All recipes in this post developed by Kate Sherwood, The Healthy Cook Click here for a printer-friendly version of these recipes. We’ve left out pungent ingredients (like cheese, onion, and…
Tag: quinoa
All recipes in this post developed by Kate Sherwood, The Healthy Cook. Click here for a printer-friendly version of these recipes. These two bean dishes are quick, easy, eat-with-a-spoon good,…
Salads that make one-bowl meals. What’s not to love! Check out Salad Days!, Nutrition Action‘s newest cookbook by Kate Sherwood, The Healthy Cook. Here’s a sample. The recipe in this post was developed…
We can’t get enough of these two very different salads. Want to turn one into supper? Just add grilled or roasted chicken. Strawberry & Arugula Salad Time: 10 minutes 1…
Stomach pain, diarrhea, weight loss. Those are some of the symptoms of celiac disease, which is an autoimmune reaction to gluten, a protein found in wheat, barley, and rye.
At least one out of 100 Americans have celiac. Most of them don’t know it. And studies suggest that some people who don’t have the disease still can’t tolerate gluten. So what are some healthy foods to eat on a gluten-free diet?
First, let’s answer a few questions with Dr. Joseph Murray, a gastroenterologist and professor of medicine at the Mayo Clinic in Rochester, Minnesota.
Protein is hot, hot, hot! It’s one of the latest marketing buzzwords. From shakes to cereals and granola bars, companies are scrambling to market foods that have—or pretend to have—more…
You gotta give Target credit. Its Simply Balanced Black Beluga Lentils, Cultivated Wild Rice, Farro, and Whole Grain Garlic 6 Grain Blend are a steal. [WE] Move over, brown rice.…
Salad bars at both restaurants and grocery stores present some safety concerns. Salad bars used to offer only salad fixings—the cold lettuce, tomatoes, carrots, and other produce items that consumers…
Salad for supper? No. You haven’t been bad. Each of these three salads is hearty enough, nutritious enough, and delicious enough to be the main (and only) attraction for lunch…
“Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze,” notes the Freekeh Foods…