By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I received a gift card to offset the expense of my ingredients. I love sweets. There, I said it. I know what you’re thinking – “you’re a dietitian, you can’t possibly eat and enjoy dessert,”…
Eggs are poached in a spice-infused tomato sauce for a filling and easy weeknight dinner that’s commonly served for breakfast in Israel. Shakshuka! Isn’t that such a fun word to say?! If you’re not sure, here’s how it’s pronounced: shahk-SHOO-kah. You’re probably wondering what in the world this word is and what does it mean. Shakshuka is a very popular…
For someone who wasn’t the biggest egg lover, I’ve certainly been making a lot of egg recipes lately. For some reason, since the birth or my girls 16 months ago, I have a newfound liking of eggs – but only in certain forms. One of said forms is the frittata. I have been experimenting with various types of frittatas, including…
March (usually) means all things green: sprouts of green popping up from the ground, window boxes of beautiful and fragrant herbs, and the beginnings of fresh green grass filling lawns. Unfortunately, it’s still quite cold in New York – snow is even in the forecast for this weekend – so we haven’t seen the signs of spring just yet. But…
We’re only barely into the new year and the 2013 food trends are already hot! Last week I shared my Recipe ReDux for Coconut-Curry Beef with Bok Choy and Farro, which incorporated two of the trends, ancient grains and using more vegetables in meals. A few weeks ago, Martha Rose Shulman, the author of Recipes for Health shared some recipes…
This post was written by Tara Milhem Wondering about probiotics? With probiotics all the rage right now, you may be wondering what they are and where you can find them. Probiotics are live bacteria that help protect against disease and digestive issues in the intestines. You may think that bacteria is a bad thing, but there are actually helpful and…
The following guest post was written by Meredith Kimelblatt. When it’s cold outside, there’s absolutely nothing better than coming inside to a hot, comforting meal. Hearty soups and casseroles seem to fit in perfectly with all the cozy parts of wintertime, like warm blankets, hot cocoa and soft sweaters. Comfort foods are one of the best parts of winter, except…
When you make butternut squash, what do you do with the stringy seeds on the inside? Please don’t tell me you throw them away! They may look inedible, but these large, flat, elliptical-shaped white seeds are actually full of nutrients. They contain fiber, mono-unsaturated fatty acids (like those found in olive oil), protein, and a handful of minerals. Like…
I’m interrupting the scheduled programming of Thanksgiving Day preparations to bring you this month’s Recipe ReDux. This month we were challenged to ReDux an old cookbook or recipe card recipe and make a Vintage Side Dish. My original plan was to make my version of my mother’s noodle kugel, but as I was making dinner the other night I happened…
I’ve never been really into eggs, but ever since I had the girls I’ve been making them a lot more often. They are super easy to make, a great source of protein, and an excellent way to add in other nutritious and delicious foods like vegetables and cheese. Although eggs are typically thought of as a breakfast food, when I…
Disclosure: By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time. Tofu is one of those foods that people tend to be skeptical about. I don’t make tofu that often, but when I do and my husband asks what’s…
