What Lisa Makes: Healthier Antipasto

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Mealtime is the most important part of our daily lives because it brings families together and also provides the nutrition needed to maintain a healthy body. However, the food choices we make on a daily basis tend to be expensive and not nutritionally adequate. What Lisa Makes is a website that will be an essential cooking tool for your family. This culinary website has recipes that are health conscious , budget friendly, and perfect for the entire family. What Lisa Makes was developed by Lisa Puorro, an experienced nutritionist currently residing in Chatham. Lisa has a Masters in nutrition and a culinary background. The website provides educational nutrition tips that will make creating Lisa’s recipes easier. The recipes at What Lisa Makes are all organic and use many ingredients from local NJ farmers. Many of the recipes are low fat, high fiber, and for people with food sensitivities and allergies. The recipes are perfect for weight loss and maintaining a healthy lifestyle. What Lisa Makes features over 50 recipes including Crab Cakes, Spinach Puffed Pie, Filet Mignon, and Chocolate Cake. For more information visit www.whatlisamakes.com. Let the recipes be an essential part of your mealtime planning. Please support the website.

Sunday, December 27, 2009

Healthier Antipasto

Dear Readers,

If you are looking to make a healthier antipasto you want to use more vegetables than meats and heavy cheese. I will completely omit the traditional meats (salami, pepperoni,and sopressata. Also, with the cheese I will use part skim mozzeralla because it has less fat than provolone.

Look at these nutritional facts:
caloriecount.com

Sopressata 1 oz 28g 80 calories 2.0g saturated fat
Salami 1 serving 56 g 150 calories 5.0g saturated fat
Provolone 1 oz 28g 99 calories 4.8g saturated fat

All you need is mozzeralla (fresh or part skim), Roma fresh and organic tomatoes, roasted red peppers, fresh basil, calamata olives, and fresh garlic. The amount of each ingredients depends on how many people you will serve. I will sprinkle fresh ground pepper and sea salt over the antipasto. Also, I will drizzle alittle extra virgin olive oil and balsamic vinegar.