Photo Credit: www.foodnetwork.com
Ellie Krieger is the host of the Food Network program “Healthy Appetite.” Ellie brings a unique twist to her show because she is a registered dietitian and nutritionist, focusing on healthy, nutritious food. She encourages viewers to find practical ways to eat healthy and avoid crash dieting to maintain a healthy life filled with delicious meals.
Ellie is the author of several books, including Small Changes Big Results, The Food You Crave: Luscious Recipes for a Healthy Life, So Easy: Luscious Healthy Recipes for Every Meal of the Week, and Comfort Food Fix: Feel Good Favorites Made Healthy. Prior to starring in her television series, Ellie worked in the Department of Nutrition, Food Studies, and Public Healthy at NYU. She also spent time in private practice as dietitian, working with a wide variety of clients.
In addition to hosting the show, Ellie speaks at a variety of high profile events and has appeared on a number of different television shows sharing nutrition and cooking advice, including The CBS Early Show, Dr. Oz, and The Today Show. Ellie has also taken an active role in the First Lady’s “Let’s Move” campaign, sharing health and nutrition initiatives with young children. Personally, Ellie helped to establish a Wellness Committee at her daughter’s public school, which was recently the only New York City school to be awarded the Healthier US School Challenge award.
Learn more about Ellie Krieger at her official website
Also, be sure to check out our list of other deliciously nutritious celebrity recipes in our Celebrity Chef Recipe Round-Up.
Ellie Krieger recipes are usually packed with fresh veggies, spices, and healthy alternatives to many common ingredients. This baked shrimp dish is a great alternative to meals made with meats that are high in saturated fat.
If you are in the mood for a creative, healthy meal, try Ellie Krieger’s baked shrimp with tomatoes and feta.
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
Two 14.5-ounce cans no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese (about 3 ounces)
Get the full recipe for Ellie’s Baked Shrimp with Tomatoes and Feta here.
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