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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What to Eat This Week: Stuffed Veggie Dinners

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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!

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What to Eat This Week: Detox Dinners

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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!

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What to Eat This Week: Creative Cookout Dinners

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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!

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What to Eat This Week: Simple, Veggie-Centric Recipes

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The other day, I was devouring my lunch when someone said to me, “Oooh, that looks good. What is it?” It was a three-day old zucchini and quinoa salad—the same salad I’ve been making for the past month and eating for lunch or dinner at least three times a week. And she was right—it is a delicious dish. But not when you eat it three times a week. And that was when I realized: I am officially in a cooking rut.

I’m so used to sautéing zucchini and throwing it into a salad that it never even occurs to me to prepare the versatile veggie differently. It’s pure habit. And my guess is—whether your go-to veggie dinner of choice is zucchini and quinoa, a mushroom stir-fry over rice or a kale Caesar salad —you’ve fallen into a cooking rut at some point, too. And you might just be in one now. But it’s time to snap out of it, folks (myself included): This week, we’ve brought you five simple but creative veggie-filled recipes that have probably never landed on your dinner table before. So give your predictable go-to meals a break and whip up these delicious new recipes instead. Happy cooking!

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What to Eat This Week: Satisfying Summer Salads

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Okaaay, okay, so technically we’ve still got a week until we can officially say it’s summer. But with all the humidity we’ve experienced in the past few days, it might as well be summer now—am I right? And I don’t know about you, but when I open my fridge after a long day at work and a humidity-drenched walk home on these not-yet-summer, summer-like days, the last thing I’m looking for is a gigantic dinner.

And that’s where this week’s recipes come in: These five salads are filled with delicious warm-weather ingredients like strawberries, arugula, spinach and more. And each one is light enough for a hot, humid day, but filling enough for a dinner meal. Meaning: you’ll have just enough room left after dinner for a big, heaping spoonful of chocolate sorbet. And if you are in the mood for a heftier meal, you can always bulk these recipes up with a serving of salmon or some baked tofu. Happy cooking, Be Wellers!

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What to Eat This Week: Tasty Tacos

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My love for tacos is unparalleled: I could eat tacos for every meal, every single day, for the rest of my life. Like, if someone dared me to do that, I would take on the challenge without an ounce of hesitation. Tacos never get boring because they are so freakin’ versatile: shrimp and pineapple tacos, black bean and arugula tacos, scrambled egg and pico de gallo tacos—the list never ends. Seriously, you can put ANYTHING in a taco.

And depending on how you prepare them, tacos can be pretty darn healthy, too. So, don’t worry: I won’t dare you to eat tacos for every meal for the rest of your life. But I will dare you to try a few of these healthy and delicious taco recipes this week. You won’t be sorry—I swear. Bonus: If you pair your tacos with a freshly-made margarita, you might just feel like you’re on vacation. Yes, please!

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What to Eat This Week: No-Cook Dinners for Hot Summer Nights

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Summer is almost upon us, people. And while that means longer days, beach trips and margaritas, it also means through-the-roof temperatures that have us pining for the ocean from our desks.

I’m the type of person that bolts for the nearest AC the second things get over 85 degrees. So as you can imagine, the last place I want to be on a hot summer night in my un-air-conditioned apartment is over a stove. It can be super tempting to ditch cooking altogether and just order takeout instead.

But for nights where it’s just too hot to be in a kitchen—temps are headed back into the 80s this week, folks—the solution is no-cook meals. These healthy, delicious recipes are sure to cool you down and get you out of that kitchen ASAP, no stove required.

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What to Eat This Week: Farmers’ Market Finds

Emily's CSA share

Emily’s CSA share

If your first thought after picking up your weekly CSA box is What the heck is all this stuff? followed by And how the heck am I going to use it all? trust me—you are not alone. I’ve heard many a tragic tale of shriveled kale gone to waste and onions thrown in the garbage after a hefty CSA box proved too much to manage. But no more: This week, I asked Be Well editor, Emily, to send me a list of all the farm-fresh veggies she got in her CSA share. As I suspected, her box this week was loaded with tons of spring goodies like asparagus, radishes, kale, spinach and rhubarb—the same veggies you’ll find lining the shelves of your local farmers’ market this weekend.

So, to make clearing out your fridge a little bit simpler this week, we’ve found five recipes that work wonders with these delicious seasonal ingredients. Whether you’re trying to devour every item in your CSA share, or just looking for a way to use up all the veggies you scooped up on your Saturday morning farmers’ market run, we’ve got you covered. Enjoy!

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