When it comes to healthy eating, accessibility is key. Dinner choices are often rooted in convenience, so we need to make the healthy option an easy option. If the thought of putting dinner on the table seems too daunting on my car ride home, you’ll likely find me snagging pad Thai and drunken noodles from my favorite neighborhood Thai joint. Conversely, if I have dinner prepped and ready to go at home, I’m less likely to swing by a drive-thru. As a dietitian, I know that many of my clients have this same mindset. Therefore, my goal is always to simplify the healthy-cooking process.
By Erin Hartigan
The Boston Red Sox are giving new meaning to the term “farm team.” This season, the team’s iconic home, Fenway Park, debuted Fenway Farms, a garden on the roof of the ballpark producing thousands of pounds of ultra-local produce for the stadium restaurants and concessions outlets. Read more
This member of the cabbage family is now in season. Besides being delicious, kale is brimming with health benefits. Studies have found that veggies in the cabbage family like kale can help reduce the risk of cancer. Kale also contains the plant chemical lutein, an antioxidant linked to healthy eyes. So get down to the market and pick up a bunch – here are 10 ways to use it. Read more
Greens have been getting a lot of attention (green juice, anyone?), and nutritionally, they are pretty super! Expand your repertoire of veggies by including these five in your diet. 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.
At Boqueria, one of New York City’s most-popular Spanish tapas joints, Chef Marc Vidal goes a long way to transport diners to Barcelona’s bustling and beautiful Boqueria market. He serves a menu of Spanish classics like patatas bravas, albondigas, croquetas and gambas alla ajillo. But he also loves to cook with the seasons. Every Friday morning, Vidal grabs a cup of coffee and heads to the Union Square Greenmarket where he and his team of chefs meet up to peruse the stalls for ingredients and brainstorm for the restaurant’s ever-changing Market Menu. “We just walk around and see what’s going on,” says Vidal, whose parents were restaurateurs in Barcelona. “The market menu is the fun part for us. It’s our chance to be creative and work with the seasons.”
Braised Collard Greens and Butternut Squash
Take a break from kale and cook up some collards, the Southern staple that happens to be a nutritional powerhouse. Sweet butternut squash tempers the bitterness of the greens while freshly grated ginger adds a surprising burst of flavor. Read more
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.
They used to be the stuff that fueled childhood nightmares: forkfuls of overcooked broccoli or endless orbs of bitter Brussels sprouts that had to be endured in order to tackle, finally, the chocolate ice cream. But today’s renditions of green vegetables don’t require nose-holding or the camouflage of cheese in order to win over legions of fans. From the once-maligned spinach that only Popeye fancied to the leafy kale that went on to wildly successful oversaturation, here’s a passel of formerly shunned vegetables (and a few equally undesirable fruits) that chefs have helped give miraculous makeovers. Read more
Want That Salad Super-Sized?
Watch out Chipotle, a bevy of smaller fast food chains with a healthy bent may soon be nipping at your heels. Tender Greens, LYFE Kitchen, SweetGreen and Native Foods are all among this new crop of health-conscious regional restaurant franchises luring customers with words like “grass-fed,” “seasonal,’ “sustainable” and “organic.” All are reportedly flourishing, so much so that they’ve already garnered a nickname: “farm-to-counter” eateries. The vegan chain Veggie Grill, for example, hit No. 7 on Restaurant Business magazine’s yearly list of the fastest-growing small chains, while Tender Greens (which took in over $40 million in revenue from only 12 stores) came close behind, at No. 10. Also among those to watch may be LYFE (acronym for Love Your Food Every Day) Kitchen, founded by two former McDonald’s bigwigs. Each restaurant grows herbs, uses china instead of plastic and holds its entrees to a 600 calorie maximum.