Ellie Krieger's Longevity Recipes

Fried Rice with Scallions, Edamame and Tofu

Makes 4 servings (serving size: 1 1/2 cup)
1 tbsp plus 1 tsp canola oil

2 large cloves garlic, minced (about 2 tsp)

4 scallions (white and green parts), thinly sliced

1 tbsp peeled and minced fresh ginger

4 cups cooked brown rice

3/4 cup seeded and finely diced red bell pepper

3/4 cup frozen shelled edamame, cooked according to package directions and drained

1/2 cup fresh or frozen (thawed) corn kernels

6 oz. firm tofu, cut into 1/4-in cubes

2 large eggs, beaten

3 tbsp low-sodium soy sauce

Heat 1 tbsp of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

Nutrition Facts
Per Serving:

Calories 400

Total fat 12.5g (Sat fat 2g, Mono fat 4.5g, Poly fat 2.5g)

Protein 16.5g

Carb 56g

Fiber 7g

Cholesterol 106mg

Sodium 465mg

Recipe courtesy of The Food you Crave (Taunton, 2008)

Lemony Lentil Soup


2 tsp canola oil

1 small onion, chopped

1 large carrot, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

16 oz. green lentils

12 cups low-sodium chicken broth, plus more as needed

1 tsp dried basil

1 tsp dried thyme

1 tsp salt

6 cups chopped kale leaves (about 6 oz.)

3 tbsp fresh lemon juice

1 tsp finely grated
lemon zest


Heat the oil in a 6-quart pot over medium-high heat. Add the onion and cook, stirring until softened and translucent, 3 to 5 minutes. Add the carrot, celery and garlic and cook covered, stirring occasionally, until the carrots are softened, about 5 minutes. Add 12 cups of the broth, the lentils, basil, thyme and salt, and bring to a boil. Reduce the heat to low, add the kale, and cook until the lentils are tender, 30 to 35 minutes, adding more broth if necessary. Stir in the lemon juice and zest. Serve.

Recipe courtesy of So Easy, Luscious Healthy Recipes for Every Meal of the Week (Wiley, 2009)

Southwestern Slaw

Makes 12 servings (1 serving: 3/4 cup)
1 medium jicama, peeled and sliced into thin strips (about 3 cups)

1/4 head red cabbage, cored and thinly sliced (about 5 cups)

1 small red onion, cut in half and thinly sliced into half-moons

1/2 cup chopped fresh cilantro leaves

1/4 cup mayonnaise

1/2 cup low-fat buttermilk

1 tbsp fresh lime juice

Salt and freshly ground black pepper to taste


In a large serving bowl, toss together the jicama, cabbage, onion and cilantro. In a small bowl, whisk together the mayonnaise, buttermilk, and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the refrigerator in an airtight container for about 3 days.

Nutrition Facts

Per Serving:

Calories 75

Total fat 4g (Sat fat 0.5g, Mono fat 0g, Poly fat 0g)

Protein 1.5g

Carb 9g

Fiber 4g

Cholesterol 2mg

Sodium 54mg

Recipe courtesy of The Food You Crave (Taunton 2008)

Apple Brown Betty

Makes 6 servings (serving size: 1 cup)

5 large apples (about 2 lbs), peeled and thinly sliced

1 cup apple cider

3 tbsp brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

2 tbsp unsalted butter

3 slices whole wheat bread (1 oz each; crusts included), or enough to make about 21/4 cups crumbs

3 tbsp chopped walnuts


Preheat the oven to 350 ° F. Combine the apples, apple cider, 1 tbsp of the brown sugar, the vanilla and 1/2 tsp of the cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until the apples are tender but still retain their shape, about 10 minutes. Stir in 1 tbsp of the butter until melted, remove from the heat, and transfer the apple mixture to a 9-inch pie plate or a ceramic dish.

Place the bread in the food processor and process until crumbs are formed, about 15 seconds. Melt the remaining 1 tablespoon butter in the microwave for 20 seconds. Toss the crumbs with the melted butter, walnuts, remaining 2 tablespoons of brown sugar, and remaining 1/2 teaspoon of cinnamon. Scatter the crumb mixture on top of the apples and bake for 30 minutes, until the topping is crisped and lightly browned.

Nutrition Facts

Per serving:

Calories 230

Total fat 7g

Sat fat 3g

Mono fat 1.5g

Poly fat 2g

Protein 3g

Carb 42g

Fiber 6g

Cholesterol 10mg

Sodium 75mg

Recipe courtesy of So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley, 2009)

Is This the Key to Ultimate Hydration?

See how electrolytes work in your body.

Is This the Key to Ultimate Hydration?

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Presented by USANA.