The conversation with my husband that I dread more than any other is, “what would you like to have for dinner this week?” And then he shrugs.
How can someone have so little opinion about what they eat? For an uber-picky eater like myself, I want absolute involvement.
So when, one day, he said, “Can you make this?” and shared a recipe for chicken and asparagus stir fry, he had my attention. I agreed to make it and put it on the weekly meal plan – I wanted to reward him, if you will, for being involved in the decision! But also, the simple ingredients showed promise of being a really easy dinner that tasted great.
Winner winner Asian-inspired chicken dinner… this has become a go-to staple in our house! (more…)
Summer is over but my salad bowl is still full! I’m a big fan of the big a– salad trend. Just a plate piled high with greens, veggies, berries, nuts and frankly anything else you want – it’s an entree that never disappoints. I always finish feeling full, satisfied, and not weighed down.
With Autumn as my muse, and my refrigerator quickly filling with the early seasonal produce, I crafted an entirely new entree salad. And it’s gooooood.
“How is this even real?” was our photographer’s reaction upon tasting hers. And then she proceeded to demolish the rest of the food props.
Our Harvest Chopped Salad is like a farmers market truck unloaded in your kitchen. And then it rained down this homemade vinaigrette and what bloomed was just the best darn thing you’ve eaten in a while!
With red beets, carrots, quinoa, and ginger, this salad is not only hearty and satiating, but it’s also a great way to get your food experimentation on. If it’s been a while since you’ve tried some of these ingredients, or presents the first time, get after it! All of the complementary flavors blend perfectly together and it’s so darn pretty you won’t have any choice but to want to eat it. (more…)
Editor at The Cooking Channel and also a chef and writer, Suzanne Leher says it’s near impossible for her not to order chicken lettuce wraps if they’re anywhere on a menu. So what’s a chef to do with her favorite dish? Replicate it at home of course!
Suzanne created this recipe that she says just may convince you to throw out your takeout menus and hit the kitchen.
Cool, crunchy Bibb lettuce serves as the perfect pairing for gingery-hot chicken sautéed with sweet and crunchy carrots. Rice noodles stir-fried with sesame oil and red bell peppers, then topped with chopped peanuts and scallions make the perfect side for filling but healthy dinner. (more…)
The New Year’s celebration is one of the biggest in the world. For many, the revelry involves alcohol, and lots of it. But when a new day (and year) dawns, party goers often feel the aftereffects of their festivities in the form of a nasty hangover.
If this is your predicament, don’t reach for greasy foods, caffeine, or medications, which can worsen the effects of alcohol on your body. Use these natural remedies instead for a fast and healthy hangover recovery.
One of the most tried-and-true, widely recognized remedies for too much alcohol is to drink lots of water. Many hangover remedies sound strange and follow bad logic, and will probably not do any good, but this simple tip makes sense. Water will dilute the alcohol in your body, minimize alcohol’s dehydrating effect on your body, and flush out toxins. Try to stay hydrated before, during, and after drinking and its negative effects will diminish considerably.
2. Fruit and fruit juice
Once you’re properly hydrated, start replenishing the vitamins you’ve lost and get your blood sugar back to normal with a tall glass of juice. Orange or tomato juice will replenish lost vitamins and contain natural sugars to help your body metabolize alcohol faster. Bananas are great for restoring depleted potassium levels associated with overindulging, and they have magnesium, beneficial for headaches. If you don’t have any fruit juice, down a Gatorade or other electrolyte-containing sports drink.
Ginger has been used for centuries as an aid for motion sickness, nausea, and vomiting. Brew some ginger root tea for soothing relief, or pop open a ginger ale for a quick fix. (more…)
Ginger is often used to add flavor to dishes, but it’s also relied on for medicinal purposes in various cultures. India, for example, introduced the Western world to ginger root when Europe was trading it heavily in Asia. In Eastern households, it’s common to use a lot of ginger in dishes to add plenty of flavor and spice. And in Western cultures, ginger is typically used to sweeten foods like ginger ale, gingerbread, and ginger cake. In addition to being incredibly versatile for cooking, ginger is also surprisingly nutritious touting a number of health benefits.
Health benefits: Ancient Chinese medicine men were the first to document the health benefits of ginger root. Several studies found that the roots can help pregnant women lessen symptoms of morning sickness.
Cancer treatment is another benefit of ginger. The University of Michigan conducted a study that linked ginger powder to the death of ovarian cancer cells. In addition to this study, the University of Minnesota found that ginger can slow the growth of colon cancer cells. Ginger root can also help reduce menstrual cramping, migraines, heartburn, and pain and inflammation.
Nutritional statistics: One quarter cup of raw ginger root has approximately 19 calories, 0 g of fat, 3 mg of sodium, 0 g of sugar, and 0 g of protein. (more…)