The best way to ensure that you eat a healthy diet, day in and day out, is to prepare your own meals. And that's easier when someone else has vetted them for nutritiousness and deliciousness! Our tried-and-true recipes are easy to follow and have been created and tested by our very own professional chef, Healthy Cook Kate Sherwood.
Raise your hand if you tend to overcook (and under-season) cruciferous vegetables like broccoli.
Guilty? Here are three tempting sides of broccoli—and one of broccolini—from The Healthy Cook, Kate Sherwood. They’ll Read More
Apple Almond Custard Cake
Prep time: 20 minutes
Cooking time: 1 hour
1 Tbs. butter
1 Tbs. + ¼ cup sugar
1 cup 2% milk
3 large eggs
¾ cup almond meal (flour)
¼ cup whole-wheat flour
½ tsp. Read More
Fresh lemon juice makes the vegetables in these recipes sparkle. Any of them could be a main course, but also makes a great side dish. Just serve with a tossed salad and some quickly sautéed fish or grilled chicken. And we could all use some recipes to use up lemons before they go bad.
Do you need another reason to bookmark these? Fruits and vegetables are rich in citrates, which help prevent calcium oxalate stones (the most common type of kidney stones).
In general, drinking more fluids helps. Coffee and citrus juices (like low-sugar lemonade) are especially good, with one exception: people who drink grapefruit juice have a higher risk of kidney stones. So think of these as not just recipes to use up lemons hanging out in your kitchen, but a little splash of health. Read More
With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!
3 bell peppers, quartered lengthwise
½ lb. small zucchini, cut into ½-inch rounds
½ lb. baby eggplant, cut into ½ inch thick rounds
1 bunch scallions
3 Tbs. extra-virgin olive oil
1 cup fresh basil leaves, chopped
4 cups baby arugula, chopped
2 Tbs. aged balsamic vinegar
¼ tsp. kosher salt
Freshly ground black pepper
Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.
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