You all might stone me when I say this, but I make my husband’s lunch. I know, I know, it’s so very June Cleaver, but hear me out. Dan’s finishing up his last year of law school, so his nose is in a very thick, very boring book when he’s not sleeping. If I didn’t make him lunch he would most definitely resort to a slice of greasy pizza or a fast-food value meal. Instead, I make him Pizza Roll-Up Bento Lunch. It’s healthier than grabbing a couple slices of pizza (at age 31, Dan already has borderline high blood pressure), costs far less than take-out and I like to make it in reusable containers, following these 5 principles of Japanese-style bento boxes. The containers cut down on waste,...read full post »
There’s only one thing I love more than eating salad and that’s growing salad greens. Even though the property where I live is too polluted to grow food on (a buried heating-oil tank leaked more than 50 years ago), we have several containers that we grow salad greens in. I recently went through my seed packets and noticed we’ve accumulated over 20 varieties of lettuce seeds. It’s pretty cool that we’ve begun to grow things that we definitely can’t get at the grocery store or have a slim chance of even finding at the farmers’ market. Then there’s the satisfaction of growing our own food. Nothing is more awesome than going out to snip some fresh salad greens when I’m...read full post »
What would you do if you were to find out that the single most important creature in our food system was in trouble? Our honeybees are disappearing at an alarming rate and, according to Rowan Jacobsen, award-winning author of the fascinating article on the importance of bees to our food supply in the April issue of EatingWell, that could spell disaster for our food system.
No one quite knows why or what is happening to bees but in the last two winters, America has lost more than a third of its honeybees—and around the world, beekeepers are experiencing what has come to be known as Colony Collapse Disorder.
And if bees go, it is not just the...read full post »
I adore the nutty flavors and toothsome textures of whole grains. I always have. When I was a kid, my mom always served barley with her roast leg of lamb and it became my favorite side dish. Often we added mushrooms and topped it with gravy from the lamb. I’m hungry just thinking about it. Now, for a treat, I make EatingWell’s barley and mushroom risotto.
I’m lucky that I was trained from an early age to embrace whole grains, from barley to whole wheat. Now that I am an adult, I’m enjoying new whole grains, such as quinoa and farro, and using EatingWell’s Whole Grain Recipe Collection nearly every day. Why? Because whole grains are just plain healthier than refined grains. On...read full post »
I’m going on a buffalo hunt. No horses or bows and arrows involved. I’m just going to arm myself with the latest issue of EatingWell, which has these amazing bison recipes by meat master chef Bruce Aidells, and head to the market, looking for new ways to cook America’s leanest and greenest meat.
Get the recipe: Greek Bison Burgers
This may sound exotic: it’s not. Now that Americans have discovered buffalo is one of the healthiest meats (only 143 calories and 2 grams of fat per serving), it is becoming common in many markets. Buffalo is leaner than beef, which is why it does so well in recipes like...read full post »