by Cameron Curtis in Healthy Recipes, June 20, 2015
by Leah Brickley in Healthy Holidays, May 7, 2015
We bet you love topping your yogurt with fruit or honey, but have you tried putting a savory spin on this creamy, protein-packed staple and eating it for lunch? We stopped by New York City-based Greek yogurt mecca Greecologies to get a few ideas for taking your yogurt to the next level of savory goodness. Read more
by Cameron Curtis in Healthy Recipes, April 17, 2015
Just in time for Mother’s Day, we’re making a special toast (no, not the bubbly kind) that both moms and kids can enjoy. This crunchy, whole-grain breakfast option doesn’t even require a stovetop. Whether Mom has a sweet tooth or likes a savory breakfast (or both!), she’ll love these toasts. Plus, they’re perfectly portable, so you don’t even need a tray to serve her breakfast in bed. Kids can help with the prep and the spreads as well as the decorating. Read more
by Amy Chaplin in Amy's Whole Food Cooking, February 24, 2015
Steel-cut oats are trending! According to fitness and nutrition app MyFitnessPal, members are eating steel-cut oats more than ever — tracking of the breakfast food is up 18.5 percent over last year. With a high fiber content, oatmeal can help prevent spikes in blood sugar, making it a great option for breakfast. But what about regular old rolled oats? They’re still good for you too! Steel-cut oats might be more satisfying, however, thanks to that high fiber content, which keeps you fuller longer and lets you eat a smaller portion and still feel satisfied. Additional data from MyFitnessPal shows that the average user breakfast of 265 calories contains about 14 grams of sugar, or 56 calories of sugar, which means that about 21 percent of people’s breakfast calories are coming from sugar. The World Health Organization recommends that less than 10 percent of total calorie intake be from added sugar. At just 2 grams of sugar per 1/2 cup, this makes steel-cut oats a great choice for your morning meal, instead of sugary cereal or instant oatmeal packs. Plus, this versatile grain is also great when you give it a savory spin by using it for risotto. Read more
by Amy Chaplin in Amy's Whole Food Cooking, December 23, 2014
I should be honest and tell you that before making this breakfast I was not that fond of black or red quinoa. I know it’s surprising coming from a true whole-grain enthusiast, but the fact is that pearl quinoa (sometimes labeled as white) has a much more pleasant and versatile texture — which is why I cook it weekly. Although extremely pretty, black and red quinoa are best used in meals that benefit from a seedlike crunch and a texture that is not what I look for in a hot breakfast. But, after a few months of smooth and creamy breakfast porridges, I was ready to shake things up a little.
by Amy Reiter in Food and Nutrition Experts, December 5, 2014
One of my favorite things about having houseguests is making a warm breakfast in the morning, preferably something that fills the kitchen with its delicious aroma and entices everyone out of bed — think spices, coconut, vanilla and pears. Ideally the breakfasts I make can be prepped the night before and baked fresh in the morning.
by Amy Chaplin in Amy's Whole Food Cooking, November 25, 2014
In this week’s news: You now have another reason to scarf down your yogurt; breakfast’s importance is called into question; and heavy drinking may be especially risky for women.
by Amy Chaplin in Amy's Whole Food Cooking, October 28, 2014
Sometimes, warm freshly baked bread for breakfast is all you want — ideally made from dough that doesn’t involve activating yeast or kneading. You want bread that’s mildly sweet, but not cakey like muffins or a banana bread, and goes perfectly with a cup of tea. This gluten- and dairy-free skillet cornbread fits the bill and also happens to be perfect for lazy mornings — especially if you have leftover cooked squash to stir into the batter. This bread can be enjoyed with a pat of coconut oil if you want to keep it free of any dairy, otherwise a little butter melted in is pretty good. The scallions added to the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam. Either way, be sure to enjoy it warm.
by Toby Amidor in Healthy Recipes, October 4, 2014
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few extra minutes to cook, its mild, nutty flavor and nutrients make it well worth the time. It also maintains a slight crunch after cooking. Although amaranth is one of the smallest grains around, it also happens to be one of the highest in protein. Topped with toasted pecans and chopped dates and served with a splash of almond milk, this breakfast is sure to keep you going until lunch time. Read more
by Andrea Strong in Chefs and Restaurants, September 10, 2014
Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.With a little planning and a good recipe, muffins can also bring together highly nutritious ingredients like whole grains, fruits, vegetables, nuts and seeds. Here are five healthy muffin recipes to fuel your mornings throughout the fall. Read more
Many people who crowd into chef Zoe Nathan’s Huckleberry Café in Santa Monica come for her phenomenal morning pastries and baked goods, including the likes of chocolate-almond muffins, blueberry scones and lemon-kumquat teacake. But Nathan — who is a veteran of San Francisco’s cult favorite bakery, Tartine — was actually trained as a chef, not a baker, and cooked at restaurants like bld in Los Angeles and Lupa in New York City before convincing her now-husband and business partner Josh Loeb to hire her as a pastry chef at his restaurant Rustic Canyon. “I had never done desserts before,” she recalls. “At Tartine, I had done breakfast breads and lots of savories, so I kind of lied and told him I had pastry chef experience, and then when I got the job, I had to go to my parent’s house to teach myself how to bake!”