Although it’s extremely difficult to pick a favorite recipe from my cookbook “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” these brownies do stand out as one of the true winners. The idea of combining almond butter, dark chocolate and sea salt came to me on a car trip out of the city one weekend when I was craving something sweet and satisfying. The thought of those flavors combined in a vegan brownie was something I simply had to try. I wanted the brownies to be rich and nutty without being cloying; the flaky sea salt adds a lovely texture and helps balance out the sweetness. Dates blended with almond butter are the secret here for creating the fudgy texture. These brownies taste best when cold and also keep well in the fridge for a few days. I hope you get a chance to make them soon! Read more
Are you falling for claims that many brands of frozen macaroni and cheese are reasonable options for a healthy dinner? Check out the results of this evaluation before your next trip down the freezer aisle. Read more
Halloween is not exactly associated with images of health and nutrition. It’s a day for candy, candy, and more candy. But not all candy is created equal. These recipes look and taste like the real deal, but they’re refined sugar free so they’re low on the glycemic index. Plus, they’re loaded with high-protein, energy-boosting ingredients like coconut flour, maca and raw cashews. So don’t be a scrooge. Go ahead. Let them eat candy.
When the air starts to turn chilly, there’s nothing quite like a stew simmering on the stove. These recipes not only ladle up comfort, they’ll boost your immune system too. Warm up with this quick veggie noodle soup. Lemon energizes and wakes up the flavors while garlic and parsley deliver an immune boost (pictured above).
Being a recreational athlete means you take your sport and training seriously, but you have other priorities as well, such as work, family, and friends. Multiple demands can create a hectic schedule, and result in imperfect fueling choices for training – from heavy, fat laden snacks to eating nothing at all. Thankfully, there are a number of easy grab-and-go food options that you can pack with you at the beginning of the day that can keep you fueled anytime your training happens.
In this week’s news: Energy drinks may not be worth the energy, or the risk; eating right and exercising during pregnancy is a big boon for your baby; and researchers find yet another reason to start eating a Mediterranean diet, pronto. Read more
The new year may yet be months away, but for many of us, it’s the crisp days of autumn that feel like a true new beginning. Maybe it’s left over from that everything’s-ahead-of-us excitement that accompanied the start of a new school year when we were kids. New teachers, new friends – not to mention a new pencil box, maybe some new school shoes – meant a fresh chance to become the person we wanted to be.
Of course, nothing says we can’t capitalize on that fresh-start fall feeling even as adults. In fact, as Refinery 29 writer Justin Sedor recently suggested, following through on health resolutions may actually be easier to keep when the weather is more hospitable, before the temperature drops, the winter winds whip up, and the snow, slush and ice turn sidewalks slippery. Given this, Sedor suggested a series of “tiny tweaks” you could make to immediately improve your health.
It’s fall, peak season for sweet, plump, juicy grapes. If you thought grapes were just for snacking, you’re missing out. They’re loaded with fiber, rich in vitamins, and great for sipping, roasting, and baking. Read more
George Mendes, the chef of the restaurant Aldea, grew up feasting on his mother’s elaborate Portuguese meals. While he went on to cook for culinary icons such as David Bouley, Roger Verge, Alain Ducasse, and Martin Berasategui, he has always remained true to his culinary roots in Portugal. In 2009, he opened Aldea (the Portuguese word for village), as a culmination of his Iberian experiences and Portuguese heritage. There’s sea urchin toast with cauliflower puree, shiso and lime, a cucumber and wild strawberry salad with smoked sardines, fresh dill, and yogurt, and sea-salted cod with fennel puree and charred corn.
If there were ever a time to add fruit to your green salad, the fall season would be it. The unbeatable juicy, crisp texture and tart-sweet flavor of freshly picked apples is the perfect contrast to robust fall greens and shaved fennel. Adding thyme, honey and toasted almonds gives an ambrosial element to the salad, setting it well apart from your average green salad. This is the kind of salad that encourages you to celebrate the colder whether and makes you forget about the summery salads you may be missing. Read more