Lettuce rolls with peanut sauce Muscle and Fitness Hers Serves 4 1 carrot, shredded ½ cup bean sprouts ½ small cucumber, cut into matchsticks 3 green onions, sliced ¼ cup chopped fresh cilantro 1 ½ cups cooked jasmine rice 7 oz. (½ package) light firm tofu, drained and cut into matchsticks 12 Boston lettuce leaves 12 tsp. low-fat, low-sodium bottled peanut sauce (such as Mr. Spice Thai Peanut Sauce), divided, plus extra for serving Directions: 1. Combine carrot, bean sprouts, cucumber, green onions and cilantro in a medium bowl. 2. 3. NUTRITION FACTS (per three-roll serving): 158 calories, 8 g protein, 24 g carbs, 3 g fat, 2 g fiber, 3 g sugar, 345 mg sodium Continue on to the Recipe Homepage
Toasted Quinoa Salad with Scallops & Snow Peas This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops. Ingredients 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note) 4 teaspoons reduced-sodium tamari, or soy sauce, divided 4 tablespoons plus 2 teaspoons canola oil, divided 1 1/2 cups quinoa, rinsed well (see Tip) 2 teaspoons grated or minced garlic 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick) 1 teaspoon toasted sesame oil 1 cup thinly sliced scallions 1/3 cup finely diced red bell pepper 1/4 cup finely chopped fresh cilantro, for garnish Directions 1. 2. 3. 4. Tips: Note: Be sure to buy "dry" scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Tip: Quinoa is a delicately flavored, protein-rich grain. Nutrition Facts
My Creamy Avocado Pasta I never liked avocados – until, as a vegetarian, I discovered cheese and avocado sandwiches. Now I find ways to use them in everything. Combining two of my (now) favorites, pasta and avocados, this 15 minute Creamy Avocado Pasta from Oh She Glows was a perfect Thursday evening dinner. Not only was it quick and healthy, but it was a great way to use the avocados I bought on sale. I didn’t have fresh basil on hand, so I substituted for dried, but I would definitely recommend using fresh. The only drawback is, because of the avocado, this dish doesn’t reheat well and needs to be served immediately. It would be a perfect light summer dish. Recipe: Creamy Avocado Pasta Photo by Claudine Morgan Serves 2 What You'll Need: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 2-3 garlic cloves, to taste 1/2 tsp kosher salt, or to taste 1/4 cup Fresh Basil 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta Freshly ground black pepper, to taste What to Do:
Gluten-Free Quinoa Pizza Bites I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Directions Place the quinoa and two cups of water in a covered pot. Makes 24 mini muffin bites. Information Category Finger Foods, Appetizers Here's the nutritional info for one pizza bite. Source: Calorie Count
The Best Healthy Seafood Recipes Lemon-Garlic Shrimp & Vegetables Shrimp Scampi lovers will enjoy this healthy twist. Nix the butter and add flavor with red peppers and asparagus for a refreshing meal. Serve with whole grains like quinoa, couscous, or pasta. Get the recipe What do you think of this story? Scallops Yakitori Grilled scallops with a salty Japanese sauce are perfect for summer barbecues. Get the recipe Crab Salad Melts You don't need to live seaside to make this dish. Get the recipe Seafood Linguine Dinner guests will think you slaved in the kitchen for hours to make this seafood pasta dish. Get the recipe Shrimp Saganaki Top sauteed fennel, scallions, and peppers with shrimp and feta cheese for a seafood dish that'll transport you to the Mediterranean. Get the recipe Mussels South of Two Borders This mussels recipe adds Latin American flavor with chorizo, chilies and cerveza. Get the recipe Jumbo Prawns & Balsamic-Orange Onions Get the recipe Creamy Scallop & Pea Fettuccine Get the recipe Summer Paella Get the recipe
Healthy Blender Recipes There are plenty of ways your kitchen can help you lose weight, but one appliance in particular is key — a blender. It can help you whip up a variety of low-calorie recipes that will satisfy your appetite, without adding inches to your waist. With a quick whirl of the blades, you can easily whip up these four tasty meals and snacks. Breakfast: Banana, Berry, Peanut Butter, and Broccoli Smoothie Having breakfast within 30 minutes of waking up is crucial when it comes to losing weight since it jump-starts the body's metabolism. Morning Snack: Edamame and Pear Crostinis Need a little something to tide you over until lunch? Keep reading for more low-calorie blender recipes. Afternoon Snack or Appetizer: Spicy Black Bean Hummus If you're craving something salty and crunchy, don't reach for a bag of chips. Lunch or Dinner: Butternut Squash Lentil Soup Source: Jenny Sugar and Jaime Young
Bake Protein-Packed Bacon Omelet Bites It was 11 a.m., and I was I plowed my eager mitts into the trail mix buried in my office drawer. Just a handful, I told myself. Twenty handfuls later, and I tossed the empty bag in the trash. I was still hungry. Something had to be done. I’ve been training for triathlons this summer and fall, and thanks to the pool’s hours and the length of my workouts, I’ve been forced into exercising in the morning. As a fan of the inventive protein-packed recipes created by trainer and nutrition coach Jen Comas Keck , C.P.T., I thought Comas Keck might have a solution. She suggested these bacon-wrapped California omelet bites—which are delicious as they sound.
Fermentating Foods Add to favorites I have to admit when I first heard the phrase “fermented foods”, my nose went up and my ears went back. Fermentation? What? Why would I want to eat foods that have gone bad? That was what first entered my mind when I heard that phrase. What is fermentation: Fermentation is the process of culturing healthy bacteria in food. What are the benefits: Fermented foods contain lacto-bacillus, most commonly known as Acidophiles which promotes good intestinal bacteria populations, they are high in enzymes and are reported to be pre-digested (by bacteria), hence easier for digestion. Is there such a thing as eating to much? Raw sauerkraut is an extremely healthy food. What are some raw fermented foods: Sauerkraut pickles seed “cheese” rejuvelac sprout milk yogurt raw misoKombucharaw soy sauce. Recipes: For a great reference book on fermented recipes, please check out Nourishing Traditions by Sally Fallon. Ingredients: Preparation: Put the shredded cabbage into a large bowl.
Mom's Stuffed Eggplant Recipe : Michael Chiarello Directions Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven.
FAQ & Useful Links I’ve organized the resources and FAQs in six categories: Sustainable Eating & Nutrition, Growing Food, Politics & Policy, Animal Welfare, Journalism & Writing, and For Parents & Kids. Under each category I’ve included my answers to the questions I’m most often asked on that topic. I’ve also listed links to organizations, publications, individuals and companies doing useful or interesting work in these areas. While this is not a comprehensive list, there are some great resources here and I hope you’ll take some time to familiarize yourself with them. Frequently Asked Questions Most of us have hectic schedules and every minute counts. What are some of the repercussions of becoming more and more dependent on processed and prepared foods? I don’t know how to cook. Answers to these FAQ and others about Cooking » Which organizations are working to reform the American food system and agriculture and how can I help? What university programs can I enroll in to study food issues?
My Inner Chef