I was introduced to kasha by the most authentic source imaginable: A friend's Russian grandmother who would not let me leave the house without eating some (at least that's what I think she was saying). My own Russian grandmother, born in America, would sooner serve up bacon and eggs than dig up this ancient Slavic staple, but after my first bite of steaming buckwheat I realized I'd found something I could eat every morning. Gluten-free and high in fiber with a nutty savoriness and protein boost from the egg, kasha is my favorite healthy breakfast.
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"I love this sweet dish, especially when peaches are in season. This is a truly delicious summer pudding, but any leftovers can be eaten for breakfast. No joke! Just add some almond milk and you have not only a super after-dinner sweet but a super sunrise, too!" - Julie Montagu, The Flex Foodie.Recipe excerpted with permission from cookbook Super Foods Super Fast: 100 Energizing Recipes To Make in 20 Minutes Or Less by Julie Montagu. Click here to purchase your own copy.
Spätzle are basically little fresh pasta dumplings. They’re made several different ways. The oldest and most traditional way is to use a wooden board called a spätzlebrett and flat metallic scraperlike tool. The batter is spread on the board and scraped off into salted boiling water. This results in a longer dumpling resembling pasta more than the type that is served in restaurants and mostly at home.
The easier way to make spätzle is to use a ricer or a spätzle press. There are two types of presses. The one used here is like a rectangular colander where the batter is poured into a cup that is attached to the plate and rocked back and forth releasing the batter into the water.
"Frozen vegetables are not exactly the chicest of ingredients as much of their texture is lost when they are thawed. But they are perfect in smoothies as they are often cheaper, available all year round and make them thicker than fresh vegetables do. In this smoothie bowl, the sweet flavour of the pear and dates balances out the savoury taste of the vegetables just beautifully. The avocado adds creaminess, while the ginger, lime and coconut water provide a fresh twist. I add algae or grass powders to my bowl as they provide extra nutrients and have a stunning deep green colour. Beware, though, as they can become overpowering in flavour. Start with just ½ teaspoon and then add more if you prefer. - David Freniel and Luise VindahlRecipe excerpted from the cookbook Green Kitchen Smoothies: Healthy and Colorful Smoothies For Every Day by David Freniel and Luise Vindahl. Purchase your own copy here.
The fun thing about this salad is that everyone can create their own version of the dish. If you’re serving this salad at a party or potluck, have each of your friends bring one of the necessary items then, when everyone arrives, have fun building your salads.Recipe courtesy of Lisa Gorman, Director of St. Joseph Health Wellness CenterClick here for more of our best salad recipes.
Eating granola may help lower your cholesterol and prevent certain chronic diseases. This healthy breakfast is loaded with dried cranberries, chia, and hemp seeds, and sweetened with maple syrup and a touch of vanilla extract.
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There are so many reasons to love crêpes. Though beefy buttermilk pancakes have their place at the breakfast table, I find that I often turn to crêpes when I want a meal that's a little bit lighter but no less satisfying. While traditional American pancakes really go best with butter and syrup, it's the thinness of a crêpe that makes it so versatile. For something simple, you can drizzle them with freshly squeezed lemon juice and top with a sprinkling of sugar; they're also delicious when stuffed with filling and folded into a triangle, whether you're craving something sweet (like nutella with banana), or prefer something savory (like chicken, cherry tomatoes, and pesto).
These particular crêpes were made with healthy carbs in mind. They're low in sugar, their white flour has been replaced with a mixture of whole-wheat and buckwheat flours, and the accompanying peach compote prominently features a fruit that's known for being a healthy carb. For dieters and non-dieters alike, these crêpes should guiltlessly hit the spot for breakfast, an afternoon snack, or an after-dinner dessert.
Click here to see 7 Satisfying Low-Carb Recipes.
One of my favorite things to do on a free afternoon is head to Flushing, Queens, for chilled Korean noodles. But I also love hitting Chinatown for hot and sour soup. So in this recipe I brought the best of both of these Asian worlds together. You get the toothsome tug of the buckwheat noodles combined with the sourness of the tamarind, the sweetness of the pineapple, and the hotness of the gochujang paste.
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