All Posts By Amy Chaplin

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

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

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 plusRead more

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

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

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 comfortRead more

5 Easy Ways to Make Steamed Vegetables Delicious

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

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. WithRead more

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

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

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.

Dessert of the Month: Date and Oat Squares

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

When it comes to sweet treats, I often find myself craving something with a chewy texture, a mild sweetness and a little nuttiness. These squares have plenty of body from the toasted oats plus all of the aforementioned flavors — along with a good dash of vanilla and orange zest to keep things interesting. MuchRead more

Salad of the Month: Mustard Greens with Beets and Goat Cheese

by in Amy's Whole Food Cooking, January 14, 2014

Whenever I want to add a layer of flavor, texture and some interest to a salad, I heat the oven and roast any vegetables I have on hand to toss with the greens.

Smoothie of the Month: Pomegranate and Red Berries

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

When making a smoothie, it’s often a good idea to think about the color as well as the nutritional value and flavor of the final drink. Instead of throwing everything into the blender and ending up with an odd-colored smoothie that doesn’t taste much of anything, it’s helpful to stick to a theme. In thisRead more

A Dairy-Free Cheese That Everyone Can Love

by in Amy's Whole Food Cooking, December 28, 2013

It’s perhaps not surprising that people who can’t eat dairy are delighted when they discover this nut cheese. What is surprising is that cheese connoisseurs seem to thoroughly enjoy it as well.

Breakfast of the Month: Coconut Millet Porridge with Berry Compote

by in Amy's Whole Food Cooking, December 24, 2013

Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge a luxurious texture and richness that really is a step up from your averageRead more

Dessert of the Month: Almond, Fig and Orange Cookies

by in Amy's Whole Food Cooking, December 17, 2013

This is the time of year when it seems everyone is baking cookies. And because it’s a lovely holiday tradition, I wanted to create a recipe that everyone could enjoy: the sweets lovers, the healthy eaters and the gluten-intolerant.