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Category: healthy eats

  1. Wednesday, June 11, 2008

    The Goods: Splendido Little Tomatoes

    As I was eating these tomatoes at lunch today, I thought they were just too pretty to NOT be photographed.

    These are my favorite store-bought tomatoes. They are from Trader Joe’s (surprise) and are called “Splendido Little Tomatoes.”

    Wanna know something funny? Ever single time I’ve bought these (which is a LOT) I thought they were called “Splendid Little Tomatoes,” because they ARE splendid! As I was posting the picture just now, I saw “Splendido” and thought, “Just my luck…Trader Joe’s misspells the label the day I want to post about them.” DUH. Splendido are a type of tomato (yeah, can you tell I’m a big gardener?). I’ve been misreading the label this whole time!

    There is a happy ending to this silly story…if you don’t have a Trader Joe’s, you’ll still be able to get these splendid splendidos! 🙂

  2. Thursday, March 27, 2008

    Featured Recipe: Easy Roasted Asparagus

    For Easter we had asparagus as one of our side dishes. Lindsay sent me this link to a roasted asparagus recipe. I gave it a try and it was great, so time to share it with you! This method is easy and yummy and is less oily than when you cook asparagus on the stovetop. Thanks for the link, Lindsay!


    Easy Roasted Asparagus
    Prep time
    Cook time
    Total time
    Written instructions from this YouTube video
    • asparagus
    • olive oil
    • salt & pepper or your favorite seasoned salt
    1. Spread your asparagus on a cookie sheet – a big enough tray that they aren’t crowded and touching too much.
    2. Drizzle olive oil, salt & pepper (or your favorite seasoned salt)
    3. Toss the asparagus with your hands to evenly coat.
    4. Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes”¦I don’t like overdone asparagus)


  3. Tuesday, March 4, 2008

    Pretty Easter Centerpiece

    My good friend and neighbor Adrianne has done yet another beautiful and impressive thing that I’ll never get around to doing. It’s a good thing for you I have talented friends to shake things up a bit on the blog. 🙂

    Adrianne grew some grass…no worries, this grass is legit. It’s wheat grass and it’s beautiful. I mean, it is SO PRETTY! And a great idea for an Easter centerpiece. For easy-peasy instructions, click on over to Design Mom. She says it takes about 1-2 weeks for the grass to grow. Since Easter is 1-2 weeks away, it’s perfect timing for you to get your own basket of grass growing! Your Easter guests will be mightily impressed.

    And since this IS a food blog, I suppose you can always grind your grass up and drink it. Um, yum? Probably not. But anything that tastes that yucky has got to be good for you, right?

  4. Thursday, January 24, 2008

    Recovering Grapefruit Junkie Lapses

    I went through a phase with two good friends where we ate red grapefruit ALL THE TIME. That was a super healthy phase in my life: everyday we ate grapefruit, spinach and cottage cheese for lunch and worked out together after work. Those were the days…what happened?!?! I’ll tell you what happened…TJ’s chocolate covered pretzels, that’s what.

    While I may not eat grapefruit every day anymore, I still LOVE LOVE LOVE red, sweet grapefruits (and Ruby Red juice, which I can chug, chug, chug). As I was enjoying an especially tasty grapefruit today (even Cate ate a few pieces!), I decided I needed to share some pictures of it with you (yes, I went picture crazy today) as well as the most killer technique for eating it.

    The BEST WAY EVER to eat a grapefruit:

    Get yourself a red flesh grapefruit – sample varieties are Ruby, Rio, or Star.

    2. Peel the grapefruit.

    3. Break it in half (the only reason it’s cut in my pictures was because it was pretty…you don’t have to cut it) and peel off the rind from the grapefruit flesh. The rind pretty much stays together while you peel off the flesh from each slice.

    4. Enjoy!!!

    Forget a spoon. It’s only going to massacre your fruit, destroying the texture. Trust me – it is so much better this way and worth the extra 5 minutes it takes to peel. Yum.

  5. Thursday, January 17, 2008

    Super Baby Food

    I have a few friends right now who are starting their babies on solid foods. I was talking to Nate about it and he suggested I do a quick post! Sorry to the non-baby people out there…although, the book I mention below is a great baby gift idea!

