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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RECIPE: Light and Fluffy Winter-Veggie Frittata

Photo by Becca Boyd

Photo by Becca Boyd

I’ve officially reached my limit on revelry. Although wine and cookies every night sounds like an excellent idea, my body needs a major break. This breakfast represents my re-entry to healthy living in the new year, and as I write this I’m feeling better already.

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The Insanely Easy 15-Minute Dessert to Try This Holiday Season

Photograph by Becca Boyd

Photograph by Becca Boyd

When it comes to dessert, I’m a bit of a traditionalist (i.e. I don’t want bacon in my cookies, thank you very much), and what’s more traditional this time of a year than an apple pie? While I could attempt a low-fat or gluten-free pie crust to impress you, I’m sure I’d be hard-pressed to come up with a recipe that tastes as good as the real deal, and that just doesn’t work for me.

So in the vein of my crust-less pumpkin pie from last month, I decided that the most sensible route would be to forge on with the elemental ingredients; after all, the velvety smooth, sweet and tender filling in an apple pie is the best part. Agreed?

This dessert is quick and easy enough for a weekday after-school snack but elegant enough for company. Experiment with different spices or purchase some cinnamon gelato to really up the ante. Best part? You’re just 15 minutes away from this new, lightened up classic.

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