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 →
Chorizo Prawn Pasta
This is my all time favorite kind of food- messy, warm, nourishing and full of flavor. It is going to be bleak and rainy for the next few days so I wanted some healthy but hearty comfort food to pack for my lunches. Continue Reading →
Slow Cooker Bone Broth
This stuff is liquid gold for our insides. I like to make it in a slow cooker instead of on the stove because I find that less evaporates and you end up with more broth at the end. The bones add high levels of calcium, magnesium, phosphorus, protein and collagen- all essential for our own bone, joint, skin and hair strength. The particular protein it contains is in the form of amino acids called proline and glycene. Continue Reading →
Merguez Portobello Mini Pizzas
Portobello mushrooms are hearty and dense enough to create a good base for mini pizzas and their rich earthy taste pairs well with lots of different stuffings. They are matured crimini (a.k.a. button) mushrooms, and they contain a range of vitamins and minerals (especially selenium, copper, potassium and phosphorus) and are very supportive for the health of white blood cells, and consequently a healthy immune system. Merguez is a long and thin lamb sausage, used in Moroccan and other Northern African cuisines, and is usually flavored with smokey cumin and spicy harissa. Continue Reading →
Beef Tacos
Tacos are a great option for a meal with people who have different tastes and appetite levels because everyone can serve themselves. To make them healthier, I like to add in extra vegetables through lettuce shells and a couple different types of salsa, as well as add in a layer of refried beans at the base. Continue Reading →
Quickie Bison Stir Fry
Bison is similar in taste and texture to beef. The way the animals are raised and fed leads to variances in their nutritional content but generally bison has less calories and saturated fat than beef, while being higher in iron and vitamin B-12, important nutrients for maintaining high energy levels. Bison cooks very fast, making it a good option for throwing a meal together quickly and easily. Continue Reading →
Ham and Cheese Frittata Muffins
Ham and cheese is one of those classic flavors that appeals to nearly everyone, including even the pickiest of eaters. I like to use a nice aged cheddar because it has more flavor, so less can go further, which is something I like to consider when combining such heavy proteins together. The tomatoes add in some bulk and fiber, balancing out the eggs, ham and cheese so that the end product isn’t too rich and they are generally less off-putting than most vegetables for those picky eaters. Continue Reading →