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.
Dubbed the “Jewish penicillin” by mothers around the world, chicken noodle soup appears to have a medicinal effect on cold sufferers. At the very least, a hot bowl of this soothing soup is a comfort when you are feeling under the weather (or just plain missing your own mom). This version uses low-sodium, fat-free chicken broth, but can be adapted for vegetarians by substituting vege...
Looking for a vegetarian option for your Super Bowl chili or for a way to spice things up for your sweetheart on Valentine’s Day? This recipe will fill you up with fiber while delivering great flavor. It takes just 20 minutes to prep; cooks in 55 minutes; and yields 12 one-cup servings.
Bring 4 cups of water to boil in large saucepot. Add barley, turn down heat and simmer 30–40 minutes or until cooked through. Drain any excess liquid;
partially cover to keep warm.
Curious to try freekeh, yet not sure where to go after eating it as a hot cereal?
Blogger, amateur chef and former high-school teacher Lauren Martin created this slow-cooker recipe. If you don’t eat meat, it’s just as delicious if you leave out the chicken and substitute vegetarian broth.
2 bone-in chicken breasts
½ C (dry) freekeh
1 large carrot
2 celery stalks
1 medium-sized yellow onion
½ C butternut squash, cubed
2 T fresh sage leaves, chopped
½ T smoked paprika
(or regular paprika)
½ T rosemary
1 t garlic, minced
salt and pepper to taste
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.”