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Food.comI think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Recipe #239788, Recipe #239892, Recipe #239789 and Recipe #239791) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal.Food52The over-crowded bookcase above my mother’s kitchen desk did not discriminate between healthy cooking and indulgence. Adele Davis’ no-nonsense Let’s Eat Right To Keep Fit cozied up alongside James Beard’s Fireside Cook Book and Julia Child’s butter-stained Mastering the Art of French Cooking. Published in 1970, Davis’ timeless reference guide to nutrition served more as a suggestion and less as an ultimatum. My mother’s casual promotion of health food to a family devoted to lofty cakes and lattice-topped pies, aligned with my father’s dictum to diet and exercise. “Everything in moderation,” he would remind us after his morning jog, slicing off a small triangle of apple pie for breakfast and pouring himself a second cup of coffee from the Chemex. One might say my mother was a thin-shelled health food nut, while my father was a tough nut to crack. My mother’s interest in diet and nutrition stemmed from both her upbringing and her education. The daughter of a dentist, she enjoyed a lengthy career as a dental hygienist, admonishing us to brush our teeth and floss regularly. As children, a visit to my grandfather’s office overlooking Bryant Park, was a healthy contradiction. Armed with new toothbrushes and pocket-sized tubes of toothpaste, we paused by a behemoth glass jar on my grandfather’s desk to pluck a handful of cello wrapped candies. Planting a good-bye kiss on his cheek, we headed to Katz’s for hot dogs washed down with Dr. Brown’s cream soda. Even at the height of the health food craze, my mother’s approach was far from a religious pursuit, more akin to a hobby. Most mornings, she orchestrated four brown bag lunches. Even though her valiant attempts to coax us towards whole grains fell flat, I had to applaud her tenacity. She was subtle, sandwiching peanut butter or cream cheese or egg salad between two slices of whole wheat bread, cut on the diagonal. We pleaded for pedestrian white bread instead. She reluctantly obliged with multi-grain bread which was lighter on the wheat, adding an apple or a small box of Sun-Maid raisins for good measure. Lunch wasn’t the only meal exposed to a healthy upgrade. The Tupperware turntable in our kitchen cabinet designated to vitamins, flax seed, oat bran, and banana chips also housed unsweetened breakfast options. Spinning the turntable unleashed a waft of health-food-store-Brewer’s yeast that we considered toxic. Avoiding that turntable like the plague, Grape Nuts and Shredded Wheat were as far as we dared stray from sugar-kissed cereals. When carob chips and honey were touted as healthful baking substitutes, my mother combed through a stack of glossy food magazines until she found a recipe for carob chip cookies. The results were underwhelming at best, reinforcing Toll House morsels as a pantry staple. The lackluster cookies enjoyed a field trip to science class and a little extra credit for the baker; my mother was thrilled. The 1970s and '80s introduced consumers to kitchen gadgets that encouraged nutrition. New appliances intrigued but left my brothers, sister, and I nonplussed. The peanut butter spinning out of the Salton peanut butter machine was tasty but not sweet enough. The thermostat controlled yogurt maker produced five tangy portions yet severely lacked fruit on the bottom. We balked; my mother persevered. Although the counter-top bread machine turned out crusty loaves of multi-grain, slices dunked in skim milk were a far cry from challah French toast doused in Vermont maple syrup. Adele Davis encouraged fresh juices, prompting the purchase of a juice extractor. It wasn’t unusual to wander into the kitchen and witness a scene reminiscent of Muppet Labs. Strewn across the Formica countertop was a riot of carrots, apples, crimson beets, and knobs of fresh ginger. Standing at the helm was my mother, guiding the fruit and vegetables as they tumbled headfirst down the chute of the extractor. When offered a juice glass of the health tonic, I politely declined. My mother declared it, ‘out of this world’ while my father opted instead for a dry martini with an extra olive. I did share, however, my mother’s passion for lemons, both the thick-skinned grocery store variety and the elusive thin-skinned Meyer lemon. Squeezed over ice cubes in tall glasses or bobbing in a cup of hot water, we drank these beverages in lieu of coffee after dinner. In her classic yin and yang philosophy of sharing, my mother reminded me that lemons eroded tooth enamel but were packed with antioxidants. Circling the dining room table nightly provided an opportunity to over-share the day’s events, fill (and refill) our dinner plates, eating just enough vegetables to ensure smooth sailing to dessert. My mother’s attempt to replace white macaroni with whole wheat was almost as dire as introducing brown rice instead of white. The dinner table mutinies were blissfully short lived. “Your father prefers regular spaghetti,” my mother assured me as she squeezed fresh lemon juice over a bowl of whole wheat pasta salad. For a very brief period, I encouraged my mother to enroll in an aerobics class and promised to join her. With Billy Joel’s greatest hits pouring out