Slimming Super Bowl Munchies!

Super Bowl Sunday is the second biggest eating day after Thanksgiving – and the calorie load may even top your Turkey Day feast. Typical pigskin party fare – pizza, wings, chips, and beer – is about as heavy as it gets, but there’s absolutely no reason you can’t enjoy game day favorites without having to unbutton your pants. These slimming substitutions are fat on flavor, but light on calories!

Skip the fatty, fried wings and instead enjoy a lean, mean bowl of my Buffalo Chicken Chili . It’s made with ground chicken breast, so you can enjoy the rich, spicy flavors of this Super Bowl party staple without all the calories and artery-clogging fat.

Buffalo Chicken Chili

Or, get your fiery wing fix from low-cal, crunchy popcorn. Drizzle air-popped popcorn or any bagged light popcorn (such as Skinny Pop or Fit Popcorn) with Frank’s Red Hot Sauce. (Don’t have an air-popper? You can pop plain kernels right in your microwave using this trick!) To really put this snack over the top, serve your popcorn with a slim-style blue cheese dressing. Mix 1 (6 oz) container nonfat plain Greek yogurt with 1/4 cup crumbled blue cheese and black pepper to taste. Be sure to mash the blue cheese well with a fork to distribute it evenly throughout the dressing.

Buffalo Popcorn and Blue Cheese Dip

While we’re on the topic of dips, check out some of the other delicious, healthy creations in my Recipe Center. Your crowd will cheer for my Edamame Hummus, Southwestern Black Bean Dip, or lightened-up Spinach Artichoke Dip. Be sure to offer plenty of crunchy veggies for dunking along with the chips!

Edamame Hummus

If you’re serving up pizza, you can slash the calories in half by ordering your pies with thin crust, light cheese, and veggie toppings instead of sausage or pepperoni. Add in one or two of these pizzas along with your usual order and you and your health conscious guests can get your cheesy fix without feeling weighed down.

Enjoy these tasty snacks while watching the big game. I know they all score a touchdown in my house! 

A Peek Inside Tori Spelling's Fridge!

Of course we all know that Tori’s television debut was in Beverly Hills, 90210… I never missed an episode! Since then her career has exploded.

Dean is also an accomplished actor… and has recently been gaining momentum for his culinary expertise—really wow’ing people with his delicious creative concoctions.  By the way...100% scrumptious but NOT always diet-friendly.

I rated their fridge “well rounded” since there were a lot of good-for-you foods… like fresh fruit, veggies, eggs, yogurt…and some not-so-good for you foods, like the juice packs, soda—and super-scary duck and bacon FAT. 

Check out these fun pictures we took behind the scenes! 

The house is so warm and inviting...
you forget how HUGE it is!

Check out this enormous playhouse for the kids...
man, wish I had one of these when I was little!

Their 5-year-old son, Liam, on the spot suggested
"Watermelon-sicles" inserting a popsicle stick into
watermelon chunks and freezing. Health chef in training! 

Coco Chanel, Tori and Dean's stunning powder-puff chicken,
loves to roam around the house (she thinks she's a dog!)

Tori makes "Princess Hummus" by adding
roasted beets to a standard hummus recipe.
Her daughters, Stella and Hattie, love the bright pink color!

Dean makes incredible purple potato chips using
potatoes from the local farmer's market.
Not exactly healthy, but definitely delicious!

Love these two!

My Life as a "Lunch Lady!"

Every morning -- often before the sun comes up, so I can scoot out for an early morning television segment -- you'll find me sorting snacks and stuffing brown paper bags. I have three kids, and typically pack three completely different meals (of course they won’t all eat the same thing…that would be way too easy!).

To streamline the process, I've created a few simple guidelines. In every lunch complimentary of Chez Bauer you’ll find a protein item, at least one produce item (usually a veggie AND a fruit), and a fun snack (anything goes, as long as it’s portion-controlled at about 150 calories). The kids always get a water bottle, and of course I ice down their lunch bag. (Side note: My kids won’t carry insulated bags – I’ve been told they are not a cool accessory anymore – so my method is to cram the brown paper bag inside a larger plastic ziptop bag along with a few freezer packs. Then, the kids can just remove the brown bag before lunch and happily blend right in when they hit the cafeteria. It works, and keeps the peace.) But beyond these basic guidelines, I like to get a bit creative.

