Calling something a "healthy" recipe used to be a veiled insult, but these days the term is no longer synonymous with bland tofu and sprouted grains. Today's home cooks have found new ways make heart-healthy meals that cut back on fat, boost fiber and increase vegetables in their diet - and (gasp!) the dishes still taste good. The key to making healthy meals and healthy snacks is to increase flavor while reducing all the bad stuff - in shorthand, that means using lots of herbs, fresh spices and smart cooking techniques to bring out the best in what you're cooking up. No, chicken coated with fresh herbs and panko bread crumbs is never going to taste like it comes out of the Fry Daddy - but that's a good thing, for both taste buds and your waistline.See Popular Healthy Cooking Recipes
Although healthy cooking has come a long way, there's still a nagging perception that if something is low-fat and nutritious, it's not going to taste good. Not true! Healthy cooking isn't about adding sprouts and tofu to everything under the sun--it's about making delicious, healthy dishes out of the foods and flavors you love.
When it comes to healthy cooking, everybody knows broccoli is good for you -- packed with vitamins and minerals and ... and ... a lot of folks just plain don't like it.
This poached chicken breast with apples dish is a really healthy option for your next family dinner. The sauce drizzled over top at the end is made during the process of cooking the entree which saves extra time.
By substituting chicken for beef and loading up on beans and fresh vegetables, this chili recipe is healthier than most!
Learn how to bake tilapiamild flavored, light texture, and inexpensiveand you can have a fast fish dinner any night of the week, seasoned with whatever sauces and spices you like!
We have a lot to be grateful for this Thanksgiving. And because we're cooking enthusiasts (well, food enthusiasts, really), one of the things we're most thankful for are healthy versions of Thanksgiving favorites. If it sounds like we're easily pleased, think again!
We like a quick and easy casserole that also includes vegetables -- in this case, broccoli and cualiflower -- because it means we're cooking healthy as well as fast. And this beautiful Pasta Bake (click here for the recipe), is a classic. It's done in only 25 minutes, and it serves six.
For many of us, the phrase "slow-cooker recipes" conjures up dishes that are not always synonymous with healthy. We think of foods that are rich, calorie-laden, and indulgent. While slow-cooking does insure maximum flavor, that by no means implies that you can't eat healthily, too.
Think you can't eat healthy and stick to a budget? Think again. We were impressed when the folks at the Environmental Working Group debuted their new website, Good Food on a Tight Budget.
Newton's Third Law says that every action has a separate and opposite reaction. We say that you don't have to be a physicist to know this: just consider how as summer temperatures rise, your desire to stand cooking over a hot stove decreases in equal measure. Avoiding the kitchen during the dog days of summer is only natural, but it can also prove to be dangerous for those of us working to maintain a healthy diet.
As anyone with children knows, getting kids to eat healthy can be an uphill battle. Not only do you have to contend with ever-shifting food aversions (yesterday they liked cheese, now they hate it), but also a near-constant stream of media encouraging our children to crave foods loaded with fat, sugar, calories and sodium. Furthermore, with our busy schedules, it's hard enough to eat healthily ourselves, let alone prepare nutritious meals for picky little ones.
First Lady Michelle Obama was everywhere this week promoting a new initiative -- based on the USDA's MyPlate program -- to make healthier, more nutritious recipes available to home cooks across the country. But what, exactly, is MyPlate? MyPlate is basically the USDA's overhaul of the old "Food Pyramid," which most of us of cooking age remember from elementary-school health class.
We know it's still late February, but healthy lunchtime salads are suddenly on our mind. Spring is just around the corner, right? And we are trying to drop a few pounds before the warm weather hits.
Know how to cook a flank steak, and you'll have the perfect fajita filling, salad topper, or a main course in minutes.
Mild, tender pork and lush fruit -- from peaches to mangoes -- is a classic pairing. But not everyone is a sweet-fruit lover. When you make apples the fruit in this pair (whether tart Granny Smith, mellow Gala or Golden Delicious or good old McIntosh), you get a crisp, subtle flavor that simply tastes of like the best of the season.
Orange fest! Here's a side dish that's as brilliantly colorful as it is subtly sweet. Hard to believe it's also incredibly healthy, combining some of our favorite beta-carotene-loaded vegetables and fruits (sweet potatoes, carrots and apricots, plus vitamin C-packed orange juice, to boot).
All too often we can find ourselves viewing food as an "either-or" situation: it's either healthy, or it's tasty. Cupcakes are tasty; kale is healthy. Sure, there are some foods that fit this black-and-white dichotomy, but the good news is there are also many foods that tick both boxes.