All Posts By Amy Chaplin

3 Ways to Make Tofu the Best Thing Ever

by in Amy's Whole Food Cooking, March 7, 2014

tofu three ways
Tofu keeps well in the fridge for weeks and can become the basis of a tasty meal in minutes, making it a versatile protein that’s great to have on hand. Here are three very different ways to enjoy this adaptable vegetarian staple.

Read more

Smoothie of the Month: Banana, Date and Cashew

by in Amy's Whole Food Cooking, March 4, 2014

date smoothie

Sweet and creamy with an exotic twist, this smoothie can double as a light dessert. Banana and cashews create the smooth base, while dates add a sweet caramel-like flavor and vanilla, cinnamon and cardamom give the drink an irresistible fragrance. The dairy-free smoothie is especially easy to put together, as you’re essentially making the nut milk right in the blender with all of the other ingredients. Unlike almonds or any other nut, cashews create no pulp when blended, instead producing a velvety, rich base that gives the smoothie the feel of a dessert, minus the guilt.

Read more

Breakfast of the Month: Meyer Lemon Cornmeal Waffles

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

waffles

Made with 100% whole grains, these waffles have a tasty, nutty flavor and a more robust texture than the average waffle. In addition to the cornmeal, you can use whatever whole-grain flour you have on hand, including whole-wheat or spelt flour. The addition of almond meal and coconut oil adds a mild, sweet flavor and gives a lusciously moist texture to the batter, while beating the egg whites helps to give the waffles a bit of a lift.  Serve with a drizzle of honey and a spritz of fresh lemon juice, and the waffles are bound to wake up your taste buds on any given winter morning.

Read more

Dessert of the Month: Mango-Coconut Rounds

by in Amy's Whole Food Cooking, February 18, 2014

mango rounds

Which to love more about these sweets: the tropical flavor of the dried mango and coconut — or the ease and speed with which the recipe comes together? Either way, these are a great treat for the gray winter months when fresh fruit is hard to come by and you need a burst of sunshine.

Read more

3 Ways to Make Brown Rice Positively Tasty

by in Amy's Whole Food Cooking, February 15, 2014

brown rice three ways

Nutty, hearty brown rice is easily a building block to multiple flavorful dishes, which is why it rarely fails to appear on my lunch or dinner menu at least once a week. With a pot of cooked brown rice on hand and a few basic ingredients, anyone can create a delicious healthy meal in about five minutes. These brown rice bowls are also perfect to pack for lunch, as they taste great eaten at room temperature.

Read more

Salad of the Month: Valentine’s Day Pink and Red Salad

by in Amy's Whole Food Cooking, February 11, 2014

salad

Chocolate and sweets are the usual Valentine’s Day foods, but it’s also possible to take a savory approach to mark the day, especially if you play with color. Here, the familiar rich red and pink tones of the holiday come through from the vegetables, which get an exotic deep purple background of black rice plus a snowy-white dab of goat cheese.

Read more

Smoothie of the Month: Green Apple and Green Tea Breakfast Smoothie

by in Amy's Whole Food Cooking, February 4, 2014

smoothie
Even diehard smoothie addicts are tempted to take a break from their blender in the dead of winter  — frozen fruit and crushed ice don’t feel quite the same when the temperatures plummet and the snow stays on the ground for days. This version of a smoothie, made from warm, simmered apples, feels like comfort food in a glass and is a perfect alternative on chilly winter mornings.

Read more

5 Easy Ways to Make Steamed Vegetables Delicious

by in Amy's Whole Food Cooking, January 31, 2014

steamed vegetables

During the cold winter months, when most salad greens are weary and wilted, a raw salad is sometimes the last thing anyone wants to eat. So what dish to turn to that’s healthy, tasty and quick to put together? Steamed vegetables, which can be dressed just as a salad is, are a perfect stand-in. With a flavorful dressing, they make a warming light meal or a side dish to anything you’re making for dinner. Read more

Breakfast of the Month: Gluten-Free Carrot-Coconut Muffins

by in Amy's Whole Food Cooking, January 28, 2014

muffins
What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.

Read more