It’s been a delicious (and healthy) year! Plates were piled high with colorful salads. Meatless Mondays trickled over into Tuesdays (and Wednesdays and Thursdays…). You kicked gluten to the curb. Burned out your blender on micro-greens smoothies. Fell harder in love with chocolate than you ever thought possible, once you tasted it raw.
Tagged: angela shelf medearis
Nothing so vividly illustrates the best of the fall harvest like pumpkins. The name pumpkin originated from the Greek word for large melon: pepon. Nasalized into “pompon” by the French, then changed to “pumpion” by the British, the word “pumpkin” was coined by early American colonists, who learned how to grow and cook these bright orange beauties from Native American tribes.
Cooking with fresh pumpkin is easy and fun. Just follow these simple preparation tips, or use organic canned pumpkin to make this delicious Tortellini with Pumpkin Sage Sauce.
If you want to make healthier food choices, you can reduce fat and calories in some of your favorite dishes by making your own substitutes for high-fat foods. Although they may not taste exactly the same, you’ll get used to the substitutes if you use them regularly — and your health is worth it!
Here are three recipes to try:
When you’re strapped for time, baked potatoes are an easy side dish that can be cooked in the microwave in just minutes. Add a few healthy ingredients, and you’ve got a nutritious main course that really hits the spot.
Packed with black beans, salsa and veggies, my recipe for Quick Fiesta Stuffed Potatoes is an easy-to-make vegetarian dish that even kids will love.
Today is National Celiac Awareness Day. According to the National Digestive Diseases Information Clearinghouse, more than 2 million (or 1 in 133) people in the United States have celiac disease. Also known as celiac sprue, celiac disease is characterized by an abnormal immune response to gluten, a protein found in wheat, barley, rye and, to a lesser extent, oats.
While there is no cure for celiac disease, those who have been diagnosed can live normal, healthy lives if they follow a gluten-free diet and lifestyle. There are many foods that are naturally gluten free, but increased awareness of the disease has also led to the development of many prepared gluten-free food products.
Whether you’ve been diagnosed with celiac disease or simply prefer to eat gluten-free foods, this recipe for Gluten-Free Swiss Chard Sushi is a great main dish that’s also vegetarian friendly, and absolutely delicious!
Gluten-Free Swiss Chard Sushi
How often do you skip breakfast? Many people don’t make eating a nutritious morning meal a priority, even though they know they should. A healthy breakfast—ideally eaten within an hour of waking—helps fuel the body and mind, providing essential nutrients to start the day. It’s also important for maintaining weight, increasing concentration and productivity and supporting overall health.
If the reason you’re not eating breakfast is a hectic schedule, try waking up 15 minutes earlier. Or better yet, prepare your meal the night before. This recipe for Baked Banana Oatmeal with Walnuts and Raisins can be refrigerated or easily packed in resealable containers for breakfast on the go.
Kale, both the curly and flat-leaf or the dinosaur varieties, is one of the greatest leafy green vegetables. Belonging to the same family as cabbage, collard greens and Brussels sprouts, kale is loaded with nutrition, and it makes the perfect addition to a wide variety of dishes, especially those containing robust meats or spicy flavors.
Most of the time, kale is enjoyed cooked. But in this recipe for Rubbed Kale Salad, raw, tenderized greens are combined with buttery avocado, sweet bell peppers, carrots and crunchy, toasted almonds. It’s the perfect side dish for a Labor Day gathering—and can be prepared in advance for a stress-free holiday side dish.
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