Stuffed peppers are an easy way to use up leftovers and add in an extra vegetable. Any kind of rice dish or chili can be nice for the filling. This time I used ground turkey and snuck in even more vegetables to make this a light but filling dish. Since Halloween is nearly upon us I used orange peppers and cut them into mini jack-o’-lanterns. Some of the best tricks for making kids eat more vegetables are to hide them and make them fun or playful. Continue Reading →
Knowing what food to eat in what amounts can be pretty confusing on its own. Yet there is something else to consider- and that is the availability of nutrients in our food. Just because we eat something does not mean that our body can automatically use it. The nutrients have to be in a form that our body can easily recognize, break down and then incorporate. Continue Reading →
Frittatas are a great way to use up any odd bits of vegetables and meats or cheeses laying around. They are also really cost effective, ridiculously easy to make and lighter and healthier than most other brunch dishes, without sacrificing taste or fillingness (I wasn’t sure if that’s a proper word but it’s in some online dictionaries so it’s definitely legit). Frittatas are like quiche without the crust or really thick omelets that don’t need to be flipped. Continue Reading →
Raw leafy greens are a super superfood. They are incredibly high in several vitamins, minerals and antioxidants, making them supportive of so many healthy body functions, not the least of which is detoxing. Our bodies are constantly detoxing from dozens and dozens, if not hundreds of chemicals and toxins in our air, land and water and feeding ourselves leafy greens is a great way to support this important process. Continue Reading →
Pumpkin is arguably the number one food we associate with fall cuisine but there are so many other great ingredients at their peak this time of year. Wild rice is actually not rice, it’s a semi-aquatic grass that grows in water. It has a dense, chewy texture and a nutty, almost smoky flavor. I find it interesting to discover what foods were harvested seasonally and prepared back before globalization and modern growing technologies made nearly everything possible. Wild rice grew naturally in North America long before explorers made their way across the oceans and it was a revered food item among many Native tribes, there were occasionally even battles fought over the land where it flourished. Continue Reading →
Whole grains are good sources of several B vitamins and fiber. They are primarily composed of complex carbohydrates, making them beneficial for balancing blood sugar, keeping cholesterol levels in check and maintaining a healthy body weight. Soba noodles are made from buckwheat and they are very dense and have a light nutty flavor. Despite the name buckwheat is actually not related to wheat, nor does it contain any gluten. Continue Reading →
I confess I am not much of a breakfast person and never have been. Yet there is too much evidence that proves the importance of an energy dense breakfast with carbohydrates, fats and protein to not give it some effort. A good meal in the morning is integral for fast and clear thinking, for keeping the metabolism in good working order and for replenishing energy stores in our muscles, keeping us ready for action. Continue Reading →