by Emily Lee in Easter, Healthy Recipes, March 24, 2016
by Silvana Nardone in Easter, Healthy Recipes, March 24, 2016
Whether you’re serving a juicy glazed ham or a stately crown roast of lamb this Easter, you can count on a filling — and most likely meaty — main dish. If you’re determined to save room for dessert, your best bet is to keep the side dishes light by showcasing fresh spring produce. Your local farmers market will likely have an ample selection of asparagus, peas, and arugula and other fresh greens at this time of year, so make the most of it while the short season lasts.
Here are a few dishes to help turn your Easter celebration into a feast of spring produce:
by EA Stewart in Healthy Recipes, March 20, 2016
When you’re gluten-free, any holiday — including Easter — can be a challenge. But we’ve come up with recipes that are so good that no one will even question if they’re gluten-free or not. They’ll just be asking for seconds! A make-ahead, perfect-for-brunch breakfast casserole kicks off the day, and whether you’re making ham or lamb for the big feast, easy herbed popovers and hot cross buns will deliciously round out your Easter menu.
by Emily Lee in Healthy Recipes, March 17, 2016
Calling all carrot cake lovers! These dreamy cookies are a super-healthy treat, and they’re so easy to make. They are low in sugar, with only 4 grams per cookie, and made with nourishing ingredients, including fresh shredded carrots, nuts, spices and coconut. And you can whip up a batch in your food processor in less than 10 minutes.
by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, March 17, 2016
Winter is nearly behind us, and that alone is cause for celebration. If you’re planning a coming-out-of-hibernation party, be sure to fill your spread with festive dishes that give comfort-food season the sendoff it deserves. As Julia Child once said, “A party without cake is just a meeting,” so don’t even think about skimping on dessert. To make hosting easier, skip labor-intensive layer cake and whip up a few quick batches of cupcakes instead. That way, you won’t have to deal with cutting and serving. Portion control is yet another benefit of serving cupcakes, especially for the host if there are leftovers. We’ve got devil’s food, red velvet, carrot cupcakes and more — all of which happen to be lighter than your average cupcake recipe, thanks to a few clever modifications.
by Min Kwon, MS, RD in Healthy Recipes, March 15, 2016
Depending on whom you talk to, potatoes are either a bad-for-you “white food” or a healthy starch to include in your diet. Which is it?
by Serena Ball in Healthy Recipes, March 14, 2016
Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes. While the traditional version is composed of layers of noodles, meat and cheese, I want to show you a different way of enjoying the classic dish. By swapping out the pasta layers for spaghetti squash, not only will you amp up the vegetable intake, but the lasagna-making process will become much more effortless. Adding kale to the ricotta mixture gives the dish an even greater nutritional boost. With a little prep work beforehand, you can whip up this hearty comfort meal in under 30 minutes.
by Michelle Dudash in Healthy Recipes, March 13, 2016
Let’s talk toast. Not toast toppers, like the runaway Pinterest hit avocado toast, or the popular homemade nut butter toast. Let’s talk instead about the actual toast: whole-grain bread, toasted.
by Lauren Piro in Healthy Recipes, March 11, 2016
Sweet potato lovers, you know who you are. Sweet potato fries are your default restaurant side-dish order. And it “wouldn’t be Thanksgiving” without candied sweet potatoes. Behold a new flavor bomb that can be ready in 30 minutes. I love this dish as an entree, where you may want to stir in extra cheese for added protein, or serve a bit of roasted chicken alongside it. It also works double duty as a side dish or appetizer. In the case of the latter, use small sweet potatoes for a cute presentation.
by Emily Lee in Healthy Recipes, March 10, 2016
It’s not that we don’t love you, bread, but sometimes we just need some space, OK? Cutting down on this carb (especially the white stuff) is often a quick way to lower a dish’s calorie count and likely reduce the sugar, too. But the best part is really that (hello!) veggies taste great. The flavors could totally transform your meal for the better, as we think they did in these recipes.
Breadless Italian Sub Sandwich (above)
This sandwich mimics the classic shape of its namesake by swapping a doughy hoagie roll for a couple of meaty, chubby portobello mushroom caps.
There is perhaps no other food that inspires the same degree of fanaticism and controversy as bacon. From a near-cultlike following that’s led to the creation of bacon-themed apparel to the less-than-glowing WHO report from late last year warning that those who eat diets high in bacon and other processed meats might be elevating their cancer risk, it’s safe to say the crowd is split 50-50 between blind devotion and fearful skepticism. Where does that leave us when we’re trying to clean up our eating, but we also really want a comforting slice of bacon crumbled into our salad or sandwich?
Let’s work with the facts: Bacon is delicious, and while research has made a pretty strong connection between daily processed meat consumption and the possibility for illness down the road, dietitians have said that occasional bacon consumption is perfectly fine, especially when you buy “uncured” bacon.
Rather than using bacon as the centerpiece at mealtimes, we should be thinking of it as a garnish or topping — a small flavoring component, like an herb or spice. Careful with “topping,” though. We’re all intrigued by the notion of a bacon-lattice apple pie, but unless it’s Thanksgiving, it’s better to stick to the “in moderation” mantra.
Need a few examples? Try using bacon as …