Make: These No-Bake Coconut Truffles Are Your New Favorite On-the-Go Snack

Photo by Becca Boyd

Photo by Becca Boyd

I’m always reading how current research has discovered the next superfood, when, in reality, most whole foods have something wonderful to offer. That being said, there are certain fads that are here today, gone tomorrow and some that are here to stay, one being coconut oil.

My husband clued me into the coconut-oil train — I once saw him eat a spoonful of the stuff. Yes, a spoonful. He’s of the “eat to live” mindset, which is baffling to my “live to eat” mentality, but nevertheless, a two-bite snack that has the power to keep you satiated like almost nothing else can come in quite handy on long bike rides or when you need an on-the-go snack. That’s where these oh-so-trendy coconut truffles come in. Just a note: Keep these cold, as we all know what coconut oil looks like when the summer humidity sets in. Read more »

The Perfect Rainy-Day Dinner: Kielbasa, Kale and White Bean Soup

Photo by Becca Boyd

Photo by Becca Boyd

Kielbasa: At the mere mention, many of us experience visible excitement. That said, sitting down to a big plate of grilled kielbasa for dinner at night probably wouldn’t help us be well, Philly — but there’s no need to omit this flavor powerhouse from our diets altogether. Though I use the turkey variety to keep the calories and fat in check, the flavor is all there. If you choose to use the classic, every ingredient and direction remains the same.

We enjoy soups in the fall as the weather turns crispy, but we fill the bowls in late winter for a slightly different reason: Spring break is looming and bathing suit season’s on deck. That’s where this soup comes in: It’s comforting on a rainy day like this one — and also bikini-friendly. Read more »

Make This: Spiced Coconut Granola

Coconut Spiced Granola | Photo by Becca Boyd

Coconut Spiced Granola | Photo by Becca Boyd

Granola: A favorite of hikers — and, well, just about everyone else — everywhere. And we might not all be hiking mountains in the middle of winter (just spectacularly high heaps of snow), but if you’re on the Nonfat Plain Greek Yogurt breakfast squad with me, you are probably hankering for a bit of crunch.

But wait! Put the overpriced bag of unnecessarily sugary, store-bought granola down. Purchased granola is a rip-off for your waistline as well as your wallet because it’s just so dang easy to make yourself. Plus, when you make it at home, you control the sweetener, the fat, and the add-ins, which pays off. This recipe yields a big batch, so put half in a Ziploc gallon bag and freeze until needed. Read more »

Make: Roasted Kale Salad with Dried Cherries and Toasted Nuts

Photo by Becca Boyd

Photo by Becca Boyd

Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little.

This salad was my gateway-to-goat cheese recipe. I’ve made it so many times this fall and winter that our relationship is really heating up. By roasting the kale just a bit (not till it turns into chips, mind you), the bitterness is cut and the natural sweetness comes out. In fact, now that I think about it, this has become my new favorite way to eat the bitter green.

Dried cherries and toasted nuts create the savory crunch and sweet chew that can change a tasty dish into a perfect one. Bonus: This recipe is 100 percent New Year’s resolution approved.  Read more »

Recipe: The Amazing Gluten-Free, Dairy-Free Chocolate Cake You Can Feel Good About Eating

chocolate cake

Photo by Becca Boyd

Want to know what’s super fun? Not hosting during the holidays. Taking on hosting responsibilities requires you to clean things that may not have been cleaned in, well, months (your oven, your baseboards) and write an endless amount of lists on small pieces of paper that you inevitably lose.

Not hosting this year? Congrats! Please offer to bring your host this chocolate cake. It’s delicious, of course, but it’s also gluten- AND dairy-free. So consider this moist, heavenly chocolate cake your own little holiday miracle. Just remember to share.  Read more »

Make: Asian-Style Chicken, Mushroom and Rice Soup

Asian-Style Chicken, Mushroom and Rice Soup | Photo by Becca Boyd

Asian-Style Chicken, Mushroom and Rice Soup | Photo by Becca Boyd

Are you new to cooking? Soup is a great place to start. You can easily correct mistakes, and with the right amount of salt, even an okay” soup is pretty darn good. We all know broth-based soup is the way to go when making waist-friendly decisions in the kitchen (or the buffet line, for that matter), but chicken noodle soup can get old — and fast.   Read more »

Make: Under-100-Calorie Peanut Butter and Banana Mini Muffins

muffins-8

Photo by Becca Boyd

‘Tis the season for portion control, friends. In fact, I’m going to go ahead and insist you make smaller portion sizes your very best friend this holiday season. Here’s why: By limiting how much you eat of each seasonal holiday treat, you can happily savor every once-a-year delicacy without having to join the throngs of resolution-ers flocking to the gym on January 1st.  Read more »

The Only Brussels Sprouts Recipe You’ll Need This Thanksgiving

brussels recipe

Photo by Becca Boyd

The best way to beat the frantic crush of the holidays? Plan as much as you can in advance. Take today’s recipe, for example: While I have no idea where I’ll be eating my Thanksgiving dinner — Am I hosting? Will we go to my parents’? — I can tell you for sure that this brown butter Brussels sprouts side dish will absolutely make an appearance on the table.  Read more »

Make-Ahead Breakfast Recipe: Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal | Photo by Becca Boyd

Baked Pumpkin Oatmeal | Photo by Becca Boyd

I know it’s trite, but isn’t it amazing how a slight shift of mindset can turn a frown upside down? Sure, the glass half-full approach to life is always a good thing, but I’ve found it to be especially so when I apply it to what goes down in my kitchen.

Take this baked oatmeal. I started out with the intention of making cakey oatmeal bars with an autumnal flair, using pumpkin spice, of course. So I was disappointed when the bars, although they cut cleanly enough, were too soft to survive a Tupperware container. It took a friend to recognize the delicious dish as a “baked oatmeal.” A-ha! Jackpot.  Read more »

Make: Creamy (Low-Cal!) Chicken and Vegetable Soup

Photo by Becca Boyd

Photo by Becca Boyd

I mentioned recently to a friend that I’d put on a few pounds and intended to use soup to shed them. She replied, “Will that really fill you up?” I think she was picturing a clear broth with a few sad veggies floating around — so not what I meant.  Read more »

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