All Posts By Healthy Eats

Win This! Brown-Bag Challenge Giveaway

by in Uncategorized, September 16, 2011
lunch box
You could win one of these -- just tell us about your lunch in the comments below.

Brown Bag ChallengeWe’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.

We’re committed to a full month of home-packed lunches here at Healthy Eats — that means we’re not only bringing our own lunches each day along with you, but we’re offering tips, recipes and ideas on keeping your lunch healthy and exciting. We’re also giving you the chance to win cool containers in which to pack your healthy lunch.

This week, we’re giving away a lunch container from black+blum called box appetit. It’s more like a ceramic bowl than your standard food container and with better functionality, plus it’s quite packable. The clear, ‘glass like’ lid locks for tight seal, and inside the box, theres a separate dipping area where you can put your salad dressing, soy sauce or hot sauce. It also has a removable inner dish so you can microwave one portion of your meal, and keep the other cold. The box is BPA free, microwave and dishwasher safe and comes with its own matching fork.

Read more

Brown-Bag Tips from Big Girls, Small Kitchen

by in Uncategorized, September 14, 2011
hummus wrap
BGSK's ever packable Crunchy Hummus Wrap.

Brown Bag ChallengeWe’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.

Cara Eisenpress and Phoebe Lapine are the bloggers behind Big Girls, Small Kitchen (BGSK), a food website of accessible recipes and easy entertaining, and Small Kitchen College, a guide to cooking, eating, drinking, and living on- and off-campus. Their first cookbook, In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World, features a foreword by Ina Garten, contains lots of recipes and twenty-something anecdotes, and is in bookstores now.

Back in July, they hosted a Brown-Bag Week of their own on Small Kitchen College to get readers—and themselves—eating homemade food on the go. We checked in with them for lunch-packing tips, since we’re right in the middle of our own such challenge.

HE: What made you decide to do brown-bag challenge?

BGSK: We are big believers in the benefits of bringing your lunch with you to work (we have a whole chapter about “packing the quarter-life lunchbox” in our book!). We wanted to try and get the college set in the habit early. So we decided to challenge post-grads starting first corporate jobs, undergrads doing summer internships, and office-bound “old hats” like our fellow twenty-somethings to share the contents of their lunchboxes with us. And we would do the same.

Read more

Brown-Bag Challenge Giveaway

by in Uncategorized, September 9, 2011
lunch pot
Want one of these? Enter to win, below.

Brown Bag ChallengeWe’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.

We’re doing this month-long pack-your-lunch-for-work challenge, and we mean for you to take your lunch along in style. So along with recipes and tips for how to complete a month of  packed lunches, we’re also giving you a change to win a cool lunch container, courtesy of  black+blum.

Read more

Brown-Bag Challenge: Week One Round-Up

by in Uncategorized, September 6, 2011
halloumi cheese salad
The Undercover Cook's Halloumi Cheese Salad on Flatbread. (image courtesy The Undercover Cook)

Brown Bag ChallengeWe’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.

It’s been an interesting first week of the Brown-Bag Challenge. Week one had just two days, then we had a long, holiday weekend. Surely everyone’s back on track though. (Right?)

We started the week here at Healthy Eats with a chat on Food Network’s Facebook page. Fans asked great questions about healthy lunches. Some highlights:

Q from Elizabeth R.: Any good but cheap suggestions for a college student?

A from Healthy Eats: Elizabeth, yogurt, pasta, eggs and beans are all inexpensive ingredients to use in your lunch. Here are some more: 10 Healthy Foods Under $3

Q from Kate G.: Do you have any creative salad ideas to keep things exciting, yet healthy?

A from Healthy Eats: Kate try a whole grain salad, they’re more filling than just lettuce. Grain Salad 5 Ways

Q from Alison S: What is the best salad dressing option?

A from Healthy Eats: Alison, have you tried making your own salad dressing? (it’s really easy!)

Q from Keisha G: Looking for healthy breakfast ideas. Something to take to work. Tired of yogurt and toast. Any ideas…

A from Healthy Eats: Keisha here are our top-5 favorite quick breakfasts.

Join us for another chat on the Healthy Eats Facebook page on Thursday, September 15 at 2 p.m EST; dieticians Toby Amidor and Dana White will join us to answer all of your questions about eating well at lunch.

Read more

Calling All Bloggers: Take Our Brown-Bag Challenge

by in Uncategorized, August 11, 2011
brown bag challenge
A full month of home-packed lunches -- can you do it?

It’s back-to-school season, a time for parents, teachers and others who work in schools to say goodbye to summer and hello to the task of filling up that lunch box. And for those of us that aren’t going back to school, it’s a good time of year to get back into gear after a long, lazy summer and get into the habit of packing a lunch each day.

Brown-bag lunches have countless health and economical benefits. By packing your own lunch and snacks, you have control over ingredients and portions, making it easier to keep your diet in check. Brown-bagging it also saves money — restaurant and fast-food lunches can run up to $15 per day; imagine saving that money instead.

