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 »
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.
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.
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.
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.
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.
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?”
You can put pumpkin in just about anything, but for me the classic pumpkin pie reigns supreme. While pumpkin pie is naturally packed with fiber, vitamin K and vitamin A (thank you, pumpkin!), the crust has always been a head-scratcher for me. I mean, when it comes to pie, there’s just no way around a buttery, fat-filled crust—or is there?
My latest creation was a revelation, you guys. I simply removed the crust all together, put my pies in ramekins, and topped them with a dollop of whipped cream. The outcome—a crustless, gluten-free mini pie—actually presents more elegantly than the regular kind, and no one will think you’re serving a “healthy” dessert. That can be our little secret.
If you’re hosting the Thanksgiving this year, feel free to make these up a day ahead (I like my pumpkin pie chilled). If not, offer to bring dessert. You’ll happily and guiltlessly nosh while accepting praise from your adoring public.
Okay, you’ve made it past Halloween. Sure, you ate one too many Reese’s, but you’ve ditched the rest of the candy stash and are ready to get back on track. Of course, now Thanksgiving is around the corner, which could pose another looming threat by claiming what’s left of your self-discipline and leaving you helplessly shoving Christmas cookies in your mouth as you watch the scale tick upward.
Resist! Fight back! Do it by dialing up the health factor on every meal within your control. Soups, big salads and lean protein should be all that’s coming out of your kitchen until Thanksgiving Day, or what I like call “My Annual Excuse to Eat Lots of Pie Day.” This chicken salad will get you there. Flavorful and packed with protein, it’s great in a pita but one step healthier over mixed greens.
Hang in there—you can do it!
A recent article by Mark Bittman in TIME magazine discussed how millenials’ obsession with food media—competition shows, Instagram, Pinterest, and so on—isn’t translating into our kitchens. Maybe we see the bar set so high that we figure anything we attempt will fail in comparison. On my blog, I try to make the recipes approachable for every skill level; food is a constant in our every day lives and, nine times out of 10, it won’t be glamorous.
This soup exemplifies those beliefs. Using canned tomatoes and beans, this beautifully healthy recipe comes together in about 30 minutes. It’s real, home-cooked food, and it’s simple enough for the most novice beginner. Dairy-free yet still creamy, thanks to the beans, it’s about as healthy, and I daresay tasty, as dinner can be.