Chatting with The Little Beet’s Franklin Becker, Author of Good Fat Cooking

by in Chefs and Restaurants, Cookbooks, November 28, 2014

Good Fat Cooking
“The question isn’t whether or not you need to eat fat; it’s ‘What kind of fat are you eating?’” says chef Franklin Becker, owner of The Little Beet and The Little Beet Table in New York City. Becker got a wake-up call in 1993 when, at age 27, he was diagnosed with Type 2 diabetes. It forced him to change both how he ate and how he cooked. Now, he’s set out to change everyone else’s habits too. He started by revolutionizing the way New Yorkers eat on the run. His quick-service spot, The Little Beet, opened in midtown Manhattan in January 2014. With lines out the door at lunchtime, it’s not surprising that another New York location is set to open soon and more units are being planned. He also just opened a full-service fine dining version, called The Little Beet Table. And now he’s out with a new cookbook that captures his eating philosophy. Good Fat Cooking (Rodale, 2014) is filled with recipes that utilize healthy unsaturated fats to produce incredibly flavorful dishes.

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Got Leftovers? Try These Creative Day-After-Thanksgiving Recipes

by in Healthy Holidays, Thanksgiving, November 27, 2014

Cranberry Muffins
There always seems to be a random selection of leftovers the day after the big feast. Use your Thanksgiving leftovers to create scrumptious new dishes that will wow family and friends.
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5 Thanksgiving Breakfasts Everyone Will Love

by in Healthy Holidays, Thanksgiving, November 26, 2014

Thanksgiving Breakfasts
Although you may be busy thinking about cooking for the big feast, everyone still needs to eat a nutritious breakfast on Thanksgiving. It’s a no-brainer that the meal should be quick and easy, but there’s a secret if you’re trying to avoid belly rumbling before dinner. Protein, healthy fat and whole grains take longer for the body to work on, making you feel fuller longer. Choose a Thanksgiving Day breakfast with one or all of these nutrients to help keep your guests satisfied and help avoid some of the groveling that happens before dinner is served.

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This Week’s Nutrition News Feed

by in Food and Nutrition Experts, November 26, 2014


In this week’s news: Study casts shadow on claims that blueberries improve night vision; researchers provide an unforgettable reason to avoid trans fats; and a whole heap of new whole grains to try.

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The Chef’s Take: Roasted Pear Vichyssoise from Lincoln’s Jenn Louis

by in Chefs and Restaurants, Dining Out, November 26, 2014


“Food is most flavorful when coaxed with very little,” says Jenn Louis, the chef and co-owner of Portland, Oregon’s Lincoln and Sunshine Tavern, as well as Culinary Artistry, a full-service catering business. Louis loves to cook with the seasons and as simply as possible. Nearly everything in her restaurants is made by hand. Her pastas have earned her a reputation as something of an Italian nonna, and in March she’s bringing out a pasta cookbook, Pasta by Hand (Chronicle), focused on the under-loved category of Italian pasta: the dumpling (there’s a lot more going on there than just gnudi).

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Breakfast of the Month: Gluten-Free Skillet Cornbread

by in Amy's Whole Food Cooking, November 25, 2014

Breakfast of the Month
Sometimes, warm freshly baked bread for breakfast is all you want — ideally made from dough that doesn’t involve activating yeast or kneading. You want bread that’s mildly sweet, but not cakey like muffins or a banana bread, and goes perfectly with a cup of tea. This gluten- and dairy-free skillet cornbread fits the bill and also happens to be perfect for lazy mornings — especially if you have leftover cooked squash to stir into the batter. This bread can be enjoyed with a pat of coconut oil if you want to keep it free of any dairy, otherwise a little butter melted in is pretty good. The scallions added to the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam. Either way, be sure to enjoy it warm.

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Your Holiday Cranberry Sauce Just Got Way Healthier (The Secret is the Chia)

by in Healthy Holidays, Thanksgiving, November 24, 2014

Cranberry-Chia Jam
Holiday meals just wouldn’t be the same without cranberry sauce. But this year, we think you should give up your favorite canned variety, and get festive with this nutritious batch of cranberry-chia jam. Enjoy it with your Thanksgiving meal, to liven up breakfast, or as part of your leftover spread.

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Countdown to New Year’s: No-Resolutions Resolution Week 2

by in Healthy Tips, November 24, 2014

Vegan
If you’re just joining us, it’s not too late to get on board with our No-Resolutions Resolution plan for 2015. We’re grabbing hold of the reins now so that come January 1st, we haven’t totally fallen off the (wholesome-eating) wagon.

This week (and for the next five weeks) it’s time to take the Vegetarian Vow. We’re taking Meatless Mondays one step further by suggesting what cookbook author Mark Bittman refers to as “VB6.” No, it’s not a fancy vitamin. The VB6 concept is to eat a plant-based diet for breakfast and lunch, thus becoming Vegan Before 6 p.m.

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Negotiating with Picky Eaters

by in Cooking for Kids, November 23, 2014


When you’re a parent, the day often (read: always) involves multiple negotiations. Long-sleeve pink shirt versus new purple shirt: You push for the warm pink one, while she begs for the sparkly purple number. Brushing teeth versus just using mouthwash: You try to give a lesson in dental hygiene, while he sees how far he can stand from the sink and spit. Later you navigate the playground slide. You try to settle the debate over who is first in line for the slide and then explain why four at a time is a bad idea. Sometimes we feel like we are running a company boardroom, mediating and arbitrating deals instead of preschool playdates.

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5 Foods That Are Not Really Your Best Friends

by in Healthy Tips, November 22, 2014

cappuccino

Presented with the likes of cookies and candy, most people keep their guard up — or at least try. But even if you’d never dream of going overboard on those foods,  there are less obvious culprits that could be derailing a healthy diet. Go easy on these saboteurs, and you’ll be better for it.

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