You may have read about Dr. Frank Lipman if you’ve ever Googled “Gwyneth Paltrow diet.” Or Arianna Huffington. Or Donna Karan. Or Kyra Sedgwick and Kevin Bacon. They are all patients of Lipman and fans of his wellness center, Eleven Eleven, which he established in 1992, well before alternative medicine became mainstream. Born in South Africa, Lipman first explored alternative medicine while working at Lincoln Hospital in Bronx, N.Y., eventually becoming the hospital’s chief medical resident. He’s the author of two previous nutrition books, and his latest book, The New Health Rules, which he co-authored with Danielle Claro, offers intelligent tidbits on how to eat, how to sleep, how to breathe and even how to think. It’s what Lipman describes as a wellness guide for the modern age.
It’s the dead of winter in most of the country, and a salad of sweet, juicy oranges is like sitting in the warmth of the summer sun. Gerard Craft, the five-time James Beard-nominated Best Chef: Midwest, is serving a beautiful Orange Salad tossed with picholine olives, tarragon leaves, red onion and extra virgin olive oil at Pastaria, one of his four St. Louis restaurants (others are Niche, Brasserie by Niche and Taste by Niche).
Leave store-bought chips and dips behind. Instead, score big this season by making your own game day spread. One bite and your crowd will be cheering for more of these healthy, melt-in-your-mouth fan favorites. The secret? Ingredients that pack loads of flavor without piling on a ton of calories.
One of the challenges of trying to cook in harmony with the seasons is that by this time of year, local produce is hard to find. It’s especially difficult for me because I draw my inspiration primarily from what I see while strolling through the farmers market or the grocery department of my local health food store. More often than not, a striking vegetable will catch my attention and inspire a recipe. During these wintry months there isn’t much that’s particularly pretty or interesting about the vegetables that are available (in New York City) and the only locally grown produce are roots that have been stored since the fall.
If you’re as excited as I am about the Super Bowl, you’ve already started planning the menu. My game-day spread includes better-for-you versions from the four football food groups – dips, chili, wings and nachos!
You’ve been perusing recipes and finally found THE ONE you’ve been searching for. (Sometimes it can be as hard as finding THE ONE.) Problem is, the recipe needs to be vegan. Have no fear! We’ve put together our recipe-revamp cheat sheet that offers five easy substitutions to turn any recipe into a vegan or vegetarian one.
Who wants to eat a bland sandwich? Not us. That’s why we love condiments. They just make everything better, but you might want to take a look at what you’re slathering on your bread before you start stacking your next sandwich. Standard spreads like ketchup, mayo and “special” sauce include unnecessary ingredients and additives, and generally hike up your calorie intake. Next time you’re putting together the star of your brown bag or weekend lunch table, reach for one of these new wholesome toppers (on one of our sensational sandwiches).
Look over on your kitchen counter — are they sitting there? Those super-ripe bananas must be used ASAP or else they’ll get tossed. Let these 10 healthy recipes — smoothies, muffins, pancakes and more — come to the rescue!
In this week’s news: Diet may be key to diabetes prevention for women; pizza constitutes a staggering percentage of kids’ caloric intake; the guidance on salt for older adults gets a bit grainier.
This topic is super near and dear to my heart. I deal with trying to satisfy everyone’s likes and dislikes in my own home all the time. What mom (and dad too) doesn’t want to make everyone happy? If I were the kind of mom to give labels, I’d call Rex a protein lover. He’ll devour a steak in the blink of an eye. Eggs are his go-to at breakfast, and he has never, ever had a problem with chicken two nights in a row. Maizy, on the other hand, is partial to carbs. She loves a sweet potato, eats the quinoa first off of her dinner plate and if she could have granola every morning, she’d be a happy puppy. As their mom, I simply want them to like the healthy food I’m dishin’ out. I want them both to be happy. I want them to eat healthfully. And I want to prep only one meal each night that satisfies all of us. Is that too much to ask? I have a kitchen, not a restaurant, right? Sometimes it feels like my wants are unfulfilled wishes, but more often than not, I can pull off dinners that make everyone happy.