We are in the midst of week two of summer vacation, and I’m still trying to figure out the summer. I’m sure I’m not alone in finding that it takes a bit of time to switch gears from the end-of-the-school year mayhem into summer mode. I’ve yet to crack the code on how to slow down while driving one kid to soccer camp and the other to golf practice—and then trying to do something useful with the free hour or two I end up with in between. One thing I do almost immediately, however, is punt the whole meal-planning routine and let our full-on sit-down family dinners take a hiatus for a couple months.
Whether it’s trying a new food or attempting a new recipe, the rewards far outweigh the risks.
I can’t tell you how many times I’ve urged my kids to try a new food—a food they claimed to “know its disgusting”—only to hear them say, “Wow mom, I didn’t know delicata squash (or kale, pomegranate, clams) was so not gross! Can I have some more?” Sure, sometimes (as with the pureed broccoli-and parsley salad I foisted on them last night), they confirm it to be disgusting. But they don’t gag, vomit, or die.
Want to eat healthier? Skip the whole-wheat bread and start eating wheat the right way — with wheat berries!
Wheat berries are wheat kernels direct from the stalk with only the hull removed (the inedible portion). Wheat berries represent wheat in its least processed, most nutrient-dense form.
By The FIRM Nutrition Expert Sara Ryba, R.D., C.D.N.
I love winter, but I don’t love that cold feeling I get on my insides. In order to fight back against the cold while staying on a healthy meal plan, I’ve come up with these simple 100-calorie-or-less warming recipes that will heat you up from the inside out.
Take a look below and you’ll find that warming comfort food does NOT have to be fattening!
Looking to add more kick to your oatmeal, baked goods and salad toppings? Why not give these super seeds a try?
Grain-like seeds such as chia and teff have been gaining popularity in the mainstream over the past few years. And what’s not to enjoy? They are versatile, gluten-free nutrition powerhouses rich in protein and fiber, among other important nutrients.
I think it’s safe to say that one of the things we modern-day moms do a bit more than our moms did is baby our kids, especially when it comes to what they eat. Some of this is good, of course. Regulating intake of sugar and processed foods is probably not something best left up to people whose idea of a balanced meal is beef jerky and fruit snacks. But at some point, kids need to learn to make their own good choices, right? When and how we do that is each family’s decision, but for me the food thing was getting ridiculous.
Enjoy this simple yet savory Mediterranean cous-cous salad from the Gaiam Café kitchen. Perfect as a healthy, vegetarian side dish.
Serves 4 to 6
- 1 lb Israeli cous-cous salad
- 1 Tbsp paprika
- 1 Tbsp tumeric
- 1 Tbsp granulated/powdered onion
- 1 qt vegetable stock
- 1 carrot
- 1 red pepper, small dice
A zesty summer salad recipe from the Gaiam Café kitchen.
Serves 6 to 8
1 head Napa cabbage, chopped
1 head red cabbage, chopped
1 red pepper, cut julienne
1 scallion, chopped
½ pound bean pods, cut in halves or thirds
1 cup slivered toasted almonds
2 T black sesame seeds
There’s a make-your-own salad chain here in Atlanta whose tagline is “healthy as you want to be.” It’s a pretty apt slogan, because I’m sure that I’m not the only guest who’s tempted to load up on bacon, cheese, nuts and rich salad dressings.
But in these hot days, a salad is just the thing for a quick, cool and healthy dinner (as long as you nix those aforementioned bacon bits).