by Andrea Strong in Chefs and Restaurants, September 17, 2014
by Dana Angelo White in Healthy Tips, April 11, 2011
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.
by Dana Angelo White in Healthy Recipes, July 15, 2009
- One more reason pasta is so comforting: It helps raise mood-boosting serotonin levels.
Feeling a little down in the dumps? While it may not be able to cure all that ails you, what you eat can certainly affect how you feel. Make these 5 feel-good foods part of your regular routine.
by Toby Amidor in Healthy Recipes, March 25, 2009
Back in April, Toby gave us some great info on beans, and then earlier this month she talked all about peas. Now it’s time to give lentils some love. If you’re not already into these super-nutritious legumes, here are some great reasons to give them a try.
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The lamb in this EatingWell dish is perfectly portioned to satisfy. The lentils add protein, B vitamins and fiber, and the Granny Smith apple complements the flavor. You might try it as a main plate for Easter, too. (More of a ham person? Check out our other Easter ideas.)
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