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.
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.
Want to get your brood to up their fruit intake? As my mother always said, you can get more bees with honey than you can with vinegar. Plus, studies show that honey increases our stores of compounds that protect against cancer and heart disease. And because kids are drawn to honey like bees, this sweet but healthy topping may make them forget that what’s underneath is good for them, too!
1 package (8 ounces) cream cheese at room temperature
1/2 cup plain, low-fat yogurt
2 tablespoons (tbs) honey
Myra Goodman, founder of Earthbound Farm, the largest grower of organic produce in the United States, shares two of her favorite fall recipes, Chopped Autumn Salad and Oatmeal, Carrot and Apple Breakfast Squares, with IDEA Fitness Journal readers. Both are vegan. The salad uses some of fall’s best bounty: apples, pears and persimmons.
Professional chef, cookbook author and nutrition instructor
at New York University Lourdes Castro, MS, RD, has taken the lessons from this month’s food focus on dark-leafy greens and brought them to life in this delicious and easy dish.
Looking for a quick and healthy weeknight meal now that the kids are back in school and your autumn schedule is about to go full tilt? This one might become a standard.
Mee Tracy McCormick learned to cook her way out of her chronic autoimmune disease by using whole foods. In the process, she created a collection of “healing recipes that combine foods in a way that is more nutritious and delicious than she could have ever imagined.”
Can’t stomach another plain grilled chicken breast for dinner? Before you begin sifting through the millions of recipes you’ll be hit with by a Google search, head over to your spice rack.
Mixing dry spices and rubbing them onto meat has been used by barbeque pit masters for years to procure meat with deep and layered flavors. Thankfully, you don’t need a smoker or 7 hours of cooking to take advantage of a dry rub. All you need is the right spice combination and a willing chicken breast, pork tenderloin or fish fillet.
Looking for an excellent source of vegetarian alkalizing protein, healthy fats, enzymes, vitamins and mineral-rich carbs to replenish your tank after a workout? You don’t have to be a sushi master chef to roll nori, says lifestyle wellness and natural nutrition educator Teri Gentes. Simply dive in and give it a try.
newsletter_teaser: Looking for an excellent source of vegetarian alkalizing protein, healthy fats, enzymes, vitamins and mineral-rich carbs to replenish your tank after a workout? You don’t have to be a sushi master chef to roll nori, says lifestyle wellness and natural nutrition educator Teri Gentes. Simply dive in and give it a try.
Ladies and gentlemen: Start your barbeque engines. It is time for some heavy grilling and chilling! This simple but satisfying summer meal can be rounded out with a green salad for a complete dinner that keeps the cook out of the kitchen.