• If you’ve never been able to grasp the skill of waking up early to go sweat your face off (because the snooze button), here: Five folks who force themselves out of bed at the brink of dawn on the regular dish on their fail-proof methods for making it to morning workouts. [Men’s Health]
• If you are one of the many sleep-deprived people on the planet (you’re far from alone), you might want to try skipping the morning shower session and taking a warm shower at night instead. Why? Before we go to sleep, our body temperature cools, but most of us don’t actually make it to bed during this process so our body ends up cooling too much, and this out-of-whack temp disrupts our sleep. A warm shower helps to prolong the pre-sleep cooling process, leading to better shut-eye. [Huffington Post]
If you spend time in Fishtown on the regular, you’ve probably noticed a building under the El (at the corner of Thompson and Front) being transformed into what looks like a hip eatery with an awesome outdoor space, right? Well, our friends over on Foobooz have the scoop on what that space will be: It’s called Front Street Cafe, and it sounds like a sort of on-Earth heaven for the health-food-obsessed.
The colors of this recipe are like Christmas in July but the flavors are pure summertime. And with herb gardens generously yielding their bounty thanks to the buckets of rain we’ve been getting, jazzing up this basic pasta salad is a cinch.
Though this would be perfect as a side with basic grilled chicken or sausage, it’s high enough in protein (thanks to the cheese and beans) that you can bring the leftovers to work for a stand-alone lunch. And if you have a problem with gluten, not to worry: You can easily try this recipe with quinoa or brown rice instead of orzo. It’s highly customizable! Last thing before I get to the recipe: I’d like to apologize for mentioning Christmas — fear not, we’ve got tons of summertime left!
If you’ve never tried a banana whip, you’re missing out. It’s frozen banana whipped into a custard-like consistency that can satisfy any sweet tooth — especially with the right mix-ins. Think: peanut butter, chocolate chips, coconut shavings. Mmmmm. Delicious, cool and creamy, it’s a dessert that can easily stand in for a scoop of ice cream — and it’s made entirely from a perfectly heathy whole fruit! Talk about a guilt-free (and dairy-free, and gluten-free) dessert.
Lucky for us, the Philly area boasts plenty of eateries where you can find this treat, and we included a few spots down the Shore, too, to cover all bases. Read up, then go get your banana whip on.
• You know that if you don’t get enough sleep, you hurt your productivity, your mood, your motivation, and your health. But what you might not know is that sleep deprivation also reduces your ability to interpret facial expressions, which could seriously affect your relationships and how you treat other people. A recent study found that after 24 hours of being awake, people could not distinguish between threatening and friendly faces. [ScienceDaily]
I’m not shy about my feelings on fruit: Some fruits just aren’t worth buying out of season. Strawberries are just gross in the winter, and peaches are only sweet, like, right now. But when summer comes, I gobble it down like candy. (To find out when your favorite summer fruits and veggies are at their peak quality, check out our guide to summer produce.)
So what do we do with all these stone fruits and melons and berries while we’ve got ‘em? There are few things better in the summer than a warm peach pie with vanilla ice cream, but that should definitely be an occasional splurge. And smoothies are great, there’s no question, but you can only make so many smoothies. Plus, there are actually plenty of unconventional, savory main dish uses for fruit that are positively mouthwatering. And when I say mouthwatering, I mean I’m salivating just thinking about this Balsamic Blueberry Grilled Cheese. So for this week’s recipes, fruit is the unexpected star. Happy cooking! Read more »
We healthy foodies love our kale, but even the most veggie-worshipping among us (ahem, me) cannot pretend that any green can take the place of bacon … Or can we? According to TIME, researchers at Oregon State University have bred a new type of seaweed that has the potential to take over the superfood scene. Why? It’s ridiculously nutritious and, when fried up, tastes very much like bacon. Yes, bacon.