But planning lunches can be difficult. With all of the other responsibilities at home and at work, and 2 other meals a day to plan out, grabbing lunch on-the-go is often the easiest option. Difficult doesn’t mean impossible, though, and we love a challenge. So for the month of September, we’re challenging ourselves and our readers to eat a home-packed lunch each day of the workweek. Care to join us? We can do this together.

Read more

Spotlight Recipe: Kale Chips

by in Healthy Recipes, August 2, 2011
kale chips
Crisp, light, melt-in-your-mouth kale chips.

There’s been a lot of buzz about kale chips lately. They’re so hot you can even buy them pre-made in packages, like potato chips. And like potato chips, they have a satisfying crunch, but unlike traditional potato chips, kale chips are baked in the oven and not fried. Kale chips are low in calories, are full of powerful antioxidants and are a good source of calcium, vitamins A and C and fiber. Don’t be tempted by the bags of kale chips at the grocery store. You can make your own in minutes.

Read more

Gluten-Free Girl’s Irish Soda Bread

by in Gluten-Free, March 14, 2011

gluten-free irish soda bread

Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free recipes with us! This week, an Irish classic: Soda bread.

St. Patrick’s Day is coming up. Everyone will be Irish for the day, dressed in green and hoping to not get pinched.

Most people think of corned beef and cabbage when they think of St. Patrick’s Day foods. It’s nice, no question. However, when I was in Ireland on St. Patrick’s Day, 10 years ago, I was shocked to find that no one ate corned beef and cabbage on that celebration day. No one.

Brown soda bread? That’s eaten all through the year and on St. Patrick’s Day, too.

Soda bread takes only a few moments to make. It requires no yeast, so no worrying that your yeast is old or your kitchen too hot. You simply throw some flours in a bowl, add rolled oats, baking soda and salt and stir in some buttermilk. Slide it into a hot oven and you have bread in under an hour. Crusty, warm bread.

And gluten-free? The crust is just as crackly, the crumb just as soft, the slices just as firm, and the bread just as delicious as the gluten version.
Get Shauna’s gluten-free soda bread recipe »

Gluten-Free Girl’s Shepherd’s Pie

by in Gluten-Free, Healthy Recipes, February 4, 2011
Gluten-Free Shepherd's Pie Gluten-Free Girl’s Shepherd’s Pie

Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free Super Bowl recipes with us!  Check out her cheese-and-veggie topped mini nachos recipe from earlier this week.

Everyone makes chili for the Super Bowl. There’s nothing wrong with chili, of course. We love a spicy mix of meat, beans, and vegetables. But if you want to give your guests a hearty dish of meat and potatoes in an unexpected way, try this lamb shepherd’s pie.

With the strong flavor of lamb, a mile-high pile of mashed potatoes, and a rich gravy made with red wine, everyone in the room will love this dish. Don’t tell the men there’s lavender in there. They don’t need to know.

Get Shauna’s shepherd’s pie recipe »

Gluten-Free Girl’s Mini Nacho Bites

by in Gluten-Free, Healthy Recipes, February 2, 2011

gluten-freen mini nachos

Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free Super Bowl recipes with us! Check back later this week for her super-delicious shepherd’s pie.

Who doesn’t love nachos? This is the world’s best food for parties. However, there’s something annoying about nachos. Some chips are laden with cheese, so much so that you can’t see the chip under there. Others are bare and brown, usually the ones at the bottom of the pan. What to do?

Make mini nachos. Top each chip with your favorite nacho toppings. It might take a few more minutes to prepare than traditional nachos, but in the end, every chip will be nacho nirvana.

Get Shauna’s Mini Nacho recipe »

Spotlight Recipe: Gluten-Free Girl’s Thanksgiving Stuffing

by in Gluten-Free, November 16, 2010

gluten-free stuffing

Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free Thanksgiving recipes with us! Get her gluten-free pie crust recipe here.

You can have all the arguments you want about whether the turkey should be brined, roasted, smoked or fried. You can contemplate sweet potato crisp instead of your grandmother’s dish with the sweet potatoes from a can and little marshmallows nestled among them. You can fight in your mind about whether or not you should make mashed, roasted, or boiled potatoes.

But really? Let’s face it. Thanksgiving is all about the stuffing.

I loved my mother’s stuffing when I was growing up. Simple and classic, it came to the table steaming hot, laden with celery and onions, and flavored with dried sage. She made a giant Pyrex casserole pan for our family of four and we each spooned 1/4 of the pan onto our plate. And then, we covered it in gravy.

She learned to make two or three pans of stuffing so we could have the leftovers with our hot turkey sandwiches the next day. So, what to do when you have to eat gluten-free and it’s stuffing day?

That’s easy. You make this stuffing, gluten-free.

Get Shauna’s gluten-free stuffing recipe »