Healthy Eating

Focaccia With Cauliflower and Sage

Andrew Scrivani for The New York Times

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Roasted Butternut Squash Tamale From The Oaxacan Kitchen

8712224087 a1f93548f4 Roasted Butternut Squash Tamale From The Oaxacan Kitchen

While at the Palo Alto California Avenue farmer’s market today, I picked up a tamale from The Oaxacan Kitchen booth. That was the extent of my Cinco de Mayo activity for the day. It’s not much compared to whipping up a tableful of Mexican dishes or hanging out at a party, but it sure was tasty.

There’s only one vegan tamale, the Roasted Butternut Squash – Fresh corn, guaillo salsa, big chunks of butternut squash and zucchini. Really good flavor. Available mild, spicy or extra spicy. I got the middle spice level, spicy but not mouth-on-fire kind of spicy (at least for me), $ 4.00 for one.

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Gene Variations May Explain Weight Gain Among Men, Women

People with specific ‘polymorphisms’ were more likely to put on pounds in 10-year study

WebMD News from HealthDay

By Mary Elizabeth Dallas

HealthDay Reporter

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Focaccia With Tomatoes and Rosemary

Andrew Scrivani for The New York Times

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Pickled Baby Turnips or Radishes

Andrew Scrivani for The New York Times

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Money Motivates Weight Loss — One Step at a Time

Obese adults embrace walking program to avoid hike in insurance premiums, study finds

WebMD News from HealthDay

By Robert Preidt

HealthDay Reporter

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Cheesy Cauliflower Sauce

cheesy cauliflower sauce11 Cheesy Cauliflower Sauce

One of the questions I’m frequently asked about following an oil-free diet is “What do I use on baked potatoes or steamed vegetables or grits if I don’t eat butter or margarine?” Sometimes I mention salsa or mushroom gravy or the sauce from my Mac and Cheeze as options, but from now on, I’ll point people to this, my family’s new favorite all-purpose sauce. That’s right, all of us–including my picky teenager–prefer this cauliflower-based sauce to our old cheesy sauce. Daughter E put it best: “It’s less heavy, almost fluffy, and mixes into a baked potato better.” And that’s coming from someone who doesn’t like cauliflower very much.

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