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.
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.
newsletter_teaser: 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.
Holiday treats may have seriously derailed your clients' healthy eating intentions. In an effort to get things back on track, here are some mouth-watering recipes sure to please the palate. Offering optimum flavor, presentation and nutritional value, these dishes are so delicious you will probably adopt them as go-to treats.newsletter_teaser: Holiday treats may have seriously derailed your clients' healthy eating intentions. In an effort to get things back on track, here are some mouth-watering recipes sure to please the palate. Offering optimum flavor, presentation and nutritional value, these dishes are so delicious you will probably adopt them as go-to treats.
In her new book Cooking & Eating Wisdom for Better Health (Balboa Press), Maria Benardis revisits her Greek roots and shares the simple splendor of Mediterranean food philosophy. This dish is her modern twist on the quintessentially Greek dish, dolmades. Instead of grapevine leaves, she has used another ancient Greek ingredient: kale.
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.
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
The autumn snap in the air signals a change of gears and provides a good excuse to go hiking and appreciate the beauty in nature. newsletter_teaser: The autumn snap in the air signals a change of gears and provides a good excuse to go hiking and appreciate the beauty in nature.
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.”