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This Week's Healthy Recipes

Meal #1




READY IN: 1hr 5mins


2 cups cooked brown rice

3 small sweet apples, peeled and coarsely shredded

1⁄3 cup apple juice

1 tablespoon brown sugar, firmly packed

2 teaspoons lemon juice

1 teaspoon vanilla extract

1⁄2 teaspoon ground cinnamon

1⁄16 teaspoon ground nutmeg


Preheat oven to 350°F.

Lightly oil a 1-1/2 quart casserole or spray with a nonstick cooking spray.

In a large bowl, combine all ingredients.

Mix well.

Spoon into prepared pan.

Cover tightly and bake 45 minutes.

Serve hot


Cabbage and Green Bean Salad



1 1/2 pounds green beans, split lengthwise

1/3 cup white wine vinegar

4 small garlic cloves, minced

3 tablespoons light olive oil

1 tablespoon finely grated fresh ginger

1 tablespoon chopped thyme

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

One 2 1/2 -pound head green cabbage, finely shredded

2 medium tomatoes, cut into 1-inch dice

How to Make It

Step 1

In a large saucepan of boiling salted water, cook the green beans until al dente, about 4 minutes. Drain and refresh the beans under cold running water, then pat dry.

Step 2

In a small bowl, combine the vinegar, garlic, olive oil, ginger, thyme, salt and pepper. In a large bowl, toss the cabbage with the tomatoes and green beans. Add the dressing, toss to coat and serve.

Make Ahead

The green beans can be cooked and refrigerated for 1 day.

Main Dish

Mushroom Carbonara


4 servings

Mushrooms take the place of the traditional cured pork in this vegetarian carbonara recipe—but fear not, the dish does not lack depth of flavor! A deep browning on the mushrooms, coupled with garlic and shallots, brings the humble button mushroom to a higher place.


Kosher salt

1½ lb. crimini or button mushrooms

6 garlic cloves

2 medium shallots

1 cup parsley leaves with tender stems (about ½ bunch)

5 large egg yolks

1 large egg

4 oz. store-bought pre-grated Parmesan, plus more for serving

1½ tsp. freshly ground black pepper, plus more

¼ cup extra-virgin olive oil

1 lb. orecchiette pasta

Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil. Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems. Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it! Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions. Back to those mushrooms! Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds. When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce). Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles. Add parsley and stir again to combine. Taste and adjust seasoning for salt. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.


Peanut Butter Banana Brownies



for 8 servings

2 ripe bananas

1 cup sugar

½ cup unsalted butter, melted, plus 1 tablespoon

1 teaspoon vanilla extract

¾ cup flour

¼ cup cocoa powder, plus 1 tablespoon

⅛ teaspoon salt

½ cup creamy peanut butter


Preheat oven to 350°F (180°C).

In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.

Add the flour, salt, and cocoa powder, and whisk until fully incorporated.

Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.

Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.

Pour batter into prepared baking dish.

Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.

Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.

Allow brownies to cool completely before cutting.


Meal #2


Green Beans and Arugula


This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

Makes 6 side-dish servings


15 min


25 min


1 1/2 lb green beans, trimmed

2 tablespoons extra-virgin olive oil

3 large garlic cloves, thinly sliced lengthwise

1/2 lb arugula, tough stems discarded, and leaves chopped (6 cups)

1 teaspoon finely grated fresh lemon zest

3/4 teaspoon salt

1/2 teaspoon black pepper


Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.




5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced


1/4 cup sugar

1/4 cup cider vinegar

1.5 tbsp water

1.5 tbsp oil

1/8 tsp celery seed

a shake of powdered mustard