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Category Archives: Ingredients
It seems like this winter is extra snowy, doesn’t it? It looks like we’re in for another storm today. Last week when the blizzard hit, I was able to work from home, and instead of trekking through the snow, I got to enjoy it from my window (in my pj’s) with a nice hot green tea latte.
Green tea lattes are made with matcha, a powdered green tea. Traditionally, it’s served in a bowl with a whisk to mix it into the hot water. It’s strong and grassy, and even healthier for you than normal green tea, since you’re actually consuming …
I hope everyone had a great holiday season. The festivities are over, the tinsel taken down, the tree on the curb, and the diet regimen started. It’s not all humdrum and drab, though! Baking eggs in a bell pepper half is one of my favorite breakfast dishes, and it’s healthy to boot. It can be hard to increase your veggie intake, especially for breakfast, but this is a great way to start. Plus, this is just one variation. Play around with the spices, add a little pancetta – whatever you’re in the mood for!
Baked egg in a pepper
1 bell …
Happy New Year! In the American South, black-eyed peas are considered lucky when eaten on New Year’s Day. Plus, they’re a great source of lean protein and easier to use than other dried beans. Instead of soaking overnight, you can add dried black-eyed peas right to the pot and they’ll cook in about 1.5 hours.
We made duck for Thanksgiving this year, and have been enjoying the duck fat and stock we made from the leftovers ever since. This is the perfect recipe to use it! The silkiness of duck stock is enhanced by ham hocks, but don’t worry if you …
Especially during the holidays, it’s nice to have an indulgent breakfast. Pancakes are such a comfort food, but refined flour and sugar are best avoided. That doesn’t mean you can’t enjoy these tasty breakfast treats! Inspired by this recipe, I decided to make a healthier version. Cashew meal replaces flour for a gluten-free, protein-filled pancake.
Gluten-free pumpkin cashew pancakes
1/2 cup cashew meal
1/2 tsp baking powder
1-2 Tbsp maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
unsalted butter for cooking
Combine cashew meal and baking powder. Add maple syrup, eggs, and vanilla, and whisk to combine. Add salt and spices. Heat …
A recent report in the New England Journal of Medicine finds that regularly eating nuts may lower the risk of health issues like heart disease, colon cancer and type 2 diabetes.
A great way to make your diet a little nuttier is to add nut butters to smoothies or ground nuts, like almonds or cashews, to soups. This flavorful, healthy cauliflower soup is from Andrew Weil’s cookbook True Food. As is, it’s a creamy concoction, but I like to add a little extra texture with some cubed sweet potatoes, garbanzo beans for protein and kale for color.
Andrew Weil’s Curried Cauliflower Soup
A once in a lifetime occurrence where Thanksgiving and Chanukah actually fall on the same day! It happens this year! Last year I had no idea we would be celebrating two holidays together!
Oh vey, the dilemma this causes! What do you leave out of your annual Thanksgiving menu and what do you do to celebrate both holidays!
All I can tell you is that is one starchy holiday! Added is my traditional kugel, the pumpkin kugel got vetoed by the family. In is the potato pancakes and challah stuffing! I am keeping the mushroom soup, endive and goat cheese appetizer …
I made this recipe last winter and I’ve come back to it several times. It’s always good to have a recipe that feeds a crowd, especially with the holidays coming up. This chili also freezes quite well, so if you aren’t expecting a hoard, you could freeze half the batch and come back to it later.
This recipe doesn’t have any meat, but it’s so flavorful meat-eaters won’t miss it. I think the added step of making a chipotle chile paste really takes it to the next level.
Chipotle chile paste
4-5 chipotle chiles (dried, smoked jalapenos)
2 small onions, chopped
5 cloves garlic, chopped
Thanksgiving is about family and food and tradition. We all have those go-to dishes that we need to make, or it just isn’t Thanksgiving. But since most of those dishes are on the decadent and fatty end of the food spectrum, that makes it hard to stick to a healthy eating plan.
I remember one Thanksgiving, I decided to add a healthy, raw recipe to the mix. I made a light carrot slaw, studded with dried cranberries, with a yogurt and whole grain mustard dressing instead of mayo. Although it isn’t one of the “standard” Thanksgiving dishes, it’s one of the most memorable.
Ginger is my favorite flavor. The scent of fresh ginger makes me swoon, and I add it to tea, pasta, soups…the list goes on. Here’s another recipe from the cookbook Kicking Cancer in the Kitchen. It might be my favorite so far – a bit of cinnamon enhances the sweetness of the carrots, and that delicious ginger tastes great and helps with nausea.
Make sure to check out the cookbook, and my other posts on the book, whether you’re a cancer patient, survivor, or just want to get some more goodness into your diet. You can feel these recipes working: not …
Last week I shared a recipe from the book Kicking Cancer in the Kitchen. I was so happy with the sweet potato fries I thought I’d give some other recipes a try, like this tasty quinoa salad.
Quinoa is a mainstay of my diet because of its protein content. As the book describes, it’s also a great source of calcium, fiber and B vitamins. In addition to being great for you, this salad is the perfect fall meal. It’s subtly sweet and is great on its own, over a bed of baby greens, or with another recipe from the book, Gingerly …