Food & Recipes

  • Slim-Down Swap-Outs

    Cutting back on carbs but don’t want to give up your favorite foods? Try these tips for a fresh take on carb-heavy staples.

    >> Turn your taco shell into a lettuce wrap to cut carbs but keep the satisfying crunch.

    >> Use large Portobello mushrooms in place of hamburger buns for a fancy-looking meal packed with potassium.

  • Roasted Chicken With Rosemary, Kalamata Olives, and Lemon

    Weekly Recipe: 
    NonWeekly
    [title]
    This dish looks fancy but is easy to make—to save time, use a mini chopper to mince garlic and rosemary.

    3 large bone-in, skin-on split chicken breasts, cut in half crosswise

    Salt and freshly ground pepper

    2 tablespoons olive oil

    1 tablespoon minced garlic

    1 tablespoon minced fresh rosemary

    1 lemon, cut into 8 wedges

    15 Kalamata olives, split and pitted (or 30 olive halves)

    2 tablespoons white wine

    Rice for serving (optional)

    Preheat oven to 450 degrees. Rinse chicken, pat dry, and season with salt and pepper. Heat olive oil in a large heavy casserole or Dutch oven over medium-high heat about 2 minutes, until oil starts to simmer. Cook the chicken, skin side down, for 5 to 6 minutes, until crispy and browned. Flip (be careful to keep skin attached to breast) and cook for 5 more minutes. Remove pan from heat. Sprinkle with garlic and rosemary. Add lemon wedges and olives, then drizzle with white wine. Bake 18 minutes, until cooked through. Serve with rice, spooning the sauce over both the rice and chicken. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews

    Serves 6

  • Why You Should Stop Skipping Breakfast

    Breakfast: Yep, it’s still the most important meal of the day.

    Time-saving tips to entice the most severe offenders
    By Carolina Lima Jantac, MS, RDN, LD
  • I Ate My Birthday Bouquet

    My flowers were so pretty, I just wanted to eat them—so I did.

    Have your flowers and eat them, too
    By Morgan O’Donnell
  • Cook’s Corner: Make Time for (a Healthy) Dinnertime

    Like the rest of the working world, you may dread those three little words that seem to just drip off the lips of the rest of your family: “What’s for dinner?” Although you might be tempted to save time and order take-out or pop in a frozen pizza, preparing a healthy meal doesn’t have to consume your entire evening—and choosing to cook your own meals will benefit b

  • Praise for the Pomegranate

    The pomegranate is one of civilization’s oldest cultivated foods, dating as far back as 4,000 BC Hailing from Persia—modern day Iran—and the Western Himalayas, the pomegranate has been an integral part of the human diet since ancient times.

    The ancient fruit with modern influence
    By Samantha Fischer
  • In Season: Mango

    Containing more than 20 different vitamins and minerals, this beauty fruit is full of skin-supporting nutrients to maintain your healthy glow as you enjoy the last days of summer.

  • Meatless: Drink Your Breakfast

    If you want to inspire your family to make better breakfast choices, you’ve come to the right place. Although many of you admit that breakfast is the most important meal of the day, it is often skipped. Time constraints, lack of hunger, or busy schedules may be to blame for the day’s missed meal, but it’s never too late to get in the habit of eating breakfast every day.

  • Meatless: Get Juicing

    Whether you want an alternative to your morning coffee, a way to incorporate more fruits and veggies into your diet, or a full-body cleanse, juicing could be the solution you’ve been searching for.

  • Homemade Peach Ice Cream

    Weekly Recipe: 
    NonWeekly
    [title]
    July is National Ice Cream Month!

    2 cups evaporated fat-free milk

    1 cup fat-free milk

    2/3 cup organic palm sugar

    ½ cup eggs, lightly beaten

    ¼ teaspoon almond extract, or ½ teaspoon vanilla extract

    1 cup chopped fresh or frozen peaches

    Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.

    Source: myrecipes.com