Red Beets Why they’re good for you: Beets are a go-to source for folate, which helps metabolize amino acids and is important for pregnant women. Also, their red pigments fight cancer and lower the risk of heart disease. How to eat … [Continue reading]
Lentils Why they’re good for you: Even if you’re not a bean fan, give lentils a try. They’re easy to make, require no soaking and appear in a slew of colors. They also don’t have sulfur, the gas-producing component in other legumes. … [Continue reading]
Kidney Beans Why they’re good for you: Loaded with potassium and magnesium, kidney beans help keep blood pressure in check, while their high fiber content helps reduce bad LDL cholesterol, fighting off heart disease. Kidney beans are … [Continue reading]
Sweet Potatoes Why they’re good for you: Not only are they tasty, but sweet potatoes also pack high levels of potassium that help lower your blood pressure and reduce stroke risk. If you eat the skin, you get a filling dose of fiber … [Continue reading]
Spinach Why it’s good for you: Spinach is chock-full of nutrients, including iron, calcium and vitamin A, which keeps the eyes and skin healthy. Spinach also packs folate, which helps the body form healthy red blood cells and prevents … [Continue reading]
Broccoli Why it’s good for you: Broccoli is a member of the cabbage family of vegetables, often referred to as cruciferous, which is associated with anticancer benefits as well as reduced inflammation and higher immunity. Broccoli is … [Continue reading]
Bananas Why they’re good for you: Bananas are high in potassium, which aids blood pressure and is critical for the proper function of the muscular and digestive systems. They’re also high in fiber, which means they’ll keep you fuller for … [Continue reading]
Blueberries Why they’re good for you: Berries’ vibrant, deep colors mean they’re high in antioxidant compounds. Blueberries are especially high in heart-protective carotenoids and flavonoids, and they encourage heart, memory and … [Continue reading]
Apple Why they’re good for you: Apples are high in fiber, specifically a soluble fiber called pectin, which targets and clears away LDL, the bad cholesterol. Many of apples’ beneficial compounds are contained in the skin, including high levels of … [Continue reading]
Pumpkin Why it’s good for you: Pumpkin is a low-calorie vegetable that’s high in fiber and vitamin A. “Its orange color is a dead giveaway of its high amount of beta carotene, which helps prevent heart disease,” says Brill. “It’s also so versatile … [Continue reading]
Walnuts Why they’re good for you: Nuts tend to be high in calories and fat, but the monosaturated fat in nuts is healthier than the saturated fat in meat and dairy products. And their high omega-3-fatty-acid levels make them a go-to for heart … [Continue reading]
Salmon Why it’s good for you: Salmon, especially wild salmon, is rich in vitamin D and omega-3 fatty acids, which will protect your heart. Research has found that omega-3s may also be associated with protecting against premature brain aging and … [Continue reading]
Kale Why it’s good for you: Kale is a member of the cancer-fighting cruciferous family of vegetables and is full of fiber and antioxidants. It’s also rich in vitamin K, which aids in blood clotting and cell growth. Its textured leaves make … [Continue reading]
Black Beans Why they’re good for you: Legumes are cheap and easy to cook, which makes them a staple in many people’s diets. They’re also high in protein, making them a popular meat substitute among vegetarians, and they’re packed with fiber, so they … [Continue reading]
Serves: 4 Time to make: 45 mins Total cost: $17.12 / $4.28 per serve Instructions Step 1Preheat oven to 180°C. Lightly grease a 1 1/2-litre (6 cup-capacity) ovenproof baking dish. Step 2Cook pumpkin in a large … [Continue reading]
Instructions Step 1Heat olive oil in a large pot. Add diced onion and cook over a medium-high heat until lightly browned. Dice the next 3 vegetables, adding each as it is prepared, then add stock and 1 cup water. Add beans and heat … [Continue reading]
These delightful treats have a soft, tender crumb that harks back to old-fashioned snack cakes from the grocery store. For little kids: Let them dump the ingredients into the mixing bowls, whisk together the dry ingredients and stir in the chocolate … [Continue reading]
Are you sick of the pumpkin recipes yet? I hope NOT!! Fall is just starting so I’m hoping you’re prepared for the bombardment of pumpkin recipes the next month. I’ve shared a few already the past few weeks and have just a few more for you before … [Continue reading]
This weekend, I had a craving for a brownie, an ice cream sundae, and a pie — and that's how this epic dessert was born. INGREDIENTS FOR THE GRAHAM CRACKER PIE CRUST: 1 ½ cup graham cracker crumbs¼ cup milk powder1 tsp kosher salt4 Tbsp … [Continue reading]
1. Cook a big batch of grain or beans once a week. food52.com pixelsandcrumbs.com Then you can use that as a base for tons of other healthy meals throughout the week. A single pot of quinoa can turn into everything … [Continue reading]
Berry season may technically be ending soon, but we are a household of strawberry lovers year round. Nothing beats a juicy strawberry when it comes to a naturally sweet treat. My family is always up for a bowl of strawberries as a snack, side item … [Continue reading]
If you’ve had Vietnamese food, you’ve probably at some point caught a whiff of these pickles, or do chua. Do chua literally means “pickled stuff.” Like pickles in other cuisine, they pair well with salty and fatty foods. They’re great on bánh mì, … [Continue reading]
My mom is an incredible chef and a very generous person. Her keen sense of taste and relentless persistence allows her to fine-tune recipes into some of the best foods I’ve ever had. It was my mom and grandma’s cooking that made their home the … [Continue reading]
With this week being Parshat Noach, I wanted to share some fun (and of course frugal) rainbow ideas for cooking and crafting with your family. Rainbow Recipes Remember this beautiful rainbow cake last year, from the talented Melinda Strauss … [Continue reading]
We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get … [Continue reading]
I’m the most dangerous person at your dinner party. I’m the one that lingers near the Deviled Eggs at a party. (If not Deviled Eggs, I can also be found lingering near the homemade guacamole or cheese plate.) You’ll never ever know how many … [Continue reading]
A crowd-pleasing twist on traditional cole slaw that can be made ahead of time. Make it easy by using bags of shredded cabbage and carrots. Top with chopped, dry roasted peanuts to add a “touch of Thai” to this slaw dish. Photo courtesy Flickr … [Continue reading]
I’ve not been in a Valentine’s Day mood as of late, but I simply couldn’t resist creating a couple of quick and easy desserts to share with you. And since no bake cheesecakes are one of my absolute favorite desserts, I thought I’d whip up a … [Continue reading]
Frozen finally came out on Blu Ray and DVD yesterday and we were so excited! We went to Target first thing in the morning to buy our copy and counted down the minutes until Frozen cupcake and movie night. Before we watched Frozen (affiliate … [Continue reading]
I bet many people in us fall in love with cupcakes. Today, from my friend request I will introduce one of amazing Vietnamese Dessert Recipes for you guys. It is called Snow Man Cupcakes (Cupcake Người Tuyết). This cake is not only delicious, but also … [Continue reading]