Packing for my teenage daughter Jesse is the trickiest. She’s pretty selective about what she likes and what she’s willing to bring for lunch. She’s mostly vegetarian, so packing protein items can be a challenge, but she’s generally okay with a high-protein nutrition bar or a sandwich with peanut butter. The good news is, she likes most veggies and fruit, so she happily takes one of each in her bag.

Cole, my 15-year-old son, is super flexible – really, anything goes. He typically prefers a hearty entrée, like a chicken/turkey sandwich with lots of spicy mustard...or dinner leftovers in a heated thermos (dad’s world-famous turkey chili is a favorite). Since he has braces, I pack easy-to-eat fruit like a banana or grapes—no apples, pears, or peaches allowed. And he’s a big fan of flavored low-fat Greek yogurt, so I almost always include a container in his lunch.

My younger daughter, Ayden, doesn’t like sandwiches, but she's usually okay with dinner leftovers, like whole-grain penne with chicken and broccoli. If we don’t have anything good in the fridge, I’ll give her a pouch of edamame (in the pod) for protein. Ayden is pickier than my other kids when it comes to produce, especially fruit, but she does like baby carrots, cherry tomatoes, red bell peppers, cukes and green beans, so those make frequent appearances in her bag.

Since parents are always asking about how to pack healthy, interesting lunches, I thought it would be fun to snap a few pictures of my own kids’ brown bag creations and share what works for us. Maybe you’ll get a few new ideas for your own gang!

Day 1

Jesse: Nutrition bar (PROTEIN), apple, sugar snap peas, Glenny’s BBQ soy crisps (FUN SNACK with protein--bonus)

Cole: Turkey sandwich on whole wheat with spicy mustard (PROTEIN), Chobani nonfat strawberry Greek yogurt, grapes, Glenny’s Ranch soy crisps (FUN SNACK)

Ayden: Steamed edamame (PROTEIN), baby carrots, Nature Valley Oats ‘n Honey granola bar (FUN SNACK)

Day 2

Jesse: Toasted whole-grain English muffin with peanut butter (PROTEIN) and all-fruit jam, apple, baby carrots, 2 small squares Nibmor 72% dark chocolate (FUN SNACK)

Cole: Chicken salad mashed with guacamole (PROTEIN) and Triscuit crackers, baby carrots, That’s It fruit bar (FUN SNACK)

Ayden: Chicken-vegetable stir fry (dinner leftovers—PROTEIN), grapes, Home Free chocolate chip cookies (FUN SNACK)

Day 3

Jesse: Peanut butter sandwich on whole wheat (PROTEIN), apple, Clif Kid ZBar (FUN SNACK)

Cole:  Turkey sandwich on whole wheat with spicy mustard (PROTEIN), banana, Fage Total 0% with Cherry Pomegranate Greek yogurt, pouch of Sunsweet dark chocolate-covered prunes (FUN SNACK)

Ayden: Baked chicken nuggets (PROTEIN), baby carrots, grapes, sour gummy candies (FUN SNACK...huge Mom mistake, forgot about her braces!)

Easy Vegetarian Recipe! Quinoa & Black Bean Stuffed Peppers

Hi everyone! Meet my Editorial Director and health chef extraordinaire, Johannah Sakimura. I've coaxed Johannah into starting a monthly recipe blog on Joybauer.com. You will LOVE her scrumptious seasonal creations! xo Joy

Thanks Joy! I'm thrilled to share my latest kitchen adventures (the successes at least!) here on JB.com. I started working with Joy four years ago, immediately after finishing my graduate degree in nutrition, and developing new, healthy recipes is definitely a highlight of the job.

My passion for delicious food sparked when I was 7 years old -- while my friends were waking up early to watch cartoons on the weekends, I was parked in front of my TV soaking up kitchen techniques and gastronomic lingo from Food Network's Saturday morning program lineup (Too Hot Tamales, How to Boil Water, Taste...the true FN classics from back in the day). Once I was old enough to operate the stove on my own, my parents let me take control of dinner prep on weeknights, and that's when the (amateur) chef in me really took hold. Thousands of meals, hundreds of cookbooks, and way too many dirty dishes later, my all-consuming hobby has formed a natural marriage with my professional work in nutrition and health.

This month, I'm sharing a vegetarian update on a vintage comfort food: stuffed peppers. The ground meat is out, and in its place, I feature a hearty, protein-rich combo of quinoa and black beans seasoned with a smoky Southwestern spice blend.

Quinoa and Black Bean Stuffed Peppers

Makes 6 servings.

