All Posts By Amy Chaplin

3 Ways Quinoa is About to Blow Your Mind (at Breakfast, Lunch and Dinner)

by in Amy's Whole Food Cooking, March 21, 2014

quinoa

Quinoa is fast-cooking, versatile and protein-packed. Keep a pot of the cooked grains on hand (using the basic recipe below), and these meals will come together in 10 minutes for a nutrient-rich breakfast, lunch or dinner.

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Dessert of the Month: Gluten-Free Pear and Almond Cake

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

pear cake
Here is a cake worth adding to your repertoire — it’s super-fast to put together, pleases many dietary requirements (it’s free of gluten and dairy) and can either be dressed up or down depending on how you serve it.

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Salad of the Month: Carrot, Feta and Parsley

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

carrot salad
Steamed vegetables absorb flavors more readily than their raw counterparts, making them ideal for lively dressings and marinades. They also create a substantial base for tasty cool-weather salads.

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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.

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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.

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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.

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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.

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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.

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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.

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