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Eric Eisenberg

Eric Eisenberg

Executive Chef

Chef Eric is the Executive Chef at Swedish. He is a regular presenter and speaker at major national industry events, has been a contributor to Food Management Magazine, and in 2008 was named one of the top 5 chefs in the nation by Chef Magazine. He began blogging for Swedish in September 2010 after struggling to manage his weight his entire life. Follow Chef Eric as he blogs about food, his weight loss journey, eating in public, and more.

Blog Posts by Eric Eisenberg

12 healthy recipes for the 12th Man

When you gather with friends and family this Sunday to watch the Seattle Seahawks compete against the Denver Broncos in Super Bowl XLVIII, do your guests and yourself a favor and have a couple of healthy alternatives ready.
 
We’ve prepared 12 recipes – in honor of Seattle’s 12th Man – that are easy and healthier than your typical fried, fatty foods. Enjoy and Go Hawks!

Escabèche – Pickled Vegetables

Ingredients:

Marinade:
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
 
Vegetables:
  • 1 large english cucumber,  cut into sticks , leave skin on
  • 1 small white onion sliced
  • 4 ribs celery cut into sticks
  • 1 medium Jicama peeled and cut into sticks
  • 2 large carrots peeled and sliced
  • 2  red bell pepper cut into strips
  • ½  cup coarsely chopped fresh cilantro
  • 10 radishes  thinly sliced
  • 2 tablespoons thinly sliced green onions

Directions:
  1. Combine ...

Smashed Red Potatoes

Ingredients:
  • 12 whole new potatoes
  • 3 tablespoons olive oil
  • Kosher salt
  • fresh ground black pepper
  • finely chopped rosemary

Directions:
  1. Place potatoes in a large pot and cover with water. Generously add salt. Boil until fork-tender.
  2. Drizzle olive oil on a sheet pan.
  3. Arrange
    ....

White Bean & Tomato Ragu

Ingredients:
  • 1/1 cup olive oil
  • 1 TBSP chopped garlic
  • 1/2 cups white wine
  • 2 cans diced tomatoes in juice
  • ½ tsp Red Pepper Flakes
  • ½  tsp Fresh Rosemary leaves chopped
  • ½  tsp fresh thyme
  • 1 bay leaf
  • 2 cans Great Northern or Cannellini beans – drained and rinsed
  • Salt & Pepper  to taste

Directions:
  1. Heat the olive oil in...

Tofu or Chicken Banh Mi

Ingredients:

Slaw
  • ½  pound daikon, peeled
  • ½ pound carrot, peeled
  • ½ red onion, cut into thin slices
  • ½  cup rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • ½ teaspoon salt

Marinade
  • 4  TBSP vegetable oil
  • 2  TBSP Asian fish sauce
  • 1  TBSP soy sauce
  • 1 Pinch white pepper
  • 1 tsp light brown sugar
 
Sandwich
  • 1 (24-inch) soft baguette ( or 4 each demi Baguette or French Roll)
  • cilantro sprigs on stem
  • 4 chicken breasts that have been pounded lightly and seasoned with Salt and pepper
  • OR ....

Muffuletta Sandwich

Ingredients:
  • 4 each Kaiser Roll or Round Italian Loaf
  • 4 each Green Leaf Lettuce Leaves
  • 1 ripe tomato , sliced
  • 1/2 cup tapenade spread  (purchase )
  • 4 each Portobello mushrooms grilled and thinly sliced
  • 2 oz thinly sliced manchego cheese
  • 4 slices smoked provolone
  • Extra virgin olive oil for dressing bread
Directions:
  1. Cut rolls or loaf of bread in half lengthwise
  2. drizzle top and bottom with E.V. Olive oil
  3. Lay lettuce ..

Zucchini-Potato Latkes with Tzatziki

Ingredients:
  • 1 pound zucchini ,shredded
  • 2 cups shredded cooked potato
  • 2 medium shallots , minced, divided
  • 1 egg , beaten
  • 2 cups fresh breadcrumbs
  • 1/2 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped fresh dill , divided
  • 1/2 teaspoon salt , divided
  • 1/2 teaspoon freshly ground pepper , divided
  • 2 tablespoons extra-virgin olive oil , divided
  • 1 cup low-fat plain Greek yogurt
  • 1/2 medium cucumber , peeled, seeded and shredded
  • 1 tablespoon red-wine vinegar
Directions:
  1. Preheat oven to 450° F. Coat a ...
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