One of the best gifts I ever received was my spiralizer. It is the perfect kitchen tool for turning zucchini into noodles, or “zoodles.” These colorful creations from carrots, yellow squash, zucchini and the like can be added to salads, side dishes and of course, to make an ideal pasta substitute for those of us… Read more »
This is one of the easiest and tastiest, not to mention the most nutritious, salads you can make in a minute – well, maybe not literally a minute, but close to it. Once you blanch the beans and then shock them, it’s nearly done. Serves 4. What you’ll need: You’ll need about a pound of… Read more »
When you’re in the mood for a light, but heavy on flavor soup, chocked full of nutrients, try this recipe for Spinach Lemon Soup. I learned this one from a professional chef in New York City a few years back, and believe me, it stands the test of time. The toughest part of making this… Read more »
In my quest to find foods that offer guiltless pleasure, I’ve stumbled upon this special nugget of a healthy recipe at the Natural Gourmet Institute for Food & Health in New York City. There to satisfy my unending appetite for healthful eating, I was given a recipe for what has become my new favorite treat,… Read more »
Sometimes we crave a good burger, so with health in mind, here is one for you! Mainly vegetarian, totally satisfying with no guilt trip, and a lot of nutrition with only 482 calories. Try this healthy Spinach Burger and you will be convinced that vegetarian food can also be very delicious and enjoyable. 1 hour… Read more »
Everyone loves quesadilla and it can be a healthy snack! Enjoy this recipe (with even healthier replacement options) from Growers Market and Stick Figure Salsa. What you’ll need: Cooked or canned black beans, drained and rinsed One avocado, peeled and thinly sliced (you’ll need a few slices per person) ½ cup grated low fat cheese Monterey… Read more »
A healthy & hearty winter meal suggestion from the Growers Market family 1 lb mixed fresh vegetables, such as celery, zucchini, carrots, young cabbage, spinach 4 tomatoes 1 onion 2 cloves of garlic 3 tablespoons olive oil 6 cups vegetable or meat stock 2 cups dried pasta (short type) 1-14 oz can cooked white beans,… Read more »
