Is your family getting wise to your trick of simply hiding peas in the mac and cheese?

Chef, nutritionist and author Ellie Krieger is a regular guest on Morning Express with Robin Meade and she has some new ways to make veggies the secret star of meals that go way beyond peas and pasta. Impress your picky eaters with these recipes, some of which you can also find in her book "The Comfort Food Fix" and on her website: EllieKrieger.com.

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Butternut Squash Risotto:
This dish is pure luxury made with the simplest ingredients. Its decadent creaminess comes from the natural starch or the Arborio rice and the butternut squash puree. A generous sprinkle of Parmesan and a hint of fresh sage make it unforgettably delicious.
Ingredients
5 cups low-sodium vegetable or chicken broth
1 tablespoon olive oil
1 medium onion, finely diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup pureed butternut squash (one 10-ounce package frozen butternut squash puree, thawed)
2 tablespoons chopped fresh sage
1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Heat the broth in a pan on the stove until it is hot but not boiling.
Reduce the heat to low and cover to keep warm.
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened but not browned, 6 to 8 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until it is absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup of the hot broth and simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Serve immediately, garnished with the reserved cheese.
Makes 4 servings.
SERVING SIZE: 1 1/2 cups
PER SERVING: Calories 440; Total Fat 9 g (Sat Fat 3 g, Mono Fat 4.2 g, Poly Fat 0.9 g); Protein 17 g; Carb 70 g; Fiber 5 g; Cholesterol 10 mg; Sodium 550 mg
EXCELLENT SOURCE OF: Fiber, Niacin, Protein, Vitamin A
GOOD SOURCE OF: Calcium, Copper, Manganese, Phosphorus, Potassium, Riboflavin

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Mashed Potatoes with Cauliflower:
Ingredients
1 1/2 pounds of Yukon Gold or creamery potatoes
1 small head cauliflower (about 2 lbs), cut into 1 inch florets
2/3 cup 1% low-fat milk
2 tablespoons of butter (optional)
Salt and freshly ground pepper to taste

Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Heat the milk and butter, if using, in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl and mash with a potato masher until smooth. Season with salt and pepper.
Makes 6 servings.

SERVING SIZE: 3/4 cup
PER SERVING: (with butter) Calories 160; Total Fat 4.5 g; Protein 6 g; Carb 27 g; Fiber 6 g; Cholesterol 10 mg; Sodium 65 mg
PER SERVING: (without butter) Calories 130; Total Fat 1 g; Protein 6 g; Carb 27 g; Fiber 6 g; Cholesterol 0 mg; Sodium 65 mg
EXCELLENT SOURCE OF: Fiber, Folate, Potassium, Vitamin B6, Vitamin C, Vitamin K
GOOD SOURCE OF: Magnesium, Manganese, Molybdenum, Niacin, Pantothenic Acid, Phosphorus, Protein, Riboflavin, Thiamin

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Chicken Alfredo with Zucchini Ribbons:
Ingredients
2 medium zucchini (about 8 ounces each)
3 tablespoons olive oil
2 garlic cloves, minced
4 pieces thinly sliced skinless boneless chicken breast cutlets (1 pound total)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold low-fat (1%) milk
1/2 cup evaporated skim milk (not condensed milk)
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.
Makes 4 servings.

SERVING SIZE: 2 cups of pasta mixture and 1 piece of chicken breast
PER SERVING: Calories 660; Total Fat 20 g (Sat Fat 5 g, Mono Fat 9.2 g, Poly Fat 1.7 g); Protein 49 g; Carb 79 g; Fiber 11 g; Cholesterol 90 mg; Sodium 880 mg
EXCELLENT SOURCE OF: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K, Zinc
GOOD SOURCE OF: Iodine, Vitamin A, Vitamin B12, Vitamin D

Filed under: Ellie Krieger • Live Better Now

Here's how to make the healthy, green concoction Dr. Oz prepared on Morning Express with Robin Meade today (you'll need a juicer):

Dr. Oz's Green Drink:

• Ingredients:
2 cups spinach
2 cups cucumber
2 celery ribs
1/2 inch or 1 teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

• Directions
Combine all ingredients in juicer. Makes approximately 28-30 ounces, or 3-4 servings.

Visit doctoroz.com for more healthy living advice.

Filed under: Dr. Oz • Live Better Now

Dr. Nicholas Perricone's Three-Day Facelift Diet

Breakfast
3 egg white omelet cooked in olive oil – with mushrooms and avocado
2-inch wedge of cantaloupe
Handful of almonds (raw or dry roasted / no salt)
12 oz spring water*
Cup of green tea

Lunch
4 oz grilled salmon
2 cups watercress salad with a couple of sliced strawberries
Salad dressing: 1 tablespoon olive oil with freshly squeezed lemon juice to taste
2-inch wedge of cantaloupe with 1/4 cup of berries
12 oz spring water*
Cup of green tea

Dinner
6 oz grilled salmon
2 cups watercress salad w/ sliced strawberries
Salad dressing: 1 tablespoon olive oil with freshly squeezed lemon juice to taste
1/2 cup steamed broccoli - dressed with 1/2 teaspoon olive oil
2-inch wedge of cantaloupe with 1/4 cup of berries
12 oz spring water*

*note - must drink at least eight, 12 ounce glasses of water each day

Visit HLNtv.com for more news about your health.

