by Toby Amidor in Healthy Recipes, April 18, 2016
by Emily Lee in Healthy Recipes, April 14, 2016
During the Jewish holiday of Passover, foods that contain wheat are eliminated from the diet for eight days. That means no bread, pasta or traditional wheat-based cereals. The only exception is matzo, which is made by combining wheat and water. You can almost think about it as a week of (mostly) gluten-free meals. This can become a problem when dealing with dessert, as cakes, cookies and pies are typically made with wheat flour. Several food companies do make packaged desserts that can be eaten during Passover, but they tend to be high in calories and fat. Here are eight guiltless Passover desserts you can whip up at home.
by Silvana Nardone in Healthy Recipes, April 11, 2016
We associate asparagus with hollandaise sauce the way we associate peanut butter with jelly. But it’s high time we divorced these tender green spears, rich in antioxidants, fiber, thiamin and iron, from an exceedingly caloric topping that only serves to mask their fresh, vegetal taste. Fresh herbs, lemon juice, and salt and pepper alone can do wonders to cut through the intense earthiness of asparagus without drowning it out completely. For your next spring soiree, consider one of these light and wholesome methods for preparing this quintessential spring vegetable:
Asparagus and Smoked Salmon Bundles
Rosemary-laced asparagus finds its ideal flavor and textural counterpoint in the form of tender smoked salmon. Bundle each individual spear in a slice of the smoked fish — or bundle several spears together.
by Emily Lee in Healthy Recipes, April 7, 2016
Some muffins you find at your local bakery, supermarket or even in your own recipe box should really be labeled “cupcakes.” But there’s no reason why muffins can’t taste good — and be good for you. Take your pick from the recipes below for protein (Banana-Peanut Butter Swirl Muffins), mood enhancement (Triple Chocolate-Maca Muffins) or an Omega boost (Seeds-n-Roots Farmer’s Muffins).
by Michelle Dudash in Healthy Recipes, April 5, 2016
If you’ve visited your local farmers market lately, you may have noticed a spike in arugula, bok choy and other salad greens. The return of these leafy vegetables signals the end of produce purgatory, a period otherwise known as winter, when the only produce available to us seems to be root vegetables and cabbage. If you feel your diet’s been lacking in fiber these last few months, then grab these springtime vegetables and start pairing your dinners with leafy green side salads. Here are five recipes that require little time and effort, but a whole lot of in-season produce.
Spinach Salad with Goat Cheese and Walnuts
You can find spinach year-round at most grocery stores, but the tender green peaks in freshness during the spring. Skip the saute pan for a change, and serve fresh spinach in its tender uncooked state with a red wine vinaigrette, chunks of tangy goat cheese and toasted walnuts. Add some grilled chicken for a simple yet balanced weeknight dinner.
by Serena Ball in Healthy Recipes, April 3, 2016
Here’s a one-pan chicken recipe for dinner to add to your arsenal. It’s complete with plenty of protein and gives you a double serving of dark leafy greens, which are loaded with beta carotene and also plentiful in vitamin C, folate and iron. You can prep and cook this dish in under 30 minutes, not counting the time for marinating, which tenderizes the chicken and infuses it with a bright and mellow lemony flavor.
by Silvana Nardone in Healthy Recipes, March 31, 2016
Here’s a modern update on a retro favorite, tuna noodle casserole: Creamy avocado sauce surrounds penne pasta, tuna and red pepper. Everyone will love it — especially when it shows up on their doorstep. Read more
by Min Kwon, MS, RD in Easter, Healthy Recipes, March 27, 2016
We’ve taken one of the season’s favorite and healthiest veggies — antioxidant-rich beets — beyond the boiled beets Grandma used to make. Check out three new ways to get your daily dose of beets in an easy yogurt-and-granola parfait, veggie burger and main-course salad — breakfast, lunch and dinner are served!
by Alexandra Caspero in Easter, Healthy Recipes, March 25, 2016
Spring is in the air! And with Easter just around the corner, I could think of no better way to celebrate than gathering around a picnic table with loved ones to enjoy this warm shift in the weather (hopefully here to stay) and, of course, delicious food. For me, deviled eggs are synonymous with Easter. A deviled egg is the perfect finger food, not only nutritious and delicious but very versatile in regard to the filling. Not to mention, something tells me you’re going to have some extra hard-boiled eggs hanging out in the fridge. The classic version with yellow mustard and mayonnaise is sure to be a hit — but fill the eggs with barbecue sauce, hummus or mango guacamole and just wait to see the excitement and joy in people’s faces.
by Emily Lee in Easter, Healthy Recipes, March 24, 2016
Around this time of year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or at least this version is), and it’s relatively easy to make. I almost always have an excess of eggs lying around, a thankful bounty from our weekly CSA. Though my husband and I both love a fried egg sandwich for breakfast, lack of time usually forces us to have either a smoothie or quick bowl of cereal instead, creating an abundance of eggs after just a few weeks. Egg salad is the perfect way to use up excess eggs and provide a quick lunch option for days to come.
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: