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Gretel H. Schueller's Blog

July 1, 2013 - 10:41am

Stir-frying is one of the quickest and most versatile ways to make a fast dinner loaded with vegetables. This healthy high-heat method of searing meats and vegetables with just a little oil is usually associated with Asian cooking, but you can use plenty of other flavors as well. The core elements of any stir-fry are fresh veggies, a bit of protein, such as meat, poultry, seafood, tofu or nuts, a few staple spices and sauces. You can make them from what’s in your kitchen: onions, frozen peas and chicken breasts? Sounds great! The combinations are endless.

Stir-fries make delicious one-dish main courses or you can even stir-fry your favorite vegetables for a great side dish (a terrific way to use up any leftover veggies in your refrigerator)....

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July 1, 2013 - 10:31am

Who knew the solution to overcooking dark leafy greens to make them palatable was actually not cooking them at all? It turns out there’s an amazing tool for transforming bitter dark leafy greens into a tender, melts-in-your-mouth salad packed with punchy citrus, garlic and Parmesan. And it’s only an arm’s length away: your hands! A few minutes of judicious massaging (think Rolfing, not Reiki) will completely transform kale, mustard greens or broccoli rabe into something velvety and soft. The secret is in the squeezing: when you squeeze the greens you actually start to break down the cell walls, releasing enzymes that split apart the bitter-tasting compounds. That’s great news for anyone who’s wanted to enjoy these greens’ amazing benefits (they’re packed with dietary fiber and bone-healthy vitamin K) but couldn’t learn to love the taste. Turns out that if you...

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July 1, 2013 - 10:23am

Filling up on fiber- and water-rich foods at the beginning of a meal can help prevent you from eating too much high-calorie fare later. Research out of Penn State shows that eating a first-course salad can reduce overall calorie intake at a meal by up to 12 percent. A small side salad is an easy way to work more nutritious vegetables into your diet. But not the kind of salad with a leaf of iceberg, loads of croutons and heavy dressing. Start with a salad of greens as the foundation, then add an assortment of vegetables for crunch, flavor and color. The more colors of vegetables you add, the more disease-fighting nutrients you get. Here are more than 40 ideas to make an almost endless variety of tasty, wholesome salads: How...

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July 1, 2013 - 10:13am

Make vegetable prep easier by using frozen produce. It may even be healthier than fresh. Frozen vegetables are processed at their peak ripeness, a time when—as a general rule—they are most nutrient-packed. Freezing locks in all that fresh-picked nutrition and flavor. Plus, it doesn’t get any easier: washed and typically prechopped, frozen vegetables can literally go straight from freezer to pot. And they can be stored for long periods of time, ready and waiting for you.

Recipe of the Day: Quick Vegetable Sauté
Easy Recipes for Frozen Fruits and Vegetables

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July 1, 2013 - 10:00am

Some vegetables add delicious creaminess to a smoothie while others add healthy fiber and flavor. Try avocados, leafy greens like kale and spinach, cucumbers or even canned pumpkin or cooked sweet potato for a tasty addition.

Try one of Eating Well’s Veggie-Filled Smoothie Recipes:

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