Fall’s harvest may be beautiful to look at, but it’s also nutritious fuel for colder days. Keeping these seasonal treats on hand will help keep you feeling more energized as the cooler weather sets in.
You may think smoothies are just for summer’s ripest berries, but blend a harvest of fall pears and plums into a mousse-like whip with almond milk, almond butter and cinnamon and you may never go back to berries. Not only is this smoothie vegan, but it’s made without ice, so it’s the perfect treat on a chilly fall day. Read more
Lots of external factors can throw us off our game when it comes to making healthy food choices and keeping our portions under control. We know, for instance, that the size and even the color of our plates can influence our perceptions of serving size and, consequently, the amount of food we eat. Now a new study, published in the journal Appetite, has found that the size of our dining companions can dramatically affect the amount of food we pile onto our plates and dig into as well.
Is your house making your fat? It’s possible that the urge to reach for a cookie instead of an apple or to dig into second and third helpings really isn’t our fault. According to food psychologist Brian Wansink, director of Cornell University’s Food and Brand Lab, our environment is the biggest predictor of whether or not we have healthy eating habits. He’s identified what he calls the “five zones” where most of our eating and food choices occur — home, favorite restaurants, workplace, grocery stores and our kids’ schools. In his new book, Slim by Design: Mindless Eating Solutions for Everyday Life (William Morrow), he explains how each affects us and how we can take more control.
Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.With a little planning and a good recipe, muffins can also bring together highly nutritious ingredients like whole grains, fruits, vegetables, nuts and seeds. Here are five healthy muffin recipes to fuel your mornings throughout the fall. Read more
In this week’s news: Scientists give us the skinny on apples; olive oil earns another hearty endorsement; and local farms and organic research get some green.
What does skinny taste like? Just ask Gina Homolka. For six years, low-fat foodie Gina Homolka has been satisfying the tastebuds of a loyal following with her Skinnytaste blog. Her recipes reflect her own eating philosophy — delicious, healthy, seasonal dishes that also just so happen to be low in calories and fat. This month she debuts The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
The Fat Radish, which opened in 2010, is one of those perfect New York City restaurants. The uncomplicated, slightly British, vegetable-focused menu traces the seasons with local as its mantra. The design is that effortless combination of reclaimed barnyard and weathered industrial chic. The atmosphere is friendly and welcoming. And the folks in the seats all look as though they might have just walked off the set of Girls. All the pieces come together courtesy of owners Ben Towill and Phil Winser, self-taught cooks who are passionate about good ingredients, great design, and feeding guests well.
Soon winter squash of all shapes and sizes — from butternut and kabocha to acorn and delicata — will fill farm stands and grocery stores. Their sweet flesh is delicious when simply prepared by steaming or roasting. Here are three recipes using those simple methods with a few different flavorings you may not have tried.
Sure, it immediately calls to mind those sprouting terracotta planters first popularized in catchy 80s commercials, but chia certainly shouldn’t be relegated to kitschy “pet” status. A staple of Aztec and Mayan diets, the ancient chia seed — it comes from the desert plant Salvia hispanica, grown in North, Central and South America — is a nutritional dynamo, packed with Omega-3s, calcium, iron, fiber and antioxidants.
Luckily, cooking with it is also a breeze, as Janie Hoffman, founder and CEO of the organic food and beverage company, Mamma Chia, reveals in her new book, The Chia Cookbook: Inventive, Delicious Recipes Featuring Nature’s Superfood (Random House). “The power in this little, bitty chia seed is amazing,” says the San Diego-based entrepreneur and author, who likes weaving it into creations as diverse as Serrano-pineapple-papaya smoothies and grilled chicken meatballs paired with linguine al limone. “It can be easily used in absolutely anything.” Read more