- June 1st, 2010Unfeatured
1/2 cup chopped pecans
1/2 cup whole-wheat flour
1 tablespoon butter
1/4 cup fresh dates
2 egg whites
1/4 teaspoon salt
2 grapefruit, peeled and pith removed
1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons sugar
2 cups fresh or dried mission figs, halved (about 10 fresh figs)
2 cups Greek–style yogurt
1. Preheat oven to 350 degrees. Mix pecans, flour, butter, and dates into a fine meal in a food processor. Blend in egg whites and salt.
2. Coat the inside of a tart pan with natural cooking spray. Line the bottom with parchment paper cut to fit, and coat again. Place dough in pan, and flatten evenly with your fingers to form a thin layer. Score dough by poking it with a fork. Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).
3. Bake tart dough until the sides begin to brown, about 15 minutes. Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to 20 minutes.
4. Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice. Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan. Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.
5. Remove cinnamon stick from mixture, and stir in figs and grapefruit segments. Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture. To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.
nutrition info per serving: 240 calories; 8 g fat; 8 mg cholesterol; 8 g protein; 39 g carbohydrates; 4 g fiber; 110 mg sodium
- June 1st, 2010
You’d never head to the yoga studio without your mat or to your spinning class without a pair of bike-friendly shorts, yet many exercisers still approach their workout without the proper fuel. Whether you’re exercising for fitness, health, or weight loss, you’ll reap greater benefits if you feed your body the right foods before and after workouts.
What and when to eat to maxamize your workout.By Christie Aschwan
- June 1st, 2010Unfeatured
1 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup Greek–style yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons minced fresh chives
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces cooked lump crabmeat (about 1 cup)
1. Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.
2. Remove colander from pot. Rinse beans with cold water, drain, and pat dry with a clean towel.
3. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, and crabmeat. Toss and serve.
nutrition info per serving: 220 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbohydrates; 5 g fiber; 610 mg sodium
- May 1st, 2010
Aging provides plenty of perks—greater confidence, more wisdom, and discounted movie tickets, to name a few. But growing older also brings a few downsides: age spots, for instance, which boldly advertise your senior status.
Prevent wrinkles with these 9 foods.By Wendy McMillan
- May 1st, 2010
Answered by Susan Lark, MD, a women’s health expert and author of the alternative health newsletter Women’s Wellness Today.My hair has become thinner lately, and I’m embarrassed—baldness can be sexy on men, but it’s not a good look for me. Why am I losing my hair and how can I stop it?
- April 1st, 2010
Our nutritional needs change as we pass through different hormonal stages. Although every woman should take a daily multivitamin, along with 1,500 mg of calcium and 750 mg of magnesium for healthy bones, also consider these age-specific hormone-balancing supplements.
Omega-3 fatty acidsBy susan Lark, MD
- February 1st, 2010
Fad diets come and go as assuredly as the seasons. But when a nutritional approach persists for more than several years, chances are it has dietary merit—or, at the very least, warrants a little investigating.
Designed just for youBy Khyber Oser
Many people these days are buzzing about the benefits of low-acid eating, including the New York Times.
- December 1st, 2009
Two months had passed since my daughter was born, and still I was walking around in a fog. I understand, based on comments from friends and family, that I radiated happiness during this time, but what I remember is struggling with sleeplessness and the constant demands of a newborn—my 8-pound bundle of joy had the clear upper hand.The yogic way to feed body and spiritBy Melissa B. Williams
- September 1st, 2009
Mom was right: When it comes to beauty, what’s on the inside is just as important as what’s on the outside. New research shows that certain foods and beverages can literally improve your skin from within. Here’s how you can slather, supplement, and snack your way to glowing, youthful skin with the help of four hot, new beauty ingredients.
Four superfoods that feed your skinBy Vicky Uhland