Orange Cinnamon Breakfast BoostSeptember 30th, 2010 - Barbara Feiner
Orange juice “brings a sweet and tangy flavor to many recipes and provides a variety of nutrients to help maintain good health throughout the year,” says registered dietitian Kim Galeaz, coauthor of 4 Weeks to Maximum Immunity. She developed today’s super-easy breakfast recipe to help readers maintain a healthy immune system. All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy! Read More:Orange Cinnamon Breakfast BoostCitrus Salad with AvocadoJuly 9th, 2010 - Barbara Feiner
An all-natural sweetener, honey shouldn’t be limited to dessert recipes. As today’s recipe demonstrates, it works beautifully in salad dressings. When shopping for honey, follow the same guidelines used for pure maple syrup: The lighter the color, the milder the flavor. And with more than 300 honey varieties available—from blueberry and buckwheat to orange blossom and wildflower—you’re sure to find a few favorites. All of the salad’s ingredients should be available at a well-stocked natural and organic food store. Enjoy! Citrus Salad with AvocadoMakes 6 servings 3 corn tortillas (6 inches wide)
Recipe and photo courtesy of the National Honey Board Read More:Citrus Salad with AvocadoSliced Avocado and Oranges with Tahini Yogurt SauceJanuary 7th, 2010 - Barbara Feiner
Registered dietitian Cheryl Forberg, nutritionist for NBC’s The Biggest Loser, believes losing weight—and maintaining a healthy weight—can be achieved with a few basic food swaps. “A lot of people are afraid that creating a healthier lifestyle will be too hard or too expensive, or that it will require too much time and effort,” says Forberg, coauthor of The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle and Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You. In today’s recipe, Forberg swaps fat-free Greek yogurt for traditional fat-free yogurt. It has the same calorie count, but twice the protein and half the carbs. Avocados and oranges are seasonal favorites this month and should be readily available at your local natural and organic food store. Sliced Avocado and Oranges with Tahini Yogurt SauceMakes 4 servings 1 medium (8 ounces) avocado, peeled and sliced
Tahini Yogurt SauceMakes 1 cup 3/4 cup fat-free, plain Greek yogurt
Recipe courtesy of Positively Ageless by Cheryl Forberg, RD (Rodale, 2008). Photo courtesy of Avocados from Mexico. Read More:Sliced Avocado and Oranges with Tahini Yogurt SauceRed Beet and Blood Orange SaladNovember 14th, 2009 - Barbara Feiner
Blood oranges are my favorite citrus fruit, largely because they’re a seasonal treat. First grown in Italy and Spain, they’ve made their way to the United States and are now grown in California and Texas. Peak season is November to May (California) and December to March (Texas). Our weekend recipe combines blood oranges and red beets for a savory, yet sweet, salad. All of the ingredients should be available at your local natural and organic food store. If you have trouble finding blood oranges, you may substitute navel oranges. Red Beet and Blood Orange SaladServes 4 (about 1 cup salad per serving, plus 1/4 cup dressing for later use) Dressing 1/4 cup olive oil Salad 2 medium fresh beets (about 10 ounces total), stemmed and scrubbed
Check out:
Recipe and photo courtesy of Pompeian Read More:Red Beet and Blood Orange Salad |
