6 No-Cook Desserts

by in Healthy Recipes, August 26, 2015

There’s no need to pass on dessert when the temperature rises. Instead of sweating it out in the kitchen, opt for these sweet (and better-for-you) recipes with no cooking required. Read more

5 Healthy No-Cook Weeknight Dinners

by in Healthy Recipes, August 25, 2015

There’s no need to slave over a hot stove during the dog days of summer. These healthy dinners are ready to go without lighting a flame. Read more

Diet 101: The Cabbage Soup Diet

by in Diets & Weight Loss, August 24, 2015

This fad diet has been around for years, promising followers dramatic weight loss in seven days. But is slurping cabbage soup day after day a healthy way to lose weight? Read more

One-Pot Caprese Pasta

by in Healthy Recipes, August 23, 2015


Even during the hot summer months, pasta is king in my house. My Italian heritage seems to dictate that I eat some variation of pasta a few times per week, so I almost always include at least one serving of vegetables to get more nutrition into my meal. For this one-pot pasta dinner, you’ll use in-season tomatoes for the sauce.  To increase fiber intake, opt for whole-wheat pasta over the traditional white noodles. If you dislike whole-wheat pasta, try a blend of white and whole-wheat noodles, or add in another serving of vegetables with your white pasta to create more nutritional balance. Read more

Taste Test: Dairy-Free Ice Cream

by in Taste Test, August 22, 2015

Ice cream — that luscious, creamy treat for which a craving hits every summer and only intensifies with the heat — is always on our minds. In its most-classic form, you need only a few ingredients to churn up the chilling possibilities: cow’s milk (or cream), sugar and egg yolks. So what happens when you remove the milk and replace it with nut-based “milks,” like cashew and coconut? We taste-tested dozens of pints from around the nation and these are our picks for the best dairy-free ice cream America’s churning out today. (Note: Since these ice creams contain zero dairy milkfat, they’re technically classified as frozen desserts.) Read more

Nutrition News: Cut Carbs, Cut Fat or Just Exercise? Plus: Raise a Healthy Eater

by in Food News, August 21, 2015

Cutting Carbs Not So Key

Attention, carb cutters: A new study has found that, contrary to the belief of die-hard Atkins fans, it is not necessary to cut carbs to burn fat and lose weight. According to researchers at National Institutes of Health, who published their findings in the journal Cell Metabolism, those who cut an equal caloric amount of fat from their diet are just as, if not more, likely to burn fat as those who cut carbs. “Our study suggests it’s probably the calories in a diet that matter much more than the carbohydrates or the fat,” lead author Kevin Hall, of the National Institute of Diabetes and Digestive and Kidney Diseases, told the Los Angeles Times. The key to losing weight is to reduce calories and keep them down over the long-term, Hall said.

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Top 10 Zucchini Recipes of Summer

by in Healthy Recipes, August 20, 2015

The thing we love most about zucchini is that it refuses to be labeled. In a culinary context, this firm summer squash is treated as a vegetable, often prepared as a savory main or side dish. But botanically, zucchini is classified as a fruit — and more specifically as a type of berry — which perhaps explains why you’ll find this fiber-packed jack-of-all-trades in sweet breads and pastries too. Few other vegetables can boast the same level of versatility. Luckily for us, the prime season is long — it begins in June and peaks in late August, so make sure you squeeze in a trip to the farmers market before the month is over. Whether it’s lightly seasoned and grilled until smoky or grated into fine shreds to be hidden in baked goods, there’s no boundary this hearty summer squash can’t conquer. See for yourself with these 10 in-season zucchini recipes for casserole, zucchini bread and more.

Zucchini “Hash Browns” and Eggs
Diced zucchini stands in for potatoes in this hearty breakfast hash from Food Network Kitchen. When sauteed, the zucchini takes on the same fork-tender quality as pan-fried potatoes, but without the heavy dose of starch.

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Add Flavor, Not Fat: 5 Tips for Better Barbecue — Summer Soiree

by in Healthy Recipes, August 20, 2015

There’s no denying that slow-cooked meats doused in barbecue sauce have a way of tugging at our heartstrings. It’s simply too difficult to resist the beckoning aroma of juicy ribs, pulled pork and smoked brisket wafting through the air. But the love turns sour when suddenly we find said meats tugging at the seams of our clothes. The solution? Don’t resist it. You don’t need to, because with a few simple modifications, you can turn your barbecue favorites into lean and wholesome meals. Besides, these are the final weeks of summer; we should be enjoying as many outdoor feasts as we can. Follow these five simple tips for preparing mouthwatering barbecue with the same bold flavors you’re used to, but with less sugar and fat.

1. Go lean.
When shopping for your barbecue, choosing a cut of meat with less fat doesn’t automatically equal less flavor. Exhibit A: Food Network Kitchen’s Pulled Pork (pictured at top) simmered in a tangy vinegar-molasses sauce. Although the fatty shoulder is the most-common cut used in a classic pulled pork recipe, the lean tenderloin yields a sandwich that’s just as succulent.

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Welcome Home Your Campers with 10 Lighter Takes on Mess Hall Favorites

by in Healthy Recipes, August 20, 2015

If you sent your little ones to camp this summer — be it a day camp, a weeklong skill-growing intensive or the full-fledged sleep-away experience — you likely relinquished control of their diet to the cafeteria gods. Your diligent meal planning and healthy eating lessons gave way to fried finger foods, endless carbs and thrice-daily snacks and sweets — which your kids easily burned off by running in circles all day. But now that they’re back home and preparing to start school, you’ll need to transition your happy campers back to normal eating habits. Rather than rip the bandage off all at once, we suggest trying out better-for-them versions of typical camp foods — so they won’t even notice they’ve crossed the bridge back into healthy eating land.

Sloppy Joes (shown above)
This meaty mess of a sandwich is probably the most-iconic cafeteria food, ladled from a giant vat onto a hamburger bun. Ellie Krieger uses extra-lean ground beef for these Joes and relies on fresh ingredients (onion, garlic, peppers) and a handful of sauces and seasonings to imbue the meat with that deep, indulgent flavor.

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5 Healthy Ways to Use Up Your Blueberries

by in Healthy Recipes, August 19, 2015

Summer might be wrapping up, but blueberry season is still here. And there are myriad reasons why you should take advantage of this tasty fruit. Blueberries may be on the small side, but they pack some major health benefits. They’re loaded with antioxidants that help fend off free-radical damage that can lead to cancer, cardiovascular disease and other age-related conditions. They also pack good stores of vitamin C, and one cup has just 80 calories. Filled with fiber, they’re a great way to keep you feeling fuller longer. Here are five tasty ways to use them before they’re gone. Read more