All Posts By Sally Wadyka

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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Pass the Tofurky! Candle Cafe’s Vegan Holiday Favorites

by in Cookbooks, November 15, 2014

Vegan Holiday Cooking Candle Cafe
Holidays and food are so closely connected that it’s hard to even imagine one without the other. And not just any food, but very specific culinary traditions — often ones that have been passed down through generations. But what happens when you remove all animal products from your holiday goodies? Well, at least in the case of the New York’s legendary vegan restaurant, Candle Cafe, you end up with some incredibly tasty dishes. “Our restaurants always have wait lists on all the holidays, and we hate to turn people away,” says Joy Pierson, co-owner of Candle Cafe and coauthor of the new cookbook Vegan Holiday Cooking. “So putting our favorite holiday recipes in this book is a way to feed as many people as possible.”

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Chatting with Prune’s Gabrielle Hamilton: Celebrating 15 Years and a New Cookbook

by in Chefs and Restaurants, Cookbooks, November 6, 2014

Prune Book Jacket
Writing a New York Times Best Seller is no easy task. Neither is keeping a New York City restaurant packed and popular for a decade and a half. But Gabrielle Hamilton has managed to do both. Her 2011 memoir, Blood, Bones & Butter, proved that she was as good a writer as she is a chef. Now she’s finally giving her fans the cookbook they’ve been clamoring for. And the release just so happens to coincide with Prune’s 15th anniversary as one of New York’s most-beloved restaurants.

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Do You Kombucha? The Fuss About Fermented Foods

by in Food News, Trends, October 27, 2014

Fermented Foods
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their food from spoiling in age without refrigeration. “Fermentation was one of the earliest forms of food preservation,” says Kathie Swift, RDN, author of The Swift Diet (Hudson Street Press, 2014). “Traditional cultures were intentionally fermenting fruits, vegetables and grains well over 10,000 years ago, but they lost popularity when modern conveniences came into use.”

Lately, despite our ability to preserve and refrigerate food, fermentation is all the rage again. So what exactly are fermented foods (and beverages)? And why should we make a point of including them in our diets? We asked Swift — a huge fan of fermenting — for some answers.
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Thinking of Going Paleo? Nom Nom Says, Yes!

by in Cookbooks, October 25, 2014

Nom Nom Photo
You don’t have to eat just like a caveman to call yourself Paleo. Or at least that’s the attitude of Paleo blogger and cookbook author Michelle Tam, creator of NomNomPaleo.com and the book, Nom Nom Paleo: Food for Humans. “I’m not a slave to ‘this is exactly Paleo,’” she says. “Cavemen ate bugs and raw meat.” For Tam, the real goal of eating Paleo is to make smart choices and be more conscious of where your food comes from and how eating it makes you feel. Oh, and it’s got to taste good too!
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Nuts About Seeds? From Chia to Flax and Hemp, What Seeds to Sow

by in Healthy Tips, October 13, 2014

Chia Seeds
Sure, they’ve been lurking on the shelves of health food stores for decades, but suddenly, it seems, seeds have been pushed into the limelight as the latest (and littlest!) superfoods. “Seeds give you a lot of nutritional bang for your buck,” says Alissa Rumsey, RD, spokesperson for the Academy of Nutrition and Dietetics. “You don’t need to use much in order to get a good dose of protein, fiber and other nutrients.” Here, the seeds to sow in your diet — and the all the good things you’ll reap when you do.

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Slim By Design: How to Change Your Environment (and your waistline)

by in Books, October 6, 2014

Slim By Design
Is your house making your fat? It’s possible that the urge to reach for a cookie instead of an apple or to dig into second and third helpings really isn’t our fault. According to food psychologist Brian Wansink, director of Cornell University’s Food and Brand Lab, our environment is the biggest predictor of whether or not we have healthy eating habits. He’s identified what he calls the “five zones” where most of our eating and food choices occur — home, favorite restaurants, workplace, grocery stores and our kids’ schools. In his new book, Slim by Design: Mindless Eating Solutions for Everyday Life (William Morrow), he explains how each affects us and how we can take more control.

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The Skinnytaste Cookbook: Light on Calories, Big on Flavor

by in Cookbooks, Uncategorized, October 2, 2014

Skinnytaste Cookbook Cover

What does skinny taste like? Just ask Gina Homolka. For six years, low-fat foodie Gina Homolka has been satisfying the tastebuds of a loyal following with her Skinnytaste blog. Her recipes reflect her own eating philosophy — delicious, healthy, seasonal dishes that also just so happen to be low in calories and fat. This month she debuts The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
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Meet Nutritional Yeast (That’s “Nooch” For Short)

by in Trends, September 13, 2014

nutritional yeast
The name sounds strangely antiseptic, and the powdery flakes look suspiciously like what you’d sprinkle into the goldfish tank. But that does not deter certain cooks and bloggers (mostly vegetarian and vegan ones) from singing the praises of nutritional yeast. So what exactly is this supplement and what has it done to deserve a spot on the health food hot list? Read more

Free of Gluten and Dairy, But Always Full of Flavor

by in Cookbooks, September 8, 2014

deep-dish pizza
When Silvana Nardone’s son Isaiah was ten, he was diagnosed with an allergy to gluten and dairy. His first reaction was, “What am I going to eat?” But lucky for him, his mom was more than up to the challenge. “He told me the one thing he really wanted to be able to eat was cornbread, so I spent the next two months trying — and failing — to mimic the exact taste and texture of gluten-full cornbread,” says Nardone, who is also a contributor to Healthy Eats. Eventually, she nailed it and was inspired to keep finding ways to make Isaiah gluten- and dairy-free versions of all his favorite foods. In her latest cookbook, Silvana’s Gluten-Free, Dairy-Free Kitchen, she shares what she has learned. Read more

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