• Genius! I never thought of adding this to my guac. [POPSUGAR Fitness]
Those of you who attended last month’s Be Well Philly Boot Camp may have already stowed away this handy recipe, but for everyone else: Consider this your opportunity to stow.
At Boot Camp, I participated in an awesome running discussion with Black Girls Run! ambassador and 2013 Health Hero Leslie Marant and Unite Fitness nutrition director and VP Juliet Burgh. Juliet was kind enough to share her tried-and-true homemade GU recipe for a mid-race energy boost. The mix is meant to give you a nice, natural carb jolt, without all the unpronounceable stuff in a GU Energy Gel.
It occurred to me recently that such an awesome (and simple!) recipe deserves to live on the Internet for the enjoyment of all. And so I give you: Juliet’s Homemade GU Energy Packets.
Check it out.
I eat a lot of salad. I eat a lot of almonds. I eat probably too much fruit. I don’t, however, eat a lot of cake, and I’m betting you probably don’t either. Let me be clear: It’s not because we’re healthy eaters who consistently make the “right” diet choices; it’s simply because, outside of the occasional birthday party, we aren’t offered cake very often. Let’s remedy this crisis, shall we?
Today, I have for you a cake that’s 100 percent whole grain, made with natural sweeteners and topped with fresh fruit. Best part: It clocks in at around 250 calories a serving.
Since angel food cake is virtually free of fat, adding a moderate amount of freshly whipped cream is pretty much a given. (Aside: You can also make coconut milk whipped cream, which is to die for.) It’s cake–real cake!–minus the guilt.
• We tend not to play favorites when it comes to veggies because, well, we pretty much love them all. But if there’s one thing that can make a vegetable better, it’s this: throwing it on the grill. Check out these 10 veggies that become even more delicious once you fire ‘em up. [Huffington Post]
Let’s talk food trends. As I’m sure you’ve sussed out, the food world has trend cycles just the fashion and pop culture worlds. One example, of course, is kale. I’d be willing to bet the word “kale” is googled at least a bazillion more times than, say, escarole. They’ve got a similar nutritional make-up, but one is clearly enjoying a moment in the sun.
Quinoa is another example. I taught my high school students about quinoa more than five years ago, but now I find I’m ready to mix things up. This is where bulgur comes in.
I know, I know, it’s a weird-sounding food (Does anyone else think “bulgur” sounds like some kind of bodily growth? Ew.), but it’s worth trying. My latest recipe uses the less popular bulgur wheat—nutty, slightly sweet and perfectly chewy as well as lower in calories and higher in fiber than brown rice—along with familiar veggies like bell peppers, corn and tomatoes.
Served with a fried egg on top, you’ve got a breakfast-for-dinner-type option that, assuming you’re not cooking for eight, will provide you with healthy lunchtime leftovers. Enjoy!
I find that appetizers tend to fall in one of two camps. On the one side, there are the myriad mayonnaise- and cheese-loaded dips that taste delicious but leave you with the sinking suspicion that you just ate a day’s worth of calories. On the other side, you have to healthy choices like crudités with yogurt dip—definitely lower in calories but also lower in fun.
Like everything in life, I find the middle ground to be the happiest place. I want to be drawn to that appetizer table and itch to go back for seconds while knowing that not only will my mouth be pleased, but my body will benefit. This crostini is heavy on the veg but with the crisp, garlicky toast and the bit of sharp melted cheese, it feels indulgent. Bring this to your next soiree and you’ll steal the show.
Guys, I’m not going to lie: Baking can be hard. It’s like one big chemistry experiment that can go horribly awry if you mis-measure an ingredient by just thiiiis much. It’s why I get phone calls from my friends all the time, who ask me why their cookies got so thin, why their bread didn’t rise, why their cake was dry. And etc.
So today I’m going to introduce you to a dessert that you seriously couldn’t screw up if you tried. Here’s what it involves: melting chocolate, spreading it on a sheet, and topping it with whatever you want. Easy as pie (except this recipe is actually easy, whereas pie is not). What I’m talking about is bark, thin chocolate bites you can customize to your liking. And it’s totally diet-friendly, too: The thinner you spread it, the fewer calories you’ll take in. This is a treat that I can, with complete sincerity, describe as healthy.