
By Martha Hicks Leta
So you’re hanging around at home, feeling very ready to get back to healthy eating after a weekend of holiday feasting. After a bit of foraging, you start pulling healthy ingredients from the fridge: kale, butternut squash, onion, mushrooms. A quick Google search for a recipe brings up a nice one from Bon Appetit magazine that seems healthy and delicious and contains most of the ingredients you want to use, plus almonds, which you have, and some parmesan cheese, which you also have, because who doesn’t? So you start throwing it together, pleased with yourself for making good dietary choices. Ma always said to eat your vegetables, right? Wouldn’t she be smiling now?
You figure with a recipe like this portion size doesn’t really doesn’t matter, because it’s all so crazy good for you, so you tuck in and, wow, it’s good. As you’re munching away, you lean over your iPad and check the recipe a little more closely and as you reach the bottom where the calorie count is, you drop your fork and lurch back in your chair, horrified.
This seemingly nutritious and healthful recipe contains 2,000 calories and 172 grams of fat! In your effort to eat a healthful meal, you’ve just polished off more calories than a Big Mac, fries and a coke. Even if you divide it into the recommended 4 servings, that’s still 500 calories and 43 grams of fat per serving, and they’re pretty small looking servings, too. The hell, you say. How on earth did a dish with these healthy ingredients rack up such a hefty load?
Have a look at the ingredients list. Pay attention to the italics:
Ingredients
· 8 tablespoons extra-virgin olive oil
· 3 tablespoons balsamic vinegar
· 1/2 medium shallot, minced
· 1 teaspoon Dijon mustard
· Kosher salt and freshly ground black pepper
· 1 1/2 cups 1/2-inch cubed butternut squash
· 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
· 3/4 cup whole almonds, toasted, coarsely chopped
· Parmesan (for shaving)
(For this Not So Healthy Recipe Go To Bon Appetit)
The eight tablespoons of olive oil alone in this recipe is 960 calories and 112 grams of fat. We’ve all heard about the great benefits of olive oil, but that doesn’t mean we should have unlimited amounts. Similarly, the nutritionally packed almond also harbors a load of calories and fat and should only be consumed in moderation. Absent-mindedly tossing a few handfuls of nuts into your mouth at a party could blow your allowance in a matter of minutes. The ¾ cup of almonds in the above recipe adds 466 calories and a whopping 40 grams of fat!
So, this is a cautionary tale to people like me who may forget that healthy ingredients do not always make for a healthy dish. Always check your ingredients list before you begin any new recipe and scan down and look carefully at that calorie and fat content. If the recipe isn’t broken down into calories per serving, a quick scan of the oil and fat amount should tell you if this is a recipe to avoid or at least modify.
I really liked the idea of this dish in spite of all the calories, because it included some of the ingredients I wanted to throw together. I modified it quite a bit to get the calories down, but half of the calories in this dish are still fat calories because of all the oil. So enjoy, but be sure to factor in the grams of fat as you calculate your intake for the rest of the day.
Here’s my modified version of Bon Appetit’s Kale Salad with Butternut Squash.
Ingredients
· 3 tablespoons extra-virgin olive oil
· 2 teaspoons balsamic vinegar
· 1 onion, minced
· 1 teaspoon Dijon mustard
· Kosher salt and freshly ground black pepper
· 1 1/2 cups 1/2-inch cubed butternut squash
· 1 8 oz. package sliced baby bella mushrooms
· 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5-8 cups)
· ¼ cup College Inn Light and Fat Free chicken broth
· 2 tbs whole almonds, toasted, coarsely chopped
· 1 tbs grated parmesan cheese
Preparation
· Preheat oven to 425°. Line a baking sheet with foil. Whisk 1Tbsp. oil, vinegar, 2 tbs minced onion, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 1 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
· Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Add mushrooms and remaining onion and sauté until onion is almost transparent. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add dressing mix and toss to coat. Transfer kale mixture to a baking sheet and cool slightly, about 5 minutes.
· Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls. Add a light dusting of parmesan cheese if desired.
Serves 4.
Nutrition count per serving:
Calories-265
Fat – 12.5 grams
Calories from fat: 112.5
Still not sure what your fat intake per day should be? Ask your trainer.
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