Bobby Flay’s latest cookbook shares 200 recipes that prove healthy food needn’t be bland or boring. This is the twelfth title to be penned by the restaurateur and Food Network personality and the first to focus on health. These are recipes he makes for himself to counter-balance life as a chef which can bring many unbudgeted calories. Here, Flay still delivers his trademark flavor-focused dishes, making them approachable for all skill levels and time constraints.
Overnight Oats or Homemade Toasted Muesli (both done three ways) can get us out the door on weekday mornings but a weekend breakfast calls for the Israeli Breakfast Sandwich or Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream. In addition to breakfast, the author shares a variety of recipes for energy-packed snacks, lunches, and dinners along with drinks and desserts all geared to keeping us on track.
The season’s frigid temperatures call for sustenance that is warm and comforting. While growing up in a small midwestern town and attending an even smaller elementary school, we were served tomato soup and grilled cheese every Friday. Coming in from the blistery playground after a mean round of four-square, I couldn’t wait to sit down to that meal which warmed me from the inside out (yes, it was cafeteria food, but it was good cafeteria food). Bobby’s recipe is quick with little hands-on time and can bring back those childhood memories of being cared for while taking care of yourself.
Beat the winter blues with this quick and delicious recipe for “Grilled Cheese” and Tomato Soup.
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“Grilled Cheese” and Tomato Soup
This soup is so easy and healthy. Even better: it’s delicious. My tomato soup tastes like tomato—not garlic or a wild blend of herbs or tons of spices. Get your hands on great tomatoes and keep it simple. Though I do love dipping a buttery grilled cheese sandwich in this soup, I’ve found another way to have my cheese and eat it, too: the frico—no butter, no bread, just a small crisp circle of cheese to dip and melt into all sorts of tasty goodness.
2 pounds ripe tomatoes (any kind), cored and halved if large
1 small sweet onion, such as Vidalia or Walla Walla, coarsely chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup dry white wine
¼ cup fresh cilantro, flat-leaf parsley, or basil, plus more for serving
4 Frico (recipe below), made with Gruyère cheese
1. Preheat the oven to 300°F.
2. On a rimmed baking sheet, combine the tomatoes and onion, add the oil, and season with salt and pepper. Toss to coat. Roast until the tomatoes and onion are soft, but not colored, about an hour.
3. Transfer the mixture to a medium saucepan, add the wine, and cook over high heat until the wine has evaporated. Add enough cold water just to cover the tops of the tomatoes, season with salt and pepper, and simmer, stirring occasionally, until the mixture begins to thicken, about 20 minutes.
4. Transfer the mixture to a blender, add the herbs, and carefully blend until smooth. Return the soup to the pot and boil over high heat for 5 minutes longer to thicken slightly.
5. Ladle the soup into bowls, top each bowl with a frico and additional chopped herbs, and serve.
PER SERVING: Calories 236; Protein 9g; Carbohydrates 13g; Dietary Fiber 3g; Sugar 7g; Total Fat 17g; Saturated Fat 6g
Cream of Tomato Soup (Variation)
For a creamy but still sensible version, off the heat stir in 2 tablespoons 2% Greek yogurt and 2 tablespoons half-and-half.
Calories 139; Protein 3g; Sugar 8g; Total Fat 9g; Saturated Fat 2g
This light, crispy, cheesy Italian cracker packs a punch of flavor in every bite but is so much less fattening than eating a ton of cheese and crackers. It’s a one-ingredient wonder you can eat straight up, topped with relish or tapenade, or as a garnish on a salad or soup. I’ve included some of my favorite optional additions below to mix things up. Just make sure you start with a cheese that’s sharp in flavor and dry in texture.
12 ounces finely grated cheese (such as sharp cheddar, Manchego, Romano, Parmigiano-Reggiano, Asiago, or Gruyère)
1. Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or use a nonstick baking sheet.
2. Put ¼ cup mounds of the cheese onto the prepared pan, spacing each mound ½ inch apart. Bake until flat, lightly golden brown, and crisp, about 5 minutes. Let cool on the sheet for 5 minutes. Transfer to a plate with a metal spatula and allow them to cool completely.
PER FRICO: Calories 113; Protein 7g; Carbohydrates 1g; Dietary Fiber 0g; Sugar 0g; Total Fat 9g; Saturated Fat 5g
Recipe from Bobby Flay Fit ©Bobby Flay, 2017. Reprinted by permission of the publisher, Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.