Superstar Sea Vegetables

Are you eating your sea veggies? Click here read the kiwi magazine article featuring the recipe below. Find out why these staples of Asian cuisine are essential to a healthy diet.

Nori-Wrapped Salmon Rice Balls

Nori-Wrapped Salmon Rice BallsOnigiri, or rice balls, are fun to make with the kids and are the perfect way to use up leftovers. Stuff them with whatever savory bites you have on hand – cooked ground beef, marinated tofu, sautéed mushrooms – and serve as a snack or light lunch.


1 (6-ounce) can wild salmon
1 teaspoon soy sauce, plus extra for dipping
Pinch of salt
4 cups cooked sushi rice, warm
2 sheets nori, cut into 2-inch-wide strips


In a small bowl, flake canned salmon with a fork. Add soy sauce and stir to combine.

Wet your hands with cold water. Sprinkle a pinch of salt on one hand. Scoop ¹⁄³ cup of rice into your hands and make a dent in the center. Put a heaping teaspoon of the salmon filling into the dent and gently wrap the rice around the filling, forming into a ball or a triangle.

Wrap the rice ball with a strip of nori.

Repeat with the rest of the ingredients.

Serve with soy sauce for dipping.

Active time: 15 minutes Total time: 15 minutes
Serves 4
Per serving: calories 303, fat 3 g, protein 13 g, carbohydrates 54 g, dietary fiber 0 g, sugar 0 g

Game Night

Game nights are all the rage.  Somehow, I got wrangled into playing charades on Daytime in their very own version of Hollywood Game Night.  Who knew I was such a connoisseur of Samuel L. Jackson movies?

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Tina’s Bruschetta with Strawberries, Ricotta & Arugula

When you think of bruschetta, odds are, you envision grilled Italian bread with chopped tomatoes on top. But this dish (pronounced BROO-SKET-TA) is a generic term that simply means “toast.” If you go to Italy, you’ll find endless bruschetta varieties featuring toppings such as sausage and farmer’s cheese or figs and ricotta. My version is inspired by seasonal ingredients and mouthwatering flavor combinations that make it as nutritious as it is delicious. Watch as I prepare it on Daytime with my pal and show host, Jerry Penacoli.

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Bruschetta with Strawberries, Ricotta & Arugula

1 Tbsp. balsamic vinegar
½ tsp. Dijon mustard
3 Tbsp. plus 2 tsp. extra virgin olive oil, divided
1 clove garlic, smashed
1/3 of a baguette, sliced on the bias into 6 (½”) slices
1 cup roughly chopped strawberries
2 Tbsp. finely chopped red onion
2 tsp. finely sliced basil leaves
6 Tbsp. part-skim ricotta
2 Tbsp. finely grated Parmigiano Reggiano
¼ tsp. thyme leaves
¼ tsp. finely grated garlic
Several grates of freshly grated nutmeg
1 cup arugula leaves, torn if needed to bite-size


Preheat oven to 350ºF.  In a small bowl, combine the balsamic vinegar and Dijon mustard.  Slowly whisk in 3 Tbsp. of the olive oil and then stir in the garlic.  Set aside.

Place the sliced baguette on a baking tray.  Brush both sides of the bread with the remaining 2 tsp. of olive oil. Bake until golden but still slightly soft in the middle, about 5 minutes.  Set aside.  Toasted bread can be made ahead and kept in an airtight container for 2 weeks.

In a small bowl, combine the berries, red onion, basil and 1 tsp. vinaigrette.  Sprinkle with salt and pepper.

In another small bowl, combine the ricotta, Parmigiano, thyme, garlic and nutmeg. Season with salt and pepper.

To assemble, place arugula in a bowl and toss with 1 tsp. vinaigrette.  Divide the arugula leaves between the toasted bread.  Top with ricotta mixture and finally the berry mixture.

Tip: Try this with any fruit that’s in season, from strawberries, peach, grapes or a mix!

© The Truly Healthy Family Cookbook

Calories:  160
Protein:  5 g
Total Fat:  9 g
Carbohydrates:  14 g
Sodium:  180 mg
Fiber:  1 g

Yield: 6 pieces
Time: 30 minutes