Eggs have been in the hot seat for a while now. Are they good for your heart health? Or does the cholesterol in the yolk put you at risk for heart disease and high cholesterol levels? Should you be only eating egg whites, then? Or make your omelet with two eggs instead of three? Or only limit egg consumption to a few days a week?
How to get your fill of this important B Vitamin.
B-12 might seem like a far-fetched thing you need to consume, but it’s actually quite an important vitamin. A member of the B family of vitamins, B-12 is crucial for brain and nerve health as well as the production of red blood cells and DNA.
Decode all the lingo.
Have you noticed how much stuff egg cartons have squished onto their labels? Free-range! Organic! Vegetarian! What the heck does it all actually mean?
Avocados are a powerhouse of healthy fats, which means they’re a great choice whenever you’re looking to fill your plate with something wholesome and sustaining. Just half an avocado contains 10 grams of monounsaturated fat and 2 grams of polyunsaturated fat, both of which are important for heart, brain, and blood health.
Are your mornings as hectic as ours? We bet they are — and since you can’t decide to not get dressed or brush your teeth, often when something has to go, it’s breakfast.
Do you ever find yourself in the grocery store overwhelmed with the deluge of new products? You know there’s some interesting and healthy that will check all the requirements on your list — family friendly, tasty, and nutritious — but with all the options it’s hard to know where to start.
We all know that leftover soups, casseroles, and baked goods are made for the freezer, but there are plenty of other foods you can freeze. Avocados, for starters. (Yes, really!)
Veggie maven Deborah Madison gives us this beautiful asparagus and arugula dish from her new book In My Kitchen (published by Ten Speed Press).
Sorry, someone needed to tell you… What foods to limit in order to feel and smell your best.
This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
While the heat is on, do-ahead dishes are the answer to your prayers
Swiss Chard Frittata with Turmeric and Purple Potatoes with Avocado Oil & Fresh Herbs are healthy, delicious and easy to make ahead.
Why heat up the kitchen when you can make brunch all on the grill?
This week you likely laughed and cried and were bored and angry, all while watching the Republican and Democratic conventions and drowning yourself in buckets of blueberries. (Hopefully you also got inspired to go check out these excellent Philadelphia and Cleveland restaurants.) So this weekend you’re no doubt ready to hit a festival, a golf course, a yoga mat, a beach or an air-conditioned bedroom, so you can zone out. But how do you relax if you’ve got people coming over and they need to be fed? Who wants to turn on an oven during our tiresome “heat dome?” We at Clean Plates have you covered. Our grilled brunch menu hits all the right bases—garden fresh, simple, healthy and oh-so tasty. It’s done in about 10 minutes, and gives you the requisite protein and antioxidants to Netflix and chill. Make the recipes and upload a photo to Instagram or Pinterest with the tag #cleanplates. We’ll choose our favorite and that person will win a free Clean Plates Cookbook. Height of Summer Weekend Menu Blueberry Bliss Smoothie Grilled Poached Eggs Grilled Asparagus and Broccolini Step 1: Add a stainless steel skillet to one side of the grill. Preheat the grill to 400°F. Step 2: Bring a full kettle to a boil. Add the boiling water to the pan and add the salt and vinegar. Step 3: Add the eggs to the boiling water. Step 4: Toss the asparagus and broccolini in a bowl with the oil, salt and pepper. Step 5: Place the veggies on the other side of the grill. Step 6: After 3 minutes, turn the veggies over. Step 7: Whip up the smoothie in a blender and pour into cups. Step 8: Plate the asparagus and broccolini onto 4 individual plates. Step 9: Top each plate with a poached egg. Step 10: Put food in mouth. #Yum
Try a vegetarian take on traditional Korean bibimbap for a hearty breakfast
Make your salad much more egg-citing
When it comes to salads, a little extra on top can go a long way to turn a pile of raw greens and vegetables…
Chickpeas are no longer a boring food with these slow-cooked chickpea toasts. In this recipe, spices like cayenne and paprika give it a real kick. Top it with an egg for a more balanced meal. We recommend using a sprouted grain bread and coconut palm sugar.
And how to manage it
Stressed out? Surprise: there are certain foods that cause stress. Find out which they are, from Dr. Mark Pitstick…
Wish you had some less sweet, or even sugar-free breakfast options? Try four delicious choices from around the world.
Skip the supermarket for these great local egg purveyors
Fresh eggs laid by happy, healthy hens are beautiful: They boast multi-hued shells, superior nutrition, bright orange-yellow yolks and tight whites that taste delicious. Here are four great options.
Residents are taking healthy, affordable food into their own hands
Faced with a lack of accessible fresh food, East New Yorkers are turning waste into compost: Cypress Hills residents are building Pollos del Pueblo, or The People’s Chickens…
Skip the artificial dyes this Easter, and go for natural dyes to decorate your eggs
With natural dyes, potential alchemy can be found anywhere in the kitchen: coffee grounds, red cabbage, beets—find great instructions for vegetable and fruit-based dyes for Easter eggs.
Avoid a food coma with these Easter dinner ingredient tips
Easter doesn’t have to mean candy comas and too much honey-glazed ham.