Food & Recipes

  • Pork and Squash "Noodle" Soup

    1/2 pound pork tenderloin, thinly sliced and browned
    2 garlic cloves, minced
    2 teaspoons dark sesame oil
    1 tablespoon gingerroot, minced
    1/4 cup low-sodium soy sauce
    1/4 cup rice vinegar
    1 teaspoon red pepper flakes
    4 cups chicken broth.
    2 cups spaghetti squash, cooked
    1/4 cups green onions, sliced

    1. In a sauce or stock pan, brown pork tenderloin and minced garlic cloves in dark sesame oil.

    2. Add minced gingerroot, low-sodium soy sauce, rice vinegar, red pepper flakes, and chicken broth. Stir in spaghetti squash and green onions. Bring to boil, reduce heat, and simmer until heated through.

  • Curried Squash And Veggie Casserole

    1 spaghetti squash, cooked
    2 cups broccoli florets, chopped and steamed
    1 cup red bell pepper, chopped
    1 cup low-fat sour cream
    1/4 cup skim milk
    1 tablespoon curry powder
    1/2 cup shredded Parmesan cheese
     

    1. In a bowl, combine spaghetti squash with broccoli florets, and red bell pepper.

    2. Mix in sour cream, skim milk, curry powder, and Parmesan cheese, stirring well to coat.

    3. Pour into a 9- by 13-inch casserole dish, and top with seasoned whole-wheat bread crumbs or prepared whole-grain stuffing (approximately 2 cups). Bake at 400 degrees for 30 minutes.

  • Spaghetti Squash Cucumber Salad

    3 cups cooked spaghetti squash strands
    2 cups cucumber, peeled, chopped, and seeded
    2 cups diced tomatoes, seeded
    1/2 cup red pepper, diced
    1/4 cup red onion, thinly sliced
    3 tablespoons rice vinegar
    2 teaspoons olive oil
    1/8 teaspoon black pepper
    3/4 cup crumbled feta cheese

    In a large bowl, combine ingredients. Toss the salad with the dressing and then sprinkle on feta cheese.

  • Spinach and Crab No-Crust Quiche

    2 large eggs
    2 egg whites
    1 can (7 to 8 ounces) crab meat, drained
    1/2 cup skim milk
    1/2 cup flour
    10 ounces frozen chopped spinach, thawed, and drained
    3/4 cup reduced-fat, grated Swiss cheese
    1/4 teaspoon pepper
    1/4 cup reduced-fat, shredded cheddar cheese

    1. Preheat oven to 350 degrees.
    2. In a bowl, whisk eggs and egg whites. Stir in all remaining ingredients, except for cheddar cheese.
    3. Pour egg mixture into prepared pie plate or quiche dish coated with cooking spray. Sprinkle top evenly with cheddar cheese.
    4. Bake at 350 degrees for 45 minutes, or until set.

    Nutrition info per serving (6): 152.9 calories; 5.3 g fat; 2.8 g saturated fat; 94.3 mg cholesterol; 13.9 g protein; 12 g carbohydrates; 1.4 g fiber; 281 mg sodium

  • Frutied Squash Muffins

    1 cup flour
    1 cup whole-wheat flour
    1/2 cup honey
    1 1/2 teaspoons baking powder
    1 tablespoon orange zest
    1 teaspoon cinnamon
    1 beaten egg
    1/2 cup orange juice
    2 tablespoons canola oil
    1 cup spaghetti squash, cooked
    3/4 cup chopped cranberries
    3/4 cup raisins
    1/2 cup chopped dates

    1. In a mixing bowl, combine flour, honey, baking powder, orange zest, and cinnamon.

    2. Stir in egg, orange juice, canola oil, and spaghetti squash. Blend to form batter. Add chopped cranberries, raisins, and chopped dates.

    3. Pour into prepared muffin tin, and bake at 350 degrees for 20 to 25 minutes.

  • Vegan in the Raw

    After decades of suffering from lactose intolerance and sensitivity to basically anything with taste, I decided to change my diet. But my fledgling gastronomic experience as a vegan did nothing to prepare me for my first raw-food meal. After all, it's not terribly hard to be a vegan—or just a vegetarian—the challenge lies in being a healthy one.

    One women's newfound love for living foods
    By Vicki Confrey
  • The Beauty Bar: Coenzyme Q10

    Your body naturally produces a compound known as coenzyme Q10— aka Co-Q10, or ubiquinone. This antioxidant darling of the supplement world helps cells regenerate and protects them against damage that could lead to premature aging, heart disease, or even cancer.

  • Magic Mushrooms

    Unlike the kind you heard about in college, the chemicals in these ’shrooms won’t give you special powers—or get you arrested for that matter—but they are creating quite a buzz. Developed in Japan in the mid 1980s, active hexose correlated compound (AHCC) is produced from the fermented extract of a hybrid of several medicinal mushrooms.

    By Nora Simmons
  • In Season: Spaghetti Squash

    With more than 145 percent of the daily value of vitamin A per cup and loads of vitamin C, potassium, fiber, and manganese, this seasonal favorite should make frequent appearances at your fall table.

    By Wendy McMillan
  • 5 Ways to Save on Organic Food

    The price of food may be soaring, but buying conventional produce rather than organic may end up costing more in the long run. “Eating organic now could save you from expensive health problems down the line,” says John A. McDougall, MD, author of The McDougall Plan: 12 Days to Dynamic Health (Plume Publishing).

    By Bryce Edmonds