Penelope Wall's Blog (Page 7)
I don’t know about you, but I tend to eat a lot more healthfully in the summer. I just can’t resist all that fresh, flavorful produce to be had at a good price. All I have to do is catch a whiff of fragrant basil and it sets off a wave of cravings for more fresh foods: sweet corn and juicy tomatoes, crunchy zucchini, zingy garlic and tender greens…oh my!
Related Link: 30-Minute Summer Dinners Filled With Fresh Veggies
Frankly, I go a little too crazy at the grocery store and the farmers’ market buying up whatever vegetables and fruit look and smell the freshest. When they’re freshly picked and fully ripe they’re more than just delicious—they’re also the most nutritious, brimming...read full post »
I’m obsessed with smoothies. Maybe it’s the heat. Maybe it’s all the fresh berries my husband, Colin, and I have been picking at the berry farm. We’ve been going crazy with our blender—a handful of berries, some yogurt and a little ice. Cover, blend, and presto! A tasty, satisfying breakfast (or snack) to grab and go.
Smoothies seem so inherently healthy—one refreshing drink can help you get a few servings of fruit, which boasts fiber and antioxidants, and some calcium from yogurt. But many fast-food versions are just vessels for delivering spoonfuls of sugar through a straw. So here are some things to keep in mind when you’re craving your next smoothie:
- Studies show that beverages are less filling per calorie than solid foods...
I won my husband’s heart with a stuffed mushroom. That’s right, you heard me: a portobello mushroom stuffed with two of his least favorite foods—tomatoes and olives.
It was five years ago this summer; our second date. I already knew I liked him. A lot. And I wanted to cook him dinner—a fantastic mouth-watering dinner to impress him and win him over forever. I wasn’t eating meat at the time, so I picked this recipe that sounded meaty and satisfying: Tomato-&-Olive-Stuffed Portobello Caps, which get all smoky and yummy on the grill. They were unbelievably good; I even impressed myself.
Related Link: Meatless Meals: 20...read full post »
I can think of so many reasons to adore the lowly canned tuna fish: It’s affordable. It’s high in omega-3 fats (psst… those are the ones that are good for your heart, your mood and your skin). I love that I can store it in my cupboard until just when I need it. And it’s such a versatile ingredient. Plus, canned albacore tuna has low levels of mercury and is a sustainable choice if it’s labeled as troll- or pole-caught, from the U.S. or British Columbia. Another healthy choice is chunk light tuna, which comes from the smaller skipjack or yellowfin, and has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume...read full post »
When we were kids, you were very grateful for the food on your plate—whatever it might be—and you finished every last morsel thank you very much. I’ve carried that mantra with me into adulthood, which does not bode well when I’m at some BBQ picnic having a standoff with the pound cake or craving an ice cream banana split sundae on a hot summer day. (Find 7 tricks to survive the temptations at summer BBQs here.)
But I’ve learned to be smarter than the sweets: If I’m invited to a summer potluck, I offer to bring a healthy dessert to share. For my after-dinner...read full post »