All Posts In Robin’s Healthy Take

Smarter Candy Picks?

by in Robin's Healthy Take, August 10, 2013

Call me crazy, but I start thinking about Halloween in August. Not the costumes, the candy. I’m a self-professed candy junkie, and it turns out, I’m not alone. The good news is, some candy choices are a little better than others. Chocolate For chocolate lovers, the darker the better (and the higher the percentage ofRead more

Health-Food Store Bulk Bins: Worth It?

by in Robin's Healthy Take, August 8, 2013

You can find practically any ingredient in bulk bins these days: grains, flours, pasta, beans, cereals, trail mixes, dried fruits, nuts, seeds, teas and coffees. Bulk bins at health-food stores and supermarkets can be a healthy eater’s best resource when shopping, whether buying ingredients for dinner or grabbing a nutritious snack. Here’s why these productsRead more

3 Easy Salsas: Green, Yellow and Red

by in Robin's Healthy Take, August 7, 2013

I adore salsa, and I’ll take it any color I can find it. Any texture, too: thick, thin, chunky, smooth — it’s all good to me. I use my food processor to puree (or almost-puree) each one, but you can certainly toss together the ingredients by hand for a chunkier version. Use these recipes asRead more

How to Make a French Fry Out of (Almost) Any Vegetable

by in Robin's Healthy Take, August 3, 2013

When you think french fries, you think potatoes, right? But who made spuds the king of the fry? Turns out, lots of delicious vegetables make great finger food, and there’s no need to deep-fry!

Panini Party

by in Robin's Healthy Take, August 1, 2013

Did you know that August is National Sandwich Month and National Panini Month? I’m thrilled that America has embraced panini. They’re not the only sandwiches we’re eating (burgers are still up there), but we’ve grown to love them enough to keep them on the culinary map for a while. The possibilities for these pressed, toastedRead more

Smoky Grilled Chicken with Yellow Tomatoes

by in Robin's Healthy Take, July 28, 2013

As tomato season picks up, you may be seeing more options out there, like the sweet yellow ones I serve with this smoky mesquite chicken. The technique behind the simple tomato side dish is macerating — a fun and super-cool way to jazz up a recipe. Macerating is similar to marinating, but the term isRead more

Top Things to Do With Spring Roll Wrappers

by in Robin's Healthy Take, July 26, 2013

At just 33 calories each, spring roll wrappers deserve a permanent spot on your weekly menu. The ingredient list couldn’t be simpler: flour, water, salt. You can find gluten-free rice paper wrappers that work incredibly well too. Yes, wrappers make great casings for spring and summer rolls (as highlighted below), but check out all ofRead more

Taco Tuesday: Mahi Mahi Fish Tacos

by in Robin's Healthy Take, July 23, 2013

Mahi mahi is a sensational white-fleshed fish with great flavor and hearty texture, making it ideal for this healthy take on fish tacos. The seasoning in this dish is a Tex-Mex-inspired blend of chili powder, cumin, marjoram, thyme, onion and garlic–spiced up with cayenne and then tang-ified with fresh lime. The list might look long,Read more

15 Surprising Ways to Enjoy Edamame

by in Robin's Healthy Take, July 21, 2013

We all know that steamed edamame with a delectable sprinkling of salt make a phenomenal appetizer. Pop those babies in your mouth, strip off the pod with your teeth, discard the carnage and reach for another! But given that soybeans are nutrient powerhouses, why not get creative and add the precious gems to your regularRead more

Pork Tenderloin on a Stick!

by in Robin's Healthy Take, July 20, 2013

Sometimes getting the family to try something new requires creativity. Maybe it’s not the ingredients; perhaps it’s the presentation. Take these lollipops for example. My son Luke “doesn’t eat pork.” This from a kid who devours all the bacon at every breakfast buffet we encounter. I’d rather he eat pork tenderloin – it’s crammed withRead more

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