Posts Tagged ‘Healthy’

Tired of seeing the same old apples and potatoes at the farmers market? After a long, cold winter, spring has finally arrived, bringing an array of brightly colored produce to farmers markets. In this post I have enclosed a list of the best spring produce and a link to a recipe for each. By eating seasonally, you can feel good about sustaining both your body and the environment!


AsparagusRed Potato, Asparagus, and Artichoke Salad

Artichokes- Stuffed Artichokes with Lemon Zest, Rosemary and Garlic

CarrotsIndian Carrots, Peas, and Potatoes

Chives– My recipe: impress your friends by making dumplings! Simply mix mashed butternut squash with chives and place about 1 teaspoon into a wonton wrapper and use water to seal the edges. Cook dumplings in boiling water until they rise to the surface.

LemonsLemon Cupcakes with Lemon Cream ( I also recommend squeezing lemon over fish of your choice and broiling for a quick, healthy dinner)

MangoesMango Lassi

PineapplePineapple Upside-Down Pumpkin Gingerbread (try saying that in one sentence!)

RhubarbRhubarb Rice Pudding

SpinachSpinach and Sundried Tomato Frittata ( Might I note that frittata is a very economical meal and you can purchase fresh eggs at the farmers market)

Turnips– My recipe: for faux mashed potatoes, puree boiled turnips with salt, pepper, and a tad of fat free sour cream (optional).


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Stop by our healthy bake sale today where we will be selling tasty and satisfying treats so you can start your day right! We will have homemade granola, trail mix, and bran muffins along with other healthy delights. We will be located in front of Barnard Hall from 11:30 am -1:00 pm, but if it rains we will be inside the Barnard Hall lobby.

I found a great recipe for Bran muffins at epicurious.com. We will be selling these muffins at our bake sale.

Bran Muffins with Dried Apples

2 cups all-bran cereal

1 cup nonfat milk

3/4 cup unsweetened applesauce

1/4 cup vegetable oil

1 large egg

1 1/2 cups all purpose flour

1/2 cup (packed) golden brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup chopped dried apples (about 3 ounces)

Nonstick vegetable oil spray

Preheat oven to 400°F. Mix cereal, milk, applesauce, oil and egg in large bowl. Let stand 10 minutes to soften bran.

Stir flour, brown sugar, baking powder, salt and baking soda in medium bowl to blend. Mix in chopped dried apples. Add dry ingredients to bran mixture and stir just until moistened.

Spray twelve 1/3-cup muffin cups with vegetable oil spray. Divide batter among muffin cups. Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack; cool completely. Enjoy!

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Now that most of us are done with midterms (for some of us, at least until we come back from spring break) and our minds are free from thinking about exams and papers, I wanted to write about a small problem that some of us face regarding our eating habits.  Many times we crave foods but avoid eating them because we think they are unhealthy. Other times, we stick to those foods because we think we may have no other alternatives. I think we should all be aware that for many of our unhealthy cravings, there are alternatives. Sometimes we need our comfort food, and the happiness we receive from eating what we crave. I constantly try to find alternatives when I cook. For example, I know I can bake some foods instead of frying them, and still have it be very appetizing. Recently, a friend of mine was having a peanut butter and jelly sandwich but she clarified that it was a healthy peanut butter and jelly sandwich.  The sandwich was made with whole wheat bread, natural organic peanut butter, and natural fruit preserve. Natural peanut butter comes with all the goodness of heart healthy monosaturated fats without the trans fats. Also if the fruit preserve comes with no sugar added, it is so much healthier than the jams that come with artificial flavors and coloring. So you see? We can have a very healthy peanut butter and jelly sandwich.  The key is learning how we can make these foods healthier. Good resources to learn about better ways to eat and prepare our foods can be found in many health magazines or books related to food and health solutions. 

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With the weather warming up, Barbelle wants you to take advantage of the spring vegetables that are in season by testing out this great recipe for a Spring Vegetable Ragout, brought to you by the New York Times.

4 tablespoons butter (or butter substitute)
2 bunches baby carrots, peeled, leaving 1/2 inch of stem
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt (to taste)
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste.

1. Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.

2. Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.

3. Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

This recipe will serve 4, and is sure to display the generous bounty of the spring harvest. Barbelle hopes you enjoy!

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