by Emily Lee in Healthy Recipes, January 14, 2016
by Jason Machowsky in Healthy Recipes, January 12, 2016
Carbohydrates had a rough year in 2015. While kale enjoyed another season of sweet success, bread, rice and pasta faced increased scrutiny from wary shoppers on a quest for svelte figures. But with the new year upon us, food industry experts believe carbs are ready for a big comeback — and we couldn’t be happier. Why?
Well, when you stick to the recommended serving size, pasta can be the foundation for nutritious and satisfying meals. It’s generally paired with nutrient-dense sidekicks, like fiber-filled vegetables and beans, heart-healthy fish, antioxidant-rich tomato sauce, and protein-packed cheeses, poultry and lean meats. Using whole grain pasta will add even more fiber to your diet and help meet the daily goal to make half your grains whole (as per the latest version of the dietary guidelines). Once you delve into the myriad different shapes (spaghetti, shells and orecchiette — just to name a few), that’s when the real fun begins. This month, celebrate pasta’s glorious return with these simple, comforting and budget-friendly recipes. (If needed, you can absolutely substitute a gluten-free pasta in any of the dishes below.)
by Silvana Nardone in Healthy Recipes, January 11, 2016
A beloved member of the citrus family, the grapefruit was named for the way it clusters on a tree branch — like grapes. It originated in the Caribbean in the early 1800s, and is likely a cross between a pomelo and some other citrus fruit. The main differences between grapefruit and pomelo (also referred to as pummelo or pommelo) are growing locations, color and size.
The pomelo is native to Southeast Asia, is yellow-green in color and ranges from cantaloupe-sized to watermelon-sized, while the grapefruit is grown in semitropical areas of the United States (mainly Florida and Southern California), is a yellow-pink color and is about the size of a fist. In Asian cuisine, the pomelo is often used in sweet jams and jellies, and in dessert soups.
by Alexandra Caspero in Healthy Recipes, January 11, 2016
Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.
by Emily Lee in Healthy Recipes, January 7, 2016
Busy families, this lasagna recipe is for you. I crave the comfort of homemade lasagna this time of year, but I dislike the lengthy assembly time that often accompanies the dish. For equal taste with a fraction of the work, try a slow-cooker version instead.
by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, January 3, 2016
Ever notice how the end of holiday festivities coincides so spitefully with the onset of cold and flu season? All we can do is brace ourselves, dodge public door handles and stockpile our favorite soups to freeze and reheat as needed. Even if you’re trying to cut back on indulgences in the new year, you can (and should) find reprieve at the bottom of a steaming-hot bowl of chicken soup. Perhaps your recipe of choice involves buttery egg noodles, skin-on chicken and high-sodium stock — but there are plenty of ways to modify your broth and mix-ins without sacrificing the comforting feel of the original. Here are just five of the ways you can give this quintessential winter soup a healthy makeover.
by Jason Machowsky in Healthy Recipes, January 2, 2016
If you want to give your eating habits a good kick in the pants, now’s a good time to begin. After a season of excess, it’s nice to start January on a healthy note. But if you expect that to mean pallid plates of baked chicken and steamed vegetables, you’ve come to the wrong place. Instead, we have a weekly plan that includes suggestions for healthy, flavorful meals you can cook each week.
by Serena Ball in Healthy Recipes, December 26, 2015
A popular substitute for starchy and gluten-heavy foods, cauliflower is an unsung superfood! As a member of the cruciferous-vegetable family (think kale, cabbage, bok choy, broccoli), cauliflower has significant levels of glucosinolates, which break down to form chemicals that may ward off cancer. Mom may have been onto something when she reminded you to eat your broccoli.
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, December 25, 2015
Comfort food in a big ol’ casserole dish: These cheesy, creamy mashed potatoes are exactly the satisfying dish you want to scoop up when it’s chilly outside. And they’re a must-have for your winter table.
by Min Kwon, MS, RD in Healthy Recipes, December 24, 2015
Cheesecake was my favorite kind of cake when I was growing up. In fact, every year on my birthday, my family would get two cakes — a yellow or chocolate cake for the normal birthday partygoers and a mini cheesecake for moi.
Pecan pie is an iconic dessert here in the South, and during the holidays, many are torn between having to choose between pumpkin pie and pecan pie. It’s quite a dilemma, let me tell you, but as for me, I’m more likely to reach for the rich, gooey and almost caramel-y pecan offering. While I wholeheartedly cherish the special time with my slice, served a la mode most likely, it is far too decadent to enjoy on a frequent basis. So when I find myself craving the flavor but not necessarily all of the calories, butter and sugar, I make these pecan pie biscotti. The bonus is that they’re perfectly portable, so these twice-baked cookies can easily accompany you wherever your holiday plans may take you. Read more