Yield: 4 servings If you don’t like goat cheese, you could substitute plain yogurt for a similar (admittedly not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place […]
It really is a wonder that I grew up liking Brussels sprouts as much as I do given that my Mom always referred to them as “martian brains.” Perhaps that was her way of making them fun to eat, and yet, what girl in her right mind would want to eat martian brains? Me, I guess. I digress… […]
Yield: 4 servings If you “don’t like” Brussels sprouts, try this recipe. Sliced thin, the sprouts cook evenly, solving the problem often associated with Brussels sprouts – cooked on the outside and chewy on the inside. I toasted the walnuts to enhance their flavor. Prepared this way, you may actually like them! Ingredients: 1 pound Brussels sprouts, thinly […]
Yield: 4 small servings This salad does not keep well, so make and serve it immediately. Prepare the dressing, mint and blueberries first. Then grate the apples and pears, toss them with remaining ingredients, and enjoy. The easiest way to make ginger juice is to grate fresh ginger, skin and all, on a box grater. Squeeze the pulp to […]
Yield: 1 apple or pear yields approximately 20 chips This is a simple way to enjoy apple and pear season. If you like, you can sprinkle the fruit chips with cumin or cinnamon prior to baking. Procedure: Heat oven to 200 degrees. Line a baking sheet with a non-stick silicone mat or parchment paper. Use a mandolin to make paper-thin […]
On November 1st, I joined over 39,000 runners to compete in the NYC Marathon. The crowd support was amazing, the volunteers were incredible, and the weather was perfect – 50 degrees with a cloud cover. As a runner, you can’t ask for better conditions. My nutrition plan worked well – oatmeal, a sports bar, Gu and Gatorade […]
I love this corn bread recipe. It’s great with seasonal soups and stews, and freezes well. It’s super moist and sweetened with maple syrup (sub honey if you want to). You can also use this recipe to make muffins or mini-muffins; just adjust the cooking time accordingly. Enjoy!
Cooking is my therapy. This chili hits the spot – comforting and healthy with a little kick. To keep this chili vegetarian, simply skip the ground chicken and add two additional 15-ounce cans of beans. I hope you love it.
On Sunday, I am running the NYC Marathon. This will be my 6th marathon, but it’s been a year and a half since my last one. Yes, there have been half a dozen half-marathons and several road races in the meantime. Yes, I have followed my training program since July, working long runs around summer weekend plans. Yes, I have […]
Yield: 8 servings I’ve always loved Waldorf salad, but this recipe ups the ante. The addition of whole grains, a light dressing, and mint really make it something special. Ingredients: 2 1/2 cups cooked wheat berries (see recipe below) 1/4 cup walnuts, toasted and chopped 1 Gala or McIntosh apple, 1/2-inch dice 1 Granny Smith apple, […]
