Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
loves popsicles, especially kids. They'll probably want them more as
the summer days arrive. So the question, how to give the kids the
popsicles they love, while keeping them healthy? Siri Daly, who's the
food contributor for NBC's Today Show and the author of the new cookbook
Siriously Delicious, came by Tonia's Kitchen to talk about her
recipe for Rainbow Popsicles. Each color is a fruit or vegetable. Case
in point, red are strawberries, blue are blueberries and green is
spinach. To keep the colors solid, Siri told Tonia to layer thicker
smoothie batters like strawberries, on top of thinner ones. That way
the colors should hold. Note, you will need popsicle molds to make
these delicious treats!
Siri Daily Today Show Food Contributor
Author Siriously Delicious
1/2 cup fresh raspberries
1/2 cup fresh spinach
1/2 cup raw organic coconut water (such as Harmless Harvest)
1/2 mango, peeled, about 1/3 cup
1/4 cup fresh blueberries
1/4 cup fresh strawberries
2 tablespoons hemp seeds
1 tablespoon chia seeds
One 5.3-ounce container (about 3/4 cups) coconut yogurt, preferably So Dairy-Free Yogurt
all ingredients in a blender and blend on high until smooth. Fill the
popsicle molds and place in the freezer until frozen solid, about 12-24
Japan instead! This is about Teriyaki Fried Chicken, and it's probably
the best thing to happen to this dish since Col. Sanders. It's truly a
decadent treat, and the calorie count reflects that. Enter Marlene Koch,
who wrote the cookbook Eat What you Love, Quick and Easy. She
told Tonia's Kitchen there's a better way to make Teriyaki "fried"
chicken, which won't end up costing you so many calories. Marlene says
she takes big portions of chicken breast, marinates them in a healthier
Teriyaki sauce and then bakes the chicken at a high temperature, so the
crust is crispy. You get all of the flavor and you won't miss the fried
part at all.
1. Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness.
In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add
the chicken breasts to the sauce mixture and toss to coat. Let chicken
marinate for 5 to 10 minutes (but not longer).
In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic
powder. Roll the chicken breasts in the breadcrumb mixture and place on a
baking sheet. Spray tops with cooking spray and bake for 12 to 15
minutes, or until chicken is golden brown. Serve with an extra drizzle
of Teriyaki sauce, if desired.
TO COMPARE: According to L&L Hawaiian Barbecue, a “mini” Hawaiian
Lunch plate of Chicken Katsu, macaroni salad, and rice has 1,190
calories. Instead, pair this recipe with a pile of steamed broccoli and a
1/2 cup serving of instant brown for less than 350 calories (and 8
INFORMATION PER SERVING: (1 chicken breast) Calories 205 | Carbohydrate
16g (Sugars 7g) | Total Fat 4g (Sat Fat 0.5g) | Protein 25g | Fiber 0g |
Cholesterol 65mg | Sodium 560mg | Food Exchanges: 31 /2 Lean Meat, 1
Starch | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison:
5 | SmartPoint Comparison 5
Bluefish is a stalwart in the New England region. It's very easy to go to your local fish market, or even chain grocery to get a pound or two. But let's spice up this stable of New England living! Martha Watson Murphy, who wrote the new cookbook, The New England Catch joined Tonia's Kitchen to talk about her new recipe for Smoked Bluefish Pate. She told Tonia this pate isn't plain! It combines flavors like goat cheese (you can use cream cheese), juniper berries and brandy to create a delicious, northeastern treat. Try serving by smearing the pate on cucumbers.