Healthy Alternatives

  • 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.

  • 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

  • Craft Brews for a Cause

    Although 64 countries require the labeling of GMO foods, the US is not one of them—and the Just Label It campaign is committed to changing that one step at a time. They recently partnered with Peak Organic Brewing, the first brewing company to receive Non-GMO Project verification for its beer. Together, they want to continue the conversation about GMO labeling.

  • Cherry Kiwi Kiss

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup fresh cherries, pitted

    ½ cup frozen strawberries

    1 kiwi, peeled

    ¾ cup coconut water

    ½ cup ice

    Combine all ingredients in a blender and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Meatless: Delectable Dips

    A meatless diet doesn’t mean just vegetables all the time—but in the spirit of the backyard BBQ, why not pair some of your healthy favorites with a flavorful dip for a new twist on an old standby? Think nutrient-rich cruciferous veggies: broccoli, cauliflower, and radishes; or, include carrots on your veggie tray for a boost of vitamin A.

  • Pineapple & Mint Infused Water

    Weekly Recipe: 
    NonWeekly

    Pineapple spears

    Mint

    For a 32-ounce batch, use 2 pineapple spears (approx. 1 inch by 4 inches) and 1 sprig (6 to 8 leaves) of mint. Infuse in the refrigerator for 8 hours or overnight. Strain before serving. Source: infusedwaters.com

  • Coolheaded Flower

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup coconut water

    1 tablespoon fresh chamomile flowers

    ¼ cup grapefruit juice

    1 ½ cups frozen watermelon chunks

    ½ cup frozen peach chunks or 1 fresh peach, pitted and sliced

    Combine the coconut water and chamomile flowers in a blender and blend until the buds smooth out. Add the remaining ingredients and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    1/3 cup sugar

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Source: watermelon.org

  • Watermelon Trio // Red Hot Blood Cleanser

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 2

    2 cups watermelon chunks

    1 small or medium beet, washed

    1 apple, seeded and cut into cubes

    1 tablespoon apple juice concentrate

    1/8 to 1/4 teaspoon cayenne pepper (depending on taste)

    1/4 teaspoon turmeric

    Place all ingredients in a blender, with watermelon on the bottom. Turn blender on slow speed until watermelon has liquified, then increase speed and blend for 1 minute or until liquified. Source: watermelon.org

  • Ginger Beer

    Weekly Recipe: 
    NonWeekly
    SERVES: 4

    ¾ cups brown sugar (packed, you can adjust to taste)

    1 ½ cups fresh ginger (peeled and minced)

    2 quarts filtered, cold water (divided)

    2/3 cup lime juice (freshly squeezed)

    1/4 teaspoon yeast (dried champagne)

    Mix sugar, ginger, and 4 cups water in a saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep. Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65 degrees. Add yeast. Cap bottle and let stand at room temperature for 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly. When ginger beer has achieved desired carbonation level, refrigerate. Source: yummly.com