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Category Archives: Food trends
A recent study may show that peaches may slow the growth and ability to spread of breast cancer cells. Did you really need an excuse to eat more peaches? But, if you’re stuck in the northeast where we had snow on the ground yesterday (in mid-April!), fresh peaches may be out of the question.
That’s ok! Did you know that frozen fruits and vegetables often have more nutrients than their fresh counterparts because they’re frozen at their peak of ripeness? And you know what frozen fruit means…smoothies! This recipe calls for a cup of frozen peaches, which I estimate is about …
One dream can change a couple’s life! Meet Elyse, who grew up in Needham, and her husband Nick who now reside in New York and are the owners of Bantam Bagels the mini filled bagel balls bakery that is taking New York by storm!
How did this new venture start? It all started with a dream Nick had and one day later they were baking and tasting this new concept. They eventually left their fast paced Wall Street careers and opened Bantam Bagels on Bleecker Street in New York City!
Now if you are lucky to live in certain states, these Bantam …
Last Friday, I visited the Big Apple for a day trip. The options for good eats in NYC are endless – so many, that it would probably take me years to blog about all the delicious restaurants, bakeries, food trucks that I’ve tried and would like to try. For today’s post, I’ll share with you some of my favorite dessert stops in the concrete jungle. No cronut visit, unfortunately.
My favorite place to get the best red velvet cupcake with cream cheese frosting is Two Little Red Hens bakery on the Upper East Side. Yes, I truly think their red velvet reigns supreme …
Ah, the Grain Bowl. It has many iterations, and although the little tea room that once sold it has gone out of business, I make it my business to revive it every so often.
The basic elements of a Grain Bowl are raw vegetables (the green salad that makes up the base), a hot grain (or in this case, lentils), and cooked vegetables over the top. In the fall, I like to make Grain Bowls with roast ed maple root vegetables. But in the summer, I love some roasted asparagus and tomatoes, fresh basil, and spinach dressed in balsamic.
Making each component takes …
I posted last week about a review of studies published in the British Medical Journal which concluded that eating fish 2-3 times per week could lower the risk of developing breast cancer. Here’s another omega-3 filled meal that’s perfect for summer: Fish tacos!
For 4 servings
1 pound firm white fish, like tilapia or cod
8 corn tortillas
1/4 cup fresh cilantro leaves
1/2 cup salsa (I use Trader Joe’s chipotle salsa)
1/2 cup sour cream or Greek yogurt
Pickled cabbage or carrots (I used this recipe)
In a medium saucepan, heat a little vegetable oil over medium heat. Slice fish lengthwise in to strips about an …
Reducing your risk of breast cancer could be as easy as opening a can of tuna. A review of 26 studies published a few weeks ago in the British Medical Journal found that women who eat more omega-3 fatty acids had a lower risk of developing breast cancer.
Research also shows that omega-3s are good for the heart, by lowering triglycerides and bood pressure.
One of the best sources for omega-3s is fish. We all have a can of tuna gathering dust in the cupboard, but here’s how to dress it up a little more than the usual bland tuna salad. This …
Much like Quinoa, chia seeds are something that I’ve come across a lot lately, in articles and in stores. It’s not so much that they’re new but that they’re gaining in popularity and have made their way into energy bars and other snacks. So, in case you’re not really sure what all the fuss is about, here is a bit of information about them.
Chia seeds are native to Southwestern US, Mexico, and some parts of South America and they’ve been around for centuries. They come in either black or white but the black seeds are easier to find; …
Lately, all the rave has been about ramen noodles, which appeared on the list of 2013 Food Trends that are spreading across the US. In fact, it’s a major hit in Boston now, as mentioned in Boston Magazine. Like most people, my experience with ramen has been limited to pre-packaged and styrofoam cup versions – a staple back when I lived in the college dorms. Last year, I was introduced to a real bowl of ramen noodles served in a restaurant. Since then, I have tried almost all of the noodle bars in the Boston area and still hungry for more.
My first encounter …