by Kitty Greenwald in Chefs and Restaurants, March 5, 2014
by Amie Valpone in Healthy Recipes, July 4, 2013
With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following among the food world’s cognoscenti in New York City, where she is based. At Saltie, her Brooklyn sandwich shop, wholesome creations like the Clean Slate, a sandwich where hummus, bulgur, pickled vegetables and yogurt get held between Indian naan bread, are as tempting as the sinful sandwiches, like the Balmy, which pairs chicken liver pâté with sliced ham and mayo.
“Mainly, I think about what I want to eat,” she says of her culinary process. “Sometimes that falls within the healthy category, sometimes not so much. Over the past five years, though, I’ve definitely thought more about vegetables. As I’ve moved along as a chef,” Fidanza says, “I have thought more about healthy foods.”
by Katie Cavuto-Boyle in Healthy Recipes, June 5, 2013
Grilling for Fourth of July? Add grilled romaine to your BBQ menu; it’s a quick and easy recipe that takes only a few minutes to prepare and can be jazzed up with a variety of flavors. I added garlic powder and balsamic vinegar to this recipe but you can also add fresh lemon juice and chili powder for a bit of extra flavor. Kids and adults love to enjoy this recipe because it’s fun to eat and doesn’t look like your ordinary soggy green salad. It’s a winner for a weeknight family side dish or your annual Fourth of July cookout, so toss a few heads of fresh romaine onto your grill and get your party started!
by Amie Valpone in Healthy Recipes, May 8, 2013
This is a go-to recipe in my house as it pleases the masses. I serve it cold in the winter and cool in the spring and summer. Swapping ingredients for the greens or herbs makes it perfect for any season. I like getting creative when I make pesto to add flavor and save money. Baby arugula is in season right now; it adds a bold peppery flavor to a pesto. It also cuts cost until basil is really in season. I like the texture of chopped lacinato kale with the farro but any spring green would be great. Grape tomatoes are a great way to enjoy the flavor of a tomato year round. As tomatoes become more seasonal you can opt for a diced tomato straight from your garden instead.
by Amie Valpone in Healthy Recipes, May 3, 2013
Mmm springtime! Forget a basic garden salad, this salad is filled to the brim with flavorful strawberries and a touch of sweet balsamic vinegar and lime juice. You can make this salad to accompany lunch or dinner; I’m planning to serve it to my mother for Mother’s Day brunch on our back deck alongside roasted vegetables. This salad is packed with nutrients — everything from fresh basil to crunchy almonds that will leave you (and Mom) smiling!
by Toby Amidor in Healthy Recipes, Healthy Tips, April 14, 2013
This bean salad is perfect for any celebration, but it bursts of flavor make it ideal for Cinco de Mayo. Aside from classic Mexican ingredients, this bean salad takes a twist using white beans instead of black, Greek yogurt instead of sour cream and almonds instead of pepitas. This salad can be served as a light, vegetarian main meal or as a side dish for lunch and it’s perfect for the warm weather that’s headed our way!
by Robin Miller in Uncategorized, March 11, 2013
From choosing the greens to pouring the dressing, building a healthy salad requires some thought. Selecting the ingredients carefully or you can end up with a 1,000+ calorie meal.
Work Your Way Up
Start from the bottom and work your way up to the dressing. First course of action: Select your greens. Good choices include romaine, spinach, or a combo of field greens. Keep in mind that iceberg lettuce contains fewer nutrients than darker greens, and build your salad on a plate or in a bowl — stay away from the calorie-laden crunchy taco shell.
Choose several colorful veggies to top your salad like tomatoes, carrots, radishes, cucumbers and bell peppers. More colors mean a wider variety of nutrients. This is a great opportunity to use leftover veggies that are lingering in the fridge—and a perfect way to minimize food waste.
by Toby Amidor in Healthy Recipes, July 24, 2012
Why are scientists calling quinoa a super grain? Because its a whole grain with a low glycemic index, healthy fats (Omega-3’s and Omega-9’s), and a host of phytonutrients, including flavonoids that act as powerful antioxidants with anti-inflammatory properties. It happens to be gluten free, so even those with gluten sensitivities can enjoy it. Quinoa is also a complete protein, and most grains aren’t because they lack one or more of the 9 essential amino acids necessary to make a complete protein. Pretty super, don’t ya think?
Quinoa is the seed of the chenopodium plant and is related to Swiss chard, spinach and beets. Although there are over 120 species, only three main quinoa varieties are cultivated – gold, red and black. Gold is the most common and boasts a firm texture and subtle, nutty flavor. It’s also easy to prepare (ready in just 15 minutes, like rice). Red is slightly bitter and crunchier than gold and black is sweeter and crunchier than red. Quinoa is incredibly versatile, whether you serve it for breakfast, lunch or dinner, and it can easily become a staple in your home.
by Robin Miller in Uncategorized, July 23, 2012
A nice cool salad can help beat the summer heat and give you an antioxidant boost. But did you know fruit and veggies also help quench your daily fluid needs? Stay refreshed with these recipes.
Dive in to a delicious array of summer produce, perfect for lunch or dinner on a steamy summer day. Each of these recipes has less than 400 calories per serving.
by Toby Amidor in Healthy Tips, January 11, 2012
Folks in Arizona will do anything to stay cool in the summer. When it’s 118 for 21 straight days, you get creative. Yes, I know, it’s a dry heat. But it’s still hot. And when I visit the east coast every July and it’s in the 80’s, the humidity makes it feel like 119. You just can’t win sometimes.
No matter where you find your heat, one of the best ways to cool off from the inside out is a crisp, refreshing salad. I stumbled upon an amazing dish, The Valley Salad, at a local restaurant (the area around Phoenix is known as the Valley because it’s surrounded by mountains). It’s a colorful, fun blend of fresh and light ingredients – sweet, tangy, crunchy, chewy – all nestled under an invigorating white balsamic vinaigrette. If there’s one thing we know how to do in the Valley, it’s how to make things refreshing. I’m thrilled to share it with you.
- Nuts are a high-protein snack that will keep you feeling full.
Do you find yourself hungry 30 minutes after eating? Certain foods can help keep you satisfied so you avoid mindlessly munching throughout the day. Add these 10 filling foods to your daily repertoire.
A bowl of warming oatmeal can help jump-start a cold winter day and keep you satisfied, thanks to all that fiber.
Recipe: Apple Harvest Oatmeal
#2: Cottage Cheese
This underappreciated food has a perfect balance of fat, carbs and protein. You can count on the combo of protein and fat to help fill you up. Top ½ cup of low fat cottage cheese with fresh fruit or granola or use cottage in dip, quick bread, or pancake recipes.
Recipe: Cottage Cheese Biscuits
Pistachios, pecans, almonds, walnuts, or cashews— nuts contain healthy unsaturated fat combined with protein to help keep you satisfied. With an average of 7 calories per nut, a small handful (about an ounce) makes a great snack.
Recipe: Almond Lover Trail Mix