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 →
Grilled Spaghetti Squash
I like when food makes its own bowl. Whether it be soup in a giant bread bowl, an ice cream cone (sort of a bowl) or vodka in a watermelon, the options are not always the most ideal health-wise. Spaghetti squash changes all that. It also gets bonus points for being a natural version of one of America’s most beloved simple carbohydrates. Continue Reading →
Chicken Chorizo Bake
It’s dark and wet outside and I’m curled up in blankets by the fireplace. This is my favorite kind of weather, the kind that requires high boots and long coats. It also requires warming and nourishing food that was stewed slowly, to the point where all the flavors blend together and become something even better than each part is individually. Continue Reading →
Steak Skewers
Iron is probably the mineral we hear about the most when it comes to nutrition. Especially easy for vegetarians, consuming an inadequate intake of iron leads to a deficiency that can severely affect energy levels and lead to anemia, a decrease in red blood cells that can be evidenced mainly by pale skin and fatigue. Continue Reading →
Grilled Orange Chicken with Orange Vegetables
My brother requested orange chicken and he seemed a little surprised when I thought it was a good idea. I later realized that the orange chicken he is used to is deep fried fast food from an Americanized Chinese food take out place. Luckily he liked this version. I use different citrus fruits a lot in cooking, lemon and lime are usually my first choices but orange, blood orange, tangerine and grapefruit all go really nicely with poultry. The left over end bits can be used to make your water fancy. Continue Reading →
Salmon Yam Frittata
I may have gone slightly overboard on the salmon to egg ratio in this frittata (I used 1 1/2 lbs of salmon), so much so that I am not even sure that it can safely be called a frittata anymore, but I’m going to do it anyway. Continue Reading →
Balsamic Salmon Salad
My mom recently commented that it is easier for celebrities to be fit and healthy because they have people to prepare their food and make them exercise. My brother astutely replied that she has me. And thus we began our two week challenge where she eats only what I make for her. I am excited because I finally have the chance to make her eat tons of vegetables and other healthy food to help out her insides. She is excited because it is day five and she has already lost the couple pounds she gained recently from sangrias on her summer vacation, plus an extra three that she has not been able to lose, no matter what she tried. She is liking the results on her outsides. Continue Reading →
Chicken and Corn Soup
One of the main factors working against good nutrition in our world is that it happens on a cellular level. It happens slowly and it can often take years to see the effects of what we eat has on our health. In a society of instant gratification it is easy to understand why people make choices that do not pay off in the long run. Fast and convenient foods are huge markets and their products suit our lifestyles much better than making things from scratch. Continue Reading →
Almond Crusted Snapper
There are very few foods that I associate with summer more than fish and chips. It’s a bit messy but it was always our go to choice for picnics on the beach when I was growing up. Having to fend off the seagulls and getting sand in some bites was all part of the fun. The downside is that fried, processed flour (used in the outside breading) is one of the worst things we can put in our bodies from a nutritional point of view. Continue Reading →
Grilled Ginger Lime Halibut
I like cooking with halibut because it is a really dense, heavy fish in texture but the flavor is so light that it completely takes on whatever marinade or sauces you put with it. It is a more expensive fish but it is very nutritious, being high in B vitamins (including the hard to get B12), vitamin A, and the minerals phosphorus, potassium and zinc. Continue Reading →