by Silvana Nardone in Gluten-Free, March 21, 2012
by Toby Amidor in Healthy Recipes, March 21, 2012
- One-Pot Chicken Parm Rice -- photo by Stephen Scott Gross for Easy Eats
If you’re a working parent, you already know that dinner is not the easiest meal to get on the table. Even if you manage to cook up a complete meal, the last thing you want to be left with at the end of the night is a big pile of dishes in the sink.
Through the years, I’ve tried prepping all the ingredients ahead, partially cooking the recipes and making the entire meal and freezing all or half for later. These methods don’t quite fit with my spontaneous cooking personality type.
What cooking personality type are you?
This three-step chicken recipe makes perfect sense to me and it just happens to be gluten free. All I do is brown the chicken to give it some flavor then I layer the ingredients—and flavor—into one pot and the recipe pretty much cooks itself.
by Toby Amidor in Healthy Recipes, March 15, 2012
- A piece of this lasagna plus a green salad and even some dessert equals a well-balanced meal.
In honor of National Nutrition Month we’re giving you meal ideas that follow the USDA’s MyPlate recommendations. We’ve covered breakfast and lunch—now it’s dinner time.
Ending the day with a well-balanced meal is important. This is your last big change to take in any nutrients you may not have gotten enough of during the day. For example, if you have pasta primavera for lunch, be sure to include 3 to 4 ounces of protein for dinner. If you didn’t get in all your fruits during the day, make sure to add one for dessert.
Meal 1: Lasagna
Green Salad With Strawberry-Balsamic Vinaigrette
Baked Banana With Cinnamon and Honey
Food groups: protein, grain, dairy, fruit, veggie
by Dana Angelo White in Healthy Recipes, March 15, 2012
- Pack a lunch that meets the MyPlate guidelines.
We’re continuing our celebration of National Nutrition Month; last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; now on to lunch.
The guidelines for lunch are pretty similar to breakfast. You want to make sure half of your plate is filled with fruit and veggies, ¼ with grains and ¼ with lean protein. Although the MyPlate photo shows milk as a side beverage, it’s not a must at every meal. You can get in your dairy in the form of low-fat or nonfat cheese or yogurt too.
by Toby Amidor in Healthy Recipes, March 8, 2012
- Skip the Shamrock Shake and make an emerald shake instead.
Pass on fast food milkshakes that are infused with artificial colors; in honor of St. Patrick we’re giving a real green drink a try.
It’s Not Easy Being Green
Green foods are bursting with nutrients but they may not top your list of smoothie ingredients. But you’re in luck — the right combo of fruits and vegetables makes a mean, green drink.
by Dana Angelo White in Healthy Recipes, March 6, 2012
March is National Nutrition Month, and in honor of this official campaign sponsored by the Academy of Nutrition and Dietetics, we’re giving you meal options that follow the USDA’s MyPlate guidelines. This week we’re hitting up 5 breakfast options.
MyPlate is about giving you a visual of which foods should be on your plate at each meal. You want to build a healthy meal from the 5 food groups: fruits, vegetables, grains, lean proteins and nonfat or low fat dairy. You don’t need to have all 5 groups on your plate at each meal, but you should focus on getting in as many as possible, especially fruits and veggies.
by Michelle Buffardi in Healthy Recipes, March 2, 2012
- Make this spice your new secret ingredient.
Is that jar of fennel seed collecting dust in your cabinet? If so, you’re missing out. Make it your secret weapon in the kitchen.
You’ve got to love fresh fennel – you can eat the bulb, leaves and seeds. Dried fennel seeds are tiny, slivered seeds with a peppery-anise taste. A classic flavor in Italian sausages, fennel can be used in both sweet and savory recipes.
Historically, fennel seed has been used for various medicinal purposes including lactation, digestion, respiratory conditions and treating babies with colic. In Mediterranean cultures, it’s common to chew on fennel seeds after a meal – the candy coated ones are especially yummy.
by Dana Angelo White in Cookies & Other Desserts, Meal Makeovers, March 2, 2012
- Add a new chicken dish to your reperatoire.
Feel like chicken tonight? This classic dinnertime staple is anything but routine with our favorite healthy chicken recipes — try one of these twists on old favorites, or something brand-new this weekend.
Just Like Mom Used to Make: Chicken Cacciatore (above)
Kid Friendly, Parent Approved: Baked Chicken Fingers
Pub Fare Favorite: Buffalo Chicken Salad
Good for the Soul: Curried Chicken Soup
Fit for a Fiesta: Chicken and Bean Burritos
Chinese Take-Out, Made at Home: Sweet and Sour Chicken
An Italian Classic, Lightened Up: Chicken Parmesan
See All 22 of Our Healthiest Chicken Dinners
What’s your favorite chicken dish?
by Toby Amidor in Healthy Recipes, February 28, 2012
- Homemade Girl Scout cookies, inspired by Thank U Berry Munch cookies.
It’s that time a year again! We covered homemade recipes for classics like Samoas, Thin Mints and Tagalongs, now it’s time for one of the newest Girl Scout cookie flavors.
Don’t get us wrong – our intention is not to thwart the fundraising efforts of deserving girl scouts. But let’s face it, all packaged cookies need preservatives to stay fresh. We’re offering a recipe with nothing but real ingredients. Besides, you can only get your hands on these cookies once a year so it’s nice to have a recipe on hand when girls scouts are on hiatus.
“Thank U Berry Munch” cookies debuted in 2010. Made with sweet-tart cranberries and white chocolate, our version has all the flavor and none of the preservatives. Some online reviews noted that this cookies was overly sweet so we took that into account when creating this tasty version.
by Silvana Nardone in Gluten-Free, Healthy Recipes, February 19, 2012
- Barbequed Tofu
If you’re looking to reduce your cholesterol or eat more plant foods, tofu is an excellent protein-packed option. Choosing the type of tofu can get a little confusing, but we’ve got you covered along with recipe ideas too.
Also called soybean curd, tofu is made by curdling soy milk with a coagulant (such as calcium sulfate or nigari, which is found naturally in ocean water). It’s then pressed (similar to cheese) and the firmness depends on the amount of liquid that’s extracted. Tofu has a bland, slightly nutty flavor that absorbs the flavors you combine it with.
There are 3 types of tofu available at the market: firm, soft, and silken. Firm tofu (also found as “extra firm”) holds up well in dishes where you want it to maintain its shape like on the grill or in a stir-fry. Soft tofu is appropriate for recipes where you blend the tofu like puddings, tofu scrambles or eggless egg salad. Silken tofu is made by a slightly different process where the end result is a custard-like product. It’s great in pureed dishes like smoothies and mousse.
- Gluten-and-Dairy-Free Matcha Truffles -- Photo by Silvana Nardone
The one thing that matters to me, even after Valentine’s Day is that there is chocolate in the house—really, any kind will do. By nature, chocolate is gluten free. But chocolate treats are often full of dairy—and other added ingredients that aren’t exactly good for you. After a little playing around in the kitchen, I realized that there was no reason to pigeonhole myself in traditional truffle-making technique.
Instead, I relied on the properties of individual ingredients to give me the texture I wanted. In place of heavy cream, which adds silkiness, I used tempered egg yolks to emulsify the chocolate truffle mixture. To hold the truffles together, I swapped coconut oil (I prefer the flavorless kind, but you can use either) for the usual butter.
Then came the fun part: Adding immune-supporting spices and teas, like turmeric root and green tea. In these truffles, which are infinitely adaptable to any flavor combination, there also just happens to be some feel-good, aphrodisiac ingredients, like chocolate and vanilla.