We’re a week into New Year’s resolutions, and if you’re already tired of your flax and chia smoothies, the Food Network is dishing up a new health-minded Web series featuring chef Bobby Flay.
“I hate when people make ‘healthy food’ ” Flay said today on ABC’s “The Chew.” He was there to talk about “Bobby Flay Fit,” which launches Monday, Jan. 14 on foodnetwork.com/fit. Instead, his tactic is to make great dishes that just happen to be better for you.
The lamb and quinoa dish that Flay prepared on today’s episode of “The Chew” will reappear on episode 6 of the web series. You can find that recipe on “The Chew’s” recipe guide section of its website. Here is the link for the lamb tenderloin, and here’s the link for the Greek quinoa salad.
The web series features healthy recipes, workouts and tips from Flay. He’ll also team up with guests, such as “The Chew’s” chef Michael Symon and chef Katie Lee to get their take on healthy dishes and how they try and stay fit.
Adding lots of flavor without lots of fat is key to creating tasty, healthy meals, and there are lots of recipes that will be featured on the webisodes. We’ll share a few sneak-peek recipes, but first, here is what the web series will be tackling:
Ep. 1, Moderation: Bobby talks simple tips to keeping active within a busy work day as he walks to work in New York and explains his key to being able to enjoy all his favorite foods. He and his assistant chef treat his staff to a healthful lunch of chickpea salad and crab pasta with parsley, mint and dill.
Ep. 2, Motivation: Join Bobby on his morning workout routine as he shares what inspired him to lose weight and keep it off. He divulges his secret ingredient to fitness and leading a healthy lifestyle all year long. Bobby gets a little extra motivation from his trainer who reveals his own secret. Bobby creates a recipe for a tasty and filling tea smoothie with Greek yogurt and berries.
Ep. 3, Mix-It-Up: Bobby ditches his old routine and joins his good friend and avid weight-lifter, “The Chew’s” Michael Symon for a new, challenging workout. Bobby shows how to keep energy up and hunger away with a nutritious snack of coconut chocolate granola. Bobby shares his tips to keeping energy and motivation up both during and after a workout.
Ep. 4, Expect More: Bobby’s wife, actress Stephanie March, introduces him to SoulCycle and they push each other at the spinning workout. Bobby and his friends share how they stay motivated to keep fit year round. Bobby and his friend Katie Lee reward themselves by cooking a post-workout brunch of oatmeal pancakes and open-faced eggs Florentine sandwiches.
Ep. 5, Discipline: Bobby reveals his tips on keeping meals healthy and delicious every day at home and in his restaurants while still being conscious of how tasting food in all of his restaurants can add up. He shares his secrets on how to make food flavorful without adding calories by whipping up a light fish dish with a citrus relish.
Ep. 6, Support: Chef Michael Symon returns to join Bobby in the gym for a kettlebell workout and a racing competition. After their workout, the two chefs refuel with a protein-packed, Greek-inspired meal including lamb and quinoa.
Ep. 7, Overview: Bobby recaps all of the great tips he has learned to staying fit including how to get motivated, eat healthy, make conscious choices while still having fun and mixing it up.
We were especially intrigued by the tea-based smoothie Flay features on episode 2. It makes 4 servings at only 62 calories, but you could drink half or all of the entire batch for a healthy meal. Here’s the recipe:
Recipe courtesy Bobby Flay
- 5 red tea bags, such as Celestial Seasonings Red Zinger
- 2 tablespoons pure cane sugar, agave or honey (or more if you prefer your tea drinks a bit sweeter)
- One 10-ounce bag frozen mixed berries, thawed
- 1/4 cup nonfat Greek yogurt
- Ice cubes
Put 4 cups cold water in a medium saucepan and bring to a boil over high heat. Add the tea bags, remove from the heat and let steep 5 minutes. Add in the sugar while it is still warm so that it will dissolve. Refrigerate until cold, at least 30 minutes.
Put the cold tea, berries, yogurt and a few cups of ice in a blender and blend until smooth. Divide the drink among 4 tall glasses.
Makes 4 servings.
Per serving: 62 calories; 2 grams protein; 15 grams carbs; 12 grams sugars; 2 grams fiber; no fat; no cholesterol; 5 milligrams sodium.
Here’s Katie Lee’s recipe featured on episode 4:
Open-Faced Eggs Florentine
Recipe courtesy Katie Lee
- 1/2 cup ricotta
- 1/4 cup grated Parmesan
- 6 half-inch-thick slices crusty bread
- 2 tablespoons unsalted butter, softened, plus more to fry eggs
- 6 large eggs
- 6 to 8 ounces steamed and drained baby spinach (about 1 cup)
- Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.
While bread is baking, fry the eggs sunny-side up.
Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper.
Makes 6 servings.
Per serving: 263 calories; 13 grams total fat; 6.5 grams saturated fat; 15 grams protein; 21 grams carbohydrates; 2 grams sugars; 1 gram fiber; 207 milligrams cholesterol; 463 milligrams sodium.