What to Eat This Week: Tasty 10-Minute Meals

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Time to say goodbye to summer, guys: Tuesday marks the first official day of fall. Meaning, we finally have to snap out of the slow-paced summer mode we’ve gotten used to and back into reality. Sad, I know. But the good news is, we’ve got some recipes to help make your transition to fast-paced fall life a bit smoother: Here, five healthy and totally drool-worthy meals that will only take up a short 10 minutes of your busy day. Happy cooking, Be Wellers!

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What to Eat This Week: Brain Food

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My mom was always pretty laid back when it came to my dinner meals; When I was younger, I was such a picky eater that as long as I was eating something—mac n’ cheese, grilled cheese, straight-up cheese—my mom was happy. Except when I had to take a big test the next day. Every night before a standardized test, from the time I was five to 18, my mother would insist I eat a meal filled with “brain food”: salmon, avocado, nuts—you get the idea. Needless to say, as someone who preferred to eat only refined carbs paired with cheese, I was not happy. But it turns out, she was on to something—all of these foods are filled with omega-3s which increase blood-flow and decrease inflammation, helping to keep our brains in tip-top shape.

So, in the spirit of back-to-school week, we decided to take a cue from my mom and bring you five recipes filled to the brim with foods that are good for your brain: blueberries, whole grains, avocado, wild salmon and more. Just eat up, and watch the brilliant, million-dollar ideas start pouring in. Happy cooking, friends!

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What to Eat This Week: Surprising Farmers’ Market Fruits

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Earlier this week, I was informed by the folks over on the Free People blog that some of my very favorite summer vegetables are, in fact, fruits: zucchini, eggplant, peppers, corn—they’re all fruits, you guys! Who knew? Like tomatoes and avocados, they all have seeds, and seeds mean fruit, says science.

But it doesn’t really matter whether they are fruits or vegetables—what matters is that they are freakin’ delicious. And, lucky for us, they’re also in season. So for this week’s recipes, we’ve brought you five dishes loaded with some of our favorite farmers’ market fruits that you, if you are anything like us, probably thought were vegetables up until now. Enjoy!

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What to Eat This Week: 5 Tasty Tomato-Filled Recipes You Have to Try

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I was making my way around the farmers’ market last weekend when I nearly squealed at the sight of a table overflowing with bright, juicy tomatoes just begging to be sliced up and thrown into a Caprese salad. Not only are tomatoes this time of year insanely delicious, they’re also packed with antioxidants, making them a healthy addition to salads, soups, pizzas, pastas and, EVERYTHING else. (In case you couldn’t tell, I really like tomatoes.)

To help you make the most out of tomato season, this week we’ve rounded up five healthy recipes that are chock-full of tomatoey goodness, from quinoa bakes to collard wraps. Mmmm. Enjoy!

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What to Eat This Week: Breakfast for Dinner

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Way back in February, we featured a bunch of breakfast-for-dinner recipes in an edition of this weekly series, and you guys ate ‘em right up (pun totally intended). And since you all loved having breakfast for dinner so much (I mean, who doesn’t?) we figured we’d bring the theme back this week, with five delicious recipes that taste great with a morning cup o’ joe, and even better with a post-work margarita. Happy brinner-ing! Dreakfast-ing? Whatever. Happy cooking!

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What to Eat This Week: Summer Classics

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Certain foods are simply synonymous with summer: A Caprese salad made with perfectly ripe heirloom tomatoes, grilled kebabs, fish tacos, burgers and, of course, gazpacho—just to name a few. And seeing as we are in the thick of summer, we figured we’d dedicate this week’s recipes to those can’t-miss seasonal favorites. Here, five healthy and creative takes on classic summer dishes. There’s no doubt you could enjoy these meals all year round, but something about them just tastes better in the summer. Happy cooking!

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What to Eat This Week: Herb Garden Greatness

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Every morning, when I look out of my kitchen window into my backyard, I am immediately overwhelmed with a confusing cross of excitement and defeat: I have a beautiful and bountiful herb garden going, and that makes me excited. But the parsley, chives, basil, mint and more grow so quickly, that I never know how to use them all—every dish I make, I think to myself, I wonder if I could I sneak some parsley into this? Or maybe some mint! (Hint: Parsley and mint are not sneaky herbs.) I’m constantly trying to use up all the green stuff growing in my garden, but when it comes down to it, I just can’t. And, I’m sure I’m not the only one experiencing this overgrown-herb-garden guilt. But no longer, my friends: Here, we’ve got five dinner recipes that are chock-full of parsley, basil, thyme and more. So say goodbye to your overgrown herb garden and hello to herb garden greatness.

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Is Kamut Wheat the Next Quinoa?

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Maybe it’s just me, but all of a sudden I’ve seen Kamut wheat popping up all over the place—as a toss-in at my favorite salad spot, at farmers’ markets, on food blogs everywhere. I’ve even heard people tout it as—gasp—the next quinoa. But I had no idea what the heck this mystery grain is, and I’m willing to bet I’m not the only one.

Turns out, Kamut wheat is a modern brand of the ancient khorosan wheat. (It’s pronounced kah-MOOT, I found out, after pronouncing it wrong for the past two weeks.) It’s organically grown, high in protein, and high in minerals like selenium and zinc. The most common form are Kamut berries, which look like wheat berries or farro, just bigger. Read more »

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