by Marge Perry in Healthy Recipes, September 26, 2016
by Emily Lee in Healthy Recipes, September 22, 2016
Bibimbap, the flavorful and vibrant Korean rice bowl meal, gets its alluring sweet-and-sour flavor from a sauce called gochujang. The vinegary, mildly spicy sauce can now be found on many grocery store shelves, where it is positioned to become the new hot-sauce darling. (Look out, Sriracha!)
(Note: If your market does not yet carry gochujang, you can make a tasty substitute by combining 2 tablespoons hoisin sauce, 1 1/2 teaspoons Asian chili garlic paste and 1 1/2 teaspoons rice vinegar.)
To make bibimbap, you don’t need a lot of time — but you do need lots of small bowls! It is beautifully served as a composition of the separate ingredients, which are balanced to lend an assortment of flavors and textures, from grassy to sweet and chewy to crisp. The runny yolk on top, when pierced, serves as a rich sauce that unites the entire dish.
Bibimbap is healthful, satisfying and beautiful — a triple dinner winner. Read more
by Toby Amidor in Healthy Recipes, September 18, 2016
Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy dishes you can make once you get your apples home. Maybe they’re destined for a rustic galette — or maybe you’ll bake them whole with a medley of warming spices. Of course, the butter and brown sugar used in many apple dishes are just as craveable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a healthy staple rather than a once-in-a-while indulgence. From firm and tart Granny Smiths to sweet and tender McIntoshes, here are six lighter ways to use your freshly picked apples this fall.
Baked Apples with Oatmeal and Yogurt
When it comes to baking apples whole, Bobby Flay opts for sweet Galas, which he dresses up with fragrant spices and light brown sugar. Top each one with high-fiber oatmeal, low-fat Greek yogurt and a drizzle of apple cider reduction.
by Emily Lee in Healthy Recipes, September 15, 2016
If you’re a sports fan, you are revving up for the fall season. This year, instead of busting a gut at your next hours-long game-day extravaganza, prepare some of these 10 healthy, mouthwatering snacks.
Make a batch of Ellie Krieger’s Chili Chips and dip them in a tasty, homemade guac or mango salsa (pictured above).
Add a little zing to your vegetables by wrapping them in thin slices of prosciutto.
Smoky Kale Chips
At 60 calories per two cups of chips, you can eat away without the guilt.
For a more filling snack, wrap turkey sausage, arugula and cheese in store-bought pizza dough. To up your intake of whole grains, use whole-wheat dough.
Ham, Swiss and Apple Wraps
Half a wrap is a perfect snack made up of three food groups. Read more
by Michelle Dudash in 5-Ingredient Recipes, September 14, 2016
The humidity has finally lifted and there’s a brisk chill in the air, but that’s not the only good news we’re celebrating: Late-summer produce like tomatoes, zucchini and corn is still abundant at the farmers markets. From a culinary standpoint, this is what makes September so precious. For the next few weeks, we’ll be able to meld the light and delicate flavors of summer with the comforting style of autumnal cooking, which we generally see reserved for hearty root vegetables. And what better application for all of our perfectly ripened tomatoes than warm, freshly blended tomato soup? Whether you’re serving it as a smooth transition between the hors d’oeuvres and the entree at an elegant dinner party or spooning it from a thermos after your first hike of the season, tomato soup is the most-logical solution to our current tomato surplus. So put gazpacho on the back burner (not literally), and reacquaint yourself with fall cooking via these versatile tomato soup recipes.
Now that it’s finally cool enough to turn on your oven, get back into the rhythm of roasting with Melissa d’Arabian’s Rich Roasted Tomato Soup. The recipe calls for little more than Roma tomatoes, olive oil, salt, pepper and garlic, and the rustic tastes of sauteed garlic and herbes de Provence are an excellent match for the tangy, caramelized Romas.
by Silvana Nardone in Healthy Recipes, September 12, 2016
For the past decade, I’ve been getting by with a $25 smallish slow cooker that I purchased from the grocery store. Recently I relocated, leaving my kitchen gadgets — including said slow cooker — behind, “forcing” me to buy a new one. Now I am thrilled to be sporting a slow cooker fit with a cook setting that automatically switches to warming mode after the cooking time has elapsed. Game changer. That was $49 well spent.
With fall comes peak sweet potato season. This dish highlights the savory side of this root vegetable, brimming with loads of vitamin A in the form of beta carotene, plus potassium and vitamin C. I opt for orange-fleshed taters because, to me, the presentation of a white sweet potato just doesn’t have the same panache.
I prefer to use chicken thighs with the bone in (skin removed, of course) in slow-cooked dishes because the result is juicy, tender pieces of meat. The natural gelatin from within the bones lends itself to a simplified bone broth — so good you’ll be sipping it from a spoon.
