We live life in the fast lane. While it’s not always our choice to do so, nowadays it feels as though we’re constantly short on time. As a result, eating well can seem to be a difficult task. Figuring out what to eat, shopping, preparing the food and then lastly, cleaning it all up can be overwhelming.
Enter Ellie Krieger, Registered Dietitian and James Beard award-winning author, with her new book, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, Or Skillet (Hachette Books), where she makes it all appear to be doable. Actually more than doable! She makes it delicious-sounding and tempting.
The 125 recipes are nutritionally complete and each can be prepared entirely in one pot, sheet pan or skillet. And of course, she does include desserts but they are not ordinary ones. As she puts it, “they are better-for-you desserts “.
She also points out that she doesn’t cheat on the one pot/pan concept. She doesn’t call for ingredients such as cooked pasta so that you actually have to use more than one pot or pan. If you have ever watched her videos, you can see that she’s for real. She does make you want to get into your kitchen and get cooking. Be sure to check them out.
In the book, she lays out all the info for the reader from details about the cooking utensils -types of pans and pots – to ingredients, such the various grain products available to stock options to use.
Her mission is to hit what she calls the “sweet spot “where are delicious and healthy meet. She takes everyday ingredients and prepares them and enticing new ways. Her loaded potato nachos (recipe below) is a perfect example of this.
The recipes are varied with those in each chapter being divided up into the cooking method. So for example, under the Skillet section in the Plant Protein, Eggs and Dairy chapter, you can find dishes like Warm Chipotle Red Bean Dip, Spinach & Artichoke Shakshuka and Mushroom White Bean Toast with Frisée.
Under the Pot section, there’s a Coconut Curry Carrot Lentil Soup, Split Pea Soup with Sun-dried Tomato Gremolata while under the Sheet Pan section, there’s a Spiced Roasted Carrot and Avocado Lettuce Wraps and Pesto Spinach Stuffed Spaghetti Squash.
There’s plenty for those who enjoy meat, poultry and fish too. In the Poultry section, you can find Chili-Lime Chicken with Corn and Black Beans or One-Pot Spaghetti with Turkey Meatballs. How about Sheet-Pan Steak Fajitas or Polenta Cake with Red Grapes or Black Rice Coconut Pudding.
Check out her YouTube channel as well.
If you’re looking for a delicious offering for Superbowl viewing (or for anytime!), here you go. It will give you a taste of Ellie’s cooking. Enjoy!
Photo courtesy Hachette Books
Loaded Potato Nachos
1 tbsp olive oil, plus more for brushing pan
2 medium-size russet potatoes (about 10 ounces each), unpeeled
1/2 plus 1/8 tsp salt, divided
1 (15-ounce) can low- sodium pinto beans, drained and rinsed
1 tsp chili powder
1/4 tsp granulated garlic
1/4 tsp ground cumin
1/4 tsp ground coriander
3/4 cup chopped fresh tomatoes
2 tbsp chopped fresh cilantro leaves
1 tbsp chopped red onion
1 tbsp chopped fresh jalapeño pepper
1/2 tsp freshly squeezed lime juice
1/3 cup shredded extra- sharp Cheddar cheese
1/3 cup shredded Monterey Jack cheese
1 ripe avocado, pitted, peeled, and diced
1/4 cup sour cream or plain Greek yogurt (optional)
Preheat the oven to 400°F. Brush a sheet pan with oil.
Cut the potatoes crosswise into 1/4-inch-thick rounds. Place them on the sheet pan; drizzle with the oil, sprinkle with 1/4 tsp of the salt, and toss to coat. Spread the potatoes in a single layer on the sheet pan and bake until they are crisp, browned on the bottom, and release easily from the pan, about 25 minutes. Flip the potatoes and cook 8 minutes more.
While the potatoes cook, toss the beans in a medium-size bowl with the chili powder, granulated garlic, cumin, coriander, and 1/4 tsp of the salt. Combine the tomato, cilantro, red onion, jalapeño, lime juice, and the remaining 1/8 tsp of salt in a small bowl.
Use tongs to move the potatoes toward the center of the pan, fanning them out so they each overlap slightly. Top with the seasoned beans, then the cheddar and Jack cheeses; re- turn the pan to the oven, and cook until the cheese is melted, about 5 minutes.
Use a large spatula to transfer to a large serving platter or individual plates and serve topped with the tomato mixture, avocado and, if de- sired, a dollop of sour cream or yogurt.
Makes 4 servings
SERVING SIZE: about 7 pieces of loaded potato
Nutrition information per serving:
• Calories: 400
• Protein: 15 grams
• Fat: 19 grams
• Saturated fat: 6 grams
• Carbohydrate: 48 grams
• Dietary fibre: 12 grams
• Sodium: 650 milligrams
Enlightened Eater 
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