Did you guys have a great Memorial Day weekend? I did. And by “I did,” I mean, I ate everything in sight. Just kidding, but it certainly feels like it. Nothing like a barbecue to remind you that it’s almost bikini season and you’re not nearly ready to flash those abs.

Speaking of bikini season, let’s talk about one of my favorite summer snacks: chips and salsa. Mmmm. I don’t know if it’s the crispy chips or the spicy salsa but there’s nothing quite like it, am I right? Especially on a summer day.

For this week’s recipe, I decided to switch salsa up a bit and add a fruity twist… and make it into a dessert, because I need healthier desserts in my life.

It took a long time for me to appreciate mangos – I used to really dislike their texture, even though I always loved the flavor. I got over it eventually, and now I love them. And it turns out, they love me, too! Mangos are a great source of fiber, as well as vitamins B6, A, D, and C. Summer for me is all about fruit, so this recipe is just perfect for a relaxing day reading books and lying in the sun. And the best part? It’s sweet and indulgent, but won’t have you feelin’ bloated in that bikini. Winning! Read More »

As the end of May gets closer, I start to crave the summer foods of my childhood: potato salad, greasy hamburgers, funnel cakes, Push Pops… It can’t just be me, right? However, a lot of those foods aren’t exactly, um, healthy. To lighten things up a little bit, let’s talk about fruit.

Watermelon and pineapple are two of my favorite summer fruits. And guess what? They’re delicious together. And they’re delicious grilled, either outside on your dad’s charcoal grill or inside in a skillet.

And, obviously, they’re super good for you! Watermelon is high in antioxidants, as well as lycopene and vitamins C and A. Pineapple is an anti-inflammatory and it can also provide a boost to your digestive and immune systems. Pineapple is also a great fruit for the summer because it can help protect your eyes against macular degeneration, which is caused by sun exposure.

I picked this recipe because… I love to grill things. It’s a great way to spice up pretty much anything. And grilling is an inherently social activity. Plus, you can make it for cookouts and say, “Look guys, you don’t have to eat an entire week’s worth of calories today!” Read More »

Peanut butter. Who doesn’t love to eat it on a spoon in front of the TV the stuff? Ever since we were little kids we ate peanut butter cookies, peanut butter and jelly sandwiches, and if your mom really loved you, those peanut butter crackers that came in the plastic wrappers.

Peanut butter is one of the cheapest, healthiest foods out there. But by healthiest, I don’t mean low-calorie. Peanut butter is a great source of protein, vitamin E, niacin, folate, and manganese. The downside is that it is primarily fat (it isn’t called “butter” for nothing), so a tablespoon usually equals about a 100 calories, which is an awful lot. The secret is moderation.

For this week’s recipe, I decided to feature something very different and cool: peanut butter noodles. Asian inspired, totally tasty, and dorm friendly, it is a healthy, exciting snack you can whip up while cramming for that big exam the next morning. Ready to give something new a shot? Let’s go! Read More »

When the weather outside is frightful, there’s only one that warms me up. And it’s not a Snuggie. It’s food. Warm, gooey, delicious comfort food, to be exact. And there’s nothing warmer, gooier, deliciousier than Cheeseburger Casserole. It will warm you up from the inside out after a long day of classes (it’s SO easy to make and can last you all week!), or is the perfect dish for girls night in when it’s 12 below zero and even the mere thought of putting on a cami and going to a party makes your teeth chatter. Read More »

The problem with veggie burgers is that they either a) don’t taste anything like burgers or b) are packed with a lot of preservative filler (meaning you get less nutrition at an already sub-par taste).  Neither of those conditions are the case with this week’s Intro to Cooking recipe, which will crush any other bun-filler contender. Ladies, I present to you the economical,(g)astronomical, pinto-bean veggie burger!

This Week’s Ingredient: Pinto Beans
Most beans are excellent sources of fiber and protein, and the same is true for pinto beans. The speckled legumes,which also deliver daily doses of folate and iron, are the ideal choice for these burgers because of their rich, moist texture.

The Recipe
If you don’t happen to follow the mouth-watering blog Kath Eats Real Food, I highly suggest an addition to your bookmarks menu. Today’s do-it-yourself veggie burger is just one of her well-photographed and scrumptious offerings.

The Ingredients

1 cup pinto beans
3 tbsp whole wheat flour
1 tsp Worcestershire sauce
1 tsp red curry powder
Salt and pepper to taste
Monterey Jack Cheese, sliced Read More »

If you’re enjoying a three-day weekend right now, you have your favorite Italian to thank for that. No, not The Situation – Cristoforo Colombo! (Ok. It’s not St. Patrick’s Day or Cinco de Mayo, but for us real-life Italian Stallions, Columbus Day is as legit of a holiday as we’re going to get). So, besides an extra night of shots at the bar, why not celebrate with an easy twist on an Italian favorite–sausage and peppers!

