This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. It’s one of the new tasty quinoa recipes I liked from the last issue of EatingWell Magazine, so I was happy when my husband surprised me by saying, “Let’s make these quinoa veggie burgers.” (He’s mostly a don’t-fence-me-in creator in the kitchen, but he was so inspired by that delicious-looking photo that he was willing to follow a recipe for a change.)
New Recipes to Try: Quinoa Lasagna & 19 Easy Quinoa Recipes
These quinoa veggie burgers are worth following a recipe for. Not only are they simple to put together, but...read full post »
Now’s the time to head to the farmers’ market to find just-picked fresh shelling peas. Peas thrive in the cooler weather of late spring and early summer and they’re a good source of fiber, and with vitamins A and K they can help keep your eyes and bones healthy. Keep in mind that unlike their frozen counterparts, fresh peas take a little work. You do need to shell them, after all. But it’s worth it! Especially when you build a special salad around them. Here we leave the peas raw so that their bright grassy green flavor can play with delicate red leaf lettuce, beautiful frisée and the irresistible savory, oniony flavor of fried shallots. The fried shallots give this salad out-of-this-world flavor. And compared with store-bought fried onions they have half the calories and a fraction of the saturated fat and sodium. Toss the...read full post »
Thai food is so flavorful and so full of healthful fresh vegetables—why don’t I cook it at home more? Naomi Duguid’s story “Thai Tonight” in the May/June 2013 issue of EatingWell Magazine helped me realize what I’m missing: a few easy-to-find Thai ingredients.
Don't Miss: 10 Essential Ingredients of Thai Cooking
I just need to slow down in the “Asian” aisle at the supermarket and add a jar of fish sauce and a jar of curry paste to my shopping cart along with a couple cans of “lite” coconut milk (so when I use one this week I still have one for the next time I need it).
Don’t Miss:...read full post »
Anything draped in a velvety-smooth cream sauce is bound to be delicious. It’s also bound to be high in calories and full of saturated fat—which most of us could do without. So before you kiss your mother’s recipe for macaroni and cheese goodbye or take your last spoonful of a creamy, comforting soup, consider that you could make the same creamy recipes with WAY less fat and fewer calories by using no cream at all. Yes, really.
Chef John Ash developed a no-cream cream sauce for EatingWell Magazine made from simple pantry staples as a way to slash fat and calories from dishes that are usually laden with fat. One cup of his Cream Sauce without the Cream has only 159 calories and 0 grams saturated fat. Compare that to 1 cup of heavy cream, which has 820 calories and 55 grams saturated fat.
Here are our tips to make a...read full post »
I love Mexican food—tacos with crispy shells, crunchy taco bowls and salty tortilla chips. But I could do without the extra calories, fat and sodium in the salty, often deep-fried tortillas served at many restaurants or the less-than-healthy packaged versions of these foods sold in the supermarket.
When I want a Mexican-food fix, I cook my favorite dishes at home and serve them with healthier homemade taco shells, bowls and tortilla chips. Here—with the help of just a little oil or cooking spray— are 3 fast and easy ways to transform your healthy corn tortillas into crispy hard taco shells, cute crispy taco bowls and crunchy tortilla chips.
...read full post »