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This month I'm taking on EatingWell's salad-a-day challenge. That's right—every day for the next 31 days I will be eating salad for lunch. (If you want to hold me to my word, follow me on Instagram to see my progress and delicious salad solutions.) But I'm not one of those people who packs the same thing for lunch every day. I get bored easily—when I'm cooking for myself, I never choose recipes that make more than 2 servings, because I only want to eat the leftovers once. Introducing the salad trend that's changing my life: spiralized...read full post »
Sponsored By The Marzetti® Brand
I try to make a ginormous salad every day for lunch or dinner. Healthy salad recipes pack in a lot of nutrients for not a lot of calories—as long as you pay attention to the ingredients. It's easy to come up with healthy salad recipes in the summer when the market is overflowing with summer-ripe tomatoes, loads of veggies and a variety of salad greens. But dinner salads can be just as delicious and satisfying in the cooler months. I just adjust the mix for the season. This foolproof formula will have you tossing up healthy salad recipes whenever the mood strikes you!
Here are 5 tips for making a killer salad, plus a super-simple homemade vinaigrette recipe that will make you fall in love with salad again.
Don't Miss:...read full post »
The internet is buzzing, and Starbucks is behind it. The coffee chain has jumped on the unicorn trend and introduced a magical, flavor-changing, color-changing drink: the Unicorn Frappuccino.
It's hard to describe what exactly this coffee-free beverage is. The official description is even more intriguing: "flavors start off sweet and fruity transforming to pleasantly sour." So is it a smoothie? A milkshake?
This Starbucks drink is only available for a limited time, so I understand the urge to try the trend. But don't let magical "fairy powders," natural food colors and Instagram photo ops cloud your good judgment. This so-called beverage is really just a...read full post »
When I was tasked with testing vegetable noodle makers—aka “spiralizers”—I was hesitant. Growing up with a Chinese father, I primarily ate an Asian-inspired diet that included a lot of rice. But on special occasions, I had another option: noodles. And like most kids, when given the choice between rice and noodles, I’d always pick noodles. Noodles, in this case, meant ramen, lo mein, soba or egg and I loved them all—and still do. I was afraid that vegetable versions of my beloved noodles couldn’t come close to my enjoyment of the starchy originals.
Boy, was I wrong. Vegetable noodles are usually lower in calories and...read full post »
Getting a healthy, veggie-packed dinner on the table every night can be tough, but here's a genius solution: roast a big batch of root vegetables ahead of time and use them to make quick and easy meals all week. Simple and affordable vegetables, such as carrots, parsnips, sweet potatoes, onions and beets, can be prepped ahead on Sunday, stored in your refrigerator and turned into a feast with a few simple additions.
Roasting root vegetables in the oven elevates their inherent sweetness. Simply peel, cut and place on...read full post »