by Emily Lee in Healthy Recipes, April 7, 2016
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.
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.
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.