A hallmark of classic British food, bangers and mash have taken a turn for the upscale in recent years. But taking this famous meal out of the pub and into the fancy restaurant doesn’t make it any healthier.

Usually made with copious amounts of butter, fatty sausage, and rich gravy, traditionally prepared bangers and mash will leave you with a bellyache and in need of a nap.

This lighter, fresher version scrimps on neither flavour nor satisfaction, and makes for a comforting and nourishing meal. Leaving the skin on the potatoes adds a healthy does of fiber, and swapping Greek yogurt for butter gives the potatoes and mushy peas a pleasing tangy flavor.

When choosing a sausage, look for a leaner variety made with chicken or turkey rather than pork to keep the over all fat and calorie count low.

Ingredients:

• 2 lbs yellow creamer potatoes
• ½ cup plus 2 tablespoons low fat Greek yogurt
• 2 cups pearl onions, peeled
• 2 tablespoons olive oil, divided
• 4 cloves garlic, divided
• 4 lean chicken sausages
• 2 cups frozen peas
• 4 sage leaves
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400 degrees.
2. In a large pot, add the potatoes and cover with cold water. Bring up to a boil, and cook until the potatoes are tender, about 10-12 minutes. Mince two of the garlic cloves, and add during the last few minutes of cooking. Drain and allow to cool slightly. Mash with ½ cup Greek yogurt, and season with salt and pepper to taste. Keep warm and set aside.
3. On a sheet pan, toss the pearl onions with a splash of olive oil, and a sprinkling of salt and pepper. Roast for 10-15 minutes, tossing occasionally, until golden brown and tender.
4. While the onions are roasting, heat 1 tablespoon of the olive oil in a pan over medium heat, and mince 2 of the garlic cloves, adding them to the pan.
5. Add the sage leaves to the hot oil, and fry on each side, perfuming the oil.  Remove the sage leaves, and add the sausages to the pan, and cook, turning often, until browned all over.
6. Add the sausages to the pan in the oven with the onions, and toss everything together. Allow it to roast for 6-8 minutes.
7. To make the mushy peas, heat a splash of olive oil over medium heat, and add the frozen peas. Cook for 6-8 minutes until warmed through. Season with salt and pepper, and add 2 tablespoons of Greek yogurt once the peas have finished cooking. Mash with a potato masher until you have a slightly creamy texture.
8. Serve the potatoes on a plate with the sausage sliced in half on top, with the peas and onions on the side. Garnish with a sage leaf if desired.

Reproduced with kind permission of the healthytravelblog.com

First the U.S. decides to ease its restrictions on the use of electronics during flights. Now the European Union announces it plans to lift the ban on liquids over 3.4 ounces on commercial flights reports the healthytravelblog.com

Yes, it’s been a great couple of weeks for frequent flyers.

While the travel-sized product industry may take a bit of a hit, those traveling in Europe will be relieved to know they can start bringing certain liquids, aerosols, and gels onto planes starting January 2014.

But this doesn’t mean the EU has completely abandoned its security concerns. A new screening device, known as the LS10 that tests liquids for potential explosives will be installed in all European airports. The device, which was developed by the Ohio-based research and development organization Battelle, uses radio frequency waves and ultrasonic pulses to assess all liquids brought by passengers. Handy right? The machine is also pretty fast too—it should only take up to five seconds to scan a container.

While this device will be mandatory in all European airports next year, London’s Heathrow will be the first to begin using it come January.

So does this mean Americans should expect the U.S. to follow suit and loosen up its on-flight liquid restrictions too?

According to the TSA, they shouldn’t get their hopes up.