Tag: avocado

Thinking Outside the Guac: New Uses for Avocados

by in Healthy Tips, March 20, 2015

Don’t get us wrong — we love guacamole as much as the next person. But if that’s all you do with avocados, you’re missing out on a host of other healthy possibilities. This versatile fruit (yes, it is technically a fruit, not a vegetable) can be whipped into soups, pureed in a smoothie, blended into salad dressing, spread on a sandwich — or even slathered onto your skin for beautifying benefits. Avocados get a bad rap for being high in fat. While it’s true that 80 percent of their calories come from fat, over 75 percent of the fat is from the healthy unsaturated kind. Plus, that fat helps the body absorb more fat-soluble vitamins, like A, D, E and K. Read more

Smoothie of the Month: Kale, Avocado and Flax

by in Amy's Whole Food Cooking, January 6, 2015


If you’ve been following my smoothie posts over the last year, you may have realized that I’m not a fan of the typical green smoothie. Don’t get me wrong — I adore dark leafy greens but prefer them enjoyed in savory ways, not blended with sweet fruits and ice.

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How to Cook with Healthy Fat

by in Healthy Recipes, January 4, 2015


For years we were under the impression that fat was bad. But things aren’t always so black-and-white. There are different types of fat, some better for us than others. Here’s the lowdown on the better-for-you fats — olive oil, safflower oil, almond butter and more — and ways to incorporate them into your favorite dishes.

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Smashed and Mashed: A Toast to the Avocado

by in Dining Out, November 4, 2014

Bluestone Collective Avo Smash
Trending on the tables of eateries from Portland to Paris: Avocado Toast. This open-faced sandwich, sometimes referred to as Avocado Mash or Avocado Smash, has gained momentum as it requires few ingredients, offers endless possibilities and, well, it’s quite the looker. We like it for the fact that it is easy and quick, and its star ingredient is one of the best things you can put on your plate.

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The Chef’s Take: Lentil, Avocado and Kale Salad from Franklin Becker

by in Chefs and Restaurants, September 17, 2014

lentil salad
In 1997, Franklin Becker was a 27-year-old chef whose star was on the rise. That same year, he was also diagnosed with Type 2 Diabetes. The disease not only changed the way he ate, but it also changed the way he cooked. Becker, who was most recently the corporate chef of the EMM Group, overseeing menus for New York City restaurants Abe & Arthurs, CATCH and Lexington Brass, learned to use simple ingredients, to cook with more vegetables and to add flavor to food by using good fats such as olive oil, nuts and avocados.”I realized that if certain ingredients were bad for me to eat, they were probably not great for my guests to eat either,” Becker says.

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Salad of the Month: Chilled Noodles with Avocado and Cucumber

by in Amy's Whole Food Cooking, September 9, 2014

salad

Chilled noodle salads make perfect warmer weather meals as they are simultaneously refreshing and satisfying. Here, the earthy flavor of soba noodles, made from a combination of buckwheat and wheat, are enlivened by tangy rice-vinegar-pickled cucumbers and a zippy dressing made with ginger and shiso. Read more

Avocados 5 New Ways

by in Healthy Recipes, May 2, 2012
avocado mayonnaise
Replace regular mayo with a creamy, avocado-based sandwich spread.

We’ve told you how to enjoy avocados these 5 basic ways—but here are 5 more creative ways you can use them in recipes. Which will you try?

Avocado Halves
Although the fat in this recipe slightly exceeds our Healthy Eats guidelines, it’s the heart-healthy, unsaturated type. Since fat takes longer to digest, this low-calorie snack will help keep hunger at bay.

Recipe: Avocado Boats

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Eating By Color: Green

by in Healthy Recipes, Healthy Tips, March 15, 2011
Brussels Sprouts
Ina Garten's Brussels Sprouts

When you eat the rainbow, you get a rainbow of nutrients, so each month, we’re offering up 10 ways to eat foods of a different color. With both St. Patty’s Day and spring just around the corner, what better color to focus on than green? March is also National Nutrition Month and this year the focus is eating a variety of colors, so be sure to check out some yummy orange and red-colored foods, too.

10 ways to eat more green »

Top 10 Foods for Stress Relief

by in Healthy Tips, April 15, 2010

salmon

Eat your way to a more relaxed state — and no, we don’t mean pigging out on high-calorie junk food. While there isn’t a cure-all food to magically erase frustration, you can get some stress relief with a combo of exercising, eating small meals throughout the day and getting more of these 10 fresh goodies.

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10 Foods That Are Healthier Than You Think

by in Healthy Tips, January 14, 2010

10 Healthy Foods
Figuring out what to eat can be tough. Some foods may be marketed as “healthy” but they’re hardly that. Other foods may have a bad reputation (dark meat, anyone?) and you’re passing them up. Here are 10 foods you may be avoiding unnecessarily.

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