Canadian-born Leanne Brown was working on her master’s in food studies at New York University when she became interested in finding a way to get people more engaged in food and cooking — especially those who don’t have a lot of money to spend on it. “I wanted to show people that good food can actually be had for very little,” she said. So she created a collection of recipes geared to the $4 a day food budget of those who rely on SNAP (the government food assistance program formerly called food stamps) and posted it on her website as a free PDF. Several hundred thousand downloads later, she produced an expanded, print version of Good and Cheap: Eat well on $4/Day (Workman, 2015). Here she talks with Healthy Eats about creating delicious food on a budget: Read more
When we’re talking about dessert, gooey treats fresh from the oven tend to steal all the thunder. But in August, no one can dispute the fact that dessert is a dish best served cold. Plus, if you’re entertaining a health-conscious crowd, it’s much easier to put a healthy spin on a chilled dessert (like lemon ice) than a double-decker cake smothered in buttercream. Savor the end of summer with these lighter sweets, from pudding and pops to parfaits and pies.
Banana Cream Pie (pictured at top)
Velvety vanilla pudding and sliced bananas in a light graham cracker crust make for a special dessert with only 215 calories per serving. Spoon the prepared pudding into the crust just before serving, then top the pie with some fresh whipped cream for a decorative touch.
As a light and refreshing alternative to ice cream, ice pops are a great way to get your fruit (and veggie) fix while still satisfying your sweet-tooth cravings. Though ice pops might typically be on your grocery list, you’ll be surprised to know that they are actually easy to make at home. These fun pops are zesty, fruity and even fudgy, but they’re still healthy enough to keep your summer diet on track.
Honeydew Melon and Cilantro Ice Pops — There’s no question that honeydew melon is the star in Food Network Kitchen’s beautiful green pops (pictured above). But cilantro and lime zest deserve a nod, too, as they help give the pops a bright citrus flavor and great color. By stirring the cilantro into a simple syrup, you’ll get a sweetness throughout without any overpowering herby taste. Add lime zest for visible specks of green and a tangy bite.
Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again — especially when you can make a fresh one with only a handful of ingredients that you likely already have stocked. Whether you use fresh wild Alaskan salmon or frozen fillets, the final results are pretty similar.
As for your bun of choice, it really depends on how hungry you and your guests are, and the type of dietary preferences you are accommodating. It’s easy to offer a few options: 100-percent-whole-grain hamburger buns provide a satisfying main dish, while large iceberg or Bibb lettuce cups serve as a light and refreshing wrap, or you can fold the leaves a few times and tuck them inside the bun — my favorite. If you like your burger loaded with even more toppings, try sliced avocado and pickled banana peppers. Read more
Considering the oppressive heat, beach vacations and last-chance-Summer feelings, August often beckons with a smorgasbord of icy sweets to chill you out both physically and mentally. But don’t just shrug and think, “Well, at least bikini season is almost over.” Your fall wardrobe is lurking just around the corner, with its more restrictive waistlines and non-stretch fabrics. This month, rather than sabotage your season-long dedication to fresh produce and lean grilled mains, opt for these better-for-you — yet totally tempting — frozen treats. Read more
You can’t escape the ginormous portions at this popular sit-down restaurant. You can, however, opt for some of the better-for-you options that do exist on the lengthy menu. Read more
Looking to bulk up your smoothie? Then chances are you’re going to reach for a protein powder. The question is, which one should you choose? As the options get more plentiful, the choice also gets more confusing. Whichever you decide on, be sure to read the nutrition label to see how much you need to use. “Twenty to 25 grams of protein is a safe amount to add, but depending on the protein source, that could mean anywhere from half a scoop to two full scoops,” says Kelly Pritchett, Ph.D., R.D., a spokesperson for the Academy of Nutrition and Dietetics. Read more
Move over, coconut and maple water: There’s a new drink in town. Aloe water is the newest craze that has hit markets by storm. But what is aloe water, and should you be adding it to your shopping cart? Read more
The culinary world has gone mad for matcha, so we rounded up five healthy ways to use this fine green powder in your kitchen. Read more
You can make a healthier version of the standard shortcake, and with this recipe you’d never even know it wasn’t the classic recipe! Read more