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.
Looking for a satisfying, plant-based side or entrée? Start with a hearty, whole-grain base. These three recipes feature quinoa, whole-wheat pasta, or bulgur.
Quinoa & Fruit Salad
Tri-color quinoa is a combination Read More
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
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