Focusing on your gut health is all the rage these days, and for good reason: A gut full of good bacteria can lead to all sorts of health benefits. Think: better skin, a boosted immune system, and more. And the easiest way to boost the good bacteria in your gut? Work fermented foods into your diet. Did you just gag and walk away? Not so fast. With this week’s recipes, my goal is to show you fermented foods aren’t all kombucha and sauerkraut.
Below, five good-for-your-gut recipes starring fermented all-stars like miso, yogurt, tempeh, kimchi and more. Eat up! Read more »
Confession: I cannot survive without meat. In fact, I’ve come to terms with the fact that I’m probably actually a carnivore, not an omnivore like science says we humans are. If you’re with me on that, then you know: vegetables can be scary — especially when people try to pass off a mound of chickpeas in the shape of a burger as the real thing. (You’re not fooling me, dude.) Although the thought of going whole-hog (excuse the reference) vegetarian makes me want to run far, far away, I’ve decided that maaaaaaaybe I should give veggies a second chance.
So, we’ve searched high and low and found some vegetarian and vegan recipes that will make you forget about meat altogether. These recipes substitute meat the right way, using hearty veggies like eggplant, squash and mushroom. Here you go, five meatless meals that will have you happily converting to vegetarianism (for one meal, anyway). Read more »
Remember, back in the day, when your mom made you some killer SpongeBob-shaped (or Arthur!) macaroni and cheese and, in the moment of that first cheesy bite, all was right in the world? Yeah, us too. Although cheese is not the healthiest thing to reach for, we do miss eating it carefree sometimes.
Luckily, this week’s recipes give you all sorts of cheesy goodness, but none of the guilt. (You’re welcome.) We’ve got a lasagna that cuts the cheese with creamy butternut squash pureé, a mac and cheese that rings at a measly 250 calories a serving, and there’s even a vegan cheese option on the list. Happy cooking! Read more »
It might still feel like a furnace outside, but guess what? Fall is upon us! If you’re downright dreading naked trees, chilly morning runs and Saturdays spent on your couch instead of a beach chair, we understand. And this week’s recipes should cheer you up.
These salads are loaded with end-of-summer veggies like cucumber, tomato, eggplant, peppers, and cabbage. They’re all light, fresh and easily bulked up: Just throw some extra leaves or protein packed backed tofu on ’em. (And one of them is more like a salad you eat with your hands. Way more fun, right?) Eat up and try not to think about the fact that we have 276 days left until next summer. Not that we’re counting or anything. Read more »
My neighbor just handed me three giant summer squashes and a handful of heirloom tomatoes over our backyard fence. She didn’t want them, and I guess I give off please-give-me-your-unwanted-veggie vibes. (Fine with me!) This made me both excited and sad, because right after thinking about all the drool-worthy ways I could whip up the Greensgrow-fresh goods just gifted to me, I realized: Not too long from now, heirloom tomatoes will be nowhere in sight, zucchini and eggplant will be replaced with fall squash and summer will be gone. Depressing, right?
So in an effort to get the most out of summer while we still can, this week, we’ve found five recipes stuffed with our favorite summer produce — eggplant, peaches, tomatoes, and more — that you need to make before the season comes to a close. Happy cooking! Read more »
Around this time of year, I always find myself staring at a mountain of tomatoes that could easily feed a family of seven for two weeks and wondering, How did I get here? What have I done? You see, I have a tendency to go a tiny bit overboard at the farmers’ market during tomato season, and I always find myself scrambling, wondering how I’ll possibly consume them all before they go bad. If you often find yourself drowning in the same tomato-filled boat, here, a few recipes to help you out: Five dinner recipes that are overflowing with sweet, sweet summer tomatoes. (And hey, if these don’t clear your countertop, there’s always tomato sauce!)
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We’re always on the hunt for clever ways to health-ify our favorite meals, but this can be a difficult task when we’ve got a serious hankering for a feel-good casserole or cheesy pasta dish. The answer? Veggie noodles! Turns out you can turn just about any vegetable of your liking into delicious, flavorful noodles, ribbon pasta, or even flat lasagna noodles, for a fake-me-out indulgent pasta dish. From cajun sweet potato noodles to deconstructed zucchini manicotti and cauliflower noodle lasagna, you’ll find a healthy veggie noodle dish to satisfy all your cravings below.
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I don’t know about you guys, but on days like today, the absolute last thing I feel like doing is slaving over a hot stove. Cooking in these sky-high temperatures turns my entire apartment into what feels like a life-size Easy Bake Oven. It’s sweaty, sticky, and downright gross.
But the good news is, there are tons of delicious, healthy meals you can whip up without touching the stove or oven. From chilled white bean soup to raw carrot noodle salad and more, any of these five recipes are sure to help you beat the heat. Happy cooking! Read more »
Sitting inside all day during these sunshine-filled months is practically a sin. So this week, soak up all the sun you can: Grab some friends, a blanket (insider tip: yoga mats make great picnic blankets in a pinch) and head to Rittenhouse Square — or the closest park you can find! — to fill up on fresh air and good food.
Dinner picnics can be a little tricky — food can get cold, or soggy, or fall apart en route — but no worries, we’ve got your back: We found five healthy, picnic-friendly meals that you have to try. From Tupperware-friendly pasta and farro salads to innovative BLT spring rolls, there’s something for everyone. Happy picnicking!
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I’m not shy about my feelings on fruit: Some fruits just aren’t worth buying out of season. Strawberries are just gross in the winter, and peaches are only sweet, like, right now. But when summer comes, I gobble it down like candy. (To find out when your favorite summer fruits and veggies are at their peak quality, check out our guide to summer produce.)
So what do we do with all these stone fruits and melons and berries while we’ve got ’em? There are few things better in the summer than a warm peach pie with vanilla ice cream, but that should definitely be an occasional splurge. And smoothies are great, there’s no question, but you can only make so many smoothies. Plus, there are actually plenty of unconventional, savory main dish uses for fruit that are positively mouthwatering. And when I say mouthwatering, I mean I’m salivating just thinking about this Balsamic Blueberry Grilled Cheese. So for this week’s recipes, fruit is the unexpected star. Happy cooking! Read more »