by Allison Milam in Healthy Recipes, August 26, 2015
by Dana Angelo White in Healthy Recipes, August 26, 2015
Getting back into the swing of the school year takes time. Just getting the kids out the door with their teeth brushed, shoes on and homework in tow is an ambitious feat to pull off every day — and you better bet sitting down to a nice family breakfast straight out of the movies isn’t about to become a daily ritual either. Make busy mornings a whole lot easier by dropping the kids off at school — or the bus stop — with healthy take-to-school breakfast recipes that will keep them full and focused until lunchtime.
Take the stress out of mornings by baking at night or during the weekend. Ellie Krieger’s easy, no-butter Apple Muffins are made with whole-wheat pastry flour and loaded up with nourishing pecans and chunks of Golden Delicious apples. Ellie swaps the butter out for applesauce, which keeps the muffins moist and fruity without adding fat. Send your little ones off with these muffins and they’ll be set for the morning.
by Toby Amidor in Healthy Recipes, August 25, 2015
There’s no need to pass on dessert when the temperature rises. Instead of sweating it out in the kitchen, opt for these sweet (and better-for-you) recipes with no cooking required. Read more
by Alexandra Caspero in Healthy Recipes, August 23, 2015
There’s no need to slave over a hot stove during the dog days of summer. These healthy dinners are ready to go without lighting a flame. Read more
by Emily Lee in Healthy Recipes, August 20, 2015
Even during the hot summer months, pasta is king in my house. My Italian heritage seems to dictate that I eat some variation of pasta a few times per week, so I almost always include at least one serving of vegetables to get more nutrition into my meal. For this one-pot pasta dinner, you’ll use in-season tomatoes for the sauce. To increase fiber intake, opt for whole-wheat pasta over the traditional white noodles. If you dislike whole-wheat pasta, try a blend of white and whole-wheat noodles, or add in another serving of vegetables with your white pasta to create more nutritional balance. Read more
by Emily Lee in Healthy Recipes, August 20, 2015
The thing we love most about zucchini is that it refuses to be labeled. In a culinary context, this firm summer squash is treated as a vegetable, often prepared as a savory main or side dish. But botanically, zucchini is classified as a fruit — and more specifically as a type of berry — which perhaps explains why you’ll find this fiber-packed jack-of-all-trades in sweet breads and pastries too. Few other vegetables can boast the same level of versatility. Luckily for us, the prime season is long — it begins in June and peaks in late August, so make sure you squeeze in a trip to the farmers market before the month is over. Whether it’s lightly seasoned and grilled until smoky or grated into fine shreds to be hidden in baked goods, there’s no boundary this hearty summer squash can’t conquer. See for yourself with these 10 in-season zucchini recipes for casserole, zucchini bread and more.
Zucchini “Hash Browns” and Eggs
Diced zucchini stands in for potatoes in this hearty breakfast hash from Food Network Kitchen. When sauteed, the zucchini takes on the same fork-tender quality as pan-fried potatoes, but without the heavy dose of starch.
by Lindsay Damast in Healthy Recipes, August 20, 2015
There’s no denying that slow-cooked meats doused in barbecue sauce have a way of tugging at our heartstrings. It’s simply too difficult to resist the beckoning aroma of juicy ribs, pulled pork and smoked brisket wafting through the air. But the love turns sour when suddenly we find said meats tugging at the seams of our clothes. The solution? Don’t resist it. You don’t need to, because with a few simple modifications, you can turn your barbecue favorites into lean and wholesome meals. Besides, these are the final weeks of summer; we should be enjoying as many outdoor feasts as we can. Follow these five simple tips for preparing mouthwatering barbecue with the same bold flavors you’re used to, but with less sugar and fat.
1. Go lean.
When shopping for your barbecue, choosing a cut of meat with less fat doesn’t automatically equal less flavor. Exhibit A: Food Network Kitchen’s Pulled Pork (pictured at top) simmered in a tangy vinegar-molasses sauce. Although the fatty shoulder is the most-common cut used in a classic pulled pork recipe, the lean tenderloin yields a sandwich that’s just as succulent.
by Abigail Libers in Healthy Recipes, August 19, 2015
If you sent your little ones to camp this summer — be it a day camp, a weeklong skill-growing intensive or the full-fledged sleep-away experience — you likely relinquished control of their diet to the cafeteria gods. Your diligent meal planning and healthy eating lessons gave way to fried finger foods, endless carbs and thrice-daily snacks and sweets — which your kids easily burned off by running in circles all day. But now that they’re back home and preparing to start school, you’ll need to transition your happy campers back to normal eating habits. Rather than rip the bandage off all at once, we suggest trying out better-for-them versions of typical camp foods — so they won’t even notice they’ve crossed the bridge back into healthy eating land.
Sloppy Joes (shown above)
This meaty mess of a sandwich is probably the most-iconic cafeteria food, ladled from a giant vat onto a hamburger bun. Ellie Krieger uses extra-lean ground beef for these Joes and relies on fresh ingredients (onion, garlic, peppers) and a handful of sauces and seasonings to imbue the meat with that deep, indulgent flavor.
by Min Kwon, MS, RD in Healthy Recipes, August 17, 2015
Summer might be wrapping up, but blueberry season is still here. And there are myriad reasons why you should take advantage of this tasty fruit. Blueberries may be on the small side, but they pack some major health benefits. They’re loaded with antioxidants that help fend off free-radical damage that can lead to cancer, cardiovascular disease and other age-related conditions. They also pack good stores of vitamin C, and one cup has just 80 calories. Filled with fiber, they’re a great way to keep you feeling fuller longer. Here are five tasty ways to use them before they’re gone. Read more
by Amy Chaplin in Healthy Recipes, August 14, 2015
Living in Texas, I’ve learned to embrace the idea of giving my stovetop and oven a break during the hottest time of the year by turning to no-cook dishes. Now that I’m in the middle of a move as well, and without a full kitchen, these kinds of meals have become a necessity. With the abundance of fresh produce available during the summer, there are endless ways to enjoy a heaping salad. However, sometimes you want to introduce an element of fun beyond the bowl. Read more
Of all the desserts you may choose to make, those using seasonal fresh fruits are definitely the most fun — their flavors and colors are at their best, and it’s easy to be creative and get delicious results. Using a variety of different fruits makes for the prettiest presentation, but be sure that whatever fruit you choose is ripe and at its peak. Read more