It recently came to my attention that people still eat microwave popcorn! Why?! Besides being not delicious, the makers of microwave popcorn are guilty of taking a simple, healthful, easy-to-make snack (popcorn) and unnecessarily assaulting it with salt, food coloring, and chemicals, all in the name of convenience. Don’t be fooled. It’s so easy and delicious to make yourself! Continue reading
I’m so excited to share this recipe with you. In search of healthy, homemade treats for my kids I tried a few different recipes for granola bars over the holiday break. After being underwhelmed by what was out there, I took it upon myself to come up with my own version. I love the resulting recipe and I hope you will, too! (I’ve even included a nut-free variation for allergy sufferers!)
Pizza is a fixture in our regular dinner rotation. I always have a ball or two of dough in the freezer. At some point during the week, I’ll pop it into the fridge so it’s thawed and ready to be topped for a fast dinner. Pizza is a great vehicle for veggies (and a good way to introduce new ones to wary youngsters.) One of my kids recently declared that she “doesn’t like sauce” anymore so I made this white pizza for her. Nothing earth-shattering here–it’s pretty standard fare, but I did make a nice garlic and herb oil to brush on the crust before topping it, which added a lot of flavor. I think the lesson here is to get creative and inspired with your toppings. The possibilities are endless–and a wholesome homemade dinner is easily achieved.
The Holidays are upon us, beginning with my absolute favorite–Thanksgiving! I made this soup this week to clean out my refrigerator and make room for the ingredients I need for Thursday, but it’s also a perfect recipe for a post-Turkey Day purge to use up all those odds and ends that didn’t make it onto your Thanksgiving table (and since it’s all-veggie and positively virtuous–you won’t feel the slightest bit indulgent having a very large bowl!).
Potage is just a fancy word for a thick soup. In this “recipe” (if you an even call it that,) simply dice up any veggies on hand, saute the aromatics, simmer the rest in broth (again, great way to use it up), and cook until tender. Season and coarsely puree it for a hearty and healthy anytime meal that’s perfect for this long, guest-filled weekend.
You can make this with about any combination of vegetables, but for this version specifically, saute a chopped onion, fennel bulb, carrot, and a few garlic cloves in olive oil until soft, then add a diced potato, sweet potato, broccoli stems, 1 carrot, half a leftover can of pumpkin puree, a handful of cremini mushrooms, and a few pinches of dried herbs (and a Parmigiano-Reggiano cheese rind.) Add broth to cover (you can always add more later) and bring to a simmer. Once everything is almost tender, add the broccoli florets.
Once everything is cooked, you just puree it coarsely using your tool of choice (even a potato masher will work!). Season well and serve hot. You can leave it dairy free, although a pureed soup like this is also the perfect place to use up any leftover cream from your holiday cooking. Drizzle bowls of soup with plain yogurt, extra-virgin olive oil and, if you have it, a sprinkle of black pepper and smoked Maldon sea salt.
I always buy a bag of cranberries once they appear at the market each fall–then I have to figure out what to do with them! Since I’m not hosting a Thanksgiving dinner next week, I decided to riff on one of my favorite muffin recipes this afternoon, and created this spiced cranberry version. I also upped the health factor a bit by adding more whole-wheat flour and reducing the sugar and butter. Read on for the recipe… Continue reading