This turkey day favorite can rack up the calories quickly, but you can’t have a traditional feast without it! So what’s a stuffing lover to do?
Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free. Read more
When planning a big family meal, you want to accommodate friends and family with food allergies. Here are some tips and recipes to help take some of the pressure off. Read more
Sure, ginger is the quintessential ingredient to spice up your holiday desserts (like our crinkle cookies), but it’s also great for an immune-boosting, digestive switchel. Ginger also adds zing to a delicate, soothing winter chicken meatball soup.
The former reality TV show star has been busy. The mother of two boys (and a baby girl on the way) has a book coming out in March 2016, Balancing in Heels, that gives a peek into how she juggles it all. We spoke with her about the inspiration for her new book, her typical way of eating and a recipe for her Chicken Enchiladas Verdes.
Junk Food Is Not the Sole Culprit
While no one’s saying soda, candy and fast food are healthy, a new study suggests they alone cannot be blamed for the obesity epidemic. Cornell University Food and Brand Lab co-directors David Just, Ph.D., and Brian Wansink, Ph.D., analyzed the dietary habits of about 5,000 U.S. adults and found that, for 95 percent of the population, there was no link between the consumption of soda, candy and fast food and weight gain. “These are foods that are clearly bad for you and if you eat too much of them they will make you fat, but it doesn’t appear to be the main driver that is making people overweight and obese,” Just told HealthDay. The researchers said eating less and exercising more overall is the key to controlling weight, and they clarified that they are not endorsing a junk food diet, even in moderation. “These foods aren’t good for you,” Just said. “There is no good argument for soda in your diet.” Read more
These three recipes use roasted, pureed butternut squash in ways usually reserved for cheese — and you’ll never even miss it. See how butternut squash lends a slight sweetness to mac and cheese, dip and even baked jalapeno poppers while delivering creaminess.
Thanksgiving is right around the corner, which means our opportunities for sampling fresh baked goods are about to quadruple. If you’re choosing between a mammoth slice of cake festooned with buttery frosting and a modest piece of carrot cake, the carrot cake is clearly the better choice. Carrots are in peak season right now, and when used in baking, this vivid orange vegetable offers wonderful texture and natural sweetness. Still, the usual embellishments — chopped nuts, dried fruit, cream cheese frosting — all present opportunities for refined sugar and added fat to sneak in. So whether you prefer your carrots in cake, cupcake or muffin form, follow these six tips for turning your favorite carrot desserts into health-minded fall treats.
What Are Quinces
Distantly related to apples and pears, quinces are a fall fruit you might not be as familiar with. They’re shaped like fuzzy, knobby Bartletts, with a lemon-yellow hue when ripe. But unlike apples and pears, quinces are not a fruit you can eat raw. If you try biting into one, you’ll be sorely disappointed. The flesh is spongy and hard, and the taste is supremely sour. But if you stopped there, you’d be missing out. The quince’s charm is unlocked through cooking. Read more
Nothing against hot buttered toast (it’s comforting and delicious), but in terms of nutrition, there’s definitely room for improvement. That’s why you’ll love noshing on this nourishing Ginger Maple Pear Ricotta Almond Breakfast Toast that you can whip up in five minutes flat. It’s rich in protein, fiber and calcium, which is a bone-building nutrient that many of us fall short on. This toast is a decadent yet healthy way to fuel your morning, and it’s super-easy to make with your favorite whole-grain or gluten-free bread. And take it from me: If toast for breakfast isn’t your thing, it’s fabulous for lunch too!