1 tablespoon olive, canola, or grapeseed oil

1 medium onion, diced
2 carrots, diced or grated
2 cloves garlic, minced
3/4 cup quinoa (rinsed if directed on package)
3/4 teaspoon kosher salt
3 large bell peppers (any color)
1 (15-ounce) can black beans, rinsed and drained, preferably no-salt-added or low-sodium
1 (8-ounce) can tomato sauce, preferably no-salt-added
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika (may substitute regular paprika)
1/2 teaspoon dried oregano
2 tablespoons chopped cilantro (optional)
3/4 cup shredded, reduced-fat cheese (optional)

Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and carrot and sauté until the vegetables have softened, about 8 minutes. Add the garlic and sauté for 2 minutes, stirring frequently. Add the quinoa, 1 1/2 cups water, and the salt. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until all of the liquid has been absorbed.

While the quinoa is cooking, prepare the peppers. Cut the peppers in half lengthwise, trim the stems, and scoop out all seeds and membranes. Arrange the peppers cut side-up on the baking sheet, and mist the peppers liberally with oil spray. Bake for 15 minutes to soften the peppers. Remove from oven.

Add the black beans, tomato sauce, chili powder, cumin, paprika, and oregano to the quinoa, and mix thoroughly. Stir in the cilantro, if using. Divide the quinoa mixture evenly between the six pepper halves and pat the filling down to pack it into the pepper cups. Baked the stuffed peppers for 25 minutes. Top the peppers with the cheese during the last 5 minutes of baking if desired.

Serving Size: 1 stuffed pepper half

Nutrition Information

Calories – 260
Protein – 12 g
Total Fat – 8 g
Saturated Fat – 2.5 g
Cholesterol – 10 mg
Sodium – 270 mg
Carbohydrate – 36 g
Fiber – 9 g

Interviewing Olympic Superstars!

A few weeks ago at NBC, I had the incredible opportunity to meet some of the inspiring, passionate athletes on Team USA and chat with them about their Olympic journeys. Of course, in addition to asking about their accomplishments and future plans, I wanted to know ALL about what they’ve been eating to fuel up for the London Games!

Fencer Tim Morehouse, who won the silver medal in men’s saber at the Beijing Olympics, told me about the complete overhaul he gave his diet after his 2008 victory. He realized then that even though he was an elite athlete, he wasn't very fit. At 220 pounds, he felt low energy and out of shape and decided to pay more attention to how he was fueling his body. Tim says he was a “typical New York guy” who didn’t have the time or desire to cook, so he often ordered pizza or takeout for a quick, easy meal…and fell prey to bad choices. To turn things around, he recruited Bistro MD, a meal delivery system that replenishes his fridge with ready-to-eat, convenient options every week. Tim eats three balanced meals a day, and then fills in with healthy snacks like Sabra hummus with veggies and Isopure chocolate protein shakes to ensure he’s getting enough calories and nutrients to fuel his five-hour-a-day training sessions. He now maintains a fit, lean weight of 205 pounds and feels on top of his game. I’ll be cheering hard for Tim when he goes for gold later this month!

I also had the pleasure of meeting Heather Mitts, two-time Olympic gold medalist and talented defender for the U.S. women’s Olympic soccer team. I was so impressed by Heather’s healthy eating habits. She loves to cook and prepares her own delicious, organic meals whenever she has access to a kitchen. (Her stellar diet is benefiting her body inside and out  – she’s drop-dead gorgeous!) Heather told me that lately she’s been obsessed with baked sweet potatoes, and even shared her personal recipe with me. Give these a try!

Heather Mitts’ “Gold Medal” Baked Sweet Potatoes

Dice up sweet potatoes into cubes. Soak them briefly in water. Foil a baking pan and apply a small amount of olive oil. Place cut sweet potatoes on sheet. Sprinkle salt, pepper, cinnamon and paprika or spice of choice. Bake at 350 degrees for 30 to 40 mins. Easy, healthy and delicious. 

I hope you’ll join me in wishing all of the outstanding Olympians strength, courage, and confidence as they head into this year’s Games!

And read on for more inside info on what Team USA athletes are eating to prepare for competition and perform at their peak!

"The Joy Fit Club" Book Party!

I had sooo much fun celebrating the success of the Joy Fit Club book with my TODAY family this week. What a special night! From the hosts and producers to my fellow correspondents, I am so grateful to have these incredible, supportive people in my life. My family members, friends, and colleagues also came out to help me celebrate. Special thanks to Jim Bell, executive producer of the TODAY show, for hosting the fabulous party, and Megan Kopf, PR extraordinaire, for helping to plan the event and including so many special touches. The event was held at the gorgeous Eventi Hotel in Manhattan, and the rain held off, so we were able to take the entire fiesta outdoors onto the stunning veranda.