Filed under: Dr. Nicholas Perricone • Live Better Now

There is nothing better than good. old fashioned, comfort food. Especially on chilly winter days like these. But most of it is LOADED with fat and calories.

Robin Meade met up with nutritionist and chef Ellie Krieger to talk about some recipes in her latest book "Comfort Food Fix" that are healthier for us, but just as satisfying.

Afterwards Chef Krieger was kind enough to pass on a few of those recipes to us:

HONEY-CRISP OVEN-FRIED CHICKEN:
4 skinless bone-in chicken thighs (about 1 1/2 lbs.)
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 tbsp honey
- Place the chicken in a bowl with the buttermilk and toss to coat
- Marinate in the refrigerator for at least 1 hour and up to 4 hours
- Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
- Preheat the oven to 350°F. Spray a baking sheet with cooking spray.
- Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.
- Makes 4 servings
Serving size: 1 piece. Per serving: calories 330; total fat: 10 g (sat fat 3 g, mono fat 3.7 g, poly fat 2.3 g); protein 27 g; carb 35 g; fiber 1 g; cholesterol 85 mg; sodium 600 mg. Excellent source of: folate, iron, niacin, protein, riboflavin, selenium, thiamin, vitamin B6, vitamin B12. Good source of: phosphorous, vitamin A, vitamin C, vitamin D, zinc.

SKILLET MAC AND CHEESE:
2 cups 1-inch-wide cauliflower florets
1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs
3 tbsp freshly grated Parmesan cheese
2 tsp olive oil
3 cups cold low-fat (1%) milk
3 tbsp all-purpose flour
1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
1/4 cup shredded Gruyere cheese (1 ounce)
2 tsp mustard powder
3/4 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
6 ounces (1 1/2 cups) whole grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
Nonstick cooking spray
- Preheat the oven to 375°F.
- Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
- In a small bowl, combine the bread crumbs, Parmesan and oil.
- In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper and cayenne pepper. Whisk until the cheeses are melted and mixture is smooth, 1 to 2 minutes.
- Spray and ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
- Makes 6 servings
Serving Size: 1 1/4 cups. Per serving: calories 360; total fat 14 g (sat fat 8 g, mono fat 4.7 g, poly fat 0.8 g); protein 20 g; carb 40 g; fiber 5 g; cholesterol 40 mg; sodium 540 mg. Excellent source of calcium, iodine, magnesium, manganese, phosphorus, protein, riboflavin, selenium, vitamin C. Good source of copper, fiber, folate, iron, niacin, pantothenic acid, potassium, thiamin, vitamin A, vitamin B6, vitamin B12, vitamin D, Vitamin K, Zinc.

GRANDMA'S CHOCOLATE PUDDING:
1/3 cup sugar
2 tbsp unsweetened cocoa powder
3 tbsp cornstarch
2 cups cold low-fat (1%) milk
1 oz. dark chocolate (60% to 70% cocoa solids), finely chopped
- In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Gradually add the milk, whisking until smooth. Turn the heat to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes. Boil for 1 minute.
- Place the chopped chocolate into a medium bowl. Pour the pudding over the chocolate and allow to sit for 2 minutes. Stir until the chocolate is melted and smooth. Transfer the mixture to a serving bowl, cover, and refrigerate until set, at least 3 hours.
- Makes 4 servings
Serving size: 3/4 cup. Per serving: calories 180; total fat 4.5 g (sat fat 2.5 g, mono fat 2.5 g, poly fat 0.1 g); protein 5 g; carb 31 g; cholesterol 5 mg; sodium 55 mg. Good source of calcium, copper, iodine, magnesium, manganese, phosphorous, protein riboflavin, vitamin D.

Filed under: Ellie Krieger • Live Better Now

You may have a New Year's resolution to get fit... but a lot of people throw in the towel after only a few workouts. Health expert Bob Green talked to Robin Meade about how to get motivated to Live Better Now.

Robin: I think a lot of us need a little bit of motivation to get started on an exercise routine and then to keep on our exercise routine. How can we keep motivated?

Bob: It comes from you. What do you want? You have to, daily, remind yourself what is it in life that you want. And tie that intimately to your behavior. The first thing is really understanding how important your well-being is.

Robin: Can a motivating factor be something that's more tangible other than the 'greater good' of me?

Bob: Everybody needs their reunion they want to look good for, a wedding they want to look good for, we need those. The truth is, I never worked with anyone that made long-term changes that didn't have that revelation of what's more important than my well-being?

