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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Kids Should Eat Furikake and Other Wisdom from Alain Ducasse

by in Cookbooks, November 22, 2014

Alain Ducasse
In his recently published cookbook — Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food (Rizzoli; $25) — the multi-Michelin-starred French chef and father of three shares his vegetable-heavy recipes along with his persuasive food philosophy on why our kids should be eating healthier.

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This Week’s Nutrition News Feed

by in Food and Nutrition Experts, November 21, 2014

Flax Seeds
In this week’s news: Scientists get the skinny on coffee and obesity; nutritionists root for plant-based omega-3; and why kids shouldn’t heart energy drinks (or even drink them).

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5 Healthy New Finds For You and Your Kids

by in Grocery Shopping, November 20, 2014

Nourish Snacks
We scoured this year’s Food and Nutrition Conference and Expo to find the best new healthy snacks, products and foods about to hit store shelves. Here are our top-five choices. Read more

Up, Up and Away! Pack These Nutrition Tips Next Time You Fly

by in Food and Nutrition Experts, Healthy Tips, November 19, 2014


Whether you’re traveling home for the holidays, getting away on vacation, or are a frequent flyer, air travel presents a common challenge to healthy eating. Understanding the unique needs of your body in flight, along with a little bit of planning, can go a long way in getting you to your destination energized, not exhausted.

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The Chef’s Take: Max Snyder’s Yali Pear Salad at Le Marais

by in Chefs and Restaurants, Dining Out, November 19, 2014

Yali Pear Salad
At San Francisco’s Le Marais, the beautiful artisanal bistro and bakery in the Marina District, the crowds come for many reasons. Some arrive just past dawn for the best Kouign-Mann and croissants this side of the Atlantic Ocean. (It doesn’t hurt that pastry chef Emily Riddell uses locally-milled organic flours and European-style organic butter). Others come for lunch — a crusty griddled ham and cheddar with grainy mustard and cornichon, and a salad of roasted beets with pomegranate, fennel and burrata, or one composed of Yali pears and wild greens, walnut, celery root and bitter onion. Late afternoon it’s bakery time again — a cup of Stumptown coffee and a slice of banana pecan bread, and then back for dinner — maybe scallops with persimmon and Serrano ham, black bass en papillote with turnips sorrel and lemon verbena, or smoky confited chicken with chickpeas, raddichio and citrus. The place is always humming with happy people.

But truth be told, it’s more than just the food that keeps the crowds in que. Owner Patrick Ascaso, a former investment professional with a passion for food, and his wife Joanna Pulcini, a literary agent, have created the kind of restaurant you can’t quite tear yourself away from. The service is great, the place is charming, and the food is divine. You may never care to leave. “The idea was to create a European eatery that serves food all day long, with the scents of bread baking in the morning, and then the pastry in the afternoon, and the wood-grilling savory dishes at night,” said Ascaso. “With the wood interior, it is remarkable how the space changes from the warmth of a bakery to the elegant feel of a bistro at night.”

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