My Joy Fit sisters, Kathie Lee and Hoda, were in attendance, so of course we had to serve a signature cocktail…. Introducing the JOY FIT-TINI! It's just 130 calories and incredibly light and refreshing. I bet this slimming drink will become your new summer favorite.

 JOY FIT-TINI

1.5 ounces gin (may substitute vodka)

3 ounces ruby red or pink grapefruit juice

2 ounces club soda

Lime wedge

Pour the gin, grapefruit juice, and club soda in a glass over ice and stir. Squeeze the lime wedge into the drink.

Meet Cari, A Joy Fit Superstar Who Lost 144 Pounds!

I'm excited to introduce a very special guest blogger, Cari Hartman. Cari is one of the weight loss superstars featured in my new book, The Joy Fit Club: Cookbook, Diet Plan & Inspiration. Cari's determination, courage, and passion for health are a tremendous inspiration to me personally, and I'm proud to call her a friend. If you're struggling with your own weight or health issues, I know you'll find comfort and hope in her story and amazing transformation. ~ Joy

In March of 2005 I had hit an extremely low point in my life and knew something had to change. I was extremely heavy, and unhappy with life in general. After a lifetime of failing at every diet known to man, and a wake up call when going to the doctor, I knew I had to try something different and I refused to have gastric bypass.

Cari, before and after her 144 pound weight loss!

So, not knowing what to do, or how to do it, I simply started to make very very small changes to what I ate and I joined a gym. I figured if I just moved my body in some way, shape, or form and did it slowly, so it became part of my life, that I might be able to stick with it. I did nothing drastic with food. I couldn't feel like I was missing out on something. I just wanted to change SLOWLY. So, I started packing a lunch a couple days a week instead of eating out daily. I told myself I'd lose 10 pounds so that I didn't feel overwhelmed by a huge number. When I dropped the first 10 I said, "OK, I can do this," so I'd set another goal of 10 more. These small changes and small goals that were achievable allowed me to finally believe in myself and the power to change.

I came out of my shell at the gym, started doing more and hired a trainer. She introduced me to weightlifting. I found that I really enjoyed eating healthier and exercising for the first time in my life. After close to three years, I had gotten rid of 125 pounds and felt amazing. I did a lot of research online about how to eat and cook healthily along the way and starting cutting out more and more processed foods. There are very few processed things I consume now, but I still have a handful of things I keep around.

In the past four years I have I have dropped another 20 pounds, so I'm down a total of roughly 144 pounds since March of 2005. I've never gone up (aside from "normal" female fluctuations and a few holiday pounds here and there). "All things in moderation"...I truly believe this. It's the only thing that works for me. No diets, no pills, no magic potions, just eating smart most of the time and moving my body. I know  that life is 100% about choices and that it's perfectly fine to indulge in baked goods from time to time. "Make them treats, not staples," I say. 

When I was asked to be a part of the Joy Fit Club book project, I was thrilled beyond words. Being able to share my story, and help inspire people to make simple, small changes that can and will add up to a completely different life, has been something I've looked forward to. When the book arrived at my house, I sat down and started reading the stories. I felt such a kinship with the others inside. I always felt "different" than everyone else growing up, but here inside the cover of this amazing book were people who were just like me. I cry when I read a story because I know that I am not alone, there is something I can identify with in all of the stories. I know that people reading will also draw strength from all within.

I want to "pay it forward" so to speak. Knowing that for most of the 31 years prior to my lifestyle change, I was unhappy and always felt like a failure, I look forward with great excitement to reminding people that if you believe in yourself, and the power of change, that it can and will be done! 

The biggest piece of advice I can give to anyone who is starting out on a journey to a lifestyle change is that, first and foremost, you absolutely must believe in yourself. If you don't believe that you can do it, you won't. Don't set goals that are so huge that you feel unsuccessful. Most people who have battled weight problems for a lifetime have never felt successful...ever. If you need to lose 100 pounds, focus on losing 10 first. And when you hit that 10, celebrate it, for you have finally SUCCEEDED at hitting a goal. Go for another 10, YOU CAN do it! Learn to love yourself and to make your health and your needs a priority. This is not a hobby, it's life. Learn to incorporate it daily. Lastly, remind yourself, "Life is for living, not for dying, that's why I don't D-I-ET, I LIVE it!"

Here's to health, happiness, and learning to live!

Cari