Although some might call quinoa a fad by now, it really has its place in an anti-inflammatory kitchen. It just so happens that the United Nations’ Food and Agriculture Organization has deemed 2013 the “International Year of Quinoa,” so I guess it’s doing something right.
It’s cooked and served as a grain, but quinoa is really a seed, and therein lies the secret to its nutritional value. Like most seeds, it contains everything needed to grow a new plant: it’s like the plant version of stem cells. According to the Year of Quinoa site, the seed has several advantages over traditional grains: it’s higher in protein, calcium, healthy fats, iron, zinc, vitamin C, vitamin E, beta carotene, and vitamins B2 and B3 than your everyday whole wheat. Continue reading
I confess: I’ve jumped on the chia seed bandwagon. At least when it comes to chia seed pudding.
You may be familiar with chia seeds from the chia pet craze of the 1980s.* Turns out, those quick-growing seeds are also a mini nutritional powerhouse, rich in omega-3 fatty acids, a variety of amino acids (protein), and heart- and gut-healthy fiber. Yeah, that’s all well and good, but what’s really fun about them is the way they react to liquids. Continue reading
I’m not delusioning myself that a healthy breakfast includes Nutella. However, I am trying to stick to my New Year’s resolution of clean eating, but at the same time I can’t give up my annual celebration of World Nutella Day each February 5. This recipe is a compromise. Sort of. Continue reading
Yesterday, my husband and I started a dietary cleanse for the New Year. After more than a month of less-than-healthy holiday eating, it seemed like a great idea. But then we chose to base ours off the concept of the Daniel Diet, an extremely restrictive cleanse that allows no meat, dairy, refined carbs, leavened breads, sugars of any kind (even the healthy ones, like honey and molasses), caffeine, and alcohol. Instead, you eat legumes, whole grains, vegetables, and fruits. You’re supposed to do it for three weeks, which I thought would be easy-peasy. I used to nearly eat that way before as a flexitarian, and anything could be done for three weeks, right? Plus I love a good challenge, and new diets and recipes are always good blog fodder.
Today, I quit the cleanse. Continue reading
I’m in a recipe rut.
Well, that’s not entirely true, or at least it’s open to interpretation. It’s not that I haven’t been trying new recipes. I’ve experimented with one or two each week from the multitude I’ve pinned on Pinterest. It’s just that none of them have made me very excited.
But then there was this. Continue reading
Have a few spare fresh or frozen cranberries from your Thanksgiving meal? This light bread is the perfect way to put them to use, plus it won’t weigh you down after a rich holiday meal—the entire recipe has just two tablespoons of butter. Continue reading