by Dana Angelo White in Healthy Recipes, In Season, October 8, 2014
by Dana Angelo White in Healthy Recipes, October 7, 2014
It’s the time of year where pumpkin fever sets in. Cans of pureed pumpkin and sugary pumpkin pie filling are flying off store shelves. And while a can of basic plain pumpkin is by no means an unhealthy pantry staple, it’s time to put an end to the myth that homemade is too hard to make yourself. Read more
by Toby Amidor in Healthy Recipes, October 4, 2014
Fall’s harvest may be beautiful to look at, but it’s also nutritious fuel for colder days. Keeping these seasonal treats on hand will help keep you feeling more energized as the cooler weather sets in.
by Silvana Nardone in Healthy Recipes, September 28, 2014
Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.With a little planning and a good recipe, muffins can also bring together highly nutritious ingredients like whole grains, fruits, vegetables, nuts and seeds. Here are five healthy muffin recipes to fuel your mornings throughout the fall. Read more
by Abigail Libers in Healthy Recipes, September 21, 2014
Get your game-day buzz on with these winning tailgating snack recipes. They’ll get everyone in the team spirit — and you’ll score points ’cause they’re good for you, too.
by Silvana Nardone in Healthy Recipes, September 18, 2014
Yeah, you could be sad that summer is on it way out. But you could also be happy that fall is on its way — and brimming with tasty options.
Braised Collard Greens and Butternut Squash
Take a break from kale and cook up some collards, the Southern staple that happens to be a nutritional powerhouse. Sweet butternut squash tempers the bitterness of the greens while freshly grated ginger adds a surprising burst of flavor. Read more
by Abigail Libers in Healthy Recipes, September 14, 2014
Whether you’re dialing down refined carbs, giving up gluten or watching your sodium intake (bread adds up on that front), these loaf-free sandwiches — most of which sub in vegetables in place of the usual buns, baguettes, wraps and rolls — all have one thing in common: They’ll satisfy any sandwich craving.
Bun-less BLT? You heard that right — almost. Instead of playing its usual supporting role, iceberg lettuce steps up its game by sandwiching together this otherwise classic combo of crisp bacon, sliced tomatoes and zesty mayo. Read more
by Jason Machowsky in Kid-Friendly, September 12, 2014
Fall may not be officially here yet, but that doesn’t mean you can’t get psyched about the star fruit of the season.
Rustic Apple Pie with Dried Cherries (above)
Think of this less like your grandmother’s apple pie and more like a free-spirited galette with a healthier side. Apple slices and dried cherries — tossed in brown sugar and cinnamon — fill the semi-whole-grain crust. Read more
by Dana Angelo White in Healthy Tips, Kid-Friendly, September 11, 2014
Enlisting kids to help out in the kitchen can have numerous benefits beyond an extra pair of little hands assisting us:
- Cooking teaches children useful skills, including cooperation, coordination, math (fractions and more) and problem-solving.
- Cooking is a bonding experience for parents and kids.
- Cooking an array of things, including fruits and vegetables, helps children develop a healthy relationship with the foods they eat, which is associated with better health and eating habits as they become teens and adults.
by Dana Angelo White in Kid-Friendly, September 7, 2014
As every parent knows, the season of running from school to countless extracurricular activities is upon us. How best to get everyone fed along the way? Avoid the temptations of the drive-through by having one of these nutritious and easy-to-prepare meals instead.
Asian Chicken Quinoa Salad (above)
Shredded rotisserie chicken paired with protein-rich quinoa will help soothe tired muscles after a long day. Kid-friendly vegetables, including carrots and sugar snap peas, are also in the mix, which gets a delectable sesame-soy dressing. Read more
Earlier this summer, the Food and Drug Administration announced revised recommendations for children, suggesting two to three servings of low-mercury fish a week. But it can take some enticing to get the younger set excited about digging into seafood. Here are five recipes that are sure to lure — and might even entice a few seafood-phobic grown-ups too.
Shrimp: Shrimp Stir Fry (above)
Kids love this high-protein crustacean — and stir-frying shrimp with a colorful mix of vegetables offers a quick way to turn them into an eye-catching dinner. If you’re confused about whether to choose wild or farm-raised shrimp, check out the Monterey Bay Aquarium Seafood Watch guide for shrimp.