by Sara Levine in Healthy Recipes, October 5, 2015
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, October 3, 2015
We’re now officially a couple of weeks into fall, and pumpkins are everywhere — stacked up outside grocery stores and in pumpkin-spice everything. But there’s a lot more fall produce you should be excited about. Here are some of the season’s best assets, plus ideas for incorporating them into healthy fall meals. Read more
by Emily Lee in Healthy Recipes, October 1, 2015
Apple pie. Apple crisp. It’s all been done before. And while I’d never pass up a slice of warm apple pie, there must be an easier alternative to rolling out crust and turning on the oven. Enter No Bake Caramel Apple Pie Bars. Not only are they easy to make, but they also contain mostly natural sugar from dates and are dairy-free and vegan-friendly. Read more
by Lauren Miyashiro in Healthy Recipes, October 1, 2015
Sweet potatoes, a creamy vitamin A powerhouse, are just as symbolic of autumn as the season’s vivid foliage. They’re also far, far underutilized. If you’re in the habit of passing up sweet potatoes in favor of white potatoes, now’s the time to revisit this versatile root vegetable as we enter its peak season. Sure, we’re all familiar with traditional preparation methods: baked, split down the middle and slathered with butter; the classic marshmallow-topped casserole that makes its once-yearly appearance on Thanksgiving. But there are healthier — and more imaginative — methods of dressing up this superfood for a fall soiree. Explore its savory side, or play up its sweetness with rich fall spices. Definitely experiment with different textures. Whether you prefer them mashed, pureed, cubed or whole, here are seven comforting takes on this in-season spud that will make you forget white potatoes in a heartbeat.
Twice-Baked Sweet Potatoes (pictured at top)
These are not your average baked sweet potatoes. Pat and Gina Neely up the ante on this classic presentation by scooping out the cooked insides and mixing them with a little bit of cream cheese, brown sugar, butter and lots of fall spices. Completing this extra step will be well worth it when you taste the result.
by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, September 30, 2015
Treat yourself to cheese. We’re not talking a small cup of cottage cheese. You deserve to partake in pizza night and not feel guilty about it. While comforting eats like a slice of pepperoni or a bowl of mac and cheese get bad reps for being unhealthy, as they often are, cheese is not necessarily to blame. Here are some of our favorite healthy recipes to help satisfy your cheesy cravings.
Transforming pizza into a healthy dinner option starts with the dough. Try using white whole-wheat flour, which will provide great texture and even better nutrition. And for a slightly nutty flavor, add whole grains like bulgur and quinoa. Either way, these healthier crusts taste delicious with traditional toppings — like mozzarella and salami (pictured above) — and unconventional toppings — such as feta and zucchini — alike.
by Min Kwon, MS, RD in Healthy Recipes, September 28, 2015
Open your car trunks, dig out your slow cookers and pack your coolers — tailgating season is upon us. And while beer and chips are bound to be part of that roundup, it’s totally possible to add some healthy items to the mix. The key is to sneak in plenty of vegetables, substitute lean meats and beans for higher-calorie proteins, and get in a variety of whole foods. With this tailgating menu, that’s easy to do. Read more
by Abigail Libers in Healthy Recipes, September 25, 2015
Fall is upon us — although depending on where you live, the only indication of the changing season might be the calendar. Nonetheless, it’s time to slowly transition from filling our baskets with tomatoes and summer squash to the plethora of autumn harvest foods that are prime for cooking. Read more
by Serena Ball in Healthy Recipes, September 24, 2015
Move over, Brussels sprouts: You’re not the only fall veggie that makes for delicious mains and side dishes this time of year. Indeed, there are tons of vegetables out there that simply don’t get as much love as fall favorites like squash, sweet potatoes and Brussels sprouts. Take turnips, which can seem intimidating but are actually a wonderful addition to soups, sauteed vegetables and more. Ready to shake things up? Here’s how to use five out-of-the-box fall veggies. Beware: They just might steal the show! Read more
by Emily Lee in Healthy Recipes, September 24, 2015
As sweater season descends upon us, we usher hearty flavors into our kitchen. Pasta enveloped in a thick, rich sauce of butternut squash and bacon seems just right for this time of year. Read more
by Alexandra Caspero in Healthy Recipes, September 19, 2015
Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy treats you can make once you get your apples home. Maybe they’re destined for a good old-fashioned apple pie — or maybe you’ll bake them whole with a medley of comforting fall spices. Of course, the butter and brown sugar used in most apple dishes are just as desirable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a light treat rather than a once-in-a-while indulgence. From sweet Macouns to tart Granny Smiths, here are six healthy ways to use up your freshly picked apples this fall.
Flat Apple Pie with Perfect Pie Crust (pictured at top)
Deep-dish apple pie is certainly delicious, but it can be a bit cumbersome to eat. Ree Drummond makes a flat apple pie with a crisp, firm crust that’s perfect if you’re looking to grab a slice on the go. By simply reducing the amount of crust involved, you’ll also reduce the number of calories.
As cozy as a crisp fall morning, this pumpkin spice latte oatmeal was made for curling up on the sofa, mug of coffee in one hand and breakfast in the other. Just like its namesake beverage, the moment you taste this oatmeal you’ll know we’ve left behind the dog days of summer and entered scarf season. Read more