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New Year, New Diet Resolutions

Pineapple and Guava
It’s arguably the most popular New Year’s resolution: to lead a healthier lifestyle by eating well and exercising. It’s not always an easy one to keep, but the restaurants at Gulfstream Park have a ton of healthy options to help you try. BRIO Tuscan Grille, for example, has a gluten-free menu that even includes pasta—the Shrimp Risotto & Broiled Lobster Tail is served with mushrooms, roasted red peppers, asparagus, basil and parmesan, which hardly sounds like a sacrifice. And Yard House has an entire section of its menu dedicated to vegetarians, with many of its popular dishes using Gardein™, a chicken substitute made with soy, wheat, pea proteins, vegetables and ancient grains. Even Yogurtland has healthy selections to enjoy, like its non-fat, gluten-free Guava Pineapple Tart flavor made with skim milk and full of Vitamin C, calcium, and live and active cultures. But for days when you want to keep your New Year’s resolutions by cooking at home, try the recipes below from Williams-Sonoma and feel good about your choices from breakfast to dessert. Image via Yogurtland

Smoothie Bowl

Mixed Fruit Smoothie Bowl with Chia Seeds

Prep Time: 5 minutes | Cook Time: 0 minutes | Servings: 1

Ingredients: 1/2 cup almond milk / 1/2 cup Greek yogurt / 1/2 cup coconut milk / 1 very ripe banana, peeled and frozen / 1/2 cup frozen mixed berries / 1 tbs. honey, plus more to taste / 1 plum, pitted and sliced / 1/4 cup fresh blueberries / 2 tbs. pomegranate seeds / 1 tbs. chia seeds

Directions: In a blender, combine the almond milk, Greek yogurt, coconut milk, banana, berries and honey until the mixture forms a smooth puree. Taste and add more honey if desired. Pour the mixture into a bowl. Arrange the plum, blueberries and pomegranate seeds on top. Sprinkle with the chia seeds and serve immediately. Serves 1. From the Williams Sonoma Test Kitchen. Image via Williams-Sonoma.


Blistered Padrón Peppers

Prep Time: 3 minutes | Cook Time: 4 minutes | Servings: 6

Ingredients: 1 lb. padrón peppers / 1 tbs. extra-virgin olive oil / flaky sea salt / lemon wedges for serving

Directions: In a bowl, toss the peppers with the olive oil. Heat a ridged grill pan on the stove top over high heat. Add the peppers in a single layer and cook, turning as needed, until the skin is blistered on all sides, 4 to 5 minutes. Season generously with salt and serve with the lemon wedges alongside. From the Williams-Sonoma Test Kitchen. Image via Williams-Sonoma.

Corn and Zucchini Tacos

Grilled Corn and Zucchini Tacos

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients: 3 tbs. olive oil / 2 tsp. chili powder / 1 tsp. kosher salt / 4 ears of corn, husks and silks removed / 3 zucchini, cut lengthwise into 1/4-inch slices / 8 to 10 corn or flour tortillas, warmed / 3/4 cup crumbled cotija cheese / 1/4 cup loosely packed fresh cilantro leaves

Directions: Prepare a medium-hot fire in a grill. In a small bowl, stir together the olive oil, chili powder and salt. Brush the corn and zucchini all over with the chili oil. Arrange the zucchini on the grate directly over the heat and grill, turning once, until nicely grill-marked and fork-tender, about 3 minutes per side. Transfer to a cutting board. Arrange the corn on the grate directly over the heat and grill, rotating every couple of minutes, until blackened in spots all over, about 8 minutes total. Transfer the corn to the cutting board. Cut the zucchini into 1/2-inch pieces and transfer to a bowl. When the corn is cool enough to handle, cut the kernels from the cobs and transfer to a bowl. To assemble, fill the tortillas with the corn and zucchini. Top with the cotija and cilantro and serve immediately. Serves 4. Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014). Image via Williams-Sonoma.

Tapioca Pudding

Tapioca Pudding with Tropical Fruits

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 6

Ingredients: 4 cups water / 1/2 cup small pearl tapioca / 1/4 cup unsweetened coconut milk / 2 tbs. granulated sugar / 1 ripe mango, peeled and diced / 1/2 ripe medium or large papaya, peeled, seeded and sliced / juice of 1 lime / 4 tsp. raw sugar

Directions: In a saucepan over high heat, bring the water to a boil. Reduce the heat to medium, add the tapioca and simmer gently until translucent, 12 to 15 minutes. Drain thoroughly through a fine-mesh sieve. Put the tapioca in a bowl and add the coconut milk and granulated sugar. Stir to mix well and help dissolve the sugar. Cover and refrigerate until well chilled, at least 1 hour or up to 24 hours. To serve, divide the pudding among dessert bowls and top with the mango and papaya. Drizzle with the lime juice, sprinkle with the raw sugar and serve immediately. Serves 4 to 6. Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013). Image via Williams-Sonoma.