Fitness Friday: How Does Giada Do It All?

Food Network Star and mom, Giada De Laurentiis, is an amazing example of a woman who can balance it all. She films three cooking shows (Giada at HomeThe Next Food Network Star, and Giada in Paradise), writes cookbooks (six total, and five of those are New York Times best-sellers), designs a cookware line for Target, and is a regular Today Show contributor.

With a career in food, how do you stay so fit?

“I do yoga three times a week from 5:20 to 6:30 a.m. Yoga has trimmed my body in a way that the gym never could. I used to be a gym rat, but I switched to yoga and am now almost 10 pounds lighter. One important thing I’ve gotten from yoga is breathing. When I’m cooking, the top part of my body collapses down. It cuts off my diaphragm. Doing yoga in the morning expands my breath and oxygen capacity, and I carry that throughout my day. At night, I feel less run-down. I used to be able to come home from a long day and crawl into bed. Not anymore—I have to give 100 percent to my daughter and husband.”

What do you usually eat?
“For breakfast, I’ll have brown-rice bread smeared with almond butter and topped with blueberries, and a cup of juice. Hard-boiled eggs are a fabulous high-protein snack. Lunch is usually a salad with avocado, tomato, and protein—chicken or grilled salmon or tuna.

At night, I’ll have something like turkey meatloaf with sun-dried tomatoes and feta. I’ll also create themes for dinner, like Meatless Mondays or Breakfast for Dinner. My favorite treat is toast drizzled with melted chocolate and olive oil—mmm!”

Read more at Women’s Health

Layered Low-Fat and Fresh Mediterranean Salad

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My friend, Kelli, recommended a version of this salad recipe to me that she said she served with fresh grilled fish. I decided to make it a main-dish salad so I added cooked grilled chicken and made a few alterations to make it my own (This recipe is adapted from Clean Eating magazine). You can also use a rotisserie chicken or shrimp if you’re short on time, or feel free to add olives, pepperocinis and even lettuce.

See me today, June 11th on NBC 13 Daytime Alabama at 11:30 a.m central time.

Chicken-Leek Pot Pie on NBC’s Today Show

Okay…I had it first. On the NBC Today Show just a few minutes ago, Curtis Stone was on the show making Leek Pot Pie. Our recipes are very similar except I used a few more vegetables, no flour, no cream, no tarragon, and no puff pastry. His recipe is easy though so check it out along with the video. It’s pretty funny, and he is adorable.


http://today.msnbc.msn.com/id/26184891/vp/28674699#28674699

 

Chicken and Leek Pie

Recipe by Curtis Stone

4 servings

Ingredients

3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
 Salt and freshly ground black pepper
 1 teaspoon olive oil
 2 tablespoons butter
 1 onion, finely diced
 1 leek, cut in half lengthwise, then cut into 1/2-inch strips
 1 tablespoon coarse-grained (Pommery) mustard
 1/4 cup all-purpose flour
 1 cup chicken stock
 3/4 cup plus 1 tablespoon whole milk
 1/4 cup heavy cream
 2 tablespoons finely chopped fresh tarragon
 1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
 1 large egg
 Sesame seeds, for garnish

Directions

To roast the chicken: Preheat the oven to 400° F. 

Sprinkle the chicken legs with salt and pepper and drizzle with olive oil. Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.

Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.

Reserve the pan drippings on the baking sheet.

Shred the chicken meat into large chunks and place the chicken in a bowl. You should have about 12 ounces of chicken meat.

Discard the sinew, bones and skin.

To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.

Add the onion and leek and sauté for 5 minutes, or just until tender. Stir in the mustard ,then the flour, and cook over low heat for 2 minutes, stirring constantly.

Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.

Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.

Stir in the shredded chicken and tarragon and season to taste with salt and pepper.

Chill until cool.

To assemble pie: Preheat the oven to 375° F.

Spoon the chicken mixture into a 1 1/2-quart baking dish.

Roll out the sheet of puff pastry into an 11-inch square.

Drape the puff pastry over the pie and press it against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.

Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie and garnish with sesame seeds.

Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.

Set aside for 30 minutes to cool slightly.