The Ingredient: Sweet Peppers

These are one of the most versatile vegetables in any pantry. Sliced, they make a great pair with carrot sticks to dip in hummus or ranch for a snack. They’re spectacular when grilled with a lick of butter or olive oil and slapped on a sandwich. And toss ‘em in any stir fry or omelet for extra crunch. What makes the pepper so nutritious? With more than a full day’s worth of vitamins A and C, they’re poppin’ with free-radical fighting antioxidants. Read More »

Early fall yields the best crop of apples, so there is no better time than right now to go apple picking! If you’re planning an orchard getaway with friends, here’s your handy guide to some of the most popular types of apples (did you know some varieties make better pies than others?), and our foolproof recipe for sweet and crunchy apple crisp!

Macintosh- very sweet with a tart afterbite. Smaller apples, best used for apple sauce.

Gala- a supreme dessert apple that’s ideal for baking in pies.

Red Delicious- the best apple to bite right into! Their juicy texture does not bake as well as other varieties.

Granny Smith- crisp and tart, use the green queens for sprucing up dinner dishes.

Empire- Red Delicious too sweet? Macintosh too tart? You’ll get the perfect blend from their offspring, the Empire!

Jonagold- a larger apple that does well in sauces, pies, and yes–apple crisp!

The Recipe: Apple Crisp a la Mode!

Apple crisp  a la mode is truly a dessert for the senses: it combines sweet and savory, crunchy and chewy, fresh-oven warmth and refreshing ice cream. Plus, it’s easy to make and the perfect accompaniment to a Fall movie night with the girls. Wipe off the drool from your keyboard and get baking! Read More »

Sometimes all you need to spruce up a dull salad or your run-of-the-mill Wednesday dinner is an ingredient swap. If chicken caesar has lost its bite, and you simply can’t look at another plate of turkey and veggies without yawning, say hello to my leetle friend (sorry, had to!): shrimp!

Did you know these bite-sized crustaceans have virtually no fat and are very low in calories, AND are a tremendous source of protein? Just one 3 oz serving carries 84 calories, 1g of fat and 18g of protein! They’re also rich in heart-healthy omega-3 fatty acids, which are good for you, and cholesterol, which is not. That same serving will give you more than half of your daily recommended intake of cholesterol, so don’t go overboard!

Easy Swap-out Suggestions:

1. Ditch turkey and cobb salads for shrimp in a salad with mesclun greens, sugar snap peas, avocado, and a drizzle of lemon vinaigrette. Deeelish.
2. Sick of carrots and hummus? Boil shrimp and serve with cocktail sauce as a quick snack instead.
3. Kick up your pasta dish by switching chicken for sauteed shrimp in tomato sauce for drizzling over your fettuccine.

This Week’s Recipe: Grilled Shrimp Marinade

I tried this recipe with frozen shrimp from the grocery store–they’re easy to keep on hand for a meal in a pinch, and this marinade is essentially foolproof…and a great way to impress the roommates.

Ingredients:

2 pounds jumbo shrimp
1/4 cup vegetable oil
2 to 3 Tbsp fresh lemon juice
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 cloves garlic, finely minced
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt
2 cups (dry) brown rice, cooked
1 bag spinach, steamed

Instructions

1. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours.
2. Grill on the stove for about 5 to 7 minutes, turning halfway through the cooking time. Serve over brown rice, with a side of steamed spinach. Serves 4-6.

Welcome back to school! Whether you’re just settling in to your dorm or high-five-ing your way through the halls of your sorority house, a new school year is a ripe time for new resolutions.

Looking to shed some pounds, or perhaps ward off the Freshman 15? Don’t worry – you can still indulge in college favorites if you swap some grease and extra calories for the healthy alternatives found here.

This Week’s Recipe: Low-Cal Spaghetti

The star:  Spaghetti Squash

Pasta isn’t necessarily unhealthy if you make it with whole-wheat ingredients and minimally processed sauce. The key to a balanced diet is to eat everything in moderation, but if your weakness is a big bowl of home-cooked penne, you can whip up this college-friendly (can you say, microwaveable?) alternative to swap out excess carbs for vegetables. Spaghetti squash is in season from early fall through winter, and just four ounces yields 37 calories. When picking one out, go for the unblemished squashes (which are high in fiber and vitamin C!) that have a density and substantial weight for their size. Read More »

There are few culinary pleasures to match the first crunchy, buttery bite of a fresh ear of corn off the cob.  And with each rich mouthful, you’re taking in healthy doses of folate (to ward off heart disease, colon cancer and to prevent birth defects in the fetuses of pregnant women), thiamin (for better memory), and pantothenic acid (which eases energy production under stress).  So check out these three painfully simple recipes to shake up your serving of corn, with one each to satisfy any sweet, savory, or spicy craving you have!

Sweet: Rachael Ray’s Kettle Corn

Don’t settle for the overly-processed easy-pop bags when you can make your own without a hassle!

Ingredients

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt

Instructions

1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn.
2. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes.
3. Remove from the heat and toss with the salt. Read More »