Food & Recipes

  • The Beauty Bar: Vitamin E's Antiaging Perk

    This free-radical fighter neutralizes the effects of pollution and protects lipid layers so your skin retains moisture and plumpness—keeping wrinkles away. It’s also been shown to decrease the risk of heart attack.

  • Baby Greens Salad With Almonds, Goat Cheese, Dried Plums, and Raspberry-Chipotle Dressing

    1/4 cup olive oil
    1/4 cup raspberry jam
    1 tablespoon balsamic vinegar
    1 to 2 small canned chipotle
    peppers, seeded
    6 cups mixed baby greens
    1 cup dried plums (prunes),
    chopped
    1/2 cup toasted almonds, chopped
    4 ounces goat feta cheese

    1. In a blender, combine olive oil, jam, vinegar, and chipotle peppers; purée until smooth, and set aside.

    2. In a medium bowl, combine greens, plums, and walnuts. Add just enough dressing (about half), and toss to mix.

    3. Divide among four salad plates, and top with goat cheese. Serve immediately.

    nutrition info per serving (4): 349 calories; 19 g fat; 6 g saturated fat; 25 mg cholesterol; 9 g protein; 7 g fiber; 357 mg sodium

  • Bar Exam

    Energy bars are perfect for your on-the-go nutrition needs. But choosing just the right one can be an overwhelming proposition, especially when most gimmicky “energy bars” come stuffed with refined sugars and other processed ingredients.

    Energy snacks that pass the "good-for-you" test.
    By Nicole Duncan
  • Stressed? Pop Some Pistachios

    The next time you find yourself seeking sanity, pick up some pistachios. Researchers at Penn State University found that an ounce and a half of these tasty nuts reduces the body’s response to stress by relaxing arteries and keeping blood pressure low.

    Quick tip:
    Measure out a shot glass-full of this easy-to-pop snack to keep calories in check.

  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/2 cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula
    Mango
    Jicama, cubed

    Whisk together olive oil, fresh-squeezed grapefruit juice, and whole-fruit blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections.

  • Sneaky Sources of Gluten

    Here’s a guide to foods with hidden sources of wheat from Shelley Case, RD, author of Gluten-Free Diet: A Comprehensive Resource Guide (Case Nutrition Consulting, 2006) and a leading expert in the field.

    Food: Soy sauce
    The culprit: Wheat or hydrolyzed wheat protein

    It takes more than banning bagels and beer to purge gluten from your diet.
    By Lisa Turner
  • Water Works

    Sure, a cup of hot cocoa is the perfect post-sledding, skating, or skiing drink—but it’s important to remind your kids they need water, too, says Brooke de Lench, author of Home Team Advantage (HarperCollins, 2006).

    By Nicole Duncan
  • Ulcer Cure

    Stress, fatty foods, and smoking certainly aren’t good for your health, but scientists are now finding they may not always be to blame when it comes to ulcers. Instead, research shows the culprit is bacterial infection.

    Is it true that honey can cure ulcers?
    By Nora Simmons
  • Papaya-Mint Fool

    2 cups fresh or frozen and thawed papaya cubes (mango may be subsituted)
    1/4 cup honey
    2 tablespoons fresh lime juice (about half a lime)
    2 teaspoons dried mint
    1/2 cup full-fat yogurt, plain or vanilla
    Fresh mint leaves for garnish (optional)

     

    1. In a food processor, combine papaya or mango, honey, lime juice, and mint, and pulse to make a very coarse puree.

    2. Transfer to a medium bowl, and fold in yogurt; add more honey to taste.

    3. Divide among four individual serving dishes, and refrigerate for one to two hours before serving, or freeze for 30 minutes. Garnish with fresh mint; serve with biscotti.

    nutrition info per serving (4): 111 calories; 1 g fat; 1 g saturated fat; 4 mg cholesterol; 2 g protein; 25 g carbohydrates; 1 g fiber; 22 mg sodium

  • Roasted Oysters and Black Olives With Rosemary

    1/4 cup olive oil
    4 medium garlic cloves, finely minced
    2 tablespoons finely minced fresh rosemary leaves
    2 cups shucked oysters, drained and patted dry
    2 cups kalamta olives (drained and rinsed)
    2 sprigs fresh rosemary

    Preheat to 400 degrees.

    1. In a small bowl, combine olive oil, minced garlic, and rosemary; stir to mix well.

    2. Add oysters, and stir to coat well. Add olives and mix.

    3. Arrange oysters and olives in a shallow baking pan, and roast for five to six minutes until oysters are cooked through.

    4. Remove from oven, and season with salt and pepper.

    5. Arrange on a serving platter with fresh rosemary sprigs, and serve immediately over angel-hair pasta tossed with olive oil, garlic, and minced fresh basil.

     

    nutrition info per serving (4): 300 calories; 26 g fat; 4 g saturated fat; 66 mg cholesterol; 9 g protein; 8 g carbohydrates; 2 g fiber; 588 mg sodium