Over the past decade, nutrition and obesity expert Yoni Freedhoff, MD, has dedicated his career to helping chronic dieters get weight off and keep it off. His success rate with clients shedding pounds and then maintaining the weight loss hovers around 81%. One of his philosophies is that permanent weight loss must include chocolate!
Since it’s hard to argue with that, try this recipe from his new book The Diet Fix (Harmony 2014). It’s a great pre or post-workout grab-and-go booster.
Recipe for Health: Skillet of Roast Mushrooms & Tomato-Stuffed Peppers With Garlic and Fresh Thyme
This time of year delivers a harvest of abundance and flavor as summer crops start to boom. What better time to try a hearty plant-based meal or side to see how filling and delicious a dish of vegetables can be? It’s good for you, and it’s good for the planet.
This time of year delivers a harvest of abundance and flavor as summer crops give their last burst of goodness. What better time than to try a hearty plant-based meal or side to see how filling and delicious a dish of vegetables can be? It’s good for you, and it’s good for the planet.newsletter_teaser: This time of year delivers a harvest of abundance and flavor as summer crops give their last burst of goodness. What better time than to try a hearty plant-based meal or side to see how filling and delicious a dish of vegetables can be? It’s good for you, and it’s good for the planet.
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.
Three team members from San Diego–based Jimbo’s...Naturally! Natural Foods Grocer recently treated the IDEA Tribe to an informative Lunch and Learn session as part of IDEA’s ongoing wellness initiative. The Jimbo’s team demonstrated three delicious recipes and shared samples of all the food. This inspired several IDEA staffers to get in the kitchen and try their hands at these healthy eats.
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.
Ina Garten, “The Barefoot Contessa,” describes this simple cold summer soup from her 1999 The Barefoot Contessa Cookbook as “liquid salad.” With the bounty of gorgeous early-summer produce in your garden or at your local farmers’ markets, it’s time to give this recipe a spin in your food processor and serve up a refreshing summer snack. Perfect après-beach starter!
You can watch a video of Garten preparing the recipe here: www.foodnetwork.com/ recipes/ina-garten/gazpacho-recipe.html.
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