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.

  • Finding the Right Diet

    Many premenopausal and menopausal women—those who are roughly 35 to 55 years old—blame their weight gain on hormonal changes. They visit their doctor and are told gaining weight is a natural side effect; that as they age, declining estrogen production triggers more fat storage.

    Why Cutting Calories Just Won’t Cut It
    By George L. Redmon, PhD, ND
  • Myths and Little-Known Facts About Gluten

    Whether you are pro-gluten-free or you think the diet is totally bogus, you have probably heard arguments for both sides. Some people say gluten is bad for you, others say it does no harm; some call the diet a fad, others reason it’s a lifestyle choice. You aren’t sure how to separate fact from fiction—all you know is that you want to be healthy.

    Scientific advances debunk many commonly held beliefs about the effects of gluten.
    By Vikki Petersen, DC, CCN
  • Guacamole

    Weekly Recipe: 
    NonWeekly
    [title]
    Ditch the French onion dip and go for this guac that’s loaded with fresh, healthy ingredients.

    2 ripe avocados, peeled and pits removed

    1 tomato, chopped into small pieces

    2 tablespoons finely chopped red onion

    2 tablespoons green chili sauce

    1 tablespoon lime juice

    Salt to taste

    Place the avocados in a small bowl and mash them with a fork. Add the tomato, onion, chili sauce, lime juice, and salt to taste and mix well.

    Source: Simple Recipes for Joy: More Than 200 Delicious Vegan Recipes by Sharon Gannon


    Makes 1 1/2 cups.

  • 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

  • Grilled Chicken Wings

    Weekly Recipe: 
    NonWeekly
    Chicken wings are a tailgating staple, but this simple recipe offers a fraction of the fat and sodium of the deep-fried option. Choose lean cuts of meat and your favorite hot sauce for finger-licking goodness.

    4 pounds chicken wings and/or drummies

    12 ounces hot sauce

    Fine-grain sea salt

    Pour the hot sauce into one large resealable plastic bag. Add chicken, seal bag, and turn several times so the sauce coats the chicken. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through. Transfer the wings to a serving platter and sprinkle with a pinch of sea salt. Serve with celery.

    Source: Chef Elizabeth Karmel

  • Herby Turkey Sliders

    Weekly Recipe: 
    NonWeekly
    [title]
    Lean turkey meat is a great alternative to beef patties. Serve with fresh vegetable toppings such as tomatoes and avocados for an extra healthy flavor boost.

    ¼ cup minced red onion

    ¼  cup finely chopped fresh basil

    ¼ cup finely chopped fresh parsley

    1 tablespoon tomato paste

    1 tablespoon minced garlic

    1 ½ teaspoons fennel seeds, toasted and crushed

    1 ½ teaspoons dried oregano

    1 teaspoon grated lemon zest

    ½ teaspoon sea salt

    ¼ teaspoon red pepper flakes

    ⅛ teaspoon freshly ground black pepper

    1 pound ground dark-meat turkey meat or ground turkey breast

    Combine onion, basil, parsley, tomato paste, garlic, fennel seeds, oregano, lemon zest, salt, red pepper flakes, and pepper in a large bowl and stir. Add the turkey and gently mix with your hands or a spatula until well combined. Shape the mixture into 8 patties. Brush patties with olive oil and put on the grill over medium heat and cook until browned on both sides, about 3 minutes on each side. Cover and cook for 3 more minutes. Serve on buns or alone with your desired toppings.

    Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson (Ten Speed Press, © 2013). Photo Credit: Leo Gong

    Makes 8 patties/4 servings

  • Veggie Chili

    Weekly Recipe: 
    NonWeekly
    This hearty chili is perfect for a chilly October afternoon. Skip the high-fat sour cream and top with a dollop of Greek yogurt and some chopped green onion.

    ¼ cup vegetable oil

    ½ head garlic, peeled and minced

    1 large onion, chopped

    3 celery stalks, chopped

    3 carrots, chopped

    1 bell pepper, seeded and chopped

    1 medium-size zucchini, chopped

    2 cups kale, chopped (optional)

    ½ cup fresh cilantro, chopped

    2 tablespoons chili powder

    1 tablespoon ground cumin

    1 tablespoon garlic powder

    1 tablespoon freshly ground black pepper

    2 teaspoons salt

    2 (14-ounce) cans tomato sauce

    2 (6-ounce) cans tomato paste

    1 tablespoon maple syrup

    2 (14-ounce) cans kidney beans, drained and rinsed

    2 (14-ounce) cans black beans, drained and rinsed

    ½ (12-ounce) bag frozen corn kernels

    In a large pot, heat the oil over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, and kale, if using, (but not the corn) just until softened, about 10 minutes. Add all the herbs, spices, and salt and cook for 5 minutes. Add the tomato sauce, tomato paste, and maple syrup and stir for 3 more minutes. Add the beans and stir for 3 minutes. Add the corn and simmer for 15 to 20 minutes.

    Source: Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

    Serves 8

  • 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
  • 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