The former reality TV show star has been busy. The mother of two boys (and a baby girl on the way) has a book coming out in March 2016, Balancing in Heels, that gives a peek into how she juggles it all. We spoke with her about the inspiration for her new book, her typical way of eating and a recipe for her Chicken Enchiladas Verdes.
All Posts In Cookbooks
Now that you’ve got the schedule down and have stocked up on lunchbox goodies, it’s time to get down and dirty in the kitchen. Finding healthy, tasty, kid-friendly meals isn’t always as easy as it seems. Here are six healthy cookbooks geared toward children and family meals. Read more
Chef Robert Irvine has built a career on helping people achieve things they thought couldn’t be done. On his Food Network shows “Dinner: Impossible” and “Restaurant: Impossible” he routinely turns around seemingly doomed situations — challenging both himself and the others involved to dig deep in order to succeed. Read more
Canadian-born Leanne Brown was working on her master’s in food studies at New York University when she became interested in finding a way to get people more engaged in food and cooking — especially those who don’t have a lot of money to spend on it. “I wanted to show people that good food can actually be had for very little,” she said. So she created a collection of recipes geared to the $4 a day food budget of those who rely on SNAP (the government food assistance program formerly called food stamps) and posted it on her website as a free PDF. Several hundred thousand downloads later, she produced an expanded, print version of Good and Cheap: Eat well on $4/Day (Workman, 2015). Here she talks with Healthy Eats about creating delicious food on a budget: Read more
“Primarily this is a book about flavor,” says Shauna Sever, author of Real Sweet, a cookbook that features over 80 treats made with natural sugars like coconut sugar, muscovado, turbinado, honey, maple syrup, agave nectar and more. Read more
“What I do well is what I care about most, which is produce,” Sara Forte wrote in the overview of her new book, Bowl + Spoon. Fans of her popular website, Sprouted Kitchen, can already attest that Forte is an ace with produce, and her passion and care for the ingredients she works with shine through in every vibrant recipe in Bowl + Spoon’s pages. The concept of the book is simple: It’s a collection of dishes that you eat from a bowl, with a spoon (or a fork; she’s not picky). “This book is a collection of recipes inspired by the marriage of flavor, color, texture, and wholesomeness that compose a dish — nestled in a bowl, in particular.” Read more
Looking for the fountain of youth? According to nutritionist Elisa Zied, MS, RD, CDN, you can eat your way to becoming more vibrant and energized, and look and feel younger. Healthy Eats spoke with Zied, the author of the book Younger Next Week, who discussed how you can turn back the clock in just seven days.
Healthy Eats: As a dietitian who has counseled clients about weight loss and healthy eating, what prompted you to write your book Younger Next Week: Your Ultimate Rx to Reverse the Clock, Boost Energy and Look and Feel Younger in 7 Days?
Elisa Zied: Younger Next Week is an outgrowth of my experience as an overweight teen, always trying to fit into a tight pair of jeans and to reach that so-called “ideal” weight; as a woman who finally achieved a healthier weight and lifestyle that I’ve maintained well into my 40s; and as a registered dietitian nutritionist who has worked with women for more than a decade — and who continues to educate, inform and (hopefully) inspire women to make sound, science-based and realistic changes in their eating, fitness and lifestyle habits. The book emerged from the “post-traumatic 40 disorder” my friends and I started to suffer from because of the stress caused by things like health challenges, work challenges, relationship problems, caring for children or older parents. As a result, many of us looked and felt depleted emotionally and physically. I wrote Younger Next Week to empower women to give themselves permission to care for and nurture themselves by eating and sleeping better, fitting in fitness, [and] finding positive ways to cope with and manage stress. That, in turn, helps them look and feel their absolute best no matter what their age. Read more
“Seasonal cooking begins with the harvest,” Steven Satterfield writes in his new cookbook, Root to Leaf. Throughout the book Satterfield sings the virtues of shopping at your local farmers markets and produce stands, and Root to Leaf is an homage to cooking inspired by the freshest seasonal produce. With deep roots in the South, Satterfield might not seem like an obvious choice for a deep appreciation of the culinary potential of vegetables, but within the pages of Root to Leaf you’ll find eloquent, colorful stories, stunning photography and a comprehensive guide to seasonal cooking straight from the market all year long.
How does Satterfield choose which produce makes it into his tote bags? “I’m usually drawn towards whatever looks good and fresh,” he tells us. “I also like to mix things up. Give yourself a challenge and buy one thing that you’ve never cooked before.” And picking new dishes to try won’t be too hard once you flip through Root to Leaf. Honestly, the biggest challenge you’ll face is which new recipe to try first. There’s plenty of inspiration growing in those pages, from springtime English Pea Hummus (recipe below for you to try at home) and a vibrant summer Eggplant Caponata to Gingered Pumpkin Custards for autumn or a winter Beet Red Velvet Cake. Read more
Every day we hear about superfoods adults should be eating. But what about our little ones? What are the best foods to be feeding our children during their peak time for growth and development? I had the opportunity to chat with Dana Angelo White, registered dietitian, Healthy Eats contributor and author of the new book First Bites: Superfoods for Babies and Toddlers.
Chef Jonathon Sawyer always had a good palate. He was born into a family that cherished and celebrated good food, and his grandmother often whipped up meals, or rather feasts, for Sawyer and his 33 first cousins. He entered the restaurant world at the young age of 13, but it wasn’t until Sawyer landed at an upscale bistro, Café Boulevard, that he discovered he had true culinary potential. One day the surly and old-fashioned German chef tasted his food, nodded and then said, “You know, Jon, you’re not bad at cooking.” That was the pivotal moment for Sawyer, and soon after it, he ended his engineering studies at the University of Dayton and pursued a degree from the Pennsylvania Institute of Culinary Arts.