Healthy Eating

Tyler Florence Inside the Test Kitchen

15994588132 efcee659cb o Tyler Florence Inside the Test Kitchen

Apparently, I’m not much of a traditionalist. I always seem to be trying out a new something or other for my holiday meal. This year is no different, with focus shifting away from a main dish and landing squarely on a side dish. And not just any ol’ side dish, but the best mashed potatoes and gravy ever.

Drawn in by the notebook style/theme of Tyler Florence’s latest cookbook, Inside the Test Kitchen, I came across the Vegetarian Thanksgiving Sauce (page 81).

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Israeli Couscous, Bean and Tomato Salad

Photo

Credit Andrew Scrivani for The New York Times

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Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans

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Credit Andrew Scrivani for The New York Times

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On the Go with Rice Scooters

15822365562 96e2f5ceeb o On the Go with Rice Scooters

Rice Scooters, I first came across these tasty little snacks at the downtown Palo Alto farmer’s market.* Made by Sprogs, they may be small in size but they’re mighty in flavor.

Freshly made from Northern California brown rice, they’re hand-pressed slabs of rice with a variety of ingredients. Similar to o-nigiri but with more modern flavors. With meatie, veggie and sweetie options, there’s something for everyone. Plus, all of the veggie ones are vegan! Bonus points for that, and a couple of the sweeties are vegan as well.

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Recipes for Health: Beans for Your Thanksgiving Table

Photo

Credit Andrew Scrivani for The New York Times

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Soup, Salad and Stir-Fry With Thanksgiving Leftovers

Photo

Credit Andrew Scrivani for The New York Times

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Barnana, Bar None

15626571219 a19329076b o Barnana, Bar None

With a bit of assistance in the review department today, I’m reviewing Barnana, the super potassium snack. They’re dehydrated organic banana pieces with a sweet and chewy bite.

I received all four flavors from the company to try out. I shared them with a couple of little omnivore foodies in the family, ages eight and ten.

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