Do you have enough seafood in your life? Many people don’t. The 2010 Dietary Guidelines for Americans recommend eating two servings of seafood weekly, but a new study by the USDA shows that 80-90% of Americans — most of us — aren’t hitting those numbers. Why? Many people are intimidated by fish, view it as “restaurant food” that’s too difficult to make at home, think it’s too expensive or just don’t know what to make. If you’ve been making these excuses, it’s time to rethink fish. These tips and recipes will have you eating more seafood in no time. Read more
All Posts In Healthy Recipes
Hearty soups are to fall as ice pops are to summer: We can’t get through the season without them. Now, with cooler weather ahead, it’s time to break out the slow cooker (or stockpot) and reacquaint ourselves with the comforting recipes that define fall cooking. Butternut squash, sweet potatoes and the like are once again at the forefront of our minds, and when used in warm soups, these ingredients offer a cozy complement to autumn weather. If you’re planning on tailgating this year, you’ll definitely want to prepare for chilly days spent outdoors. Next time you’re heading to the stadium, fill your thermos with one of these comforting yet healthy soups – from chunky stews to smooth vegetable bisques.
Slow-Cooker Tortilla Soup
Once you try Melissa d’Arabian’s Mexican-inspired soup, it will instantly become your tailgating companion. It’s loaded with juicy chicken, diced tomato and black beans for a filling chili-like consistency, but each bowl contains just 275 calories. Best of all, the dish practically cooks itself. Simply pile the ingredients into your slow cooker a few hours before your tailgate and it will be ready just in time for the game.
Apples are the crowning fruit of fall, and with these recipes, we’re making them shine in new ways — apple “noodle” kugel, anyone? But, roasted, they also make sweet sidekicks, softening the gentle grassiness of green tea in a stovetop matcha grainless granola. Returning to more humble ways, apples, along with the warm spices used in gingerbread, give our honey apple butter its rich, almost buttery texture. Read more
At first glance a hunk of cacao butter looks just like white chocolate, but it’s actually the cream that comes from cold-pressing raw cacao beans. The other byproduct from cold-pressing is the fiber from the beans, which is ground into raw cacao powder (not to be confused with cocoa powder, which is ground roasted cacao beans). Read more
It’s back-to-school time and stores are stocked with the essentials to gear up for the new school year, including convenient snacks to help fuel growing minds and bodies. With “all-natural,” “low-fat” and “low-sugar” labels becoming more and more prevalent, supposedly healthy snacks may seem like a great addition to your child’s lunchbox. But before you place one in your cart, take the time to read the ingredient list and nutrition label — you may be surprised by a long list of refined and artificial ingredients. Read more
Celebrate Rosh Hashana, the Jewish New Year, with these sweet and savory sides on your holiday table. All the sides are made without dairy ingredients, so they fit into a meat-based kosher meal.
With game-watching parties, tailgating and fall festivals here, a hearty meal centered around piping-hot chili is always a crowd-pleaser. In the past, I’ve created chili recipes with complex ingredient lists, but this version has only five simple ingredients. I find that after I sprinkle on my favorite toppings — avocado, fresh lime juice and whole-corn tortilla chips made with expeller-pressed oil — there isn’t much of a difference in taste. The prep time, however, is noticeably shorter. And this dish uses more kidney beans than beef, helping you improve on plant-based eating efforts. The secret to the chili’s rich sauciness is mashing half of the kidney beans. Read more
It’s the end of a busy school day and your kids come home with a hankering for one of the usual culprits — pizza, tacos, maybe chicken tenders. These fast-food staples may not hold the title of Healthiest Dinner on the Block, but with a few simple modifications, your kids’ favorite finger foods can become wholesome homemade dishes. Ease back into a busy fall schedule with these quick, kid-friendly dishes you can feel good about eating.
Chickpea Crust Pizza
With a few alterations, family pizza night can be a healthy tradition rather than a once-in-a-blue-moon indulgence. Food Network Kitchen fortifies the classic finger food with a high-fiber chickpea-flour crust. For a classic presentation, top it off with crushed tomatoes, provolone cheese and chicken sausage (which is significantly leaner than pork or beef). Gluten-free households can rely on this as their go-to pizza recipe, but it’s also ideal for families simply looking to trim back calories at dinnertime, as the recipe serves four and contains just 274 calories per serving.
The combination of crunchy toasted seeds, creamy nut butter, and chewy millet and dates makes this protein bar both energizing and satisfying. Packed with superfoods like chia seeds, hemp seeds, flax seeds and cacao, it’s the perfect afternoon snack to get you and your family through until dinner. I also added some maca root powder (a South American superfood), but you could add any other superfood or protein powders you like, or simply leave it out. Read more
This school year, why not up the healthy standards of your kids’ snacks? Sure, there are choices everywhere on supermarket shelves, but none are as healthy as the ones you can control yourself — and cook up in your own kitchen. When you’re popping popcorn, shaping pizza crust and rolling oat balls, your kids will want to get in on the snack-making fun, and before you know it, they’ll be asking to make more. Bonus: The whole family gets to spend some quality time together. Read more