More than 200,000 miles on the road. Over a million calories consumed. And I’m here to share the whole story with you.

 

You may know me as the host of Yahoo!’s food show Blue Ribbon Hunter. I’ve traveled from Maine to Hawaii doing what I love—meeting new people and eating. Along the way, I’ve learned the history behind some of our most beloved American foods. Memphis barbecue. Iowa pork tenderloin sandwiches. Chicago hot dogs. I’ve also sampled some of the more, shall we say, unusual foods this great country has to offer. When it comes to food, well, I’ll eat just about anything. I’m thinking of you, West Virginia burgoo, wild boar nachos, and bear meat loaf.

When I first joined Blue Ribbon Hunter, I was in a quandary. So many of the foods I found on the road were stuffed—literally stuffed—with butter, cream, cheese, and other decadent ingredients. Was there a way to enjoy them with gusto without constantly worrying about what it was doing to my waistline? And thus began my quest to re-create the American favorites I’ve grown to adore, but in a healthier way.

If you’ve seen the show, you know I can eat quite a bit in one sitting. At the National Hamburger Festival in Akron, Ohio, I ate 15 burgers. As a judge of the San Diego Bay Wine and Food Festival, I consumed 26 plates of food. I even went head to head with Maria Edible, a competitive eater, in a Buffalo wing–eating contest. Thirteen wings. In two minutes. She won, but I certainly held my own.

But even though I love my job—and the incredible indulgence that comes with it—it’s important to me to stay healthy, keeping my energy up and my weight stable. And after recently becoming a mom to two beautiful twin boys, my desire to enjoy a long, healthy, fun-filled life has only gotten stronger. There simply isn’t any alternative.

My love of food was nurtured in me early by my parents. But they also instilled in me a deep appreciation for good food, the kind that sustains and nourishes you. I know that I’m not alone in my struggle to balance eating the foods I love with staying healthy. I’ve come across a lot of you who are passionate about what you cook for your friends and family, yet feel guilty eating these very same dishes. But it is possible to enjoy your favorite comfort foods every night of the week. A few smart cooking techniques and simple ingredient substitutions are all you need to make your dishes leaner. Being smart about portion sizes will help keep your calories in check.

I know what you’re thinking. Too often, “leaner” equals “flavorless.” And “smart about portion sizes” means eating like a rabbit. But I’m the gal who loves food, remember? And I’m also a chef, having trained my taste buds at one of the country’s best cooking temples, the Institute of Culinary Education. You could say it’s against my religion to create a flavorless plate of rabbit food.

The recipes here have all the creamy, cheesy, ooey-gooey goodness of the foods we Americans love to eat—pizza, burgers, shrimp and grits, cinnamon buns, macaroni and cheese, apple pie and so much more—but without the unnecessary fat and calories. And, often, with a little bit more nutrition. They’re the prize-worthy dishes I’ve discovered in my Blue Ribbon Hunter travels, the comfort foods my mother made for me when I was a kid, the daily meals I serve my own family.

The way I see it, the food we prepare and eat with our friends and families is one of life’s simple pleasures. It’s something to be appreciated and thankful for, to enjoy with gusto. And never, ever with guilt.

With love,

MY TOP LIGHTEN-UP SECRETS

Flip through the pages of this book, and you would never imagine that these classic American favorites are lighter recipes. They’ve been re-envisioned so that they are lower in fat, sodium, and calories than their traditional preparations, but just as delicious as their guilt-laden namesakes—if not more so!

I begin with fresh, seasonal ingredients when possible. They tend to have the best flavor and therefore require the smallest amount of embellishment. Once the best ingredients are in hand, putting them together in lean variations of favorite dishes can be achieved if you stick to some easy guidelines.

1. Add flavor and texture with veggies.

People tend to bulk up lots of their favorite dishes with starches like rice, potatoes, or corn. Instead, I add vegetables. I’ll toss broccoli into a mac and cheese, zucchini or peppers into chili, and mushrooms or spinach into breakfast casseroles. Vegetables are loaded with fiber and beneficial vitamins and they’re oh-so low in fat and calories.

2. Switch to whole grains.

Whole grains provide energy with fiber, and they take longer for the body to digest, so they keep you full longer. They also add a chewy texture and nutty flavor to most dishes.

3. Choose healthy, protein-rich ingredients.

Proteins from eggs, dairy, meat, poultry, soy, nuts, and beans are more satisfying than carbohydrates and fats alone. Eating an adequate amount of protein keeps you full and helps you maintain muscle mass, which helps to burn calories. I try to incorporate a little protein into every meal and snack.

4. Make smart substitutions.

Some of my favorite all-American recipes are laden with fat and calories. Lobster rolls. Lasagna. Spinach dip. A few educated substitutions are usually all it takes to turn favorites into lighter versions. I use leaner cuts of meat and substitute reduced-fat or fat-free dairy for a portion of the full-fat whenever possible.

5. Keep refined ingredients, like sugar and flour, in check.

Refined sugars and flours are not everyday foods for me. But since I don’t keep “never” lists, I call them “sometimes” foods. Dessert is a fabulous treat, but not something to have at the end of every meal.

6. Rely on portion control.

I eat what I want, but if it’s not particularly good for me, I try not to eat too much of it. Balance is key.