Toss these simple ingredients into the slow cooker and be on your way. Just a few hours later, return to your kitchen filled with a warm, mouthwatering aroma. Read more
by Toby Amidor in Food and Nutrition Experts, Healthy Recipes, September 7, 2016
Are you facing back-to-school season, long days at the office or just uncertainty about what to make for dinner ? We’ve turned classic frozen dinners that you’d find at your local supermarket into easy, healthy options. Stock these satisfying suppers in your freezer and the answer will be faster than takeout — and more paycheck friendly too.
by Alexandra Caspero in Healthy Recipes, September 3, 2016
The 2015 dietary guidelines stress the importance of fish consumption, but there are still misconceptions swirling around about the seafood industry. What exactly is farm-to-table seafood, and is it sustainable? I had the opportunity to learn firsthand about the Alaska seafood industry by taking a sponsored tour of the breathtaking state and even getting on a fishing boat to catch my own fish.
They say everything is bigger in Texas, but it’s even bigger in Alaska! The state commands 34,000 miles of tidal shoreline. To give you some perspective, the Atlantic Coast (from Maine to Florida) is about 2,000 miles, whereas the Alaska Coast is about 5,500 miles. But there’s just about one person per square mile actually living in Alaska. (If you applied this population density to Manhattan, you would have about 37 people living on the entire island.)
And because of its exceptional fishing waters, the state produces more than half the nation’s wild seafood harvest by volume.
Alaska is known for its salmon, whitefish varieties (like halibut, cod and rockfish) and shellfish. There are five species of Alaskan salmon: king, sockeye, coho, keta and pink. Peak salmon harvesting is from June to September. Peak harvesting for whitefish (like halibut and cod) varies but is mostly between March and October, while shellfish are harvested more in the fall and winter months. Read more
by Kerri-Ann Jennings, M.S., R.D. in Gluten-Free, Have You Tried, Uncategorized, September 1, 2016
My recipe for a simple summer evening: Invite friends over, uncork a bottle of rosé and make a few of these zucchini ricotta pizzas. With just a handful of ingredients, these end-of-summer pizzas are an elevated version of the typical tomato-and-cheese variety.
For ease, I opted for store-bought pizza dough, found in most deli departments. I’m thankful that I can find fresh dough at my local pizzeria down the block, but if you’re not so lucky, any prepared crust will do. Or make a batch of your own. If I know that pizza is going to be a regular on our menu, I’ll make a triple batch of dough and freeze the individual portions.
Lemon on a pizza might sound strange, but it pairs perfectly with thin strips of zucchini and creamy ricotta. The tart citrus juice cuts through the rich cheese and provides just a hint of bright flavor with every bite. I’m a sucker for chives and lemon together, so I use them both in the ricotta mixture and as a garnish. Though, this is a summer pizza, so any herb will do. If your garden is overflowing with basil or parsley, feel free to use either one instead. Read more
by Alexandra Caspero in Healthy Recipes, Uncategorized, Vegan, August 31, 2016
You know you should get a variety of whole grains in your diet. But it’s easy to get stuck in a quinoa rut if you don’t make an effort to seek out new-to-you whole grains. This article tells you everything you need to know about teff, a tiny whole grain that’s popular in Ethiopian cuisine.
What Is It?
Teff is a small, gluten-free grain, about the size of a poppy seed. It comes in different colors and has a mild, nutty flavor. It’s a staple grain in Ethiopia, where it’s ground into flour to make injera, a spongy, pancake-like fermented bread.
What Are Its Nutritional Benefits?
Teff is a really nutritious whole grain. A cup of cooked teff has 7 grams of fiber, 10 grams of protein and the following vitamins and minerals:
Magnesium, 32% DV
Thiamine, 31% DV
Phosphorus, 30% DV
Iron, 28% DV Read more
Ever since the United Nations declared 2016 the Year of the Pulse, I’ve been trying to include at least one serving a day in my diet. Pulses, otherwise known as beans, dry peas and lentils, are fiber and protein powerhouses — not to mention that, at roughly a dollar a pound, they’re dirt-cheap. Thankfully, they also taste delicious.
Since “chickpea” sounds a lot like “chicken,” I thought chickpeas would be a natural swap in these Mediterranean-inspired shawarma pitas. Covered in spices and roasted to crispy perfection, they are then tucked into warmed pita bread and covered in a creamy hummus-dill sauce. Add in a few colorful vegetables and you’re left with a flavor-packed sandwich that’s perfect for lunch or dinner.
At first glance, this recipe may seem like it takes more ingredients than it’s worth, but they’re mainly spices that can be found in well-stocked pantries. To me, my spice pantry is king, giving me the ability to add maximum flavor without added fat. In healthy cooking, seasoning is everything, and for that, spices are worth their weight in gold. If you find that you don’t need a large jar, head to the bulk-bin section of your local grocery store for just the amount you need.
For a “cook once, eat twice” approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing. Read more