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salads



Little Blue Dynamos: My Love Affair with Blueberries Made a Blueberry Cucumber Salad

blueberries

It’s my favorite time of year: peak blueberry season! If you’re anything like me, you can’t get enough of these little balls of deliciousness. Farmers markets, U-Pick berry fields, or from the local produce store, I can’t gobble them up fast enough.

Peak season is anytime from late June through early September, so I’m even known to buy extra large amounts in bulk and freeze* for the rest of the year. Then I add them to smoothies, pancakes (my favorite recipe is this one), oatmeal, you name it! I even found a way to add these little guys to a savory salad. Don’t believe me? We’ll let you try the recipe for yourself!

blueberry cucumber salad

Why the love affair with blueberries? These little blue dynamos…
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5 Gorgeous Flowers that are Good Enough to Eat

flower salad

Flowers are so gorgeous. They smell so beautiful, they brighten up any room, and they are incredibly symbolic. But did you also know you can eat flowers? I know, it is a crazy concept to imagine eating a flower, but I promise there are some good ones out there! Follow along to decide which flowers you can eat tonight!

arugala

Arugula

Yes, arugula is a technically a flower. Though it is usually thought of as a type of lettuce—and is typically used as a slightly bitter alternative to other salad greens—arugula is actually a floral. If you grow your own, these flowers will appear as the plant matures. In fact, once flowers appear your arugula may be too bitter to eat, but the flowers are still edible. The plant is high in fiber and antioxidants, so chow down.
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6 Ways to Makeover a Boring and Bland Salad

salad

By Team Best Life

As the weather warms up, you might be looking for easy meal solutions that don’t require turning on the oven. We’ve got a suggestion: Salad! Think your salad has to leave you hungry or dissatisfied? We can help! To create a full-meal salad that really fills you up, use the following tips:

Go green. You may be most familiar with iceberg and romaine lettuce, but why not experiment with other greens that offer different flavors and provide different nutrients? Give these greens a shot: arugula, butterhead, escarole, kale, mache, mizuna, spinach and watercress.

Choose a variety of veggies. The classics, like carrots, radishes and celery, are no-brainers. But if you want to be more adventurous, you can sprinkle on some roasted red peppers, canned artichoke hearts, or hearts of palm. Best Life lead nutritionist Janis JIbrin likes blueberries, beets, pomegranate seeds, butternut squash and fresh mint.

Get your fat fix. Stir in just one high-fat addition, such as 2 tablespoons of shredded cheese, 1 tablespoon of nuts, or ¼ cup of sliced avocado. That will help keep you satisfied without adding too many calories to your bowl and help you absorb some of the vitamins from the vegetables.
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3 Easy and Tasty Ways to Eat Through Your Stash of Easter Eggs

Easter is all about eggs. And while your household may have an easy time snacking on the various candy eggs that made their way into your house (chocolate eggs, jelly bean eggs, etc.), good old chicken eggs may be slower to move.

We love eating hard-boiled eggs as a mid-morning or mid-afternoon snack—they’re a tasty blend of protein and fat which is why diets like The Royal Danish Diet and The Paleo Diet recommend them. But we also know that eating eggs a la carte can get a little old. Rather than slog through another uninspiring bite, try out one of these simple recipes which calls for hard-boiled eggs.

cobb-salad

Chicken and Apple Cobb Salad: The apples and avocados in this tasty salad add flavor and extra nutrients. Plus it’s gorgeous! (See above.)
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Make This Roasted Tomato Caprese Salad with Blackberries and Grilled Baguette Croutons

Don’t you love those moments in the kitchen when inspiration strikes and the result is a meal or dish so outstanding that you have to shout it from the rooftops…or at least from your blog?

This salad is my most recent moment of a) we have nothing to eat, b) those tomatoes are going to go bad soon so I should use them, c) and I guess I have some greens, too, d) and what about blackberries…

roasted tomato salad

You know the drill. This time, a Roasted Tomato Caprese Salad was the result of desperate brainstorm. And if this is the result, let desperation be your muse always!

I had these baby heirloom tomatoes just begging to be eaten and every time I looked at them – so tiny, so juicy, so pretty – all I could think was how incredible they’d be roasted. Drizzled with olive oil, balsamic vinegar, and crushed garlic, my hypothesis was on the nose. The entire house was filled with their tantalizing aroma, their tender skins burst just right, and they became the shining star in an otherwise ordinary salad.

balsamic tomatoes

On a bed of fresh spring greens, I chopped bites of baby mozzarella. I like to buy as close to fresh as possible, which is the containers of mozzarella balls soaking in water.
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