By People Staff
January 19, 2015 12:00 PM

Entertaining, Food, Travel and Home

For more celebrity recipes, visit people.com/greatideas

HAPPY New You! 2015

Kick-Start Your Year with Flavor

The TV chef and author of Supermarket Healthy puts a slimming spin on the classic Italian comfort food

HEALTH BOOST!

Skip the Fried Breading:

“With the comfort of the tomato sauce, you’ll hardly miss it,” says d’Arabian.

Make Smart Swaps:

“Using low-fat cottage cheese instead of ricotta cheese is a clever way to save calories.”

Don’t Sacrifice Taste:

“A little goes a long way: Nutty Parmesan and oozy, part-skim mozzarella keep the cheesy satisfaction high.”

Cheesy Eggplant Parmesan

Per serving: 160 calories, 15g protein, 5g fat, 7g sugar, 3g dietary fiber

Olive oil mister or nonstick cooking spray

1 large eggplant, peeled and sliced crosswise into 3¾4-in.-thick rounds

1 tsp. freshly ground black pepper

1½ cups low-fat cottage cheese

1 large egg white

½ cup finely grated Parmesan cheese, divided

2 cups jarred low-sodium and low-fat or fat-free marinara sauce

½ cup shredded part-skim mozzarella cheese

Flat-leaf parsley, for garnish

1. Heat a large skillet over medium-high heat; lightly coat with cooking spray and add some eggplant slices (as many as will fit a single layer). Season with pepper and cook until lightly browned, about 6 minutes. Turn eggplant over and season with more pepper. Reduce heat to medium and cook until eggplant is soft and cooked through, about 6 minutes longer. Repeat with remaining slices and pepper, adding more cooking spray to the skillet as needed.

2. Preheat the oven to 350°. In a food processor, pulse the cottage cheese until it is semi-smooth. Transfer to a medium bowl and stir in the egg white and ¼ cup of Parmesan cheese.

3. Lightly coat a 11×7-in. baking dish with cooking spray. Add half the eggplant slices. Top with cottage cheese and remaining eggplant slices, followed by marinara sauce. Sprinkle with mozzarella and then the remaining Parmesan cheese. Bake until hot and bubbling, 30 to 40 minutes. Cool for 15 minutes before serving. Garnish with parsley.

Serves: 6

Prep time: 10 minutes

Cook time: 1 hour, 5 minutes

HAPPY New You! 2015

The Hot Health Foods of 2015

The nutritionist predicts what everyone will be talking about—and eating—this year

Swiss Chard

IS THE NEW KALE

“This leafy green is a great source of magnesium and potassium. Try it sautéed or raw in a salad for extra crunch.”

Chili Peppers

ARE THE NEW SALT

“Adding spice with chilies or seasonings is an easy way to flavor your food without having to rely on salt, sugar or fat.”

Wholesome Snacks

ARE THE NEW PROCESSED FOODS

“Junk food is out and good-for-you snacks are in. My Nourish Snacks line offers 25 varieties under 200 calories, like these spiced corn kernels.”

Kaniwa

IS THE NEW QUINOA

“Similar to quinoa, kaniwa [ka-nyi-wa] is a gluten-free pseudo- grain that’s high in protein and fiber but is easier to use thanks to its smaller size.”

Flavored Vinegar

IS THE NEW BALSAMIC

“Balsamic is a solid pantry staple, but infusions of vinegar with natural flavors from exotic fruits and herbs are bursting with flavor.”

Cauliflower

IS THE NEW CARB

“This veggie has become a popular low-carb alternative to making comfort food favorites, like mashed potatoes and pizza crust.”

Matcha

IS THE NEW COCONUT WATER

“This powdered green tea from Japan is made with the whole tea leaf. It’s rich in vitamins and flavonoids, which may help protect against a variety of diseases.”

Kalette

IS THE NEW BRUSSELS SPROUT

“The mix of kale and Brussels sprouts is taking the produce aisle by storm. It contains all the nutrients found in both of its superfood parents.”

HAPPY New You! 2015

Get in Shape, Stay in Shape

Six celebrity trainers reveal their diet and fitness strategies to help you achieve your body goals

‘Diet is important, but exercise is part of being healthy too. Get used to taking care of your body. You have to train yourself to be good at exercise’

—Tracy Anderson Creator, Tracy Anderson Method

‘Make an effort to eat as well as you can—and that can include one or two cheat meals per week’

—JUSTIN GELBAND COFOUNDER, MODELFIT

‘My No. 1 diet rule is to avoid extremes. Too many restrictions are impossible to maintain. Make small, healthy swaps, like grilled fish instead of red meat’

—Mary Helen Bowers Founder, Ballet Beautiful

‘It’s easy to make excuses, but excuses don’t change your body. Fifteen minutes of exercise is better than nothing. How many push-ups can you do in 15 minutes? I bet you’ll sweat’

—DEREK DEGRAZIO, HEAD TRAINER, BARRY’S BOOTCAMP MIAMI BEACH

‘Set attainable and specific goals. Instead of just saying “Lose weight,” try “Join a workout class and stick to it for a whole month” ‘

—ERIN OPREA OWNER, OPREA PERSONAL FITNESS

‘Use your blender for at least one meal a day. It saves time and allows you to get tons of fresh produce, healthy fats and protein in a convenient smoothie or soup’

—HARLEY PASTERNAK AUTHOR, 5 POUNDS

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