by Dana Angelo White in Healthy Recipes, In Season, October 8, 2014
by Sally Wadyka in Cookbooks, Uncategorized, October 2, 2014
It’s the time of year where pumpkin fever sets in. Cans of pureed pumpkin and sugary pumpkin pie filling are flying off store shelves. And while a can of basic plain pumpkin is by no means an unhealthy pantry staple, it’s time to put an end to the myth that homemade is too hard to make yourself. Read more
by Sally Wadyka in Healthy Tips, June 5, 2014
What does skinny taste like? Just ask Gina Homolka. For six years, low-fat foodie Gina Homolka has been satisfying the tastebuds of a loyal following with her Skinnytaste blog. Her recipes reflect her own eating philosophy — delicious, healthy, seasonal dishes that also just so happen to be low in calories and fat. This month she debuts The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
by Dana Angelo White in In Season, October 31, 2013
With the new season of the prison drama Orange Is the New Black set to debut this week, it seems like a good time to celebrate all things orange. But that’s not necessarily a nod to neon-orange processed food — like crunchy cheese curls — or even prison garb, for that matter. This is about the tasty orange stuff that grows on trees and plants, all of which is uniquely good for us.
“The reality is various types of orange produce are all very similar nutritionally,” says Mary Howley Ryan, MS, RDN, owner of Beyond Broccoli Nutritional Counseling, in Jackson, Wyo. “The carotenoids — especially beta-carotene that turns into vitamin A — not only give them their beautiful color but also provide big health benefits.” That said, there are literally hundreds of different carotenoid compounds to be found in orange fruits and vegetables, so it pays to try them all.
The antioxidant beta-carotene is found in such plentiful quantities in carrots that it was actually named after the vegetable. This nutrient is also widely studied — research in the Netherlands found that those who had higher levels of carrot intake had significantly lower risk of cardiovascular disease. And other compounds called polyacetylenes found in carrots have more recently been shown to inhibit growth of colon cancer cells in mice.
by Amie Valpone in Halloween, October 23, 2012
This time of year, everyone goes a little pumpkin crazy! Get in on the action with these healthy dishes, which call for either fresh pumpkin or canned (take your pick).
by Toby Amidor in Healthy Recipes, October 16, 2012
This is the dairy-free, gluten-free and vegan curry soup you’ve been dreaming of. A blend of coconut milk, tender white beans and silky pumpkin makes a creamy substitute for the butter or yogurt that is usually added to creamy soups. The topping of fresh cilantro adds a mildly sweet touch and pulls everything together. This soup is perfect to serve alongside a sandwich or enjoy alone for a light meal.
by Katie Cavuto-Boyle in Uncategorized, January 28, 2012
With the crisp chill of fall in the air and the excitement of Halloween around the corner, pumpkin season is in full swing. When you’re carving those pumpkins or making a fresh pumpkin soup, don’t forget about the hidden treasure inside—the seeds.
Pumpkin Seed Facts
Pumpkin seeds can add a rich flavor and crunchy texture to many dishes. The seeds have a white fibrous hull (outside shell) with medium-dark green seeds inside; the green interiors are also called pepitas and are commonly used in Mexican cooking. If you’re scooping the seeds out of your jack o’ lantern, give them a dip in boiling water or toast them—both the hull and the seed are edible though I prefer my pumpkin seeds without the outer hull. You can also buy them at the store either roasted or raw, with or without the hull, and salted or unsalted.
by Toby Amidor in 1 Food, 5 Ways, Healthy Recipes, November 27, 2011
- Try this pumpkin-like Hubbard Squash variety this season.
The colors and flavors on summer produce feel long gone, but that doesn’t mean we are sentenced to a season of dull food. Winter harvest vegetables are warming, nourishing and oh-so-satisfying. There are many, lesser-known vegetable options available so your weekly menu can stay creative. Here are some squash varieties to spice up your repertoire and can second as table decor until eaten.
Hubbard Squash: This large, blue-gray squash has a pumpkin like flavor is taste wonderful roasted with hearty herbs like rosemary.
Kabocha: Dark-green and bumpy, this squash is more than a table decoration. Its hard skin can be a bit tough, but once cut through and cooked this squash is sweet and nutty. It’s great roasted and stewed.
by Dana Angelo White in 30 Days, In Season, October 3, 2011
- It's not just for pie.
Did you buy too many cans of pumpkin this year? Don’t let them sit in the pantry and collect dust! Whip up any of these mouthwatering recipes.
This spin on traditional rice is both eye and belly pleasing for both kids and adults!
RECIPE: Pumpkin Rice Pudding
by Toby Amidor in Healthy Holidays, Healthy Tips, November 9, 2010
- What to Do With Pumpkins idea #15: make Alton Brown's pumpkin bread.
Whether it’s for dinner, dessert or carving Jack-o-lanterns, nothing says fall quite like shiny orange pumpkins. We’ve got ideas for every day of the month.
1. Check out your local farm or farmers’ market for unique varieties like “Oz” or “Spooktakular”
2. Did you know? Pumpkins can be found in different colors, like orange, green and white.
3. Find out where the “pumpkin capital” of the United States is.
4. When you’re at the pumpkin patch – choose pumpkins with smooth, hard skin that are free of bruises or blemishes.
5. It’s not pumpkin season until you make Pumpkin Pie – try our slimmed down recipe.
- Instead of buying instant potatoes, make your own lighter mashers.
Shopping for the right Thanksgiving ingredients can make all the difference. Simple changes can cut down on calories, sugar, fat and preservatives without compromising flavor. As you hit the market to pick up your Thanksgiving fare, think about making these swaps.
Make these healthy Thanksgiving swaps »