bland? In my latest post on AOL, I go through a quick Turkey Burger 101 Guide.

Here´s what I cover:

• Dark or Light? What turkey meat to buy?
• The Moist Maker: How to deal with turkey´s low fat content?
• Flavor Savor: How to boost turkey´s flavor?
• Best Buns: What to look for when buying buns?

Read my full article on AOL and don´t forget to checkout my slimming burger recipe in the latest issue of First For Women…

In December 2008, the FDA approved Stevia as a sweetener.

More than a year ago, I wrote extensively about artificial sweeteners (are they bad for you?) and High-Fructose Corn Syrup, its origins, uses and its role in the American food supply.

Both posts were among the most-discussed entries on SkinnyChef.com, and I have continued to keep an eye on food additives and artificial sweeteners. In the meantime, there has been a new addition to the artificial sweetener arsenal - stevia.

Commonly also referred to as Rebiana, Truvia or PureVia - stevia-extracts were recognized in December 2008 by the FDA as “generally safe”, opening the door for soft-drink companies to roll out new “zero-calorie” drinks and waters.

A couple stevia and HFCS news items came across my desk this week that add further to the topics:

Starbucks Latest to Shun High-Fructose Corn Syrup

When a company as big as Starbucks backs away from high-fructose corn syrup, you know the sweetener’s in trouble. It’s not a new trend; use of high-fructose corn syrup (HFCS) has been dropping steadily for the past six years, and companies like PepsiCo and Dr Pepper Snapple have begun touting new sugar-based products as “natural” alternatives. Read more »

Stevia Presents Bitter Challenge

Flavor experts are still trying to unlock the secrets of stevia. Extracts from the South American plant have the benefit of being all-natural, zero calories, and up to three hundred times sweeter than sugar. Apparently, stevia is one superhero that requires a mask. It has an aftertaste that’s either bitter, licorice-flavored, or of “clinging sweetness.” Drink makers are still enthusiastic about stevia, but clearly there remains some work to be done. Read more »

Price, Taste and ‘Natural’ Status Still Hurdles for Stevia

It’s been predicted that stevia will revitalize the soft drinks industry, but stevia’s bitter aftertaste has proved a challenge. Cargill says it’s developed ways to make various stevia-sweetened products taste natural, including cereal, yogurt, ice cream and beverages.

Marion Nestle wrote in her April 30 entry on The Daily Green: “We can debate whether a chemical sweetener isolated from Stevia leaves is really “natural” but here’s another problem: Stevia doesn’t taste like sugar. Companies have to fuss with it to cover up its off taste. And, they must do so “without detracting from the perceived benefits of its natural status.” Flavor companies are working like mad to find substances that block Stevia’s bitter taste, mask its off flavors, and extend its sweetness, while staying within the scope of what the FDA allows as “natural.” Read more »

Nobody wants to catch a cold or get the summer sniffles right before they’re ready to head out on that long-awaited vacation. Air travel, planes with recycled air and confined spaces can be incubators for germs, but how can you strengthen immunity before you take that flight?

I just finished reading a fantastic article that my friend Ahou sent, Get Defensive, that explains how to really boost immunity. Here are two easy ways, that even people with the busiest schedules can manage to fit in before they head out for their summer break:

Supplement Your Diet Safely

Skip those supplement pills and fortify your meals with foods that are bursting with vitamins and minerals. Spinach, broccoli, carrots, red peppers, and sweet potato carry high levels of the antioxidants that your body needs to get the immune system strong. Here are some ways to get more of these delcious veggies into your meals.

• Instead of making tacos, sandwiches, and salads with lettuce use baby spinach. It has a mild flavor and it only takes one cup to get good amounts of vitamins like A,C, and K.
• Dust off that mini chopper or food processor in your cabinet and toss in broccoli, carrots, and red pepper. Stir them into store-bought soups, sprinkle on top of salads, and fold them into your spaghetti made with store-bought sauce.
• Stock your freezer with goodies the whole family craves like these yummy sweet potato fries that cook up in 25 minutes or make your own.

Lather Up

Try washing your hands more frequently - especially when you come home from traveling in the car, train, or subway. Studies show that about 80% of infectious diseases are transmitted by touch. Check here for the proper way to wash your hands.

Related Posts

• Are dietary supplements worth it?
• The Today Show nutritionist, Joy Bauer discusses 7 Mistakes to Avoid While Feeding You Kids.
• Find out how your daily food choices match the recommended servings of healthy foods like vegetables and fruits.

Bacon is a delicious treat, no doubt. It adds a lot of flavor to everything from your favorite breakfast to gourmet chocolates, and is a perfect match for refried beans.

In my latest post on AOL Food, I shared the best way to cook bacon - which sparked a lively discussion about other ways to cook bacon. Check it out, if you have a minute!

Enjoying regular bacon once in a while is OK if you have a clean bill of health. I always tell people to check in with their doctor or a nutritionist. Consulting a nutritionist can be a real eye-opener, but can also help you understand exactly how much saturated fat overall you’re consuming and how to make healthier changes if you need to.

Just ask WebMD’s Elaine Magee, MPH, RD - she recently fielded a column entitled “Can Bacon Be Part of a Healthy Diet?” It’s an extensive look at all the issues involved, well worth reading.