The Ultimate Healthy Eater’s Dessert: Brûléed Grapefruit with Maple Cream

Photo by Becca Boyd

Photo by Becca Boyd

You can’t beat a fresh, vibrant, fragrant, juicy pink grapefruit. On second thought, you can: A grapefruit gets even more delicious when you pop it under the broiler. Really! With a sprinkle of sugar and a burst of flames, the vitamin C-rich citrus fruit is transformed — like magic — into a caramelized dessert no one can pass up.

And, hey, with my Greek yogurt maple topping, you can totally justify have this for breakfast, too. I won’t tell. Read more »

The Insane No-Bake Pecan Bars You Need to Make This Weekend

Photo by Becca Boyd

Photo by Becca Boyd

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 »

Make This for Dinner Tonight: Warming, Healthy Chicken-Fried Rice

chicken fried rice

Photo by Becca Boyd

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.

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Make: Easy, Nutritious Split-Pea Soup

Photo by Becca Boyd

Photo by Becca Boyd

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.

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4 Delicious Things You Can Make in a Food Processor

food processor

Remember a few weeks back when I gave you my rundown on things I think are a total and complete waste of time to buy at the supermarket, because they’re just so darn easy to make at home? Well. I’m about to add a few more things to the list, thanks to this handy video from the Food Network.

It breaks down four things so easy to make, you only need your food processor and a few ingredients. (By the way, two of them also made my list — great minds and whatnot). Check it out below, and happy processing, people.

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How Not to Totally Blow Your Diet at Your Super Bowl Party

Shutterstock

Shutterstock

Football fan or not, you’re probably going to watch the Super Bowl on Sunday. And more than likely, there’s going to be copious food and drinks involved.

Whether you’re hosting a bash at your place or crashing a friend’s party, here are my foolproof tips — plus a few recipe swaps — for keeping to your healthy-eating goals on track. Read more »

MAKE: Cheesy Cauliflower Risotto with Mushrooms

Photo by Becca Boyd

Photo by Becca Boyd

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.

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What to Eat This Week: 5 Delicious Dinners Made from Pantry Staples

What to eat lead
The other day, I cleaned out my kitchen cabinet and realized that I’ve been stock-piling pantry staples like I’m living in an episode of The Walking Dead or something. Seriously. I had like nine cans of beans, five boxes of pasta, and three jars of forgotten peanut butter. Because, well, it’s just so easy to forget about the food living in your pantry.

So, if you’re anything like me, your pantry could probably use some spring cleaning, and that’s exactly what this week’s recipes are made for: Here, five recipes that turn your forgotten pantry staples—stuff like beans, tuna, pasta, peanut butter, rice, canned tomatoes, coconut oil and more—into delicious, healthy dinners. Happy cooking!

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