Zucchini. Say the word and you’re sure to elicit passionate opinions of this abundant summer vegetable. In my household zucchini is contentious. I‘m a lover: I’m half Lebanese and have fond memories of eating kusa as a kid—zucchini stuffed with a mixture of ground beef and rice baked in a savory spiced tomato sauce. Even now, whenever we go out to eat at my cousin’s Lebanese restaurant, we are sure to split an order of kusa if it’s available. (Get the recipe for kusa, plus zucchini casserole, oven-fried zucchini sticks and more.)
On the other hand, if you ask my husband to name his least favorite vegetables, zucchini is most often the first one out of his mouth. Until I made him ...read full post »
If I had to pick the one food that’s my biggest weakness, without question it would be cheese. Every day I include cheese in my breakfast—over-hard egg (like over-easy but with a hard yolk) on whole-grain toast with a little super-sharp Cheddar—and if we have pasta or Mexican for dinner, I’m most likely going to sprinkle a little on top. And I love cheese and crackers for a simple snack. (Find out how to buy the healthiest crackers to snack on.)
Cheese is rich in calcium, a bone-strengthening mineral that most of us don’t get enough of, so I know I shouldn’t exclude it from my diet....read full post »
I consider myself lucky to live in one of the most beautiful states in the U.S.—Vermont. One major benefit of living in the Green Mountain State is having an endless number of day hikes within an hour or so drive. My husband and I try to get out every weekend to tackle a different mountain. Inevitably, halfway down the trail we start talking about the juicy burgers and ice-cold beers we’re craving after our day out in the woods.
While it’s easy to stop by our favorite brew pub for both those things, I know I can make a healthier (and better-tasting) burger at home. Since burgers can be high in fat and calories, I start by making them with lean meat and I keep an eye on portion size. Then I turn to...read full post »
I was in perhaps the best shape of my adult life when I met my husband seven summers ago. During those first few months our nightly ritual involved a bike ride, run or yoga class followed by a farm-fresh summer dinner and capped off with a bowl of Ben & Jerry’s ice cream. Not a bad way to start a relationship, huh?
Now ice cream isn’t all bad, since the dairy in it can be a good source of calcium—a bone-strengthening mineral that most of us don’t get enough of. (Find creamy, nutritious ice cream recipes that offer at least 15% of the recommended daily value for calcium here.) But even though we’re active, all the fat and calories consumed on those romantic ice cream dates added up fast. It...read full post »
I’m a sucker for a good deal. So whenever I see not-so-perfect organic tomatoes for $2 a pound or piles of corn at a rock-bottom price, I stock up. Find 20 quick summer dinners packed with fresh, in-season veggies here.
However, instead of subsisting on a diet of the-vegetable-deal-of-the-day until they’re all gone, I preserve them using a money-saving kitchen tool I already have. Since the last thing I want to do is stand over a hot stove processing canning jars for hours, I turn to the freezer. Full disclaimer: You will have to stand over the stove for a couple of minutes to blanch (quickly cooking in boiling water) vegetables before freezing. This step kills bacteria and stops the action of food-degrading enzymes, slows vitamin...read full post »