The Perfect Weekend Brunch Recipe: Lemon-Poppy Seed Pancakes with Blueberry Cream

pancakes

Photo by Becca Boyd

Brunch is one of my favorite meals, but going out for bunch can be a big ol’ pain. Two words: the lines. Because I’m not one to wait an hour or more for a table, I’m happiest having an at-home brunch. Besides, whipping up my own pancakes or French toast means I can control what goes in it and on it — a much safer bet in terms of fat and calories than restaurant food.

This week’s recipe is the perfect example of exactly that. The lemon-poppy seed pancakes are totally something you’d find on a brunch menu, but I’m putting a healthier twist on this brunch staple with whole-wheat flour and a creamy blueberry topping made with Greek yogurt. I’d call that a win-win.  Read more »

The Ultimate Healthy Eater’s Dessert: Brûléed Grapefruit with Maple Cream

Photo by Becca Boyd

Photo by Becca Boyd

You can’t beat a fresh, vibrant, fragrant, juicy pink grapefruit. On second thought, you can: A grapefruit gets even more delicious when you pop it under the broiler. Really! With a sprinkle of sugar and a burst of flames, the vitamin C-rich citrus fruit is transformed — like magic — into a caramelized dessert no one can pass up.

And, hey, with my Greek yogurt maple topping, you can totally justify have this for breakfast, too. I won’t tell. Read more »

How to Save Money on Your Grocery Bill

Shutterstock

Shutterstock

Last year, I shared tips for how use your freezer to store easy meals in a pinch. Today, I have a few more things to add to my tutorial.

My freezing techniques came up again recently when I was chatting with a mom of two, who told me she exclusively buys organic food for her family. This means meat, produce, dairy, nuts, baking supplies and snacks all carry organic labels — and price tags to match. She explained that the $1,500 a month she spends on food is well worth her peace of mind.

That’s all well and good, of course, but it got me thinking about all those times we realize our milk is juuuuust about to expire, or the greens we bought in bulk over a week ago, thinking we’d devour them in smoothies and salads in no time, are definitely beginning to wilt. When you’ve spent so much cash on food, organic or not, it just feels criminal to let any of it go to waste.  Read more »

The Insane No-Bake Pecan Bars You Need to Make This Weekend

Photo by Becca Boyd

Photo by Becca Boyd

I talk to people all the time who tell me they can’t bake. This is all well and good (or, well, sad as the case my be), but everyone needs a sweet snack now and then, and if you’re not baking them yourself, you’re buying them. While you can find some pretty amazing store-bought snacks, low in preservatives and whatnot, I have yet to find one without an unpronounceable ingredient or two. For your health’s, the environment’s (helloooo, plastic packaging) and your wallet’s sake, getting in your kitchen and doing the work is always worth it. Read more »

Make This for Dinner Tonight: Warming, Healthy Chicken-Fried Rice

chicken fried rice

Photo by Becca Boyd

February is sort of a mean month: We’re all pretty sick of winter at this point, but we’re still a far cry from spring. Sigh.

If you’re anything like me, this winter-will-never-end mentality can even seep over into your diet. You’re trying to “be good” by sticking with your healthy-eating goals, but all you really want is to hunker down with a big bowl of warming comfort food.

Good news: I am not here to preach resistance, friends. Instead, I’d like to show you a way to retool your thinking so you can have a big bowl of healthy and light comfort food and eat it, too. This week’s recipe gives you exactly that.

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Make: Easy, Nutritious Split-Pea Soup

Photo by Becca Boyd

Photo by Becca Boyd

If this isn’t the season for soup, I don’t know what is. It’s cold and dark, and you might be finding you don’t love how your jeans are fitting these days.

Healthy, nutrient-loaded soups are one of the best ways I keep my diet on track. And when a soup has much protein and fiber as this week’s recipe, making the right choices the rest of the day will be a breeze.

Dried split peas are a widely available legume, bursting with vitamin A and iron, plus they’re naturally fat-free. Because they take a bit of time to cook — you can eat this about an hour after you start making it, but most of the cook time is hands-off — this is a great soup to make on a lazy weekend afternoon. Bonus: The leftovers make for a great weekday lunch.

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MAKE: Cheesy Cauliflower Risotto with Mushrooms

Photo by Becca Boyd

Photo by Becca Boyd

Cauliflower is finally getting its moment in the sun, if you haven’t noticed. From pizza crusts to hummus to chocolate milkshakes (Really!), cauliflower is turning up everywhere lately.

I typically just roast it like broccoli—olive oil, salt and pepper in a high-heat oven—but when I came across a recipe for risotto that used chopped cauliflower instead of Arborio rice, I was intrigued.

You see, although “Arborio” sounds fancy, it’s really just a starchy, short-grain white rice. It’s fairly devoid of nutrients and high in empty calories—things, of course, that cauliflower is not (*cough 27 calories per cup cough*).

Tucking into a big, healthy bowl of warm and creamy comfort food on a cold weeknight? Yes, please, and in just about 30 minutes to boot. Roast up some chicken or fish, and dinner is served.

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RECIPE: Light and Fluffy Winter-Veggie Frittata

Photo by Becca Boyd

Photo by Becca Boyd

I’ve officially reached my limit on revelry. Although wine and cookies every night sounds like an excellent idea, my body needs a major break. This breakfast represents my re-entry to healthy living in the new year, and as I write this I’m feeling better already.

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The Insanely Easy 15-Minute Dessert to Try This Holiday Season

Photograph by Becca Boyd

Photograph by Becca Boyd

When it comes to dessert, I’m a bit of a traditionalist (i.e. I don’t want bacon in my cookies, thank you very much), and what’s more traditional this time of a year than an apple pie? While I could attempt a low-fat or gluten-free pie crust to impress you, I’m sure I’d be hard-pressed to come up with a recipe that tastes as good as the real deal, and that just doesn’t work for me.

So in the vein of my crust-less pumpkin pie from last month, I decided that the most sensible route would be to forge on with the elemental ingredients; after all, the velvety smooth, sweet and tender filling in an apple pie is the best part. Agreed?

This dessert is quick and easy enough for a weekday after-school snack but elegant enough for company. Experiment with different spices or purchase some cinnamon gelato to really up the ante. Best part? You’re just 15 minutes away from this new, lightened up classic.

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The Only Holiday Appetizer Recipe You Need: Creamy Baked Feta Dip

Low-calorie baked feta dip | Photo by Becca Boyd

Low-calorie baked feta dip | Photo by Becca Boyd

This is the time of year when it feels like every weekend has a new kitchen assignment; you’re either making an appetizer or baking a dessert for the latest round of holiday parties. For those of us who are trying to keep their diet in check, consider this week’s recipe a wonderfully delicious opportunity for healthy eating.

Warm and creamy with a flavor punch from the tangy feta cheese, this dip seems wonderfully indulgent (but isn’t—really!) and presents beautifully with brightly colored veggies. It also comes together faster than you can say, “Where’s the punch?”

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