News flash: Kale is still in. It’s still one of the nutritional highlights in my crisper drawer, and winter is its peak season, which means it’s most abundant, healthy and cheap right now.
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By Melissa D’Arabian The Associated Press
Cauliflower is a wonder-veggie. No longer relegated to boiling and covering with a bright orange cheese sauce (sorry, Mom), cauliflower is stepping out in the place of starch like rice in stir-fries or instead of wheat flour in pizza dough.
Nothing says indulgence like noshing on some seriously giant Alaskan King Crab legs.
I’ve loved chicken wings since long before they were ever a cute little bar menu item, looking more like tiny drumsticks than an actual Z-shaped wing.
So let’s get right down to it: If healthy eating is complicated and time-consuming, we will lose interest before Valentine’s day has arrived. That’s why sheet-pan salmon suppers are so terrific ‚Äî they take minutes to make, and yet the healthy fats in salmon are filling. Today’s recipe features salmon alongside super-quick-cooking asparagus, which tastes sweet and less grassy when roasted.
The smoothie has become ubiquitous because it makes healthy eating sound easy and attainable. I’ll admit to you right here: I love smoothies ‚Äî throwing a bunch of things into a blender and then sipping on my breakfast. The more nutrients I can cram into that cool and creamy treat, the better.
Eating healthy on a budget and tight schedule means the boneless skinless chicken breast makes frequent appearances on our dinner table. It’s a smart choice as a lean protein one cup of cubed chicken breast has a whopping 43 grams of protein yet only 5 grams of fat (fewer than 2 of those are saturated).
Winter is upon us. I live in San Diego, and let’s be honest: The notion of us slogging through a frigid few months awaiting spring’s thaw is ridiculous. Yet, I’m cold. It’s chilly and cloudy and yes, sometimes, even rainy.
Ask my daughter Octavia what her favourite food is and she will shoot back, without hesitation, “braised ribs.” Who doesn’t love the comforting meaty aroma that fills the house from ribs cooking slowly in Dutch-oven full of savory, gently-bubbling liquid? That’s wintertime comfort-in-bowl if you ask me.
Sweet potato slices are the latest rage in the avocado toast trend. If you are at all involved with Pinterest, you know this already. Pop slices of unpeeled sweet potato in a regular old toaster and then top it with healthy goodies like the very popular avocado for a breakfast or snack filled with slower carbs and healthy fats.