This is the kind of dish I like to make when I am out of town and don’t have full access to my regular arsenal of flavorings and spices. Because there are so few ingredients the quality of the sausage makes a huge difference. I recommend getting one from a local butcher, they tend to be much higher in quality, way fresher and with lots of interesting combinations, minus all the cheap fillers like soy, MSG and hydrogenated oils. Continue Reading →
Skinless chicken is a great source of easily digestible protein (breasts are the cuts with the highest amount) but it can be tricky to cook- you need to make sure there is no pink left or salmonella is a real threat, but if cooked for too long it can get so dry because of its low fat content. Throwing it in the oven with some broth and extra vegetables is my favorite way to prepare it because you end up with a moist, flavorful dish that will not give anyone food poisoning. Continue Reading →
Frittatas are one of my brother’s new favorite to go lunches, and he is a very picky eater who would not normally willfully choose a food with this much green. He likes to take a quarter wrapped up in plastic wrap and eat it like pizza, and I definitely recommend it over dining hall processed pizza. This simple combination is mediterranean inspired with juicy zucchini, salty feta, earthy sun dried tomatoes and the richness of turkey sausages. Continue Reading →
This has been one of my favorite recipes for over ten years. It is perfect when you need to feed a bunch of people and want leftovers for lunch the next day. The one change I have made over the years is a switch from regular semolina pasta to brown rice pasta. It has more nutrients and the complex carbohydrates do not spike blood sugar the way that the simple carbohydrates in regular white flour do. Continue Reading →
Besides yams, the main ingredient in this dish is ground turkey. This festive bird is known best nutritionally for being a good source of the amino acid tryptophan. Tryptophan is classified as essential because our bodies cannot make it, but not many foods contain it in high levels, so it can be hard to get. Continue Reading →
There is something special about roasting a whole bird, and it ends up being the kind of meal that you have to sit and slow down for. While a turkey can be intimidating, chickens are pretty hard to mess up (just make sure there is no pink left). Continue Reading →
Eggs, yolks and all, are one of the easiest and best sources of protein for our bodies. Frittatas are an easy way to use any leftover ingredients and make them into something coherent and fancy enough to serve for brunch. Continue Reading →
There is a very good reason why moms and grandmas make chicken noodle soup when someone is sick. Traditionally made broth, whether from the butcher, market or one’s own kitchen, is simmered for several hours, which allows all the minerals and vitamins from the bones to transfer to the soup and provides the types of protein we need most to regain our strength and fortify our immune systems. Continue Reading →
The corn and cilantro in this soup keeps it summery and the bacon adds a slightly smoky flavor. I included the recipe for the broth I used at the very bottom of the post, it is slightly sweet and compliments many soups, stews and grains very well. Bone broth is extremely nutritious for us. After the bones are stewed for a few hours the broth becomes very rich in gelatin, bone marrow, collagen, calcium and magnesium, all of which strongly contribute to healthy immune systems, joints, bones, hair and skin. Continue Reading →
Of course everyone knows that salads are usually a healthy option, but when they are not drenched in creamy dressing they can get pretty bland and boring. One way I like to mix them up is with puffed grains, they add some interesting texture and a unique lightness. Plus, I find that the addition avocado and other fruits highly increase my desire to eat a salad (along with increasing my intake of vitamins). Continue Reading →
