by Emily Lee in Healthy Holidays, Healthy Recipes, May 26, 2016
by Michelle Dudash in 5-Ingredient Recipes, May 25, 2016
Memorial Day weekend is right around the corner, and if you’re planning a picnic or cookout, it’s time to divide and conquer. In other words, touch base with friends and family soon to make sure you don’t end up with multiple renditions of coleslaw and potato salad crowding your spread. Sure, they’re classics, but mayonnaise-heavy dishes never seem to hold their shape in the heat — and they make for some pretty soggy leftovers the next day. If you’re delegated to bringing a side, you can ensure your dish stays fresh outdoors by deviating from tradition in favor of these lightly dressed salads packed with in-season produce.
Artichoke and Tomato Panzanella
This hearty panzanella is great alongside smoky grilled chicken. Check your pantry and freezer for the necessary ingredients before heading to the store; you may already have everything that you need, like frozen artichokes, black olives and whole-wheat bread. Toss it all together with some fresh tomato and basil from your garden.
by Silvana Nardone in Gluten-Free, Grocery Shopping, May 24, 2016
We’re entering that exciting time of year when spring produce is in full gear and summer produce begins to surface. At this moment, avocado groves are brimming with luscious, creamy avocados, which can be used in all sorts of ways. Besides mashing avocados on toast and into guacamole, you can mix them into stir-fries, where they pair perfectly with a light, low-fat protein like shrimp. Avocados count toward your fruit intake, so you can feel good about that, too.
I’m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
by Silvana Nardone in Healthy Recipes, May 22, 2016
If you’ve just starting eating gluten-free, you’ll be glad to know that navigating your local grocery store is easier than ever and, with many national chains manufacturing their own food products, prices are better than you imagine. So what’s the key to ultimate shopping success? Knowing not only where to find gluten-free foods in your supermarket, but identifying which foods are worth buying ready-to-eat and which ones you’re better off making from scratch. Read more
by Emily Lee in Healthy Recipes, May 19, 2016
Because it’s one of our favorite healthy convenience foods for a quick lunch (or dinner), we’ve taken canned tuna — high in protein and Omega-3 fatty acids — beyond the classic mayo-laced sandwich salad. Garlicky tahini, rich avocado and creamy Dijon vinaigrette are swapped in for heavy mayonnaise in these three easy recipes that take canned tuna to the next level. Read more
by Serena Ball in Healthy Recipes, May 18, 2016
Pasta salad is just as emblematic of the American cookout tradition as a juicy cheeseburger, whether you prefer yours with bow ties or macaroni, diced celery or bell pepper, or creamy mayonnaise or zesty vinaigrette. But what you might consider a modest serving could very well pack enough sugar and fat to knock you into a dreaded food coma for the rest of the day. If you’re eager to indulge in this classic summer side dish a whole lot more now that barbecue season is upon us, consider trying new ways to lighten up your go-to recipe. Reducing the mayo and cutting the sugar in the dressing — and loading up on wholesome, in-season vegetables — are excellent places to start.
American Macaroni Salad
Food Network Kitchen’s lighter take on macaroni salad has all the creaminess that’s expected, even though the recipe requires just half a cup of mayo. A little bit of sour cream is also mixed in, adding a tangy element — along with the cider vinegar — to this typically mild dish.
by Emily Lee in Healthy Recipes, In Season, May 12, 2016
New spring potatoes are deliciously in season now, but the shining star in this recipe is mint.
Even if you have a black thumb, you can grow this versatile herb. A small pot of mint on any sunny windowsill is almost impossible to kill. In fact, if you do happen to have a little plot of garden soil, do not plant mint; it will take over your garden like a weed. Always plant mint in a container.
Fresh mint is magic in the kitchen. You can:
- Toss whole or torn leaves into salads
- Pair it with peas for a classic combo; serve mixed into brown rice
- Make Vietnamese noodles or a banh mi sandwich with fish sauce and mint
- Flavor your water without added sugar or artificial sweeteners
by EA Stewart in Healthy Recipes, May 7, 2016
Here’s the predicament: You’re having guests over for dinner tonight, and while you’re at the grocery store gathering ingredients for your carefully thought-out dessert and entree, you realize you completely forgot to plan a side dish. Don’t panic — we’ve all been there. When you’re short on time, it’s wise to avoid slow-cooking grains and zero in on the produce aisle instead. Spring peas, asparagus, edamame and fresh salad greens are just a few of the season’s lifesaving ingredients, each one quickly and easily transformed from its raw state into a flavorsome, complementary side. Here are seven of our easiest and lightest spring sides that are ready in 20 minutes or less. Tuck these ideas away in your recipe arsenal to consult the next time you’re hosting — no one will know the dish was an afterthought.
Green Salad with Strawberry-Balsamic Vinaigrette
Time: 5 minutes
Rachael Ray’s simple five-minute salad embraces the flavors of spring with fresh greens, strawberries and a sweet-tart vinaigrette.
by Silvana Nardone in Gluten-Free, May 5, 2016
Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day.
by Alexandra Caspero in Healthy Recipes, May 1, 2016
Show Mom some homemade love this Mother’s Day by cooking up our decadent-yet-healthy recipes that are gluten-free, too. Choose make-ahead baked French toast topped with fresh berries, a springtime asparagus frittata or espresso-fueled acai bowls. We know the last thing on her mind will be gluten!
While I love smoothies as much as the next dietitian, they aren’t always as filling as other breakfast options. That’s where a smoothie bowl comes in. With less liquid and more toppings, a smoothie bowl has the added benefit of being chewed rather than being swallowed. The chewing process, also known as mastication, is extremely important for your health and how mindfully you eat food. The longer you chew, the longer it takes to finish a meal, which can help you eat less overall. Since it takes roughly 15 to 20 minutes for your brain and stomach to recognize fullness, slower eaters consume 10 to 20 percent fewer calories compared with those who rush through a meal. Chewing is not only beneficial to digestion, but it also helps increase satisfaction in a meal. When you take the time to properly chew, you are able to slow down, savor each bite and fully enjoy all the flavors your food has to offer.