Robin: What if your motivation is as simple as, you're just bored? You are exercising and just bored with your routine? You should be changing it up how many months?

Bob: Even if you're not bored with your routine, I like changing something every five or six months. If you're used to walking on a graded treadmill, use an elliptical. Switch it around, throw in some kickboxing or some other type of class you like. That does two things: it gets your body in better shape because you train more muscles and stems that boredom.

For more advice, check out Bob Greene's new book, "20 Years Younger."

And click HERE to see all the ways you can Live Better Now.

Filed under: Bob Greene • Live Better Now • Uncategorized

Blueberries, pumpkins and salmon, these foods are SUPER (thanks for asking). And hopefully you are already eating your fill... but what are some the NEXT superstar superfoods? Robin talks with Dr. Nicholas Perricone, a dermatologist and author of several anti-aging and weight loss books to find out.

When you think watercress, stir fry might come to mind... but Dr. Perricone says this crunchy little nibble can clear up the skin and give it radiance

You might recognize Chia seeds from late night TV commercials. According to Dr. Perricone chia seeds are for more than spreading onto "pets." These little wonders full of healthy fats that can suppress your appetite.

Coconut oil is a fairly common kitchen staple but did you know it's good for more than popping corn? Turns out it's great at burning belly fat and helps fight infections.

For more health and wellness info from Dr. Perricone, visit his website: perriconemd.com or tweet him directly: @DrPerricone. Be sure you tell him Robin from HLN sent you!

Filed under: Dr. Nicholas Perricone • Live Better Now

You can give up the search for the fountain of youth... or at least the fountain of 20 years ago. Robin talks to health and fitness expert Bob Greene who lays out some small, simple steps that can take 20 years off!

Robin points out that the name of Greene's new book, "20 Years Younger" is "good marketing," because, "who doesn't want to feel, look and live like they're 20 years younger?"

Here are 4 "pillars" that Greene says are really important:
1. Get consistent, vigorous exercise
2. Get rid of empty calories in your diet
3. Take care of your skin. Exfoliate and use sun screen.
4. Probably most important... sleep. Get at least 7 hours.

Click HERE to see all the ways you can Live Better Now.

Filed under: Bob Greene • Live Better Now

You don't need a lot of equipment to get in a good workout around your midsection... your core. Dolvett Quince from "The Biggest Loser" shows Robin Meade how just getting down on all fours is a great start to a strong center.

Quince says if you have a stong core, you'll be able to improve the rest of your workout... lift more, run faster, run longer. So what is your core? It's your torso, your belly and all the way around your back muscles and lower back.

Here are a few moves you can do that require no special gear... all you need is a floor, and the will (watch the video in order to get the form right):

1) Get into a plank position... elbows on the floor, feet behind you up on your toes, back straight. Lean a little left and let your hip fall down to the ground... come back up to the plank position and do the same thing on the right.

2) Again, starting from that same plank position, elbows on the floor, bring your left knee up to you left elbow. Repeat on the right.

3) Now put your palms down on the floor and straighten your arms. As if you were getting ready to do some push ups. Feet still behind you and back still straight. Now push your butt up in the air till your body is in an arch... if you are familiar with yoga, you'll want to end up in the top position of the "downward facing dog" pose. Arch back down to the plank and repeat.

Try those out! Come back in a couple of days and let us know how you feel!

Click HERE to see all the ways you can Live Better Now.

Filed under: Dolvett Quince • Live Better Now

Hate being stressed? Author and spiritual teacher Dr. Deepak Chopra says you can use LOVE to relieve some of that pressure. When you feel stress, stop... become aware of what is going on in your body, and think of an experience of love. Consider love of your children, your parents, your siblings, your God... or even romantic love. It will help you to detach from your automatic responses and get into a place of peace harmony, love, compassion, joy and energy.

Click HERE to see all the ways you can Live Better Now.

Filed under: Deepak Chopra • Live Better Now

October is breast cancer awareness month. It's a disease that can affect everyone. You probably know someone affected by it. Robin Meade talked with Dr. Lisa Masterson about her experience with the disease and what steps women AND men can take to detect it early or even lower their risk for developing it.

Start by eating right, drinking less alcohol and don't smoke. She says women and men both need to be aware of their bodies. Look for changes in the breast, like nipple discharge, dimpling of the skin and lumps. Women especially should (in addition to their yearly checkup) do a breast self-exam. Dr. Masterson says many of her patients find lumps on their own between exams.

In her book "Paper Dollhouse" Lisa writes about the death of her mother due to breast cancer. She says it was very difficult and she wanted to share that with people. Now she's going "full force" to combat breast cancer.

Dr. Lisa Masterson is an OB/GYN Physician, a Co-Host on "The Doctors" and author of the book "Paper Dollhouse."

Click HERE to see all the ways you can Live Better Now.

Filed under: Dr. Lisa Masterson • Live Better Now