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It’s all good

January 6, 2015
The secret powers of good-for-you ingredients revealed!

We’ve had it with half-hearted resolutions. This year, we’re going for the full reboot and taking our cues from A Good Food Day: Reboot Your Health with Food That Tastes Great ($30).

Taking healthy eating advice from Marco Canora of Manhattan’s Hearth, a chef who cops to “crazy hours and even crazier eating habits” and who formerly fueled his body with “the questionable trinity of coffee, bread and cigarettes” might seem counterintuitive. Instead, it’s refreshing.

Canora has been there, done that, or as he says, “I was a champ at treating my body like a piece of #%@* … until my body started to stage a revolt.” Thirty pounds of excess weight, sleep apnea and thyroid dysfunction kicked this chef into action and propelled him into finding a healthier lifestyle that was also delicious.

In his new cookbook, Canora teams up with certified health coach Tammy Walker to showcase 125 good-for-you recipes that you actually want to eat.

This winter we’ll be making bowl after bowl of his Dandelion Salad* with Hard-Boiled Egg. The eggs create a rich coating that mutes the bitterness of the greens, while olive oil steps in to make the fat-soluble nutrients in the greens more easily absorbed. It’s the perfect hearty winter green swap for anyone sick of kale and the dandelion greens do an ace detoxing job for those overtaxed livers.

And if you are in New York City, stop by Canora’s new bone broth window, Brodo, which sells hot and nourishing bone broths made with grass-fed beef bones, organic chicken and turkey.

We’re taking Canora’s loud-and-clear sentiment into the new year with us, “A good food day isn’t about patting yourself begrudgingly on the back for eating the way you’re ‘supposed to;’ it’s about eating super delicious food with a clear direction toward better health.”

Order a copy.

Dandelion Salad with Hard-Boiled Eggs




00 min


10 min


2 bunches dandelion greens, thick stems removed, cut into 2-inch pieces (about 6 cups)

(*CP Note: If you can't find or aren't fond of dandelion greens this salad works wonderfully using tender greens such as spinach or arugula or try a mix of greens for varied flavor and nutrients.)

4 hard-boiled eggs, chopped

½ medium red onion, thinly sliced

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Crumbled croutons or toasted breadcrumbs (optional)


Put all the ingredients (except the croutons, if using) in a large salad bowl and really get in there with your hands to thoroughly mix everything so the egg yolks break down and coat the greens. Sprinkle with croutons or toasted breadcrumbs, if you like.

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