by Emily Lee in Healthy Recipes, In Season, April 28, 2016
by Min Kwon, MS, RD in Healthy Recipes, April 27, 2016
Buying and preparing in-season produce is part and parcel of maintaining a healthy diet, but it’s much easier to eat nutritiously when the whole family is on board. In a world full of boxed mac and cheese and freezer-friendly chicken nuggets, we can understand why packaged or prepared foods are a reliable fallback. But we’re hopeful that the right seasonings and preparation methods can turn arugula, carrots, spinach and more into healthy homemade dishes for the whole family to enjoy. Here are six recipes that incorporate spring produce in ways that will appeal to even the pickiest eaters.
Getting kids to eat their greens can be the biggest hurdle of the day, but this Quinoa Salad with Apricots, Basil and Pistachios makes crisp, peppery arugula appetizing for younger palates. Combine the seasonal green with fluffy quinoa, sweet dried apricots and dollops of tangy goat cheese and you’ll hear zero protests when the dish hits the table.
by Michelle Dudash in Healthy Recipes, April 26, 2016
The boneless, skinless chicken breast is one of the most convenient, affordable and healthy kitchen staples out there. Simple yet versatile, chicken can be prepared in many ways and is chameleon-like when it comes to flavor, easily taking on the attributes of seasonings and sauces. I usually roast a batch of seasoned chicken breasts on Sunday to enjoy throughout the week. Then I can add chicken to my salads and sandwiches, or make a stir-fry for dinner in a pinch.
by Alexandra Caspero in Healthy Recipes, April 25, 2016
I love preparing batches of salads during the warmer months so I can enjoy them in light lunches throughout the week. Since quinoa is a complete source of protein containing all of the essential amino acids, you don’t have to worry about adding extra protein, unless you really want to. Quinoa is technically a seed, not a grain, providing both good carbs and protein.
by Emily Lee in Healthy Recipes, April 21, 2016
When I was growing up in the South, almost every event and family gathering would include a large bowl of banana pudding: homemade custard, sliced bananas, Nilla wafers and a mountain of freshly whipped cream. The sweet, gooey dessert was one of my favorites, and I often asked for a side of extra wafers to dip into the layered pudding. With those delicious memories, I set out to create a lightened-up, tropical spin on my beloved banana pudding.
by Cameron Curtis in Healthy Recipes, April 20, 2016
Crisp, versatile and exceptionally rich in vitamin A, carrots are a strong ally on busy weeknights, well worth utilizing all year long — not just in the throes of winter, when root vegetables dominate the produce scene. A few additional items like cheese, toasted nuts and fresh herbs can help to break the crunchy orange veggie out of its overplayed role as a garnish or crudite-platter staple and elevate it as the star component of flavorsome spring dishes. Whether glazed, roasted, pureed or shaved into ribbons, these quick carrot sides are great in a pinch, no matter what entree you’re planning to serve.
Carrot, Date and Feta Salad
Carrots add natural sweetness and, most importantly, antioxidants to this fresh, low-calorie salad. Toss the delicate orange ribbons with feta and chopped dates for a salty-sweet element, then let it rest so that the flavors marry while you prepare the main course. Don’t forget to toss in some toasted almonds, for crunch.
by Silvana Nardone in Healthy Recipes, April 19, 2016
Making nut milk at home can be a lengthy process, but it means you can control the additives like sweeteners or dates. But just how can you get your nut milk to be as creamy as something you’ll buy in the store? Just ask Executive Chef Kelly Boyer, who started juice and alternative milkshake company Paleta in her kitchen in 2005 after surviving breast cancer. Her pressed magic milkshake really does taste creamier than most nut milks, thanks to the inclusion of organic Thai coconut and cashews.
by Toby Amidor in Healthy Recipes, April 18, 2016
Gone are the days when pesto was just a popular Italian condiment made with six classic ingredients: basil, pine nuts, Parmesan, olive oil, garlic and salt. While there’s nothing wrong with cooking it the old-school way, there’s plenty of reason to break down pesto into its basic flavor components (herb, nut and salt), swap in some different ingredients and give your recipes a whole new twist.
by Emily Lee in Healthy Recipes, April 14, 2016
During the Jewish holiday of Passover, foods that contain wheat are eliminated from the diet for eight days. That means no bread, pasta or traditional wheat-based cereals. The only exception is matzo, which is made by combining wheat and water. You can almost think about it as a week of (mostly) gluten-free meals. This can become a problem when dealing with dessert, as cakes, cookies and pies are typically made with wheat flour. Several food companies do make packaged desserts that can be eaten during Passover, but they tend to be high in calories and fat. Here are eight guiltless Passover desserts you can whip up at home.
by Silvana Nardone in Healthy Recipes, April 11, 2016
We associate asparagus with hollandaise sauce the way we associate peanut butter with jelly. But it’s high time we divorced these tender green spears, rich in antioxidants, fiber, thiamin and iron, from an exceedingly caloric topping that only serves to mask their fresh, vegetal taste. Fresh herbs, lemon juice, and salt and pepper alone can do wonders to cut through the intense earthiness of asparagus without drowning it out completely. For your next spring soiree, consider one of these light and wholesome methods for preparing this quintessential spring vegetable:
Asparagus and Smoked Salmon Bundles
Rosemary-laced asparagus finds its ideal flavor and textural counterpoint in the form of tender smoked salmon. Bundle each individual spear in a slice of the smoked fish — or bundle several spears together.
Some muffins you find at your local bakery, supermarket or even in your own recipe box should really be labeled “cupcakes.” But there’s no reason why muffins can’t taste good — and be good for you. Take your pick from the recipes below for protein (Banana-Peanut Butter Swirl Muffins), mood enhancement (Triple Chocolate-Maca Muffins) or an Omega boost (Seeds-n-Roots Farmer’s Muffins).