    Tip #1: When it’s time to start your baby on rice cereal, use Earth’s Best brand. Trust me…not to get too graphic on a food website, but it will keep your baby’s system happy, if you know what I mean. 🙂

    Tip #2: Super Baby Foodby Ruth Yaron is a GREAT resource. If you want to make your own baby food, it’s a must-have. If you don’t want to make your own baby food, it is still a very handy book to have around. I used it a lot in the beginning. It really helped me to know what foods I could feed to Cate at what stages, etc. Despite eventually giving up on making my own baby food, I’m still very glad I had the book at my fingertips. You gotta get it, mommies!

    So, that’s all I have to say on the subject…well not really, I’ve got plenty to say on the subject. I’m just giving you a break for now. 🙂

  6. Wednesday, October 17, 2007

    Real Live Carrot Sticks

    I like baby carrots as much as the next guy, but REAL carrots taste so much better. Usually I’m too lazy to drag out the cutting board, peeler & knife (sad, I know). But once in a while I do and it is SO WORTH THE EFFORT. Regular, grown-up, non-baby carrots just taste great, raw or cooked. Since I was lazy with the main course last night (thank you Mr. Manwich), I decided I could take the time to cut up a few carrot sticks. The result: yum, especially with that oh so healthy ranch dip.

  7. Tuesday, October 9, 2007


    My friend Maria recently picked these pretty pomegranates and was nice enough to share with us! I’ve never worked with pomegranates before. I found a great website with tips on how to cut them and recipes. To the pomegranate experts out there, what’s your favorite way to eat pomegranates?

  8. Tuesday, August 28, 2007

    Healthy Eats: Trans Fats

    Hey everyone, no cute picture today…plus, I don’t know that a glob of trans fats would be very appetizing to look at!

    I’ve been on the anti-trans fats crusade for about 10 years. I was so happy when the FDA finally required food labels to include trans fats in 2006. I just read about a little glitch in the system, however, that I wanted to share with you. As long as the serving size has less than 0.5 grams of trans fats, they can put 0 g on the label and say there’s no trans fats. Granted, 0.5 g isn’t a lot, but if you’re eating more than one serving, it adds up. And you really don’t want any in your system anyway, no matter how small the amount. Lesson learned: check the ingredients list as well as the nutritional label. If it says ‘hydrogenated’ or ‘partially hydrogenated’ anywhere, then you’ve got trans fats. Don’t eat it!

    Why are trans fats so bad? Like saturated fats, they raise your bad cholesterol. However, trans fats take it one step further and actually LOWER your good cholesterol, something saturated fats don’t do. Ah, the wonders of modern science. If you have a choice between a spread or real butter, go with real butter. It will do less damage and your body knows how to process the natural foods much better.

    Gotta love all of our processed foods out there. Geesh.

  9. Wednesday, July 11, 2007

    The Goods: Leeks!

    After all this meatiness, time to feature a VEGETABLE. Without further ado, meet the leek!

    When I was looking through my leek pictures to do this post, I noticed there were potatoes and carrots on the cutting board. For the life of me I cannot remember what I was making that night! But I do know this…it was a soup. Leeks are GREAT in soups. There are leeks in the Butternut Squash Soup recipe I have posted and I’ve used them in other soups that are blended at the end (good in veggie soups).

    A few other leek-y ideas from Miss Rachael Ray. BLT Smashed Potatoes (I have made these and they were AWESOME) and Bacon, Potato, Leek & Crab Chowder (which I haven’t made but sounds mighty fine).

    Why do I like leeks? They are part of the garlic/onion family (they look like HUGE scallions). They are, however, milder and give a nice flavor to whatever you are cooking.

    Never cooked with leeks? Here’s how to clean them: Cut off the root end and the green top, leaving 2″ of green. Slice leek lengthwise and clean leek under running water, making sure to get the dirt out of all the layers (when they grow, the pick up lots of dirt inside). Follow your recipe as directed.

  10. Wednesday, April 18, 2007

    Healthy Eats: Yoga Today

    I know, yoga isn’t food…but yoga is all about holistic health, and health is related to eating, right? Anyway, I love yoga and I love this website and just wanted to share it with you: Yoga Today. They do FREE 1-hour yoga classes EVERY DAY…and you can have them automatically download to iTunes if you like. The instructors are great and I really have enjoyed the classes I’ve done. Great if you can’t make it to a real class but like having the guidance of an instuctor.

    I feel like I need to mention food. Carrots are good for you. 🙂