Diets in Review - Find the Right Diet for You

quinoa



5 Indulgent, Homemade Donut Recipes Under 200 Calories

As the days get longer and the nights get cold, autumn reminds us that it’s OK to fire up the oven again. Since you won’t be sweating anyone out of those house when you preheat to 425 degrees, take advantage of the temperate season and fill the house with the intoxicating aroma of homemade baked goods.

There’s nothing like a sweet treat in the fall, but the pies, lattes, and candies are usually calorie bombs that you could frankly do without. With Halloween, October might just be the sweetest month of the year. But our sweet treats spare you the sugar and calories normally associated with confections. And you better believe we never skimp on the novelty.

We’ve dreamed up five simple, healthy, and scrumptious donut recipes that will fill your home and belly with fall feel-goodness. Our donut recipe collection is the perfect complement to the cravings associated with fall: warm, sweet, ooey-gooey fun. Even more impressive, none of the donuts rely on the typical “pumpkin spice” crutch so often seen in October. Leave the pumpkin guts to the kids, you’ve got some baking to do!

DONUTS1

Apple Cinnamon Streusel Donut

Unless you’re a teenager or child, you can’t enjoy a donut without some post sugar-high guilt. For the food conscious who have a sweet tooth, these hearty gems are the perfect fit. The donuts have real apples, whole wheat flour batter, and a decadent and textured streusel topping. With this perfect weekend-long snack, you can practically afford to eat two in a row at 155 calories each.
Read Full Post >



You’ll Fall in Love with This Harvest Chopped Salad with Orange Ginger Vinaigrette

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.

beet quinoa salad

“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!

fall salad ginger vinaigrette

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.
Read Full Post >



6 Non-Egg Protein-Filled Breakfast Ideas

What’s not to love about eggs? They are inexpensive, readily available, and easy to cook. Despite their former bad wrap, they are actually a nutritional powerhouse with good fat and the vital nutrients vitamin D and choline. They seem like the answer to everyone’s breakfast protein problem.

Until you simply can’t look at another egg.

cottage cheese and fruit

Burnout happens. But you still need to start your day with a breakfast that will stay with you and keep your willpower strong as you stroll past the donuts in the break room. Here are five breakfasts with plenty of protein and where eggs aren’t the star. I guarantee they will fuel your long run or keep you from hitting the vending machine before lunch.

Cottage Cheese: This dieter’s staple found popularity for good reason – one half-cup has 16 grams of protein! Sprinkle with some milled flaxseed and your favorite fruit (I hear kiwi is awesome) for a heartier-than-it-looks morning treat. You can even use it to make these breakfast brownies.

Protein pancakes: The eggs are hiding in many varieties of this fitness staple, but you’ll never know it. Try my Vanilla Coconut Protein pancakes. Make a big batch on the weekend and reheat throughout the week for a quick breakfast.
Read Full Post >



UN Declares 2013 ‘The Year of Quinoa’; Our Favorite Quinoa Recipes

The United Nations dubbed 2013 as the International Year of Quinoa back in February, cementing the seed’s rise as a bona fide superfood after several years of growing popularity. Looking to strengthen food security, create jobs, and promote nutrition on a global level, choosing the ancient and perennial quinoa plant must have been a no-brainer for the UN.

quinoa un

This is not to say the abundant benefits of quinoa are anything new. I first remember seeing quinoa at a health foods grocer in 2006, and as an 18 year old college student, it wasn’t pizza so I didn’t give it a second thought. Since 2006, quinoa has exploded into our collective food consciousness and the price of the crop has nearly tripled. The grain-like quinoa—it’s technically a “pseudo cereal”—is nothing new to the people of Bolivia, Ecuador, Colombia, and Peru, who’ve been growing it for over 5,000 years. (Side not: part of the UN’s campaign may be related to the fact that the rising popularity of quinoa in rich countries means the very people who’ve cultivated the crop for multiple millennia can’t even afford to purchase it now.) The quinoa crop is exceptionally adaptable, thriving in below freezing and 100 degree temperatures.


Read Full Post >



PBJ Quinoa Donuts: A Really Indulgent Breakfast for the Food Sensitive

What happens when peanut butter and jelly, breakfast, and donuts all collide? The atmospheric pressure changes and what you thought you knew about breakfast goes out the window. OK, only fifty percent of that is mostly true. But what does happen is something truly delicious that makes breakfast better than ever!

quinoa donuts

This recipe for the PBJ Quinoa Donut was born out of a friend’s request over dinner. “I want a quinoa donut,” was her simple request. I haven’t really been challenged in the kitchen in a while, so this was a task I enthusiastically took on. Her goal was something more low-carb, but I knew it would also satisfy so many people out there living by the gluten-free code.
Read Full Post >