It’s prime time for farmers markets, and the bounty of fresh produce means summer cooking is in full swing. Enjoying foods at their seasonal peak is not only delicious, but it’s more nutritious, affordable and better for the environment. Read more
Hooray for Cinco de Mayo, a day dedicated to indulging in food, drink, and having fun with friends and family. You’re probably planning a party with multiple rounds of margaritas, endless bowls of tortilla chips, enchiladas and all things celebrating the delicious foods of Mexico. Read more
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
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.
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.
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.
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.
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
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?
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
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.