For dinner Friday night I made roasted chicken breasts on the bone, a traditional chicken dish for the Sabbath that both my husband and I love. This time I made it a little different than usual, and we were both amazed by how moist and juicy it came out. Unfortunately I didn’t take any pictures, but I needed to share…
Last week in the NY Times Recipes for Health column Martha Rose Shulman shared recipes for quesadillas, which she also referred to as “healthy fast food.” It happened that I was in the midst of coming up with my shopping list for my weekly dinner groceries when I read the article and saw all the quesadilla recipes. It was the…
By Jo Bartell A friend of mine who has been working from home for the past year recently started working at an innovative startup company. She was telling me that while the transition to working in an office from 9 to 5 is a welcome change, she is finding it difficult to keep her eating habits and meals on track….
By Jo Bartell We should all know that protein is an important nutrient our body needs for its everyday functions like growing, strengthening, and repairing body tissue. All together, our bodies need twenty-two amino acids, protein building blocks, thirteen of which our bodies can make on their own. For the other nine amino acids, which are called “essential amino acids,”…
Q: I try to keep a high protein diet, but don’t like to eat very much poultry or red meat. I am not a vegetarian and rely heavily on fish as a main source of protein. I am concerned that I ingest too much mercury. What kinds of fish do you suggest I buy that is low in mercury and easy to…
Last weekend I made this Miso-Ginger Chicken and Cabbage recipe that I found in my Food & Wine Annual Cookbook 2010 (this cookbook has some amazing recipes!). It took a little longer than I expected to prep everything, but the cooking time was fast. I served it alongside the Bulgur with Ginger & Orange, which made for a great meal,…
I guess you could say I’ve been on a grain kick lately, especially the ancient grains. First I told you about barley, next about einkorn, and now bulgur. You may have never heard of bulgur, but if you’ve ever had tabbouleh salad you’ve likely eaten it. Bulgur is an ancient grain that is very commonly used in Turkey and other…
Surely you’ve heard the recommendations to eat more fruit, vegetables, and whole grains. But many people tell me that besides brown rice, whole wheat pasta, whole wheat bread, and oats, they don’t know what other whole grains they can eat. And even if they’ve seen the abundance of whole grain options available, they’re afraid to try them because they’ve never…
Wednesday Wonders are back! Your burning nutrition, food, and cooking questions are answered here every Wednesday. Ask your questions in the comments section of any blog post, post your question on the Nutritioulicious facebook page, tweet it to me, or email me directly! Q: Hi Nutritioulicious! I’m trying a new recipe tonight for a lower-fat sweet & sour stirfry chicken….
The following post was written by nutritioulicious™ intern Megan Kian When buying chicken or turkey, the choice is simple — whole bird, breast and wings (white meat), or thighs and legs (dark meat). However, buying a piece of beef is a little more complicated. There’s the chuck, the loin, the round, and a whole slew of other cuts. How do…
Embrace the versatility of Greek yogurt by learning the numerous possibilities for how to use it in the kitchen. I think most of you know by now that I am a big fan of Greek yogurt — it’s a good source of calcium and protein, and it’s lower in sugar than other types of yogurt (especially when you stick to the original)….
