The Culinary Institute of America (CIA) has been working with the Harvard School of Public Health to remake many of our favorite foods, and they’ve recently taken on the task of making over their muffin recipes. Developed by the CIA for a Harvard-CIA "Muffin Makeover" project, this recipe for Lemon Chickpea Muffins incorporates healthy fats and whole grains to create a better-for-you version of the massively oversized, calorie-laden muffin found in most restaurants and bakeries.
Overnight oats are a perfect option for hectic mornings when you don't have time to prepare a pot of hearty steel-cut oatmeal. Soaking raw oats overnight gives a wonderful chewy texture that requires no cooking. You can keep the oat mixture in the refrigerator for 3 days.
This deconstructed sushi adds a burst of color to mealtime and is sure to help out anyone bored with mundane salads. Antioxidant-rich Chinese black rice (also called Forbidden Rice) makes a stunning addition to mealtime, while nori and miso add a shot of umami, the much-buzzed-about fifth taste. If you’re bored with salmon, consider substituting arctic char, which is considered a sustainable seafood option and is also rich in heart-healthy omega-3 fats.
With springtime in full swing, a cook’s thoughts turn
to quick meals that don’t require a lot of time in a hot
kitchen. Poaching fish is a healthy way to feed your
family when you can’t take any more heat!
1 large orange
1 1/2 cups low-sodium chicken broth
2 teaspoons (tsp) finely grated, fresh ginger root
2 tsp finely chopped pickled ginger
2 tablespoons (tbs) honey
1 pound skinless, deboned salmon fillets
1 or 2 tbs unsalted butter
As the cold winter months wind down, there is still a limited amount of local fresh fruit available. This is a great opportunity to use dried-fruit varieties and reap nutritional benefits such as fiber, vitamins, minerals and phytonutrients, says Toby Amidor, MS, RD, CDN, founder of Toby Amidor Nutrition (http://tobyamidornutrition.com) and author of the forthcoming cookbook The Greek Yogurt Kitchen (Grand Central May 2014).
These days, when many chefs are sourcing locally and seasonally, and abiding by sustainable practices, they may believe they are cooking healthy meals, says Emmanuel Verstraeten, founder and CEO of SPE Certified® (see feature story). “While [sustainability] is an appropriate first step, it is not sufficient to close the loop on delivering nutritionally balanced, great-tasting dishes. What is missing is a culinary approach to nutrition whereby dishes are created to deliver the maximum in nutrient density, while retaining every ounce of deliciousness and taste.
newsletter_teaser: These days, when many chefs are sourcing locally and seasonally, and abiding by sustainable practices, they may believe they are cooking healthy meals, says Emmanuel Verstraeten, founder and CEO of SPE Certified® (see feature story). “While [sustainability] is an appropriate first step, it is not sufficient to close the loop on delivering nutritionally balanced, great-tasting dishes.
Here’s a great vegan, gluten-free lunch idea from IDEA author and presenter Teri Gentes that packs and travels beautifully. Make a bunch on Sunday afternoon to have ready as snacks or as lunch mains during your busy week.
A variety of fresh cabbage is readily available in spring gardens and at farmers’ markets. Here is a creative way to enjoy it and to introduce other ingredients to your family and friends. The faculty at The Culinary Institute of America suggests a delicious heart-healthy and diabetes-friendly variation on a traditional stuffed cabbage roll with this salmon and wild rice recipe.
This juice recipe is terrific for mornings when you feel sluggish. Very smooth and slightly sweet, it also makes a great afternoon snack if you have a sugar craving. Rinse the greens; chop the cucumber and pear in halves; and peel the lemon. If you have a Vitamix® or similar high-power blender, toss in all the ingredients and purée them. You’ll get a lovely, frothy, delicious juice with a beautiful bright-green hue. Add a few ice cubes if you wish.
Add zesty Black Bean Burgers with Sriracha Aioli to your meatless dinner options. They're superfast to make and will become a fast favorite as well.
Recipe courtesy of Cooking Light
Yield: Serves 4 (serving size: 1 burger)
newsletter_teaser: Add zesty Black Bean Burgers with Sriracha Aioli to your meatless dinner options. They're superfast to make and will become a fast favorite as well.