of a boom box, our blindingly white sneakers zigged instead of zagged across the floor, turning to the left when the rest of the class was turning right. Desperately trying to avoid facing the wall of mirrors, we laughed more than we aerobicized. Class concluded with a series of cool down stretches and shoulder rolls. As Barry Manilow crooned “I can’t smile without you,” we decided he could, making a beeline for the car. We stopped for frozen yogurt on the way home.Food.comI adopted this recipe after the departure of my dear friend, Shelly. She had suggested it to me during one of my quests for dinner ideas, and I had prepared it quite some time ago with delicious results. At that time, I used fresh spinach which I added to the saute pan briefly with the cooked ground beef and onion and cooked just to wilt down. It was an easy comfort meal for us. Shelly's witty and insightful comments on the original recipes were as follows: So much better than hamburger helper! I got this from the "Southern Living" website before it required that you be a subscriber to the magazine to look at their online recipes. The original recipe calls for a 13 1/2 oz. can of whole leaf spinach, but I hate canned spinach so I use frozen. In fact, sometimes I use two boxes of frozen spinach instead of just one. The original recipe also called for just one cup of cooked macaroni but that just didn't seem like enough. You can also add another can of tomatoes if you like. Experiment! So easy and delicious!Food.comA nice healthy pancake my family enjoys. I think I originally found this recipe in Canadian Living Magazine many years ago.Food.comI've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.Food.comWhen Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. Too thick, too tart and short shelf life for the very high price. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago. According to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. Cooked zest just becomes more bitter, even without the white pith. 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd! Are these steps too many for some people? Oh, I'm sure of it, especially the straining steps. And some curd recipes have you dump everything together in the pan so that sure makes it simple. However, after 15 years of making this one curd recipe, I've found the little bit of extra time involved in creating it makes for a superiour end product. NOTE: If you do not want a dense, eggy Lemon Curd, use WHOLE EGGS for the recipe, rather than egg yolks. That would be four whole eggs to the six egg yolks.Food.comFigs, rich in antioxidants, are combined with fiber-filled oats, whole-grain flour, and honey to make a snack that is healthier than a standard cookie or energy bar. I think they are quite delicious! The recipe is adapted from one published in "Delicious Living", a magazine provided complimentary by our local health food store; it was included in a feature on reducing sugar cravings and making healthier substitutions. Be sure to use whole-wheat pastry flour--you won't get the same results with regular whole-wheat flour.Food.comGreat appetizer. Quick and easy to do. Serve with a Creamy Mustard Sauce (recipe below). This is from the November 2008 Southern Living Magazine.EatingWellZucchini ... pancakes? You bet! This crispy contender took first prize a Diabetic Living Magazine zucchini recipe contest.Dec 23, 2023 · Today, both of us are committed to a WFPB SOS (sugar, oil, salt) free diet. Today, we know that eating healthy and being happy about it involves far more than just the food itself. Reallly, it’s a whole new way of life. We call it Whole Food Living.
Filled with delicious recipes, Whole Food Living shows how to transition from a traditional diet to a kinder, healthier way of eating. Featuring articles from WFPB advocates, medical professionals.
Filled with delicious recipes, Whole Food Living shows how to transition from a traditional diet to a kinder, healthier way of eating. Featuring articles from WFPB advocates, medical professionals.
Find creative, easy, and approachable plant-based recipes using nourishing real food ingredients on Whole Living Lauren!
- Hearty Chickpea & Spinach Stew. This satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without adding too much sodium in this healthy recipe for weight loss.
- Salmon Caesar Salad. This easy Caesar salad subs creamy Greek yogurt and buttermilk for the traditional egg yolks and olive oil and mixes in mildly bitter radicchio in addition to classic romaine.
- Black Bean Salad with Grilled Pork Cutlets. This hearty bean salad is packed with vibrant colors and contrasting textures. Center-cut boneless pork chops (also called pork cutlets) make a convenient and economical protein to round out the meal.
- Roasted Salmon Caprese. This oven-ready recipe is snap to prep. Salmon fillets and cherry tomatoes roast side by side on one pan, then they are drizzled with balsamic glaze to pull it all together.
Find nourishing and delicious plant-based recipes as well as health & nutrition tips from a Registered Dietitian on WholeLivingLauren.com.
Recipes — Show Me Whole Living. Whole30 Fried Eggplant with Marinara. February 10, 2024. I can’t say I like eggplant , but I LOVE these! The combination of the savory breading and tender eggplant has allowed me to successfully trick my kids into thinking they’re eating mozzarella sticks .
