Tips For Eating and Living Well
These bright and flavorful Ethiopian Roasted Brussels Sprouts are my second roasted Brussels sprouts post in my series of 3. The first post was for “Cheesy Roasted Brussels Sprouts,” which are great for kids and people who enjoy savory, non-spicy foods. But these Ethiopian roasted sprouts are perfect for people like me who like lots of flavor with a little kick. And since I’m always finding new ways to add turmeric to my diet for its anti-inflammatory properties, I added some of that too! …
Apparently National Donut Day was just last week, but if I’d realized that, I would have gotten my act together and perfected this recipe in time to post it then. But really, do we need a special day of the year to enjoy a good donut? NOPE.
I’d recently bought half a peck of peaches from the Abbott Farms stand, and I was eager to use them in some sort of dessert recipe. I’d also been wanting to experiment with buckwheat flour, so out of my test kitchen came these earthy, peach buckwheat donuts that are surprisingly good for you!…
For some reason I’ve been on a huge roasted Brussels sprouts kick lately, so this post is really Part 1 of 3 roasted sprouts recipes (woohoo!). Now don’t get me wrong — plain roasted Brussels sprouts are great, but it’s fun to change things up every now and then. This first recipe turned out beautifully, which resulted in my eating a pound of sprouts while standing over the baking pan. Seriously, these Cheesy Roasted Brussels Sprouts are addictive! …
Roasted chickpeas are the perfect snack. They’re crunchy, salty, and packed with protein and energy. I love playing around with the flavors of these warm little beans and serving them to my husband and 3-year-old while they watch sports on the weekends. My latest creation — these Smoky Maple Chickpeas — were a must-share! I decided to try for a maple bacon flavor, so I went straight for the liquid smoke, smoked paprika, tamari, and of course, the maple syrup/sugar.
The result? Slightly sweet, slightly salty, smoky, and addictive chickpeas!…
In preparation for the warm weather, I decided to dust off my beloved ice cream maker and get to work creating a new ice cream flavor you guys. And I hate to brag, but this Date Ice Cream with Toasted Almonds is fantastic! The dates are naturally sweet and caramelly (now an adjective), and the toasted walnuts, cinnamon, and vanilla impart their own subtle flavors that round out this perfectly creamy dessert. Add some freshly toasted almonds, and you have arrived at dessert heaven! …
I typically get my recipe inspiration from all kinds of sources — books, magazines, cooking shows, restaurants, etc. — but my idea for this healthful Orange “Julius” came from a dream I had about drinking the Dairy Queen classic beverage. I haven’t had one in years, but I remember how creamy and refreshing they are. After my dream, I decided I must have an Orange Julius. Of course, the ingredient list for the DQ version is abysmal (egg white solids???), so I set out to create a nutritious version. …
It had been way too long since I’d made granola, which is a shame because it’s a nutritious snack or breakfast that’s easy to take on the go or give to friends and family. I’ve found that the store-bought granolas are full of oil and sugar, and thus empty calories. So if I eat granola, I prefer to make it myself and use nut butter instead of canola oil, and maple syrup or coconut sugar instead of cane sugar. It’s still fairly high in calories, but it’s also packed with protein, minerals, and fiber to keep you full and energized.
For some reason I wanted to try my hand at a savory coffee granola because, duh, I love everything coffee-flavored. With Abby’s help, I came up with this nutritious coffee almond butter granola that my father-in-law described as “almost as good as [my husband’s] shot on hole 17” last weekend. Apparently it was his best golf shot of all time, so I decided to take that as a major compliment. …
Now that it’s May, I hope you’re taking advantage of the fresh, local spring vegetables — asparagus, radishes, and peas. I love to use produce that’s in season, so I came up with this roasted spring vegetable salad that’s simple, bursting with flavor, and of course, incredibly nutritious!…
I really fell off the sugar wagon this Easter, so I’ve been craving sweets way too much lately. In an attempt to wean myself off of the pure sugar desserts, I concocted this nutritious strawberry crisp — which is not only full of fruit, nuts, and oats, but is also so easy to throw together when you’re wanting something sweet….
I’ve been experimenting with cooking with Indian spices lately, so I’ve developed a love for cardamom. To me, it makes every sweet dish a little more decadent and interesting. That’s why I created this Cardamom Stewed Banana Porridge!…
Last week I made a spicy Indian dish and really needed a light side salad to balance the warmth and heaviness of my vegetable korma. Inspired by the salads I often see on Indian buffets, I decided to create this simple chopped salad, filled with fresh, crispy vegetables and dressed with a squeeze of lemon and a pinch of salt and black pepper….
Every winter I get super excited when I see blood oranges in the produce section. If I see them, I have to buy a few. They look like regular oranges with a little red blush on the skin, but when you open them up, they’re a gorgeous crimson. I prefer them because they’re sweeter than regular oranges and typically just contain one or two seeds. I like to add them to fruit salad, squeeze some of the juice into hibiscus tea, or add them to baked goods, like my citrus tea cookies, or . . .
these blood orange muffins!…
