baked apples

I can’t decide what wins me over more, the aroma of apples baking or the first steaming bite of a bursting baked apple. When it comes to these Maple and Spice Baked Apples both are equally mesmerizing.

If you’re hunkered down due to the snow and rain slamming much of the country, here’s a heartwarming sweet treat guaranteed to turn this winter slog around. This dressed up version of classic, whole baked apples calls on browned butter, sweet spices and maple syrup.

Follow the recipe below or get creative and stuff your apples with whatever variation of nuts, dried fruit, chocolate or nut butters you have on hand.

Bonus: you have our full permission to eat the leftovers for breakfast—simply warm and serve with a spoonful of whole milk yogurt.

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grain-free tabouleh

This grainless variation of a Lebanese classic was specially requested by Darya’s husband, Kevin. Kevin came across a tabouleh salad made with cauliflower instead of bulgur while on a work trip and has been craving it ever since.

Because just about everyone can benefit from more veggies and many of us are sensitive to grains, it seemed like a genius substitution.

I love how much the roasted cauliflower resembles couscous once pulsed a couple times in the food processor, only sweeter and fluffier. A definite keeper!

Tomatoes in the wintertime remind me of soggy cardboard—flavorless and mealy—so I used reconstituted sun-dried tomatoes. Of course come summertime, feel free to swap back in fresh cherry tomatoes.

Thanks for the inspiration, Kevin!

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butternut and leek soup

I’ve got a feeling that 2015 is going to be a good year for you. Why? Because you’re finally going to learn to cook—and cook well.

So well that eating out just won’t impress you much anymore. Once you start donning that apron, you’ll find yourself thinking, “I could have made this better myself.”

This realization is kind of a bummer every time you eat out, but it’s definitely good for the wallet and waistline.

To get you warmed up (resolutions never last unless you ease into them), here’s a foolproof recipe for Silky Butternut Soup.

This flavorful wholesome soup requires just four ingredients and a few basic seasonings that are probably already sitting on your spice rack. The creamy richness you’re about to indulge in comes from the tahini, no dairy needed.

An immersion blender (stick blender) is a useful tool to have in your kitchen for pureeing soups and sauces.

To dress this soup up for a dinner party, top it with a sprinkle of cinnamon and a handful of toasted pecans.

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veggies for breakfast

I went an entire day without eating a single vegetable––and to think I claim to be a healthy eater. But between working and caring for a 5-month old, it just happened.

(OK, there was something resembling a vegetable on the takeout pizza we had for dinner, but I don’t count that.)

I definitely felt off without my beloved veggies. Maybe it was all in my head, but the next day I found myself craving green things for breakfast.

So then I had a breakthrough. Why not eat vegetables for breakfast?

Lucky for me I had a bowl of colorful leftover roasted root veggies waiting in the fridge. I warmed them up and lightly fried two eggs, making sure to keep the soul-satisfying yolk runny. Then I flipped the eggs on top of the veggies and added a couple grinds of salt and pepper.

It ended up being the most deliciously satisfying start to my day––and definitely worthy of sharing with you. Hopefully you’ll be roasting a big tray of your favorite roots this winter––and if you’re extra lucky there will be leftovers that you can salvage for breakfast.

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sweet potatoes with butter and sage

This year, for the first time, my husband and I are hosting his fam for Thanksgiving dinner. To me the side dishes are more important than the turkey. The turkey is just a vehicle for scooping up all those luscious accompaniments.

Of course, the marshmallow-covered sweet potatoes from my childhood will not be making it onto our menu (sorry, Mom!). I’ve been busy experimenting in the kitchen to create my own take on the traditional sides.

I’ve crafted a healthier (and more satisfying) version of sweet potatoes that brings out the natural sweetness by highlighting it with the heart-warming flavor of butter and sage. No added sweetener needed.

Since I’m a nursing, working momma, the side dishes can’t take a ton of time. If you cook the sweet potatoes in advance, this dish can be assembled in 15 minutes.

This is a foolproof side dish that everyone will love.

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Fruteria mercado vegueta

Sven von Scheidemann is a writer, living in the Canary Islands since 2004. He fell deeply in love with Gran Canaria and wants to share his passion for this paradise with travelers on his blog adventuregrancanaria.com. Download his latest Free Travel Guide “Triana y Vegueta in one day.”

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turmeric pumpkin seeds

Boo!

It’s finally time to carve that giant pumpkin that’s been hanging out on your front steps for the last couple of weeks. I know I’ve been anxiously awaiting this moment, not because I can’t wait to carve a scary face (my carving skills are seriously lackluster), but because I can’t wait to get my hands on those slimy seeds.

The best part about carving pumpkins has gotta be the seeds. They’re a gooey, stringy mess coming out, but with a little love they can be transformed into a crunchy, crave-worthy salty snack. If you overdo it with sugar on Halloween night, they’ll provide some much-needed balance.

And here’s one more reason to not toss your seeds: pumpkin seeds are high in zinc, a mineral we could all use a little extra boost of this time of year. Zinc helps your body fight off nasty cold and flu viruses.

Happy carving!

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Gluten-Free Girl’s baguettes

I’m currently in the air at 35,00 feet flying from Austin to Detroit. I had the honor this past weekend to speak about how to Eat Clean at the Prevention R3 Summit, and am on my way to speak at Brand Camp 2014.

It’s difficult not to be inspired by all the brilliant people in these two worlds––health and tech––putting all their energy and talents into making the planet a better place to live.

In the health world we are already lightyears ahead of where we were when I was growing up. Instead of talking about fat, calories and carbs, this weekend I was on stage with a farm-to-table chef and a RD talking about the pleasures of eating Real Food and how there really is no benefit in depriving yourself of foods you love.

At Brand Camp I’ll tell the story of how I was able to use free online tools (thank you WordPress, Twitter and Facebook for supporting this starving grad student) to share my passion for eating well and change thousands of lives for the better. It’s pretty amazing when you think about it.

Today I want to introduce you to my friend Shauna Ahern, aka Gluten-Free Girl, who is working on a project that embodies the progress that has been made in both of these realms.

Gluten-free may seem like the latest health fad, but for those with Celiac disease and real wheat intolerance gluten-free isn’t optional. Shauna has Celiac disease, but hasn’t let it stop her from enjoying food and baking for her beautiful family.

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curried roasted roots with chickpeas

Roasting vegetables is one of those magical techniques that require very little work to bring out the best of flavors. This time of year just about any hearty vegetable you find at the farmers market, from comforting roots to delectable squash, will shine brighter with a little roasting love.

Line a tray with parchment paper, pile onto it colorful chopped vegetables, drizzle with olive oil, sprinkle on your favorite seasonings including a generous toss of salt, let your oven work its magic and you’ve got a culinary masterpiece in the works.

In this curried roasted vegetable recipe, I pair two of my favorite roots, rutabaga and beets, with sweet fennel and onion. To make it a meal, I like to toss in a can of chickpeas and serve it with quinoa and a dressing to enhance the earthy spices.

Moos, oinks and quacks won’t be missed in this hearty vegetarian meal. Make it even more filling by tossing with quinoa or other favorite grain.

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lemon sage fish en papillote

During my time living abroad in Switzerland, I discovered a crafty way to bake fish in the oven and it’s now become my laid back, go-to method. I love that “Butter Sage Salmon en Papillote” sounds so fancy-schmancy, yet to make it is so simple and foolproof.

The technique of baking fish “en papillote” literally means “in parchment paper,” and is a method of cooking food in a sealed packet so the food steams in its own juices. This prevents fish fillets from drying out (guilty here of trying to revive too many overcooked wild salmon fillets by dousing them in a sauce) and as an added bonus leads to an easy cleanup. No more stinking up your kitchen (sorry honey!) by leaving casserole dishes stuck hopelessly with burnt scales soaking overnight.

Make your own little packets, fill with your favorite fish, top with a little butter and sage, serve with a side of roasted veggies, light a candle and prepare to impress your guest of honor.

This recipe works fabulous with just about any type of seafood. To select a sustainable option free of contaminants, I highly recommend downloading the Monterey Bay Aquarium Seafood Watch guide.
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