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!
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.
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 »
This past Saturday, I was perusing the selection of fresh veggies at the farmers’ market, when I came across a basket of ball-shaped zucchini, aptly named Eight Ball zucchini. And let me tell you, these round zucchini were just begging to be stuffed with a delicious quinoa concoction. I immediately began brainstorming stuffing ideas—quinoa and sweet corn, roasted tomatoes and goat cheese, rice and mushrooms—the possibilities were endless. And that’s when I came to the realization: Stuffed vegetables are so freakin’ versatile. And yummy. So for this week’s menu, we’ve found five healthy, delicious and creative stuffed vegetable dishes for you to chow down. Happy cooking!
After a weekend like the one we just had—a long weekend filled with burgers, buns, and let’s be honest, probably some beer—eating yet another big meal can feel more like a burden than something to look forward to. Which is why, for this week’s recipes, we’ve rounded up five light meals that are loaded with vitamin-packed, detoxifying goodies like beets, kale, avocado and asparagus. Not only do these foods taste delicious, they also each pack a body-cleansing punch: Beets help to clean out the liver, kale is high in antioxidants, avocado boasts tons of heart-healthy fats and fiber and asparagus cleanses the kidneys and works as a natural anti-inflammatory. Meaning, not only will these meals taste good, they’ll make you feel good, too. Happy cooking!
One of summer’s greatest perks is being able to grill-out whenever you feel like it. And around this time of year, when the average temperature in my air-condition-less kitchen at any given moment is about 80 degrees, that’s pretty much every day. But getting your grill on all week long requires a bit of creativity, because let’s face it: No human being can eat hot dogs and burgers seven days a week. (Okay, no one over the age of nine, at least.) So to help get your creative cook-out juices flowing, we’ve rounded up five healthy recipes that are bursting with summer flavors. Tacos, grilled peaches and grilled pizza are just a few of the delicious eats you’ll find on this list—but no burgers, I promise. So get out of your blazing hot kitchens and get your grill on, folks!
I don’t know about you guys, but I’ve noticed some unusual additions popping up in smoothies lately: herbs. Last week, the juice bar I frequent had added a smoothie with mint to the summer menu, and plenty of recipes for green smoothies with basil have been showing up on the food blogs lately. At first, it was a little off-putting. The thought of throwing basil into my banana-kale-pineapple mix was just, well, weird. But after a little more research, I turned up plenty of recipes that sound pretty darn delicious.
And, I mean, why wouldn’t they be? Herbs add flavor and variety to your favorite dishes, so it makes sense to try adding them to your smoothies for a little extra flavor. Plus, lots of herbs are loaded with antioxidants, vitamins, and plenty of other nutritional goodies, so it certainly can’t hurt to test it out. Here are 12 recipes to get you started.
Are you in a healthy dinner rut? I’m talking the same old dinner of grilled chicken breast, salad and brown rice night after night? If the answer is yes, it’s time for a change: These lettuce wraps are fun to eat, and they are just about as light as you can get when it comes to dinner. I often order lettuce wraps at restaurants when I’m looking for a light dinner option but truthfully, if you don’t make it yourself, you never really know how “light” a dish actually is. These wraps taste just as good as any restaurant’s version, but here, you control the oil, sugar, and ingredient list.
Plus, these wraps are snazzy enough for company and—I promise you on this one—they actually take just 20 minutes to put together.