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Tag Archives: vegetarian
I’m always looking for ways to make my salads more interesting. Getting your greens is important, especially because there’s a link between eating more cruciferous veggies and survival for women with breast cancer.
But salads aren’t just about the greens: it’s important to top them with healthy options, too. Put away those fake bacon bits! If you want a little crunch, all you need is to make some quinoa crumbs.
Quinoa has been a healthy pantry darling for a while now, because of its high protein and fiber content (among other things). But I’ve only recently begun to see people toasting them …
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 …
Sometimes I put on airs. I just like to be fancy on a semi-regular basis. But a lot of the time, I just fake myself out so I think I’m being fancier than I really am. That means pouring cheap gin into Hendrick’s bottles, eating ice cream out of dainty dessert glasses, and always drinking seltzer. (Why drink still water when you can have bubbly?)
A good way to achieve health in your snobbery is to put on airs at lunch. Bringing lunch to work isn’t the fanciest occupation, especially when it’s comprised of the lowly potatoes and beans. Unless you call it …
One of my pitfalls when it comes to healthy eating is snacks. I’ll have a nice bowl of oatmeal for breakfast, a smoothie for a mid-morning snack, a salad for lunch…and then a bag of chips. Or a few cookies. Or some candy. Most of the time, it’s not that I crave those specific foods – I just want salty or sweet. So when I discovered roasted chickpeas last week, I was ecstatic. A healthy food made even more delicious, that satisfies the urge for crunchy and salty? You bet. Not only do I snack on them, I add them to …
I could eat hummus every day. Chickpeas, the main ingredient in hummus, are a great source of protein, and may even have cancer-fighting properties. Plus, it’s so simple to make.
Although most of the time I just make a traditional garlic and lemon recipe, this week I had some extra sweet potatoes lying around and I thought I’d try something new. I roasted the sweet potatoes to bring out their sweetness, and added them in with a little garam masala, an Indian spice blend with coriander, cumin, and cinnamon.
Scoop it some up with broccoli florets or homemade pita.
Sweet potato hummus
2 small …
Fresh bread is one of the best indulgences, but it doesn’t have to make you feel guilty. There’s something therapeutic about biting into a chewy, toothsome pita, especially after kneading it yourself. Pita is easy to make, and without any added chemicals and preservatives, it can be a great addition to your diet. I love to eat it with hummus and veggies.
1 3/4 wheat flour
1/2 cup white flour
1 cup warm water
2 1/2 tsp yeast
1 tsp honey
Measure yeast and honey into warm water. Leave alone about 5 minutes, until yeast has dissolved and mixture is foamy. Pour flours in large …
Thanksgiving is just one week away, so I have one last healthy side suggestion. This recipe comes from one of my favorite places on earth: Wegmans. Before moving to the Boston area from upstate New York, I shopped for all of my holiday meals at Wegmans. They have great recipes and suggestions, and one has become a mainstay for me. Simple, easy, and healthy! Enjoy, and please let me know if you have any other favorite healthy holiday recipes.
Wegmans Butternut Squash with Baby Spinach
Find the original recipe here
2 pkgs (20 oz each) cut butternut squash, or 1 whole butternut squash, peeled and …
I made this recipe last winter and I’ve come back to it several times. It’s always good to have a recipe that feeds a crowd, especially with the holidays coming up. This chili also freezes quite well, so if you aren’t expecting a hoard, you could freeze half the batch and come back to it later.
This recipe doesn’t have any meat, but it’s so flavorful meat-eaters won’t miss it. I think the added step of making a chipotle chile paste really takes it to the next level.
Chipotle chile paste
4-5 chipotle chiles (dried, smoked jalapenos)
2 small onions, chopped
5 cloves garlic, chopped
Last week I shared a recipe from the book Kicking Cancer in the Kitchen. I was so happy with the sweet potato fries I thought I’d give some other recipes a try, like this tasty quinoa salad.
Quinoa is a mainstay of my diet because of its protein content. As the book describes, it’s also a great source of calcium, fiber and B vitamins. In addition to being great for you, this salad is the perfect fall meal. It’s subtly sweet and is great on its own, over a bed of baby greens, or with another recipe from the book, Gingerly …
Back in the days before everyone had a food blog, a few food blogs ruled the internet. (Or at least, that’s the way I remember it.) One of those was 101 Cookbooks, one of the blogs that inspired me to create my very own. It’s filled with interesting, healthy recipes with whole foods and fresh ingredients, and has even spawned a few cookbooks – but I’m sure you already knew that.
One of my favorite recipes from that blog is this simple omelette. It’s slathered with pesto and filled with fresh greens and feta, and is perfect for a quick lunch …