by Sara Levine in Healthy Recipes, August 6, 2015
by Emily Lee in Healthy Recipes, Uncategorized, August 6, 2015
At this point in the summer, you might be experiencing salad fatigue. But before you abandon your go-to no-cook meal entirely, try a new spin on it. Lettuce-free salads can be a refreshing, crunchy change — and you can dress them and pack them for lunch without any worry about wilting. Unlike their leafy friends, these salads taste even better after a few hours of marinating in vinaigrette. Read more
by Min Kwon, MS, RD in Healthy Recipes, August 6, 2015
Canned tomatoes and jarred sauces are key to surviving winter. But as long as summer’s here, we should make the most of this ruby-red treat in its purest form by consuming our tomatoes fresh, the same day of purchase (or shortly thereafter). Whether you’re converting sweet cherry tomatoes into chunky gazpacho or juicy heirlooms into a hearty salad, this versatile fruit is the winning ingredient in many a summer dish. When choosing tomatoes, look for smooth, bright, blemish-free skin. And remember: A ripe tomato should be fragrant and yield slightly to pressure. Whether you get them from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use summer’s essential fruit in everything from soups to salads, and even homemade jam.
Crustless Caprese Quiche (pictured at top)
Food Network Kitchen offers a mealworthy riff on the classic caprese salad in the form of this creamy quiche. Forgoing the crust will not only cut back on preparation time but also save significant calories. Before baking, adorn the top with thinly sliced plum tomatoes for an eye-catching dish.
by Kristina Bornholtz in Healthy Recipes, August 4, 2015
My kind of breakfast is one that is well-balanced and delicious, and can be whipped up in less than 5 minutes. Overnight oats and smoothie bowls certainly fill that bill. Another quick and easy breakfast favorite for many is a bowl of cereal, which, more often than not, is filled with sugar and processed ingredients. So skip the sugar rush and try a hearty whole-grain breakfast bowl to boost your energy and mood. While oats are likely to be the first choice, there is a wide assortment of healthy whole grains, like millet, amaranth, farro and quinoa, to keep your breakfast from becoming mundane. Want to add some texture and amp up the nutritional profile? No problem. Mix in your favorite toppings like fruits, nuts, coconut and flax seed. Read more
by Dana Angelo White in Healthy Recipes, August 4, 2015
Though the history of the wrap is disputed, one truth remains: The sandwich substitute is often wrongly labeled as a “health food.” While eating a wrap packed with lean protein and veggies definitely provides key nutrients your body needs, the vessel your ingredients are wrapped in may be sabotaging that “healthy” label. One 12-inch whole-wheat tortilla — a standard for a wrap — has 310 calories and more than 50 grams of carbs. One way to take your calorie count into your own hands is to swap that bread — be it a tortilla, rice paper, lavash or pita — for greens. Large leafy greens make a seamless substitute for traditional wraps and are a delicious alternative to bread. Read more
by Amy Chaplin in Healthy Recipes, August 2, 2015
Think the peeps following a vegetarian diet are getting the short end of the stick at the summer get-together? Think again! Here are seven protein-packed recipes that will convince you otherwise. Read more
by Emily Lee in Healthy Recipes, July 30, 2015
Chimichurri is a flavorful, tangy herb sauce that originated in Argentina. It’s traditionally served as a condiment for grilled meats, but its punchy flavors are fantastic on just about anything. Since one of the dominant ingredients is red wine vinegar, you can use it as a dressing, making it perfect for a summery salad like this one. Here, the zesty combination of parsley, cilantro, garlic and hot pepper livens up the earthy flavor and texture of wheat berries. The addition of crisp cucumbers, juicy sweet corn kernels and cherry tomatoes creates a refreshing, light meal. If you like, you could choose another large grain in place of the wheat berries, like spelt berries, wild rice or Israeli couscous. Read more
by Dana Angelo White in Healthy Recipes, July 29, 2015
When it’s too hot to fathom cooking, it’s easy to fall back on unhealthy packaged foods or takeout. But with the right recipes in your warm-weather arsenal, you can still enjoy homemade soups, salads, sandwiches and sweets. As we enter the hottest days of summer, now’s a good time to take stock of what you’ll need at the store to get you through some no-cook meals. Pull off your next summer gathering without ever turning on your oven with these top no-cook recipes from Food Network chefs.
Tomato and Watermelon Gazpacho
If you’re considering preparing soup any time soon, a no-cook option like gazpacho is the way to go. Here, the mild, slightly sweet flavor of watermelon makes a surprisingly wonderful addition to this cool dish.
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, July 29, 2015
Food is fuel, and what you reach for before and after exercise can make or break your workout success. Power up and maximize performance with these 10 fitness foods. Read more
by Leah Brickley in Healthy Recipes, July 27, 2015
S’mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. The heat from the marshmallow makes the chocolate all melted and delicious, and the ooey-gooey marshmallow contrasts with the crunch of the graham cracker. Read more
Stone fruits, blueberries and grapes have always wanted to be roasted. We know this is true because they taste so good! Roasting amplifies the flavors of the fruit: As they soften and caramelize, they release their juices and their flavor is intensified. Plus, there’s no need to add extra sugar or fat; all you need is ripe and beautiful fruit. Read more