Food & Recipes

  • Ratatouille With Scrambled Egg Whites

    2 cloves minced garlic
    1 onion, diced
    4 tablespoons extra-virgin olive oil
    2 zucchini, sliced
    1 green bell pepper, diced
    1 Japanese/Chinese eggplant, sliced
    2 tomatoes, diced
    1/2 teaspoon salt
    2 tablespoons finely chopped parsley
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon salt
    8 egg whites

    1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat.
    2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.
    3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside.
    4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist.
    5. Place scrambled eggs on a large plate and top with ratatouille.

    nutrition info per serving (6): 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium

  • Got (Non-Dairy) Milk?

    As the mustached celebrities in those milk ads tell us, milk does a body good thanks to its calcium, vitamin D, and other nutrients. But what if you’re lactose intolerant, vegan, or simply not a fan of cow’s milk? You have plenty of nondairy options—from the more common ones like soy and rice milks to the nut, oat, and even hemp varieties.

    By Erin Quinn
  • Toxin Alert: Not-So-Sweet Treats

    Turns out high-fructose corn syrup can mess with more than just your waistline. A recent study published in the journal Environmental Health found this widely used sweetener often contains traces of mercury, a toxic metal that interferes with the brain and nervous system and causes a host of health problems, particularly for children and pregnant women.

    By Meghan Rabbitt
  • Angel Hair with Feta and Fava Crostini

    1/4 pound angel hair pasta
    2 to 3 tablespoons olive oil
    1/2 cup fava beans
    2 ounces crumbled feta cheese
    Coarse sea salt for seasoning

    1. Cook and toss angel hair pasta with olive oil.
    2. Add fava beans and crumbled feta cheese.
    3. Season with coarse sea salt. Serve warm.

  • In Season: Fava Beans

    This eastern Mediterranean member of the pea family makes its debut in late spring. Favas pack a huge protein punch, boast ample amounts of fiber and iron, and contain L-dopa, an amino acid that produces dopamine, which triggers a feel-good response in the brain. Look for firm, vibrant green pods for the best flavor.

    By Caroline Mosey
  • The Clear Skin Diet

    Jodi Frestedt breezed through her teenage years without so much as a pimple. While most of her peers suffered their share of embarrassing breakouts, Frestedt never gave her skin a second thought as she posed for school pictures and primped for prom. But at age 26, her face erupted in a slew of blemishes, leaving her baffled and suddenly self-conscious.

    Five foods to eat, and four to avoid, for a glowing complexion.
    By Melaina Juntti
  • So Long, Sugar!

    Ousting the sweet stuff from your diet can temper a litany of health complaints, from high cholesterol to digestive woes. But don’t go cold turkey—that can lead to lethargy, headaches, and mood swings—especially if you have a serious sweet tooth. To help you go sugar free without the side effects:

    By Meghan Rabbitt
  • Combat Your Food Cravings

    Finish a meal and go straight for the cookie jar? Have to drink a soda with dinner? Arizona-based naturopath Colleen Huber says all food cravings are really your body trying to tell you it needs more of certain minerals. Here are clues to what your food cravings could be trying to tell you—and how to satisfy them the healthy way.
     

  • Grilled Halibut with Fava Bean Mash

    Halibut fillet
    Salt and pepper to taste
    1/2 cup fava beans
    1 tablespoon olive oil
    1 teaspoon lemon juice
     

    1. Season halibut fillet with salt and pepper, grill 3 minutes on each side or until cooked through.
    2. In a medium bowl, combine fava beans,  olive oil, and lemon juice. Mash roughly with a fork until combined.
    3. Place fish on top of the fava bean mash.

  • Salmon Dill Soup

    2 medium salmon fillets, skin removed
    2 cups water
    1 medium sweet potato, peeled and diced
    2 medium carrots, peeled and diced
    1/2 onion, diced
    3 cups vanilla rice milk
    1/2 cup finely chopped fresh dill, stems removed
    1 teaspoon salt
    6 tablespoons cornstarch

    1. Slice each salmon fillet very thinly into bite-sized pieces, and set aside.
    2. In a pot, bring water, sweet potato, carrots, and onion to a boil, then reduce to a medium-high heat, cover, and cook until vegetables are tender, about 10 minutes.
    3. Add rice milk and bring to a boil.
    4. Add salmon, dill, and salt, and reduce heat to medium until salmon is done, about 3 minutes.
    5. Mix cornstarch with just enough cold water to dissolve and add to soup. Bring soup to a boil while stirring, and allow mixture to thicken for 1 to 2 minutes.
    6. Remove from heat and serve warm.

    nutrition info per serving (4 to 6): 322.9 calories; 4.7 g fat; 1.5 g saturated fat; 30 mg cholesterol; 17 g protein; 52.5 g carbohydrates; 2.5 g fiber; 516.3 mg sodium