Posts tagged Healthy Cooking

Friday recipe: blame the sauce

No matter what you eat, no matter how good or bad your dining habits are, there’s an unspoken law that food on a plate should not move unless pushed around with a fork. But National Public Radio science writer Robert Krulwich serves up a very movable feast, in which the main course – squid, which, […]

— Barb Boose

The No. 1 poison in our food

NPR is running an interesting series, “Living Large: Obesity in America,” that explores what it means to live in a nation where one in three adults is obese. It looks at how the obesity epidemic is changing life in our homes, at the grocery store, in the doctor’s office, on the factory floor and at […]

— Barb Boose

Friday recipe: summer salad

I’m embarrassed to admit that the first time I was served edamame, I didn’t know how to eat it. The edible soybeans were served to me in their pods, which I gnawed and swallowed. Wrong! With shelled edamame, you use your teeth to pop them out of the pods, which you promptly pitch into your […]

— Barb Boose

Friday recipe: hot enough for you?

I credit the ulcer my dad had when I was a kid with my fierce love for hot, spicy food: His condition kept our meals on the bland side, so when I discovered jalapenos, Tabasco, Sriracha sauce, etc., etc., etc., I was addicted. Salsas, curries, kim chee – you name it, if it’s got some […]

— Barb Boose

Friday recipe: griping and grilling (salmon)

I love having someone else cook for me as much as anyone. That “someone else” is almost always my spouse, a former chef who’s as comfy around a kitchen as he is at the hardware store. When that “someone” is a restaurant, however, I can’t help but feel suspicious. Afterward I’m almost always thirstier than […]

— Barb Boose

Friday recipe: chickpea burgers with mint raita

As an Iowa farm kid, I grew up eating pork, beef and chicken, with the occasional seafood and venison thrown in. But I appreciate the principles of “Meatless Monday,” a non-profit initiative of the Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. Its goal is to encourage people to reduce […]

— Barb Boose

Friday recipe: seaweed salad

Last week I used my son’s birthday as an excuse to enjoy one of my and his favorite foods, sushi. We relished the fine offerings of Happi Sushi, a nifty little place in downtown Des Moines. Great food, friendly service and affordable prices. We’ll definitely go back! The tasty “Happi Meals” we ordered – the […]

— Barb Boose

Friday recipe: chicken and Spanish rice

U.S. News & World Report ranks colleges, medical schools, hospitals and more, so no surprise that the magazine recently crunched through some of the nation’s most popular diets to find the best one. The winner is DASH, the government-endorsed Dietary Approaches to Stop Hypertension. According to the U.S. N&WR website, the diet – which was […]

— Barb Boose

Friday recipe: tantalizing tempeh and chickpea curry

David Spreadbury, Ph.D., chair of the biochemistry and nutrition department, and Joy Schiller, director of DMU’s Wellness Center, teach a very popular healthy eating elective in the Wellness Center kitchen. These two heroes of health also periodically offer lunch-hour cooking demonstrations and discussions, such their session this week on incorporating plant-based dishes in one’s diet. […]

— Barb Boose

Friday recipe: pork tenderloin with chimichurri sauce

One of my many blessings in life is the fact I’m married to a guy who loves to garden and cook. It’s a heavenly combination, especially this time of year, when our garden and local farmer’s markets begin offering seasonal treats. Another heavenly combination: melding herbs and spices in recipes to tickle your tastebuds without […]

— Barb Boose

Friday recipe: tempeh reubens

Are you a vegetarian, a vegan, a pescetarian or a flexitarian? Not sure? Vegetarian Times has your answer: The self-proclaimed “world’s largest collection of vegetarian recipes” provides these definitions of dietary categories. Vegetarians eat no meat, fish or fowl Vegans eschew all animal products, including meat, fish, fowl, eggs, dairy products, and (this last one […]

— Barb Boose

Friday recipe: easy Thai chicken

When I get home from the office, most evenings the last thing I want to do is get cookin’ in the kitchen. Nice weather doesn’t improve my lazy chef ethic, either. That’s why I love this recipe from Prevention magazine: Most of its ingredients can be pantry staples; the others can be picked up from […]

— Barb Boose

Friday recipe: grilled turkey burgers

Ahh, Memorial Day Weekend – when the weather gets warmer (we hope) and the grills get hot for holiday cookouts. If you’re like me and want to maintain a healthy diet without sacrificing flavor, the Mayo Clinic staff suggests we replace greasy hamburgers and hot dogs with grilled turkey burgers. I eat mine with salsa, […]

— Barb Boose

Friday recipe: Beef fajita salad

Do you ever wonder why some foods taste so good, while you find others to be true tastebud-turnoffs? Black licorice, cilantro and asparagus are just a few of the polarizing foods and flavors I’ve observed. Despite the role that tastes play in our health, The Washington Post recently reported, it out that scientists don’t know […]

— Barb Boose

Friday recipe: healthified broccoli cauliflower gratin

Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy are superheroes of health, because they contain vitamins, fiber and disease-fighting phytochemicals. Health agencies recommend that we eat several servings per week of these super-veggies, so this week I’m calling for cauliflower. Several dozen studies link cauliflower-containing diets to cancer prevention, because it […]

— Barb Boose

Friday recipe: spring asparagus angel hair pasta

Tomorrow is opening day for one of my favorite Des Moines events: the Downtown Farmers’ Market! Held every Saturday through October 29, the market is a big social event, drawing thousands of people to the Court Avenue district. It’s a terrific treat for the senses with its sights, sounds (including live music), smells and textures. […]

— Courtney Tompkins

Friday recipe: wild rice salad

When my family hosted a Japanese high school student recently, we had a great time introducing her to American foods she came to love, most notably Sunchips, Cinnabon cereal and peanut M&Ms. (I promise we fed her lots of healthy foods, too.) In turn, she introduced us to dried seaweed, miso soup and delicious soba […]

— Barb Boose

Friday recipe: “healthified” monkey bread

My daughter is a monkey bread maniac. Who can blame her? Gooey, brown-sugary, buttery – all good. Well, except for all the calories and fat. Just in time for Easter brunch, Eat Better America offers a “healthified” monkey bread recipe that has 57 percent less fat, 61 percent less saturated fat and 32 percent fewer […]

— Barb Boose

Friday recipe: spicy lentils and tomatoes

I can’t say that I love to cook (although I’ll bake brownies any day of the week), but I do love healthy recipes that are full of flavor. This spicy lentil and tomato combo is my go-to recipe when I want to stock my fridge with a reheatable side dish or easy work-week lunch. In […]

— Barb Boose

Friday recipe: no-oil cornbread

Today you’re getting a cornbread recipe for no reason other than cornbread sounds really good to me today! Random, I know. As a kid I thought cornbread was disgusting. Now I think it’s so yummy and I follow my mom’s habit of adding a yellow cake mix. NOT healthy. So here’s a healthier version. I […]

— Courtney Tompkins