by Amy Chaplin in Amy's Whole Food Cooking, December 9, 2014
by Alia Akkam in Dining Out, Food News, Trends, December 8, 2014
If you haven’t made a kale salad at home yet, here’s the perfect recipe to get you started. With roasted squash and the tahini dressing, it’s hearty enough to stand on its own as a light lunch, or a surprising addition to the dinner table. Plus, it’s super healthy, too.
Delicata squash contains the same health-promoting benefits of all winter squash varieties, and it’s high in beta carotene, antioxidants and vitamin C. Combine it with kale — another nutritional powerhouse with ample amounts of iron, calcium and chlorophyll — and you have a delicious fall salad you can feel great about eating. If you want to dress it up for a special occasion or a holiday meal, add some pomegranate seeds, a shower of shaved Parmesan, or a handful of toasted nuts.
by Kiri Tannenbaum in Healthy Tips, December 8, 2014
Oh, what to do when, at 11:30 p.m., in both a famished and weary state, you return to your hotel and discover that ordering a black bean burger via room service will take 45 minutes? One glance at the won’t-save-you-either minibar reveals nothing more redeemable than a $10 container of Pringles. A vending machine, of course, would instantly sate those late-night cravings. But do you really want your impromptu dinner to be comprised of a decidedly bad-for-you bag of chocolate chip cookies?
by Jessica Goldman Foung in Healthy Holidays, Scaling Back on Sodium, December 7, 2014
For the fourth week of our No-Resolutions Resolution game plan, let’s get serious about snacking, a habit that often gets a bad rap. But it’s actually not so bad; you just have to know the best way to manage the munchies. The key is to chow down on the right stuff.
by Keri Glassman in Cooking for Kids, December 6, 2014
The magician of winter produce, spaghetti squash knows a few culinary tricks. Upon first examination, the oblong shell contains only seeds and hard flesh. But put it into an oven and, ta-da, the tough interior transforms into mounds of soft, stringy ribbons, which can be used for salads, noodle stand-ins and casseroles, and as a soft resting place for fish, poultry or meat. But there is another trick in spaghetti squash’s repertoire, one that is particularly perfect for the holidays: latkes.
by Amy Reiter in Food and Nutrition Experts, December 5, 2014
If I asked you to tell me the reasons why you eat what you eat, I already know some of the reasons you’d give: “tastes good,” “grew up with it,” “it’s healthy” and so on. Betcha anything that “convenience” is at the top of your justification list. I know it’s tops on mine. For example, I eat my oatmeal with a spoonful of almond butter, a handful of berries and coffee with a splash of almond milk many a morning because: it’s convenient (the water boils while I’m making Maizy’s lunch), it’s delish (I like me some whole grains in the morning), it’s familiar (have made it a million times and could do it with my eyes closed) and it doesn’t sit heavily in my stomach but gives me energy for my morning workout. Honestly, if it wasn’t super-easy and available, I wouldn’t even consider the deliciousness, familiarity or energy it provides.
Convenience trumps taste when running out the door. It overrules nutrition (yes, even for us nutrition peeps!) sometimes when faced with a cranky and starving kid. Let’s face it: Our lives — in the year 2014 — don’t revolve around solely around our health, and cramming in all the work we need to do in our busy day requires cutting some corners. Convenience is paramount in our super-demanding and crazy multitasking world. Don’t fight it (you’ll lose). Embrace it.
by Abigail Libers in Healthy Recipes, December 4, 2014
In this week’s news: You now have another reason to scarf down your yogurt; breakfast’s importance is called into question; and heavy drinking may be especially risky for women.
by Kiri Tannenbaum in Chefs and Restaurants, Cookbooks, December 3, 2014
Meatloaf need not be boring. These innovative recipes take an old classic to new heights. The best part: You’ll get all the comfort without all the calories.
by Amy Chaplin in Amy's Whole Food Cooking, December 2, 2014
Celebrity chef and restaurateur Marcus Samuelsson always has a way of getting our attention. At 23, an executive chef at Aquavit, he received a three-star review from The New York Times. At the time, he was the youngest to earn that accolade. But it’s not just that he was a culinary prodigy or an expert at Scandinavian cookery long before we’d ever heard of “new Nordic” cuisine. It’s that he provides us with a new way to look at food, interpreting it through a lens influenced by his being born in Ethiopia, raised in Sweden and trained in the kitchens of Europe. When he’s not introducing us to less familiar cuisines, he’s taking the more familiar ones and feeding them to us better than those before him, just as he does at his restaurant Red Rooster.
In his new cookbook, Marcus Off Duty: The Recipes I Cook at Home, Samuelsson steps out of his restaurant and invites us into his Harlem brownstone. It is there in his home kitchen where he blends near and dear cultures and cuisines with the multiethnic neighborhood in which he now lives and works. The 150 colorful and feel-good recipes are ones he hopes create lasting memories for those he shares them with.
by Kiri Tannenbaum in Healthy Tips, December 1, 2014
As winter approaches us in North America, citrus fruits like mandarins, clementines and oranges of all varieties are just about coming into their full season. And it may be no mistake, as the extra vitamin C these delicious fruits pack in their bright, fresh flavor is just what we need to help get us through the cold season.
It’s the third installment of our No-Resolutions Resolution plan, and this week we’re turning our attention toward the relationship between calories consumed and calories burned. How can you keep the calorie count down so you have a zero-sum game? Start with manageable modifications. A little adjustment here and a little tweak there can really amount to a lot by week’s end. Here are six tips to get you started: