Diets and food fads come and go, but the fundamental principles of sound nutrition have nourished the people of countless cultures throughout the ages. Here, articles and recipes that will help you reshape your paradigm of what healthy eating means.
What’s for Lunch?
Do you often wonder what’s for lunch? Here are five tasty ways to brown-bag your midday meal.
Continue reading » »Make Your Dishes Do Double Duty
Whether it’s the heat or just wanting to squeeze every little drop out of these long days, I’m less motivated to start meals from scratch every night of the week. So I look for ways to make the dishes I do cook do double duty …
Continue reading » »Granita, granita!
Who knew you could make your very own snow cone in a freezer with nothing more than a fork? Here are three simple steps to making your own (hint: summer herbs and fruit work great!).
Continue reading » »Peach Primer: 5 Ways with Summer’s Beloved Stone Fruit
Alison hails from California, which is the top peach-producing state. But it took a detour to Birmingham, Alabama, deep in the heart of Dixie, for her to fully appreciate the versatility of this stone fruit.
Continue reading » »Healthy Made Convenient
Precooked legumes, whole grains, and veggies make it convenient to eat nutritious meals in a hurry
Continue reading » »Love Your Veggies
A few years back, I interviewed Mollie Katzen—the vegetable guru—for a profile in Prevention Magazine and she spoke about a concept that really resonated with me. She talked about teaching to love vegetables rather than just telling people to eat more of them and—flash—I realized that the shift from ‘gotta do’ to ‘want to do’ was precisely when everything changed for me.
Continue reading » »When “Light” is Right
Here on Nourish Network, we often advocate indulging in a little bit of the real deal. But, given that an excess of those pesky little things called calories will cause us to gain weight, there are times when, with certain ingredients, I’ll opt to go light. Here’s where I draw the line.
Continue reading » »Look at Your Labels
Alison’s piece last week on egg labels got me thinking about how confusing it can be to evaluate foods. So I thought I’d distill some solid rules of thumb to help you choose wisely when in the packaged aisles.
Continue reading » »Get a New Grain: Quinoa
You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But is it really up to the hype? In a word: Yes.
Continue reading » »The Last Supper … A Sign of Supersizing?
Brian Wansink, one of our favorites and the author of Mindless Eating: Why We Eat More Than We Think, teamed up with his brother, Craig Wansink, to conduct a study recently. Only his brother isn’t a fellow scholar of eating behavior; he’s a professor of religious studies at Virginia Wesleyan College. The two cross-pollinated their specialties to take a look at portion sizes as represented by 52 paintings of the Last Supper over the past millennium.
Continue reading » »ON THE MENU THIS WEEK
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