Just because they call it “Fat Tuesday” doesn’t mean you need to interpret that literally. Celebrate Mardi Gras tomorrow with Southern-style dishes but leave the sticks of butter, mounds of meat and gobs of heavy cream off the shopping list. These healthy picks will make your mouth water.
Fall is my favorite food time of the year. I absolutely love the warm, comforting flavors of winter squash and root vegetables. Butternut squash is often on our dinner table because its mild sweetness and creamy texture work well with many dishes.
This cassoulet, based off a traditional sausage-and-bean stew from France, features my beloved butternut squash. The squash provides loads of nutrients: beta-carotene, vitamin A, vitamin C, potassium and fiber to name a few. Along with the beans, the chicken sausage packs a protein (and flavor) punch without going overboard on fat.
This one’s not for a speedy weeknight meal, but you can get it on the table in an hour or so.
Summer is winding down, but where I live, fruit and veggie favorites are hitting peak freshness. I’ve got a stash of recipes that feature the harvest and help me keep the season alive. I thought I’d share a few of the simpler ones. Try them over this long holiday weekend and let me know what you think.
Beans might get a bad rap, but all rhymes aside, they’re extremely good for you! An excellent source of complex carbs, protein and fiber, beans are also chock full of vitamins and minerals (calcium, potassium, B6 and folate to name a few), and go great in many dishes. Here are a couple summer recipes to try.
You probably see hummus at the supermarket or on restaurant menus. Have you had some lately? Get the skinny on this spread and a few of our favorite, easy recipes.
It’s a common myth that healthy foods come with a high price tag. Here are 10 foods overflowing with nutrients that won’t bust your grocery budge. Stock up on your next market run!
Everyone needs a good kale recipe! This side dish has big flavor, vitamins, protein and only takes minutes to throw together. Kale and red pepper flakes balance out with creamy white beans and savory chicken broth. Add leftovers to an omelet or toss with cooked pasta.