Food & Recipes

  • Meatless: Shake It Up!

    As autumn settles in, we look for new ways to incorporate the season’s best ingredients into our desserts. Pumpkin, cinnamon, maple—they all want a place at the table. For low-calorie desserts that taste like comfort food but offer some surprising nutrition, check out these milkshake recipes from our friends at Arctic Zero.

  • It’s Food, Not Religion

    I know you’re exposed to a lot of diet hype.

    Give your body what it needs and wants
    By Holli Thompson, CHHC, CNHP
  • Cook's Corner: A New Way to Tailgate

    Jersey: check. Face paint: check. Foam finger: check.

    Score big with these fun, healthy tips and recipes
  • Focus On: Kefir

    WHAT IT IS: Kefir is a milk drink made with cow, sheep, or goat milk and fermented with kefir grains composed of lactic acid bacteria and yeast. You can also use soy, coconut, or the milk of some seeds and nuts. It is similar to yogurt with a creamy consistency and slightly sour taste.

  • Blossom Into Veganism

    Mayim Bialik, PhD, is an award-winning actress, neuroscientist, and author—but above all, she’s a mom. A mom who was inspired by her two young sons to author her new cookbook, “Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes From My Family to Yours,” to help busy parents discover fun, healthy, and easy vegan meals for the whole family.

    Mayim Bialik on her new cookbook and raising a vegan family
    By Samantha Fischer
  • Tuscan White Bean Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Not all bean dips are created equal: Try this easy-to-make dip, which is low in calories and sodium and packs a hard punch of fiber and protein to keep you fuller, longer.

    15 ounces of cannellini beans

    1 (3-ounce) package of low-fat cream cheese

    2 tablespoons minced rehydrated sun-dried tomatoes

    2 tablespoons freshly squeezed lemon juice

    1 to 2 tablespoons olive oil

    4 cloves garlic, minced or pressed

    1 tablespoon freshly-freshly grated Parmesan cheese

    Pinch of red pepper flakes

    Freshly ground black pepper

    3 tablespoons minced scallion (white part only)

    Combine all ingredients, except for scallions, in a food processor or blender and blend until smooth. Add water if necessary to produce a smooth but thick dip. Transfer the mixture to a bowl and fold in the scallions. Cover and refrigerate 1 to 2 hours prior to serving. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb. Image: Renee Comet Photography. Reprinted with permission from Da Capo Lifelong, © 2012.

    Makes 2 1/2 cups

  • Chicken Lettuce Cups

    Weekly Recipe: 
    NonWeekly
    [title]
    Use a food processor to pulse, mince, and chop ingredients for this easy Chinese dinner.

    1 tablespoon canola oil

    2 cloves garlic, finely minced or pressed

    1 teaspoon minced ginger

    ½ cup small-dice carrot

    ½ cup small-dice celery heart

    ½ cup small-dice red bell pepper

    3 green onions, white and green parts, chopped

    1 (5-ounce) can water chestnuts, chopped

    1 ½ pounds ground chicken

    2 tablespoons chicken broth

    Salt

    6 tablespoons hoisin, soy, or Asian sauce

    1 tablespoon rice vinegar

    Freshly ground black pepper

    Butter or iceberg lettuce leaves

    Sriracha sauce (optional)

    Heat canola oil in a nonstick wok or skillet over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add carrot, celery, bell pepper, onions, and water chestnuts and cook 4 minutes, stirring often. Add ground chicken and broth and increase heat to high. Sprinkle with large pinch of salt. Cook about 4 minutes, until chicken is no longer pink and starts to brown, stirring often and breaking up chicken into crumbles with spatula. Add 3 tablespoons sauce; save the rest for serving. Stir in vinegar, reduce heat to low, and simmer for 3 minutes. Adjust salt and pepper to taste. Spoon about 2 tablespoons of the chicken mix into each lettuce leaf and top with leftover sauce. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews.

    Serves 4

  • Fried Green Beans

    Weekly Recipe: 
    NonWeekly
    [title]
    Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

    ¾ cup buttermilk

    1 cup gluten-free all-purpose flour

    1 teaspoon garlic powder

    2 teaspoons salt

    ½ teaspoon black pepper

    4 cups oil

    ½ pound green beans, trimmed

    Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Pecan-Crusted Chicken Tenders

    Weekly Recipe: 
    NonWeekly
    [title]
    The ultimate kid-friendly meal is now adult-friendly, and these tenders are sure to please the whole family.

    1 teaspoon cornstarch

    1 large egg

    2/3 cup finely chopped pecans

    2/3 cup gluten-free bread crumbs

    1 teaspoon salt

    ½ teaspoon dried oregano

    ½ teaspoon paprika

    ¼ teaspoon cayenne pepper

    ¼ teaspoon black pepper

    1 pound chicken tenders

    ½ cup olive oil

    Prepared honey mustard, for serving

    Combine cornstarch and egg in a shallow dish; set aside. Combine pecans, bread crumbs, salt, oregano, paprika, cayenne pepper, and black pepper in another shallow dish. Toss chicken tenders in egg mixture then in pecan mixture. Place tenders on a rack to sit while you heat the oil in a large skillet over medium-high heat. When skillet is hot, cook tenders for 3 minutes on each side, or until cooked through. Cook in 2 batches if necessary. Serve with a dipping sauce, such as honey mustard. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Roasted Asparagus in Browned Butter

    Weekly Recipe: 
    NonWeekly
    [title]
    Bring out the best flavors of this veggie with browned butter and lemon.

    1 pound asparagus, trimmed

    1 tablespoon olive oil

    2 tablespoons butter

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon fresh organic lemon zest

    Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4